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Fried ice- cream, a favourite mexican dessert. One has to be very quick while preparing and serving this recipe. It is crunchy from outside and creamy from inside. www.hungryforever.com/recipe/fried-ice-cream-recipe/
Two recipes; engobe/slib; ball clay 50 grams, kaolin 20, kalium feldspar 20, quartz 10 and copper carbonate 5 grams. Glaze (very thick); nepheline syenite 90 grams, vulcanic ashes 10, lithium carbonate 10, bentonite 2, tin oxyde 2, chalk 10, kaolin 10 and quartz 10 grams. Inside white glaze; nepheline syenite 65, quartz 30, kaolin 20, dolomite 10, petalite 10, bentonite 4, titanium dioxyde 20, alkali friotte 60, lithoum carbonate 20 and yellow synthetic pigment 8 grams. Fire it at 1180º celsius.
I'm a little famous for these cookies around these parts. A batch rarely lasts more than 24 hours, and my roommates can be seen scouting around the kitchen days later, muttering something that sounds like "any of those cookies left?"
I wrote about chocolate chip cookies a while ago for Gapers Block, so I'll just excerpt the recipe and important bits here:
What makes a great chocolate chip cookie? In my opinion, there are several important factors. First, texture: The perfect chocolate chip cookie should be crisp around the edges, but chewy in the center, even days after baking. Greasy, floppy, or cement-like textures are undesirable. Secondly, form: I prefer a cookie that's about as big around as a can of soup, and thick enough to really bite into. I consider those dinner-plate-sized cookies I've seen at various coffee-shops to be an abomination, but tiny little bite-sized Chips Ahoy are no more appealing. Lastly, taste: Chocolate chip cookies are a classic and should not be fooled with, taste-wise. However, tiny variations from the standard recipe on the back of the bag of chocolate-chips can really take a cookie from tasty to transcendental.
Chocolate Chip Cookies
1/2 cup rolled oats, ground to a fine powder in a blender
2 1/4 cups flour
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup butter (2 sticks), at room temperature (resist the urge to microwave)
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla extract (preferably authentic)
1/2 tsp lemon juice
2 eggs
3 cups or one standard package of semi-sweet chocolate chips (I like Nestle brand chips)
1. Grind the oats in a blender or food processor.
2. Measure the flour, baking powder, salt and cinnamon into the blender jar (or food processor) and pulse to thoroughly combine all the dry ingredients.
3. Cream together the butter and both sugars. Add eggs, lemon juice, and vanilla, stirring well after each addition.
4. Combine the dry ingredients with the wet stuff, and mix until fully combined.
5. Add chocolate chips and stir by hand to evenly incorporate the chocolate.
6. Refrigerate the dough for an hour or overnight.
7. Drop the dough by large spoonfuls onto an ungreased cookie sheet. Leave plenty of room for the cookies to spread as they cook.
8. Bake at 350° F for approximately 16 minutes, or until barely golden and still slightly raw. You'll have to do this in batches, so keep the extra dough in the fridge while the first batch is baking, and make sure the pan is completely cool before you spoon on the next round of dough.
9. Cool the cookies on the pan for five minutes, then transfer to a rack to cool completely before packing the finished cookies into an air-tight jar or sealed zipper baggies.
Taking the cookies out of the oven at the right moment and not overbaking them is the first key to producing soft, chewy cookies. You can tell that the cookies are ready to come out of the oven when the edges are golden and the tops are just barely beginning to show signs of turning brown. The cookies will still appear somewhat raw at this stage, and will fall to pieces if you try to pick one up -- that's perfect. As they cool, the centers will firm up, and the cookies will be deliciously soft in the middle. If you take the cookies out of the oven when they really look done, they end up overdone and hard as little rocks.
I tried a lot of recipes before settling on this one. I sampled batch after batch with slightly different proportions of butter and flour. I even made cookies using shortening instead of butter. Each cookie was analyzed and thoroughly criticized before being consumed. This recipe is the best I've ever had. The road to cookie heaven is littered with diet resolutions and empty milk cartons. It was a difficult journey, but I persevered. These particular cookies have made me famous amongst select friends, family and roommates. I hope you enjoy them too.
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SOPHIA SAPPHIRE:
"I won't reveal my own personal RECIPE FOR LOVE ...
but I can tell you ...
... the secret ingredient is PLENTY of HOT SAUCE !!"
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BLYTHE-A-DAY
A flickr Group
FEBRUARY 2022
DAY 12: "RECIPE FOR LOVE"
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INGREDIENTS:
1 cup sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon red food color
Sugar, if desired
DIRECTIONS:
1. In large bowl, beat 1 cup sugar, the butter, milk, vanilla and egg with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, baking powder and salt until well mixed, scraping bowl occasionally.
