Cinnamon Roll Bread

Cinnamon Roll Bread
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Sounds very good, and is a no yeast recipe. On my to cook list.
Servings
1 loaf
Servings
1 loaf
Cinnamon Roll Bread
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Sounds very good, and is a no yeast recipe. On my to cook list.
Servings
1 loaf
Servings
1 loaf
Ingredients
For the Bread
For the Topping
For the Glaze
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 C) and lightly butter a bread pan.
  2. In a large mixing bowl, mix together the Bread dry ingredients. In a small bowl, mix together the Bread wet ingredients.
  3. Pour the wet into the dry and mix with a heavy spoon, no need for an electric mixer, easily done with a spoon.
  4. Pour the batter into the prepared bread pan.
  5. In a small bowl, mix together the Topping ingredients. Use a spoon to sprinkle the mixture over the bread batter.
  6. Use a knife to make swirls through the batter to mix it in, about 1/3 deep into the batter.
  7. Bake for 45 to 50 minutes, use the toothpick method to check for done. Insert a toothpick in the center and when it comes out clean, the bread is done.
  8. When the bread is done, remove from the oven, let cool for 15 minutes, then roll out of the pan to a rack to cool completely.
  9. While the bread is cooling, make the glaze using the powdered sugar and adding just a teaspoon of milk at a time to obtain the consistency you prefer.
  10. When the bread is completely cooled, pour the glaze over the top.
  11. Slice, serve, and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Basic Streusel Coffee Cake

Basic Streusel Coffee Cake
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Rating: 5
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I used to make this type of coffee cake when I was little and learning to cook. This sounds pretty close to what I made, and I tested this out on 2 Jan 2018 and yep, this is really close to what I made, it is excellent. Now there is a story to the photos, the photo of the batter in the pan with the topping before the oven, picture perfect, after I put it in the oven, about 10 minutes later, I realized I had not opened my new bottle of baking powder! Since this cake was for my mother in law's birthday, removed the pan from the oven, scraped out the contents for the compost pile and let the pan cool while I prepared a new batter and topping mix. As I was making the batter, my wife walks through the kitchen and says, mother in law likes very little sugar, so go easy on the topping. The second cake is the cooked photo, with little topping. Mother in law took one bite, instant thumbs up from her!
Servings Prep Time
9 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
9 servings 15 minutes
Cook Time
25-30 minutes
Basic Streusel Coffee Cake
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Rating: 5
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I used to make this type of coffee cake when I was little and learning to cook. This sounds pretty close to what I made, and I tested this out on 2 Jan 2018 and yep, this is really close to what I made, it is excellent. Now there is a story to the photos, the photo of the batter in the pan with the topping before the oven, picture perfect, after I put it in the oven, about 10 minutes later, I realized I had not opened my new bottle of baking powder! Since this cake was for my mother in law's birthday, removed the pan from the oven, scraped out the contents for the compost pile and let the pan cool while I prepared a new batter and topping mix. As I was making the batter, my wife walks through the kitchen and says, mother in law likes very little sugar, so go easy on the topping. The second cake is the cooked photo, with little topping. Mother in law took one bite, instant thumbs up from her!
Servings Prep Time
9 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
9 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
For the Cake
For the Topping
Servings: servings
Instructions
  1. Preheat your oven to 190 C (375 F), grease a 9x9 baking dish with butter.
  2. Mix together the flour, sugar, baking powder, and salt. In another bowl, mix together the egg, oil, and milk. Add the flour mixture to the egg mixture and mix well to combine. (I just used two separate bowls, one for batter, one for topping.)
  3. Pour batter into the prepared baking dish and spread out evenly.
  4. Now using the bowl the flour mixture was in, add the Topping ingredients and mix together. Sprinkle the topping over the batter.
  5. Bake for 25-30 minutes or until golden brown. (I used the toothpick method, when it came out clean, done.)
Recipe Notes

Low cost.

Adapted from an internet recipe.

Apple Butter (Slow Cooker)

Apple Butter (Slow Cooker)
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I have not enjoyed apple butter for probably 30 years, I need to change that. On my to cook list.
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Apple Butter (Slow Cooker)
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I have not enjoyed apple butter for probably 30 years, I need to change that. On my to cook list.
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Ingredients
Servings: servings
Instructions
  1. For the sugars, you can reduce the amount based on the sweetness of your apples.
  2. Place the apples as you prepare them into your slow cooker, after they are done, add the sugars, cinnamon, vanilla extract, and salt. Mix together.
  3. Set your slow cooker to Low and cook for 10 hours, stirring every 2 hours or so. When the apple butter is thick and dark brown, it is ready.
  4. Mash with a potato masher if you would like a chunky version, or use an immersion blender (or pour into a blender) to make a smooth version.
  5. Pour into jars and refrigerate covered for up to two weeks or freeze in small containers.
Recipe Notes

Low cost.

Adapted from an internet recipe.

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.

Fresh Pumpkin Pie

Fresh Pumpkin Pie
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Votes: 2
Rating: 3
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Fresh Pumpkin Pie
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Votes: 2
Rating: 3
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Ingredients
For the Filling, after pumpkin is cooked
For the Pie Crust
Servings: pie
Instructions
To Cook the Pumpkin
  1. First things first, you need to prepare then cook some pumpkin. If you have a preferred way, use that. Here are my steps I used. I bought a 3 1/2 kilo pumpkin, yes, this is what is called a pumpkin here, not very attractive looking. I cut a section out, removed the seeds and weighed (I use a digital scale) and the piece was 770 grams.
  2. Cut the piece into large chunks. I used my little rice to steam this, place the chunks in the steamer basket, add water to the pot, set to Cook setting.
  3. About 10-15 minutes to bring the water in the rice cooker to a boil, and about 15 minutes steaming the pumpkin, done. It is cooked when it easily pierces with a fork. Turn off the rice cooker, remove the steamer basket and let the pumpkin cool, about another 20-30 minutes.
  4. Once the pumpkin has cooled, use a pairing knife and cut off all the green skin, it comes off very easily, takes 2 minutes if that. Place the trimmed pieces in a small pot. With a potato masher, fully mash the pumpkin well, takes just a minute or two, no need for a food processor or any other kitchen devices.
To Make the Filling
  1. Add the cooked and well mashed pumpkin to a large mixing bowl, add the rest of the Filling ingredients and mix well. I used a spoon at first then switched to a whisk, takes just a minute or two.
For the Crust
  1. Mix together the flour and salt from the Pie Crust ingredients, cut shortening (or butter) into the flour with a fork, add cold water 1 tablespoon at a time, mix until dough is moist enough to hold together. Shape into a ball and place on a floured work counter, roll to about 1/8 inch thick and larger than your pie dish. roll the dough on the rolling pin and transfer to the dish and unroll. Press the dough in, trim away excess, flute the edges.
  2. Now is the time to preheat your oven to 200 C (390 F).
Assemble the Pie
  1. Give the pumpkin another good stir, then pour into the prepared pie dish. As you can tell, I absolutely suck at fluting a pie crust.
  2. When the oven is heated, bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean. Remove from oven and allow to cool.
  3. Cut and top slices with whipped cream, serve and enjoy.
Recipe Notes

Low cost.

Variant: 1. Reduce sugar to 1/2 cup.

Adapted from an internet recipe.

Yellow Rice II (Rice Cooker)

Yellow Rice II (Rice Cooker)
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Sounds like a good change up from plain white rice, on my to make list.
Servings Prep Time
2-4 servings 5 minutes
Cook Time
30-40 minutes
Servings Prep Time
2-4 servings 5 minutes
Cook Time
30-40 minutes
Yellow Rice II (Rice Cooker)
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Sounds like a good change up from plain white rice, on my to make list.
Servings Prep Time
2-4 servings 5 minutes
Cook Time
30-40 minutes
Servings Prep Time
2-4 servings 5 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Rinse the rice 2 or 3 times, drain, and place in the rice cooker pot. Add the spices and stock, stir then cover and switch the cooker to the Cook setting.
  2. When the cooker switches to Warm, open, remove the bay leaf and garlic cloves, stir in the butter, cover for an additional 10 minutes.
  3. Serve as a side dish with chicken or fish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Jamaican Jerk Seasoning

Jamaican Jerk Seasoning
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Easy make ahead shortcut. The amounts of cayenne and crushed red pepper will determine the heat levels of this.
Servings Prep Time
1/2 cup 5 minutes
Servings Prep Time
1/2 cup 5 minutes
Jamaican Jerk Seasoning
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Easy make ahead shortcut. The amounts of cayenne and crushed red pepper will determine the heat levels of this.
Servings Prep Time
1/2 cup 5 minutes
Servings Prep Time
1/2 cup 5 minutes
Ingredients
Servings: cup
Instructions
  1. Combine all ingredients and store in an airtight container for up to 3 months. Use when called for in recipes or just to rub chicken or pork chops prior to grilling.
Recipe Notes

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

Lebanese Chicken with Rice

Lebanese Chicken with Rice
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This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Lebanese Chicken with Rice
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This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil over high heat in a pan. add the chicken and cook on both sides until golden brown. Remove the chicken from the pan and set aside.
  2. Add the onion and ground beef to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Then add the cinnamon, allspice, cayenne pepper, and salt, cook two minutes while stirring.
  3. Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice. Add the pine nuts.
  4. Pour in the stock or water and cover. Cook on a simmer for about 30 minutes. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
  5. Remove the pan from the heat and sprinkle with minced parsley. Serve with yogurt on top and sliced cucumber.
Recipe Notes

Four thighs I will estimate about 50 Baht. For the beef, I will estimate about 75 Baht. For 4 servings, this is about 92 cents per serving.

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

Cracker Barrel Fried Apples

Cracker Barrel Fried Apples
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Sounds good. I have never had fried apples so I will have to give this a try.
Servings Prep Time
6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
20 minutes
Cracker Barrel Fried Apples
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Sounds good. I have never had fried apples so I will have to give this a try.
Servings Prep Time
6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium skillet, add 2 cups apple juice, butter, and the sliced apples. Simmer gently until apples are fork tender but not mushy, turning apples frequently. Remove apples from juice using a slotted spoon and place in an oven safe dish.
  2. In a blender (or whisk in a bowl), combine the remaining 1/2 cup apple juice, cornstarch, spices, salt and sugar. Blend a few seconds until smooth.
  3. Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth. Pour thickened mixture over apples and serve.
Recipe Notes

Low cost.

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

Cinnamon Roll Cake

Cinnamon Roll Cake
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I like cinnamon rolls and this sounds really good! On my to cook list soon!
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Cinnamon Roll Cake
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I like cinnamon rolls and this sounds really good! On my to cook list soon!
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Ingredients
For the Cake
For the Topping
For the Glaze
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  2. Mix the Cake ingredients together except for the butter. Slowly stir in the melted butter and pour into the prepared dish.
  3. Mix the Topping ingredients together until well combined, drop evenly over the cake batter and swirl with a butter knife.
  4. Bake for 28-32 minutes, check for doneness with a toothpick inserted in the center, if it comes out clean, should be done.
  5. Mix the Glaze ingredients and drizzle over the warm cake.
Recipe Notes

Low cost and very common ingredients.

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