Ingredient: flour

Afghan Biscuit

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 Afghan Biscuit
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Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat the convection oven to 350F (180C) for at least 15 minutes.
  2. Line a baking sheet with parchment paper.
  3. In the bowl of a stand mixer, beat butter, sugar and vanilla until light and fluffy.
  4. Sift the flour and cocoa powder, and add them.
  5. Finally add the cornflakes and mix well until the mixture is homogeneous.
  6. Divide the dough into 30 pieces and roll them up.
  7. Place the balls, well spaced, on the parchment paper.
  8. Press them lightly with the palm of the hand or a fork.
  9. Bake for 15 minutes.
  10. Wait 15 minutes before placing the cookies on a cooling rack and allow to cool completely before icing.
  11. Mix icing sugar and cocoa and sift them in a bowl.
  12. Add the butter and 1 tablespoon of boiling water at a time mix well, adding more hot water if necessary until the icing can be spread.
  13. Place a teaspoon of icing on each cookie and garnish with a walnut kernel.
Recipe Notes

Original Recipe: https://www.196flavors.com/new-zealand-afghan-biscuit/

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Nutrition Facts
Afghan Biscuit
Amount Per Serving
Calories 168 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.01g
Cholesterol 17mg 6%
Sodium 30mg 1%
Potassium 21mg 1%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 15g
Protein 2g 4%
Vitamin A 5%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Mom’s Oatmeal Cookies

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 Mom's Oatmeal Cookies
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Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Mix first 6 ingredients, with beater, add dry ingredients except oats and chips. Add oats and chips and mix by hand. Bake at 350F 12-15 minutes.
Recipe Notes

This is my mum's recipe, and this is how I learned to bake cookies.  Yep, that's what the recipe cards looked like!  I'll elaborate when I have more time, but I wanted to get these amazing cookies online as soon as possible!  I love these things!

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Buttermilk Pancakes

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 Buttermilk Pancakes
From "The Science of Good Cooking"
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
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Instructions
  1. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bow.
  2. In separate bowl whisk together buttermilk, sour cream, eggs, and melted butter.
  3. Make well in middle of dry ingredients and pour in wet ingredients. Gently stir until just combined (batter should remain lumpy, with few streaks of flour). Let batter sit for 10 minutes before cooking.
  4. Heat 1 tsp oil in 12" skillet over medium heat until shimmering. Using paper towels, carefully wipe out the oil, leaving thin film of oil on bottom and sides of pan.
  5. Using 1/4 C measure, portion batter into pan. Cook until edges are set, first side is brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.
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Nutrition Facts
Buttermilk Pancakes
Amount Per Serving
Calories 248 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Cholesterol 52mg 17%
Sodium 279mg 12%
Potassium 149mg 4%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 5g
Protein 8g 16%
Vitamin A 5%
Vitamin C 1%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Pan-Fried Fish with Thai Sweet Chili Sauce

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 Pan-Fried Fish with Thai Sweet Chili Sauce
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Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Pan-fried fish
  2. Sprinkle fish fillet with salt and pepper, then coat with flour.
  3. Heat 2 tablespoon oil in a frying pan on medium high and pan fry fish fillets until golden brown on both sides, about 2 minutes per side. Set aside in a serving plate.
  4. Thai sweet chili sauce
  5. Heat about 2 tablespoon oil in a frying pan (use the same unwashed pan to fry fish) on medium high heat and sauté garlic and onion until fragrant, about 3 minutes.
  6. Add tomato. Mix well, and cook for another minute.
  7. Add Thai sweet chili sauce, water, chili sauce, vinegar, fish sauce, salt, and sugar. Mix well. Bring to a boil. Adjust taste as needed.
  8. Thicken sauce with cornstarch solution. Turn off heat once the sauce has thickened.
  9. Add chopped cilantro and scallions into the sauce. Mix well. Pour the sauce over the fried fish. Serve immediately.
Recipe Notes

Original recipe: https://dailycookingquest.com/pan-fried-fish-with-thai-sweet-chili-sauce.html

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Nutrition Facts
Pan-Fried Fish with Thai Sweet Chili Sauce
Amount Per Serving
Calories 448 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 112mg 37%
Sodium 1378mg 57%
Potassium 696mg 20%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 7g
Protein 31g 62%
Vitamin A 21%
Vitamin C 12%
Calcium 10%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Soft Malted Chocolate Chip Cookies