2. Divide dough in half. To one half of dough, stir or knead in red food color until desired pink color. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
3. Heat oven to 400°F. Work with 1/3 of white dough at a time; keep remaining dough refrigerated. On lightly floured work surface, roll out white dough with rolling pin to 1/8-inch thickness. Cut with floured 2 1/2-inch heart-shaped canapé or cookie cutter; place 1 inch apart on ungreased cookie sheets. Repeat with 1/3 of pink dough, keeping remaining pink dough refrigerated.
4. Using floured 1-inch heart-shaped canapé or cookie cutter, cut center from each pink and white cookie. Remove centers; replace each center of cookie with cutout of opposite colored dough. Sprinkle with sugar.
5. Bake 5 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
For a sweet finish, use purchased decorating icing to pipe the initials of your favorite valentines on individual cookies. Let the kids cut dough into shapes for any season or holiday - stars, eggs or flowers - with a corresponding small shape cut in the center of each.
Crafty recipe card for our favorite recipes.
Blogged: freezeframe03.blogspot.com/2012/09/its-love-hate-relation...
15 cm x 15cm x 2cm
Handmade red gingham bookcloth, red paper, red/white ribbon (on some books only)
5 signatures @ 6 folios
Edition of 10 books with a selection of recipes, hopefully this will be the first edition of a series of cookbooks.
December 2005
Bananas, peanut butter, and cocoa combine to create a rich brownie-like cookie with bursts of creamy banana and chunky peanut. Check out those awesome chunks of banana! Did I mention these were vegan? www.vanesscipes.com/2007/08/21/vanana-cookies-vegan-banan...
You can see more delicious recipes & pictures in my channels...!
more original recipes and food photography at my blog, WRIGHTFOOD: www.mattikaarts.com/blog
pan seared halibut, flageolet beans, kale, sofrito and garlic confit
RECIPE:
Sofrito (adapted from Bouchon Cookbook):
3 large onions - finely diced
3 large tomatoes
1/2 cup olive oil
salt
Put the oil and onions in a medium sized saute pan. Bring up to a low simmer, and add a pinch of salt. Put the pan over a very low heat - just enough for the oil to very gently fizz around the onions, perhaps even less. Let this cook for a couple of hours. Stir every 20 minutes or so, just to make sure no pieces on onion are sticking to the sides of the pan.
Slice the tomatoes in half, and push out all the seeds. Grate these on the large holes of a box grater - cut side to the grater. This will grate in the tomato pulp, but leave the skins in your hand.
After the onions have cooked for a couple of hours in the oil they should be deeply colored. Add in the tomato to the pan, and another pinch of salt. Let this cook for a further 2 hours. Remove from the heat and allow to cool. Store the sofrito, covered in the oil in a fridge.
Garlic Confit:
10 cloves of garlic (or more)
olive oil
Put the garlic cloves in a small saucepan. Pour in enough oil to completely cover the cloves. Cook over a gentle heat for 40 minutes. If the cloves start to brown, the oil is too hot. Allow to cool, then store the garlic in the fridge, covered with its oil.
Flageolet beans:
1 cup flageolet beans
1 onion (cut in half)
5 sprigs of thyme
green ends of 1 leek
1 bay leaf
1 carrot
5 sprigs of parsley
4 tablespoons of sofrito, and some of the sofrito oil
4 cloves garlic confit, crushed
1 anchovy fillet
water
1 handful of kale leaves
3/4lb halibut fillet - cut into two portions
The night before making the dish, soak the flageolet beans in a bowl of water. In a rush? you can use the quick soak method: Put the beans in a saucepan of water. Bring to the boil, then remove from the heat. Let them sit for 1 hour before using.
Preheat oven to 400F
Tie the leek, thyme and parsley together with some kitchen twine. In a large saucepan put the onion, beans, tied up leek/thyme/parsley, bay leaf and carrot. Cover completely with water - make sure the water is a couple of inches about all the beans and veg. Bring to a simmer, and cook for about 40 minutes, until the beans are tender. Skim off any scum that might rise to the surface. Beans can be cooked the day before, and stored in the fridge for use the next day.
Setup a steamer. Personally I like the traditional bamboo steamer - they are large, steam fast, and, er, look rather nice. Steam the kale leaves until just tender. Cool in an ice bath, drain, dry and roughly chop. In a large saute pan add in the sofrito, garlic confit, and a couple of tablespoons of the sofrito oil. Heat gently over a medium flame until hot. Add in the anchovy fillet, and mix until amalgamated with the sofrito. Add in the beans. Cover the pan, and let this cook for about 15 minutes, until the beans are hot, and have taken on the flavor from the sofrito mixture.
