How to make gelato smoother

So heads up, I'm doing this the old fashioned way because I don't have an ice cream maker, much as I would like one.

I've made some mango sorbet that I've put through the blend/freeze cycle a few times but it's not getting the consistency I like. The recipe calls for egg whites to be used to put air in it, but I have a severe egg intolerance.

I have egg substitute, but I've never used it before and it warns that it needs pectin in order to get stiff peaks. I also considered putting cream in, but I have a lactose intolerance and the only lactose free cream I can get at my local supermarket is double cream.

Help?

bon appetit

Bocuse’s Chicken with Garlic

An elderly Parisian lady talked to me about one of her favorite recipes that she learned from Paul Bocuse. She called it “chicken with garlic”. After a cursory search online, I only found his Chicken with Vinegar to which she scoffed at and said wasn’t it. She said she had it written down and would search for it for me. In the meantime, I figured it’s worth taking a shot if anyone has ever come across it. She made it sound like it was prepared with an obscene amount of garlic in what eventually became a creamed sort of garlic sauce. Just curious if anyone has come across this sort of dish.

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Davey's Delicious Soft Pretzel Recipe

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Homemade Soft Pretzels

Saw this recipe for soft pretzels. Doesn't look extremely difficult, and boy do they look good.

Here is the link to the full recipe, as well as photos along the way.

http://daveysworld.com/daveys-delicious-homemade-soft-pretzel-recipe/

​

Here is the recipe that I found to be the ultimate in soft pretzel cooking.

Total Time: 1 hour and 55 min

Prep: 30 min

Inactive 1 hour

Cook: 25 min

Yield: Makes 8 Pretzels

Level: Intermediate

Ingredients

• 1 1/2 cups of warm water
• 1 tablespoon sugar
• 2 teaspoons of kosher salt
• 1 package of active dry yeast
• 4 1/2 cups of all-purpose flour
• 2 ounces of unsalted butter, melted
• Vegetable oil or spray
• 10 cups of water
• 2/3 cup baking soda
• 1 large egg yolk
• 1 tablespoon of water
• Coarse Salt

​

Step 1- Starting out

Combine all of the following right in your mixing bowl. I happen to use a Kitchen Aid mixer and it works great! Side note, I found the Kitchen Aid Classic with Tilt head on Amazon for almost half off. Really good deal. If you don’t have one, might be a good chance to invest.

Combine the 1 1/2 cups of warm water

1 tablespoon of sugar

2 teaspoons kosher salt

Sprinkle the 1 package of active dry yeast on top of the bowl of other items.

Allow all of this to sit for 5 full minutes or until the mixture begins to foam.

Once the mixture begins to foam, add the 4 1/2 cups of all-purpose flour and 2 ounces of melted butter.

At this point, you are ready to begin mixing. Use the dough hook attachment that came with your mixer and begin on a low setting until the ingredients are well combined. At that point, change to a medium speed and kneed the dough until it is smooth and pulls away from the sides of the bowl. This process should take no more than 4 to 5 minutes.

I like to have my prep bowl ready to go while the dough is kneading.

Now that your dough has thoroughly kneaded, remove the dough from the mixing bowl and place it in the greased prep bowl and cover it with plastic wrap. Place the covered bowl in a warm place for approximately 55 minutes or until the dough has doubled in size.

Step 2 – Prepping the oven and baking sheets

While your dough is in the process of rising, go ahead and preheat your oven to 450 degrees F.

Line 2 half-sheet pans with parchment paper and coat with your cooking spray. You can go ahead and set these aside for later use.

At this point, I will usually go ahead and beat my egg yolk and water mixture and set it aside.

Step 3- Prepare to boil

Bring 10 cups of water and the 2/3 cup of baking soda to a rolling boil in a large saucepan. The pan doesn’t have to be tall, but it does have to be deep enough to submerge your pretzels in the water.

