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15-Minute Caramelized Onions [Serious Eats] -- back to top
15-Minute Caramelized Onions (from Serious Eats) -- Original Post
1 tablespoon butter
2 to 3 large onions, finely sliced (about 5 cups)
Water
Kosher salt
Melt butter in a large heavy-bottomed stainless steel or enameled cast iron saucepan over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total. Season to taste with salt. Remove from saucepan rapidly to prevent burning.
Note: For even faster caramelizing, add 1 teaspoon sugar and 1/4 teaspoon baking soda to onions at start. This method will get you sweet, soft onions for adding to burgers, sandwiches, pizzas, etc. However, it is not a pure substitute for traditionally caramelized onions for recipes like onion soup—the flavor will not quite be the same.
Banana Bread [Joy The Baker] -- back to top
Banana Bread (from Joy The Baker via Cup of Jo) -- (Original Post)
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas (from about 3 bananas)
1 teaspoon lemon juice
3 tablespoons bourbon
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chunks
Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour an 8×4-inch or 9×5-inch loaf pan. Set aside.
In a medium bowl, sift together flour, baking powder and salt.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 5 minutes.
Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer, scrape down sides of the bowl, and add bananas, lemon juice and bourbon. Beat until well incorporated.
Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl. Add the walnuts and chocolate chips and incorporate the last of the ingredients with a spatula.
Batter will be thick. Spoon the mixture into prepared loaf pan. Bake for 45 minutes to 1 hour, or until a skewer inserted in the center comes out clean.
Remove from the oven and allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Serve with milky coffee and enjoy!
Banana bread will keep for up to 5 days, well wrapped, at room temperature.
Banana Pancakes [William Sanoma] -- back to top
Banana Pancakes (from William Sanoma) -- Original Post
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 small, very ripe banana, peeled
1 cup milk
2 eggs
1/2 teaspoon vanilla extract
Maple syrup for serving
Sliced bananas for serving
Be sure an adult is nearby to help.
Cut the butter into 3 equal pieces. Put 2 of the butter pieces in a small saucepan and set the remaining piece aside. Set the pan over medium heat and stir with a wooden spoon until melted, 1 to 2 minutes. Using a pot holder, remove the pan from the heat and set it aside to cool.
In a bowl, combine the flour, sugar, baking powder and salt. Mix with a fork until well blended.
Put the banana in a small bowl. Mash with a fork until almost smooth. Add the milk, eggs and vanilla and stir with the fork until well blended. Pour the banana mixture and the melted butter into the flour mixture. Mix gently with a rubber spatula until the batter is just blended. The batter should still be a little bit lumpy.
Put a griddle over medium heat until hot. To test if the griddle is hot enough, flick a drop of water onto it. It is ready if the drop dances quickly and evaporates. Put half of the remaining butter onto the griddle and spread it with a metal spatula. Drop the batter by 1/4 cupfuls onto the griddle, spacing them about 3 inches apart.
Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Carefully slide the metal spatula under each pancake and turn it over. Cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Repeat with the remaining batter. Serve the pancakes while still hot with maple syrup and sliced bananas. Makes twelve 4-inch pancakes.
Breakfast Egg Hash [Trader Joes] -- back to top
Breakfast Egg Hash (from Trader Joes) -- Original Post
Fry a bag of frozen hash browns in a pan with cooking oil. Cook until brown and crispy. Layer on the bottom of a big dish.
Cook cubed pancetta in a hot pan. Remove crispy pancetta (reserve the oil from cooked pancetta) and put on a plate with a paper towel to absorb extra grease.
In the pancetta oil, cook eggs. Scramble lightly and season with salt and pepper.
Turn off the heat when the eggs are almost done, and sprinkle a layer of grated cheese on the eggs. Cover the pan with a lid for a few minutes until the cheese is melted.
Use a spatula to layer the cheesy eggs onto the hash browns. Sprinkle crispy pancetta on top.
Layer with big spoonfuls of pico de gallo (minus the liquid so the dish doesn’t get watery), avocado and thinly sliced scallions on top.
Brown-butter Carrot Cake with Cream Cheese Frosting [Bravetart] -- back to top
Brown-butter Carrot Cake with Cream Cheese Frosting (from Bravetart [book]) -- Original Post
To highlight the earthy sweetness of carrots and pecans, my carrot cake starts with brown butter. Its toasty flavor complements the grahamy goodness of whole wheat flour, which also offsets water from the carrots to keep the cake fluffy and light. It’s a perennial birthday request in my family, and I generally toast the nuts, shred the carrots, brown the butter, and prepare the buttercream a day in advance.
Knocking these tasks out helps me pull the batter together in a flash, so I can focus on what I love most—decorating the cake with a colorful bouquet of Twisted Carrot Roses (page 141).
YIELD: one 8-by-4-inch layer cake; 16 servings | ACTIVE TIME: 60 minutes | DOWNTIME: 90 minutes to cool
1 recipe Cream Cheese Frosting (page 132) - [LOCAL Link]
3½ cups | 14 ounces pecan pieces
2 pounds whole, unpeeled carrots (1 small bag)
4 sticks | 16 ounces unsalted butter
2½ cups | 11 ounces all-purpose flour such as Gold Medal
1 cup | 5 ounces whole wheat flour (not stone-ground)
2 cups | 14 ounces white sugar
1 cup gently packed | 8 ounces light brown sugar
4 teaspoons ground cinnamon
4 teaspoons ground ginger
1 tablespoon baking powder
1¾ teaspoons Diamond Crystal kosher salt (half as much if iodized)
1 teaspoon baking soda
1 teaspoon grated nutmeg
¾ teaspoon ground cloves
1 tablespoon vanilla extract
6 large eggs, straight from the fridge
Twisted Carrot Roses (page 141) -- [LOCAL LINK]
To better synchronize the downtime in both recipes, make the Cream Cheese Frosting [LOCAL Link] before the cake. While it’s cooling, adjust oven rack to middle position and preheat to 350°F. Toast pecans on a baking sheet until golden brown, about 10 minutes. Cool completely.
Meanwhile, peel, trim, and shred the carrots; measure out 24 ounces (7 cups firmly packed). The carrots can be refrigerated for up to 1 week in a zip-top bag.
In a 2-quart stainless steel saucier, melt the butter over medium-low heat. Increase to medium and simmer, stirring with a heat-resistant spatula while the butter hisses and pops. Continue cooking and stirring, scraping up any brown bits that form in the bottom of the pan, until the butter is golden yellow and perfectly silent. Pour into a Pyrex measuring cup, along with all the toasty brown bits. The brown butter can be covered and refrigerated for up to 1 week. Remelt before using.
Preheat the oven to 350°F. Line three 8-by-3-inch anodized aluminum cake pans with parchment and grease with pan spray; if you don’t have three pans, the remaining batter can be held at room temperature for up to 3 hours.
Sift the all-purpose and whole wheat flours into a medium bowl (if using cup measures, spoon the flour into the cups and level with a knife before sifting).
Combine the white sugar, brown sugar, cinnamon, ginger, baking powder, salt, baking soda, nutmeg, cloves, vanilla, and eggs in the bowl of a stand mixer fitted with the whisk attachment. Mix on low to moisten, then increase the speed to medium and whip until fluffy and thick, about 5 minutes. Reduce speed to medium-low and drizzle in the brown butter in a steady stream, then add the flours. Once smooth, fold the batter with a flexible spatula to ensure it’s well mixed from the bottom up. Fold in the carrots and pecans. Divide among the prepared cake pans (about 33 ounces each).
Bake until the cakes are golden, about 45 minutes (or 210°F). A toothpick inserted into the center will emerge with a few crumbs still attached, and your fingertip will leave a slight indentation in the puffy crust. Cool until no trace of warmth remains, about 90 minutes.
Loosen the cakes from their pans with a knife. Invert onto a wire rack, peel off the parchment, and reinvert. Crumb-coat and frost with Cream Cheese Frosting according to the directions on pages 142–44 and garnish with Twisted Carrot Roses.
Under a cake dome or an inverted pot, the frosted cake will keep for up to 24 hours at room temperature. After cutting, wrap leftover slices individually and store at room temperature for up to 2 days more.
Brown-Butter Carrot Cake scraps make a tasty snack, and an even tastier Ice Cream (page 344). Freeze for up to 6 months in a quart zip-top bag.
If allowed to cool below 80°F, the brown butter may thicken the batter. While strange to see, this will not change how the batter is handled or baked. Brown butter that’s hotter than 110°F will thin the batter, yet produce an otherwise identical cake.
Brown-Butter Carrot Cupcakes: Line cupcake pans with papers. Fill each with 2 ounces batter, about three-quarters full. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake emerges with only a few crumbs attached. Makes about 48 cupcakes.
Caramel Apple: For an autumnal twist, replace the carrots with 2 pounds (4 large) Granny Smith apples. Wash, core, and shred the unpeeled apples, then wring out in a triple-ply square of cheesecloth to extract 8 ounces (1 cup) juice—a delicious refreshment on its own. Use the dry shreds as directed, and pair with Salted Caramel Marshmallow Buttercream (page 116). This recipe works equally well with hard winter pears such as Bosc or d’Anjou (soft and juicy varietals will not do).
Gluten-Free: A light nutty variation everyone should try. Replace the flours with 10½ ounces (3 cups) almond flour, 5 ounces (1 cup) cornstarch, and 4 ounces (1 cup) coconut flour.
Buttermilk Pie [Southern Kitchen] -- back to top
Buttermilk Pie (from Southern Kitchen) -- Original Post
Serves: 8 to 10
Hands On Time: 20 minutes
Total Time: 1 hour and 10 minutes
1 (9-inch) pie crust, rolled out
1 cup granulated sugar
3 tablespoons all-purpose flour
3 eggs, well-beaten
1/2 cup (1 stick) butter, melted and cooled
1 cup buttermilk
Grated zest of 1 lemon
3 tablespoons fresh lemon juice
Heat oven to 425 degrees.
Line a 9-inch pie pan with rolled-out dough, prick all over with a fork and press a piece of heavy-duty foil snugly into the shell. Fill with pie weights or dried beans. Bake for 6 minutes, remove the foil and weights, and bake for 4 to 5 minutes or until the edges are just beginning to color. Remove the pie and leave the oven on.
In a bowl, combine the sugar and flour. Add the eggs, butter, buttermilk, zest and lemon juice and stir until well-blended. Pour the filling into the pie shell (do not overfill; there might be a little extra liquid). Bake for 10 minutes.
Reduce heat to 350 degrees, and bake for 30 minutes more. When done, the filling will be puffed and almost set (it's OK if the center jiggles a little) and a knife inserted midway between the pie and the edge will come out clean. Serve slightly warm or at room temperature.
Buttermilk pie is a classic, traditional custard pie in the south that comes together quickly and easily
Zest the lemon before squeezing it for juice. Don't be concerned if after baking there is a little pooling of butter around the edges; it will be reabsorbed as it cools.
