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Missscripture's Cooking And Baking Thread


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Since I have taken to being housewife-y, I have really loved getting to bake and try new recipes. Today, I made pita bread for the 2nd time. It didn't puff at ALL this time (some did, some didn't last time). But I think I may have inadvertently let it rise WAY too much before I rolled it out. But it was still tasty. :eat:

Tomorrow, I am going to try making hummus to put on the leftover pitas.

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I don't know what you're talking about! :saint2:

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I think my cursor jumped when I was typing elsewhere and I didn't notice it.
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One of my resolutions is to learn to cook. :| I will be watching closely. :ninja:
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[quote name='rachael' timestamp='1322707929' post='2343017']
May I add things?
[/quote]
Sure. :)

[quote name='MissyP89' timestamp='1322707967' post='2343019']
One of my resolutions is to learn to cook. :| I will be watching closely. :ninja:
[/quote]
I really like this cookbook: [url="http://www.amazon.com/Betty-Crocker-Cookbook-Everything-Today/dp/0764568779/ref=sr_1_cc_2?s=baby-products&ie=UTF8&qid=1322708177&sr=1-2-catcorr"]http://www.amazon.com/Betty-Crocker-Cookbook-Everything-Today/dp/0764568779/ref=sr_1_cc_2?s=baby-products&ie=UTF8&qid=1322708177&sr=1-2-catcorr[/url]
My aunt and uncle gave it to us as a wedding gift. And it's got a good mix of easy and more difficult recipes, plus it has a lot of explanations in there on how to make things. Some recipes are meh, but some are really, really good. Oh, and some are pathetically easy...like, I think they actually have a recipe for grilled coagulated milk. :rolleyes: And it is seriously bread and coagulated milk. Not anything fancy.
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all the chicks....talking shop..

i'm a little verklempt....

:love:
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I like a couple of cooking blogs..


[url="http://cookbookchaos.posterous.com/"][color="#2d76b9"]http://cookbookchaos.posterous.com/[/color][/url]



[url="http://t.co/Gx1L59Yv"][color="#2d76b9"]http://breadandnettles.blogspot.com/[/color][/url]
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I have had to take my facebook profile down because my soon-to-be new community does not allow it. here is how I make pitas: This is 100% whole wheat, no salt, no sugar
[center]Flatbread Recipe:[/center]
[size="3"] [/size][center][color="#622423"]Ingredients:[/color][/center]
[size="3"]2 tablespoons yeast[/size]
[size="3"]2 cups water[/size]
[size="3"]4 cups hot water. Soy Milk may be substituted.[/size]
[size="3"]16 cups whole wheat flour[/size]
[size="3"]2 cups Olive Oil or Canola Oil[/size][center][color="#622423"]Instructions:[/color][/center]
[size="3"]1. Mix 2 cups whole wheat flour with the 2 cups water and yeast and let rise for 30 minutes in a large bowl[/size]
[size="3"]2. Put the remaining 14 cups of whole wheat flour into the large bowl[/size]
[size="3"]3. Add the hot water and olive oil[/size]
[size="3"]4. knead the dough for 15 minutes[/size]
[size="3"]5. let rise for one hour[/size]
[size="3"]6. Put the dough on a lightly floured surface and roll into 4 logs of roughly equal length[/size]
[size="3"]7. Cut the logs in half, in half again, and into thirds and roll each piece into a tight ball.[/size]
[size="3"]8. Preheat the oven to 450 degrees[/size]
[size="3"]9. Roll each ball into a circle of dough between ¼ and 1/2 inch thick. You can use a Tortilla Press to make the circles of dough. Bake 2 minutes[/size]
[size="3"]10. Serve hot.[/size]
[size="3"]11. Yield: 48 flatbreads[/size]

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[quote name='Staretz' timestamp='1322759620' post='2343213']
I have had to take my facebook profile down because my soon-to-be new community does not allow it. here is how I make pitas: This is 100% whole wheat, no salt, no sugar
[center]Flatbread Recipe:[/center]


[size=3] [/size][center][color=#622423]Ingredients:[/color][/center]


[size=3]2 tablespoons yeast[/size]
[size=3]2 cups water[/size]
[size=3]4 cups hot water. Soy Milk may be substituted.[/size]
[size=3]16 cups whole wheat flour[/size]
[size=3]2 cups Olive Oil or Canola Oil[/size][center][color=#622423]Instructions:[/color][/center]


