Crepes + Mixed Berry Compote

I just realized I don't have a crepe recipe on the blog! I love making crepes - it's fun, easy and makes breakfast feel a little more special. Here is my go-to crepe recipe.

Crepes

1 cup flour
2 eggs
3/4 cup milk
1/4 cup water
2 Tbs butter, melted
1/4 tsp salt

Combine all ingredients in a bowl and whisk until smooth (I hear you can also use a blender for this, but I'd rather not fuss with washing my blender). Heat a frying pan over medium high heat and coat with cooking spray. Pick up the pan in one hand. Use your other hand to pour 1/4 cup of batter onto the middle of the pan, then tilt the pan in a circular motion to get the batter to spread in an even circle (you'll mess up the first one, but then they'll all turn out perfect after that. It's a learning process). Cook until the top is set and looks dry - watch it and you'll see the shine on the surface disappear - about 2 minutes. Turn out onto a plate, then repeat with remaining batter.

I like to fill my crepes with a variety of different things, but almost always include fresh whipped cream, and always with a dusting of powdered sugar on top. A few ideas:

Nutella and banana
Apple cinnamon and whipped cream
Berries and whipped cream
Cottage cheese, fruit and whipped cream
Peaches and whipped cream

These were berry and peach crepes. I used this mixed berry compote:


Mixed Berry Compote

2 teaspoons cornstarch
1 1/2 cups fresh orange juice plus 2 teaspoons
3 tablespoons honey
3 cups frozen mixed berries
1 tsp vanilla

Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice and honey in a medium saucepan and bring to a boil over high heat, let cook for 1 minute or until the honey has completely dissolved. Add the berries and cook for 5 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and stir in vanilla. Serve warm over pancakes, french toast, oatmeal, ice cream or crepes.

Craisin Walnut Quinoa Salad

When I first heard about quinoa, the new "superfood", I wanted to find ways to incorporate it into our diet, but I didn't really know how. I tried some quinoa-stuffed peppers that were just okay, and a salad that was pretty all right. But when I tried this sweet salad, I was in love. This is the best way to eat quinoa. The flavors are so delicious together - the sweetness of the craisin, the nutty toasted walnuts, and the onion all come together to make something magical. And really, really addicting.

I never would have thought I would say this about a quinoa salad. But you guys, I am OBSESSED with this dish. It is so good. A friend served it at a Sunday lunch and I loved it so much, I bought the ingredients the following day and made it that night. After tasting it, I knew I would want more than just one batch, and I wiped out the pot and immediately made another batch (it's so easy and quick that you can do that!). We ate this for lunch all that week, and then I made it AGAIN the following week because I still wasn't tired of it and was craving more!

I love that this is a pretty guilt-free obsession, I know I'm feeding my body whole grains and plant-based protein while also having something that tastes delicious. But I also love how customizable this is. The first time I made it, I used walnuts (which I think is best), but the second time (pictured above) I used toasted almonds, and also added chopped broccoli, and it turned out amazing. You could also add chopped celery or grapes, or really any chopped greens you desire. I mixed this with baby spinach a few times and it was great as well. Do your body and your tastebuds a favor and make this!

Craisin Walnut Quinoa Salad

1 cup quinoa
1/2 cup craisins (dried cranberries)
1 cup water
1 cup chicken broth
1/2 medium red onion, diced
1/3 cup chopped walnuts, toasted

Dressing:
3 Tbs lemon juice
2 Tbs honey
2 Tbs olive oil
salt and pepper

{Disclaimer: I do not have exact amounts for any of these ingredients except the quinoa and cooking liquid. Everything else, I guesstimated the amounts shown above. I just threw enough in until it looked about right. Use the amounts in my ingredient list as a guide, but if it looks like it needs a little more craisins, nuts, onion, whatever, adjust the amounts to your liking.}

Heat a saucepan over medium-high heat, add dry quinoa and toast for a minute or two, stirring frequently, until quinoa smells nutty. Add water and chicken broth (I use two cups of water and throw in a chicken boullion cube) and bring to a boil. Stir in the craisins. Cover and reduce heat to low, simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.

While quinoa is cooking, spread chopped nuts on a baking sheet and toast in the oven at 400 degrees for a few minutes, taking care not to burn.

Toss cooked quinoa with nuts, chopped onion, and any other desired ingredients (chopped broccoli, celery, grapes, etc). Whisk dressing ingredients in a small bowl, adjusting amounts to desired taste. Pour over salad and stir.

