Recipe Thread

[kent f OBE]

@fat bob wrote:

@kent f OBE wrote:

OMG who on earth would make crumpets???????????????????? Surely I’m not the only one who is useless in the kitchen?

But you’re quality in the bedroom!! :wink: :lol:

Shush….you know how rumours spread in this place :oops:

[fat bob]

@kent f OBE wrote:

@fat bob wrote:

@kent f OBE wrote:

OMG who on earth would make crumpets???????????????????? Surely I’m not the only one who is useless in the kitchen?

But you’re quality in the bedroom!! :wink: :lol:

Shush….you know how rumours spread in this place :oops:

It’s not rumour if we’ve actually done it! :lol:

[AngelBabe]

Scones:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/8 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup (120 ml) light whipping cream or half and half (12 – 18% butterfat)

Egg Wash:

1 large egg, lightly beaten

1 tablespoon cream

Filling:

2 pounds (900 grams) fresh strawberries, hulled and sliced

1/4 cup – 1/3 cup (50 – 65 grams) granulated white sugar (or to taste)

Topping:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (14 grams) granulated white sugar

Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.

Bake for about 15 – 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.

Filling: Wash and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.

Whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.

To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.

Serves about 8 people.

[AngelBabe]

this one is just for yourchoice :wink: :wink: :wink:

Grape Upside Down Cake

* 2 lbs. red grapes, seeded or seedless
* ¾ cup sugar
* 1 tsp. salt
* 2 ¼ cup cake flour
* 1 1/3 cups sugar
* 2 ½ tsp. baking powder
* ½ cup shortening 1 cup milk
* 1 tsp. vanilla
* 2 eggs

Preheat oven to 350 degrees. Grease a 9 x 12 inch baking pan. Wash grapes and pinch stems off. Cook in heavy sauce pan until pulp is soft; run through a sieve or cheesecloth to remove seeds, if necessary. Place grape pulp into saucepan, add skins and ¾ cup sugar; cook until skins are tender (about 15 minutes). You should have about 2 cups of pulp.

Sift dry ingredients into mixing bowl. Add shortening, ½ cup milk, eggs and vanilla; beat 2 minutes. Add remaining milk; beat 30 seconds. Pour into prepared pan. Spread grape mixture over top of batter. Grape layer will sink to the bottom during baking. Bake 45 minutes. Serve warm with whipped cream, if desired. Makes 12 servings.

[AngelBabe]

another one for your :lol: :wink: :lol: :wink:

Seedless Grape Coffee Cake

150g caster sugar
150g butter or margarine
3 eggs
150g self raising flour
1 1/2 tsp baking powder
1 tbsp hot water
2 tbsp instant coffee (add more if you like it strong)
2 cups seedless grapes, washed
¼ cup sugar
1 tsp. cinnamon
tsp. nutmeg

For The Icing

225g icing sugar
100g butter or margarine
1 1/2 tbsp instant coffee
1 tbsp hot water
Strawberry jam (optional)
1/2 cup of seedlessgrapes

Method

1. Preheat the oven at 160C, 325 F,gas 3.Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.

2. Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don’t use all the flour.

3. Add the rest of the flour and the baking powder to the mixture and fold it in gently

4. Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins Top with seedless grapes.
Mix sugar, cinnamon and nutmeg and sprinkle over grapes and cook for 30 minutes

5. Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don’t add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.

6. Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top) and spread the strawberry jam ont the bottom of the other. Spread the remainig icing ontop of the cake
decorate with grapes

:D :lol: :lol: think i better hide now :wink:

[fat bob]

Large vodka

Remove bottle of vodka from freezer
open
pour large measure into glass
ice is an optional extra

[AngelBabe]

My brothers favorite

Corned beef hash

Ingredients

25 g butter
2 onions, chopped
1 tbsp fresh thyme, leaves only
1 tsp Marmite
350 ml beef stock
150 ml red wine
375 g corned beef
2 tbsp flat leaf parsley, chopped
salt, and freshly ground pepper

For the topping:

750 g potatoes, peeled
salt, and freshly ground pepper
milk, for mashing potatoes
25 g butter
50 g cheddar cheese, grated
25 g breadcrumbs

Method

1. Preheat the oven to 200°C/gas 6.

2. First prepare the potatoes for the filling. Boil the potatoes in a large pan of simmering, salted water. When they are just cooked, remove from the heat and cool in cold water. Drain, dice and leave to one side.

3. Meanwhile, heat the butter in a frying pan. Add in the onions and thyme and fry for 3 minutes.

4. Add in the marmite, stock and red wine and cook briskly until reduced by half.

5. Add the corned beef and parsley and season with salt and freshly ground pepper.

6. Cook for 5-10 minutes, breaking it up with a fork.

7. Season the diced potatoes and mash them thoroughly with milk and the butter.

8. Place the corned beef mixture into an ovenproof dish and top with the mashed potatoes.

9. Mix together the grated Cheddar and breadcrumbs.

10. Sprinkle the mixture over the mashed potatoes and bake for 20 minutes until golden brown.

[YourChoice]

@angelbabe wrote:

another one for your :lol: :wink: :lol: :wink:

Seedless Grape Coffee Cake

150g caster sugar
150g butter or margarine
3 eggs
150g self raising flour
1 1/2 tsp baking powder
1 tbsp hot water
2 tbsp instant coffee (add more if you like it strong)
2 cups seedless grapes, washed
¼ cup sugar
1 tsp. cinnamon
tsp. nutmeg

For The Icing

225g icing sugar
100g butter or margarine
1 1/2 tbsp instant coffee
1 tbsp hot water
Strawberry jam (optional)
1/2 cup of seedlessgrapes

Method

1. Preheat the oven at 160C, 325 F,gas 3.Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.

2. Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don’t use all the flour.

3. Add the rest of the flour and the baking powder to the mixture and fold it in gently

4. Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins Top with seedless grapes.
Mix sugar, cinnamon and nutmeg and sprinkle over grapes and cook for 30 minutes

5. Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don’t add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.

6. Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top) and spread the strawberry jam ont the bottom of the other. Spread the remainig icing ontop of the cake
decorate with grapes

:D :lol: :lol: think i better hide now :wink:

Oh wow thanks Angel :^o :- :lol:

[thin ice]

does any one have a recipe for humble pie :roll:

[A.Groanup]

Used this once or twice :? Hope it helps :lol: :lol:

Humble Pie

Ingredients:

2 cans Understanding

2 cups Love

2 cups Compassion

1 cup Forgiveness

1/2 cup Peace

1/2 cup Acceptance

1/4 cup Success

1/4 cup Failure

2 tbsp Temptation

1 tsp Remorse

1 tsp Guilt

1 part Humor; freshly sliced

Directions:

Crust:

Mix thoroughly equal parts of Love and Compassion until thick.

Stir in Forgiveness and continue stirring until dough has formed.

Roll out until desired thickness/diameter is attained.

Drape raw crust over pie tin; trim excess around edges.

Filling:

Empty two cans of Understanding into medium sized bowl.

Add 1/2 cup each of Peace and Acceptance.

Mix until color and consistency is uniform throughout.

Spoon filling into pie crust.

Bake at 400 degrees for 60 minutes.

Topping:

Melt 1/4 cup of Success in small bowl.

Mince 1/4 cup of Failure and add to small bowl.

Add 2 tbsp Temptation to small bowl and mix until thick.

Drizzle topping on pie prior to serving.

Combine 1 tsp of Remorse and 1 tsp Guilt into small shaker.

Shake thoroughly and sprinkle over pie generously.

Upon serving add a slice of Humor to each piece.

Serve warm or cold; approximately 6-8 servings.

[Author]

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