Discover Cafe Cooking at home: Morning & Afternoon delights

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This is the same sweet biscuit topping I use for my Apple Cobbler. Spoon batter into 16 muffin cups coated with cooking spray. It has some of my favorite qualities, old, worn, and it was cheap. Bake scones in the upper third of the oven. Add butter and cut in with pastry blender until mixture looks like coarse meal. But in the end, all of the pancakes are just… simply… wonderful. (Did I mention I’m biased towards pancakes?) As you can see, waiting 30 minutes for the batter to thicken doesn’t make any difference; it doesn’t thicken appreciably, and the cakes all spread the same.

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This is the same sweet biscuit topping I use for my Apple Cobbler. Spoon batter into 16 muffin cups coated with cooking spray. It has some of my favorite qualities, old, worn, and it was cheap. Bake scones in the upper third of the oven. Add butter and cut in with pastry blender until mixture looks like coarse meal. But in the end, all of the pancakes are just… simply… wonderful. (Did I mention I’m biased towards pancakes?) As you can see, waiting 30 minutes for the batter to thicken doesn’t make any difference; it doesn’t thicken appreciably, and the cakes all spread the same.

Continue reading "Discover Cafe Cooking at home: Morning & Afternoon delights"

The Secret Life of Scones: There's so very much more to this

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Page 26: Plain Pastry, Rich Pastry, Apple Pie, Lemon Meringue Pie Page 27: Strawberry Pie, Mince Pie, Mince Meat, Custard Pie, Pumpkin Pie, Rhubarb Pie, Berry Pies Page 28: Philadelphia Ice Cream, Strawberry Ice Cream, Chocolate Ice Cream, French Ice Cream, Frozen Pudding, Grape Sherbet, Lemon Sherbet Page 29: Orange Water Ice, Strawberry Mousse Page 29: Brown Soup Stock, Bean Soup, Cream Soups Page 30: Creole Soup, Cream of Tomato Soup, Onion Soup Page 30: Broiled Fish, Baked Fish, Fried Fish, Planked Fish, Codfish Balls Page 31: Fish Chowder, Boiled Lobsters and Crabs, Creamed Oysters, Scalloped Oysters, Fried Oysters, Clam Chowder, Shell Fish a la Newburg Page 32: How to - for Roasting, Broiling, Pan Broiling, Boiling and Stewing, Pot Roasting, Stew with Dumplings, Dumplings, Liver and Bacon Page 33: Roast Lamb, Roast Stuffed Shoulder of Lamb with Browned Potatoes, Pot Roast of Beef with Browned Potatoes, Baked Veal with Tomato Sauce, Veal Cutlet, Roast Loin of Pork, Applesauce, Baked Ham Page 34: How to Clean, Roast Poultry, Poultry Dressing, Oyster Dressing, Giblet Gravy, Fricassee of Chicken Page 35: Fried Chicken, Chicken Pie, Roast Goose, Bread and Apple Dressing, Apple Dressing Page 35: Thin Cream Sauce, Thick Cream Sauce, Tomato Sauce, Bechamel Sauce Page 36: Egg Sauce (for Fish), Brown Sauce or Gravy, Currant Jelly Sauce, Hollandaise Sauce, Sauce Tartare, Maitre D'Hotel Butter, Mint Sauce, Horse-Radish sauce, Cranberry Sauce Page 36: Boiled Eggs, Poached Eggs, Poached Eggs in Cream, Scrambled Eggs Page 37: Scalloped Eggs with Ham, Plain Omelet, Puffy Omelet, Fancy Omelets Page 37: Salmon Croquettes, Rice Croquettes, Nut and Potato Croquettes, Chicken Croquettes Page 38: Chicken Patties, Royal Patty Shells, Boston Baked Beans, Baked Macaroni with Cheese, Cheese in Scallop Shells or Ramekins, Cheese Straws, Kidney Beans with Bacon, Tomatoes and Eggs Page 39: How to Cook and Clean Vegetables, Asparagus, Pickled Beets, Creamed Carrots, Boiled New Cabbage, Cold Slaw Page 41: French Dressing, Mayonnaise I, Mayonnaise II, Boiled Salad Dressing, Russian Dressing, Chicken Salad, Fruit Salad, Vegetable Salad Page 42: Marquise Salad, Potato Salad, Lobster Salad, Fish Salad Page 43: Cream Candy, Butter Scotch, Butter Taffy, Chocolate Caramels, Creamed Nuts, Peanut Brittle, Candied Popcorn, Pulled Molasses Candy Page 45: Barley Water, Pineapple Juice Page 46: Albuminized Orange, Beef Tea, Scraped Beef, Spanish Cream, Gluten Muffins Page 47: General Directions, Canning, Preserving, Open Kettle Method, Directions for Canning by Can-Cooked method, Time Table for Canning Fruits by the Can-Cooked Method, Use of Sugar in Canning Fruit, Canned Peaches Page 48: Canned Cherries, Canned Pears, Canned Berries, Asparagus, Beans, Corn, Jams, Raspberry Jam Page 49: Plum Conserve, Spiced Currants, Jellies

