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.
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.
My goodness. . .Your recipe sounds wonderful. I do believe I shall be making this for our Friday Family Dinner! Thank you for posting!
Man....I wish I had one on right now......
1 stick plus 2 teaspoons unsalted butter
1-1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
1/2 cup packed light brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish with the 2 teaspoons of unsalted butter.
In a large bowl, cream remaining butter and sugar until light and fluffy. Add the eggs, 1 at a time, mix well after each addition. In a separate bowl mix flour, baking soda, cinnamon, and salt (whisk to mix). Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. pour into the prepared dish, spread to even out the batter.
To make the topping, mix the sugar, flour, cinnamon, and butter in a small bowl. Mix until it resembles coarse crumbs. Sprinkle over the cake batter. Bake until golden brown, approximately 35 to 40 minutes. Remove from oven and let cool on a wire rack.
1 Yellow cake mix, made to package directions
3-4 of your favorite cooking apples peeled, cored and thinly sliced, in rings makes building the cake quicker(I usually use McIntosh if I can find them)
1/2 cup brown sugar (More or less, to taste)
1 Tablespoon cinnamon (Again more or less, to taste)
1/2 teaspoon allspice, freshly ground, if you can (Yeah, more or less, to taste)
Batter in a prepared 9x13 pan. "Shingle" the apple slices on the cake, overlapping by half. Sprinkle the brown sugar, cinnamon and allspice on the apples. Bake according to package directions, but cake may take up to five minutes longer to bake than directions call for.
This is one of my "hurry up emergency desserts." You don't have to let it cool to frost it because you don't frost it. You don't even need to let it cool, it goes great still warm with vanilla ice cream. I have served this after discovering at 4 pm that we were having dinner guests at 6.
Thank you. I tried quite a few different bun recipes until I found that one on King Arthur’s site. After finding it, it’s the only bun recipe that I use.
BTW, I’ve also made the recipe replacing one cup of the all purpose flour w/ one cup of whole wheat with good results. Another tip—you want the dough to be pretty soft, so adjust the moisture accordingly.
I am late to the party again, but here’s an apple cake that I have made for years, an old southern favorite that I first sampled many years ago. I do not use the glaze. Tried it once and didn’t like it much that way. Cook in a bundt pan. Depending on your oven, I would check for done at 45 or 50 min. Enjoy
Apple Dapple Cake
1 1/2 cups oil
2 cups sugar
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups apples, peeled and chopped
1 cup pecans,chopped
1 stick butter
1 cup light brown sugar
1/4 cup milk
Mix oil, eggs, sugar, and vanilla. Sift flour, salt, and baking soda; add to first mixture. Add apples and pecans. Pour into greased tube or bundt pan;bake at 350 for 1 hour. Leave in pan; poke holes in cake with toothpicks. To make glaze, mix ingredients in saucepan; boil for 3 min. Pour over cake;let sit for 2 hours.
This cake freezes well.
Magslinger's Cure for Crummy Tummy
1 teaspoon grated frozen, fresh ginger,
1 cup boiling water
Steep the ginger in boiling water for 5 minutes. Strain and sweeten with honey.
I peel fresh ginger root, slice it, and store it in sherry or bourbon in the refrigerator. It has never gone bad on me. I wonder if it would work with lemon grass, or fresh turmeric. Of course I could freeze them too - I just don’t get by the Asian and Indian markets these days.
I’ve been unpatientlky waiting of the whole ribeye to go on sale again.I usually buy one and have it cut into 1” steaks with one of the ends left as a 5-6” roast.With only 2 of us that is enough and yes I’d love to have one right now.
Thanks to the rest of you for posting more apple cake recipes. Each one is different, so I will have lots of different recipes to try.
I have been trying to have some kind of fruit filled muffin, cake, or bread in my house this year at all times as it seems everyone is heading different directions at different times in the morning and none of my family gets up early enough to eat breakfast before they leave. This way I can at least get a little bit of fruit in them as they head out the door in the mornings, since it is easy to take a piece with them as they head out the door.
I also have been trying out recipes for biscuits filled with bacon or sausage and cheese in them as another alternative, but those don’t seem to go over as well with the sweet tooth’s in my family. At least the fruit filled cakes, muffins, and breads they will grab with them on their way out the door, and it gives them a little something to tide them over until lunch.
We do the same with the beef tenderloin roasts. Usually get them at Costco when they are on sale. Yesterday they wnated $17.99/lb, but at Christmas they usually come down to around $6.99 lb....can hardly wait...
Sale prices seem to be especially high on meats, poultry, and even pork lately. Just wondering what kind of prices all of you are seeing for turkey’s this year. Last year I picked up my turkey’s for 23-26 cents per pound. This year the best price I have seen so far has been 99 cents per pound.
