Lori's Basil Marinade

4 Tbs oil
4 Tbs soy sauce
2 Tbs lemon juice
2 Tbs demerara sugar
2 cloves of garlic, minced/crushed
1 tsp dried basil

The Uber Versatile Tortilla

2 cups barley flour
2-4 Tbs gluten
1/2 tsp salt
2 tsp canola oil
3/4-1 cup warm water

Mix the dry ingredients together in a bowl. Make a well and add in the remaining ingredients. Knead the dough until it forms a ball. Cut the dough into six even pieces and roll thinly. Fry in a very hot pan until ready.

Homemade Amaretto Liqueur

3/4 cup golden sugar
1/4 cup demerara sugar
1 cup water
1 1/2 cups vodka
2 Tbs almond extract
1 Tbs vanilla extract

Bring the sugars and water to a boil in a pot/saucepan until the sugar is fully dissolved.
Remove from heat and allow the sugar syrup to cool completely (an hour or so).
Once the sugar syrup is cool, add in the vodka and extracts. Stir everything together, pour through a funnel into a bottle and store in a cool place.

Lorbles Soft Chocolate Cookies

2 cups barley flour
1/2 cup chocolate milk powder
1/8 cup cocoa powder
1 tsp baking powder
1 tsp salt 
1/2 tsp baking soda
3/4 cup canola oil
1 cup sugar
2 large eggs
1/3 cup pareve cream
2 tsp vanilla extract

Optional Stir Ins:
1 1/2 cups chopped almond
1 1/2 cups semisweet chocolate chips
2 to 2 1/2 cups mini-marshmellows
~For mint chocolate cookies, stir in 1/2-1 tsp mint extract.~

Preparation:
Heat the oven to 350.

Sift or stir together the flour, cocoa powder, baking powder, salt and baking soda. Set Aside.

Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and lightened in color, about 2 minutes. Add the sugar in a steady stream and beat 1 minute longer to combine well. Add the eggs one at a time, making to to beat well after each addition. Add the vanilla.

Reduce the speed to low, and add the dry ingredients, alternating with the buttermilk or sour cream. Start and end with the dry ingredients. Mix just until blended. Using a rubber spatula, fold in the almonds and chocolate chips.

Use an ice cream scoop, a small one, and portion out 6-8 cookie mounds onto parchment lined sheets. Space them out evenly. Bake for 10 minutes, or until just starting to set on top. Remove from the oven and press nine or ten mini-marshmallows at random onto the tops. Return the cookies to the oven and bake for another 2 minutes or just until the marshmallows start to soften. WATCH CAREFULLY. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly under baked.

Let rest on the cookie sheets for 5 minutes or until firm enough to handle before loosening with a large metal spatula. Remove to a wire cooling rack.

(I scooped them as 2tsp cookies and baked for 9mins total. If using marshmellows bake for 7 mins, then pull to place marshmellows and return to oven for 2 additional minutes..)
Adapted from: http://www.thecandidappetite.com/2011/11/13/rocky-road-cookies/

Snake Soup -Guest Post With Chef Buzz

Waffles

3/4 cup barley flour
1/4 cup rice flour
1 Tbs sugar
1 Tbs baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
3 Tbs oil
1 egg+yolk
1 egg white beaten
ALL THE CHOCOLATE

Mix together the dry ingredients. Add in the milk, vanilla, oil and one egg+a yolk. Stir everything together until thoroughly combined. Beat the egg white until frothy and then slowly fold into the batter. Add in as many chips as you want.
Pour batter into waffle iron and cook as per the machines instructions.
Makes around 9 waffles, depending on how good you are at gauging the correct amount of batter to put into your waffle iron.

Note: The chocolate chips are optional, but who wouldn't want to add them?
Also, do not attempt to eat an entire recipe in one sitting. You will most likely end up with a stomach ache (I should know, I tried it once..).

Sweet N' Sour Sauce

2/3 cup pineapple juice
1/2 cup vinegar
1/3 cup sugar
3 Tbs ketchup
1 Tbs soy sauce
1/2 Tbs rice flour

Pour all of the ingredients into a pot and let it come to a boil for 5-10 minutes. Remove from heat and let cool for 15 minutes before using.