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Recipes
MICROWAVE COFFEE CUP SCRAMBLE
By bjnelson55
Coat 12 ounces microwave safe coffee mug with cooking spray
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons shredded cheddar cheese
- salt and pepper
HOMEMADE FLOUR TORTILLAS
By bjnelson55
Sift flour, baking powder, and salt into large bowl
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup warm water
- 2 tablespoons melted lard, bacon drippings or shortening.
SUNFLOWER SEED & HONEY WHEAT BREAD
By bjnelson55
From the Taste of Home magazine
- 2 pkg. (1/4 oz each) active dry yeast
- 3-1/2 cups warm water (110 to 115 degrees F)
- 1/4 cup bread flour
- 1/3 cup canola oil
- 1/3 cup honey
- 3 tsp. salt
- 6-1/2 to 7-1/2 cups whole wheat flour
- 1/2 cup sunflower kernels
- 3 Tbsp. butter, melted
PEACH CAKE
By bjnelson55
Heat oven to 350 degrees F
- TOPPING:
- 1-3/4 cups flour
- 2/3 cup sugar
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon each ground nutmeg and salt
- 1/2 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 teaspoon vanilla
- 1 tablespoons grated lemon zest
- 1-1/2 lb. ripe peaches (about 4 medium) peeled, sliced into 1/2-inch wedges, and tossed with 2 tablespoons lemon juice
- 2 tablespoons each of flour and packed brown sugar
- 1-1/2 tablespoon unsalted butter, cut into bits
- 1/4 teaspoon groun cinnamon
- Powdered sugar for dusting
NO KNEAD BREAD RECIPE
By bjnelson55
Made by Kevyn Berger on 107
- Adapted from Jim Lahey, Sullivan Street Bakery
- Time: About 11/2 hours plus 14 to 20 hours’ rising
- 3 cups all-purpose or bread flour, more for dusting
- 1/4 teaspoon instant yeast
- 11/4 teaspoons salt
- Cornmeal or wheat bran as needed.
- • 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, prefe
- • 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover lo
- • 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wh
- • 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, careful
- Yield: One 11/2-pound loaf.
- NY Times Nov. 8 2006
- • Article about No Knead Bread: December 6, 2006
- The Minimalist
- No Kneading, but Some Fine-Tuning
- By MARK BITTMAN
- LAST month I wrote about Jim Lahey, the owner of Sullivan Street Bakery on West 47th Street in Manhattan, and his clever way to produce a European-style boule at home. Mr. Lahey’s recipe calls for ver
- Happily, so have those of most readers. In the last few weeks Jim Lahey’s recipe has been translated into German, baked in Togo, discussed on more than 200 blogs and written about in other newspapers.
- WEIGHT VS. VOLUME The original recipe contained volume measures, but for those who prefer to use weight, here are the measurements: 430 grams of flour, 345 grams of water, 1 gram of yeast and 8 grams
- SALT Many people, me included, felt Mr. Lahey’s bread was not salty enough. Yes, you can use more salt and it won’t significantly affect the rising time. I’ve settled at just under a tablespoon.
- YEAST Instant yeast, called for in the recipe, is also called rapid-rise yeast. But you can use whatever yeast you like. Active dry yeast can be used without proofing (soaking it to make sure it’s act
- TIMING About 18 hours is the preferred initial rising time. Some readers have cut this to as little as eight hours and reported little difference. I have not had much luck with shorter times, but I ha
- THE SECOND RISE Mr. Lahey originally suggested one to two hours, but two to three is more like it, in my experience. (Ambient temperatures in the summer will probably knock this time down some.) Some
- OTHER FLOURS Up to 30 percent whole-grain flour works consistently and well, and 50 percent whole-wheat is also excellent. At least one reader used 100 percent whole-wheat and reported “great crust bu
- FLAVORINGS The best time to add caraway seeds, chopped olives, onions, cheese, walnuts, raisins or whatever other traditional bread flavorings you like is after you’ve mixed the dough. But it’s not th
- OTHER SHAPES Baguettes in fish steamers, rolls in muffin tins or classic loaves in loaf pans: if you can imagine it, and stay roughly within the pattern, it will work.
- COVERING BETWEEN RISES A Silpat mat under the dough is a clever idea (not mine). Plastic wrap can be used as a top layer in place of a second towel.
- THE POT The size matters, but not much. I have settled on a smaller pot than Mr. Lahey has, about three or four quarts. This produces a higher loaf, which many people prefer — again, me included. I’m
OMELET IN A BAG
By bjnelson55
Crack the 2 eggs into a large and heat resistant resealable freezer bag
- 2 eggs
- 2 slices ham, chopped
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped onion
- 1 tablespoon chopped green bell pepper
- 2 tablespoons chopped fresh tomato
- 1 tablespoon chunky salsa
- 2 fresh mushrooms sliced
ROASTED RED PEPPER HUMMUS
By bjnelson55
Use the Blentec jar. A twist on the traditional hummus with a mild red pepper taste and a slight kick of garlic ...
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp tahini
- 1 clove garlic, quartered
- 15 oz can garbanzo beans, drained and 1/4 C liquid reserved
- 1 C roasted red bell pepper
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper
Chocolate Skeleton Cookies Recipe
By bjnelson55
Put these cute treats out for your next ghost and goblin party and watch them disappear
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2-3/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1-1/2 cups confectioners' sugar
- 2 tablespoons milk
CREAMSICLE COCKTAIL
By bjnelson55
Mix and serve in martini glass
- Absolute vodka
- Cointreau
- Creme de cocoa white
- Cream
ALMOST FAMOUS CINNAMON BUNS
By bjnelson55
From Food Network Magazine and their version of the famous Cinnabon cinnamon rolls
- For the Dough:
- 1 cup whole milk
- 1 1/4-ounce packet active dry yeast
- 1/4 cup plus 1/4 teaspoon granulated sugar
- 4 tablespoons unsalted butter, melted, plus more for the bowl
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour, plus more if needed
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- For the Filling:
- All-purpose flour, for dusting
- 12 tablespoons unsalted butter, softened, plus more for the pan
- 1/2 cup granulated sugar
- 3 tablespoons ground cinnamon
- For the Glaze:
- 2 cups confectioners' sugar
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter, melted