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Strawberry Orange Banana Lime Leaf Slate Sky Blueberry Grape Watermelon Chocolate Marble
Strawberry Orange Banana Lime Leaf Slate Sky Blueberry Grape Watermelon Chocolate Marble
Stick486

Food! . Food! and Grub.

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who's got what for a favorite recipe???

I'll start....

 

Baked Oatmeal cake...

it refrigerates well and is good either warmed, hot, or cold and any time of the day a snack is "needed"....

2 cups old fashioned oats
4 cups milk
½ tsp almond flavoring
¼ cup brown sugar (or 1/4 cup maple syrup or 1/4 cup honey)
½ cup sliced almonds
½ cup dried cherries (or cranberries)

1 large apple (greening, Granny Smith) unpeeled and grated
   1. Preheat oven to 375°
   2. Coat 3 qt casserole or baking dish with cooking spray or butter...
   3. Combine all ingredients in mixing bowl
   4. Transfer to baking dish. Sprinkle top with additional sliced almonds
   5. bake uncovered for 45 minutes, serve hot (refrigerate leftovers for microwave on defrost later)

Variations:
Omit almonds, almond flavoring and cherries.  Add 1 tsp cinnamon, ½ cup raisins and ½ cup chopped peanuts

walnuts go well in this..

 

sub crushed pineapple for the apple...

coconut for the nuts...

Craisins for the dried cherries...

instead of the spray use unsalted butter w/ a skosh of olive oil mixed in...
warming in the MW, do it w/ the defrost cycle... (30 secs, YMMV)...
preserves (your choice) or cream cheese for buttering...

Edited by Stick486

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Boy that sounds good Stick.  I love most anything made with oats.  Maybe that's why I am likened to a horse's rear occasionally?

Ok, maybe not so occasionally:o

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cinnamon butter is great spread for it too...

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I learned about this on my trips to Zurich.   In the main train station, there was a restaurant that served about 25 kinds of it.  

 

Rösti (Zürich-style hash brown potatoes)

6-8 baking potatoes

1/2 cup chopped onion

4 Tsp butter

2 Tsp oil

 

Cook potatoes in boiling water for 10 minutes, then drain and cool 1 hr. Sauté onions in butter. Grate potatoes and toss with onions. Heat oil and butter in 10” skillet then spread potatoes and mash down. On lowered heat, fry potatoes, uncovered for 8-10 minutes. When browned, loosen with spatula, place plate over skillet, and invert potatoes. Slide back in skillet to brown uncooked side for another 6-8 minutes.

 

Can also be made by adding cream to potatoes before cooking. Bits of meat (fried bacon, ham, corned beef) can be added. Can also fry eggs into depression in center.

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Double Chocolate Muffins

Yield 12

 

1 stick (4 oz) Butter or margarine

3 1 oz. squares unsweetened baking chocolate, cut up

1 c. Sugar

1 Egg

2 teaspoons vanilla extract

Dash Salt

1 c. Buttermilk

2 c. Flour

1 teaspoon Baking soda

1 c. Semi-sweet chocolate chips

 

Preheat oven to 400 degrees

In 2 qt glass bowl, combine butter and unsweetened chocolate. Heat in microware 2 to 2 ½ minutes, until melted and smooth when stirred. Let cool to lukewarm

Stir in sugar, egg, vanilla, salt and buttermilk until thoroughly blended.

Sift together flour and baking soda into liquid mixture and stir until just combined.  Stir in chocolate chips.

Bake 15 to 20 minutes in paper lined or greased 2 ½ muffin cups. Muffins are done when toothpick comes out clean.

Cool in pan 5 minutes, then remove to cooling rack.  Serve warm or cool.

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Sweet Rolls

First is the recipe as written:

3/4 c. Milk

1/2 c. Shortening

1/2 c. Sugar

1 t. Salt

2 pkg. yeast, active dry

1/2 c. Warm water (110-115 F)

4 1/4 to 4 3/4 c. sifted all-purpose flour

1 Eggs

 

For the Kitchen Aid mixer with dough hook  I use 1.5 times:

1 1/8 c. Milk

3/4 c. Shortening

3/4 c. Sugar

1 1/2 t. Salt

3 pkg Yeast (or scant 3 T bulk yeast)

3/4 c. Warm water

6 3/4 +- Bread flour

3 Eggs

 

Scald milk (I zap in microwave for 60-90 seconds)

Add shortening, sugar and salt. Stir to dissolve/melt, then cool to lukewarm.

