Crème Brûlée

2 cups heavy cream
5 egg yolks
1/2 cup granulated sugar, plus more to sprinkle for topping
1 1/2 tsp. vanilla extract
optional: fresh berries or mint for garnish

Preheat oven to 325 degrees.
                                                        

Whisk together egg yolks and 1/2 cup sugar in a medium mixing bowl until smooth and creamy. Add cream and vanilla and gently stir to combine, taking care not to mix quickly so as not to introduce extra bubbles. Place un-filled ramekins in a baking or casserole dish and fill baking dish with hot water until about half-way up sides of ramekins. Pour egg mixture into ramekins.

Bake for 45 minutes to 1 hour, checking every 10 minutes after 35-40 minutes. When done, a knife inserted into the center of the egg mixture should come out mostly clean.

Remove from baking dish and lay onto clean dish towel to dry, set and cool. Allow to sit for 15 minutes.

Place in refrigerator for 1 hour or longer to cool.

Set oven to low broiler setting.

Sprinkle a thin, even layer of granulated sugar over the top of the cooked custard. Completely, but lightly, cover the custard with the sugar. Place the ramekins back into the baking dish and surround by ice and cold water until the water almost reaches halfway up the sides (don’t fill too high with water, as the ice will melt and add to the volume of water). Place baking dish with ramekins under broiler (or use crème brûlée torch) for 2-5 minutes, or until the sugar has melted and creates a golden brown, caramelized crust.

If you don’t want to wait for the custard to cool in the refrigerator and would prefer to have the custard warm, follow the step above without letting cool. This is pretty tasty as well.

Garnish with a few fresh berries and/or some fresh mint leaves and whipped cream.
**Makes 4 ramekin size portions**

 

Orzo Salad

1Lb box orzo, cooked per package directions
2 cucumbers,peeled & diced
1 pint grape tomatoes, quartered
1/2 small onion, minced
1/4 cup finely diced bell pepper(any color)
3-4 basil leaves, finely torn 
1/2 cup mayo                                               

1/4 cup milk
1 T. white vinegar
Salt & pepper
1/2 grated parmesan



While orzo is cooking, in a large bowl, make the dressing by mixing the mayo, milk, vinegar, salt and pepper with a whisk; for about 20 seconds.

Drain orzo, and add to bowl of dressing mixture. Add remaining ingredients and mix well. Can serve warm, but best if refrigerated at least an hour.

This salad is great as a side, but just by
adding grilled chicken breast or shrimp,
you have a meal!




**Don't forget to salt your water once it's reached a rapid bowl before adding the orzo.  This is the case when cooking any pasta!

BACON CHEDDAR DIP

8 ounces cream cheese, softened

2 cups sour cream

1/2 package bacon, cooked and cut

1 c green onion, chopped

2 cups shredded cheddar                             

Combine, and bake at 400 degrees for 25 minutes.

Stir and serve with veggies, crackers, baguette or chips.

Appologies

Hi everyone!
I am sorry I have not posted in the last few days.
We had to make a very tough decision to say goodbye to a beloved family member, & our hearts have been hurting.
Our dog, Babie, who was 14 years old, went on to Doggie Heaven.
She has been sick for a while now, but her heart and kidneys were starting to fail.
We wanted her to be as comfortable as possible in her in last days, so we showed her so much love and affection before her little body was laid to rest.
She will be missed tremendously, but we find comfort knowing that she lived a wonderfully spoiled life with a family that loved her.

RIP Sweet Girl



Babie Girl
June 17, 1999 - August 06, 2013

Tip of the Day: STEVIA

My husband is diabetic, so we try to stay away from refined sugars and "white" foods as much as we possibly can. Being from the south, sweet tea is a necessity! That being said, refined white sugar can really raise his blood sugar levels. We tried Stevia for the first time a few years ago, and we love our beverages sweetened with it...yes, even in our sweet tea.

Most people have never heard of it until recently, as now it is more often seen on grocer shelves.

Stevia plant

Stevia is a natural sweetener made from the stevia plant and is calorie free and does not spike blood sugar levels. This is why it is great for diabetics. It is native to the tropical and subtropical regions from western North America to South America. Stevia plants can be purchased at many of your health food stores or gourmet markets.



Packets are great to keep in your purse when dining out

1/4 tsp sweetens a gallon of tea

 

Look for stevia in your local grocery stores. Your best option for the jar of  Kal pure stevia is to order from

www.vitacost.com   The prices are much cheaper than most retailers.

 



 

            

Banana Sour Cream Pancakes

I don't know about you, but I love pancakes. And what's better than pancakes for breakfast???
BANANA SOUR CREAM PANCAKES FOR SUPPER!

 

1 ½  cups flour                                                    

2 extra-large eggs

3 tablespoons sugar

1 teaspoon pure vanilla extract

2 teaspoons baking powder

1 teaspoon grated lemon zest

1 ½  teaspoons kosher salt      

 1/2 cup sour cream                            



2 ripe bananas, diced, plus extra for serving

3/4 cup plus 1 tablespoon milk

Unsalted butter

 

 

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

 Makes 12 pancakes

 

 

Honey Syrup 

 

Stir 1/3 cup water and 1/3 cup sugar in small saucepan over medium heat until sugar dissolves; about 5 minutes.  Stir in 1/3 cup honey.  Set aside and keep warm until ready to serve.