*FOOD* Post your Recipes

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HaveaMint
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*FOOD* Post your Recipes

Post by HaveaMint »

https://startcooking.com/measurement-an ... ion-charts


Cheese Ball with Pecans

Ingredients
• ¼ cup high-quality blue cheese
• ⅓ cup (5½ tablespoons) butter
• ¼ cup fresh goat cheese
• ¼ cup plus 2 tablespoons cream cheese
• ¼ cup chopped dates
• 2 tablespoons finely chopped scallions (both white and green parts work)
• ½ teaspoon hot sauce
• ¼ teaspoon salt
• 1/3 cup Salt-and-Butter-Roasted Pecans (recipe below), roughly chopped
• 2 tablespoons chopped flat-leaf parsley
• 2 cups pecan halves or pieces
• 2 tablespoons melted butter
• 3/4 teaspoon salt, divided
How to Make It
1. Soften the blue cheese, butter, goat cheese, and cream cheese
2. Combine all the ingredients except for the pecans and parsley. It will be loose and sticky. Transfer the bowl to the refrigerator for 15 minutes. Once it’s stiff enough to hold up, form the ball and roll that ball in the pecans, followed by parsley.
3. Preheat your oven to 350ºF. Toss the pecans thoroughly with the melted butter and ½ teaspoon of the salt. Roast the pecans for 11 minutes if using whole pecans and 10 minutes if you’re using pieces.
4. Bring the slightly darkened and toasty-smelling pecans out of the oven and hit them with the remaining salt. Let them cool 5 minutes before you roll them on the ball.
Last edited by LockBot on Wed Dec 07, 2022 4:01 am, edited 2 times in total.
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HaveaMint
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Cheddar-Horseradish-Walnut Cheese Ball

Post by HaveaMint »

Cheddar-Horseradish-Walnut Cheese Ball
Ingredients
• Cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon Worcestershire sauce
• Dash of hot sauce (such as Tabasco)
• 1/4 teaspoon kosher salt
• 4 ounces sharp Cheddar cheese, finely shredded
• 2 tablespoons prepared horseradish
• 1/2 cup finely chopped toasted walnuts
• Water crackers
How to Make It
1. Beat cream cheese and next 6 ingredients at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until well combined.
2. Stir together Cheddar cheese, horseradish, and cream cheese mixture until combined. Chill 5 minutes. Shape into a ball, and roll in walnuts to coat. Serve with water crackers.

Ingredients
• Cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon Worcestershire sauce
• Dash of hot sauce (such as Tabasco)
• 1/4 teaspoon kosher salt
• 4 ounces sharp Cheddar cheese, finely shredded
• 2 tablespoons prepared horseradish
• 1/2 cup finely chopped toasted walnuts
• Water crackers
How to Make It
1. Beat cream cheese and next 6 ingredients at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until well combined.
2. Stir together Cheddar cheese, horseradish, and cream cheese mixture until combined. Chill 5 minutes. Shape into a ball, and roll in walnuts to coat. Serve with water crackers.
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HaveaMint
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Crab Dip

Post by HaveaMint »

Crab Dip

Yield: 16 servings
Ingredients
• 8 ounces cream cheese, softened
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon Old Bay Seasoning
• 2 tablespoons horseradish
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 16 ounce package of frozen crabmeat, drained and squeezed of water and flaked, tossed with a few drops of lemon juice
• salt and pepper to taste
• 1/4 cup sliced green onion
• 1 loaf of crusty Italian bread, sliced, or round crackers
How to Make It
1. Preheat oven to 350 degrees F
2. Sauté the onion and garlic until softened
3. In a medium bowl, combine the cream cheese, mayonnaise, sour cream, horseradish, Old Bay Seasoning, crabmeat, garlic and onion, cheddar cheese, salt and pepper
4. Spread mixture into a 1 quart baking dish
5. Bake for 30 minutes in the preheated oven
6. Remove baked crab dip from the oven, add sliced green onion and stir well
7. Serve hot
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HaveaMint
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Cranberry Brie

Post by HaveaMint »

