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Recipes
Strawberry Sorbet
By pknaub
Purée the strawberries and cold water in a blender until smooth
- 1 lb. ripe organic strawberries, hulled
- 1/2 cup cold water
- 1/2 cup sugar (more to taste)
- 1 tbsp lime or lemon juice
- 1 tbsp vodka
- a pinch of salt
Coconut Rum Cake
By pknaub
Ah, the flavors of the Caribbean
- 1/4 cups (2 sticks + 4 tablespoons) butter, softened
- 2 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 6 drops coconut flavor (optional)
- 1/4 cup rum (we like dark best)*
- 4 egg yolks
- 3 whole large eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup Hi-maize Fiber (or cornstarch)
- 3/4 cup coconut milk powder**
- 1 cup milk**
- 1/4 cup rum or vanilla syrup to brush over warm cake (see recipe below)
- Rum or Vanilla Syrup
- 1/4 cup sugar
- 1/4 cup liquid (either water + 1 teaspoon vanilla extract; or 2 tablespoons water + 2 tablespoons rum)
- Or replace with rum flavor to taste + an additional 1/4 cup milk.
- Or substitute 1 cup light coconut milk for the coconut milk powder and milk.
- Or substitute coconut flavor to taste.
- Or use rum flavor to taste, and increase the milk or cream by 3+ tablespoons.
- Glaze
- 1/2 cup coconut milk powder***
- 3 tablespoons rum****
- 1 cup confectioners' sugar
- 1 to 2 tablespoons milk or cream
English Muffin Bread
By pknaub
Program your machine for basic white bread, light crust
- 1 teaspoon vinegar
- 1/2 cup water
- 1 cup milk
- 2 tablespoons butter or vegetable oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon baking powder
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 1/4 teaspoons instant yeast
Homemade Pita Bread
By pknaub
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer
- 1 tablespoon yeast
- 1 1/4 cup warm water
- 1 teaspoon salt
- 3- 3 1/2 cups flour
The Almost-No-Knead Baguette
By pknaub
1) Find a large (6-quart) bowl or bucket, for dough storage in the fridge
- ■3 cups lukewarm water
- ■8 cups King Arthur Unbleached All-Purpose Flour
- ■1 tablespoon table salt or 1 1/2 tablespoons kosher salt
- ■1 tablespoon instant yeast
Cafe Rio’s Sweet Barbacoa Pork
By pknaub
1.Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a little water
- Yield: 12-15 servings
- 7-8 lbs. boneless pork butt or shoulder (make a 3-4 lb pork roast if you are just doing your family)
- 4 cups root beer
- 5 (8oz) cans tomato sauce
- 4 Tablespoons molasses or honey
- 3 teaspoons minced garlic
- 1/2 teaspoon salt
- 2 - 3 cups brown sugar
- pepper to taste
- 4 teaspoons cumin
Chewy Coconut Chocolate Chunks
By pknaub
Directions 1) Preheat the oven to 375°F
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup coconut milk powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tablespoon light corn syrup
- 1/4 teaspoon coconut flavor
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups large flake unsweetened coconut
- 1 1/2 cups bittersweet chocolate chips or Burgundy chunks
Magic Cake – Part II – Chocolate, Red Velvet, Fruit
By pknaub
1.For CHOCOLATE and RED VELVET cake: Add flavors of your choice to the magic cake batter, prior to folding in bea...
- Choose one of the following flavoring combinations:
- 1 magic cake batter
- CHOCOLATE: add 1/2 cup cocoa, 2 Tbsp strong coffee and 1 Tbsp rum to the batter
- RED VELVET: 1 Tbsp cocoa, about 2 teaspoons liquid red food coloring (or 1/4 tsp powdered red food coloring)
- FRUIT: 1/2 tsp grated lemon zest, fruit of your choice (enough to cover the bottom of your pan)
- Instructions
- 1 .For CHOCOLATE and RED VELVET cake: Add flavors of your choice to the magic cake batter, prior to folding in beaten egg whites. Proceed with the recipe.
- 2 .For FRUIT Cake: Place fruit on the bottom of your cake pan. Lightly dust with a little bit of flour (to prevent the mixture from coloring). Pour the magic cake batter on top. Bake.
- See more at: http://www.kitchennostalgia.com/desserts/cakes/magic-cake-part-ii-chocolate-red-velvet-fruit.html#sthash.dEhgIUME.dpuf
Creamy Vanilla Ice Cream
By pknaub
A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor
- INGREDIENTS:
- 2 eggs
- 1 cup sugar
- 1/4 teaspoon salt 2 1/2 cups whipping cream
- 2 cups half-and-half cream
- 2 1/4 teaspoons vanilla extract
French-Style Bread Food Processor
By pknaub
When the weather is hot, no one wants to stay in the kitchen long
- 2 packages (2 scant tablespoons) active dry yeast
- 1/2 cup lukewarm (110°F to 115°F) water
- 1 teaspoon granulated sugar
- 6 cups (approx.) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons salt
- 2 cups 90°F water
- 1 large egg beaten with 1 tablespoon cold water, for glaze