•           1 1/2 cups of milk

•           1 1/2 tablespoons vinegar

•           1 cup cornmeal

•           1 cup of flour

•           2 tablespoons sugar

•           1 teaspoon salt

•           1 teaspoon baking powder

•           1/2 teaspoon baking soda

•           2 tablespoons vegetable oil



1.         Preheat oven to 425 degrees F.

2.         Combine milk and vinegar and let it stand for a couple of minutes.

3.         Mix dry ingredients in a large bowl.

4.         Stir in the milk mixture and the oil – you will have a lumpy batter.

5.         Spread the batter into a greased pan and bake for 25 – 30 minutes.

6.         Serve hot with butter.




Chocolate Shortbread Cookies


•           1-1/8 cups of flour

•           1 cup of unsweetened cocoa powder

•           1 teaspoon salt

•           1 cup of salted butter, softened

•           2/3 cup of icing sugar


1.         Preheat oven to 350 degrees F/175 degrees C.

2.         Sift together flour, cocoa, and salt.

3.         Using a hand mixer, beat butter and sugar until combined.

4.         Pat dough into an ungreased  pan. The dough won’t really hold together and you will think that it needs more moisture – but it doesn’t!  Trust me!

5.         Bake for 20 to 25 minutes. Allow it to cool for 5 minutes, then remove from the pan and cut into squares.

6.         Sprinkle with icing sugar and allow the cookies to cool.


•           Instead of patting the cookie dough into a pan, squeeze together small balls of dough and place them on a cookie sheet.

•           Press your thumb into the cookie ball.

•           Fill the thumbprint with raspberry jam.

•           Bake for 20 minutes.

•           Remove from the pan and place on a rack to cool. You can sprinkle the cookie lightly with icing sugar if desired.


Butheina Alnounou

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Cheese and herb logs

Ingredients (serves 8)

•             250g block cream cheese, softened

•             2 tablespoons chopped fresh dill leaves

•             2 tablespoons chopped fresh chives

•             2 teaspoons finely grated lemon rind

•             crackers, to serve


1.            Mix cream cheese, dill, chives and lemon rind together in a bowl. Season with salt and pepper.

2.            Spoon half the mixture onto 1 piece of baking paper. Using paper as a guide, shape into a log. Roll up firmly. Twist ends to secure. Repeat with remaining mixture and baking paper. Refrigerate for 3 hours or until set. Serve with crackers.

                                                                                             Butheina Alnounou

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cabbage soup






  • 4 cups of browned ground beef (approx 2 pounds)
  • salt and pepper as desired
  • 4 cups of shredded cabbage
  • 1 cup of shredded carrots
  • 2 medium onions, finely chopped
  • 4 cloves of minced garlic
  • 12 cup of tomato puree
  • 1 cup of white vinegar
  • 2 tbsp of oregano
  • 2 tbsp basil
  • 4 tsp brown sugar


1-  In a large skillet, brown ground beef with onions and garlic.

2-  Prep your shredded veggies and prepare to layer.

When making soups, I recommend layering the ingredients.  I don’t always precook the ingredients together because they will meld in the pressure cooker. The reason for layering the ingredients is so that you get a somewhat equal amount of each item in your soup.  Otherwise you run the risk of having a jar of really chunky meaty soup and a jar of mostly broth.

3- Divide your ingredients by the number of jars you’ll be using.  I used four sanitized 2-quart jars for this recipe. Proceed to layer the ingredients in equal parts in the following order: meat, cabbage, carrots.

4-   In a blender, puree your tomatoes.  You can used canned tomatoes, tomato juice from your garden, or a vegetable-tomato juice mixture.  Add your sugar, vinegar and herbs to this.

5- Fill the jar the rest of the way with water, leaving an inch of headroom.


6- Process in a pressure canner at 10-11 pounds for 90 minutes.   Be sure to adjust for altitude.

When it’s time to serve your Great cabbage, you can do it in a few different ways:

  • As is, right out of the jar
  • With 1 cup of already cooked rice stirred into it
  • Cook a cup of rice in the soup, which will soak up most of the liquid, turning it into more of a Great cabbage casserole.
  • Some people like cabbage topped with sour cream.

Butheina Alnounou

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Basic “Chip” Cookie Recipe


We have used all sorts of goodies in this recipe.  This recipe makes the best light, soft chocolate chip cookies you ever had.


  • 1 cup of brown sugar
  • 1/2 cup of melted coconut oil
  • 1/2 cup plain nonfat yogurt
  • 2 tsp vanilla extract
  • 1- 3/4 cups  flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups of chips (chocolate, white chocolate, – whatever!)


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Grease cookie sheets (I use coconut oil for this)
  3. With a fork, mix the sugar, vanilla, coconut oil and yogurt until light and fluffy.
  4. Sift together the flour, baking soda, and salt and then stir into the creamed mixture until incorporated.
  5. then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  6. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.


Butheina Alnounoi


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