Search Results for '("C'

[Mike Nolan]

Here's the current list of recipes uploaded from the KAFBC by the original poster, there are 186 original posters represented. I limited the name to 20 characters, there may be a few that got truncated.

by 4paws2go 10
by Altardee 4
by amc 1
by ancameni 23
by anna 15
by Annabelle's 35
by annabelles lair 23
by anndyer 1
by annee 8
by annie9235 2
by annzie 10
by barefootbaker 1
by beabaker 9
by Beachdee 35
by Bellesaz 4
by berwynbaker 2
by beths100 1
by bettina 54
by bettina and naug 1
by biglakejudy 14
by bivs99 17
by bmwat1 9
by bocca 40
by bocca and pie cr 1
by breadcetera 2
by brianjwood 287
by bunnyengle 1
by bwhite50 1
by Calico 17
by camellia 1
by Carla 16
by caw0127 1
by chainsaw 1
by chard 4
by chiara 10
by christine 1
by Cindy Leigh 15
By Cook's Illu 1
by cooking 202 1
by cooking202 7
by cooksgirl 10
by cowgirl 28
by cupcake princess 1
by cwalde 53
by cwcdesign 7
by Cyndiok 39
by Dachshundlady 33
by danator02 3
by daphnewoman 2
by ddoug 15
by debb 1
by donperley 2
by dough-re-me 1
by dsal 1
by dvdlee 101
by DvdLee by dvdlee 1
by ecc 1
by elmojabr 5
by elsa 6
by feline 1
by foodguy 1
by franciepad 28
by frick 67
by furbie 2
by geminilionj 1
by GinaG 8
by glory 40
by gnancy 5
by goodbaking 1
by grandmoogie 3
by Granny 5
by grizzlybiscuit 19
by hickeyja 15
by hstrybuf2 1
by iluvapps 1
by isand66 1
by itself!) by dvdl 1
by jackie/florida 1
by Janiebakes 51
by janloew 1
by jej 96
by jgortney 2
by jim.roush 1
by jock 2
by joe2wheels 1
by jpk 1
by jssjfs5573 1
by judel 11
by judiec 2
by judy/mass 4
by judygwen 1
by julie t. 2
by justjasmine 2
by k.rose 3
by Karen Noll 24
by Kathyd 9
by kathyfromkansas 5
by kew 3
by Kimbob 58
by kittykat3308 4
by knead2quilt 3
by lab 1
by lahotfoot 1
by lct 1
by lemonpoppy 2
by lindsayhobbs 1
by lisagail1070 1
by Livingwell (Pene 1
by ljgriffith 1
by Lorraine 1
by lsb 28
by macy 14
by madaboutmadelein 2
by maggiez 1
by MangoChutney 4
by martibeth 4
by meghildreth 3
by micki/nm 3
by mike nolan and r 1
by mkd1961 1
by mollybelle 1
by mona15851 1
by Mrs Cindy 14
by Mrs. Cindy 5
by mrs.chiu 5
by MrsM 34
by msbb 1
by msbelle 37
by mum 1
by Mumpy 12
by murray 1
by naschol 1
by naughtysquirrel 27
by ncgnet 5
By Nick Malgieri by 1
by nloxford 27
by nonnie 1
by omaria 5
by PaddyL 31
by paisleypark20 2
by pammyowl 3
by pat88 13
by patsacookn 6
by Pen1954 1
by Petra (OBC) 4
by Pmiker 3
by polackeo 1
by psycnrs1 22
by randyd 10
by rbtrout 1
by Reagan 29
by Reagan and lorra 1
by RevZiLLa 1
by romanekr 1
by rouvi 1
by sandi81 17
by sandra Alicante 6
by sarahh 13
by sas 2
by schoolbaker 1
by serendipity 2
by sheryle 36
by siamuse 1
by skeptic7 1
by srizilla 1
by Stone Soup Girl 1
by sue/theviewfrom. 1
by Susan Purdy by e 1
by sweetielola 40
by sweitzer 1
by tarrka1089 2
by Teachingcotton 6
by TheSuburbanSoapb 1
by trk 1
by tutfruti 1
by Twin2 27
by Twin2sTwin 11
by Uninvited Guest 17
by Used2BMoomie 17
by Virginislander 27
by wendyb964 1
by wharrison 1
by wickedgoodyarn 3
by Wingboy 25
by wonky 1
by Zen 21

[Mike Nolan]

No big price fluctuations with the powdered vanilla.

