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Pumpkin Spice Cake 
  silentire
 
04:32pm 19/01/2008
  SPICED PUMPKIN CAKE

2 cups cake flour or all-purpose  flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup unsalted butter at room temperature
1 1/2 cups packed brown sugar
2 large eggs
1/2 cup whole milk
1 cup solid pack pumpkin puree

Preheat oven to 350.  Line bottom of two 9" cake pans with wax paper, spray with nonstick spray.  Sift dry ingredients (not sugar) together, set aside.  In a large bowl with a mixer, mix the butter until fluffy and gradually add sugar, then eggs one at a time.  Beat in flour mixture alternately with the milk, 1/3 of one then 1/3 of the other.  Beat in pumpkin, and pour into the two pans.  Smooth and flatten with a spatula.  Cool completely on wire racks before assembling, and use Cream Cheese icing (trust me!!).  I can send a recipe for that if you want, but the canned stuff is awesome and easier.

I like to put a stencil of some sort (cut anything you want out of wax paper, trace the edge of a cake pan to get the size right) on top of the icing, and dust it with a mixture of cinnamon, clove, and nutmeg. 
It's really good with cabernet sauvignon or with hot apple cider (use the same spices), or even cider spiked with sherry or scotch. 
 
     

(grab a fork)

 
Pumpkin Muffins 
  silentire
 
09:44am 03/10/2007
  (brought to my attention by mathforlovers, taken from Isa the wonder-cook.)

**Note, this is a vegan recipe, but you can use regular yogurt and regular milk regular cream cheese if you want.**

Ingredients
1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
2 tablespoons molasses

Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.

Sift together dry ingredients (flour through cloves). In a seperate bowl, whisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way.  [mathforlovers suggests adding a dollop of cream cheese to each one just before baking.] Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
 
     

(grab a fork)

 
Blueberry Whole Wheat Scones 
  silentire
 
01:30pm 25/09/2007
 
2 Cups whole wheat flour
1 3/4 cups unbleached flour
1/4 cup brown sugar
4 tsp baking powder
1/4 tsp baking soda
1/3 cup cold butter
1 3/4 cups low-fat buttermilk
1 1/2 cups fresh blueberries

  1. Combine first five ingredients in large bowl.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in buttermilk just until moistened; stir in blueberries.
  4. Turn onto floured surface and gently knead 10 times.
  5. Transfer dough to greased baking sheet and pat into 9-inch circle; cut into 12 wedges, but do not separate.
  6. Bake scones at 375 degrees for 30-35 minutes or until golden brown, and serve warm.

I strongly recommend eating these with butter and strawberry jam.
 
     

(grab a fork)

 
Turkey Burgers & Sweet Potato Fries 
  silentire
 
05:16pm 05/09/2007
  Serves 4 to 8, depending on the size of your patties.

  • 1 package ground turkey, about 2 lbs
  • Half of a medium onion, diced
  • 2 or 3 cloves of garlic, minced
  • Paprika (I recommend a tsp), Adobo (1/2 tsp), Poultry seasoning (1/2 tsp), salt, and pepper to taste
  • 1/3 cup sherry
  • olive oil
  • 1 avocado,  sliced
  • Deli sandwich rolls
  • Ranch dressing
  • Monterey Jack, sliced or shredded
  • 2 large sweet potatoes

Cut the sweet potatoes into fries, put in freezer.
Sautee the onion and garlic in a large skillet with olive oil and paprika, add water if you want, and cook until softened.  Remove from heat and separate the onion/garlic from the oil as much as possible.
In a medium bowl, mix the turkey and onion/garlic until well blended, adding salt, pepper, adobo, and paprika. Form into patties, making a little crater with your thumb in the middle -- this helps them stay flat when you cook them.
Heat skillet to medium-high and add sherry, plus a little more olive oil if needed.  When it's good and hot, put the patties in.  Turn the heat down to Low after about 2 minutes and cover.
Start frying your sweet potatoes now, or they won't be done in time for the burgers!  I generally just throw them in my deep fryer til they look brown on the edges.  As the batches are finished frying, lay out on paper towels on a cookie sheet or plate and sprinkle with paprika, salt, and pepper.
Cook the burgers until golden and a little crispy on the edges, flipping as often as you please.  Add cheese, turn off the burner, cover the pan again, and toast your rolls. 

