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Recipes
Beer Geek Breakfast clone (Mikkeller)
By Shaylie
(5 gallons/19 L, all-grain) OG = 1
- 7 lbs. 13 oz. (3.5 kg) Pilsner malt
- 2 lbs. 3 oz. (1.0 kg) flaked oats
- 2 lbs. 3 oz. (1.0 kg) oat malt
- 1 lb. 2 oz. (0.5 kg) Caramunich malt
- 10 oz. (0.27 kg) smoked malt
- 1 lb. 2 oz. (0.5 kg) brown malt
- 12 oz. (0.34 kg) pale chocolate malt
- 1 lb. 2 oz. (0.5 kg) chocolate malt
- 1 lb. 2 oz. (0.5 kg) roasted barley
- 12.3 AAU Centennial hops (90 mins) (1.4 oz/39 g of 8.8% alpha acids)
- 8.7 AAU Chinook hops (90 mins) (0.7 oz./20 g of 12.4% alpha acids)
- 2.8 AAU Cascade hops (90 mins) (0.4 oz./11 g of 7% alpha acids)
- 7 AAU Cascade hops (1 min) (1.0 oz./28 g of 7% alpha acids)
- 1.0 oz. (28 g) ground coffee
- Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US05 yeast
Red River Rub
By Shaylie
Recipe adapted from Grilling America
- 1 teaspoon cayenne
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 tablespoon paprika
- dash of ground nutmeg
Cauliflower Cheese Soup
By Shaylie
In a large saucepan, combine the cauliflower, onion, broth and bouillon
- 1 head cauliflower, broken in florets
- 1 medium onion, chopped
- 1 can (14-1/2 ounces) chicken broth
- 1 chicken bouillon cube
- 2 tablespoons butter
- 2 cups heavy cream
- 1 container creme freche or sour cream (8 oz)
- 2 cups (8 ounces) shredded cheddar cheese
- 1 tablespoon dried parsley flakes
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon each cayenne pepper, curry powder and white pepper
vIsraeli Fondue
By Shaylie
Scoop out flesh from avocados into a bowl and mash until smooth with lemon juice
- 2 avocados, halved and stoned
- 3 teaspoons of lemon juice
- 1 clove garlic, halved
- 185 ml (6fl oz / 3/4 cup) dry white wine
- 375 g (12 oz/3 cups) grated Edam cheese
- 2 teaspoons of cornflour
- 5 tablespoons smetana or thick sour cream
- cubes of sesame-coated French bread and red and green pepper (capsicum) to serve
Big Dutch Babies
By Shaylie
Select the recipe proportions to fit your pan
- 2-3 quart pan
- 1/4 cup butter
- 3 eggs
- 3/4 cup milk
- 3/4 cup flour
- 3-4 quart pan
- 1/3 cup butter
- 4 eggs
- 1 cup milk
- 1 cup flour
- 4-4 1/2 quart pan
- 1/2 cup butter
- 5 eggs
- 1 1/4 cup milk
- 1 1/4 cup flour
Pumpkin Pie Martini
By Shaylie
It's a perfect fall dessert!
- 2 oz Pumpkin Spice Liqueur
- 2 oz Cream Liqueur
- 1 tbsp Hot Cinnamon Schnapps Liqueur
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Nutmeg
- Graham Cracker Crumbs
- Whipped Cream
- Ice
Cajun Blackening Rub
By Shaylie
Place all the ingredients in a bowl, and well
- 1 cup ancho chile powder
- 3/4 cup finely ground coffee beans
- 1/4 cup paprika
- 1/4 cup dark brown sugar
- 1 tablespoon dried oregano 1 tablespoon dry mustard
- 1 tablespoon smoked paprika 1 teaspoon ground coriander 1 teaspoon ground ginger
- 1 teaspoon chile de arbol powder
- 1 teaspoon thyme
vWhole Grain Mustard Sauce
By Shaylie
Mix all ingredients together in a bowl
- 7 oz. Crème fraiche
- 10 1/4 oz. whole grain mustard
- 3.5 oz. dijon mustard
Banana Bread (Kotoko)
By Shaylie
Mix dry ingredients together
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup mashed banana (approximately 3 bananas)
- 1/3 cup milk
- 1 teaspoon lemon juice
Pink Champagne Cake
By Shaylie
Total time: 1 hour 45 minutes + 1 hour refrigeration CHAMPAGNE: Sparkling wines vary, so purchase carefully
- FOR THE CAKE-
- 2 1/2 cups sifted cake flour
- 1 Tbsp. baking powder
- 1 /2 tsp. table salt
- 1 1 /2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 3/4 cup brut sparkling wine
- 1 /4 cup milk
- 1 tsp. vanilla extract
- 6 drops red food coloring
- 6 egg whites
- FOR THE FROSTING-
- 1 /2 cup shortening
- 1 /3 cup brut sparkling wine
- 5 cups sifted powdered sugar
- 1 /2 tsp. unflavored gelatin
- 1 Tbsp. cold water
- 3/4 cup heavy cream