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Page 26: Plain Pastry, Rich Pastry, Apple Pie, Lemon Meringue Pie Page 27: Strawberry Pie, Mince Pie, Mince Meat, Custard Pie, Pumpkin Pie, Rhubarb Pie, Berry Pies Page 28: Philadelphia Ice Cream, Strawberry Ice Cream, Chocolate Ice Cream, French Ice Cream, Frozen Pudding, Grape Sherbet, Lemon Sherbet Page 29: Orange Water Ice, Strawberry Mousse Page 29: Brown Soup Stock, Bean Soup, Cream Soups Page 30: Creole Soup, Cream of Tomato Soup, Onion Soup Page 30: Broiled Fish, Baked Fish, Fried Fish, Planked Fish, Codfish Balls Page 31: Fish Chowder, Boiled Lobsters and Crabs, Creamed Oysters, Scalloped Oysters, Fried Oysters, Clam Chowder, Shell Fish a la Newburg Page 32: How to - for Roasting, Broiling, Pan Broiling, Boiling and Stewing, Pot Roasting, Stew with Dumplings, Dumplings, Liver and Bacon Page 33: Roast Lamb, Roast Stuffed Shoulder of Lamb with Browned Potatoes, Pot Roast of Beef with Browned Potatoes, Baked Veal with Tomato Sauce, Veal Cutlet, Roast Loin of Pork, Applesauce, Baked Ham Page 34: How to Clean, Roast Poultry, Poultry Dressing, Oyster Dressing, Giblet Gravy, Fricassee of Chicken Page 35: Fried Chicken, Chicken Pie, Roast Goose, Bread and Apple Dressing, Apple Dressing Page 35: Thin Cream Sauce, Thick Cream Sauce, Tomato Sauce, Bechamel Sauce Page 36: Egg Sauce (for Fish), Brown Sauce or Gravy, Currant Jelly Sauce, Hollandaise Sauce, Sauce Tartare, Maitre D'Hotel Butter, Mint Sauce, Horse-Radish sauce, Cranberry Sauce Page 36: Boiled Eggs, Poached Eggs, Poached Eggs in Cream, Scrambled Eggs Page 37: Scalloped Eggs with Ham, Plain Omelet, Puffy Omelet, Fancy Omelets Page 37: Salmon Croquettes, Rice Croquettes, Nut and Potato Croquettes, Chicken Croquettes Page 38: Chicken Patties, Royal Patty Shells, Boston Baked Beans, Baked Macaroni with Cheese, Cheese in Scallop Shells or Ramekins, Cheese Straws, Kidney Beans with Bacon, Tomatoes and Eggs Page 39: How to Cook and Clean Vegetables, Asparagus, Pickled Beets, Creamed Carrots, Boiled New Cabbage, Cold Slaw Page 41: French Dressing, Mayonnaise I, Mayonnaise II, Boiled Salad Dressing, Russian Dressing, Chicken Salad, Fruit Salad, Vegetable Salad Page 42: Marquise Salad, Potato Salad, Lobster Salad, Fish Salad Page 43: Cream Candy, Butter Scotch, Butter Taffy, Chocolate Caramels, Creamed Nuts, Peanut Brittle, Candied Popcorn, Pulled Molasses Candy Page 45: Barley Water, Pineapple Juice Page 46: Albuminized Orange, Beef Tea, Scraped Beef, Spanish Cream, Gluten Muffins Page 47: General Directions, Canning, Preserving, Open Kettle Method, Directions for Canning by Can-Cooked method, Time Table for Canning Fruits by the Can-Cooked Method, Use of Sugar in Canning Fruit, Canned Peaches Page 48: Canned Cherries, Canned Pears, Canned Berries, Asparagus, Beans, Corn, Jams, Raspberry Jam Page 49: Plum Conserve, Spiced Currants, Jellies