Whilst the beans are cooking here, heat up a non-stick pan over a high heat, and add a tablespoon of olive oil. Put the halibut in flesh side down, and sear until nicely golden brown - about 6 minutes. Transfer to a roasting pan, and finish cooking in the oven - another 5 minutes or so. The fish is done when it is flaky, and just opaque all the way the through.
To finish the dish add the kale into the bean mixture. Gently mix to heat through the kale. Spoon this mixture onto two plates. Drissle with any of the oil left in the pan, or a teaspoon or so of the sofrito oil. Top with the pan roasted halibut.
Serve immediately.
I haven't eaten the powdered boxed stuff since I was in college. The homemade version is really easy and tastes so much better!
Baked Macaroni and Cheese Recipe
1) Cook and drain an 8 ounce box of elbow macaroni. Pour the cooked noodles into a large casserole dish that has been sprayed with nonstick cooking spray. Set aside.
2) In a large saucepan, melt 2 Tablespoons of butter. Mix in 2 Tablespoons of cornstarch, 1 teaspoon salt, 1 teaspoon dried mustard and 1/4 teaspoon black pepper. Let it cook for just a couple minutes, then stir in 2 cups of milk.
3) Stirring constantly, bring the milk mixture slowly to a boil over medium heat. Let it gently boil for a few minutes until it's thick and creamy.
4) Remove the saucepan from the heat and stir in 12 ounces of grated sharp cheddar (you can use many different kinds of cheese - lots of times I'll use multiple types of cheese in one batch) Once the cheese and white sauce are evenly mixed, pour the sauce over the macaroni. Stir it, so everything is evenly dispersed. Set aside.
5) In a small saucepan, melt 2-4 Tablespoons of butter. Once it's melted, stir in a few tablespoons of seasoned dry breadcrumbs. It should form a crumbly texture.
6) Sprinkle the buttered breadcrumbs over the top of the casserole and bake it (uncovered) at 350 degrees for 25 minutes.
Most of you reading this could teach me a thing or two about making cookies, but over time I have had many questions about how I make sugar cookies. So here is the recipe I use and a few tips too.
TheAllrecipes.com (Hard Boiled Eggs Recipe) – In fact, all ingredients around the world are healthy. They become unhealthy since people cook those foods unhealthily. If you want to stay healthy, you need to know healthy recipes to cook those healthy ingredients. One of many healthy ingredients y...
1970's Yashica Electro 35 GSN with Yashinon 1.7/45mm on Fomapan 400 in PC-Glycol 1+50 (25 g/L Borax) for 11.25 mins @ 19C.
From a test roll. Still trying out recipes with PC-Glycol to see if I can get one that isn't too grainy. Fomapan 400 is pretty grainy and so even with borax, which is supposed to reduce the grain (lower ph than carbonate), it is still pretty heavy grain! Not as nice as the sodium carbonate with potassium bromide version. Next try will be borax with potassium bromide.
INGREDIENTS:
Cake:
2 cups Gold Medal® all-purpose flour
2 cups granulated sugar
1/2 cup butter or margarine, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup bourbon or water
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened baking chocolate, melted, cooled
1 cup chopped pecans
Chocolate Glaze:
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 to 6 teaspoons boiling water
DIRECTIONS:
1. Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.
2. In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
3. Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4. In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.
Rasgulla recipe, a spongy and delicious milk-based sweet originating from West Bengal. Rasgulla is a popular sweet made during Diwali festival.
see my full recipe: www.hungryforever.com/recipe/easy-rasgulla-recipe/
Here is a basic sponge recipe, which uses eggs. Its softness, and the rich flavour of vanilla are very enjoyable, and you will find this sponge suitable for plenty of marvelous creations. www.hungryforever.com/recipe/plain-sponge-cake-recipe/
just added recipe cards with a built in shopping list to my site. the best of the squirrels (the one with the measuring cup) is covered up in this photo! oops.
Thank you Bitty Block Committee for all of the lovely bitties!!!
I have a recipe box that I love and use all the time but sometimes I just want to print a recipe off the internet without having to put it on an index card. Enter Recipe Binder. I'm so glad that I finally finished it after having it in hibernation for about a year and a half!
Who is Gumpy? The smartest man I ever knew... my grampa! This recipe was shared from FitLifeTV. Drew Canole named it after the smartest man in his life .... so I followed but added to the story by including my grandfather. (And added black pepper to increase the absorption of turmeric) What does it do? With regular use (one ounce in the morning) I can report that it reduces pain and inflammation, makes my skin smoother, hair shinier, boost of energy... and the spicy delicious tonic does your immune system a great favor. Please share and enjoy.