This can be served warm, which is delicious, or chilled and served cold. If serving later, it's best to mix in the chopped nuts right before serving. They do keep in the fridge for several days, but they're best mixed in right before serving.

Recipe from Abby Curran.

Ridiculous Giant Chocolate Chip Cookies

I am not kidding. These are ridiculous. So, so, so good. They remind me of Levain, which is a very good thing, if not for the taste, at least because they are very substantial cookies. They are huge and perfectly crispy on the outside while being chewy and gooey on the inside. They have tons of chocolate inside, which is a huge plus if you ask me. And that touch of salt on the top just adds that special something and brings out the flavors of the cookie. I am in LOVE with these!! They're amazing.

Ridiculous Giant Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet or milk chocolate chips
kosher salt

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (don't be tempted to make them smaller, they aren't as good (texture is compromised) and trust, you will want them big). Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Sprinkle a pinch of sea salt or kosher salt on each cookie immediately after removing from oven. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Recipe from Amy Furstenau.

Caramelized Banana French Toast

A few months ago I fell in love with the french toast at Extra Virgin in the West Village. I raved about it, sent several friends there, and went back multiple times to feed my obsession. It was so good. I had never tasted anything like it. I didn't even imagine that I could make something like it at home until my mother-in-law suggested it when we took them there for weekend brunch. This weekend I was craving the french toast and decided to just look online and see if there were any recipes for caramelized bananas. Of course there were, this is the internet, people! So I threw this together and WOW. It was incredible. I couldn't stop talking about it all the day long. This was impressive.

Caramelized Banana French Toast

4 slices of good quality bread {challah? french bread?}
3 eggs
2 Tbs whole milk
1/4 tsp cinnamon
1 tsp sugar
dash salt
2 bananas, peeled and sliced
3 Tbs butter
3 Tbs brown sugar
strawberries, sliced
whipped cream
maple syrup

Heat two separate skillets to medium heat.

Slice the bread about an inch thick. {And let's be honest here, do I have challah bread hanging around my house? NO. I actually had some fancy hamburger buns that I hadn't sliced in half yet, and I sliced them top to bottom instead to make little slices of bread. So my only requirement for your bread is that it be semi good quality, and preferably white, not wheat.} In a shallow dish, whisk eggs, milk, cinnamon, white sugar and salt. Dip the slices of bread in egg mixture and turn to coat. Cook in greased skillet till nicely browned and crisp on both sides.

Meanwhile, melt the butter and brown sugar in the other skillet, and cook banana slices in sugar mixture to caramelize, about 3-4 minutes on each side.

Arrange toast on plate, and pour caramelized bananas and extra sauce on top. Top with more syrup, fresh whipped cream, and sliced strawberries on top.

Serves 2! Increase quantities as desired!

The Best Chocolate Chip Cookies Ever

I have a go-to chocolate chip cookie recipe from Klane's family which I can whip up from memory in about 15 minutes. It's like an old friend. I love those cookies. I have always loyally stood by that recipe as my favorite chocolate chip cookie recipe of all time. It is really, really good.

But.

These cookies? There is just something about them. I am tempted to cheat on my old cookie recipe with these bad boys. In fact, ever since I met these cookies a month ago, I haven't seen my old cookies even once. And I've made these new ones, oh... five times. When I first tried these I was floored by how good they were. They were soft, chewy and kind of fluffy. The first time I tried them, there was something unique about them that I couldn't quite put my finger on. They're incredible! I just might have a new favorite chocolate chip cookie. Just don't tell my old recipe. I don't want any hurt feelings.

Now, I have been known to cut corners and use substitutions on recipes. But you have to follow this one exactly in order for them to turn out so delightfully perfect. No substituting dark brown sugar for light, or semi-sweet chips for milk, or mixing things for a shorter time than called for. Follow the recipe exactly! They are amazing and addicting and you will be hooked.

Best Chocolate Chip Cookies Ever

1 cup butter, softened
1 cup light brown sugar
1/2 cup white sugar
2 eggs
2 1/2 tsp vanilla
2 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 heaping cup of non-instant oatmeal
1 1/2 cup milk chocolate chips

Preheat oven to 350. Using a stand mixer fitted with the paddle attachment, or a handheld mixer, cream butter and sugar together for 3 full minutes, until mixture becomes light and fluffy. Mix in eggs and vanilla until combined. Put the oatmeal in a blender or food processor and pulse a few times. You're not making oat flour, you still want pieces of oats left. You just want most of the oat flakes broken up. Combine oats with dry ingredients in separate bowl. Beat dry ingredients into creamed mixture a third at a time with a wooden spoon. Stir in chips. Bake at 350 degrees for 9 to 10 mins. Take out a little early and let bake for a few minutes on pan before moving to a wire rack.

