Graham Crackers

Graham Crackers
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This sounds interesting. In the province where I live, these crackers are not available here. On my to cook list.
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Graham Crackers
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This sounds interesting. In the province where I live, these crackers are not available here. On my to cook list.
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Ingredients
Topping, Optional
Servings: 2 inch squares
Instructions
  1. Add the flour, brown sugar, baking soda, and salt in a mixing bowl, and mix together. Cut in the butter with a pastry cutter or large sturdy fork, until the mixture is the consistency of coarse meal.
  2. In a small bowl, whisk together the honey, milk, and vanilla extract, then add to the flour mixture and mix until the dough comes together into a sticky and very soft ball.
  3. Place a sheet of plastic wrap on the counter and dust with flour, turn out the dough onto the plastic wrap and pat into a rectangle about 1 inch thick. Wrap in the plastic then place in the fridge for at least 2 hours or even overnight is fine.
  4. When you are ready to roll out the crackers, make the Topping by just mixing those two ingredients in a small bowl, set aside.
  5. Preheat your oven to 180 C. Line a baking sheet or two with parchment paper. If you have two racks in your oven, position one to lower and one to higher and use two sheets. If only one rack, then just use the center rack.
  6. Remove the dough from the fridge, cut in half and and return one half to the fridge. Lightly flour your work surface and unwrap and place the dough on the floured surface.
  7. Lightly flour the top, roll out to 1/8 inch thick, by rolling out to a larger rectangle or square. Cut into 2 inch squares with a pastry cutter wheel.
  8. Place the squares on a baking sheet, sprinkle with topping if desired, refrigerate for about 30 to 45 minutes to firm up the crackers. Repeat the rolling and chilling with the other half of dough.
  9. Make some holes in the crackers for decoration just prior to baking, about 9 even spaced holes using the flat end of a wood skewer.
  10. If using two racks and two sheets, place both sheets in the oven and bake for 15-25 minutes, swapping the top and bottom sheets half way through cooking if using two sheets, until browned and slightly firm to the touch.
  11. Remove from the oven and allow to cool, now you have graham crackers.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Steamed Pork Patty with Salted Duck Egg

Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Ingredients
For the Marinade
Use this if using a hard boiled salted egg
Servings: servings
Instructions
  1. Mix the pork with all the marinade ingredients except the duck egg, water, and corn starch, stir the pork vigorously in one direction only. It is recommended to use a sturdy pair of chopsticks to do this. Then add the corn starch and mix that in well, stirring in the same direction as before.
  2. Slowly add enough room temperature water while stirring, yep, you guessed it, in the same direction as before. until the pork is light and fluffy. Let mixture marinate for 10 minutes or so.
  3. Heat up your steamer to boiling. Pat the pork mixture into a serving dish or plate that will fit in your steamer, you want the mixture to be about 3/4 of an inch thick.
  4. If using the raw salted egg, crack the egg over the pork patty putting the yolk in the center. Using a pair of plate lifters, carefully place the plate or dish into the steamer, cover and steam for 18 minutes. Remove from the steamer.
  5. If using a hard boiled salted egg, just place the dish or plate into the steamer without any egg on top, cover and steam for 18 minutes. While the patty is steaming, mix together the diced egg, tomatoes, and onion in a small bowl. When the patty is cooked and removed from the steamer, spoon the egg mixture over the top of the patty.
  6. Typically how this type of dish is served, the plate or dish with the patty is simply placed in the center of the table, the diners each have a plate of rice, and people just scoop up what they would like.
Recipe Notes

For the salted duck egg, these sell for 13 Baht each. The pork would be about 35 Baht/250 grams. For 3 servings, this is about 47 cents per serving.

Adapted from several internet recipes.

Cheeseburger Pretzel Bombs

Cheeseburger Pretzel Bombs
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I was sold on this with the word cheeseburger, these sound really good. I am going to write this with ingredients I have available here, including real cheese, not processed cheese as the original recipe stated. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
14 bombs 15 minutes
Cook Time
20 minutes
Servings Prep Time
14 bombs 15 minutes
Cook Time
20 minutes
Cheeseburger Pretzel Bombs
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I was sold on this with the word cheeseburger, these sound really good. I am going to write this with ingredients I have available here, including real cheese, not processed cheese as the original recipe stated. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
14 bombs 15 minutes
Cook Time
20 minutes
Servings Prep Time
14 bombs 15 minutes
Cook Time
20 minutes
Ingredients
Servings: bombs
Instructions
  1. Preheat your oven to 220 C.
  2. Cut the dough into 14 evenly sized pieces.
  3. Working one at a time, stretch out a piece of dough into a long strip, about 8 inches long. Place a thin slice of cheese at the top, followed by a meatball, and roll up the cheese and meatball in the dough. Rotate halfway through rolling to ensure you are completely encasing the cheese and meat into the dough. Pull tight and use any remaining slack to cover any possible gaps/holes. Press the dough into itself to seal and place on a parchment lined or flour covered baking sheet. Repeat with remaining dough, cheese, and meatballs.
  4. In a medium saucepan over high heat, bring the 5 cups of water to a boil. Once boiling, add the baking soda and stir to dissolve. Return the pot to a boil, then, in batches of 3 to 5, add the rolled dough balls into the pot and allow to boil for 20-30 seconds, stirring gently. Remove and place back on a parchment-lined baking sheet. Repeat with remaining dough balls.
  5. Brush each boiled ball with beaten egg and then sprinkle each with coarse sea salt. Bake for 15-20 minutes, or until the outsides have browned. Remove from the oven and let cool for a few minutes, serve.
Recipe Notes