Step 4- Getting messy

Now is the fun part where you can get creative and you will get a little messy. Once the 55 minutes has passed on your dough, go ahead and uncover and turn it out onto your work surface. I do this right on the counter that I have sprayed with my cooking spray.

Divide your dough into 8 equal pieces.

I will first divide it into 4 equal parts, pull them apart then divide each by 2.

Once your dough is divided into 8 equal portions, roll each out into a roughly 24 inch rope

Now that you have your rope of dough, make a U-shape with the rope.

Holding each end of the rope, cross them over each other and press onto the bottom of the U in order to create the pretzel shape.

Place the formed pretzel onto the parchment-lined, sprayed sheet pan.

Step 5- Almost there

Now comes the cooking. This can also be a bit messy, so be prepared. The water/baking soda will splash and make water marks on your stove and counter, and pretty much everything else it gets on, but it will clean up easily.

One by one, place each pretzel in the boiling water for 30 seconds. I like to use a spatula to hold it entirely under water for about half the time.

Once the 30 seconds is up, remove the pretzel with a large, flat spatula returning it to the parchment paper.

Now that you have done all 8 pretzels and they are on the parchment paper, brush the top of each pretzel with the beaten egg yolk and water mixture.

After each pretzel is coated with the egg yolk mixture, sprinkle the pretzels with the coarse salt to your liking. Remember less is probably better at this point. You can always moisten and add more after.

Step 6- Baking

Now that your pretzels have been salted, they are ready to bake. Place them in the oven and bake until a dark, golden brown. This should take about 12 – 14 minutes. I like to switch oven racks halfway through the process.

Once they have hit the dark, golden brown color that you desire, go ahead and remove them from the oven and onto cooling racks.

Give these guys about 5 minutes to rest and serve away.

You now have a nice batch of homemade soft pretzels. Serve them with a nice spicy brown mustard, or even some regular yellow if you’d like. You really can’t go wrong.

bon appetit

Pasta recipes for Thanksgiving?

I know there probably aren’t a lot of yummy ones, but my mom wants us to bring our favorite dishes to Thanksgiving and mine is forever pasta. So I was wondering if there were any good Thanksgiving/Fall pasta recipes?

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What's the best restaurant dish you've replicated?

No text found

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Help cooking wolf fish.

I recently got a hold of some pretty fresh wolf fish and I have no idea what to season it or cook with. I was hoping to do something kinda simple on a pan with olive oil but I was reading that wolf fish is sweet so I'm lost now, anyone here got ideas?

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Cooking with Shallots

Hey everyone,

So a recipe that I recently tried out has left me with some leftover shallots (I over-shopped) and it got me thinking about what I could do with them, so as to not let them go to waste. Does anybody have any suggestions on just some small cooking ideas that would really be improved with some shallots in the mix?
And on a similar note, Does anyone have a really solid explanation about the cooking difference, functionally, between using shallots versus onions? They always seemed fairly similar to me, and I'm just not sure I i can essentially use them as a 'fancier' substitute for something where I would otherwise use onions.

I know this is a fairly minor question, but would love some insight.

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Halloween Chocolate Mousse and Biscoff Tart

https://ift.tt/2yJ7EHr

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Kenji’s Peruvian Chicken

https://ift.tt/2PwdOUK

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Knock knock trick or treat! Our Halloween bakes!

https://ift.tt/2Q7frVQ

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How do you elevate your chili recipe?

I am starting with:

a box of spices (2 alarm)

3 lb ground beef

Onion

Jalepenos

Serranos

Garlic

Chicken stock

Beer

It tastes like spicy beef without any depth and flavor. Suggestions?

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How popular are recipes containing beer? Do you have a favorite?

I work for a beer distributor and I get a massive discount on out of code beer. Example: a 30 pack for $7.

Out of code is expired. But it's still good, they date it well before it goes bad. Well, I can only drink so much before even I start questioning the health aspect. So, we've all heard of beer can chicken. But what other recipes have you tried that you enjoy?

bon appetit

Different Thanksgiving Sides

I'm thinking of adding a little flair this year. For example, I'm doing Turkey wings rather than a full turkey. Any ideas for cool sides?