Serve this pie slightly warm or at room temperature. It is better if it isn't chilled, but be sure to refrigerate any leftovers.
Candied Cherries [King Arthur Flour] -- back to top
Candied Cherries (from King Arthur Flour) -- Original Post
Prep: 10 mins.
Bake: 45 mins. to 55 mins.
Total: 1 hrs 5 mins.
Yield: about 3/4 cup (5 1/2 ounces)
Cannoli Dip [Something Swanky] -- back to top
Cannoli Dip (from Something Swanky) -- Original Post
This cannoli dip is creamy and sweet, perfectly balanced with the flavor and texture of the ricotta. Enjoy serving it with pizzelle cookies, strawberries, and grapes!
2 cups whole milk ricotta cheese
3/4 cup powdered sugar
1/2 tsp vanilla extract
1/2 cup heavy whipping cream
1/4 cup miniature chocolate chips
DIRECTIONS:
Whisk together (or mix in a small food processor if you want a smoother dip) the ricotta, powdered sugar, and vanilla extract. Set aside.
Whip the heavy cream in
Carne Adovada [Rancho De Chimayo Cookbook] -- back to top
Carne Adovada Rancho De Chimayo Cookbook1
This has been put in my recipe book with changes
Connoisseurs generally consider the village of Chimayó’s heirloom red chile to be the best available. Its flavorful balance of sweetness and heat is one of secrets to Rancho de Chimayó’s signature dish, carne adovada. Not enough true Chimayó chile is grown today to use in all of the restaurant’s dishes, so it is saved for this specialty. Another variety of New Mexican red can be substituted in the recipe, of course, but the resulting sauce won’t be quite as complex. The dish reaches a peak of flavor when the preparation is spread over two days, so that the pork can marinate in the red chile overnight. Carne adovada is among the spiciest and most popular items on the restaurant’s menu and, like the local chile, is considered nonpareil. Accompany the meat with beans and posole or chicos.
Warm the oil in a large saucepan over medium heat. Add the garlic and sauté until just golden. Immediately remove from the heat.
Break the stems off the chile pods and discard the seeds. It isn’t necessary to get rid of every seed, but most should be removed. Place the chiles in a sink or large bowl, rinse them carefully, and drain.
Place the damp pods in one layer on a baking sheet and toast in the oven for about 5 minutes, watching carefully to avoid burning them. The chiles can have a little remaining moisture. Remove them from the oven and let cool. Break each chile into two or three pieces.
Purée in a blender half of the pods with 2 cups of water. You will still be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid. Pour into the saucepan with the garlic. Repeat with the remaining pods and water.
Stir the remaining sauce ingredients into the chile sauce and bring to a boil over medium-high heat. Simmer for 30 minutes, stirring occasionally. The sauce will thicken but should remain a little soupy. Remove from the heat. Cool to room temperature.
Trim the fat from the pork and cut it into 1- to 2-inch cubes. (If you plan to use the meat in burritos, the cubes should be on the small size.) Stir the pork into the chile sauce and refrigerate overnight.
The next day, preheat the oven to 300°F. Oil a large baking dish that has a cover.
Transfer the carne adovada and its sauce to the baking dish. Cover and bake until the meat is completely tender and sauce has cooked down, about 3 hours. Stir once about halfway through. If the sauce remains watery after 3 hours, stir well again and cook uncovered for about 15 minutes more.
Serve hot, garnished with lettuce and tomato if you wish.
Ahead-of-time note: Carne adovada is a perfect make-ahead dish. It will keep improving for at least several days. Add a couple of tablespoons of water before reheating in the oven or on the stove.
Variation: Chicken adovada can be made in a similar fashion. Use 3 pounds of chicken breasts cut into cubes as above. Bake for 2 to 2½ hours until very tender.
**Bold formatting added
Copied from epub version of the book ↩
Cheeseburger Fried Rice [Joy The Baker] -- back to top
Cheeseburger Fried Rice (from Joy The Baker)
4 thick slices of bacon, chopped before cooking
1 large yellow onion, chopped (about 1 1/2 cups)
1 cup yellow mustard, plus more to serve (yes, 1 cup)
1 pound ground beef
3 large eggs, lightly beaten
sea salt and fresh cracked black pepper to taste
4 cups cooked rice, preferably from a Chinese food restaurant
2 cups shredded cheddar cheese
2 cups shredded iceberg lettuce
1 heaping cup sliced gherkins
toasted sesame seeds for topping
ketchup for tipping
Chocolate Chunk Oatmeal Cookie Bread [How Sweet Eats] -- back to top
Chocolate Chunk Oatmeal Cookie Bread (from How Sweet Eats) -- Original Post
Chocolate Chunk Oatmeal Cookie Bread
makes one loaf
Preheat oven to 375 degrees F. Lightly butter a loaf pan {mine is 9×5}. In a bowl, add flour, oats, cinnamon, salt and baking soda together and mix. Set aside.
In the bowl of an electric mixer, beat butter until creamy then add sugar. Beat on high speed until fluffy, scraping the bowl down occasionally – about 3-4 minutes. Add in egg and mix until fully combined, then add in vanilla and do the same. Add half of the dry ingredients. Once combined, add the buttermilk, then the rest of the dry ingredients. Scrape down sides and mix on low speed until completely incorporated. Fold in chocolate chunks. Pour batter into the buttered pan and sprinkle with coarse sugar if desired. Set on top of a baking sheet and put in the oven. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 30 minutes before serving.
Cream Cheese Frosting [Bravetart] -- back to top
Cream Cheese Frosting [Bravetart] -- Original Post
Instead of gritty powdered sugar, this tangy frosting starts with a light vanilla custard made from fresh milk and eggs. That keeps it thick and creamy, but not too rich—perfect for slathering over my Red (Wine) Velvet Cake.
YIELD: about 6 cups; enough to fill, crumb-coat, and frost three 8-inch cake layers or 24 cupcakes | ACTIVE TIME: 45 minutes | DOWNTIME: 1-hour refrigeration
1½ cups | 12 ounces milk (any percentage will do)
1 vanilla bean, split lengthwise
1 cup plus 2 tablespoons | 8 ounces sugar
⅓ cup | 1½ ounces cornstarch
3 large eggs, straight from the fridge
1 tablespoon vanilla extract
2 cups | 16 ounces full-fat cream cheese, cool but soft—about 62°F
3 sticks | 12 ounces unsalted butter, cool but soft—about 62°F
2 tablespoons | 1 ounce freshly squeezed lemon juice
In a 3-quart stainless steel saucier, bring the milk and vanilla bean to a simmer over medium heat. Remove from heat, cover, and steep 30 minutes. Alternatively, cover and refrigerate for up to 24 hours to extract the deepest vanilla flavor.
Whisk the sugar and cornstarch together in a medium bowl, followed by the eggs.
Return milk to a simmer. Remove vanilla bean, scrape the flavorful pulp into the milk, and discard the pod. Ladle ½ cup of hot milk into the eggs, whisking to combine. Repeat with a second and third ladleful, then pour the warmed eggs into the pot and cook over medium heat, whisking constantly, until the custard turns thick and lumpy, about 3 minutes. Once it begins to bubble sluggishly, continue cooking and whisking for 2 full minutes, to neutralize a starch-dissolving protein found in the yolks; the custard should be very smooth. Remove from heat and stir in vanilla extract.
Pour the custard into a baking dish about 7-by-11 inches to speed the cooling process. Press a sheet of plastic against the surface and refrigerate until thick and cool, about 1 hour (or roughly 68°F). Alternatively, refrigerate for up to 1 week, then let stand at room temperature until warmed to 68°F before proceeding.
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium speed until fluffy and light, about 5 minutes. Meanwhile, stir the thick pudding until smooth. Scrape the bowl and beater with a flexible spatula, then switch to the whisk attachment. Whipping on medium speed, add pudding a few tablespoons at a time, then drizzle in lemon juice. Scrape the bowl once more and whip for a few seconds to ensure that no lumps remain. The buttercream should be light and creamy, but thick enough to hang upside down from a spoon.
If the buttercream seems stiff or dense (feeling greasy rather than melting on your tongue), scoop a cup of it into a small bowl and microwave until completely melted, about 30 seconds. Return the melted buttercream to the bowl and whip for 15 seconds on medium-high. Conversely, if it seems loose or gooey, refrigerate the entire bowl for 15 minutes, then whip for 3 minutes on medium-high. For more details, check out the Buttercream Troubleshooting Guide on page 113.
Use immediately, or set aside at cool room temperature for a few hours, until needed, and re-whip before use.
Make Ahead: In an airtight container, the frosting can be refrigerated for up to 3 weeks or frozen for up to 3 months. Soften to about 66°F at room temperature (about 12 hours if frozen or 5 hours if refrigerated) and re-whip before using.
Storing: After frosting a cake, you may have a cup or so of Cream Cheese Frosting left over—just enough to drizzle over a batch of Homemade Cinnamon Rolls (page 268). Freeze it in a pint zip-top bag for up to a month, then set out to thaw overnight at room temperature while the dough completes its second rise. In the morning, knead the bag to “remix,” and use as directed.
Coconut: Replace the milk with an equal amount of unsweetened full-fat coconut milk.
French Vanilla Frosting: For a rich, multipurpose frosting, replace the cream cheese with an equal amount of unsalted butter and omit the lemon juice.
White Chocolate: With cocoa butter to tame the tang of cream cheese and thicken the frosting, this mellow variation is particularly stable. Melt 6 ounces (1 cup) finely chopped 31% white chocolate or Caramelized White Chocolate (page 60). While whipping the finished buttercream on medium, drizzle in the melted chocolate.
Easy Bagels [Skinny Taste] -- back to top
Easy Bagel Recipe (from Skinny Taste)
*To make them gluten-free I tested them with Bob’s Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.
**Toppings may add calories and points.
I tested the gluten free bagels a few times in the oven and air fryer, both worked but the air fryer worked better, giving the bagels a golden crisp crust, here’s what worked:
I tested this dairy-free a few different ways with success.
NUTRITION INFORMATION
Yield: 4 Servings, Serving Size: 1 bagel
Amount Per Serving:
Freestyle Points: 3
Points +: 4
Calories: 152 calories
Total Fat: 0.3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 434mg
Carbohydrates: 26.5g
Fiber: 1g
Sugar: 2.5g
Protein: 10g
Easy Cream Biscuits [The Food Lab] -- back to top
Easy Cream Biscuits (from The Food Lab [book, page 165]) -- Original Post
Don’t want to bother with all that folding and shaping but still want tender, plush, light, buttery biscuits or scones for the brunch table? Cream biscuits or scones are the answer. Cream biscuits are to flaky biscuits what shortbread is to piecrust. That is, rather than getting the butter and flour to build up into flaky, irregular layers that separate upon baking, you simply add far more liquid fat (in the form of both melted butter and cream), enough to completely coat the flour. The result doesn’t have the layers of a flaky biscuit, but it has all the tenderness and a uniquely fluffy texture of its own.