Low cost.

Shortcut: Pizza Dough - follow the steps for the dough.

Provided courtesy of good friend, Stephen Connell.
United States.

Amish Cinnamon Bread

Amish Cinnamon Bread
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This is an old Amish quick bread recipe, mix and bake.
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Amish Cinnamon Bread
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This is an old Amish quick bread recipe, mix and bake.
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Ingredients
For the Batter
For the Cinnamon Sugar Mix
Servings: loaves
Instructions
  1. Preheat your oven to 180 C. Grease two bread pans with butter.
  2. In a small bowl, mix together the 2/3 cup sugar and the cinnamon, set aside.
  3. In a large bowl, cream together the butter and the 2 cups of sugar, then mix in the eggs, then mix in the flour and baking soda to make the batter.
  4. Pour 1/4 of the batter into each bread pan, leaving half the batter in the large bowl. Now using only 3/4 of the sugar cinnamon mixture, sprinkle this onto the batter in each bread pan, use a butter knife to make some swirls in the batter.
  5. Pour the remain batter into each bread pan and sprinkle each pan with the remaining sugar cinnamon mix, and make the swirly thing again with the knife. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. and the top is golden brown. Remove from the oven and let cool for 20-30 minutes before turning out from the pans.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Carrot Cake Jelly Roll

Carrot Cake Jelly Roll
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Carrot Cake Jelly Roll
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Ingredients
For the Cake
For the Candied Carrots
For the Cream Cheese Frosting
Servings: servings
Instructions
  1. Preheat the oven to 190 C. For the cake: Grease a 13x18 sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
  2. In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
  3. While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
  4. For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
  5. For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
  6. To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully re-roll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
  7. Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.
Recipe Notes

Low cost.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Moist Chocolate Cake (Bread Machine)

Moist Chocolate Cake (Bread Machine)
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Yep, you read that right, cake in a bread machine. This recipe is from the cookbook that came with my bread machine, and I will say it is spot on as chocolate, and moist! No frosting needed! I made this on 4 Apr 2017 and it is excellent! Your bread machine needs a cake function in order to make this. Weight measurements are all done in grams on a digital scale.
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour 30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour 30 minutes
Moist Chocolate Cake (Bread Machine)
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Rating: 5
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Yep, you read that right, cake in a bread machine. This recipe is from the cookbook that came with my bread machine, and I will say it is spot on as chocolate, and moist! No frosting needed! I made this on 4 Apr 2017 and it is excellent! Your bread machine needs a cake function in order to make this. Weight measurements are all done in grams on a digital scale.
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour 30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour 30 minutes
Ingredients
Servings: servings
Instructions
  1. Place the ingredients into the pan of the bread machine in the order listed, select Cake function, press start. About an hour and a half later, it will be done.
  2. Remove the pan from the bread machine and set on the counter to cool for about an hour. Once it has cooled, then turn out the cake onto a wire rack to completely cool. (The indentations on the top are from dropping out of the pan onto the rack, I now use an oven mitt to catch it.)
  3. Slice, and use a large spatula to pick up and set on plates, or it will fall apart. Top with some whipped cream, enjoy! Here is a slice served with two brownies.
Recipe Notes

Low cost.

Recipe from my bread machine cookbook.