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Mustard Crab - Authentic Bengali Recipe

https://ift.tt/2qfkLeK

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Angel Food Coconut Cupcakes

https://www.thelittleblondebaker.com/angel-food-coconut-cupcakes/

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Ingredients

1. 1 Angel Food Box mix
2. Filling
3. 1 C Vanilla Pudding
4. 1 C Whipped Topping
5. 1/2 C Flaked Coconut
6. Topping
7. 1/2 to 1 C Toasted Coconut
8. Whipped Topping

Instructions

1. To start, mix the angel food cake per the box instructions.
2. Scoop enough batter into the cupcake liner to fill it about ¾ of the way. I will say that this box mix will make almost 48 cupcakes, however, the recipe I am giving you will finish up to 24 cupcakes. Once the cupcakes are filled, bake at 350° for about 15 minutes.
3. Prepare the filling.
4. Combine 1 cup of whipped topping, 1 cup of vanilla pudding, and ½ to 1 cup flaked coconut.
5. Prepare the topping.
6. Take about ½ to 1 cup of flaked coconut and toast it until it is golden brown. You can either do this in your oven or on the stove top. The other half of the topping is simply the whipped topping.
7. Once your cupcakes have cooled completely it is time to fill and top them.
8. Use a knife and put a slit down the middle of the cupcake to create a hole for the filling.
9. Using a pastry bag or ziplock bag, fill the cupcakes.
10. Ice the top with the left over whipped topping and then top with the toasted coconut.

bon appetit

Zahav-Inspired Soy Bean Hummus-Style Dip

Hopefully, the name works. I'm happy for y'all to suggest alternatives. I'm not 100% comfortable calling this a hummus, though, because chickpeas aren't involved at all, so...

I'm a really big fan of Zahav's hummus. I love the simplicity of making the basic tehina sauce while dried chickpeas, which have been soaked overnight (I usually soak them for 12 hours) are simmering for 1+ hours.

Of course I made a couple small changes... using Kenji's recipe for smooth, creamy hummus over on Serious Eats, I simmered my chickpeas for 2 hours, and added aromatics, as well. I didn't blend in the carrot with the chickpeas, though... I still blended the chickpeas by themselves. But I kept the stock, both in case it was needed while blending the chickpeas, and also for other uses. Also, those aromatics can be super useful in others things. Basically, I try to discard as little on the food side as possible, because everything can be useful elsewhere...

A little secret about me... I'm kind of excessive. So of course I decided to start making my own tahini for it, as well. So I started going to H-Mart for sesame seeds, and while there I found two really cool things: black sesame seeds and dried soy beans. And that made me ponder a question...

Could I make a soy bean dip in the spirit of the Zahav hummus, using black sesame tahini made with sesame oil rather than olive oil, that has a more Asian-American flair? It took surprisingly less experimenting than I expected, and this went very much towards a Japanese-American style, but I ended up with the following pretty neat recipe...

(I have a feeling that I'm gonna get some people who balk at a specific ingredient mentioned in the "stew" section... it is useful here and very worth it. It's also all natural, and perfectly safe in moderation [trust me, you already eat a ton of it every single day without realizing it, and that's true even if you grow your own produce and make your own food, because it's found naturally in so much of what we eat]. But, I still said it's optional. Just note that, if you skip it, the umami flavor will be a bit less... erm... there...)

Soy Bean Soak

Ingredients

• 4oz (~1/2 cup; ~113.4g) dried soy beans
• 3 cups (24oz; ~709.64 ml) water
• 1/2 tsp baking
• 1 tbsp (12g) Diamond kosher salt (if using a different salt, please weigh out 12g; or use slightly over 1/2 tbsp of Morton's kosher salt or slightly over 1 & 1/3 tsps table salt... if my ratios are correct; anyone feel free to correct me)

Directions

1. The night before you plan to make this, pour your dried soy beans, water, baking soda, and salt into a pot. Stir it all to help the salt and baking soda dissolve, cover, and let sit at room temperature for up to 12 hours.

