Archive for December, 2016

Potato Latkes – A small batch

2 large potatoes, peeled (if russets are used) and grated 1/4 onion, grated 1 egg, lightly beaten 1 heaping tablespoon flour salt and pepper to taste oil for shallow frying Spread grated potatoes a…

Source: Potato Latkes – A small batch

December 24, 2016 at 6:46 pm Leave a comment

Southern Style Cornbread – A small batch

It is my understanding that the difference between Southern style and the ones favored in the North, is that no wheat flour or sugar is used in the Southern version. This recipe is adapted from one…

Source: Southern Style Cornbread – A small batch

December 19, 2016 at 4:49 pm Leave a comment

Toffee

toffee

1 cup (2 sticks) butter, if you use unsalted butter, add a healthy pinch of salt
1 cup sugar
1 teaspoon vanilla
1/4 cup water
1 cup chocolate chips
1/2 cup chopped nuts

In a large pot combine butter, sugar, and water
heat over a medium flame until hard crack stage, or 300℉ stirring constantly
remove from heat and stir in vanilla

Pour onto a cookie sheet lined with parchment or silicone sheet
drop chocolate chips over hot toffee, allow to melt, and spread to cover
sprinkle with chopped nuts and allow to cool

Crack into bite-sized pieces

December 12, 2016 at 8:52 pm Leave a comment

No-Fail Chocolate Fudge

fudge

1  1/2 cups white sugar
5 ounces evaporated milk
3/4 cup chocolate chips
1  1/2 cups mini marshmallows
pinch of salt
4 tablespoons butter
1 cup dried fruit and/or nuts (optional)

Combine sugar, milk, and butter in heavy saucepan
cook over medium heat until sugar is dissolved and the mixture comes to a boil
stirring constantly, and allow to boil for 5 minutes (watch out, it likes to boil over)
remove from heat
add chocolate chips, marshmallows, and any optional ingredient
stir vigorously until chocolate and marshmallows are melted and fully incorporated
continue stirring until mixture starts to loose some of its glossiness

Pour into greased 9 x 9 pan
cool completely before cutting into squares

December 12, 2016 at 8:46 pm Leave a comment

Creamy Curried Cauliflower Soup

I found the original recipe on the website TheKitchn.com. Of course I had to play with it to make it my own. And of course I had to reduce the proportions to make a small-batch version. No matter h…

Source: Creamy Curried Cauliflower Soup

December 12, 2016 at 8:07 pm Leave a comment

Whoopie Pies – A small batch

img_20161127_111948

Cream filling
3 tablespoons unsalted butter, room temperature
1/2 cup confectioners’ sugar
1/2 cup marshmallow cream
1 teaspoons pure vanilla extract

Cream together butter and sugar until pale and fluffy, about 2-3 minutes
add marshmallow cream and vanilla
continue mixing until well combined

Feeling adventurous? Make your own marshmallow cream from store-bought or home-made marshmallows.

Set aside and make the cookies.

The Cookie
(this is actually a brownie recipe with additional flour)
2 tablespoons unsalted butter
2 tablespoons oil
1/2 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
1/2 teaspoon vanilla extract
1 egg
1/3 cup all-purpose flour

Preheat the oven to 350°F

Microwave the butter and oil for 30 seconds on HIGH
stir in sugar, cocoa, salt, and vanilla
stir for a bit to cool the mixture slightly
add in the egg, stir until well combined
lastly add the flour, and stir briefly until flour is incorporated

Using a tablespoon, drop onto a cookie sheet
these don’t spread much, so you can place them sort of close
and remember to make an even amount of cookies, you need both tops and bottoms

Bake 12-15 minutes

Allow the cookies to cool completely before spreading the filling on one cookie and sandwich with another.

December 6, 2016 at 8:05 pm Leave a comment

Thai-style Peanut Sauce

peanut-sauce

This recipe makes a concentrate, which should be stored in the refrigerator. Scoop out a bit at a time for whatever recipe might call for some. It needs the addition of coconut milk or water to revive the paste into a sauce.

3/4 cup peanut butter (I prefer the super-chunky natural variety)
1 tablespoon Sriracha
1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons white or apple cider vinegar
1/4 cup water

Combine all in ingredients in a saucepan and whisk to combine
once emulsified put in a jar and store in the fridge

To make a sauce, mix a portion of concentrate with coconut milk preferably, or water, and heat in the microwave for 15 to 30 seconds. Stir until combined.

For a small batch, about a quarter cup, the ratio is approximately 2 tablespoons peanut sauce concentrate to 1 1/2 tablespoon liquid.

December 3, 2016 at 3:17 pm Leave a comment


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