On the bun: Avocado, Burger & Cheese, Ranch.
 
     

(grab a fork)

 
Root Beer Float cupcakes 
  silentire
 
11:16am 10/08/2007
  Borrowed from TeamSugar.com.

Cake Ingredients

1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt

Root Beer Glaze

4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps*
3 Tbs. vegetable oil

*for a more kid friendly version, replace schnapps with more root beer

You will also need some extra root beer schnapps (1 Tbs. per cupcake)
Or for the kiddies use root beer (again 1 Tbs. per cupcake)
You will also need some basic Vanilla buttercream ( there are many recipes online to try J)

Directions

1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups... trust me. Smiling
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.

Makes 2 dozen cupcakes
 
     

(grab a fork)

 
Cheddar & Herb bubble bread 
  silentire
 
10:58pm 14/01/2007
  2 1/2 to 3 cups all purpose flour
1 packet active dry yeast
1 cup milk
1 tb butter
1/2 tsp salt
1 cup shredded cheddar
1/4 cup butter, melted
1 tb parsley
1 tsp basil
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp rosemary, chopped (I like to grind it, I can't stand the texture otherwise)

In a large mixing bowl, combine 1 cup of flour and the yeast, set aside.
In a small saucepan, heat and stir milk, 1 tb butter, 1/2 tsp salt until butter almost melts.
Add milk mixture to the flour/yeast and stir until well combined, about 4 minutes. Add shredded cheese and as much of the remaining flour as you can, stir until impossible and turn out onto floured surface. Knead in the remaining flour until it becomes a moderately stiff dough, about 6 to 8 minutes. Shape dough into a ball and place in bowl greased with olive oil, rotating to lightly coat the dough in oil. Cover and let rise in a warm place til nearly doubled in size, about one hour.

Punch dough down in the center and turn out onto a lightly floured surface. Cover and let rest ten minutes. While you wait, melt the 1/4 cup butter and throw in the herbs. Grease a 9" cake pan or 1 1/2 quart casserole dish. Back to the dough: Roll out on lightly floured surface, forming a roughly 8"x6" rectangle. Cut into approximately 1" cubes and pull the corners of each piece to create a ball, tucking the edges under. Dip each ball into the butter herb mixture and place in pan. Cover, let rise until doubled (30-40 minutes). Preheat oven to 375 toward the end of that time. Bake 35 to 40 minutes or until bread sounds hollow when tapped. Cover loosely with foil the last 10 minutes or so to prevent overbrowning. Serve warm.
 
     

(grab a fork)

 
Cheesy Tuna Casserole 
  silentire
 
09:25pm 14/01/2007
  Tuna is one of my favorite foods.  I've tried a lot of variations of tuna casserole recipes in the past several years, and this blows everything else out of the water.

1 box of pasta, any shape. I like shells.
1 1/2 teaspoons salt
2 tablespoons butter
2 cans chunk light tuna, drained
1 can cream of mushroom soup
1 1/4 cup grated cheddar
1 1/4 cup grated monterey jack
1/3 cup milk

Preheat oven to 400 degrees.
1.  Cook pasta til almost al dente.  Drain and set aside.
2.  In a saucepan, melt the butter then add milk, tuna, soup, salt and cheese.  Stir over medium/high heat until cheese is melted and all ingredients are blended.
3.  Place pasta in greased 9x13 casserole pan and pour tuna mixture over it.  Stir until mixed.
4.  Crumble potato chips over top and place in oven.  Bake for 20 minutes.
 
     

(grab a fork)

 
Peanut Butter Cookies 
  silentire
 
12:59pm 09/12/2006
  This recipe makes amazingly chewy doughy peanut butter cookies. They seriously melt in your mouth, and never last more than 3 hours in my house.

