Skip to comments.FR Weekly Cooking Thread *Recipes* Nov 12, 2011
Posted on 11/12/2011 9:05:46 AM PST by libertarian27
Welcome to the 49th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or nine- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
Sure you can. To make sure it stays dead, bury it at a crossroads at midnight with a steak through it's heart.
I hope you enjoy them. I’m making them for Thanksgiving too. So fast and relatively inexpensive! You could even add some seafood if you like.
Let me know how they turn out!
Good luck to the Packers Ladysmith! I like my banana bread with black walnuts - mmmmmmmmmm!!! And a good cup of coffee!
I use bread flour for pizza crusts, French bread and other artisan type breads. It’s higher protein so has more gluten; it’s the gluten that helps gives you the great crusts & chewy texture. Use the all-purpose for when I want soft breads like dinner rolls. I have bought only one bag of self-rising flour, ever. Not all that long ago & because it was marked down. Struggling to use it because I don’t have any recipes that call for it and it’s way too salty. Have to cook low-sodium for the hubster.
BTW, you can add ‘vital wheat gluten’ to all-purpose for making the artsy type breads or when you’re baking with flours (oat, rye, etc.) that are low in gluten.
I’m really just learning a lot of this stuff myself so I’m far from being an expert. ‘Breadtopia’ is a good website if you’re wanting to learn more about making breads.
I have a brother who is very finicky, so no nuts of any kind in the breads. Because of that, banana bread (or most anything baked) with walnuts is a bit foreign to me.
Oh, I didn’t know about the sodium in self-rising flour! eek! I need to avoid it, too. Thanks for the heads up. Would have never occurred to me to check for it.
I’ll check out the Breadtopia. Thanks again!
Do you ever toast your banana bread? The high sugar content leads to a little bit of caramelization, which is quite nice.
No, never considered it! I might nuke it to warm it up a bit. Will have to try toasting it. :o)
When you proof the yeast in the warm milk or water add a little sugar. If it does not bubble up a little when proofed, it is not good. Do not use it.
I test the water on my wrist. That is the best place to test if it is just warm.
Hope this helps
Holy Smokes I never thought of that! I bet it's wicked yummy!
I only eat pound cake toasted - that rules!
Toasted Pound Cake, some ice cream and hot fudge on top....I'm there
The resident guru for at least a decade was Carlo Morelli, FReeper carlo3b. He combined with other excellent FReeper chefs to bring a touch of professionalism to me.
Here is his last link to cooking threads:
A search of responses by Carlo:
A long list of links back to the original Clinton Cookbook.
Even better, stick an almond inside each date, smear some soft goat cheese on a slice of prosciutto, and wrap.
|2-1/4 cups all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup water
1/4 cup butter
4 cups thinly sliced peeled
|tart apples (about 2-3 medium)
1/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup milk
4 teaspoons sugar
In a large bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120°- 130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
Divide dough into four portions. Roll each portion into an 8-in. square. Cut into four 4-in. squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. Secure with a toothpick if needed. Place 3 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place for 30 minutes.
Brush with milk; sprinkle with sugar. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks. Yield: 16 servings.
Nutritional Analysis: One pocket equals 136 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 105 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.
Couple of questions.
What ever happened to Carlos?
Do they still make the cheddar cheese soup?
Has anyone tried the sweet potatoes with the buttermilk in them and if so, what were your thoughts?
Thanks for posting those links.
I found chocolate mousse, reindeer-shaped Peeps at Target yesterday. Bought them all. Very tasty. Will look pretty cute on top of a chocolate cupcake with cream cheese frosting.
It is a very different taste from untoasted banana bread and has the benefits of a different, more pleasing texture, and the heat. And butter on it is REALLY nice. Yes, I’ve toasted pound cake. It’s very good.
My oldest daughter was in the mood to bake today, so she was looking at the various apple cake recipes all of you had posted as well as a recipe she had saved for Chocolate cheese danish she saw Giada make on TV this past week. She decided to make Giada’s pastries for dessert with our dinner tonight and the Easy Apple cake for a breakfast coffee cake.
She substituted pears for the apples since we had 4 large pears we needed to use up. The easy apple cake recipe worked perfectly with the sliced pears instead of the apples and was a real big hit at our house. It was absolutely scrumptious!
Here is the link to the Chocolate Cheese danish she made today:
We tasted one of the extra danish and thought they were so chocolatey that they needed to be topped with a sprinkling of powdered sugar and a dollop of whipped cream. At they very least they need a big glass of milk with them! They are delicious too!
I guess we better be on diets for the rest of the week!
I never thought of that and I have been making that cake since mom showed me how over forty years ago! I will, though.
I should have thought of that, I have made pearple pie. (Didn't have enough pears or apples for a pie...)
I dunno, just use your own favorite apple pie recipe but decrease the sugar a little and increase the lemon juice.
Which cheddar cheese soup were you looking for?
Haven't tried the sweet potatoes with buttermilk. We usually bake them but I am the last in our home that really liked them.
All the talk about banana bread reminded me. Our $1 Halloween pumpkin that my daughters wanted to cook up after Halloween turned out great. We drew the face on this year instead of cutting it into a Jack O Lantern, so we could still cook it up later. The pumpkin yielded us 3/4 cup of roasted pumpkin seeds and 21 cups of pumpkin puree to use toward our pumpkin bread, pumpkin pies, etc., for this holiday season.
