1 Tbsp butter 6 eggs ½ cup milk ½ tsp ground pepper ½ cup grated cheese ½ cup chopped onion (optional)

Put the butter and onion, if using, in a skillet over low heat. As it melts, beat the milk, eggs, and pepper together until mostly homogeneous. Stir in the cheese.

Increase heat to medium high. Pour the eggs into the skillet and let sit for about a minute. Gently scrape along the bottom of the skillet with the flat edge of a spatula. Let sit again for about 30 seconds, then scrape again. As it loses liquid, stir it more frequently until it is all cooked.

For larger clumps and a stronger egg flavor, reduce milk to ¼ cup.

#breakfast #butter #cheese #egg #glutenfree #main #milk #pepper #vegetarian

kale oil salt pepper

Preheat the oven to 375° F.

Wash the kale. Cut off the stems and cut the ribs out of the leaves. Cut the leaves into wide strips.

Pour some oil onto a baking sheet (a few tablespoons should suffice, although it depends on how much kale you have). Put the kale strips on the baking sheet, spreading them around and coating them with the oil. Sprinkle with salt and pepper. Try to have them spread out evenly and not overlapping a lot.

Bake for 3-8 minutes, until they are light and crispy. The time on this varies depending on how much you've made, so just check it after a few minutes.

#dairyfree #glutenfree #kale #oil #pepper #salt #side #vegan

Pastry for double-crust 9-inch pie ¼ cup sliced almonds 3 Tbsp arrowroot powder ¼ tsp cinnamon ¼ tsp ginger ¼ tsp allspice ¼ cup honey 3 cups cherries, a mixture of different varieties, with pits removed. If using canned, drain syrup

Preheat oven to 350º F. Prepare the pie crust in the baking tin. Line the bottom of the crust with a layer of sliced almonds.

Mix arrowroot and spices in large mixing bowl. Stir in cherries and honey. Pour into the pie crust. Cover with the top crust.

Bake for 35-40 minutes or until crust is brown and juice begins to bubble.

#allspice #almond #arrowroot #cherry #cinnamon #dairyfree #dessert #ginger #glutenfree #honey #pie #vegetarian

¾ cup sugar ½ tsp cinnamon ¼ tsp grated nutmeg ¼ tsp allspice 1/8 tsp salt 1 egg 4 egg whites 1 ½ cups milk 1 ½ cups half-and-half

Combine sugar with the spices in a large bowl. Add the egg and egg whites and beat on high speed for 5 minutes.

Heat 1 cup of milk, stirring constantly, until it is steaming (not boiling). Slowly mix half of that into the egg mixture. Stir the egg mixture back into the hot milk in the pan. On medium heat, cook for 5-8 minutes, stirring constantly, until it is steaming again and thickened enough to thinly coat the back of the spoon. Do not boil it.

Remove from heat and stir it frequently as it cools for 5 minutes. Stir in the remaining milk and half-and-half. Cover and chill.

#allspice #cinnamon #dessert #drink #egg #eggwhite #glutenfree #halfandhalf #milk #nutmeg #salt #sugar

Preheat oven to 350° F.

Have corn on the cob that is still inside the husk. Put it in the oven, straight on the oven rack, and cook for 30 minutes.

It comes out very sweet, tender and flavorful, a different taste than when the corn is boiled. Leaving the husk on while it's roasting traps in the moisture.

#corn #dairyfree #glutenfree #side #vegan

A classic and old-fashioned frosting that's thick and marshmallowy.

½ cup sugar ¼ cup corn syrup 2 Tbsp water 2 egg whites 1 tsp vanilla

Mix sugar, corn syrup and water in a saucepan. Cover, heat to a rolling boil over medium heat. Uncover and keep boiling rapidly until it reaches 242 on a candy thermometer, or it forms a firm ball which holds its shape until pressed when dropped in cold water.

As mixture boils, beat egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the egg whites, beating constantly on medium speed. Add vanilla, beat on high speed until stiff peaks form. Variations

Cherry Nut: Stir in ¼ cup candied cherries and ½ cup chopped nuts.

Chocolate Revel: Stir in ½ cup semisweet chocolate chips or 1 ounce of baking chocolate, coarsely grated.