2 1/2 cups unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
16 tablespoons (2 sticks) unsalted butter, softened and still cool
1 cup packed light brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup dry-roasted salted peanuts, ground in a food processor to breadcrumb consistency

1) Adjust oven racks to upper- and lower-middle positions, preheat to 350. Line baking sheets with wax paper or spray with nonstick cooking spray.
2) Whisk flour, baking soda, baking powder, and salt in a medium bowl.
3) Beat butter until creamy. Add the sugars, beat until fluffy, stopping to scrape the bowl down as necessary. Beat in the peanut butter until fully mixed, then the eggs 1 at a time, then the vanilla. Gently stir the dry ingredients into the peanut butter mixture. Add the ground peanuts and stir until just incorporated.
4) Roll the dough into 2" balls, roughly 2 generous tablespoons of dough each. Place them on prepared baking sheets, 2 1/2" apart. Press with fork to make grid design.
5) Bake until cookies are puffed and slightly brown around the edges, rotating the cookie sheets front to back and top to bottom halfway through. Total time is 10-12 minutes. The cookies will not look fully baked. Cool on cookie sheets until set, then move to wire cooling rack with a wide spatula until completely cooled.
 
     

(grab a fork)

 
Banana Bread 
  silentire
 
12:30pm 09/12/2006
  2 cups unbleached all-purpose flour, plus some for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe, soft darkly speckled large bananas, mashed well, about 1 1/2 cups
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 tsp vanilla extract

1) Preheat oven to 350, place rack in lower-middle position. Grease 9x5" loaf pan, dust with flour.
2) Spread walnuts on baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3) In a large bowl, whisk flour, sugar, baking soda, salt, and walnuts together.
4) In a medium bowl, mix the mashed bananas, yogurt, eggs, butter and vanilla with a rubber spatula. Lightly fold the wet mixture into the dry mixture until just combined and scrape into the loaf pan. Should be thick and slightly lumpy.
5) Bake until the loaf is golden brown and a toothpick inserted in the middle comes out clean, about 55 minutes. Cool in pan for 5 minutes then transfer to a wire rack.
 
     

(grab a fork)

 
Ginger snaps 
  pharminatrix
 
05:53pm 25/10/2006
  3/4 c. shortening
1 c. packed brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt

Mix together shortening, brown sugar, egg, and molasses. Then add rest of ingredients. Blend well; cover and chill for 1 hour. Roll in small balls, dip in sugar. Bake sugar side up. Bake at 375 degrees for 10-12 minutes.

Notes:
1) Use a mixer to get the shortening, brown sugar, egg, and molasses homogenized. You can do it by hand, and I have, but by the end of these cookies, you're going to have carpal tunnel. You have to blend the flour and dry goods in by hand (as in, "with a spoon") anyway, so why make it worse for yourself from the beginning?
2) These cookies are retardedly low-yield. I almost always double or triple the recipe. That's 2-3 times the carpal tunnel. But it's worth it. The upside? More cookies!
 
     

(1 mouthful | grab a fork)

 
Vodka Sauce Recipe 
  silentire
 
09:52pm 23/03/2006
  (PLEASE, make variations! I never make anything the same way twice, this is just a guideline.)


Yield: Enough sauce for 6-7 people.
Prep Time: Up to 2 hours.

1 tb butter
1 tb olive oil
1 small onion, chopped
tomatoes**
1/4 cup vodka or white wine
1 clove garlic, minced
oregano, salt, basil, rosemary, thyme, crushed red pepper to taste
1/2 pint cream

**Tomato options:
A) 1 28-oz can plum tomatoes, drained, seeded, chopped
B) 2 small cans plum tomato paste
C) 8 to 10 fresh plum tmatoes, chopped and seeded <--- I PREFER THIS!!
______________________________________________________________________
Melt butter with oil in large sauce pan. Add onions and saute until translucent, around 8 minutes.
Add tomatoes and cook until they're soggy - you may have to add water, let it boil out, repeat a few times. Be patient!
Stir frequently.
Add cream, vodka/wine, and seasonings and boil until sauce consistency.
 
