Stumblers Who Like Omnomicon makes » recipe: ice cream cake (but not like... If you’ve been following along, you’re probably aware that I collect cookbooks. Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes. With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection. The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). Nevertheless, it *does* include a chocolate cake recipe with a secret ingredient: ice cream. And hey, no cake flour or fancy measuring required, because we’re using cake mix. I let my ice cream soften by scooping it up into small chunks and letting it sit a few minutes. The recipe calls for greasing & flouring a tube pan. She was right. Preheat oven to 350o.
bethany actually» Blog Archive » Make your own vanilla extract Wouldn’t you be happy to get this as a Christmas gift? I read Catherine Newman’s post about making homemade vanilla as Christmas gifts and thought, Brilliant! I’m gonna do that this year! So we did. I bought a dozen 4-ounce clear Boston round glass bottles and 20 organic Tahitian vanilla beans (I actually received 23 beans). [UPDATE 12 October 2011: The company I originally bought vanilla beans from seems to be on hiatus. I also gathered my two lovely and capable assistants, Annalie and my mom Debbie. For each bottle of vanilla, you’ll need 2-3 beans and 1/2 cup of vodka. First, we used the scissors to cut each vanilla bean in half lengthwise and then again crosswise. We stuffed all the bean pieces into the bottles, seven or eight pieces per bottle. We got vanilla-bean flecks and sticky juice on our fingers, but it washed off easily and as a bonus made our hands smell yummy. After we’d distributed all the beans into the bottles, I poured a half-cup of vodka into the measuring cup.
3 Healthy Alternatives to Mashed Potatoes Who doesn’t love mashed potatoes? They’re creamy, buttery, and oh-so-delicious. They’re also usually loaded with milk, butter, and cheese. The result? One big calorie bomb. If you’re looking to lighten up this classic comfort food in time for Turkey Day, we’ve got you covered. Ingredients: - 2 heads celery root - 4 tablespoons olive oil - ¾ cup skim milk - 10-15 sage leaves - salt and pepper, to taste Instructions: 1. Don’t be intimidated by this knobby root vegetable. Boil for 25-30 minutes, or until fork tender. Heat olive oil in a large skillet over medium-high heat until hot. Spoon the mash into a bowl, and top with some fried sage leaves. Ingredients: - 1 large head cauliflower - ¼ cup Parmesan cheese - ¼ cup skim milk - 1 garlic clove - 2 teaspoons chives - 3 tablespoons olive oil - salt and pepper, to taste Instructions: 1. Chop the cauliflower, and boil for 6-8 minutes. Add chives, one clove of peeled garlic, and blend. Instructions: 1. Peel the parsnips.
The Gunny Sack: Peanut Butter Cup Brownies In A Jar I made these little beauties for my party on Monday and they were delicious! Over the top?? Sure, but delicious anyway! I purchased a 12 pack of 4 oz jelly jars and a brownie mix from Walmart. I baked the brownies for about 20 minutes at 350°F . Once the brownies were cool, I piped in store bought chocolate frosting. I cut a bunch of Reese’s Peanut Butter Cups into small chunks…sorry I didn’t count how many but I think you need a little more than 1 peanut butter cup per jar. Just put the peanut butter cup chunks on top of the chocolate frosting. To make the peanut butter frosting, I mixed together 1 container of store bought vanilla frosting and 1 cup of peanut butter. I piped the peanut butter frosting on top of the peanut butter cups. The last thing I did was stick 1/4 of a peanut butter cup into the peanut butter frosting. These were seriously delicious but very rich. by The Gunny Sack Brownies: 1 brownie mix ~water, eggs and oil that are called for on the box Preheat oven to 350°F.
Kitchen 101: Fruits, Vegetables & Herbs Kitchen 101: Fruits, Vegetables & Herbs I’d be remiss if I simply focused on imparting technical knowledge in the Kitchen 101 series here at Chasing Delicious. I’d be downright neglectful if I didn’t talk about ingredients, particularly the biggest misconception about produce today: that it is naturally available year-round. Though you may be able to find just about every type of fruit, vegetable, and herb in the grocery store every day of the year, a majority of this produce is not in season. If you are buying strawberries in December, you are likely purchasing a fruit that was picked six months ago and stored in a climate controlled facility ever since. Time spent in transit or storage is not the only inflated aspect of buying produce out of season. The biggest problem with buying out of season produce, and the focus of this article, is the lack of freshness and sacrifice in flavor and nutrients. That being said, there are many factors that effects a particular ingredients season.
