Weird Wednesday ~ An Engineers Cookie Recipe

Chocolate Chip Cookies:


Ingredients:

1.) 532.35 cm3 gluten
2.) 4.9 cm3 NaHCO3
3.) 4.9 cm3 refined halite
4.) 236.6 cm3 partially hydrogenated tallow triglyceride
5.) 177.45 cm3 crystalline C12H22O11
6.) 177.45 cm3 unrefined C12H22O11
7.) 4.9 cm3 methyl ether of protocatechuic aldehyde
8.) Two calcium carbonate-encapsulated avian albumen-coated protein
9.) 473.2 cm3 theobroma cacao
10.) 236.6 cm3 de-encapsulated legume meats (sieve size #10)

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat
transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two
and three with constant agitation. In a second 2-L reactor vessel with a
radial flow impeller operating at 100 rpm, add ingredients four, five, six,
and seven until the mixture is homogenous. To reactor #2, add ingredient
eight, followed by three equal volumes of the homogenous mixture in
reactor #1. Additionally, add ingredient nine and ten slowly, with constant
agitation. 

Care must be taken at this point in the reaction to control any
temperature rise that may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 noduliser, place the mixture
piece-meal on a 316SS sheet (300 x 600 mm). 

Heat in a 460K oven for a period of time that is in agreement 
with Frank & Johnston’s first order rate expression (see JACOS, 21, 55), 
or until golden brown. Once the reaction is complete, place the sheet on 
a 25C heat-transfer table, allowing the product to come to equilibrium.

Cat Tales ~ Pumpkin Muffins

Mommy did some cooking recently with some of those big round orange things she calls PUMPKINS. 

Me likes cooked Pumpkin. And Mommy let Me eat some Pumpkin before she started cooking. 

Mommy made Pumpkin Bread and Pumpkin Muffins with Cream Cheese filling and Streusel topping. Mes not the only one who likes Pumpkin in the house 'cause neither the bread or the muffins lasted long. Mommy ask Me if Me would share the recipes.

• Pumpkin Bread/Muffins
• 2 1/2 cups sugar
• 2/3 cup vegetable oil
• 4 eggs
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2/3 cup water
• 1 15 - ounce can pumpkin
• 3/4 cup raisins (optional)
• 3/4 cup chopped walnuts or pecans (optional)

directions

1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch loaf pans; set aside. In a large mixing bowl, beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, pumpkin pie spice, ginger and cloves. Alternately add flour mixture and the water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. If you like, stir in raisins and walnuts. Spoon batter into the prepared pans.
3. Bake in a 375 degrees oven for 55 to 60 minutes for the 9x5-inch loaves; 40 to 45 minutes for the 8x4-inch loaves; or 35 to 40 minutes for the 7-1/2x3 1/2-inch loaves or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

Cream Cheese Filling

8 oz. cream cheese, softened
1 cup confectioners’ sugar

Combine above ingredients with electric mixer. Mix well. Chill until it can be handled. Make balls the size of ping pong balls and place on waxed paper. Chill. Place small amount of bread batter in bottom of muffin pan which has been lined with muffin wrappers. Place a chilled cream cheese ball on top of batter. Continue filling each muffin wrapper with batter until 2/3 full. Cream cheese ball should be completely covered.

Streusel Topping

½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Combine above ingredients and then crumble on top of muffins before cooking.

Chicken Pot Pie

I Love Pot Pies. And here's a recipe than can be baked in a pie plate like the one below or in a cast iron skillet with a pie crust top.

2 Tblspn Butter                                           

1Onion, chopped

4 carrots, sliced

2 ribs celery, sliced

2 garlic cloves, minced

2 potatoes, diced

1/2 tspn salt

1/2 tspn pepper

2 Tblspn Flour

3 Tblspn milk or cream

2 cp chicken broth
1 cp frozen peas or lima beans

4 cp chopped or shredded chicken

I like to get my chicken on the bone. I will boil the chicken & debone it. Reserving the chicken broth for later use.

Preheat oven to 400 deg. Heat butter in skillet over medium heat. Add onion, celery, garlic, carrots and cook until the carrots begin to soften. Season with salt & pepper.

Reduce the heat and stir in the flour. Then stir in the cream and broth until combined. Cook several minutes until slightly thickened. Add chicken, frozen veget, potatoes. Remove from heat.

Place pie crust over the top of the chicken mixture. Cut vents in the top of the crust. Bake approx. 35-40 min. or until the top of the crust is browned.

**NOTE** Cooking time will be longer when baking in a pie plate with a top and bottom crust.

Happy Mardi Gras!

