Scones(for 1 to 2 People - can easily double for 4)
250 g Flour (1 cup and 1 heaping Tablespoon)
40 g Sugar (4 level Tablespoons)
125 g Plain yoghurt (approx. 1 individual portioned container)
60 g Butter (1/4 cup)
4 level Teaspoons Baking Powder
Let the butter stand until it's soft - in my kitchen it takes about an hour, but I don't check it that often. Add all the other ingredients and combine with a clean hand until the dough just comes together. Roll out on a floured surface to 2,5 cm (1 inch) thick and cut out rounds with a large drinking glass (5-6 cm diametre, 2-2,5 inch). Bake at 170°C/340°F fan-assist, 190°C/375°F regular oven, for 15 minutes until golden brown and smelling heavenly.
Serve with butter and marmelade, or clotted cream and marmelade (or if you can't get clotted cream, whipped cream is a sad substitute).
ETA: If you can't eat them all the day of, heat them even two-three days later at 100°C/210°F for ten minutes until warm and delicious again.
( Details behind the cut for cake & amazing cream cheese frosting )
Source: Bernice Rock - "CARROT CAKE", 'From Wine Country Kitchens', compiled and edited by the Women's Auxiliary of the Ira Davenport Memorial Hospital, Bath, NY, 1976.
1/2 cup bread flour (see Note 1)
1/2 cup whole-wheat flour
3/4 teaspoons yeast (the rest of the packet will be used later)
1 tablespoon sugar or honey
1 tablespoon nonfat dry milk
1 cup + 2 tablespoons water at "room temperature" (between 70° and 90° F.)
Whisk this all together in your mixer bowl, or a large bowl, until it's smooth and well-combined.
1 cup bread flour (see Note 1)
1 cup whole-wheat flour
The rest of the yeast
Mix thoroughly, and sprinkle it evenly over the sponge in the bowl, covering the sponge completely. Cover with plastic wrap and allow to ferment for 1 to 4 hours at room temperature. (Or allow to rise for 1 hour at room temperature, then refrigerate overnight. Let it warm up a bit before proceeding.)
FINISHING THE MIXTURE:
1/2 cup cracked wheat (coarse bulgur)
Place in a dry frying pan over medium heat; shake or stir continuously until lightly toasted. Remove from pan immediately so it doesn't burn. If you want it less crunchy in your bread, pour 1/2 cup boiling water over the cracked wheat and let it stand until the water is absorbed.
When the sponge is ready, add the cracked wheat, along with
1/4 cup peanut butter (see Note 2)
1/4 cup brown sugar, packed
1 teaspoon salt
Mix thoroughly, then cover and let stand for 20 minutes. Knead by hand or machine for approximately 10 minutes, until the dough is smooth and elastic - poke in any bits of cracked wheat that keep trying to escape. Cover and let rise until doubled, 1 to 1 1/2 hours. (Optional: Punch down, knead briefly, and let rise again.)
Preheat oven to 350° F. Grease a 9"x5" loaf pan. Punch the dough down and shape it into a loaf to fit in the pan. Let rise until almost doubled - top of dough should be just a bit higher than the top edge of the pan. Bake for 45 to 55 minutes - an instant-read thermometer plunged into the center will read 210° F. Turn out onto a rack immediately, turn the loaf right-side-up, and allow to cool.
A slice of this will take you clear to Rivendell! :-)
Note 1: Instead of bread flour, you can use unbleached all-purpose flour, and add 1 1/2 tablespoons "vital wheat gluten" powder to the "Dough" mixture.
Note 2: Creamy peanut butter works better, because the chunks will get lost among the bits of cracked wheat.
So I was just on face book and someone had shared some recipe from Hormel for a Cheeseburger Dip. I thought mmm that sounds so good. So I go look..... And my thought is OMG artificial cheese and meat products?????? ICK. I can do better than that! So I wrote this recipe.
( Read more... )
While the estimated time is quite long, this is largely to let the cheesecake set -- this can be easily done in the evening and the cheesecake left to set overnight.
Note: method uses UK metric measurements (grams) and ingredients, although approximate substitutions have been given where possible.
