Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, December 15, 2012
Cranberry Contenders
Friday, June 1, 2012
Minty Things
So my sis totes gave me some delicious looking chocolate and mint items for me to think about.
Gluten Free Dark Chocolate Mint Brownies
Chocolate Mint Oreo Cupcakes
Oreo Mint Brownies
... I think my sister likes brownies?
Gluten Free Dark Chocolate Mint Brownies
Chocolate Mint Oreo Cupcakes
Oreo Mint Brownies
... I think my sister likes brownies?
Sunday, April 29, 2012
Kaiser Rolls
Mister and I have a friend who's coming to stay for nearly two weeks. In an endeavor to have food at home, we actually bought cold-cuts. This means that we needed either bread or rolls. Being much more a fan of rolls for sandwiches, I figured I'd make some rolls with my sourdough starter.
I had had a sponge in the fridge getting sadder and sadder for almost a week, so I tried to wake it up first. I added another cup of flour, a half cup of water, and put it in a warm oven. As it rose quite beautifully, I searched for roll recipes. I based my rolls upon this recipe. I poured one cup of bread flour on the counter, added 4 tsp of salt, about 3 or 4 Tbs of sugar, 3 Tbs of powdered milk, and another cup of bread flour on top of that. I whisked it all together and into a flat circle. I poured my healthy sponge onto this dry mix and proceeded to combine the two. While kneading this all, I also added about 4 Tbs of oil, in 4 increments and a single egg. After working it all together, I let it rest for about 5 minutes while I washed out and oiled the bowl. Re-kneaded the bread for a few minutes, then put it in the oiled bowl to rise in a warm oven.
After it had doubled in size, I dumped it on the counter (the oil helped prevent sticking), and divided it into 16. I shaped each piece into a little ball, and placed it on an oiled pan while working with the others. After balling each of the 16 balls, I then covered the balls with a damp towel while shaping the rolls.
To shape the rolls, I based it off of these directions. I sprinkled rye flour over the counter, and flattened a ball on the flour. Picking up little bits of the edge, I brought the edge into the center much like folding flower petals inward and with the final one, gave the center a good smoosh. I inverted the rolls onto a dish of poppy seeds, and put it poppy-seed-down on a pan lined with parchment paper. After all of the rolls had been shaped, I covered them with plastic and let them rise overnight in the now-cool oven.
This morning, I preheated the oven to 425F and, after turning each roll poppy-side-up, baked the rolls for ~25 mins, rotating the trays halfway through the bake.< br />
The only thing that I would do differently for the next batch is to twist the "petals" of the kaiser knot as I brought them to the center, as most of my rolls recombined and didn't have distinct markings on the top. But they're delicious! Mister and I have already made a breakfast sandwich with them with great success.
I had had a sponge in the fridge getting sadder and sadder for almost a week, so I tried to wake it up first. I added another cup of flour, a half cup of water, and put it in a warm oven. As it rose quite beautifully, I searched for roll recipes. I based my rolls upon this recipe. I poured one cup of bread flour on the counter, added 4 tsp of salt, about 3 or 4 Tbs of sugar, 3 Tbs of powdered milk, and another cup of bread flour on top of that. I whisked it all together and into a flat circle. I poured my healthy sponge onto this dry mix and proceeded to combine the two. While kneading this all, I also added about 4 Tbs of oil, in 4 increments and a single egg. After working it all together, I let it rest for about 5 minutes while I washed out and oiled the bowl. Re-kneaded the bread for a few minutes, then put it in the oiled bowl to rise in a warm oven.
After it had doubled in size, I dumped it on the counter (the oil helped prevent sticking), and divided it into 16. I shaped each piece into a little ball, and placed it on an oiled pan while working with the others. After balling each of the 16 balls, I then covered the balls with a damp towel while shaping the rolls.
To shape the rolls, I based it off of these directions. I sprinkled rye flour over the counter, and flattened a ball on the flour. Picking up little bits of the edge, I brought the edge into the center much like folding flower petals inward and with the final one, gave the center a good smoosh. I inverted the rolls onto a dish of poppy seeds, and put it poppy-seed-down on a pan lined with parchment paper. After all of the rolls had been shaped, I covered them with plastic and let them rise overnight in the now-cool oven.
This morning, I preheated the oven to 425F and, after turning each roll poppy-side-up, baked the rolls for ~25 mins, rotating the trays halfway through the bake.< br />
The only thing that I would do differently for the next batch is to twist the "petals" of the kaiser knot as I brought them to the center, as most of my rolls recombined and didn't have distinct markings on the top. But they're delicious! Mister and I have already made a breakfast sandwich with them with great success.
Friday, April 27, 2012
Recipes to Make
Omg blogger changed their new post format. This is scary looking. (But on the plus side, when I add a pic, it puts it in the correct spot instead of at the top... hmm)
But yeah! I have a few tabs up and even more saved that I need to catelogue.
