1 . Stage
Whisk eggs and molasses together in a medium bowl until combined. Set aside.
2 . Stage
Combine cream, buttermilk, brown sugar, vanilla extract, salt, and cinnamon in a medium saucepan over medium heat. Cook, stirring frequently, until sugar is dissolved and mixture begins to bubble around the edges, about 5 minutes.
3 . Stage
Add 1/2 of the hot cream mixture very slowly into the egg-molasses mixture, whisking constantly. Pour the tempered egg mixture back into the pan with the remaining hot cream mixture. Reduce heat to medium-low and continue to cook until mixture is slightly thickened and coats the back of a spoon, about 8 minutes.
4 . Stage
5 . Stage
Pour custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
1 . Then add honey and lemon juice, adjust the amount to your liking. Pour into glasses and garnish with mint as desired.
2 . Have a nice drink !!!
3 . Such a drink from the needles turns out to be very tasty and fragrant, and also the needles contain a lot of vitamin C "" which is very useful in the autumn to strengthen immunity. Lemon juice is also rich in vitamins, and it also adds a little sourness to our drink that goes well with the taste of pine. Many recipes offer to boil needles for 10 minutes, but insisting will be quite enough, so all vitamins will remain in the water and the taste will not be too cloying and bitter.
4 . Needles can be collected in the park, but it is better that there are no cars in the forest and the trees do not accumulate toxins in such quantities as urban fir trees. Twigs choose a younger one. Separate the needles from the branches and pour boiled water. Let it infuse under the lid for about 20 minutes.
1 . In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
2 . Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
3 . When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.
3 . Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet.
4 . Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
5 . Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.
1 . Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets.
2 . Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice.
3 . Combine flour, white chocolate chips, baking soda, and salt in a separate bowl. Mix in butter mixture until a stiff dough forms. Fold in 1 cup coconut.
4 . Place remaining coconut on a flat dish. Roll dough into ping pong ball-sized balls; roll in coconut. Arrange dough on the prepared cookie sheets; do not press down.
5 . Bake in the preheated oven until lightly browned around the edges, about 10 minutes.
1 . Combine peach schnapps, cognac, sugar, sliced oranges, and sliced mangos in a pitcher; stir and chill for at least an hour.
2 . Pour fruit mixture into a large punch bowl. Stir in chilled white wine and ginger ale. Ladle into glasses with some of the sliced fruit.
1 . Preheat oven to 275 degrees F (135 degrees C).
2 . Stir together the cranberries, sugar, and liqueur in a baking dish.
3 . Bake in preheated oven for 1 1/2 hours, stirring every 20 minutes. Store refrigerated in a tightly-covered container.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined.
3 . Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside. Dotdash Meredith Food Studios
4 . Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside. Dotdash Meredith Food Studios
5 . Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.
6 . Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.
7 . Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd skillet. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed. Dotdash Meredith Food Studios
8 . Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping. Dotdash Meredith Food Studios
1 . Preheat oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans.
2 . Stir sourdough discard in a bowl. Let sit until bubbles start to form, about 5 minutes.
3 . Meanwhile, whisk flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves together in a medium bowl until well combined.
4 . Combine pumpkin puree, mashed banana, brown sugar, oil, molasses, and vanilla extract in a separate large bowl; whisk vigorously until brown sugar is completely incorporated with no chunks remaining. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, at first whisking to combine and then switching to a heavy spoon and stirring until just incorporated; batter will be thick. Stir in raisins and walnuts and spoon into the prepared loaf pans.
5 . Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 60 to 70 minutes. Remove from the oven and let cool in the pans for 5 minutes. Transfer loaves to a wire rack and cool completely before slicing, about 30 minutes.
1 . Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
2 . Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
3 . Preheat an outdoor grill for medium heat and lightly oil the grate.
4 . Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2 . Combine all-purpose flour, whole wheat flour, oats, wheat germ, baking soda, cinnamon, allspice, cloves, and salt together in a bowl. Beat butter, coconut sugar, and brown sugar together in a separate bowl using an electric mixer until light and fluffy; add pumpkin puree, egg, and vanilla extract and mix well.
3 . Stir flour mixture into pumpkin mixture until dough is well mixed; fold in walnuts and raisins. Drop dough, about 1 tablespoon per cookie, on the the prepared baking sheets.
4 . Bake in the preheated oven until cookies are lightly browned on the edges, about 15 minutes. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
1 . Combine 2 tablespoons maple syrup, soy sauce, lemon juice, and ginger in a bowl. Place salmon into the marinade and turn to coat. Marinate for at least 15 minutes, but no longer than 30.
2 . For the glaze, mix remaining 2 tablespoons maple syrup and Cajun seasoning together in a bowl. Set aside until ready to use.
3 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
4 . Line a rimmed baking sheet with foil and lightly spray with cooking spray. Remove the salmon from the marinade and pat dry with paper towels. Place salmon, skin side-down, and pineapple, onto the sheet and brush with the glaze.
5 . Broil in the preheated oven until salmon easily flakes with a fork and reaches an internal temperature of 145 degrees F (62 degrees C), 13 to 15 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 . Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
3 . Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
4 . Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
5 . Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).