The best part? Just five ingredients (OK, six if you add sugar to make them into scones), one bowl, and fifteen minutes start to finish. Didn’t I say these are easy?
Makes 8 Biscuits
Add 3 tablespoons sugar to the dry mixture in step 1. Fold in ½ cup currants or raisins if desired.
Easy Sufganiyot [My Name Is Yeh] -- back to top
Easiest sufganiyot ever (from My Name Is Yeh) -- Original Post
makes 8-10
one roll of store-bought biscuit dough (or, I suppose you could make your own!)
canola oil, for frying
a small bowl of sugar, white or powdered
about 1/2 c jam (or any other filling)
let dough sit at room temperature for 20 minutes so that it's easy to roll out.
on a floured surface, roll out dough until it's 1/2-inch thick. cut out 2 1/2- or 3-inch circles (I like using a ball jar lid).
fill a pot with 2 inches of oil and heat it to 360 f. you'll want to keep the temperature between 360 and 375.
fry the dough until each side is a deep brown. test one to make sure they're not doughy in the middle.
transfer donuts to a paper towel, pat off any excess grease, and then coat with sugar.
fill with jam using a squeeze bottle. if the jam is being difficult, warm it for 30 seconds in the microwave.
l'chaim!
Fish Tacos [ChowHound] -- back to top
Fish Tacos from ChowHound -- (see Dad's Recipe Book)
Battered and fried fish tacos are delicious, but not particularly healthy. Here, we treat the fish to a citrus marinade, grill it, and serve in soft corn tortillas with avocado and tangy cabbage slaw—healthy and delicious, combined. Don’t forget to make a batch of Guacamole and Tomatillo Salsa before you begin. These tacos pair wonderfully with a fresh, light side such as our easy zucchini recipe, plus a big batch of our mojito recipe.
This recipe was featured as part of our Healthy Cooking photo gallery.
Flaky Pie Crust [The Kitchn] -- back to top
Flaky Pie Crust (from The Kitchn) -- Original Post
How to Make Perfectly Flaky Pie Crust
Makes 2 single or one double 9-inch crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled (See Recipe Note)
4-8 tablespoons ice water
1 recipe for pie filling (See Recipe Note)
1 large egg yolk whisked with 1 tablespoon warm water
Food processor OR bowl, pastry cutter and forks
Paring knife
Measuring cups and spoons
Rolling pin
Pastry scraper
9-inch pie pan
Pastry brush
Mix the flour and salt: Combine the flour and salt in the bowl of a food processor and pulse a few times to combine. Alternatively, if making crust by hand, whisk the flour and salt together in a mixing bowl.
Prepare the ice water: Place a few ice cubes in a small ramekin and fill with water. Stir with a tablespoon measure and set aside.
Cube the butter: Remove the butter from the fridge and unwrap. Use a paring knife to cut it into several small cubes.
Combine the butter and flour: Scatter the cubes of butter over the surface of the flour. Attach the food processor lid and pulse 15 to 20 times until the mixture resembles cornmeal with pieces of butter no larger than a pea. Alternatively, cut the butter into the flour using a pastry cutter, a fork, or your fingertips.
Add the ice water: Remove the lid and sprinkle 4 tablespoons of ice water over the surface of the butter-flour mixture. Pulse a 4 to 5 times to combine. Check to see if the dough is holding together by squeezing a bit in your hand — if it holds together, it's ready; if it breaks apart easily, add a little more water. Add more water a tablespoon at a time as needed. The final dough should not come together in a dough, but you should see no more powdery flour and the dough should just be starting to clump together in large crumbs.
Alternatively, sprinkle the water over the flour and use two forks to toss the flour to combine. Test the dough and add more water as described above, handling the dough as little as possible with your hands.
Press the pie dough into disks and refrigerate: Turn the pie dough out onto a clean work surface. Divide the dough into two piles. Use the palm of your hand to quickly gather and press each mound into a thick disk. Wrap in plastic and refrigerate for at least 30 minutes or up to 4 days (or freeze for up to 3 months; defrost in the fridge overnight before using).
Roll out the bottom crust: Remove one of the disks of dough from the fridge. Sprinkle your work surface and rolling pin with flour. Unwrap the dough and lay it on top of the flour. Working from the middle of the dough outwards, roll the dough into a circle roughly 12 to 13 inches in diameter (a few inches larger than your pie pan). Use firm strokes and work the dough as little as possible.
If the dough cracks when you first start rolling, let it stand for one minute to warm slightly before rolling again. Use more flour if the dough starts to stick. Use a pastry scraper to lift the pastry from the work surface and make sure it's not sticking.
Transfer the crust to the pie pan: Sprinkle the top of the pie crust and your rolling pin with a little flour. Lay your rolling pin on one edge of the pie crust and begin gently rolling the pie crust over the rolling pin. When it's all rolled up, move it to the pie pan and gently unroll. Ease the pie crust into the corners of the pan. Trim all but an inch or two of the pie dough from around the edge; use the trimmings to patch up any holes or tears.
Chill the dough: Transfer the pie pan with pie crust to the fridge and chill for 30 minutes.
Preheat the oven to 425°F. While the crust is chilling, heat the oven to 425°F with a rack in the middle position.
Prepare the filling: While the crust is chilling, prepare the filling following your recipe's instructions.
Fill the pie: Remove the pie pan with crust from the refrigerator and fill it with the prepared filling.
Roll out the top crust: Remove the second disk of dough from the fridge. Following the same instructions for the bottom crust, roll it into a circle roughly 11 to 12 inches in diameter. Roll the pie crust over the rolling pin and transfer it to the top of the pie.
Crimp the edges: Trim the edges of the top crust. Press the top and the bottom crusts gently together and fold them under themselves around the circumference of the pie. (Some pie-makers roll their crusts the other way, and that's fine. Go with what feels right to you.) Crimp the edges or press them lightly with a fork to seal.
Brush the top with egg and cut steam vents: Brush the entire crust, including crimped edges, with the egg yolk wash. Use a sharp paring knife to cut several vents into the top crust to allow steam to escape.
Bake for 15 minutes at 425°F: Place the pie on a baking sheet to catch any drips and transfer to the oven. Bake for 15 minutes.
Lower the heat to 350°F and bake for 30 to 40 minutes: Lower the heat and continue baking the pie for another 30 to 40 minutes, until the crust is golden brown and the fruit filling is bubbling. If the edges of the crust start to darken too quickly, cover them with aluminum foil.
Cool for at least 4 hours: Let the pie cool on a cooling rack for at least 4 hours before slicing and serving. Leftovers can be covered with a cake dome or wrapped in plastic and kept on the counter for several days.
Butter Crust vs. Lard Crust vs. Mixed Crust: Substitute lard or shortening for all or some of the butter in this recipe.
Fruit Filling: This recipe assumes that you're following another recipe for the pie filling. If not, general proportions for pie fillings are 5 to 6 cups chopped fruit, 3/4 to 1 cup sugar, 3 to 4 tablespoons cornstarch, and a squeeze of lemon.
JW Note: This is copied from their site but it may not stream well. Best option is to download it and watch it
Foster’s Pimiento (Pimento) Cheese [Foster’s] -- back to top
Foster’s Pimiento Cheese (or Pimento) — Original Post
Ginger Thai Kale Salad with Cashew Dressing [Minimalist Baker] -- back to top
Ginger Thai Kale Salad with Cashew Dressing (from Minimalist Baker) -- Original Post
A 30-minute Thai-inspired kale salad with tons of veggies, roasted cashews, and a gingery cashew dressing! A hearty and flavorful plant-based entrée or side dish.
Author: Minimalist Baker
Recipe type: Entrée, Side
Cuisine: Vegan, Gluten-Free, Thai-Inspired
Serves: 2
Ingredients
GREEN BEANS
SALAD
DRESSING
Instructions
Notes
Glossy Fudge Brownies [Bravetart] -- back to top
Glossy Fudge Brownies (from Bravetartbook) -- Original Post
I’m obsessed with that fragile, crinkly, paper-thin brownie crust. It’s the sign of a well-balanced recipe, and a solid indicator of the goodness to come. I’m naturally biased, but my brownies live up to the hype implied by their shimmery crust. They’re chewy but tender, and impossibly dark because where most brownies start with cocoa or chocolate, I grab both
Adjust oven rack to middle position and preheat to 350°F. Line a 9-by-13-by-2-inch aluminum baking pan with two crisscrossed sheets of foil so that the bottom and long sides are covered, leaving an overhang on the long sides, and grease lightly. Sift flour and cocoa together (if using cup measures, spoon into the cups and level with a knife before sifting).
In a 2-quart stainless steel saucier, melt butter over medium-low heat. Increase to medium and simmer, stirring with a heat-resistant spatula while the butter hisses and pops. Continue cooking and stirring, scraping up any brown bits that form in the bottom of the pan, until the butter is golden yellow and perfectly silent. Remove from heat and stir in chocolate; the mixture will seem quite thin.
Combine white sugar, brown sugar, salt, eggs, vanilla, and instant espresso, if using, in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until thick and fluffy, about 8 minutes. Reduce to low and pour in warm chocolate-butter. Once incorporated, add flour/cocoa and continue until well combined. Fold with a flexible spatula, to ensure the batter is well mixed from the bottom up.
Pour into the prepared pan and bake until the brownies are glossy and just barely firm (like the soft part of your forearm), about 25 minutes (or 205°F). Cool to room temperature.
Tug the foil loose and lift the brownies from the pan. Cut into twenty-four 2-1/2-inch squares. Store in an airtight container with a sheet of wax paper between each layer for up to 1 week at room temperature. Leftover brownies can be chopped into bite-sized pieces and frozen for up to 6 months, a fantastic mix-in for your favorite homemade ice cream.
If you accidentally blacken the butter, simply strain it through a fine-mesh sieve to remove the bitter solids. The liquid portion will be fine, albeit with a more deeply toasted flavor.
While warm, these brownies may seem cakey and light (which is easy to mistake for overbaked), but as they cool, their crumb becomes more dense, compact, and fudgy
CREAM CHEESE: With nuggets of cream cheese studded throughout the batter, this variation cuts the chocolate intensity with bursts of tangy freshness. Freeze an 8-ounce block of cream cheese until firm, then cut into ½-inch chunks and freeze for 30 minutes more. Fold the frozen cream cheese into the batter and bake as directed.
DANGER BROWNIES: This variation ensures every brownie has a few crispy edge pieces, making each more dangerously alluring. While the brownies are cooling, bring 4 ounces (½ cup) heavy cream to a gentle simmer; off heat, whisk in 3 ounces (½ cup) finely chopped dark chocolate. Transfer cooled brownies to a cutting board, trim a ½-inch strip off the outer edges, and dice into ½-inch chunks; set aside in a large bowl. Cut the remaining brownie into about sixteen pieces, topping each with a small mountain of gooey brownie chunks.