Meanwhile, sprinkle yeast on warm water, stir to dissolve.

Add about 1/3 total amount of flour to milk mixture.

Beat with mixer at low speed 1 minute, then beat in eggs and yeast/water mixture.

Gradually add remaining flour until dough leaves sides of bowl.

 Knead another 5 to 8 minutes (by hand or with dough hook).

Place in oiled bowl and coat dough. Cover and let rise until doubled, 60-90 minutes.

Divide dough into 2 parts (3 for larger recipe).

Roll each part into about 8" x 16" rectangle.

For each rectangle,

* pour on 1/4 c. melted butter/margarine

* sprinkle on 1/2 c. white sugar

* sprinkle on cinnamon to taste (1 to 1 1/2 teaspoon)

* add raisins (1/3 cup +-)

Roll rectangle lengthwise.  Slice off 1" slices and

place in greased cake pans. I usually get two 13x9 pans from the larger recipe (4 x 5 rows).

For gifts, you can make in 9x9 pans, disposable 9" round cake pans or pie plates.

 

Cover and let rise until doubled, 30-40 minutes.

Bake at 375F for 20 to 25 minutes, until lightly browned.  Remove to wire racks to cool.

 

Frosting: Cool rolls first, then return to pan(s)

1 c. Powdered sugar

1 t. Vanilla

enough milk to make a pourable mixture, about 2 Tablespoons.

Stir until sugar dissolved and drizzle immediately over rolls.

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On 7/20/2018 at 5:39 AM, Cal said:

I love most anything made with oats.

Oatmeal pancakes.
2 cups oats (the real deal)
½ cup whole wheat flour
¼ cup wheat germ
¼ cup brown sugar
1 tsp each baking powder and baking soda
½ tsp salt or less..
2 cups buttermilk
2 eggs
¼ ~ ½ cup melted butter
1 tsp vanilla

1 tsp olive oil
½ cup chopped nuts (opt)
Sprinkle blueberries on top in the skillet, the small wild ones from behind the wild ponies in the background below work better than big cultivated ones but don't set your bucket down or you'll have to fight them to get the bucket back

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Plan ''B''...

1 cup all purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
½ teaspoon baking soda

¼ teaspoon salt...
1 cup milk
1 egg
2 tablespoons vegetable oil


That is the original recipe. but why stop there, change it up a bit. use 2 eggs, butter and olive oil instead of vegetable oil.  use honey instead of sugar and put a teaspoon or so of vanilla in also and leave out the salt...
Basically you mix the dry components up good then put in the wet components, mix with beaters then pour in the pan. Makes for some great pancakes...

 

w/ those oatmeal pancakes if you substitute buckwheat for the oatmeal you'll have Ployes...

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none of you guys cook or eat...

y'all on IV's or tube fed???

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I don't do much cooking myself Stick - but I do appreciate it!

Keith, do not know how many flavors of hash browns that Waffle House serves up - but it has to be at least 25!  And every one of them darned good...

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Cal, the Waffle Houses in the south are far better than the ones in Phoenix. Still good but not AS good. Just something about southern cooking.

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8 hours ago, Cal said:

I don't do much cooking myself Stick - but I do appreciate it!

Keith, do not know how many flavors of hash browns that Waffle House serves up - but it has to be at least 25!  And every one of them darned good...

The secret to good rösti seems to be butter.   And to parboil the potatoes.

