new icn messageflickr-free-ic3d pan white
View allAll Photos Tagged recipe

NEW from Tableau Vivant \\ Hazel hair ~ Collabor88

-Sorumin- Everyday SET ~ Anthem

Tres Blah - Maddie's Cardigan ~ Mainstore

Serenity Style - Beth Kitchen Cupboard ~ Uber

22769 - Beloved Clutter set ~ The Gacha Garden

{what next} Sweater Mugs & Pumpkin Roll ~ Mainstore

CREDITS at Her Sketchbook

What can I say...I'm a night owl and if you're anything like me, 1 recipe leads to 5 others that I MUST immediately try....(at 11pm) Who does this?!

 

HELP!! My kitchen is a MESS!!

 

What am I wearing?

(besides cake batter)

 

Tram Hair and Headband

Tres Blah Summer Fete Apron

Hive Baking Budle

Dust Bunny Kitchen

Custom Pose

Featuring: Graffitiwear - 7 Deadly s[K]ins - Tonic

 

Details & Slurls at cejascurvychic.com/2019/01/24/recipe-for-love/

Macro Monday theme - Printed Word

 

I am more then ready for the cooler days of Fall and all the tasty comfort foods of the season. I will be happy to share the recipe if anyone would like it.

 

1 large can pumpkin

3 cups sugar

3 cups flour

4 eggs

1 cup oil

1/2 cup water

 

2tsp. Baking soda

1/4 to 1/2 tsp. Salt

1 tsp vanilla

2 TBS. cinnamon

Nutmeg, ginger - season to taste

Optional - 1 cup walnuts or pecans

 

Mix together in one large bowl. Wet ingredients first. Bake 350 for approximately 1 hour.

Makes 2 to 3 large loaves and they freeze ver well.

 

Happy Macro Monday!

Full Moon Supper, Salt Water Farm

Lincolnville, Maine

Frolick in fields of gold

One of my hobbies (besides photography) is cooking and I love finding and trying new recipes.

Old cookery books are the best ...

Vasitos de brownie, mascarpone y chocolate.

 

Receta en el blog

Macro Mondays-Cards

 

I have a huge collection of these since I love to cook! I was amazed at how 3D the red tart tins looked :)

I think I'll try this next week....

I made up a recipe! All local veg, too. Yay!

 

Preheat your oven to 375. Halve 2 Delicata squash, scrape out the seeds, brush the cut sides with a little bit of olive oil, and put them cut side up in a baking dish. Pour in a little bit of water, cover the dish, and stick it in the oven for 15-20 minutes.

 

While the squash is baking, peel and cut up one smallish yellow onion, 3 good-sized carrots, and one apple. (I used golden delicious, because that's what I had, but I think this would be even better with something more tart.) Heat some olive oil in a pot, and toss the onions in. When they start to soften and turn golden, throw in the carrots. When the carrots start to soften, throw in the apple. Then toss in a few minced sage leaves, or a teaspoon or so of dried sage. Saute everything for a little while, then pour a couple cups of vegetable stock (mine was homemade, via Vegan YumYum) and bring to a simmer. Add a quarter-cup or so of maple syrup (real, please), about a teaspoon each of salt and black pepper, and cinnamon, nutmeg, cayenne and mustard powder to taste.

 

The squash is probably done by now, so pull it out of the oven and scrape the flesh into the soup. Let it all hang out for a while to let the flavors develop, then use an immersion blender or a regular blender to puree everything together. Add more broth if necessary to get the right consistency, then add about 1/2 cup of half-and-half. (Or cream if you're feeling extra decadent.) Taste and adjust for seasoning.

 

Nom! Now stop nagging me about eating my Brussels sprouts.

My husband's friend, Claudia is from Portugal and invited us to taste one of her family recipes. This rice dish is very different to Spanish paella and I highly recommend it. The flavours, texture and spice make this good home cooking while the seafood gives it a sense of occasion. The bonus is that it is really easy to cook!

 

Find the full recipe here .

Happy Thanksgiving to my American friends! I found two new recipes for today's dessert--November 24, 2016.

