The Winter Witch’s Cocoa

Ingredients:

5 Ounces Semi-Sweet Chocolate

2  C Whole Milk

1/2 C Whipping Cream

8-10 Fresh Mint Leaves – Bruised with a motor and pestal (Or use the bottom of a cup in a bowl.)

3 Tbls Sugar

Instructions:

1)  Over a very low heat, carefully melt the chocolate making sure to stir constantly.  Once chocolate burns, it ruins the whole batch so keep it low and be patient.  You might also wish to make use of a double boiler or metal bowl set above a pot of boiling water.  Set aside once melted but make sure to continue stirring occasionally while working on the rest of the drink.

2)  In a second pot, combine milk, cream, mint leaves and sugar.  Bring to a boil, stirring often and not allowing it to boil over, and cook until sugar has dissolved away into the milk. Turn off heat.

3)  Using a slotted spoon or a straining ladle scoop the mint leaves out of the milk brew and discard.

4)  Pour the chocolate in a little bit at a time and whisk thoroughly until blended and smooth.  Pour into four mugs and serve.

Whipped cream might be served on top as an added treat.

It’s my party and I’ll geek if I want to….

If you’re more advanced with your baking skills try making itty bitty cinnamon rolls; beats having to pay extra for the ice cream toppings at the store or buying expensive ice cream brands.

Just make sure you watch them cooking or you’ll find that they burn very quickly!

1 ½ C Granulated Sugar

8 Tbls Cornstarch

1/2 Tsp Salt

1 3/4 C Water

4 egg yolks – Beaten1 Med. Grapefruit

2 Lemons

1 Lime

2 Tbls Butter

1 Pie Shell – Pre-baked

Instructions

1. Juice the Grapefruit, Lemon and Lime. Keep ¾ C of the juice.

2. Combine Sugar, Cornstartch, Salt and Water in a medium saucepan, stirring often over a medium heat until it boils. Simmer and whisk frequently for 2-3 more minutes until it starts to thicken. Remove from heat.

3. Add the beaten egg yolks into the sauce pan, whisking quickly to make sure it mixes evenly. Let mixture return to heat, boiling it gently to thicken it further for about another two minutes then remove from heat.

4. Add citrus juice and butter. Whisk until smooth and let cool just a little before pouring into the pie shell.

5. Chill until pie is set and firm.

I’m sick today.

Okay, so maybe not so sweet and just short.  However, the medicine that I’m making is delicious!  See below!

Grandma Hatchet’s Cure All Miracle Potion

Ingredients:

8 C Homemade Chicken Stock

1/2 C Forbidden Rice (Also known as Black Milled Rice.)

2-3 Chicken Breasts – Cubed

1/4 C Loosely Packed Fresh Dill

3/4 C Sliced Carrots

1 C Egg Noodles

1 Tbls Cayan Powder (Optional)

Instructions:

- Put chicken stock into a large pot and heat until boiling.

- Once Stock is boiling, add Forbidden Rice, Chicken Cubes, Dill, Carrot and Cayan Powder if you would like the soup to be a little more spicy.  (The Forbidden Rice has a fairly cool effect on anything you cook it with – it dyes food a dark indigo or burgundy.  It’s also pretty healthy for you when it comes to Iron and Vitamins.)

- Simmer the mixture for about 30 mins before adding the Egg Noodles.  Cook until the noodles are soft and then you’re done!

Pretty easy, wasn’t it?

I make a big pot of this once in a while when I’m under the weather and then freeze the soup in portion sized containers for a quick and easy dinner when I don’t have time to cook or pack a lunch!

IMPORTANT NOTE! Make sure you make this the night before the event that you need it!  It needs at least six hours in the freezer to set and it’s better if you can give it a full nights freezing time before it’s served!