[size=3]1. Mix 2 cups whole wheat flour with the 2 cups water and yeast and let rise for 30 minutes in a large bowl[/size]
[size=3]2. Put the remaining 14 cups of whole wheat flour into the large bowl[/size]
[size=3]3. Add the hot water and olive oil[/size]
[size=3]4. knead the dough for 15 minutes[/size]
[size=3]5. let rise for one hour[/size]
[size=3]6. Put the dough on a lightly floured surface and roll into 4 logs of roughly equal length[/size]
[size=3]7. Cut the logs in half, in half again, and into thirds and roll each piece into a tight ball.[/size]
[size=3]8. Preheat the oven to 450 degrees[/size]
[size=3]9. Roll each ball into a circle of dough between ¼ and 1/2 inch thick. You can use a Tortilla Press to make the circles of dough. Bake 2 minutes[/size]
[size=3]10. Serve hot.[/size]
[size=3]11. Yield: 48 flatbreads[/size]
[/quote]

Thank you! I will have to cut it down to make it a bit smaller, since it's only me and the husband, right now. :hehe2: But I will give this a try the next time, since that's twice that this other recipe hasn't turned out quite right. :)
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I'm going to try my Granny's donut recipe... wish me luck, I've only observed my mom making it and the last time I was home for that was when I was in highschool... over 10 years ago. lol If they turn out properly, though, it's going to be amazing.

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[quote name='IcePrincessKRS' timestamp='1322775732' post='2343312']
I'm going to try my Granny's donut recipe... wish me luck, I've only observed my mom making it and the last time I was home for that was when I was in highschool... over 10 years ago. lol If they turn out properly, though, it's going to be amazing.
[/quote]

This sounds soooo yummy! I've wanted to try a few donut recipes, but have always decided against it, since me and Roamin don't need a bunch of donuts around tempting us. :hehe2:
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I'm going to mail some to my siblings if they turn out well. If they don't.... try, try again. At least flour is pretty cheap. :hehe:
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It's (almost) always fun to eat any mistakes. :) My mom used to make fried donut holes with nutmeg & rolled in cinnamon sugar. :eat: Yum! Years ago I made them & they turned out really well.
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I just made crackers that are similar to wheat thins. They're tasty, but I didn't roll them thin enough, although Idk how to roll them any thinner without breaking the rolling pin!

I also made the hummus, but it tastes like there is something missing...
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I have that problem every time I try making hummus so I just go back to buying it. :blush:
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Here is something else you might like. It is my base cookie recipe. I use this as the base of all my cookies.

[size=3][font=tahoma, geneva, sans-serif][color=#333333]Here is my Cookie Base:[/color][/font][/size]
[size=3][font=tahoma, geneva, sans-serif][color=#333333]1 Cup Melted Butter[/color][/font][/size]
[size=3][font=tahoma, geneva, sans-serif][color=#333333]2 Teaspoons Baking Soda[/color][/font][/size]
[size=3][font=tahoma, geneva, sans-serif][color=#333333]1 Tablespoon Vanilla Extract[/color][/font][/size]
[size=3][font=tahoma, geneva, sans-serif][color=#333333]2 Cups Sugar (honey or brown sugar can be substituted for a different colour or consistency)[/color][/font][/size]
[size=3][font=tahoma, geneva, sans-serif][color=#333333]1/4 Cup Molasses (for extra colour) (Optional)[/color][/font][/size]
[size=3][font=tahoma, geneva, sans-serif][color=#333333]2 Eggs[/color][/font][/size]
[size=3][font=tahoma, geneva, sans-serif][color=#333333]2 cups flour[/color][/font][/size]
[size=3][font=tahoma, geneva, sans-serif][color=#333333]Then, if I am making Chocolate Chip cookies, I add 2 cups of chocolate chips; if I am making Peanut Butter cookies I add 2 cups of Peanut Butter; If I am making oatmeal cookies, I add 2 cups of oatmeal and an extra half cup of butter. If I am making Ginger Snaps, I add an extra cup of flour and 1/4 cup of ginger. I think you get the picture from there! I won't put in the molasses if I will ruin the look of the cookie, so no molasses with Peanut Butter, Oatmeal or Coconut Cookies, for example.[/color][/font][/size]
[size=3][font=tahoma, geneva, sans-serif][color=#333333]yield: 4 dozen cookies[/color][/font][/size]
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The donuts came out pretty good but I know I will be tweaking it next time I make them. Today I made banana bread and 3 types of cookies so I can send my brother the awesomest care package ever. He's also getting some of Granny's donuts and some chocolate and peanut butter fudge. It's gonna knock his socks off.
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Fudge sounds yummy! I might have to use Christmas as an excuse to make some!

