Chia egg substitute

 Chia egg substitute

Ingredients

1 T chia seeds

3 T water

Preparation

mix and let gel 5-15 minutes

Cake Goop

 Cake Goop

Ingredients by volume

1/3 flour

1/3 oil

1/3 shortening

Instructions

Mix and store in airtight container.

3 months on shelf

6 months in refrigerator

Baked Oatmeal Recipe with Brown Sugar and Cinnamon

Cinnamon-spiced baked oatmeal

From Taste of Home Baked Oatmeal Recipe with Brown Sugar and Cinnamon

Ingredients

3 cups quick-cooking oats (change to old fashioned pulsed in blender)

1 cup packed brown sugar (change to 3/4c)

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs (change to chia substitute 2T chia 3ozWater)

1 cup whole milk

1/2 cup butter, melted

(change to add 1t vanilla)

Additional milk

Directions

Preheat oven to 350°.

Grease 9" square pan

In a large bowl, combine sugar and dry ingredients. 

In another bowl, whisk eggs, milk, (vanilla) and butter. Stir into oat mixture until blended.

Spoon into the baking pan.

Bake 40-45 minutes or until set.

Serve warm with milk.

How to Make Crème Fraîche (in One Easy Step!) Recipe Serious eats

How to Make Crème Fraîche (in One Easy Step!) Recipe

Serious eats

1 part cultured buttermilk (or yogurt)

16 parts heavy cream

The ratio is flexible. The more buttermilk the faster the thickening, but with a runnier result.

(eg 1 fl oz buttermilk to 16 fl oz cream)

stir, leave out at room temp for 12-24 hours, refrigerate for 24 hours.

Easy Old-Fashioned Baked Custard

thespruceeats.com/easy-old-fashioned-baked-custard-3059894

Easy Old-Fashioned Baked Custard

4 servings

Ingredients

2 cups milk

2 large eggs

1/8 teaspoon salt

1/4 cup granulated sugar

Pinch of nutmeg.

Hot water, for baking custards

Instructions

Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large (9 inch) baking pan. 

In a medium bowl, whisk together 2 cups milk, 2 large eggs, 1/8 teaspoon salt, and 1/4 cup granulated sugar.

Divide the custard mixture evenly among the custard cups.

Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with pinch of freshly grated nutmeg.

Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.

(160-175F, 70-80C) 40 minutes was too long (185 degrees), probably should be less than 30 minutes.

Serve immediately or chill until cold.

How to Make Frittatas (Stovetop or Baked) - Cookie and Kate

How to Make Frittatas (Stovetop or Baked) - Cookie and Kate

General Frittata instructions.

Pumpkin Yeast Bread Recipe | King Arthur Baking

Pumpkin Yeast Bread Recipe | King Arthur Baking

King Arthur Baking Company

Pumpkin Yeast Bread

Prep

15 mins

  

Bake

35 to 40 mins

  

Total

3 hrs 20 mins

  

Yield

2 loaves; or 1 loaf and 12 to 16 rolls; or 24 to 32 rolls

 

Ingredients

2 tablespoons instant yeast or active dry yeast

1/2 cup (113g) lukewarm milk

2 large eggs

1 1/2 cups (340g) pumpkin purée

2 tablespoons (25g) vegetable oil

6 1/2 cups (780g) King Arthur Unbleached All-Purpose Flour

1/2 cup (106g) light brown sugar or dark brown sugar, packed

2 1/2 teaspoons (15g) table salt

1/2 teaspoon ginger

1/2 teaspoon cardamom

Instructions

Place all of the ingredients into a large bowl, and mix and knead to make a smooth, soft dough.

Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes.

Gently deflate the dough, and turn it out onto a lightly oiled work surface. Divide it in half.

Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans. Alternatively, shape half into a loaf, and the other into 12 to 16 rolls, which can be placed into two 8" round pans, or into a 9" x 13" pan. Or, simply shape all of the dough into 24 to 32 rolls.

Cover the pan(s) and let the loaves/rolls rise until almost doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F.

Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F. Bake the rolls for about 20 minutes, until golden brown.

Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage.

Tips from our Bakers

Substitute white whole wheat flour for up to half of the all-purpose flour in the recipe.

Pumpkin Bread Recipe (No Mixer!) - Sally's Baking Addiction

Pumpkin Bread Recipe (No Mixer!) - Sally's Baking Addiction

Muffin version

https://sallysbakingaddiction.com/pumpkin-muffins-recipe/

Ingredients

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

3/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup (100g) granulated sugar

3/4 cup (150g) packed light or dark brown sugar

1 and 1/2 cups (340g) pumpkin puree (canned or fresh)

1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil

1/4 cup (60ml) orange juice or milk

2/3 cup (120g) semi-sweet chocolate chips optional

Bread Instructions

Preheat the oven to 350°F. Grease a metal 9×5-inch loaf pan.

