Sunday, April 01, 2018

Easter Eggs




Thursday, March 08, 2018

Hello Dolly Cookies


Monday, February 05, 2018

Sand Cake

Sand Cake 2
1 cup Flour Self-Raising
1 tbsp Cornflour (or custard powder)
125 grams Butter
3/4 cup Sugar Caster
2 Eggs
1/4 cup Milk
Method Nutrition Preheat oven to 180°C.
Line a greased pan with non-stick baking paper. Place all ingredients in a large bowl. Using electric beaters, beat for 6 minutes until pale and creamy. Spread evenly into the loaf pan.
Cook for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
Stand for 5 minutes before turning onto a wire rack to cool
 Read more at: https://www.stayathomemum.com.au/recipes/sand-cake/

Thursday, February 01, 2018

Milk Street Pie Dough

Milk Street Pie Dough
Step 1 of 5
3 Tablespoons.  WATER
2 TEASPOONS CORNSTARCH
In a small bowl, whisk together the water and cornstarch. Microwave until set, 30 to 40 seconds, stirring halfway through. Chill in the freezer for 10 minutes.
STEP 2 OF 5
MAKE THE DOUGH
1 CUP PLUS 2 TABLESPOONS (159 GRAMS) ALL-PURPOSE FLOUR
2 TEASPOONS SUGAR
3/4 TEASPOON KOSHER SALT
10 TABLESPOONS SALTED BUTTER, CUT INTO 1/2-INCH PIECES AND CHILLED
2 TABLESPOOS SOUR CREAM
Once the cornstarch mixture has chilled, in a food processor, combine the flour, sugar and salt and process until mixed, about 5 seconds. Add the chilled cornstarch mixture and pulse until uniformly ground, about 5 pulses.
Add the butter and sour cream and process until the dough comes together and begins to collect around the blade, 20 to 30 seconds.
Pat the dough into a 4-inch disc, wrap in plastic wrap and refrigerate for at least 1 hour and up to 48 hours.  
Step 3 of 5
THE DOUGH
When ready to bake, heat the oven to 375°F with a rack in the middle position.
On a well-floured counter, roll the dough into a 12-inch circle
Step 4 0f 5
Fit dough into pie pan
Step 5 of 5
BAKE THE DOUGH
To blind bake, line the chilled crust with foil and fill with pie weights.
Bake until the edges are light golden brown, about 25 minutes, rotating the pan halfway through.
Remove the foil and weights and bake until the bottom of the crust just begins to color, another 5 to 7 minutes. Let cool on a wire rack for 1 hour before filling.
Once baked and cooled, the crust can be wrapped in plastic wrap and kept at room temperature for up to 2 days.

Monday, October 30, 2017

Pad Thai



Pad Thai  Frug and Molly
Servings: 4
Preparation Time: 1 hour
Notes: Use fresh mung bean sprouts or nothing.  Canned sprouts are Nasty!
Categories: Pasta and Rice, Thai

8 ounces rice noodles
1/2 tablespoon garlic, chopped
1 pound chicken breast, thinly sliced
1/4 pound shrimp, cut in half
2 eggs, beaten
SAUCE
4 Tablespoons soy sauce
4 Tablespoons water
1 Tablespoon Cornstarch
2 Tablespoons peanut butter
1 Tablespoon sugar
2 Tablespoons rice wine vinegar
1 dash Worchestershire sauce
2 Tablespoons catsup
1 1/2 teaspoons red pepper, crushed
************
GARNISH
2 limes, quartered
1/3 cup cilantro, finely chopped
3 scallions, chopped
4 Tablespoons dry-roasted peanuts, finely chopped
1 cup mung bean sprouts
Soak noodles in ample hot water until supple, about 20 minutes,
 drain and set aside.   
Combine sauce ingredients in a small bowl, and stir.  Set aside.  
Heat a large Wok and add oil. Scramble eggs first and set aside.
Chow chicken and garlic until chicken is amost done, add shrimp. 
Add sauce and cook for a few minutes until thick, add more water if necessary. 
Cut up scrambled egg into strips or cubes, add to wok.  Serve over noodles. 
Add garnishes.

Sunday, October 01, 2017

Hello Dolly Cookie Bars

Hello Dolly Bars

Hello Dolly Bars
2 tablespoons Butter
1 cup Graham cracker crumbs
1 cup Flaked coconut
1 cup Semisweet chocolate chips, 6 oz. sized
1 cup Nuts, chopped
1 can Eagle Brand condensed milk
Melt butter in 9 X 9 inch pan.  Arrange in layers in pan; graham cracker crumbs, flaked coconut chocolate bits and chopped nuts.  Pour condensed milk evenly over the top
Bake @ 325F for 30 minutes.  Cool thoroughly before cutting.
Notes: Must not be less than 9X9 pan or graham crackers won't get moistened by milk.
Do not try to cut these unless thoroughly cooled!!

Saturday, September 09, 2017

Transparent to Neutrinos: Sunspot Surprise

Thursday, August 31, 2017

Transparent to Neutrinos: Solar Eclipse Action

Monday, August 28, 2017

Mexican Street Corn Salad

Mexican Street Corn
Produce
1/3 cup Cilantro, fresh
1 (16 oz) bag Corn, frozen
2 cloves Garlic
1 tbsp Jalapeno peppers
2 tbsp Red onion
Condiments
2 tbsp Lime juice
3 tbsp Mayonnaise
Baking & Spices
1/2 tsp Chili powder
Oils & Vinegars
2 tbsp Olive oil
Dairy
3 oz Cotija cheese
Throw all the ingredients together in a bowl for this delicious salad!

Transparent to Neutrinos: Solar Eclipse!

Sunday, December 04, 2016

John Folse - Fluffy Cornbread

Sweet and Airy Cornbread


•1 cup cornmeal
•1 cup flour
•1 1/2 tbsps baking powder
•1/2 cup sugar
•1 tsp salt
•1 1/2 cups milk
•2 eggs, beaten
•1/4 cup butter, melted



Pre-heat oven to 450 degrees F. In a large mixing bowl, sift together cornmeal, flour, baking powder, sugar and salt. Whisk milk, eggs and butter into the dry ingredients. Continue to blend until all lumps are removed, taking care not to over-whip. Spray an 8-inch-square baking pan with vegetable spray or lightly grease with butter. Pour batter into the greased pan and bake 20-25 minutes. NOTE: 1/2 cup fresh kernel corn and 1 tbsp chopped jalapenos may be added to this recipe for an interesting twist.



Servings: 9

Notes: Bake in sheet pan w/sides. 10X15 Spray and line with parchment paper. Bake for 10 min at 350F. Take out and brush with melted butter and sprinkle with granulated sugar. Put back under the broiler for a few minutes to melt sugar.
 

Hudson