HAZELNUT BROWNIES (GLUTEN-FREE): Without flour, the brownies bake up remarkably like a European torte, with a sophisticated flavor perfect for any dinner party. Replace the all-purpose flour with 7 ounces (1¾ cups) hazelnut flour or an equal weight of toasted, skinned hazelnuts pulsed with the cocoa in a food processor until powdery and fine, about 1 minute.
MILKY SWIRL: In the oven, condensed milk thickens to a gooey caramel-like consistency that’s firm enough to slice but still creamy and soft. Spread the batter in the pan as directed, then use the back of a spoon to create 15 shallow wells. Fill each with a tablespoon of chilled Quick Condensed Milk (page 169), then drag a dull knife through the center of each to create gentle swirls. Bake as directed.
Grilled Honey Mustard Pork Tenderloin [Two Peas and Their Pod] -- back to top
Grilled Honey Mustard Pork Tenderloin Two Peas and Their Pod
Tender and juicy grilled pork tenderloin with a sweet and spicy honey mustard marinade.
1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup honey
3 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon kosher salt
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons coarsely ground pepper
2 1/2 pounds pork tenderloin
1/4 cup honey
3 tablespoons Dijon mustard
In a large bowl, whisk together apple cider vinegar, olive oil, honey, mustard, garlic, salt, red pepper flakes, and pepper. Pour mixture into a large zip-top plastic freezer bag. Add the pork tenderloin. Seal the bag and make sure the pork is covered in the marinade. Chill in the refrigerator overnight, turning occasionally.
Remove the pork from the refrigerator and let come to room temperature before grilling. Discard marinade. Preheat grill to medium-high heat. Grill tenderloin, covered with grill lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove tenderloin from grill, and let stand 10 minutes before slicing.
To make the honey mustard sauce, whisk together honey and Dijon mustard. Slice pork and serve warm with honey mustard sauce, if desired.
Grilled Pork Loin Filet over Corn Salsa and Topped with Chimichurri [Spoon Fork Bacon] -- back to top
Grilled Pork Loin Filet over Corn Salsa and Topped with Chimichurri Spoon Fork Bacon
Ham-and-Cheese Puff Pastry Tart [Food and Wine] -- back to top
Ham-and-Cheese Puff Pastry Tart (from Food and Wine) -- Original Post
In a medium saucepan, melt the butter. Add the shallot and cook over moderate heat until softened and lightly browned, 3 to 5 minutes. Stir in the flour and cook until bubbling, about 1 minute. Gradually whisk in the milk and bring to a boil, whisking. Cook over moderate heat, whisking frequently, until the sauce is thickened and no floury taste remains, 5 to 7 minutes. Stir in the mustard and nutmeg. Season the béchamel with salt and pepper. Let cool.
Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out each piece of puff pastry to a 10-by-6-inch rectangle. Slide 1 pastry rectangle onto the prepared baking sheet. Spread one-third of the cooled béchamel on the first pastry, leaving a 1-inch border all around. Sprinkle half of the cheese on top and cover with half of the ham. Repeat the layering with another third of the béchamel and the remaining cheese and ham. End with a final layer of béchamel. Cover the tart with the remaining pastry and press all around the edge to seal. Crimp the edge decoratively. Using a paring knife, cut four 1-inch slits in the top of the tart, then brush all over with the egg wash. Refrigerate until chilled, about 20 minutes.
Preheat the oven to 450°. Bake the tart for 20 to 25 minutes, until puffed and golden brown. Let cool for 10 minutes before serving.
The recipe can be prepared through Step 2; cover the unbaked tart loosely and refrigerate for up to 6 hours.
Comté, a delicious cow-milk cheese from France’s Jura, is great paired with a Chardonnay from that region.
Hasselback Delicata Squash [Lifehacker] -- back to top
Sweet and Spicy Miso-Glazed Hasselback Delicata Squash (from Lifehacker) -- Original Post
Heat your oven to 425°F and line a baking sheet with parchment paper. You could use oiled aluminum foil, but I strongly recommend parchment. It makes it easy to remove the glaze that drips off and burns.
Use a very sharp knife to halve the squash lengthwise, then scoop out the guts with a spoon. Cut through the stem if you can, but if it’s too tough, finish splitting the squash by bending it against the stem with your hands. It should snap in two.
Place the squash cut side down on the parchment-lined baking sheet, and use your hands to spread the olive oil and salt all over the skin and flesh. Return to the cut side down position, transfer to the preheated oven, and roast for 10 minutes.
Meanwhile, make the glaze. Add the butter, miso paste, soy sauce, vinegar, brown sugar, and chilies to a small saucepan and bring to a boil over medium heat, stirring constantly to dissolve the sugar and miso. Reduce heat to low and simmer until thick and syrupy, about 10 minutes. Taste the glaze a few times as it cooks—once the heat level is to your liking, remove the chilies with a fork or strainer and reserve for later.
Your squash should now be just soft enough to slice without too much trouble. Carefully transfer the hot squash halves, cut side down, to a cutting board. Make thin (1/4 - 1/8 inch) crosswise slices through the skin down the entire length, stopping before your knife hits the board. Stop earlier than you think is necessary, and don’t worry if you accidentally slice all the way through; you can scoot the pieces together later.
Keep at this until you have two beautifully Hasselback-ed squash halves. Slide an offset spatula under the length of the squash, using the flat of your knife to help if needed, and transfer back to the parchment-lined pan. Gently push on the slices to slightly fan them out, slip in the bay leaves if you’re using them, and drizzle or brush a few generous spoonfuls of glaze onto the squash. Return to the oven for 10 minutes.
Repeat this process twice more, adding more glaze every 10 minutes, until the skin is burnished and browned. Some of the glaze will definitely slide off and burn, so remove any black bits before piling on more glaze. If you like, run it under the broiler for a few minutes just before serving to really crisp the skin up.
Serve however you like. I opted for sliced scallions and lemon wedges, which added just enough sharpness to balance the squash’s powerful savory-sweetness. If I hadn’t been out of yogurt, I would have made a quick lemony yogurt sauce, spread it over the serving platter, and arranged the squash on top. Really, though, you can’t go wrong. Dressed up or down, this squash is a real showstopper—and I promise it tastes even better than it looks.
How to Dry Brine a Turkey [Serious Eats] -- back to top
How to Dry-Brine (from Serious Eats)
(this is an excerpt. See PDF of whole page)
Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.
Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.
Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast using one of our recipes, omitting any additional salting steps called for in those recipes.
Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.
How To Make a Foolproof Quiche [The Kitchn] -- back to top
How To Make a Foolproof Quiche (from The Kitchn) -- Original Post
Recipe Book Page with common flavors
Cooking spray
1 (9-inch) pie crust
1 to 2 cups filling ingredients, such as cooked bacon, mushrooms, onions, and spinach
1 to 2 cups shredded cheese (3 to 6 ounces), such as Gruyère, Swiss, or cheddar, divided
3 large eggs
1 cup milk
1/2 cup heavy cream
2 teaspoons kosher salt
9-inch pie plate
Measuring cups and spoons
Rolling pin
Sauté pan
Mixing bowl
Whisk
Spatula
Parchment paper
Prepare the quiche crust. Coat a 9-inch pie plate with cooking spray. Roll out the pie crust and fit it into the pie plate. Trim away any overhang and reserve for patching up any cracks that appear during baking. Freeze the crust for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F.
Blind bake the crust. Cover the pie crust with parchment paper and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes. Remove the weights and parchment. Bake until just starting to brown, 10 to 15 minutes more. Cool while you prepare the filling.
Cook the filling ingredients if needed. While the crust is baking, prepare your quiche filling. Make sure all the ingredients are cooked through and fairly dry (i.e., make sure spinach has wilted and that cooked mushrooms have released all their moisture).
Fill the crust. Sprinkle 1/2 the cheese over the bottom of the pie crust. Top with the fillings. Sprinkle the remaining cheese over the top.
Prepare the custard filling. Place the eggs, milk, cream, and salt in a medium bowl and whisk until until frothy and combined. Pour the custard into the pie crust.
Bake the quiche. Bake the quiche until the edges are set but it still jiggles a little in the center, 30 to 40 minutes.
Cool the quiche. Cool for at least 20 minutes, but ideally overnight in the refrigerator.
Slice and serve. Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.
Make ahead: The crust can be blind baked up to 2 days in advance and stored wrapped at room temperature. The quiche can be baked and cooled up to 3 days in advance; let come to room temperature or reheat in a low oven before serving.
Storage: Leftover baked and cooled quiche can be stored wrapped in the refrigerator for up to 5 days.
Cheese makes a luscious custard even more luscious. There’s no hard-and-fast rule here. Two cups of cheese makes an especially rich quiche, good for a family brunch or dinner party. Cut it back to a cup or so for a weeknight dinner.
The other fillings just need to be cooked through and fairly dry. Aim for one to two cups cooked ingredients — fewer lets you enjoy the silkiness of the quiche, while more make a more substantial meal. Wilted spinach, crisp bacon bits, sautéed mushrooms, caramelized onions, and asparagus are all favorites in various combinations.
Quiche Lorraine: 6 to 8 slices chopped bacon, 1 diced yellow onion, 1 cup Gruyère cheese
Mushroom Quiche: 16 ounces mushrooms, 1/2 diced yellow onion, 2 minced garlic cloves, 1 1/2 teaspoons thyme, 2 cups Gruyère cheese
Ham and Asparagus Quiche: 1/2 diced yellow onion, 1/2 pound chopped asparagus, 1 diced ham steak, 2 cups Swiss cheese
I’m always surprised by how easily a quiche comes together. I’m still working on my pie-crust skills, but luckily, this is maybe the one dish where the crust is secondary to the filling. That first bite of soft, eggy custard makes all other thoughts fade away.
