Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
All-purpose flour
|
1 cup |
| 2. |
Brewed coffee
|
⅔ cup |
| 3. |
Powdered coffee creamer
|
¼ cup |
| 4. |
White sugar
|
1 tablespoon |
Cooking
1 . Stage
Mix flour, coffee, creamer, and sugar together in a microwave-safe mug.
2 . Stage
Microwave on high power until cake looks done in the middle, about 3 minutes. Let stand for 1 minute before serving.
1 . Combine milk and vinegar in a medium bowl and set aside for 5 minutes to make sour milk.
2 . Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into soured milk. Pour flour mixture into milk mixture and whisk until lumps are gone.
3 . Heat a large skillet over medium heat, and coat it with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip with a spatula, and cook until browned on the other side. Repeat with remaining batter.
1 . Sprinkle neck bones on all sides with salt and pepper.
2 . Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
3 . Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
4 . Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
5 . Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
6 . Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
7 . Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce. Italian Sunday Sauce. Allrecipes
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix 1/2 cup plus 2 tablespoons flour, flaxseed meal, baking powder, and baking soda together in a medium bowl.
3 . Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg white and milk; mix well. Gradually add flour mixture, beating until well blended after each addition. Stir in dried cranberries, cereal, and zest until well blended.
4 . Drop heaping teaspoonfuls of dough 1 inch apart onto ungreased baking sheets.
5 . Bake in the preheated oven until lightly browned, about 14 minutes. Cool on baking sheets for 3 to 4 minutes; remove to wire racks. Cool completely.
1 . Peel back the skin from the chicken drumsticks and breasts without removing the skin, and make several deep cuts in the chicken meat. Sprinkle 1 tablespoon of Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a bowl. Place the chicken into a large bowl, pour the olive oil mixture over, stir to coat, and refrigerate 1 hour.
2 . Remove the chicken pieces from the marinade, and discard the marinade. Heat 1/4 cup olive oil in a large skillet until the oil shimmers, and brown the chicken pieces over medium heat, working in batches if necessary, about 5 minutes per side. Place all the chicken pieces into a large soup pot, and pour the broth over the chicken. Bring the mixture to a boil, reduce heat to a simmer, and cook the chicken until tender, about 20 minutes.
3 . While the chicken is simmering, place the onion, green bell pepper, and celery into a skillet with 3 tablespoons of olive oil, and cook and stir until the onions are transparent and the peppers have softened, about 8 minutes. Set the onion mixture aside.
4 . Make a roux: mix flour and canola oil together in a nonstick pan, stirring the mixture together until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color, and gently bubble and foam. Stir the roux until it turns the color of milk chocolate and gives off a nutty fragrance, about 30 to 40 more minutes. Watch carefully because it's easy to burn the roux. Pull the pan from the hot burner, and stir until the roux cools and stops cooking, about 5 more minutes.
5 . Stir the onion mixture and 1 cup of boiling water into the roux (be careful to avoid spattering), heat over medium heat until the mixture comes to a simmer, and whisk until the roux and water combine and become thick, about 10 minutes. Pour the thickened roux into the pot with the chicken, stir together, and add 9 more cups of boiling water. Season the gumbo with 2 more teaspoons of Cajun seasoning, or to taste, and bring the soup to a rolling boil. Reduce heat, and simmer for 1 hour.
6 . Sprinkle garlic powder and cayenne pepper over the smoked sausage, and brown in a skillet with 2 tablespoons of olive oil. Transfer the sausage into the soup, and simmer for 30 more minutes. Remove the chicken pieces, and take the chicken meat off the bones, discarding the skin and bones. Return the chicken meat to the soup. Simmer 15 more minutes, and skim off the layer of oil that has formed on top of the gumbo.
7 . While the gumbo is simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
8 . Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.
1 . Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.
2 . Remove brine from heat and let cool to room temperature. Store in the refrigerator.
3 . Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.
4 . Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.
1 . Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch baking pan.
2 . Stir brown sugar into melted butter until dissolved. Cool slightly and beat in egg and vanilla extract.
3 . Sift flour in a separate bowl; resift flour with baking powder and salt. Stir flour mixture into the butter mixture; add nuts. Spread batter into the prepared pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 20 minutes. Do not overbake! Cut into bars.
1 . In a pitcher or punch bowl, stir together the raspberry lemonade concentrate, lemon vodka, lime-flavored beer, and water until thoroughly combined.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch baking pan.
2 . Melt chocolate in the microwave or in a bowl over a pan of simmering water. Stir frequently until smooth. Remove from heat, and let cool.
3 . Cream together the shortening and sugar until smooth. Beat in the eggs one at a time, stirring constantly until well blended. In a separate bowl, mix together applesauce, melted chocolate and vanilla. Add to the egg mixture, stirring until smooth.
4 . Combine the flour, baking powder, cinnamon and salt; gradually stir into the batter. Fold in chopped walnuts. Spread evenly into the prepared pan.
5 . Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the middle of cake comes out clean. Let cool in pan before cutting.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12x17 inches) with parchment paper. Spray the parchment paper with cooking spray.
2 . Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.
3 . Bake in the preheated oven until lightly golden, 15 to 18 minutes.
4 . Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.
1 . In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2 . Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.
3 . Grease 12 muffin cups. Spoon in batter until cups are half full. Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.
4 . Preheat oven to 425 degrees F (220 degrees C).
5 . Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.
1 . Combine brown rice syrup and coconut oil together in a saucepan over medium heat; cook and stir until melted and boiling, 3 to 4 minutes. Remove saucepan from heat.
2 . Mix peanut butter and vanilla extract into syrup mixture until smooth. Add oats, raisins, and coconut to peanut butter mixture and mix well. Refrigerate mixture until cool, at least 30 minutes. Form mixture into balls and freeze until set, at least 1 hour.
1 . Beat sugar and egg whites in a large bowl using an electric mixer on low speed until evenly combined and shiny, about 3 minutes.
2 . Add water gradually, beating on medium-high speed until icing is smooth and reaches desired consistency, about 5 minutes.