The Krazy Kyles

This recipe makes about 1 liter (just over a quart) of hummus. Make sure your blender is big enough before-hand, it is a full load for my 2 liter blender pitcher. June 13, 2008 I made over 4 gallons (about 13 batches) using this recipe for Bob and Kari's wedding. It went over well, and I have several gallons left over for personal consumption. The last batch I made, I used 7 monster garlic cloves and kept it for personal consumption. It is extremely good, however I have to trick Laura into eating some too or me and my breath get the boot until it wears off.

3 cups dry Garbanzos
2 t. Salt

Soak overnight in plenty of water. They will more than double in volume so be prepared container wise. Drain, rinse, cover with water again and add salt. Boil gently for 2-3 hours or until tender. (The rinsing process reduces flatulence for some.)

Add the following ingredients to the blend in order:

8 small-medium cloves of Garlic (8 large cloves is enough to cause an upset stomach)
Garbanzos from above, drained (or 5 cups of canned garbanzos, drained)
2.5 t. Salt
3/4 cup Olive Oil
1/2 cup Lemon Juice (fresh or from a bottle)
1 cup Water

Blend until smooth. Serve with a sprinkle of paprika.

In each quart jar place:
Fresh head of dill in the bottom (but above the grape leaf) and top (but below the grape leaf) of each jar.
1-3 Cloves of Garlic
2-6 Baby Carrots, quartered lengthwise
2 Grape Leaves (in the bottom and top of jar)
Cucumbers, washed and scrubbed, packed tightly

Lemon Juice Brine:
4 cups Lemon Juice, bottled
12 cups Distilled Water (this will make 7 quarts of pickles)
1 T Non-Iodized Pickling Salt

Salt Water Brine (multiply quantity by number of quarts):
2 T Non-Iodized Pickling Salt
1 T Lemon Juice
Just over 1/2 quart jar or water

Bring selected brine to a boil and pour over cucumbers in jar. Install lids soaked in boiling water and rings. Pace in boiling water bath. Boil 3 minutes after the water bath returns to a boil.

Cure the canned pickles 4 weeks before using. Will keep 2 weeks in the fridge after opening.

Grandma's Classic Bran Muffins
Dry Ingredients:
1 1/2 c. Wheat Bran
2 T. Ground Flaxseed
1 c. White Flour
1 t. Baking Soda
1 t. Baking Powder
1/2 t. Salt

Wet Ingredients:
1/4 c. Almonds
1 t. Honey
1 1/3 c. Water
1 T. Lemon Juice
1/4 c. Oil
1/2 c. Brown Sugar
1/2 t. Vanilla

1/2 c. Raisins, Chopped Dates or Mashed Banana

Blend wet ingredients and almonds throughly in a blender. Mix with pre-mixed dry ingredients until well combined. Add chopped fruit and mix a little more. Spoon into greased tins. Bake 15-20 minutes @375 F. Makes 12 muffins.

154 calories/muffin (omitting last ingredient)
158 calories/muffin (mashed banana)
174 calories/muffin (dates or raisins)