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Ingredient Weight Chart [King Arthur Flour] -- back to top
Ingredient Weight Chart (from King Arthur Flour)
See this note and discussion as well
| Item | Volume | Ounces | Grams |
| Unbleached All-Purpose Flour | 1 cup | 4 1/4 | 120 |
| 9-Grain Flour Blend | 1 cup | 4 3/8 | 124 |
| Bread Flour | 1 cup | 4 1/4 | 120 |
| Durum Flour | 1 cup | 4 3/8 | 124 |
| European-Style Artisan Bread Flour | 1 cup | 4 1/4 | 120 |
| First Clear Flour | 1 cup | 3 3/4 | 106 |
| French-Style Flour | 1 cup | 4 1/4 | 120 |
| Irish-Style Flour | 1 cup | 3 7/8 | 110 |
| Italian-Style 00 | 1 cup | 3 3/4 | 106 |
| Pastry Flour Blend | 1 cup | 4 | 113 |
| Perfect Pasta Blend | 1 cup | 5 1/8 | 145 |
| Perfect Pizza Blend | 1 cup | 4 3/8 | 124 |
| Self-Rising Flour | 1 cup | 4 | 113 |
| Sir Lancelot High-Gluten Flour | 1 cup | 4 1/4 | 120 |
| Sprouted Wheat Flour | 1 cup | 4 | 113 |
| Unbleached Cake Flour | 1 cup | 4 1/4 | 120 |
| Unbleached Pastry Flour | 1 cup | 3 3/4 | 106 |
| White Whole Wheat Flour | 1 cup | 4 | 113 |
| Whole Wheat Flour (Premium) | 1 cup | 4 | 113 |
| Whole Wheat Pastry Flour | 1 cup | 3 3/8 | 96 |
| All-Purpose Baking Mix | 1 cup | 4 1/4 | 120 |
| Item | Volume | Ounces | Grams |
| Gluten-Free Flour | 1 cup | 5 1/2 | 156 |
| Gluten-Free Measure for Measure Flour | 1 cup | 4 1/4 | 120 |
| Gluten-Free Brown Rice Flour | 1 cup | 4 1/2 | 128 |
| Gluten-Free Whole Grain Flour | 1 cup | 4 1/4 | 120 |
| Gluten-Free Baking Mix | 1 cup | 4 1/4 | 120 |
| Item | Volume | Ounces | Grams |
| Medium Rye | 1 cup | 3 5/8 | 103 |
| Perfect Rye Blend | 1 cup | 3 3/4 | 106 |
| Pumpernickel | 1 cup | 3 3/4 | 106 |
| White Rye | 1 cup | 3 3/4 | 106 |
| Item | Volume | Ounces | Grams |
| Almond Flour | 1 cup | 3 3/8 | 96 |
| Toasted Almond Flour | 1 cup | 3 3/8 | 96 |
| Amaranth flour | 1 cup | 3 5/8 | 103 |
| Ancient Grains | 1 cup | 4 5/8 | 113 |
| Barley flour | 1 cup | 3 | 85 |
| Buckwheat Flour | 1 cup | 4 1/4 | 120 |
| Chickpea flour | 1 cup | 3 | 85 |
| Coconut Flour | 1 cup | 4 1/2 | 128 |
| Harvest Grains Blend | 1/2 cup | 2 5/8 | 74 |
| Hazelnut Flour | 1 cup | 3 1/8 | 89 |
| Hi-Maize® High-Fiber Flour | 1 cup | 4 1/4 | 120 |
| Hi-Maize® Fiber | 1/4 cup | 1 1/8 | 32 |
| Hi-Maize® Whole Grain Cornmeal | 1 cup | 4 | 113 |
| Oat Flour | 1 cup | 3 1/4 | 92 |
| Potato Flour | 1/4 cup | 1 5/8 | 46 |
| Potato Starch | 1 cup | 5 3/8 | 152 |
| Quinoa flour | 1 cup | 3 7/8 | 110 |
| Rice flour (white) | 1 cup | 5 | 142 |
| Semolina Flour | 1 cup | 5 3/4 | 163 |
| Sorghum flour | 1 cup | 4 7/8 | 138 |
| Soy flour | 1/4 cup | 1 1/4 | 35 |
| Spelt Flour | 1 cup | 3 1/2 | 99 |
| Tapioca Starch or flour | 1 cup | 4 | 113 |
| Teff flour | 1 cup | 4 3/4 | 135 |
| Item | Volume | Ounces | Grams |
| 6-Grain Flakes | 1 cup | 3 3/8 | 96 |
| Almonds (sliced) | 1/2 cup | 1 1/2 | 43 |
| Almonds (slivered) | 1/2 cup | 2 | 57 |
| Almonds, whole (unblanched) | 1 cup | 5 | 142 |
| Almond paste (packed) | 1 cup | 9 1/8 | 259 |
| Apples (dried, diced) | 1 cup | 3 | 85 |
| Apples (peeled, sliced) | 1 cup | 4 | 113 |
| Apricots (dried, diced) | 1/2 cup | 2 1/4 | 64 |
| Baking powder | 1 teaspoon | 4 | |
| Baking soda | 1/2 teaspoon | 3 | |
| Baker’s Cinnamon Filling | 1 cup | 5 3/8 | 152 |
| Bananas (mashed) | 1 cup | 8 | 227 |
| Barley (cooked) | 1 cup | 7 5/8 | 215 |
| Barley flakes | 1/2 cup | 1 5/8 | 46 |
| Barley, pearled | 1 cup | 7 1/2 | 213 |
| Basil pesto | 2 tablespoons | 1 | 28 |
| Berries (frozen) | 1 cup | 5 | 142 |
| Boiled cider | 1/4 cup | 3 | 85 |
| Blueberries (dried) | 1 cup | 5 1/2 | 156 |
| Blueberries (fresh) | 1 cup | 6 | 170 |
| Bran cereal | 1 cup | 2 1/8 | 60 |
| Bread crumbs (dried) | 1/4 cup | 1 | 28 |
| Bread crumbs, Japanese Panko | 1 cup | 1 3/4 | 50 |
| Bread crumbs (fresh) | 1/2 cup | 3/4 | 21 |
| Baking Sheet brownie mix (dry) | 1 cup | 5 3/4 | 163 |
| Buckwheat, whole (kasha) | 1 cup | 6 | 170 |
| Bulgur | 1 cup | 5 3/8 | 152 |
| Butter | 1/2 cup, 1 stick | 4 | 113 |
| Buttermilk, yogurt, sour cream | 2 tablespoons | 1 | 28 |
| Buttermilk Powder | 2 tablespoons | 7/8 | 25 |
| Cake Enhancer | 2 tablespoons | 1/2 | 14 |
| Caramel, 14-16 individual pieces | 1/2 cup | 5 | 142 |
| Caramel bits (Heath; chocolate or chopped toffee) | 1 cup | 5 1/2 | 156 |
| Candied Peel | 1/2 cup | 3 | 85 |
| Caraway seeds | 2 tablespoons | 5/8 | 18 |
| Cashews (chopped) | 1 cup | 4 | 113 |
| Cashews (whole) | 1 cup | 4 | 113 |
| Carrots (grated) | 1 cup | 3 1/2 | 99 |
| Carrots (cooked and puréed) | 1/2 cup | 4 1/2 | 128 |
| Carrots (diced) | 1 cup | 5 | 142 |
| Celery (diced) | 1 cup | 5 | 142 |
| Cheese, cheddar, jack, mozzarella, Swiss (grated) | 1 cup | 4 | 113 |
| Cheese, Feta | 1 cup | 4 | 113 |
| Cheese, Ricotta | 1 cup | 8 | 227 |
| Cheese, Parmesan (grated) | 1/2 cup | 1 3/4 | 50 |
| Cheese powder | 1/2 cup | 2 | 57 |
| Cherries (dried) | 1/2 cup | 2 1/2 | 71 |
| Cherries (candied) | 1/4 cup | 1 3/4 | 50 |
| Cherries (frozen) | 1 cup | 4 | 113 |
| Chives (fresh) | 1/2 cup | 3/4 | 21 |
| Chocolate (chopped) | 1 cup | 6 | 170 |
| Chocolate chips | 1 cup | 6 | 170 |
| Cocoa, unsweetened | 2 tablespoons | 3/8 | 11 |
| 1/4 cup | 3/4 | 21 | |
| 1 cup | 3 | 85 | |
| Coconut, sweetened (shredded) | 1 cup | 3 | 85 |
| Coconut, unsweetened (shredded) | 1 cup | 4 | 113 |
| Coconut, unsweetened (large flakes) | 1 cup | 2 1/8 | 60 |
| Coconut milk powder | 1/2 cup | 2 | 57 |
| Cookie crumbs | 1 cup | 3 | 85 |
| Coffee powder | 2 teaspoons | 1/8 | 4 |
| Corn (popped) | 4 cups | 3/4 | 21 |
| Cornmeal, whole | 1 cup | 4 7/8 | 138 |
| Corn syrup | 1 cup | 11 | 312 |
| Cornstarch | 1/4 cup | 1 | 28 |
| Cranberries (dried) | 1/2 cup | 2 | 57 |
| Cranberries (fresh or frozen) | 1 cup | 3 1/2 | 99 |
| Cream (heavy, light, or half & half) | 1 cup | 8 | 227 |
| Cream cheese | 1 cup | 8 | 227 |
| Currants | 1 cup | 5 | 142 |
| Dates (chopped) | 1 cup | 5 1/4 | 149 |
| Dough Improver | 2 tablespoons | 5/8 | 18 |
| Egg white (fresh) | 1 large | 1 1/4 | 35 |
| Egg whites (dried) | 2 tablespoons | 3/8 | 11 |
| Egg yolk (fresh) | 1 large | 1/2 | 14 |
| Espresso powder | 1 tablespoon | 1/4 | 7 |
| Flaxseed | 1/4 cup | 1 1/4 | 35 |
| Flax meal | 1/2 cup | 1 3/4 | 50 |
| Figs (dried, chopped) | 1 cup | 5 1/4 | 149 |
| Garlic (cloves, in skin for roasting) | 1 large head | 4 | 113 |
| Garlic (minced) | 2 tablespoons | 1 | 28 |
| Garlic (peeled and sliced) | 1 cup | 5 1/4 | 149 |
| Ginger (crystallized) | 1/2 cup | 3 1/4 | 92 |
| 1/3 cup | 2 1/4 | 64 | |
| Ginger (fresh, sliced) | 1/4 cup | 2 | 57 |
| Graham crackers (crushed) | 1 cup | 5 | 142 |
| Graham cracker crumbs (boxed) | 1 cup | 3 1/2 | 99 |
| Granola | 1 cup | 4 | 113 |
| Grape Nuts | 1/2 cup | 2 | 57 |
| Hazelnuts (whole) | 1 cup | 5 | 142 |
| Honey | 1 tablespoon | 3/4 | 21 |
| 1 cup | 12 | 340 | |
| Instant Clearjel® | 1 tablespoon | 3/8 | 11 |
| Jam or preserves | 1/4 cup | 3 | 85 |
| 2/3 cup | 7 1/4 | 206 | |
| Lard | 1/2 cup | 4 | 113 |
| Leeks (diced) | 1 cup | 3 1/4 | 92 |
| Lemon powder | 2 tablespoons | 5/8 | 18 |
| Lime powder | 2 tablespoons | 5/8 | 18 |
| Macadamia nuts (whole) | 1 cup | 5 1/4 | 149 |
| Malted milk powder | 1/4 cup | 1 1/4 | 35 |
| Malt syrup | 2 tablespoons | 1 1/2 | 43 |
| Malted Wheat Flakes | 1/2 cup | 2 1/4 | 64 |
| Maple sugar | 1/2 cup | 2 3/4 | 78 |
| Maple syrup | 1/2 cup | 5 1/2 | 156 |
| Maple Flav-R-Bites | 1/2 cup | 2 1/2 | 71 |
| Marshmallow crème | 1 cup | 3 | 85 |
| Marshmallow Fluff® | 1 cup | 4 1/2 | 128 |
| Marshmallows (mini) | 1 cup | 1 1/2 | 43 |
| Meringue powder | 1/4 cup | 1 1/2 | 43 |
| Mayonnaise | 1/2 cup | 4 | 113 |
| Milk, evaporated | 1/2 cup | 4 1/2 | 128 |
| Milk, 1% | 1 cup | 8 | 227 |
| Milk, baker’s special dry | 1/4 cup | 1 1/4 | 35 |
| Milk, store bought nonfat dry | 1/4 cup | 3/4 | 21 |
| Milk, sweetened condensed | 1/4 cup | 2 3/4 | 78 |
| Millet (whole) | 1/2 cup | 3 5/8 | 103 |
| Molasses | 1/4 cup | 3 | 85 |
| Mushrooms (sliced) | 1 cup | 2 3/4 | 78 |
| Oat bran | 1/2 cup | 1 7/8 | 53 |
| Oats, traditional rolled or thick flakes | 1 cup | 3 1/2 | 99 |
| Oats, quick cooking | 1 cup | 3 1/8 | 89 |
| Oats, steel cut (raw) | 1/2 cup | 2 7/8 | 99 |
| Oats, steel cut (cooked) | 1 cup | 9 | 255 |
| Oil, vegetable | 1 cup | 7 | 198 |
| Olives (sliced) | 1 cup | 5 | 142 |