The Chic Site Cheesy. Garlic. Bread. Where do I sign up?! If you’re a Pinterest addict like me, (yes, I confess to spending a ridiculous amount of time looking at DIY crafts, photo styling ideas, and the sort) this is nothing new. I’ve seen so many variations on this pull-apart bread. I love, love, love garlic. I love how ooey-gooey and oh-so-delightful this garlic bread is fresh from the oven. Pull-Apart Cheesy Garlic Bread I loaf of country white bread (any hearty or crusty white bread) 5 Tbsp unsalted butter, melted 1/2 tsp kosher salt 2 Tbsp olive oil 6 garlic cloves, minced 1/2 cup shredded parmesan cheese 1/4 cup shredded Swiss cheese 1/4 cup shredded Gruyere cheese freshly ground black pepper, to season Preheat oven to 350 degrees F. By Maryanne Cabrera, The Chic Site The Chic Site
100 Delicious, Dirt-Cheap Recipes for the Starving Student » Online College Search Most students don’t have a lot of cash to spend on food, but that doesn’t mean you have to go hungry. With the right recipes and some kitchen savvy, you can eat great even on a student’s budget. Here we’ll share 100 tasty recipes that you can make on the cheap. Breakfast Get a good start to your day with these cheap-o breakfasts. Hash browns: Hash browns are cheap and easy to make, and cheaper than a trip to IHOP.Puff pastry chicken and bacon: You can make bacon and chicken in puff pastry using this recipe.Microwave scrambled eggs: Make scrambled eggs in the microwave with this recipe.Breakfast burritos: You can make these burritos ahead for a quick microwave breakfast.Onion quiche: This quiche makes a delicious, incredibly cheap breakfast.Omelet in a bag: Boil eggs and some handy ingredients for this simple, cheap omelet.Frittata: Add eggs to cheese, vegetables, and herbs you have handy in your fridge to make a frittata. Ramen A college staple gets dressed up in these recipes. Sandwiches
12 Substitutions for Baking Ingredients All set to bake and realize you're out of sugar or another essential ingredient? Here's a handy cheat sheet with 12 common baking subtitutions By Sue Gilbert M.S. Nutritionist - February 15, 2012 •Baking powder For each teaspoon use 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar. •Brown sugar For 1 cup: use 1 cup granulated sugar plus 2 tablespoons molasses or dark corn syrup. •Buttermilk For 1 cup: use 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup and let stand five minutes, or use 1 cup yogurt. •ChocolateFor 1 ounce unsweetened chocolate: use 3 tablespoons cocoa + 1 tablespoon butter. •Heavy cream For 1 cup: use 2/3 cup milk and 1/3 cup butter. •EggsFor one large egg: use 1/4 cup cholesterol-free egg product (keep some in the freezer for emergencies like this). •Egg yolkFor one yolk: use 2 tablespoons cholesterol-free egg product. •FlourFor 1 cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour. •Honey For 1 cup: use 3/4 cup sugar + 1/4 cup liquid.
Extra-Crispy Spicy Fried Chicken with “Delta” Sauce I have spent my whole life avoiding Popeyes Fried Chicken. I’ve heard that its Southern locations are excellent, but here in the Northeast, Popeyes appears in the news strictly along with the words, “shots fired” or, “human shield.” The branch location with which I am most familiar is in New Haven, CT, and it seems to exist in one, long perpetual armed robbery, broken up only from time-to-time by employees adding vials of crack to $50 three-piece boxes before passing them through the window. Until, that is, I found myself in an airport down South during a 40 minute layover. The mashed potatoes were pretty standard-issue fast food stuff, and the biscuit was only remarkable due to the perfect butter-stained ring it left on my napkin. Popeyes has just one location in Maine, in the Kennebunk Service Plaza right off Interstate 95. Extra-Crispy Spicy Fried Chicken with Popeye Ingredients For the chicken: For the Delta Sauce: Method Place cut-up chicken in a large bowl, and cover with buttermilk.
Nutter Butter Peanut Butter Pie Nutter Butter- Peanut Butter Pie If you hadn’t heard already, our food blogging friend Jennie lost her husband Mikey last week. It was a sudden and unexpected loss. So here’s my Peanut Butter Pie, my tribute to Mikey and love to Jennie and her family, that I was able to share with my own family. I went with a Nutter Butter crust. If you’re not familiar with Nutter Butters- they’re pretty much just like an Oreo… with peanut butter cookie and peanut butter cream filling. As much as we love Nutter Butters, they had to be smashed into bits for the crust. This is a no-bake, perfect-for-summer kind of pie. A nice layer of hot fudge is then spooned on top. Then it’s topped with the peanut butter cream filling… …and smoothed on top. This was a rather emotional pie-making day. Drizzling slices of pie with more hot fudge just seemed like the right thing to do. Thank you, Jennie, for reminding us how important it is to spend time with family.
Cardamom Peach Pie Filling recipe on Food52 Author Notes: Every summer I put up about six quarts of this pie filling, a slight variation on my great-grandmother's recipe. It's just perfect in a one crust, two crust, lattice crust, or crumble topped pie. In fact, when I'm desperately wanting warm peachy wonderfulness in January, I'll pour the filling into a buttered baking dish and make a crisp topping or top with buttermilk biscuits. If you're not the preserving type, put the filling in a pie and bake it right away. Food52 Review: It's a great week when I get to test one of Mrs. Serves 1 quart or 1 9" pie or one 9x9 crisp 4 cups peeled, pitted, sliced or chunked ripe peaches (about 5 lbs.) This recipe is a Community Pick! Popular on Food52 and Provisions Tags: canning, don't be afraid, summer in a jar