FR Weekly Cooking Thread *Recipes* Nov 12, 2011

FreeRepublic Cooks | Nov 12, 2011 | libertarian27

[libertarian27]

Welcome to the 49th installment of the FR Weekly Cooking (Recipes) Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or nine- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your latest and greatest favorite recipe.

[beethoven]

My goodness. . .Your recipe sounds wonderful. I do believe I shall be making this for our Friday Family Dinner! Thank you for posting!

[illiac]

Man....I wish I had one on right now......

[beethoven]

Apple Coffee Cake

Cake:
1 stick plus 2 teaspoons unsalted butter
1-1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumb Topping:
1/2 cup packed light brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Directions:
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish with the 2 teaspoons of unsalted butter.

In a large bowl, cream remaining butter and sugar until light and fluffy. Add the eggs, 1 at a time, mix well after each addition. In a separate bowl mix flour, baking soda, cinnamon, and salt (whisk to mix). Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. pour into the prepared dish, spread to even out the batter.

To make the topping, mix the sugar, flour, cinnamon, and butter in a small bowl. Mix until it resembles coarse crumbs. Sprinkle over the cake batter. Bake until golden brown, approximately 35 to 40 minutes. Remove from oven and let cool on a wire rack.

[magslinger]

Easy Apple Cake

1 Yellow cake mix, made to package directions
3-4 of your favorite cooking apples peeled, cored and thinly sliced, in rings makes building the cake quicker(I usually use McIntosh if I can find them)
1/2 cup brown sugar (More or less, to taste)
1 Tablespoon cinnamon (Again more or less, to taste)
1/2 teaspoon allspice, freshly ground, if you can (Yeah, more or less, to taste)

Batter in a prepared 9x13 pan. "Shingle" the apple slices on the cake, overlapping by half. Sprinkle the brown sugar, cinnamon and allspice on the apples. Bake according to package directions, but cake may take up to five minutes longer to bake than directions call for.

This is one of my "hurry up emergency desserts." You don't have to let it cool to frost it because you don't frost it. You don't even need to let it cool, it goes great still warm with vanilla ice cream. I have served this after discovering at 4 pm that we were having dinner guests at 6.

[elli1]

Thank you. I tried quite a few different bun recipes until I found that one on King Arthur’s site. After finding it, it’s the only bun recipe that I use.

BTW, I’ve also made the recipe replacing one cup of the all purpose flour w/ one cup of whole wheat with good results. Another tip—you want the dough to be pretty soft, so adjust the moisture accordingly.

[rightly_dividing]

I am late to the party again, but here’s an apple cake that I have made for years, an old southern favorite that I first sampled many years ago. I do not use the glaze. Tried it once and didn’t like it much that way. Cook in a bundt pan. Depending on your oven, I would check for done at 45 or 50 min. Enjoy

Apple Dapple Cake
1 1/2 cups oil
3 eggs
2 cups sugar
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups apples, peeled and chopped
1 cup pecans,chopped

glaze:

1 stick butter
1 cup light brown sugar
1/4 cup milk

Mix oil, eggs, sugar, and vanilla. Sift flour, salt, and baking soda; add to first mixture. Add apples and pecans. Pour into greased tube or bundt pan;bake at 350 for 1 hour. Leave in pan; poke holes in cake with toothpicks. To make glaze, mix ingredients in saucepan; boil for 3 min. Pour over cake;let sit for 2 hours.
This cake freezes well.

[magslinger]

I have used frozen fresh ginger for years. Just peel the ginger when you bring it home, wrap tightly in plastic and freeze. When you need some, take it out, grate or slice what you need. Rewrap the rest and put back in the freezer.

Magslinger's Cure for Crummy Tummy

1 teaspoon grated frozen, fresh ginger,
1 cup boiling water
honey

Steep the ginger in boiling water for 5 minutes. Strain and sweeten with honey.

[heartwood]

I peel fresh ginger root, slice it, and store it in sherry or bourbon in the refrigerator. It has never gone bad on me. I wonder if it would work with lemon grass, or fresh turmeric. Of course I could freeze them too - I just don’t get by the Asian and Indian markets these days.

[chris_bdba]

I’ve been unpatientlky waiting of the whole ribeye to go on sale again.I usually buy one and have it cut into 1” steaks with one of the ends left as a 5-6” roast.With only 2 of us that is enough and yes I’d love to have one right now.

[Flamenco Lady]

Thanks to the rest of you for posting more apple cake recipes. Each one is different, so I will have lots of different recipes to try.

I have been trying to have some kind of fruit filled muffin, cake, or bread in my house this year at all times as it seems everyone is heading different directions at different times in the morning and none of my family gets up early enough to eat breakfast before they leave. This way I can at least get a little bit of fruit in them as they head out the door in the mornings, since it is easy to take a piece with them as they head out the door.

I also have been trying out recipes for biscuits filled with bacon or sausage and cheese in them as another alternative, but those don’t seem to go over as well with the sweet tooth’s in my family. At least the fruit filled cakes, muffins, and breads they will grab with them on their way out the door, and it gives them a little something to tide them over until lunch.

[illiac]

We do the same with the beef tenderloin roasts. Usually get them at Costco when they are on sale. Yesterday they wnated $17.99/lb, but at Christmas they usually come down to around $6.99 lb....can hardly wait...

[Flamenco Lady]

Sale prices seem to be especially high on meats, poultry, and even pork lately. Just wondering what kind of prices all of you are seeing for turkey’s this year. Last year I picked up my turkey’s for 23-26 cents per pound. This year the best price I have seen so far has been 99 cents per pound.

[Netizen]

I think between 90-100 degrees. If it is too hot it will kill the yeast.

[Netizen]

What kind of flour are you using?

[illiac]

We’re seeing 99 cents per pound to over 2 dollars.....

[illiac]

We’re seeing 99 cents per pound to over 2 dollars.....

[Netizen]

I have a recipe for hamburg buns that says to use all purpose flour. I’ve made the and we liked them. All purpose will be softer inside.

In fact it answers your warm milk question, too. It says it makes small rolls so I make 6 or 8 when I make them.

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.

Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen small buns.

Nutrition Facts: 1 serving (1 each) equals 195 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.

[Rio]

I never thought about it being altitude-related. We always have to add extra gluten to get lighter bread.

[smokingfrog]

too cute!

[smokingfrog]

... I can envision them on top of sweet potatoes ...

Now that's a good idea!