Posts Tagged ‘recipes’

h1

What am I up to?

October 3, 2018

Or, to what am I up?

Today is my birthday – many of my friends also have birthdays this week.  To help us all celebrate, I baked up, with the help of my lovely assistant, HMS Defiant, The Best Cookies in the World – or, Chocolate, chocolate, chocolate, cherry, oatmeal cookies.  And they really are TBCITW

Here is the recipe:
3/4 cup shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon soda
3 cups regular, long-cooking rolled oats
1/2 cup chocolate chunks – chopped up Easter bunnies or candy bars work well
1/2 cup white chocolate chips
1/2 cup mini chocolate chips
1 cup dried cherries

Heat the oven to 350 degrees.
Cream the shortening and sugars. When well blended, add the egg. Mix in the egg, then add the water and vanilla. Add the salt, soda and flour all together and mix. Add one cup of oats – mix. Add the chocolate chunks – mix. Add the second cup of oats – mix. Add the white chocolate chips – mix. Add the third cup of oats – mix. Add the dried cherries and mix them in.

I bake them on heavy baking pans lined with parchment paper.

I roll the cookies into big balls with my hands. The unbaked cookies are probably bigger than a golf ball, but smaller than a tennis ball.

Place them a couple of inches apart on the baking pan and bake for 15 to 18 minutes. Cool on the pan for a few minutes then place on a cooling rack.

I don’t have a problem giving out the recipe. It is based on the original Quaker Oats recipe that they have now changed.

 

h1

What am I baking today?

March 1, 2017

st-david

March 1st is St. David’s Day.

St. David is the patron saint of Wales. He was a preacher and church founder, born sometime in the 6th century.  According to Wikipedia, “His best-known miracle is said to have taken place when he was preaching in the middle of a large crowd at the Synod of Brefi: the village of Llanddewi Brefi stands on the spot where the ground on which he stood is reputed to have risen up to form a small hill. A white dove, which became his emblem, was seen settling on his shoulder.” Leeks and daffodils are also associated with St. David and are symbols of Wales.

welsh-cakes

I propose baking Welsh Cakes to commemorate the day . . .

“These soft, tender cakes are a cross between a pancake and a baking powder biscuit, with elements of cookies and muffins thrown in for good measure. Sturdy enough to be eaten out of hand, they can be served plain; sprinkled with sugar (or cinnamon-sugar, our favorite); or spread with butter, and gilded with sugar or jam. In addition, they’re excellent the next day, warmed in the toaster as you’d warm toaster cakes.

Native to Wales, as their name suggests, Welsh Cakes are the perfect breakfast on the feast day of their native country’s patron saint, St. David — celebrated each year on March 1.”

  • 3 cups All-Purpose Flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 to 3/4 teaspoon salt**
  • 1/2 teaspoon ground nutmeg
  • 1 cup cold butter**, cut into pats or diced
  • 3/4 to 1 cup currants
  • 2 large eggs beaten with enough milk to yield 3/4 cup liquid
  • **Use 1/4 teaspoon salt if you use salted butter; 3/4 teaspoon if you use unsalted butter.

Instructions

  1. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  2. Work in the butter until the mixture is fairly evenly crumbly; a few larger pieces of butter can remain.
  3. Mix in the currants.
  4. Add the milk/egg mixture, mixing until the everything is moistened.
  5. Turn the sticky dough out onto a well-floured work surface, and divide it in half. Shape each half into a thick, 4″ to 5″ disc. Cover one of the discs with plastic, and refrigerate. Leave the other on the floured work surface.
  6. Roll the soft dough into a 9 1/2″ circle; it should be about 1/4″ thick. Be sure to lift up the dough and flour underneath it as you roll, so it doesn’t stick.
  7. Using a 2 1/2″ to 3 1/2″ biscuit or other round cutter, cut the dough into circles. Gather and re-roll the scraps, cutting until you’ve used all the dough.
  8. Heat an ungreased skillet over low-medium heat; an electric frying pan or skillet, set at 325°F, works well here.
  9. Fry the cakes for about 2 1/2 minutes on each side, until they’re golden brown and cooked all the way through. It’s best to fry one sample cake first, to see if your pan is the right temperature.
  10. Transfer the fried cakes to a rack to cool.
  11. Repeat with the refrigerated dough. Cut the circles, then let them warm at room temperature for about 10 minutes before frying.
  12. Dust the finished cakes with cinnamon-sugar or superfine (castor) sugar; or split them, butter, and spread with jam. A pot of tea is the perfect accompaniment.
  13. Yield: about 2 dozen 2 3/4″ cakes

This recipe is from King Arthur Flour

h1

What am I cooking?

