recipes
Differences
This shows you the differences between two versions of the page.
Both sides previous revisionPrevious revisionNext revision | Previous revisionNext revisionBoth sides next revision | ||
recipes [2020.11.23 12:52] – [Toll House Chocolate Chip Pie] Steve Isenberg | recipes [2023.05.09 13:12] – Steve Isenberg | ||
---|---|---|---|
Line 1: | Line 1: | ||
- | ~~NOCACHE~~ | + | ~~NOCACHE~~ |
+ | ~~DISCUSSION~~ [[@discussion|go to discussion]] | ||
=====Recipes of Interest===== | =====Recipes of Interest===== | ||
- | //This page last changed ~~LASTMOD~~// | + | |
+ | ===Chemistry notes=== | ||
+ | Items of interest on why to use this or that, how things work together, etc. | ||
+ | * What's the difference between single-acting and double-acting baking powder? What's in it and how does it work? See: https://www.budget101.com/recipes/4988-myo-double-acting-baking-powder/ | ||
+ | * Consider using aluminum-free baking powder as it tastes better than ones with aluminum. | ||
+ | See also [[foodannoyances]] | ||
====Toll House Chocolate Chip Pie==== | ====Toll House Chocolate Chip Pie==== | ||
//thanks to John Rudy for this// | //thanks to John Rudy for this// | ||
===Ingredients=== | ===Ingredients=== | ||
- | |½ Cup|Butter (melted) | + | |¾ Cup|(1½ sticks) |
|2|Large eggs| | |2|Large eggs| | ||
|½ Cup|All-purpose Flour| | |½ Cup|All-purpose Flour| | ||
Line 14: | Line 21: | ||
|1|Regular 9" pie crust -- not deep dish; unbaked| | |1|Regular 9" pie crust -- not deep dish; unbaked| | ||
===Preparation procedure=== | ===Preparation procedure=== | ||
- | Preheat oven to 325°F. | + | Preheat oven to 325°F. |
- Melt butter then set aside. | - Melt butter then set aside. | ||
- Beat eggs in large mixer bowl on high speed until foamy (or beat with a whisk just well enough to see a few bubbles). | - Beat eggs in large mixer bowl on high speed until foamy (or beat with a whisk just well enough to see a few bubbles). | ||
Line 26: | Line 33: | ||
This pie freezes well.\\ | This pie freezes well.\\ | ||
(Recipe from John Rudy and [[https:// | (Recipe from John Rudy and [[https:// | ||
+ | |||
+ | ---- | ||
====Banana Bread==== | ====Banana Bread==== | ||
Line 31: | Line 40: | ||
|2|eggs, beaten| | |2|eggs, beaten| | ||
|½ cup|olive oil or melted coconut oil| | |½ cup|olive oil or melted coconut oil| | ||
- | |1/3 cup|honey (or maple syrup)| | + | |⅓ cup|honey (or maple syrup)| |
|¼ cup|greek yogurt (or milk)| | |¼ cup|greek yogurt (or milk)| | ||
|1 tsp|vanilla extract| | |1 tsp|vanilla extract| | ||
Line 42: | Line 51: | ||
===Directions=== | ===Directions=== | ||
Grease 9" | Grease 9" | ||
- | Preheat oven to 325˚F | + | Preheat oven to 325˚F |
- Mix dry ingreds (flour, cinnamon, baking soda, salt) in a bowl | - Mix dry ingreds (flour, cinnamon, baking soda, salt) in a bowl | ||
- Mix wet ingreds (eggs, oil, honey, yogurt, vanilla) for 2 mins in a large bowl. Stir in bananas. | - Mix wet ingreds (eggs, oil, honey, yogurt, vanilla) for 2 mins in a large bowl. Stir in bananas. | ||
Line 55: | Line 64: | ||
//From GimmeDelicious.com// | //From GimmeDelicious.com// | ||
+ | ---- | ||
====Steve' | ====Steve' | ||
You may need to make mods based on your machine. | You may need to make mods based on your machine. | ||
Line 60: | Line 70: | ||
|2 Tbsp|Vegetable oil| | |2 Tbsp|Vegetable oil| | ||
|3 Tbsp|Honey| | |3 Tbsp|Honey| | ||
