Anastacia of Nantes is coming over to bake with me

 

Ingredients

• How do you make Spekulatius cookies? 
• 
  
• 250 g fine flour
• 1 tsp baking powder
• 125 g sugar
• 1 package vanilla sugar
• 2 drops bitter almond aroma
• 1 knife tip cinnamon (ground)
• 1 knife tip cardamom (ground)
• 1 knife tip coriander (ground)
• 1 pinch salt
• 1 pc egg
• 100 g butter (or margarine)
• 50 g almond (shelled ground or hazelnuts)

Preparation

1. Mix the flour with the baking powder, then add the other ingredients and knead into a smooth dough on a floured work surface.
2. Wrap the dough in foil and refrigerate for a while.
3. Roll out the dough in batches on a floured work surface and cut out with different shapes.
4. Place the cookies in baking trays lined with baking paper.
5. Bake in an oven preheated to 200 degrees for 10 minutes, then leave to cool.

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• Baking temperature : 200 °C
• Cooking method : bottom-up cooking
• Baking time : 10 minutes
• I made it : 3 times
• In the recipe book : 72
• Yesterday's viewership : 0
• 7-day viewership : 4
• Total views : 13830
• Upload date : January 12, 2011.

What do you make when you have 1,000 leftover pretzels?

I asked my students: What would you do with 1,000 pretzels? 

 Here is what they said: 

 1. Open up a pretzel shop 

 2. I would beg you to give them to us. 

 3. Crush it into pretzel powder and make bread out of it. 

 Me: What else do you need to make bread? Student: Salt and Water. What's the word for liszt in English? You also need yeast. 

 4. Student: Sell it to the Germans. Me: How? I would create a web site. They will contact me by phone and I will send them the pretzels. I will charge 10 Euros for one. 

 5. Student: I don't know. 

 Me: I want to try making bread like my one student suggested. I also want to try to make granola bars out of these leftover church pretzels. These sound delicious, don't they? Me a month later: looking back these were way to sweet. I also tried using poppy seed cream and that added even more sweetness. It had added sugar and palm oil in it. This recipie needs to be re-worked. ¼ cup honey ¼ cup butter ¼ cup brown sugar 1 tbs peanut butter or almond butter ½ teas vanilla 1 tbs unsweetened cocoa powder 2 cups quick oats 1 cup chocolate rice cereal ¾ cup pretzel pieces, crushed INSTRUCTIONS Line a 9x13 baking dish with parchment or wax paper. Set aside. In a small saucepan over low heat, add the honey and butter and stir until butter has melted. Remove from heat and Whisk in the brown sugar, peanut butter, vanilla, and cocoa powder. In a large bowl, combine the oats, cereal and pretzel pieces. Pour the butter mixture over top and stir to combine. Make sure to fold a few times so that everything is coated. Press the mixture firmly into the prepared baking dish and place in fridge to set at least 1 hour before slicing into bars.

What do you do with a lot of fresh apricots besides making jam?

