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Title: The Freedom4um Cook Book & Beverage Guide
Source: Various Food Freaks
URL Source: http://None
Published: Aug 14, 2009
Author: The Contributors
Post Date: 2009-08-14 01:07:21 by Original_Intent
Keywords: Food, Recipes, Eats, Joe
Views: 9503
Comments: 195

This was actually, despite my teasing her, farmfriend's idea, and since I am a lifelong cook who enjoys good food I thought this would be a fun perennial thread.

This is a place to share and exchange recipes, tips, sources, and treats. I am sure that there is a lot of expertise just waiting to be tapped into. I threw beverages into the title because I love a good cup of coffee and so have spent a lot of time reading about, brewing, and enjoying good coffees.

My own strong areas in cooking are baking, Tex Mex, and Italian. I do not represent myself as an expert but as a someone who simply enjoys good food and is not uncomfortable in the kitchen.

As a long time Kitchen Gardener I am used to taking what I have harvested and using what I have and trying to be a bit creative. I have also learned some of things which are fun to grow and good to have for a different touch.

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Begin Trace Mode for Comment # 90.

#46. To: All, *The Freedom4um Cook Book* (#0) (Edited)

All Cooks break out the special stuff for the holidays so here's one for ya' all to consider. (Stolen originally from "Taste of Home")

-----------------------------------------------------------------------------------------------------------------------------
Lemon-Blueberry Tea Bread (Taste of Home) -----------------------------------------------------------------------------------------------------------------------------

Ingredients

* 1/2 cup butter, softened (not melted but warmed enough to be very soft)
* 1 cup sugar
* 2 eggs
* 1 teaspoon grated lemon peel
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 1 cup fresh or frozen blueberries
* 1/4 cup confectioners' sugar
* 1 tablespoon lemon juice

Directions

* In a small bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. * Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners’ sugar and lemon juice until smooth; drizzle over warm bread. Yield: 1 loaf.

Tip: Cream the butter real well - until it starts turning fluffy and changes color to a lighter yellow. Pound Cakes, and Tea Breads are really a type of Pound Cake, rely to no small extent on incorporating air into your batter to help it rise.

Tip: To quickly warm the eggs up to room temperature put the eggs in a bowl or small sauce pan and run hot tap water over them. Let them set about 5 minutes before using.

Tip: When adding the eggs it is easier to crack them all and put the eggs in a bowl and then you can just "pour" them in as needed. Eggs, along with the butter mixture, should also be thoroughly beaten till the batter starts lightening - showing that a lot of air has been incorporated into the batter.*

Another tip I thought of - coat the berries in a light coating of flour - just dust them. It helps keep them from sinking to the bottom of the pan.

*This is where having a stand type mixer comes in real handy. It never gets tired of standing there fluffing things up.

Another one that I am trying as we speak (its in the oven now) is I used King Arthur Flour's "Unbleached Cake Flour" which is something they came out with recently. I am guessing that it will give it a finer grain.

Original_Intent  posted on  2009-12-13   19:32:25 ET  Reply   Untrace   Trace   Private Reply  


#67. To: farmfriend, christine, All (#46)

Just FYI - the King Arthur Unbleached Cake Flour worked wonderfully. I am having to restrain myself - I made a double batch and some of it I used in my 6 cup mini-bundt pan - I've eaten two so far - they were supposed to be for other people. Hee, hee. I guess I'll have to make some more. Darn. They are best wrapped up and get better after they have set a couple days - the flavors meld better and become more complex.

Original_Intent  posted on  2009-12-13   22:16:48 ET  Reply   Untrace   Trace   Private Reply  


#70. To: Original_Intent (#67)

They are best wrapped up and get better after they have set a couple days - the flavors meld better and become more complex.

Oh man you are making me HUNGRY!

farmfriend  posted on  2009-12-13   23:18:43 ET  Reply   Untrace   Trace   Private Reply  


#72. To: farmfriend (#70)

Oh man you are making me HUNGRY!

Would you hate me if I said I just took a pan of Chocolate Truffle Cookies out of the oven? I made two batches one straight and one with a hint of cinnamon. I'm mailing them to my Aunt along with the largest of the Blueberry Pound Cakes.

Original_Intent  posted on  2009-12-14   1:12:58 ET  Reply   Untrace   Trace   Private Reply  


#74. To: Original_Intent (#72)

Would you hate me if I said I just took a pan of Chocolate Truffle Cookies out of the oven?

No I think I'm in love!

farmfriend  posted on  2009-12-14   1:20:54 ET  Reply   Untrace   Trace   Private Reply  


#76. To: farmfriend (#74)

Would you hate me if I said I just took a pan of Chocolate Truffle Cookies out of the oven?

No I think I'm in love!

Hee, hee.

Original_Intent  posted on  2009-12-14   1:29:47 ET  Reply   Untrace   Trace   Private Reply  


#77. To: Original_Intent (#76)

Tonight, I will post my mother's world famous butter cookie recipe.

These are the real deal.

Critter  posted on  2009-12-14   7:29:09 ET  Reply   Untrace   Trace   Private Reply  


#78. To: Critter (#77)

No Bat's blood or Toad Tongues?

Original_Intent  posted on  2009-12-14   12:29:24 ET  Reply   Untrace   Trace   Private Reply  


#79. To: Original_Intent (#78) (Edited)

World's Best Butter Cookies

1lb Butter
1 Cup Sugar
4 cups Flour
3 Egg Yolks
1 teaspoon Vanilla

Soften butter to room temperature. In a large mixing bowl cream the butter and sugar together. Add vanilla. Then mix in egg yolks one at a time. A little at a time mix in the 4 cups of flour until thoroughly mixed.

Spoon cookie batter into cookie press. Press onto ungreased cookie sheet. Bake at 325 - 350 for 8 - 10 minutes, or until golden brown. You can also garnish with holiday colored granulated sugar before baking.

Important!!! Remove cookies from cookie sheet immediately after removing from oven!

Do not sit in front of a tin of these all by yourself, unless you can stand to gain a few pounds. :)

Critter  posted on  2009-12-24   22:00:39 ET  Reply   Untrace   Trace   Private Reply  


#83. To: Critter (#79)

Do not sit in front of a tin of these all by yourself, unless you can stand to gain a few pounds. :)

Got it!

Original_Intent  posted on  2009-12-24   23:54:48 ET  Reply   Untrace   Trace   Private Reply  


#89. To: Original_Intent, Lod (#83)

I put away half a tin today. Gawd, they're addictive.

Merry Christmas folks!

Critter  posted on  2009-12-25   20:23:37 ET  Reply   Untrace   Trace   Private Reply  


#90. To: All (#89)

Use #476 for Spam:

Spam and Egg McMuffin

Cut spam into thin slices, maybe an eighth of an inch thick and fry on low heat in a frying pan, turning frequently. Fry until crispy, like bacon.

Toast and butter an english muffin, cook up an over easy egg. Place egg, on english muffin, top with two slices of spam, and there you have it.

I squash the sandwich a bit over a plate, let the yolk run out onto the plate and dip the sandwich into the yolk as I eat it.

Delicious!

Critter  posted on  2010-01-24   7:56:30 ET  Reply   Untrace   Trace   Private Reply  


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