Well, not yet anyway. But if there are supply issues in the vanilla bean market, eventually those will make their way to powdered vanilla, assuming it's made from vanilla beans.

Isn't it funny how 'plain vanilla' is code for dull and unimpressive when true vanilla flavor is both expensive and exquisite when done right?

10 most expensive food ingredients (Saffron is only #2)

[Mike Nolan]

Somehow all these price changes (chocolate, coffee, vanilla, etc) never seem to make it into the official inflation numbers.

Soup crackers (aka saltines) have nearly doubled in price in the last several years. I used to pay about $1.50 a box, now it's more like $2.95.

Meanwhile, wholesale milk prices are so low that farmers are dumping milk in the fields and the government is buying surplus cheese (at premium prices, I'm sure), but the cost of a pound of butter seems to be soaring.

[Mike Nolan]

I haven't found a tool for listing recipes (eg, a single forum category) by poster, but if you click on someone's member profile you can get a list of all the threads they've started, which will include ones in the 'recipes' category.

I'll keep looking but some refinements might have to wait until 2017, when I'm retired.

I'll try to get a new list of recipes by original poster on the KAFBC posted this evening.

[rottiedogs]

King Cake
Submitted by Twin2sTwin on July 16, 2012 at 3:28 am

DESCRIPTION
The King Cake is believed to have been brought to New Orleans, Louisiana, from France in the 1870's. A dried bean or pea was hidden inside the cake and the finder became king or queen for the day. The royal colors of purple, green and gold on the cake honor the three kings who visited the Christ child on Epiphany. Today, a tiny china or plastic baby doll is hidden in the cake as the prize, and with it, comes the obligation to host the next Mardi Gras party (or office treat) and provide the next King Cake.

SUMMARY
Yield 0 File under Roll, yeast roll

INGREDIENTS
• 1/4 cup butter or margarine
• 1 - 16oz. carton sour cream
• 1/3 cup sugar
• 1 teaspoon salt
• 1 package dry yeast
• 1 Tablespoon sugar
• 1/2 cup warm water (105 to 115 degrees)
• 2 eggs
• 6 to 6 1/2 cups all purpose flour, divided
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup butter or margarine, softened
• Colored frostings
• Colored sugars

Cream Cheese Filling

1 - 8 oz. package cream cheese
1 cup confectioners sugar
2 Tablespoons flour
1 teaspoon vanilla extract
drop or two of milk

Icing

3 cups sifted powdered sugar
3 Tablespoons butter or margarine, melted
3 to 5 Tablespoons milk or cream
1/4 teaspoon vanilla extract

INSTRUCTIONS
Combine the first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 to 115 degrees.

Dissolve yeast and 1 Tablespoon sugar in warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups of flour; beat at medium speed with an electric mixer for 2 minutes, or by hand until smooth. Gradually stir in enough of the remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes).

Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, for 1 hour or until dough is doubled in bulk.

Combine 1/2 cup sugar and cinnamon; set aside.

Punch dough down and divide in half. Turn one portion of dough out onto a lightly floured surface, and roll to a 28" x 10" rectangle. Spread half each of the butter and cinnamon mixture on dough. Roll dough, jelly roll fashion, starting at the long side. Gently place dough roll, seam side down, on a lightly greased or parchment lined baking sheet. Bring ends of dough together and form an oval ring. If you have access to a tiny china or plastic baby, tuck it into the seam before you seal it. If not, use a large, dried bean. Moisten and pinch the edges together to seal. Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Bake at 375 degrees for 15 to 20 minutes or until golden brown.
Cool cakes and decorate with bands of colored icings, or use white icing and sprinkle with the colored sugars.

