Lemon Berry Tartlets (Emlyn)

Ingredients
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup frozen creamy whipped topping
6 mini graham cracker pie crusts
1/2 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves
Preparation Directions
1.
WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.
2.
DIVIDE evenly between the 6 small pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Garnish with a fine twist of lemon peel.

Swiss Cheese Fondue (Emlyn)

Ingredients
1 clove garlic
1 (12 oz.) can PET® Evaporated Milk
4 cups shredded Swiss cheese (1 lb.)
Pinch nutmeg
Granny Smith apples
1 French baguette bread

Preparation Directions
1.
RUB inside of fondue pot or heavy saucepan with garlic.
2.
HEAT evaporated milk over medium-low heat in medium saucepan until bubbles form around edges, but not boiling. Gradually stir in cheese. Continue to cook until cheese is melted and smooth. Stir in nutmeg. Pour into fondue pot or prepared saucepan.
3.
SERVE with apples and bread cubes for dipping.

Cookie Salad (Mom)

1 large package instant vanilla pudding
2 cups buttermilk
1 large tub cool-whip
2 cans mandarin oranges
1 lb strawberries, cut into wedges
1 package chocolate striped graham cookies (broken)

combine pudding and buttermilk. Place in fridge for about 5 minutes or until set. Fold in cool-whip, mandarin oranges, strawberries, and graham cookies.

Serve.

Homemade Granola (Emlyn)

GRANOLA

Preheat oven to 250 degrees
Prepare two large sheet pans (coat with cooking spray)
Ingredients:8 cups of rolled oats (stay away from the quick oats)
2 cups of barley (time to raid the food storage)
2 cups of wheat germ
1 cup of slivered almonds
1 cup of chopped pecans
1 1/2 cups of dried cranberries
1 cup of flax seed
2 cups of honey
2 cups of olive oil
3-4 teaspoons of cinnamon

Heat the honey for about 15-30 seconds and then mix together with oil. Add honey and oil mixture to large mixing bowl. Add all the other ingredients (minus cranberries and flax seed)Stir well until everything is coated well with honey and oil. Transfer to baking sheets and bake for 60-90 minutes (or until crunchy) stirring occasionally. Add the flax seed the last 30 minutes of baking.
Cool and add dried cranberries.
This is my variation and you can really choose your dried fruit and nut/grain combination. The whole family loved this and it is mighty pretty.

Maha's Indian Rice (Emlyn)

1 cup rice--long grain or basmatti
2 cups water
1 cup (or to taste) red and green pepper (or whatever color you have), chopped
green onions to taste chopped
1 cup grated fresh coconut
1 cup chopped cilantro
1/2 lime

Cook rice. Spread on plate. Squeeze lime juice over rice. Sprinkle withs alt (?sea salt). Mix in coconut and cilantro. Saute veggies. Mix into rice. She didn't really measure her veggies, etc. I'm just guessing how muchthey looked like mounded on a plate. Sometimes she browns the rice before she cooks it to make her version of fried rice. Sometimes she adds veggies with the rice in the cooker. She adds some of their Indian seasonings sometimes.

5 Minute Chocolate Mug Cake for 1 (Emlyn)

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mixthoroughly.
Pour in the milk and oil and mix well .
Add the chocolate chips (if using) and vanilla extract, and mix again.Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.EAT ! (this can serve 2 if you want to feel slightly more virtuous).

Now why is this the most dangerous cake recipe in the world?Because now we are all only 5 minutes away from chocolate cake at any timeof the day or night!

Flour Tortillas (Emlyn)

http://www.texasrollingpins.com/tortillarecipe.html

Ingredients:
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water
Mi Abuelita Elvira Gonzalez Leal
Instructions:

Mix dry ingredients in a large bowl.

Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.

Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest for at least 10 minutes, longer if you like.

This is a good time to heat up the comal. You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your tortilla rolling pin or palote. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the palote
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!

If you need any of the equipment to make flour tortillas, try our authentic tortilla kit.

It is well worth the effort to make homemade tortillas! Enjoy!