Stella Batts RecipesStella Batts Recipes

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Banana Bread

Ingredients

  • 2.5 cups all flour
  • 1 cup sugar
  • 3.5 teaspoons baking powder
  • 1 tablespoon salt
  • 3 tablespoons salad oil
  • 3/4 cups of milk
  • 1 egg
  • 3 Bananas

Instructions

  1. Beat on medium speed for 1/2 minutes,bake @ 350 degrees 55-65 minutes.
http://www.stellabatts.com/my-favorite-recipes/

Oreo Truffles

Ingredients

  • 2 8oz bars of cream cheese
  • 1 pack of oreos

Instructions

  1. Pour all of the Oreos in the package into a big zip lock baggie.
  2. Next you smash the Oreos till they are little crumbs.
  3. Pour the smushed Oreos into a bowl.
  4. Add the bars of cream cheese then mix it together.
  5. Roll the mixed ore crumbs and cream cheese into balls.
  6. EAT!
http://www.stellabatts.com/my-favorite-recipes/

Reindeer Antlers

Ingredients

  • one bag chocolate chips
  • one bag butterscotch chips
  • 2 cups lo mein noodles
  • 1 cup salted peanut

Instructions

  1. Melt chips.
  2. Stir in noodles and peanuts.
  3. Spoon onto wax paper and allow to cool.
  4. Eat!
  5. They are deliciouso~
http://www.stellabatts.com/my-favorite-recipes/

Almond Sugar Cookies

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 tsp almond extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. In a large bowl, cream butter and sugar.
  2. Beat in almond extract.
  3. Combine the flour, baking powder and salt; gradually add to creamed mixture.
  4. Roll into 1 inch balls.
  5. Place 2 inches apart on ungreased baking sheets.
  6. Coat bottom of a glass with non-stick cooking spray; dip in sugar.
  7. Flatten cookies with prepared glass, dipping glass in sugar again as needed.
  8. Bake at 400 degrees for 7-9 min or until edges are slightly browned.
  9. Cool for one minute before removing to wire racks.
http://www.stellabatts.com/my-favorite-recipes/

CACAO, ROASTED PEPPER & CHILLI HARISSA RECIPE

Ingredients

  • 16 long red chillies
  • 4 large red peppers
  • 1-2 tsp cumin seeds
  • 150ml extra-virgin olive oil
  • 10g Madagascan Sambirano Superior 100% cacao
  • 1 tbsp Cacao Nibs Balsamic Vinegar (see page xxx), or good quality balsamic vinegar
  • Salt

Instructions

  1. Preheat an oven to 250°C.
  2. Wrap the chillies in a double layer of foil and place on a baking tray. Put the red peppers alongside them on the same tray. Roast the hot oven for about 25 minutes, or until the peppers are slightly blackened and soft. Allow to cool slightly, then peel and de-seed the red peppers. Remove the chillies from the foil, but leave whole, just removing any stalks. Put both the chillies and peppers in a blender or food processor and whiz to make a rough purée (don’t overwork; leave a little texture). Set on one side.
  3. Toast the cumin seeds in a dry frying pan until they smell fragrant. Tip them into a pestle and mortar and crush them to a coarse powder.
  4. Place the puréed peppers and the chillies in a large saucepan, add the powdered cumin and the olive oil. Bring the mixture to a boil over a medium heat, lower the heat and simmer gently until the sauce has reduced by about a half. You will find the oil separates out. Remove from the heat, add the cacao, balsamic vinegar and salt to taste and stir until well combined. Spoon the hot harissa into warm sterilized jars, allow to cool slightly, then seal. This sauce should keep for at least 3 months in a cool place.
http://www.stellabatts.com/my-favorite-recipes/

Milk Chocolate Chip Squares

Ingredients

  • 2 cups milk chocolate chips
  • 2 1/2 cups prepared chocolate frosting
  • 1 cup chopped walnuts

Instructions

  1. Line one 8x8 inch square pan with foil. Lightly butter the foil.
  2. In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.
http://www.stellabatts.com/my-favorite-recipes/

Semi Sweet Chocolate Squares

Ingredients

  • 3 cups semisweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup butter
  • 1 cup chopped walnuts (optional)

Instructions

  1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
  2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.
http://www.stellabatts.com/my-favorite-recipes/

Fudge

Ingredients

  • 8 ounces unsalted butter, plus more for greasing pan
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar

Instructions

  1. Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap.
  2. Microwave for 2 minutes on high.
  3. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.)
  4. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen.
  5. Spread into a buttered 8 by 8-inch pan lined with parchment paper.
  6. Fold the excess parchment paper so it covers the surface of the fudge.
  7. Refrigerate until cool, about 2 hours.
  8. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
http://www.stellabatts.com/my-favorite-recipes/

Jen's Cookie Brownie Pie

Ingredients

  • 2 graham cracker pie crusts
  • 1 box of chewy brownie mix
  • package of cookie dough

Instructions

  1. Preheat oven to 350
  2. Let cookie dough stand out and get soft
  3. Make brownie mix according to box and pour half into each pie crust
  4. Crumble cookie dough in small chunks on top of brownie mix until nearly covered
  5. Bake for 20-30 minutes, until top is golden and cooked
http://www.stellabatts.com/my-favorite-recipes/


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