Recipe Box +

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Recipe Box +

Post by Webscout » Mon Jul 27, 2015 6:41 am

Like most people I like eating. There are more cooking shows than ever. I enjoying spending some time in the kitchen. I especially enjoy baking.
This thread is for 'recipes' and how to's. Please join in and share some of your fave recipes. Nothing too complicated.


Summer fun Pineapple Cupcakes
Note this Aussi baker talks without taking a breath. I was too tired to bake anything after this. :D
[YOUTUBE]http://www.youtube.com/watch?v=PqjThliTSIg[/YOUTUBE]
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Turkey Wrap

Post by Dude » Mon Jul 27, 2015 9:27 am

I was at the store and they had a turkey wrap, it was kind of expensive but I bought it anyway.
it was really good so I started thinking about what was made of:

flower tortilla
lettuce
tomato
sliced turkey
a few pieces of onion
salad dressing

So I started making my own,
I also add avocado sometimes.

it is very easy and fast to make,
it takes a surprising amount of salad dressing to make it taste like the ones in the store.
There are only 10 kinds of people in this world,
those that understand binary and those that don't. 

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Recipe Box +

Post by Webscout » Mon Jul 27, 2015 9:35 am

it takes a surprising amount of salad dressing to make it taste like the ones in the store.[..]

The reason many people get fat.


It is often difficult to have everything on hand to build whatever you want to build. Spices, herbs etc can be expensive and don't last long in storage. This is esp true for single people. This is one of the reasons people just eat out
I hate wasting food. Faces of people who have little to eat haunt me.


I am glad to hear that you are having fun?:p I keep trying to get you more involved.
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Baking Ingredients Chart

Post by Webscout » Fri Nov 13, 2015 1:55 pm

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http://www.recipetips.com/kitchen-tips/t--652/ingredients-a-to-c.asp
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Use this ingredient equivalent chart to find out how much of an ingredient you need when your recipe suggests an unfamiliar quantity.
A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P
Q - R - S - T - U - V - W - X - Y - Z
Examples Below
A - Ingredients
Ingredient Amount Equivalents
Alfalfa Sprouts 1 lb. 6 cups
Allspice, ground 1 oz. 4 1/2 tbsp.
Almond, paste 8 oz. 1 3/4 cups
Almonds 1 lb. in shell 5 - 6 oz. shelled, 1 1/4 cup shelled
Almonds, chopped 1 lb. shelled 3 1/3 to 3 2/3 cups
Almonds, ground 1 lb. shelled 2 2/3 to 3 cups
Almonds, slivered 1 lb. shelled 4 cups
Almonds, whole 1 lb. shelled 4 1/4 cups
Anchovy Fillets 2 oz. can 12 anchovies, 3 tbsp. mashed
Anchovy Paste 2 oz. tube 4 tbsp.
Apple Pie Filling 21 oz. can 2 1/3 cups :spin:***This what prompted me.
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Cake Pan Size Conversions

Post by Webscout » Wed Nov 18, 2015 9:47 am

Cake Pan Size Conversions
http://dish.allrecipes.com/cake-pan-size-conversions/

If you have an unusual pan size and would like to figure out its capacity, measure the amount of water it takes to fill the pan.

Compare that measurement to the volumes in our chart (or the cake pan size listed in your recipe) to determine how much batter you’ll need.
To ensure a cake rises evenly, you should only fill your pans to the half-way mark.
The baking time may change as well, so it is imperative that you keep a watchful eye on your cake, and check for doneness using your preferred method.
It’s always better to have a little extra batter, rather than not enough. Once you’ve filled the pans half-full, use any remaining batter to bake a few cupcakes.




