Golden's Touch Fine Foods

Ah, here we are, smack dab in the throws of Summer; and what does Summer bring other than the heat, mosquitoes, and high a/c bills, that's right, farm fresh tomatoes.  Here is an excellent, but simple recipe for a great way to use the abundance of tomatoes that are coming in faster than some can be used.  There are far complex recipes out there but for those of you looking for a fast inexpensive way to use those little jewels here you go:

FRESH TOMATO-BASIL PIE

My husband Mike had his birthday this week and one of his favorite things is Rocky Road Ice Cream; so I decided to make him some homemade to go with his Raspberry Walnut Torte.  This is an excellent homemade, not grainy and chock full of goodies, so here goes.....ya'll enjoy ;D

I doubled this recipe for our own use and it worked perfectly.

Just recently Mike and I have been on a low glycemic program  "The Diet Solution Program" to be more specific.  So I am constantly looking for recipes to fit in with our manner of eating habits and those habits include breads.  I have discovered the wonderful, yet versatile Coconut Flour.  It will lower the glycemic value of the recipe in which it is added.  Being southerners we like our cornbread; and as any born and bread southerner knows you cannot have greens without cornbread.  So here it is, remember the honey has a medium rating on the Glycemic Index.

BEST EVER CORN BREAD MUFFINS
3 eggs
3 tablespoons butter, melted
3 tablespoons honey
¼ teaspoon vanilla
¼ teaspoon salt
2 tablespoons sifted coconut flour
¼ teaspoon baking powder
3 tablespoons cornmeal
Blend together eggs, butter, honey, vanilla, and salt.
Combine coconut flour, baking powder, and cornmeal
and whisk into batter until there are no lumps. Fill
muffin cups halfway with batter. Bake at 400 degrees
F (205 C) for 12 to15 minutes. Makes 6 muffins

Hello all my GTFFF aka.(Golden’s Touch Fine Food Friends).  Welcome to my new and improved website designed and launched by my beautiful daughter Tasha and her almost as equally good looking hunk of a boyfriend Josh.  Thank you both for all your hard work and efforts; and yes Tasha you do still have to pay for that Blend of the Bayou Casserole you took home the other night for supper ;)
A couple of years ago I bought a bag of Chai Latte from one of our local grocers and I didn’t care for it much.  However, last year I came across this recipe and really enjoyed it.    I made a large batch, went to Hobby Lobby and purchased  3 inexpensive locking lid glass jars and gave them out as gifts to my 3 lovely daughters as gifts.   With Christmas fast approaching I thought this recipe would be ideal for my first installment of many more recipes to come.  ** I have made this recipe with Splenda and de-caf tea and it turns out just as good as the original recipe.  Have a blessed Christmas and thanks for visiting.
Spiced Chai Latte
3 C. Nonfat Dry Milk Powder, 1-½ C. Sugar, 1 C. Unsweetened Instant Tea, ¾ C. Vanilla Powdered Nondairy Creamer,  1 ½ t. Ground Ginger,  1 ½ t. Ground Cinnamon, ½ t. Cardamom, ½ t. Ground Cloves
Mix all ingredients in a Food Processor  until powdery.  Store in an airtight container in a cool dry place.
To prepare 1 serving--Dissolve 3 T. of mix in ¾ cup boiling water; stir well.  Dollop with whipped cream if desired.  Yield--5 cups or 26 servings.  Enjoy!!

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