Antipasto Platter?
hokeypokey
15 years ago
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susytwo
15 years agosusie_que
15 years agoRelated Discussions
What's For Dinner - #332
Comments (102)I made a new recipe Monday afternoon -- Pumpkin Muffins from the "Joy of Baking" site. They should actually be called Pumpkin BRAN Muffins because the recipe includes 3/4 cup of wheat bran. In fact, that's why I made them. I'm always on the look out for good tasting bran muffin recipes, and this one's a real winner. I followed the recipe but made a few changes. I used no sodium baking powder and omitted the salt altogether. I did use regular baking soda because I've had some difficulties with the no sodium version. I added 1/4 tsp. of ginger to the cinnamon too. I usually substitute applesauce for half of the oil called for in quick breads. But, this time, since I was dealing with pumpkin puree, I used it instead. I also subbed dark chocolate chips for the dried fruit. And, finally, I added a cube of cream cheese to the muffin just because I love biting into a chunk of cream cheese. My husband loved these muffins. I made jumbo size and froze them for his breakfasts. (He usually wakes up 2 hrs. before me, so I like to have a variety of breakfasty type things in the freezer for him.) Anyhow, these were really good, and I know I'll be making them again and again. And I also know I'll always use chocolate chips. Pumpkin Muffins: 1 cup canned pumpkin puree (I used 1-1/4 cups) 2 large eggs, lightly beaten 1/2 cup buttermilk or plain yogurt 1/2 cup oil (I used just 1/4 cup) 3/4 cup whole wheat flour or all-purpose flour (I used WW pastry flour) 3/4 cup natural wheat bran 3/4 cup granulated white sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon (I added 1/4 tsp ginger) 1/2 teaspoon salt 1 cup raisins or dried cranberries (I used chocolate chips) Pumpkin Muffins: Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray. In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside. In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked. Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes , or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool. Makes 12 regular-sized muffins. (I made 6 jumbo size) Here is a link that might be useful: Joy of Baking Pumpkin Muffins...See MoreHelp! Hors D'oeuvres for 40 - Martini Party
Comments (18)I actually know many caterers who order and restaurants also these are not your Costco/BJ appetizers. If you are a caterer im sure who has a large staff with pastry chef etc im sure then you'd do from start to finish but smaller scale caterers do do this its very common. As I stated before I make 95% but do use this company and others (I cant reveal or my head will go on a chopping block by fellow caterers) for fillers that are great quality...is it a trade secret??? I guess, of course no one in the industry walks around going "Hey what appetizer company do you use?"..As a matter of fact the company Sweet Street distributes tons of cakes and pastrys to many many restaurants all over America. Ill bet you have gone to many a large party where the caterer has done this and you were not aware,Ive seen it with my own eyes. I myself handle small party's start to finish but when i book a 100 plus party i surely do not make every appetizer from scratch....the main courses are always made by me. Surprised you all were surprised....See MoreLOOKING for: Cauliflower Agridolce -Italian T & T out there??
Comments (1)We are growing the Japanese eggplant again this year and have a bumper crop of it so I made this recipe this AM. It is very tasty and I'll be happy to make it again. Thanks for sharing it. RL`...See MoreWho here is a real cooker or
Comments (26)I am and cook and a baker. You already know why I made my kitchen what it is, but I agree that yes...a deep counter is extremely useful. (I try to have a reason for most decisions that I make!) If you don't have the option of a three foot wide island, a deep counter is a must have. The only problem with that for me would be that it's hard for my (short) arms to reach very far for cleaning. For that reason (I have the burn marks on my arm and hands as proof) it's also why I chose a side opening, counter height oven as my convection oven. At 27 inches, it fits my half-sheet pans beautifully, and as those are the pans I use most often, that's important to me. (There are six in my cabinets which are constantly rotated, and often in use all at once.) I use those same half sheets for freezing foods on a shelf that's up high in my freezer, which is also 27 inches wide, and there's another high shelf for that purpose in my fridge as well. (The shelf has just enough head space for the food on the pan. I placed it high so I can put/pull the sheet pan in, yet don't use the shelf for anything else since it's above my eye level.) I like to bake and cook things ahead so I have the option of good food fast when life intervenes, so this suits my cooking style well. Most of my kitchen was planned for optimal cooking ease, but one of things I use most that I don't often see mentioned is the pull-out cutting board next to my range. When it's pulled out, it blocks traffic from coming into my space, and it adds ''just enough'' extra counter to keep me functioning well at the stove. The block is big enough to hold an array of veggies for cutting, and I really like the combination of wood and granite next to the cooktop, in an L shape pattern. My cooking space turns into a cockpit, and it's very efficient. When I've had an injury (which is more often than I care to admit), I've sat in a chair at that cutting board with ease, cutting and chopping since I can roll a chair right underneath it. Something else I did I don't see mentioned much, is place a lazy susan on my island to hold things I use all over the kitchen. It's incredibly useful as I can spin it from almost anywhere (prep space at the island, near the range or next to the fridge&freezer/sandwich/beverage counter). It holds paper towels, my knives on a magnetic block, a kitchen timer, salt, pepper mill and a small crock full of spreaders, spoons and spatulas. Beautiful gorgeous breads Pauline and Trailrunner! You inspire me to get the yeast out soon for bread. Yesterday I made Chocolate Cupcakes with Cinnamon Buttercream, and this afternoon I'm making pizza....See Moredixiedog_2007
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