moar recipes to try
Feb. 28th, 2009 01:53 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sigmastolenMeaning, I haven't tried them yet.
Pumpkin Swirl Brownies from Under the High Chair
Makes 16.
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. 6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
Traditional Eggnog Recipe from eggnogrecipe.net
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.
Serves: 8.
Trinity Butter Pudding from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
copperbadge
3 - 4 stale croissants
Softened butter
1 - 2 bananas - I used some frozen, fresh would be better
Chocolate - I used half a package of mini chocolate chips
2 eggs
2/3 cup cream
2/3 cup milk
1/4 cup sugar
Slice the croissants lengthways into three even slices each. Take the "bottom" slices and butter them, laying them in a casserole or loaf pan (I used a silicone loaf pan). Break off small pieces to fill in any gaps. This doesn't have to be elegant. Add a thin layer of sliced banana and a layer of chocolate.
Butter both sides of the "middle" croissant slice and layer them on top. Add another layer of banana and chocolate. Butter the "top" slices and set them on top.
Whisk the eggs with cream, milk and sugar until just combined and carefully pour this over the croissants to ensure they are soaked. Sprinkle sugar on top. At this point you can put it in the fridge to bake later, if you want.
Bake in a preheated 180°C/350°F oven about 30-45 minutes, until golden.
He adds: "OM NOM BANANOM."
Buttermilk Fantail Rolls also fromcopperbadge (hey, he cooks and it all sounds amazing, all right?)
1 stick unsalted butter, melted
2 teaspoons active dry yeast
1/4 cup warm water (105–115°F)
1 tablespoon honey or sugar
3 cups all-purpose flour plus more for kneading and dusting
1 1/2 teaspoons salt
3/4 cup well-shaken buttermilk (mix 1 cup milk with 1 1/2 tbsp lemon juice for similar result)
Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
Mix flour, salt, buttermilk, and 6 Tbsp melted butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.
Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Punch down dough (do not knead), then halve. Roll out half of dough on a lightly floured surface with a floured rolling pin (about 1/8 inch thick; keep remaining half covered with plastic wrap). Brush dough with butter and cut into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6 equal pieces. Turn each piece on a side and put into a muffin cup. Make more rolls with remaining dough in same manner. Separate outer layers of each roll to fan outward.
Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours.
Preheat oven to 375°F with rack in middle. Bake rolls until golden brown, 20 to 25 minutes. Brush tops with remaining butter, then transfer rolls to a rack and cool at least 20 minutes.
So when/if sometime I remember to make these I'll totally tell you about it, kkay?
Pumpkin Swirl Brownies from Under the High Chair
Makes 16.
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. 6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
Traditional Eggnog Recipe from eggnogrecipe.net
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.
Serves: 8.
Trinity Butter Pudding from
copperbadge3 - 4 stale croissants
Softened butter
1 - 2 bananas - I used some frozen, fresh would be better
Chocolate - I used half a package of mini chocolate chips
2 eggs
2/3 cup cream
2/3 cup milk
1/4 cup sugar
Slice the croissants lengthways into three even slices each. Take the "bottom" slices and butter them, laying them in a casserole or loaf pan (I used a silicone loaf pan). Break off small pieces to fill in any gaps. This doesn't have to be elegant. Add a thin layer of sliced banana and a layer of chocolate.
Butter both sides of the "middle" croissant slice and layer them on top. Add another layer of banana and chocolate. Butter the "top" slices and set them on top.
Whisk the eggs with cream, milk and sugar until just combined and carefully pour this over the croissants to ensure they are soaked. Sprinkle sugar on top. At this point you can put it in the fridge to bake later, if you want.
Bake in a preheated 180°C/350°F oven about 30-45 minutes, until golden.
He adds: "OM NOM BANANOM."
Buttermilk Fantail Rolls also from
copperbadge (hey, he cooks and it all sounds amazing, all right?)1 stick unsalted butter, melted
2 teaspoons active dry yeast
1/4 cup warm water (105–115°F)
1 tablespoon honey or sugar
3 cups all-purpose flour plus more for kneading and dusting
1 1/2 teaspoons salt
3/4 cup well-shaken buttermilk (mix 1 cup milk with 1 1/2 tbsp lemon juice for similar result)
Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
Mix flour, salt, buttermilk, and 6 Tbsp melted butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.
Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Punch down dough (do not knead), then halve. Roll out half of dough on a lightly floured surface with a floured rolling pin (about 1/8 inch thick; keep remaining half covered with plastic wrap). Brush dough with butter and cut into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6 equal pieces. Turn each piece on a side and put into a muffin cup. Make more rolls with remaining dough in same manner. Separate outer layers of each roll to fan outward.
Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours.
Preheat oven to 375°F with rack in middle. Bake rolls until golden brown, 20 to 25 minutes. Brush tops with remaining butter, then transfer rolls to a rack and cool at least 20 minutes.
So when/if sometime I remember to make these I'll totally tell you about it, kkay?