Tomorrow I am going to make snickerdoodles for St. Nicholas day! :secret: But, Shhh, don't tell Roamin.
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So, I've been trying to find a recipe for ice cream to use up the last cup of heavy whipping cream I have, but most of the recipes are massive! I don't know how anyone has ice cream makers big enough to make the amount the recipes would make!
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[b]Vanilla Ice Cream Recipe[/b]
[font=Verdana][size=2]Homemade ice cream made with a vanilla custard base will provide you with a rich and creamy ice cream.[/size][/font][left][font=Verdana][size=2]4 [/size][/font][url="http://whatscookingamerica.net/eggs.htm"][font=Verdana][size=2][color=#0000cc]egg yolks[/color][/size][/font][/url][/left]
[font=Verdana][size=2]1/2 cup granulated [/size][/font][url="http://whatscookingamerica.net/Sugar.htm"][font=Verdana][size=2][color=#0000cc]sugar[/color][/size][/font][/url]
[font=Verdana][size=2]1 cup milk[/size][/font]
[font=Verdana][size=2]1 cup[/size][/font][url="http://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm"] [font=Verdana][size=2][color=#0000cc]heavy cream[/color][/size][/font][/url][font=Verdana][size=2] or whipping cream**[/size][/font]
[font=Verdana][size=2]2 teaspoons pure vanilla extract [/size][/font][left][font=Verdana][size=2][font=Verdana][size=2]In a medium-size bowl, add the egg yolks and sugar; beat until thick and lemon colored; set aside. [color=#800000]NOTE: If making Chocolate Ice Cream, add the cocoa powder to the egg mixture.[/color][/size][/font][/size][/font][/left][left][font=Verdana][size=2][font=Verdana][size=2]In a small heavy saucepan over low to medium-low heat, add milk. Slowly bring milk just to a gentle simmer or until it begins to bubble around the edges. Remove from heat. [/size][/font][/size][/font][/left][left][font=Verdana][size=2][font=Verdana][size=2]Gradually stir hot milk into beaten egg/sugar mixture with a wire whisk. Pour mixture back into the saucepan. Over low heat, stirring constantly, heat until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. On your instant-read [url="http://whatscookingamerica.net/MeatThermometer.htm"][color=#0000cc]cooking thermometer[/color][/url], the temperature should reach between [b]165 and 180 degrees F[/b]. This process is known as tempering. [color=#800000]NOTE: Do not let the mixture boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove from heat and place in a blender; process until smooth.[/color][/size][/font][/size][/font][/left][left][font=Verdana][size=2][font=Verdana][size=2][color=#800000][font=Verdana][size=2]Remove from heat and let custard razzle dazzle. Cover and refrigerate until thoroughly chilled, at least 1 hour or until it reaches [b]65 degrees F.[/b] on your instant-read [url="http://whatscookingamerica.net/MeatThermometer.htm"][color=#0000cc]cooking thermometer[/color][/url]. [color=#800000]NOTE: razzle dazzle quickly by setting pan in ice or cold water and stirring for a few minutes. Using the ice water method, the mixture will razzle dazzle in about 15 minutes. [/color]This is the custard base. This custard base can be used in many other ice cream recipes where you want a rich, creamy ice cream. Place mixture back in the refrigerator for at least 4 hour, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.[/size][/font][/color][/size][/font][/size][/font][/left][left][font=Verdana][size=2][font=Verdana][size=2][color=#800000][font=Verdana][size=2]When the custard base is cold, stir in the heavy cream and vanilla extract. Stir or whisk just until mixture is well combined. If you want to add any extra additions (fresh or dried fruit, candies or confections, nuts, or alcohol), now is the time (see below for directions). The ice cream is now ready for the freezing process.[/size][/font][/color][/size][/font][/size][/font][/left][left][font=Verdana][size=2][font=Verdana][size=2][color=#800000][font=Verdana][size=2]Transfer the mixture into your ice cream maker and freeze according to the manufacturer's instructions.[/size][/font][/color][/size][/font][/size][/font][/left][left][font=Verdana][size=2][font=Verdana][size=2][color=#800000][font=Verdana][size=2] :)[/size][/font][/color][/size][/font][/size][/font][/left][left]This makes a quart, btw.[/left] Edited by brandelynmarie
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rotfl at [size=3][font=Verdana][color=#800000]let custard razzle dazzle![/color][/font][/size] Edited by brandelynmarie
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