NOTE: If you prefer, you can replace the cinnamon and sugar inside the roll of dough with a cream cheese filling or a pie filling in the flavor of your choice, just spread it thinly on the center of the rectangle before you roll it up. Popular flavors are blueberry, cherry, and lemon. To be really decadent, use filling and cream cheese.

CREAM CHEESE FILLING:

Cream all ingredients together with an electric mixer. Spread on the rolled-out rectangle before rolling it into a ring.

ICING:

Combine powdered sugar and melted butter, Add milk or cream to reach desired consistency for drizzling; stir in vanilla.

Divide icing into 3 batches, tinting one with green, one with yellow, and combining red and blue for purple icing. Makes about 1 1/2 cups.

1 or 2 drops each of green, yellow, red and blue (for purple) food coloring.

My family and friends really enjoy the cream cheese filling. I usually make it this way, as we have cinnamon rolls frequently and this is special.

[rottiedogs]

Kaiser Broetchen
Submitted by Twin2sTwin on July 16, 2012 at 3:20 am

DESCRIPTION
These are the German rolls that can be found in small neighborhood bakeries all over Germany. They have a crunchy crust and soft interior and can be topped with sesame or poppy seeds.

SUMMARY
Yield 12 rolls File under rolls, yeast bread

INGREDIENTS
• * One piece of old dough
• 1 3/4 cups water
• 1 1/2 teaspoons salt
• 2 Tablespoons sugar
• 1 teaspoon yeast
• 4 cups bread flour

INSTRUCTIONS
By hand:

Mix and knead the dough until smooth (about 10 minutes)
Shape into a ball and let it rise in a covered, oiled bowl until doubled (about 1 1/2 hours)

Punch down, shape into a ball, put back in the bowl and let it double one more time, about 1 hour.

Punch down and let rest about 10 minutes.

Form rolls (10 or 12) and lay on baking sheets, cover and allow to rise until almost doubled. Reserve one piece for old dough.

Score the tops of each with a razor, making five slits from the center toward the outer edge.

(Or shape like a regular Kaiser - roll out to about a 4" disc and fold in toward the center of the roll in fifths, and press down firmly in the center of the roll, cover and let rise.)

Preheat oven to 450 degrees.

Glaze the rolls and sprinkle with poppy seeds and/or sesame seeds (if you wish, we like ours plain)

Put in the oven and reduce the temperature after 5 minutes to 400 degrees.

You may want to produce steam during the first 5 minutes of baking. (You can do this with a pan of boiling water on the oven floor, or spritz with cold water)

Bake for about 15 minutes until golden brown.

*"old dough" Before you bake this dough without the old dough for the first time, save one piece of dough, (after shaping, the size of one roll) for the next batch. This can be stored in a zip lock bag in the fridge for about a week or the freezer for a longer period. If you freeze it just thaw it out completely before using.

I made mine in the Zo yesterday on the dough cycle, let rise and shaped as directed. Then I baked them yesterday afternoon, until they were done, but not browned. I put them in a plastic bag overnight (normally heresy) and then put them back in the oven before breakfast to brown them off and crisp them up. They were fantastic, and all the time to let them rise, etc., didn't get me up at 4:00 a.m. We live and learn. Hope you try them.

[rottiedogs]

Dobos Torta (Hungary)
Submitted by Twin2sTwin on July 16, 2012 at 3:16 am

DESCRIPTION
While good the first day, we find this cake to be even more delicious the second day. Or assembled very early in the morning and left to rest until dinner time.

SUMMARY
Yield 0 File under cake, Hungarian

INGREDIENTS
Cake

3/4 cup sugar
12 eggs separated
7 Tablespoons flour
1/2 teaspoon baking powder

Icing

• 1/2 lb. butter
• 1 egg yolk
• 1/2 teaspoon brewed coffee
• 1 square chocolate or 1/4 cup cocoa
• 1 lb. powdered sugar
• 1 teaspoon vanilla

INSTRUCTIONS
Cake

Beat sugar and egg yolks well; add flour. Mix; add baking powder. Beat egg whites very stiff; fold slowly into egg yolk mixture. Pour a thin layer of batter into 6 well-greased 8 inch cake pans. Bake at 350 degrees for 5 minutes.