Throw me some beads Mistah!!!

Today is Mardi Gras! A jubilant celebration held before the Lenten Season begins. Mardi Gras is celebrated in many areas of the the USA but the Louisiana celebrations are the most well known. 

And having lived in SW Louisiana for several years, I can vouch for that fact! No one knows how to party like them Cajuns! And can they cook!

Here is a recipe for Crawfish Etouffee, a Louisiana classic. It can be served over rice or even over a steak. Mmm, Mmm Good!

• 2 pounds crawfish tails
• 1/4 pound butter
• 1 cup minced onion
• 1/2 cup minced bell pepper
• 1/2 cup minced celery
• 2 tablespoons crawfish fat
• 2 cups cold water
• 1 tablespoon corn starch
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• Creole seasoning blend, to taste
• Salt, to taste
• Pinch dried thyme
• Pinch dried oregano
• 1 bay leaf

Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.YIELD: Dinner for 8, with leftovers.

**What's a crawfish (aka -  crawdad or mudbug) you ask?? A freshwater crustacean found throughout the world. The meat from the tail is what is eaten and crawfish fat comes from the head - thus comes the saying, "Suck a little head and eat a little tail." {Now Get Your Mind Out of the Gutter!}

Cornbread ~ One Man's Trash...

Is Another Man's Treasure.

I know you've heard that expression before. And are probably wondering what it has to do with cornbread. Usually that particular expression pertains to junque. Well, let me explain...

A few years back, Hubby and I had the pleasure of getting to know a German exchange student, Sascha. He was staying with a neighbor of ours. The neighbor happens to be a single man who also teaches at the local school. And, well, most single men aren't really 'into' cooking and this man isn't any exception! So, Sascha spent a fair amount of time over at our place - especially around mealtime. He thoroughly enjoyed American food. And like most teenage boys, he could EAT! And having raised 2+ boys, I knew how much food they can stow away and I enjoyed cooking for him.

Sascha liked it all. But his favorite was cornbread. He had never had it before. He had never even heard of cornmeal. And to Sascha, cornbread was like cake. Hubby made it often and Sascha devoured it! (Hubby is the Cornbread Chef in our house!)

A food that so many of us take for granted, was a treasure to Sascha.

Here is our recipe for Cornbread ~

1 cp flour

1 cp corn meal

1/4 cp sugar

2 tspn baking powder

1/2 tspn salt (optional)

1 cp milk

1/4 cp vegetable shortening (we use bacon grease)

1 egg

Heat oven to 400 deg. Melt vegetable shortening in cast iron skillet in oven - swirl melted grease around skillet to coat sides and bottom (let grease cool before adding to other ingredients). Combine dry ingredients. Stir together milk & egg. Add to dry ingredients along with oil. Mix just until dry ingredients are moistened. Pour batter into prepared skillet. Bake 20 - 25 min. or until light golden brown and wooden toothpick inserted in center comes out clean. Serve warm, slathered in butter!

** A cast iron skillet will give you cornbread with a browner crust. Try adding chopped jalapenos or onions. Even green chili makes a nice addition.

Wonderful Griddlecakes!

Hubby is a wonderful cook. And one of his specialties is Griddlecakes (pancakes). The recipe he uses is from a 1943 edition of Woman's Home Companion Cook Book which belonged to his Grandmother.

Griddlecakes

1 1/2 cp Flour
3 1/2 tspn Baking Powder
3/4 tspn Salt
3 TBLSPN Sugar
1 egg, beaten
1 cp Milk

3 TBLSPN Shortening, melted
Water - just a dab

Sift together flour, baking powder, salt and sugar. Combine egg, milk and shortening (slightly cooled). Pour liquid into flour mixture. Stir just enough to moisten the dry ingredients. DO NOT OVERBEAT! Add a little less than 1/4 cp water to slightly thin batter. Bake on a hot griddle. Serve slathered in butter and syrup or honey or jam.

** Fruit (chopped) may be added . Increase sugar to 1/4 cp if adding fruit.

{patiently waiting for her griddlecake}

Old Famliy Recipe

This time of year, wonderful aromas fill the air - the scent of fresh pine, cinnamon, and fresh baked cookies!!

I thought I would share with you an old family recipe for Sugar Cookies. They're quick, easy and oh, so yummy!

I always make a batch of Sugar cookies and Gingerbread cookies every year and send them to my kids and grandkids to enjoy. There's just something about getting Mom's cookies in the mail ........