Black Bottom Cupcakes
Banana Bread Crepe Cake with Butterscotch
Ice Cream Sandwiches
Pastitsio
Cream Cheese Filled Banana Muffins
Crispy Potato Roast
Black Magic Cake
Ukrainian Honey Cake
Ukrainian Walnut-Almond Torte
Romanian Cabbage Soup with Bacon
Walnut Filling
And now a massive block of Rye Breads and other sourdough treats.
Polish Cottage Rye
Méteils Au Bleu
Greenstein's Corn Rye Bread
Tom Jaine's German Sourdough Rye Bread
Russian Rye
German Sourdough Rye
Sourdough Rye with Seeds
Hansjoakim's Favorite 70% Sourdough Rye
Russian and German 100% Ryes - 4 Recipes
Making Russian Rye
Swedish Limpa Rye
Karin's German Feinbrot
Sourdough Pretzels#1
Sourdough Pretzels#2
Sourdough English Muffins
Marcel's Grandmother's Potato Bread
Sourdough Pretzels#3
Ukrainian Walnut-Almond Torte
Romanian Cabbage Soup with Bacon
Walnut Filling
And now a massive block of Rye Breads and other sourdough treats.
Polish Cottage Rye
Méteils Au Bleu
Greenstein's Corn Rye Bread
Tom Jaine's German Sourdough Rye Bread
Russian Rye
German Sourdough Rye
Sourdough Rye with Seeds
Hansjoakim's Favorite 70% Sourdough Rye
Russian and German 100% Ryes - 4 Recipes
Making Russian Rye
Swedish Limpa Rye
Karin's German Feinbrot
Sourdough Pretzels#1
Sourdough Pretzels#2
Sourdough English Muffins
Marcel's Grandmother's Potato Bread
Sourdough Pretzels#3
Monday, April 9, 2012
Easter
So Easter with my family did not happen as planned. It turned out that Mister and I got sick over the weekend. A quick jaunt to the doctor's today verified that we each had strep. This would be Mister's second bout of it in as many weeks, and my first lately.
Because of the lack of traveling, Mister and I had Easter at home. I've been pining for such feasts as my family always prepares, so I attempted to recreate it, with a fair amount of success!
Here is our lovely table set with the new china from my mother, Warwick AB9428, and a couple of vintage embroidered cloths. Mister and I had our dear friend M stop by to eat with us. Set on the table you can see: sliced ham, sliced sausage (it claimed to be kielbasa but it lied!), cottage cheese, butter, horseradish and beets, hardboiled eggs (green Americauna eggs, so they sorta look dyed :-P), and bread under the embroidered napkin.
The recipe I used for the horseradish and beets is this one. I only used 3 good sized beets in lieu of the 10-12 small ones they call for. In retrospect, I should have used far more horseradish than I used. Also, it's surprisingly difficult to grate! It flakes more than grates.
I wound up making close to 4 cups of horseradish and beets. AND I managed to do it without staining my kitchen counters, any cutting boards, or my hands! Victory!
When making the paska bread, I based it off of this recipe. I halved the recipe, but kept the same amount of eggs, added in craisins (I didn't have golden raisins on hand and I hate cooked dark raisins). I also didn't have sour cream, but I DID have that cottage cheese I bought... so I mixed a bit of cottage cheese with vanilla almond milk and a dash of white vinegar. I shaped it into a boule, not a ring. I also removed the handle of our small 2 quart saucepan to bake it. It also took it much closer to an hour to bake due to it's shape.
Here it is baking.
This is all that remains now! It was a success -- although it could have used a bit more sugar and perhaps another egg or two -- or maybe just the yolks for color? But it was a good substitute for paska bread.
Aside from that, two things remain regarding my Easter.
We bought a little pot of daffodils! When we bought it Saturday, it had no blooms. On Easter morning, it had 2. By that afternoon, it had 4. And it now has 6. It's a cute little plant.
I dyed my first yarn! Since I had to boil beets, I had all this gorgeous beet water. So I boiled some peruvian wool from knitpicks for about an hour, while I was prepping other things Saturday night. But when rinsing, it turned out to be yellow (it is much closer to goldenrod color than is evident in the picture). Who knew?
And that was my exciting Easter!
Because of the lack of traveling, Mister and I had Easter at home. I've been pining for such feasts as my family always prepares, so I attempted to recreate it, with a fair amount of success!
Here is our lovely table set with the new china from my mother, Warwick AB9428, and a couple of vintage embroidered cloths. Mister and I had our dear friend M stop by to eat with us. Set on the table you can see: sliced ham, sliced sausage (it claimed to be kielbasa but it lied!), cottage cheese, butter, horseradish and beets, hardboiled eggs (green Americauna eggs, so they sorta look dyed :-P), and bread under the embroidered napkin.
The recipe I used for the horseradish and beets is this one. I only used 3 good sized beets in lieu of the 10-12 small ones they call for. In retrospect, I should have used far more horseradish than I used. Also, it's surprisingly difficult to grate! It flakes more than grates.
I wound up making close to 4 cups of horseradish and beets. AND I managed to do it without staining my kitchen counters, any cutting boards, or my hands! Victory!
