Put 1oz of brandy per drink being made into a blender. Add good quality vanilla ice cream and blend. Keep adding ice cream until mixture reaches thick milkshake consistency. Pour into glasses and sprinkle nutmeg on top to taste. Enjoy. Receive “ooos” and “aahs” from friends and family who partake in the drink and think you should earn awards for the concoction. Try to be humble. Drink last sips out of bottom of blender so they don’t go to waste. Relax by fire and hug someone you love. Give a word of thanks for how good life can be. 🙂
Yummy, warm, healthy, and simple – a great combination!
Prep: 20 minutes
Total: 40 minutes
4 servings (although, if you are thinking of making this a whole meal I would say this is only 2 servings…)
Ingredients:
2 T. butter
1 c. chopped white onion
1 lb large carrots, peeled, cut into 1/2-inch dice (about 2.5 c.)
2.5 c. low-salt chicken broth
1.5 t. cumin seeds (or cumin powder)
1 T. honey
1 t. fresh lemon juice
1/4 t. ground allspice
1/2 c. plain yogurt, stir to loosen
Melt butter in large saucepan over medium-high heat. Add onion; saute 2 minutes. Miz in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill. (Skip this step if you are using ground cumin spice!!!)
Remove soup from heat. Puree in batches in blender until smooth. Return to same pan/ Whisk in honey, lemon juice, and allspice. Season with salt and pepper.
Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.
Brandy Ice (the drink that won an award in college)
“Put 1oz of brandy per drink being made into a blender. Add good quality vanilla ice cream and blend. Keep adding ice cream until mixture reaches thick milkshake consistency. Pour into glasses and sprinkle nutmeg on top to taste. Enjoy. Receive “ooos” and “aahs” from friends and family who partake in the drink and think you should earn awards for the concoction. Try to be humble. Drink last sips out of bottom of blender so they don’t go to waste. Relax by fire and hug someone you love. Give a word of thanks for how good life can be. 🙂 “
This is a simple Belgian (but actually very North American) waffle recipe that has been a staple to Lehmann breakfasts, especially Lehmann proms. After staying up all night for prom, we, along with our guests, would drive out to our Nemo House in the woods for post-prom breakfast. Warm waffles were there to great us, my mother making them just the way you like them. Soft. Crispy. Fruity. Whip-creamy. Syrup-drenched. After filling ourselves to the brim with the best breakfast on earth, everyone felt a deep sleepiness, a fine way to end the prom festivities and be escorted to a long nap.
Awesome things about waffles:
1. They have many alternate spellings: wafre, wafer, wâfel, waufre, gaufre, goffre, gauffre, wafe, waffel, wåfe, wāfel, wafe, vaffel, and våffla. I particularly like “våffla.”
2. They originated in Western Europe from “oublies” or intricate communion wafers made on single flat irons that typically depicted the crucifixion (kind of glad this is not the case with my breakfast waffles…).
3. They are finger food.
And finally…
4. They are extraordinarily DELICIOUS!!!
“A waffle is like a pancake with a syrup trap.” – Mitch Hedberg
2. mix flour, baking powder, sugar and salt in a medium bowl. stir in milk, margarine and egg yolk until blended
3. beat egg white in a small bowl on high speed until stiff peaks form; fold flour mixture into egg white
4. pour about 2/3 cup of the batter onto center of the hot waffle iron. bake until steaming stops. remove waffle carefully. repeat with remaining batter. makes three 8-inch waffles
Breakfast everyday (or all day) keeps the doctor away!
My sister Maya shared this buttermilk pancake recipe with me. Maya is known as the “Breakfast Queen,” “Cereal Killer,” and (behind her back) as the “Pancake Perfectionist.” She could eat breakfast for every meal of the day (which she does frequently). In fact, she says that her wedding reception will be like a 24 hour breakfast festival. Needless to say, but I’m excited.
Growing up, I remember loving these pancakes at all stages, licking the batter before they even made it to the skillet. The tangy buttermilk zing gave these pancakes zest and richness. Buttermilk is just better. Period.
