Okay, I'm posting this because I'm about to have to make a new batch of bread. I DID have a loaf rising in the oven to keep it out of harm's way, but apparently that put it out of sight and out of mind. Since I put it in there to rise two days ago.

THAT was fun.

So, since I'm making a quick bread recipe that is for white bread (okay, so I'm substituting half whole wheat flour) and surprisingly good, I'm curious.

Do any of you have crazy cool recipes that are quick and still absolutely from scratch? I'll post the recipe I've got in a bit when I'm done making it. It's strange and unusual, but good. It usually disappears pretty quickly around here, especially warm. I like to put the optional TBSP of soy flour and dried milk in the bottom of every cup of flour, too.

So let's hear 'em. What are your best, most famousest recipes that totally ROCK?

~Ang

You realize you're talking to someone who does almost everything from scratch,right? I mean, EVERYTHING. I'll start with basic pie crust. Follow this recipe EXACTLY and you'll have the most amazing flaky crust you've ever had:

1. Take two sticks of butter and cut them into small squares. Stick them in freezer in covered container for at least 2 hours.
2. Sift two cups of flour, 1/4 cup cake flour, 1/4 tsp salt, and 1/4 tsp baking powder into Kitchen Aid stand mixer. If you don't have a Kitchen Aid mixer, mortgage your house and go our and get one (Costco sells the Pro model for just under 300 clams). Set aside a cup of ice water.
3. Using the flat beater in the Kitchen Aid, mix the dry ingredients on low for a minute.
4. Drop in the frozen squares of butter and when they're all in the bowl, turn the mixer to speed TWO for about 3 minutes. Turn off and scrape bowl. Turn mixer back on for another 5 minutes.
5. When the butter/flour mixture is the consistency of sand, TURN THE MIXER TO ITS LOWEST SETTING and slowly mix in 5-6 tablespoons of the ice water and let the dough come together.
6. When it gathers around the beater, remove it, and compress into a ball, wrap in plastic wrap, and let sit in the fridge for about an hour.

One thing to note: do all of this in the early morning or late evening. The cooler the temps the better!

Many more recipes to come - thanks for starting this one, Celt!

I have a very similar recipe from my grandmother. I'll get yours down and compare soon.

~Ang

YOU USE A MIXER TO MAKE YOUR PASTRY!!!!! Freddy I'm horrified! I make mine by hand totally by hand. Cut the butter with an knife into small pieces then stick your hands in the bowl and crumble it. I've never used a mixer to make pastry ever!
I also only ever use a wooden spoon to make cookies they turn out way better.

I use Safeway to make pastry.

dp

Peng, this is exactly why we love you so much...

I've never seen a Safeway in this state. I think it has something to do with the Albertson's family being here. I miss Safeway.

My sister's friend was telling us how she made EVERYTHING by scratch: First she put the mix from the box in a bowl, then followed the instructions.

I had to 'go to the bathroom' so I wouldn't guffaw in her face.
Ang

Just tried this recipe this week and everybody loved it:

BAKED CHICKEN LASAGNA ROLLS

2 cups part skim ricotta cheese
1 1/4 cups shredded 4 cheese blend
1/4 cup Parmesan cheese
1 egg
1 tsp. garlic powder
1/4 cup chopped fresh parsley
1/2 tsp. salt (or Mrs. Dash for HBH problems)
1/4 tsp. black pepper
2 cups shredded baked chicken breasts
8 cooked lasagna noodles
1 1/2 cups tomato sauce
shredded cheese for topping

1. Preheat oven to 375.
2. Mix the first 8 ingredients.
3. Lay cooked lasagna noodles on top of plastic wrap on counter top. Top each noodle with a layer of ricotta mixture and 1/4 cup chicken.
4. Starting at one end, roll one noodle at a time.
5. Fill the bottom of a baking dish with 1/2 cup tomato sauce.
6. Lay rolls seam-side down, cover with remaining tomato sauce and sprinkle with shredded cheese.
7. Bake at 375 for 20 minutes.

One of my favourite autumn recipes. I wanted to post it days ago, but I felt it was too horrible too poor Michie!

-800 g (soooorry for the matric measures!) of
mixed wild mushrooms, chopped.
-a handful of dried porcini mushrooms.
-one onion, chopped.
- two cloves garlic
- one spoon of fresh copped thyme
-50 g unsalted butter
- 800 ml vegetable stock
-200 ml of crème fraiche
-salt pepper

Soak the dried porcini in a cup of hot water. Melt the butter in a large pot, fry the onion and garlic soft, than add the thyme and mushrooms and fry until the y are lightly brown. Add the porcini and their water, and the stock. Simmer for twenty minutes. Whiz smooth. Bring back to the fire and stir in the crème fraiche, dont make it boil. Season to taste, and serve with slices of crusty bread.

