Asian Salad Dressing

Ingredients

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup olive oil
• 1 tablespoon sesame oil
• 2 tablespoons Dijon mustard
• 1 tablespoon Mayo
  
• 2 tablespoons ginger
• 1/2 teaspoon crushed red pepper flakes

 Mix together until blended

Never Fail Caramel Frosting

 2 cups brown sugar

1 cup sugar

2 Tbsp light corn syrup 

2 Tbsp butter

2/3 cup cream

cook over low heat until sugar dissolved. Cover cook for 3 minutes while syrup  boils. Uncover and cook until soft ball stage.Cool to lukewarm and beat until spreadable. 

Quick caramel frosting

2 Tbsp. butter

2/3 brown sugar

dash fo salt

1/3 cup of evaporated milk

 

Melt butter in 2 quart pan. Stir in brown sugar, salt and  evaporated milk. Heat until boiling stirring constantly. Remove from heat. Cool to lukewarm. 

2 1/3 to 2 1/2 cup powder sugar

1 tsp vanilla

Add powder sugar stir until spreading consistency. Add vanilla

Choclate Fudge Icing

 1/2 stick  butter

3 cups sugar

1 cup carnation milk

1/2 cup milk

3 1/2 blocks baking chocolate

1/4 tsp salt

 

In sauce pan stir together. scraps sides until reaching soft ball stage. Remove from heat and add:

1/2 stick butter

1 tsp vanilla

1/2 tsp lemon favor

 

BEAT do not stir. 

Buffalo Ranch seasoning mix

 

• ½ cup brown sugar 
•  1/2 c. Dry Buttermilk Powder
• 1 tbsp chili powder
• 1 tbsp sweet, smoked paprika
• 1 tbsp cumin
• 1 tsp cayenne (more if you want it really spicy)
• 3 tbsp garlic powder 
•  1 tbsp. Onion Powder
• 1 tbsp ground mustard
• 2 tbsp kosher salt
• 1 tbsp black pepper 
•  1 tbsp. Onion Powder
• 1 tsp.   Chives 
• 1 tbsp. Dried Parsley   

   

  Mix all ingredients together. 
  

QUICK Flatbread

3 tablespoons self raising flour

3 TB yogurt

pinch of salt

TB olive oil

mix together knead for a minute. Cut in half. Cook in skillet over medium heat. Cook about a minute or 2

Black Rice Pudding

1 cup forbidden rice
4 C. half and half 
1 cup  coconut milk 
2/3 cup  sugar

Stir together half and half, coconut milk and sugar in a large, heavy saucepan. Place over medium-high heat and cook, stirring until the mixture is very warm and the sugar has dissolved.  Mixture should be very sweet, you can add more sugar if needed. You can use less if you don't want it really sweet. 

Pour the mixture over the rice, stir well being careful not to smash the grains of rice. Cover and cook on low for 5 hours or on high for 3 hours. The pudding will bubble and the rice will be very soft. Turn the cooker off and let the pudding sit for 30 minutes before serving. 

Serve in individual bowls, can top with cut up fruit.

TAMALE CAKES

 

• 1 ¹⁄₂ cups corn sweet frozen
• ¹⁄₂ cup butter softened
• 3 tablespoons granulated sugar
• ¹⁄₈ teaspoon salt
• ¹⁄₂ cup corn flour 
• 2 tablespoons all-purpose flour  
  

Preheat oven to 400°F
Let thaw corn slightly (still very cold but a little frozen)
Coarsely puree  corn in a food processor.
Combine pureed corn with softened butter, sugar and salt.
Blend well with electric mixer until smooth.
Add masa and flour and blend well.

Measure 1/2 cup portions and form into 3-inch patties.
Place on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
Carefully flip cakes.
Bake for an additional 5 to 7 minutes or until other side is browned.

Top with salsa and sour cream to taste.
I like to add fajita chicken  and cheese also
My vegetarian daughter adds cheese, salsa, taco sauce and lettuce.