Search results
My Boys Baking - Yahoo Recipe Search
Taste of HomeIf I could make a batch of cookies a day, I'd be in baking heaven. I made these for my boys when they were growing up, and now I treat my grandkids, too. Everyone loves the tasty blend of chocolate chips, crumbled sugar cones and sprinkles. —Paula Marchesi, Lenhartsville, PennsylvaniaYummlyBoy oh boy! These waffles were great! I don’t know if it’s because I sifted the dry ingredients because my baking powder is lumpy or the fact thatFood.comNo fancy ingredients here... Not like we need another meatloaf recipe, but I figured I'd should post my Grandma's for people like me who like a quick easy meatloaf without a lot of fuss. Most of the meatloaves I saw here had things I'd never even consider putting in a meatloaf! :) At times I will substitute the onion with approx. 1/4 cup dried onion flakes. I also have substituted the garlic with garlic powder. I've never tried making it with horseradish. (I was a notoriously picky eater as a kid so I don't think Grandma put it in when I came to visit either.) I usually don't bother beating the egg... (Boy do I sound lazy! Don't tell Mom! LOL!) I've only recently started putting ketchup on the top before baking, so I don't think it's necessary to keep the meatloaf moist. Mom used to use her own dried bread crumbs, but I use the plain storebought kind. I haven't been adventurous enough to try any flavored bread crumbs... Make sure lean ground beef is used otherwise the meatloaf can get too greasy and/or bubble over the pan while baking. I also recommend checking the center to make sure it's done. On occasion it has taken over an hour to bake.Food52I've been thinking a lot about the gluten free lifestyle lately. Part of it has been because I've been doing some cooking for my friend Terri who found out she needs to be GF just before getting badly hurt in a riding accident. Girlfriend needed some treats and it's become a very interesting puzzle for me to try and see what things might be whipped up for her. Terri (before going GF) also made some of the best cookies I've ever eaten. Her cookies are like crack to me and that's going some seeing as I'm not a big indulger in baked goods. I do a certain amount of gluten free cooking naturally, as Indian food by and large suits that lifestyle. There are alternatives to the common roti and naan made from non-wheat based flour such as besan, rice flour, coconut flour and jowhar (sorghum) flour. Beyond that however I'm lost. What Western style baking I've done has never been GF and is fairly limited. However even I can't help but notice the trend toward GF products on the shelves on my local markets. And then I read Atlantic Magazine which brought up a whole lot of reasons and arguments for the gluten free lifestyle even if one doesn't have celiac disease. So there was that. I have to add here that as far as I know, no one in my house has celiac disease, but it seemed like a good idea to give all this stuff a further look see, and not just for Terri and her lost crack cookies. Wait a minute, that sounds terrible...but you know what I mean. Cruising around on line the other day, I noticed a tweet from the go-to guru for all things GF Glutenfreegirl. On her webpage she had an absolutely mouth watering photo of a big, big bowl of pasta. Being raised in an Italian household, I grew up eating all sorts of pasta from the sublime (my Nonna's) to the ridiculous (Mom's Chef Boy-Are-Dee in the box). I have always felt I've done pasta...thoroughly. Alan however, growing up in a Jewish household in Westport Connecticut... not so much. He loves his pasta and it's always a favorite treat for him when we eat out. When I had my dental surgery last fall I cooked ahead and froze pasta sauce for him so he could fix his own Italian feast while I was on enough drugs to make a Borgia's eyes bug out. Normally I ignore big photos of pasta but there was something about that picture, and knowing that what was on that plate was gluten free. This looked like real pasta. I showed the page to Alan. "How does that look to you?" I asked. "This is a trick question right? What's wrong with it?" "Nothing, Doesn't it look good...mmmmmm" "You're up to something" He's lived with me too long. "Okay, it's gluten free" He was immediately suspicious but I looked up the company that made the pasta Jovial Foods. "Look!" I said. "It's made in Italy... and not just Italy but Lucca, Italy where my grandmother was born! Let's try it!" "Well...." But Alan loves his pasta too much to turn down any opportunity to try some, so I was off to Whole Foods to see if they carried it. They did. There it was. Shelves of gluten free pasta made from brown rice flour in Italy by guys that have been making pasta a long, long time. This stuff had to be the real deal. There were several shapes available. I bought a box of penne rigate. I decided I would try out this GF experiment using a tried and true pasta salad recipe that I've been making for years. I called up some friends and said come to our house tonight for pasta. I did not tell them it was gluten free. Yes, I am a sneak.YummlyI kind of grew up in and amongst farmers markets. I grew up in a town, somewhere