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BK Recipes

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Banana Sour Cream Coffee Cake [Oct. 21st, 2007|02:11 pm]
BK Recipes

singingnymph
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1-1/4 cup sugar, divided into 1/4 cup & 1 cup
1/2 cup chopped pecans
1 tsp ground cinnamon
1/2 cup butter/margarine, softened
2 large eggs egg replacement or clabbered buttermilk
1 cup mashed banana (2 bananas)
1/2 cup sour cream
1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Preheat oven to 350.
Stir together 1/4 cup sugar, pecans, & cinnamon; sprinkle 1/2 the mixture in a well-greased bundt pan.
Beat butter at medium speed until creamy.
Gradually add remaining 1 cup sugar, beat 5 to 7 minutes til light & fluffy.
Add eggs 1 at a time, beating just until yellow disappears. add egg replacement
Add banana, sour cream & vanilla. Beat at low speed just until blended.
Combine flour, powder, soda & salt. Fold into butter mixture.
Pour 1/2 the batter into prepared pan. Sprinkle with remaining pecan mixture.
Top with remaining batter.
Bake for 45 minutes or until a wooden pick comes out clean.
from: http://www.bbonline.com/recipe/bentcreek_nc_recipe2.html
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Apricot Cheese Coffee Cake [Sep. 14th, 2006|02:35 pm]
BK Recipes

singingnymph
[Tags|, , ]

Cake Ingredients:
1 stick of butter, softened
1/2 cup sugar
grated rind of one lemon
2 eggs egg replacement or clabbered buttermilk
1 tspn vanilla
1/2 tspn salt
1 tspn baking powder
1 heaping cup unbleached flour

Cake Topping:
10 halved & pitted apricots
4 oz. cream cheese
1/2 cup sugar
2 Tablespoons sour cream
1 egg egg replacement or clabbered buttermilk
1 tspn vanilla

Cream together butter & sugar w/ lemon rind. Add eggs one at a time, egg replacement & then the vanilla. Beat. Add salt, baking powder & flour. Beat together & spread into the bottom of a 9 inch springform pan (greased). Place apricots skin side down on top of cake batter. In same mixing bowl (don’t bother to wash) beat cream cheese & sugar until smooth. Add sour cream, vanilla & egg egg replacement. Continue to beat. Pour on top of cake spreading over the apricots. Bake in 350 degrees (F) oven until top is completely set and begins to brown.

from: http://www.bbonline.com/recipe/mendocino_ca_recipe1.html
link

Curried Spring Asparagus Soup [Sep. 14th, 2006|02:26 pm]
BK Recipes

singingnymph
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It's an elegant first course; good hot or cold....

1 pound asparagus
6 cups vegetable stock
2 Tbspns. butter
1.5 Tbsp. flour
2 egg yolks egg replacement or clabbered buttermilk
1 tsp curry powder
1 cup whipping cream
salt & white pepper

Cut the tips off the asparagus spears & reserve. Now snap off their woody ends & discard these. Dice the remaining spears & put the dice in a saucepan with the stock. Bring to a boil & cook, uncovered, for 10 minutes. Cool for a minute. Puree--solids first then slowly pouring in the stock. Set aside.

Melt the butter over a low heat in a large saucepan, stir in the flour & cook, stirring constantly, for 2-3 minutes. Add asparagus puree, bring to a boil, then reduce heat & simmer until it thickens. Add the asparagus tips, simmer 5 minutes, then remove from the broth & reserve.

Bring the pureed soup to a simmer. Mix the egg yolks egg replacement, curry & cream in a small bowl, then whisk into the soup and heat through. Season to taste with salt and pepper. When ready to serve, ladle into bowls, top with asparagus tips, and serve immediately.

from http://www.soupsong.com/raspara1.html
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clabbered buttermilk [Jul. 20th, 2006|10:43 pm]
BK Recipes

singingnymph
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3 Tblspns lemon juice -to- 1 Cup buttermilk
Mix well & let stand for 3 minutes.