Recipe from a nice girl named Ashley Laidlaw.

Red Coconut Curry

We love going out for Thai food. I usually order some kind of coconut curry; slightly spicy, sweet and delicious. I never thought I could recreate that taste at home. I've tried homemade Thai before and it wasn't even close at all. It turns out we just needed the secret ingredient: the right type of curry. Today Klane and I were grocery shopping, looking for Japanese curry, and found this red Thai curry paste.

The recipe on the side looked really easy, so we decided to give it a try and I am so glad we did! I don't want to over-hype this, but it was seriously amazing. This coconut curry honestly smelled and tasted exactly like the curries I've ordered at restaurants. We could not believe it! And it was so easy. Klane and I were so thrilled that we can now make some of our favorite restaurant food at home for a fraction of the cost.

Red Coconut Curry

2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 medium onion, sliced
1 large carrot, sliced
1 potato (I used an Idaho), diced
1 can coconut milk (around 14 oz)
1-1 1/2 Tbs red curry paste
1-2 Tbs brown sugar
1-2 tsp salt
cooked hot rice

optional:
fresh basil or cilantro, for serving

In a large saucepan, whisk coconut milk and 1/2 Tbs curry paste (add more paste to desired taste, I used 1 1/2 Tbs). Simmer over medium heat for 5 mintues, stirring often. Add brown sugar and salt to taste. (I added 2 Tbs sugar, 1 1/2 tsp salt.) Add vegetables and 1/4 cup water. Simmer for 5-10 minutes, stirring occasionally, until vegetables are cooked. (There's probably a better way to do this, but I microwaved the carrots and the potatoes first to make sure they were cooked enough before adding them to the curry. Put the sliced carrots and diced potatoes in separate cereal bowls, add a little water, and microwave them separately, each for about 1 1/2 minutes. Drain the water before dumping veggies into the curry sauce.)

In a large saucepan, saute chicken and onion in a little olive oil until chicken is no longer pink. Add chicken and onion to curry, stir together.

Serve with rice, garnish with fresh basil or cilantro if desired.

Makes 3-4 servings.

Cinnamon Roll Muffins

I've been into cinnamon lately. And Joy the Baker. I was drooling over her recipe for cinnamon rolls, and lamenting that I didn't have the time, patience or skill to make them, when she referenced this recipe for people just like me. Hurray! They smell like cinnamon rolls. They look a little like cinnamon rolls. Best of all, they taste like cinnamon rolls! But they are much easier and faster to make. These cinnamon roll muffins were sooo delicious. We finished off all 12 in just two days. (Okay it was mostly me.) And I'm already planning on making them again.

Cinnamon Roll Muffins

1 ½ cups all purpose flour
⅓ cup sugar
¼ teaspoon salt
4 teaspoons active dry or rapid rise yeast
⅔ cup warm milk (100-110F, low fat is fine)
3 tablespoons vegetable oil
½ teaspoon vanilla extract
1 large egg

Filling/Topping:
2 tablespoons butter, room temperature
⅔ cup brown sugar
¾ teaspoons ground cinnamon
pinch ground cardamom {I think this is optional. I've never heard of it and it's only a pinch.}

Icing:
1 cup powdered sugar
1-2 tablespoon milk or cream

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula or fork.)

{Okay, important note here from Angie. I did not realize that you really have to mix most of the topping into the muffin batter. If you leave it just crumbled on top, it will melt and then boil in the oven, and it will boil over, and it will stick to the pan and get hard as soon as you remove it from the oven. So. Just mix it in more, like the picture below, and you should be fine.}

Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread. {Or if you're me, you can't wait and you drizzle it after 5 minutes. It just melted the icing and made it drip over the sides. Still tasted amazing!!) Serve warm. They're also delicious reheated in the microwave.

Makes 12 muffins.

Recipe and photos by Joy the Baker. (Next time I will take my own photos. My muffins weren't as pretty as hers.)

Black Bean Veggie Dip

Highly addictive. You'll love it. Makes quite a lot, so bring it to a party to share!