I think between 90-100 degrees. If it is too hot it will kill the yeast.
What kind of flour are you using?
We’re seeing 99 cents per pound to over 2 dollars.....
We’re seeing 99 cents per pound to over 2 dollars.....
I have a recipe for hamburg buns that says to use all purpose flour. I’ve made the and we liked them. All purpose will be softer inside.
In fact it answers your warm milk question, too. It says it makes small rolls so I make 6 or 8 when I make them.
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen small buns.
Nutrition Facts: 1 serving (1 each) equals 195 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.
I never thought about it being altitude-related. We always have to add extra gluten to get lighter bread.
Now that's a good idea!
please add me to the list :)
I picked up some country style ribs last week that are very different from any of the country style ribs I have purchased before. These have very large bones in them, unlike the ones I used to be able to buy that were almost completely boneless. Does anyone know if they just stopped cutting off the bone, or if this is another one of those new cheaper cuts that they have started having in the stores.
I think I am going to braise these tomorrow for dinner, unless any of you have a better idea on how to use them.
Throw them in a baking pan with your favorite BBQ cover with tinfoil and roast them in the oven until the bone pulls out.
I don’t think stores use real butchers anymore. I have been disgusted with they way they cut/label meat for a while now.
We get those ribs too. I have seen 4 types of country ribs. One with the bone, one that is semi boneless, one that is boneless and then a strange package that is like a slab of pork that has cuts in the meat about an inch apart, but the cut doesn’t go all the way through, grrr.
I usually put them on a rack in a foil lined 9 x 13 cook them and then right before they are done I brush or spoon on a favorite sauce. I’ve tried putting the sauce on earlier and it just seems to bake away. Sometimes, I just put the sauce on the side and we dip the meat as we go. My son doesn’t like bbq sauce.
Please add me to the list.
Here’s a good explanation for both:
When I make focaccia bread I use leftover mashed potatoes. For whatever reasons it makes the dough less dense and more airy.
Ohhh! I’m going to try those! I have all the ingredients, right down to the King Arther flour! Thanks for posting it!
Yum, this sounds similar to the recipe I lost a while back. I’ve been looking all over for it, thank you :)
I second that suggestion!
Going to have to try this one, too.
Oh, I hope you like them.
I get good results using the cheap all-purpose flour from Aldi, FWIW.
I had some leftover chili and beans, so did this
Preheat oven to 350
Soften corn tortillas in corn oil, blot oil from tortillas
Place one tortilla on oven safe plate.
Spoon hot beans (not too much juice on tortilla.)
I used leftover borracho beans, but canned beans would also work. I love La Sierra brand.
Place another softened tortilla over beans. Spread this tortilla with, heated cream cheese mooshed up with shredded cheddar jack. You could also use heated Philly cooking creme, Santa Fe Blend flavor, or the Philly garden vegetable cream cheese, sour cream, or whatever soft cheese/dairy product you have handy.
Place third softened tortilla on this layer. Spoon heated chili over the top. Sprinkle with shredded cheese.
Bake ten minutes until cheese is melted.
Top with shredded lettuce, Pico de Gallo, Chunky Salsa, avocadoes, and serve.
Considering it was leftovers, it looked really pretty on a square plate, with the chili juice puddling around it, and tasted good, too.
I would think that by swapping out the chili for chicken, and salsa verde, it would be equally good.
Also, I used the same small saute pan to heat up the different layers, just wiped it with a paper towel, between heating the various layers, so there was minimal clean up.
With the drought across the south, a lot of people have liquidated their herds. With hay as high as $200 a bale, the ranchers couldn't afford to feed their herds.
I would be surprised if you see any good cuts at really good sale prices for awhile.
I saw that even ground chuck is up 23% from a year ago.
Tonight I’m making Black walnut Macarons with a Maple buttercream filling and Pumpkin Macarons with a White Chocolate Ganache. My future daughter-in-law had them when her high school bank went to California several years ago, and she wants them for her and my son’s wedding. So, I’m learning to make them. GEEZ! What a lot of work! This humble old Pa mom never even heard of them before she told me about them! :-)
High school BAND!
Actually, that sounds like fun. I’m in the mood to bake but my kitchen is full of stuff from my china cabinet that I’m cleaning out. Got to get this done so I can bake tomorrow during the games. Then will be ready for the Packer-Viking game tomorrow night! w00t!
ooooh, banana bread! Yeah, that’s the ticket!
You know, that’s something I’ve been wondering. I see all these recipes that calls for bread flour. Is that even necessary?? I tend to get all-purpose or self-rising or whatever is on sale.
I have to make this. It sounds wonderful. Maybe for Thanksgiving
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