Here is what you need:
Large slow cooker with low heat setting
Gallon of Apple Cider
An orange, preferably a fresh one
Cinnamon sticks (you may also choose to buy one of those premixed mulling-spice packages that they sell at nearly any grocery store, instead of the individual indgredients.)
Ground nutmeg (optional)
Slice the orange, about 1/4 inch thick round slices, you probably won't need the whole orange just 4 slices or so, but keep the peel on. I wouldn't overdo the cloves, I use about 8-10 whole cloves, but you can experiment with the flavor, more or less whatever you like. I also only use about 4 or 5 cinnamon sticks, too. You want to enhance the flavor, not overdo it. I would only use about a teaspoon of the nutmeg, depending on how strong you want it. It's perfectly fine to add more or less, it just depends on how you like it. I'm one of those cooks who doesn't measure everything, and most people like my cooking, I just go by intuition. Sounds kind of nuts, but it works well for me.
Throw everything into the slow cooker, and set it on low heat. In no time, your kitchen will be smelling wonderful! When it's nice and hot, use a soup ladle, and dip yourself up a cup!
What you need:
1 cup dry lentils
3 cups water
2 cups finely chopped onion (lay out a piece of bread near where you are cutting the onion to 'soak' up that stuff that makes you cry)
2 or 3 good sized cloves minced garlic (I prefer to mince fresh cloves rather than the stuff you can buy pre-minced, peel away the layer to get a clove out, put the clove on your cooking board and use the flat part of the knife to crush it and get the harder layer of peel off before you mince.)
2 Teaspoons olive oil
1 Teaspoon Curry Powder
Salt to taste
1. In a medium sauce pan combine lentils, water, and 1 cup of the onions, Bring to a boil, then reduce heat, cover, and simmer til lentils are tender (roughly 30 minutes, there is no need to pre-soak dried lentils, but you may want to rinse them in a colander before you cook them)
2. About fifteen minutes into cooking the lentils, heat the olive oil in a medium skillet, add the rest of the onions, the garlic, and curry powder. Saute til the onions are golden, soft, and just beginning to brown. (about 10-15 minutes)
3. Add the sauteed onion/garlic mix to the lentils, and heat a little longer. The end result is a buttery tasting hearty stew.
Optionals: You can also add some frozen veggies to the lentils while they are cooking. Makes it more like a stew. Another option is to use vegetable or beef stock instead of the water.
What you need:
1 1/2 cups flour (all purpose works fine, of course you can use the wheat flour, or unbleached flour, whatever you have on hand.)
1/3 cup Bakers chocolate powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cane or white sugar
2 teaspoons vanilla extract
1 1/4 cups water
1/4 cup vegetable oil
2 tablespoons vinegar (don't worry it doesn't make it sour)
an 8 or 9 inch round cake pan
Preheat oven to 375
1. Combine flour, bakers chocolate powder, baking soda, salt and sugar in the 8" baking pan (yeah.. that's right.. IN the baking pan!) sift to combine the dry ingredients with a fork.
2. In a separate small bowl combine the water, oil, and vanilla (DO NOT add vinegar yet!) stir to combine, and then pour INTO the cake pan to combine with the dry ingredients, whisk with a fork until all the wet ingredients are combined with the dry ones.
3. Now add the vinegar to the mix in the cake pan. Stir to completely distribute it throughout the batter. You will notice a 'chemical reaction' happening with the baking soda and the vinegar.
4. Bake in the preheated 375 degree for 25-30 minutes. It should come out moist and quite good.