This page last changed 2021.12.31 01:23
Items of interest on why to use this or that, how things work together, etc.
thanks to John Rudy for this
|¾ Cup||(1½ sticks) Butter (melted)|
|½ Cup||All-purpose Flour|
|½ Cup||Granulated Sugar|
|½ Cup||Brown sugar (packed)|
|1 Cup||semi-sweet Chocolate Chips|
|1||Regular 9“ pie crust – not deep dish; unbaked|
Preheat oven to 325°F.
Serve warm with vanilla ice cream, if desired.
This pie freezes well.
(Recipe from John Rudy and Genius Kitchen )
Healthy Moist Banana Bread
|½ cup||olive oil or melted coconut oil|
|⅓ cup||honey (or maple syrup)|
|¼ cup||greek yogurt (or milk)|
|1 tsp||vanilla extract|
|1 cup||mashed ripe bananas 2-3 (smi used 4)|
|1¾ cup||whole wheat flour (or white flour) (265 grams)|
|½ tsp||ground cinnamon|
|1 tsp||baking soda|
|½ cup||add-ins: chocolate chips; chopped walnuts; etc|
Grease 9”x5“ loaf pan Preheat oven to 325˚F
Makes: 12 ¾” slices approx. 238 calories each.
You may need to make mods based on your machine. Mine is a SKG Automatic Bread Machine 2LB.
|2 Tbsp||Vegetable oil|
|1 egg||and water to make 10 ounces|
|3 Tbsp||dried milk powder|
|240g||White flour (approx 1½ cups)
or ¼ Cup Flax Seed Meal and white flour to 240G
|240g||Whole wheat flour (approx 1½ cups)|
|1 tsp||table salt (or 5g kosher salt)|
|2 tsp||dry yeast
(2¼ tsp if add flax seed)
Set machine on #3 Sweet; Dark, and Large loaf
Machine beeps to add more ingredients at 2:35, then you can add:
(If you add both, add them about 4-5 minutes before its 2:35 beep)
Modify the previous recipe as follows to make a pecan-cranberry bread.
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. There is an option to make the cookies thicker (read on!)
2 sticks of unsalted butter (at room temperature)
1 cup of sugar
½ cup of light brown sugar
1 tsp sea salt
1 tsp baking soda
2 eggs (at room temperature)
1 tsp of vanilla
2 cups of flour (use a bit over 2½ cups of flour to make cookies thicker)
1¼ cups of chocolate chips
Preheat oven to 350˚F
Jill Biden’s favorite cookies are big, chunky oatmeal rounds with cranberries and chocolate
From Boston Globe page
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're flattened and baked until golden. The recipe comes from “Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner,” by Giada De Laurentiis, who also made it for the Food Network.
|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|
|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, and chocolate just until incorporated; the dough will be stiff and a little hard to mix.
5. Use the scoop or measure to make 12 slightly rounded 2-inch mounds of dough. If any cranberries, chocolate, or oatmeal flakes fall out of the mounds, press them back in with your fingers. Place six balls of dough, spaced evenly apart, on each baking sheet. Using the heel of your hand, flatten the mounds to make even 3-inch rounds.
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 Covered Caramelized Matzoh
|4 to 6 sheets||unsalted Matzohs|
|1 cup (230g)||unsalted butter, cut into chunks (two sticks)|
|1 cup (215g)||firmly-packed light brown sugar|
|big pinch||sea salt|
|½ teaspoon||vanilla extract (optional)|
|1½ cups (240g)||semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)|
|1 cup (80g)||toasted sliced almonds (optional)|
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.
Make your own pickles. Use cucumbers, green tomatoes, carrots, celery too.
|¾ Cup||White Vinegar|
|1 Tbsp||Kosher salt|
|~1 Tbsp||Chopped garlic|
It's fine to double or triple this recipe depending on how much you need to fill the jars
Should be ready in a day.
This is Steve's adaptation and summary of his cousin's recipe. It has less fat (i.e., no heavy cream), but is still quite tasty and satisfying. [03jan2021)
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.