I adapted this recipe below for breakfast bars and mixed fresh mashed cooked a little bit apricots, with salt, melted butter, 2 eggs and some sugar. Then I added the dry ingredients: oats, flour, salt and baking powder. The apricots may have started to ferment in the fridge or maybe it was the baking powder did this: The batter tasted kind of metalic. or metallica! Then, I poured the batter into a pan that I had melted the butter in. It is now baking for 1/2 hour at around 350 degrees F. I took some still photos of the process and some video and I was going to ask Anna to help me make a video to post on Tiktok or Instagram. Doesn't eveyone pretend to be in a cooking competition or baking competition on TV and dream of becoming famous and make a million forints? From Barbara Carlson Breakfast Cookies with Dried Apricots and Dates from https://healthyideasplace.com/breakfast-cookies-with-apricots-and-dates/ Filled with whole grains, dried fruit, healthy fats and protein - these make a healthy great tasting breakfast that you can grab on the way out the door. Prep Time 30 mins Cook Time 30 mins Total Time 1 hr Course: BreakfastCuisine: AmericanKeyword: apricots, cookies, dates, portable Servings: 15 Calories: 206kcal Author: Marie Ingredients 1/4 c. virgin coconut oil unrefined 3 Tbsp. honey 3 Tbsp. dark brown sugar 1 mashed banana 1 large egg 6 Tbsp. creamy peanut butter 1 tsp. vanilla 1 c. whole wheat flour 1 3/4 c. quick cooking oatmeal 1 tsp. baking soda 1/4 tsp. kosher salt 3 Tbsp. ground flaxseed meal 1/2 c. dried apricots chopped 1/2 c. dates chopped 3 Tbsp. sliced almonds 3 Tbsp. mini-chocolate chips Instructions Preheat oven to 350 degrees F. Put coconut oil into microwave-safe bowl and microwave on high for about 20 seconds till coconut oil is mostly melted, but not hot Add honey, brown sugar, mashed banana, and egg and cream together. Stir in peanut butter and vanilla till thoroughly combined. In a separate bowl mix together whole wheat flour, oatmeal, baking soda, salt, and flaxseed. Pour into the creamed mixture and incorporate till all ingredients are combined. Stir in apricots, dates, almonds, and chocolate chips. Using about 2 Tbsp. dough per cookie (I used a #40 scoop), form balls and place on a parchment paper lined cookie sheet about 2 inches apart. Flatten the balls before baking. Bake at 350 degrees F for 10-12 minutes or until golden. Notes Makes 28-30 cookies. Serving size is 2 cookies.

Couscous Salad with Golden Raisins and parsley

This was on the side of a box of C & A couscous. I liked the addition of golden raisins. 1/2 cup couscous 1/4 cup nuts 2 tbsp butter 1 shallot or green onions 1/4 tsp salt 1/4 tsp pepper 1/4 tsp ground cumin 2 cups vegi broth 1/3 cup golden raisins 1/4 cup fresh parsley 2 tsp lemon juice 1 tbsp olive oil 1. Preheat oven to 350 degrees. Toast the nuts. 5 to 7 minutes 2. Melt butter in a skillet. Add shallots and saute for 3 minutes. Add spices and broth to skillet. Bring to a boil. 3. When liquid starts to boil remove from heat. Stir in the couscous, cover and let sit for 10 minutes. 4. With a fork fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil and toasted nutes to the pot. Then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy!

Coconut Cornflake Cookies or Neighbor Cookies

My mom used to make these. I made them and gave some to a new neighbor and they loved them. I made them again for another neighbor in 2021, during the pandemic, because they gave us 3 types of cookies for Christmas 2020. They gave us the cookies in a ceramic polka dotted small loaf pan. It was so encouraging to me that they gave us cookies for Christmas. I had come home from living and teaching in Slovakia and I was having a bad case of reverse homesickness, Livermore-itis, culture shock. I didn't say it aloud but I was so unhappy to be back in the Livermore cage. Their cookies were a sign of hope, community, and the best is yet to come. Here is the recipes for neighbor cookies. I adapted a recipe I found on MyBadButtersHisBacon. 1 cup butter (or crisco) 1 cup sugar 2 eggs at room temp. 1/2 tsp vanilla 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp salt or less 2 cups unsweetened coconut 2 cups confloakes not crumbled up 1. over at 375 degrees. 2. cream the butter and sugar with an electric mixer. 3. add room temperature eggs otherwise the batter will separate and be wierd. Do you know what I mean? 4. mix together the flour and powder, soda,and salt in a separate bowl before adding it to the nicely whipped up batter 5. Add the coconut and cornflakes and mix in with your hands or a big spoon 6. Roll into balls and put on a cookie sheet. I have 2 silpat mats and I use them. 7. Press down a little to make them flat. 8. Bake for 7 to 8 minutes. Remove to cool on a cooling rack.

I like that Chimichurri uses parsley and cilantro and a Fresno pepper.