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 Soft Malted Chocolate Chip Cookies
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Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 3 hours
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 3 hours
Servings
cookies
Ingredients
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Instructions
  1. Whisk flour, malted milk powder, baking powder, salt and cornstarch together. Set aside.
  2. Melt butter in a small saucepan over medium low heat. Remove from heat.
  3. In large mixing bowl combine the butter and brown sugar, using wooden spoon or mixer set on lowest setting.
  4. Stir in eggs and vanilla with mixer still on lowest setting until combined.
  5. Stir in dry ingredients until evenly incorporated.
  6. Fold in chocolate chips.
  7. Chill dough for 2 hours or up to 3 days.
  8. Preheat oven to 350°
  9. Line baking sheet with parchment paper.
  10. Scoop approximately 2 Tbsp of dough and form into a ball. Place dough 3 inches apart on lined baking sheet. Press additional chocolate chips into the top of the dough balls if desired.
  11. Bake for 11-12 minutes until the edges golden. Don’t over-bake.
  12. Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to continue cooling.
Recipe Notes

store airtight for up to 3 days

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Nutrition Facts
Soft Malted Chocolate Chip Cookies
Amount Per Serving
Calories 309 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 39mg 13%
Sodium 131mg 5%
Potassium 39mg 1%
Total Carbohydrates 46g 15%
Dietary Fiber 1g 4%
Sugars 25g
Protein 4g 8%
Vitamin A 6%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Standard Griddle Cakes

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 Standard Griddle Cakes
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Course Main Dish
Cuisine American
Prep Time 4 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 4 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat griddle/non-stick pan to 300F.
  2. Sift together flour, baking powder and salt, then add the sugar.
  3. Beat the add, then add it to the milk and beat again. Add gradually to the dry ingredients, beating thoroughly between to mix.
  4. Once well mixed, add the melted butter and mix thoroughly.
  5. Using a spoon or measuring cup, pour batter gently onto preheated griddle or pan, about 1/4 - 1/3 C, depending on how big you want them. Cook until the batter has little bubbles all over the surface and the bottom is golden brown. Gently flip, and cook another couple of minutes, until the bottom is browned.
  6. If you want to prepare the night before, add a little extra baking powder, so it still has some fluffiness.
Recipe Notes

Original recipe from Encyclopedia of Cookery, copyright 1949, Wm. H. Wise & Co, Inc.

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Nutrition Facts
Standard Griddle Cakes
Amount Per Serving
Calories 194 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 47mg 16%
Sodium 275mg 11%
Potassium 108mg 3%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 6g 12%
Vitamin A 5%
Calcium 7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Honey Tart

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 Honey Tart
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
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Instructions
  1. For the crust, stir together the flour, salt, sugar, and cinnamon.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse sand. (Alternatively, pulse the dry ingredients with the butter in a food processor.)
  3. Slowly drizzle in cold water and stir gently until the dough is moist enough to stay together when squeezed. (Alternatively, drizzle cold water into food processor, pulsing a few times to combine.)
  4. Quickly press the dough into a disk and wrap in plastic wrap. Chill in the fridge for 30 minutes.
  5. When you're ready to bake, preheat the oven to 350° F. Roll the dough out in between two pieces of parchment and then press into tart pan(s). Line crust(s) with parchment and fill with pie weights.
  6. Blind bake the pie crusts for 10 to 12 minutes or until the crust is cooked through. Remove the pie weights and parchment and bake for another 5 to 7 minutes until the edges start to brown. Set the crusts aside to cool.
  7. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, vanilla caviar (i.e. the scraped beans from the vanilla pod), salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  8. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  9. Remove the custard from the heat and whisk in the butter and vanilla extract. Fish out the vanilla pod and sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  10. Pour the cooled custard into the cooled pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
  11. Set the tart out at room temperature for 10 to 15 minutes before slicing and serving.
Recipe Notes

Original Recipe:  https://food52.com/recipes/40357-honey-tart

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Schweinebraten – German Style Roast Pork