Soy Bean "Stew"

Ingredients

• Rehydrated soy beans (should be around 8.4 oz or so)
• 3 cups water
• 0.5 tsp baking soda
• 1 tbsp (12g) Diamond kosher salt (if using a different salt, please weigh out 12g; or use slightly over 1/2 tbsp of Morton's kosher salt or slightly over 1 & 1/3 tsps table salt)
• 1 tsp hondashi granules
• 1 tbsp mirin
• 1 tbsp soy sauce (you can use regular, low sodium, homemade... doesn't really matter here; just use actual soy sauce... not fake stuff; you're already using soy beans)
• 1 tbsp rice vinegar
• 0.5 tsp Aji No Moto MSG (optional; I know I know... but I promise you it's both safe and very much worth it)

Directions

1. Once the soak is finished, drain and rinse the soy beans in a colander. In the same pot you use to soak them, add more water, the baking soda, and the salt, as well as the hondashi, mirin, soy sauce, rice vinegar, and, if using, the Aji No Moto. Turn heat to high and stir to dissolve everything. Add the soy beans and bring to a boil.
2. As soon as it starts boiling, turn the heat down to medium low, or low, and simmer for 2 hours, or until the soy beans very soft and somewhat mushy.
3. While the soy beans are simmering, move on to the next part of all this... the tahini.

Black Sesame Tahini

Ingredients

• 8.4oz (~1.5 cups) black sesame seeds
• (4 tbsps) sesame oil

Directions

1. While your soy beans are simmering, heat your oven to 350*F. Line a baking sheet with tin foil and pour the black sesame seeds onto it, spreading them out. Once the oven is at temp, toast the sesame seeds for 3 to 5 minutes or until the sesame seeds are fragrant, stirring and flipping after the first 3 minutes and checking them every minute thereafter until you're happy. Because you're using black sesame seeds, you are going to have to rely more on time and smell than on look. Some will start to look darker, but don't rely on that. Sesame seeds burn very easily, so be careful.
2. Once done, pour the hot sesame seeds into your blender (yes, blender; not food processor), put on the top, and blend starting with low speed and slowly raising the speed until the sesame seeds become a powder. You will most likely have to scrape down the sides. I was able to do this, carefully, while the blender was going. You can do that, but at your own discretion.
3. Start adding sesame oil, 1 tbsp at a time, and blend until you end up with a paste. It took me about 4 tbsps, although the tahini was a bit on the thinner side, however that worked for what I was going for. You may use less or more.
4. Pour the tahini into a bowl and clean your blender. You're gonna need it for the next part.

Basic Black Tahini Sauce

Ingredients

• The made tahini from above (about 1 cup)
• 11 garlic cloves (don't worry about peeling them)
• 3/8 cup lemon juice
• (6 tbsps) ice water

Directions

1. Now that your blender is clean, add the garlic and lemon juice and blend until you basically have a juice with a lot of pulp.
2. Let the mixture sit in the blender, covered, for 10 minutes so the garlic can mellow out.
3. Once the 10 minutes are up, strain the liquid into the bowl with the tahini using a fine-mesh strainer. Use a spoon to press as much juice out of the solids as possible. Discard the solids (or save to use for something else? IDK).
4. Whisk the garlic lemon juice into the tahini. Now, unlike white sesame tahini made with olive oil, this is not going to seize up in quite the same way. Remember, it's thinner to begin with. However, you still need that ice water. Add said ice water, 1 tbsp at a time, and whisk it in until you have a smooth, creamy sauce. I ended up using about 6 tbsps of ice water; but you may use less or more.
5. Set sauce aside to wait for the soy beans and clean the blender again. You're gonna need it one more time...

