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Recent Comments
Latkes
Mori-neko, 30 Jan 2010, from ‘Favourite Pancakes and Fillings’ in the PWYF forum
I do latkes from scratch
It’s more of a ratio than a set recipe, though.
Per 1 egg, 2 russet potatoes and 1 onion, grated. Add matzoh meal (or flour, if you don’t have any meal) until it looks right – you’re looking for it to have a little adherence and not a lot of liquid floating around in the bowl.
Then they get fried in pancakes in a pan of hot oil – preferably vegetable or canola oil, as they have fairly high smoke points.
Serve with applesauce or sour cream or sugar or whatever you feel like.
Ultra Gooey Fudgey Brownies
Brynne, 15 August 09, Recipe Thread
In large mixing bowl, combine
1 C butter, melted
2 C sugar
1 ½ tsp vanilla
4 eggs (yes, count ‘em, four!)
1/3 C cocoa powder
1 C flour
1 C choc chips
Pour into greased 9″x13″ glass pan. Bake at 350 degrees Fahrenheit for 30 minutes.
They will come out very, very soft (shaky when you wiggle the pan, and the knife doesn’t come out clean, sorry) but will sort of solidify as they cool. I usually sprinkle the top with chocolate chips and put it back in the oven for three minutes, then spread the melted chocolate with a knife.
Buckwheat Pancakes
Lissy, 7 June 09, ‘Favourite Pancakes and Fillings’ thread
The recipe I use is from Canada (thanks Squirrel Camp folks) and is as follows:
1 cup milk
1/2 cup buckwheat flour
3/4 cup wholemeal flour
2 teaspoons baking powder
1 beaten egg
2 tablespoons brown sugar
1/2 teaspoon salt
1 tablespoon oil
Mix all dry ingredients. Form a well in the centre & add liquids. Fold through. Use 1/4 cup batter per pancake. Fry in butter till golden on both sides. This recipe works fine with egg replacement powder so long as you are careful when flipping the pancakes.
Enjoy!
Lavinia’s Lemon-Currant Muffins
Robin
Originally posted in: Immortal Muffins
21 May 2009
Lavinia’s lemon-currant muffins
2 c plain flour
2 T – ¼ c sugar
1 T baking powder
¼ c melted butter (I don’t myself feel you can get away with oil in this recipe)
¾ c apple juice
1 beaten egg
½ tsp lemon essence*
½ c currants
Mix dry, mix wet, mix mix. Fold currants in last.
12 muffins, 400°F 20-25 minutes
* If you can’t find lemon essence, you can mess about with lemon juice and grated rind. I used to do this, but I’ve forgotten the proportions (I’d start by subbing 2T lemon juice for 2T of the apple juice plus 2 tsp rind. That’s the cautious end though. I’d almost certainly decide I wanted more) and didn’t write them down. Just be sure you use FRESH juice and FRESH rind.
Apple-Cornmeal Muffins
Robin
Originally posted in: Immortal Muffins
21 May 2009
Apple-Cornmeal Muffins
1 ¼ c plain flour
2T – ¼ c sugar
1 T baking powder
1 c yellow cornmeal
¾ c apple juice
¼ c bland oil or melted butter
1 beaten egg
1 c peeled chopped apple, something tart and crisp
Mix dry, mix wet, mix mix. Add apples last. Stir just till dry ingredients damp. Fill 12-15 muffin cups (greased or paper-cup lined) not quite full (they need room to rise). 400°F 20-25 minutes.
German Pancakes (puff pancakes)
GBKDalton, 15 April 09, Recipe Thread
Preheat oven to 450
Stir together:
3 eggs
3/4 cup cold milk
3/4 cup flour
1/2 teaspoon of salt
Put 3 tablespoons of butter in oven proof pan, put in oven. When butter is melted, poor in batter. Cook for 15mins on 450 and ten minutes on 300. serve with powdered sugar or cinnamon.
Anadama muffins (aka Brown-bread muffins)
The original recipe for these comes from Country Suppers by Ruth Cousineau which is apparently at least marginally still in print:
or anyway available out there in net land. I think it’s a brilliant book and don’t understand why it hasn’t become a classic. I don’t think I’ve posted from it before but I certainly will again.
1 c whole-wheat/meal flour
¾ c rye flour
¾ c (fine) cornmeal (not corn flour, just fine-ground cornmeal or polenta, except that polenta is usually coarse ground), preferably yellow. Blue makes a sort of mahogany-grey in this case and you wonder if it’s anything you want to put in your mouth. You do, but you may waste a few melting-hot muffin moments wavering
1T baking powder
1 tsp baking soda
1 tsp tamari/shoyu: trust me. It gives a much more interesting faint but discernable depth of flavour than plain old boring salt. But you want real soy sauce, not the fake stuff.
2T unsulphured blackstrap molasses
¼ c sunflower oil
1 large egg, beaten
1-1 ¼ c apple juice Note that apples and apple juice are on the top ten foods for likelihood of chemical pollution: you want organic if you can get it
1/3 c raisins
¼ c sunflower seeds
¼ c pumpkin seeds
Preheat oven to 375°F. Put dry floury ingredients in a large bowl and stir. Put wet ingredients in small bowl and stir. Mix wet into dry just until dry are moistened: you know the drill with muffins, right? Don’t overbeat. Last stir in the bits: raisins and seeds. Spoon into about 12 big muffin cups: either pre-greased or paper-cup-lined. Bake about 20 minutes. Let sit about ten minutes–they’ll be too squishy and won’t split properly if you eat them straight from the oven–and then break ‘em out, add great lollops of butter, burn your fingers and then your mouth. I feel better already.
