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  #11  
Old 01-31-2016, 08:52 AM
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Default 5-minute Chocolate Buttercream Frosting

5-MINUTE CHOCOLATE BUTTERCREAM FROSTING
yield: ABOUT 2 CUPS-prep time: 5 MINUTES
INGREDIENTS:

6 Tablespoons unsalted butter, softened
2 1/3 cups confectioners’ sugar
3/4 cup unsweetened cocoa powder
1/3 cup whole milk
2 teaspoons vanilla extract
1/4 teaspoon salt
DIRECTIONS:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
Add the confectioners’ sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes. Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
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  #12  
Old 04-11-2016, 11:06 AM
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Default Easy ,quick Banana Bread Vid

Easy ,quick Banana Bread Vid
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I hope it still plays.
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  #13  
Old 04-12-2016, 09:48 AM
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Default How to make the perfect chocolate sauce.

How to make the perfect chocolate sauce.
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  #14  
Old 04-23-2016, 04:09 PM
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Default British-Style Scones with Currants (America's Test Kitchen)

British-Style Scones with Currants ( America's Test Kitchen)

Canadians call these (similar) Tea Biscuits. I love them and I will try this recipe. What surprises me here is the amount of kneading. Generally the idea is to not overwork the dough (toughens them). These are the experts and I will try it their way first and see what happens.

3 Cups (15 ounces) all-purpose flour *
⅓ Cup (2½ ounces) sugar
2 Tablespoons baking powder
½ Teaspoon salt
8 Tablespoons unsalted butter
¾ Cup dried currants
1 Cup whole milk * *
2 Large eggs

* This dough will be quite soft and wet; keep extra flour on hand to use to dust your work surface and your hands when handling the dough.
* * We prefer whole milk in this recipe, but low-fat milk can be used.

1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes.
2. Adjust oven rack to upper-middle position and heat oven to 500 degrees.
3. Line rimmed baking sheet with parchment paper.
4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses.
5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.
6. Transfer mixture to large bowl and stir in ¾ cup dried currants.
7. Whisk 1 cup whole milk and 2 large eggs together in second bowl.
8. Set aside 2 tablespoons milk mixture.
9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.
10. Transfer dough to well-floured counter and gather into ball.
11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times.
12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick
13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet.
14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough.
15. Brush tops of scones with reserved milk mixture.
16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking.
17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.


I will post a simple Blueberry Jam to go with these shortly.
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  #15  
Old 04-24-2016, 05:13 AM
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Default Blueberry-Earl Grey Jam

Blueberry-Earl Grey Jam
I wonder if this works with regular tea bags?
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  #16  
Old 05-06-2016, 09:54 AM
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Default From America's Test Kitchen -Classic Pot Roast

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  #17  
Old 05-06-2016, 09:56 AM
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Default America's Test Kitchen-Blueberry Pancakes

America's Test Kitchen-Blueberry Pancakes
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  #18  
Old 05-13-2016, 08:04 AM
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Default Authentic Baguettes at Home

Authentic Baguettes at Home
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  #19  
Old 05-18-2016, 08:09 AM
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Default Tender Chinese chicken with bicarbonate of soda (baking soda).

Tender Chinese chicken with bicarbonate of soda (baking soda).

You might wonder, as I did, how the chicken is always so tender in Chinese restaurants? I asked the woman in a Chinese supermarket how it was done and this is what I was told. All I can say is, it may sound strange, but it works! Frying cubes of chicken can sometimes result it being a bit on the tough side.
Follow this and the chicken will be fantastic: (c/p)

First, get a small piece of paper and write yourself a note saying 'Rinse'.
Now in a small bowl, mix together the following:

2 teaspoons of cornflour (known as cornstarch in the US)
2 teaspoons of baking soda
2 teaspoon of Shaoxing (Chinese rice wine)
Add the cubed chicken and stir so it is fully coated with the mixture. There will be enough.

Cover the chicken with cling film and put the note on top. It's easy to forget to the rinse the chicken and if you don't, you won't be able to eat it because of the baking soda taste! So after 20 minutes or so, remember to rinse the chicken and pat dry with kitchen paper before cooking.
------------
Baking soda is also used to tenderize beef.
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  #20  
Old 07-02-2016, 02:51 PM
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Default Self Rising Flour Recipe

Self Rising Flour Recipe

2 cups AP flour
1 tsp salt
1 Tbsp Baking Powder

Whisk ingredients together. Store in an airtight container until ready to use
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