Cocoa: sift ¼ cup cocoa over finished frosting and fold in.

Fruity: Use any fruit juice instead of water.

Honey: Use honey instead of corn syrup.

Lemon: Substitute 1 Tbsp lemon juice for the vanilla and beat in ¼ tsp lemon zest.

Maple Pecan: Stir ¼ tsp maple flavoring and ½ cup chopped pecans into Satiny Beige frosting (below).

Peppermint: stir in 1/3 cup coarsely crushed peppermint candy, or ½ tsp peppermint extract.

Pineapple: Substitute 1 tsp lemon vest for the vanilla, and stir in 1 can (8 ounces) of crushed pineapple, drained.

Pink Mountain: Use maraschino cherry juice instead of water.

Raisin Nut: Stir in ¼ cup chopped raisins and ¼ cup finely chopped nuts.

Satiny Beige: Use packed brown sugar instead of of white sugar and use ½ tsp vanilla instead of 1 tsp

Tea: Use any kind of strongly brewed tea instead of water.

Tutti Frutti: Fold in chopped nuts and dried and candied fruits equal to ¼-½ cup.

#brownsugar #candiedfruit #chocolatechips #cocoa #cornsyrup #dairyfree #dessert #driedfruit #eggwhite #frosting #fruitjuice #glutenfree #honey #lemonjuice #lemonzest #nuts #pecan #pineapple #raisin #sugar #tea #vanilla #vegetarian

2 cups flour ½ cup sugar ¼ cup butter 2 tsp baking powder 1 cup milk 1 cup apple sauce ½ tsp salt 4 cups chopped fruit

Preheat oven to 350° F. Melt the butter in a 9”×13” pan in the oven.

Mix together the flour, sugar, baking powder, milk, apple sauce, and salt.

Pour half of the batter into the pan with the melted butter. Pour the fruit over the top in an even layer. Spread the rest of the batter over the top.

Bake for 45-60 minutes or until crust is golden.

Use any kind of fruit you like!

For gluten-free, replace 2 cups flour with 1 cup almond meal and 1 cup gluten-free flour mix.

#almondmeal #apple #applesauce #apricot #bakingpowder #berry #blackberry #blueberry #butter #cherry #cobbler #dessert #fruit #gfflour #glutenfree #grape #milk #peach #pear #pineapple #plum #raspberry #rhubarb #salt #strawberry #sugar #vegetarian #wheatflour

2 cups sugar ½ cup milk ½ cup butter ½ cup cocoa powder ¼ tsp salt 2/3 cup peanut butter 3 cups oats 1 tsp vanilla extract

Combine sugar, milk, butter, salt, and cocoa in a pan and bring to a boil. Once it has reached a full boil, time it for 1 minute and remove from heat. Stir in peanut butter and vanilla until the peanut butter is all melted in, then add the oats. Drop by tablespoonfuls onto wax paper. Let cool until hardened (it should only be a few minutes).

#butter #cocoa #cookie #dessert #glutenfree #milk #oats #peanutbutter #salt #sugar #vanilla #vegetarian

This recipe is from my grandmother, and I believe it's the original cookie recipe that used to come written on the Special K boxes.

1 cup corn syrup 1 cup sugar 1 cup peanut butter 6 cups Special K cereal

Put your cereal in a large bowl, and lay out a large sheet of waxed paper.

Bring corn syrup and sugar to a boil until sugar is dissolved. Remove from heat and mix in peanut butter.

Pour over cereal and mix well. Spoon cereal into cookies on wax paper and cool.

Substitute whatever cereal you like.

#cereal #cookie #cornsyrup #dairyfree #dessert #glutenfree #peanutbutter #sugar #vegan

8 cups filtered water 1 cucumber, about 8” long

Run the cucumber through a juicing machine. You should get about 1 cup of juice. Discard the pulp. Combine juice with the water. Served chilled.

For a brighter flavor, add ¼ cup lemon juice or lime juice, and ¼ cup sugar or honey.

#cucumber #dairyfree #drink #glutenfree #honey #lemonjuice #limejuice #sugar #vegan