Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 2
- 1/2 cup oats
- 3 eggs
- 1 teaspoon vanilla
- 1 tablespoon sugar
- 1 pinch of gray salt
- 2 1/4 cups flour
- 2 cups milk
- 1/2 cup water
- 3 tablespoons orange juice or 3 tablespoons drambuie
- vegetable oil, for coating pan
- 1 cup ricotta cheese
- 1 teaspoon cinnamon
- 1 large egg yolk
- 2 teaspoons drambuie
- 1/2 cup huckleberry preserves
- 1/2 cup huckleberry preserves
- 1 tablespoon butter, melted
- 4 medium bananas, peeled and sliced in half lengthwise
- 2 tablespoons butter
- 2 teaspoons drambuie
Recipe
- 1 for the crepes:(yields about 12).
- 2 preheat oven to 300°f.
- 3 spread the oats on baking sheet and place in oven for 10 minutes or until dried and lightly colored.
- 4 remove and set aside.
- 5 in a medium bowl, whisk the eggs, vanilla, sugar, and salt.
- 6 add the flour.
- 7 gradually whisk in the milk, water and orange juice or drambuie until well blended.
- 8 whisk in 3 tablespoons of the melted butter.
- 9 strain the batter through a sieve to remove lumps.
- 10 reserve 1/3 of the batter.
- 11 add the toasted oats to the remaining batter.
- 12 heat an 8" ovenproof non-stick skillet over medium-high heat.
- 13 brush the bottom with some of the remaining melted butter to coat.
- 14 holding the skillet with one hand, pour 2-3 tablespoons of the crepe batter and quickly rotate the pan to cover the bottom in a thin, even layer.
- 15 cook until the bottom side of the crepe is golden brown.
- 16 turn to cook the other side.
- 17 remove, let cool, and stack between pieces of wax paper.
- 18 at this point the crepes can be sealed in plastic wrap and frozen for several weeks.
- 19 filling:.
- 20 in a small bowl, mix the ricotta, cinnamon, drambuie, and egg yolk, until well blended.
- 21 raise oven temp to 350°f.
- 22 assembly:.
- 23 place a cooked crepe in an oven-proof skillet or pie plate.
- 24 spread a layer of the filling over the crepe, then a layer of huckleberry preserves.
- 25 repeat to form the torta.
- 26 top with final crepe and brush with melted butter.
- 27 place the torta in the oven for 15 minutes.
- 28 bananas:.
- 29 meanwhile; pour the reserved batter in a shallow bowl, and dredge the bananas slices to coat.
- 30 brush the melted butter in a large non-stick skillet, over medium-low heat.
- 31 when hot, add the bananas and cook for 2 minutes, or until soft and lightly browned.
- 32 carefully turn and cook the other side.
- 33 add 2 teaspoons drambuie to the bananas.
- 34 cut the torta into wedges and serve each with 2 slices of bananas.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 2 (8 ounce) cans crescent rolls
- 1 (8 ounce) package cream cheese
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup butter
Recipe
- 1 spread crescent rolls on bottom of 9x13 pan.
- 2 blend sugar, vanilla, and cream cheese.
- 3 spread cream cheese mixture on bottom layer of rolls.
- 4 take the other package of rolls and spread on top of the cream cheese.
- 5 sprinkle with mixture of 1/2 cup sugar, 1 teaspoons cinnamon and 1 stick of melted butter.
- 6 bake for 30 minute at 350 degrees.
- 7 cut in small squares.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 15
- 2 (8 ounce) packages crescent rolls
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1/2 cup sugar
- 2 teaspoons cinnamon
Recipe
- 1 unroll 1 pkg of crescent rolls in the bottom of a greased 13x9 pan.
- 2 whip cream cheese, sugar and vanilla and spread over crescent rolls.
- 3 top with second pkg crescent rolls.
- 4 pour melted butter over crescent rolls and top with sugar and cinnamon mixture.
- 5 bake at 350 degrees for 30 minutes.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- Servings: 5
- 2 cups tangerine juice
- 1 small banana
- 1/2 cup vanilla yogurt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon clove
- 1/8 teaspoon nutmeg
Recipe
- 1 pour tangerine juice into blender.
- 2 add banana broken into pieces, yogurt, cinnamon, cloves and nutmeg; process at high speed for 30 seconds, or until smooth.
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
- 12 ounces cranberries
- 3/4 cup sugar
- 1/4 cup dark brown sugar, packed
- 1/2 cup triple sec
- 1/2 cup water
- 4 tablespoons orange marmalade
- 1 orange, zest of
- 1 (4 inch) cinnamon sticks
- 1 pinch ground cloves
- 1/8 teaspoon ground allspice
- 1 tablespoon fresh lemon juice
Recipe
- 1 bring all ingredients to a boil.
- 2 lower heat and simmer until berries burst (about 12-15 minutes).
- 3 cool, then refrigerate.
Total Time: 3 mins
Preparation Time: 3 mins
Ingredients
- 1 teaspoon garlic powder (lasun)
- 1 teaspoon ground ginger (adrak)
- 1 teaspoon ground cloves (lavang)
- 1/2 teaspoon grated nutmeg (jaiphal)
- 1 teaspoon mace (javitri)
- 1 1/2 tablespoons ground cumin (jeera)
- 2 tablespoons ground coriander (dhania)
- 1 teaspoon ground fenugreek (methi)
- 1 teaspoon ground cinnamon (tuj or dalchini)
- 1 teaspoon fresh ground black pepper (kalimirchi)
- 1 teaspoon ground brown cardamom (elaichi)
- 1 teaspoon red food coloring
Recipe
- 1 mix all the above ingredients (without roasting them first) and push through a fine sieve.
- 2 store in an airtight container and close the lid tightly after use.
Total Time: 12 mins
Preparation Time: 7 mins
Cook Time: 5 mins
Ingredients
- Servings: 4
- 2 decaffeinated tea bags (black tea, rooibos, green tea or herbal berry tea)
- 1 cinnamon stick
- 5 whole cloves
- 1 whole star anise
- 1/2 vanilla pod (optional) or 1 dash vanilla extract (optional)
- 4 cups boiling water, plus more for warming the tea pot
Recipe
- 1 place a small amount of boiling water in the tea pot to warm it up. discard the water.
- 2 add tea bags, cinnamon stick, cloves and star anise to the tea pot and add the 4 cups of boiling water.
- 3 let steep for 3 to 5 minutes and remove the teabags.
- 4 let steep for 2 minutes longer and serve immediately.
- 5 sit back and enjoy!