Carrot Cake

Carrot Cake
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Sounds good, been a long time since I had carrot cake, on my to make list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12-16 servings 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
12-16 servings 15 minutes
Cook Time
45-50 minutes
Carrot Cake
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Sounds good, been a long time since I had carrot cake, on my to make list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12-16 servings 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
12-16 servings 15 minutes
Cook Time
45-50 minutes
Ingredients
For the Cake
For the Frosting
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Lightly grease two 9″ cake pans with butter.
  2. Whisk together flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the chopped nuts, coconut, and carrots.
  3. Pour the batter into the pans, set on the middle rack of the oven and bake for 45-50 minutes or until the edges have pulled away from the sides, and a skewer inserted into the center comes out clean. Cool on a cake rack.
  4. To prepare the frosting, cream together the cream cheese, sour cream, and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until the mixture is free of lumps. Stir in the vanilla and lemon juice.
  5. Once the cakes have completely cooled, frost. Sprinkle the top with chopped walnuts if desired.
Recipe Notes

Most expensive item would be the Cream Cheese at 120 Baht. for 12 servings, this is very low cost.

I don't think I would make the sour cream if just making this, plan this this around sour cream you have made and available.

Shortcut: Sour Cream.

Provided courtesy of good friend, Stephen Connell.
United States.

Chewy Oatmeal Molasses Cookies

Chewy Oatmeal Molasses Cookies
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Rating: 5
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These are very good! No need for a electric mixer here, you can do this by hand easily. I made these on 4 Mar 2017, big hit with the Thais.
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Chewy Oatmeal Molasses Cookies
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Rating: 5
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These are very good! No need for a electric mixer here, you can do this by hand easily. I made these on 4 Mar 2017, big hit with the Thais.
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Ingredients
Servings: big cookies
Instructions
  1. Cream the sugar and shortening together in a large mixing bowl with a large sturdy spoon. Add the vanilla, egg, and molasses; beat until well blended. When mixed it sort of looks like chocolate pudding.
  2. Combine the flour, salt, baking soda, and spices in another bowl; blend well. Add the dry mixture to the first mixture, mix well. Fold in the oatmeal. Cover and chill in the fridge to firm up the dough at bit. This photo is after the flour mixture was mixed in.
  3. Preheat your oven to 190 C. Lightly grease a baking sheet with butter.
  4. Drop the dough using two tablespoons, one to scoop, and one to push off on to the prepared baking sheet. This photo shows the consistency of dough.
  5. Bake 10 to 12 minutes. Cool on the sheet for a few minutes, then transfer to a rack to cool completely. Enjoy.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Fruit Cocktail Cake

Fruit Cocktail Cake
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This one is a long shot, if you try this before I do, please leave a comment. We have one type of fruit cocktail I have seen, it is not the same types of fruit as one would find in the US, but it should work and may have interesting results as well. I am assuming the syrup from the can is the liquid needed to make this as well.
Servings Prep Time
8-12 servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 servings 5 minutes
Cook Time
45 minutes
Fruit Cocktail Cake
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This one is a long shot, if you try this before I do, please leave a comment. We have one type of fruit cocktail I have seen, it is not the same types of fruit as one would find in the US, but it should work and may have interesting results as well. I am assuming the syrup from the can is the liquid needed to make this as well.
Servings Prep Time
8-12 servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 servings 5 minutes
Cook Time
45 minutes
Ingredients
For the Cake
For the Topping
Servings: servings
Instructions
  1. If you have never tried the fruit cocktail here, it is quite good, contains mainly tropical fruits. The original recipe stated one 15 ounce can, which is 425 grams. There is two sizes of this in stores, 565 grams, and a smaller one of 234 grams. Just estimate 425 grams worth and go with that.
  2. Preheat your oven to 180 C. Lightly grease a 9x13 baking dish with butter.
  3. Combine all the Cake ingredients except the brown sugar, pour into the prepared baking dish. Bake for 45 minutes.
  4. Mix the Topping ingredients in a saucepan and bring to a boil, pour on the hot cake and serve warm but also good served cold. Optional to garnish the top with chopped nuts or shredded coconut.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Funnel Cake Bites

Funnel Cake Bites
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Sounds like a good snack or dessert.
Funnel Cake Bites
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Sounds like a good snack or dessert.
Ingredients
Servings:
Instructions
  1. First start by mixing your milk, egg, vanilla, and butter together, then add in the salt, baking soda, and sugar. Slowly mix in the flour and mix until everything is a smooth combination. Pour the mixture into a gallon size zip lock bag, or an icing bag, or a funnel. Set aside.
  2. Pour about a 1/2 inch of vegetable oil into a deep frying pan and heat it up for about 2 minutes on high then turn down to a low medium. To test if the oil is hot enough drip a small dot of the batter into the oil. If it fries up, then its ready.
  3. Get your bag of batter, if using a zip lock bag snip off a corner, and make little dots in the oil with the batter, about 1 1/2 times the size of a 10 Baht coin. Let it cook for about a minute and then using a fork and a spatula carefully flip them over. Cook until they are golden brown. Remove them from the oil and place paper towels to drain and and sprinkle with powdered sugar. Can serve with whip cream or fruit.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.