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Biscuits: Sweet and Savory Southern Recipes for the

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Scones have been described as smoother than an English muffin, heavier than a muffin, and thicker than a flat bread. Are you sure you would like to report this comment? Line 2 muffin cups with paper baking cups. When the mixture is the consistency that it should be (according to one scone recipe I looked at, it looks like "wet sand"--I just go with "fine crumbs" myself), add a beaten egg and a few tablespoons of milk and stir until dough comes together and leaves sides of bowl. This is the opposite of yeast breads that require kneading to develop the gluten.

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Scones have been described as smoother than an English muffin, heavier than a muffin, and thicker than a flat bread. Are you sure you would like to report this comment? Line 2 muffin cups with paper baking cups. When the mixture is the consistency that it should be (according to one scone recipe I looked at, it looks like "wet sand"--I just go with "fine crumbs" myself), add a beaten egg and a few tablespoons of milk and stir until dough comes together and leaves sides of bowl. This is the opposite of yeast breads that require kneading to develop the gluten.

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Low Carb Muffins: 25 Delicious Low Carb High Fat Muffin

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Cut butter into chunks and cut into flour using fingers or a pastry cutter until the size of small peas. Gradually add molasses, eggs (one at a time), and buttermilk and mix until everything is combined well. Each biscuit needs room to expand and for air to circulate around it. Then scoop out onto cookie sheet and bake for about 20-22 minutes. ***Dairy free version: Use 1/3 cup coconut milk instead of sour cream and 2 tbsp of coconut oil instead of butter. I used to enjoy those breakfast biscuits which were available during those good old days at the McDonalds outlets here.

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Cut butter into chunks and cut into flour using fingers or a pastry cutter until the size of small peas. Gradually add molasses, eggs (one at a time), and buttermilk and mix until everything is combined well. Each biscuit needs room to expand and for air to circulate around it. Then scoop out onto cookie sheet and bake for about 20-22 minutes. ***Dairy free version: Use 1/3 cup coconut milk instead of sour cream and 2 tbsp of coconut oil instead of butter. I used to enjoy those breakfast biscuits which were available during those good old days at the McDonalds outlets here.

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Native Favorites Box Set (6 in 1): Japanese, Native

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We recommend that you review the privacy policy of every and any site(s) you visit. So find the ingredients and related playlists in the description box below. I think only our homegrown brand, Arnold's Fried Chicken come close enough. If you have food or cooking questions, send them to Questions@KitchenSavvy.com Due to the volume of questions received, not all can be answered. I have not made this recipe, but it is somewhat similar to a Blueberry Scone recipe I already make.

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We recommend that you review the privacy policy of every and any site(s) you visit. So find the ingredients and related playlists in the description box below. I think only our homegrown brand, Arnold's Fried Chicken come close enough. If you have food or cooking questions, send them to Questions@KitchenSavvy.com Due to the volume of questions received, not all can be answered. I have not made this recipe, but it is somewhat similar to a Blueberry Scone recipe I already make.

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More Muffins: 72 Recipes for Moist, Delicious, Fresh-Baked

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If you like chocolate for breakfast or brunch, these are perfect…and they make a great afternoon snack, too! Likewise the Italian biscotti served at nearly every coffee bar would never be characterized as cookies. It is sweetened with agave syrup and orange juice, then topped with toasted oats and cinnamon sugar. I have added cinnamon to the mixture for a flavor difference but it is not essential to the recipe. Biscuits are now ubiquitous throughout the U.

