We have all started baking a favorite treat and find we don't have one or two of the ingredients needed to finish the job. Here are some handy substitutes that might save you a trip to the store.

Cake Flour Recipe: If you’re running short on cake flour and need it now, here’s a tip for making your own: Add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed.

Self Rising Flour Recipe: In a one cup measure, place 1 1/2 tsp baking powder and 1/2 tsp salt, then fill to top with flour. Mix well and store in an airtight container if not used right away.

Half And Half Cream Substitute: In a one cup measure, place 3 Tablespoons + 1 1/2 teaspoons of melted butter. Top up the cup with whole milk. You can also use an equal measure of evaporated milk as a half and half cream substitute.

Buttermilk Substitute: You can substitute 1 cup of buttermilk with the following quick recipe–In a one cup measuring cup, add 1 TBS of vinegar or lemon juice, then top up the rest of the measuring cup with milk. Set aside for 5 minutes, stir, then use as buttermilk in the recipe.

Baking Powder Substitute: Try 1/4 tsp baking soda & 1/2 tsp cream of tartar to substitute for 1 tsp baking powder.

Graham Cracker Crumb Crust Substitute: In a pinch you can use crushed corn flakes in place of graham cracker crumbs. Recipe for crust: 2 cups crushed corn flakes*, 1/3 cup melted butter, 2

TBS sugar. Gradually add the melted butter to the crushed corn flakes and sugar. Mix well and press into pie plate (8″ or 9″). Bake at 350° for 10 minutes. *Use the non-frosted corn flakes.
Chocolate Squares Substitute: 3/4 cup unsweetened cocoa & 1/4 cup melted Crisco (Substitution for 4 ounces unsweetened chocolate squares).

Homemade Sweetened Condensed Milk Recipe: 3/4 cup sugar, 1/3 cup butter, 1/3 cup boiling water, 1 cup skim milk powder. Combine all ingredients in a blender and mix until all lumps are gone and milk is smooth. Store in refrigerator and chill before using.

Marla's daughter and 2 grandsons are here now and I made that blackberry ice cream as I said I would. It was delicious. And remember I said it was so hot. Well today it is cold and rainy, that is Western Washington weather at its best. So I thought a hearty soup might be good. Here is a great recipe that sticks to your ribs.

Butter Bean (or baby lima bean) Soup with Ham and Cabbage

1 lb. butter beans (or use baby lima beans if you can't get butter beans)
1 T olive oil
1 medium yellow onion, chopped small
1 cup chopped celery1 tsp. dried thyme2 quarts water
1 T ham flavor base (optional, but recommended)
2 cups finely chopped green cabbage
2 cups finely diced hamfresh ground black pepper to taste

Soak beans 4-8 hours, then pour into colander, rinse, and let drain. (I soaked my beans 4 hours, but next time I would soak them longer for shorter cooking time. I think the best way to cook beans is to soak them all day while you're at work, then cook at night.)

In heavy soup pot, heat olive oil, saute onion and celery 3-4 minutes, until starting to soften, then add thyme and saute 1-2 minutes more. Add beans and 2 quarts water, and cook beans at a low simmer until they are starting to soften. This could take as long as 2-3 hours, depending on how long you soaked the beans, and their age if you're using supermarket beans.When beans feel like they are about 3/4 soft (when you bite down on one) add Penzeys ham flavor base (if using), finely chopped cabbage, and finely diced ham. Cook about 1 hour more, until beans are very soft, soup broth is very flavorful, and most of the cabbage has disintegrated into the soup. Season to taste with fresh ground black pepper and serve hot.

Hi all, whew it is hot up here in the Pacific Northwest. What better time for some homemade ice cream. And up here blackberries grow like weeds, thousands of acres of them. I eat myself sick everytime I take a walk. So here is a quick and delicious recipe for homemade Blackberry Ice Cream. I am going to make some this weekend.

Blackberry Ice Cream

2 C. freshly picked blackberries (frozen can be used)
1 C. sugar
2 C. heavy cream
2 - 3 T. fresh lemon juice
Puree berries in a food processor. Force the berries through a fine strainer to remove the seeds. Add the sugar to the cream and mix until dissolved. Stir in the berry puree and lemon juice. Freeze in an ice cream machine according to manufacturer's directions.

Pork Dumplings

These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.



INGREDIENTS
100 (3.5 inch square) wonton wrappers
1 3/4 pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce 3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage

DIRECTIONS
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately

Marla and I are entertaining our freinds from Edmonton so I have been ooot and abooot for the last few days. I will have more recipes posted soon. Some of the ones we have been enjoying and getting fat on will make good reading.

OK folks, now that you know that I have a lot of recipes to share I would love to have you let me help you with that special dinner party you are planning, or picnic in the park or at the ocean or up in the cool mountains. Write to me and I will share some of my favorites for your type of occasion.

Here is another chinese food recipe. Everyone loves cashew chicken and this is one that is tasty and easy. If you don't have a Wok you can get one from this blog or you can use a large frying pan but a Wok works best.


