Posts Tagged ‘sugar

18
May
18

Almond butter crackers

An easy to bake sweet cracker, various recipes exist that can be modified by the type of sugar, butter and nuts. Some recommend vanilla extract be added.

  • Club brand crackers, plain
  • 3/4 of a stick of butter and margarine
  • 1/2 cup of sugar
  • sliced almonds

Cover a cookie sheet with parchment paper. Arrange the crackers to cover the cookie sheet with no gaps. The amount  of crackers and size of cookie sheet varies from each recipe.

Bring the butter/margarine and sugar to a boil, similar to making a simple syrup. Boil for several minutes.

Spoon the syrup over the crackers. Bake at 350 degrees for about 10 minutes. Remove from oven and sprinkle with almonds.

We tried several iterations of this recipe, the best result was to get the syrup to just a slightly thick consistency and  apply it with a silicone basting brush. As for baking the crackers, closely watch till they turn a golden brown.

Makes a nice addition to a cup of coffee or tea, or an after dinner sweet.

One version (not pictured) was made with the addition of unsweetened chocolate to the syrup, using a double layer of crackers, applying course chop walnuts topping.

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21
Apr
18

Corn bread

An easy corn bread recipe

2 tablespoons cooking oil

2 cups of the cornflour mix.

1 and 1/3 cups of milk

1 egg slightly beaten


1 tablespoon sugar

Preheat the oven to 450 degrees.

Put the cooking oil into a cast iron skillet and place in oven till hot.

Mix the dry and the wet ingredients separately and then combine to a smooth batter.

Pour into hot skillet and bake 20 to 25 minutes.

Mine only took about 12 minutes most likely due to the size of the pan.


A light fluffy crumb, just enough  sweetness.

26
Mar
18

Goan Sannas recipe with yeast

From a recipe here on wordpress.

Goan Sannas

fullsizeoutput_18d3At one time I did steam a caken an Insta pot, this recipe intrigued me because no wheat based  flour is involved and fermented rice is used. A coconut from the superstore was also on hand.

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Ingredients ready the coconut juice will be used in place of water. the cooked rice is a brown variety

IMG_4434IMG_4432grinding the mixture

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the fermentation

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Steam punk cooking, stove top !

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Full steam ahead

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Of course it’s a very moist cakeIMG_4446

A good excersise in steam cooking and using rice with coconut to make a cake.

Or is it a sweet rice bread?

Nice crumb and tasty cake

19
Feb
18

swedish cardamon rusk ,norwegian tea cakes

 

I like cookies, but love the flavor of crisp rusk and tea cakes, similar to twice baked dried cookie like biscotti. Not as sweet as the chocolate chip cookie is, but superior is the texture and flavor of the crispy cakes  as far as I’m concerned.

Two recipes here that were baked more than once during the Holiday season !

Diane makes this recipe…..

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courtesy of Taste Of Home cookbook

 

 

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fresh ground from the mortar and pestile , cardamon.

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My recipe, I like the ginger and cinnamon addition

from recipe reminiscing

Norwegian Christmas tea cakes

  • 4 eggs
  • 125 grams sugar 4.5oz
  • 25 butter 1 oz
  • 450 grams sifted flour 16oz
  • 1.5 teaspoon baking powder
  • 1 teaspoon cardamon
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger, ground
  • 50 grams almounds finelt chopped 2 oz
  • 2 tablespoon nib sugar

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……perhaps a bit over baked but the crisp edges are OK to me!

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another rendition of the tea cake recipe, more presentable, rolled with the sugar and almonds.

19
Feb
18

polenta biscuits, lemon and thyme

Here’s a recipe I posted for archive  and I’ve made this several times .The polenta recipes started when I had some corn flour/ polenta flour in the pantry. A crispy, what I term semi sweet cookie type biscotti biscuit, and of course this type of biscuit good with coffe , tea or other sipping drink.

https://riseofthesourdoughpreacher.wordpress.com/2016/04/29/3693/

 

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25
Jan
18

Soba beef noodle slurp

Over the top here , a quick dish, the spicyness and the noodle gives way to slurping this dish. Perhaps I gave a bit too much shrimp paste, but it didn’t bother me. If you didn’t  have the fish sauce soy and hoisin sauce ingredients it could have been south of the border flair. The fish flavor and the spicyness gave way to the texture of the beef. I could have bumped up the cabbage, it disappeared into the dish, and maybe left out the beef. But no doubt a very concentrated fish and spicy flavor with the beef in the background. The more I look at Asian recipes, the less I follow them! Loosey followed from https://therealcookingmaggie.com/2017/12/05/on-take-out-noodles-at-home/  who credited Bon appetite for the recipe.

We are prepped up for this dish, cabbage, green onion,sauce, beef, ginger root, garlic and a spot of haberno paste.

About 7 ounces of the soba noodles boiled , it only took  a few minutes, drain and put in cold water.

Sauté the cabbage , in this case some Napa cabbage, several minutes till it picks up some color.

Reserve the cabbage and mix in with drained cold noodles.

Turn in the beef to the fry pan now, undisturbed, till it picks up brown color …..

Add in the onion ginger , garlic and hot pepper. Cook several minutes, till onion wilts…

 Add in the noodle, cabbage mixture to pan.. Stir…

Add the sauce…..

Heat through, to meld ingredients …

Plate and garnish with some additional scallions, getting close to the bowl with fork or chopsticks and slurping up the noodle to me adds to the flavor. The color of the soba noodle , with it’s buckwheat component, gives this dish an eyefull for a savoury appeal. Though I might tone  down the fishy-ness, I enjoy the result of this dish.

23
Jan
18

Noodle with shrimp

A simple dish maybe complicated by the fact that I made my own noodle. But a quick and easy meal none the less.

Boil the required amount of noodle, here I used an semolina and egg recipe.

The frozen shrimps were defrosted in water, a bit of chopped lettuce, mushroom and broccoli prepped. the sauce was a throw together compilation of minced garlic, ginger hoi sin , soy , and fish sauce, water, oil, shrimp sauce, sugar and rice vinegar in amounts to balance out the flavor and viscosity to your preference. A spot of habernao paste for heat.

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Start by panning the noodle with a bit of oil over high heat, add the veggies, stir fry several minutes. now add the sauce to coat and cook and stir, adding a bit  shrimp water to keep things liquid without burning. Add  the shrimp and continue cooking, adding small amounts of water if necessary, keep things moving. Flame off let sit a couple of minutes and plate.

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I leave the shells and tails on the shrimp for texture of the crunch.




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