Kitchen Recipes Only

[Aggie]

I would like to start sharing recipes in an easy to get to format.  Posting them here will be much easier than posting them in my blog all the time!

Remember:  Recipes ONLY

[Aggie]

2 cups warm water
2 tbs sugar
yeast
1/4 cup oil
6 cups flour

I skip the salt since I'm not allowed to have it. You mix it by hand until it's a little sticky. Knead for 6-8 minutes so the gluten will stretch and catch the carbon dioxide released by the yeast. Cover the kneaded ball in oil, cover and let rise for an hour or longer. You'll know it's ready to go when you push it and it springs back.

Put it in an oven on 375 for 30 minutes or so.

Right now I'm making a wheat bread. In my large 8 cup measuring cup, I put in half white flour, throw in some whole wheat flour and top it off with some cracked wheat. It's a tough chewy bread that is great with fresh butter.

[Aggie]

Bread Pudding:

What happens to that stale bread? I keep it and make breadpudding, which keeps in the fridge well and makes a fast breakfast.

2 cups milk
big scoop of butter
2/3 cup sugar
3 or 4 eggs
spot of vanilla
enough bread to cover
berries or raisins if you've got them

tear all the crusts off your bread and tear into chunks. You need a lot of bread- and this works good for half a loaf that's stale and no one wants to touch. Mix up the other stuff and throw in the bread, making sure it's all covered and soggy. Bake at 350 to 375 till it looks nice and toasty on top-- usually about 30 minutes. I use a pyrex cake pan.

[Aggie]

Rauðbjorn posted this on my blog for a high calorie, no preservative breakfast food--

Try this for a high carb, high protein breakfast (of half it for a snack)

2/3 cup uncooked Oatmeal
1/2 cup peanut (or whatever) butter
2 Tbsp Brown Sugar (or organic cane sugar mixed 2:1 with molasses)
2 Tbsp Butter / Margarine

Mix oatmeal and brown sugar together in microwave safe bowl, place peanut butter on top, and the butter on top of that. Heat for one minute (1.00) to one minute fifteren seconds (1.15) in the microwave and stir. Serve hot with 12-16 oz. of organic whole milk.

Meal is approximately 600-800 calories, high in fiber, vegetable protein, Omega 3 fatty acids and is solid stick to your ribs food.

[Aggie]

Today I made potato soup-- a yummeh warm thing for winter:

cut and boil two or three potatoes, when cooked, drain then set to the side.

put one stick of butter in the pan and cook half an onion in it until the onions are clear

Add three or four spoons of flour to make roux

when it's pasty, add two or three cups of cream and a cup or two of milk-- depends on how thick you want your soup.  I like mine thick, so I dont add a so much milk.  Put the potatoes back in.

Bring to a boil and stir constantly.  The flour roux will thicken it up.  If it gets to thick.. just add more milk.

season with black pepper.  If you really wanna be decadent, sprinkle cheese on top.  My mother used to add egg noodles-- even more calories!

-Aggie

[Aggie]

Graham Cracker Crust:
1 1/4 cup graham crumbs
4 tablespoons butter
1 table spoon sugar

Filling
3 packages of cream cheese (room temperature)
3/4 cup sugar
1 table spoon flour
3 large eggs and 1 egg yolk
1/4 cup milk
touch of vanilla

Put crust in a 375 degree oven for 10 minutes then turn oven down to 300.
Bake 55 to 60 minutes at 300 degrees then refrigerate.

[Aggie]

2 large egg whites
1 cup sugar
1/4 cup water
2 teaspoons lemon juice (optional)
1 teaspoon light corn syrup
1/4 teaspoon cream of tartar

Put all ingredients in double boiler and use a hand mixer to whip until soft peaks form.  Icing should be at 160 degrees.  Take off the stove and continue whipping until stiff peaks form.

[Aggie]

ONE BLOCK OF CREAM CHEESE SUPER CHEAP CHEESECAKE:
Crust: 1 and 1/4 graham crumbs, 1/4 melted butter in a regular pie pan.

Batter: 8 ounces of softened cream cheese (one block), 1/2 cup sugar, 1 table spoon lemon juice, two eggs, 1/2 teaspoon vanilla. On top of this put 1 cup sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla.

Bake batter 25-30 minutes at 325 F. Take out, let rest 30 minutes then put sour cream mix on and cool for 10 more minutes. Chill.

It's an okay recipe. Cost is about 3.50 to make.



TWO BLOCK CHEESECAKE (about 5.00 to make)

Crust: 2 cups graham crackers, one stick of butter.

Batter: 2 blocks of cream cheese, 1 cup sugar, 3 eggs, 1 teaspoon vanilla, 1/2 teaspoon lemon extract, 1 pint sour cream.

Cook in a water bath half way up spring pan. 45 minutes at 325F. Use foil to keep water from getting into the springpan

[Aggie]

1 cup sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla
1 1/2 cup flour (cake flour works best)
1 3/4 teaspoons baking powder
1/2 cup milk

bake at 350F for 30 to 40 minutes
Makes a 9 inch by 9 inch cake.  I double this recipe to make a large sheet cake.  Cake flour really makes a difference.  Make sure the eggs and butter are creamed/whipped well to get it really fluffy.

[Aggie]

for a large double layer 9 X 13:

1 cup butter
1 cup crisco
1/2 cup milk
2 teaspoons vanilla
8 cups confectioners sugar

For an average cake, cut in half.  Be sure and whip the butter and shortening first to keep it really fluffy.

