matt_doyle: (meta)
 For archival purposes, a recipe I have yet to try but really want to.

Neko's Chai Cookies

Ingredients:
1 cup butter
1 cup liquid chai mix. (I used vanilla chai)
1 1/3 cup sugar
2 eggs
3 1/2 cup flour
1 tbsp baking powder
2 tsp salt

Directions: 
1) Whisk flour, baking powder and salt in one bowl and set aside. 
2) In a separate bowl, cream butter on med-hi until fluffy, then add sugar, chai, and mix. 
3) Stir in flour mixture until dough forms.
4) Cover and refrigerate for 1 hour (I froze it. The butter tends to make it melt rather quickly if not cold enough.)
5) Roll into 1" balls and place on ungreased cookie sheet. Keep them spread far apart, as they will spread quite far.
6) bake 10-12 min at 400 degrees F
 
Optional instructions:
Before placing on cookie sheet, roll balls in powdered sugar

Remove from cookie sheet as soon as they can be moved and place in a sealable container while still warm. This will keep them soft and cakey

optional:  cinnamon and vanilla
matt_doyle: (Default)
 Here's a recipe for "grownup chili" (i.e., chili with more than just meat, beans, and tomato sauce) that I recently shared with a friend.  I could swear I posted another chili recipe on my journal sometime in the last two or three months, but if so, I cannot find it.
Megan, don't read this unless you want to discover my secret ingredients )
matt_doyle: (Default)
Put three 1/2 Tbsp pats of butter in a small skillet, along with 1/2 tsp of worcestershire sauce.  Turn pan up to high,

Take i narrow slice of onion, and lay it on top of your tripod of melting butter.  break 1 egg neatly over the top of the onion.

Meanwhile, start toasting 2 slices oatbread.

Swear and dodge as the liquid trapped under your onion slice when its tripod melted away begins spitting at you like an angry magma llama.

Flip the damned thing two or three times.  Pry off the char in one corner.  Begin feeling dubious about this plan.

Remove from heat.  Lay a thick slice of mozzarella cheese over the top of it.  Worry that if this egg tastes horrible, you have just wasted delicious cheese.

Check fridge for likely suspects.  Remove roast beef, sour cream, and horseradish. 

Spread sour cream (not much!) and horseradish (even less!) over your oatbread toast.  Slap 2 slices fresh Italian roast beef on the bread.

Look questioningly at egg, onion, and cheese.

Add to sandwich.

Be amazed at how ludicrously delicious this is.

Share recipe with internet.
matt_doyle: (Default)
1 & 1/4 c white flour
1 c oatmeal oats
3 tbsp white sugar
1/2 tbsp baking soda
1/2 tbsp baking powder
8 tbsp cold butter
1/4 c. sour cream
3/4 c. milk
1/2 c. raspberry jam
1/2 c. orange marmalade


Preheat oven to 400 degrees F
Blend  flour, oats, sugar, baking soda, and baking powder in a large bowl.
Cut in the butter, either with a pair of butter knives, or using a fork, until the mixture is coarse and crumbly.
Gradually add sour cream and milk.
Mix until it is a doughy consistency.
Add jam and marmalade, mixing thoroughly.
Put parchment paper on a large baking sheet.  Pour out dough and pat into a large circle 3/4" thick.
Score dough wheel to make 8 wedge shapes.
Bake 15 minutes.  Remove and score deeper.
Return to oven for 10 more minutes, rotating the pan.

The resulting scone-kin will have a moist, almost cake-like inner consistency, and taste best having been toasted, and spread with more jam and/or marmalade and dolloped with whipped cream.

They're called Rainbow Sconekin because they're golden brown on the outside and blueberry purple inside -- and yet, after a few hours, turn green on the inside.  I do not understand this.  However, spread with raspberry jam and orange marmalade, they are EXTREMELY colorful.

Some pictures:4 giant images )
matt_doyle: (Default)
So last night I mastered the art of making pastys (pasties?), because the dough wouldn't roll out right for pie crust and I wanted pot pies, dammit.  I used this recipe for a butter and shortening crust, with only two changes:  the proportions of butter and shortening are reversed, and I subbed in a tablespoon of white vinegar for the first tablespoon of water.  It was a delicious, almost shortbread sort of crust, though as noted it was too sticky  and prone to tearing to roll out into a pie pan. 

Instead, I divided each of the disks of dough in two, rolled them a bit thicker, and prodded and pinched them into bowl shapes.  I then added my pot pie filling into two of the bowls, inverted the other two over the top of 'em, and pinched the dough shut to form a seal.  For some reason pinching the dough was deeply deeply satisfying.  Remembering (at the last minute) to poke holes in the top with a fork, I then stuck 'em in the oven, preheated to 350, for one hour, and they came out gorgeous and delicious.  A little dry and crumbly, but putting some gravy in with the filling next time ought to help.

For my filling, I took:

2/3rds of a pound of ground beef
1/4th of a white onion, minced fine
1/2 a bulb of garlic, minced fine
1/4th tsp Old Bay
1/2 tsp seasoned salt
1 tsp rubbed sage
1 tsp thyme
1/2 tsp dill
1/2 tsp marjoram

and fried them up on medium high in butter and worcestershire sauce (with just a little vegetable oil added when they started sticking to the pan).  After the meat was browned well and the onion was soft and translucent, I turned it down to simmer and added

1 12-oz package microwaved sweet corn in butter sauce (already cooked),
something like 1/3rd of a cup of spinach
something like 1/4th of a cup of shredded mild cheddar cheese

And simmered the mix for five to ten minutes.

IMPORTANT NOTE:  er, this was actually too much filling -- I could have filled three pasties instead of two.  But I am too lazy to reduce this recipe by one third, so you'll have to do it.  

Likewise, there should really be some sort of gravy or sauce in this as well, but, I was lazy.

In any case:  the end product turned out beautifully.

Three large pictures )

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matt_doyle: (Default)
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