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Monday, March 24, 2008
I saw a link to these ruby eggs in YumSugar. We have these back home in Pennsylvania, except they are called pickled eggs. They look freaky, but I like 'em. We had some for Easter dinner.
They are pretty easy to make. They are just hard boiled eggs soaked in red beet juice. That's all.
I guess "ruby eggs" sound nicer than "pickled eggs".
4 eggs
1 cup flour
1 cup milk
1/8 teaspoon salt
4 tablespoons butter
Cut butter into a cast iron pan and heat in a 400 degree oven until the butter melts. While butter is melting, mix other ingredients together. Pull the pan out of oven, pour batter into it and return to the oven. Bake until puffy and browned, about twenty minutes.
I had to try a Cider Slushie of course. It was delicious! This
was the closest
recipe I could find online. I may have to experiment with
this one myself.
Our CSA farmer told us he dehydrated watermelon and it turned out like
delicious fruit leather. We have successfully dried bananas and apples
in our food dehydrator so we were pretty excited. Aaron sliced up half
a watermelon and it sat in the hydrator for 24 hours.
It tasted horrible. It tasted like rotten watermelon. Anyone
out there ever dehydrate watermelon with better results? Or have other
good dehydrating ideas/recipes?