Icing

Combine all ingredients well. Frost between layers and top of torte. Yield 10 servings.

[rottiedogs]

Cravin’ Bacon Quiche
Submitted by Twin2sTwin on July 16, 2012 at 3:13 am

DESCRIPTION
I cut this recipe out of Southern Living in 1999, and now that I retired, I finally tried it. It's really easy and good. The only change I made is that I made my own biscuits. I always use K2Q's recipe (found in a thread called "K2Q How Was the Biscuit Bake-Off", Message number 8! These are so good, they will become a staple of your diet. Thanks K2Q and David.

I rolled my dough out and cut it into a flower shape and baked it on a special pan (pan collecting freak here) but you could easily use muffin tins.

SUMMARY
Yield 0 Source Southern Living in 1999 File under muffins, Quickbreads, scones

INGREDIENTS
• 6 ounces cream cheese, softened
• 2 Tablespoons milk
• 1 large egg
• 1/2 cup (2 ounces) shredded Swiss Cheese
• 1 green onion, chopped
• 1 (10 oz.) can refrigerated flaky biscuits,
• (use your own judgement here!)
• 5 slices bacon, cooked and crumbled

• Garnish with sliced green onions

INSTRUCTIONS
Beat first three ingredients at medium speed with an electric mixer until blended. Stir in cheese and green onion. Set aside.

Separate biscuits into 10 portions. Pat each portion into a 5 inch circle and press on bottom and up sides of greased muffin cups, forming a 1/2 inch edge. Sprinkle evenly with half of bacon, and spoon cream cheese mixture evenly on top.

Bake at 375 for 22 minutes or until set. Sprinkle with remaining bacon, lightly pressing into filling. Remove immediately from pan and serve warm. Garnish as desired.

[rottiedogs]

Coconut Cake
Submitted by Twin2sTwin on July 16, 2012 at 3:11 am

DESCRIPTION
This recipe began life as a "Cool Whip" Coconut Cake in a regional cookbook from a private school in Charlotte, NC. I really do not like cool whip, so changed the icing. It improved the cake tremendously and I urge you to try it. We like it best if it is chilled in the refrigerator overnight before cutting.

SUMMARY
Yield 0 File under Boxed cake mix, cake, coconut

INGREDIENTS
• 1 box yellow cake mix (Duncan Hines is best)
• 1 teaspoon coconut flavoring

Sauce:

• 2/3 cup canned evaporated milk
• 1 box powdered sugar ( 1 lb.)
• 1 teaspoon vanilla extract
• 1 teaspoon coconut flavoring
• 2 (6 oz.) packages frozen coconut
• Maraschino cherries and/or pineapple slices (Optional)

Fluffy White Icing:
Part 1
• 1 cup water
• 2 heaping Tablespoons flour
Part 2
• 1/2 cup margarine or butter
• 1/2 cup Crisco

Part 3
• 1 Cup granulated sugar
Part 4
• 1 teaspoon vanilla
• 1 teaspoon coconut flavoring
• pinch of salt

INSTRUCTIONS
Prepare cake mix as directed, but add the coconut flavoring.

Bake in a prepared 9 x 13 x 2 inch pan. (Or a tube pan, or I have made layer cakes with this recipe.)

As soon as the cake is done, stick holes in the top and pour in the sauce. To make the sauce, combine the milk, powdered sugar, vanilla and coconut flavoring. The more holes the better. I use a wooden skewer. Sprinkle 1/2 package of coconut (thawed) on the cake. When cool, spread with icing and sprinkle the rest of the coconut on top of the icing. You can decorate this with cherries or pineapple.

