| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
 Click on picture to E-mail your recipes. |
Copyright 2003, 2004, 2005 | |
Serendipity Ranch Kitchen Korner |
| Alpine Cheese* From the Kitchen of Serendipity Ranch |
| Soak for
several minutes in blender: 1/2 c boiling water 1/3 c Emes unflavored gelatin Add and Whiz: 2 c hot cornmeal mush (from finely milled cornmeal and well cooked) |
Add remaining
ingredients, and liquefy: 1/3 c sesame butter or 1/2 c sesame seeds, milled to butter 1/4 c lemon juice 3/4 c yeast flakes 2 T onion powder 2 1/2 t salt (if mush was unsalted) 2 T garlic powder |
| Cool and refrigerate until firm and sliceable. Yields 3 cups. | |
| If you do not like the rather strong, distinctive flavor of sesame butter, also known as tahini, then replace with 1/3 c cashew butter, or a combination of the two. This cheese is the best cheese for broiling as it does not just melt away as some of the other cheeses do, is good on pizza and toasted cheese sandwiches. | |
| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
Click on picture to E-mail your recipes. |
Copyright 2003, 2004, 2005 | |