Meta's Simple Recipes

[MetaKittie]

All recipes I use are easy and quick. For that very reason, I thought I'd leave out the ol' recipe book for ww.com.
No strange ingredients, overly exotic dishes, and it all can be done on a budget. Move over, 30 minute meals, this is easier!

[Shining Wolf]

Can't currently vote, but I say lunch.

[MetaKittie]

Heavenly and easy crepes!

Ingredients:

1 cup heavy whipping cream
1/4 cup sugar
1 tsp. vanilla extract

5-10 strawberries
Crepes (You can make your own or buy them)

First put the cream in the mixer and turn it up high. On whip (my mixer's whip speed is 11), and let it go until you get medium peaks. Then add the sugar and vanilla, mix until you get stiff peaks.

Make sure your strawberries are washed and cut. Smear whipped cream in the crepe and add the strawberries.
Enjoy!

Makes up to 10 small crepes or 5 stuffed crepes.

[Sile]

Can you do Gluten Free recipes? The ones I found are... weird and never taste right....

o...o

[MetaKittie]

Iced Coffee!

Has the summer been too hot to drink coffee? I know how ya feel. And Starbucks in these times is much too expensive. Make something better at home.

You need:
A pot of coffee, make it black and strong. Needs to be about room temp.
An Ice Cube tray- I thrifted one from my brother's old mini fridge.
Sugar- how ever much you want
Syrup- there are great flavoring syrups sold in the international food isles, the Italian ones are great. Chocolate syrup you use in milk does great.
Milk or cream if desired, helps cool down the drink more.
Whipped cream optional. Homemade is best.
Prep:
Before we can sate our caffeine addiction, we'll need to make the ice.
I find that water ice cubes dilute it far too much. It needs to keep its kick. So pour some coffee in the ice trays and make ice cubes. Should take about 2 hours. Get a couple ice trays if you're entertaining. Tiny chocolate molds do great for this.
Once your ice is frozen, you need to put the coffee in a cup (About 1/3 full) and mix in whatever you want BEFORE you put the ice in. Everything will dissolve much better that way.
Then throw in the ice cubes and a straw and enjoy.

Can you do Gluten Free recipes? The ones I found are... weird and never taste right....

o...o

I've never really focused on that before, but I'll try to find you some good stuff.

[Golden Howl]

Are you discovering these recipes as you go along or what? Regardless, do you have anything for lunch? I'm currently running short on ideas, and a sandwitch is beginning to bore my taste buds.

[MetaKittie]

Are you discovering these recipes as you go along or what? Regardless, do you have anything for lunch? I'm currently running short on ideas, and a sandwitch is beginning to bore my taste buds.

Ah! I've been finding and modifyiing. Sometimes I reduce fat or sugar content, or I add something or take something away. It makes a big difference to the recipe, really.
For lunch there's always the salad. Ever versatile and easy to make. To jazz it up, add some meat bits, boiled eggs, olive oil, and homemade croutons. This may sound boring, but its really nice. Ice berg lettuce though, avoid it. Its bitter and basically useless.

As for more, they'll appear slowly. I'm not home during lunch but I'll whip up some lunchy treats.

[MetaKittie]

Less Sugar Than Paula's Bread Pudding
This (http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe/index.html) came from Paula, notoriously it has too much
sugar and seems extremely fattening. I read it and went "TWO CUPS OF SUGAR?!?". I myself don't like really really sweet things, so I made it one cup of sugar.
For brown sugar and pecans, I went light. Only a light sprinkling and I left out the sauce.
So here it is, every bit as tasty as the original I'd say:

1 1/4 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed any type bread (italian or french preferred; I used Wonderbread) allow to stale overnight in a bowl (you want it hard and chewy).
1/4-1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

And voila, delicious. If you've got any add-ins and modifications, let me know. This recipe can be EASILY cut in half to make smaller servings.

[Lithium]

1 1/4 cups granulated sugar
...
1/4-1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened


This recipe sounds delicious! It could even be combined with a recipe I use to cut back on sugar and butter even more. The recipe I'm thinking of uses mashed banana sandwiched between bread slices rather than cubed bread. Then, half a cup of brown sugar is sprinkled over the whole thing. It could be a good way to get the same sweetness and thick consistency.

I hope you don't mind me posting little suggestions on your recipe thread.

[MetaKittie]

This recipe sounds delicious! It could even be combined with a recipe I use to cut back on sugar and butter even more. The recipe I'm thinking of uses mashed banana sandwiched between bread slices rather than cubed bread. Then, half a cup of brown sugar is sprinkled over the whole thing. It could be a good way to get the same sweetness and thick consistency.

I hope you don't mind me posting little suggestions on your recipe thread.

I don't mind.
I'm just learning to cook, myself. The amount of sugar in the recipe is rather shocking. When I made it the second time with the full amount of sugar, it seemed a slight bit too much. But the other idea I had seemed like not enough! Even though I'm used to eating very sugary stuff...

[Lithium]

I've got some bread loaf-ends that no one wants to eat. sounds like a perfect excuse for me!

[Lithium]

I cooked it last night, and my mom says it's the best she's ever had! Thanks for the recipe!