Recipe – Shortbread
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Recipe – Shortbread
Image by Craig Murphy
Recipe Card Template
Image by planningqueen
Recipe
Image by HR&BB
Cool Recipes images
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DIY Recipe Book
Image by TNEmily
Want to make your own recipe book? My tutorial is here:
awesomeave.wordpress.com/2010/06/07/diy-recipe-book/
Making Coffee Concentrate: See Recipe
Image by cobalt123
My recipe on making coffee concentrate is below. It’s the best method of making very rich coffee at home. Easy to do and inexpensive, you can keep it 2 weeks in your refrigerator. Just fill a coffee mug up about 1/4 and add hot water. Very smooth and rich. This image shows a shot of the ground coffee in a bowl, just after I added the water to soak the coffee. After 12 hours, the concentrate is very dark brown and ready to use. It "works" because the coffee is not "cooked" again before the concentrate is made.
In a 2 1/2 quart bowl:
5 cups fresh ground coffee (grind it fine)
Fill bowl to rim with filtered water
Let sit for 12 hours or more, covered with a lid or plastic wrap. Stir a few times over the soaking period. Produces about 4 1/2 cups of coffee concentrate.
Strain the liquid into a refrigerator bottle or container. To use, makes great hot coffee or iced coffee. Use only about 1/5 or 1/3 of the glass or mug of the concentrate. Add water or milk (for iced coffee). Sugar as desired.
My particular preferences, just found by experimenting:
I grind up 2 or 3 types of coffee, with my favorite recipe using 3 cups of a hazelnut flavored coffee, and the rest is French roast, Kona Blend, or other types of coffee beans. I found that grinding coffee beans makes the best flavor.
couscous recipe
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couscous recipe
Image by AndyRobertsPhotos
For the couscous recipe blog
“Bakers trade bread recipes on a knead-to-know basis” – Project 366 2008 – August 6, 2008 ~
A few nice recipes images I found:
“Bakers trade bread recipes on a knead-to-know basis” – Project 366 2008 – August 6, 2008 ~
Image by turtlemom4bacon
219/366 – Project 366 2008 – August 6, 2008 ~
Hubby and I made raisin bread this morning in our bread machine. The bread plate is a ceramic plate I made back in 1982. ~
Recipe:
Raisin Bread
1 cup less 1 tablespoon warm water — (110 degrees)
1 1/2 tablespoons lard
2 teaspoons active dry yeast
1/2 cup raisins
2 3/4 cups bread flour
1 teaspoon salt
1 teaspoon ground cinnamon
Place ingredients in the bread machine pan in the order suggested by the
machine’s manufacture. Select the Basic or White Bread setting. There is
no need to select Fruit Bread setting, nor to add the raisins in later.
Start the machine.
After first knead, bread should be smooth, elastic, and dry to touch.
Adjust if necessary with additional flour.
After baking, remove pan immediately. Rest for 10 minutes in the pan.
Remove bread from the pan, and cool on a wire rack for 10 minutes before
serving.
Icing is 1/2 cup of powdered sugar, 1/4 teaspoon vanilla and 1 teaspoon water mixed together and drizzled over it while warm.
This recipe yields a 1 1/2 pound loaf.
ENJOY!!!
Cuneiform medical recipes
Image by txomsy
Picture from a reproduction of the original clay tablet dug in Nippur, Sumer, dated from the III millennium before Christ, and kept in the Museum of the University of Philadelphia (USA).
This is considered to be the earliest medical recipes manual known.
Thew original picture at 7 Mpixel resolution is available from the author.
96-365 a picture and a recipe
Image by johngarghan
96-365 take a photo every day in 2009
My good friend of 30 years Lynn Baxter and now Flickr Contact phoned this evening,
www.flickr.com/photos/lynnbaxter/
she told me she still cooks a recipe that I gave her along time ago and I had since forgotten about, I had the ingredients to hand and I was trying to make my mind up what to eat so I decided to go back in time.
Ingredients:
Bacon (or Sausage)
½ tin tomatoes
2 cloves of garlic
Pepper to taste
Method:
Fry the bacon in a frying pan while at the same time bring the tomatoes to the boil in a sauce pan. When the bacon is cooked (or even just before it reaches that stage) transfer to the sauce pan along with any fat and juices that are in the frying pan, add the garlic, simmer until it is reduced then add water and keep on reducing, repeat this reducing process slowly simmering for about an hour. I have experimented with a little thyme or mixed herbs but its best kept simple.
Serve as a sandwich on crusty bread, and enjoy cleaning the pan with a piece of dry bread.
Cool Recipes images
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Chocolate Cookies (Recipe)
Image by Ruthieki
I don’t usually stray too far from my standard cookie recipes (chocolate chip, oatmeal raisin), but I made this recipe the other day because I was craving cookies and I happened to have all of the ingredients on hand. They were GOOD. Really, really good. Possibly my new favorite cookie of all time, even. They’re soft, a little cake-y, and really chocolatey (sort of like eating a brownie in cookie form).
2 cups all purpose flour
¾ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 ¼ cups (2 sticks plus 4 tablespoons) unsalted butter, room temp. (don’t microwave!)
2 cups sugar, plus more for dipping
2 large eggs
2 tsps vanilla extract
1. Mix together flour, cocoa powder, baking soda, and salt. Set aside.
2. Beat butter, sugar, and eggs on medium speed until light and fluffy, about 2 minutes.
3. Add vanilla, mix to combine.
4. Gradually add flour mixture, and combine on low speed.
5. Chill until firm, about 1 hour.
6. Heat oven to 350.
7. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on baking sheets about 1 ½ inches apart.
8. Bake until set, about 8 minutes.
9. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool.
Makes about 45, or just short of three cookie-sheets worth.
I found that baking them for exactly 8 minutes in a properly pre-heated oven yielded perfect cookies. They were very soft and prone to falling apart while they were still hot, but once they cooled the texture was just right. Yum, looking at this picture makes me want to make these again right now… they only lasted about 2 days in my house, mostly since I was eating three for breakfast and three with every meal and three more as a bedtime snack.