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 Schweinebraten - German Style Roast Pork
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Course Main Dish
Cuisine German
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine German
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Score fat side of pork roast in diamond pattern. Rub the entire roast all over with the oil, seasonings, and spoon on and spread the grainy mustard all over the top. Let stand for one hour.
  2. Spray your roasting pan with cooking spray. Place the vegetables into roasting pan and pour in beer. Place the roast in the roasting pan on top of the vegetables. Cover tightly and roast for one hour.
  3. Remove cover and continue roasting for another hour, uncovered, and check the temperature. It may need two hours, but mine was done earlier. It should be 140-160 (depends on how well-done you want the roast). It will continue cooking as it rests.
  4. Remove from oven and place on a large carving board; cover with foil and let rest for 15 to 20 minutes. Remove and save the vegetables to serve on the side (or discard).
  5. Put some hot water in the pan with the juices, scraping up the bits and pieces. Add enough to make 2 cups. Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer, whisking to blend well. For additional richness, the gravy may be finished with a little more butter, cream or sour cream. The gravy will be rich, dark and delicious.
  6. Slice the roast thinly and serve with the gravy. Refrigerate or freeze leftover slice
Recipe Notes

Save the bone to make a delicious bone broth.

Made it, but the roast I used had been chopped a bit - I cut off about 2 pounds for another recipe, so it was a little smaller.  And I made a simple beef gravy instead of this one, just because this was done early, and was sitting for a bit.

Check the meat after an hour - it should be 140F internal when you remove it - it will continue cooking when you take it out and cover it, end up about 145-150F, which is just done, not quite medium well.

Enjoy!

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Nutrition Facts
Schweinebraten - German Style Roast Pork
Amount Per Serving
Calories 774 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 20g 100%
Polyunsaturated Fat 6g
Monounsaturated Fat 24g
Cholesterol 206mg 69%
Sodium 1274mg 53%
Potassium 863mg 25%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 53g 106%
Vitamin A 110%
Vitamin C 4%
Calcium 1%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Griddle Cakes

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 Griddle Cakes
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. Sift together the flour, baking powder, and salt. Add the sugar. Beat the eggs, add them to the milk, and beat again, then use this to moisten the dry mixture, adding the liquid gradually and beating thoroughly so as to eliminate any lumps. Finally stir in the melted butter or other shortening and bake golden brown on a preheated griddle, greasing or not according to the type of griddle used.
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Nutrition Facts
Griddle Cakes
Amount Per Serving
Calories 287 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 71mg 24%
Sodium 279mg 12%
Potassium 162mg 5%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Sugars 2g
Protein 9g 18%
Vitamin A 7%
Calcium 6%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Ultimate Bourbon Maple Bacon Chocolate Cake

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 Ultimate Bourbon Maple Bacon Chocolate Cake
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Ingredients
Servings
servings
Ingredients
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Instructions
  1. Cook bacon according to package instructions. Allow to cool and chop cooked bacon into small pieces.
  2. Preheat oven to 350° F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
  3. In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside.
  4. In a microwave safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
  5. Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. After all eggs have been added, add the vanilla extract and sour cream.
  6. Alternate adding the flour mixture and the bourbon. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the bourbon. Repeat with remaining flour mixture and remaining bourbon.
  7. Pour batter in the greased coated bundt cake pan. Bake at 350°F for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  8. Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. You may want to put a piece of parchment paper or a plate over the cake before you flip it so you can easily move it off the wire rack without sticking. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
  9. For the glaze:
  10. Sift powered sugar. The step is necessary to create a smooth glaze.
  11. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
  12. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth.
  13. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
  14. This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knife to move the cake after glaze.
  15. Gently remove/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
  16. Gently pour glaze over cake. Sprinkle with bacon pieces.
Recipe Notes

Original Recipe:  https://beyondfrosting.com/2015/01/14/bourbon-maple-bacon-chocolate-cake/

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Nutrition Facts
Ultimate Bourbon Maple Bacon Chocolate Cake
Amount Per Serving
Calories 1278 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 26g 130%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 219mg 73%
Sodium 705mg 29%
Potassium 485mg 14%
Total Carbohydrates 173g 58%
Dietary Fiber 10g 40%
Sugars 106g
Protein 24g 48%
Vitamin A 23%
Calcium 9%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.