Because It's Bacon!

[winz]

Nothing worthy will come from the OP... Lets share muffins recipes instead. My favourite is blueberry muffins

 

Ingredients:

 

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 egg

1 cup granulated sugar

4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly

1¼ cups sour cream

1½ cups frozen or fresh blueberries

Directions:

 

1. Preheat the oven to 350 degrees F*(170C). Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

 

2. Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

 

3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

 

4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

[Flying Penguin]

Nothing worthy will come from the OP... Lets share muffins recipes instead.

 

I quite like this one, it may be dairy free but you'd never know and you can do them as simple banana muffins if you don't want to do the topping:

 

Prep Time: 2 hours

 

Cook Time: 20 minutes

 

Total Time: 2 hours, 20 minutes

 

Yield: About 18 cupcakes

 

Ingredients:

 

For the Banana Cupcakes:

1/2 cup dairy-free margarine

1 1/2 cups sugar

3 large eggs

1 cup mashed banana

1/4 cup coconut milk

1 T. lemon juice

2 cups all-purpose flour

1 t. baking powder

3/4 t. baking soda

1/2 t. salt

For Assembling:

1 Recipe Vegan Dark Chocolate Ganache, chilled but not set*

About 1 cup shredded sweetened coconut

1/2 Recipe Vegan Buttercream

18 cherries, fresh or maraschino, for topping

 

Preparation:

 

1. Preheat the oven to 350 F. Line 18 muffin tins with cupcake liners and set aside.

 

2. In the bowl of a standing mixer, cream the dairy-free margarine until creamy, about 1 minute. Add in the sugar and mix at a medium-high speed for about 3 minutes more, or until the mixture is well-combined and fluffy. Add in the eggs, 1 at a time, beating well with each addition. After the eggs are combined, beat for another minute or so before adding in the mashed banana, coconut milk, and lemon juice. Beat these ingredients in until well combined. Set aside.

 

3. In a medium-sized mixing bowl, sift together the flour, baking powder, baking soda, and salt. In several additions, add this to the margarine-banana mixture and beat until the mixture comes together (but don't overmix!). Pour the batter into the prepared liners, filling each liner about 2/3 of the way full. Bake for 16-20 minutes or until the surface of the cupcakes springs back when touched. Allow cupcakes to cool in the pan for 15 minutes before transferring them to a wire cooling rack to cool completely.

 

4. Assemble the cupcakes. Drop about 1 T. of the ganache* onto the center of each of the cupcakes, allowing it to spread out but still leaving a thin ring of banana cupcake showing. Sprinkle a tablespoon or so of the shredded sweetened coconut onto each of the ganache circles. Using a pastry bag, pipe a few tablespoons of the vegan buttercream frosting on top of the coconut, and then top these small mounds with a cherry on top. Enjoy!

 

*Ganache should be chilled but not set when placing on the cupcakes. If it is set, it will be impossible to spread, but if it is still warm, it will run off of the sides of the cake. I prepare my ganache while the cupcakes are baking, allow it to sit out on the counter for about 15 minutes, then place in the refrigerator until it is cold but not set. (The timing on this varies, so just check up on it every fifteen minutes or so until it is done.

 

:thumbup:

[BIGNEWY]

Nothing worthy will come from the OP... Lets share muffins recipes instead. My favourite is blueberry muffins

 

Ingredients:

 

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 egg

1 cup granulated sugar

4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly

1¼ cups sour cream

1½ cups frozen or fresh blueberries

Directions:

 

1. Preheat the oven to 350 degrees F*(170C). Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

 

2. Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

 

3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

 

4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

 

 

Thanks :thumbup:

 

:music_whistling:

[agrasyuk]

Thanks for the recepies guys, due to you efforts this thread is salvaged from being totally useless. While blueberry is indeed my favorite we however did make pumpkin/chocolate muffins for the y-days occasion.

[kontiuka]

My only reply to the OP is "Happy Thanksgiving to our American friends!".

[sobek]

Oh dear lord at least use metric recipies. :D;)

[chaos]

What if I don't like muffins? Can we swap cookie recipies too?

[Flying Penguin]

Oh dear lord at least use metric recipies. :D;)

 

Or put one of these on the fridge for easy reference....

 

:thumbup:

[Flying Penguin]

What if I don't like muffins? Can we swap cookie recipies too?

 

As long as they're not "special" cookies... ;)

[NineLine]

What if I don't like muffins? Can we swap cookie recipies too?

 

cookies > muffins

[MTFDarkEagle]

Oh how I love off topic threads such as this one... :D :thumbup:

[GeorgeLKMT]

cookies > muffins

 

Steak > everything else in this thread. Man eats meat, cookies are for kids :P

[NineLine]

Steak > everything else in this thread. Man eats meat, cookies are for kids :P

 

 

Well I thought we were talking desserts and snacks... of course Steak beats all.. and bacon.

