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Recipes
Peanut butter and jelly bars
By taniaf
Preheat oven to 375. Spray a 9 inch square baking pan and line with parchment
- 2 1/4 cups flour
- 1 cup sugar
- 1/2 tsp salt
- 2 sticks butter, room temp
- 1 egg
- 1 tsp vanilla
- 12 oz jelly
- 3/4 c chopped salted peanuts
- 1/2 c peanut butter chips
Chocolate Malted Cupcakes
By taniaf
top with vanilla or chocolate frosting
- 2.25 cups flour
- 3/4 cup Dutch cocoa
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1.5 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1.25 cps malted milk powder
- 1 cup veg oil
- 3 eggs, room temp
- 1 cup sour cream, room temp
- 1 tsp vanilla
Beer Braised Chicken
By taniaf
Heat a large pot over medium
- 1/4 lb thick cut bacon, cut into 1/2 inch pieces
- 8 chicken breasts
- salt and pepper
- flour
- 1 tbsp olive oil
- 1 12 oz bottle beer (brown ale)
- 3/4 lb small red potatoes, halved
- 2 tbsp whole grain mustard
- 2 tbsp brown sugar
- 4 sprigs thyme
- 3 tbsp chopped parsley
Cookie cupcakes with raspberry fluff frosting
By taniaf
Preheat oven to 350. Line 12 muffin cups with papers
- 2 sticks plus 2 tbsp butter, room temp
- 1/2 c cocoa powder
- 1 c flour
- 1 c sugar
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg plus 1 yolk
- 1/2 c buttermilk
- 1/2 tsp vanilla
- 12 oreo cookies
- 3 tbsp raspberry jam
- 3 c marshmallow fluff
- 1/2 c powdered sugar
Cheddar Cheese curds
By taniaf
Put the milk in the pot and slowly warm it to 86 degrees Fahrenheit, stirring occasionally
- Ingredients
- 2 to 4 gallons raw milk (I used goat milk)
- 1/4 teaspoon mesophilic culture (I used Danisco MA19, can also use MA4001)
- 3/4 of a vegetable rennet tablet, good quality*
- 1 to 2 tablespoons+ fine sea salt (I use Himalayan)
- You can also use liquid vegetable rennet. 1 teaspoon liquid equals 1 tablet of the above. If using double strength liquid rennet, use approximately 1/4 plus 1/8 teaspoon.
- Equipment
- Make sure your equipment is very clean. In other words, washed in very hot water or run through the dishwasher using a hot water wash/rinse cycle.
- stainless steel pot(s)
- additional pot for water bath (helpful in winter)
- bowl
- thermometer, plus one more for the additional pot (if using)
- cheese press
- cheese cloth
- slotted spoon
- long knife
White Cheddar biscuits
By taniaf
Elizabeth Falkner
- 2 cups flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tsp salt
- 4 oz cold butter, in pieces
- 1/2 c grated white cheddar cheese
- pinch black pepper
- 1/4 c buttermilk
- 1/4 c cream
- 1 egg
- 2 tbsp water or cream
Poutine
By taniaf
Saveur
- 4 lb. russet potatoes, skin-on, washed and dried
- 4 tbsp. unsalted butter
- 1/4 cup flour
- 1 shallot, minced
- 1 clove garlic, minced
- 4 cups beef stock
- 2 tbsp. ketchup
- 1 tbsp. cider vinegar
- 1 tbsp. whole green peppercorns
- 1/2 tsp. Worcestershire sauce
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- 2 cups cheddar cheese curds
Chocolate Mint wafers
By taniaf
Whisk together flour, cocoa, baking powder and 1/4 tsp salt
- 1 cup flour
- 1/2 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter, room temp
- 1/2 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 12 oz chocolate, chopped
- 1/4 tsp peppermint
Oven fries
By taniaf
154 cal per serv
- 3 lbs russet potatoes (6 large) cut into 1/4 inch strips
- nonstick spray
- 4 tsp veg oil
- salt and pepper
Raspberry Lemon Whoopie Pies
By taniaf
per pie: 240 cal, 11 g fat
- 1 stick butter, room temp
- 1 cup plus 3 tbsp brown sugar
- 1 tbsp grated lemon zest
- 1 tsp vanilla
- 1 egg
- 2 1/4 cups flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 3/4 cup heavy cream
- 1 cup fresh raspberries (4 oz)