• crackers
    1 cup all-purpose flour
    1 cup whole wheat flour
    1/4 cup sesame seeds (I used black ones this time)
    1/4 cup sugar
    1/2 teaspoon salt
    4 TBS butter
    1/2 cup milk
    Sea salt


    Preheat oven to 325ºF.

    In a large bowl, combine the flours, sesame seeds, sugar and salt.  Cut in the butter with a pastry blender until the mixture resembles tiny crumbs.  Stir in the milk, adding just enough to form a workable dough.  Knead it just until it comes together.

    Divide the dough into three workable pieces.  Roll it out ultra-thin, one piece at a time.  Get it as thin as you can manage, while still being able to move it in pieces.  (1/16th of an inch thick if possible.)  Sprinkle the dough with sea salt and use the rolling pin to press the salt in just a bit.

    Cut the dough into 1 x 2 inch rectangles.  Transfer the pieces to baking sheets and bake for 20-25 minutes, or until the just begin to brown.  Remove to a cooling rack to cool completely.

    Makes about 8 dozen crackers.

  • Snacks 30.10.2008 No Comments
    1 bag butter-flavored microwave popcorn, popped
    1/4 cup butter
    1/2 cup sugar
    3 tablespoons light corn syrup
    1/2 teaspoon vanilla extract
    4 drops orange oil
    6 drops yellow food coloring
    1 drop red food coloring

    Preheat the oven to 250ºF, and spray a 10x15x2 baking sheet with cooking spray, set aside.

    Pour the popcorn into a large mixing bowl, picking out any unpopped kernels.

    In a small saucepan, melt the butter, sugar, and corn syrup over medium heat.  Stir constantly until the mixture comes to a boil.  Reduce the heat to medium-low and cook for 7 minutes longer, stirring occasionally.

    Remove from heat and stir in the vanilla, orange oil, and food colorings.  Drizzle the sugar syrup over the popcorn kernels, tossing gently to coat the kernels.  Pour the popcorn onto the prepared baking sheet.

    Bake at 250ºF for 30 minutes, stirring every 10 minutes.  Spread out on aluminum foil to cool, if desired.  Stores tightly sealed at room temperature for several days.

  • a la Mark Bittman and How To Cook Everything Vegetarian

    1 cup all-purpose flour
    Pinch salt
    1 tablespoon sugar (optional)
    1 1/4 cups milk, plus more if needed
    2 eggs
    2 tablespoons butter, melted and cooled, plus more for cooking

    1. Whisk together all the ingredients except the butter for cooking until smooth; you can do this in a blender. If the mixture isn’t quite pourable, add a little more milk. If the time allows, let the batter rest in the refrigerator for an hour or up to 24 hours.

    2. Put an 8 or 10 inch nonstick skillet over medium heat and wait a couple of minutes; add a small pat of butter. Stir the batter and use a large spoon or ladle to pour a couple of tablespoons of the batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan.

    3. When the top of the crêpe is dry, after about a minute, turn and cook the other side for 15 to 30 seconds. (The crêpe should brown only very slightly and not become crisp at all.) Bear in mind that the first crêpe almost never works, even for professionals, so discard it if necessary, there is plenty of batter.

    4. Stack the crêpes on a plate as you make them, and keep them warm in a low oven while you make the remaining crêpes. Even better, fill each crêpe while it’s still in the pan, putting the filling in the center of the bottom third of the crêpe. If you want your filling warmed, keep the pan over low heat for a few minutes. Either roll the crêpe starting at the end with the filling or fold the bottom third over the filling, fold in the sides, then fold the crêpe from the bottom up. Slide it onto a plate and serve. Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used up.

  • 8 cups popped popcorn (about 1/2 cup unpopped)
    3/4 cup packed brown sugar
    1/3 cup butter
    3 tablespoons light corn syrup
    1/4 teaspoon baking soda
    1/4 teaspoon vanilla

    Preheat oven to 300ºF. Sort through the popped corn to remove any unpopped kernels. Place the popcorn in a large roasting pan or other deep pan, place in the oven to keep warm while you make the caramel.

    Combine brown sugar, butter and corn syrup in a heavy saucepot over medium-high heat. Cook and stir to boiling. Carefully clip on a candy thermometer to the side of the pan. Continue to cook and stir to 255º, or hard-ball stage. This should take about 4 minutes.

    Remove saucepot from heat and stir in vanilla and baking soda. Pour caramel over the popcorn and stir gently to coat the kernels.

    Bake in a 300ºF oven for 15 minutes. Stir gently, return to oven, and bake for 5 more minutes.

    Transfer popcorn to a large piece of foil or sheet pans to cool completely. Break up into clusters. Store tightly covered.

    For Nutty Caramel Corn prepare as above, except add 1 1/2 cups peanuts, walnut halves, cashews, or pecan halves to the caramel coated corn before baking. Toss gently.

About The Recipe Trove

December 2017
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