 

Baked some of these using my Mum's Coffee and Walnut Cake recipe :)

 

6oz Sugar

6oz Butter

3 Eggs

6oz Self Raising Flour

1 Tbsp Instant Coffee mixed with 1 Tbsp of Water or 1 1/2 Tbsp of strong coffee

1/4 Cup of Walnuts, chopped fine

 

Cream butter and sugar together. Add eggs and flour and mix well. Add in coffee flavour, mix well.

Fold in walnuts.

Pour mixture into greased cupcake tins (or use the paper liners) or a greased cake tin.

Cook at 350 for 20-25 minutes (cupcakes) or a little longer for large cake- or until a toothpick comes out clean.

 

Cool.

 

Frost with coffee flavoured buttercream:

 

1 stick (4oz) butter

2 Cups Icing Sugar (Confectioner's Sugar)

1 Tbsp of Instant Coffee mixed with 1 Tbsp of water or 1.5 Tbsp of strong coffee.

 

Put ingredients into mixer bowl and mix until a spreadable consistency is reached.

They taste delicious ;)

Whatever i say about pioneer woman cinnamon rolls , it will be less. Let’s talk about the beauty of the puffy puffy dough thanks to yeast and thanks to the cinnamon inside the dough this scent of cinnamon will spread throughout your home. source: daisyskitchen.com/pioneer-woman-cinnamon-rolls-recipe/

 

recipe from the New York Times. I love it! =)

1 tin sweetened condensed milk

4 tbsp cocoa powder

1/4 tsp salt

2 tbsp butter

1 tsp vanilla extract

To cover: chocolate sprinkles, shredded coconut, chopped pistachios

 

Put the condensed milk, cocoa powder, butter and salt into a non-stick wide pan on a very low heat and stir continuously for 10-15 minutes until the mixture is dark, glossy and starting to detach itself from the pan.

Take off the heat and stir in the vanilla extract.

Pour onto a plate, flatten out a little with a spatula and place in the fridge for at least 30 mins.

With buttered hands, roll the mixture into small balls, then roll in the chosen toppings.

(Ideally serve these in little petits fours cases but I didn’t have any to hand!)

----------Should be 6 cans of water-------

 

This was a Fibre and Stitch challenge. The rules: Do a real recipe no larger than 6" and use something from it on the piece.

Techniques: I layered two pieces of fabric with batting in between. A piece of my one attempt at making paper, card stock that I printed a liquified design on and then printed the recipe on top of that. Clipped all the fabric edges and glued small pasta shells around it.

6" x 6"

1/15/08

 

I wish I had more of Julia's attitude... I am an uninspired recipe follower. Thank goodness for beautiful cookbooks.

Strobist: AB1600 with gridded 60X30 softbox camera right. Triggered by Cybersync.

Catching up on recipe posting - this one is from April last year...here is the recipe.

Burger Buns Recipe

How to make Burger Buns Recipe? We love to make most of us a hamburger, but we don't know how to make bread. That's why we always buy unhealthy bread from the outside. Now we're gonna make the hamburger all by ourselves. with his bread. This hamburger bun is very healthy and delicious.

 

Ingredients

3 1/4 cups all-purpose flour plus more as needed

2 tablespoons honey

3 teaspoons instant yeast or 2 1/2 teaspoons active dry yeast

1 teaspoons sea salt

2 tablespoons unsalted butter, melted

1 egg

1 cup lukewarm water plus more as needed

  

Instructions

daisyskitchen.com/burger-buns-recipe/

#recipe #yummy #food #cook #cooks #cooking #yummy #taste #burger #buns #homemadebun #bun

Recipe courtesy of: Campbell's Simply Delicious Recipes Cookbook

 

1 lb (450 g) ground beef or turkey

2 tsp (10 ml) chili powder

1 can Campbell's condensed tomato soup

1 cup (250 ml) chopped green pepper

1 cup (250 ml) whole kernel corn (sweet corn)

1/2 cup (125 ml) salsa or taco sauce

1/4 cup (50 ml) water

1 pkg (240-340 g) corn

(81/2- muffin mix

12 oz)

 

Preheat oven to 400ºF (200ºC). In 10-inch (25 cm)

skillet over medium heat, cook meat and chili powder

until meat is browned, stirring to separate meat.

Spoon off fat.

 

Stir in soup, pepper, corn, salsa and water. Heat to

boiling. Reduce heat to low. Cover; cook 5 minutes.