- | |1 egg|and water to make 10 ounces| | + | |2 eggs|and water to make 12 ounces| |
|3 Tbsp|dried milk powder| | |3 Tbsp|dried milk powder| | ||
- | |240g|White flour (approx 1½ cups)| | + | |30g|Flax Seed Meal| |
- | |240g|Whole wheat flour (approx 1½ cups)| | + | |220g|White flour (or, Flax Seed Meal and white flour to make 250g)| |
- | |1 tsp|table salt (or 5g kosher salt)| | + | |230g|Whole wheat flour (approx 1½ cups)| |
+ | |1 tsp|kosher salt| | ||
|2 tsp|dry yeast| | |2 tsp|dry yeast| | ||
- | Set machine on #3 Sweet, Large loaf\\ | + | Set machine on #5 Whole Wheat; Dark, and Large loaf\\ |
- | Machine beeps to add more ingredients at 2:35, then you can add: | + | Machine beeps to add more ingredients at 3:00 (1h5m after start), then add: |
- | * 100g quick oats, or | + | * 100g quick oats |
- | * 1 cup Craisins | + | |
- | You might be able to add both. | + | |
===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. | ||
- | * In liquid, use 2 eggs instead of one, still go to 10 ounces liquid | ||
* When adding the flour, also add 2 tsp ground cinnamon | * When adding the flour, also add 2 tsp ground cinnamon | ||
- | * Prepare ahead of time, and then 5 minutes before the beep telling you to add ingredients, add: | + | * Prepare ahead of time, and then when signaled, add: |
* 1 cup chopped pecans | * 1 cup chopped pecans | ||
* 1 cup Craisins | * 1 cup Craisins | ||
+ | |||
+ | ---- | ||
+ | |||
====Chocolate Chip Cookie Recipe (store batter in refrig)==== | ====Chocolate Chip Cookie Recipe (store batter in refrig)==== | ||
- | Thanks to LauraL. You can store this batter in the refrigerator for up to a week, or in the freezer for up to 3 months. | + | Thanks to Laura London. You can store this batter in the refrigerator for up to a week, or in the freezer for up to 3 months. |
===Ingredients=== | ===Ingredients=== | ||
2 sticks of unsalted butter (at room temperature)\\ | 2 sticks of unsalted butter (at room temperature)\\ | ||
Line 92: | Line 103: | ||
===Directions=== | ===Directions=== | ||
- | Preheat oven to 350F | + | Preheat oven to 350˚F |
- Combine butter, sugar, light brown sugar, salt & baking soda with electric mixer for about 2 minutes (until creamy) | - Combine butter, sugar, light brown sugar, salt & baking soda with electric mixer for about 2 minutes (until creamy) | ||
- Add eggs and vanilla | - Add eggs and vanilla | ||
Line 102: | Line 113: | ||
- Allow cookies to cool for 2 minutes before removing them from the pan | - Allow cookies to cool for 2 minutes before removing them from the pan | ||
- | =====Chocolate Matzoh===== | + | ---- |
+ | |||
+ | ==== Jill Biden' | ||
+ | Jill Biden’s favorite cookies are big, chunky oatmeal rounds with cranberries and chocolate\\ From [[https:// | ||
+ | |||
+ | Makes 17 | ||
+ | |||
+ | Very large, chunky oatmeal cookies with dried cranberries and chocolate chunks are favorites of Jill Biden. Only six mounds of dough go onto the baking sheet at once (the balls are 1/4-cup each), then they' | ||
+ | |< 100% 5% >| | ||
+ | | 1 |cup flour| | ||
+ | | ¾ |teaspoon ground cinnamon| | ||
+ | | ½ |teaspoon baking powder| | ||
+ | | ½ |teaspoon baking soda| | ||
+ | | ½ |teaspoon fine sea salt| | ||
+ | | ½ |cup (1 stick) unsalted butter, at room temperature| | ||
+ | | ½ |cup light brown sugar| | ||
+ | | ½ |cup granulated sugar| | ||
+ | | 1 |egg| | ||
+ | | ½ |teaspoon vanilla extract| | ||
+ | | 2 |cups old-fashioned rolled oats| | ||
