Anyone up for trading recipes?

[MRBB]

Originally Posted by ka7suz

Here's an easy one: Toast

Butter (margarine if you prefer) both sides of a slice of bread, 'fry' each side in a skillet on stove or campfire.

JoAnn

You ain't married are ya.....

[Sohapi]

Originally Posted by MRBB

You ain't married are ya.....

Maybe you could make the bread for the toast.....

Easy Crockpot Baked Bread

1 frozen bread loaf
butter
Grease frozen bread loaf generously with butter. Place in a well-greased baking pan which will fit in slow cooker. Place pan in slow cooker; cover and cook on LOW 2 to 3 hours, or until bread is thawed and beginning to rise..Turn to HIGH and bake 2 to 3 hours, until browned. Bread will sound hollow when tapped on bottom.

[Sohapi]

Crockpot Cranberry Orange Chicken

2 1/2 to 3 pounds chicken pieces (I used a little more than 2 1/2 lbs of boneless, skinless breasts)
1 (8 oz) can whole-berry cranberry sauce
2 Tbls orange juice
1 tsp grated orange peel (I did not use an orange peel at all)
1/8 tsp ground nutmeg
1 Tbls sweet-hot mustard
1/2 tsp salt
1/8 tsp ground black pepper
3 Tbls cornstarch
3 Tbls cold water

Rinse chicken and pat dry with paper towels. Place cut-up chicken in 3 1/2 qt slow cooker. In small bowl, combine cranberry sauce, orange juice and peel, nutmeg, mustard, salt, and pepper. Stir until blended but not smooth. Pour over chicken. Cover and cook on LOW for 4 or 5 hours (I did 5) or until chicken is tender.

Remove chicken and keep warm. Turn control to HIGH. Dissolve cornstarch in water. Stir into pot with juices. Cook on HIGH, stirring occasionally, 10 to 15 minutes or until thickened. Spoon over chicken and rice. ( I serve this with rice)

[Sohapi]

This is my pretzel recipe that I have been using for years, as requested by a new friend!

Pretzels
2 ¼ teaspoons active dry yeast
⅛ teaspoon fine grain sea salt
2 teaspoons granulated sugar
1 cup warm water (100º to 110ºF)
1 cup Bread Flour
2 cups All-Purpose Flour
2 tablespoons salted butter, softened
Vegetable oil, for bowl and baking sheets
¼ cup baking soda
1 ½ tablespoon granulated sugar
1 tablespoon pretzel salt / course grain sea salt
Egg, beaten
1 teaspoon water
Mix yeast, sea salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 to 10 minutes.
Place flour into a large bowl. Using two butter knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
Slowly pour yeast mixture over flour mixture, stirring with a wooden spoon or your hands to combine. Using your hands, gather dough together. Turn dough onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes.
Lightly brush a large bowl with oil and turn the dough to coat. Cover with plastic, and let rise in a warm place, until the dough has doubled in size. About 1 hour.
Cut dough into 12 equal pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portions backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
Preheat oven to 475ºF.
Bring a large pot of water to a boil, and add baking soda and 1 ½ tablespoons granulated sugar. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Place pretzels on an oiled baking sheet. Mix the 1 teaspoon water and egg in a small bowl. Brush each pretzel with the egg wash. Sprinkle the with the pretzel salt or course grain sea.
Bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered at room temperature for up to 12 hours.

[Sohapi]

These are great when BBQ hamburgers! They taste yummy and add some studiness that a normal bun doesn't always have. If you love mustard on your burger this bun is for you!

