Search Results for '("C'

[S_Wirth]

Uncle Austin’s Granola

this recipe is from The Homesick Texan's blog. I have modified it in several versions, but feel free to mix and match ingredients:

Ingredients:

10 cups rolled oats
1 cup dried milk
6 cups nuts
5 cups dried, unsweetened coconut flakes
3 tsp. salt
1 to 1.5 cups vegetable oil
1 cup honey
3 tsp. vanilla
2-3 cups currants (add after baking)

Heat oven to 300 degrees

Method:

1. Combine dry ingredients and mix thoroughly.
2. Add wet ingredients. Hint: add the oil first then pour the honey in that cup. Mix thoroughly.
3. Put it in pans 1-3 inches thick and bake.
4. Use a spatula to turn it every five minutes or so. Like cookies, it’s best to take it out before it seems done. When it feels hot to the touch and is a light golden brown, it’s ready.
5. Add currants

Austin's notes: Use organically grown ingredients if possible. Think good thoughts at all times. Thank God for good friends and good food. Enjoy the adventure of life on this planet.

[S_Wirth]

Very Easy Blueberry Cobbler

This is a super easy, quick and quite satisfying recipe someone gave to me. I guess it is kind of cheating using Bisquick as the topping, but with a few additions it jazzes it up a bit and it is pretty good when you need something on the fly.

Blueberry cobbler

If you have a large skillet with a lid it is best so everything cooks evenly.

Prepare fruit: 2-3 cups of blueberries or any fruit you would like (could be very ripe peaches, nectarines, cherries, etc). Put 1/4 to 1/2 cup of sugar for each cup of fruit. If the fruit is very ripe use the lower measurement for sugar. If you don't have a measuring cup handy, use a half of a coffee mug to measure out the sugar. On the stove top, add 1/4 cup of water to the fruit/sugar mixture and heat to boiling, cook for a couple of minutes till fruit opens slightly and is soft.

To Make bisquick dumplings:

The directions for the dumplings are right on the side of the box, however you can use 2 cups of bisquick with 3/4 cup milk, a little bit of cinnamon and a tablespoon of sugar and mix well with fork, Drop by tablespoon onto bubbling fruit then lower heat to low and cook 10 min uncovered then cover and cook another 10 min/

If you really want to cheat and not use fresh fruit you can always buy canned fruit (pie filling) and then heat it up as directed and put the cobbler dumplings on top. Also instead of the Bisquick mix you can use cake mix. You would simply pour one box or 3/4 of a box of yellow cake mix over the top and add a little melted butter. Bake it according to the cake mix directions. With the juice from the fruit and butter, the cake mix makes a really delicious crust!

Also, this is amazing with vanilla ice cream (a la mode)

[S_Wirth]

Very Good Carrot Cake

This is a CI recipe for a Very good Carrot Cake, The Goal: Moist cake that is rich, with a tight and tender crumb and balanced spice.

The Solution: Start withall-purpose flour, a combination of baking soda and powder, and a conservative touch with cinnamon, nutmeg, and cloves. Use 3 cups grated carrots for a pleasantly moist texture and 1 1/2 cups oil for a clean taste. Don't forget the cream cheese frosting, with vanilla for depth of flavor and a little sour cream for shine.
________________________________________
Note:

Ifyou like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven.

Makes one 13 by 9-inch cake

Carrot Cake

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup light brown sugar packed
4 large eggs
1 1/2 cups vegetable oil or safflower, or canola oil

Cream Cheese Frosting

8 ounces cream cheese softerend but still cool
5 tablespoons unsalted butter softened, but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar (4 1/2 ounces)

1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.

2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

3. In food processor fitted with large shredding disk, shred carrots(you should have about 3 cups); transfer carrots to bowl and set aside.Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl.Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.

4. For the frosting: When cake is cool, process cream cheese,butter, sour cream, and vanilla in clean food processor work bowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.

5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)

[Mike Nolan]

I could also set up a separate index for the 'Threads Saved from the BC' forum, at least temporarily, but let's see if that proves necessary.

I'm also thinking about possibly moving the recipes index to the bottom of the page (at least for a while), and increasing the number of recent entries it shows.

[S_Wirth]

White Trash

This is an adaptation of Alton Brown's White Trash holiday mix. It has a strange name but it is a yummy concoction of cereals, pretzels and nuts with white chocolate. Okay, it's not baking, but it is a tasty treat!!