+ | | 1 |cup dried cranberries| | ||
+ | | 1 |bar (4 ounces) bittersweet chocolate (60 percent), coarsely chopped into 1/4-inch chunks| | ||
+ | |||
+ | 1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. Have on hand a 4-ounce scoop or a 1/4 cup measure. | ||
+ | |||
+ | 2. In a bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt to blend them. | ||
+ | |||
+ | 3. In a mixer fitted with a paddle attachment, if you have one, or the whisk, beat the butter and light brown and granulated sugar for 1 minute, or until light and fluffy. Add the egg and vanilla and beat until smooth. With the machine on its lowest setting, gradually add the flour mixture, scraping down the sides of the bowl as needed. | ||
+ | |||
+ | 4. Remove the bowl from the mixer stand and stir in the oats, cranberries, | ||
+ | |||
+ | 5. Use the scoop or measure to make 12 slightly rounded 2-inch mounds of dough. If any cranberries, | ||
+ | |||
+ | 6. Bake for 15 to 18 minutes, switching the position of the sheets from back to front halfway through baking, or until the cookies are lightly golden. Let the cookies cool on the baking sheet for 20 minutes. Bake the remaining cookies in the same way. Store in an airtight container. | ||
+ | |||
+ | ---- | ||
+ | |||
+ | ====Chocolate Matzoh==== | ||
Chocolate Covered Caramelized Matzoh | Chocolate Covered Caramelized Matzoh | ||
Line 109: | Line 157: | ||
|1 cup (215g)|firmly-packed light brown sugar| | |1 cup (215g)|firmly-packed light brown sugar| | ||
|big pinch|sea salt| | |big pinch|sea salt| | ||
- | |1/2 teaspoon |vanilla extract (optional)| | + | |½ teaspoon |vanilla extract (optional)| |
- | |1 1/2 cups (240g) |semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)| | + | |1½ cups (240g) |semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)| |
|1 cup (80g)|toasted sliced almonds (optional)| | |1 cup (80g)|toasted sliced almonds (optional)| | ||
- Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. | - Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. | ||
- | - Preheat oven to 375ºF | + | - Preheat oven to 375˚F |
- Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces. | - Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces. | ||
- In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh. Working quickly, spread the caramel with a heatproof spatula. | - In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh. Working quickly, spread the caramel with a heatproof spatula. | ||
- | - Put the pan in the oven and reduce the heat to 350ºF | + | - Put the pan in the oven and reduce the heat to 350˚F |
- Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. | - Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. | ||
- If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), | - If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), | ||
Either: (a) Let cool completely, or (b) While still warm, break into pieces. (if warm put in cold place to cool) and store in an airtight container until ready to serve. It should keep well for about one week. | Either: (a) Let cool completely, or (b) While still warm, break into pieces. (if warm put in cold place to cool) and store in an airtight container until ready to serve. It should keep well for about one week. | ||
- | =====Honey Wheat Chocolate Pecan Cream Scones===== | + | ---- |
- | From Barbara BenZvi; | + | |
+ | ====Pickles==== | ||
+ | Make your own pickles. | ||