CASHEW CHICKEN FOR THE WOK

1 1/2 lbs. chicken breasts, boned and chopped
2 green peppers
2/3 c. cashews
1 chopped onion
Ginger
3 tbsp. peanut oil
Pineapple cubes
Sesame seeds
MARINADE:
1/2 egg white1 tbsp. cornstarch1 tbsp. soy sauce
SEASONING SAUCE:
2 tbsp. soy sauce
1/2 tbsp. vinegar
1 tbsp. wine
2 tbsp. cornstarch
1 tbsp. sugar
Cut chicken into cubes and place in marinade for 30 minutes. Cut peppers and onions into chunks. Prepare seasoning sauce. Stir fry chicken and cashews in peanut oil hot and fast. Remove from oil. Add enough oil to make 2 tablespoons; stir fry onions, pepper and ginger until desired tenderness, about 1 minute, covered. Add chicken and cashews; cook 1 more minute. Add pineapple cubes; add seasoning sauce and take off wok. Sprinkle with sesame seeds. Mix well and serve with rice.

With the summer Olympics in Beijing starting in just a week, on my youngest daughter's birthday as a matter of fact, I thought I would include some of my favorite Chinese recipes. Marla and I were in Beijing in November and we found China to be a wonderful country. It was very different than that which we expected. The people were warm and friendly, except the old timers who were very shy, and the streets were spotless. The problem of course is too many people and the terrible air quality. But it is well worth a visit and we plan to go back.

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts


DIRECTIONS
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

For those of us who sometimes just don't have time to spend on a time consuming meal here is the first the quick but delicious recipes I am going to start including on the blog.

T’s Easy Chicken from Stacy at allrecipes.com

1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup diced onion
4 skinless, boneless chicken breast halves
1/2 cup sliced fresh mushrooms
1/2 cup diced tomatoes, drained

Heat oil, lemon juice and onion in a large skillet over medium heat. When onion is tender, add chicken, mushrooms and tomatoes.

Cook over medium high heat for 5 to 7 minutes each side, stirring occasionally, or until chicken is cooked through and no longer pink inside.

This is a recipe for the most decedant and delicious Bread Pudding you will ever have. It comes from the County Line BBQ in Austin Texas. My favorite BBQ Restaurant in the whole world. This one makes about 15 servings so if you want to halve it go right ahead. But I make the whole thing as it freezes well and comes in handy for a quick dessert in a pinch.

Bread Pudding Ingredients

4.0 lbs. Coarsely chopped bread – approx. 2in. x 2in. x 1in. pieces
1 Teaspoon Ground Cloves
1 Teaspoon Ground Nutmeg
1 Tablespoon Ground Cinnamon
1.00 lb. Brown Sugar(2 ¼ cups, tightly packed)
.25 lb. Butter (Melted)
1 Quart Pasteurized Eggs
1 Quart Half & Half
1 Quart Heavy Whipping Cream
1/8 Cup Bourbon Vanilla extract
½ Cup Jack Daniel’s Bourbon (Use only Jack Daniel’s)*
15-16 oz. Raisins (*Depending on pack size 15-16 ounces.)

Bread Pudding Procedure

Step 1Sanitize all equipment and utensils prior to use.Pre-heat oven at 325°.Cut bread into squares. Place in large container and allow to “dry” during the remaining processing.Step 2In a large container, combine brown sugar, ground cloves, nutmeg and cinnamon. With a soft spatula, mix well until large lumps and dry seasonings are blended.Step 3Add pasteurized eggs, melted butter, half & half, heavy whip cream, bourbon vanilla and Jack Daniel’s.Using a wire whip, mix well until all brown sugar, etc… are blended.Step 4Add cubed bread to wet mixture. Using a soft spatula, gently mix bread cubes into the mixture.Half way through this process, add the raisins.Step 5Spray 4 inch deep full size hotel pan with spray release.Pour bread mixture into coated pan. Use a soft spatula to remove all ingredients from the container. Do NOT pat to level mixture. “Rock” pan back and forth to even mixture in the pan. The surface should remain “jagged”.Step 6Place immediately into the pre-heated 325° oven.Set a timer for 40 minutes. Reset for an additional 5 minutes if needed. Pudding is ready when a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist.DO NOT OVER COOK OR THE PUDDING WILL BE DRY.

Bourbon Sauce Recipe

Tips Butter – 100% pure Grade A butter
Brown sugar – break up all clumps until final appearance is granular
Heavy whipping cream
Jack Daniels Bourbon (Only use Jack Daniels)

Yields 20 servings
2.00 lbs. – butter
2.00 lbs. – brown sugar
2 cups – heavy whip cream
1/3 cup – Jack Daniels Bourbon (Only use Jack Daniels)

Bourbon Sauce Procedure

Step 1Sanitize all equipment, utensils, etc… prior to use.Place heavy pan on burner at a medium heat setting.Melt butter – DO NOT BURNStep 2Break up brown sugar and slowly add to melted butter. Continue to whisk constantly until sugar is dissolved and mixture is smooth and almost at the point of simmering.DO NOT ALLOW SAUCE TO BOIL! IF THIS SAUCE HITS A SIMMER OR A BOIL, IT WILL THICKEN AND BECOME PRALINES. YOU DON'T WANT THIS THICK OF A PRODUCT.Step 3Slowly add the heavy whipping cream, continuing to stir the mixture as you do so.Blend well and immediately remove from heat.Step 4Add the Jack Daniels Bourbon.Whip final ingredient into mixture, mixing well and you are ready to rip.