"Hummus"

Ingredients

• Now cooked soy beans
• (6 tbsps) "aquafaba" (the reserved cooking liquid)
• Prepared tahini sauce

Directions

1. At this point your soy beans should be pretty mushy. Once your two-hour timer goes off, check them. They're not going to be falling apart like chickpeas would at this point, but if you eat one, you should almost not have to really chew it. Like you could basically just use your tongue and feel almost no resistance. If that's not the case, feel free to keep simmering them (perhaps turn up the heat and/or add more baking soda 1/2 tsp at a time) until you're satisfied.
2. Once your soy beans are ready, drain them into another pot. DO NOT throw out the liquid yet.
3. Add the soy beans, hot, to the blender. Go ahead and try blending them. I had a problem where my blender wouldn't blend them by themselves, so I had to add the cooking liquid, 1 tbsp at a time (along with turning off the blender at each addition and stirring), until I had a smooth paste. It took about 6 tbsps for me, but you may use more or less depending on variables like just how mushy your soy beans are and how powerful your blender is.
4. Once you have a smooth paste, pour it into the bowl with your tahini sauce. Whisk together until fully incorporated. (You may now either discard the cooking liquid or keep it; it would make an incredible base for miso soup, honestly...)
5. Enjoy!

Note 1: I find that in any kind of dip like this, the flavor changes. When it's fresh and warm it tastes one way. when it's allowed to sit stored in the fridge overnight, the flavors meld and it tastes a little different. I personally enjoy it both fresh and after being stored in the fridge.

Note 2: I used yellow soy beans in this case because they were cheaper than black soy beans, and the H-Mart didn't have any dried green soy beans that I could see. You could easily use black soy beans or green soy beans, if you wanted to. It doesn't really matter, as long as you're using soy beans. If you for some reason decide to use the frozen edamame, you can skip the overnight soak (or maybe do an overnight thaw, instead), but I have no idea how that would turn out. (Maybe I'll try it to find out...)

Note 3: Yeah, I realize that this seems like a very salty dip. You could indeed cut down on the salt in several places (skip the kosher salt in the soak, stew, or both). As this recipe is built on my first attempt, I used the salt. You'll be surprised to learn, however, that the final product doesn't taste anywhere near as salty as you might expect it to. So it's possible that cutting down on the salt will change the flavor. In which case I recommend increasing the soy sauce and, if you're using it, the MSG, as well.

Note 4: Please please please experiment with this! I intend to. I also intend to experiment with other beans and styles, but sticking to the Zahav spirit. Like... could I do a Tex-Mex dip? What about an Italian-American Dip? What about a BBQ dip? What other beans can I use, and what kind of styles can I make them in, to create interesting bean dips? Of course I may have to completely change or do away with the tahini aspect in some cases... or maybe not... we'll see...

If you do experiment with this, maybe keep us updated here? I'd love to see what y'all do with it.

(I realize I missed a trick by not making a full-on miso soup to simmer the soy beans in, but a) there are apparently laws against boiling miso, and b) I didn't have any miso on hand.)

And here's what the finished product should look like. I know it looks weird, but I promise you that that color is all natural... it comes from using black sesame seeds...

https://imgur.com/a/j16DAl3

bon appetit

Does anyone have a good protein bar recipe with protein powder?

I have a lot of protein powder and creatine and instead of drinking it and wasting money on protein bars, I could just bar the powder! Does anybody have any good recipes?

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Share your best cherry pie recipes!

Cherry pie is my favorite pie and I want to attempt to make one for Thanksgiving. I'm looking for a buttery flaky crust!

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Simple Healthy Breakfast Toasts

I'm new to making my own recipes, so I'm sorry if these are a bit amateur! But hey, ya gotta start somewhere and they were all delicious!

As for instructions, just toast a piece of bread and layer the toppings!