Cranberry Brie

Ingredients
• 1 (8-oz.) tube crescent dough
• Cooking spray, for pan
• Flour, for surface
• 1 oz. (8-oz.) wheel brie
• 1/2 c. whole berry cranberry sauce
• 1/4 c. chopped pecans
• 6 sprigs of rosemary, cut into 1" pieces
How to Make It
1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.
2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
3. Bake until the crescent pastry is golden, about 15 minutes
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HaveaMint
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Jalapeno Cheddar Bacon Crisps

Post by HaveaMint »

Jalapeno Cheddar Bacon Crisps

Ingredients
◦ 4 slices bacon
◦ 1 c. finely shredded Parmesan
◦ 1/2 c. shredded cheddar (preferably aged)
◦ 1 jalapeño, sliced thinly
◦ Freshly ground black pepper
How to Make It
1. Preheat oven to 375º. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
2. Spoon about 1 tablespoon of Parmesan into a small mound on a large baking sheet and top with about tablespoon of cheddar cheese. Carefully pat down cheeses and top with a jalapeño slice. Sprinkle with bacon and season with pepper. Repeat with remaining ingredients.
3. Bake until crispy and golden, about 12 minutes.
4. Let cool slightly on pan before serving
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Mini Mushroom and Goat Cheese Pot Pies

Post by HaveaMint »

Mini Mushroom and Goat Cheese Pot Pies

Ingredients
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 8 ounces cremini mushrooms, chopped
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• 1/3 cup dry sherry
• 2 ounces cream cheese, at room temperature
• 2 ounces goat cheese, at room temperature
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 (14.1-oz.) pkg. refrigerated piecrusts
• 1 large egg, lightly beaten
• 1 tablespoon water
• Flaky sea salt
• Fresh thyme leaves
How to Make It
1. Preheat oven to 350°F.
2. Melt butter with olive oil in a large skillet over medium-high.
3. Add shallot; cook, stirring often, until slightly transparent and fragrant, 1 minute.
4. Add mushrooms; cook, stirring occasionally, until mushrooms are tender and lightly browned, about 8 minutes.
5. Add garlic, thyme, and rosemary; cook, stirring often, until fragrant, 1 minute.
6. Add sherry, and cook until liquid is nearly all evaporated, 2 more minutes. Remove from heat; let cool slightly, 10 minutes.
7. Mix in cream cheese, goat cheese, kosher salt, and pepper.
8. Coat 2 (12-cup) miniature muffin pans or 1 (24-cup) miniature muffin pan with cooking spray.
9. Unroll both piecrusts on a work surface. Using a 3 1⁄4-inch round cutter, cut out 12 dough rounds; using a 2 1⁄2-inch round cutter, cut out 12 more
dough rounds, combining and rolling out
10. Whisk together egg and water. Fit a 3 1⁄4-inch dough round into every other muffin cup in pans, leaving a small edge at top. Brush edges with some of
the egg mixture.
11. Spoon about 1 tablespoon mushroom mixture into each dough cup. Top each filled cup with a 2 1⁄2-inch dough round, crimping edges of bottom and
top crusts together to seal. 
12. Brush tops of pies with remaining egg mixture, and sprinkle with flaky sea salt and thyme.
13. Bake in preheated oven until golden brown, 25 to 30 minutes.
14. Cool 5 minutes before serving.
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Mushroom Puffs

Post by HaveaMint »

Mushroom Puffs

Ingredients
• 1 (8-oz.) package cream cheese, softened*
• 1 (8-oz.) can mushroom pieces and stems, drained and chopped
• 1/4 cup finely chopped onion
• 1/4 cup grated Parmesan cheese
• 1 tablespoon finely chopped green onion
• 1/4 teaspoon hot sauce
• 1 large egg
• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• Parchment paper
• 2 teaspoons freshly ground pepper
How to Make It
1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
2. Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface.
3. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture.
4. Fold each pastry half lengthwise over filling, and pinch edges to seal.
5. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
6. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
7. Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.
*2 (5.2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.
Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 4
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HaveaMint
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Sausage and Cheese Puffs

Post by HaveaMint »

Sausage and Cheese Puffs
Ingredients
• 1/2 a pound of mild sausage
• 1/2 cup of cream cheese (softened)
• 1 egg
• 1 sheet of puff pastry