Notes:  this is a soft, oily frosting.  Doesn't harden up much like a water based frosting does.  Needs to be eaten quickly because of the butter.  I really don't like the idea of leaving milk products out long to get nasty-- but this does okay in the fridge.

Aggie

[Aggie]

This icing doesn't require refrigeration to stay fresh.  It will harden and get stiff on the outside.  Not my favorite icing, but it's good for putting on a cake you're going to take to work etc.  You don't have to worry about keeping it cool.

1 cup shortening (not butter)
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup water
8 cups of sifted confectioners sugar

[SilentB]

Can others play?

Death Mac and Cheese:
---------------------------------

You'll need:
1lb of noodles (Shells or Rotini work best)
1lb of the sharpest cheddar you can find, in blocks, not pre-shredded.
3 cups WHOLE milk
3Tbsp of BUTTER, not margarine
3Tbsp of flour
Ground Black Pepper to taste

You may want:
A garlic clove, finely chopped
A little onion
Paprika to taste
Kosher Salt
A super spicy hot sauce
Crackers or thick-cut kettle-cooked potato chips for a crust or crunchy topping

Preheat the oven to 425F. Shred the cheddar. Put it in a pot, along with the milk and butter. Bring it to a medium low heat. You're gonna want to use a whisk for this. During the first few minutes of it, gather up all the other ingredients and things you want to add to it. I really like some garlic with this. My father likes mustard in it, but I blehhhhh at the idea. Paprika also works good. Once you have everything together, fill a bigger pot with enough water to boil the pasta. Add salt and oil, bring it to a high heat. Now you're gonna want to start whisking the cheese sauce. You must keep doing this until it's smooth and uniform. If you stop for more than a few seconds, it will burn to the bottom of the pot and be difficult to clean off. 

Once it's smooth and uniform, add anything extra you want, such as hot sauce or  salt. Not crackers if you want that crust. SLOWLY whisk in the flour. If you dump a whole Tbsp in at once, it'll clump and be bad. By the time you're done doing this, the pasta should be ready. Strain it, put it in a largish cooking pan. If the pasta comes up more than halfway, you will probably want to get a bigger pan. Any cheese sauce that spills over and onto the heating element in the stove is a fire hazard. Pour the cheese sauce over the noodles, using a wooden spoon to smooth everything out and ensure each noodle is covered in the sauce. If you want a cracker/potato chip crust, now is the time to add it. Cover it in tinfoil, shiny side facing the noodles. Set the timer to 30 minutes, go play some Rock Band. Take it out of the oven, let cool for 2 minutes, and enjoy! I call this Death Mac and Cheese because it is about the most fattening, cholesterol intensive dish I have ever known, but goddamn is it good. Makes terrific leftovers, too. It should feed about 4, so double up the recipe if you have more than that and/or want leftovers.

[Lynx]

A very tastey cabbage soup.
5 large potatoes, 1 large onion, 1 med head cabbage, 4 cans tomato soup, 1 lb meatballs.

Boil the meatballs in 8 cups of water. I usuelly put an egg, chopped up garlic and onion, and some bread crumbs in them. Some nice meatball flavors.
Add chopped up onion, cubed potatoes to bite size pieces, and cabbage in easy to spoon pieces to the water. Add tomato soup, around a cambell's soup can size.  Bring to boil, simmer for an hour stirring occasionaly to make sure nothing burns to bottom.  Very yum and healthy.

[Lynx]

Oreo Cookie balls!  Very rich and heavy, very yum!
1 package oreo cookies, 1 package cream cheese (go for origional flavor, no need for 1/3 fat free stuff.) 2 chocolate bars.  Prep time 24 hours.

Step 1.  Open package of oreo's and remove cardboard inserts. (important)
Step 2. Crush oreo's to little chunks, very fun.
Step 3. Add crushed oreo's to package of cream cheese. Mix into greyish slime. Use hands, its fun.
Step 4. Roll into little balls about bite size and place on waxed paper.
Step 5. Place waxed paper in freezer for 24 hours or so.
Step 6. Melt chocolate bars on stove, double burner to make sure chocolate dosn't melt. (use 2 pots, boil water in one, place chocolate in other, put chocolate pot in boil pot)
Step 7. Dip oreo balls into melted chocolate. I have found toothpick inserted before freezing does wonders to help here.
Step 8. Place dipped balls back on waxed paper and back into freezer for 15 min or so.

Amount of balls depends on size.  This will send diabetics into coma, and cause others to come down with diabetes.  Uber Yum!

[Aggie]

In a pan on medium heat put in a stick of butter and over a cup of heavy whipping cream (regular cream will work too, milk if you have to) and heat enough to melt all the butter.

Dump in a tub of ricotta or a brick of cream cheese by the small spoonfuls.  Neufchatel will work also.  Stir with a whisk and get your noodles boiling.

I use cheap organic Odon noodles from Big Lots, but any thick fettuccine style noodles will do.  Once cooked, drain well and mix in your white sauce to cover all the noodles.  It will thicken as it cools.

Any extra sauce can be saved to make a "California style" pizza with.  I used to get white sauce pizza while living in Germany and they never called it "California".  I like white sauce, spinach, feta and Parmesan on mine.  Another good flavor is white sauce, broccoli and mozzarella.

Aggie