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Go To Avo Toast Recipe:

• Toast
• Avocado
• Pink Himalayan Salt
• Chia Seeds
• Red pepper flakes

Almond Butter Banana Toast Recipe:

• Toast
• Almond Butter
• Banana
• Chia Seeds
• Honey

Treat Yo Self Toast Recipe: (Parks and Rec Anyone?)

• Toast
• Cream Cheese
• Smoked Salmon
• Red Onion
• Pepper

Balsam-Tom Toast Recipe:

• Toast
• Avocado
• Cherry Tomatos
• Balsamic Glaze

https://www.youtube.com/watch?v=bpfbt4AnGSs

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Recipies with chicken thighs?

Hey, I'm looking for a recipe that I can use my chicken thighs in. I have a couple, and dont know what to do with them.

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Looking for good gluten-free biscuit (not cookie) recipes - PLEASE HELP

My poor wife is full Celiac and I am struggling to find a good gluten-free biscuit recipe.

The pre-made mixes I have purchased (i.e., GF Bisquick and King Arthur GF baking mix) do not really work well. The texture of these flour mixes do not make for a good biscuit (at all). I also tried the "savory biscuit" recipe on the King Arthur box, but it was dry AF with a horrible mouth feel; totally gross. All the flour mixes I have tried are also unacceptable. I have even tried to alter types/mixes of fat(s) used to change texture and taste, but everything falls short.

By "good biscuit," I suppose, I mean matching or exceeding the texture and/or taste of a a traditional "dry" biscuit for serving with gravy, stews, chili, etc., I can make using traditional Bisquick or even GP flour+butter. I typically serve biscuits with honey, honey-butter, or gravy.

Someone out there has to have something I can work with that is better than what I am doing. Any ideas? It's ok to link me recipes, but PLEASE ensure you have verified or tried them first. There are more than a few recipes that I have tried and failed to produce something decent. I can run my own GOOGLE searches, but nothing I find is working here...

Any help is appreciated! Thanks!

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Homemade Tortilla Chips with Lime and Spices (Baked)

https://ift.tt/2EL9Hjs

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Sugar-free Pumpkin Ice cream

https://ift.tt/2OUeT9r

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Brown Sugar & Rum Coconut Creme Pie

https://ift.tt/2COMMkP

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[Homemade] Halloween Pumpkin Soup!

https://ift.tt/2zefGXU

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Sticky Rice

From a coworker, I've had a delicate/sweet rice dessert. It was gelled or stuck together but not blended to look homogenous like a rice brick. It looked like it was pressed into a foil pan, but 3/4 inch thick so quite uniform but you could see the rice grains. It was jelly like but much softer then a gummy bear. Slightly sweet.

I assume it was from a Chinese maker, but the guy is no longer with us. I've had sticky rice since but it seems quite starchy and gummy. The one I sampled had a texture closer to tofu on the firm side.

Any clue as to how to make it? Most pastry shops in my metro Chinatown seem to be a western traditional dessert with an Asian flare...like taro cheesecake or maca or green tea macaroons, etc.

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Splash cafe clam chowder, Pismo, CA

Has anyone figured out a good dupe recipe for splash café's epically awesome clam chowder? I'm dying for a good duplicate recipe. I've made several unsuccessful attempts and am close to giving up😕

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Crock pot stuffing

Thanksgiving is coming up soon and I was wondering if anyone had any good crock pot stuff recipes?

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Ham with no sweet glaze?

Hello, I want to try something new this year. I'm looking for a Ham recipe for Thanksgiving, but here's the the twist, I don't what to do any type of sweet glaze on top. I would perfer something more savory. If anyone has any ideas please respond! Thank you do much!

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Extra Clam-y Clam Chowder!

https://ift.tt/2CMDrdd

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[Monday] What are your recipe questions?

General Monday discussion about recipe substitution, what to do about a dish, how to season something, or just overall anything recipes.

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What are your favorite Thanksgiving turkey/sides recipes?

