Virtuous Girlhood

Recipe of The Week # 45 Chocolate Sauce

Homeade Chocolate Sauce

1/2 cup Coca
1/2 cup Cane Sugar
6 TBSP White Flour
2 Cups hot Water
2 TBSP Vanilla
1 TBSP Butter

Mix the coca, sugar, and flour together. Add water and stir about 2-4 minutes or until thick and resembles thick chocolate sauce. Add vanilla and butter. This is great for ice cream! And plus it makes a really great pudding when you double it. You don’t really need to add the vanilla and butter. Usually I forget it and it works out great!

Enjoy!

P.S. Sorry there is no button I am using my little netbook, and I really need to upgrade my browser as NOTHING works on it, so I can’t get pictures.

Recipe of The Week # 44 Summer Squash Casserole

Ingredients:

3 cups Yellow Summer Squash

1 cup Milk

2  beaten Eggs

2 cups Cheddar Cheese

1/2 Onion

Salt

Pepper

Directions:

Add peeled, seedless squash, beaten eggs, and remaining ingredients cook in 350 F oven for 40 minutes.

Enjoy !

(On side note do NOT use zucchini as it makes the dish taste like  acid.)

Recipe of The Week # 43 Stew

Ingredients:
1 lb stew meat (or steak) cooked and chopped up
8 potatoes peeled and cubed
2 red peppers
2 cups of chopped green beans
1/2 cup of cut up celery

Directions:
Add meat, cubed potatoes, veggies and water into a large crock pot,
Simmer for 4-5 hours or until veggies are soft.

Enjoy !

Recipe of The Week # 42 Fruit Smoothie

You can use any fruit but this is our favorite smoothie

Fruit Smoothie Ingredients:

1/2 Cup Banana’s

1/2 Cup Strawberry’s

1/4 Cup cane sugar

1/2 Cup water

Ice

Directions:Put all the ingredients into a blender blend till mixed thoroughly.

Serve and enjoy !

Recipe of The Week # 41 Blueberry Crisp

Blueberry Crisp

Filling:

3 1/2 cups Blueberry’s

Topping:

1/2 Cup butter

1 Cup brown sugar

1 Cup Oats

1/2 Cup Flour

Directions:

Preheat Oven to 350 F

Mix together the flour, sugar, oats & butter in a medium bowl with your hands, put the blueberry’s in the bottom of a 9×13 pan spread the topping on top of the blueberry’s pat down with your hands,

Bake in oven for 40 minutes.

Enjoy

Recipe of The Week # 40 Grape Pops

(This is a very easy recipe.)

Ingredients:

GrapesDirections:

Wash grapes, pick them off the stems put them in a bag and freeze for 2 days. These make great ice cubes, and great snacks!

Enjoy,

R.L

Recipe of The Week # 39

Date Squares

Topping:

1 1/2 cups flour

1 1/2 cup rolled oats
1 cup of brown sugar packed
1/2 cup butter
pinch of salt
1/2 tsp baking soda

Filling:
16 oz chopped dates
1 cup water
1/4 cup organic cane sugar
1 tsp vanilla

Combine filling ingredients in a saucepan. Simmer for about 5-10 minutes, or until mixture is thick. Set aside to cool.Mix flour, oats, butter, sugar, soda, salt, and salt; spread about half of the mixture over a greased 9×13 pan. Spread filling over layer and put the rest of topping on top, press down lightly with hands. Bake at 350 F for 20 minutes cool completely before serving.This recipe may be doubled to make a bigger pan. Enjoy!

Recipe Of The Week #38 Chocolate Cupcakes Recipe

Chocolate Cupcakes Recipe

(makes 12 cupcakes)

Ingredients

5 oz (150gms) softened butter
5 oz (150gms) superfine caster sugar
2 tablespoons cocoa powder
6 oz (175gms) self raising flour
3 eggs
1 teaspoon vanilla extract

Method

1 Firstly pre-heat your oven to 350F (180C).

2 Line a 12 cup cake pan, with cup cake papers.

3 Crack the eggs into a cup and beat lightly with a fork, then place all the ingredients in a large bowl and mix with an electric mixer for 2 minutes, until light and creamy.

4 Divide the mixture evenly between the cake cases and bake in the oven for around 15 – 20 minutes until the cupcakes have risen and are firm to touch.

5 Transfer the cupcakes to a wire rack, allow to cool before icing.

Thank you to Craig W. for this recipe.