Fluffy White Icing:

Part 1
Mix and cook for 3 minutes:
• 1 cup water
• 2 heaping Tablespoons flour

Then cool completely.

Part 2
Blend together until creamy:

• 1/2 cup margarine or butter
• 1/2 cup Crisco

Part 3
Add:

• 1 Cup granulated sugar

Beat in cooled, cooked mixture

Part 4
Add
• 1 teaspoon vanilla
• 1 teaspoon coconut flavoring
• pinch of salt

Beat until smooth.

[rottiedogs]

Candied Fruit Buns
Submitted by Twin2sTwin on July 16, 2012 at 3:01 am

DESCRIPTION
I found this recipe in a church cookbook that was part of my mother's collection. She bought the book from one of the residents at a senior apartment complex that she managed in 1986. The lady she bought it from had the same name as me! Anyway, if you have any leftover candied fruit from holiday baking, these are delicious. The Cookbook is "What's Cooking in Our Kitchens", from the Flint (Michigan) Westside Cluster, a group of Presbyterian churches.

SUMMARY
Yield 16 rolls Source "What's Cooking in Our Kitchens", from the Flint (Michigan) Westside Cluster, a group of Presbyterian churches. File under Breakfast Pastry, rolls, Sweet Roll, yeast bread

INGREDIENTS
• 3/4 cups warm water (not hot - 110 to 115 degrees)
• 1 package active dry yeast
• 1 teaspoon salt
• 1 egg
• 1/2 cup candied fruit
• 1/4 cup sugar
• 2 1/4 cups sifted flour
• 1/4 cup soft shortening
• 1/4 cup chopped nuts

INSTRUCTIONS
Dissolve yeast in water in mixing bowl. Add sugar and salt and about half the flour. Beat thoroughly for 2 minutes. Add egg and shortening. Beat the rest of the flour in gradually, until smooth. Mix in candied fruit and nuts.

Fill 16 to 20 greased muffin cups half full. Cover lightly with plastic wrap and let rise at 85 degrees until double in bulk.

Heat oven to 375 degrees. Bake for 15 to 20 minutes.

When baked, ice with a mixture of 3/4 cup sifted confectioners sugar and 1 to 2 tablespoons cream. Top with more fruits and nuts if desired.

[rottiedogs]

Apple Tarts
Submitted by Twin2sTwin on July 16, 2012 at 2:57 am

DESCRIPTION
I make these apple tarts with the Pampered Chef Cut and Seal. I use the larger size cutter. I have used this tool for lots of things, but these are the most popular with the customers.

SUMMARY
Yield 0 File under apple, Pies, tart

INGREDIENTS
Crust

• 3 cups all purpose flour
• 1 cup Crisco
• 1 1/2 teaspoons salt

Filling

• I use Granny Smith apples, cored, peeled and sliced. (Yes, I have the gadget!)

• 5 cups apples
• 1/4 cup flour
• 1/2 cup sugar
• 2 Tablespoons dark brown sugar
• a bit of lemon juice
• freshly grated nutmeg
• cinnamon

INSTRUCTIONS
To make the dough

Blend together in food processor until just blended into fairly uniform crumbs.

Add enough iced water to for the pie dough. Form into a round disc and wrap in plastic wrap. Chill for an hour or even overnight. This makes the dough easier to roll into large pieces without breaking.

Filling

Toss apples together with the rest of the ingredients. Put into a baking pan that has been buttered and cover with foil. Bake in a slow oven until the apples are nice and soft. You may want to stir them a couple times. If they are too thick (depends how juicy the apples were), add a little water. When done I add about 4 Tablespoons of butter and stir it in until well distributed.

Assembly

Now roll out half the pie dough until it is about 1/8 inch thick. Using the cut and seal just mark circles on the dough. Do not cut through. Using a pastry brush, lightly brush cold water over the surface of the dough. Place an ice cream scoop full of the apples in the center of each circle. Now roll out the rest of the dough, same thickness, and cut in individual squares slightly larger than your circles. Lay these over the apples and,using the cup of your hand, form the dough over the apples (no air pockets). The dough will adhere nicely the the bottom layer. Now, using the cut and seal, press the center pto seal the edges well, then cut with the outside ring. Place on parchment lined baking sheets, brush tops with a light egg wash and sprinkle with sugar. Bake at 350 degrees until lightly browned.

