yellowpigs.net

Recipes

Here are some recipes I've made, which I've shared here mostly for my own convenience.


Chocolate-cranberry-oatmeal muffins

Size: 12 muffins.
Time: 40 minutes.

  1. Preheat oven to 400F (200C).
  2. In large mixing bowl, combine:
  3. Meanwhile, in small mixing bowl, combine:
  4. And in liquid measuring cup, combine:
  5. Add to large bowl:
  6. Line muffin pan with muffin cups. Spoon in batter.
  7. Bake at 400F (200C) for 15-17 minutes.

Source: Extrapolated from several muffin recipes and experimentation.


Chocolate-chip banana bread

Size: 1 loaf.
Time: 70-90 minutes (+ cooling time).

  1. In small dish, melt 4 tablespoons unsalted butter (microwave 2-4 minutes on medium heat). Use a bit of the butter to grease the bottom and sides of loaf pan.
  2. In small mixing bowl, combine:
  3. In large mixing bowl, combine:
  4. In small dish, lightly beat 2 eggs.
  5. Preheat oven to 350F (175C).
  6. Add to large bowl:
  7. In small dish, mash 2 very ripe bananas.
  8. Add to large bowl:
  9. Pour batter into loaf pan.
  10. Bake at 350F (175C) for 51-60 minutes .

Source: The Joy of Cooking, with minor tweaking (mostly, reduced butter and sugar).


Chocolate (baked) cheesecake

Size: 1 cake.
Time: 2-3 hours (+ chill overnight).

Crust mapper (parallelize with filling mapper):

  1. In small dish, melt 4 tablespoons unsalted butter (microwave 2-4 minutes on medium heat).
  2. In food processor (or Ziploc bag and mixing bowl -- much slower), prepare crust:
  3. Preheat oven to 350F.
  4. Press crumbs evenly onto bottom of springform cheesecake pan.
  5. Bake at 350F for 5 minutes until just set. Remove and let cool.

Filling mapper (parallelize with crust mapper):

  1. Take out 32 ounces of cream cheese (4 8-ounce packages) to soften.
  2. Chop about 10 ounces of dark chocolate (I think I used about 70%).
  3. Melt chopped chocolate over very low heat until smooth (stir to prevent burning).
  4. In small dish or measuring cup, lightly beat 3-4 eggs.
  5. In small mixing bowl, combine:
  6. Cut cream cheese into chunks.
  7. In large mixing bowl, combine:

Reducer:

  1. Pour filling over pre-cooked crust (smooth the top).
  2. Bake at 350F for about 1 hour.
  3. Chill overnight before cutting.
  4. Cut, garnish, and serve. For long-term storage, wrap slices in waxed paper, bag, and place in the freezer. Defrost in the refrigerator and serve as desired.

Source: http://www.epicurious.com/recipes/food/views/Deep-Dark-Chocolate-Cheesecake-236209, with some modification/simplification/nerdification.


Plum sorbet

Size: < 1 pint
Time: 30 minutes.

  1. Pick ripe plums from tree. :)
  2. Wash thoroughly and remove pits from at least a dozen plums. (The plums on our plum tree are very small; YMMV.)
  3. Add to blender:
  4. Transfer mixture to ice cream maker. Churn for 17 minutes.
  5. Eat some, and freeze the rest.

Source: http://simplyrecipes.com/recipes/plum_sorbet/, with minor modification.


Lemon sorbet forever

Size: rather a lot of roughly 1-pint batches

  1. Get 51+ lemons from ex-roommate. :)
  2. Wash and juice all lemons. Zest a few lemons. Store and expect to make sorbet daily for awhile.
  3. Mix:
  4. Transfer mixture to ice cream maker. Churn for 17 minutes.
  5. Eat some, and freeze the rest. Don't forget to label containers.