Two 11 ounce bags of white chocolate chips (Ghiardelli works well)
3.5 Cups Cheerios
3 Cups Rice Chex (small box)
3 Cups Corn Chex (ditto)
1 Pound plain M&Ms
2.5 Cups mixed nuts (salted, no peanuts)
2 Cups small pretzels (Eagle Snacks work well)

Take a large metal mixing bowl and place over a pot with a little water-you will be making a double boiler to melt the chocolate but will then add in the remaining ingredients, so a big bowl works really well.

Dump in the chips in the bowl and stir with a rubber spatula (every now and then) until they’ve melted smooth. You can walk away from time to time but be careful not to let the water get to hot or the cocoa butter will bog.

Dump everything else except the M&M (see note below) in the bowl and fold over and over until the hunks and chunks are well coated.

Spread the mixture out on parchment paper or freezer paper and set in a cool place until it sets solid, then break it into pieces and seal in tins.

Note: I noticed that when the chocolate mixture is hot to warm and you add the colored M&M's, they bleed the color a little make a messier looking mixture. Addding at the end or when totally cooled works better and yields a more attractive mix.

[S_Wirth]

Zucchini Fritters

I discovered this delicious recipe from the food blog "Seven Spoons". It is so easy and can be modified according to taste. I make these in the late summer when zucchinis in New Jersey at plentiful. Enjoy!

1 pound zucchini (about 2 medium)
Zest of one lemon (approximately 1 tablespoon)
1 small shallot, minced
1 small red chilli, minced
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped cilantro
1 teaspoon salt
1/4 tablespoon freshly ground black pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
Vegetable oil, for frying

Using a box grater or the grating attachment on a food processor, grate the zucchini. Place zucchini in a thin layer on a kitchen (or paper) towel. Cover with another towel, and leave to dry for approximately 30 minutes.

In a bowl, combine all the remaining ingredients, except for the beaten egg. While stirring, add the egg slowly and thoroughly combine. Gently fold in the dried zucchini.

Heat a few tablespoons of olive oil in a large frying pan over medium high heat. When the oil is hot, but not smoking, drop heaped tablespoons of the batter into the oil, flattening them slightly with the back of a spatula. Cook for about 2-3 minutes per side, or until golden brown and crisp. You can also tell when they are cooked by pressing slightly on the surface – the fritter should feel like a cooked pancake; firm but with a bit of spring.

Repeat until all the batter is used. Keep warm in a low oven, or serve at room temperature garnished with lemons and a scattering of fresh parsley.

Makes about 12.

Notes
• I usually use a tiny ice cream scoop to portion the batter.
• These are lovely served hot with a dollop of sour cream or sweet chilli sauce

[S_Wirth]

Cake Pan cake variations:

