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Roast Chicken with Dark Flavors

 

Ingredients

  • 1 whole chicken cut into 8 pieces (or any 8 pieces of chicken), skin on, bone in
  • 4 tbsp soy sauce
  • 2 tbsp light brown sugar
  • 4 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 small onion, diced
  • 4 cloves of garlic, minced
  • salt and pepper

Instructions

  1. Preheat oven to 425°.
  2. In a large baking dish, combine all ingredients except chicken.
  3. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with sauce. Flip pieces and bake an additional 10 minutes or until chicken is cooked.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Calories: 328

Fat: 12

Protein: 50

4 :  ★★★★☆ 1 review(s)

Microformatting by hRecipe.

Permanent link to this article: http://cookbook.atlow.org/2014/10/15/roast-chicken-with-dark-flavors/

Ginger Beer

 

Ginger Beer

Summary: Based on above recipe from from Robert P Davis, Brewmaster at Fort Christian Brew Pub St. Croix, USVI and Partner at Reconstructing History

Ingredients

  • 5 Gallons Water (plus extra for boil off)
  • 8 LBs Turbinado Sugar
  • 5 LBs Fresh Ginger
  • 35-40 Key Limes

Instructions

  1. Grate (in food processor) the ginger (no need to peel)
  2. Bring water to boil – When boiling remove from heat
  3. Stir in sugar until completely dissolved
  4. Return to heat.
  5. Add Ginger
  6. Return to boil and boil for 30 minutes
  7. Turn off heat
  8. Halve citrus squeeze into it and throw in the remnants
  9. Cover
  10. Allow to cool (overnight)
  11. When cooled and to taste, add to keg
  12. Force carbonate
  13. Serve plain or over ice and add rum

Microformatting by hRecipe.

Permanent link to this article: http://cookbook.atlow.org/2014/07/30/ginger-beer/

Pineapple Upside-Down Cake

Ingredients

  • 1/4 cup butter
  • 1 cup white sugar
  • 1/3 cup butter-flavored shortening
  • 3/4 cup milk
  • 1 egg
  • 1 1/3 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup brown sugar
  • 14 oz can pineapple chunks
  • Maraschino cherries to taste

Instructions

  1. Preheat oven to 350°.
  2. Melt butter in a 9″ square glass baking dish.
  3. While butter is melting, cream together shortening and white sugar. Beat in milk and egg until smooth.
  4. Once butter is melted, sprinkle brown sugar evenly over the entire pan. Arrange pineapple and cherries over the brown sugar. Pour batter over fruit and sugar.
  5. Bake for 50 minutes. When cake is done, immediately invert over a large plate. Leave pan on for a few minutes to allow syrup to drip onto cake.
  6. Remove pan. Serve warm.

Calories: 390

Fat: 14

Protein: 4

5 :  ★★★★★ 1 review(s)

Permanent link to this article: http://cookbook.atlow.org/2014/03/09/pineapple-upside-down-cake/

Sour Cream Coffee Cake (Streisel Cake)

Ingredients

  • 1/2 lb butter
  • 2 cups sugar
  • 4 eggs
  • 4 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp vanilla
  • 1 pint sour cream
  • for streusel topping:
  • 1/2 cup light brown sugar
  • 1 cup flour
  • 3 tsp cinnamon
  • 1/2 tsp salt
  • 6 tbsp cold butter
  • 1 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°. Lightly grease and flour a loaf pan.
  2. Cream together butter and sugar. Add eggs and mix until combined. Stir in flour, baking powder and soda, vanilla and sour cream. Mix until smooth.
  3. Cut together streusel ingredients with forks or pastry blender. Pour one third of the batter into the bundt pan. Sprinkle half of the streusel mix on top. Pour another third of the batter into pan and top with remaining streusel mix. Pour remaining batter over the top and spread it evenly.
  4. Bake 1 hour or until toothpick inserted in center comes out clean. If cake is not done, lower oven to 300° and continue baking for another 30 minutes.

Permanent link to this article: http://cookbook.atlow.org/2014/03/07/sour-cream-coffee-cake-streisel-cake/

Chocolate Mug Cake

Summary: This is a fantastic recipe. The texture isn’t rubbery like a lot of mug cakes. You could almost believe you were eating a slice of regular cake.

Ingredients

  • 1/4 cup chocolate chips
  • 3 1/2 tbsp milk
  • 2 1/2 tbsp all purpose flour
  • 1/4 tsp baking powder

Instructions

  1. Combine chocolate chips and milk in a bowl or oversized mug. Microwave for 30 seconds, remove from microwave, and immediately start stirring the chocolate with a fork or small whisk until smooth.
  2. Mix in flour and baking powder. Whisk until completely integrated.
  3. Microwave for 1 minute or until toothpick inserted into the center comes out clean.
  4. Serve immediately.