No one realized that they've had tofu for dessert :). We made a non-traditional Thanksgiving dessert ~ a crustless no bake chocolate tofu cheesecake.
Topped with fresh raspberries and shaved chocolate.
Here's the recipe:
1 packet unflavored gelatine
1 1/4lb silken (soft) tofu
8 oz soy cream cheese
4 oz caster (superfine) sugar
2 tsp vanilla extract
8 oz Bakers Dark Chocolate, melted and cooled
8 oz fresh strawberries or raspberries
1. Grease a 9" springform pan and line the base with parchment paper.
2. Melt the chocolate over a double boiler (place a heat-proof bowl set over a pan of simmering water). Once chocolate is melted, set aside and cool.
3. Sprinkle the gelatine over 1/4 cup warm water in a small bowl, leave until the gelatine is spongy - DO NOT STIR. Bring a small saucepan of water to a boil, remove from heat and place the bowl with gelatine in the pan. The water should come halfway up the side of the bowl. Now stir the gelatine until clear and dissolved.
4. Place the tofu, soy cream cheese, sugar, extract, melted chocolate and gelatine in a food processor or blender and blend until smooth. Pour the filling into the prepared pan and refrigerate for a minimum of 6 hours or overnight until set.
5. Garnish with fresh berries and shaved chocolate.
Enjoy!
Pumpkin buns (hot cross buns style)
I'll try to translate my recipe and to convert scales.
650g (about 4&1/2cups) manitoba flour
1&1/2 pumpkin puree
4 tablespoons sugar
1&1/2 package dry yeast (about 3 teaspoons)
60 ml (about 1/4 cup) warm water
120ml (about 1/2 cup) milk
60g (about 1/4 cup) butter, melted
1/4 teaspoons salt
1/4 teaspoon vanilla extract
Prepare the puree: Cut the pumpkin in half lengthwise, discarding seeds and membranes. Place pumpkin halves, cut sides down, in a baking dish, and add 1/4 cup water to the dish. Cover with heavy-duty plastic wrap, and vent. Microwave at high 10 minutes (or about 5 minutes per pound) until pumpkin is tender when pierced with a fork. Cool slightly, and scoop out filling; whip to obtain purèe.
Combine all ingredients in a large bowl (except flour, raisins and yeast) and mix; sift in flour and yeast and beat with a mixer at medium speed until smooth, add flour if it's sticky. Turn dough out onto a floured surface, stir in raisins and knead until smooth and elastic (about 10 minutes).
Place the dough in a large bowl, cover and let rise in a warm place until doubled in size (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)
Turn dough onto floured surface, push and fold it to reduce air inside the dough;divide into 20 portions, knead into balls. Place buns in greased cake pan (about 25x 35 cm or 10x14 inch) and stand in a warm place about 45' or until dough has risen to top of pan.
If you want to make crosses on the buns prepare a flour paste with 75g flour ( about 1/2 cup), 1 tablespoon sugar and 80ml water (about 1/3 cup); place the paste into piping bag fitted with small plain tube, pipe crosses onto buns (previous photo).
Bake in moderately hot oven (180°C) for about 15-20 minutes.
Turn buns onto wire rack and brush with warmed sieved apricot jam.
INGREDIENTS:
Potatoes:
1 1/2 cups half-and-half
1 1/3 cups boiling water
1/4 cup butter, melted
1 box (6.3 oz) Betty Crocker® sweet potato mashed potatoes
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
1/4 cup packed brown sugar
3 tablespoons Gold Medal® all-purpose flour
2 tablespoons butter, softened
1/2 cup pecan halves or chopped pecans
DIRECTIONS:
1. Heat oven to 350°F. In 1 1/2-quart casserole, mix half-and-half, boiling water and melted butter. Add contents of 2 pouches potatoes with seasoning (from potatoes box) and remaining potatoes ingredients; stir well.
2. In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
3. Bake uncovered 30 minutes or until topping is golden.
ODC2 Kitchenalia - OK - So Today I took 2 Fresh Mackerel - Cleaned - then I put Olive Oil and Little Butter in a pan, finely chopped Onion, A couple of cloves of Garlic - sweat them down - add a couple of button mushrooms finely chopped - a few slivers of chilli, salt and pepper - fry off for a minute - add chopped fresh parsley - cool and stuff the middle of the mackerel with the paste and rub into a couple of slits in the skin - sprinkle the whole lot with a couple of sloshes of olive oil - place on a baking tray in a hot oven for about eight minutes and enjoy with a nice green salad!
This photo includes the ingredients and my favorite kitchen pot, an old Royal Winton Grimwades Jar - at least forty years old - stood in my Moms Kitchen, and has held salt in mine for the last 33 years.
Explore - Oct 4 2011 #278