It's an excellent homemade egg replacer, but there is no particular amount to use per missing egg. You'll just have to use your own judgement.
link

apple oatmeal coffee cake [Jul. 20th, 2006|10:38 pm]
BK Recipes

singingnymph
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1 cup flour
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp allspice
1/4 tsp cinnamon
1 cup sugar
1 cup oats
1/2 cup oil
1 egg egg replacement or clabbered buttermilk
1 tsp vanilla extract
1 cup peeled, chopped apple

Mix dry ingredients together. Add remaining ingredients.
Mixture will be quite thick.
Pour into a greased 8 x 8 pan.
Bake at 350 for 35 minutes.
from: http://www.bbonline.com/recipe/ivbbs_pa_recipe2.html
link

creamy artichoke soup with lemony mushrooms [Jul. 20th, 2006|09:59 pm]
BK Recipes

singingnymph
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"It's a lovely and interesting first course, hot or cold.... Serve fairly generous portions to 4 people. The soup looks lovely in flat soup plates, garnished w/ those savory mushrooms."

1 13-ounce can of artichoke bottoms
1 potato, quartered
1 onion, quartered Care to pick another vegetable?
4 cups vegetable stock
salt & white pepper
1 cup whipping cream

Garnish: 4-6 mushrooms, thinly sliced & 1 Tblspn lemon juice

Bring stock to a boil in a large saucepan--then add artichokes, potato, onion, & seasonings.
Reduce heat, partially cover & simmer for about 30 minutes, until the vegetables are tender. Puree the soup then press through a sieve, discarding solids.

Meanwhile, saute mushrooms over high heat in a little butter & 1 Tblspn of lemon juice, stirring often.
Cook until dark around the edges and concentrated--the liquid will have totally evaporated.

When ready to serve, reheat the puree, stir in the cream & bring to a simmer. Ladle into bowls & sprinkle with mushrooms. This soup can also be served cold.
from: http://www.soupsong.com/rartich.html
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Polish apricot soup [Jul. 20th, 2006|09:41 pm]
BK Recipes

singingnymph
[Tags|, ]

"Thick, with a jewel-like transparency, and filling, this soup is an extraordinary start... & not bad as a finish to a fine meal, served with coffee and cookies. Although buttered croutons are traditional as a garnish, whipped sour cream is too-- & it looks marvelous swirled into the gleaming apricot. Serve hot or cold as a 1st or last course to 4 people."

2 cups of fresh, pitted apricot halves, reserving the pits*
3 cups water
1/4 cup sugar
1 Tablespoon lemon juice
1 teaspoon grated lemon zest
1-2 Tablespoons potato starch
(this is traditional, but you can substitute cornstarch, which loses its raw taste faster)
1-2 Tablespoons water

Garnish: Bread with crusts removed, cubed & toasted in butter until lightly browned, OR sour cream, whipped til smooth.

Bring the water to a boil in a saucepan, then stir in the apricots (no need to peel them) & their pits (it's easiest to tie these up in a little cheesecloth or put them in a teaball, but they're easy enough to dig out of the pot if necessary. You don't want to lose their subtle almond taste by omitting them).*
Cook, partially covered, for 20-30 minutes.
Remove the pits and puree the soup, solids first, then return to the saucepan.
Stir in the sugar, lemon & lemon zest & return to a boil.
Mix the potato starch w/ equal parts of water, then stir into the soup.
Cook on low for several minutes, until the soup is clear & thick and has lost its raw starch taste.

For cold soup, let cool, then cover and refrigerate. To serve, ladle into bowls and either top with croutons or swirl in 2 Tablespoons of sour cream to make an attractive abstract pattern.