Number of servings (yield): 1

5 :  ★★★★★ 1 review(s)

Permanent link to this article: http://cookbook.atlow.org/2014/03/02/chocolate-mug-cake/

Cream Cheese Frosting

Ingredients

  • 1 lb cream cheese (softened)
  • 4 cup confectioners’ sugar (sifted)
  • 2 sticks unsalted butter (softened)
  • 1 tsp vanilla extract

Instructions

  1. Beat together sugar, cream cheese, and butter until incorporated. Scrape down sides of the bowl, increase speed, and whip for about 5 minutes, or until light and fluffy. Scrape down side of the bowl again and add vanilla. Mix through and refrigerate until somewhat stiff before using.

Permanent link to this article: http://cookbook.atlow.org/2014/02/05/cream-cheese-frosting/

Red Velvet Cake

Ingredients

  • 1 1/2 cups sugar
  • 2 sticks unsalted butter
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk (room temperature)
  • 2 lg eggs (room temperature)
  • 2 tbsp red food coloring
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder

Instructions

  1. Preheat oven to 350°. Oil and flour three 9″ x 1 1/2″ round cake pans.
  2. Cream together butter and sugar in a large mixing bowl. Add next five ingredients (through vanilla extract) and mix together until just combined.
  3. In a separate bowl, sift together flour, baking soda, salt, and cocoa powder. Add to mixture in batches, beating until smooth before adding next batch.
  4. Bake for 20 minutes or until center is done.

Notes

The original recipe didn’t call for any butter at all; it was for the frosting. I creamed together the butter and the sugar without checking the recipe. I was worried that it would ruin the cake, but it turned out to be incredibly moist and tender. I think this is the best cake I have ever made.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

5 :  ★★★★★ 1 review(s)

Permanent link to this article: http://cookbook.atlow.org/2014/02/05/red-velvet-cake/

Almond Bread

Ingredients

  • 6.75 oz flour (about 1 1/2 cups)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 2 tbsp butter, softened
  • 2 tbsp canola oil
  • 7 oz almond paste
  • 2 lg eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup + 1 tbsp milk, divided
  • Baker’s Joy
  • 1/4 cup sliced almonds
  • 1/3 cup powdered sugar, sifted
  • pinch of salt

Instructions

  1. Preheat oven to 350°.
  2. Sift together flour, baking powder, and salt in a large mixing bowl.
  3. In a separate bowl cream together sugar, butter, oil, and almond paste. Add eggs one at a time, beating well after each addition.
  4. Add vanilla and, beating at low speed, mix in flour mixture and 1/2 cup milk in alternating batches until just combined.
  5. Scrape batter into a 9″x5″ metal loaf pan coated with Baker’s Joy. Sprinkle almonds over the top. Bake for 50 minutes.
  6. Cool in the pan on a wire rack for at least 10 minutes.
  7. Turn out of pan. Stir together powdered sugar, 1 tbsp milk, and a pinch of salt until smooth. Drizzle over cake.

Permanent link to this article: http://cookbook.atlow.org/2014/01/30/almond-bread/

Chocolate Chip Cookie Mug

Ingredients

  • 1 tbsp butter, softened
  • 1 tbsp white sugar
  • 1 tbsp dark brown sugar
  • 1/8 tsp vanilla extract
  • 1/8 tsp salt
  • 1 egg yolk
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 3 tbsp all purpose flour
  • 2 heaping tbsp chocolate chips

Instructions

  1. Using a fork or small whisk, cream together butter and sugars in a large mug or medium sized bowl. Once a smooth consistency is reached, stir in vanilla, salt, and egg yolk.
  2. Sift together baking powder, baking soda, and flour. Add to wet mixture and mix thoroughly.
  3. Finally, stir in chocolate chips. Microwave 30-50 seconds. Serve with vanilla ice cream.

Notes

This cookie can over-cook easily, so microwave 30 seconds, then check and cook longer as necessary.

Permanent link to this article: http://cookbook.atlow.org/2014/01/22/chocolate-chip-cookie-mug/

Nutella Mug Cake

 

Summary: One serving is huge, probably big enough for two.

Ingredients

  • 4 tbsp sugar
  • 3 tbsp cocoa powder
  • 4 tbsp self rising flour
  • 3 tbsp milk
  • 3 tbsp vegetable oil
  • 1 egg
  • NUTELLA!!! (use your own judgement)

Instructions

  1. Whisk all ingredients together.
  2. Pour batter into a mug.
  3. Microwave 1 1/2-3 minutes.

Preparation time: 3 minute(s)

Cooking time: 2 minute(s)

Number of servings (yield): 1

5 :  ★★★★★ 1 review(s)

Permanent link to this article: http://cookbook.atlow.org/2014/01/14/nutella-mug-cake/