4 (28 ounce) cans baked beans, drained
1/2 pound bacon
1 cup brown sugar
1 (12 fluid ounce) can cola-flavored carbonated beverage
In a slow cooker, alternately layer the baked beans, bacon, and brown sugar.
Pour in some of the cola with each layer, until all has been used.
Cover, and cook 8 to 10 hours on Low or 4 to 6 hours on High
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Oct 25, 2009
Vegan Potato Pancakes
Ingredients
4 potatoes (any kind will do)
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons onion powder or 1/2 chopped diced onion
1/4 cup olive oil
egg replacer: 4 tablespoon of water, 2 tablespoons of olive oil and 4
teaspoons baking powder
1/4 teaspoon pepper
Directions:
The egg replacer is easy, mix together 2 tablespoons olive oil, 4 teaspoons
baking powder and 4 tablespoon water in a bowl. Whisk it together. This makes
about two "eggs".
Now in a large bowl, beat together the "eggs", flour, baking powder salt, and
pepper. Now peel off the skin of your potatoes and shred it into flakes with a
grater. Dice your 1/2 onion or if you're using onion powder, just dump it into
the big bowl with your batter. Put the potato shreds into the bowl along with
your diced onion if you used one. Whisk it.
Heat oil in a large skillet at medium heat. Drop heaping spoonfuls of the potato
mixture into the skillet. Or if you're like me, just dump all the batter into a
huge skillet and cook ( not recommended). Press the batter with a spatula to
flatten it. Cook a few minutes on each side, until browned and crispy. Yay!
You're done! These are good along side a nice glass of apple juice.
4 potatoes (any kind will do)
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons onion powder or 1/2 chopped diced onion
1/4 cup olive oil
egg replacer: 4 tablespoon of water, 2 tablespoons of olive oil and 4
teaspoons baking powder
1/4 teaspoon pepper
Directions:
The egg replacer is easy, mix together 2 tablespoons olive oil, 4 teaspoons
baking powder and 4 tablespoon water in a bowl. Whisk it together. This makes
about two "eggs".
Now in a large bowl, beat together the "eggs", flour, baking powder salt, and
pepper. Now peel off the skin of your potatoes and shred it into flakes with a
grater. Dice your 1/2 onion or if you're using onion powder, just dump it into
the big bowl with your batter. Put the potato shreds into the bowl along with
your diced onion if you used one. Whisk it.
Heat oil in a large skillet at medium heat. Drop heaping spoonfuls of the potato
mixture into the skillet. Or if you're like me, just dump all the batter into a
huge skillet and cook ( not recommended). Press the batter with a spatula to
flatten it. Cook a few minutes on each side, until browned and crispy. Yay!
You're done! These are good along side a nice glass of apple juice.
Oct 24, 2009
How to Make Butter From Whipping or Heavy Cream
Things You'll Need:
•whipping cream or heavy cream
•salt
•wide mouth quart jar with a tight fitting lid
•Colander
•small container with lid
Set your cream out for a few hours before starting. Once you have let the cream sit out for a few hours fill your jar half full of cream and don't forget to screw the lid on tightly.
Step2
Hold on to the jar by both ends and shake vigorously for about 15 to 20 minutes. Your hands will get tired, but it will be SO worth it! You will feel the cream thicken as you shake. You will know the cream has turned to butter when it has the mass of a small ball.
Step3
Pour the ball out into a colander so you can wash the excess cream off. Rinsing it with cold water will help too. Mold the butter into a small container with a lid and add a pinch or two of salt. Now you have homemade butter to enjoy, and you will never forget the taste!
•whipping cream or heavy cream
•salt
•wide mouth quart jar with a tight fitting lid
•Colander
•small container with lid
Set your cream out for a few hours before starting. Once you have let the cream sit out for a few hours fill your jar half full of cream and don't forget to screw the lid on tightly.
Step2
Hold on to the jar by both ends and shake vigorously for about 15 to 20 minutes. Your hands will get tired, but it will be SO worth it! You will feel the cream thicken as you shake. You will know the cream has turned to butter when it has the mass of a small ball.
Step3
Pour the ball out into a colander so you can wash the excess cream off. Rinsing it with cold water will help too. Mold the butter into a small container with a lid and add a pinch or two of salt. Now you have homemade butter to enjoy, and you will never forget the taste!
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