I haven’t checked the prices on pumpkin puree this year, but I am certain we wouldn’t be able to buy 21 cups worth of pumpkin puree for anywhere near $1, and roasted pumpkin seeds are really expensive here considering how easy they are to cook.
I posted how to roast pumpkin seeds on an earlier thread, so I won’t repeate that here. I will tell you all how we made our pumpkin puree. It is really easy to make yourself. While there are several ways you can make it, I think the roasted version has more flavor.
Homemade Roasted Pumpkin Puree
Cut pumpkin in half and scoop out the seeds and the strings, reserving the seeds to roast. (For a large pumpkin you may want to cut it into four chunks instead of two.) Place the pumpkin on a cookie sheet skin side down and sprinkle with salt. Roast in a 400 degree oven for about 45 minutes until fork tender.
Remove from the oven and let cool. Peal the skin off the outside, and cut the pumpkin into small chunks. Use a food processor to process the cooled pumpkin in batches into a puree.
I package up any of the pumpkin puree I am not going to use within the week in pint size freezer containers (about 2 cups each) and freeze them, so we have it to use for any recipe using pumpkin puree.
If any of you have any great recipes using pumpkin puree to share, please do so as I have lots of it to use! I would especially like to find some recipes for pumpkin muffins or cupcakes.
Let me ask about some gravey that you made a few years ago with turkey wings, lottsa vegies and roasted it till it fell apart, strained it and made a gravy for you holiday meals, a bird maybe. Could you link me to that thread or describe it here. Walmart had huge turkeys for 58cnt per lb and I bought one, a 21 pounder. I haven’t cooked a whole turkey in a while.
I made your mom’s Apple Cake recipe last night and it turned out very good! I cut the am’t of oil back to 1/2 cup and reduced the sugar, using 1 3/4 cup plus the 1/2 cup that was mixed with the apples & cinnamon. (Used home-canned applesauce that was slightly sweetened.) Definitely a keeper recipe. Thank you for posting it.
Thanks. The yeast is still good until next year. I always keep it in the freezer, and let it get to room temperature before adding it into the mix.
Thanks for the link.
I figured it out. I reduced the amount of flour by 1/2 cup, and used milk at 100 degree temps. They turned out perfectly.
Thanks for the recipe, which reminded me to get some all purpose flour on my way home from work tomorrow morning.
I thought I read or heard that a Campbell cheese soup had been discontinued. I did a search and see that a local store does carry the Campbell cheese soup. It was called for in the crockpot scalloped potatoes in one of the recipes from that first link you gave.
What’s the difference between regular all purpose flour and King Arthur’s? I found it at the store and got some.
I then removed all of the ingredients and deglazed the pan every thing then went into a huge pot of water and I let it simmer until I figured all the goodness was extracted from the ingredients. I then strained it and used just the liquid to make the gravy. Came out real good. This can be done a couple of days before you will need to use the liquid for the gravy.
That looks very tasty! :)
Three bulbs of garlic, or did I miss one?
Video - Tempting Turkey Gravy
I think it was only two bulbs cut in half one half fell apart in the lower right hand corner. I remember I also had celery in there.
Thanks for your effort. I remember how good the picture looked and how good it sounded. We have not had turkey in a few years, but I bought a couple of them at Walmart the other day for this year’s holidays.
I prefer ham during the holidays - so much easier to deal with. But every once in awhile we get a craving for turkey and the fixings.
I have used King Arthur’s flour and don’t know the difference except for price. I usually just buy 25 lb bags of all perp. and Bread flour at Sam’s. Works fine for me. I keep them in 5 gal. food grade buckets. Same with the rice I buy.
Cool. Thank you.
That’s us, we like ham better, and have it far more often. I enjoy turkey about every 5 yrs or so, but the kids and grands are coming in from Lower Ms. (Lucedale) for Christmas, so we are going to have both and have plenty of help with the leftovers while they are here. Mrs. r_d is already pulling up recipes for leftover turkey in case they are needed.
I do like the turkey leftovers like open faced sandwich - toast with white meat covered with gravy!
Bread Flour vs. All-Purpose Flour
What is the difference between bread flour and all-purpose flour? Can they be interchanged?
Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains.
All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour 11% or 12% vs. 13% or 14%. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped. There are many recipes, however, where the use of bread flour in place of all-purpose will produce a tough, chewy, disappointing result. Cakes, for instance, are often made with all-purpose flour, but would not be nearly as good made with bread flour.
We prefer ham, too, but the salt does us in so we end up using something else. I usually buy a large turkey breast which is plenty for us, plus leftovers. I hate picking the meat off the legs and wings so the breast is easier.
I like white meat between 2 slices of toasted whole wheat bread. But, the open faced with gravey sounds pretty good, too. We usually just get a breast and put it in the smoker for just the two of us. We will use the dark meat for turkey salad.
Say, would quick-rise yeast work??
I’m not sure. I haven’t tried quick rising yeast. I just use the regular stuff.
We had the Arroz Con Pollo again last week. I was wondering if you have ever just made the rice part to go with another meal?
No we make it just as Arroz con Pollo (rice with chicken) or as Arroz con Pavo (rice with turkey). My stepson does not handle tomatoes very well, so I refrain from using tomatoes with rice except for when we make this dish.
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