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--- recipes [2022.08.14 08:03] – [Cream Cheese Filled Chocolate Chip Brownies] Steve Isenberg
+++ recipes [2023.05.09 11:40] – [Steve's bread machine recipes] Steve Isenberg
@@ Line 68: / Line 68: @@
 |2 Tbsp|Vegetable oil|
 |3 Tbsp|Honey|
-|2 eggs|and water to make 11 ounces|
+|2 eggs|and water to make 12 ounces|
 |3 Tbsp|dried milk powder|
 |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)|
 |1 tsp|kosher salt|
@@ Line 461: / Line 461: @@
 Brownies were very cake-like, I was preferring fudge like.  Next time, let's try:\\
 x9 metal pan; 1 pkg mix with 1/3C melted butter, 1/4C water, 1 egg.
+====Black Bean Brownies====
+The following from [[https://chocolatecoveredkatie.com/no-flour-black-bean-brownies/]].
+|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.  Used Vitamix to blend in step 2.
+====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's Egg Muffins====
+//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