Recipe of The Week # 36

Spinach Strawberry Salad with Feta Cheese and Balsamic Dressing

6 TBSP Feta Cheese

1 package strawberries washed, rinsed and sliced

1 Bag Spinach

3 TBSP Sesame Seeds

3 TBSP Walnuts

Balsamic Dressing:

½ Cup Balsamic Vinegar

½ Cup Canola Oil

1/3 Cup Honey or Cane Sugar. (to taste)

Mix together in a bottle or jar and store in the fridge after each usage.

Combine all ingredients and serve!

Recipe Of The Week#35 Patriotic Potato Salad

 I have posted this before but since the 4th is a few days away I am posting it again! Enjoy!

Patriotic Potato Salad

6 red potatoes

6 white potatoes (Yukon Gold, or Russet)

6 blue potatoes (Purple Peruvian try Trader Joes, Whole Foods, or Farmers Markets as stores do not carry these on a regular basis and some not at all!))

1 Cup Miracle Whip

½ cup cooked peas (optional)

Salt, pepper, parsley flakes, paprika to taste.

Cook potatoes. Leave the red potatoes skins on. Mix all other ingredients together and add potatoes. Add more or less mayo depending on how you like it. Use organic ingredients to make this recipe super healthy! If you really want to be frugal save the cooked potato skins and melt with cheese for about 10-15 minutes in your oven and serve with ketchup! That’s another meal right there! Enjoy!

Spinach Quiche Recipe

Recipe of The Week #34 Homemade Yogurt Recipe

Recently we tried our hand at making homemade yogurt. Here is how to do it with pictures!

First of all you need:

1 Quart whole, skim, or 2% organic milk

2TBSP organic cow yogurt

2/3 cup dry milk (non- fat)

A yogurt maker. (We have a Salton Yogurt Maker model #GM5that works wonderfully! It was a good buy!)

Candy thermometer

Pot

Spoon

Ladle

Add Starter thermometer

First of all preheat yogurt maker.

Than add the quart of milk and 2/3 cup of dry non-fat milk.

Than boil the milk mixture in the pot until it reaches 212 F.

 Than cool until the thermometer reaches the right temperature on the add starter thermometer.

Add starter and stir.

Ladle into yogurt maker. (you must ladle or else you have a HUGE mess! Believe me we tried this before

Let cook for 1o hours. Than let sit in the refrigerator for overnight.

In the morning you may sweeten with organic cane sugar appx.  1/3 cup to taste and 1 tsp. vanilla.

Flavors:

Banana: 1-2 Bananas chopped up or pureed.

Strawberry: 10 strawberries chopped up and washed.

Blueberry: 1 pint of blueberries washed.

Berry: Berrys of your choice washed.

Peach, plum, or nectarine: 3 of either fruit washed and chopped up.

Vanilla: 1 tsp of vanilla.

Add your choice of flavors and stir.

Enjoy!

~Miss RJ

Recipe Of The Week #33 Frozen Fruit Concoction

Frozen Fruit Concoction 

1 Cup of Water
2 Cups of Strawberries
1/3 Cup of organic cane sugar to taste

Purreee in blender until smooth. Place on waxed paper lined cake pan and freeze until almost solid. Cut in squares and freeze until almost solid. Serve on a hot day. This is not the most healthy dessert but is a really good treat!

Forest fruit by Petr Kratochvil

Recipe Of The Week #32 Gluten Free Biscuits

Delicious Drop Biscuits

3/4 cup brown or while rice flour

1/4 cup cornstarch

1/2 cup tapioca starch

2 tsp baking powder

1 1/2 tsp xanthan gum

1/2 tsp salt

1 TBSP sugar

2 eggs

1/3 cup cooking oil

1/2 cup milk

Mix dry ingredients well.

Mix eggs, oil and milk together and mix with dry ingredients.

Drop by spoon on greased baking sheet.

Bake at 375 F for approx. 12 minutes or until golden brown.  Makes one dozen.

If anyone else wants anymore gluten free recipes posted or you have a recipe to share, just let me know by dropping a comment!

Recipe of The Week #31 Patriotic Potato Salad

Patriotic Potato Salad

6 red potatoes

6 white potatoes (Yukon Gold, or Russet)

6 blue potatoes (Purple Peruvian try Trader Joes, Whole Foods, or Farmers Markets as stores do not carry these on a regular basis and some not at all!))

1 Cup Miracle Whip

½ cup cooked peas (optional)

Salt, pepper, parsley flakes, paprika to taste.

Cook potatoes. Leave the red potatoes skins on. Mix all other ingredients together and add potatoes. Add more or less mayo depending on how you like it. Use organic ingredients to make this recipe super healthy! If you really want to be frugal save the cooked potato skins and melt with cheese for about 10-15 minutes in your oven and serve with ketchup! That’s another meal right there! Enjoy!