[rottiedogs]

Angel Biscuits
Submitted by Twin2sTwin on July 16, 2012 at 2:54 am

DESCRIPTION
This dough keeps nicely in the refrigerator for two or three days, allowing you to have fresh biscuits on demand, very easily.

SUMMARY
Yield 0 File under Yeast Bread; Rolls; biscuits

INGREDIENTS
• 2 Tablespoons yeast
• 1/4 cup warm water
• 5 cups all purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 2 1/2 Tablespoons sugar
• 1 teaspoon salt
• 1/2 lb. unsalted butter, cut into small pieces
• 2 cups fresh buttermilk
• 8 Tablespoons unsalted butter, melted and cooled

INSTRUCTIONS
Dissolve the yeast in the warm water and let proof.

Sift the flour, baking powder, baking soda, sugar and salt together into a large bowl. Cut in the butter until the mixture resembles course meal. (I use my Cuisinart) Stir in the yeast and buttermilk. Turn out onto a floured board and knead the dough until it is smooth and no longer sticky.

Place the dough into a buttered, straight sided container with a lid. Place in the refrigerator for one hour.

Preheat the oven to 450 degrees.

Butter a baking sheet, or line it with parchment paper, and set aside.

Roll out the dough to a thickness of 1/2 inch, and cut out rounds with a 2" biscuit cutter. Set the biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter, and allow to rise until doubled, about one hour.

Bake until golden (they should not brown), about 12 to 15 minutes. Brush again with melted butter after removing from the oven for a nice, tender crust, if so desired.

[rottiedogs]

Almond Kringle
Submitted by Twin2sTwin on July 16, 2012 at 2:51 am

DESCRIPTION
Almond pastry

SUMMARY
Yield 0 Source I got this recipe from a can of Solo Almond Filling back in the 1970's and have been making it ever since. File under Pastries

INGREDIENTS
4 cups flour
1 teaspoon salt
2 Tablespoons sugar
1 cup butter
¼ cup warm water
1 Tablespoon yeast
¾ cup milk
2 eggs, well beaten
1 can Solo Almond Filling

ICING INGREDIENTS
1/3 cup butter
3 cups sifted confectioners’ sugar
3 Tablespoons canned milk
1 ½ teaspoons vanilla extract

INSTRUCTIONS
Sift together flour, salt and sugar. Cut butter into mixture. Dissolve yeast in water.
Combine eggs and milk. Add to flour mixture and add yeast, mixing just enough to dampen flour. Cover and refrigerate over night. Divide dough in half. Roll to an 18 x 16 inch rectangle. Spread 6 oz. (1/2 can) almond filling in a lengthwise strip down center of dough. Lap sides over and pinch to seal. Form into an oval on greased sheet, seam side down. Repeat with other piece of dough. Cover and let rise until double in bulk. Bake at 375 degrees for 25 minutes until golden brown. Ice while warm.

ICING INSTRUCTIONS

Brown butter lightly, blend in sugar, stir in milk and vanilla.

[BakerAunt]

Mike--the recipe I tried is not that messy. It is hard to incorporate the dissolve baking soda (in 1 Tbs. of water) into the dough, but the dough whisk helps. To keep it from sticking to my hands, as I was dividing it and putting it into the pans, I put a little water on my hands.

I have Beard's bread book somewhere around here. I'll have to look at the recipe and compare it, but right now, I will stick with Bernard Clayton's recipe.

[BevM]

This is one I must try very soon. My granddaughter is vegetarian (at the moment) and I'm always looking for something tasty for lunch. She and my daughter come over on Sundays for a visit and this soup sounds perfect. The ingredients are already in my pantry! Thanks for posting all these recipes.