Make a scrumptious loaf of this delicious yeast bread filled with a lovely swirl of sweet cinnamon sugar and chopped apples. It is an easy recipe because the dough is made in a bread maker.Continue Reading
Air Fryer French Fries
Air Fryer French Fries
saw on America’s test kitchen, TikTok
- Peel and cut 4 large russets into 1/2 inch sticks (I prefer 1/4-inch sticks)
- Rinse in cold water to remove excess starch.
- Cover potatoes with hot water for 10 minutes, drain and pat dry.
- Toss with 1 tablespoon vegetable oil.
- Air fry at 350 for 13 minutes until blonde and spotty.
- Remove to bowl and add one more tablespoon of vegetable oil and 1/2 teaspoon salt
- Return to air fryer at 400 for 15 minutes, until deeply golden and crisp
Notes from other recipes:
For a smaller air fryer, cook in 2 batches and once both batches are fully cooked, return them all at once to the air fryer to re-warm for 2 minutes before serving. The second batch may cook a little faster since the basket is preheated.
Coleslaw
Coleslaw
Slightly adapted from Chef Dennis
An easy recipe for coleslaw dressing makes the best coleslaw and the perfect side dish for hot dogs, hamburgers, pulled pork sandwiches, barbecued ribs, fried chicken, or just about anything you can think of.
This dressing makes enough for 6-cups shredded cabbage plus 1 shredded carrot
INGREDIENTS
- 1/2 cup mayonnaise
- 1/2 cup Miracle Whip Dressing
- 1/4 cup sugar
- 2 Tablespoons apple cider vinegar (I prefer regular vinegar)
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 1/8 teaspoon pepper
DIRECTIONS
In a medium bowl, combine mayonnaise, Miracle Whip, sugar, vinegar, lemon juice, salt and pepper. Mix until smooth and creamy.
Mix the dressing with 6 cups of shredded cabbage and one shredded carrot to make delicious homemade coleslaw. Or use one 14-ounce bag of store-bought coleslaw mix for a quick and easy coleslaw, perfect for your next backyard barbecue or get-together.
Store the dressing in an airtight container, refrigerated for up to one week.
You can also use slaw dressing as a sauce for sandwiches, a dip for vegetables or chicken tenders, or as a dressing for other types of salads.
Crispy Tuna Cakes
NOTE:
I made this recipe and thought the tuna cake were just okay. Probably wound not make again. Prefer my Tuna Melt Patties recipe.
These tuna cakes grow crackly on the outside, but stay velvety on the inside thanks to creamy cannellini beans. They’re served alongside a crisp wedge salad with a briny ranch dressing that is studded with olives. It might seem to produce a lot of dressing, but it’s just enough for smothering the iceberg and dunking the tuna cakes. Best of all, this dish makes use of pantry staples, like canned tuna, beans and olives, so you can make it even when the fridge is looking bare.
Crispy Tuna Cakes
source: NY Times
INGREDIENTS
FOR THE TUNA CAKES
- 1 (15-ounce) can cannellini beans, drained but not rinsed
- 2 (5-ounce) cans tuna packed in water, drained
- ⅓ cup bread crumbs (any kind)
- ¼ cup lightly packed dill leaves and tender stems, finely chopped
- 2 teaspoons finely grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- Olive oil, for the pan
FOR THE DRESSING AND SALAD
- ½ cup buttermilk or kefir
- ½ cup mayonnaise
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 cup pitted green olives, very roughly chopped
- ½ cup lightly packed dill leaves and tender stems, finely chopped, plus more to garnish
- 1 head iceberg lettuce, cored and cut into 4 wedges
PREPARATION
- Step 1
Prepare the tuna cakes: To a medium bowl, add the drained beans. (It’s OK if some bean liquid is still clinging to the beans.) Mash the beans until smooth with a fork or potato masher. Add the tuna, bread crumbs, dill, lemon zest, lemon juice and garlic powder. Season generously with salt and pepper to taste. Mash very well until mostly smooth and the mixture easily holds together. Taste and add more salt and pepper if needed.
- Step 2
Make the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, lemon juice and garlic powder. Add salt and pepper to taste. Add olives and dill, and stir well to combine.
- Step 3
Form the tuna mixture into 8 patties. In a medium nonstick or well-seasoned cast-iron skillet, add just enough oil to coat the bottom of the pan; heat over medium until shimmering.
- Step 4
Cook the cakes in two batches, adding more oil as needed, and flipping once, until browned and crisp on both sides, 3 to 5 minutes per side. (Since the cakes are so delicate, it’s best to flip them with a spatula and a spoon.)