Aunt Rodie's Olde Fashioned Sugar Cookies









1 cup sugar
1/2 cup unsalted butter
2 eggs
1 1/2 tsp lemon peel
1 Tblspn cream (milk can be substituted)
1 1/2 tsp baking powder
1/2 tsp nutmeg
2 cps flour


Preheat oven to 350 deg. Cream butter, egg, and sugar. Add remaining ingredients in order given. Mix well after each addition. Roll out to 1/4" in thickness. Use desired cookie cutters to cut out shapes. Place on cookie sheet and bake approx. 5-7 min. or until sides are just firm to touch. Do not over cook! These cookies are good either with or without icing. And they freeze quite well.

Sourdough Dinner Rolls or Bread

Making bread can be time consuming and a little work but it is oh, so satisfying! From the time when you smell that wonderful aroma of bread baking in the oven to when you bite into that warm roll slathered with butter. Nothing quite like it in my book!

Last week we made a Sourdough Starter. This Starter is what I use as the basis for any rolls, bread loaves or even sweet rolls that I make. The Starter serves as the activator to make the bread rise.

To use the Starter, remove it from the refrig. Place in a bowl, cover with a cloth, and let it work in a warm area for at least 8 hrs. (I let mine sit overnight.)


Your Starter will need to be 'fed' the day before it is used. Add 2 cps lukewarm water and 2 cps flour to the Starter. Leave it to 'work' for 24 hrs. The day after the Starter has been fed, remove 3/4 cps, place back in the crock and return to the refrig. The remainder will be used in a recipe. The portion of the Starter which is used in a recipe is called the Sponge.



DOUGH ~
3 cps Sponge
1 1/2 cps warm milk
2 tspn salt
2 tbsp Sugar
2 tbsp unsalted butter (I use bacon fat), melted
6 - 6 1/2 cps all purpose flour

Stir warm milk into Sponge. Add sugar, salt, and butter. Stir. Add flour. Stir well after each addition. The final 1-2 cps flour will have to be kneaded into the dough. Knead until the dough is elastic but not too stiff. Place in a floured bowl and cover with a cloth. Place in a warm area and let rise until double.


At this time, the dough can be divided between two loaf pans or made into small balls for dinner rolls (makes 32 dinner rolls). Divide the dough as desired and knead in a small amount of flour until the dough is again elastic but not stiff. Place the dough into greased pans and place in warm area to rise - approx. 1 1/2 hr. Preheat oven to 350deg. Bake the bread for approx. 45 min. or until golden brown on top. Remove from the oven and smear butter on top of the bread. Remove the bread from the pans once the butter has soaked into the top (this prevents the bottom from becoming soggy). Enjoy!

Baking Bread

I love to bake bread.
The old fashioned way - not with a bread machine but by kneading the dough by hand.
To me, kneading the dough is not only therapeutic but gives bread that loftiness which is so desirable.

I use a Sourdough Starter for my bread. This is a mild tasting Starter so you needn't worry if you don't like that strong tasting sourdough flavor. Today we are going to begin with the Starter and then next week, we'll make the bread. This recipe was given to me many, many years back by a friend.

SOURDOUGH STARTER ~

1 package or 2 1/4 tspns active dry yeast
2 1/4 cps lukewarm water (use water potatoes have been boiled in for faster results)
2 cps all-purpose flour

Use either a glass or pottery bowl to mix the starter. (NEVER, EVER use a metal bowl. Or store the starter in a metal container! The yeast can have an adverse reaction to the metal which will kill it.) Place 1 cp of the lukewarm water in the bowl. Add the yeast and stir. Add remaining water. Stir. Gradually add the flour, stirring after each addition. Use a fork to help break up any flour lumps. Do not over beat the starter.


Cover the bowl loosely with a clean cloth. This exposes the mixture inside to yeast spores in the air. The spores will then react with the mixture, causing the Starter to begin 'working'. Set the bowl in a warm area for a minimum of 24 hrs. Be careful and do not place your Starter in an area which is too warm (90 deg or over) because this will kill the yeast spores. Skim off (and discard) any liquid which may accumulate on the top of the starter. The mixture will become bubbly and sour smelling. There should be about 2 cps of Starter after skimming. At this point the Starter can be refrigerated or used. If the Starter turns orange in color at any time, discard and start over.


Store the Starter in a crock or glass jar. The starter should be used at least once a week. However unused starter will remain 'alive' for several weeks if refrigerated. It can even be frozen.


Sourdough Starters were a very important part of Frontier Life; a very personal possession. It provided the yeast for the Staff of Life. Starters can be kept alive for many, many years. And the longer the Starter's history, the more potent it is considered. Magickal powers were often given to Sourdough Starters. Maybe because the yeast in sourdough is good for the digestive system.