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined.

In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice or milk.

Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Do not over-mix. Gently fold in the chocolate chips, if including.

Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.

Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

Muffin Instructions

Preheat oven to 425°F (218°C). Grease a 12-count muffin pan or line with cupcake liners.

In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them all the way to the top.

Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying. 

Cover tightly and store at room temperature for up to 1 week.

Best Banana Pancakes: Fluffy, Homemade, & Delicious - Feel Good Foodie

Banana Pancakes.

Best Banana Pancakes: Fluffy, Homemade, & Delicious - Feel Good Foodie

Ingredients

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

¾ cup very ripe banana, mashed (about 1 ½ large)

1 large egg

¾ cup milk

Banana slices for serving

Maple syrup for serving

Instructions

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

In another, larger bowl, beat the banana and egg together until blended. Whisk in the milk until combined, then whisk in the dry ingredients.

Notes

I used two whole bananas and one sliced, Made 12 3-4" cakes.

Perfect Instant Pot Basmati Rice | Tested by Amy + Jacky

Perfect Instant Pot Basmati Rice | Tested by Amy + Jacky

My preference:

Basmati Rice Test 5*

Basmati Rice: 1 cup (210 grams) of Indian basmati rice

Liquid: 1 1/4 cup of water

Cooking Method & Time: High Pressure for 6 minutes + 10 minutes Natural Release

Result: moister and slightly softer & fluffier than Test 3 or 4’s results

ATK Easy Cream Biscuits

Video of making cream biscuits

From America's Test Kitchen

How to Make the Absolute Easiest Ever Biscuits - YouTube

*Preheat oven to 450 degrees before starting.

**Makes 10 biscuits**

3 cups All Purpose Flour 

4 tsp Sugar

1 TBS Baking powder

1/4 tsp Baking soda

1 1/4 tsp Salt

2 cups Heavy Whipping Cream

2 TBS Melted Butter

Wisk dry ingredients until combined.

Place 2 cups Heavy Cream in microwave (60-90 seconds until it reaches100 degrees).

Add cream. Stir to combine.

Line Baking tray with parchment paper.

Use a 1/3 measuring cup sprayed with cooking spray to scoop out biscuit dough on to Baking tray.

Bake at 450 degrees for 10-12 minutes on upper middle rack of oven; rotate tray half way through.

Remove from oven and brush on 

2 TBS of melted butter.

Let rest 5 minutes before eating.

English Muffin Loaf (Toasting Bread) - Restless Chipotle

Adapted from:

English Muffin Loaf (Toasting Bread) - Restless Chipotle

A simpler english muffin bread recipe. Similar to the King Arthur version ingredients, but looks easier and done by hand.

Yield 2 9x5" pans:

Ingredients

¼ (2 oz) cup warm water 110F (not enough to proof the yeast by itself, would increase to 1/2 cup and reduce milk by 1/4 cup if you need to proof the yeast first).

2 ¼ (18 oz) cups warm milk 110F

2 tablespoons yeast (probably could reduce to 1 T)

1 tablespoon honey or sugar

2 teaspoons kosher salt (1.5t table salt)

¼ teaspoon baking soda

4 ½ cups (22.5 oz) all purpose flour.

Butter and cornmeal for greasing and dusting the pans

Instructions

Grease 2 9x5" pans and dust with corn meal 

Mix water, milk, sugar, yeast, salt and baking soda

Add flour mix into wet ingredients.

Spoon the dough into greased pans.

Preheat the oven to 425F

Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.

Dust the tops of the loaves with cornmeal and bake for 15 - 25 minutes

Bake for 20-25 minutes if you want a crisper, more golden crust.

Banana Muffins

Adapted from https://www.tasteofhome.com/recipes/basic-banana-muffins/ 

1-1/2 cups all-purpose flour (6.9 oz wgt)

3/4 cup sugar (1/2 c sugar, 1/4 c aspartame) (reduced from 1 c sugar) 

1 teaspoon baking soda 

1/2 teaspoon salt

3 medium ripe bananas (14 oz wgt)

1 large egg

1/3 cup vegetable oil

1 teaspoon vanilla extract

Directions:

Combine dry ingredients in a large bowl.

Mash the bananas in a mixer bowl. Add egg, oil and vanilla; mix well.

Stir into the dry ingredients just until moistened.

Fill greased or paper-lined muffin cups half full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes; remove from pan to a wire rack to cool completely.

Mediterranean bread

A quick yeast bread for pizza dough,focaccia like breads or tarts.