Black Bean Veggie Dip

1 green pepper, diced
2 avodados, diced
2 roma tomatoes, diced
½ cup oil
1 T. lime juice
1 can corn, drained
1 can black beans, drained and rinsed
1 packet dry italian dressing mix
cilantro, finely chopped
green onion, chopped

Place peppers, tomatoes and avocados in serving bowl. Add Lime Juice to keep avocados green (can be done before or after they are added to the others, doesn’t really make a difference).
Add corn and black beans to bowl. Add chopped cilantro and green onions to taste (amount is up to you on how much you like). In a separate bowl, reconstitute Dry Italian Mix with oil and water (The packet will say to put vinegar in, DON’T). Add/stir into veggie bowl. Serve fresh with tortilla chips!

This is another Harding family classic.

Favorite Pizza

Fresh mozzarella makes the biggest difference. I will admit, I doubted. But then I partook. And I don't know that I can ever go back to the other stuff. It made it taste like a restaurant, like Lombardi's or something. Very yummy.

Favorite Pizza

Dough:
1 (.25 ounce) package active dry yeast
1 cup warm water {110 degrees F}
2-3 cups flour
1 teaspoon salt
2 teaspoons white sugar
2 tablespoons olive oil

Toppings:
marinara sauce
sliced roma tomatoes {drain extra moisture and seeds between paper towels}
pepperoni
fresh mozzarella {This made a HUGE difference.}
dried oregano
extra shredded mozzarella {optional}

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed, adding flour as needed. Cover and rise until doubled in volume, 1-2 hours.
Heat oven to 375. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. {I roll it out right on a flat cookie sheet or pizza stone sprinkled with flour or cornmeal to prevent sticking.} Bake for 10 minutes, remove from oven. Top with favorite sauce, slices of fresh mozzarella, sliced tomatoes, pepperoni, and extra shredded cheese if desired. Sprinkle with oregano. Brush crusts with olive oil if desired. Bake for 10-15 minutes, until crusts are just starting to brown and cheese is bubbly. Makes 1 medium pizza.

Recipe adapted from Allrecipes.com

Scotcheroos

I'm not going to lie to you. I am slightly obsessed with these. They present a problem because they are so easy to make and I usually have all the ingredients on hand. Way too accessible. But I shall refrain from making them three times a week. Maybe just a quarter-batch, once a week...?

Scotcheroos

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups Rice Krispies or Special K cereal
1 cup semi-sweet {or milk} chocolate morsels
1 cup butterscotch chips

Place corn syrup and sugar into large microwave-safe bowl. Microwave 80-90 seconds (don't overheat), remove from microwave and stir. Stir in peanut butter till it melts. Add cereal, stir until well coated. Put mixture in 13x9-inch pan coated with cooking spray. Set aside.
Melt chocolate and butterscotch chips in microwave by heating 30 seconds and stirring till melted. It will melt eventually, do not over microwave chocolate or it will dry out and clump. Spread evenly over cereal mixture. Let stand until firm, or eat when warm, gooey and delicious. Makes 24 bars.

Recipe via Allrecipes.com.

Harding Family Chocolate Chip Cookies

This is Klane's mom's recipe and it is the best best best.

1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
3-3 ¼ cups flour
1 bag milk chocolate chips (or semi-sweet)

Pre heat oven to 375. Cream the sugars and butter together. Add eggs, baking powder, baking soda, salt and vanilla; mix together. Add flour gradually, mixing with a wooden spoon. (You may not need all the flour.) Then add the chips. Bake for 8-10 minutes. Never, I repeat, never overcook cookies. What a shame. For soft deliciously baked cookies, take them out when the tops just barely barely are the tiniest bit browned in spots. They don't look quite done but they will be perfect.

cookie recipe from the Harding family.

Chocolate Chip Banana Muffins

Deliciously moist and very addictive.

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt (I used sour cream, they were great)
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about two bananas)
3/4 cup semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. (Note: I substituted 3/4 cup wheat flour for 3/4 cup of the white flour and the result was fantastic.) In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Recipe from Allrecipes.com.

