Tag: Recipe

How To Recipes

Homemade Quinine Alternative For Hydroxychloroquine

Homemade Quinine Alternative for Hydroxychloroquine, derived from the rind of grapefruit and lemons.

This is a natural remedy to fight viruses and treat yourself. Quinine can be derived from the rind of grapefruit and lemons, in just a few steps. This is an alternative and natural form of HCQ (Hydroxychloroquine). It is easy to make and super effective!

NOTE
Take ZINC with this recipe

1. When boiling and cooling, do not take the lid off as this will allow the quinine to escape
2. You can sweeten with honey or stevia, as the Quinine makes it bitter
3. With symptoms, take 1 tablespoon every couple of hours and discontinue when you get better.
4. Keep handy, freeze 1 tablespoon in ice cube molds, transfer into freezer bag for a few months. Date your freezer bag
5. Use filtered water. Or boil tap water and allow it to cool off with lid off.
6. Get as much as the white part of the grapefruit peel.

Please do not abuse, as this is also medicine

Sources:
Homemade Quinine Alternative For Hydroxychloroquine. Easy & Effective
How To Make Quinine Water (COVID Prophylactic)



Amusing Funny How To

How To Make A Toilet Paper Cake

From Sugar High Score:

I’m running low on toilet paper right now so I thought it would be fun to make my own toilet paper out of CAKE. Enjoy!

Below is my favorite vanilla cake recipe. You can make three 5″ round cakes, or three 6″ round cakes and trim them down (like I did in the video). You will have extra batter leftover which can be used to make extra cake or cupcakes for snacking on. :)

Super Easy Vanilla Cake Mix Recipe

This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant.

Ingredients

• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ tsp salt
• 2 2/3 cups water
• ¼ cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)

Instructions

1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.

Vanilla American Buttercream
Ingredients

• 4 sticks unsalted butter (softened)
• 1 tbsp vanilla extract
• ¼ tsp salt
• ¼ cup heavy cream
• 6 cups powdered sugar

Instructions

1. In a stand mixer fitted with the paddle attachment, whip the butter until it is light and fluffy. Scrape down the sides of the bowl.
2. Add vanilla, salt and heavy cream and mix until fully incorporated.
3. Slowly add the powdered sugar.
4. Turn the mixer up to high speed and whip for 2 minutes until the buttercream is light in color. Hand stir to remove any air bubbles.



Recipes

Pecan Pie

Pecan Pie

Pecan Pie

Serves 8
This is a recipe for a traditional pecan pie, which is a popular dessert in many parts of the southern United States of America. Pecan pies are often served on holidays and special occasions, most commonly at Christmas and Thanksgiving Day meals.

Prep Time: 45 min
Cook Time: 50 min

Ingredients

Crust
  • 1 1/2 c all-purpose flour
  • 1/2 tsp. salt
  • 4 tbsp. shortening
  • 5 tbsp. unsalted butter
  • 3 tbsp. to 5 ice cold water
  • 2 tsp. white vinegar
Filling
  • 1 c granulated sugar
  • 3 tbsp. brown sugar
  • 1 c light corn syrup
  • 1/3 c melted butter
  • 1 tsp. vanilla
  • 3 eggs, beaten
  • 1 c chopped pecans

Instructions

Crust
  • In a bowl whisk together your flour and salt.
  • Add in your shortening and butter and mix together using a pastry blender until crumbs appear.
  • Add in your water and vinegar and stir around and make into a ball.
  • Roll out dough into a large circle and place into a 9″ deep dish pie plate, cutting away any excess crust, place in refrigerator.
Filling
  • Preheat your oven to 350.
  • In a medium bowl mix together your granulated sugar, brown sugar, corn syrup, butter, vanilla and eggs and whisk until blended well.
  • Add your chopped pecans in to bottom of your prepared pie crust.
  • Pour your filling mixture over the top.
  • Cover your pie with tin foil and bake in preheated oven for about 30 minutes.
  • Remove the foil and bake for an additional 20 minutes if needed until center is set and not overly jiggly.
  • Place pie on counter or in refrigerator to cool for several hours before serving.

Notes

Tips, Tricks, Variations

Spray your foil with non-stick spray before gently covering the pie so it doesn’t stick when you go to remove it.

Don’t over mix the eggs, beat them until just broken up.

Try adding a cup of semi-sweet chocolate for an extra sweet twist! Another fun addition? A teaspoon of cinnamon to the filling OR the crust!

For a new variation, add about 1 cup of pecans to the food processor and pulse until very fine. Sprinkle on the pie when it is done baking. (Just don’t serve this version to a true Southerner, I heard it is a deal breaker!)

By Amanda

Adapted from I Am Baker

 

Amusing How To

How To Of The Day: Giant Ice Cream Sandwich

Supersize your ice cream sandwich!

Enjoy!

Giant Ice Cream SandwichGiant Ice Cream Sandwich
POPSUGAR

INGREDIENTS

1 package Devil’s Food Cake Mix
4 eggs
1 cup water
1/2 cup vegetable oil
3 rectangular ice cream boxes

DIRECTIONS

  1. Preheat oven to 350ºF and line two baking sheets with parchment paper.
  2. Make Devil’s food cake batter according to the directions on the box but add 1 extra egg. Pour half of the batter onto one baking sheet and spread it out until it covers the baking sheet. Repeat with the rest of the batter.
  3. Bake for 20 minutes or until cake is cooked through. Transfer to a wire rack to cool.
  4. Use a ruler and toothpicks to cut each cake into 7-by-13 inch rectangles. Round the edges using a paring knife. On one cake use a straw to punch holes 5 across and 15 down on the cake.
  5. Lay out plastic wrap large enough to wrap the entire cake. Place the bottom of the cake down on the plastic wrap. Use food-safe scissors to cut open the rectangular ice cream cartons and lay the ice cream down on the bottom of the cake. Cover with more plastic wrap and smooth down the sides until you form a block. Remove the plastic wrap and top with the second cake. Wrap the entire cake in plastic wrap and freeze for at least 2 hours before serving.

Cook Time: 8 hours
Serves: 8 to 10 people

 

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