INGREDIENTS

300g (2 ½ cups) Plain flour

75ml (2.7 fl oz) Extra virgin olive oil

150ml (5.4 fl oz) Warm water

2 Teaspoons instant rise yeast powder

1 Teaspoon sea salt

INSTRUCTIONS

Mix dry ingredients. Make a well in the center and pour in liquids. Fold in dry ingredients until it is well mixed. Knead until smooth. Let rise 30 minutes or until doubled.

Divide, roll out and top as desired.

YIELD

2 medium pizza or one large tart.

https://www.tastymediterraneo.com/multipurpose-olive-oil-dough/

https://www.tastymediterraneo.com/zaatar-manouche-flat-bread-with-herbs/

https://www.tastymediterraneo.com/coca-de-trampo-majorcan-flatbread-with-vegetables/

https://www.tastymediterraneo.com/pizza-margherita-di-bufala-topped-with-red-peppers-and-olives/ 

https://www.tastymediterraneo.com/spinach-fatayers/

Peasant bread

 https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

King Arthur no-knead English muffin loaf

 King Arthur no-knead English muffin loaf

https://whats4dinnersolutions.files.wordpress.com/2021/04/english-muffin-toasting-bread-_-king-arthur-baking-2.pdf

Ingredients 

3 cups (361g) unbleached All-Purpose Flour

1 tablespoon (14g) sugar

1 1/2 teaspoons (9g) salt

1/4 teaspoon baking soda

1 tablespoon instant yeast

1 cup (227g) milk

1/4 cup (57g) water

2 tablespoons (25g) vegetable oil or olive oil

cornmeal, to sprinkle in pan

No knead garlic herb Parmesan bread

Adapted from Steve Gamelin's "My No-Knead Bread Cookbook" Garlic Herb rolls.

Stir together:

14 oz warm water
1.5 t salt
1.25 t yeast
2 t Italian seasoning mix
1.5 t minced garlic
1 T olive oil

mix in
3.5 c bread flour (16 oz)

0.5 c shredded Parmesan cheese.

let rise 1.5 hr.
stir down and shape in bread pan
let rise 30 min.
bake 400 F 40 min. in pan

Blueberry Duff (Spotted dog) -steamed bread

https://www.kingarthurflour.com/recipes/blueberry-duff-spotted-dog-recipe

INGREDIENTS by weight

1. 8 ounces King Arthur Premium 100% Whole Wheat Flour
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 3/4 teaspoon salt
5. 1 teaspoon ginger (or cinnamon, nutmeg, allspice, a blend, etc.)
6. 2 large eggs
7. 3 3/4 ounces brown sugar*
8. 6 ounces dark, unsulphured molasses*
9. 8 ounces buttermilk
10. 12 ounces wild Maine blueberries (or other berries)

* For a lighter taste, use 7 1/2 ounces brown sugar and no molasses.

INSTRUCTIONS

Bring water to boil

Grease 2 quart mold and foil for lid

Mix dry ingredients (first 5)

Mix berries into dry ingredients

Mix wet ingredients

Mix wet into dry ingredients

Pour into mold and cover with foil, secure foil with rubber band

Add to water bath to 2/3 of the side of the mold

Cook 2 hours

Cool for a few minutes

Invert onto serving plate 

Boiled rice puddings - 18th Century.

https://savoringthepast.net/2014/09/22/two-18th-century-vegetarian-recipes-carolina-snow-balls-and-a-simple-but-delicious-boiled-rice-pudding/

Carolina snowball:

Ingredients:

1/2 cup medium grain sticky rice.
1 small or medium apple quartered and cored.
Zest of one lemon

Instructions:

Use a clean natural cloth square 16" or greater as a pudding cloth.

Place rice in center of cloth.

Place zest in removed apple core and reassemble apple.

Tie cloth into a bag using string with a little room for expansion.

Distribute rice around apple as best you can.

Place bag in cold water. 

Bring to a boil and cook for 1 and 1/2 hours.

Cool slightly or dip in cold water.

Carefully peal the cloth from the cooked rice placing rice into a plate or bowl.

Simple rice pudding.

Ingredients:

1/2 cup medium grain sticky rice.
1/2 cup raisins.

Instructions:

Use a clean natural cloth square 16" or greater as a pudding cloth.

Mix rice and raisins and place in center of cloth and tie with string.

Place in boiling water for 2 hours.

Simple sauce for puddings.

Ingredients:

Equal parts melted butter (or sherry) and sugar.

Tomato juice substitutes

https://www.thespruceeats.com/best-tomato-juice-substitutes-4155665
Dilute tomato sauce 1:1 and tomato paste 1:4