Thursday, November 11, 2010
Easy Beef and Broccoli Stir-fry
3 TBS cornstarch (divided)
1/2 cup water, plus 2 TBS water (divided)
1/2 tsp garlic powder
1 lb boneless round steak or chuck steak cut into thin 3 inch strips
2 TBS vegetable oil
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 TBS brown sugar
1 tsp ground ginger
Hot cooked Rice
1. In large bowl, combine 2 TBS cornstarch, 2 TBS water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium heat, stir-fry beef in 1 TBS oil until beef is cooked; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger ad remaining cornstarch and water until smooth; add to pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.
photo from Campbells Kitchendaily.com
Thursday, November 4, 2010
Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting
1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix
Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.
1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips
Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.
5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips
Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.
Makes & frosts 36 cupcakes.
Thursday, October 7, 2010
Peel and cut up 3 cups fresh peaches (set aside)
In medium saucepan mix together 1 cup sugar and 5 TBS cornstarch. Add 1 cup water. Cook over medium heat stirring constantly. Boil until thick; turn off heat
Add 1/4 cup butter stirring until melted. Add 1/4 cup lemon juice and stir well- It will be thick.
Stir in prepared peaches just until coated.
Pour into baked pie crust or graham cracker crust, use for cobbler or crisp or serve warm over vanilla ice cream. Best if used within first day.
Sunday, October 3, 2010
So, stay tuned.. recipes start up again this week. If you have been waiting for me to post something let me know so I don't forget about you.
Thanks- You've all been so wonderful! I love you all..
Posted by nan at 1:28 PM
Friday, August 13, 2010
Tuesday, August 10, 2010
(For a special treat I substitute half of the water for club soda.)
1 c. fresh squeezed lemon juice (about 6 lemons)
1 c. fresh squeezed lime juice (about 6 limes)
1 1/4 c. sugar (you can adjust for tartness)
6 c. water
In small sauce pan warm 1 cup water and sugar. Stir until sugar is dissolved. Set aside to cool. Squeeze lemon and limes for fresh juice. In medium pitcher add cooled sugar mixture, water, lemon juice and lime juice. stir. slice remaining lemon and lime into wedges and add to mixture. Pour into tall glass with ice and enjoy!
Saturday, July 10, 2010
Flashback to a few of my favorite recipes for summer picnics.
Texas Fudge Cake
Ramen Noodle Salad
Frozen Raspberry Salad
Black Bean Salsa
Tried and True Chocolate Chip Cookies
Crispy Fried Chicken
Posted by nan at 5:26 AM
Monday, June 21, 2010
Simple.. double check..
Loved by dad... You better believe it!!
1 1/2 cups all purpose flour
1 TBS sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 TBS butter (melted)
1/2 tsp vanilla
Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with hand mixer until smooth. Lightly butter 6-8 inch skillet. Heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet. Immediately rotate skillet until film covers bottom.
Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stake crepes, placing waxed paper between each; keep covered.
Spread filling and fresh strawberries over each warm crepe; roll up. sprinkle with powder sugar.
1 1/2 cups whipping cream
1 cup strawberry yogurt
1/4 cup powder sugar
Whip cream with powder sugar until peaks start to form. Stir in yogurt and continue mixing until desired consistency.
Thursday, June 17, 2010
1/2 cup butter
1/2 cup brown sugar
7 large marshmallows
Place together in microwave safe bowl. Microwave on high for 2 minutes. Stir. Microwave on high 1 more minute. Stir until combined and creamy looking. Pour over about 12 cups popped popcorn. Stir well and enjoy!
NOTE: I like my popcorn a little sticky so I cut the time to 1 minute 45 seconds and then an additional 45 seconds.
Wednesday, June 16, 2010
As many of you may know.. I don't do wedding cakes.. I can't take the pressure or the brides... But when she asked me to make her cupcake wedding cake I didn't hesitate.. She wanted cupcakes, wanted the decorating simple, she trusted me and she loves me.. how could I go wrong?
The cake turned out wonderfully, fit her perfectly and she couldn't have been happier. CONGRATULATIONS to the newlyweds!
Posted by nan at 9:46 PM
Every Year the Portneuf Greenway holds a fundraiser to earn money to help with upkeep and extending of the path along the river. This is the cake I made this year as a donation from the bakery to their cause... It makes me happy to look at it. I know it isn't extravagant by any means but I love the simple elegance of the japanese blossoms and the beautiful contrast of the soft pink against the chocolate. The entire event was a great success thanks to the donations and help from many many individuals and businesses. Congratulations Portneuf Greenway!