reply by: swirth on April 20, 2012 at 2:45 pm
.
For so many years, a bunch of us have been reading on the oldBakingCircle that KAF had the original Cake Pan Cake and that they had several other flavor variations of that cake available in their 200th Anniversary Cookbook...kimbob from the oldBC told us the names of those other variations...really sounded great and use such simple ingredients.
.
So, since curiosity is my middle name, just now I Googled on the names of those other flavor variations...and guess what...I found 'em all...a lady said her dear friend Ruth had recieved a little leaflet many years ago from KAF that had the original plus all the variations in it and she posted the entire thing online...so, I copied the link and all the variations and saved them in Word.
.
All of these variations are either vegan or the ones calling for buttermilk or yogurt or ther dairy could just be made with almond milk, coconut milk etc., and they'd be vegan so I'm going to post all of this here...they are so easy to make and I hope this helps with vegan recipe searches.
-------------------------------------
Here's the link I found for the story above:
.
http://www.techsurvivors.net/forums/lofiversion/index.php?t23811.html
---------------------------------------
.
Here's the story:
.
kimmer
Jan 28 2011, 03:52 PM
.
While looking for a cake recipe for a friend, I stumbled across this and thought others might like to try these variations. I present it as is, so any typos are from my dear friend Ruth, who is no longer with us but leaves behind a great legacy of recipes.
.
Date: Tue, 27 Apr 1999
From: Ruth
King Arthur's "Cake-Pan" Cake
.
Following is the entire leaflet that I got from King Arthur Flour about their "Cake-Pan" Cake, which is eggless, and several of the versions can also be made without any dairy products. They use vegetable oil instead of butter or shortening, so they are low in cholesterol, too! These cakes are meant to be mixed in the cake pan, but I mix the batter in a bowl. I find I do a better job of mixing that way. Whatever works for you!
.
These are great for spur of the moment sweets. I usually just dust with a bit of powdered sugar (using a paper doily for a stencil if I am feeling festive!)
.
Enjoy!
.
Ruth
.
^^^^^^^^^^^^^^^^^^
King Arthur Flour's "Cake-Pan" Cakes
.
This cake was developed by the King Arthur Flour Company during World War II, when butter, sugar, and eggs were rationed and in short supply.
.
It is surprisingly rich and moist in spite of its modest ingredients.
.
This war-time cake recipe has survived the intervening years for several reasons. It can be put together incredibly quickly and easily, (you use only the pan you bake it in, measuring tools and a fork!), it still has no butter and eggs in it which, in view of our growing awareness of nutrition, means no concerns about cholesterol, and it is a terrific cake on its own!!
.
Once you've learned the knack of putting this cake together, you'll never think of buying a mix. It's so easy to experiment with, you'll find you can substitute ingredients and add little extras to create your own "Cake-Pan" Cake tradition.
.
King Arthur Flour's Original "Cake-Pan" Cake
.
1 1/2 c King Arthur Unbleached All-Purpose Flour (or, for a heartier cake, 1 cup King Arthur Unbleached All-Purpose Flour and 1/2 cup King Arthur Stone Ground whole wheat flour)
1 cup sugar
3 T cocoa
1/2 t salt
1 t baking soda (rub between fingers to remove lumps)
1 t vanilla
1 T vinegar
6 T vegetable oil
1 c cold water (original recipe), coffee (next inspiration), or milk (latest inspiration)!
.
Pre-heat your oven to 350 degrees F.
.
Measure all the dry ingredients into an 8 or 9 inch square or round cake pan. Blend these together thoroughly with a fork and scoop out 3 holes or indentations.
.
Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.
.
Take the cup of cold liquid; water, coffee or milk, and pour it directly over everything in the pan! Stir all the ingredients together with your fork until they are well blended.
.
Bake for 35 to 40 minutes. Warm from the oven, the "Cake-Pan" Cake is wonderful with ice cream or just by itself with a big glass of milk.
.
If you want a layer cake, double the recipe, use 2 cake pans, and frost with your favorite frosting.
.
"Cake-Pan" Cakes are leavened through the reaction of baking soda, which is alkaline, and vinegar, which is acidic. The reaction, which is quite dramatic, creates carbon dioxide bubbles which expand like hot air balloons when they're exposed to the heat of an oven. This causes the cake to expand or rise. In some of our other "Cake-Pan" Cake variations, we use other ingredients, such as buttermilk or fruit juice, to provide the acid.
.
You will find that a "Cake-Pan" cake does not readily want to part from its pan. Plan to either serve it right in the pan or grease the pan before putting in your dry ingredients. Shortening (not butter) or a lecithin spray will usually do the trick. The grease doesn't seem to be disturbed when you mix the ingredients. If you use a non-stick pan, it will also make it easier to coax the cake out.
.
We have had fun experimenting with our "Cake-Pan" Cake and have developed a number of variations. They go together the same easy way as the original recipe, but each is uniquely its own.
.
In these, as with most of our recipes, you can use King Arthur Unbleached All-Purpose Flour and King Arthur Stone Ground Whole Wheat Flour together. The ratio suggested in the recipes below is our suggestion of a good place to start but you can use any combination you choose.
---------------------------
And here are the variations of cake flavors from this recipe:
.
"Cake-Pan" Cottage Pudding
.
1 c King Arthur Unbleached All-Purpose Flour
1/2 c King Arthur Stone Ground Whole Wheat Flour
1 c sugar, white or brown
1/2 t salt
1 t baking soda
2 t vanilla (or 1 t vanilla and 1 t almond extract)
6 T vegetable oil
1 c yogurt, sour cream, or buttermilk, (or milk with 1 T vinegar added)
.
Cottage Pudding is wonderful with a hot lemon or chocolate sauce!
----------------------------
"Cake-Pan" Cake with a Citrus Twist
.
1 1/2 c King Arthur Unbleached All-Purpose Flour
1 c sugar (or 2/3 cup honey mixed with wet ingredients)
1/2 t salt
1 t baking soda
1 T grated orange or lemon rind (fresh is best but dried will do)
1 t vanilla
1 T vinegar
6 T vegetable oil
1 c orange juice or lemonade (if you use lemonade, don't use the tablespoon of vinegar)
.
This variation is tasty with a scoop of fruit sherbet or sorbet.
------------------------
Maple Walnut "Cake-Pan" Cake
.
1 c King Arthur Stone Ground Whole Wheat Flour
1/2 c King Arthur Unbleached All-Purpose Flour
1/2 t salt
1 t soda
2 t vanilla
1 t vinegar
6 T vegetable oil
3/4 c maple syrup
3/4 c buttermilk
1 c chopped walnuts
.
This is delicious with a maple walnut ice cream and a little warm maple syrup on top.
-----------------------------
Spicy "Cake-Pan" Cake
.
1 1/2 c King Arthur Stone Ground Whole Wheat Flour
1 c brown sugar, packed (this will mix better with the wet rather
than
the dry ingredients.)
1/2 t salt
1 t soda
1 t cinnamon
1/2 t cloves
1/2 t nutmeg (or your choice of other spices)
1 t vanilla
6 T vegetable oil
1 c buttermilk or tomato juice (no vinegar this time; buttermilk or tomato juice do the same job)
1 c grated carrot, raisins, chopped apple, nuts, or whatever strikes your fancy for a final wallop of vitamins and fiber
.
Tomato juice sounds a bit far out, but it is actually one of the best variations we've tried. It gives the cake depth and accentuates its spiciness.
-----------------------------------
Tipsy Sherry "Cake-Pan" Cake
.
1 c King Arthur Unbleached All-Purpose Flour
1/2 c King Arthur Stone Ground Whole Wheat Flour
1/2 t salt
1 t baking soda
1 t baking powder
3/4 c sugar
2 t vanilla
4 T vegetable oil
1 c inexpensive cream sherry (no vinegar this time)
.
This cake has a wonderful flavor which gets even better if you wait a day before you serve it.

