Search Results for '("C'

[navlys]

Ok. I baked brownies ( 9x9 ) and added 1 1/2 tsps. of ancho chile powder and 1/2 tsp chipotle powder and 1 1/2 tsps. of cinnamon. If I do this again (because these additions do ramp up the flavor) I would MAYBE add a pinch of chipotle powder or none, but I would add the other powders.

[BakerAunt]

I made my version of Chex Party Mix--increasing the recipe by 25% in order to use up ingredients. I baked it an extra 15 minutes. (I usually bake it for an hour, and stir every 15 minutes.) I'll give a generous bag to my younger stepson when he comes for our last Sunday dinner here.

I also baked the KAF Eggnog Scones, since I had eggnog in the freezer. I scaled up the recipe by 25%, which presented a problem since a single egg needed to be scaled up as well. I decided to use the one egg and 1 tsp. flax meal, mixed with 3 tsp. water. I always substitute in some whole wheat pastry flour, but this time I used more. I also threw in a generous 1/3 cup of pecan meal. I cut each circle of dough into 8 wedges, which I completely separate from the circle and bake in rows. They were slightly crowded on the cookie sheet (my larger one is packed), but they baked well. I had to skip the step of freezing them for 30 minutes before baking.

[BakerAunt]

I'm scaling up a recipe (the KAF Eggnog Scones--frozen eggnog in freezer and cinnamon chips to use up). I'm increasing it by 25%. The original recipe takes one egg. I'm thinking of using one egg and a tsp. of flax meal with 1 Tbs. of water for the additional egg. Does that seem reasonable?

[cwcdesign]

So Sunday I tried Crockpot Fiesta Chicken and Rice, despite the fact it used a can of cream of chicken soup. I decided to put my ChefAlarm probe in one of the chicken breasts to cook it by temp. It took 2 ½ hours at high (I started late). It is definitely a keeper chicken, rice, beans, corn, cheese, etc. But I do have to adapt my slow cooker times.

Tuesday I made a sheet pan scampi and then I tried the sheet pan BLT salad again - I think I prefer straight up BLTs. Last night I put together a mini antipasto and tonight made a panini with leftover cold cuts.

It's been so hot and I've been working a lot so haven't felt much like cooking.

BakerAunt - when do you leave?

[S_Wirth]

Basic Muffin Recipes (4 Recipes) by MrsM

MrsM had such wonderful recipes on the oldBC...she never did like the most recent BC but I saved all of her recipes and rottiedogs posted them here on Mike's site.

[chocomouse]

This is a good, basic muffin recipe posted by janloew on the old Baking Circle. You can use any fruit, chips or nuts you wish in it and the results will still be good. As with all muffin batters, you should be careful not to overmix.

When I use this recipe for blueberry muffins and sprinkle them with course sugar, they come very close to the Jordan Marsh blueberry muffins that I loved as a kid.

• 1/2 cup (1 stick) unsalted butter at room temperature
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups AP flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup buttermilk*

• Optional: course sugar to coat muffin tops

• *You may substitute yogurt or sour cream, but I think buttermilk gives you a lighter texture.

Preheat oven to 375 degrees F. Grease or line muffin tins.

In a medium bowl or the bowl of your mixer, cream together butter and sugar. Add eggs one at a time, making sure the first egg is fully incorporated before adding the second. Stir in vanilla.

Sift dry ingredients together into a separate bowl.

Add dry ingredients alternately with buttermilk in two additions, stirring just until combined. Add any fruit, nuts or chips you desire. If using frozen berries DO NOT defrost before adding to batter.

Scoop batter into prepared tins. Sprinkle with course sugar if desired and place in oven. Immediately turn oven temperature up to 400 degrees and bake for 25 minutes for standard muffins, 15 - 20 minutes for mini muffins. Cool for at least 5 minutes before removing from pan.

Yield: 12 standard muffins, 24+ mini muffins (depends on your pan).

Added by Chocomouse:
I have added candied orange peel; subbed a cup of coconut flour; added 1 1/2 tablespoons of lemon juice powder and blueberries; used sour cream - every batch was excellent.

[BakerAunt]

Orange Marmalade Oatmeal Crunch Bars

This recipe was adapted from a Pillsbury booklet series (#51) that came out in the 1980s. I deleted a tsp. of salt, since coconut has sodium. I also use unsalted butter not margarine and reduce it from 3/ cups. I reduced the sugar from 1 cup.

4 cups quick oats
1 1/2 cups walnuts
2/3-3/4 cups packed light brown sugar
1 cup coconut
10 Tbs. unsalted butter, melted
3/4 cups orange marmalade

Optional: 1 cup mini-chocolate chips

Line bottom and sides of a 15x10 inch jelly roll pan with parchment. (You can grease it instead, but I like to be able to lift the baked cookie out and then cut them without worrying about damaging my pan.)

In large bowl, combine oats, nuts, brown sugar, and coconuts. Stir orange marmalade into melted butter. Add to oat mixture and mix well. Press mixture into prepared pan.