When making the paska bread, I based it off of this recipe. I halved the recipe, but kept the same amount of eggs, added in craisins (I didn't have golden raisins on hand and I hate cooked dark raisins). I also didn't have sour cream, but I DID have that cottage cheese I bought... so I mixed a bit of cottage cheese with vanilla almond milk and a dash of white vinegar. I shaped it into a boule, not a ring. I also removed the handle of our small 2 quart saucepan to bake it. It also took it much closer to an hour to bake due to it's shape.
Here it is baking.
This is all that remains now! It was a success -- although it could have used a bit more sugar and perhaps another egg or two -- or maybe just the yolks for color? But it was a good substitute for paska bread.
Aside from that, two things remain regarding my Easter.
We bought a little pot of daffodils! When we bought it Saturday, it had no blooms. On Easter morning, it had 2. By that afternoon, it had 4. And it now has 6. It's a cute little plant.
I dyed my first yarn! Since I had to boil beets, I had all this gorgeous beet water. So I boiled some peruvian wool from knitpicks for about an hour, while I was prepping other things Saturday night. But when rinsing, it turned out to be yellow (it is much closer to goldenrod color than is evident in the picture). Who knew?
And that was my exciting Easter!
Monday, March 5, 2012
Friday, January 6, 2012
Recipes
When I was a kid, I always loved books. True today as well. :-P I love notebooks covered in leather, beads or fabric, old hardcover novels and well loved paperbacks. I love books of all shapes and sizes and uses. I particularly love the cute little quad-graph Moleskine notebooks that I try to keep in my bag at all times. But when I was little, one of my favorite books to look through was my mom's recipe journal. It was a lined notebook, covered and padded with blue flower fabric. It was also covered in doodles, full of odd bits of wisdom, and smelled of old oil from living in the kitchen and being covered in food messes over and over again. It also had a yellow frontpiece of such a sunny color and great contrast with the cover.
When I was probably 8 or so, my mother filled up that notebook, and bought another. I STILL don't like the new one as much. It's hunter green, with a leaf-like pattern and pale leaf-like patterned frontpiece. It is slowly filling up with just as much lore and delicious recipes, but it is still not the original.
When I was 13, I started regularly making messes in the kitchen of a determined nature. I decided that I had THE recipe for cinnamon buns. (FYI -- I didn't) I also decided that I was a fabulous baker. I followed these decisions up with the fact that I needed a recipe book. I was sorely disappointed when my mother merely searched the house for a notebook that had been previously bought rather than take me out to the bookstore to pick out a pretty one. I was even more disappointed in the fact that MY notebook was a mere 1/2" wide, whereas my mother's were close to an 1". ... all in all, way too much disappointment for a little notebook, I can say upon reflection. :-P
But I put an index in the back, wrote the date I started it in the front and started filling it with recipes. I copied out the recipes that I liked from my mother's books, and a handful from Fannie Farmer. I learned the valuable lesson of not putting recipes in the book that had not previously been tested -- I now have wasted real estate on the most horrific butter cookies I have ever had the misfortune of tasting. As time went on, I filled my little notebook -- it is listed as officially finished November 6, 2008. At last the time was at hand to go out and buy a pretty one!
Yet as is apparently the theme of these notebooks, there was not one of the appropriate size and shape! My first notebook, which was perfect except for not having enough pages, is 1/2" taller and 1" wider than my second notebook, although it has the appropriate amount of pages and is 1" thick. They are fairly complimentary in color scheme, being both blue designs on white. But here the story had paused. Not long after I bought this second notebook, I began a blog. And so even though I was experimenting with many recipes and cooking much more than usual, I was no longer writing them down. I also felt that it was not worth writing down recipes that were so easily printable and readily accessible.
However, after Christmas I needed a break from stuff. And I had had my recipe books down to add in my grandmother's 60 Minute Rolls recipe. And I realized that I wanted my recipes in there. So I took on the task of going through my archives and finding recipes. The number of times I have to scour my archives to find a recipe? Several times a week. Now it'll be much easier. Also, with adding in all of those recipes, I relearned several techniques that I had used and forgotten. Sometimes, I'm far cleverer than I remember! So after my archive digging, my second recipe book went from 12 recipes to 53. I also included things like the timetable for roasting chicken, and instructions for trussing a chicken -- the two things I look up the most!
There's something very comforting in the weight of these two recipe tomes -- and I do prefer handwriting to print. I hope my own kids enjoy recipe books as much as I do -- for they'll have a lot to inherit!
When I was probably 8 or so, my mother filled up that notebook, and bought another. I STILL don't like the new one as much. It's hunter green, with a leaf-like pattern and pale leaf-like patterned frontpiece. It is slowly filling up with just as much lore and delicious recipes, but it is still not the original.