+ | |||
+ | |¾ Cup|White Vinegar| | ||
+ | |¾ Cup|Water| | ||
+ | |1 Tbsp|Kosher salt| | ||
+ | |~1 Tbsp |(optional) Chopped garlic| | ||
+ | |~1 Tbsp |Peppercorns| | ||
+ | //It's fine to double or triple this recipe depending on how much you need to fill the jars// | ||
+ | - Bring all ingredients to a boil | ||
+ | - Cut cucumbers in half or slices, depending on size | ||
+ | - Stuff them in a clean jar that has a lid | ||
+ | - After liquid has boiled, pour into jar containing cucumbers | ||
+ | - Cover with lid | ||
+ | - Let cool and refrigerate | ||
+ | |||
+ | Should be ready in a day. | ||
+ | |||
+ | ---- | ||
+ | |||
+ | ====Honey Wheat Chocolate Pecan Cream Scones==== | ||
+ | This is Steve' | ||
+ | |||
+ | ==Ingredients== | ||
+ | * 1 cup whole wheat flour | ||
+ | * 1 cup all-purpose flour | ||
+ | * 4 tablespoons brown sugar | ||
+ | * 1 tablespoon baking powder | ||
+ | * ¼ tsp salt | ||
+ | * 4 tablespoons cold unsalted butter, cut into ½-inch cubes | ||
+ | * ¾ cup Greek yogurt (maybe more than ¾ cup; but may make result more //bready// than //sconey// -- not bad IMHO) | ||
+ | * 1 egg slightly beaten | ||
+ | * 2 tablespoons honey | ||
+ | * 1 teaspoon vanilla extract | ||
+ | * 1 cup chopped pecans | ||
+ | * 1 cup semi-sweet chocolate baking chips | ||
+ | |||
+ | ==Instructions== | ||
+ | - Preheat oven 390°F | ||
+ | - In a mixer, mix both flours, brown sugar, baking powder, salt | ||
+ | - Add the butter and continue to mix till nicely combined | ||
+ | - In a bowl, add the Greek yogurt | ||
+ | - In another bowl, put the egg, honey, and vanilla | ||
+ | - In yet another bowl, add chopped pecans and chocolate chips | ||
+ | - Prepare a dusted flour surface. | ||
+ | - In mixer, switch to kneading paddle. | ||
+ | - Add yogurt and egg mixtures. | ||
+ | - Add pecans and chocolate chips. | ||
+ | - Off the mixer, remove the batter, and massage it in your hands. | ||
+ | - Place ball on dusted surface and flatten to a round 1" (2.5cm) thick disk. | ||
+ | - Using a knife, cut the disk in half, then into quarters, and then into eighths, as you would a pizza. | ||
+ | - Place these eight pieces into the baking pans spaced about 1" apart. | ||
+ | - Sprinkle each with brown sugar. | ||
+ | - Place in oven for 16-18 minutes till bottoms are golden-brown. | ||
+ | //If you're using two pans, and one is above the other in the oven, swap them at the 8 minute mark.// | ||
+ | |||
+ | Optionally drizzle a white glaze over the scones. | ||
+ | ==White glaze== | ||
+ | * 1 cup powdered sugar | ||
+ | * 2 tbsp Greek yogurt | ||
+ | * ½ tsp vanilla | ||
+ | * approx 1 tbsp milk, more or less to desired thickness | ||
+ | Mix all ingredients in this order. | ||
+ | |||
+ | <hidden click to see original recipe from Barbara BenZvi> | ||
Adapted from [[http:// | Adapted from [[http:// | ||
Line 167: | Line 280: | ||
- Transfer scones to a wire rack to cool. | - Transfer scones to a wire rack to cool. | ||
- //Optional: drizzle a white glaze over the scones// | - //Optional: drizzle a white glaze over the scones// | ||
- | ===Notes=== | + | |
- | No food processor? Feel free to use your fingers. Work the dry ingredients and the butter by rubbing your fingers together until coarse meal forms. | + | NOTES |
+ | * No food processor? Feel free to use your fingers. Work the dry ingredients and the butter by rubbing your fingers together until coarse meal forms. | ||