| Onions, baking | 1/2 cup | 1 3/8 | |
| Onions, fresh (diced) | 1 cup | 5 | 142 |
| Orange juice powder | 2 tablespoon | 5/8 | 82 |
| Organic 6-Grain Flakes | 1/2 cup | 3 5/8 | 103 |
| Peaches (peeled and diced) | 1 cup | 6 | 170 |
| Peanut butter | 1/2 cup | 4 3/4 | 135 |
| Peanuts (whole, shelled) | 1 cup | 5 | 142 |
| Pears (peeled and diced) | 1 cup | 5 3/4 | 163 |
| Pecans (diced) | 1/2 cup | 2 | 57 |
| 1 cup | 4 | 113 | |
| Peppers, red or green (fresh) | 1 cup | 5 | 142 |
| Persimmon pulp | 1 cup | 8 1/2 | 241 |
| Pineapple, dried | 1/2 cup | 2 1/2 | 71 |
| Pineapple juice powder | 2 tablespoons | 5/8 | 18 |
| Pineapple (fresh or canned, diced) | 1 cup | 6 | 170 |
| Pie Filling Enhancer | 1/4 cup | 1 5/8 | 46 |
| Pine nuts | 1/2 cup | 2 1/2 | 71 |
| Pistachio nuts | 1/2 cup | 2 1/8 | 60 |
| Pistachio nut paste | 1/4 cup | 2 3/4 | 78 |
| Poppy seeds | 2 tablespoons | 5/8 | 18 |
| 1/4 cup | 1 3/8 | ||
| Polenta (coarse ground cornmeal) | 1 cup | 5 3/4 | 163 |
| Potatoes (mashed) | 1 cup | 7 1/2 | 213 |
| Praline paste | 1/2 cup | 5 1/2 | 156 |
| Pumpkin (canned) | 1 cup | 8 | 227 |
| Quinoa (whole) | 1 cup | 6 1/4 | 177 |
| Quinoa (cooked) | 1 cup | 6 1/2 | 184 |
| Raisins (loose) | 1 cup | 5 1/4 | 149 |
| Raisins (packed) | 1/2 cup | 3 | 85 |
| Raspberries (fresh) | 1 cup | 4 1/4 | 120 |
| Rhubarb (fresh, medium dice) | 1 cup | 4 1/4 | 120 |
| Rice Krispies | 1 cup | 1 | 28 |
| Rice, brown (cooked) | 1 cup | 6 | 170 |
| Rice, long grain (dry) | 1/2 cup | 3 1/2 | 99 |
| Rye flakes | 1 cup | 4 3/8 | 124 |
| Scallions (sliced) | 1 cup | 2 1/4 | 64 |
| Sesame seeds | 1/2 cup | 2 1/2 | 71 |
| Shallots (peeled and sliced) | 1 cup | 5 1/2 | 156 |
| Signature Secrets | 1/4 cup | 5/8 | 18 |
| Sour cream | 1 cup | 8 | 227 |
| Sourdough starter | 1 cup | 8 to 8 1/2 ounces | 227-241 |
| Strawberries (fresh sliced) | 1 cup | 5 7/8 | 167 |
| Sugar (granulated white) | 1 cup | 7 | 198 |
| 2/3 cup | 4 3/4 | 135 | |
| Sugar, confectioners' (unsifted) | 2 cups | 8 | 227 |
| Sugar, dark or light brown (packed) | 1 cup | 7 1/2 | 213 |
| Sugar, demerara | 1 cup | 7 3/4 | 220 |
| Sugar, sticky bun | 1 cup | 3 1/2 | 99 |
| Sugar substitute (Splenda) | 1 cup | 7/8 | 25 |
| Sugar substitute (Clabber Girl Sugar replacer for baking) | 1 cup | 5 | 142 |
| Sun dried tomatoes (dry pack) | 1 cup | 6 | 170 |
| Sunflower seeds | 1/4 cup | 1 1/4 | 35 |
| Tahini paste | 1/2 cup | 2 1/2 | 71 |
| Tapioca (quick-cooking) | 2 tablespoons | 3/4 | 21 |
| Toffee chunks | 1 cup | 5 1/2 | 156 |
| Vegetable shortening | 1/4 cup | 1 5/8 | 46 |
| 1/3 cup | 2 1/8 | 60 | |
| 1/2 cup | 3 1/4 | 92 | |
| Vital wheat gluten | 2 tablespoons | 5/8 | 18 |
| Walnuts (whole) | 1/2 cup | 2 1/4 | 64 |
| Walnuts (chopped) | 1 cup | 4 | 113 |
| Water | 1/3 cup | 2 5/8 | 74 |
| 2/3 cup | 5 1/4 | 149 | |
| Wheat berries (red) | 1 cup | 6 1/2 | 184 |
| Wheat bran | 1/2 cup | 1 1/8 | 32 |
| Wheat (cracked) | 1 cup | 5 1/4 | 149 |
| Wheat flakes (malted) | 1/4 cup | 1 | 28 |
| Wheat germ | 1/4 cup | 1 | 28 |
| Yeast (instant) | 2 1/4 teaspoons | 1/4 | 7 |
| Yogurt | 1 cup | 8 | 227 |
| Zucchini (shredded) | 1 cup | 5-6 | 142-170 |
Lactation Cookies -- back to top
Lemon Garlic Roasted Shrimp [Shutterbean] -- back to top
Lemon Garlic Roasted Shrimp (from Shutterbean) -- Original Post
This was copied (with changes) to my recipe book
recipe adapted from Make it Ahead by Ina Garten
1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 large lemon
2 pounds shrimp, peeled with the tails on
1 teaspoon coarse sea salt
fresh chopped parsley, for garnish
4 slices country bread, toasted
Preheat the oven to 400 degrees.
Melt the butter over low heat in a medium (10-inch) sauté pan. Add the olive oil, garlic, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Remove from heat and add the zest one of one lemon into the butter mixture.
Arrange the shrimp snugly in one layer in a 10 × 13-inch baking dish with only the tails overlapping. Pour the butter mixture over the shrimp. Season with salt and pepper. Slice the ends off the zested lemon, cut into 5 slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Sprinkle top with chopped parsley for garnish. Serve hot with the toasted bread for dipping into the garlic butter.
Mama Stamberg's Cranberry Relish -- back to top
Mama Stamberg's Cranberry Relish (from NPR)
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")
Makes 1 1/2 pints.
Marble Matzoh Crunch [Salt and Serenity] -- back to top
Marble Matzoh Crunch (from Salt and Serenity) -- Original Post
Preheat oven to 350° F. Cover an 18 x 13 inch rimmed cookie sheet with foil and then cover the foil with a sheet of parchment paper. Do not leave this step out or you will be cursing me when it comes time to cleanup! Cover the parchment paper evenly with the matzoh. You will have to trim some of the matzoh with a sharp knife to make it fit into a flat even layer. You will have some matzoh scraps left over. Slather with butter and jam and eat.
In a large heavy bottomed saucepan, add brown sugar and butter or margarine. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture comes to a boil. This will take about 2-4 minutes. At one point it will look like the butter is separating from the sugar and it will appear to be an oily mess. Just keep stirring, it will come together again. Once mixture comes to a boil, keep stirring for about another 3 minutes. Carefully pour caramel onto matzoh. Using a metal spatula, spread it out into an even layer.
Place baking sheet into oven and bake for about 12 minutes until the caramel topping is golden brown and bubbling.
While caramel is baking chop white chocolate into small pieces. Place in glass measuring cup and microwave on medium power for 2 minutes. When you remove chocolate from microwave, it will look like the chocolate is not finished melting. Take a clean dry spoon and stir white chocolate. It will continue to melt as you stir. Pour melted white chocolate into a disposable plastic piping bag. The easiest way to do this, if you are alone, is to place the piping bag in a large glass or pitcher and fold down the top. Pour in white chocolate and let sit until you are ready to use it.
Remove caramel covered matzoh from oven after about 12 minutes when it is golden brown and bubbly. Place pan on a wire cooling rack on the counter. Immediately sprinkle caramel matzoh with chopped bittersweet chocolate or chocolate chips.
Wait for a few minutes until chocolate has a chance to soften. Then, using a metal spatula, spread chocolate into an even layer.
Now comes the fun part! Making a marble design with the white chocolate. Twist the top of the piping bag closed and using a sharp scissors, cut a small tip off the end of the bag. Starting in one corner of the pan, pipe white chocolate in a zig zag pattern. Then starting in the opposite corner, pipe a zig zag pattern in the opposite direction. Using the sharp tip of a wooden skewer, drag it through the wet white and dark chocolate making a nice design. You can either drag skewer in a circular pattern or go in straight lines. Below is a video of me demonstrating the process:
Mardi Gras King Cake [Joy The Baker] -- back to top
Mardi Gras King Cake (from Joy The Baker) -- Original Post
Original Site PDF (~14mb)
Buttery soft cinnamon swirl King Cake with lemon glaze and all the sprinkles.
1 cup whole milk, warmed to about 110 degrees F
1/2 cup granulated sugar
2 tablespoons active dry yeast
4 1/2 cups all-purpose flour
3/4 teaspoon salt
1 cup unsalted butter, melted
5 large egg yolks
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon zest
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 large egg, beaten for egg wash
1/2 cup unsalted butter, softened to room temperature
1 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons unsweetened cocoa powder
3/4 cup granulated sugar
big pinch of salt
2 cups powdered sugar
1/4 cup whole milk
2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract
purple, green, and yellow sprinkles
a tiny plastic baby, to sneak in the cake after it's baked
To make the cake, heat milk in a small saucepan. Remove from heat and whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved. Let sit for 5 minutes all allow the yeast to foam.
Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest.
Place the flour, salt, cinnamon and nutmeg in the bowl of a stand mixer fitted with a dough hook. Add the wet mixture all at once to the dry ingredients. Stir to combine with a spatula until combined. Mix the dough with the mixer and the dough hook for 5 minutes. The dough will be rather wet and sticky. That's ok! The dough will form a smooth but loose ball. Scrape the bottom of the bowl to ensure that no flour pockets remain
Cover the bowl with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1 1/2 hours or until the dough has doubled in volume.
While the dough rises, combine the filling by mixing all ingredients into a smooth paste.
Once the dough has risen, punch it down and divide the dough into 2 equal pieces. One at a time, roll each piece of dough to about 18-20 inches long. The width will be about 6 to 8 inches.
Spread with half of the buttery filling mixture and roll (cinnamon roll style) starting from the long end of the dough.
Repeat with the second piece of dough. You'll have two rolled ropes of dough. Press and roll each dough out another 2-inches or so to even the thickness of the strands.
Line the ropes of dough up and twist together starting from the center. Bring the edges around and seal into a circle.
Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and place the circular cake on the baking sheet. Cover loosely with plastic wrap and allow to rest for 30 minutes while the oven preheats.
Brush cake lightly wish egg wash. Place in the oven for 30 minutes to bake until bubbling and golden brown.
Remove from the oven and allow to cool completely before glazing.
In a medium bowl whisk together powdered sugar, milk, lemon, and vanilla extract. The glaze should be thick but still pourable.
Spread glaze over the cooled cake. Sprinkle with purple yellow and green sprinkles. Lift a corner of the cake and tuck the baby up inside for someone to find! Serve in big wedges with hot coffee. Happy Mardi Gras!
Mardi Gras King Cake [All Recipes] -- back to top
Mardi Gras King Cake (from All Recipes via Steven's friend Becky) -- Original Post
Matcha Pound Cake with Almond Glaze [Molly Yeh] -- back to top
Matcha Pound Cake with Almond Glaze (from Molly Yeh via Food & Wine) -- Original Post
2 cups flour
1 teaspoon kosher salt
2 tablespoons matcha powder
1 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup milk
1 cup powdered sugar
5 teaspoons milk
1/2 teaspoon almond extract
Step 1: Preheat the oven to 350. Grease a 9-by-5-inch loaf pan and line the bottom with parchment paper. In a small bowl, whisk together the flour, salt and matcha powder and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy, 3-5 minutes. Add the eggs one at a time, beating after each addition. Add the extracts. Beat in the dry ingredients and the milk in 2 alternating additions; scrape down the bowl as necessary.
Step 2: Scrape the batter into the prepared pan and bake for about 1 hour, until the top is golden and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
Step 3: To make the glaze, whisk together the powdered sugar, milk and almond extract. Pour the glaze over the warm cake and serve.
Mushroom Barley Soup [Moosewood] -- back to top
Mushroom Barley Soup (from The Moosewood Cookbook via Spark Recipes) -- Original Post
1/2 cup uncooked pearl barley
6 1/2 cups water
1 Tbs butter
1 medium onion, chopped (about 1 1/2 cups)
2 medium cloves garlic, minced
1 lb. mushrooms, sliced
1 tsp. salt
3 Tbs. soy sauce
3 Tbs. dry cooking sherry
freshly ground black pepper (I use about 8-10 twists)
Pantry Peach Cobbler [Southern Kitchen] -- back to top
Pantry Peach Cobbler (from Southern Kitchen) -- local copy
Note: This cobbler is great served warm or at room temperature. Top it with vanilla ice cream for a real treat. You can also mix in additional fruit, such as fresh or frozen and thawed blueberries, if you'd like.
Serves: 6 to 8
Hands-on time: 10 minutes
Total time: About 1 hour
8 tablespoons (1 stick) unsalted butter
1 (29-ounce) can peaches in juice
1 cup sugar, plus more for sprinkling
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
Heat the oven to 350 degrees. Place the butter in an 8-inch square baking dish. Place in the oven to melt while the oven is heating.
Meanwhile, drain the peaches though a strainer set over a medium bowl. Discard half of the juice from the can, reserving the peaches and the remaining juice. In a medium bowl, whisk together the sugar, flour, baking powder and salt. Whisk in the milk to form a smooth batter.
Carefully remove the hot baking dish from the oven. Pour the batter into the butter in the dish, allowing the butter to lop over the sides of the batter. Pour the peaches and their remaining juices evenly over the batter; do not stir. Bake until deeply golden brown, 30 to 35 minutes. Transfer the baking dish to a wire rack and sprinkle a little sugar over the top of the cobbler. Let cool for at least 10 minutes and serve.
Peanut Butter Banana Muffins [Wholesome] -- back to top
Peanut Butter Banana Muffins (from Wholesome) -- Original Post
Preheat your oven to 375 degrees. Line your muffin tin with paper liners, or lightly grease. Set aside.
In a large bowl, mix together the flour, baking powder, and salt. Set aside.
In a small bowl, mix the peanut butter and brown sugar until creamy. Add the milk, banana, and vanilla and mix until well blended.
Add the wet ingredients to the dry ingredients until combined--be careful not to overmix. Fold in the nuts or chocolate chips (or both!).
Scoop the batter into the muffin tin. Bake for 18-22 minutes, or until a toothpick comes out clean when poked into the center of the muffin.
Let the muffins cool for about 15 minutes before serving.
Pecan Pie [Taste of Texas] -- back to top
Deep Dish Pecan Pie (From Perfectly Aged/Taste of Texas) -- Original Post
(OCRed with manual clean up. See original image below if uncertain)
Yields 1 large deep dish pie or 3 regular-sized pies
This Texas "puh-cahn" (not “pee-can”) pie is so deep that the pecan pieces float to the top half as the pie bakes. Every bite begins with a perfectly delicate crunch, followed by a warm and buttery brown sugar finish. The key to great pecan pie is fresh Texas pecans. We love to collect pecans on Edd's parents' property. We also buy them from Houston Pecan Company, owned and operated by the Cooper family since 1942, or from the Potter Country Store in Schulenburg, Texas.
Preheat the oven to 350°F. At the Taste of Texas, we use large springform pans for our Deep Dish Pecan Pie, so the finished product is big and impressive! You can use a deep pie mold. If you prefer, this recipe also works with regular pie tins.
A deep springform pan needs two portions of prepared pie dough to cover it. Gently overlap them to cover the bottom and sides and press down to seal. We highly recommend making the dough from scratch. Once your pan or tins are covered with the dough, place parchment paper directly onto the dough and fill it with uncooked rice to weigh it down. Pre-bake the pie shell(s) for 10-15 minutes, until the center has begun to get firm. Remove from the oven and take out the parchment paper and rice. Reduce the oven temperature to 300°F.
In a large mixing bowl, whisk together the corn syrup, brown sugar, and hot melted butter until smooth. Add the eggs and whip for about two minutes. Add the vanilla extract. Evenly distribute the pecan pieces into the bottom of the pan or pie tins. Pour the syrup mix on top to cover the pecan pieces.
Bake at 300°F for 1-1/2 hours, until the dough begins to change color; for regular pie tins, cut the bake time by half. Reduce the heat to 275°F and continue baking until the center is firm. Remove from the oven and allow to cool for 2 hours.
Serve slightly warm with Cinnamon Ice Cream!
Pumpkin Baked Oatmeal [Joy Food Sunshine] -- back to top
Pumpkin Baked Oatmeal (from Joy Food Sunshine)
Pumpkin Chocolate Chip Muffins [Ambitious Kitchen] -- back to top
Healthy Pumpkin Chocolate Chip Muffins (from Ambitious Kitchen) -- Original Post
Pumpkin chocolate chip muffins made a little bit healthier. You'll love these satisfying muffins for a snack -- freezer friendly and great for kids!
1 cup pumpkin puree
1/2 cup pure maple syrup
1/4 cup coconut oil, melted and cooled (or sub melted butter)
2 eggs, at room temperature
1/4 cup unsweetened almond milk (or any milk)
1 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chocolate chips
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners.
In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla.
In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
Evenly divide batter between 12 muffin cups. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!
Pumpkin Delight [Weight Watchers] -- back to top
Pumpkin Delight (from Weight Watchers via Kitchme)
8 oz fat-free cool whip
15 oz Libby's 100% canned pumpkin
4 oz fat-free, sugar-free instant vanilla pudding mix, small box
1 tsp cinnamon
In a bowl, mix together whipped topping, pumpkin puree, pudding mix, and cinnamon until thoroughly combined. Store in the refrigerator.
Pumpkin Spice Syrup [A Beautiful Mess] -- back to top
Pumpkin Spice Syrup (from A Beautiful Mess) —Original Post
2 cups water
1 1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon or 4-5 cinnamon sticks (I did a half and half thing)
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
a scant 1/2 teaspoon cloves ( I go easy on the cloves, because I think they are such a strong flavor)
4 heaping tablespoons pumpkin puree
In a pot combine all the ingredients. Stir together over medium heat until the sugar has dissolved. Continue cooking over low/medium heat for an additional 5-6 minutes (do not allow to boil).
Strain the mixture through a fine mesh strainer. Store in an air tight container. You can keep unused syrup in the refrigerator for up to two weeks. Before use be sure to give the syrup a good shake as it will separate during hours of un use.
Sausage and Spinach Cheddar Casserole [Frugal Nutrition] -- back to top
Sausage and Spinach Cheddar Casserole (from Frugal Nutrition)
Steam or boil the cauliflower & garlic: Bring a large pot of water (or broth) to a boil. Break the florets into large chunks and boil the cauliflower and peeled garlic for about 5-8 minutes. Strain from pot (save the water!) and place in blender. Add 1 cup cooking liquid and blend until mostly smooth. Add 2 cups cheese and blend until smooth. Add mustard and salt and blend until combined. Adjust taste as desired.
Bring the liquid back to a boil and cook the pasta for about 7-8 minutes, or until al dente. Drain and set aside.
Heat a large skillet over medium-high heat. Remove the sausage from the casing and crumble. Brown in pan until cooked through. Add the spinach and cook just until wilted.
Bake the casserole: Add the pasta, sausage, and spinach to a large oven-safe dish and stir well. Add the cauliflower sauce and mix, then top with the remaining cheddar cheese. Bake on 350°F for 10-15 minutes. Serve!
Sheet Pan Gnocchi and Veggies [The Kitchn] -- back to top
Crispy Sheet Pan Gnocchi and Veggies (from The Kitchn) -- Original Post
This was moved to the Recipe Book on 2020-01-21. See that recipe from now on
Serves 4
1 pound fresh, shelf-stable or frozen gnocchi
1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks
1 pint grape or cherry tomatoes
1 small red onion, cut into 1-inch chunks
4 cloves garlic, smashed
1 teaspoon coarsely chopped fresh rosemary leaves
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh basil leaves
Grated Pecorino Romano or Parmesan cheese, for serving
Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.
