moshgirl

A recipe has no soul. You, as the cook, must bring soul to the recipe.
- Thomas Keller I'm a vegan and I adapt all of the recipes into vegan recipes! Love to cook and bake! Also love to attend heavy metal and punk rock concerts with family and friends. I am a type 1 diabetic and only have tiny servings of my favorite food !
Basic Pasta
Rating: Unrated
moshgirl's rating

Wonderfully simple and delicious! My 13 year old granddaughter and I made this recipe together , after reading all of the reviews. The reviews contain great tips on cutting and drying the pasta as well as cooking it. We doubled the recipe but wish we had tripled it. We did not double the salt though and we added fresh chopped basil to the eggs after mixing them inside the "well". I also added olive oil as needed, to make the dough easier to handle and I omitted the water. I prefer the "jellyroll" method of cutting the pasta into noodles. My granddaughter rolled the dough very thin, picking it up once in a while to make sure it wasn't sticking to the pastry mat. We rolled it up from the long side of the rolled dough, let it sit for 20 minutes, and then cut the dough into quarter inch "pinwheels". We then unfurled each section and hung it over the side of a large colander to dry. To cook: We let a large pot of water come to a rolling boil before we added the noodles. We taste-tested the noodles from time to time to determine doneness. The cooking time was around 12 minutes but this can vary by altitude. We made a wonderful homemade sauce to top the noodles. Yummy!

Grandma's Doughnuts
Rating: Unrated
moshgirl's rating

This one get's 5 stars for the memories alone. Like another reviewer stated, I thought this recipe was my mom's secret, lol. We have some wonderful, family recipes that have been passed down by my Swedish great-grandma but this simple, quick snack that was introduced by my mother when we were kids and continued by myself with my kids and grandchildren is very special. My daughter has made them on occassion as well. Nothing fancy but is such a memorable experience for children that make's them feel like top bakery chefs :)

Janet's Rich Banana Bread
Rating: Unrated
moshgirl's rating

Absolutely delicious! My bread pans are in storage so I made it in a 10 inch spring form pan.

Grandma's Egg Custard Pie
Rating: Unrated
moshgirl's rating

I love custard and found this recipe when I was looking for a good custard recipe. I am a type 1 diabetic which is the reason I needed to make some changes to the recipe. I made it with a crust the first time but skipped the crust the next 6 times I made it. I don't drink milk I do however use 1/2 and 1/2 in my coffee. So that is what I used. I stuck mostly to the original recipe the first time I made it but concluded that I like a more eggy and vanilla-y flavor. I use four eggs, 1/2 tablespoon vanilla and sprinkled it with a light dusting of cardamom (it's a Swedish thing, lol) and cinnamon (don't like nutmeg). In place of sugar, I have used Truvia or Splenda baking blends. It turns out great with either. My oven runs hot so I have been playing with the temperature and length of baking time each time I've made it. I now cook it at 375 for 35 minutes. I love this custard recipe and don't remotely miss the crust! Yummy, creamy and sinful! **** Note For Thanksgiving this year, I made it into a pumpkin custard and kept my modified directions the same but put organic sugar in it in place of the Splenda. After all, it's for everybody. Added 15 minutes onto the baking time and it came out beautifully! ****Just add a 15 oz. can of pumpkin to the mix.

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Bread Pudding
Rating: Unrated
moshgirl's rating
Alan's Ultimate Bran Muffins
Rating: Unrated
moshgirl's rating

Absolutely fantastic! Easy to make and so tasty. I stuck with the original recipe but also added chia seeds and raw flax seeds. I consider bran muffins to be medicinal if you know what I mean, so I just had to add even more fiber. This was just the recipe I was looking for!

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Mom's Country Gravy
Rating: Unrated
moshgirl's rating

I literally have nothing in the house but a can of biscuits that's been in there forever, cashew milk, course black pepper and Wondra. I looked up this recipe because there are very few ingredients in it. It's great if you want to tweak a recipe if you have those extra things but I absolutely loved this recipe as is. It got me out of a conundrum of what I was going to eat until payday, tomorrow. Thank you for the recipe!

Mom's Cheesecake Cookie Bars
Rating: Unrated
moshgirl's rating

This was perfect. I left the sugar the same and only reduced the lime juice. (that's all I had on hand). I didn't want to double it to make it more substantial because our household are all watching our weight and sugar intake. I did not increase the sugar for the same reason. I cut them into tiny serving sizes which is perfect for our different dietary needs. It's a wonderful and tasty little splurge!

Raspberry Almond Coffee Cake
Rating: Unrated
moshgirl's rating

So far I have made this 3 times in 2 weeks. I follow the directions but I doubled the recipe in 2 of the cakes, one raspberry one blueberry, and made them in a large glass pie dish. The third on I made I tripled the recipe for a cream cheese cherry version in a a very big bundt pan and everything fit perfectly and baked perfectly. All 3 were delicious and my family devoured them.

Lemon Chicken Orzo Soup
Rating: Unrated
moshgirl's rating

I made this a vegan soup. Just cut out the chicken and parmesan and use veggie broth instead. Delicious!

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