Tried and True Recipes

1/2 cup butter
1 cup sour cream
grated 8 oz parmesan
leave a little for sprinkling
salt
garlic powder
pepper
dried parsley

serve with fettucine. 

serve immediately

4 parts soy sauce
2 parts sesame oil
1 part vinegar

http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

• wheat flour instead of white
  
• 3/4 tsp salt instead of 1 tsp
  
• Coconut oil instead of butter - use 3/4 cup to 1 cup
  
• splenda instead of both sugars. increase by at least 25%
• Use egg whites instead of whole eggs
  
• I'm trying to find splenda/diabetic chocolate chips. I had to use the dark dark dark chocolate chips in the baking aisle this time

Here is the recipe : 1/2 cup fine textured bulgur wheat ( only sold at a middle eastern or arabic food store) 2 generous bunches flat leaf parsley (soaked 5 minutes in cold water, rinsed, leaves picked off the stalks then dried in the salad spinner, then rolled in paper towels to blot excess moisture)(this cleaning can be done up to 2 days ahead, just store rolled up in the paper towels in ziplock bags. 1 bunch fresh mint (treat same as parsley) 1 large ripe beefsteak or heirloom tomato (do not make this unless your tomatoes are ripe and delicious) 3 slender stalks of green onions juice of one large lemon ( have an extra lemon on hand to adjust tartness) 2 or three pinches cayenne pepper 1/4 tsp or more salt to taste 1/4 cup extra virgin olive oil 1 bunch romaine lettuce leaves washed and chilled Rinse bulgur under lukewarm water in a fine mesh strainer for a minute a nd a half. Let drain for 2 minutes or so till it stops dripping. Put it into a bowl and pour over it this liquid mixture(1/3 cup total mixture of half boiling water and half lemon juice)(save remaining lemon juice to add later!) add a generous pinch of salt and mix with a fork. Set aside for 30 minutes. The bulgur will reconstitute and get chewably soft. It does not need cooking. In the food processor, chop the parsley in a few batches till finely chopped, then put in a large bowl. Do the same with the mint. Seed the tomato, then dice. Wash green onions, remove roots, finely mince both white and green parts. Combine tomato, onion, soaked bulgur(when adding this ingredient, I add 3/4 of it and maybe add a little more on finishing the dish) and remaining lemon juice with the parsley and mint in the big bowl. Add cayenne pepper, salt, and olive oil. Mix with a rubber spatula and even crush tomatoes a little to get juices flowing. Taste and add more lemon juice, salt, cayenne, and maybe a little more onion. I like my tabouli with a lemony saltyish flavor. Let sit at room temp for 30 minutes. Serve in the chilled Romaine lettuce leaves. Keeps for one to two days only. ENJOY! This is my favorite food! Goes well with most dishes too! Like Steak! or Hummus!...............LIZ

Here is my recipe for the crisp - for any other fruit, just eye-ball it to see how much looks right. In my plum crisp, i think i used about a pound and a half of fruit. Peach Crisp 4 ripe peaches, peeled, pitted and sliced Place in a glass pie dish. Combine: 1 cup flour minus 2 T 1/3 cup packed brown sugar 4 t granulated sugar 1/4 t cinnamon few pinches of nutmeg Rub in 1/3 cup butter with your fingers. Sprinkle over peaches. Bake at 375F for 40 minutes. If browning too quickly (mine did at 30 min mark), place tin foil loosely over top.