Search Results for '("C'

[rottiedogs]

C I's Colesalw
Submitted by bocca on August 29, 2002 at 7:31 pm

DESCRIPTION
C I's Colesalw

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Coleslaw with bacon and buttermilk dressing

6 slices bacon cut into 1/4 inch pieces
1/2 cup buttermilk
2 Tbsp. vegtable oil
2 Tbsp. cider vinegar
1 Tbsp caraway seeds
1/4 tsp. dry mustard
2 tsp. sugar
1 pound (about 1/2 medium head) cabbage, salted and drained - see note at end
1 large carrot, peeled, grated and prepared with cabbage
1,2 medium onion sliced thin and prepared with cabbage
s & p

Fry bacon in medium skillet until crispy. Transfer to plate lined with paper toweling. Discard fat.
Stir togetho buttermilk, oil, vinegar, carawy, mustard, and sugar in medium bowl. Toss cabbage, carrot, onion and bacon in dressing. Season to taste with s & p. Cover and keep in fridge until ready to serve.

Brining cabbage: Toss shredded cabbage and 1 tsp. salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold water. Press but do not squeeze to drain, pat dry with paper towels. Can be stored in zipper bag in fridge overnight if needed.

• This topic was modified 9 years, 6 months ago by rottiedogs.

[rottiedogs]

Buttermilk Biscuts
Submitted by bocca on December 30, 2002 at 8:04 pm

DESCRIPTION
Buttermilk biscuts

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Buttermilk biscuts
makes about 2 dozen

2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
dash pepper of your choice, cayenne, paprika, chili Optional
1/2 cup parmesan cheese or cheddar
5 Tbsp unsalted butter Ialways use salted cause it is what we have
1 cup lowfat buttermilk
optional chives or scallions 14 cup
Preheat oven to 400. Combine the dry ingredients, cut in the cheese and butter until the mixture resembles coarse meal.
Add the buttermilk to the dry ingredients and stir to form a soft dough.
Turn onto a floured board and knead gently until it just comes togethor. Flattern gently then roll to 1/2 inch thick. Cut into squares, diamonds (no rerolls with these shapes) or rounds. Place on a parchement lined baking sheet. Bake until golden 15 to 18 minutes

[rottiedogs]

Brian’s Pineapple Upside Down Cake
Submitted by bocca on April 15, 2003 at 11:41 pm

DESCRIPTION
Brian's Pineapple Upside Down Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
3/4 cup butter
1 1/2 cup brown sugar
20 oz. pineapple rings (one can)
1 cup walnuts finely chopped, optional
maraschino cherries
5 egg yolks
1 1/2 cups granulated sugar
1/2 cup pineapple juice (saved from the can of rings)
1 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
5 egg whites

Preheat oven to 375
13 x 9 pan

There is two ways to do this part #1 is the way he does it, #2 is the way I do it. Both turn out just fine
Method #1 Melt butter and brown sugar in saucepan, spread evenly in a greased and floured 13 x 9 pan

Method #2 Melt butter in 13 x 9 baking dish in oven as it preheats, then sprinkle with the brown sugar

Arrange the pineapple rings on bottom of pan, place a cherry in the center of each ring then sprinkle on the walnuts. (Brian used half rings along one side of the pan since three would not fit across).

In mixer beat the yolks for about two minutes, then add sugar and pineapple juice, blend.

In a bowl stir togethor (or sift) the flour, baking powder and salt. Add this to the egg yolk mixture, stirring until blended.

Whip the egg whites until peaks form, then gently pour fold into the egg yolk/flour mixture. Spread over the pineapple.

Bake in a 375 oven for 35 to 40 minutes. Watch carefully towards the end as can overbrown quickly.
Run a knife around the edges and invert on to a tray.

[rottiedogs]

Breadworld Bunnies
Submitted by bocca on January 23, 2003 at 11:42 pm

DESCRIPTION
Breadworld bunnies

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Makes 10 Bunnies

5-1/2 to 6 cups all-purpose flour
1/3 cup sugar
2 envelopes Fleischmann’s RapidRise Yeast
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup water
1/3 cup butter or margarine
2 large eggs
1 (8-ounce) package chopped dates, optional
Powdered Sugar Glaze (recipe follows)

Directions
In large bowl, combine 2-1/2 cups flour, sugar, undissolved yeast, spices, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Set aside about 1/4 cup dates for bunny’s eyes. Knead remaining dates into dough, if desired. Divide dough into 10 equal pieces. Roll each to 24-inch rope. Divide each rope into 1 (13-inch), 1 (6-inch), 2 (2-inch), and 1 (1-inch) strips. Coil 13-inch strip to make body; coil 6-inch strip to make head. Attach head to body; pinch to seal. Shape 2 (2-inch) strips into ears and remaining 1-inch strip into tail. Attach to body and head. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 15 to 20 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Powdered Sugar Glaze. Insert reserved date pieces for eyes.

