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Anyone Here Like To Cook/bake?
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Yes. There is also a sub-forum for our other interests, which can include food among other things.
Our Other Interests
Which is where this is posted.
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Never had homemade but my mom used to bake the grape-nut boxed cereal for 5 minutes to heat and crisp it up a bit and then serve it with fresh fruit, yogurt, and cream. I'm one of few people I know that grew up on and loved grape-nuts and cream of wheat or grits as a kid. Most everyone else that I know in my generation grew up on Fruity Pebbles and Waffle Crisp...
I miss our big German market breakfasts when I lived outside of Heidelberg.
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Mmmmm, grits. Love 'em. Grits and greens, (mustard greens that is), fish & grits, and my favorite breakfast, stone ground grits from a neighboring mill with fresh made breakfast sausage and sunny eggs. Put some south in your mouth ya'll, grits are where it's at.
I miss visiting southern Georgia every year growing up... that is some good food.
I miss visiting southern Georgia every year growing up... that is some good food.
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Your mom's version of grape-nuts sounds good. As for cream of wheat -- yum! Especially with fresh cream, brown sugar, some raisins & cranberries... Never had grits, though. Breakfast IS the most important meal of the day, I'm told, and a big meal at our home. A lot of our local restaurants serve the big German breakfast-type menu on a buffet.
So.... Grape-nuts....
5 lbs. brown sugar
8 lbs whole wheat flour
1 1/4 T. salt
3/4 lb. melted butter (or oleo)
1 1/2 t. maple flavoring
2 T. vanilla
2 1/2 qt. buttermilk
3 T. soda
Put dry ingredients except soda is a large bowl. Disoolve soda in buttermilk before adding to dry ingredients. Last add butter and flavoring. Mix well. The dough should be fairly thick. Bake in loaf pans at 350 deg. until done. Cool. Crumble and toast until golden brown.
(My note -- fresh grape-nuts in a bowl with milk is great. This will store a long time. It's VERY filling. Also good sprinkled into an egg yolk of fried egg.)
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Open Face Peach Pie (also known as MTS Pie)
Having survived ever-so casually telling the Mrs. I'm going to Wooster on Sat. to buy a 29 gallon tank because, well, because CERTAIN PEOPLE talked me into it.... (ha! Like THAT took a lot of effort) and her rather mild reaction (rolled eyes and unimpressed look), I felt brave enough to ask if I could borrow her favorite recipe folder. As promised, here is a pie recipe. We had this last evening with peaches from our own trees.
2 unbaked pie shells
1 egg white
1 3/3 c. all-purpose flour
1 1/2 c. brown sugar
1/3 c. sugar
1/4 c. butter, chilled
6 c. fresh peaches, peeled & sliced
1 can evaporated milk
Beat egg white until foamy. Brush over the bottom and sides of pie-shell. In a small bowl, combine flour and sugars; cut in butter to resemble fine crumbs. Sprinkle 1 1/4 cup into the bottom of pie-shells; top with peaches. Sprinkle with remaining crumb mixture. Divide 1 can milk into the 2 pies. Bake at 375 deg. for 30-40 minutes or until bubbly and peaches are tender.
Having survived ever-so casually telling the Mrs. I'm going to Wooster on Sat. to buy a 29 gallon tank because, well, because CERTAIN PEOPLE talked me into it.... (ha! Like THAT took a lot of effort) and her rather mild reaction (rolled eyes and unimpressed look), I felt brave enough to ask if I could borrow her favorite recipe folder. As promised, here is a pie recipe. We had this last evening with peaches from our own trees.
2 unbaked pie shells
1 egg white
1 3/3 c. all-purpose flour
1 1/2 c. brown sugar
1/3 c. sugar
1/4 c. butter, chilled
6 c. fresh peaches, peeled & sliced
1 can evaporated milk
Beat egg white until foamy. Brush over the bottom and sides of pie-shell. In a small bowl, combine flour and sugars; cut in butter to resemble fine crumbs. Sprinkle 1 1/4 cup into the bottom of pie-shells; top with peaches. Sprinkle with remaining crumb mixture. Divide 1 can milk into the 2 pies. Bake at 375 deg. for 30-40 minutes or until bubbly and peaches are tender.
