recipes
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| recipes [2022.12.19 09:39] – [Salmon Pate] Steve Isenberg | recipes [2024.09.15 11:14] (current) – [Table] Steve Isenberg | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| - | ~~NOCACHE~~ //<fs x-small> | + | ~~NOCACHE~~ //<fs x-small> |
| =====Recipes of Interest===== | =====Recipes of Interest===== | ||
| Line 64: | Line 65: | ||
| ---- | ---- | ||
| ====Steve' | ====Steve' | ||
| - | You may need to make mods based on your machine. | + | You may need to make mods based on your machine. |
| + | |||
| + | <fs medium> | ||
| |2 Tbsp|Vegetable oil| | |2 Tbsp|Vegetable oil| | ||
| |3 Tbsp|Honey| | |3 Tbsp|Honey| | ||
| - | |2 eggs|and water to make 11 ounces| | + | |2 eggs|and water to make 12 ounces| |
| |3 Tbsp|dried milk powder| | |3 Tbsp|dried milk powder| | ||
| |30g|Flax Seed Meal| | |30g|Flax Seed Meal| | ||
| - | |220g|White flour (or, 30g Flax Seed Meal and white flour to make 250g)| | + | |220g|White flour (or, Flax Seed Meal and white flour to make 250g)| |
| |230g|Whole wheat flour (approx 1½ cups)| | |230g|Whole wheat flour (approx 1½ cups)| | ||
| |1 tsp|kosher salt| | |1 tsp|kosher salt| | ||
| |2 tsp|dry yeast| | |2 tsp|dry yeast| | ||
| - | Set machine on #5 Whole Wheat; Dark, and Large loaf\\ | + | Set machine on Whole Wheat\\ |
| - | Machine | + | When machine |
| * 100g quick oats | * 100g quick oats | ||
| - | ===Pecan-Cranberry Modification=== | + | ==Pecan-Cranberry Modification== |
| Modify the previous recipe as follows to make a pecan-cranberry bread. | Modify the previous recipe as follows to make a pecan-cranberry bread. | ||
| * When adding the flour, also add 2 tsp ground cinnamon | * When adding the flour, also add 2 tsp ground cinnamon | ||
| Line 84: | Line 87: | ||
| * 1 cup chopped pecans | * 1 cup chopped pecans | ||
| * 1 cup Craisins | * 1 cup Craisins | ||
| + | |||
| + | <fs large> | ||
| + | |||
| + | | 4 Tbsp | Vegetable oil | | ||
| + | | 4 Tbsp | Honey | | ||
| + | | 3 tsp | kosher or pink salt | | ||
| + | | 2 eggs | and water to make 505ml | | ||
| + | | ¾ tsp | Guar gum | | ||
| + | | 45g | Flax Seed Meal | | ||
| + | | 255g | White flour (with Flax seed meal to make 300g, or 300g without flax seed meal) | | ||
| + | | 250g | Almond flour | | ||
| + | | 210g | Whole wheat flour | | ||
| + | | 4 Tbsp | dried milk powder | ||
| + | | 2 tsp | dry yeast | | ||
| + | Set machine on Whole Wheat\\ | ||
| + | When machine beeps to add more ingredients, | ||
| + | * 140g quick oats | ||
| + | or | ||
| + | * Pecan-Cranberry: | ||
| + | or | ||
| + | * Olive loaf. Reduce liquid 1.5 ounce. When machine beeps, add 22 olives sliced in halves. | ||
| ---- | ---- | ||
| Line 511: | Line 535: | ||
| - Unmold pate onto platter, Garnish with sliced olives, pimento, parsley, sliced egg (or nothing). Serve with crackers, celery sticks, or whatever you like. | - Unmold pate onto platter, Garnish with sliced olives, pimento, parsley, sliced egg (or nothing). Serve with crackers, celery sticks, or whatever you like. | ||
| - | ====Mikayla's Egg Muffins==== | + | ====M's Egg Muffins==== |
| + | //Specialty egg muffins, from a 6-year-old aspiring cook// | ||
| ===Ingredients=== | ===Ingredients=== | ||
| * eggs | * eggs | ||
| Line 537: | Line 561: | ||
| - Bake until done | - Bake until done | ||
| + | ====Oatmeal Recipes==== | ||
| + | Found on the web: [[https:// | ||
| + | |||
| + | ===Oatmeal recipe 1=== | ||
| + | In a bowl: | ||
| + | * 1 Cup instant oatmeal | ||
| + | * 2 eggs | ||
| + | * pinch salt (to taste) | ||
| + | * pinch pepper (to taste) | ||