     

(grab a fork)

 
Basil sauce for steak 
  silentire
 
01:32am 13/01/2006
  3 packets/cubes beef bouillon
2 cups water
a shitload of basil
a dash of garlic
1 tsp butter
dash of salt
Oregano
parsley
onion powder
1/2 tsp flour

Simmer bouillon, butter and water, adding spices gradually to taste until your steak is done. Pour on steak. Moan.
This recipe is enough for 3 or 4 people.
 
     

(6 mouthfuls | grab a fork)

 
Pecan Cookies 
  silentire
 
01:27am 13/01/2006
  1/2 cup butter or margarine
12 tb sugar OR 6 tb regular & 6 tb brown sugar
1 egg
1 tsp vanilla
1 1/4c sifted all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped pecans
1/2 cup chocolate chips

Cream butter and sugar. Beat in egg and vanilla. Sift dry ingredients together, then blend into creamed mixture. Stir in nuts. Drop on ungreased cookie sheet. Bake at 375 about 10 minutes or until edges golden.
Cool on wire racks before moving to plate.
 
     

(grab a fork)

 
Pecan Pie 
  silentire
 
11:44am 04/12/2005
  3 eggs
1 cup dark corn syrup
1 cup brown sugar
1 tablespoon melted butter
1 teaspoon vanilla
1/4 teaspoon salt
1 cup pecans
1 unbaked pie shell

1) Preheat oven to 400 degrees.

2) In a medium bowl, beat eggs slightly. Add corn syrup, brown sugar, melted butter, vanilla, and salt. Mix thoroughly. Stir in pecans and pour into pie crust.

3) Bake at 400 degrees for ten minutes. Reduce oven to 350 degrees and bake 30-35 minutes or until toothpick comes out clean.

That's it. I love easy pie.
 
     

(1 mouthful | grab a fork)

 
Pumpkin Pie Cheesecake 
  silentire
 
11:39am 04/12/2005
  A little late for Thanksgiving, but hey, there's always room for pie!

Crust:
1 cup graham cracker crumbs
3 tablespoons margarine or butter, melted
2 tablespoons sugar

Filling:
2 8-oz bars of cream cheese, softened
1 1/4 cups sugar
1 16-oz can of pumpkin (NOT pumpkin pie mix)
3/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs

Topping (if desired):
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract



1.) Preheat oven to 350. In 9"x3" springform pan, mix graham crumbs, melted butter, and sugar with fork until moistened. Press into bottom of pan with hands. Tightly wrap pan with foil to prevent leakage when baking in water bath later. Bake crust ten minutes and allow to cool completely on wire rack. Put on about 6 cups (I'm guessing here) water to boil. You'll need it for step 3.

2.) In a large bowl with a mixer at medium speed, beat cream cheese until smooth. Slowly beat in sugar until blended, scraping bowl often with rubber spatula. With mixer on low speed, beat in pumpkin, sour cream, vanilla, cinnamon, allspice, and salt. Add eggs one at a time, beating just until blended after each one.

3.) Pour filling batter into crust and place in large roasting pan. Place pan on middle oven rack. Carefully pour enough boiling water into the roasting pan to come 1" up the side of the springform pan. Bake cheesecake 1 hour 10 minutes* or until center barely jiggles - the old toothpick trick works too.
* If you want topping, start making it with 10 minutes left on the timer.

4.) TOPPING IF DESIRED: In small bowl beat sour cream, sugar, and vanilla with wire whisk until blended. Remove cheesecake from water bath, leaving water in oven, and spread the topping mixture evenly over cake. Return cake to water bath and bake 5 minutes longer.

5) Remove cheesecake from water bath to wire rack, discard foil. With small knife loosen cake from sides of pan (unless teflon, then no worries) to help prevent cracking during cooling. Cool completely and then cover and refrigerate for at least 6 hours.
 
     

(2 mouthfuls | grab a fork)

 
 
  x_whitney_x
 
11:56pm 31/10/2005
 

Join us at ez_recipes!


