Breakfast Smoothie
- 4 oz soy milk
- 1 cup strawberries (frozen)
- 2 1/2 oz tofu (firm)
- 1 Tbs honey
- 1 scoop soy protein Powder
Archives for February 2020
Blender Hollandaise Sauce
Blender Hollandaise Sauce
- 3 egg yolks
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- dash cayenne pepper
- 1/2 cup butter
- Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. Don’t use residue in pan.
- Leftover Hollandaise may be kept refrigerated in a tightly covered jar 2 or 3 days. Don’t let it stand around in warm temperature. To re-use, heat in top of double boiler over barely simmering water and stir constantly.
Best Chocolate Chip Cookies
Best Chocolate Chip Cookies
- 1 cup butter — softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
