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Recipes
Roasted Pumpkin Seeds
By gnikylime
Seed the pumpkin: Preheat the oven to 300 F / 150 C
- Pumpkin seeds
- Olive oil
- Salt
- Spices
Healthy Rice
By gnikylime
1. Bring the water, cumin, zucchini, and radishes to a boil
- 1 c. multigrain white rice
- 2 c. water
- 1/8 t. cumin
- 1 zucchini, diced
- 6 radishes, thinly sliced
Mammaw's Biscuits
By gnikylime
1. Stir dry ingredients. Mix shortening with dry ingredients to distribute evenly
- 2 c. self-rising flour
- 1/3 c. shortening or butter
- 1/8 t. baking soda
- 1/8 t. salt
- 3/4 c. buttermilk
Betty's Mint Meringues
By gnikylime
From mom's Betty Crocker cookbook
- 2 egg whites, room temperature
- Pinch of salt
- 3/4 c. ultrafine sugar
- 1/2 t. cream of tartar, scant
- 1/2 t. vanilla extract
- 1/2 t. mint extract
- 1-1/2 c. chocolate chips
- 4 drops green food coloring
English Muffin Bread
By gnikylime
http://allrecipes.com/recipe/english-muffin-bread/
- 2 cups [473 mL] milk
- 1/2 cup [118 mL] water
- 2 tablespoons [2 Esslöffel] cornmeal
- 6 cups bread flour [960 g. Weizenmehl Type 812 or 480 g. Weizenmehl Type 505 + 480 g. Weizenmehl Type 1050]
- 2 (.25 ounce) packages active dry yeast [2x7 g. Trockenhefe]
- 1 tablespoon [1 Esslöffel] white sugar
- 2 teaspoons [2 Teelöffel] salt
- 1/4 teaspoon [1/3 Teelöffel] baking soda
Red Velvet Ice Cream Sandwiches
By gnikylime
Inspired by a comment on http://www
- Red Velvet Cookie
- 18.25 oz. red velvet cake mix
- 1/2 c. softened butter
- 1 egg, beaten
- 2 T. water (note: don't add water if not using chocolate cake mix)
- Cream Cheese Ice Cream
- 8 oz cream cheese, softened
- 1 cup milk
- 1 lemon, juiced
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1/2 cup heavy cream
Paneer
By gnikylime
From Wild Fermentation by Sandor Ellix Katz, with further notes from Classic Indian Cooking by Julie Sahni
- 1/2 gallon/2liters whole milk
- 1/4 cup/60mL vinegar
Mexican rice
By gnikylime
1. In a pot less than twice the volume of the ingredients, put the broth, tomato paste and onion
- 1 c [210 g] uncooked rice
- 2 T [2 Esslöffel] vegetable oil
- 2.25 c [530 mL] chicken or vegetable broth
- 1 T [1 Esslöffel] tomato paste
- 1/4 onion, diced
Dairyless Chocolate Mousse
By gnikylime
1. Slowly simmer the soy milk, and set aside to cool
- 1/2 c. chocolate soy milk
- 1 1/2 c. semisweet chocolate chips
- 12 oz. silken soft tofu
- 1/4 c. amaretto
- 1/4 t. pure almond extract
- 2 pinches fine grain sea salt
Sourdough Challah Knots
By gnikylime
Modified from the challah recipe in Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd
- Starter:
- 2 T. unfed sourdough starter
- 0.5 c. 97F [36C] filtered water
- 90 g. all-purpose flour [Weizenmehl 550]
- Phase II:
- 30 g. all-purpose flour [Weizenmehl 550]
- Egg Custard:
- 1 T. sugar
- 2 t. sea salt
- 3 T. vegetable oil
- 3 eggs - 1 T., beaten
- 0.75 c. filtered water
- Remaining Dough Ingredients:
- 630 g. all-purpose flour, sifted
- Egg Wash:
- 1 T. egg, beaten
- 1/2 t. water
- To Finish:
- Coarse salt