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I'm not sure... I'm just copying her recipe, but knowing that we always have locally-produced maple-syrup in the house, I'm guessing there is a reason for using the flavoring instead of the real thing. A lot of bulk-food stores in our area carry the maple-flavoring and I'm guessing it would be with the almond, lemon, etc. flavorings.
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I have never baked anything like grape nuts... However, I do love to bake and I have messed up before using concentrated syrups instead of flavorings. Maple flavoring is not uncommon, you may find it at the grocery store. If not, believe it or not I have found lots of flavorings in the cake decorating sections of craft stores. Lor Ann is the preferred brand.
I'm wondering if anybody has heard of Boiled Apple Cider? This stuff is incredible! It's the syrup I have tried to work into cakes and breads, not always successfully. Made caramels with it last fall... the were awesome!
Thank you, thank you, thank you Mark and his wife. This sounds incredible. I will surely be making it soon... too bad I can't be in South GA and get fresh peaches. Maybe I'll find some good ones at a farmer's market.
Here's the recipe for Apple Cider Caramels.... it's a little labor intensive but totally worth it. My mouth is watering right now just thinking of these.
Yes, I am addicted to KAF BHK3 Still jealous of you!
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Nice!! And with lunch-time coming up here, I'm envious. It looks good!! It does look like zucchini. I'll eat zucchinI in just about anything, with zucchinI bread being a favorite. I also like it battered and fried or shredded (like potatoes) and made into patties. I don't know what an allotment plot is, though.
Now soon time to eat my leftover casserole from last evening and fresh cucumber salad.
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Dang grantm91 - you're missing out bud! ZucchinI is probably my favorite veg, so yummy! I love it just roasted with olive oil and salt, but I'm making the zucchinI 'cakes' Ohio Mark mentioned with tomorrow night's dinner.
Tonight's going to be chicken parm using my homemade sauce, the recipe that was posted earlier. I love having that stuff in the freezer for a quick dinner. The zucchinI cakes would be great with chick parm but I'm trying to refrain from having too much fried stuff on one plate, (not that we wouldn't love it!)
Sometimes I think of my great-granny who cooked nearly everything in straight lard. Nobody made better breakfasts and I would give my left arm for her greens again! That southern cookin' is supposed to be so bad for you but my Granny lived an active life to 94 years old. I was amazed by that woman.
Tonight's going to be chicken parm using my homemade sauce, the recipe that was posted earlier. I love having that stuff in the freezer for a quick dinner. The zucchinI cakes would be great with chick parm but I'm trying to refrain from having too much fried stuff on one plate, (not that we wouldn't love it!)
Sometimes I think of my great-granny who cooked nearly everything in straight lard. Nobody made better breakfasts and I would give my left arm for her greens again! That southern cookin' is supposed to be so bad for you but my Granny lived an active life to 94 years old. I was amazed by that woman.
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Shhhh, don't tell anyone... I never throw away bacon grease. Just like Granny, but I keep mine in a mason jar in the fridge, she kept hers in a coffee can by the stove. I'm definitely not a health nut, but all things in moderation. Did y'all know that lard is the 2nd highest food source of vitamin D? Only cod liver oil beats it out. Can't make greens without a little fat back and lard.
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I thought, 'What the devil are nutmeats?' Actually had to google it... duh, Stella, the meat of the nut. That sounds super tasty. I love nutmeg. Would anybody like a recipe for donut muffins? Nutmeg spiced muffins rolled in sugar and cinnamon. Oh my gosh... why did you have to mention nutmeg? My mouth is watering and now I have to make a sugary nutmeg treat to satisfy it, tomorrow for breakfast at the latest.
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I don't throw out bacon grease either, unless it gets left on the stove and the dogs licks half of it out of the pan. Then I don't keep it. I keep mine in a mason jar under the counter! And no limits on bacon...speaking of, hubby made breakfast this morning! He always makes great breakfast while we are camping!
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Made those zucchinI patties last night Ohio Mark YUM!!! Though my husband acted like I tricked him... he thought they were potato pancakes, lol.