For hot soup, ladle into bowls garnish with croutons or sour cream (above), and serve immediately.
from:http://www.soupsong.com/raprico1.html

*I was under the impression that apricot pits were toxic. Use pits at your own risk.
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apple cranberry coffee cake [Jul. 20th, 2006|09:32 pm]
BK Recipes

singingnymph
[Tags|, , ]

2 eggs egg replacement or clabbered buttermilk
1 1/4 cups sugar
1/3 cup vegetable oil
3/4 cup all-purpose flour
3/4 cup oatmeal
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/3 tsp allspice
1/2 cup coarsely chopped cranberries
2 medium apples, peeled & grated
1 medium pear, peeled & grated
1 cup coarsely chopped walnuts (I prefer pecans, myself.)
Powdered sugar, whipped cream or vanilla ice cream

Preheat oven to 350 degrees.
Lightly beat eggs, mix egg replacement w/ sugar until creamy. Stir in oil.
Toss together flour, oatmeal, salt, soda and spices. Mix thoroughly with eggs and sugar mixture. Fold in fruits and walnuts.
Scrape batter into greased 9"x9" inch cake pan and bake for 45 minutes.

Serve warm or room temperature with sugar, whipped cream or ice cream.
from: http://www.bbonline.com/recipe/captaintom_ma_recipe1.html
link

vegetable stock [Jul. 11th, 2006|12:24 am]
BK Recipes

singingnymph
[Tags|, , ]

Basic Vegetable Stock (8 cups)

5 carrots, chopped
2 stalks celery with leaves, chopped
2 onions, chopped
1 head garlic, unpeeled & cut in half
potato peelings (wash before peeling)
1 turnip, sliced
Any wilted veggies in the fridge that aren't too strong, chopped
1 bay leaf
1 handful parsley
1 teaspoon salt and peppercorns
12 cups water
(you could probably use some radishes to make up for the lack of onion & garlic)

Bring all ingredients to a boil, lower heat, & boil gently for 45 minutes to one hour, til all the goodness is sucked out of the vegetables. Strain. Adjust seasoning.

NOTE: If you want darker broth, brown the vegetables in oil for 10-15 minutes over medium heat, then add water and herbs and bring to a boil, scraping up any dark bits from the bottom of the pan. Boil gently for 45 minutes and strain.

NOTE: If you want fragrance and complexity, add any combination of tomatoes, fennel, mushrooms, or other aromatic vegetable to the browning process, then boil and strain as above.
from: http://www.soupsong.com/bstock.html#vegetable%20stock
link

apple-brie soup [Jul. 11th, 2006|12:02 am]
BK Recipes

singingnymph
[Tags|, , , ]

"This delicate soup recreates in liquid form the wonderful hors d'oeurvre of brie cheese served w/ apple slices--& the riper the cheese when you add it, the deeper the flavor of the soup, counterpointed by the sweetness of the apples. Serve hot to four people...."

* 2-3 Tblspns butter
1 onion, chopped
2 stalks celery w/ leaves, chopped
2 apples, peeled, cored, & chopped
2 Tablespoons flour
3 cups vegetable stock
8 ounces brie, rind removed & cubed--preferably at room temperature
1/4 cup heavy cream
salt & white pepper

Garnish: thin curls of apple peel strips & toasted sliced almonds

Melt butter in a large saucepan, stir in the onions, celery, & apple & saute on low heat until soft & golden, about 10 minutes.
Stir in flour and cook on low heat for about 3 minutes, stirring constantly.
Pour in 1 cup of stock, whisking hard until thick and bubbly. Whisk in remaining stock, bring to a boil, then reduce heat, cover & simmer for 15 minutes.
Puree--solids first & return to saucepan.

When ready to serve, reheat on low heat, then stir in the cheese cubes.
Let the cheese melt slowly, stirring occasionally.
When the cheese is all melted, whisk hard. You can puree briefly if the consistency is not completely smooth.
Stir in the heavy cream.
Ladle into bowls and garnish each w/ apple peel curls & a few toasted almonds.
from:http://www.soupsong.com/rbrie.html
link

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