Culinary Goods

There is no picture because I'm only blogging this updated recipe because we apparently have issues following updated directions in the comments, haha.   Orange Rolls--1 batch   2 Tbs. yeast ¼ cup water with 1 T. sugar 1/4 cup sugar 1/4 cup butter, melted ¼ cup canola oil 1 cup warm buttermilk 4 1/2 cup flour 3 beaten eggs 2 tsp. salt   Filling:   1 1/2 cube butter 2/3 cup powdered sugar orange rind from 5 oranges     Proof the yeast in the water and 1 Tbs. of sugar. I put flour in the bottom of the Bosch, and then add the sugar and salt. I then add the wet ingredients. This dough is sticky, but not insanely so. I run the Bosch for about 5 minutes, maybe a bit less. As soon as the dough is done, I put this in the fridge overnight to rise. To assemble, you roll out in a rectangle (I use a bench cutter to even out the rectangle) and spread filling over dough. Roll up and cut with dental floss or string. Let them rise for about 40 minutes. A s ingle

So, this is the chocolate cake recipe I have been making for 20 years. And yesterday, I made this ugly cake for my birthday and 2 separate people said it was the best chocolate cake they have ever had (these are 2 people who have both had this cake many times before, so this might be a “absence makes the heart grow fonder” issue). I have also blogged both this cake about 25 times and the frosting at least once. However, I figured I would put this version with this particular buttercream all in one place for people.    Best Chocolate Cake 1 cup cocoa  I use dutch process and it's a generous cup 2 cups boiling water 2 3/4 cup sifted flour  I sift this first, then measure to 350 grams 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup butter 1/2 cup olive oil 1 1/4 cups of sugar  4 eggs 2 tsp. vanilla 1 spoonful of mayo (I realize this is not at all a good measurement because I just use a generous cereal-type spoon to scoop it, but it’s probably 2 T

 I'm too tired to find the picture. This looks like a chunky-type of soup. This recipe is also pretty stupid without measurements, but it's mostly for my future reference anyway. This is a great soup for leftovers. Turkey Stew   Saute onions (1 big one) in evoo and poultry seasoning. Add carrots and celery, 2 cans chicken broth, gravy, water ¾ cup pearled barley (needs to be cooked for 30 minutes), turkey, corn, peas, green beans, and egg noodles. 

This is the shit. Try it. I promise. I had doubts but my neighbor made it for me and I had to refrain from licking the bowl. A solid 9.5. It has a kind of fresh, nutty, peppery taste but it's still smooth. It's also potato soup without any dairy - you can thank the cashews for that. Like Mom did when we grew up, I used olives, cheese and pickles as a side dish. But instead of dill, or bread and butter, I pulled out the ole' clovey Gerkin pickles. Tasty.  1 can Cannellini beans (white kidney beans) 1 carrot bacon (for topping) 1/c cups cashews 1 stick celery 2 cans chicken broth 1.2 small package of fresh thyme 1/2 cup frozen corn (I cut fresh corn off the cob and used that instead. I also doubled this).  1/2 cup frozen peas 2 cloves garlic (I used more). 2 medium red potatoes 1/2 medium yellow onion black pepper and salt olive oil Italian seasoning And because I'm lazy, here are screenshots of the instructions. My friend sent them to me but I don't know where they c

I got this recipe years ago from Jenny Beykirch, and I have tweaked it slightly to come to this version, that we love.   Fettuccine Alfredo   1/4 cup butter                          1/4 cup olive oil 1 Tbs. flour 1 tsp. salt                                    3 small cloves garlic, pressed 1/8 tsp. pepper 1/4 cup chopped fresh parsley    I use 2 T. dry 3/4 cup cream 3/4 cup milk 1cup parmesan cheese                                                              Melt butter over medium heat, add cream and spices until almost at boiling point.  SLOWLY stir in cheese. Pour this over 1 lb. cooked fettuccine noodles. I have cooked the noodles in the Instant Pot before. You layer them back and forth and cook them for 2 minutes, leave it for 1 AT MOST, and then depressurize. I used 6 cups of water and 2 tsp. salt, but I would increase the water to 9 cups so it is totally covered.

 So these are great, and they are only as good as your like of the chocolate you choose to put on them. You essentially melt the chocolate, stir in the almonds, and then add salt. Once they dry, I put mine in the fridge. 6 oz. dark chocolate 4 1/4 cups almond maldon salt, to taste

So, I say this is the best because this is my personal favorite and I'm done looking. These are lower sugar, but still sweet, and it's a recipe I've been working with for years (see,  Chocolate dipped peanut butter cookies from March 2017).     Peanut Butter Cookies 2 1/2 cups flour  I sift this first before I measure 1 tsp. salt 1 1/2 tsp. soda 1 tsp. baking powder 1 cup butter 2/3 cup brown sugar, packed  1/3 cup white sugar  1 cup peanut butter  I was very generous with this and used Skippy 2 large eggs 1 tsp. vanilla   Bake at 375 for 8-12 minutes. I use a large cookies scoop and barley press it down with a fork and they stay thick and soft in the middle. If you want them thinner, use a full 1/4 cup, roll them, and mash them with a large fork and kind of push them down more. For the thick version, I did 10 minutes. They don't really look that done. I get 10 per pan of the large but not super large kind. For bakery style size, like the chocolate dipped peanut butte

 So, I used this recipe and it was fantastic. It came from melskitchencafe.com  I love green bean casserole. I did make some changes, but I would be happy with this again. Green Bean Casserole 1/2 cup panko bread crumbs ·    1 tablespoon butter, melted ·    2 1/2 cups canned fried onions I only did the onions CASSEROLE: ·    2 pounds fresh green beans, trimmed and cut into 1-inch pieces I did 4 cans of canned green beans because I like them ·    3 tablespoons butter ·    1 pound cremini or baby bella mushrooms, chopped I only had half this much ·    1/4 teaspoon dried thyme I used ground ·    2 garlic cloves, finely minced I used garlic powder ·    1 teaspoon salt ·    1/4 teaspoon black pepper ·    1/4 cup all-purpose flour I did 3 1/2 Tbs., and it definitely needs a full 4 Tbs. ·    1 1/2 cups chicken broth (I use low-sodium) ·    3/4 cup heavy cream I did 1 1/2 cups half and half, and I would decrease this slightly to keep it thicker. ·    3/4 cup milk (1

I forgot to snap a close up, but here is a very useless, far way shot.  This is a combination of a recipe from my childhood and a recipe I got from a lady in my neighborhood who is a good cook (Cyndee Ludlow). Turkey Stuffing 1 1/2 lbs. bread, left out for 2 days to get stale. then, cut into cubes and let sit for another day To this cubed bread, you add 2 tsp. salt, 2 1/2 T. poultry seasoning, ground pepper. Stir Then, you melt 3/4 cup butter and saute 3 onions and a bunch of celery in it (I did half the salt in here). Then, you dump this over the bread and pour 1 can of hot chicken broth over the bread while stirring. It shouldn't be too wet. I did a 9x13 pan and a tiny rectangular pan, but I think this could probably all fit in a single 9x 13 pan. Spray the pan with cooking spray first. Then, you bake this uncovered at 350 for about 1 hr. 15 minutes. I covered mine a bit towards the end because it was getting too brown.