Eggless Flan variation 2

While I liked the taste of my eggless pumpkin flan, i didn't like the texture and appearance. So I started experimenting more. Here is what I came up with over the summer.

Yeild: 2 9inch flans

"Bake Time":  60 mins. (steam in a pie pan over boiling water, make sure you check the water from time to time to make sure it isn't boiled off in the process.)

Prep Time: 5-10 mins


Ingredience:
1 cup sugar
1 can sweetened condenced milk
4 cups plain or vanilla flavored greek yogurt
1 TBS vanilla

Assembly: Carmelized the one cup sugar and pour half in to the bottom of each pie pan. Then in a mixing bowl combind the milk, yogurt and vanilla. Stir till blended smoothly then divide evenly between the pie pans.

Bring the water to a boil, turn down the heat to about medium/medium-high. Place the pie pan over the pan of boiling water (use a small cookie cooling rack if the pie pan can't just hang on the boiling pans mouth). and let it steam for an hour.

After it's done steaming, chill it over night to help with the final solidification process. Though it'll probably be ready after it's cooled if you really want to eat sooner.

Head goes boom...Need tape, STAT!

My head hurts. I'm tired, I'm board. I'm angsty. Yep it is that time of the month (more like year) for me. I'm going into deep WoW. DC Universe on line while funnish at first just doesn't feel the gap.... I can feel the flan maker trying to wake up... I just. don't. want. to. eat. more. flan... No more flan. No more QQ

The mental gerbles still run the excersize wheel around wanting a fox. Down gerble, down! I was thinking about other things like maybe a new type of golem. It's some story material. Dabling...

Fox

I've been looking into the possibility of having a fox for a pet. It's certainly a detailed subject. More so than just going to the local pound and picking up the first puppy that licks you. I want the domesticated fox developed in Russia from the silver fox strain. But I don't speak Russian. Nor do I have the funds to go to Siberia to get one or to go though the one American importer.

The exotic (closer to wild version) is redily availible, but I just don't feel comfortable at this point in my life to atempt having something undomesticated in my realm.

I've been sick with what has been described as "walking pneumonia" so I've gone mostly hermit for a while. I don't know why it is that when I can't go see someone I don't call them either. Phones have just gotten so... athema(sp?) to me over the years.

I've had a lot of little hick-ups to my everyday rutine... little by little the rocks have been removed form my shoe. More later...

Eggless Pumpkin Flan

Eggless Pumpkin Flan
Yeild: 2 flan 9-inch pie pan sized
Prep time: about 10 mins.
Cook Time: 1 hour (steamed on stove top at med heat)

Flan Ingrediance:
2c Pumpkin pie filling
1c water
1c sugar
1 can sweetened condensed milk
1 cup vanilla yogurt
4 packets Knox gelatin
1 TBS cinnamon
1/16 tsp Nutmeg (little more is optional)
1/8 tsp Allspice

Carmel Glaze Topping:
1 cup raw sugar (or brown)
1/2 cup / 1 stick butter

Mix all the ingrediance for the flan put to the side. Prepare the glaze by melting the butter and mixing in the sugar. Don't completely carmalize it. line the bottom of both pie pans. after glazing, pour flan mix equally between the two pans.

Place the pans over water filled stock pots and steam.

Place in the fridge for an hour longer for complete solidification.

what ever today is...

I have been making kefir. And it just gets weird from there. The first batch I made smelled like paint thinner and I threw it out. the second one (and on) smelled more like raw bread dough. I got one batch to carbonate. A bunch of batches to curd (made for great cheese to spread on toast). And now I'm getting snot-like kefir, which ironically is the most mild smelling/tasting of all my kefir trials.

I get passed the "omg ... it looks like snot" reaction by mixing it with frozen blueberries. the cold freezes the kefir and makes it more like milkcicles.

(Not quite) Refried Beans (but completely Home Made)

Hello. new recipe...

Home Made Refried Beans (fast form; you need a pressure cooker for this)
Prep time: 10 mins
Cook time: 40 mins
Serves: approx. ... alot.

2 cups Pinto Beans
Water (amount aproximated in directions)
2 Tablespoons Minced Garlic
1 Tablespoon Cilantro Salsa
1 large White or Yellow Onion
1/2 Cup Oil/fat (I use Smart Balance margarine. You can use olive oil, butter or lard - to be more traditional).
Salt to Taste (optional)

Directions:
*In your pressure cooker, place 2 cups beans and cover (from top of beans) in 2 inches of water.
*Bring to a boil and then cook for 30 mins.
*Add to beans the garlic, salsa, oil/fat, and salt.
*Chop onion and add to beans and stir.
*reseal and bring back to a boil.
*Cook 10 more minutes.
*If you like "creamy beans" add all too blender, as it will fit, and blend for 30 seconds per batch.
*If you like more of a "mix bean texture" only blend half of the batch and then mix together in a serving/storage container.