Q Kitchen

 https://youtu.be/38dzRWOZxqA?si=6ZRhmLiN1Sl4O0GW Baird Homestead Food Bank 

 3 Cheese Blend  Blend together: 12 oz small curd cottage cheese 16 oz plain Greek yogurt 16 oz low-moisture Ricotta cheese 8 oz softened cream cheese 1/2 TBS salt, pepper, paprika, crushed red pepper 2 TBS granulated garlic, Italian seasoning, onion powder  Next add 2 gently beaten room temperature eggs just until no yellow is visible Use immediately, store for up to 36-72 hours in air tight container OR scoop into gallon FREEZER bag and squish to remove all air before closing  and freezing flat.  *Can add FD spinach or broccoli; FD red, yellow and/or green peppers for extra color and flavor

  Ingredients (this will make about 2.5 cups of caramel sauce): *1.5 cups cane sugar (I use organic blonde cane sugar) *8 ounces butter *3/4 cup heavy whipping cream or even half and half will do In a heavy bottom pan on medium high heat, melt sugar stirring constantly with a stainless steel serving spoon. I do not recommend using a whisk for this. This process can take 15-20 minutes and be prepared for it to start clumping initially but do not worry as these clumps will also melt and caramelize. (Remember to check my video for more on this in the form of visuals) It is important that you keep stirring and watch closely, turn down heat some if necessary to prevent burning of the sugar. Once the sugar is fully melted, add the butter and turn the heat down to medium. Keep stirring as butter melts. During this phase it may seem like the butter and caramel are not going to blend but just keep stirring until it is fully blended. This may take about 5 minutes. Once it is blended well, r...

  Ingredients   1x 2x 3x Filling 3   tbsp   ( 42.61   g )   butter ,  very soft, not melted 1/4   cup   ( 50   g )   brown sugar replacement 2   tbsp   ( 20.29   g )   allulose 1   tsp   coconut flour 1   tsp   cinnamon Cookie Dough 1/2   cup   ( 113.5   g )   butter ,  softened 1/2   cup   ( 95   g )   granular sweetener ,  erythritol-based recommended 1   large  egg ,  room temperature 1   tsp   vanilla extract 2 1/2   cups   ( 280   g )   almond flour 1   tsp   baking powder 1/4   tsp   salt Glaze 1/3   cup   ( 63.33   g )   powdered sweetener 2   tbsp   ( 30.43   g )   heavy cream 1 to 2   tbsp   Water to thin 1/8   tsp   molasses ,  (optional) 1/2   tsp   cinnamon Cook Mode Prevent your screen from goi...

  Ingredients    Brine 3   quarts   water ¾   cup   sea salt ½   cup   brown sugar 1   beet, medium  peeled and slices for color (optional) 1   teaspoon   black peppercorns 1   T   mustard seeds 1   T   coriander seeds 1   teaspoon   red pepper flakes 5   cloves   garlic   smashed 3   bay leaves Rub 1   teaspoon   cracked black pepper 1   T   ground coriander 2   teaspoon   mustard seeds 1   teaspoon   garlic powder 1  teaspoon   onion powder ½   teaspoon   paprika ½  teaspoon   crushed red pepper flakes (optional) 1-2   bay leaves   crushed Cooking 2  cups   beef broth Instructions   Brine Place brisket in a large glass container, food-safe bucket, or zip bag. Pour cooled brine over the meat, making sure it is fully submerged. Refrigerate 5–7 days, turning once daily for even cur...