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Recipes
SOURDOUGH PANCAKES
By efriend
In a large bowl, whisk together the flour, baking powder and soda, sugar and salt
- 2 2 2 cups all-purpose flour
- 2 2 2 cups all-purpose flour
- 2 2 2 cups all-purpose flour
- 4 4 4 teaspoons baking powder
- 4 4 4 teaspoons baking powder
- 4 4 4 teaspoons baking powder
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon baking soda
- 2 2 2 tablespoons granulated sugar
- 2 2 2 tablespoons granulated sugar
- 2 2 2 tablespoons granulated sugar
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 cup sourdough starter
- 1 1 1 cup sourdough starter
- 1 1 1 cup sourdough starter
- 1 1/2 1 1/2 1/2 cups milk
- 1 1/2 1 1/2 1/2 cups milk
- 1 1/2 1 1/2 1/2 cups milk
- 1 1 1 large egg beaten
- 1 1 1 large egg beaten
- 1 1 1 large egg beaten
- 2 2 2 tablespoons vegetable oil
- 2 2 2 tablespoons vegetable oil
- 2 2 2 tablespoons vegetable oil
DELICIOUS APPLE CRUMBLE BARS
By efriend
Note: These bars will freeze very well after baking
- 11 1/2 oz /325 g unsalted butter, room temperature
- 1 cup / 200 g sugar
- 3 1/2 cups / 430 g all-purpose / plain flour
- 1/2 teaspoon salt
- 3 apples, peeled. I use Granny Smiths
- 1/2 Tablespoon Lemon Juice
- 2 Tablespoons Sugar
- 8 oz or 225 g Cream cheese, room temperature
- 1/4 Teaspoon Ground Cinnamon
Nut Crescents
By efriend
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees
- 2 cups (8 ounces) pecan or walnuts
- 2 cups (10 ounces) all-purpose flour
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter
- 1/3 cup (2 1/2 ounces) superfine sugar *
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (6 ounces) confectioners' sugar , with additional for serving * to ensure even coverage.)
Hot Cross Buns
By efriend
Made with wheat flour
- For the Buns
- 3 C + 6 tbsp white whole wheat flour, divided
- 1 tbsp instant dry yeast (I used Red Star)
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 3/4 C + 2 tbsp milk, warmed to 120-130 degrees F
- 1/4 C honey
- 1/4 C butter, room temperature
- 2 eggs, room temperature
- 3/4 C raisins
- 2 tsp orange zest
- For the Egg Wash
- 1 egg
- 1 tbsp milk
- For the Glaze
- 6 tbsp confectioner's sugar
- 2 tsp milk
Cream Cheese Frosting Recipe
By efriend
(Gluten Free)
- 250 gm Philadelphia Cream Cheese
- 250 gm Unsalted Butter
- 1 kg Icing Mixture (Bundaberg Gluten Free)
- Juice of 1 small lemon
- 1 tsp vanilla
Crab Cakes
By efriend
Crab cakes aren't just for special occasions! These are easy to make
- 1/3 cup mayonnaise, or salad dressing
- 1 large egg
- 1 1/4 cups soft bread crumbs (about 2 slices bread)
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne), if desired
- 1/8 teaspoon pepper
- 2 medium green onions, chopped, about 2 tablespoons
- 3 (6-ounce) cans crabmeat, well drained, cartilage removed and flaked
- 1/4 cup Progresso® plain bread crumbs
- 2 tablespoons vegetable oil
Black Forest Cupcakes
By efriend
Make the cupcakes: Arrange a rack in the middle of the oven and heat to 350°F
- For the frosting:
- Cooking spray or paper liners
- 1 cup granulated sugar
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon kirsch (optional)
- 1 cup canned cherry pie filling
- 12 fresh cherries, pitted
- 2 ounces good-quality dark chocolate, shaved
Wannabe Famous Donuts
By efriend
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy
- For the glaze:
- 2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons)
- 1/4 cup warm water (105 to 115 degrees)
- 1 1/2 cups lukewarm milk
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- 1 quart vegetable oil for frying
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons hot water or as needed
TRADITIONAL BECHAMEL SAUCE
By efriend
The Bechamel sauce originated in the Tuscan regions of Italy and later adopted by the French Chefs of Henry IV
- 45 g - 1 1/2oz butter
- 45 g 1 1/2oz flour
- 500 ml - 1 pint of milk
- 1 onion
- 3 cloves
- 1 bay leaf
- Nutmeg
- Salt & Pepper
Chicken with Mushrooms and Marsala - Recipe.com
By efriend
1. Rinse the chicken pieces with cool water, then pat dry with paper towels
- 1 3-pound whole free-range chicken, cut into 8
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/2 stick unsalted butter, room temperature
- 1/2 garlic cloves, peeled and minced
- 1/2 bunch fresh thyme sprigs (about 8 sprigs)
- 2 cups button mushrooms, halved
- see savings 2 shallots, diced
- see savings 1 1/2 cups sweet Marsala wine
- see savings 1 cup chicken broth
- see savings 1/2 stick unsalted butter, cut into cubes
- see savings 2 cups penne pasta