In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.
Cream butter, shortening, and sugar in a mixer.
Add 1 egg at a time. Add flour and cream. Add baking powder, salt and vanilla. Put in greased and floured “pound cake pan” or loaf pan. Put in cold oven, middle rack. Turn oven to 350 and cook 1 hour then remove. Let cool.
Topping: In a small bowl toss together sugar, flour, butter and cinnamon, and oats until crumbly and set aside.
Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. Slowly mix in remaining ingredients. Fold in apples, mixing just until combined. Spoon into lined muffin tins filling 3/4 full. Sprinkle topping over evenly. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.
Melt butter in an oven proof skillet. Add garlic and mushrooms and saute for 3-5 minutes. Add spinach, saute for 2 minutes. Beat eggs, salt, pepper, baking powder, cream, milk, cheese and herbs together. Pour over mixture in skillet, stirring to combine. Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top. Broil 6″ from heat for 3-4 minutes or until eggs are set and frittata is lightly browned.
Over medium heat, melt 2 tablespoons of butter and 1 tablespoon oil in large pot. Saute onion and garlic. Add venison and cook completely. Drain excess fat and return to pot. Add the remaining ingredients and cook over medium heat until vegetables are tender. Salt and pepper to taste. Before serving, mix 1 tablespoon of corn starch 2 tablespoons of cool water. Slowly stir into soup until desired thickness is reached. Serve with crusty bread.
Heat a frying pan over medium heat. Add the cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Put the spices into a bowl and set aside.
1 quart chicken stock plus two cups water
1 bunch green onions (green top parts only) chopped
1 teaspoon finely chopped ginger
1 tablespoon brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste (optional)
2 cup sea weed or kale, chopped into bite-sized pieces
2 large grilled chicken breasts, shredded
1 orange or yellow bell pepper, sliced thin
2 cups sliced mushrooms
4 oz vermicelli or thin rice noodles
2 tablespoon cilantro, chopped- for garnish (optional)
1/4 teaspoon ground cumin
1/4 teaspoon minced garlic
2 tablespoons rice wine vinegar
1/8 teaspoon red pepper flakes (optional)
1 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
1/2 lime, cut into wedges
salt and pepper to taste
In a large pot, add the toasted spices and all ingredients except chicken, sea weed/kale, mushrooms and bell peppers and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes.
Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the sea weed or kale, mushrooms and bell peppers and cook for 1-2 more minutes. Remove from heat.
Add the shredded chicken and the vermicelli. Allow to sit for a few minutes while the noodles soften. Ladle the broth into bowls. Divide the kale, shredded chicken, peppers and the noodles evenly into each bowl. Sprinkle on the garnishes. Squeeze lime juice to taste over the top of your bowl before eating.
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s and beat until completely incorporated into the frosting. Spread or pipe frosting onto cupcakes.
Preheat the oven to 350 degrees and line with 2 12 count muffin tins with paper cups,
In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
Divide 1/4 cup of batter into each muffin cup. About 20 – 24 cupcakes.
Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.