Posted by nan at 9:25 PM
Wednesday, June 9, 2010
1 cup softened butter (room temp)
1 1/2 cup sugar
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar
2 3/4 -3 cups flour
Cream butter and sugar. beat in the eggs and vanilla. Combine all dry ingredients and mix into creamed mixture. Mix well till all incorporated. Roll dough into TBS size balls. Roll in cinnamon/sugar mixture. Bake for 7-10 minutes or until slightly golden on edges. Do not over bake.
(makes about 40 cookies)
Thursday, June 3, 2010
1 cup butter (softened)
1 1/2 TBS minced Garlic
1 tsp garlic salt
1 tsp basil
1 tsp parsley
Stir all ingredients together and use right away or store in airtight container in refrigerator for up to 2 weeks.
Garlic Cheese Toast
Cut 1 loaf of french bread lengthwise. Spread butter liberally on both halves. Sprinkle with your favorite cheese. Put right on the middle rack in oven (no pan) at temp of 500 degrees. Bake for 5 to 6 minutes or until edges are crispy and cheese is melted.
Posted by nan at 2:01 PM
Thursday, May 20, 2010
Homemade Liquid Laundry Soap- Front or top load machine- best value
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil, peppermint.
-Yield: Makes 10 gallons.
-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load HE Machines- ¼ Cup per load (Approx. 640 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
Wednesday, May 12, 2010
1 cup flour (all purpose or whole wheat)
3/4 cup milk
1 TBS brown sugar
2 TBS vegetable oil ( I use canola)
3 tsp baking powder
1/4 tsp salt
Beat egg with beater in medium bowl until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in an additional 1 to 2 TBS milk) Heat griddle or skillet over medium heat to about 375 degrees. Grease with butter. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right)
For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook on other side until golden brown.
Tuesday, May 11, 2010
HAPPY BIRTHDAY Makayla!
Not to be forgotten is the treats for school. Working in a bakery does have its privileges- namely frog cupcakes. Don't you just love the tongues?
Tuesday, May 4, 2010
1 pkg. white cake mix ( I like Betty Crocker Super Moist)
1 pkg. (4 serving size) pistachio instant pudding mix
1 c. Sprite or 7up
1/2 c. oil
Combine all ingredients in large mixer bowl. Blend, then beat at medium speed for 10 minutes. Pour into 2 greased and floured 8 inch pans. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in middle comes out clean. (do not over bake)
When cool to the touch place in freezer for at least an hour up to overnight.
1 Cup cold milk
Cool Whip or Dream Whip
Wisk milk and pudding mix together and set aside.
Remove cakes from freezer and cut off tops. When pudding is set spread on one layer of cake and invert second layer on top.
Frost entire cake with Cool Whip.
*note: I like to to make this in a half sheet baking pan. When frozen I cut the cake in half and stack one side on top of the other with the pudding in the middle. Frost as usual.
Monday, April 26, 2010
4 chicken breasts
Salt, pepper, garlic powder to taste
1-2 7 oz. cans whole mild green chiles halved
1 2.25 oz. can of sliced black olives
1/2 cup of cheddar, shredded
1/4 cup of monterey jack or cotjia cheese, shredded
1-2 tbsp of mayonnaise
Mix eggs & spices into a bowl. Trim chicken of any fat & slice each breast into 2 chunks. Dip chicken into egg mixture & add to a hot pan sprayed with cooking spray (or olive oil). Cook 3-4 minutes on each side. Remove from pan and place in a baking dish. Cover each chunk of chicken with a green chile half. Mix cheese and mayonnaise in bowl. Sprinkle on top of chicken and green chiles. Top with black olives. Cook for 25 minutes at 350 degrees.
Posted by nan at 2:40 PM
Sunday, April 18, 2010
Just a note* He is about 5 layers of chocolate and white cake with buttercream frosting. The legs are made of rice crispy treats and frosted.
Monday, April 12, 2010
Hash Brown Quiche
8 uncooked shredded frozen hash browns or patties
½ cup butter, melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
2 cups milk or cream
½ teaspoon salt
Monday, April 5, 2010
2 cups Sugar
2/3 cup half & half, cream or whole milk
1 TBS white corn syrup
1/4 tsp salt
1 tsp vanilla
few drops red food coloring
Place sugar, cream, corn syrup and salt in saucepan on a medium heat. Stir well and cook until sugar has fully dissolved before allowing mixture to boil (this is important to avoid rendering the popcorn too sugary). Continue to cook stirring occasionally until reaching 230 degrees or slightly soft ball stage. Add vanilla and food coloring. Mix well. Pour over 6 quarts of popcorn and stir until well coated. Spread out on flat surface to let dry and cool.
It has been a busy month here at our house.. Birthday wise especially. My 3rd monkey turned 9 about 2 weeks ago. He wanted something with Camouflage. Ummmm... ok. Enter the Tank Cake. Yes those are oreos. I wish I had a picture of the inside. I made a chocolate/white marble cake with the white batter dyed green. Camo outside.. Camo inside. Cool or what? Yeah, he loved it.