Powdered Sugar Glaze: Combine 1 cup powdered sugar, sifted; 2 tablespoons milk; and 1/2 teaspoon vanilla extract. Stir until smooth

This recipe is from http://www.breadworld.com

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Blueberry Pie A La Barb
Submitted by bocca on August 21, 2002 at 8:55 am

DESCRIPTION
Blueberry pie a la Barb

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
This is for two 10 inch pies, why make less if it will be devoured asap. Tried quite a few blueberry pie recipes and ended up putting a few togethor and adding a few techniques to help along the way. Turns out to be a darn good pie.

pastry for two double crust pies, since this are larger then the average pie, you might want to make extra
I use the flaky crust recipe from Baking with Julia, the one with butter and shortening
16 cups frozen blueberries, thawed for half an hour
(of course you can use fresh but we freeze berries for the winter so this is how we use them)
2 2/3 cups sugar
1/3 cup flour
1/4 cup quick cooking tapioca
1 tsp ground nutmeg
1 tsp salt
zest of one lemon, finely ground (can be ground in the blender with the sugar)
1/4 cup lemon juice, fresh is best

Preheat oven to 400.
Prepare pastry for two 10 inch pies
Combine flour, sugar, tapioca, nutmeg and salt (add lemon zest here if not ground with the sugar), stir into the blueberries along with the lemon juice. Let stand for at least 15 minutes.
Mix well and divide evenly into the 2 prepared pie plates. Top with pie crust as desired (lattice, cut out etc...).
Place pie in middle of oven, bake for 10 minutes then reduce oven to 350 and bake 30 to 40 minutes longer. If you are using glass pie plates, one way I know for sure the pie is done is to look at the bottom of the pie, if the bottom crust is nicely browned the pie is done.

[KIDPIZZA]

Mike Nolan wrote:

Here are the two loaves just before baking:

Here they are after baking. My wife’s comment: Not my best work. I agree, I think I ‘dropped a stitch’ on one of the upper layers, too. I think they’ll taste just fine, though.

Here’s a closer shot of one loaf with a ruler to show size:

I left a post over on Zen’s site saying there were pix here.

I can’t remember the name of the other participant in that thread, she and Aaron exchanged several interesting notes on Challah traditions and lore.

Good morning Mike.
Could it have been ROBIN (From the Boston area????)

[Mike Nolan]

Here are the two loaves just before baking:

Here they are after baking. My wife's comment: Not my best work. I agree, I think I 'dropped a stitch' on one of the upper layers, too. I think they'll taste just fine, though.

Here's a closer shot of one loaf with a ruler to show size:

I left a post over on Zen's site saying there were pix here.

I can't remember the name of the other participant in that thread, she and Aaron exchanged several interesting notes on Challah traditions and lore.

• This reply was modified 9 years, 9 months ago by Mike Nolan.
• This reply was modified 9 years, 9 months ago by Mike Nolan.
• This reply was modified 9 years, 9 months ago by Mike Nolan.
• This reply was modified 9 years, 9 months ago by Mike Nolan.
• This reply was modified 9 years, 9 months ago by Mike Nolan.

[BakerAunt]

Amish Friendship Bread/Cake
Submitted by uninvited-guest on March 09, 2011 at 11:42 pm

A basic cinnamon flavored bread/cake to be made from Amish Friendship Starter.
Yield: 24 servings

1 1/2 cups Amish Starter
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (5-ounce) box instant vanilla pudding
1 cup chopped pecans
2 - 3 tablespoons turbinado sugar, optional

You must check for doneness with a skewer or toothpick. Looks and touch are deceiving.

Preheat oven to 325* F. Generously grease and sugar pans. [1 bundt/tube, 2 large loaf, 3 small loaf, or 5 mini loaf]

In a large bowl, mix together starter, oil, milk, eggs, and vanilla.

In a separate bowl, mix together flour, sugar, baking powder, cinnamon, salt, baking soda, and vanilla pudding.

Add the dry ingredients to the wet ingredients, and mix thoroughly.

Stir in pecans.

Distribute batter evenly in pan(s). Sprinkle tops with turbinado sugar, if desired.

Bake for 40 - 75 minutes, depending on pans used. Test for doneness with a skewer, which should come out clean. If top browns too fast, cover with a tent of aluminum foil.