How to Make It
1. Preheat oven to 375° F
2. Remove 1 sheet of puff pastry from the freezer and let it thaw.
3. Cook the 1/2 pound of sausage until browned
4. Once the sausage is cooked, mix in with softened cream cheese
5. After the puff pastry has thawed, cut in post-it size squares and place in a muffin tin
6. But 1 egg in a small bowl and beat with a fork until runny
7. Once the egg is runny brush onto puff pastry
8. Spoon the sausage/cream cheese mixture onto the puff pastry
9. Put in the oven and let it bake for 15 minutes or until the pastry is a golden brown
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Stuffed Walnut Mushrooms

Post by HaveaMint »

Stuffed Walnut Mushrooms
Ingredients
• 4 large stuffing mushrooms
• 1 tsp olive oil
• ¼ cups White wine
• ¼ cups shallots
• 1 garlic clove, pressed
• 2 tsp chopped walnuts
• 2 Tbsp breadcrumbs
• 1/8 tsp salt

How to Make It
1. Remove mushroom stems
2. In a medium skillet heat oil and butter
3. Add mushroom caps a 2 tsp wine
4. Cook until tender, about 2 minutes per side
5. Transfer mushroom caps to an 8x8 baking pan
6. Add shallots to skillet and cook over medium-low heat, at least 5 minutes
7. Stir in garlic and cook 1 minute
8. Add chopped mushroom stems, remaining wine, walnuts and breadcrumbs and salt. Mix well.
9. Heat broiler. Stuff mushrooms. Broil 6 inches from heat source until golden, about 2 minutes.
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HaveaMint
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Bran Muffins

Post by HaveaMint »

Bran Muffins
Ingredients
• 2 eggs
• 1 ½ cups sugar
• 2 ½ cups flour
• 2 ½ tsp soda
• 1 cup cooking oil
• ½ tsp salt
• 2 cups buttermilk
• 2 ½ cups raisin bran cereal

How to Make It
1. Mix it all together
2. Bake at 400 for 15-20 minutes
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Morning Glory Muffins from Bob’s Red Mill

Post by HaveaMint »

Morning Glory Muffins from Bob’s Red Mill
Ingredients
• 2 cups Whole Wheat Flour or Organic Whole Wheat Flour (Bob’s Red Mill)
• 1 cup Sugar
• 1 Tbsp Ground Cinnamon
• 2 tsp Baking Soda
• 1/2 tsp Salt
• 3/4 cup Shredded Coconut
• 3 Eggs
• 1/2 cup Oil
• 1/2 cup Applesauce
• 2 tsp Vanilla Extract
• 1 large Apple grated (about 1 cup)
• 2 cups Carrot grated (about 2 large)
• 8 oz Crushed Pineapple drained
• 1 cup Chopped Walnuts
• 2 Tbsp Crystallized Ginger diced
How to Make It
1. Preheat oven to 350ºF. Line muffin tin with paper baking cups.
2. In a bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut and stir to combine.
3. In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add in flour mixture and stir until just combined. Gently mix in walnuts and crystallized ginger.
4. Spoon batter into baking cups, filling each completely. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes. Move to wire rack to cool completely.
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Re: *FOOD* Post your Recipes

Post by Lady Fitzgerald »

Irish Stew


Ingredients:

2 lb stew meat (any kind of meat will do; road kill must be fresh)
1 lb praties (potatoes)
6 large carrots
1 bunch green onions
1 white onion
1 can tomato sauce
2 cups chopped mushrooms
1 12 pk Guinness beer

1. Chop meat into 1” cubes. Remove excess fat.

2. Sauté meat in a deep cast iron frying pan in ½ bottle of beer. Rather than waste the beer, drink the other ½ bottle before it goes flat.

3. Drain meat and put into stew pot.

4. Rinse onions with ½ bottle of beer. Drink other ½ before it goes flat.

5. Chop the onions and put into stew pot. To avoid crying while chopping onions, drink 1 beer (sometimes it takes more than 1).

6. Rinse mushrooms with ½ bottle of beer. Drink other ½ before it goes flat.

7. Finely chop the mushrooms and put into stew pot. Chopping is tedious; drink a beer to help pash the time.

8. Rinsh carrots with ½ bottle of beer. Drink other ½ before it goesh flat.

9. Finely shop the carrotsh and put into shtew pot. Chopping carrotsh ish even more tedioush; it may take two beersh to get the job done.

