WEBInstructions. Add the all natural zero calorie simple syrup, bitters and water into a rocks glass, and stir until combined. Fill the glass with large ice cubes, add the whiskey. Squeeze the orange peal over the glass to extract oil, roll the outer part of the orange peal around the rim of the glass, then drop in.
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WEBCombine water (or milk) and salt in a small saucepan. Bring to a boil. Stir in oats and reduce heat to medium; cook, stirring occasionally, for 5 minutes. Remove from heat, cover and let stand for 2 to 3 minutes. Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell. Top with milk, sweetener, cinnamon, dried fruits
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WEBNotes. *To make simple syrup, add 1 part sugar (we prefer turbinado for complexity) and 1 part water to a small saucepan and heat over medium heat, stirring frequently until sugar is dissolved. Cool, pour into a jar or squeeze bottle, and use as instructed. Store leftovers in the refrigerator for up to 1 month.
WEBFill the mug with water, making sure it covers the small container. Fill your sphere mold with water, then plug the hole with your finger. Flip the mold upside-down and carefully submerge it in the mug. Lower the water level in the mug until it’s even with the top of the small container. Freeze it solid!
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WEBIn a glass mix 1.5 tablespoons of Maple Syrup with 3-4 dashes of bitters and ~4 ounces of bourbon. Stir with ice. Easy as it comes. The photo shows lemon peel, omitted in the recipe but indispensable! Orange peel works very well, too, and is perhaps more traditional.
WEB1 Dash Regan's Orange Bitters. Directions. Stir in a mixing glass or shaker and strain into a rocks glass with one big cube. Garnish with an orange peel after expressing oils during the Fall/Winter menu and with a lemon peel after expressing oils for the Spring/Summer menu.
WEBBake at 325°F for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 4-8 minutes (for a total of 34-38 minutes), or until the granola is crunchy.
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WEBCombine the oats, water, and salt in a medium saucepan over medium-high heat. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally. *If using quick oats, they will need to cook for only 3 minutes. Once the oats are thickened and smooth, remove them from the heat, and serve in a bowl with your favorite toppings.
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WEBGranny’s Shoofly Pie. Traditional Italian Doughnut Ribbons. Soft Gingerbread Spice Cookies. Pineapple Upside Down Cake. Grandma’s Apple Dessert (shown above, left) Grandma’s Favorite Granola Cake (shown above, right) Old-Fashioned Banana Pudding. For more great healthy cooking recipes, be sure to check out our collection of Low-Carb
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WEBPreheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated.
WEBThe classic way to make an Old Fashioned starts with placing a sugar cube at the bottom of a glass, adding a few dashes of bitters and a splash of water and muddling until it’s completely dissolved. This is still a great option, but many people use simple syrup for ease and convenience. Bottom line: Either will do, but absolutely never just
WEBInstructions. Preheat your oven to 400 degrees Fahrenheit. Grease a medium 12-donut donut pan (or two if you have) with vegetable oil cooking spray or butter and set aside. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a glass measuring cup, measure the buttermilk.
WEBTransfer the rice to a large paper towel or kitchen towel, squeezing to remove any excess moisture. This process will prevent your rice from becoming soggy when cooked. In a large microwave-safe bowl, add cauliflower rice, diced carrots, and peas. Cover with a lid or plastic wrap and cook on high for 2 minutes.
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WEBAdd the 1:1 ratio and simmer on medium-low heat; stirring until the sugar has dissolved. In a mixing glass add bourbon, bitters, and simple syrup. Give it a good stir. Meanwhile, in an Old Fashioned glass add 1 large ice cube and a Luxardo cherry. Next, take an orange peel and twist it in the glass and rub the peel around the rim of the glass.
WEBUse the pastry scraper to loosen the dough from the board and place it on a baking sheet. Place the baking sheet in the freezer for 1-2 minutes to re-chill the dough. Continue rolling out. When the dough is about 1/8” thick all the way around, take your pie dish or plate and center it in the middle of the dough.
WEBPre-heat the oven to 160C (160C for fan also) / 325F. Tip the dried fruit and any remaining tea into a mixing bowl. Stir in the sugar and marmalade/jam. Sift in the flour, baking powder and spice. Add 3 TBSP water and stir until thoroughly combined. Tip the mixture into the prepared tin and level the top.
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WEBInstructions. In a large bowl, whisk together vinegar, water, sugar, salt, and pepper, until salt and sugar are mostly dissolved. Add cucumber and onion, stir to combine. Cover and refrigerate for 60 minutes, stirring once or twice. When ready to serve, drain liquid, stir in dill, and serve immediately (see note).
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