Barbara' | Barbara' | ||
Line 181: | Line 295: | ||
OK, lots of work, but once you get in the rhythm, you'll be whipping these together without much effort. | OK, lots of work, but once you get in the rhythm, you'll be whipping these together without much effort. | ||
- | =====Homemade White Castle Sliders===== | + | MODIFICATIONS |
+ | * Replace chocolate with crystallized ginger | ||
+ | * Add grated orange and lemon rinds to the batter | ||
+ | </ | ||
+ | |||
+ | ---- | ||
+ | |||
+ | ====Homemade White Castle Sliders==== | ||
from [[https:// | from [[https:// | ||
|1 medium white onion, halved and sliced very thin (on a mandoline if you have one)| | |1 medium white onion, halved and sliced very thin (on a mandoline if you have one)| | ||
|2 Tbsp. vegetable oil| | |2 Tbsp. vegetable oil| | ||
- | |1 1/4 lbs. ground beef| | + | |1¼ lbs. ground beef| |
|1 packet Lipton onion soup mix| | |1 packet Lipton onion soup mix| | ||
- | |1/3 cup Italian (not panko) bread crumbs| | + | |⅓ cup Italian (not panko) bread crumbs| |
|1 egg, beaten| | |1 egg, beaten| | ||
|American cheese, to top| | |American cheese, to top| | ||
Line 205: | Line 326: | ||
These taste great served immediately, | These taste great served immediately, | ||
- | =====Gelato===== | + | ---- |
+ | |||
+ | ====Gelato==== | ||
//Thanks to John Rudy for this discussion and recipe, September 2019// | //Thanks to John Rudy for this discussion and recipe, September 2019// | ||
Line 225: | Line 348: | ||
- Heat the milk, cream, and ½ cup sugar in a 2-quart saucepan until the sugar dissolves and the milk starts to simmer. | - Heat the milk, cream, and ½ cup sugar in a 2-quart saucepan until the sugar dissolves and the milk starts to simmer. | ||
- | - Place the egg yolks and the remaining ¼ cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. | + | - Place the egg yolks and the remaining ¼ cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. |
- Pour the mixture through a sieve (to remove any inadvertent lumps) into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely. | - Pour the mixture through a sieve (to remove any inadvertent lumps) into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely. | ||
- Pour the custard into the bowl of an ice cream maker and process according to the manufacturer' | - Pour the custard into the bowl of an ice cream maker and process according to the manufacturer' | ||
- | =====Roasting a turkey===== | + | ---- |
+ | |||
+ | ====Roasting a turkey==== | ||
Recipe was originally from Dave Maynard, a local Boston radio/TV celebrity, from over 20 years ago; received in the 90's from CarolP. | Recipe was originally from Dave Maynard, a local Boston radio/TV celebrity, from over 20 years ago; received in the 90's from CarolP. | ||
* Take a turkey, wash and remove giblets. | * Take a turkey, wash and remove giblets. | ||
* Take weight of turkey, determine total cooking time based on 13.5 minutes/ | * Take weight of turkey, determine total cooking time based on 13.5 minutes/ | ||
- | * Put turkey in pan on its breast (note that it is not stuffed) and roast at 425F: | + | * Put turkey in pan on its breast (note that it is not stuffed) and roast at 425˚F: |
* Turkey weighs less than 20 pounds: 1 hour 15 mins | * Turkey weighs less than 20 pounds: 1 hour 15 mins | ||
* Turkey weighs 20 pounds or more: 1 hour 30 mins | * Turkey weighs 20 pounds or more: 1 hour 30 mins | ||