- Step 5
Divide the tuna cakes among 4 plates. Arrange a wedge of iceberg on each plate. Gently crack the wedge to open up the leaves, then spoon the dressing on top, making sure it gets into the layers of lettuce. Garnish with dill sprigs and serve right away.
TIP
- The dressing can be made and stored refrigerated up to 3 days in advance; cut and dress iceberg just before serving. The tuna mixture can be refrigerated up to 3 days in advance; form and fry the cakes just before serving.
Nutritional analysis per serving (4 servings)
559 calories; 35 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 15 grams polyunsaturated fat; 40 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 26 grams protein; 1298 milligrams sodium
Chocolate Chip Cookie Cake
Double Layer Cookie cake with Vanilla Buttercream Frosting
Not my recipe. source: Design Eat Repeat
Prep time: 20 mins
Ingredients
- 1 cup, unsalted butter, just melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 2 cups, semi sweet chocolate chips (1 cup chopped and remaining cup whole) . I prefer dark chocolate chips.
DIRECTIONS
Preheat oven to 350°
Lightly spray pans and then line 2 8-inch round pans with parchment paper.
Place 1 cup of semi-sweet chocolate chips in a small food processor (like an Oscar) or use a knife to chop, creating small pieces. Set the other 1 cup of un-chopped chips aside.
In a small microwave-safe bowl, melt 1 cup (i.e. 2 sticks) butter for 20-30 seconds until just melted.
Add in 1/2 cup granulated sugar and 1 cup light brown sugar and using a spatula to stir until combined. Do not use a mixer.
Add in the 2 eggs and vanilla 1 tablespoon vanilla extract, then mix.
Next add in 1 teaspoon baking soda, 1/2 teraspoon baking powder, 1/2 teaspoon salt and mix again.
Add in 3 cups all-purpose flour and mix until all the flour disappears into the dough.
Add the 1 cup chopped chocolate chips and the 1 cup whole chocolate chips unto the dough and mix.
Immediately proceed to pressing the dough into the 2 8-inch round cake pans.
- Line 2 8-inch round metal cake pans with parchment paper
- Divide the dough between the two pans and press into an even layer.
- Bake at 350 degrees for 22-26 minutes or until the cookie is light golden brown.
- Allow to cool completely. Run a knife around the pan edges to looses, then invert onto a cookie sheet or cooling rack.
DECORATING
Place one of the cookies upside down onto a serving platter so the flat edge is on the top.
Using a knife or a large piping star tip, spread two-thirds of the frosting onto bottom cookie layer.
Once smooth, place the remaining cookie on top.
Use the remaining frosting to pipe around the edges. Add desired sprinkles before the frosting hardens.
Making the Vanilla Buttercream Frosting
FROSTING INGREDIENTS
This will make just enough frosting to frost between the layers, pipe a border along the edges as well as write a phrase on top.
- 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature.
- 3 3/4 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons milk
DIRECTIONS
Beat the softened 1 1/2 sticks butter on medium-high speed for 2-minutes until smooth.
Turn the mixer to low speed and add the powdered sugar, 1/4 cup at a time, scraping down the sides of the bowl as needed.
Add 1 tablespoon vanilla, 1/4 teaspoon salt and 3 tablespoons milk. Beat on high 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too thin, add more powdered sugar. If it looks too stiff, add a tiny bit of milk.
Buffalo Chicken Dip
Buffalo Chicken Dip
INGREDIENTS
- 2 cups shredded cooked chicken
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce
- 1/2 cup ranch dressing
- 1/2 cup blue cheese crumbles
DIRECTIONS
- PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart baking dish.
- BAKE 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired, and serve with chips, crackers and/or cut up veggies.
Stabilized Whipped Cream
For Easter 2024, I made a box lemon cake and frosted with the following recipe adding 1/2 teaspoon Cream of Tarter to the ingredient list.
INGREDIENTS:
- 2 ounces cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- ½ teaspoon vanilla extract
- pinch kosher salt
- 1/2 teaspoon cream of tartar
DIRECTIONS
Before starting, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream, whip up faster and with more volume.
Once chilled, add the cream cheese and sugar to the bowl.
Mix on medium-high speed until fully combined and no lumps remain.
With the mixer off, pour in the heavy cream, vanilla, salt and cream of tartar.
Resume mixing on medium speed until soft peaks have formed (peaks droop lightly).
Stop the mixer.
Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese with the mixer back on medium speed mix until stiff peaks have formed.
