Funnel Cake ~ Rift

Introducing RIFT!

(much rejoicing)

 2 Cups of Bisquick
(Recipe below for homemade Bisquick)

 2 eggs

 1 cup Milk

 Mix together so the batter is smooth. No lumps.

 Pour in circles into hot oil. Let brown on one side then flip to brown other side.

Roll in Powdered sugar or cinnamon and sugar.

Yum!

If you do not have Bisquick here is a recipe using flour:

2 large eggs

1 cups milk

2 1/2 cups flour

1 teaspoon salt

1 tablespoon

Powdered Sugar are cinnamon sugar for dusting

Valley Stir Fry

You will need:
3 tablespoons soy sauce
2 tablespoon brown sugar
1 teaspoon flour
2 tablespoons water
1 tablespoon vegetable oil or butter
1 teaspoon ginger (I used powdered, if using minced use 1TBS)
1 teaspoon garlic (I used powdered, if using minced use 1TBS)
1 pound beef round steak, cut into thin strips
2 cups vegetables (I used carrots, beans and zukes)

In a small bowl, combine the soy sauce, brown sugar, water and flour. Set aside.

Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds.

Add the steak and stir-fry for 2 minutes or until evenly browned.

Add the vegetables and stir-fry for an additional 3 minutes.

Add the soy sauce mixture, bring to a boil, stirring constantly.
Lower heat and simmer until the sauce is thick and smooth.
Serve over rice or egg noodles.

Yum!

I love stir fry’s, they are so versatile that you can substitute chicken for the beef and any kind of vegetables. 

The sauce is a must, this was my first time making it and everyone loved it.

Conjured Mana Pudding

In real life, this would be called Butterscotch Pudding.

You will need:

2 Tablespoons Butter

1 Cup Brown Sugar

12 Ounces Evaporated Milk

2/3 Cup Flour

1/8 teaspoon Salt

3 Egg Yolks

2 Cups Milk

2 Teaspoons Vanilla

Melt butter in sauce pan and add brown sugar. Cook for 2 minutes. 

It will resemble wet sand.

Add 1/4 cup of the evaporated milk; slowly.

Bring to a boil constantly stirring for 30 seconds.

Remove from heat.

Combine remaining evaporated milk, flour, salt and egg yolks in a medium bowl.

Heat milk (non evaporated) in a small sauce pan over medium head until tiny bubbles form around the edges.
Watch the temperature, milk burns easily.

Combine the flour mixture into the brown sugar mixture and stir.
Slowly, add the hot milk to the brown sugar and flour mixture, whisk.
Return to medium heat for 12 minutes – until it thickens to pudding consistency.
Tip: Keep the heat steady, it will be liquid until minute 10 that BAM! thick.
Remove from heat, add vanilla.

Pour into dishes or a pie and let sit to cool for 30 minutes.

Yum!

Penny's Pumpkin Pancakes

 My daughter Penny loves pumpkin pancakes but we have had a shortage of pumpkins here in Elwynn from the frostbite last season. I have heard of a new pumpkin patch north of Stormwind that might be ripe for the picking now though. Head out and harvest a few of those ripe pumpkins for me and let’s see what we can do.

You will need:

1 1/2 c milk
1 c canned pumpkin
1 egg
2 tbs butter, melted
2 c flour
3 tbs brown sugar
2 tsp baking soda
1 tsp all spice (cinnamon, nutmeg, cloves)
1 tsp cinnamon
1/2 tsp ginger

Mix dry ingredients, (flour, brown sugar, baking soda, all spice, cinnamon & ginger).

Add milk, egg, butter and pumpkin.
Mix.

Drop by spoonful onto flat pan for griddle.
Cook until edges bubble.

Flip.


Serve with syrup, butter or a little powdered sugar.

Yum!

Spicy Mushan Noodles

Spicy Mushan Noodles

Pick a nice cut of beef, I used a round steak.

Season with:

Red pepper flakes

garlic

onions

Salt & pepper

Bake for 20 minutes.

For the sauce:

1/2 cup soy sauce

2 cups beef stock

2 tsp sugar

1 tsp ginger

2 tbs flour (for thickening)

Saute cabbage (optional) until soft.

Cut beef into strips.

Add sauce and beef strips to cabbage.

Add broccoli.

Reduce to low to medium heat.

Simmer until sauce thickens.

Add noodles slowly.

Fold noodles carefully to coat evenly.

Yum!

Braised Turtle Meat

1 (2 1/2 pound) boneless pork loin roast,rolled and tied

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons vegetable oil

2 tablespoons butter

3 cups whole milk

1 clove garlic, minced

3 tablespoons water

Season pork loin with salt and pepper.

Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides.

Slowly pour the milk in with the pork.
Stir in the garlic.
Allow the milk to come to boil, then lower the heat to medium-low.

Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes.

A thermometer inserted into the center should read 145 degrees F (63 degrees C).

Remove pork and set aside to rest for 15 minutes.
If the milk is not already a nutty brown color, increase the heat until the milk beings to brown.

Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

Slice the pork and serve with the milk sauce.

Yum!

Sautéed Carrots

Sautéed Carrots

                                                                   recipe from Halfhill

I liberated these babies from my dad’s garden. Thanks dad!

3 tablespoons olive oil

1 large clove garlic, minced

2 carrots cut into strips

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon fresh-ground black pepper

2 teaspoons lemon juice

Serves two.

In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, salt, the pepper. Cook, covered, stirring occasionally, for 5 minutes.

Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.

Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and the lemon juice.

Yum!