When I was 13, I started regularly making messes in the kitchen of a determined nature. I decided that I had THE recipe for cinnamon buns. (FYI -- I didn't) I also decided that I was a fabulous baker. I followed these decisions up with the fact that I needed a recipe book. I was sorely disappointed when my mother merely searched the house for a notebook that had been previously bought rather than take me out to the bookstore to pick out a pretty one. I was even more disappointed in the fact that MY notebook was a mere 1/2" wide, whereas my mother's were close to an 1". ... all in all, way too much disappointment for a little notebook, I can say upon reflection. :-P
But I put an index in the back, wrote the date I started it in the front and started filling it with recipes. I copied out the recipes that I liked from my mother's books, and a handful from Fannie Farmer. I learned the valuable lesson of not putting recipes in the book that had not previously been tested -- I now have wasted real estate on the most horrific butter cookies I have ever had the misfortune of tasting. As time went on, I filled my little notebook -- it is listed as officially finished November 6, 2008. At last the time was at hand to go out and buy a pretty one!
Yet as is apparently the theme of these notebooks, there was not one of the appropriate size and shape! My first notebook, which was perfect except for not having enough pages, is 1/2" taller and 1" wider than my second notebook, although it has the appropriate amount of pages and is 1" thick. They are fairly complimentary in color scheme, being both blue designs on white. But here the story had paused. Not long after I bought this second notebook, I began a blog. And so even though I was experimenting with many recipes and cooking much more than usual, I was no longer writing them down. I also felt that it was not worth writing down recipes that were so easily printable and readily accessible.
However, after Christmas I needed a break from stuff. And I had had my recipe books down to add in my grandmother's 60 Minute Rolls recipe. And I realized that I wanted my recipes in there. So I took on the task of going through my archives and finding recipes. The number of times I have to scour my archives to find a recipe? Several times a week. Now it'll be much easier. Also, with adding in all of those recipes, I relearned several techniques that I had used and forgotten. Sometimes, I'm far cleverer than I remember! So after my archive digging, my second recipe book went from 12 recipes to 53. I also included things like the timetable for roasting chicken, and instructions for trussing a chicken -- the two things I look up the most!
There's something very comforting in the weight of these two recipe tomes -- and I do prefer handwriting to print. I hope my own kids enjoy recipe books as much as I do -- for they'll have a lot to inherit!
Wednesday, December 21, 2011
Fruitcake
So I've tried a few recipes, and let's see if this particular one satiates my grandfather and my mother's boyfriend. This recipe is based mostly off of the free recipe that came with my "Sunripe Fruit Cake Mix".
I've been soaking fruits for about a month. The recipe calls for 72 oz of fruit, I had 56 oz. of mixed fruitcake fruit (prechopped) and 15 oz. of dried currents. I used madeira to soak the fruits.
"Festive Holiday Fruit Cake"
72 oz fruit (recipe calls for 12 oz. fruitcake mix, 12 oz. candied pineapple, 16 oz. red and green candied cherries, 8 oz. dried apples, coarsely chopped, 8 oz. pitted dates, coarsely chopped and 16 oz. currants or dark raisins)
1 c. slivered almonds (*omitted)
1 c. walnut halves
1/2 c. butter, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
5 eggs, room temperature
2 Tbs. dark molasses
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
(*I also added ground nutmeg, cloves and mace)
The recipe originally called for dumping everything in a bowl and mixing. Here is how I made it:
Preheat oven to 250F.
Cream butter. Add granulated sugar and mix until fully incorporated. Add brown sugar, ditto. Add eggs one at a time, beating for a minute after each egg. Add molasses and stir to combine.
Whisk or sift together the dry ingredients. Add dry ingredients to wet a little bit at a time, stirring slowly to incorporate. When fully mixed together, beat together for an extra minute.
Stir in fruits and liquor. Stir in nuts. Spoon into prepared pans (two loaf pans lined with aluminum foil, a pie plate for excess batter) and bake in preheated oven until toothpick inserted in center of cake comes out clean, 3-3.5 hours. While baking, place loaf pans in 9x13" pan half filled with water to prevent overbrowning on the bottom.
When done, cool on wire rack 20 mins. Immediately after removing from oven, pour a bit of light rum over the top of the cake. After 20 minutes, invert onto wire rack and cool completely.
N.B. -- DO NOT PUT TIN FOIL IN BOTTOM OF PYREX AS IT MAKES IT TAKE 12 HOURS TO COOK. Just FYI.
I've been soaking fruits for about a month. The recipe calls for 72 oz of fruit, I had 56 oz. of mixed fruitcake fruit (prechopped) and 15 oz. of dried currents. I used madeira to soak the fruits.
"Festive Holiday Fruit Cake"
72 oz fruit (recipe calls for 12 oz. fruitcake mix, 12 oz. candied pineapple, 16 oz. red and green candied cherries, 8 oz. dried apples, coarsely chopped, 8 oz. pitted dates, coarsely chopped and 16 oz. currants or dark raisins)
1 c. slivered almonds (*omitted)
1 c. walnut halves
1/2 c. butter, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
5 eggs, room temperature
2 Tbs. dark molasses
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
(*I also added ground nutmeg, cloves and mace)
The recipe originally called for dumping everything in a bowl and mixing. Here is how I made it:
Preheat oven to 250F.
