Edie Gilbertsen

Homemade Teriyaki sauce

Ingredients

1 cup water
5 tablespoons packed light brown sugar
1/4 cup low sodium soy sauce
1–2 tablespoons honey
1 large clove garlic, minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup water

Steps:
Combine the 1 cup water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 2 teaspoons anise extract (or almond extract)
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 - 3 tablespoons milk
• Pinch of salt
For the Icing:
• 2 cups confectioners' sugar
• 3 tablespoons milk (more if needed)
• 1/2 teaspoon anise extract (or vanilla extract)
• Sprinkles for decoration
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the anise extract.
3. Combine the flour, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture. Mix well until dough forms. If necessary, add milk, one tablespoon at a time, until the dough comes together.
4. Roll dough into small balls, about 1 inch in diameter. Place on the prepared baking sheet.
5. Bake for 8-10 minutes, until bottoms are light golden brown. Remove from the oven and let cool on a wire rack.
6. Make the Icing: In a small bowl, combine confectioners' sugar, milk, and anise extract. Mix until smooth. If the icing is too thick, add a little more milk.
7. Dip the top of each cookie into the icing, or drizzle it over the cookies. Decorate with sprinkles immediately before the icing sets.
8. Allow the icing to harden before storing in an airtight container.

Snickerdoodle Fudge

Ingredients:
3 cups (600 g) granulated sugar
¾ cup (170 g) unsalted butter
⅔ cup (168 g) evaporated milk
2 cups (340 g) white chocolate chips
1 jar (7 ounces) marshmallow fluff
1 teaspoon vanilla extract
1 teaspoon cinnamon
Topping: 1 tablespoon granulated sugar, ½ teaspoon ground cinnamon

Directions:
Line an 8×8-inch baking dish with parchment paper.
In a small bowl, mix together the sugar and cinnamon for the topping. Set aside.
In a large, heavy saucepan, heat the sugar, butter, and evaporated milk over medium heat.
Bring the mixture to a boil and maintain until it reaches 234°F-238°F on a candy thermometer (about 5 minutes).
Once the temperature is reached, remove from heat and stir in the white chocolate chips until mostly combined.
Beat in marshmallow fluff, vanilla, and cinnamon.
Transfer fudge to the prepared pan. Top with the cinnamon and sugar mixture, pressing it lightly into the surface.
Let fudge cool for at least 2 hours before cutting and serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 387 kcal per serving | Servings: 16 servings

Cut down a recipe

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup holiday sprinkles (red and green)
• 1 cup white chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
6. Fold in the holiday sprinkles and white chocolate chips gently to avoid breaking them.
7. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to leave enough space between each cookie for spreading.
8. Bake for 10-12 minutes or until the edges are just starting to turn golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
• For an extra gooey center, underbake the cookies slightly. They will continue to set as they cool.
• If you want the sprinkles to be more visible on top of the cookies, press a few more into the tops before baking.
• Store the cookies in an airtight container at room temperature to keep them soft and gooey.

Little shine

• 4 cups all-purpose flour
• 1 cup sugar
• 1 cup unsalted butter, softened
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/2 cup milk
For the Icing:
• 2 cups confectioners' sugar
• 3-4 tablespoons milk
• 1/2 teaspoon vanilla extract
• Sprinkles for decoration
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in eggs, one at a time, and then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour and baking powder.
5. Gradually add the dry ingredients to the creamed mixture, alternating with milk, starting and ending with the flour mixture. Mix until a soft dough forms.
6. Roll dough into 1-inch balls and place on the prepared baking sheet.
7. Bake for 8-10 minutes or until the bottoms are lightly browned. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. While the cookies cool, prepare the icing by whisking together the confectioners' sugar, milk, and vanilla extract until smooth. If the icing is too thick, add more milk, one tablespoon at a time, until it reaches a dipping consistency.
9. Dip the top of each cookie into the icing, allowing excess to drip off. Return to the wire rack and immediately top with sprinkles.
10. Allow the icing to set before serving or storing in an airtight container.

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This No-Bake Orange Creamsicle Cheesecake is a nostalgic bite of bright orange and creamy vanilla, reminiscent of those long-gone summer days of your childhood.

Frost on the pumpkin pie! 😍

Padma

TOMATO AILMENTS AND THEIR TREATMENTS

It's Summertime, and your Tomatoes should be growing well. Let's hope that you don't have to deal with any Tomato issues this season, but if you do, here is some good info. It is important to be able to identify and treat the common Tomato plant ailments that might crop up.

1) BLOSSOM END ROT--This is one of the most common ailments, and you can tell if your plants have it by looking at where Tomatoes attach to vine. If the attachment appears brown and leathery between the size of a dime and quarter, than that Tomato has Blossom End Rot.