Mix all ingredients in this order. Spread over cooked scones.
from The Takeout
|1 medium white onion, halved and sliced very thin (on a mandoline if you have one)|
|2 Tbsp. vegetable oil|
|1¼ lbs. ground beef|
|1 packet Lipton onion soup mix|
|⅓ cup Italian (not panko) bread crumbs|
|1 egg, beaten|
|American cheese, to top|
|Dill pickle slices, to top|
|12-pack Hawaiian dinner rolls, split|
Get the sliced onions caramelizing while you prepare everything else. Heat the oil in a 12-inch skillet, add the onions, stir to coat, and enact the long, slow dance of adding water and scraping every time the onions start to sizzle.
Meanwhile, add the beef, soup mix, bread crumbs, and egg to a bowl. Fold together until the mixture is just firming up. You’re going to mix this a lot more than a typical burger, but do it as little as you can to keep it from going full racquetball on you.
Evenly spread the mixture into a 9-by-13-inch rimmed sheet pan, refrigerate, and preheat the oven to 350 degrees Fahrenheit. When the oven comes to temperature, remove the beef from the fridge and top it with the caramelized onions. Bake for 12-15 minutes. If you’ve sculpted correctly (yes, this is art), the entirety of the pan should come to temperature at the same time.
Drain the liquid (one of those drawbacks of heartland sheet-based cooking) and, if you’re serving immediately, top with cheese and pop under the broiler to melt. Remove from oven, slice into 12 even portions, and make some sliders.
If you’re feeling fancy, pop the cardboard tray of split rolls out of the bag, cover with a dish towel or parchment paper, and steam them for a minute or two before assembling the burgers.
These taste great served immediately, but Mom’s secret trick was always to make extras, reassemble the rolls in neat order in the tray, and put that back into the bag so we’d have a second day (usually never a third) of slider leftovers. Just pop a few out, microwave, and enjoy. Thirty seconds wrapped in a damp paper towel and the leftovers are nearly good as new.
Thanks to John Rudy for this discussion and recipe, September 2019
We recently returned from Sicily and Rome where you never see the words “ice cream”. I don’t know why gelato has not caught on in the United States as most Americans who visit Italy fall in love with it. We did an important study and rated the gelatos at about 8 places. The best got a 9.5 on the Mir scale. The worst got a 7 (except for one at a hotel).
Good ice cream, as we all know, has a very high fat content. The best ice cream is about 2:1 heavy cream to milk, plus egg yolks and sugar, which is heated until the sugar dissolves. It is then cooled and beaten while kept cold which introduces air (sometimes a lot). Gelato is different. It starts out with a similar custard base but has a higher proportion of whole milk and a lower proportion of cream and eggs (or no eggs at all). Over-ripe fruit should be used for the best flavor. It is churned at a much slower rate, incorporating less air and leaving the gelato denser and smoother than ice cream. Vanilla gelato contains about 90 calories and 3 grams of fat, compared to 125 calories and 7 grams of fat in the average vanilla ice cream. Gelato is served at a slightly warmer temperature than ice cream, so its texture stays silkier and softer, yet dense due to the lack of air. Because it has a lower percentage of fat than ice cream, the main flavor ingredients really shine through. Rick Steves says that gelato should not be stored for a long time; preferably only a day or two. So eating a lot is emphasized. Here is a recipe for chocolate gelato, my favorite.
|2¼ cups||whole milk|
|⅓ cup||heavy cream|
|¾ cup||sugar, divided|
|1 cup||unsweetened cocoa powder|
|2 ounces||bittersweet chocolate, finely chopped|
|4||extra-large egg yolks|
|2 Tbsp||coffee flavor liqueur (recommended: Kahlua)|
|2 tsp||pure vanilla extract|
|8||chocolates, roughly chopped, optional but really good|
Recipe was originally from Dave Maynard, a local Boston radio/TV celebrity, from over 20 years ago; received in the 90's from CarolP.
Cooking time/temp examples:
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 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've tried various time/pounds. Original recipe called for 15 mins/pound but I found that to overcook the turkey, and over time determined that 13.5 mins/pound worked the best. (Depends on many factors including the accuracy of oven temperature.)
Whisk 1 egg in the cup then add
Microwave 90 seconds
Drop more chips on top of batter then microwave 60 seconds
from Bon Appétit. Made first time by MTY (thanks!).
|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&M's (ok to use peanut)|
|2 cups||roasted, salted peanuts|
|2 cups||thin pretzel sticks|
This puppy chow can be made 2 days ahead. Store in airtight container at room-temperature (or in refrigerator).