Singapore Noodles with Shrimp and Peppers [Spoon Fork Bacon] -- back to top
Singapore Noodles with Shrimp and Peppers (Spoon Fork Bacon) -- Original Post
Ingredients:
Directions:
S’mores Brownies [Joy the Baker] -- back to top
S’mores Brownies (from Joy the Baker) -- Original Post
Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.
Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.
Soba Noodles with Shishitos & Avocado [Love and Lemons] -- back to top
Soba Noodles with Shishitos & Avocado (from Love and Lemons) -- Original Post
6 ounces soba noodles
a big handful of shishito peppers
2 tablespoons thinly chopped scallions
1 tablespoon toasted sesame oil
1 tablespoon soy sauce or tamari
2 tablespoons rice vinegar
1 small ripe avocado + (optional) squeeze of lime
1 tablespoon sesame seeds
(optional) add a protein: tofu, edamame, salmon, etc
Boil a medium sized pot of (salted) water and preheat a cast iron skillet or broiler.
Cook soba noodles until al dente (about 8 minutes). Drain, shake out excess water and transfer to a medium bowl.
While your soba boils, roast shishito peppers in a (dry) preheated cast iron skillet or under the broiler. Let them roast until black and blistered (usually 8-10 minutes). Remove from heat and let cool slightly. Slice off the stems and coarsely chop the peppers, before tossing them in the bowl with the noodles.
Toss noodles with scallions, chopped shishitos, sesame oil, soy sauce, and rice vinegar. Top with sliced avocado (see tip below) and sesame seeds. Taste and adjust seasonings.
Add tofu or a protein of your choice to make this a bigger meal. Add a squeeze of sriracha to spice it up. Serve warm or at room temp.
Sous Vide Chicken Breast [Serious Eats] -- back to top
Sous Vide Chicken Breast1 (from Serious Eats)
Food Lab: article, local pdf (~16mb)
| Texture | Temperature | Timing Range |
|---|---|---|
| Tender and juicy for cold chicken salad | 150°F (66°C) | 1 to 4 hours |
| Very soft and juicy, served hot | 140°F (60°C) | 1 1/2 to 4 hours |
| Juicy, tender, and slightly stringy, served hot | 150°F (66°C) | 1 to 4 hours |
| Traditional, juicy, firm, and slightly stringy, served hot | 160°F (71°C) | 1 to 4 hours |
2 bone-in, skin-on chicken breast halves
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
Preheat a water bath to desired final temperature using a sous-vide cooker, according to the chart above. Season chicken generously with salt and pepper. Place chicken in zipper-lock bags or vacuum bags and add thyme or rosemary sprigs, if using.
If Using Zipper-Lock Bags: Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top unsealed. Slowly lower into the preheated water bath, sealing the bag completely just before it fully submerges. Cook according to the chart above.
If Using Vacuum Bags: Seal according to manufacturer's instructions. Add bagged chicken to preheated water bath and cook according to the chart above.
To Finish in a Pan: Turn on your vents and open your windows. Remove chicken from water bath and bag. Discard herbs, if using. Carefully pat chicken dry with paper towels. Heat the oil in a heavy cast iron or stainless steel skillet over medium-high heat until shimmering. Gently lay the chicken in the skillet, skin side down, using your fingers or a set of tongs. Hold the chicken down flat in the pan with a flexible metal spatula or your fingers (be careful of splattering oil). Cook until golden brown and crisp, about 2 minutes. Remove from pan and let rest until cool enough to handle, about 2 minutes. Remove bones with your fingertips. Slice chicken and serve.
To Finish on the Grill: Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove chicken from water bath and bag. Discard herbs, if using. Carefully pat chicken dry with paper towels. Gently lay the chicken on the hot side of the grill, skin side down. Cook until nicely marked, about 2 minutes. Rotate 90 degrees and cook until chicken is marked again and skin is crisp, about 1 1/2 minutes longer. Remove from grill and let rest until cool enough to handle, about 2 minutes. Remove bones with your fingertips. Slice chicken and serve.
2018-04-10: I swear I had this copied in already but can't seem to find it. ↩
Sticky Lemon Rolls with Lemon Cream Cheese Glaze [Thekitchn] -- back to top
Sticky Lemon Rolls with Lemon Cream Cheese Glaze (From Thekitchn) -- Original Post
Makes 12 large breakfast rolls
2 1/2 teaspoons (1 envelope or 1/4 ounce) active yeast
3/4 cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
1/2 cup (1 stick) unsalted butter, softened at room temperature for an hour
2 large eggs
1/4 cup white sugar
2 teaspoons vanilla extract
1 lemon, zested
4 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup sugar
1 lemon, zested
4 tablespoons (1/2 stick) unsalted butter, very soft
1/4 teaspoon powdered ginger
1/8 teaspoon freshly-ground nutmeg
1/4 cup lemon juice, from 2 lemons
1 lemon, zested and juiced
4 ounces cream cheese, softened
1 cup powdered sugar
In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth, pliable, and stretchy.
Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.
→ No stand mixer? If you do not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand — see this video for explicit instructions — for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy. Put back in the bowl to rise.
While the dough is rising, rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer (or in the bowl of a stand mixer) until it is thick, whipped, and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whip. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate for at least 1/2 hour, or until you are ready to assemble the rolls.
Lightly grease a 13x9-inch baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle — about 10 x 15 inches.
Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.
→ Make-Ahead Instructions: You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)
Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest.) Add the powdered sugar and blend until smooth and creamy.
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.
Updated from recipe originally published March 16, 2010.
Stuffed Mushroom Casserole [Peas and Crayons] -- back to top
Stuffed Mushroom Casserole (from Peas and Crayons) -- Original Post
This is been modified into my Recipe Book Version. See that page for updated recipe and changes.
16 oz sliced mushrooms (button or cremini)
1 TBSP unsalted butter
1 cup finely chopped onion
6 cloves garlic, smashed and minced (approx. 2 TBSP)
3/4 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
3/4 cup Italian seasoned bread crumbs
4 TBSP melted unsalted butter (1/4 cup)
salt and pepper to taste (I used a pinch of each)
fresh parsley to garnish
Pre-heat oven to 350 degrees F.
Clean and slice mushrooms (or use pre-sliced for a speedy shortcut!)
Bring a pan or skillet to medium-high heat with 1 TBSP of butter and sauté onion until translucent, then add garlic and mushrooms and cook until golden and tender, adding a little extra of butter (as needed) if the veggies start to stick.
Transfer veggies to a baking dish and sprinkle with cheese. Use as much or as little as you'd like here.
TIP: If you're using a cast iron skillet you can actually bake everything right in the skillet!
Combine 4 TBSP melted butter with seasoned bread crumbs and mix well.
Add about half the bread crumbs to the mushrooms and stir slightly. Then top with the remainder.
Bake at 350 degrees F for 10-15 minutes or until golden and bubbly
Serve piping hot with your favorite main dish!
Twisted Carrot Roses [BraveTart] -- back to top
Twisted Carrot Roses [BraveTart]
Carrot cakes are often topped with carrot-shaped squiggles of frosting or marzipan, but you don’t need any special ingredients to create these simple carrot roses. For a rainbow bouquet, grab packs of orange, red, and purple “confetti carrots” at the grocery or farmers’ market.
YIELD: about 24 roses | ACTIVE TIME: about 30 minutes
About six 7-inch carrots (roughly 1 pound) peeled and trimmed
1 cup | 7 ounces sugar
1 cup | 8 ounces water
¼ teaspoon Diamond Crystal kosher salt (half as much if iodized)
Lay a carrot on a cutting board, press a vegetable peeler firmly against the root end, and drag the blade down its length. Discard the first few thin and irregular strips, and continue peeling to amass a pile of thick, even ribbons. Repeat with remaining carrots.
Bring sugar, water, and salt to a boil in a 2-quart stainless steel pot over medium heat. Drop carrot ribbons into the bubbling syrup, simmer 30 seconds, and remove from the heat.
When the carrots are cool enough to handle, fish out a ribbon, letting the excess syrup drip off. Hold the skinny end with your dominant hand, then twist and wrap the ribbon around itself to form a “bud.” Continue twisting and wrapping to create petals, then tuck the end of the ribbon underneath itself. If you like, add another ribbon to create a larger rose. Repeat to make a total of about 24 roses, and arrange on the frosted Brown-Butter Carrot Cake (page 138).
Vegan Dal Makhani [Cook Republic] -- back to top
Vegan Dal Makhani (from Cook Republic)
300g black urad dal
4 cups (1 litre) water for soaking
2 tablespoons extra virgin olive oil (or coconut oil)
1 red onion, finely diced
1 tablespoon freshly grated ginger
3 bay leaves
1 cinnamon stick
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground garam masala
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika
400g can diced tomatoes
270ml can coconut milk
2 teaspoon sea salt flakes
1 tablespoon extra virgin olive oil (or coconut oil)
1 small red chilli, thinly sliced
1/2 inch ginger piece, julienned
handful of fresh coriander leaves
2 tablespoons whipped coconut cream
Wash, rinse and soak the urad dal in the soaking water for 2 hours.
Place soaked dal along with the soaking water in the bowl of a slow cooker and cook on high for half an hour.
Prepare the tempering – heat olive oil in a large shallow frying pan. Sauté onion, ginger, bay leaves and cinnamon on medium for a couple of minutes until onion is caramelised. Add turmeric, coriander, cumin, garam masala and paprika. Sauté for a couple of minutes until spices are toasted and aromatic.
Add the tempering to the dal in the slow cooker. Add the tomatoes, coconut milk and salt. Mix well. Cover and slow cook on low for 6 hours. The consistency of the finished dal should be that of a loose porridge. If it is drier than that, add half a cup of water to loosen the dal in the last stages of cooking.
To finish the dal – Heat oil in a small frying pan. Sauté the chilli and ginger strips for a minute. Remove from heat and pour over the dal. Garnish with coriander and swirl through the coconut cream. Serve hot with rotis or steamed rice and lemon wedges on the side.
COOKTOP METHOD – Place the soaked dal along with soaking water in a large deep Dutch oven or heavy bottomed saucepan. Cook on medium-high for an hour. Add the tempering, tomatoes, coconut milk and salt. Mix well. Cover and cook on medium for half an hour. Reduce heat to low and simmer (covered) for 3-4 hours until dal is tender but still has a bite. The consistency should be that of a loose porridge. If it is too dry, add half a cup of water and cook until warmed through. Finish as per above.
For a rich decadent version, replace olive oil with butter and whipped coconut cream (to finish) with fresh cream.
I often double the recipe, slow cook and cool it completely before packing it away in freezer safe containers. Stays well in the freezer for up to two months and thaws beautifully in the fridge or microwave when ready to use.