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.
Apple cake recipe
Thanks for your continuing thread. Been low-carbing it for several months and have lost 55 lbs. I was looking for a cheese crust pizza recipe and I thank all of you foodies for contributing to the thread.
Slightly warm = baby bottle warm
Thank you! I knew that someone here would have a good apple cake recipe. I have tried several recipes I found on line in recent years, and they all seemed a little on the dry side. This one sounds like it would be nice and moist with the applesauce in it.
My favorite low carb recipe site. Click on Breads and Main Dishes for tried and rated LC pizza crust recipes.
Use just a little less yeast but don’t go past the double in size rule for the first rise. Don’t use instant yeast! If your dough is rising to fast put it in the fridge and let it rise there. It will rise but slower.
You are welcome....hers was always moist....and she heated up caramel ice cream topping and drizzled each piece with it....yum...
Quick & Easy.
ice with cream cheese or caramel icing
i’ve also used a streussel topping to finish
Wow! Thanks to all of you for all the apple cake ideas. I have been getting a bit tired of making apple crisps and pies when I have some apples around that are starting to get soft.
My family raves about these buns. I toss the ingredients in my bread machine and let it do most of the work. Take the dough out after it rises, shape & let raise again & bake them in the oven. I use a scale to weigh my dough & get 10 buns out of the recipe that are just the right size for 1/3 # burgers.
(125 degrees is much too warm. The buns were flat because you probably killed most of the yeast w/ the heat.)
AWESOME! Thank you!
I used to work at Fuddruckers decades ago, and LOVED their burger buns. Been trying to make them for the last few months now.
Been modifying this recipe I found online:
1 1/4 cups milk, slightly warmed
1 beaten egg
2 tablespoons butter
1/4 cup white sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast
1. Place all ingredients in pan of bread machine according to manufacturer’s directions.
2. Select dough setting.
3. When cycle is complete, turn out onto floured surface.
4. Cut dough in half and roll each half out to a 1” thick circle.
5. Cut each half into six 3 1/2” rounds with inverted glass as a cutter.
6. Place on greased baking sheet far apart and brush with melted butter.
7. Cover and let rise until doubled, about one hour.
8. Bake at 350° for 9 minutes.
9. Note: Oven temperatures vary so check after 9 minutes to see if done. Some reviewers baked these anywhere from 12 to 30 minutes.
PUMPKIN PECAN BOURBON-CREAM PIE
This is the three best Thanksgiving pies in one crust. Basically a thick, low-liquid pumpkin filling topped by a pecan filling, baked, and then topped with a bourbon custard.
Stir together in bowl, then set aside:
3/4 c. canned pumpkin
1/4 to 1/2 c. sugar
4 Tb sour cream, OR 2 Tb sour cream + 2 Tb cream
1/4 to 1/2 tsp ginger
1/2 to 1 tsp cinnamon
pinch of allspice, cloves, nutmeg, cardamom as you like it
1/4 tsp salt
Stir together in second bowl:
1/2 c. packed dark brown sugar
3/4 c. corn syrup
1 Tb melted butter
1 tsp vanilla
1 c. broken pecans.
You can reduce corn syrup and increase sugar if you like.
Now pour pumpkin filling into unbaked 9” pie shell and smooth out. Then very gently pour in pecan filling, smooth. Don’t mix layers.
Bake at 425 deg F for 15 minutes, then reduce oven to 350 and bake for 25 to 30 minutes until filling is puffy and just set. Cool.
Bourbon cream custard:
1/4 c. heavy or whipping cream
3 Tb sugar
3 egg yolks, beaten
Heat cream and sugar in double boiler or microwave, then add slowly to egg yolks whisking constantly. Cook in double boiler or microwave until thick, stirring frequently. Chill. This can be made ahead of time. If you beat the egg yolk custard in a double boiler for about 10 minutes in the French manner, it ought to get extra thick - worth trying, anyway.
1 cup cream, whipped
1 to 2 Tb bourbon
Fold whipped cream and bourbon into custard, spread on cooled pie and serve.
If you dissolve 1 Tb gelatin in 2 Tb hot water and stir it into the custard, then you can stabilize the custard-whipped cream mixture and make it ahead of time. AND you can use more bourbon up to 1/4 cup. The gelatin makes the recipe non-vegetarian. Sometime I’ll try pectin or carageenan or xanthan gum.
I hadn’t seen them yet but I can envision them on top of sweet potatoes
What store do you use for the frozen spices?
Insanely easy, insanely delicious appetizer. Wrap
‘em up, stick a toothpick in if they want to unwrap, broil, turn, broil the other side.
They can be found at Albertsons, Safeway and Fred Meyer....have not tried Wal Mart. Te brand is called “Gormet Garden”.
Here are the store in your state from thier website and a link to the website as well....good luck...
ACME - corp.acmemarkets.com
Key Foods - www.keyfoods.com
A & P Super Food Mart - www.superfoodmartne.com
Wegmans - www.wegmans.com
A & P USA - www.aptea.com
Super Fresh - www.superfreshfood.com
Walmart Supercentres - www.walmart.com
That is exactly how we do ours.On the Weber with the rotisserie add on with it crusted with spices and salt.We put a dip pan under it and start with a carrot celery onion and garlic in it and baste is as it cooks.Then use the broth as dip for it.Add some horseradish and pure bliss.
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