March 16, 2016

 

jello pie

  • dissolve 1 package (3 oz.) any flavor of Jell-O Gelatin in 1-3/4 cups of boiling water
  • stir in 1 pint of vanilla ice cream until melted
  • chill until very thick
  • fold in 1 cup of drained, sweetened, sliced, fresh strawberries or 1 package (10 oz.) drained, thawed Birds Eye Strawberry Halves
  • pour into 8″ crumb crust
  • chill until firm
  • garnish with more berries

I remember this.  My mom and my aunts used to make it – with boysenberries in black raspberry jello.  It was wonderful.

From retro recipes

Some Jello history is here.

h1

What am I eating?

December 2, 2015

Bacon, bacon, bacon, bacon . . .


meltdec15bSandwich Special: The 6 Degrees of Kevin Bacon Melt Hickory Smoked Bacon, Black Pepper Crusted Slab Cut Bacon, Maple Bourbon Glazed Smoked Pork Belly, Italian Pancetta, Herb Cream Cheese with Bacon Bits, In-house made Bacon infused Mayonnaise, Sharp Cheddar, Fresh Romaine and Sliced Tomato

 

From Melt Bar and Grilled

h1

What am I Lego-loving?

June 25, 2015

 

Oh, yes!  Lego-loving and food art, all in one! From Grant Thompson – “The King of Random”

lego-1

lego-3

lego-4

h1

What am I making?

May 27, 2015

rainbow-salad-500-1

 This recipe is from tablespoon.com

Spiked Rainbow Ribbon Salad

Ingredients

4 1/2 cups water, divided
6 packages (3 oz) flavored gelatin dessert mix
3 envelopes plain gelatin (6 tsp gelatin powder, divided)
3 cups flavored rum or vodka, divided
1 1/8 cups vanilla yogurt, divided

Directions

  • Place the bottle of liquor in the freezer for several hours before beginning recipe.
  • Lightly spray bundt pan or gelatin mold with non stick cooking spray (I used a 10 cup bundt pan). Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
  • Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Whisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved (I find the sugar free mix dissolves much faster than the regular).
  • Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
  • Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important – if the layers set up too much, the next layer won’t bond appropriately.
  • Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!
  • Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator. Refrigerate about 15 minutes or until gelatin is set but not firm (again, it should stick to finger when touched). As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
  • Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
  • After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose. If not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert. Voila!

 

rainbow-salad-500

I did not really make this.  I thought I was going to, but it looks like too much work, and I am not all that fond of jello.  But isn’t it great looking?

h1

What am I celebrating?

May 26, 2015

I am looking forward to Macaroon Day on May 31 – not to be confused with Macaron Day which is March 20.

What is the difference?  Macaroons are super sweet, are easy to make, can be made by the home baker, and are not expensive.  Macarons are super sweet, are difficult to make, are found in snooty French bakeries patisseries, and are expensive. I like them both.

macaroon The Macaroon, a flourless cookie. Traditional macaroons are made with flour ground from almonds and leavened egg whites. It is believed that macaroons originated in Italy.  In 1533, macaroon cookies were brought to France by Italian monks and nuns. Two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, baked and sold the cookies in order to pay for their housing. They became known as the “Macaroon Sisters,” and their cookies became famous throughout Europe.   Credit: Oddlovescompany

Perfect macaronA macaron is a classic French cookie.  The soft, crunchy, delicate shell is made from almond flour, sugar and egg whites, and sandwiches a smooth layer of creamy ganache.  Credit: macaron day

 

This is about the easiest Macaroon recipe I know:

  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (14 oz.) package (5 1/3 cups) flaked coconut

Heat oven to 350 degrees. Line a baking sheet with parchment paper.  Mix milk and coconut together.  Drop by spoonfuls onto the baking sheet. They will set and begin to brown in about 10 minutes.  Check them early so they do not burn.  Dip the bottoms of the cookies into melted chocolate.

 

No tattoos this Tuesday, just this little cartoon explanation.

macaron-v-macaroon