NOTES:
- Ratio: For each cup of heavy whipping cream, add ¼ teaspoon of cream of tartar along with the confectioner’s sugar when whipping.
1 cup cold heavy whipping cream ;
3 tablespoons powdered sugar ;
1/2 teaspoon vanilla (optional) ;
1/4 teaspoon cream of tartar
- The problem with homemade whipped cream is that it isn’t as stable as store-bought. Over time the liquid separates from the cream. This process is called weeping, and it can result in a messy, soggy dessert.
- Cream of Tartar – This is the magic ingredient that stabilizes the whipped cream. Cream of tartar keeps the protein molecules in the cream in place, which provides structure to the water and air bubbles in the whipped cream, holding them together instead of allowing the water to seep out.
- Cream of tartar transforms fluffy, delicious whipped cream into something that will last for 2-3 days.
- You can color whipped cream by adding 2-3 drops of food coloring at the same time as you add your vanilla. Gel coloring can also be used. The whipped cream will be pale in color. Adding too much food coloring would thin the cream and make it runny.
Granola
Bean Farm TikTok Black Homesteading
INGREDIENTS
- 3 cups rolled oats
- 1 cup almonds
- 1/4 cup raisins
- 1/4 cup honey
- 1/4 cup melted coconut oil (I use vegetable oil)
- 1 tsp salt
- 3 Tbs brown sugar
- 1 Tbs warm spice (like cinnamon, nutmeg or allspice)
- 1 tsp vanilla extract or the seeds from one whole vanilla bean)
- Optional: dried bananas, strawberries, fruit, chocolate chips, nuts can be added when the granola is completely cooled
DIRECTIONS
Preheat oven to 300 degrees.
combine wet ingredients
In a large bowl, add the oats and other dry ingredients. Stir to evenly combine.
Pour the wet ingredients into the dry.
Continue stirring.
Line a baking sheet with parchment paper
Pour the oat mixture onto the pan and spread evenly.
Bake for 15 minutes.
Toss.
Return to oven for 10-15 minutes until beginning to get golden brown, keeping a close eye so it does not burn.
Remove from oven. The granola will be soft when it comes out of the oven but will crisp up when cool.
When cool, add raisins.
Cranberry Bread with Orange Glaze
Cranberry Bread with Orange Glaze
https://natashaskitchen.com/cranberry-bread/
Servings: 8 people (makes 1 loaf)
Cranberry Bread Ingredients
- 1 1/2 cups all-purpose flour
1 tsp baking powder - 1/4 tsp salt
1/4 cup milk, room temperature
Zest of 1 large orange, divided
1/4 cup orange juice, freshly squeezed
6 Tbsp unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 cups fresh cranberries, rinsed and patted dry
1/2 Tbsp all-purpose flour
Orange Glaze Ingredients:
1 cup powdered sugar
1 1/2 Tbsp freshly squeezed orange juice, or to reach desired consistency
1 tsp orange zest, reserved from the orange aboveInstructions
How to Make Cranberry Orange Bread:
Prep: Preheat oven to 350˚F.
Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.
In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.
In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined.
Beat in 2 large eggs, mixing until well incorporated.
Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated.
Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean.
Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.
To Make the Glaze:
In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.
Slow Cooker Beef Stew
Slow cooker Beef Stew
Yield: six servings
https://thecozycook.com/slow-cooker-beef-stew/
INGREDIENTS
- 2 ½ pounds stew meat, (chuck, roasts, rump, roast, or bottom rounds.)
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1/4 cup flour
- 3-6 tablespoons olive oil
- 3 Tablespoons cold butter, separated 2 cups yellow onion, diced
- 4 cloves garlic, minced
- 1 cup high-quality cabernet sauvignon, merlot works as well.
- 4 cups beef broth
- 2 tsp better than bouillon, or 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- Five medium carrots, cut into chunks about 1 inch
- 1 pound baby, Yukon, Gold, potatoes, have to or quartered
- 2 bay leaves
- 1sprig of rosemary
- 1 cup frozen peas
- 1/4 cup cold water +3 tablespoons cornstarch
- 2 to 3 drops master gravy
Instructions
- Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
- Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
- Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
- Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.
- Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
- Cook on low for 7 1 to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
- Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
- Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
- Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”.
Optional: Add 3 drops of Gravy Master (or Kitchen Bouquet) for an even darker color.
Red wine, substitute
An equal melt of beef, broth or red grape juice may be used instead of wine, along with 2 tablespoons of red wine vinegar. The acidity helps to break down and tenderize the meat.
Nutrition: calories 507 cal per serving