Culinary Goods

These were good, but not so amazing I will have to make them every week. But, they are good enough and were a nice change. The recipe comes from sallysbakingaddiction.com. I got 8 scones.   lemon blueberry scones  Print 8   Ingredients ·     2 cups (250g)  all-purpose flour  ( spoon & leveled ), plus more for hands and work surface ·     6 Tablespoons (75g)  granulated sugar I cut this in half ·     1 Tablespoon fresh  lemon zest   (about 1 lemon)    ·     2 and 1/2 teaspoons  baking powder ·     1/2 teaspoon  salt ·     1/2 cup (1 stick; 115g)  unsalted butter , frozen ·     1/2 cup (120ml)  heavy cream  (plus 2 Tbsp for brushing) I used buttermilk ·     1 large  egg ·     1 and 1/2 teaspoons  pure vanilla extract ·     1 heaping cup (180g) fresh or frozen  blueberries  (do not thaw) ·     for topping:   coarse sugar LEMON ICING I didn't do this ·     1 cup (120g)  confectioners’ sugar ·     3 Tablespoons  fresh lemon juice   (about 1 la

I got this recipe from carlsbad cravings and it was good. I am glad we tried it. It's probably like a 7.5.  Chicken Yakosiba SAUCE 1/4   cup   Worcestershire sauce 2   tablespoons   reduced sodium soy sauce   I doubled this 2   tablespoons   ketchup I left this out 1   tablespoon   oyster sauce   I tripled this 1   tablespoon   hoisin sauce 1 1/2   tablespoons   brown sugar I left this out 2 - 3   teaspoons   Asian chili sauce   I did 1 Tbs. STIR-FRY 2   5.9 oz. pks.  refrigerated yakisoba noodles   (seasoning packets discarded)* I did the chuka soba WellPac noodles because that is what I could find 2   teaspoons   toasted sesame oil vegetable oil or other neutral oil I used canola 1   lb.   chicken thighs   sliced into 1-inch wide, 2” long pieces 1/4   tsp EACH   salt, pepper, paprika I seasoned my chicken with soy 1   red bell pepper   sliced into strips, then halved I didn't have all of this 1   large carrot   cut into matchsticks I did 4 carrots and 4 stalks celery 2   gree

  I wanted to make something fun for Easter breakfast, and while they aren't works of art, my kids liked the look. The recipe calls for 3 1/2 C. flour, and I added 3 1/4 C., but these were pretty stodgy. I would recommend adding 1 cup at a time so that you don't over flour it. I would also amp up the flavor quite a bit since I couldn't taste much but the cinnamon. As is, they get a 5.5 and the recipe came from sallysbakingaddiction.com 3/4 cup  (180ml)  whole milk , warmed to about 110°F 2  and 1/4 teaspoons  active dry yeast  or  instant yeast   ( 1  standard packet) 1 teaspoon   granulated sugar 1/2 cup  ( 100g ) packed light or dark  brown sugar I used 1/4 C. 5 Tablespoons  ( 70g )  unsalted butter , softened to  room temperature  and cut into 5 pieces 1/2 teaspoon   pure vanilla extract 2  large  eggs,  at room temperature 1 teaspoon   salt 1  and 1/4 teaspoons  ground cinnamon 1/2 teaspoon   ground nutmeg 1/2 teaspoon   ground allspice 1/2 tsp cardamom 3  and 1/2 cups

  This looks like my cake is bleeding, but it's just jam. I really love almond-flavored desserts, and this was a good one. This called for a berry and cream cheese layer on top, but I ran out of time, so just used jam. It's versatile, so you can use whatever you like most. This gets a 7.5 and the recipe came from celebratingsweets.com. 4   ounces   almond paste ▢ ½   cup   granulated sugar I used 1/3 C. ▢ ½   cup   unsalted butter ,  softened ▢ 3   large   eggs ▢ ¼   teaspoon   almond extract  ( increase to ½ teaspoon for a stronger flavor) I used 1/2 tsp ▢ ½   cup   all purpose flour ▢ ½   teaspoon   baking powder ▢ ¼   teaspoon   salt I left everything below out: Sugared almond topping: ▢ ½   cup   sliced almonds ▢ 1-2   tablespoons   granulated sugar Berries and Cream Topping: ▢ 2   ounces   cream cheese ,  softened ▢ ⅓   cup   powdered sugar ▢ ⅛   teaspoon   almond extract ▢ ¼   teaspoon   vanilla extract ▢ ⅔   cup   chilled heavy cream ▢ ⅓   cup   berry jam ,  I like raspb