KBKabaret

SERVING SIZE  12

INGREDIENTS

• 2cups flour
• 1 3⁄4 cups sugar
•  3⁄4 cup cocoa
• 1⁄2 teaspoon salt
• 1 tablespoon baking soda
• 1 egg
• 2/3 cup oil
•  1/2 cup buttermilk
• 1/2 cup bailey Irish cream
• 1/4 cup whiskey
• 3/4   cup strong black coffee

Frosting

• 2  cups heavy whipping cream
• 1⁄2 cup powdered sugar
•  1⁄4 cup Bailey Irish Cream
•  1/4 cup Irish whiskey

Directions

1.  Cake: Sift dry ingredients together.
2. Beat egg, oil, buttermilk, liqueur, whiskey, and coffee together.
3. Add to the dry ingredients; beat together for about 3 minutes.
4. Pour into greased/floured 10″ spring form pan or 9×13 pan.
5. Bake at 350 for 35 to 40 minutes for the spring form or 25 to 30 minutes for the 9×13- or until done.
6.  Cool.
7. Frosting: beat ingredients together until stiff.
8. Turn cake out onto a plate and frost with whipped cream mixture.
9.  Sprinkle with chocolate curls and mint leaves

• Have a Cough with a running nose?  Drink hot water mixed with turmeric!
• Need a strong expectorant?  Inhale the Smoke from burnt turmeric!
• Keeping a small piece of turmeric in mouth all-night can relieve chronic cold and cough!  (Just be careful not to swallow it, honey.)
• Need relief from dry persistent cough?  Roast some turmeric root and grind it into a powder.  Mix 1 or 2 grams with 1 Tbs. honey a take every 6 hours.
• Cough caused by bacteria?  Take 1 to 2 tsp. of pure curcumin powder and mix thoroughly into warm milk. Drink this mixture twice daily.  With just two days relief will come!
• Sinus congestion and cough?  Inhale the vapors of 2 to 3 Tbsp. of pure turmeric powder mixed into 4 cups of boiling water. Cover your sweet ol’head with a blanket, honey, for easier inhalation.  (Just don’t get to close or your burn yourself!)

Mama’s Chronic Cough Recipes with Turmeric

Do not let cough go untreated. This creates a chronic cough making it difficult to find relief.  Sleeping soundly in situations like this is virtually impossible leading to stress and fatigue.

However, have not fear, turmeric can treat a chronic cough, as well. Here are some home recipes, honey.

• Place into a betel leaf 1 gram of roasted turmeric powder and. 0.25 grams of   Potassii carbons (Javkhar).  Keep in mouth and savor it gradually (No chewing or swallowing.)  Do this twice daily:  morning and evening after food.
• If you don’t want to suck on a leaf then you could drink the following potion.  Mix a few tbs. of turmeric to a glass of goats milk and then boil. Do not mix in any other order.  Allow it to cool down and then drink.  You can have this a few times a day.
• Avoid spicy foods.

Want to improve curcumin absorption?  Here are two tricks my Mama taught me.

• Blend together a tablespoon of curcumin powder, 1-2 egg yolks and one or two teaspoons of coconut oil. Swallow right away.  You may take this twice a day.
• Drink a concentrated Curcumin Tea.  Mix one tablespoon of curcumin powder into a cup of boiling water, allowing it to boil for another ten minutes. Savor the solution within four hours to obtain all its therapeutic benefits.

Adhere to the following tips:

• Turmeric discolors surfaces permanently.
• Curry powder is not pure turmeric. So don’t use it for a cough.  Great spice for cooking though.
• Don’t buy curcumin powder on the streets, go purchase at a reputable health food store.  Raw turmeric is the best used for chewing and boiling.  Not good to make powder with.
• Organic turmeric is always the better choice.

Candidates who should avoid turmeric…

Using turmeric as a spice is very safe but as a supplement one must take precautions. Take precautions with turmeric supplements when pregnant, have gall bladder problems (I did not say gallstones), diabetes or are to undergo surgery.  Turmeric can slow down blood clotting.

SERVES 6
Ingredients for the Salsa Blanca:

• 2 cups milk
• 2 tbsp. minced white onion
• 1 small clove garlic, peeled and minced
• 3 tbsp. butter
• 2 1⁄2 tbsp. masa harina (traditional Mexican cornmeal flour)
• Salt and freshly ground black pepper

Ingredients to prepare the Shrimp:

• 18 large raw shrimp
• 6 tbsp. queso fresco (preferably oaxaca), crumbled
• 18 slices bacon
• 2 tsp. vegetable oil
• 1 small green bell pepper, seeded and diced
• 1 small red bell pepper, seeded and diced
• 1 cup tequila

Instructions:
For the salsa blanca, combine milk, onions, and garlic in a medium saucepan and simmer over medium-low heat for about 5 minutes.

Melt butter in a separate saucepan over medium heat. Add masa harina to butter, stirring constantly with a wooden spoon, until it has absorbed butter, about 2 minutes.

Strain milk, then slowly add to masa harina mixture, whisking constantly. Cook until sauce thickens, about 8 minutes.