Cream butter. Add granulated sugar and mix until fully incorporated. Add brown sugar, ditto. Add eggs one at a time, beating for a minute after each egg. Add molasses and stir to combine.
Whisk or sift together the dry ingredients. Add dry ingredients to wet a little bit at a time, stirring slowly to incorporate. When fully mixed together, beat together for an extra minute.
Stir in fruits and liquor. Stir in nuts. Spoon into prepared pans (two loaf pans lined with aluminum foil, a pie plate for excess batter) and bake in preheated oven until toothpick inserted in center of cake comes out clean, 3-3.5 hours. While baking, place loaf pans in 9x13" pan half filled with water to prevent overbrowning on the bottom.
When done, cool on wire rack 20 mins. Immediately after removing from oven, pour a bit of light rum over the top of the cake. After 20 minutes, invert onto wire rack and cool completely.
N.B. -- DO NOT PUT TIN FOIL IN BOTTOM OF PYREX AS IT MAKES IT TAKE 12 HOURS TO COOK. Just FYI.
Tuesday, December 13, 2011
Lentils
It's time to be cheap again, since Mister and I keep failing at it. So here's a list of lentil recipes that I want to try.
Daal Makhni
Khichuri
Mushur Daal
Black Lentils with Caramelized Onions
Mujadara
Red Lentil Soup (what I'll probably make tonight as I have bread to make)
Daal Makhni
Khichuri
Mushur Daal
Black Lentils with Caramelized Onions
Mujadara
Red Lentil Soup (what I'll probably make tonight as I have bread to make)
Friday, December 9, 2011
Making Ketchup!
I'm trying this recipe. I'll tell you how it goes!
Verdict? Delicious! I made three 8-oz jars and a bit that I ate with oven fries (french fries baked in oil instead of fried in a pan). But because I don't have a blender type object and used crushed tomatoes, I cooked it down longer -- about 2.5-3 hours. Mister is in awe. :-D
Verdict? Delicious! I made three 8-oz jars and a bit that I ate with oven fries (french fries baked in oil instead of fried in a pan). But because I don't have a blender type object and used crushed tomatoes, I cooked it down longer -- about 2.5-3 hours. Mister is in awe. :-D
Friday, December 2, 2011
Bored and Baking
When it gets dark early, I get bored easily. I also get cold as we keep the temp low, which makes me want to crawl into my blanket-cave and sleep. So, to keep the return of hibernation at bay, I'm attempting a new recipe! It's a bit modified.
Almond and Polenta Cake. As the woman who runs that site is Irish, her units are in weight. Being a silly American with a shitty kitchen scale, I had to use the power of the internet to convert to volume. My measurements are not as neat as the original, but they're useable. :-P
-- 3/4 c. (100 gr) flour
-- 5/8 c. (100 gr) fine polenta flour
-- 1/2 c. (100 gr) sugar
-- 1/2 c. (100 gr) butter, softened
-- 1 c. (100 gr) almonds, coarsely ground, not bleached
-- 1 egg yolk
-- grated zest of 1 lemon
-- pinch of salt
-- 1 small glass of grappa (or sambuca)
Preheat oven to 170C or ~350F.
Cut flour, polenta, sugar, salt and butter together (I grated frozen butter rather than work softened butter). Mix in almond meal, egg yolk (subbed in some sweetened condensed milk), zest and grappa (subbed in limoncello for zest and grappa).
Spread crumbly mixture in large pan (I used 13x9) and bake until done, ~30 mins.
Almond and Polenta Cake. As the woman who runs that site is Irish, her units are in weight. Being a silly American with a shitty kitchen scale, I had to use the power of the internet to convert to volume. My measurements are not as neat as the original, but they're useable. :-P
-- 3/4 c. (100 gr) flour
-- 5/8 c. (100 gr) fine polenta flour
-- 1/2 c. (100 gr) sugar
-- 1/2 c. (100 gr) butter, softened
-- 1 c. (100 gr) almonds, coarsely ground, not bleached
-- 1 egg yolk
-- grated zest of 1 lemon
-- pinch of salt
-- 1 small glass of grappa (or sambuca)
Preheat oven to 170C or ~350F.
Cut flour, polenta, sugar, salt and butter together (I grated frozen butter rather than work softened butter). Mix in almond meal, egg yolk (subbed in some sweetened condensed milk), zest and grappa (subbed in limoncello for zest and grappa).
Spread crumbly mixture in large pan (I used 13x9) and bake until done, ~30 mins.
Monday, November 28, 2011
Some Food Stuff
So today in Theory, the lovely girl who sits behind me had a present for me: Cranberry Marmalade! I told her I'd have to bring her some applesauce. Isn't that the sweetest thing? She said she felt like such a goof having it in her bag, and that it was a lame gift. In case you couldn't tell, we've bonded over food. She told me that I should bring her on my honeymoon to King Arthur Flour-land. So I'm currently making a batch of rolls to spread delicious marmalade upon. I have to report back, after all!