Monday, March 15, 2010
1 medium head cabbage
2 packages chicken ramen noodles
2 cans chicken meat (drained)
1/2 c slivered almonds
1 small bunch green onions
1/2 cup olive oil
1 TBS sugar
1 tsp seasoning salt
3 TBS vinegar
salt and pepper to taste
Chop up cabbage and onion into small bite-sized pieces. Place in large serving bowl and add chicken meat and almonds. In small bowl combine oil, sugar, seasoning salt, vinegar, and seasoning packets from ramen noodles. Stir until combined and pour over cabbage mixture. Stir until coated and place in refrigerator until ready to serve. Right before serving break up dry ramen noodles and mix into salad.
Monday, March 8, 2010
6-7 cups all purpose flour
3 TBS sugar
1 TBS salt
2 TBS butter
5 tsp yeast
2 1/4 cup very warm water (110* to 120*)
Mix 3 1/2 cups flour, sugar, salt, butter, and yeast in large bowl. Add warm water. Beat on low 1 minute, scrape bowl. Beat 1 minute on medium, scrape bowl. Stir in remaining flour 1 cup at a time until until dough is easy to handle. Knead about 10 minutes or until smooth and elastic. Put in greased bowl and let rise about 1 1/2 hours or until double.
Grease bread pans. divide dough and shape into loaves. Cover and let rise 40 to 50 minutes or until double. Bake at 350* 35-40 minutes or until golden brown and sound hollow when tapped. Remove from pans and butter tops. Cool on wire rack.
Sunday, March 7, 2010
The fun part was that we made a fake order ticket with the name of her baby as the client and the due date as the clients phone number. I went in and made the cake with my friend sitting right there telling me how cute the cake was. Surprise!
Thursday, March 4, 2010
Thursday, February 25, 2010
McDonald's Copycat Hot Mustard Sauce
- 6 tablespoons prepared mustard
- 2 tablespoons dark corn syrup
- 4 teaspoons dry mustard
- 1 1/2 teaspoons white vinegar
- 1 tablespoon mayonnaise
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/16 teaspoon tsp ground cayenne pepper
Mix all of the ingredients together in a microwave safe container until it is one solid color.
Microwave on high about 35 seconds, and mix again.
Cover, and refrigerate at least 6 hours (to allow theflavors to meld) I like to let it sit overnight.
Refrigerate until needed, and remember to refrigerate unused portions.
This recipe makes a little more than 4 "packets" of hot mustard sauce. Double it or triple it as needed.
Tuesday, February 23, 2010
Crispy Fried Chicken
2lbs cut up chicken,or strips
Oil (for frying)
1 ¼ teaspoons ground black pepper
1 ½ teaspoons salt
¾ teaspoon garlic powder
1/3 cup water
1 cup hot sauce
2 cups all purpose flour
1 tablespoon baking powder
¼ teaspoon salt
Step 1: Heat oil in a deep fryer to 350 degrees. In a large bowl beat eggs and water. Add hot sauce and whisk together.
Step 2: In small bowl combine ground black pepper, salt and garlic powder. In another bowl or pie plate combine flour, baking powder and salt.
Step 3: Pat dry chicken pieces with a paper towel. Sprinkle chicken pieces generously on both sides with the seasoning mixture.
Step 4: Dip chicken pieces into the hot sauce mixture and coat thoroughly. One piece at a time, roll chicken pieces in the flour mixture and drop into the deep fryer. Don’t over load the deep fryer with chicken. Fry chicken until brown and crisp (dark meat will take about 14 minutes, white meat about 10 minutes). A good way to tell if it’s done is to pierce the deepest part of the bone with a fork, if the juices run clear, it’s done. Drain on paper towels. Repeat until all chicken is fried.
Just a note.. don't be shy about the amount of hot sauce it calls for in the recipe. When I first got the recipe I thought it was crazy because I don't like anything spicy. When I finally got the nerve to use the whole amount I realized that it really gives great flavor and doesn't add the heat like I thought it would.
Wednesday, February 10, 2010
Modified English Tea Scones
2 cups flour
1/4 cup sugar
2 tsp Baking Powder
1/8 tsp salt
3/4 cup melted butter (not Margarine)
1/4 cup milk
Filling such as jam, chocolate chips, fruit, nuts, etc...
Preheat oven to 350 degrees. In medium bowl mix flour, sugar, baking powder and salt. In a seperate bowl add melted butter eggs and milk. Whip to combine. Add wet ingredients to dry ingredients all at once. With rubber spatula mix together until very soft dough forms. Divide dough into 16 pieces and roll into balls. Flatten 8 and top with 1-2 TBS filling of your choice. (jam, streusel, berries,etc...) flatten each remaining ball and place on top of filling. Seal edges. Bake 12-15 minutes or until deges are golden. Don't overbake or they may get a little dry. Sprinkle with sugar when still hot.
