How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Friday, May 26, 2017

No Bake Energy Bites

I keep making these a different way --
I've made them 100 different ways just this year . . .  so have decided to write them down and rate them . . .


So .  

1 cup dry oats
2/3 cup coconut shreddies
1/2 cup peanut butter
1/2 cup ground flaxseed
1/2 cup chocolate chips
1/3 cup honey
1 tablespoon of chia seeds
1 tsp vanilla extract

Wintergreen Essential Oil

Thursday, May 18, 2017

Jorrie's Poppy Seed Bread

Makes 3 small loaves

4 eggs, unbeaten
2 cups sugar
1 1/2 cups oil
3 cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 large can of evaporated milk
1 cup nuts
1 bottle of poppy seeds

Beat sugar and eggs together; add oil.  Blend well.   Sift flour, salt, baking soda together.   Mix flour mixture to milk.   Add everything except nuts.  Blend well.  Then add nuts.   Bake for appox 1 hour at 350.

Melissa's Poppy Seed Bread

For the bread:

3 cups + 3 tablespoons flour
2 1/2 cups sugar
1 1/2 tsp salt
3 eggs
1 1/4 tsp baking powder
1 1/2 cup milk
1 cup canola oil
1 1/2 tablespoons poppy seeds
1 1/2 tsp (each):  vanilla, almond, butter extract

For the topping:
3/4 cup sugar
1/4 cup orange juice
1/2 tsp each of almond, butter, vanilla extract

Mix dry ingredients, the add liquid ingredients.  Combine until completely mixed together.  

Spray 2 large loaf pans (or 4 small).

Bake at 365 about 1 hour.

While baking, mix topping ingredients and set aside.  Stir once again before using.  To use, pour evenly over loaves while the bread is hot.  Loosen bread in the pans prior to topping.  Let sit about 20 minutes, then remove to cool.   Store in an airtight container.

Spinach Cheese Swirls

This is an appetizer, party-going favorite for the ages:

Ingredients:
* 1/2 of a packaged (17.3 oz) Puff Pastry Sheets (from the freezer section)
* 1 egg
* 1 tbsp of water
* 1/2 cup of shredded Muenster cheese (or Monterey Jack . . . something white)
* 1/4 cup grated Parmesan
* 1 green onion, chopped
* 1/8 tsp garlic powder
* 1 pkg frozen chopped 10 oz pkg spinach (thawed and well drained)

Thaw pastry sheet at room temp for at least 40 minutes or until easy to handle.  Heat oven to 400.  Lightly grease a sheet or line w/ parchment paper.  Stir egg and water in a small bowl.  Stir muenster cheese, parmesan cheese, onion, and garlic powder in a medium bowl.   Unfold the pastry sheet onto a lightly floured surface.  brush with egg mixture.  Top with cheese mixture and spinach.   Starting at the short side,  closest to you, roll up like a jelly roll. Cut into to 1/2" slices.  Place the slices on the baking sheet and brush lightly with egg wash.   Bake 15 minutes or until golden brown.

Cream Cheese Frosting

Whip the heck out of:

* a block of cream cheese (I think that's 8 ounces) and the original recipe called for 1/2 of that ... but I have a big family that loves frosting on their cinnamon rolls, plus 1/2 a block of cream cheese in the fridge is gross)
* 8 oz unsalted butter (softened for best whipping)
* 4 cups of powdered sugar
* a big splash of vanilla (maybe 2-3 tablespoons, or to taste)


Wednesday, January 25, 2017

Peanut Butter Cookies

3/4 Peanut Butter
1/2 stick Crisco, butter flavored preferred
1 1/4 cups packed brown sugar
3 tbsp milk
1 tbsp vanilla extract
1 egg
1 3/4 cup flour
3/4 tsp soda
3/4 tsp salt

Oven to 375.  Blend, leaving dry ingredients for last.  Drop onto cookie sheet, press the signature peanut butter cookie hashtag into the top using the back of a floured fork; bake for 7-8 minutes or until just barely set.