All posts by Sugar 'n Spice

1.Cut pineapple into cubes, discarding the peel and core.

2. In a saucepan, Boil the pineapple pieces adding 1 1/2 cup water,Turmeric powder, Chilly powder and salt.

3.when the stock becomes 1/2 cup,pineapple is cooked , Smush the pineapple and keep it as side.

4.In a bowl add 1 cup Greek yogurt and whisk it till no lumps.

5.when Pineapple is cool down to warm,Add Greek yogurt one spoon at a time and mix full yougurt to the pineapple mixture.

6.Allow this to heat up on low flame.When the first bubble appear, immediately stir well and remove from heat and keep it aside.

TO SEASON

1.Heat coconut oil, add mustard seeds reduce heat when it crackles,add red chilly, fenugreek seeds then curry leaves,give it a few seconds to crisp up.Last add Aesaphotita power .

Immediately pour the hot oil along with seasoning over the prepared pineapple curry.

2.Do not stir.Cover 3/4 th and keep aside for sometime for the release of flavors to the curry.Stir in when ready to serve.

Directions for crust-

1) Mix all dry ingredients, with a spoon.

2) Add 2 blocks butter or margarine, cut it with pastry cutter until crumbly, sprinkle ice water, 1 tablespoon at time, until dough holds together, you may not need all the water.

3) Roll the dough on a floured surface till flat, to fit a 13x9x2 pan.

4) Lightly grease the pan so the crust does not stick to the pan.

5) Fold the dough, place it in pan to cover the sides and bottom of the pan, poke holes with a fork, row by row and on the side.

5) Bake at 375degrees for 15 minutes.

Directions for topping-

1) Mix cream cheese and sugar until smooth with a mixer.

2) Add vanilla and fold cool whip in cream cheese and sugar mixture.

3) Pour the mixture in the baked pie crust, level it.

4) Refrigerate over night.

5) Next day, spread the blueberry pie filling and topping on the cream cheese.

6) Cut, serve and enjoy.

Preheat oven to 350°

Soak Raisins in hot water to pump. Set aside until end.

In a large bowl smash bananas. Add applesauce, sugar, shortening, peanut butter, and eggs. Beat together until well blended. Mixture will be lumpy.

Add flour, oats, baking soda, baking powder, and salt. Mix until combined.

Drain water off raisins. Stir in chocolate chips, nuts and raisins.

Grease or line muffin pans and fill 3/4 full. Bake 15-20 min until light golden and toothpick comes out with small crumbs or clean.

Toss salad ingredients together in a large serving bowl.

Use an immersion blender or small food processor to mix the ingredients for the dressing. Mix until smooth.

Drizzle dressing over salad and toss to coat.

In a small bowl,layer rice flour, coconuts and molasses. Cover with small cheesecloth and steam in a pot or rice cooker. Wait until molasses are melting. Ready to enjoy warm Vapa pitha in winter evening. Sprinkle Cinnamon on top.

Spray bunt pan with cooking spray, set aside until needed.

Measure out 1/2 cup of Oil. Measure out 1/2 cup of Honey and place in a mixing bowl. Add 2 Large Eggs and 1 Teaspoon Vanilla. Mix at low speed until combined.

In a separate bowl sift together 1 cup All purpose flour, 1 tsp. Salt, 1 tsp. Baking Powder, 1 tsp. Apple Pie Spice Blend and 1/2 tsp. Cinnamon.

Blend the Sifted dry ingredients to the wet ingredients.

Take the Raisins and drain them well, discard the liquid. Fold the 1/4 Cup of Plump Raisins, 1 cup of Grated Carrots and 1/4 cup Chopped Pecans into the Cake batter. Pour Cake batter into prepared 9 inch bunt pan. Bake at 325 degrees for 26 to 28 minutes. Let cool completely. When cake pulls away from the sides of the pan, it is cool and ready to be placed on a serving dish. Decorate with Cream Cheese Frosting

slice cake horizontally to make 3 layers

place candy bars in ziploc bag and smash into small pieces (or in food processor and chop fine)

Whip cream with sugar until stiff peaks form fold in vanilla and caramel

place largest section of cake on large plate cover with cream mixture then sprinkle with Butterfinger pieces. Stack second layer of cake on top then cover with cream and more Butterfinger pieces add last cake layer then cover the whole thing with cream and Butterfinger, making sure to put the rest of it in the center of the cake to fill it as well, cover with the last of the Butterfinger pieces. Refrigerate until ready to serve. Slice and enjoy!

First place your spelt flour ,sea salt,olive oil sift then add warm water till comes together kneed untill smooth cover and see aside .

While your tortilla s are resting.

Prepare your potatoes. Roasting them at 360 until tender. Season themto your liking.

Set aside to cool and start rolling out your tortillas (yield6-8) cook them in a bit of olive oil and set adide.

Chopp your potatoes and roll them into your tortillas into a flouta shape and shallow frying untill crispy set aside and in a separate sauce pan add your tomato paste water and spices cook med-low for (12-15min)

Once done place your potato floutas on a plate add shredded cheese then pour your sauce more cheese salt and pepper and a squeeze of lemon. Enjoy!

1. Soak beans overnight in plenty of water. Rinse and drain.

2. In a large pot over medium heat pour in the olive oil. Add chopped onion and sauté until translucent.

3. Stir in the diced carrots and chopped celery, Cook until slightly softened. About five minutes.

4. Add the beans, tomatoes, garlic powder, oregano, thyme, salt and white pepper,

5. Pour in the vegetable broth and drop in the bay leaves.

6. Bring to gentle boil, then reduce heat and let it simmer uncovered for thirty minutes.

7. Remove bay leaves and serve with crusty bread.