Hope you enjoy!
Maya takes it from here:
You can use yogurt or sour cream instead of buttermilk with this recipe. The principle is the same: as long as there is something sour, the baking soda interacts and will make the pancake puff up when it is baked (no need of baking powder). To our minds, this makes a more subtle-tasting pancake.
CLASSIC BUTTERMILK PANCAKE RECIPE:
INGREDIENTS:
1 c. buttermilk
2 T. melted butter
1 egg
1 c. white flour
1 t. baking soda
2 T. sugar
3/4 t. coarse salt or 1/4 t. table salt
Makes 12 pancakes 3-4 inches in diameter.
Beat the liquid ingredients together. Thoroughly mix the dry ingredients and add them to the liquid, stirring only long enough to moisten the flour. Spoon a ladleful onto a hot, lightly greased skillet, using enough batter to let the pancake spread to 3-4 inches, as you like them; if you wish them to be even thinner, add more buttermilk to the batter, although the above formula makes for a fairly loose batter. Bake until golden on the bottom, less than a minute; bubbles will appear on the top , which tells you to check and see if the bottom is golden, then turn with a spatula to brown the other side. Serve immediately.
My Lolo, Romeo Vivit Sr., always says that Lola won his heart through this cake. As soon as he took the first bite, he knew she was the one. Since then, it has become the Vivit confection of highest affection.
Although this is the most delicious cake I have ever eaten, it is also the most difficult to make.
“You may not be successful right away, but call me and I will tell you what you are doing wrong,” Lola told me when I took the recipe from her house.
“It can’t be that difficult,” I thought as I left her house. But after five tries and terribly ugly cakes I found her words to be true.
So, it was truly a miracle to me that she made ALL 20 CHIFFON CAKES for our wedding this summer:
cutting the cake | July 2013nomz | July 2013
Now for the recipe so that everyone can learn the meaning of failure, patience, and heaven:
STEP 2: Sift together cake flour, 1 c. sugar, salt, and baking powder in a large bowl at least 3 times. DO NOT SKIP THE SIFTING. You must add air to give the cake lightness.
STEP 3: Make a well in the dry ingredients. Then, place egg yolks, oil, and water in the well. Begin by mixing the wet ingredients inside of the well. Then, gradually mix in the dry, outer layer until smooth. No lumps. Set bowl aside for now.
STEP 4: In another large bowl, beat egg whites, cream of tartar, and remaining sugar until stiff. DO NOT OVER BEAT.
STEP 5: You may want a partner for this step. One person should slowly pour the wet batter into the egg white mixture as the other gently folds the mixtures together. The second person should carefully turn their bowl to get an even batter.
STEP 6: Butter the 10 inch round cake pan. Then, cut out a piece of wax paper to fit the bottom the pan by tracing around the bottom with a pencil. Lay wax paper in buttered pan.
STEP 7: Carefully pour batter into cake pan and set it in the water bath inside the oven. Bake for 50 minutes or until your test toothpick comes out clean.
STEP 8: After the cake has cooled, use a sharp knife to loosen the cake around the edges before turning it upside down on surface.
Now for the frosting which can be equally tricky.
Words of Caution: DO NOT ADD THE MILK AND SUGAR TO QUICKLY.
BUTTERCREAM FROSTING INGREDIENTS:
1/2 c. unsalted butter (@ room temperature)
10 oz. of evaporated milk
1 c. fine baking sugar
STEP 1: Begin beating butter on high speed.
STEP 2: Add a few drops of evaporated milk. Then, add a small shake of sugar. Repeat until you have finished adding milk and sugar.
*In order to get a clean frost, try freezing the cake first. Then, apply a crumb coat. Refreeze or refrigerate. Then, before serving, add a final coat where cracks and other blemishes have formed.
Wes, me, Lolo, and Lola | July 2013
My Lola loves people by feeding them. This chiffon cake has always been a delight to look forward to at every birthday and celebration. She pours all her love, prayers, and wisdom into each one. Thank you so much!
lamesa 