Donut Muffins - this is a small recipe, but if you use a minI scoop to fill the wells, about 1.5 tsp. each, you will have enough batter for 24 minI muffins. Or, go ahead and double this and make 'em big.
Batter
1/2 cup sugar
4 Tbsp. butter, melted and cooled
1/2 - 3/4 tsp. nutmeg, according to taste
1/2 cup milk
1 tsp. baking powder
1 cup flour
Topping
4 Tbsp. butter, melted
1/2 cup sugar
1 tsp cinnamon
Preheat the oven to 375°F and grease 24 cup minI muffin pan. Mix the flour, nutmeg and baking powder in one bowl, set aside and reserve. In another bowl, mix melted butter with sugar, then mix in the milk. Add dry to wet and stir gently and briefly. Fill your minI muffin cups with about 1.5 tsp. of batter. Bake for 13-18 minutes, until golden brown and slightly crispy around the edge.
While they are baking, prepare the topping. Mix the sugar and cinnamon in one bowl and melt butter in another. When muffins are done, let them cool in the pan for about 5 minutes, then turn them out. You want to work with them while they're hot. Quickly, roll each muffin in melted butter, then in cinna-sugar and set on a rack to cool/set and don't forget to eat one while they're warm. Cook's treat.
In my family of 5 these muffin don't last the day... that's why I don't make them often, they're too hard to resist.
Donut Muffins - this is a small recipe, but if you use a minI scoop to fill the wells, about 1.5 tsp. each, you will have enough batter for 24 minI muffins. Or, go ahead and double this and make 'em big.
Batter
1/2 cup sugar
4 Tbsp. butter, melted and cooled
1/2 - 3/4 tsp. nutmeg, according to taste
1/2 cup milk
1 tsp. baking powder
1 cup flour
Topping
4 Tbsp. butter, melted
1/2 cup sugar
1 tsp cinnamon
Preheat the oven to 375°F and grease 24 cup minI muffin pan. Mix the flour, nutmeg and baking powder in one bowl, set aside and reserve. In another bowl, mix melted butter with sugar, then mix in the milk. Add dry to wet and stir gently and briefly. Fill your minI muffin cups with about 1.5 tsp. of batter. Bake for 13-18 minutes, until golden brown and slightly crispy around the edge.
While they are baking, prepare the topping. Mix the sugar and cinnamon in one bowl and melt butter in another. When muffins are done, let them cool in the pan for about 5 minutes, then turn them out. You want to work with them while they're hot. Quickly, roll each muffin in melted butter, then in cinna-sugar and set on a rack to cool/set and don't forget to eat one while they're warm. Cook's treat.
In my family of 5 these muffin don't last the day... that's why I don't make them often, they're too hard to resist.
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I'm glad you had good zucchinI patties. We had Chinese take-out, good, but not as good as zucchinI patties. I laughed at poor hubby thinking he was tricked. At least you aren't trying to sneak eggplant in things! (If I wanted to taste rusty-iron, I'd go out to the old pump and lick it. This has not in any way deterred the Mrs. from trying to sneak it into things.)
Can't wait to try these donut-muffins.
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I just wanted to share that Rye Bread is possibly my absolute favorite thing to bake. It smells so good while baking, and the Reuben's are amaaaazing. It wasn't an easy learning experience for me... I tried using just regular old rye flour, whatever I found at the grocery store. Tried several recipes too. It did not go well. In comes King Arthur Flour, who sells just about every type of flour you can think of, including several ryes. This is now my go-to recipe for sandwich rye.
don't be afraid to sub in pickle juice for part of the water, it's good!
Their Jewish Rye recipe is nothing to sneeze at either. It's rye week at KAF.
I just wanted to share that Rye Bread is possibly my absolute favorite thing to bake. It smells so good while baking, and the Reuben's are amaaaazing. It wasn't an easy learning experience for me... I tried using just regular old rye flour, whatever I found at the grocery store. Tried several recipes too. It did not go well. In comes King Arthur Flour, who sells just about every type of flour you can think of, including several ryes. This is now my go-to recipe for sandwich rye.
don't be afraid to sub in pickle juice for part of the water, it's good!
Their Jewish Rye recipe is nothing to sneeze at either. It's rye week at KAF.
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