Sunday, February 7, 2010
Chocolate Oatmeal No-Bake Cookies
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add butter, sugar, milk and cocoa to a saucepan. Slowly bring to a rolling boil, and boil for 1 minute. (cooking longer can cause dry cookies.) Take off heat. Stir in the peanut butter, oats and vanilla and drop onto wax/foil paper. Let cool until set.
Tuesday, February 2, 2010
Girl Scout Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
1 1/2 tsp peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2-4 dozen cookies.
Friday, January 29, 2010
1 1/2 cups bean sprouts
2 boneless chicken breasts sliced thin
2 TBS oyster sauce
2 tsp soy sauce
Salt and Pepper to taste
1 TBS cornstarch
1/4 cup chicken broth
1/2 pound dry wonton noodles
2 medium celery cut in medium chunks
1/2 medium size white onion cut in medium slices
2 cups cabbage cut in medium slices
1 green onion
2 clove garlic chopped
4 TBS sesame or olive oil
1. Cut chicken into thin strips and set aside.
2. Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
3. Heat a wok or frying pan over medium to high heat. Add 2 TBS of oil. WHn the oil is hot, add noodles, Fry in batches until golden. Remove noodles from the pan.
4. Heat 2 TBS oil in a wok. Add garlic and meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through.
5. Add the rest of the vegetables (except the green onions) and mix well for 3-4 minutes.
6. In a small bowl combine oyster sauce, soy sauce, chicken broth, cornstarch, and salt and pepper. Make a "well" in the middle of the wok for the sauce. Quickly stir and mix everything together. Stir in noodles and green onions.
7. Serve and enjoy!
Wednesday, January 20, 2010
A month or so ago our ladies church group had a pie night. It was a very tasty night. I took two pies, one of which was Lemon Meringue , one of my all time favorites. After making this one you may see why people always say "easy as pie!" Yeah it's an easy one...
9- inch baked pie shell
1 1/2 cups sugar
1/3 cup plus 1 TBS corn starch
1/2 cups water
3 egg yolks, slightly beaten
3 TBS butter
1/2 cup lemon juice from fresh lemon
zest of one lemon (about 1 TBS)
2 drops yellow food coloring (optional)
Prepare and bake pie shell.
Heat oven to 400 degrees. Mix sugar and cornstarch in 2 quart sauce pan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Gradually stir in half of the hot mixture into the egg yolks. Stir into hot mixture in sauce pan. Boil on low 1 minute. Remove from heat. Stir in butter, lemon juice, lemon zest and food coloring. Pour into pie shell.
Prepare meringue. Spoon onto hot filling. Spread over filling carefully sealing meringue to sides of pie crust to prevent shrinking or weeping. Bake 8-10 minutes or until meringue is delicate brown.(keep your eye on this part) Cool away from draft.
3 egg whites
1/4 tsp cream of tartar
6 TBS granulated sugar
1/2 tsp vanilla
Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 TBS at a time until stiff and glossy. Do not over beat. Fold in vanilla
Sunday, January 10, 2010
1 package (18.5 oz.) chocolate cake mix
( + ingredients for making the cake)
½ cup butter or margarine, softened
½ cup unsweetened cocoa
½ cup powdered sugar
1 tsp. vanilla
½ cup of your favorite jam (I like seedless raspberry!)
2 packages (8 oz.) milk chocolate squares or chips (for dipping)
Prepare cake as package directs; cool. In saucepan, over medium heat, melt butter; add cocoa and sugar. Stir until smooth. Add vanilla and jam; stir until smooth and glossy. Remove from heat. Crumble cake and add saucepan mixture, mix until well blended and moist. Roll into about 1 inch balls. Melt Chocolate and dip chocolate cake balls in the chocolate. Place on wax paper and let cool until the chocolate is not shiny and is smooth and firm. Enjoy! Makes anywhere from 45 to 70 truffles depending on the size of the balls.
Note from Lisa: You can really get creative with this recipe. You can use any kind of cake, any kind of flavoring, and any kind of chocolate you want! My sister made truffles with a white cake, apricot jam and dipped in white chocolate. Instead of using jam, you can use peanut butter, caramel or butterscotch ice cream topping, or anything else you can think of. You can even put chopped nuts inside or sprinkled on top. You could roll a maraschino cherry in the cake mixture and then dip in chocolate. Get creative!
For the party, I actually split the mixture into thirds before adding the jam so that I could have three different flavors in one batch. I did add ½ cup of seedless raspberry jam to the first part, ½ cup of peanut butter to the second part, and ½ cup of caramel to the third part so that the flavoring was more prominent. If you make the recipe as it is written above, the flavoring will be more subtle.