Remove from heat and season with salt and pepper to taste. Place plastic wrap directly on surface of sauce to prevent a skin from forming and set aside.

Preheat oven to 425°. Peel shrimp (leaving tail attached), then butterfly and devein.

Place 1 tsp. queso fresco in center of each shrimp, then fold closed. Wrap 1 slice bacon tightly around each shrimp, starting at tail end. Place shrimp on a baking sheet and bake until bacon just crisps, 10-12 minutes.

Heat oil in a large skillet over medium-high heat. Add bell peppers and cook until fragrant, about 3 minutes. Add shrimp and tequila, toss, and cook about 1 minute more. To serve, divide shrimp between 6 plates and spoon salsa blanca on top.

Ingredients

• 5 Pears
• 2 cups water (Or 1 1/2 cup Sake and 1/2 cup water)
• 1/2 cup sugar
• 1 cup sake
• Ice cream maker

Prepare pears by peeling and coring the little dears, afterwards cutting their fruity flesh into lovely chunks.

Bathe them in a pot of sugar and water.  (I personally bathed them in a diluted sake solution and sugar…Either way is just fine.)

Boil and stir over medium low heat until syrupy (takes about half an hour, maybe less…Oh well, drink a little sake while waiting.)

Remove from heat and then allow to chill in refrigerator.

Combine pears, syrup and sake in a blender and puree.

Then place the whole mixture into ice-cream maker.  (Follow Ice-Cream Maker Instructions and Churn until done).

The girls and I improved on the fruit and ice-cream mixture by smuggling in a few of our own libations into the sanatorium.
We all felt so much better and had no memory of what we did the next day.

Party responsibly!

Just don’t drink too fast…(Brain Freeze) or drive

Guava
Pineapples
Mangos
Kiwi
Passion Fruit
Juice of half Lemon
1 quart Banana Ice Cream
1 bottle Sparkling Wine
1 cup rum
1/2 Grande Marnier

Peel and chop the fruit
Puree in a Magic™ or Nutra™ Bullet
Add the juices Mix

Pour into a Martini Glass

And party time.

Ingredients:

• 16 stale rolls
• 1 lb apples
• 1 cup raisins
• 2 cup milk
• 1 cup sugar
• pinch of salt
• 4 egg yolks
• 1 cup white wine (the rest of the bottle is yours if your over 21)
• 2 tsp. lard

Meringue Topping:

• 4 egg whites
• 1/4 tsp cream of tartar
• 1 tsp peach jam

Preheat oven to 350 degrees Fahrenheit
Grease a 9×12 glass-baking pan

Peel, core, and thinly slice apple and place in cold lemon water (squeeze 1/2 lemon in large bowl of iced water)
In separate bowl pour milk, egg yolks, sugar,saltB
Soak stale rolls in mixture
Place 1/2 of well soaked bread evenly in a greased 9×12 glass pan
Place 1/2 slice apple on top
Sprinkle with 1/2 raisins
Then repeat with the other 1/2 of soaked bread, sliced apples and raisins
Pour left over mixture over bread
Pour wine over the mixture evenly over top
Dab with lard over the top evenly

Cover with foil and bake for 50 minutes

In a separate bowl whip up egg white and cream of tartar until almost stiff…
Slowly add in the peach jam

Take pan out of the oven with oven mitts.
Take off foil and check if pudding is almost done by inserting a clean knife in middle and have it come out almost clean.  If not place back for another 5 ten minutes until it does.

Then…
Place whipped egg white on top of hot bread pudding.
Spread evenly with spatula

Place back in oven without foil for another 10 minutes until top is nicely light brown.
Let rest for 15 minutes before serving.

Enjoy !

INGREDIENTS

• 3/4 cup whipping cream
• 1 pound good-quality dark chocolate, chopped
• 1 cup champagne
• 1 tsp cognac
• 1 cup coarse sugar

DIRECTIONS

Cook the cream over medium heat until about to boil.
Take off stove.
Add boiled cream to broken up chocolate waiting patiently in glass mixing bowl
Stir until well combined.
Add Champagne and cognac.

Allow to chill out in a cool place for a few hours covered with plastic wrap.

When settled and confident with itself, scrape out with a teaspoon and roll into little balls.
Roll them into nuts, cocoa, nuts, coconuts…..
(Be imaginative. I’ve added am 1/8 tsp. of cayenne into cocoa, some put in bacon bits….)
Serve…Awesome!!!

(Serves about 10 per dish)

The Fruit Needs To Be Prepared Ahead By 4 Days

Ingredients:

• 1 pound each of:  seedless raisins, sultana raisins, thinly sliced citron, and chopped candied peels
• 1/2-pound currants
• 1/2 teaspoon each of:  mace and nutmeg
• 1/4 teaspoon each of:  Clove, All Spice, and Black Pepper
• 1 pound very finely chopped Suet (placed in blender to make it     smooth)
• 2 cups cognac

Put all ingredients in a jar with 1/2 cup cognac…cover tightly and place in a cool spot.
Keep adding 1/2 cup cognac every day for the next 4 days, each time covering it tightly and storing in a cool place.

