A woman at our Wine Club made these steak rolls which were "delish"! Of course I requested her recipe. She basically cuts thin pieces of steak tops them with a semi cooked soft piece of bacon and a small slice of onion. She rolls them with a toothpick and broils them. The possibilities are endless. I made KA's cheesy pepperoni bites and maybe I baked them for too long because they were dry and tasteless.
I have expresso powder, cinnamon powder, lemon powder, semolina with which I hope to make Mike's bread and almond flour, cheese powder and cocoa powder. When I see "free shipping" or "20%" off I go crazy.
I had a package of ground pork and mushrooms from 1 year ago. Everyday I went into the freezer I would see that package and wonder what I was going to do with it. (Ok I got it free with a 5 point Giant Freebie.) I witnessed a demo at the Lancaster Food and Wine Event this past weekend whereby the chef sauteed some apples and berries and wine and jam to make a chutney type sauce. So I sauteed some onions and apples added the pork and some wine and a little apple jelly. I added s&p and some various spices hanging in my pantry. I served it over rice. My husband even wanted seconds which is unheard of.
Serious Eats has a very good recipe for roasted delicata squash. Love and Lemons has a recipe for roasted delicata squash with apples. I made the latter but never tried the former.
I give her kudos for attempting all those recipes.
Supposedly toasted milk powder ads a caramelized flavor to cookies, cakes and etc. Just was interested to know if anyone was familiar with this. A google search will bring it up!
One last post here. Has anyone tried toasting their powdered milk and how did you use it and what were the results? Curious minds want to know!!!lol.
BA I love your maple cookie recipe. I haven't made the cookies in a while and now I am inspired!
I looked up "how to get the crinkle on the brownie" on the internet also. Another suggestion along with the ones you mentioned was to beat the eggs for 5 minutes. Too much overload!
I thought the brownies I made last week with Bensdorp cocoa powder were delicious. Come to find out some people (including my husband) like a shiny crispy top on their brownies. So back to the drawing board I went. I found a recipe that uses chocolate and cocoa powder. The technique was a little different from my first recipe. It appears I found nirvana or so says my husband! The recipe is on Tutti Dolci's blog. They are called "the ultimate crinkle brownies".
Your recipe alterations are amazing!
I recently made brownies using an "Inspired Taste" recipe. The recipe called for cocoa and I used the Dutch cocoa that I purchased from KA. They were delicious. Trying to find the recipe again I found another "Inspired Taste" brownie recipe that called for regular cocoa , 6T butter and 4T oil in lieu of 10T butter. It also included baking powder and an egg yolk. I am tempted to try this latter recipe but why fool with success?
Thanks,Mike. I will check it out.
Mike do you use the semolina bread recipe on KA's sight? I still have some flour left over from making the cheesy semolina bread and want to use it up.
Ba, don't forget to include delicata squash. The skin is even edible and the flesh is sweet and creamy!