Update: verdict? OMG delicious.
Speaking of cranberries, this recipe for pickled cranberries sound intriguing. Just look at how pretty they are!
Also, tasty looking Chicken and Dumplings
Also a few ideas for wedding stuff.
Honey in a cute little jar as a favor! Love it!
Absolutely beautiful calligraphy on those envelopes. Must use...
And a cute looking Scarf Pattern.
Update: verdict? OMG delicious.
Speaking of cranberries, this recipe for pickled cranberries sound intriguing. Just look at how pretty they are!
Also, tasty looking Chicken and Dumplings
Also a few ideas for wedding stuff.
Honey in a cute little jar as a favor! Love it!
Absolutely beautiful calligraphy on those envelopes. Must use...
And a cute looking Scarf Pattern.
Tuesday, November 22, 2011
Thanksgiving
With Thanksgiving coming up, everyone is posting the most delicious food recipes including myself!
I'll post what I've making to be involved with Thanksgiving for 22 people at a relative's house, and then post the links to what's had me drooling. All of the actual recipes will be at the bottom of the post.
A new recipe for Bourbon/Maple Pecan Pie.
I'm also making a pumpkin pie that my grandmother got out of the newspaper years ago (and still uses the bit of newsprint!). Note, I will be halving this recipe, as it makes two pies.
I will be making two batches of the rolls that my grandma always makes. They're remarkably similar to Parker House Rolls (by which I mean it's probably lifted), but they're called 60-Minute Rolls and came in a little booklet accompanying my grandmother's KitchenAid mixer. These rolls are absolutely delicious, and it wouldn't be a holiday without them. As a side note, when I called my grandma to get this recipe, she spent so long worrying about whether or not I was able to take it all down, if she went too fast, and to make sure to check the bottoms of the rolls as "sometimes the top gets golden but the bottom is all burned".
And Mister will be in charge of making some tasty tasty mashed potatoes with cheese and sage. We'll be doubling this recipe, and not using all of the liquid that it mentions as it gets a bit soupy that way.
Bourbon Maple Pecan Pie
One pie crust
One egg white, beaten [edit: I'm omitting this]
One pound Pecans
1/4 cup bourbon
1/4 cup melted butter
3 eggs
3/4 cup sugar
1/2 tsp vanilla
3/4 cup real maple syrup
1/2 tsp salt (omit if using salted butter or salted pecans)
Directions:
Preheat the oven to 375 F.
Soak the pecans in the bourbon, stirring periodically. (I usually soak them for a couple hours, if I have the time)
Press pie crust into a pie pan. Coat the crust with a thin layer of the egg whites. This keeps the crust nice and flaky.
Beat the butter, sugar, and eggs together until they get a bit fluffy, it will still be pretty liquidy, but the mixture will be about 75% more volume.
Blend in the vanilla, salt, and maple syrup.
Leaving 1/4 inch from the top of the crust, put the pecans in the pie pan then add the syrup mixture over the pecans.
Cook for 45-60 minutes, keeping an eye on the pie. I’ve had widely varying cooking times with this pie. When most of the top is brown, and it seems pretty gelatinous, it is done. Be careful not to overcook and burn it.
Pumpkin Pie with Streudel Topping
-- 2 6-oz. graham cracker crusts (or use this recipex2)
-- 2 15-oz cans pumpkin (NOT pumpkin pie filling)
-- 1 14-oz can sweetened condensed milk
-- 2 eggs
-- 2 1/2 tsp. cinnamon
-- 1 tsp. ginger (powdered)
-- 1 tsp. nutmeg
-- 1 tsp. salt
-- 1/2 c. brown sugar
-- 4 Tbs. flour
-- 4 Tbs. butter (or solid fat of choice)
-- 1 1/2 c. chopped walnuts
Preheat oven to 425F.
Combine pumpkin, milk, egg, 1 1/2 tsp. cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust.
Bake 15 mins. Remove pie and reduce heat to 350F.
Combine sugar, flour, 1 tsp. cinnamon. Cut in butter until crumbly. Stir in walnuts. Sprinkle over pie.
Bake 40 mins or until a knife comes clean when inserted into the middle.
Parker House Rolls disguised as 60-Minute Rolls
-- 4-5c. flour
-- 3 Tbs. sugar
-- 2 packets active dry yeast (2 1/3 tsp. yeast per packet)
-- 1 c. milk
-- 1/2 c. water
-- 1/4 c. butter
Combine 3 1/2 cups flour, sugar, salt and yeast in bowl of mixer. Combine milk, water and butter in saucepan. Heat liquids over low heat until war,. ~130F. The butter does not even have to melt through.
On stand mixer, attach dough hook and bowl, and set to speed 2. Gradually add the liquid to dry ingredients. Mix 1 minute longer. Continue on speed 2, adding remaining flour 1/2 c. at a time until dough sticks to hook -- about 5-7 minutes.
Mix 10 minutes longer until dough is smooth and elastic.