Pour into 2-quart (2 L) casserole. Prepare corn muffin

mix according to package directions; spoon evenly

over soup mixture.

 

Bake 25 minutes or until a wooden toothpick inserted

in center of muffin mixture comes out clean.

 

Makes 6 servings.

  

Here are some of the things that I've done to tweak this

recipe, for my taste.

 

I've diced up a Jalapeno and added half to the soup

mixture and half to the muffin mixture. If I'm feeling

in the need for some heat, I'll use an Habanero.

 

Instead of using green pepper, I use diced onion.

 

Grate some cheese into the muffin mixture.

 

I've found that using Jiffy Corn Bread mix, works the

best. It's cheap and a little sweet, I also use 2 boxes.

Seems to have better coverage over the soup mixture.

 

Enjoy

"Papa's Recipe" was frequently served by the Baldwin sisters on The Waltons TV series, and this old-time still is on display in the Baldwins' elegant living room exhibit at the Walton's Mountain Museum in Schuyler, Virginia. I couldn't avoid the post in the middle of the display, but I composed the shot to show the main part of the still, the coil, and the mason jars that would hold the finished product.

Hush Puppies with Tasso Ham and Cheddar!

  

Serves 10 people

 

Ingredients

 

For the Hush Puppies

1 cup tasso ham, diced fine

2 cups yellow cornmeal

1 cup all-purpose flour

5 teaspoons baking powder

2 teaspoon salt

½ teaspoon black pepper

2 large eggs

1 ½ cup buttermilk, shaken

¼ cup fresh chives, minced

½ cup cheddar, grated

¾ cup fresh corn kernels

Dash of cayenne pepper

 

2 quarts vegetable oil

for frying

 

For the Ketchup

4 cups canned tomato,

pureed

1 onion, small dice

2 tablespoons olive oil

1 tablespoon tomato paste

2/3 cup packed dark brown sugar

1/2 cup cider vinegar

1/2 teaspoon salt

   

Instructions

 

For the Hush Puppies

Cook the tasso ham in a heavy skillet over moderate heat, turning occasionally, until crisp. Transfer with a slotted spatula to paper towels to drain. Heat oil in a large heavy pot over high heat until it reaches 375°F on thermometer. While oil is heating, whisk together cornmeal, flour, baking powder, salt and pepper in a bowl. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined. Stir in tasso ham, chives, corn kernels and cheddar until just combined. Working in small batches, carefully add 1 tablespoon of batter per hush puppy to hot oil and fry, turning, until golden, 1-2 minutes, then transfer with a slotted spoon to paper towels to drain briefly. A pastry bag filled with the batter might be a good option, too. Return oil to 375°F between batches.

  

For the Ketchup

 

Cook onion in oil in a heavy saucepan over medium heat, stirring until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and bring to a boil, then simmer, uncovered, stirring occasionally, until very thick, about 1 hour.

Purée ketchup in a blender until smooth. Cover and chill.

  

Special Equipment

 

Heavy pot for frying

Spider

Paper towels

Blender

Pastry bag

   

I made this banana bread using a recipe from the BBC Food page (below). I used the milk + lemon juice option for the buttermilk and ground cinnamon instead of vanilla extract.

It tasted surprisingly good and I'll do it again ... in a smaller tin using half the quantities suggested.

 

Ingredients

 

285g/10oz plain flour

1 tsp bicarbonate of soda

½ tsp salt

110g/4oz butter, plus extra for greasing

225g/8oz caster sugar

2 free-range eggs

4 ripe bananas, mashed

85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice)

1 tsp vanilla extract

 

Method

 

# Preheat the oven to 180C/350F/Gas 4.

# Sift the flour, bicarbonate of soda and salt into a large

mixing bowl.

# In a separate bowl, cream the butter and sugar together

until light and fluffy.

# Add the eggs, mashed bananas, buttermilk and vanilla

extract / ground cinnamon to the butter and sugar mixture

and mix well. Fold in the flour mixture.

# Grease a 20cm x 12.5cm/8in x 5in loaf tin (2lb) and pour

the cake mixture into the tin.

# Transfer to the oven and bake for about an hour, or until

well-risen and golden-brown.

# Remove from the oven and cool in the tin for a few

minutes, then turn out onto a wire rack to cool completely

before serving.

  

1 3 4 5 6 7 ••• 79 80