richard-in-cincy
Well-known member
I've been making bad things in the kitchen and having some great success with the following:
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Bad little carb boy (recipes)
- Thread starter richard-in-cincy
- Start date
richard-in-cincy
Well-known member
Peach Cobbler
I made a really tasty peach cobbler with frozen peaches:
425F oven.
Use your long baking casserole:
Combine:
3 1lb. bags of frozen peaches
1/2 cup sugar
3/4 cup brown sugar
1 tablespoon cinnamon
1/2 tsp. each of nutmeg and mace
2 tsp. of vanilla
3 tablespoons of cornstarch
Combine. Toss. Put in the casserole and bake for 30 minutes.
Meanwhile...
Combine in the mixer with your dough hook:
2 cups cake flour (that's what I had, sub AP flour)
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 tsp. salt
6 oz. beef suet, frozen and grated
4 oz. lard, refrigerated, firm, cut up
4 oz. butter, frozen and sliced fine
1/2 cup boiling water
Mix fats and flour, process with mixer until crumbly. Pour in boiling water and mix until combined. About 10 seconds.
Remove peaches from oven, dot top of peaches with dough. Sprinkle with cinnamon, then top with a drizzle of sugar. Bake for about 30 minutes, or until bubbly and golden brown.
I made a really tasty peach cobbler with frozen peaches:
425F oven.
Use your long baking casserole:
Combine:
3 1lb. bags of frozen peaches
1/2 cup sugar
3/4 cup brown sugar
1 tablespoon cinnamon
1/2 tsp. each of nutmeg and mace
2 tsp. of vanilla
3 tablespoons of cornstarch
Combine. Toss. Put in the casserole and bake for 30 minutes.
Meanwhile...
Combine in the mixer with your dough hook:
2 cups cake flour (that's what I had, sub AP flour)
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 tsp. salt
6 oz. beef suet, frozen and grated
4 oz. lard, refrigerated, firm, cut up
4 oz. butter, frozen and sliced fine
1/2 cup boiling water
Mix fats and flour, process with mixer until crumbly. Pour in boiling water and mix until combined. About 10 seconds.
Remove peaches from oven, dot top of peaches with dough. Sprinkle with cinnamon, then top with a drizzle of sugar. Bake for about 30 minutes, or until bubbly and golden brown.
richard-in-cincy
Well-known member
Amazing Pretzel Rolls!
We were having fresh bratwurst tonight and needed a nice crusty roll...
In the mixer put: 3 tsp. dried yeast, 3 tbls. sugar, 1.5 cups hot water (115F.) Give it a stir, let it foam.
Add:
2 cups whole wheat flour
2 cups cake flour (sub AP flour)
2 tsp. salt
4 tbls. soft fat (butter, etc. I used rendered pork fat)
Mix to a dough. Put in bowl, cover with plastic wrap and let rise in a warm place for 1 hour.
Punch up your dough, cut into desired pieces (you can make rolls, hamburger buns, bratwurst buns, loaves, etc.). Fold inwards, pulling from the top and tucking under the bottom to make a smooth loaf. After all this folding inward, pinch the seams to seal. Place on greased baking sheet and let rise for 30 minutes.
Meanwhile. Add 1/2 cup baking soda to a big pot of water, bring to a simmer.
Drop loaves into soda bath and cook for a minute on each side.
Drain and place on baking sheet lined with parchment or greased foil.
Make a crosshatch with a sharp knife on the top of each loaf. Brush with beaten egg wash. Sprinkle with salt.
Bake for 20-30 minutes (depending on size) until deep golden brown.
Better than anything you'll buy in the store.
We were having fresh bratwurst tonight and needed a nice crusty roll...
In the mixer put: 3 tsp. dried yeast, 3 tbls. sugar, 1.5 cups hot water (115F.) Give it a stir, let it foam.
Add:
2 cups whole wheat flour
2 cups cake flour (sub AP flour)
2 tsp. salt
4 tbls. soft fat (butter, etc. I used rendered pork fat)
Mix to a dough. Put in bowl, cover with plastic wrap and let rise in a warm place for 1 hour.
Punch up your dough, cut into desired pieces (you can make rolls, hamburger buns, bratwurst buns, loaves, etc.). Fold inwards, pulling from the top and tucking under the bottom to make a smooth loaf. After all this folding inward, pinch the seams to seal. Place on greased baking sheet and let rise for 30 minutes.
Meanwhile. Add 1/2 cup baking soda to a big pot of water, bring to a simmer.
Drop loaves into soda bath and cook for a minute on each side.
Drain and place on baking sheet lined with parchment or greased foil.
Make a crosshatch with a sharp knife on the top of each loaf. Brush with beaten egg wash. Sprinkle with salt.
Bake for 20-30 minutes (depending on size) until deep golden brown.
Better than anything you'll buy in the store.
richard-in-cincy
Well-known member
Broiled Garlic Sea Scallops
Melt 4 tbls butter in a bowl, add 6 cloves crushed garlic.
Toss in just thawed, still cold, 1 lb. sea scallops to coat with garlic butter.
Immediately waltz the garlic-butter coated scallops through a bowl of panko crumbs that you've stirred in 1 tsp.each of Old Bay, Black Pepper, Garlic Powder, and Paprika.
Set breaded scallops on a rack and broil until golden brown.
Serve with a tarter sauce of mayonnaise, dill relish, dill and a slurp of hot sauce to taste.
Melt 4 tbls butter in a bowl, add 6 cloves crushed garlic.
Toss in just thawed, still cold, 1 lb. sea scallops to coat with garlic butter.
Immediately waltz the garlic-butter coated scallops through a bowl of panko crumbs that you've stirred in 1 tsp.each of Old Bay, Black Pepper, Garlic Powder, and Paprika.
Set breaded scallops on a rack and broil until golden brown.
Serve with a tarter sauce of mayonnaise, dill relish, dill and a slurp of hot sauce to taste.
richard-in-cincy
Well-known member
Sea Scallop Broccoli
Steam fresh broccoli.
Toss with butter and a couple cloves of crushed garlic and place in baking dish, drizzle with fresh lemon juice.
Scoop up all of the bread crumbs from the scallops (above), sprinkle on the broccoli. Drizzle with butter, Bake under the scallops, while they are broiling, on a low oven rack.
Steam fresh broccoli.
Toss with butter and a couple cloves of crushed garlic and place in baking dish, drizzle with fresh lemon juice.
Scoop up all of the bread crumbs from the scallops (above), sprinkle on the broccoli. Drizzle with butter, Bake under the scallops, while they are broiling, on a low oven rack.
richard-in-cincy
Well-known member
Marg, I didn't use any bacon
in the rolls. There was lard in the peach cobbler crust. But you could just use all butter for that. I like the depth of flavor that suet and lard give crusts.
in the rolls. There was lard in the peach cobbler crust. But you could just use all butter for that. I like the depth of flavor that suet and lard give crusts.
richard-in-cincy
Well-known member
Sometimes one just needs to go into the kitchen and bake smileys/smile.gif