Turn dough out into a greased bowl with a greased top. Let rise 15 minutes at 100F. (Note from grandma: she puts it in the oven on warm, but her oven's always warm because it has a pilot light so maybe your oven doesn't have a pilot...)
Turn dough out onto floured board and divide in half. Shape each half of the dough. (Note from grandma: I always make what looks like a crescent roll. I have a long end and short end and I roll them up. But the page has a lot of ways to shape it. I'll send you one because maybe you want it a different shape. I always do it a crescent, because I like the easy one. But I'll send you one.) After shaping, let rise again 15 minutes. (Note from grandma: I put the rolls on the sheet they'll bake on, and put it back in the oven to rise until it doubles. Put a little grease on the sheet before putting the rolls there. I put a sheet of foil over the top. When it doubles it's ready to bake.)
Bake rolls at 425F for 12 minutes or until done (Note from grandma: make sure to check the bottom of the rolls. And I bake them with the foil on, just so they don't get too dark on top. But make sure you check the bottom of the rolls, as sometimes it'll get too dark.)
When rolls are done, remove from tray and cool on a wire rack. (Note from grandma: I put a little butter or margarine on the top when they're done.)
Mashed Potatoes with Sage and White Cheddar Cheese
-- 4 lbs. russet potatoes, peeled, cut into 1 1/2 cubes
-- 1/4 c. butter
-- 2 Tbs. + 1 tsp. minced fresh sage
-- 3/4 c. whipping cream
-- 3/4 cup whole milk
-- ~9 oz. coarsely grated sharp white cheddar cheese
Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 Tbs. sage; stir unti butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 c. cheese. Season potatoes with salt and pepper. Transfer to buttered 8- to 10- cup baking dish. Sprinkle with 1/2 c. cheese and 1 tsp. sage. (Can be made 2 days ahead. Cover with plastic. Chill.)
Preheat oven to 375F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
N.B. I'm pretty sure Mister just makes super cheesy potatoes without baking them.
Oat and Linseed Sourdough Bread
Nutmeg/Maple Cream Pie
creamy Maple Apple Pie
Potatoes Romanoff
I'll post what I've making to be involved with Thanksgiving for 22 people at a relative's house, and then post the links to what's had me drooling. All of the actual recipes will be at the bottom of the post.
A new recipe for Bourbon/Maple Pecan Pie.
I'm also making a pumpkin pie that my grandmother got out of the newspaper years ago (and still uses the bit of newsprint!). Note, I will be halving this recipe, as it makes two pies.
I will be making two batches of the rolls that my grandma always makes. They're remarkably similar to Parker House Rolls (by which I mean it's probably lifted), but they're called 60-Minute Rolls and came in a little booklet accompanying my grandmother's KitchenAid mixer. These rolls are absolutely delicious, and it wouldn't be a holiday without them. As a side note, when I called my grandma to get this recipe, she spent so long worrying about whether or not I was able to take it all down, if she went too fast, and to make sure to check the bottoms of the rolls as "sometimes the top gets golden but the bottom is all burned".
And Mister will be in charge of making some tasty tasty mashed potatoes with cheese and sage. We'll be doubling this recipe, and not using all of the liquid that it mentions as it gets a bit soupy that way.
Bourbon Maple Pecan Pie
One pie crust
One egg white, beaten [edit: I'm omitting this]
One pound Pecans
1/4 cup bourbon
1/4 cup melted butter
3 eggs
3/4 cup sugar
1/2 tsp vanilla
3/4 cup real maple syrup
1/2 tsp salt (omit if using salted butter or salted pecans)
Directions:
Preheat the oven to 375 F.
Soak the pecans in the bourbon, stirring periodically. (I usually soak them for a couple hours, if I have the time)
Press pie crust into a pie pan. Coat the crust with a thin layer of the egg whites. This keeps the crust nice and flaky.
Beat the butter, sugar, and eggs together until they get a bit fluffy, it will still be pretty liquidy, but the mixture will be about 75% more volume.
Blend in the vanilla, salt, and maple syrup.
Leaving 1/4 inch from the top of the crust, put the pecans in the pie pan then add the syrup mixture over the pecans.
Cook for 45-60 minutes, keeping an eye on the pie. I’ve had widely varying cooking times with this pie. When most of the top is brown, and it seems pretty gelatinous, it is done. Be careful not to overcook and burn it.
Pumpkin Pie with Streudel Topping
-- 2 6-oz. graham cracker crusts (or use this recipex2)
-- 2 15-oz cans pumpkin (NOT pumpkin pie filling)
-- 1 14-oz can sweetened condensed milk
-- 2 eggs
-- 2 1/2 tsp. cinnamon
-- 1 tsp. ginger (powdered)
-- 1 tsp. nutmeg
-- 1 tsp. salt
-- 1/2 c. brown sugar
-- 4 Tbs. flour
-- 4 Tbs. butter (or solid fat of choice)
-- 1 1/2 c. chopped walnuts
Preheat oven to 425F.
Combine pumpkin, milk, egg, 1 1/2 tsp. cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust.
