Kristy E's Salsa

 Kristy E's Salsa

1 14.5oz can diced tomatoes
2-2.5 large garlic cloves
1/6 bunch cilantro (or parsley)- no stems 
1/2 medium white onion, chopped
1-1.5 whole jalapenos - stems removed
1/2 t. salt
1/8 t. pepper
1/8 t. cumin
1/3 t. lemon or lime juice
Put all in food processor. Pulse til the texture you desire. Refrigerate at least 2 hours.

Twelve Donuts -Spudnuts

 3/4 t. yeast
1/2 c. (108g) water
2 T. (44 g.) honey or sugar
2 T. (28 g.) coconut oil
1/2 (25g) egg
1/3 t. salt
1/4 c. mashed spuds-warm (or 1/2 c. potato flakes mixed in 1/2 c. water)
1 1/4 -1 1/2 c. (150-180g.) flour
  Cover and let dough raise. Divid into 12 pieces and roll 1/3-1/2" thick (1/4" thick if filled), let raise and fry 380 degrees in air fryer or hot oil.

Glaze: 

1/4 t. vanilla

4 oz. powdered sugar (I wanna try using honey?!)

1 T (14 oz) butter

0-2 T. boiling water

Caramels - Mini batch on the stove

In a pot, add:
1/2 c. (112 g) cream
1 c. (352 g.) honey
2 T. (28g) butter
         Boil 'til 220 degrees -it will boil up big then settle down
Stir in 1/2 c. (112 g) cream - (room temperature) and cook to 250 degrees or firm-ball stage
optional: stir in 1 1/2 t. vanilla, mix well and put in pre-greased pan.  Cool and break or cut into pieces.
    

Fermented Mayo

Fermented Mayo

1 medium egg - room temperature
1/2 T. lemon juice
1 t. white vinegar
1/12 t. dry mustard (14 seeds ground)
1/4 t. salt
3/4 c. (168 g) oil of your choice
1 T. whey (drained off yogurt)
   Put all in wide mouth pint jar. Firmly hold immersion blender on bottom of jar. Turn on high and hold still 10-15 seconds.  Move slowly up and down. Store at room temperature 5-7 hours then put in fridge.