Ingredients: 1 8 oz package of cream cheese, 1/4 cup of chopped green onions, 1 teaspoon of Worcester, 1/4 cup chopped imitation crab meat, garlic powder, wonton wrappers, coconut oil
Mix together cream cheese, green onions, worcester, crab meat and garlic powder in a large bowl. Meanwhile boil the coconut oil on the stove
Put cream cheese mixture by the spoonful into wonton wrappers and boil in the coconut oil until golden brown
Enjoy!
Photograph by: Kate E.
Photograph by: Kate E.
Dragonfly Haiku
Dance, O dragonflies,
In your world
of the setting sun.
~(poet unknown)
Makes 6 servings
Ingredients: 5 boneless medium-sized chicken breasts, 4 large carrots, 6 large celery sticks, 12 oz. of egg noodles, 1 head of broccoli, 2 tablespoons Better Than Bouillon: Chicken, 1/4 diced yellow onion, 1/2 garlic clove, 1 tsp thyme, salt & pepper to taste
Drizzle olive oil in large pot add diced onion, garlic and thyme. Cut chicken into strips about 1.5 inches long, then add them to the oil and onions with the lid on. While your chicken is cooking you want to slice your vegetables. Slice your carrots and celery, then cut your broccoli into 3/4 in. size without the stems. Now you will add all the vegetables except the broccoli into the chicken mix. Leave covered for about 7 minutes. While it is covered you can make your dumplings.
Dumplings: You will need 4.5 tablespoons shortening, 2.25 cups of all-purpose flour, 3 tsp baking powder, 3/4 tablespoon salt, 1 cup milk
Mix flour, baking powder, and salt in a large bowl. Then cut in your shortening; you will know when your shortening is cut in enough when the consistency is like sticky damp sand. Mix in your milk so that when you pick it up, it doesn’t fall apart.
Set aside the dumpling bowl, pour in enough water to just cover the tops of your vegetables and chicken in your pot. Then add the broccoli and egg noodles. Put in 2 tablespoons of Better Then Bouillon: Chicken; drop dumplings on top by the spoonful until the dumplings are gone and cover the top of the pot. Cover for 10 minutes, then uncover for 10 minutes. Enjoy!
Sonnet 18
“Shall I compare thee to a summer’s day?
Thou art more lovely and more temperate.
Rough winds do shake the darling buds of May,
And summer’s lease hath all too short a date.
Sometime too hot the eye of heaven shines,
And often is his gold complexion dimmed;
And every fair from fair sometime declines,
By chance, or nature’s changing course, untrimmed;
But thy eternal summer shall not fade,
Nor lose possession of that fair thou ow’st,
Nor shall death brag thou wand’rest in his shade,
When in eternal lines to Time thou grow’st.
So long as men can breathe, or eyes can see,
So long lives this, and this gives life to thee.”
– William Shakespeare
Mmmm two of my favorite fruits, this recipe is sure to please!
Ingredients: 2/3 cup milk, 2/3 cup orange juice, 1 1/2 cup frozen mangoes, 1 1/2 cup frozen raspberries
Put frozen fruits in the blender with the orange juice. Blend for 30 seconds. Add milk, blend until smooth. Enjoy!
*If you want, add a scoop of vanilla ice cream blend in with milk.
“An artist cannot fail, it is a success just to be one.” -Charles Horton Cooley
Photograph by: Kate E.
For the crust you will need: 2 cups flour, 1 cup shortening, 4 tablespoons ice water
Preheat oven to 350. Cut in shortening to flour with pastry blender. Pour in 1 tablespoon ice water, continue to add ice water until when you squeeze it stays together. Put dough in refrigerator for 10-15 minutes.
For the filling you will need: 1 egg, 1/2 cup cream, 1/2 cup milk, 1 cup sugar, 1 tablespoon flour, pinch of nutmeg, 3 cups chopped rhubarb
While your pie dough is cooling, mix together sugar, flour and nutmeg in a large bowl. In another bowl mix egg, cream and milk. Pour the liquid mixture into the large bowl with the rhubarb. Set aside.
Take pie dough out of refrigerator, roll out to fit in pie pan. After the pie crust is in the pan crimp the edges so that the crust is completley even. Pour in filling and bake at 350 for 1 hour or until edges are slightly browned.
Makes one 9″ pie
Hi everyone! This is my first post and I wanted to give an overview of what this website is going to be about. We are going to post recipes, advice, photos and craft ideas. We will also be taking suggestions and questions in the comment section. Once a week we will post either a recipe, advice, a photo, or a craft idea. I hope you enjoy this blog!
Mad Hatter Bakery 
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