Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
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HOW TO MAKE EVAPORATED AND SWEETENED, CONDENSED MILK
I found these recipes on pinterest via http://momprepares.com/how-to-make-evaporated-and-sweetened-condensed-milk/
HOMEMADE EVAPORATED MILK INGREDIENTS
4 cups of milk (will make 2 cups of evaporated milk- slightly more than the standard can size of 14 or 15 ounces) (I personally would use almond milk or lactose free milk depending on the recipe I needed it for)
Pour the milk into the pot on the stove. Turn the stove to “low.”
Keep the milk hot, but not boiling, until the milk has evaporated to half its size (it took me about 2 1/2 hours). Stir the milk every 10 minutes or so. You can remove the skin from the top of the milk, if you like.
Allow the milk to cool to room temperature before using in a recipe.
Store the milk in the refrigerator for up to one week.
HOMEMADE SWEETENED, CONDENSED MILK
What is the difference between evaporated milk and condensed milk? Sugar!
4 cups of milk (for 16 ounces of sweetened, condensed milk)
1 ½ cups of sugar, honey, or sweetener of your choice (I used raw sugar)
Mix the sugar into the milk, then place on the stove under “low” heat.
Wait about 2 hours, stirring about every 15 minutes. After 2 hours, the milk should be about half the size it was before.
When it is reduced by half, remove it from the stove and allow to cool before using in a recipe.
Store the milk in the refrigerator for up to a week or can it for later use.
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…