Culinary Goods

This was Jared's favorite chocolate cake growing up, and Carol got it from some neighbor when they lived in New Jersey. It really is quite good and pretty easy to make I give it an 8. 2 C. sugar I use 1 1/2 C. 1/2 C. Crisco 2 C. flour 1/2 C. cocoa 1 stick butter 1 C. water Put sugar and flour in a bowl and heat all other ingredients in a saucepan and bring to a boil. Pour over flour and sugar mixture and add: 1/2 C. buttermilk 1 tsp. vanilla 2 eggs 1 tsp. baking soda Cook at 350 for 1/2 hour in a 9x13 pan. Fristong: 1 cube butter 1 tsp. vanilla 1/2 C. cocoa 2-3 C. powdered sugar Melt butter and cocoa on low heat and add 1/4 C. evaporated milk. Sift powdered sugar into sauce pan, add vanilla, and mix all together. 

Seriously, I feel like I’m always messing with apple pie. I just hate that stupid gap in between the filling and the crust. That said, this is awesome. It easily gets a 9 (keep in mind that apple pie is my favorite). Here is what I did after last year’s apple pie fest. Crust, normal one I always use 1 1/2 cups flour 1/2 tsp salt 1/2 cup shortening. Cut in then slowly pour in: 1/3 cup cold water mixed with 1 egg and 1 Tbs. apple cider vinegar. You won't use all the liquid. Filling: 5 lbs of apples, mixed variety 4 Tbs. of butter 1/3 cup of sugar, half brown, half white Juice from 1 lemon 2 tsp. cinnamon I would actually go a bit less 1/2 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp salt. You cut the apples fairly thick, and then cover them in lemon juice and then the spices. In 3 batches you melt butter on the bottom of the pan, put the sugar in and put it pretty high until it looks brown and caramely. Then, you put 1/3 of the apples in the pan in a single layer a...

So, people went crazy over these. I don’t know that I love them any more than the original angel biscuit recipe, but if I had to serve some to company I would probably use this recipe. They are biscuits. They are good. They get an 8.5. Angel Biscuits By Carla Hall October/November 2019 Issue 2 Tbs. active dry yeast 1/4 cup warm water 1/4 cup plus 1 tsp. granulated sugar I only did 3 Tbs. of sugar 22-1/2 oz. (5 cups) all-purpose flour, plus more for the dough 2 tsp. baking powder 1 tsp. baking soda 1 Tbs. table salt 4 Tbs. trans-fat-free vegetable shortening 8 oz. (16 Tbs.) unsalted butter, frozen 1 cup buttermilk I probably had to double this to get it to come together. Nonstick cooking spray Essentially, you combine dry, cut in shortening, grate in butter, then add the buttermilk and knead it into a ball and put in fridge for 3 hours or so. Then, you shape them. You roll t hem out into a rectange, and then fold up the shape in 3rds like a letter. Rot...

So, these were fine. I wouldn’t make them again--they get a 6. They’re just not as good as buttermilk pancakes and WAY more work. 1 1/2 cups all-purpose flour (see Cook's Note) 3 tablespoons confectioners' sugar I cut this in half 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 1/4 cups milk 4 tablespoons unsalted butter, melted and cooled, plus more fo r serving I cut this in half 1/2 teaspoon pure vanilla extract I doubled this and also added some almond 1 large egg yolk plus 3 large egg whites I added one extra egg white and yolk 1/4 teaspoon cream of tartar Nonstick cooking spray Maple syrup, for serving https://www.foodnetwork.com/recipes/food-network-kitchen/fluffy-japanese-pancakes-3686850

This had really good flavor, but was really thick. It's worth making again, but I will thin it out next time with some regular milk. This came from my Fine Cooking magazine. 3 Tbs. unsweetened cocoa powder 2 Tbs. granulated sugar 1 tsp. cinnamon; more as needed 1/2 tsp. ground turmeric 1 13.5-oz. can coconut milk, well shaken Here's the link:  https://www.finecooking.com/recipe/hot-cocoa-coconut-milk-cinnamon-turmeric

This was pretty good and gets a 7. I cut down the sugar, but it was still too sweet, so it could do with less. It came from halfbakedharvest.com. 5-6   ripe   but firm peaches I added a few more 6   tablespoons   softened butter   cubed I used 5 TBS 1/2   cup   packed light brown sugar I used 1/3 C.  2   teaspoons   vanilla extract OATMEAL COOKIE TOPPING 1 1/2   cups   old fashioned oats 3   tablespoons   all purpose flour 1/3   cup   brown sugar   I used 2 1/2 TBS 1/4   teaspoon   cinnamon 1/4   teaspoon   salt 6   tablespoons   softened butter   cubed This is the link:  https://www.halfbakedharvest.com/brown-sugar-caramel-oatmeal-cookie-peach-crisp/#bo-recipe

I made up this recipe and made them a few weeks ago, so I'm trying to remember what I did. On that promising note, here we go: A few pounds of a variety of potatoes: yellow, purple, and red, skins on. 2 TBS white wine vinegar 2 TBS dijon mustard 2 cloves garlic Olive oil Handful of the following: Chopped fresh dill Chopped chives Chopped fresh Italian parsley Salt Pepper I boiled the potatoes and cut them into wedges. I emulsified the oil, white vinegar and dijon mustard and then added the garlic. I poured this over the potatoes and then added the chopped fresh herbs. These had awesome flavor, by the way.