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Another way to do family history...blogging style.
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I'm not sure what the BEST thing I can cook is because lately I've just been trying lots of new things. I probably would say the Finlinson's Bread recipe is what I do best because I make it pretty often. I can do it pretty fast and easy and it tastes good. Most other recipes I don't make often enough to get really fast at like this recipe.
ReplyDeleteFinlinson Bread
Makes 5 smaller loaves or 4 larger loaves
3 Tablespoons Yeast
5 Cups Hot Water
1 Cup Molasses (or honey or mix)
2 Eggs
3/4 Cup Oil
2 Tablespoons Salt
Approx. 11-13 Cups Flour (I like a mix of white and wheat flour)
In hot water add molasses and yeast. Let yeast rise (approx. 10 mins.). Beat eggs and add oil and salt. Combine with yeast and add flour until it pulls away from the edges (dough form, but better to have too little flour than too much flour). Knead dough. Let rise until double (20-30 minutes). Separate into 4 or 5 loaves and place inside greased bread pans. Let rise again until doubled (20-30 minutes). Bake at 325 for about 30 minutes or until tops are browned and cooked through. Butter tops.
I don't know that there is a "best," but I certainly bake certain things more than others. I actually enjoy baking more than cooking. I tend to make a lot of carmelitas, blondies and cinnamon rolls. So, here is the cinnamon roll recipe that I use (it's from mom's recipes):
ReplyDeleteCinnamon Rolls
2 Tbsp. yeast
1/2 C. warm water
2 c. milk, scalded
1/2 c. shortening
1 c. sugar
1 c. mashed potatoes
2 eggs, beaten
2 tsp. salt
7 c. flour (approx)
(you can add nuts or raisins...I don't)
Soften yeast in water. Let stand 10 minutes. Pour hot milk over shortening, cool to lukewarm. Stir in 4 c. flour, 1 c. sugar, mashed potatoes, eggs, salt and yeast. Slowly add remaining flour as needed to make soft dough. Cover and let rise till double. Divide dough into two. Roll out each part into an 11x15 rectangle. Spread with softened butter or margarine and sprinkle generously with sugar, cinnamon and raisins/nuts if desired. Roll. Using a piece of thread or floss, cut each roll into 12 pieces and place on greased cookie sheet. Let rise till double. Bake at 350 for 20 minutes till barely brown on top. Frost. Yield: 24 large rolls
I am not sure what I would call my best but my favorite is definitely gyoza. I mostly make them without a recipe but the general idea is:
ReplyDeleteFirst either you buy wonton wrapers or you mix water, flour, and a pinch of salt until it makes a nice dough consistency that can be rolled. I use a pasta maker to roll out the skins but a rolling pin will work. Then, I mix 1/4 cabbage shredded, 1/2 lb. ground sausage, 2-3 garlic cloves, a few green onions, a tablespoon of cornstarch, and a couple tablespoons of soy sauce. Fill the wonton skins and use water to close the skins tight. Then, put them in an electric frying pan, or a pan that can be covered. The bigger the better so that you can fit more in at once. Wait till the bottom gets golden brown then cover the bottom of the pan in about a 1/2 inch of water and cover to steam. Wait until the water has evaporated from the bottom of the pan then they are ready to serve.
I am having a hard time coming up with a "best" recipe. I would say the most wanted is the cinnamon rolls which Becca already posted. My 100 favorite recipes are in my recipe card file that I give away. Maybe the best foods are those you just throw together with whatever is in the fridge.
ReplyDeleteUnfair question. No one but Alyssa would ever eat what I cook. I throw together any leftovers in the refrigerator and eat it and like it. I raw egg on whatever - cooked veggies, fried rice, Spanish rice, ramen and vegetables in it.
ReplyDelete