Recipes...

Sort by date Most Liked Posts
I'm sorry, I really want to try your cinnamon rolls recipe, but I'm more familiar with weight measurement. If you could translate the cup/spoon measurement into mg, kg, or ml? I really thank you for this.
 
Honey and pine nut tart? The thought brought on a full-body bone, and the pic edged me to almost O-- the best porn i've seen here in a long time. NudeYorker-- All Hail!
 
nudeyorker said:
Chiffon Cake
All ingredients should be room temperature. Heat oven to 325 and use an ungreased 10" tube pan.
In a large bowl sift together all dry ingredients
2 1/4 cups sifted cake flour (or triple sift all purpose flour I use Hacker's If I can't find Swans Down flour)
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
In another bowl beat at high speed until smooth
5 large egg yolks
3/4 cup fresh orange or lemon juice (I prefer orange)
1/2 cup vegetable oil (I like Crisco oil)
two table spoons of either orange or lemon zest(I prefer orange)
1 teaspoon vanilla
Mix with the flour mixture until smooth.
In another bowl beat on medium speed until soft peaks form
8 large egg whites
1/2 teaspoon cream of tarter
Once soft peaks have formed gradually add 1/4 cup of sugar and beat until stiff but not dry.
Fold the egg white mixture into the batter mixture 1/4 at a time very carefully until blended evenly
Put the batter in the pan evenly and smooth the top.
Bake about 55 minutes until the top springs back to the touch and a toothpick inserted comes out clean.
Remove from oven and let cool upside down for 1 1/2 hours and then remove from the pan.
The icing is simple if you just want to cover the top and dribble the sides make a single batch if you want to ice the whole cake make a double batch.
1/2 stick of melted unsalted butter
2 cups powdered sugar
3 tablespoons milk
1/8 teaspoon salt
Mix until smooth and cool, ice cake immediately. This cake should be refrigerated and will stay moist for about 5 days.
Enjoy!
Click to expand...


OMG. That looks goooooood.
 
Here is a very moist coffee cake that needs no frosting.


Doctor Bird Cake​

3 cup flour
1 tsp baking soda
1 tsp cinnamon
2 cup sugar
1 ½ tsp vanilla
3 eggs
1 tsp salt
1 ½ cup salad oil
1 8oz. can crushed pineapple (do not drain)
2 cup diced bananas


Sift together dry ingedients
Blend in the rest (do not beat)
Bake in a tube pan 1 hour and 20 min. @ 350 degrees (top will crack)
Cool in pan upright (do not invert) on a rack.
 
About those cinnamon rolls

My "make everything from scratch" Aunt Vera was famous for showing up with a huge baking dish full of cinnamon rolls. Cinnabuns are pale, tasteless piles of dry dough in comparison. She lived about 300 miles from everyone else in the family, so when she showed up she would bring two or three large rectangle baking dishes full of warm cinnamon rolls and take bake her empty dishes.

When she died her two boys discovered that the old chest freezer in Aunt Vera's garage was filled with nothing but pyrex baking dishes. Half were filled with cinnamon rolls already baked, waiting to be thawed out within the Century. The other half was filled with unbaked cinnamon rolls, waiting to be thawed and the dough raised for making everyone think she had been up since 3:00 AM slaving over an ancient MixMaster getting ready for a family reunion. Clever girl.

One thing she never gave away or told anyone was her particular cinnamon roll recipe. She never wanted her daughters-in-law to be able to replicate her particularly famous and wildly popular baked goods. Evil bitch.
 
midlifebear said:
About those cinnamon rolls

My "make everything from scratch" Aunt Vera was famous for showing up with a huge baking dish full of cinnamon rolls. Cinnabuns are pale, tasteless piles of dry dough in comparison. She lived about 300 miles from everyone else in the family, so when she showed up she would bring two or three large rectangle baking dishes full of warm cinnamon rolls and take bake her empty dishes.

When she died her two boys discovered that the old chest freezer in Aunt Vera's garage was filled with nothing but pyrex baking dishes. Half were filled with cinnamon rolls already baked, waiting to be thawed out within the Century. The other half was filled with unbaked cinnamon rolls, waiting to be thawed and the dough raised for making everyone think she had been up since 3:00 AM slaving over an ancient MixMaster getting ready for a family reunion. Clever girl.

One thing she never gave away or told anyone was her particular cinnamon roll recipe. She never wanted her daughters-in-law to be able to replicate her particularly famous and wildly popular baked goods. Evil bitch.
Click to expand...

In my village, it's filled with greedy snotty people who would never share recipes...if others would insist, they'd share but with less ingredients or twisted method of cooking...i don't know, i may sound harsh, but i believe that knowledge is not ours...it is meant to be shared...
 
Lopo, it is them who are being harsh, not you! And I don't know the grams/ounce conversion, but a pint equalling two cups equalling 16 oz. is a universal. "A pint's a pound the world around" is how we remember it.
 
I just bought a little thing for home made ravioli!!!
It`s made out of plastic, but it looks sharp:):):):)
I will make some soon:):):)
 
I was feeling adventurous today!
Kalua Pork
3 pounds pork butt
2 cups water
1 tsp liquid smoke
1/4 cup coarse Hawaiian salt
Place pork fat side up in a roasting pan, combine water and liquid smoke and pour over meat, sprinkle with salt, cover and roast in a 400 degree oven for 3 hours, remove from oven and shred pork and serve over rice.

Lau Lau
1/2 pound salt butterfish, rinsed several times to remove excess salt
1/2 pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 leaves ti leaves
1 pound taro leaves
Directions

Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
Place the bundles in a large steamer, and steam for 3 to 4 hours.

Haupia Cheese cake
Crust:

2 C Graham cracker crumbs
1 C Butter (2 blks. melted)

Cheesecake Layer:

1 8 oz Cream cheese
1 8 oz Sour cream
1 8 oz whipped cream(Many in Hawaii use Cool-Whip, I just can't go there)
1/2 Cup Sugar

Haupia Layer:

2 cans coconut milk
1 C sugar
1/4 C cornstarch (dissolved in 1 C cold water)
Cooking Instructions
For crust, preheat oven to 350 degrees. Butter a spring form pan Lightly press graham cracker crumbs into pan. Drizzle with melted butter. Bake for 15 minutes. Cool. For cheesecake layer, blend cream cheese and sugar with electric mixer. Blend in sour cream. Fold in whipped cream. This makes it lighter and less dense than normal cheesecake. Spread onto cooled crust. Refrigerate to set. For haupia layer, combine coconut milk, sugar and dissolved cornstarch in saucepan over medium heat. Cook until mixture thickens to a custard like consistency. Remove from heat and cool. Pour onto cream cheese layer, but make sure the mixture is cool to touch other wise the heat will melt the cream cheese layer. Sprinkle with chopped macadamia nuts or shredded coconut or both. Refrigerate at least 2 hours to set before serving.
Me ke aloha!
 
  • Like
Reactions: deleted1264960
nudeyorker said:
Do you have an electric mixer? If not a pastry cutter or two knives should do the trick. I have to admit if I did not have a KitchenAid stand mixer and a Cuisinart food processor I would not spend nearly as much time in the kitchen as I do now.
Click to expand...

Nudeyorker...I'm in love with you!!! :wink:
 
You must log in or register to reply here.

Similar threads

DanXWrites
The Dessert Exchange
Replies
23
Views
10K
Erotic Stories
michaelnola
M
Top Bottom