Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Wednesday, January 11, 2017

••••VEGAN FRIED PICKLES🥒🍚🥜!!••••

(Source: spokesman review & noblepig.com photo)

****VEGAN FRIED PICKLES!!

****SAUCE:

*1/4 cup Veganaise

*1 T horseradish

*2 teaspoons ketchup

*1/4 teaspoon Cajun seasoning

****PICKLES:

*1/2 cup flour

*1 3/4 teaspoon Cajun seasoning

*1/2 teaspoon Italian seasoning

*1/4 teaspoon pepper

*2 cups sliced dill pickles

*Peanut oil for frying

****DIRECTIONS:

1. Mix all sauce ingredients together; set aside. Whisk together flour, Cajun seasoning, Italian seasoning and 1/2 cup water.

2. Toss pickles in batter to fully coat. Fry the pickles in peanut oil over medium-high heat until golden brown, 1-2 minutes.

****SERVE IMMEDIATELY WITH SAUCE!!

Prep: 15 min

Cook: 10 min

Tuesday, January 10, 2017

••••BUCKWHEAT BENEFITS🍯🍞🥞!!••••

(Source: eathealthylivefit.com & photo also & Google+ & Wikipedia.com)

****BUCKWHEAT BENEFITS!!

••••3-2-1 MUG CAKE🍫🍰☕️!!••••

(Source: Google+ photos & mrshappyhomemaker.com)

****3-2-1 MUG CAKE!!

Saturday, January 7, 2017

••••HAPPY BIRTHDAY MIKKI🦋🎂🎈🎁🎉!!••••

(Source: google+ photos & Pinterest & 123greetings.com)

****HAPPY BIRTHDAY MIKKI!!

****HAVE A BUTTERFLY

****FILLED BIRTHDAY🦋!!

•••BLUEBERRY OVEN PANCAKE🥞🥚🍳🍇!!••••

(Source: Google+ photos & Delicious recipes, food bloggers)

Blueberry Oven Pancake.
Serves 6

INGREDIENTS
225 grams plain flour
3 tablespoons sugar
1 teaspoon baking powder
Pinch of salt
200 millilitres milk
2 tablespoons melted butter (plus more for greasing)
1 egg
100 grams blueberries
1 teaspoon sugar

To serve
Whipped cream
Icing sugar
Blueberry jam

PREPARATION
1. Preheat oven to 190°C/375°F.
2. Mix the flour, sugar, baking powder, and salt together in a large bowl. In a smaller bowl, mix the milk, butter, and egg until combined. Whisk into the flour mix until a smooth batter is formed.
3. In an ovenproof pan, melt a tablespoon of butter and swirl around to grease. Pour in the batter, and scatter blueberries over evenly. Sprinkle over more sugar.
4. Bake for 25 minutes.
5. Serve with icing sugar, blueberry jam, and whipped cream.
6. Enjoy!

••••CHOCOLATE CAKE MILKSHAKE🍫🥛🍰🍦🍮!!!••••

(Source: tinascookings.blogspot.com & photos also)

****CHOCOLATE CAKE MILKSHAKE!!

Ingredients
300 grams chocolate cake (two slices)
600 ml whole milk
2 large scoops chocolate ice-cream
100 ml heavy cream
½ teaspoon vanilla bean paste
1 teaspoon instant coffee granules (optional)
150 ml heavy cream, for garnishing
5-6 tablespoons chocolate syrup, for garnishing

Preparation

Slice the cake and let the slices sit out at room temperature for 10-15 minutes, so the filling and frosting can soften up slightly, that will make it easier to blend later. Once they are soft and ready, pour half of the milk in your blender, add in the cake slices, pour in the rest of the milk, and blend on high for about 30 seconds. I find it blends much better when there isn’t cake directly stuck to the blade of the blender, that is why it is added in this fashion.

Add in the ice-cream, heavy cream, vanilla bean paste, and coffee (if using), close the blender and let it run for about a minute or two, depending on your blender, until everything is smooth and well combined. Immediately pour into glasses, top with some additional softly whipped heavy cream, maybe a drizzle of chocolate syrup, and a tiny slice of cake. Yields 4 servings.