Bake 15 mins. Remove pie and reduce heat to 350F.
Combine sugar, flour, 1 tsp. cinnamon. Cut in butter until crumbly. Stir in walnuts. Sprinkle over pie.
Bake 40 mins or until a knife comes clean when inserted into the middle.
Parker House Rolls disguised as 60-Minute Rolls
-- 4-5c. flour
-- 3 Tbs. sugar
-- 2 packets active dry yeast (2 1/3 tsp. yeast per packet)
-- 1 c. milk
-- 1/2 c. water
-- 1/4 c. butter
Combine 3 1/2 cups flour, sugar, salt and yeast in bowl of mixer. Combine milk, water and butter in saucepan. Heat liquids over low heat until war,. ~130F. The butter does not even have to melt through.
On stand mixer, attach dough hook and bowl, and set to speed 2. Gradually add the liquid to dry ingredients. Mix 1 minute longer. Continue on speed 2, adding remaining flour 1/2 c. at a time until dough sticks to hook -- about 5-7 minutes.
Mix 10 minutes longer until dough is smooth and elastic.
Turn dough out into a greased bowl with a greased top. Let rise 15 minutes at 100F. (Note from grandma: she puts it in the oven on warm, but her oven's always warm because it has a pilot light so maybe your oven doesn't have a pilot...)
Turn dough out onto floured board and divide in half. Shape each half of the dough. (Note from grandma: I always make what looks like a crescent roll. I have a long end and short end and I roll them up. But the page has a lot of ways to shape it. I'll send you one because maybe you want it a different shape. I always do it a crescent, because I like the easy one. But I'll send you one.) After shaping, let rise again 15 minutes. (Note from grandma: I put the rolls on the sheet they'll bake on, and put it back in the oven to rise until it doubles. Put a little grease on the sheet before putting the rolls there. I put a sheet of foil over the top. When it doubles it's ready to bake.)
Bake rolls at 425F for 12 minutes or until done (Note from grandma: make sure to check the bottom of the rolls. And I bake them with the foil on, just so they don't get too dark on top. But make sure you check the bottom of the rolls, as sometimes it'll get too dark.)
When rolls are done, remove from tray and cool on a wire rack. (Note from grandma: I put a little butter or margarine on the top when they're done.)
Mashed Potatoes with Sage and White Cheddar Cheese
-- 4 lbs. russet potatoes, peeled, cut into 1 1/2 cubes
-- 1/4 c. butter
-- 2 Tbs. + 1 tsp. minced fresh sage
-- 3/4 c. whipping cream
-- 3/4 cup whole milk
-- ~9 oz. coarsely grated sharp white cheddar cheese
Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 Tbs. sage; stir unti butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 c. cheese. Season potatoes with salt and pepper. Transfer to buttered 8- to 10- cup baking dish. Sprinkle with 1/2 c. cheese and 1 tsp. sage. (Can be made 2 days ahead. Cover with plastic. Chill.)
Preheat oven to 375F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
N.B. I'm pretty sure Mister just makes super cheesy potatoes without baking them.
Oat and Linseed Sourdough Bread
Nutmeg/Maple Cream Pie
creamy Maple Apple Pie
Potatoes Romanoff
Tuesday, November 15, 2011
Monday, November 7, 2011
Gah Too Many Tabs!
Browser cleanout again.
Hemming Jeans
Chocolate Zucchini Bread
Chevron Curtains
"Hard Boiled" Eggs
Bread/Biscuit Pudding
Grits and Grillades
Suitcase Chair
Crumpets and Fake Clotted Cream
Caramel Dee-Lights WannaBes
Jean Pocket Pets
Bourbon Maple Pecan Pie
olive Oil Crackers
Gluten Free Cracker
Magazine with GF/Vegan Crackers in it
Jean Rag Rug
Hemming Jeans
Chocolate Zucchini Bread
Chevron Curtains
"Hard Boiled" Eggs
Bread/Biscuit Pudding
Grits and Grillades
Suitcase Chair
Crumpets and Fake Clotted Cream
Caramel Dee-Lights WannaBes
Jean Pocket Pets
Bourbon Maple Pecan Pie
olive Oil Crackers
Gluten Free Cracker
Magazine with GF/Vegan Crackers in it
Jean Rag Rug
Tuesday, November 1, 2011
And Some Food Links
And because food never looks as tempting without a picture, I'm also including the pictures to remind myself to make and eat these recipes!
Apple Celery Root Gratin
Sugar Cookies with a Spiced Sweet Potato Filling
Hot Cocoa Blocks
Maple-Bacon Breakfast Buns
Hot Chocolate Mix
Canape Pumpernickle Bread
Easter Strata
Easter Pie
Coffeecake Pancakes
Apple Celery Root Gratin
Sugar Cookies with a Spiced Sweet Potato Filling
Hot Cocoa Blocks
Maple-Bacon Breakfast Buns
Hot Chocolate Mix
Canape Pumpernickle Bread
Easter Strata
Easter Pie
Coffeecake Pancakes
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