Honey Glazed Doughnuts
Robin: Honey Doughnuts, September 21st, 2008
I’ve had several requests for honey recipes in honour of CHALICE and one person made the error of saying she was longing for something ‘glazed’ with honey. She probably meant ham or ribs or something. My mind, which had been peacefully mulling over honey cookies and honey apple sorbet, took a sudden sideways leap like a horse shying, and fetched up at Honey Glazed Doughnuts.
A small heap of yeast (oh, say the size of a quarter, or a 10-p piece) in the centre of the palm of your hand, or about half a two-bread-loaf packet
¾ c warm water
2T mild-tasting oil (sunflower is good)
½ c honey
1 well-beaten egg
Pinch salt
Dissolve yeast in water with a few drops of honey. Let sit till it foams: a few minutes. Then add the rest of the honey and the egg and the salt, and stir till homogenous. Add
4 ½ – 5 c approximately, flour: I recommend half white and half wholewheat/meal†††, and maybe subtract about ¼ c and use a little barley flour, which is faintly sweet and nutty
And some spices. These are highly individual. My basic is:
2 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
Sometimes I add:
¼ tsp cardamom
Sometimes I add:
1 tsp vanilla, and cut back on the spices, use only cinnamon (in which case 1T), or only cinnamon and ginger, or only cinnamon and cloves
Sometimes I add currants (raisins are too big): about ½ c. And maybe some grated orange peel: like one orange worth.
Stir the dry into the wet. It should be just about handle-able, but prepare to flour your hands. It doesn’t require a lot of kneading–it rises three times–so widge it together and give it a few whacks, then roll it up and put it in an oiled bowl.‡ Turn it round so all of it gets oily. Cover it, put it in a warm place and let it rise about an hour.
Punch down, and knead briefly, a minute or two. Oil again, and let it rise about half an hour.
It will be sticky. If you’re used to making ordinary bread, it’ll be stickier than that. It shouldn’t be gooey however, and it should be coherent. Roll out on a floured surface with a lot of flour on your rolling pin.. Cut with (floured) doughnut cutter (or you can make one up with a big and a little round cookie cutters). Makes about a dozen (plus holes and scraps).
Let rise another 30 minutes. Meanwhile, heat your oil to 375°.
Transfer your nascent doughnuts to hot oil on a metal spatula. Fry for 1-1 ½ minutes, turn and cook other side about 1 ½ minutes. Cook 2 or 3 doughnuts at a time and keep an eye on the temperature. If it gets too low your doughnuts will be horribly stodgy and if it gets too high they won’t cook through before they get too brown. (I tend to do the holes and scraps together by themselves at the end: they’re easier to control that way. Holes, you know, roll.)
Drain on paper towels on racks.
Prepare honey glaze:
1 c honey
½ c water
1 tsp lemon juice or a few drops lemon essence
Bring to boil, let boil briefly (watch like a terrier at a rathole. Honey burns really easily), remove from heat. Quickly dip doughnuts in hot syrup. Put dipped doughnuts on parchment paper till the glaze cools and sets. Mind you, they’ll still be sticky. But that’s what you want in a glazed doughnut, isn’t it?
* * *
††† I’ve told you about spelt, haven’t I? Older form of wheat, easier to digest? You can now get it in both white and whole grain.
‡ You’re usually told to put it in a clean oiled bowl. I hastily rub out the one I’ve been using, and oil it. Conservation of energy.
Adding rummy raisins to a chocolate brownie
Debra, 25th August 2008, in “varieties of book mail”
Try mixing your rummy raisins into your favorite chocolate brownie recipe. Yummmm. A bizarre but excellent version mixes in rummy raisins AND a can of mixed nuts. You can use the cheapest of brownie mixes and they wind up tasting like a Chunky bar. (As an American during the 70s and a chocolate lover, I expect you’ll remember those.)
Handheld Breakfast
Melanie: comment in “Let them eat cake” on July 17, 2008
Handheld Breakfast
These muffins are pretty healthy, and of course are open to modifications. I make a whole heck of a lot at one time, wrap them individually, and store them in the freezer. I can grab one on the way out the door, and I’m ashamed to admit I’ve found that if I rest one behind my desktop computer tower they thaw beautifully in about half an hour, so I can have my tea and warm muffin at my desk. Hey, I’m recycling used CPU heat!
1/2 cup fruity extra virgin olive oil
3/4 cup brown sugar
1 egg
1 tablespoon vanilla
1 cup grated carrots
1 ounce dried cranberries
zest from one orange
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1 cup rolled oats (not quick cook or whatever)
1 teaspoon baking powder
3/4 teaspoon soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardomom
The normal muffin method works great for this one: Wet stuff, one bowl. Dry stuff, another bowl. Stir separately, then together. The batter will be very thick, but don’t worry. It’s supposed to be this way. I like to use an ice cream scoop to portion the muffin batter. 400 for 15-20 minutes with 2 ounce scoop (regular size muffin tins), 350 for 25-30 with 4 ounce scoop (the big guys).