[BakerAunt]

Amish Friendship Bread - Chocolate
Submitted by uninvited-guest on March 09, 2011 at 11:47 pm

A chocolate version of the Amish bread/cake. Tastes like a brownie.
Yield: 24 servings

1 1/2 cups Amish Starter
1 cup vegetable oil
1/2 cup milk
3 eggs
2 cups all purpose flour
1/4 cup cocoa powder
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (5-ounce) box instant chocolate pudding mix
2 - 3 tablespoons turbinado sugar, optional
1 1/2 cups dark chocolate chips (bittersweet)
1 1/2 cups chopped walnuts

You must check for doneness with a skewer or toothpick. Looks and touch are deceiving.

Preheat oven to 325* F. Generously grease and sugar pans. [1 bundt/tube, 2 large loaf, 3 small loaf, or 5 mini loaf]

In a large bowl, mix together starter, oil, milk, and eggs.

In a separate bowl, mix together flour, cocoa powder, sugar, baking powder, salt, baking soda, and chocolate pudding.

Add the dry ingredients to the wet ingredients, and mix thoroughly.

Stir in chocolate chips and walnuts.

Distribute batter evenly in pan(s). Sprinkle tops with turbinado sugar, if desired.

Bake for 40 - 75 minutes, depending on pans used. Test for doneness with a skewer, which should come out clean. If top browns too fast, cover with a tent of aluminum foil.

[BakerAunt]

Amish Friendship Bread – Coconut
Submitted by uninvited-guest on March 09, 2011 at 11:50 pm

A coconut version of the Amish friendship bread/cake.
Yield: 24 servings

1 1/2 cups Amish Starter
1 cup vegetable oil
1/2 cup milk
3 eggs
1 1/2 tablespoons liquid coconut flavor (extract)
2 cups all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 (3.4-ounce) packages instant coconut cream pudding and pie filling mix
2 cups flaked coconut, divided

You must check for doneness with a skewer or toothpick. Looks and touch are deceiving.

Preheat oven to 325* F. Generously grease and sugar pans. [1 bundt/tube, 2 large loaf, 3 small loaf, or 5 mini loaf]

In a large bowl, mix together starter, oil, milk, eggs, and coconut flavoring.

In a separate bowl, mix together flour, sugar, baking powder, cinnamon, salt, baking soda, and pudding.
Add the dry ingredients to the wet ingredients, and mix thoroughly.

Stir in 1 1/2 cups of coconut.

Distribute batter evenly in pan(s). Sprinkle tops with remaining 1/2 cup of coconut.

Bake for 40 - 75 minutes, depending on pans used. Test for doneness with a skewer, which should come out clean. If top browns too fast, cover with a tent of aluminum foil.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Amish Friendship Sourdough Whole Wheat Bread
Submitted by uninvited-guest on March 10, 2011 at 12:57 am

Whole wheat bread made with Amish friendship starter.
Yield: 3 loaves

2 cups Amish Starter
2 cups lukewarm water
4 cups flour
**********
1 1/2 tablespoons salt
1/2 cup brown sugar
2 tablespoons soft shortening
1 package dry yeast (softened in 1/2 cup warm water)
2 teaspoons baking soda
5 cups whole wheat flour

Mix starter, warm water, and flour and let ferment overnight.

The next morning, mix in salt, sugar, shortening, softened yeast, and baking soda.

By hand, mix in whole wheat flour. Turn onto a lightly floured board, knead and shape into loaves.
Place loaves into 3 greased 8 1/2 x 4 1/2 inch loaf pans, and let rise until almost doubled.

Bake at 375* for about 35 minutes.

[BakerAunt]

Walnut Brewery Beer Bread and Asiago Cheese Dip
Submitted by uninvited-guest on February 19, 2011 at 11:43 pm

No trip to Boulder, CO is complete without stopping by the brewery for lunch and this great appetizer.
Yield: 8 L Servings
Source: Walnut Brewery, Boulder Colorado

1/4 cup shredded Cheddar cheese
1 cup green onions, sliced
3/4 cup (5 1/4 oz.) sugar
2 T. (1 oz.) salt
1 quart beer
8 cups (2 1/4 lbs.) AP flour
2 T. (1 oz.) baking powder
oil, as needed

Asiago Cheese Dip:
1 cup mayonnaise
1 cup sour cream
1/2 cup plus 1 tablespoon shredded Asiago cheese
1/4 cup sundried tomatoes, julienned
1/4 cup green onions, sliced
1/4 cup mushrooms, sliced

Bread:
Spray loaf pans with oil spray. Mix cheese, green onions, sugar and salt together. Mix flour and baking soda together. Add beer to cheese mixture. Add flour mixture until all thoroughly combined by hand. Place in prepared loaf pan and drizzle with oil. Bake for 10 to 15 minutes in a pre-heated 350 degree oven. If you have a convection oven, keep fans on for this baking period. Rotate bread and finish baking (with fan off) for 40 to 45 minutes. Makes two large loaves.