( Ingredients & Method )
( Dietary Info, Optional Additions & Alterations )
There are two dishes here, the lavender-and-corn and the summer squash. They go rather well together and combine to make a light supper, although if you'd rather have a full meal, I'd suggest adding a nice toasted starch-- ideas I contemplated were: naan, lightly toasted cornbread, a very not-rich biscuit, fresh tortillas, or maybe a simple quesadilla. (Um, yeah, and I also was thinking that a bit of my father's homemade beef jerky would have gone quite well too. Which is clearly not a starch. So, um, let your tummy guide you.)
- Recipe 1: Corn with Lavender
- A subtle play of flavours in a refreshing summery dish. The warm and soft corn is nicely complimented by the cool and crisp lemon cucumber. It requires a little bit of time and attention during the cooking but isn't inherently difficult.
- Recipe 2: A Basic Summer Squash Sauté
- Quick, easy, tasty.
Time and serving sizes for making both
2 people for supper
I took pictures with my phone, but it's new and I'm having a devil of a time getting it to talk to my computer. Once I get around to figuring that out, I'll update this with pictures. When I do that, I'll drop a quick note to the comm whenever that happens, because I know some people find pictures helpful.
( Corn with Lavender )
( A basic summer squash sauté )
I'm sorry that this is all very rough and informal! :( If I'm unclear or if you have any questions, drop a comment and I'd be happy to help!
And if you have any suggestions, observations, etc etc, please also drop them in comments!
( Breakfast buns )
( Spaghetti Carbonara - made in the what-I-had-in-the-fridge way )
( Spring-y nettle soup )
I don't remember where I found this, but this is the basic recipe that I modified:
Snickerdoodle ice cream:
Prep Time: 10 mins Total Time: 1 1/4 hr
* 1/2 cup sugar
* 1/2 cup brown sugar, firmly packed
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (freshly ground if available)
* 2 cups heavy whipping cream
* 1 1/2 cups half-and-half (the fat-free version can be used)
* 1 1/2 teaspoons vanilla extract
1. 1 In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
2. 2 Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
I substituted butter flavoring for the vanilla, but then added about 1/2 a teaspoon of vanilla in anyway, b/c it needed it.
However - 1 1/2 teaspoons is too much butter flavor, so I need to cut that back a little, probably to 3/4 of a teaspoon or so.
I added an additional 1/4 tsp of cinnamon, but I think that needs to be upped another 1/4 tsp
But it comes out really yummy!
Next up, I'm gonna try the 'premium style' ice cream - you know, where you make the custard and then turn that into ice cream (b/c what I'm making now is more ice 'milk' than ice cream - it's not thick enough for my tastes).
I got this recipe from "You Are What You Eat: The Meal Planner That Will Change Your Life!", by Carina Norris. It's on page 57.
The recipe is typed up with random asides because I'm bitter. I've also got a version without the random asides.
( Read more... )
This cake. I have quite a love affair with this one. It can be a bit dense, but the older I get, my love for it grows at the sam-ish rate. It's a recipe from my paternal grandmother, who would bake one every year without fail for my dad's birthday, since it was his favourite. She doesn't bake any more, which is a shame, but she handed us some of her recipes.
Prep time: 15 minutes, Cooking time: 30 minutes.
( Genovese Bread )
* I have absolutely no idea whether or not it is a Genovese speciality. It's what my Grandmother and the rest of my family call it.
** You can totally cheat and not foam the eggs white (add whole eggs in step 2 instead). But the resulting cake will be denser, and will feel heavier in your stomach. Either way, it's quite tasty.
Past experiments have included a dairy-free dark chocolate pomegranate sorbet and a butter-pecan frozen custard that was almost too rich to eat. It not only stood on its own, it pulled out a buttery switchblade and threatened other flavors to back off. It was still delicious, though, and making the butter pecans was fun (I might re-do that recipe this year to make it a little lower-fat. I'll try and post that if I get around to it.)
Today, though, I was trying to make something to please my parents, since it was their kitchen I was sabotaging (and did I ever). I settled on something with chocolate and coffee, since they're both coffee fans. I also had to do a bit of improvising with ingredients, but it was super-easy and turned out well.
( Recipe under here... )
( Ingredients )
( Directions )
( A visual of the end result )
( Mini Ricotta Cakes )