4 days later:

Pudding Ingredients

• 1 1/4 pounds fresh white bread crumbs
• 1 cup milk scalded
• 1 cup Ruby Port
• 12 whole eggs
• 1 cup sugar
• 1 teaspoon salt

Mix the liquids (including eggs) with sugar and salt and soak the bread in the mixture.
Then take the 4 day soaked fruit with suet and mix together with  soaked bread.
How easy is that!
Butter up some fancy deep cereal sized heat resistant bowls or tin bowls
Fill 2/3 of the way with pudding
Seal tightly with foil
Steam for six to seven hours.
The place in 250 degree oven for a half hour.
Splash a quarter cup on top of pudding when done.

Seal tightly and let rest in a cool dry place for a week to a year.

When ready to use
Steam for another 2-3 hours
Unmold and sprinkle sugar and hot cognac over pudding.
Serve with warm buttered cognac sauce.

Sauce

• 8 oz butter
• 1 cup sugar
• 1/4  cup cognac

Slowly melt butter and sugar over low hear until caramelized.
Stir in 1/4 cup cognac to mixture.  Stir until blended.
Take off heat.

1.    Brine
2.    Butter
3.    Bouquet
4.    Bind
5.    Bake
6.    Breast
7.    Baste
8.    Turn
9.    160 Breast
10.   165 Legs
11.    Take turkey out and tent it with foil
12.    Rest

1. To Brine Take a Extra large pot that can fit your Fresh Turkey  (No Frozen Turkey when Brining). A Cooler will do nicely as well.

• Place Turkey inside container with lid.
• Fill with water 3/4 of the way
• Add 1/2 cup salt
• 2 cups sunflower oil
• Three onions halfed or quarted
• 10 garlic cloves
• 1/4 cup Italian spices

• Fill more water until turkey almost covered with water
• Stir
• Add one container Ice Cubes

If  cold outside under 38 degrees:  place outside (in the shade) elevated and covered.
If Bears live in neighborhood…I would suggest keeping the pot inside the house, in a cool place.

If not cold outside…over 38 degrees: Less water more ice cubes until Turkey is covered with liquid. Place in a cool place.

Turkey must soak in Brine for a minimum of 12 hours…(I prefer 24).
Turkey will be much more tender and juicy.

Pat bird down well with towel, make sure inside water has dripped out.

2. Butter the turkey up. Make him nice and greasy.

3.  Place bouquet of fresh rosemary (or basil) Thyme, Sage, Parsley and tie with a stem of Parsley.  Insert 2 lemons and one onion halved.

4. Bind its little legs with butchers twine.

5. Fill bottom of roasting pan with 2 cups of water.
Pan must be deep and have a rack that separates bird from liquid.

6. Bake bird breast up at 425 degrees, you’ll be surprised how quickly it will be done.  An 18 lb bird can be done in about 2 and a half hours.

7. Baste:  Keep turkey Moist every 20 minutes.  You can take the drippings down in the pan and add more melted butter.

8.  2/3 of baking time, turn Mr. Bird.  To make sure bottom is baked, too.

9.  Place thermometer into breast should by 160

10. Thermometer in leg should be 165

11. Take the Turkey out and tent it with aluminum foil

12 . Rest  Tom for at least 1/2 an hour before carving.

Top Shelf!

Pie Crust
1 1/2 cups sifted all-purpose flour
3/4-teaspoon salt
1/2 cup solid vegetable shortening, chilled
3 to 6 tablespoon iced water

1. Mix Flour and salt together. Add vegetable shortening into the flour either with hand or electric paddle until looks like coarse meal.
2. Slowly add ice water to mixture, in a fast grabbing movement with your fingers.  Blending and squeezing together until it forms a nice ball.  If couse add a little more drops of water.  If too sticky, sprinkle a little more flour until smooth.  Place in refrigerator until ready to roll out.
3. Hint:   The crust should be cold to be flakey

Pumpkin Pie Filling
1 cup canned pumpkin
1 cup heavy cream
3 large eggs
1 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/4 cup brandy (SO GOOD!   This will bake down…so don’t worry about the alcohol)
Whipped Cream

Preparing the Pie

1. Preheat the oven to 400 degrees F
2. Roll out crust for a 9 inch pie pan.
3. Trim edges
4. Place aluminum foil on top of crust and weigh down with any kind of dry beans
5. Place in the bottom rack of oven and bake for around 15 minutes
6. When partially baked, set aside, removing beans and foil, allowing crust to cool before adding filling.
7. Place the pumpkin mixture into a large mixing bowl.
8. Mix in the eggs and heavy cream.
9. Toss in brown sugar and spices into the pumpkin mixture.  Then add brandy and mix through.
10. Carefully pour filling into the cooled partially baked crust.
11. Pie should be placed on the lower half of the oven and bake 10 minutes.
12. Reduce the heat to 350 degrees F
13. Bake pie fro another 50 to 60 minutes or until knife inserted in the middle comes out clean.
14. Add a generous dollop of whipped cream on top of pie for a delicious touch.

MMMM MMMM!   Good hot or cold.