Pretzel Rolls
For the Dough:
1 ½ cups warm water (110°F or comfortably warm to the touch)
1 Tablespoon active dry yeast – not quick rise yeast
2 teaspoons sugar
4 ½ cups unbleached all-purpose flour
2 teaspoons kosher salt
4 Tablespoons unsalted butter, melted
For the Poaching & Glazing:
1/4 cup baking soda
large saucepan of water
1 egg, lightly beaten
pretzel salt
For the Dough:
Combine the water and the yeast in the bowl of a standing mixer and let rest 5 minutes until foamy.
Add the remaining ingredients (sugar, flour, salt, butter) and mix with the dough hook until thoroughly combined; the dough comes together and is rather silky – but not sticky – to the touch.
First Rise:
Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk.
Punch down and turn out onto a lightly floured surface.
Line two sheet pans with parchment paper or Silpat mats.
Shaping:
Cut the dough into 18 pieces, roughly 2 ounces each. (Or really any size you wish, keeping in mind that you’re going to have to poach them in the baking soda solution so they need to fit into your pan. A large slim baguette would be wonderful but how are you going to poach the thing?)
To shape, take a piece of dough and start forming a nice round, smooth ball by pulling the sides to the center and pinching to seal. By doing this, you’re creating a smooth skin around the dough ball.
Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand. This takes some practice.
Space evenly on the prepared sheet pans, pinched seam side down, leaving at least 1" between each roll.
With a sharp straight edged knife, cut a slash or "X" in the top of each roll.
Second Rise:
Cover with a tea towel or a light film of plastic wrap and let rise in a warm place for 30 minutes until doubled.
Preheat oven to 425°F and place oven racks on the lowest and middle positions.
Poaching:
In a large saucepan, bring 2 quarts of water to a low boil.
Add the baking soda and lower heat to a simmer.
Carefully slip the rolls into the poaching liquid, seam side down.
Poach for 30 seconds then carefully turn the roll over in the liquid.
Poach other side for 30 seconds then remove with a spider or slotted spoon to the same prepared sheet pans, seam side down.
Repeat with the remaining rolls, leaving at least 1" between rolls for baking.
Glaze:
With a pastry brush, glaze each roll completely with the lightly beaten egg making sure to coat all sides completely.
Top each roll with a sprinkle of pretzel salt.
Bake:
Bake the rolls for 15-20 minutes, rotating the pans halfway through baking – top to bottom, front to back – for even browning. Cool completely.
Rolls are best eaten on day of baking (most especially when warm with a little butter) but they should store pretty well in the freezer, tightly wrapped. Reheat in a damp paper towel for 30 seconds in the microwave.

[Diwizi]

Thanks for ALL of these great recipes, but especially the pretzels.... I see howit is different, and that is what mine were missing.... Will make these next week for sure......

[Sohapi]

Happy Easter everyone! I am adding my favorite spring cake recipe! I even made these yesterday into cupcakes for our little egg hunters today.

Coconut Cake

2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 sticks) unsalted butter, room temperature
1/2 cup coconut oil
1 cup canned sweetened cream of coconut (such as Coco Lépez)
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

For cupcake bake for 18-21 minutes.

Coconut Swiss Meringue Buttercream Frosting

1 1/2 cups sugar
6 large egg whites
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2/3 cup coconut milk
Add the sugar and egg whites to the bowl of a stand mixer and whisk to combine. Set over a pan of simmering water and heat,(make sure the water is simmering before you add the bowl) whisking almost constantly, until the mixture is hot to the touch and the sugar has dissolved. You can test it by rubbing a bit of the mixture between your fingertips - it shouldn't feel grainy. This will take about 6-8 minutes.

Attach the bowl to your stand mixer which is fitted with the whisk attachment. Beat on medium high speed until the mixture is a fluffy meringue and is cool to the touch, about 6-8 minutes. Cut the butter into 2-inch pieces, and, with the mixer on low, add a few pieces at a time until they've all been added. Increase the speed to medium high and continue beating until the butter is incorporated and the frosting is smooth and fluffy, about 4-5 minutes. Don't worry if it looks curdled, just keep beating and it will come together.

Add the vanilla extract, salt and coconut milk to the frosting and beat on medium-high speed until the coconut milk is incorporated and the mixture is once again fluffy and smooth. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe some frosting onto each cupcake (you should have enough for a good-sized mound if you like a lot. Store the cupcakes in an airtight container at room temperature for up to 3 days.

[Sohapi]

Sweet and Sour Pork

2/3 lb. of pork, beef or chicken

#1
1 Tbls. soy sauce
1 egg
1 Tbls. Cornstarch

6 Tbls. Cornstarch
6 c. oil
½ onion
½ cup pineapple
1 small green pepper
½ tsp. chopped garlic

#2
2 Tbls. Pineapple juice
2 Tbls. Vinegar
3 Tbls. Sugar
3 Tbls. Water
3 Tbls ketchup
1/3 tsp. salt

#3
1 ½ tsp. cornstarch
1 Tbls. water

Cut meat into 2/3 inch thick pieces. Use the blunt edge of a cleaver to lightly pound the slices; this will tenderize the meat. Then cut into bite size pieces. Mix with #1 and marinate for at least 20 minutes before mixing this with the 6 Tbls. of cornstarch and deep frying.

Cut onions and green peppers into bite size pieces. Mix #2 together in a bowl and then mix #3 together in a separate bowl. You can use the pineapple juice from the can of pineapples.

Heat the oil in the deep fryer over medium heat. Then cook for about 3 ½ minutes, or till floating and lightly browned. Remove from oil and drain on paper towel.

