Finding a recipe for Magic Miracle Broth seemed like divine intervention. Even more inspirational, it came from the pages of Guideposts magazine. Anything labeled as both magical and miraculous has to be good for body and soul, right? The recipe advertised as the cure-all for whatever ails one, ranging from minor issues to severe health concerns, led me to other recipes with similarly life-changing names.
First, a little information on the Magic Miracle Broth. Its premise is simple. Create a healthy elixir of ingredients from the earth, not those fabricated by mere men. These include carrots, sweet potatoes, yellow onions, celery, yams, leeks, juniper berries and red potatoes. OK, there was a mention of seaweed, but I chose to omit it, at least in my kitchen.
Combine everything in a pot with garlic, bay leaves, black pepper, parsley and juniper berries, add water and boil for a minimum of two hours. Last, add sea salt, stir and strain the stock to remove cooked vegetables.
Just like that, you have enough Magic Miracle Broth to soothe a variety of ailments. If nothing else, you have a healthy, additive-free broth to serve as a base for soups, stews, and casseroles. For the complete recipe, visit here.
Finding the miraculous recipe caused me to search for other heavenly-sounding ones. Scrolling through Pinterest and food sites, I found a plethora of recipes for “miracle” pasta dishes. Turns out, Miracle Pasta is sold in most supermarkets and easily transforms into dishes made with chicken, beef, seafood, and sauces.
I was shocked to learn a new pasta had entered the market without my knowledge. My excitement grew as I read its packaging claiming the “guilt-free pasta” contained “zero calories, soy, gluten, and cholesterol.”
My excitement fizzled as I learned about Shirataki pasta, made from the root of a plant called the Konnyaku Imo. Shirataki contains a healthy dietary fiber known as glucomannan. In simple terms, it solely consists of plant fiber and water. I’m usually game to try most things once, but haven’t felt the urge to sample plant root pasta.
On a sweeter and more appetizing note, Miracle Pie is one I have tried and is now in my go-to file. It lives up to its billing and is the perfect solution for those who don’t like to bake or claim they have no baking skills.
To make this sinfully-easy pie, use a food processor blend to thoroughly mix a cup each of sugar and coconut flakes, four lightly-beaten eggs, two cups of whole milk, half a cup of all-purpose flour, six tablespoons of room temperature butter, teaspoon of vanilla, half teaspoon of baking powder, and quarter teaspoon each of salt and nutmeg. Blend thoroughly, then pour into a nine-inch greased and floured pie plate. Bake at 350 degrees for 60 minutes.
Miraculously, a crust will appear on the bottom, moist pie filling will form in the center, and a crispy coconut topping will seal the deal.
Other recipes billed as either unbelievably easy or a cure-all include Miracle Chili, Miracle Cure Juice and one with glowing reviews, Miracle No-Knead Bread.
My search for miracle recipes uncovered an oldie-but-goodie product, Miracle Whip. Perhaps the most requested “miracle” recipe of all time is Kraft’s version of the mayonnaise chocolate cake. Like miracles, chocolate cake will never go out of style.
Miraculous Miracle Whip Chocolate Cake
2-1/2 packages (4 ounces each) Unsweetened Chocolate (10 total ounces)
1-1/2 cups Miracle Whip Dressing
2-1/4 cups packed brown sugar
1 tablespoon vanilla, divided
2 cups flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup boiling water
1/4 cup butter or margarine
3 cups powdered sugar
2/3 cup milk
Heat oven to 350 degrees F. Melt six ounces of chocolate as directed on package; cool. Meanwhile, beat Miracle Whip, brown sugar and 2 teaspoons vanilla in large bowl with mixer until blended. Beat in eggs and melted chocolate. Combine flour, baking soda and salt. Add to chocolate mixture alternately with boiling water, mixing well after each addition.
Pour into 2 parchment-lined 9-inch round pans sprayed with cooking spray. Bake 30 to 35 minutes, or until toothpick inserted in centers comes out clean. Cool 10 minutes.
Remove from pans to wire racks. Immediately remove parchment. Cool cakes completely.
Meanwhile, microwave remaining four ounces of chocolate and butter in large microwaveable bowl on high for 1 to 1-1/2 minutes. or until butter is melted, stirring every 30 seconds. Stir until chocolate is completely melted. Cool. Add powdered sugar, milk and remaining vanilla to butter mixture; beat until blended. Use to fill and frost cake layers.
Recipe from Kraft Foods