What's a Safeway? I'm guessing it's a grocery store. We used to have Albertson's but HEB chased all the other supermarkets out of town. Anyway, here's the recipe for my famous Oatmeal Raisin cookies. Unit A-1 of the A&M Corps loves 'em.

1 cup dark brown sugar
1 stick butter, softened (preferably Falfurrias)
1 egg (brown eggs are what I use)
1 teaspoon vanilla
1 tablespoon heavy cream (or half-and-half or whole milk if you prefer)
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup uncooked rolled oats
1 cup raisins, soaked for 10 minutes in hot water and drained

Preheat oven to 350 degrees. In a large bowl, cream together the brown sugar and butter. Mix in the egg, vanilla and cream. Stir in the flour, baking powder and soda and salt until well combined. Stir in the oats and the raisins. Grease a cookie sheet and drop batter using a spoon. Bake for 8 - 10 minutes or until golden brown.

MMMMMMM...

Ok, here goes... my infamous chili recipe. This recipe has won my old infantry brigades annual chili cook off, every time I entered it.

2-5 lbs stew meat
2 large onions
1 each red, yellow, green and orange bell peppers
1-2 jalapenos
1 habenaro
3 large tomatos
2-3 large cans tomato sauce
1 can tomato paste
1-2 cloves garlic
2 cups kidney beans
1 cup black beans
1 cup pinto beans
chili powder to taste
crushed red pepper to taste
bourbon to taste
brown sugar to taste

Day 1... on low heat combine all beans, tomato sauce and tomatos (diced), let simmer over night.

Day 2... dice onions, garlic, and all peppers. continue to simmer over night, adding water as needed.

Day 3... add chili powder, brown sugar, bourbon and crushed red pepper as you see fit. let meat soak over night in a mix of bourbon, brown sugar and chili powder (mix to desired strength). continue to simmer over night, adding water as needed.

Day 4... brown meat, drain off grease and add meat to chili. let cook for 1-2 hours, adding water as needed. serve.


~Ranger

I call these vegan Bunny Muffins. They remind me of carrot cake without the guilt. They freeze great and make a quick breakfast for busy mornings. This recipe makes a dozen.

1 1/2 cups wheat bran
1 1/2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup grated carrots (about 3 average sized)
1/2 cup seeds or chopped nuts (I use sunflower
seeds)
1/2 cup golden raisins or chopped dates
1 1/2 cups apple juice
1/4 cup agave nectar or maple syrup
2 tablespoons canola oil.

Preheat oven to 350 degrees F. Mix all the dry ingredients in a large bowl. Add liquid ingredients. Stir gently until well incorporated. Spoon batter into muffin tins which have been oiled or have paper liners inside them. Bake 25 - 30 minutes.

Nutritional analysis per muffin: 173 calories; 6 gms fat (27%); 30 gms carbs (63%), 6 gms fiber. 5 gms protein (10%), 414 mg. sodium (3 Weight Watchers points)

This message has been edited. Last edited by: Cecily,

Heh, Snowflake. That mushroom recipe sounds fabulous--akin to a mushroom stroganoff recipe I just tried last week. Just a question--any suggestions for making the recipe dairy free?

Also, I love cooking metric. I have a kitchen scale with a tare feature which makes a recipe like the one you posted a snap.

Thanks for posting it.

I've had the best time backing this weekend. I'm not much of a baker, I actually much prefer cooking to baking, but everything I made came out good. On the menu: 2 Banana Breads, Andes Candies Chocolate Cookies, and Blueberry Muffins. Thankfully these all freeze well (I don't think the cookies will last though, we'll eat them first). Yum yum!!

Cecily, I am so sorry, I only noticed your last post now!! The mushroom soup is excellent.

Dairy free... mmm, no idea, actually, not for this recipe. I am sure you can change butter with oil, I often change the creme fraiche with thick greek youghurt, but that is not much better for you, I fear!

A friend of mine in Norway was allergic to dairy products and replaced milk and cream with canned coconut milk. I don´t know how it would work here. I do it for some thai or eclectic recipes (because I learnt them from him, and I like to do them the same way!). If you let a coconut milk can stand still for some days all the thick part deposits on the bottom and you can discard most of the liquid. That is better if you have to replace cream, not milk.
May be it´s worth a try!