TO TREAT--You will have to take all the Tomatoes off the plants that are affected, and dispose of them. If you don't, it will spread and to all of them. Calcium is required in relatively large concentrations for normal cell growth. When a rapidly growing fruit is deprived of calcium, the tissues break down, leaving the characteristic lesion at the blossom end. Blossom-end rot develops when the fruit's demand for calcium exceeds the supply in the soil.

This may result from low calcium levels in the soil, drought stress, excessive soil moisture, and/or fluctuations due to rain or over watering. Lime (unless the soil is already alkaline), composted manures or bone meal will supply calcium.

2) BLIGHT--There are 3 stages of Blight. Early Blight is black and grey spots on the leaves when Tomatoes are young. Southern Blight is black and grey spots by stem and roots of the tomato plant. Late Blight gets out of hand, and is black and grey spots throughout the leaves, vines, and tomatoes.

TO TREAT--The easiest way is to treat it in it's early stages by removing the parts of the Tomato plants that are infected.. If you don't notice it until the later stages of Blight, you will need to buy an anti-fungal treatment, or you can make an organic one from home. however,

3) CATERPILLARS-- They love to feed on Tomato plants, and should be taken care of right away.

TO TREAT--– There are many treatments available to fight against caterpillar infestations at your local garden store, but you can make your own safe organic remedies at home. An Apple Cider Vinegar spray can be used to keep them away. You can also plant French Marigolds by your Tomatoes to help deter from from coming around

4) FRUIT SPLITTING--This can occur when it is dry, and then you get some heavy rains, or most frequently when there is sudden growth in the tomato plant. It doesn't hurt the Tomatoes, or affect you eating them, they just don't look good after that.

TO TREAT--If it occurs early in the Tomato plants growth phase, it can be reversed. Just water and apply nutrients, as normal, so there's no too dry too wet cycle. If it happens near harvest, it can't be reversed.

5) RED SPIDER MITES-- They are hard to spot, and usually are under your leaves. If you notice cobwebs on your Tomato plants, then you definitely have them.

TO TREAT-- You can always buy treatments at the store to take care of them, but better to make your own organic Apple Cider Vinegar spray, soap spray, or Onion and Garlic spray. Coriander, Dill, and Chrysanthemums are good to plant to deter them.

6) WILT--It is a fungal infection that starts in the roots, and blocks most of the water and nutrients from getting to the plant. It usually causes no problems until Tomatoes are growing on the vines. You will first see yellowing and drying of lower leaves, and then whole plant will wilt during hottest period of day. It will recover some at night, but then wilt again next day

TO TREAT--There really is no treatment when you get wilt that I know of. It is in the soil, so the next time you grow Tomatoes, pick a different spot in the Garden to grow them. It will deprive the Wilt of a host, and it will die out over the next year. Grow seedlings inside in clean soil before transplanting in Spring, and then make sure to pull all weeds that pop up around them

7) SUN SCORCH-- The skin of your Tomatoes will looked bruised and sunken. It sometimes happens when your Tomatoes get too much sun exposure during a real dry and hot period

TO TREAT-- Don't do any pruning of leaves during hot periods. The extra leaves will shield the Tomatoes. You can also use shade cloth to cover them during these periods Once they get Sun Scorch, you cannot do anything for the affected fruit, but you can provide shade for the unaffected ones.

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Caramel Chocolate Turtle Dump Cake 😍😍
Ingredients :
1 box (3.4 oz) chocolate instant pudding
1½ cups whole milk
1 box (15.25 oz) chocolate cake mix can also use chocolate fudge
1/2 cup caramel sauce or syrup
1 bag (10 oz) dark chocolate chips divided
1/2 cup chopped pecans

Instructions :
Heat oven to 350°. Spray a 9×13 baking dish with cooking spray.
In a large mixing bowl, add the instant chocolate pudding mix (the dry powder from the box) and the whole milk. Stir with a whisk until pudding dissolved and it’s thicker. About 1-2 minutes.
Add the dry cake mix
(DO NOT prepare the cake mix before, just add the dry cake mix), caramel sauce, and 1 cup of the dark chocolate chips. Stir together until combined.
Evenly spread into the prepared baking dish. Sprinkle the chopped pecans on top and then the remaining dark chocolate chips.
Bake for 30-35 minutes.
Use a toothpick to check for doneness. A toothpick inserted in the middle should come out with some moist crumbs.
The sides of the cake will be puffy and slightly pulled away from the sides of the pan.
Serve the cake warm with a scoop of vanilla ice cream and caramel syrup drizzle

CREAMY LOADED BAKED POTATO CASSEROLE

Ingredients:

1 (16 ounces) package shredded Cheddar cheese, divided
1 (10.75 ounces) can condense cream of chicken soup
1 (8 ounces) container sour cream...
FULL RECIPE: http://haifantasy.com/recipes/creamy-loaded-baked-potato-casserole/