* Remove from oven, turn over (so it's on it's back), stuff it with dressing | * Remove from oven, turn over (so it's on it's back), stuff it with dressing | ||
* Put in pan and put aluminum foil tent over it (snug to the pan so it's completely enclosed) | * Put in pan and put aluminum foil tent over it (snug to the pan so it's completely enclosed) | ||
- | * Back in 350F oven for remainder of cooking time | + | * Back in 350˚F |
* Remove foil and juices 30 minutes before cooking time is complete (and put back in oven) to brown the turkey | * Remove foil and juices 30 minutes before cooking time is complete (and put back in oven) to brown the turkey | ||
* When cooking is complete, remove from oven and let sit 20 minutes or so | * When cooking is complete, remove from oven and let sit 20 minutes or so | ||
Cooking time/temp examples: | Cooking time/temp examples: | ||
- | 25 pound turkey: total cooking time 5.6 hours, 1 hour 30 mins at 425F, 4 hours 12 mins at 350F\\ | + | 25 pound turkey: total cooking time 5.6 hours, 1 hour 30 mins at 425˚F, 4 hours 12 mins at 350˚F\\ |
- | 12 pound turkey: total cooking time 2.7 hours, 1 hour 15 mins at 425F, 1 hour 30 mins at 350F\\ | + | 12 pound turkey: total cooking time 2.7 hours, 1 hour 15 mins at 425˚F, 1 hour 30 mins at 350˚F\\ |
I have put the neck in the pan along with the turkey with success; put extra stuffing over the neck to cover it (optional)\\ | I have put the neck in the pan along with the turkey with success; put extra stuffing over the neck to cover it (optional)\\ | ||
I've tried various time/ | I've tried various time/ | ||
- | =====In-a-Cup microwave recipes===== | + | |
- | ====Muffin in a cup==== | + | ---- |
+ | |||
+ | ====In-a-Cup microwave recipes==== | ||
+ | |||
+ | ===Muffin in a cup=== | ||
Whisk 1 egg in the cup then add | Whisk 1 egg in the cup then add | ||
* 2 Tbsp vanilla yogurt (or 2 Tbsp Greek unflavored yogurt + couple drops of vanilla) | * 2 Tbsp vanilla yogurt (or 2 Tbsp Greek unflavored yogurt + couple drops of vanilla) | ||
Line 259: | Line 388: | ||
* 1 Tbsp honey | * 1 Tbsp honey | ||
* 1 tsp cinnamon (or try 2tsp) | * 1 tsp cinnamon (or try 2tsp) | ||
- | * 1/2 tsp baking powder | + | * ½ tsp baking powder |
Microwave 90 seconds | Microwave 90 seconds | ||
- | ====Brownie in a cup==== | + | |
+ | ===Brownie in a cup=== | ||
* 3 Tbsp sugar | * 3 Tbsp sugar | ||
* 3 Tbsp flour | * 3 Tbsp flour | ||
- | * 1 1/2 Tbsp cocoa powder | + | * 1½ Tbsp cocoa powder |
* pinch salt | * pinch salt | ||
* 2 Tbsp chocolate chips | * 2 Tbsp chocolate chips | ||
- | * 1 1/2 Tbsp oil | + | * 1½ Tbsp oil |
* 3 Tbsp milk | * 3 Tbsp milk | ||
- | * 1/4 tsp vanilla | + | * ¼ tsp vanilla |
Drop more chips on top of batter | Drop more chips on top of batter | ||
then microwave 60 seconds | then microwave 60 seconds | ||
- | <hidden page stats> | + | |
- | This page has been visited | + | ---- |
- | {{counter|yesterday| time| times}} yesterday, | + | |
- | {{counter|today| time| times}} today, and | + | ====Puppy Chow Party Mix==== |
- | {{counter|total| time| times}} | + | from [[https:// |
- | </hidden> | + | |
+ | ===Ingredients=== | ||
+ | |1 12-ounce box|Rice Chex cereal, abt 10 cups| | ||
+ | |7 ounces|bitter sweet chocolate (70% cacao) chopped (abt 1¼ cups)| | ||
+ | |3/4 cup|creamy peanut butter| | ||
+ | |¼ cup|(½ stick) unsalted butter| | ||
+ | |1½ tsp|kosher salt| | ||