Recipe Calls For Volume Use Instead
1 (8-inch) round cake pan 4 cups 1 (8 x 4)-inch loaf pan; 1 (9-inch) round cake pan; 1 (9-inch) pie plate
2 (8-inch) round cake pans 8 cups 2 (8 x 4-inch) loaf pans; 1 (9-inch) tube pan; 2 (9-inch) round cake pans; 1 (10-inch) Bundt pan; 1 (11 x 7-inch) baking dish; 1 (10-inch) springform pan
1 (9-inch) round cake pan 6 cups 1 (8-inch) round cake pan; 1 (8 x 4-inch) loaf pan; 1 (11 x 7-inch) baking dish
2 (9-inch) round cake pans 12 cups 2 (8 x 4-inch) loaf pans; 1 (9-inch) tube pan; 2 (8-inch) round cake pans; 1 (10-inch) Bundt pan; 2 (11 x 7-inch) baking dishes; 1 (10-inch) springform pan
1 (10-inch) round cake pan 11 cups 2 (8-inch) round cake pans; 1 (9-inch) tube pan; 1 (10-inch) springform pan
2 (10-inch) round cake pans 22 cups 5 (8-inch) round cake pans; 3 or 4 (9-inch) round cake pans; 2 (10-inch) springform pans
9-inch tube pan 12 cups 2 (9-inch) round cake pans; 2 (8-inch) round cake pans; 1 (10-inch) Bundt pan
10-inch tube pan 16 cups 3 (9-inch) round cake pans; 2 (10-inch) pie plates; 2 (9-inch) deep dish pie plates; 4 (8-inch) pie plates; 2 (9×5-inch) loaf pans; 2 (8-inch) square baking dishes; 2 (9-inch) square baking dishes
10-inch Bundt pan 12 cups 1 (9×13-inch) baking dish; 2 (9-inch) round cake pans; 2 (8-inch) round cake pans; 1 (9-inch) tube pan; 2 (11×7-inch) baking dishes; 1 (10-inch) springform pan
11 x 7 x 2-inch baking dish 6 cups 1 (8-inch) square baking dish; 1 (9-inch) square baking dish; 1 (9-inch) round cake pan
9 x 13 x 2-inch baking dish 15 cups 1 (10-inch) Bundt cake pan; 2 (9-inch) round cake pans; 3 (8-inch) round cake pans; 1 (10 x 15-inch) jellyroll pan
10 x 15 x 1-inch jellyroll pan 15 cups 1 (10-inch) Bundt pan; 2 (9-inch) round cake pans; 2 (8-inch) round cake pans; 1 (9 x 13-inch) baking dish
9 x 5-inch loaf pan 8 cups 1 (9 x 2-inch) deep dish pie plate; 1 (10-inch) pie plate; 1 (8-inch) square baking dish; 1 (9-inch) square baking dish
8 x 4-inch loaf pan 6 cups 1 (8-inch) round cake pan; 1 (11 x 7-inch) baking dish
9-inch springform pan 10 cups 1 (10-inch) round cake pan; 1 (10-inch) springform pan; 2 (8-inch) round cake pans; 2 (9-inch) round cake pans
10-inch springform pan 12 cups 2 (8 x 4-inch) loaf pans1 (9-inch) tube pan; 2 (9-inch) round cake pans; 1 (10-inch) Bundt pan; 2 (11 x 7-inch) baking dishes; 2 (8-inch) round cake pans
8-inch square baking dish 8 cups 1 (9 x 2-inch) deep dish pie plate; 1 (9 x 5-inch) loaf pan; 2 (8-inch) pie plates
9-inch square baking dish 8 cups 1 (11 x 7-inch) baking dish; 1 (9 x 2-inch) deep dish pie plate; 1 (9 x 5-inch) loaf pan; 2 (8-inch) pie plates
Find a printable version here.
http://dish.allrecipes.com/baking-pan-conversion-chart/
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Kimball to leave ‘America’s Test Kitchen’ after contract dispute

Post by Webscout » Sat Nov 21, 2015 8:40 am

Kimball to leave ‘America’s Test Kitchen’ after contract dispute
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http://www.bostonglobe.com/business/2015/11/16/chris-kimball-leave-america-test-kitchen-after-contract-dispute/wd7vooqjnDgqNq0qnlmXCO/story.html?s_campaign=bostonglobe%3Asocialflow%3Atwitter
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Cheesy French Onion Soup-Video

Post by Webscout » Thu Dec 03, 2015 1:43 pm

Cheesy French Onion Soup

http://fw.to/GdbxfRU
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The Globe and Mail's 10 Most Popular Recipes of 2015

Post by Webscout » Tue Dec 22, 2015 6:00 am

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http://www.theglobeandmail.com/life/holiday-guide/holiday-recipes/the-globes-10-most-popular-recipes-of2015/article27855589/
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Kluski....now I/you know

Post by Webscout » Tue Jan 12, 2016 10:43 am

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https://en.wikipedia.org/wiki/Kluski
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This recipe -Chicken Noodle soup uses Kluski
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http://www.tasteofhome.com/recipes/the-ultimate-chicken-noodle-soup
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Hot Fudge Sauce Made with Cocoa

Post by Webscout » Sat Jan 30, 2016 9:48 am

Hot Fudge Sauce Made with Cocoa
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It’s easy. Be sure to mix the cocoa and granulated sugar together before cooking to eliminate any lumps and make a smooth sauce.
Ramstadt Breda Rich Dark Cocoa with three times the cocoa butter of most store brands was used. Other quality brands will work.

We made this both with 2/3 cup and 3/4 cup cocoa. Both work. Of course you get a little deeper flavor with 3/4 cup cocoa.

As with other hot fudge sauces, this thickens as it cools. You can rewarm it in the microwave. You can also thin your sauce with additional cream.

2/3 cup Rich Dark Cocoa or equal
1 cup granulated sugar
1/2 cup butter
1 cup heavy cream
1 teaspoon vanilla

Directions

Mix the cocoa and sugar together in a small bowl. Melt the butter in the microwave.
Add the cocoa and sugar mixture to a small saucepan. Add the melted butter and cream. Heat, stirring constantly with a wire whisk, until the ganache starts to bubble. Remove from the heat.
Let the ganache cool until it reaches the desired consistency. Thin with additional cream if necessary.
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5-minute Chocolate Buttercream Frosting

Post by Webscout » Sun Jan 31, 2016 7:52 am

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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Easy ,quick Banana Bread Vid

Post by Webscout » Mon Apr 11, 2016 11:06 am

Easy ,quick Banana Bread Vid [HIDE]

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http://fw.to/2b2GXeU
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I hope it still plays.
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How to make the perfect chocolate sauce.

Post by Webscout » Tue Apr 12, 2016 9:48 am

How to make the perfect chocolate sauce.
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http://fw.to/oM4298N
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British-Style Scones with Currants (America's Test Kitchen)

Post by Webscout » Sat Apr 23, 2016 4:09 pm

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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Blueberry-Earl Grey Jam

Post by Webscout » Sun Apr 24, 2016 5:13 am

Blueberry-Earl Grey Jam
I wonder if this works with regular tea bags?
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https://foolproofpreserving.com/blueberry-earl-grey-jam/?
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