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Gianduia

3 oz. bittersweet or semisweet chocolate, finely chopped

1 oz. milk chocolate, finely chopped

1/4 c. heavy cream

1/2 c. hazelnut butter (recipe follows), at room temperature

In a metal bowl set over a saucepan of simmering water, melt bittersweet (or semisweet) chocolate and milk chocolate, stirring frequently with a rubber spatula to ensure even melting. In a small saucepan, heat the cream over medium heat to just below the boiling point. Remove the bowl of chocolate from the pan of water (CRITICAL -- DO NOT GET ANY WATER IN THE CHOCOLATE OR YOU'LL RUIN THE WHOLE THING) and wipe the bottom and sides dry. Pour the cream into the chocolate and stir with the spatula until very smooth. Stir in the hazelnut butter until well blended. Cover tightly with plastic wrap. Cool to room temperature and refrigerate until thick but not stiff, about 2 hours, stirring occasionally with spatula.

 

Hazelnut Butter

8 oz. (1 2/3 c.) hazelnuts

1/4 c. vegetable oil (don't use canola; it's icky)

 

To prepare the hazelnuts -- Heat the oven to 350. Spread the hazelnuts in a single layer on a baking sheet and toast in the heated oven until skins are mostly split and nuts are light golden brown and quite fragrant, 15 to 18 min. Don't overcook nuts or they'll become bitter.

Put warm hazelnuts in a clean dishtowel. Fold the towel around the hazelnuts and let them steam for at least 5 min. Then rub the nuts in the towel to remove most of the skins (try to get at least 50% of the skins off). Let the hazelnuts sit for another 10 to 15 min. to cool completely. Toasted, peeled hazelnuts can be cooled and frozen in a sealed plastic container for up to 3 months.

To make the hazelnut butter -- Put the nuts in a food processor; add the oil and pulse a few times. Then process, checking the consistency every few minutes, until the texture resembles that of natural, unhomogenized peanut butter or wet sand, 1 to 2 min.

You should have fun with this -- it's really, REALLY good.

 

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On 7/23/2018 at 5:18 PM, Stick486 said:

none of you guys cook or eat...

y'all on IV's or tube fed???

Married! :D

John

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Meatloaf quesadilla:

 

Same construction as a steak or chicken quesadilla, but use chopped up meatloaf for the meat.

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My Mom's Meatloaf:

 

1 to 1 1/2 pound of lean hamburger or game burger (I prefer game burger)

1 cup Quaker quick oats (for binder)

1 package Lipton Onion or Onion/Mushroom soup

1 scant cup warm water

Season to taste

 

Mix well, place in loaf pan, bake at 325 for 35 to 45 minutes

 

Great for dinner, even better for sandwiches.

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Two favorite cookies

 

Butterscotch Brownies

Melt in saucepan:

2/3 c. butter

 

When melted stir in

2 ¼ c brown sugar

 

When cool, stir in, one at a time

3 eggs

 

Sift in and mix well:

2 2/3 c. flour

2½ teaspoon baking powder

½ teaspoon salt

 

Stir in

1 c. chocolate chips

Spread in greased 11x17 pan

Bake at 350 for 25 minutes Do not overcook.

 

-----------------

 

Treasure Chest Bars

Cream:

1/2 cup shortening

1/2 cup white sugar

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla

 

Add:

3/4 cup milk alternating with

2 cups flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

 

Add:

1/2 cup nuts

1 cup maraschino cherries, drained and cut in quarters

1 cup chocolate chips

 

Heat oven to 325 degrees. Bake for 35 minutes in a greased jelly roll pan.

 

When cool frost with:

Brown 1/4 cup butter

Add 1 teaspoon vanilla, 2 cups confectioner’s sugar, and milk to spread.

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2 hours ago, kmealy said:

 

Butterscotch Brownies

 

to compliment..

 

3 egg yolks

1 1/2 c. packed brown sugar (get dark if you like a stronger flavor; light brown sugar is boring but will work)

1/3 c. AP flour

2 1/4 c. milk

2 Tbsp. unsalted butter

1 Tbsp. vanilla

In saucepan, stir together brown sugar and flour. Gradually stir in milk -- use a fork or a bar whisk to break up lumps if they develop. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. Remove from heat.

Slightly beat egg yolks with rotary beater or fork. Gradually stir about 1 c. of hot milk mixture into egg yolks. Pour egg yolk mixture into hot pudding in saucepan. Bring to gentle boil. Cook and stir for 2 minutes more.

Remove from heat; stir in butter and vanilla.

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