[garengarch]

Dumfries and Galloway fillet of Buccleuch beef steaks with haggis-stuffed tomatoes, Savoy cabbage, potato rosti and whisky jus

 

Ingredients

For the whisky jus

1kg/2lb 3oz oxtail bones

1 onion, peeled, roughly chopped

4 carrots, roughly chopped

250g/9oz tomato purée

4 litres/7 pints water

100g/3½oz redcurrant jelly

250ml/9fl oz double cream

50ml/2fl oz whisky

For the beef fillet steaks

4 x 8oz (4 x 225g) beef fillet steaks (preferably Buccleuch)

salt and freshly ground black pepper

2 tbsp olive oil

For the potato rösti

1 large red onion, peeled, thinly sliced on a mandoline

3 baking potatoes, peeled, thinly sliced on a mandoline and julienned

3 free-range egg yolks

salt and freshly ground black pepper

For the haggis-stuffed tomatoes

4 large tomatoes

250g/9oz haggis

For the Savoy cabbage

200g/7oz salted butter

1 large Savoy cabbage, core removed, leaves finely shredded

salt and freshly ground black pepper

Preparation method

For the whisky jus, preheat the oven to 170C/325F/Gas 3.

Place the oxtail bones into a roasting tray and roast in the oven for 20-30 minutes, or until golden-brown. Keep the oven on at the same temperature.

Transfer the bones to a large, deep pot and add the onion, carrots and tomato purée. Cover with the water and bring to the boil. Boil for 2-3 hours, uncovered, or until the liquid has reduced to about one litre.

Remove the bones from the stock and discard, then stir in the redcurrant jelly and bring back to the boil. Stir in the double cream and cook for a further 15 minutes, or until the liquid is thick and glossy. Remove from the heat and strain the sauce into a medium-sized glass jar with a lid.

Pour in the whisky, screw on the lid and gently shake to combine. The jar can be submerged in a pot of hot water to keep warm until you are ready to serve.

For the beef fillet steaks, heat a frying pan until smoking and add the olive oil. Sear the steaks in the pan for one minute on each side, or until golden-brown all over.

Place the steaks onto a baking tray (reserving the oil in the pan for later) and cook in the oven for 20 minutes (for medium rare), or until the steaks are cooked to your liking. Set aside on a warm plate and keep the oven at the same temperature.

For the potato rösti, place the sliced onion and potatoes together in a bowl and mix together with the egg yolks until well combined. Season with salt and freshly ground black pepper. Divide the mixture among four 8-10cm/3-4in chefs' rings, packing the mixture in tightly.

Heat the pan used to cook the beef, then place the four filled chefs' rings into the pan and fry for 2-3 minutes, or until the bottoms of the rösti are golden-brown. Using a spatula, carefully turn the chefs' rings over and fry the rösti on the other side for a further 2-3 minutes (if needed, press the rösti down with the spatula so that it touches the pan), or until golden-brown on both sides. Place the pan into the oven for 20 minutes, or until the rösti are tender all the way through.

For the stuffed tomatoes, slice the tops off the tomatoes and trim the bases so the tomatoes sit flat. Discard the offcuts. Using a spoon, scoop out the insides of the tomatoes (reserve the flesh for another recipe).

Divide the haggis equally among the four tomatoes, rolling each portion into a ball and placing it inside each tomato. Place the tomatoes onto a baking tray in the oven for 20 minutes, or until the tomatoes are tender.

For the Savoy cabbage, melt the butter in a pan over a medium heat and add the cabbage. Season with salt and freshly ground black pepper and cook for 4-5 minutes, or until the cabbage is tender. Remove the pan from the heat.

To serve, slice the beef fillet steaks in half at a 45-degree angle. Spoon the buttered cabbage onto the middle of four serving plates, then arrange the fillet steaks on top. Carefully take the potato rösti out of their rings and place onto the corner of the plate. Place the haggis-stuffed tomato alongside and spoon the whisky jus around.

[Flying Penguin]

Steak > everything else in this thread. Man eats meat, cookies are for kids :P

 

But otherwise how do you keep the kids quiet whilst you prepare the steak and ready the beer to go with it?

 

I guess if they don't like cookies there's always gaffer tape :huh:

Edited November 29, 2013 by Flying Penguin

[VanjaB]

Steak > everything else in this thread. Man eats meat, cookies are for kids :P

 

I have to agree with this.

[garengarch]

god, now I'm SO hungry.

[Flying Penguin]

and bacon.

 

Americans have got a lot to answer for......

 

[javelina1]

subscribing.... :) (yummy)

[javelina1]

Americans have got a lot to answer for......

 

 

 

actually, tastes pretty good... :lol:

[Flying Penguin]

actually, tastes pretty good... :lol:

 

No it doesn't.... I'm not sure whether I'm cruel enough to throw it out, it must fall foul of at least one toxic waste law! :music_whistling:

[NineLine]

Americans have got a lot to answer for......

 

 

I had chocolate chip cookies made with bacon in them, didnt work for me... wife wanted to make chocolate covered bacon, I said I wanted to make it to the release of the F/A-18C, no thanks...

[kontiuka]

... of course Steak beats all.. and bacon.

Yes. Canadian bacon!

[NineLine]

 

Beer and Bacon milkshake...

 

What you might drink at a NASCAR event....

[cichlidfan]

Outstanding job, gentleman. :thumbup::thumbup: