Posted on 12/21/2013 9:49:37 AM PST by libertarian27
Welcome to the FReeper Recipe Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- 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.
National Hamburger Day - Kiwi Fruit Day (California) December 21
National Date Nut Bread Day December 22
National Pfeffernuesse Day December 23
National Egg Nog Day December 24
National Pumpkin Pie Day December 25
National Candy Cane Day December 26
National Fruit Cake Day December 27
National Chocolate Candy Day December 28
Ping to the Recipe Thread
(I’ll list the last threads recipes later on)
http://www.freerepublic.com/focus/f-chat/3099302/posts
No kidding!??
With German Dad and Grandparents, I grew up with Pfeffernuesse. That was a special treat at the holidays. That and my Dad's favorite, Martzipan! I used to love the little miniature martzipan candies. If you love sugar and almond flavor, these are for you!
One question for the group: I've heard that may do not recommend using a convection oven for baking pies..you don't get enough "bottom heat" for the crust. Any thoughts?
And a very Merry Christmas and best wishes for a Joyous, Healthy, and Happy New Year to all my FFFs ( Fellow FReeper Foodies!!!)
Never eat anything you can’t spell.....LOL
Getting ready to try this recipe for the first time later today. I had them in Austria a few years ago and they’re super yummy with Nutella so I hope this recipe recreates the goodness.
The Kaiser Semmel (Emperor Roll) is a staple in the lands of the former Austro-Hungarian Empire (1526-1918). It was named in honor of the Habsburg Emperor who ruled much of central Europe at the time. It has become so ubiquitous as to be what people generally mean when they ask for a roll. Called Houska in the Czech Republic, Semmel in Austria and Zsemle (Or Csaszarzsemle “Imperial Roll”) in Hungary, it is a light fluffy roll with a hard crust.
5 cups flour
1 1/2 cups warm water
2 packets yeast
1/2 cup (1 stick) butter, softened
1 tsp salt
1-2 tsp sugar
1 egg plus 1 egg white, beaten
A little warm milk, as needed
Preheat oven to 400 degrees. Add sugar and yeast to water and mix well. Let stand at least 10 minutes until it foams up. If it doesn’t your yeast is bad. Meanwhile sift together the flour and salt. Add the yeast-water mixture and stir together or use a mixer. Add the eggs and butter slowly. Add milk as necessary to make a workable dough. Knead on a floured board for several minutes. Place in a greased bowl, cover with a tea towel and leave in a warm place for 1 hour. Turn dough out on the board and knead for a few more minutes and set back in the bowl to rise for another hour. Shape into balls and place (slightly flattened) on baking sheets (It should make 10-12 rolls). True Austrian bakers fold the dough over several times to get its signature star pattern, but I just make five radiating cuts with a knife. Let stand for 20-30 minutes. Meanwhile, just before baking place a pan with warm water on the bottom rack of your oven. This will create the steam that makes these rolls crunchy on the outside. In addition, you may want to brush them with egg before baking. Alternatively, spritz them with water during baking. Bake for 20-25 minutes until they are golden brown.
I make an enchilada casserole that is easy and tasty but not sure folks would want it this time of year. It is not Christmas fare. Although, I may make it for Christmas Eve!
I'm always hungry for enchiladas. Post the recipe, please.
I have three boxes of those in my freezer. I also love the marzipan pigs...not too eat..just too look at.
Learned of ‘Sopapilla Cheesecake’ on an earlier thread. Sounded interesting so I added a layer of crushed, strained pineapple. Dropped the cinnamon and almonds. Yum!
...nothing like a hot steaming mug of Campbell’s ‘Bean with Bacon’ soup over the holidays! Accessorize them with a stack of twenty to thirty saltines slathered with real butter for a real treat! Hardly any dishes, to boot!
I am not the best at instructions, so.....
3 or 4 small cans enchilada sauce, whichever you like (hot, medium, mild, green chilies- I use 2 hot and one medium)
1 - 1.5 pound ground beef, cooked and drained (I put a little cayenne, along with cilantro, in while cooking)
1 package shredded Mexican cheese (NOT taco cheese) 2 cups, I think. Have some extra handy in case lol
18 corn tortillas, but it is adjustable
I do not use onions or jalapenos but go for it, if you want! I would either cook with ground beef or mix in the sauce
fresh cilantro (if not available, then the flakes)
sour cream, if you wish for serving
canola oil
paper towels to drain tortillas
So, this is how I make it, adjust as you wish
Cook ground beef, adding any seasoning you like (I use cilantro and cayenne). After cooked, drain and set aside.
Using a medium fry pan, heat corn oil to heat up the tortillas ( maybe a 1/2” or so deep)
Using tongs cook each tortilla til soft, flipping it over once or twice, you will smell them; just not too long or they will be chips! When heated, put them on towels to drain and start the next one. As they drain you can put them aside.
I use a 9 x13 ceramic casserole dish, but a pan is fine too.
Pour about 1/2 can of sauce on the bottom of dish, swirl to cover.
Place 6 tortillas one at a time to cover bottom of dish, they will overlap Pour sauce over to just cover the tortillas
Use about half the ground beef and cover the tortillas; it will not look like enough, it is.
Cover with shredded cheese.
Repeat one more time.
Then, using the last of the tortillas, cover and then pour the last of the sauce over, making sure to completely cover (maybe have an extra can ready in case you had too much fun). Top with more cheese; do not be frugal. lol
I bake it covered at 350 for about 20 minutes, then take the cover off and bake for 30 minutes.
This is really all done as a matter of taste. Play with it!!! Layering carmelized onions or jalapenos can change it up. Instead of ground beef, you can use shredded chicken or pork or beef. Try different shredded cheeses or crumbles.
I call it Mexican lasagna. lol Oh, and if the tortillas break, so what, just layer them. That is why it is easier than making enchiladas but tastes the same, while looking like lasagna.
You can top with sour cream when serving, along with cilantro.
My husband loves it and I try to make it a weekly dinner. I decided to do this when I was tossing half my tortillas trying to make enchiladas.
I might recommend that, if you have the space, to make 2 batches at a time and freeze one.
Not sure why I typed corn oil but I use canola. Doubt it matters.
I do! LOVE Mexican food anytime. A little Mexican lady we know always gives us homemade tamales for Christmas. I make chicken enchiladas and would be interested in an enchilada casserole.
Merry Christmas!
LOL. “Pfeffernuesse” or “Martzipan”?
For God's sake quit serving that awful, tasteless goop in a can and make your own cranberry sauce for your Christmas dinner this year!
If you've never made your own from fresh cranberries, you're in for a delightful surprise. There is just no comparison in taste!
(and no, you don't need to add orange juice, pineapple, spices or whatnot. Nothing compares to the delicious taste of pure fresh cranberries)
Cook Time: 15 mins.
Fresh Cranberry Sauce
Ingredients:
1 cup sugar 1 cup water 1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
Directions:
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
You can strain out the whole berries if you want, but personally I love it whole.
It sounds absolutely wonderful.
QUESTION: Is it necessary to fry the tortillas? Would it turn out ok if you just dealt them out directly from the package? (I have to watch my youthful figure, you know, and the extra fry oil would interfere with my TOPS weigh in....)
I do it because I think it brings out the flavor. Maybe make a small version and try it without the frying? I have actually thought about that too, but to save time. lol Let me know if you try and how it tastes!
PERSONAL BROWNIES IN A MUG
Recently I saw a recipe for Brownie-in-a-mug. I made some modifications to reduce the number of calories. Since I am allergic to chocolate, I just made a straight substitution with carob powder.
I do wish all a very Merry Christmas and Happy New Year!
BLESSINGS,
TEXOKIE
This is the ORIGINAL RECIPE:
http://www.food.com/recipeprint.do?rid=349246
Ingredients
2 tablespoons butter, melted 2 tablespoons water 1/4 teaspoon vanilla extract 1 dash salt 4 tablespoons granulated sugar 2 tablespoons unsweetened cocoa powder 4 tablespoons all-purpose flour Directions
In a 12 oz coffee mug, add water, butter, vanilla and dash of salt. Whisk well.
Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook.
Enjoy with a spoon. Careful brownie will be hot.
Nutrition Facts
Serving Size: 1 (149 g)
Servings Per Recipe: 1
Amount Per Serving % Daily ValueCalories 535.5 Calories from Fat 223 41% Amount Per Serving % Daily ValueTotal Fat 24.8g 38% Saturated Fat 15.5g 77% Cholesterol 61.0mg 20% Sugars 50.7 g Sodium 362.1mg 15% Total Carbohydrate 79.6g 26% Dietary Fiber 4.4g 17% Sugars 50.7 g 202% Pro
I JUST CAN’T AFFORD 535 CALORIES!!
FIRST MODIFICATION:
I was able to knock the calorie count down to about 395 cal in this version. Since I don’t use a microwave, I used conventional oven set at 350 deg - cook for 20 minutes, with a check in at 15min. I assume the modifications I made would still work for microwave. I liked this one:
2 Tbsp OIL(I used melted coconut oil, but any oil you prefer
would work, butter, ghee, veg oil, etc)....240 cal
6 Tbsp WATER (The original microwave rx calls for
2 Tbsp. That was too dry for my oven. 6 was
just right.).... 0
1/4 Tsp VANILLA EXTRACT 0
1 dash SALT 0
1 envelope STEVIA powder (Probably could use whatever
is considered “one serving” in whatever
product you might use) 0
2 Tbsp CAROB POWER (I don’t know the calorie count
of the COCO POWDER - adjust accordingly. Some
recommend that using a small dash/tsp of
coffee or ROMA can intensify the “chocolate”
flavor of the carob. But it’s ok without.)....60
4 Tbsp FLOUR (I have tried to get away from using so
much wheat, and have had fun using alternative
flours. For this try, I used:
1 Tbsp Spelt Flour ... 30 cal
1 Tbsp Buckwheat Flour... 25 cal
1 Tbsp Coconut Flour... 30 cal
1 Tbsp Oat Bran ... 10 cal
TOTAL FLOUR ... 95cal
TOTAL 395 Cal
SECOND MODIFICATION:
I enjoyed the above modification, but was still not liking the close to 400 calorie cost. So I tried again:
This try, everything was the same but instead of all the oil, I used some applesauce:
1/2 Tbsp Coconut oil 60
2 Tbsp Applesauce (rounded is approx:) 20
TOTAL works out to be:235 cal
I liked this one very well.
FUTURE MODIFICATIONS UNDER CONSIDERATION:
I think what I can do next time is fuss with the oil a little more, and perhaps shave that 235 down to closer to
200 cal by using a rounded tsp of the oil (about 30 cal) and a REALLY rounded tsp of applesauce along with the 2 Tblsp of the applesauce already called for.
I may try using a combo of more of the buckwheat, skip the spelt, and use the bran and coconut flour. I have other flours to try as well such as amaranth, quinoa, soy, garbanzo, and others. I have also considered just halfing the recipe, as the serving size was MORE than adequate for a single serving. Conventional wheat flour would, of course also be appropriate for those who are able to indulge in it!
I liked each of these modifications, but as I said, I made them in my conventional oven and used my small corning ware or Corelle bowl. I don’t have a mug the right size which would be appropriate for oven use. I am hoping that some of you might try it in your microwaves and report if they do in fact work out for microwave.
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