[S_Wirth]

Whole Wheat Fresh Apple Cookies

The original recipe was submitted by Mrs. Margarita Brodie of Norway, Or in the 1964(? - First Edition) edition of Favorite Recipes of America "Desserts" Cookbook.

This collection of cookbooks have some really awsome recipes. I have modified this recipe enough that I am now proud to call it slightly mine.

This is a delicious cake-like cookie recipe that is a great way to use apples while getting wonderful nutrition into your family without them knowing it. They will never guess that these are whole wheat! Enjoy!

1 Cup Shortening
1 tsp Salt
2 2/3 Cups Brown Sugar, Packed
2 tsp Nutmeg
2 tsp Cinnamon
1 tsp Cloves (if you use a good brand, this may be too much)
2 tsp Baking Soda
2 tsp Baking Powder
2 Eggs
1 Cup Buttermilk
2 Cups Golden Raisins
20.5 oz. Cored and Finely Chopped Apples, with peels
4 Cups White Whole Wheat Flour
1/4 Cup Ground Flax Meal
1 Cup Chopped Nuts

Preheat oven to 400 degrees. Mix all ingredients together well; drop by 1/4 cup (muffin scoop works very well here) scoops onto parchment lined cookie sheets. The parchment is very important. These cookies stick!

Bake for 10 minutes; rotate sheets. Continue baking for 4 minutes. Cool for 15 minutes then remove to cooling racks until completely cool.

Store in single layers, separated by wax paper or parchment, tightly covered.

[S_Wirth]

Pumpkin Dip

8-oz Cream Cheese, Softened
2 C Powdered Sugar (make sure there are no lumps)
15-oz Can Pure Pumpkin (Not pumpkin pie mix)
1 tsp Ground Ginger
1 tsp Allspice
2 tsp Cinnamon

Blend cream cheese and sugar together; mix in remaining ingredients. Makes about 3 cups.

Great with:

Ginger Snaps
Graham Stix

[S_Wirth]

Low-carb Cole Slaw

1 Bag Pre-Cut Cole Slaw
1 Cup Real Mayonnaise (Not Fat-Free)
9 Packets Splenda
2 T Apple Cider Vinegar

Whisk together the mayonnaise, Splenda and vinegar in a bowl until smooth and creamy. Gradually add Cole Slaw and mix just until coated with dressing. Chill well before serving.

[Mike Nolan]

This is a replacement to my earlier reply, since the situation has changed.

One of the plugin tools I'm using has been updated and it now gives me the ability to exclude a category from the 'recent posts' list, so the recent posts list in the sidebar now ONLY shows the categories other than recipes, and I've added a separate list of recent recipes (and replies to them.)

So you can upload recipes from the old BC to the recipes category without them drowning out the discussion.

The top menu item still shows all forums, so I renamed it to 'Latest Goodies'.

• This reply was modified 9 years, 10 months ago by htfoot.
• This reply was modified 9 years, 10 months ago by htfoot.

[BakerAunt]

Monday evening, I roasted chicken thighs with small potatoes, a few carrots, mushrooms, and red bell pepper. I drizzled with olive oil, then seasoned with rosemary, sage, thyme, and a bit of sweet curry. On Wednesday, I cut up leftover pork chops. I sauteed some vegetables, mixed in the pork, and some turkey broth, then combined it with buckwheat noodles. (Usually, I would use pan drippings from the pork, but it got spilled,) It's a favorite way of ours for using leftover meat, and whatever vegetables are around. I cooked enough both days that I won't have to cook the rest of the week. More time for baking!