+ | |1 tsp|vanilla extract| | ||
+ | |2½ cups|powdered sugar, divided| | ||
+ | |2 cups|plain M& | ||
+ | |2 cups|roasted, | ||
+ | |2 cups|thin pretzel sticks| | ||
+ | |||
+ | ===preparation=== | ||
+ | - Place cereal in large bowl. | ||
+ | - Heat chocolate, peanut butter, butter, and salt in medium heatproof bowl set over saucepan of barely simmering water (don't let bowl touch water), stirring, until chocolate is melted and mixture is smooth. | ||
+ | - Remove from heat and stir in vanilla. | ||
+ | - Pour chocolate mixture over cereal and toss with 2 spoons or spatulas until coated. | ||
+ | - Let cool slightly, about 10 minutes. | ||
+ | - Transfer cereal mixture to a large clean bowl (so powdered sugar doesn' | ||
+ | - Sift ½ cup powdered sugar through a fine-mesh sieve onto cereal, coating entire surface. Toss to coat. Repeat 2 more times. | ||
+ | - Transfer cereal mixture to two parchment-lined sheet trays, spreading evenly. | ||
+ | - Sift ½ cup powdered sugar over both trays (do not mix). | ||
+ | - Chill 2 hours or let sit at room temperature overnight. (If sitting out overnight, break into individual pieces but leave some clumps.) | ||
+ | - Transfer cereal mixture | ||
+ | - Sift remaining ½ cup powdered sugar over and toss to coat again. | ||
+ | - Add M& | ||
+ | This puppy chow can be made 2 days ahead. Store in airtight container at room-temperature (or in refrigerator). | ||
+ | |||
+ | ---- | ||
+ | ====Cream Cheese Filled Chocolate Chip Brownies=== | ||
+ | |||
+ | //Thanks to Diana Stahl; this adapted from [[https:// | ||
+ | |||
+ | |2 (8 ounce) packages|cream cheese| | ||
+ | |1 cup|white sugar| | ||
+ | |2 eggs| | | ||
+ | |2 teaspoons|vanilla extract| | ||
+ | |2 (16 or 18 ounce) packages|refrigerated chocolate chip cookie dough\\ Keep one (the crust) at room temp, keep the other (the topping) in refrigerator till topping the cream cheese mixture.| | ||
+ | |||
+ | - Preheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a jelly roll pan with cooking spray or line with parchment paper. | ||
+ | - Mix cream cheese, sugar, eggs and vanilla in the bowl of a stand mixer fitted with a paddle until smooth and well blended | ||
+ | - Spread 1 roll of cookie dough to completely cover the bottom of a 9x13-inch baking pan to form the base. | ||
+ | - Spread cream cheese mixture evenly on top. | ||
+ | - Pinch off small pieces of the remaining cookie dough and distribute them on the cream cheese mixture to cover it as much as you can.\\ Alternative: | ||
+ | - Bake in the preheated oven until cream cheese mixture is set and cookies on top are golden brown, 30 to 45 minutes. | ||
+ | - Let cool before serving, about 30 minutes. | ||
+ | |||
+ | ==20220813== | ||
+ | Substituted Ghirardelli brownie mix for the refrigerated dough. | ||
+ | |||
+ | 2 packages of mix made to recipe: 2/3C oil 2/3C water 2 eggs. Half in 9x13 glass, cheese mixture on top, rest of brownie mix on top of that. 325F 55min. | ||
+ | |||
+ | Brownies were very cake-like, I was preferring fudge like. Next time, let's try:\\ | ||
+ | 9x9 metal pan; 1 pkg mix with 1/3C melted butter, 1/4C water, 1 egg. | ||
+ | |||
+ | ====Black Bean Brownies==== | ||
+ | The following from [[https:// | ||
+ | |||
+ | |15.5 oz can|Black beans, rinsed and drained, 250g| | ||
+ | |2 Tbsp|Cocoa powder, 10g| | ||
+ | |½ Cup|quick oats, 40g| | ||
+ | |¼ tsp|salt| | ||