in the mountains, near Yosemite National Park, CA. My grandparents owned a huge apple orchard in the town and they would attend various markets, selling apples, cider and apple honey. I'd join them and hang out. One of the markets was a market in Fresno, and THIS market had sweet, hot, fresh, steaming, aromatic cinnamon rolls. These rolls became almost something like a part of my own DNA. Without them, I cannot function. Years later, I owned a catering company outside of Cabo San Lucas, in Mexico. A big part of my catering company was a gigantic portable catering trailer that I'd designed. Because of the horrible and bumpy roads in Mexico, I designed all the cooking devices to run on natural fuels, primarily carbonized coconut shells. Ultimately, it was a 3 ton beast of a machine. To show it off and promote the catering business, I served as a vendor at the local Farmer's Market, pulling my massive kitchen up onto the grass, sparking up my coconut ovens and baking fresh cinnamon rolls, for all the world to sniff out and eat. I LOVE cinnamon rolls! All this said ... it COULD be that I love frosting! A do enjoy a good cinnamon roll, drenched in melting butter; fresh and a little doughy, but if I had to look deep within my own genetic structure, it becomes clear that I run more efficiently on FROSTED cinnamon rolls. What we have here is an EXCEPTIONAL "One Minute Muffin", with a sweet and cinnamon twist, with the very same cream cheese frosting that I used to douse my rolls with, down in Mexico. Just swap out the sweetener for something a little less intense for my blood sugars and ... the end result would've made the 8 year old boy in Fresno smile, ear-to-ear.Food.comThis cake is not for people watching their calories or fat!! But, boy is it good. The recipe came from the Kraft website, and from a recipe I found on the side of a bar of baking chocolate. I made this cake for my parent's birthdays and it was a big hit. Extremely rich, moist and decadent. For the birthdays, I splurged, and used 4 oz. of imported European dark chocolate that I got at Whole Foods, but the regular Bakers chocolate works wonderful as well. I, personally, am not a huge fan of coconut, but the people I made the cake for are. I used "light coconut" which has less fat and looks more finely shredded than regular shredded coconut. I also only used just about 2 cups instead of the full amount the recipe called for. Hope you enjoy!Food.comI figured this recipe would already be posted here, but it isn't. Not, at least, this exact recipe. This is very tasty. It's extremely easy to make, great for a potluck, and doesn't require baking. Plus, I usually have a surplus of graham crackers around (I have a one year old boy). Hope you enjoy!Food.comBaking meatloaf was sending an aroma of goodness through the oven door, that followed like a wave to the family room. "Oh boy", my Dad, (who is 89) said, "Now, that smells good!" My Dad is not a man the gives compliments easily, nor is he the gushy type. But he is a hard working man, even at the age of 89 that appreciates (abate quietly) the finer things of life. The comfort of meatloaf begs to have a comforting, but a simply prepared side dish that will fill the stomach and bring happiness ever so quietly, to your soul. Late in the Fall we had dug potatoes, (even though it was still quite warm out for our State) and I had put them in the dark, cool basement to carry us through the winter and early Spring months. I went down to the basement and grabbed a few little potatoes and quickly went about making this very simple, but very heart warming potato dish, of course to feed my Dad as well as my family. Sometimes, there is nothing more satisfying then the normal, simple potato. I have used this recipe for probably 40 years, and to this day, it is as good tasting and filling as it was years ago.Food.comThis recipe is result of request by many forum members. My first recipe here, and on top of it, transated from Slovak / Czech original (well, but by native Czech chef), so bear with me :-) Some history - original recipe is dated to 17th century, perhaps the original is from Hungary or even Easter parts of Europe. TRDLO - the exact translation is "clodpole, or clodpoll or goofy", but meaning here is the wooden stick, about two feet long and 3 to 4 inches in diameter, which this sweet pastry is supposed to be baked on. Original recipe calls for baking it over open fire (hot coals), wrapped around this buttered wooden stick. However, metal works too. After many sleeples nights I found solution, which easily allows me (now you too)to prepare this in USA. (aren't I a clever boy :-))) Round wooden stick is still needed (any hardware store), can be wrapped in AL foil, if you don't trust the bare wood. Best part for upcoming warm weather - the grill. Yea, get your grillmaster out of there and rig this trdlo, (ok, we'll call it wooden stick) over the grill. Do not try to lay it on the grill screen, has to be above in the air!! Take the grilling screen out if possible and bake the trdelnik over the hot coals. This easy setup will allow you to bake it the way it was last couple hundred years, no oven or such, this is awsome and super easy fun.