[BakerAunt]

I'm starting the thread a bit early, since we will be traveling back to Texas today and tomorrow.

On Sunday, I baked a loaf of my version of Grape Nuts bread. I forgot to bring malted milk powder with us, so I omitted it. The bread is still tasty, but I miss the malt. On Tuesday, I baked P.J.'s Cinnamon Swirl Bread from the KAF site. I did some substituting in of 1/2 cup oats, 1 cup white whole wheat flour, a tablespoon of flax meal, and 1 cup buttermilk and 1/4 cup water. The bread came out well, but it does not have much cinnamon flavor in the swirl. If I bake it again, I will at least double the cinnamon-sugar filling, and use less of the whole grains. On Friday, in preparation for our trip back to Texas, I baked Moomie's buns as twelve rolls, and I substituted buttermilk for all the water, then added a bit of water. I also baked a double recipe of cinnamon-oatmeal scones to take to my sister and two nieces when we visit them on Sunday morning. I substituted buttermilk for regular milk in those and adjusted the baking powder and baking soda accordingly, I mixed up a batch of Loaded Chocolate Chip Oatmeal Cookies from the KAF site (one that has Grape Nuts in it). That dough needs to sit overnight, so I will bake them this morning. Some of the cookies are for my sister's family.

I also shelled four to five cups of pecans after determining that they are still good. I used some for the cookies, but most went into the freezer.

[wonky]

BakerAunt...here you go. This is the original recipe, however I use l/3 cup of sugar for the two loaf recipe not the 2/3 cup as called for in the recipe. However, when I make cinnamon swirl bread, I use the 2/3 cup. This is a really nice soft bread. This bread is my DH favorite, and if I want to really make it tender and soft, I also add some tangzhong. I also sub l/8 cup butter, and 1/8 cup lard for the oil. Oh boy, when I actually make all these changes, I think I should stop calling it "Amish White Bread" and call it something like "Crazy Wonky's white bread." Oh, and I forgot, the original recipe called for 2 cups of warm water, but I sub with 2 cups warm milk. I guess I never realized how much I have changed this recipe til now when I had to write it down. I always "mess" with recipes, and most times it works great.

2 Cups warm water
2/3 cup sugar
1 l/2 TB inst. yeast
2 l/2 tsp. salt
6 cups AP flour (I have never used this much..probably closer to 5 cups)
1/4 Cup veg. oil

Add all ingred. to lg. mixing bowl (I use my KA) except I put 3 cups of the flour, and beat on medium with paddle beater for 4 minutes. Remove the paddle beater, and add the bread hook. Add addl flour until the dough pulls away from the sides of the bowl. Knead for an additional 8 minutes.

I'm sure you know the procedure from here, so I won't repeat it. This makes two beautiful high rising loaves. Bake at 350 for approx. 30 minutes or til an instant read thermometer reaches 200 degrees. I usually use an egg wash also.

Oh...I also add 2 tsp. white vinegar.

Oh man, I have shamelessly butchered the orig. recipe haven't I.

For cinnamon swirl, I first paint the dough with a beaten egg, and sprinkle with cinnamon/brown sugar. I usually take my rolling pin, and after sprinkling on cin/sug mix, I roll over it to get good contact with the egg on the dough. I usually do not get the separation when using this method.

Now that I have completely confused you, I have a mental picture of you pulling your hair out, as you try to follow this mess. Please let me know if you make this, and what you think of this recipe. I hope you enjoy it. Your baking friend...Crazy Wonky.

[LauraVA]

I had a reply typed out, went to check something, and somehow deleted whatever I'd typed here!...duh.

Anyway, the Boston Cream Pie I remember vividly from childhood, (one of my Dad's favorite desserts) was sponge cake, custard/pastry cream, and a fondant based chocolate icing, which set up thickly, almost stiff.

Here is a link to an article by Greg Patent, what he describes is exactly what I recall...:

http://www.thebakingwizard.com/wp-content/uploads/2012/11/BostonCreamPieByGregPatent.pdf

My personal favorite chocolate icings/frostings are whipped ganache, and what's sometimes termed 'German Buttercream', a flour roux based icing, butter/sugar/flavoring, and the roux, base is usually vanilla flavored, for chocolate I add a few ounces of melted dark or milk chocolate depending upon the cake base. It is very light, and mousse-like in texture.