Chocolate Chip Banana Bread

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup sugar
4-5 ripe bananas
1/2 cup oil
1 tsp cinnamon
1 tsp vanilla
1 Tbs milk
chocolate chips

Preheat oven to 350. Combine flour, baking soda and powder, and salt. In a large bowl, cream together eggs and sugar. Stir in mashed bananas, milk, vanilla, oil and cinnamon. Stir in flour mixture, a third at a time, until just combined. Add as many chocolate chips as you want. (start with 1/2 cup?) Divide the batter into two 9x5 inch loaf pans. Bake for 50 minutes, till a toothpick inserted in center comes out clean. Be sure to check it at 45 minutes so it doesn’t burn.

Spinach Pasta Chicken Salad

This is more like a pasta dish, disguised as a salad... and it is so good. Everybody loves this salad.

8 cups spinach
1 lb bowtie pasta, cooked
3 cups cooked shredded chicken
1/4 cup toasted sesame seeds
1/4 cup chopped flat leaf parsley
1/2 cup chopped green onions

Dressing:
1 cup olive oil
2/3 cup rice vinegar
6 Tbs sugar
1 tsp salt
1/2 tsp pepper
1/4 cup soy sauce

Mix 1/2 to 2/3 cup of dressing with pasta and chicken. Chicken and pasta can be cooked the night before and soaked in dressing overnight if desired. When ready to serve, mix remaining ingredients with dressing and combine with chicken and pasta. Best served when chilled.

Sin Popcorn

I made this three times in the past week and I am still not sick of it. It's sooooooo good. Be careful you don't eat the whole batch. This stuff is dangerous.

2 3 oz bags microwave popcorn, popped (about 7-8 cups popped popcorn)
1/2 cup butter
1 bag mini marshmallows
1 cup peanut butter (creamy or crunchy, I prefer crunchy)
1 bag milk chocolate chips

Melt butter and marshmallows in pan. Add peanut butter and then pour over popped popcorn. Sprinkle chocolate chips while still warm. You can make it more sinful by adding more peanut butter and more chocolate chips.

Crock Pot French Dip

Annie gets the credit for this one. It's delicious.

3-4 lb beef roast
1 1/2 cup sliced mushrooms
1 sliced yellow onion
2 packets Au Jus gravy mix
water (a little less than the packets call for)
french style hoagie rolls
sliced muenster cheese

Put the roast, mushrooms, onion, gravy mix and water in the crock pot, set on low for 8-10 hours. At the end of cooking, shred the roast with a fork. When you're ready to eat, put the rolls with cheese slices on them under the broiler to melt the cheese. Scoop out some of the liquid from the pot into little bowls for dipping. Then pile the roast beef on the bun, dip and eat! SO GOOD. It makes a lot but it's good as leftovers too.

BBQ Chicken PIzza

This is SO EASY.

9 Rhodes Texas Rolls, thawed and risen
Bottle of your fave BBQ sauce
Shredded mozzarella cheese
1/2 red onion, sliced
sliced mushrooms
diced green peppers
roma tomato slices
1 Chicken breast, cooked and diced

Preheat oven to 350. Squish the dough together into a big ball and roll it out into a circle. Bake for 10 min. Top with BBQ sauce, then cheese, then toppings, then a little more cheese, then little drips of BBQ sauce over the top. Bake for 10-15 minutes. Then EAT IT! YUM! If you want a parmesan crust, lightly butter the crust when it comes out and sprinkle parmesan cheese and Italian seasoning on it. Easy as pizza pie.

The lovely thing about pizza is you can put whatever you want on it. We like having all kinds of random pizza. Get creative, this is fun!

Oatmeal Pancakes and Magleby's Buttermilk Syrup

PANCAKES:

2 Cups Buttermilk
1 ½ Cups quick or old-fashioned oats
2 eggs- slightly beaten
½ Cup flour
1 tsp baking soda
Dash of salt
1 Tbs powdered sugar
Optional: ¾ Cup toasted chopped pecans

Mix oats and buttermilk and let soak for about an hour. Mix in eggs. In a separate bowl, combine dry ingredients. Pour into oatmeal mixture and mix together. Let mixture sit for about ten minutes before cooking. Cook on griddle at lower temp (325) for longer time. Serve with buttermilk syrup and sliced bananas.

BUTTERMILK SYRUP:

Mix in a large saucepan:
1/2 Cup butter
1/2 Cup buttermilk
1 Cup sugar
1 Tbs corn syrup

Boil 10 minutes stirring constantly, reduce heat to low and stir in:
1 Tbs vanilla
1/2 tsp baking soda

Then add 1/4-1/2 Cup more buttermilk.

Cook, stirring constantly for 2 minutes. Makes 2½ - 3 Cups.