| + | * 1 Cup warm milk | ||
| + | Let this sit for 20 minutes, meanwhile prepare | ||
| + | * Parsley chopped | ||
| + | * 100g (~4 ounces) cheese, grated | ||
| + | Add this to oat mixture | ||
| + | * Pour over some olive oil | ||
| + | * Mix it all up | ||
| + | Cook | ||
| + | * In frying pan heat olive oil | ||
| + | * add the oat/etc mixture | ||
| + | * Sprinkle sesame seeds atop | ||
| + | * Cover, fry on medium/low heat till brown | ||
| + | * Using plate, remove from pan, flip, and brown the other side | ||
| + | Cut into wedges and enjoy! | ||
| + | |||
| + | ===Oatmeal recipe 2=== | ||
| + | In a bowl #1 | ||
| + | * 2 eggs | ||
| + | * 150ml milk | ||
| + | * 1 teaspoon salt | ||
| + | * pinch pepper | ||
| + | * 1 teaspoon dried oregano | ||
| + | * Stir | ||
| + | * 100 grams oat flakes that take a long time to cook | ||
| + | * 1 teaspoon (5 grams) baking powder | ||
| + | * Stir and set aside this bowl #1 | ||
| + | \\ On cutting block | ||
| + | * Slice 400 grams (about a pound) cabbage, like for cole slaw, set aside | ||
| + | \\ In another bowl #2 | ||
| + | * 1 egg | ||
| + | * 40 grams (about 1½ ounce) any hard cheese, grated | ||
| + | * Stir and set aside | ||
| + | * Add cabbage to bowl #1 and stir this cabbage/oat mixture | ||
| + | * In a round pie or baking pan about 12" diameter, cover with parchment paper | ||
| + | * Pour the bowl #1 into this parchment paper covered pan | ||
| + | * Spread evenly | ||
| + | * Pour bowl #2 egg/cheese mixture over the baking pan with cabbage/oat mixture and spread it to cover as best you can | ||
| + | \\ Bake at 180°C (350°F) for about 35 minutes, let it cool\\ cut in to wedges and enjoy! | ||
| + | |||
| + | ====Oat Milk==== | ||
| + | In mixer: | ||
| + | |< 30% 30% >| | ||
| + | |90 grams|Oats (1 Cup)| | ||
| + | |4 cups |water| | ||
| + | |3 | ||
| + | |¼ tsp. |Salt| | ||
| + | |1 Tbsp |Canola Oil| | ||
| + | |½ tsp |Guar Gum| | ||
| + | |||
| + | - Mix high speed 60 seconds | ||
| + | - Strain | ||
| + | - Cool | ||
| + | |||
| + | ====== Modified Pumpkin Brownie Recipe ====== | ||
| + | |||
| + | **Ingredients: | ||
| + | * 1 box of Trader Joe’s Pumpkin Bread and Muffin Mix | ||
| + | * 1/2 cup almond flour (48 grams) | ||
| + | * 1/2 cup vegetable oil or melted butter | ||
| + | * 2 large eggs (use 1 if the batter seems too wet) | ||
| + | * 1/4 cup water or milk (adjust if batter is too thick or dry) | ||
| + | * 1/2 cup semi-sweet or dark chocolate chips (optional) | ||
| + | * 1/4 cup pumpkin puree (optional, for additional moisture) | ||
| + | * 1 teaspoon vanilla extract (optional, for extra flavor) | ||
| + | |||
| + | **Instructions: | ||
| + | - Preheat your oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper. | ||
| + | - In a large bowl, combine the pumpkin bread mix and almond flour. Stir well to ensure the almond flour is evenly distributed. | ||
| + | - Add the vegetable oil or melted butter, eggs, and water or milk to the dry ingredients. If using, also add the pumpkin puree and vanilla extract. Mix until just combined. The batter should be thick and somewhat sticky; adjust with more water/milk or almond flour as needed. | ||
| + | - Fold in the chocolate chips if using. | ||
| + | - Pour the batter into the prepared 9x9-inch pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. | ||
| + | - Allow the brownies to cool in the pan before cutting into squares. | ||
| + | |||
| + | Baking for 25 minutes, result is cake-like. | ||
| ---- | ---- | ||
| ⅛ ¼ ⅜ ⅓ ½ ⅝ ⅔ ¾ ⅞ °F | ⅛ ¼ ⅜ ⅓ ½ ⅝ ⅔ ¾ ⅞ °F | ||
recipes.1671471576.txt.gz · Last modified: 2022.12.19 09:39 by Steve Isenberg