10. Peel and shop the praties. No…wait…tish too mush work. Jusht rinsh with beer…no…wait…don’t waisht the beer. Drink the beer and jusht tosh in the praties.

11. Open the can of tomato shauce…forget the tomato shauce…forget the shtew, drink the resht of the beer!
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Re: *FOOD* Post your Recipes

Post by MurphCID »

Chicken soup

4-6 chicken breasts or thighs diced or shredded.
2 cans cream of chicken soup
1 large container of real chicken stock
1 or 2 cubes of Chicken bullion
1/4 stick butter (unsalted)
2 leeks sliced thinly
2 stalks of celery sliced thinly
1 can Rotel tomatoes
Small Yukon gold potatoes (15-20) sliced in half (small potatoes)
1/2 red onion diced small
1 tablespoon garlic
1/2 teaspoon crushed red pepper flakes
1 teaspoon thyme
1/2 teaspoon sage
1 teaspoon tumeric
1 cup heavy cream (added 30 minutes prior to serving)
a little cornstarch to thicken (as you like it, you do not want it too thick)
Salt and pepper to taste
4 cups water

OPTIONAL:
Green chilis diced
1 can corn
1 can french style green beans
Other veges as you desire.

COOK TIME: Bring to boil, then reduce to simmer for 2-4 hours depending on your stove and taste. Keep adding water as needed.
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Re: *FOOD* Post your Recipes

Post by AndyMH »

Duly booked in my recipes folder :D
But remember some of us don't do Fahrenheit or cups.
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Re: *FOOD* Post your Recipes

Post by HaveaMint »

AndyMH wrote: Fri Jul 30, 2021 2:48 pm Duly booked in my recipes folder :D
But remember some of us don't do Fahrenheit or cups.
I didn't think of that. I put this link on the first recipe. https://startcooking.com/measurement-an ... ion-charts
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Re: *FOOD* Post your Recipes

Post by Portreve »

I would have sworn I've posted this here before, but what the hell... here goes:

Chicken Pesto (based on a video recipe from BuzzFeed)

Ingredients:
  • Package of chicken tenders or chicken breasts (approx. 1lb or 0,45 kg)
  • 1 can of petite diced tomatoes (14.5 oz or 0,41 kg)
  • 1 jar of green pesto sauce (8 oz or 0,23 kg)
  • 2 cloves fresh garlic
  • 1 bag Mozzarella cheese, shredded, low moisture part skim (8 oz or 0,23 kg)
Recipe:
  1. Super-finely mince the garlic cloves. Set aside.
  2. In a casserole dish, carefully and evenly spread a thin layer of pesto sauce across the bottom of the dish. Sprinkle half of the minced garlic across it.
  3. Set in your chicken tenders or chicken breasts.
  4. Spread the remaining half of the minced garlic across the chicken.
  5. Cover the chicken in the remainder of the pesto sauce.
  6. Allow to sit and marinate for at least 30-45 minutes.
  7. Pre-heat your oven to 400°F (~200°C)
  8. Spread the diced tomatoes across the top of the coated chicken.
  9. Cover everything with the shredded mozzarella.
  10. Bake for 40 minutes.
  11. Allow to set for several minutes before serving.
Personally, I like to enjoy this meal with a French-style baguette and herb olive oil dipping sauce. Here is a recipe for it. I also like 1-2 glasses of wine with it.
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Re: *FOOD* Post your Recipes

Post by Pjotr »

Culinary popcorn

Ingredients:
1. Completely untreated dried corns, like this:
https://productimages.thequestionmark.o ... bd6b88.jpg
2. Green olive oil of good quality, so with a clean "green smell" (no filtered yellow stuff). This is the "culinary touch".
3. Salt (sweetened popcorn is of course always disgusting, but even more so when it has been cooked in olive oil. So salt is the way to go!).