+ | |⅓ Cup|maple syrup, honey, or agave, 75g| | ||
+ | |2 Tbsp| Sugar, or omit this and increase honey to ½ Cup| | ||
+ | |¼ Cup|coconut or vegetable oil, 40g| | ||
+ | |2 tsp|vanilla extract| | ||
+ | |½ tsp|baking powder| | ||
+ | |½ - ⅔ Cup|milk chocolate chips| | ||
+ | | |Optional, more chips for presentation| | ||
+ | |||
+ | - Preheat oven to 350°F | ||
+ | - Combine all ingredients except chips in a good mixer, best may be Vitamix; blend till completely smooth; really, blend it well | ||
+ | - Stir in the chips | ||
+ | - Pour into greased 8x8 pan | ||
+ | - Optionally, sprinkle extra chocolate chips over the top (may need to press them into batter) | ||
+ | - Cook 15-18 minutes | ||
+ | - Cool at least 10 minutes before trying to cut | ||
+ | |||
+ | Nov 2022: Used 9x9 pan and baked for 15 minutes. | ||
+ | |||
+ | ====Salmon Pate==== | ||
+ | //Original recipe from Linda Gilmore 11/27/2022 and she's been making it to rave reviews for years.// | ||
+ | |||
+ | |1|1 pound can salmon (I prefer the red but you can use pink)| | ||
+ | |2|envelopes unflavored gelatin| | ||
+ | |2|cups mayonnaise (I like Hellmann’s) (DO NOT use fat free or low fat – it will not firm up)| | ||
+ | |1/2|cup bottled chili sauce (can use more)| | ||
+ | |2 Tablespoons|lemon juice| | ||
+ | |2 Tablespoons|Worcestershire sauce| | ||
+ | |1 Tablespoon|dried dill weed (adjust to your taste… less or more)| | ||
+ | |¼ Tablespoon|EACH black pepper, Tabasco (I have used 1+ tablespoon Tabasco…I like spicy!)| | ||
+ | |1|7 ounce can tuna, drained & flaked (you can use more salmon instead)| | ||
+ | |4|hard-boiled eggs, finely chopped| | ||
+ | |½ Cup|pimento-stuffed green olives, chopped (I use salad olives & chop finer)| | ||
+ | |⅓ Cup|minced onion (or 3 tablespoons dried minced) (I actually use a while small Onion)| | ||
+ | |||
+ | - Drain Salmon, reserve liquid. Add water to reserved liquid to make ½ cup. Bone & finely flake the salmon. Set aside. | ||
+ | - In a heatproof measuring cup, combine gelatin & reserved salmon liquid. Place cup in a pan of hot water & stir to dissolve gelatin. | ||
+ | - Transfer dissolved gelatin to mixing bowl & slowly blend in mayonnaise.\\ Stir in chili sauce, lemon juice, Worcestershire sauce, dill weed, pepper, & Tobasco. | ||
+ | - Fold in flaked salmon, tuna, chopped egg, olives, & onion. | ||
+ | - Turn into greased 6 cup mold. | ||
+ | - Chill until firm (about 3 hours). | ||
+ | - Unmold pate onto platter, Garnish with sliced olives, pimento, parsley, sliced egg (or nothing). Serve with crackers, celery sticks, or whatever you like. | ||
+ | |||
+ | ====M' | ||
+ | //Specialty egg muffins, from a 6-year-old aspiring cook// | ||
+ | ===Ingredients=== | ||
+ | * eggs | ||
+ | * milk | ||
+ | * salt | ||
+ | * oil | ||
+ | * cheese | ||
+ | |||
+ | You will need muffin tins with liner | ||
+ | |||
+ | ===optional ingredients=== | ||
+ | * tomato | ||
+ | * mushrooms | ||
+ | * spinach | ||
+ | * broccoli | ||
+ | * surprise ingredient (you choose) | ||
+ | |||
+ | ===Instructions=== | ||
+ | - Preheat oven to 350° | ||
+ | - Mix eggs with salt and milk (like scrambled eggs) | ||
+ | - Put liners into muffin tins | ||
+ | - Oil the liners | ||
+ | - Put mixture into tin | ||
+ | - Bake until done | ||
+ | |||
+ | ---- | ||
+ | ⅛ ¼ ⅜ ⅓ ½ ⅝ ⅔ ¾ ⅞ °F | ||
+ | |||
+ | ====Discussion==== | ||
+ |
recipes.txt · Last modified: 2024.05.02 07:47 by Steve Isenberg