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Maddalena Fuller

May
09

Fresh and fast, this creamy salad falls together but has a strong tangy flavor. I eat it with roasts, barbecued meats and even sometimes a simple pasta.

  • Mesclun mixed greens
  • Handful of baby arugula
  • Shaved carrot slices
  • Thinly sliced red onion
  • Creamy blue cheese dressing (4 tbsp chunk of stinky blue cheese, add olive oil and vinegar blended until creamy.
  • Add pepper and serve immediately.


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Nov
03

Coconut Cream Cupcakes

  • 2+ 3/4 all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 + 3/4 cups sugar
  • 1 cup butter
  • 1 cup coconut milk
  • 4 large eggs, separated
  • 1 tsp vanilla
  • 1 cup buttermilk

Combine the wet ingredients, and add to the dry ingredients. Whip the egg whites separately and add them last. Spread the mixture into 18 muffin holes and bake for approximately 25 minutes.

Icing

  • 8oz. package of cream cheese
  • 1/2 cup butter
  • 1-2 cups icing sugar
  • 1/8 cup coconut milk
  • 1 tsp vanilla
  • lightly toasted almonds and coconut to dust cupcakes

P1010025

Delicious wholesome carrot-bran molasses muffins

  • 3 cups flour
  • 1 tsp baking soda
  • 1 + 1/2 tsp baking powder
  • 1 tbsp cinnamon
  • 2 cups of bran
  • 4 eggs
  • 1 + 1/2 cups veg oil
  • 1 + 1/4 cps dark brown sugar
  • 3 cups grated carrot
  • 1 cup raisins
  • 1/2 cup molasses

Bake for 25 minutes at 350 degrees.


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