Heat wok and add 1 Tbls. Oil, stir fry green peppers and add 1 Tbls. water till partially tender. Then remove pepper and drain the wok. Add 3 Tbls. oil and stir fry chopped garlic until fragrant then add onions and pineapple and green peppers. Add mixture #2 and when the mixture begins to boil add #3 to thicken. Add meat and toss lightly.

We like lots of sauce so I would be tripling the sauce recipe.

[Sohapi]

This is an old favorite that just has a nutty taste; thanks to me melting the butter a little too long..............LOL The adults thought it was good and so now we still make them this way plus a little more salt too.

Salted Brown Butter Crispy Treats

Makes 16 2-inch squares or 32 1- x 2-inch small bars
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

[Sohapi]

I make a double recipe of this and then put the sauce into jars and freeze it. Then when we head out on the road put one in the fridge & freezer depending on how long we are going for. Then just add meat (ifwe want meat that night) and a small can of tomato paste. (We like a thicker sauce)

Bolognese Sauce

1 1/2 cups coarsely chopped sweet onion (about 1/2 large onion)
1 cup coarsely chopped peeled carrots (3–4 small carrots)
1 cup coarsely chopped celery (1–2 stalks)
4 tablespoons olive oil, divided
1 pound lean ground beef
1 cup beef broth made from bouillon plus additional bouillon (optional)
1 28-ounce can crushed tomatoes
3 sprigs basil
2 large garlic cloves
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Sugar

Pulse onion, carrots, and celery in a food processor until finely chopped; set aside.
Heat 1 Tbsp. oil in a large deep skillet over medium-high heat. Add ground beef and cook, stirring often, until brown and cooked through, 4–5 minutes. Scrape into a medium bowl and set aside.
Wipe skillet clean and add remaining 3 Tbsp. oil; heat over medium heat. Add reserved onion mixture and cook, stirring often and lowering heat if starting to brown, until softened, about 20 minutes. Add broth and 1 cup water. Stir in reserved meat, tomatoes, basil, garlic, and oregano. Let simmer, stirring occasionally, until flavors meld and sauce thickens 1–1 1/2 hours.
Remove garlic; crush with the back of a spoon and stir back into sauce. Season sauce to taste with salt, pepper, sugar, and more bouillon, if desired.

[Sohapi]

This is a easy salad that is different yet really good!

Panzanella Bread Salad

1/2 loaf day-old peasant bread, crusts removed, cut into cubes
2 tomatoes
1-2 tablespoons capers
1/2 cup good olive oil
1/4 cup red wine vinegar
Salt and pepper to taste
3 cucumbers, peeled and diced
1/2 small red onion, peeled and thinly sliced
1 bell pepper, seeded and cut into strips

Combine the tomatoes, capers, oil, vinegar, salt and pepper in a bowl. Place the bread cubes on a shallow platter or dish, then pour the tomato mixture over the top and throw the cucumbers, red onion and bell pepper on top of that.

Allow the salad to sit at room temperature (or in the fridge, but room temperature is always better) for at least 1 hour to allow the bread to soak everything up. You can add more oil and vinegar if it seems too dry. Can be made a day ahead.

[Sohapi]

We ate this in a little restraunt in ABQ and we loved it so I did my own recipe. Hope you like it too!

BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines, cut into 12-wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted almonds
salt and black pepper
Honey Balsamic Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
3/8 cup salad oil
For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

[Sohapi]

Apple Cupcakes

1 1/2 C all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground ginger
1/2 C unsalted butter, room temperature
3/4 C brown sugar
1/4 C sugar
2 eggs
1/2 C sour cream
1/4 tsp lemon extract
2 1/2 C apples, roughly chopped and loosely packed (I like having the large chunks of apple in the batter - but you can chop the apples more finely if you like a smoother look.)
In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
Beat butter and sugars in a large bowl until light and fluffy. Beat in eggs, sour cream, and lemon extract until blended. Mix in flour mixture. Fold in apples.
Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.

[Sohapi]

Butter Cake

6 large egg yolks
1 cup buttermilk
2 teaspoons pure vanilla extract
3 cups sifted cake flour
2 cups granulated white sugar
1 teaspoon baking powder
½ teaspoon baking soda
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into pieces

Preheat oven to 350 degrees F. Spray two 9-inch x 1 1/2 inch cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy. Set aside.
In a medium bowl lightly combine the egg yolks, 1/4 cup milk, and vanilla extract.
In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.
Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely before frosting.