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(grab a fork)

 
From the PMS Cookbook 
  pharminatrix
 
06:01pm 24/10/2005
 
mood: amused
BEEF RAVIOLI QUESADILLAS

9 slices pepperjack cheese
1 flour tortilla shell
1 can Chef Boy-ar-Dee beef ravioli in tomato sauce.

1. Microwave ravioli in bowl for 2 1/2 minutes.
2. Meanwhile, arrange cheese slices over 1/2 flour tortilla shell
3. Heat pan at medium high and melt butter
4. Place shell with cheese in pan, making sure to fully coat bottom of shell
5. Add raviolis with slotted spoon, spreading them over cheese.
6. Fold tortilla over so that cheese, ravioli are covered
7. Cook each side until spotty golden brown.

You will probably not be able to fit all the raviolis in the tortilla. No problem. Just garnish using remaining raviolis and some sauce.
 
     

(grab a fork)

 
Chicken Soup, Straight from the Kitchen Witch 
  pharminatrix
 
07:35pm 17/10/2005
 
mood: hungry
This is what it looks like when I ask my best friend (minniethemoocha) how to make chicken soup. (She has magic powers where soup is concerned).
She writes back:

Making shit up... let's see...

Here's what I do to make chicken soup.

Take a bunch of chicken still on the bone. If you can find necks and backs and gizzards so much the better. Take the yucky stuff and boil the hell out of it with SALT (about half a tablespoon) and bay leaves and pestled rosemary and some garlic. When it has formed a nasty stock, fish out the meat bits and mush them up for the cat. Mine doesn't like them, but [your cat] might. Don't feed cats onion, it makes them anemic. Garlic is OK though.

Then when you have this nasty stock, take a lot of onion and chop it up and boil it in there. Add more water and then... Take chicken legs and thighs and cut as much as you can off the bone. Boil the meaty bones AND THE SKIN in the water and stock with more ground rosemary and some sage and some more garlic. Lots. Also dump in the chopped up meat. Fish out the bay leaves at some point if you can. If you can't, fuck it. If you feel like there are too many fatty blobs in there, fish them out. Also fish out the bones. Scrape the cooked meat off them, or just eat it off the bone when it cools, because by now you are probably peckish. Take out the skin. Put some thyme in there. It rocks. Then when the meat is all getting cooked and the water is boiling off, add more water and some chicken bouillon. It will make it more salty and more chicken-y. A bunch of fresh ginger is a nice thing to add at this point, and so is maybe some paprika to make it red as well as gold and green. Because loving would be easy if your colours were like my dream. Everyday is like survival. Go Boy George. When you are about 10 minutes from wanting soup, put in chopped up mustard greens or kale or something like that. Also then add Chinese egg noodle. Chinese don't use plural.

All of this should be occurring at a mad boil until the bones and skin come out. The rest may occur at a lively simmer.

This should work.
 
     

(2 mouthfuls | grab a fork)

 
Spaghetti Squares 
  pharminatrix
 
07:15pm 17/10/2005
 
mood: cheerful
Ok kids, comfort food challenge. Here goes. Your grandmother just died. What do you feel like eating?

Bingo, here it is:

AMAZING SQUARE SPAGHETTI

  • 16 oz. Can or bottle commercially-prepared tomato-basil sauce. (or make your own. whichever)

  • 8 oz. Spaghetti

  • 1/2 cup Sour cream or yogurt

  • 1 cup Creamed cottage cheese or Ricotta

  • 1/2 cup Parmesan cheese

  • Sliced mozzarella for the top



  1. Preheat oven to 375°

  2. Cook spaghetti by boiling in pot, strain, and combine w/ sauce.

  3. Place half in a greased square pan.

  4. Mix sour cream, Ricotta and Parmesan and spread over the pasta.

  5. Dump in the remaining spaghetti and top w/ mozzarella.

  6. Bake at 375° for 35 minutes.

  7. Let rest 15 minutes before serving.

 
     

(grab a fork)

 
chocolate covered peeps!! 
  emotrashed
 
03:42pm 19/03/2005
  posted the yummy recipe here :) [with pictures!]  
     

(2 mouthfuls | grab a fork)