View Poll Results: Werelist recipe-sharing club...?

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  • Yes, I'd love to join a recipe-sharing group!

    22 32.84%
  • Maybe I'd join, I might have some recipes I could share...

    28 41.79%
  • No, having this thread is fine for me.

    17 25.37%
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Thread: Share Your Favorite Recipes

  1. #131
    Join Date
    Sep 2009
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    The West
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    UGH, you guys, I made the best cinnamon rolls I've ever had in my life this weekend. Please behold (and giggle at my canid coffee mug; it was a gift, and my fiance has a matching deer one, haha.)

    They're sourdough rolls with a little secret.
    So, the dough recipe is basically this. HOWEVER, the recipe here has the filling recipe and the assembly/baking technique. The pouring-over of warm cream is KEY here.

    For SCIENCE, I did a little experiment where I made two batches of cinnamon rolls. The first was the straight sourdough rolls. The second was the dough recipe in the second link there, but replacing 1/2c milk and 1/2c flour with 1c sourdough starter, essentially to test the dough recipes against one another. To my eye, the second one looked more appealing, so I wanted to see whether, if I treated it with the same amount of starter as the other, if it would turn out better.

    I did a regular vanilla glaze because I'm not crazy about cream cheese frosting on cinnamon rolls, but you do you.

    Anyway, either of the recipes would easily be counted as the best cinnamon roll I ever tasted. However, the straight-up sourdough ones rose better overnight, were slightly airier/fluffier, and had a little bit more tangy complexity in the flavor. The combo dry yeast/sourdough rolls were a little firmer, didn't rise/spread as much, and had a somewhat simpler bread flavor. They're both insanely good, though.

  2. #132
    Join Date
    Apr 2017
    Location
    United Kingdom
    Posts
    169

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    I've just made a peanut butter and jam sandwich and OH MY GOD IT'S BEAUTIFUL! I can't remember the last time I had one because it's not really a thing on this side of the pond, but I thought peanut butter alone was too dry and jam alone was too sweet. The combo balances them really well.

    @Kisota, I'm still intending to cook the chilli recipe at some point. I'll post here when I have.
    "We have doomed the wolf not for what it is, but for what we deliberately and mistakenly perceive it to be––the mythologized epitome of a savage, ruthless killer––which is, in reality, no more than the reflected image of ourself." – Farley Mowat, Never Cry Wolf

  3. #133

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    HAHA, Eats Lupus Paws PB&J sandwich. Yummy. Got milk.?

  4. #134
    Join Date
    Apr 2017
    Location
    United Kingdom
    Posts
    169

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    Quote Originally Posted by hotdogwolf View Post
    HAHA, Eats Lupus Paws PB&J sandwich. Yummy. Got milk.?
    I didn't have milk with it. Are you supposed to?
    "We have doomed the wolf not for what it is, but for what we deliberately and mistakenly perceive it to be––the mythologized epitome of a savage, ruthless killer––which is, in reality, no more than the reflected image of ourself." – Farley Mowat, Never Cry Wolf

  5. #135
    Join Date
    Jun 2013
    Location
    Northern California
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    It's been a couple years since I last posted in this thread. Since then I've modified my recipe for blackberry bread. The old recipe was too heavy and made me feel like I''d eaten a brick. But this newer version is lighter and sweeter too.


    New and improved blackberry bread

    This newer version is a favorite of mine that I've been using for years. And it can easily be modified, replacing blackberries with blueberries, diced apples, raisins or cranberries.

    1/2 cup of butter
    1 cup sugar
    2 eggs
    1/2 cup milk
    1 teaspoon vanilla extract
    1 and 3/4 cups flour
    1 teaspoon baking powder
    1 cup fresh blackberries

    In a mixing bowl, cream together butter and sugar. Beat in eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture until combined. Gently fold in blackberries. Pour into a greased loaf pan and bake at 350 for 50 - 55 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before moving from a pan to a wire rack to cool completely.

    Individual slices can be wrapped and frozen, then thawed for a quick dessert. It's also good to have some slices of this for breakfast with a glass of milk. Very yummy.

    -----

    Chocolate Banana Breakfast Popsicles

    1 banana, peeled and frozen
    2 tablespoons cocoa powder
    2 tablespoons yogurt (vanilla or strawberry flavor)
    2 tablespoons oatmeal
    Fresh blackberries

    Blend bananas, cocoa powder, yogurt and oatmeal in a food processor until smooth like ice cream. In a separate bowl add a handful of blackberries and crush with a fork.

    To assemble, layer the banana mixture into popsicle mold, coming halfway to the top. Tap the mold on the counter to ensure this layer is level and there are no air bubbles. Layer the berries in each mold then finish with the remaining yogurt.

    Place stick in center of each mold and freeze.

    -----

    Maple Brownies With Peanut Butter Frosting

    I was experimenting in the kitchen, and when I didn't have the ingredients I needed, I started changing and adding things. The result was delicious.

    There is one ingredient that might be hard to find. It's caramel cream cocoa powder. This is a flavored hot cocoa mix available during the holidays. I had some leftover and decided to toss it in. If you don't have that, then regular cocoa powder will do.

    1/2 cup sugar
    3 tablespoons maple syrup
    2 tablespoons caramel cream cocoa powder
    3 tablespoons butter, melted
    2/3 cup flour
    1 egg
    peanut butter
    cinnamon
    Mix sugar, caramel cream cocoa powder and maple syrup. Stir well, should be wet and sticky when combined. Beat in egg and melted butter. Stir in flour.

    Pour into an 8" X 8" lightly greased pan then bake at 325 for 25 minutes.

    Remove from oven and let it cool for a couple minutes. Cut into slices and spread peanutbutter on top while still warm. Dust with cinnamon.
    We share our physical lives with those in spirit. For life, like love, never dies.
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