jjhunter: Watercolor of daisy with blue dots zooming around it like Bohr model electrons (Default)
[personal profile] jjhunter
For [personal profile] stultiloquentia, who has a birthday coming up.
===

CARROT CAKE

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.
jjhunter: multiple watercolor butterflies flying (butterfly flock)
[personal profile] jjhunter
The original Cooks.com recipe goes as follows:
BLUEBERRY PEACH CRISP

1 1/2 pkg. frozen blueberries
1 c. oats
1/2 c. wheat germ
1/2 c. brown sugar or honey
1/4 c. nuts
1 pkg. frozen peaches
1/2 c. flour
1/2 c. butter, softened
2 tsp. cinnamon
2 tbsp. sesame seeds

Butter a 9 x 13 inch pan, cover with blueberries and peaches. Combine remaining ingredients, sprinkle over fruit. Pat down. Bake at 350 degrees 20 to 25 minutes or until brown, and peaches are soft.
If using fresh fruit, as I did in the photo of the crisp-in-progress above, use about 6-7 ripe peaches and 1/3 - 1/2 quart of blueberries. If you're feeling adventurous & want to try a different fruit combo, I suspect 6 pears, peeled and sliced, 1 tablespoon finely chopped ginger, and (optional) a handful or two of raisins would work well.

What's especially lovely about this particular recipe is the particular combination of ingredients for the topping. It's relatively light on butter, yet the nuts (I usually use pecans) & sesame seeds keep it very satisfying. All in all, easy prep and a reliably delicious result. Excellent for dinner parties and using up excess fruit.
acelightning: oval loaf of crusty bread (bread)
[personal profile] acelightning
This is a bit time-consuming, but most of it is just waiting for the dough to rise (more than once). If you have a heavy-duty mixer, like the classic KitchenAid, it helps a lot. Makes 1 loaf.

SPONGE:
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.

DOUGH:
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.
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
Adapted from In the Kitchen, by Melbourne food critics Alan Campion and Michelle Curtis. The book's definitely worth the investment: I've only had it for a couple of months and it's become the Everything Cookbook in the household.

Accessibility and dietary notes. Also, equipment )

Ingredients and method )
silvercaladan: (family)
[personal profile] silvercaladan
 Its christmastime in the south, and the heat is afoot. But whether its 20 degrees or 70 (wahoo, Texas) outside, you can always enjoy this family classic: Corn Casserole.

Its about the easiest and most delicious thing you can make, and makes a fabulous side dish to go along with your Christmas Ham... I hear some families make turkey, but in my family, you eat (deep fried) turkey only for Thanksgiving. I'm sure the casserole'd taste awesome with both.

Deliciousness below... )

Cheesecake!

Oct. 2nd, 2010 06:35 am
acelightning: dramatically lit place setting awaiting serving of fancy food (eats01)
[personal profile] acelightning
Here's a recipe for a basic simple cheesecake - a lot of my friends have been requesting this lately.
CREAMY CHEESECAKE
Read more... )
trouble: Sketch of Hermoine from Harry Potter with "Bookworms will rule the world (after we finish the background reading)" on it (Soup!)
[personal profile] trouble
I'm doing up the grocery list for next week's menu planning, and thought I'd share one of my fav vegetarian meals, a Leek, Pepper and Pea "Tortilla" (we usually call it a frittata). It's basically an egg & veggie dish where the eggs are much firmer than in most egg dishes. Also, it has sweet potatoes!

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... )
lassarina: (Crabby Ghis)
[personal profile] lassarina
I made these for the housewarming party I threw last night. They were creamy and rich (perhaps a bit overly rich). These are very filling and kind of dense; this recipe makes 48 but for many occasions 24 would be sufficient. I find that 3 per person is a pretty reasonable expectation, but they're hard to eat a LOT of. They do reheat well, though.


Specialized Equipment: Mini muffin pan

Ingredients and process. )

Allergen notes: Wheat and milk, for sure. Possibly soy from the wrappers. Nothing I used *said* it had nuts in it and I didn't inadvertently kill my friend with the peanut allergy for which I am grateful, but that was all I specifically checked for.

Cuisine/Restriction notes: Very definitely NOT kosher or vegan, although you could possibly substitute turkey bacon and a different cheese? Could be made vegetarian if you subbed in mushrooms for the prosciutto.
silvercaladan: (walking)
[personal profile] silvercaladan
 Alright, I love to cook, but as an engineering student, I don't have much time. Therefore, I'm a major fan of inventing new ways to combine pre-made and fresh ingredients with minimal cooking times. 

Today's theme is the empanada!

These tasty treats leave a lot of room for variation, if you read the link above. The recipe below is intended to make large, stuffed empanadas with well-rounded contents suitable for feeding active teenage boys, like the ones I live with. 

For meat-eaters, for vegetarians, for everyone! )

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