Put a pan on the stove.
Cover the bottom with a single layer of corns.
Pour a thick layer of green olive oil on the corns (just enough to cover the corns).
Cover the pan with a lid.
Heat the pan at full blast.
When the corns starts popping, lower the heat to the minimum.
When almost all corns have popped, fill a bowl and salt it to your liking. Eat it while it's still warm. Enjoy! :D

Great taste and also great aftertaste, because of the fruity acids and "green" taste of the olive oil. I recommend to drink a glass of red wine with it.

Caution: Eat with some care, because accidentally chewing an unpopped corn may crack a tooth.
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Re: *FOOD* Post your Recipes

Post by rickNS »

Butter Tarts (I think an aunt called them egg tarts, but by whatever name they are delicious)

Pastry;
Use what ever pie crust recipe you like or read from the box of shortening. For what it's worth I used the recipe from the box of Crisco shortening, and added about 25% more flour, otherwise it tends to be a tad greasy, and a tad of baking powder ( a tsp or less).
Cut out about 4+ inch, 10 cm+ circles, and line a standard muffin tin, or...you'll see.

Filling;
1 cup lightly packed brown sugar
1/3 cup butter, (a hard margarine will do, and is what I use (Imperial))
1 tsp vanilla
2 Tbs vinegar
1 large egg
Makes about 7, muffin sized.

Directions; mostly melt the butter, stir in everything else. Fill pastry shells about 3/4 full. Bake 350 F for about 25 minutes, or at least till bubbling, and your desired browness. I like mine a bit on the dark side.
IMG_3029.JPG
The big one is for the baker, and it takes 10-15 minutes longer than the tart size. I find it a bit of a PITA getting the dough into the muffin pan so the "pie" size is much easier, but not as nice.

The difference between this recipe and most others I've seen is the addition of the vinegar, without it they are sickly sweet, with it AWESOME.
PS , they should be cool enough to eat one.
For the 12 tarts, and the 7 inch "pie" I used 3 batches of filling.
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Pecan Pie Muffins

Post by HaveaMint »

Pecan Pie Muffins
Ingredients
• 1 cup light brown sugar
• ½ cup flour
• 1 cup pecans
• 2/3 cup butter
• 2 eggs
How to Make It
1 Beat together butter and eggs
2 Add remaining ingredients
3 Pour into greased muffin tins or paper cups
4 Bake at 350 for 20-25 minutes
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Re: *FOOD* Post your Recipes

Post by BenTrabetere »

This is not my recipe, but it is one I love for those "special" occasions. The first time I used it was when my snooping, know-it-all, never gives credit, holier-than-thou sister came to visit. She had stolen my recipes numerous times and passing them off as hers, and I left it out for her to find. Just to see if she would take the bait. She did. :twisted:

Swedish Lemon Angels
Ingredients
1 Egg
½ cup (120ml) Buttermilk
5 teaspoons (45.5g) Baking soda
½ teaspoon (2.5ml) Vanilla Extract
1 cup (240ml) Lemon juice (fresh is best)
1¼ cup (312g) Sugar
⅞ cup (110g) All purpose flour
8 tablespoons (114g) Butter or margarine, melted
Preheat oven to 375F (190c)
  1. In a small bowl or 2 cup (480ml) measuring cup, beat the egg until foamy.
    Note: You must use a small container in order to get the necessary lift.
  2. Add the buttermilk and vanilla extract and blend well.
  3. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream.
  4. Add the lemon juice all at once and blend into the mixture. Stir, but do not beat (you want it creamy, but without a lot of air)
  5. The mixture will congeal into a pasty lump. Scoop it out of the bowl with a spatula and spread it on a floured surface.
  6. Sift the flour and 3/4 cup of the sugar together and use the fingertips to work it into the egg- lemon mixture.
  7. With a floured rolling pin, roll the dough out 1/32′ thick and with the tip of a sharp knife, cut out ‘angel’ shapes and twist the edges up to
    form a shell-like curve about 3/8″ high. Sprinkle on the remainder of the sugar.
  8. Brush each ‘angel’ with melted butter.
  9. Place the angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden brown.

Anyone who pays attention would notice the weird amount of flour and immediately be suspicious. Anyone with a basic understanding of measurements and addition would notice the ingredients will not fit in a 2 cup measuring cup. Anyone with a basic understanding of primary school chemistry should recognise what occurs in Step 4.

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