With Thanksgiving less than a month away, I'm already brainstorming what I'll be making for the fam. I'm thinking of doing charcuterie in the morning/afternoon with Turkey, gravy, stuffing, mac and cheese, mashed potatoes, and apple cider (with lots of rum) later in the day. So give me your killer Turkey brine, your out of this world gravy, and your soul grudgingly delicious sides and dessert recipes. Bonus points if it's from your grandma. Double bonus points if it can be made in advance to keep me from going insane 😤

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Best salad recipe?

I have a weak salad game. I can make a Caesar, and can throw some spring mix into a bowl with tomatoes, peppers and cucumbers. That’s about it.

What are some of your favourite salad recipes? Side or main dish. Looking to expand my salad options.

Thanks

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Beef Heart and Oxtail Stew

https://ift.tt/2SpFeKH

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Larb Gai Taco - Thai chicken salad served Mexican taco style

https://ift.tt/2OcbygO

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My all time favorite tailgating recipe

https://ift.tt/2CIGOBM

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The Mana Potion cocktail

https://ift.tt/2PYVEYF

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Tom Yum Goong Recipe | Thai Hot and Sour Soup

https://ift.tt/2AuIwW7

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Best candied pumpkin recipes

I’m looking for your best candid pumpkin recipes. I’ve looked online and they all are some variety of pumpkin + sugar.

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Favorite beer to add to chili?

So it is now chili season, and I keep trying to change my recipe. Currently I like it spicy(I add hot rotel with habaneros) and I always add beer. I add Miller Lite currently, just because its quick, easy, and I can buy a single can. What beer do you all add?

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Steak Tartines with Red Peppers and Horseradish Mayonnaise

https://ift.tt/2CN379N

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[Sunday] Your recipe of the week!

It's Sunday so let see or hear about some of those dishes you made over the weekend, last week, or maybe you're going to make next week.

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Sun dried tomatoes, mozzarella, and spinach

What are some favorite recipes? I tried stuffing chicken last night for the first time using these ingredients together, and it was delicious. I have plenty left over so I'm looking for pastas, sandwiches, etc.

Thanks!

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looking for your favorite bake sale recipe

Have a giant bake sale to provide for on Tuesday. Looking for stuff I can make in a bigger batch, that I can also bake a day early (if possible)

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What do I do with cacao powder?

I bought a ton of organic cacao powder and I have no idea what to do with it. Food/drink ideas?

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Pot Roast

Hi all. Looking for a slow cooker pot roast recipe please. Always get great recipes here.

Thank you in advance.

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Ideas for home-made snacks I can ship to a new mom?

A friend of mine who lives a couple states away gave birth a few days ago (yay!) and I can't get out there to visit her, but I want to send her a care package with some relatively shelf-stable snacky foods that she could take out of the mailbox and stick in the freezer or leave out on the counter for quick sustenance while she's taking care of the little one. So far I'm thinking I might do a couple different types of sweet and savory granola or trail mix plus some cookies or muffins, but I'd love to try something more creative, or if people have specific recipes that they know ship and store well that'd be great too.

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looking for a pizza like dip for bread. any ideas on recipes? something tomato saucey and somewhat cheesy

No text found

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Anyone have a good solid recipe for eggs benedict ? Any tips?

No text found

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Rules for adding fruit to scones??

So I really wanna make some apple and cinnamon scones (taken a real thing for that flavour combo recently). I have a really good plain scone recipe from my wife's mum that I have made before and just added different types of chocolate etc too. My question is, simply, can I just add in some chopped up apple and a bit of cinnamon to the dough and bake as normal? Or should I add a bit more flour, as I'm assuming the apple will add moisture to the dough? If so, how much? Or will the cinnamon even that out itself? Don't have the time (or money tbh) to mess around with it and see what works so thought I'd give it a shot here. (Also thinking of mixing some cinnamon with some sugar and sprinkling over the top of the egg washed scones before they go in the oven for a crispy topping, thoughts?)

Also, sorry if this isn't the right place to ask this or if I've done something wrong somewhere, pretty new to this site.

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