Teen Splash Magzine// Vol.2 Iss.1// January 2015

This month's issue is all about New Years' Resolutions and Girl Power. From book reviews to our play lists of the month, you won't regret reading our first issue of 2015. We are definitely going big or we going home. Teen Splash Magazine is a magazine created by random teens from around the world. Our New Year's Resolution is to give it all to every issue we publish and celebrate Girl Power!!!!!! Every Month: We bring you celebrity news, beauty tips, book reviews, and so much more!!!!!! We couldn't have pull this off without the help of the amazing staff here at Teen Splash, so give yourselves a pat on the back. After reading this issue we would love for you to leave a feedback in the comment section to help not only improving our magazine but also would like to hear what you think about it so far. Happy New Years!!! Owner, Teen Splash Magazine.


3. Tasty and Unusual Recipes of the Month:

Recipes of the Month: January Edition

Maple Syrup Pie

2 eggs
1 cup lightly packed brown sugar
2 tablespoons flour
1 cup maple syrup
2 tablespoons butter, melted
½ cup coarsely chopped nuts
1 teaspoon vanilla
Pinch of salt
Preheat oven to 450F. Prepare sufficient pastry and line a 9-inch pie plate. Trim and flute the edge, but do not prick. Slightly beat the 2 eggs, then mix together and blend in the brown sugar and flour. Stir in the maple syrup, butter, chopped nuts, vanilla and salt. Pour into prepared pie shell. Bake in 400F oven for 35 to 40 minutes, or until filling is set. Cool before serving.

Potato Flour Waffles
Preheat oven to 250 F., then turn off heat. Preheat waffle iron. If necessary, grease with oil. Sift or blend together:
1 cup potato flour
2 teaspoons baking powder
¾ teaspoon salt
Beat 2 egg whites until stiff
Beat 2 whole eggs until thick and lemon-coloured
Blend in 1 cup heavy cream, then stir in dry ingredients, beating until mixture thickens.
Fold in egg whites. Pour batter onto preheated waffled iron using 1 ½ cups batter for each 9-inch square waffle. Bake until waffle iron stops steaming. Place on oven rack to dry for 30 to 40 minutes. When cool, store in a covered container. These waffles may be kept for 1 month, and reheated in a toaster.
Makes 8 to 10 waffles.


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