Dip:
Reconstitute sun-dried tomatoes in water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze water from the tomatoes, then julienne into fine strips.

Combine mayonnaise, sour cream, 1/2 cup of Asiago cheese, green onions, and mushrooms. Add sun-dried tomatoes. Place into even-proof container, top with tablespoon of grated Asiago cheese.

Bake in a pre-heated 350 degree oven for about 15 minutes, or until bubbly. Serve hot with toasted beer bread.

I like to toast slices, and cut in half, top to bottom for serving. Spread the dip on the toast, or you can even dip tortilla chips in it... it's just really good stuff. I will often add more Asiago to the dip, but it really isn't needed, I just usually shred more than what the recipe calls for, and rather than store it, I just toss it in!

comments

Submitted by cwcdesign on Sun, 2011-02-20 22:41.
I've added to my box and look forward to trying the recipes. I think it will be a big hit in my house full of males.

Submitted by Cindy846 on Sun, 2011-02-27 19:12.
It sounds delicious! Thanks for sharing the recipe.

Submitted by IcksPigeon on Thu, 2011-03-10 15:01.
Thank you for your recipe and comment, I will try this.

[BakerAunt]

30 Day Friendship Cake Using Fruit Starter
Submitted by uninvited-guest on May 02, 2011 at 3:09 am

This is a delicious cake that can be made using the Friendship Fruit Starter.
Yield: 1 cake

1 box yellow cake mix
2/3 cup vegetable oil
4 eggs
1 (3 oz.) box instant vanilla pudding
1/2 fruit mixture, chopped
1 1/2 cups walnuts or pecans, chopped (optional)
1 cup golden raisins (optional)
1 cup flaked coconut (optional)
Preheat oven to 325 degrees.

Grease and flour a bundt pan, tube pan, or a 9 x 13 pan.

Mix all ingredients together by hand.

Put batter into prepared pan and bake for 55-65 minutes.

Cake can be frozen, but not the starter juice, as it contains liquor that will not freeze.

[BakerAunt]

Apple Fritters
Submitted by uninvited-guest on May 31, 2011 at 2:45 am

A doughnut like fritter that is chock full of apples and apple flavor.
Source: Cook's Country Magazine article by Diane Unger

Fritter:
2 Granny Smith apples, peeled, cored, and diced into 1/4" pieces
2 cups all purpose flour
1/3 cup sugar
1 Tablespoon Baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 Tablespoons unsalted butter, melted
3 cups oil - peanut or vegetable (for frying)

Glaze:
2 cups confectioner's sugar
1/4 cup apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Between layers of paper towels, pat the apple chunks until thoroughly dried.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, whisk together the apple cider, eggs, and butter.

Toss apple pieces into the dry ingredients, then stir in the wet ingredients until incorporated.

Heat oil in a dutch oven to 350˚ F. Place 1/3 cup of batter into the oil, and use the back of a spoon to flatten it out (this will help it to cook through properly). Maintain heat between 325˚ - 350˚ F, adjusting burner if needed.

Fry until golden brown, 2-3 minutes per side.

Remove from oil, and place on a cooling rack placed over a baking pan (this will prevent the fritter from sitting in any oil that drains off it or the skimmer/spoon used to remove it from the oil).
Let cool for 5 minutes while you preppie the glaze.

Whisk together all the glaze ingredients until smooth. Top each fritter with a tablespoon of glaze, and allow the glaze to set for 10 minutes before serving.

comments

Submitted by sueram on Thu, 2011-06-23 15:59.
I grew up in Holland Patent, New York, where my grandmother very often made corn fritters with maple syrup. She often made them for dinner. They were a real treat, especially with the syrup. Her fritters were cooked on the stovetop, like a pancake. My grandma also made homemade doughnuts that were fried in oil.

[Mike Nolan]

Did anyone save the recent Challah thread on the KAF BC?

I'm not sure if either of the primary participants in it are registered here yet, but I wanted to say that I'm just getting ready to bake and will be posting pictures of two small celebration Challahs, made from one recipe of Peter Reinhart's Challah recipe in BBA. (The three lower strands were 3.65 ounces each and the three upper strands were 1.8 ounces each.)

• This topic was modified 9 years, 9 months ago by Mike Nolan.