Mix powdered milk, Nestle's Quick, powdered sugar and chocolate malt together. Place 1/3 cup of mix into a mug. Add hot water. Top with miniature marshmallows and/or ground chocolate. Stir. Enjoy. This recipe makes a large amount. Consider halving the recipe.
Serves: 12 scones
Bake at 425 degrees for 15 minutes
Mix the Dry Ingredients:
Stir into dry ingredients:
Brush melted mixture onto top and sides of wedges
Sprinkle lightly with regular sugar
Bake 1" apart approximately 15 minutes or until the sides are golden brown
Start with Oatmeal Mix:
Fill a Cup container full with: milk 2 cups
One Cup container full with the Oatmeal Mix.
Put about 1-2 tablespoons of salt in the milk.
Get the milk almost to boil, pour in the oatmeal. /p>
Bring down the temperature to moderate
Stir regularly (otherwise the mixture sticks to the bottom).
Cooking takes 25-35 minutes.
If you don't serve it immediately, pour content into the crock pot, set the crock pot on low.
Fill about 1/3 - 1/2 of a Ramekin with oat mixture.
Sprinkle raw sugar (about 1 spoonful) on top
Torch the sugar until it has crystallized
Make a topping (half sour cream, half vanilla yogurt)
Put a dollop of topping on top of the Brule, serve.
Serves 10-12 people.
This comes from La Brea Bakery in Los Angeles, making a multi-layered pie with different colors of vegetables and meat. This recipe makes a pie for 6 people.
Scramble 8 eggs, adding salt and pepper, in a pan thinly lined with olive oil. Don't scramble until dry, keep them moist. Put them to the side on a plate.
Sautee the sliced white mushrooms in a pan thinly lined with olive oil. Add a little crushed garlic (to your taste). Put them to the side on a plate.
Sautee the chopped spinach leafs in a pan thinly lined with olive oil. Add crushed garlic, salt, pepper and nutmeg, to your taste. (If you don't the spinach has a bitter taste.) Once the mixture is cooked and somewhat dry, add the heavy cream. Cook until most of the cream has evaporated. Put them to the side on a plate.
Roll out the pastry pie sheets, flour lightly. Place one of the sheets in the pie dish, having the edges come out and over the pan.
Put in layers in the pie pan:
Put the other pastry pie sheet over the mixture, trimming off the excess (if any). Pinch the two pastry pie sheets along the edges. Whip the last egg with a little water. Then brush it on the top of the pie. Stab gently with a fork 4 times into the top of the shell (to allow the pie to breath when cooking).
Cook for 65 minutes at 380 degrees. Insert a knife into the pie to see if it is cooked through. You may have to cook it another 10 minutes if it is gooey against the knife blade. (It can be gooey because of your use of different ingredients and altitude.) Let it sit for 10 minutes before slicing.
Ingredients (For 8-10 servings)
Melt the butter, brown sugar, molasses, corn syrup and water in a pan. Once liquefied, add the Chocolate/Cab sauce, bring it to a boil. Set aside the sauce.
Preheat the oven to 380 degrees. Place aluminum foil on the bottom of the cooking sheet (to catch the spill over). Place the ramekins on the cooking sheet, separated by about an inch on all sides. Place gently another piece of aluminum foil over all the ramekins.
Cook for 50 minutes. Take off the top aluminum foil and cook for another 10-15 minutes. The egg mixture will extend a little out of the ramekin and turn brown in places (which is good).
Let the ramekins cool for at least 10 minutes. Take a knife and run it around the edge to loosen the egg dish from the ramekin. Holding the ramekin with a hot pad, turn it over onto the plate. The bottom, now the top, will be brown in color. Put a little amount of whip cream on one side of the egg dish for decoration. Serve immediately.