I copied and pasted this recipe from ............. I want to give the orignial writer credit. I like that making Chimchurri doesn't need an electric appliance. :) Ingredients Makes about 2 cups 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 3–4 garlic cloves, thinly sliced or finely chopped ½ cup red wine vinegar 1 tsp. salt, plus more ½ cup finely chopped cilantro ¼ cup finely chopped flat-leaf parsley 2 Tbsp. finely chopped oregano ¾ cup extra-virgin olive oil Preparation Step 1 Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.

Crustless Pies (A Sweet Potato recipe and a Pumpkin recipe)

Copy and pasted from SparkPeople

Introduction

This pie will knock your socks off! I make it without pie crusts to save LOTS of calories! Recipe makes two pies, eight slices each. A nice Christmas alternative to yet another pumpkin pie! Better texture than pumpkin, and you only need three sweet potatoes for two pies!

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 16

Ingredients

2 cups Sweet-potatoes, cooked and mashed (about three average sweet potatoes)
1 cup sugar
1 cup evaporated milk
3 eggs
2 1/2 tablespoons butter
1 teaspoon vanilla
1 teaspoon cinnamon
Dash of nutmeg
.25 teaspoon cloves, ground
2 tablespoons flour
1 teaspoon salt
2 unbaked pie shells (if desired, but NOT included in nutritional info!!!)

Directions

1. Preheat oven to 350 F.
2. Mash the sweet potato. You may leave some chunks in there for texture/effect.
Combine all ingredients in mixing bowl; mix well
3. Pour into pie shells or greased pie tins if not using shells.
4. Bake at 350 degrees for 25 to 30 mins.
5. Allow to cool.

Number of Servings: 16

Recipe submitted by SparkPeople user GLOBALJUJU.



CRUSTLESS PUMPKIN PIE from 
The Best Crustless Pumpkin Pie from The Flavor Blender.  The author is a 3rd culture kid.  :)

Ingredients:

• Butter or coconut oil to butter the pie dish/dishes
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp cloves
• ⅛ tsp freshly grated nutmeg
• ¼ tsp salt kosher salt or sea salt
• 1 ½ tbsp cornstarch (cornflour)
• 2 tsp vanilla extract
• ½ cup maple syrup
• 2 eggs
• 1 egg yolk
• 15 oz canned pumpkin puree 1 can
• 12 fl oz evaporated milk 1 can

To Serve

• Sweetened whipped cream optional
• Maple syrup optional

US Customary - Metric

Instructions:

• Preheat oven to 300°F and butter a glass porcelain 9 inch pie dish, OR 5 mini pie dishes (1 cup capacity), OR 9 ramekins (½ cup ramekins).
• In a large bowl, whisk together the cinnamon, ginger, cloves, nutmeg, salt and cornstarch. Whisk this mix until there are no lumps in the cornstarch.
• Add half of the maple syrup and whisk it in until the cornstarch is completely dissolved and there are no lumps. Then add the rest of the maple syrup and the vanilla and mix well.
• Add the 2 eggs and yolk, and whisk to combine.
• Add the pumpkin puree and whisk until it's mixed in well.
• Stir in the evaporated milk. Make sure that the evaporated milk is also mixed in well.
• Pour the prepared pumpkin custard into the 9 inch pie dish. Knock the pie dish on a hard surface like your kitchen countertop firmly (don't break the dish though!), a couple of times, to remove any air bubbles. See recipe notes on how to bake this crustless pumpkin pie in smaller dishes. 
• Place the pie dish in the preheated oven and bake for 60 - 70 minutes, rotating the pie dish halfway through the cooking time (30 minutes).
• If you have a thermometer, check for an internal temperature of 165 - 170°F in the middle of the pie. If you don’t have a thermometer, remove the pie from the oven while the middle still seems a bit runny or jiggly, but the edges are set - this should take between 60 - 70 minutes.
• Remove the pie dish from the oven and keep it in a cool, dry place to cool down, UNCOVERED. When the pie has completely cooled to room temperature, cover the pie dish and refrigerate it overnight. Keep the pumpkin pie pudding in the fridge until you're ready to serve.
• Slice the crustless pumpkin pie pudding into 8 - 10 servings, and serve with sweetened whipped cream and a drizzle of maple syrup (optional).