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If you like chocolate for breakfast or brunch, these are perfect…and they make a great afternoon snack, too! Likewise the Italian biscotti served at nearly every coffee bar would never be characterized as cookies. It is sweetened with agave syrup and orange juice, then topped with toasted oats and cinnamon sugar. I have added cinnamon to the mixture for a flavor difference but it is not essential to the recipe. Biscuits are now ubiquitous throughout the U.

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Wake Up and Smell the Coffee

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When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a non-stick cooking spray. Just because the weather's warmer, it doesn't mean... Bake at 350°F (180°C)for about 20 minutes or until golden brown. This cobbler looks so good, though – worthy of seeking out some non-local fruits! Mix well the Bisquick, butter, egg sour cream and flour, and drop in muffin pans. Add the liquid and mix lightly with a knife or your fingertips.

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When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a non-stick cooking spray. Just because the weather's warmer, it doesn't mean... Bake at 350°F (180°C)for about 20 minutes or until golden brown. This cobbler looks so good, though – worthy of seeking out some non-local fruits! Mix well the Bisquick, butter, egg sour cream and flour, and drop in muffin pans. Add the liquid and mix lightly with a knife or your fingertips.

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Muffins: 30 Recipes With 1 Free Bonus Recipe

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Immediately remove from the tray and cool on a wire rack. Scones are also a popular pastry in the Scandinavian countries. I would love to hear your suggestions of what you would like to see here next! I added the baking soda to the flour mixture... I tweaked the recipe to accommodate for a lack of a few ingredients and the fact that I was too lazy to head to the market.... Turn dough out onto a lightly floured surface, flour your hands, and kneaded 4-5 times or knead it while still in the bowl (not traditional, but it seems to work for me).

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Immediately remove from the tray and cool on a wire rack. Scones are also a popular pastry in the Scandinavian countries. I would love to hear your suggestions of what you would like to see here next! I added the baking soda to the flour mixture... I tweaked the recipe to accommodate for a lack of a few ingredients and the fact that I was too lazy to head to the market.... Turn dough out onto a lightly floured surface, flour your hands, and kneaded 4-5 times or knead it while still in the bowl (not traditional, but it seems to work for me).

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The Lotus Cookbook: The best 50 recipes of Lotus cookies and

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I use 8 Tablespoons (1 stick; 115 grams) in my scone recipe, which gives the scones that incredibly tender, rich texture and buttery taste. Make an experiment by having them measure 1 cup into a container and then measure three 1/3 cups into a separate container. Cut in the butter until crumbly and stir in the raisins. I baked them in a new ceramic scone pan that I wanted to try, and the results were spectacular. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards.

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I use 8 Tablespoons (1 stick; 115 grams) in my scone recipe, which gives the scones that incredibly tender, rich texture and buttery taste. Make an experiment by having them measure 1 cup into a container and then measure three 1/3 cups into a separate container. Cut in the butter until crumbly and stir in the raisins. I baked them in a new ceramic scone pan that I wanted to try, and the results were spectacular. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards.

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Healthy Muffin Recipes: 20 Sweet and Savory Muffin Recipes

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We ate them for dessert, split and filled with strawberries, after a roast ham, beans baked in the slow cooker, and new potatoes. A scone is a small quickbread made of wheat, barley or oatmeal, usually with baking powder as a leavening agent. They do provide healthy fats, some fiber & the other nutrients that almonds bring to the table. Pat into 2 circles about 1/2- to 3/4-inch thick and cut each circle into 6 small wedges. Put the pan into your warm 170 degree oven.

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We ate them for dessert, split and filled with strawberries, after a roast ham, beans baked in the slow cooker, and new potatoes. A scone is a small quickbread made of wheat, barley or oatmeal, usually with baking powder as a leavening agent. They do provide healthy fats, some fiber & the other nutrients that almonds bring to the table. Pat into 2 circles about 1/2- to 3/4-inch thick and cut each circle into 6 small wedges. Put the pan into your warm 170 degree oven.

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