Bake at 400F for 18-22 minutes. (The time will depend on your oven and your pan. Check before the 18 minutes.) Cool thoroughly.

Lift out parchment onto a cutting board. cut with knife or pizza wheel. Wrap bars individually in saran.

• This topic was modified 8 years, 9 months ago by BakerAunt.
• This topic was modified 8 years, 1 month ago by BakerAunt. Reason: corrected title

[Italiancook]

For the first time, I made cupcakes. I used KAF Banana Cupcakes w/Peanut Butter Frosting. The recipe called for Cake Enhancer (optional) for moisture. I didn't have any, and didn't want to buy it, but will consider it if there's ever a next time. Frosting recipe calls for 3/4 cup peanut butter and salt. I used only 1/2 cup and left out the salt. The finished product was peanut buttery enough, with plenty of salt from the peanut butter. The lack of added salt did not detract from the sweetness.

[Joan Simpson]

Sunday I cooked fried chicken,rice and gravy and dry lima beans and made a no bake Peanut Butter pie was very good and light.I didn't have a graham cracker crust but had graham crackers so I made my crust and put in 9x13 dish.The recipe said it made two pies but I did only 1 dish so good tastes like eating a candy bar or a nutty buddy ice cream.

No bake Peanut Butter Pie Allrecipes by Megan5
1-8oz.cream cheese softened
1 & 1/2-cup confectioners sugar
1-cup peanut butter
1-cup milk (I used only half cup)
1-16oz. coolwhip
2-graham cracker shells 9"
1.Beat cream cheese and confectioners sugar with mixer.Add peanut butter and milk beat till smooth.Fold in whipped topping.Spoon in 2 shells cover and freeze.I added criss cross design of Hershey's syrup and this was really easy and so good.Let it set out a few minutes before you cut it.

BakerAunt hope you have an easy week and your moving goes well.

Today I made fried cubed pork,macaroni and tomatoes and green beans.

• This reply was modified 8 years, 9 months ago by Joan Simpson.

[cwcdesign]

navlys I'm learning that my new crockpot (Hamilton Beach) is so much faster than the old one - I've recently found a chicken recipe I want to try and the poster has the same as mine and she says to cook on LOW for 4-5 hours instead of the old times of 6-8 on low. No more leaving in the morning and letting it cook - it would be mush - guess how I know ?

[chocomouse]

Today I made the Basic Muffin recipe by janloew from the old BC. I added KAF's lemon juice powder (love, love, love this powder for a tart-sweet lemony flavor!) and about a cup and a half of last year's blueberries from the freezer, as well as sour cream to use it up. I should have baked them another couple of minutes, but they are fine and delicious. I also made two loaves of whole grain sandwich bread. I used my regular bread recipe, Maple Buttermilk, from Beth Hensperger's Bread Lover's Bread Machine Cookbook, with lots of substitutions as usual. I used 1/2 cup of KAF's maple granola, to use it up, and 1/2 cup of Bob's steel cut oats. I also used Splenda Cup for Cup, to use it up. We love this bread, an no matter what you sub, it is no fail.

[navlys]

Know thyself and know thy slow cooker. I decided to cook a chuck roast in my new slow cooker. My old slow cooker which I had forever was so slow on "low" that I had to drape a towel over the top to get anything cooked. Well my new slow cooker ( Crock- pot brand) is like "Speedy Gonzales" on the low setting. I may have to turn it to warm toward the end of the recommended cooking time.

[navlys]

Found this:
Chocolate-Kahlua Walnut Tart

Ingredients

Crust
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 tablespoons heavy cream
1 egg yolk
2 cups toasted walnuts, coarsely chopped
1/2 cup dark chocolate chips
Filling
3/4 cup packed light brown sugar
1/4 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter
2 tablespoons heavy cream
3 tablespoons coffee liqueur, such as Kahlua

Instructions

Preheat the oven to 375 degrees F. To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form. Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.

With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim. Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.

Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute. Remove from the heat and stir in the coffee liqueur. Pour over the walnuts.

Bake until the mixture is bubbly around the edges, about 15 minutes. Cool on a rack. Serve warm or at room temperature. Tip: If the pie crust puffs up while baking, gently

[BakerAunt]

On Wednesday, I baked my variation on Ellen's (Moomie's) Buns, which I made as a dozen pan rolls. I usually substitute in 1 1/4 cups whole wheat flour, but this time, I used a bit of remaining rye flour and buckwheat flour, then made up the difference with whole wheat flour. Instead of the 3/4 cup buttermilk that I usually use, I used up some half and half.

[Mike Nolan]

I'm making Chicago Style hot dog buns today, we can't get poppy-seed buns around here, and I'm just in the mood for a Chicago Dog. Besides, what's more American on the 4th of July than a hot dog? (It won't be 100% authentic, no Vienna Beef dogs and no day-glo green relish, but it'll be close enough with celery salt.)

Clove is another spice you need to use sparingly. I once made a batch of pizza sauce with too much clove in it, we ate the pizzas, but they reeked of clove!

• This reply was modified 8 years, 9 months ago by htfoot.
• This reply was modified 8 years, 9 months ago by htfoot.