Recipe:  My Darling Mother’s Frozen Sin

Ingrediants:

Crust:

1 1/2 C  Chocolate Baking Crumbs

1/4 C  Butter or Margarine (Melted)

Cake:

1 Pkg  Cream Cheese

1/2 C Sugar

1/2 C  Peanut Butter (Smooth or Crunchy!)

3 Tbls Vanilla

1 Tub Cool Whip (Or any other brand of frozen desert topping.)

Crust:

Mix Crumbs and Butter together till well mixed and then press into the bottom of your 8×11 pan to form the crust.  Super Easy, isn’t it?

Cake:

The cake mix is super easy too!  Just take all of the cake ingrediants, put them into a big bowl and use your electric mixer/beater to whip it all together until it’s nice and creamy!  Once that’s done, pour and spread it gently over the crust then put it into the freezer for at LEAST six hours to set – best if frozen over night!  Then cut and serve fresh from the freezer!  You might also want to drizzle chocolate syrup over the top for a nice design before taking the plates to the table.

Pre-heat oven to 420

Take:

2 Granny Smith Apples (Chopped up and cored)
1/2 c Raspberries
1/3 c Cranberries
The Juice and pulp of one Lime
2 Tbls Margarine
2 Tbls Cinnamon
1 Tsp Nutmeg
2 Tbls Vanilla
1 cup Brown Sugar
Pinch of Salt
1/4 cup flour

Mix all ingredients into a bowl, mix well. Scoop into a pie plate lined with pie crust (Homemade or bought) or Tart shells. Cover with second pie shell or tart shell, pinch the edges to seal it shut poke or cut holes into top of shell ( I use a heart shaped mini cutter for mine) and bake for 30-40 minutes for Pies or 15-20 mins for Tarts.

Tastes amazing with chocolate ice cream when served fresh from the oven.

Step One – Tea Dyed Eggs:

6 eggs
two-three bags of tea
1 tsp Nutmeg
Anise Star
1 Tbls Chinese Five Spice
2 Tbls Soy Sauce

Place eggs in a pot and cover with water so it rises a couple inches about the eggs.
Boil the eggs for four minutes, drain, cover with cool water and let cool.

After cooling, use the back of a spoon and crack the shell but do not remove.  You just want to spiderweb the shells not peel the the eggs.

Fill pot with water again, add soy sauce, five spice, anise star, nut meg and tea. Boil. Return eggs to boiling water and simmer for fifteen minutes. Remove from heat and let cool without removing eggs. Place in fridge with liquid and steep for a few hours to overnight.  The longer they steep the darker the colour will be.

Peel eggs.

Cut eggs in half length wise to make two shells.

Step Two – Filling:

6 egg yolks (Cooked)
2-3 Tbls Mayonnaise or Miracle Whip
1/4 tsp brown sugar
1/4 tsp salt
1 Tbls chili flakes
1 1/2 Tbls Paprika
1 tsp Cayenne pepper

Mash and mix all the ingredients till reasonably smooth, pipe or scoop into the hollows of egg halves. Sprinkle lightly with a little bit more paprika and Italian seasoning for garnish.

Carrion Pie

4 Premade Pie Crusts (Two for each Pie, recipe makes two)
2 Pounds Ground Beef
4 Tbls Soy Sauce
3 Tbls Cayenne Pepper
4 Tbls Minced Garlic
3 Tbls Barbeque Sauce
Butter
Milk or Cream
2 cups loose shredded Mozzarella
2 cups cut up left over chicken or turkey
1/2 – 1 cup frozen or fresh veggies
1 cup gravy

Boil potatoes till soft, mash with butter, garlic and milk till smooth.

Fry ground beef till fully browned with left over chicken, cayenne, BBQ sauce and soy sauce. Use salt and pepper to your own taste.

Layer Potatoes, veggies, meat and then gravy in the pie shells.

Sprinkle mozza cheese overtop before covering with second pie crust.

Cut holes in top to vent.

Brush top with butter.

Bake in oven at 325 degrees for 20-30 minutes until crust is golden brown and pie is cooked all the way through.