#that don't require you to grease the pan

[crehador]

omg your tag on the omega bundt pan post......

am i wrong??

not to say you can't prep an omega but to me that seems to me like it would be an optional, voluntary bit of foreplay. like something you do because you want to. tiktok op makes it sound like something unpleasant that they would rather forego which, with omegas, you probably can

meanwhile rawdogging some butter into the pan before baking a cake is probably much less negotiable

[morpheus-somnium]

Hungarian food headcanons [Skyrim]

As a Hungarian person, I am going to tell you what kind of Hungarian food would exist in the lands of Skyrim

[I am aware that these foods might and probably exist in a lot of other cultures, I'm just saying that they are also part of the Hungarian cuisine!]

[Most pictures are either from Wikipedia pages or Google!]

Chicken stew, aka csirkepörkölt

This food inspired the post, because i was eating it while writing the draft. It is so good.

You need chicken, grease, water, spices and either pasta or some kind of főzelék (see down) to eat it with.

It's pretty easy to make, and it tastes good, so not only adventurers make it, but it's also a popular food at inns.

Főzelék

This is a vegetable soup-stew-pottage thingie. It looks like you mashed said vegetables into baby food and then stirred it into this weird stuff. You can eat it with any kind of meat, I guess. You make meatballs or sausage to pair it with.

This is a very controversial food; I, for example, only like potato főzelék that my mom makes.

I think most Skyrim residents eat it because they don't have anything else to eat?

Adventurers eat it, for sure. It's kinda easy to make (other than a special kind of stirring with flour?) and only needs a few ingredients, and you can eat it alone, too.

Túró rudi (Curd snack?)

Cottage cheese in chocolate that is usually filled with some kind of jam. Stay with me. You might think that it sounds weird. It is. But it tastes so good!! It is sweet, and cold.

You might buy it from vendors in the city because it would melt or rot away quickly. The children of Skyrim love this snack!! Or anyone who loves sweets. I think mostly colder regions would eat this? Like Dawnstar, Winterhold, Windhelm

Rakott krumpli (Potato casserole?)

You make it when you have time because it requires an oven and a bit of preparation. But your followers would LOVE it. Everyone I know loves it? So I guess the residents of Skyrim would love it as well. You would walk into 3 random homes, and you would find at least one family or person eating it.

It would also keep you warm:)

Goulash, aka gulyás

This a pretty basic one?

I think a lot of people have heard about it before

Mostly hunters and adventurers would make it, in a small amount, at night.

BUT people would also make it at festivals or before them (we have city days in Hungary, and I guess the nation that were in the SU at one point? Or at least that's what I've read. So on these city days we used to make goulash in the garden when waiting for guests and I can kinda see it happening in Whiterun)

Dobos torte, aka dobostorta

I am not a baker, so I don't know how hard it is to make this, but! Skyrim bakers would totally make it.

This is the cake served at Victoria Vitti's wedding. 💯. Believe me. Please.

It has caramelized pieces at the top and they are so good to crunch.

Spritzer, aka Fröccs

This is wine with carbonated water

You might think that only poor people would drink this, but no. There are people here (and in Skyrim) that drink this instead of water. 😭

So average nords would drink this instead of water. They wake up, spritzer. They need to eat, drink, swallow medicine, spritzer. They have a headache, spritzer.

Crepe, aka palacsinta

A lot of European countries have this type of pancake! So not only Skyrim but the majority of Tamriel would make it.

It is pretty easy to make, so if you and your followers crave something sweet for dinner, you would make it.

those dwemer pans are literally made for them.

You could use either some jam or some kind of chocolate cream to spread on it.

But!! Some places would have salty or sour crepes? Like a potato-filled one!

Fisherman's soup, aka halászlé

My sibling absolutely loves this soup; they eat it almost every time we are at some kind of restaurant.

You need like fish, onion and paprika.

So the slaughterfishes better be prepared when someone hungry is near the water, because their slaughtering ass will be cooked.

[desertdollranch]

It's bread baking day at the Merriman household, and Felicity is happy to have her friend Elizabeth helping out with the tedious chore. Today they're making loaves of Sally Lunn bread, a soft and dense loaf rich with eggs and sugar, reminiscent of French brioche.

The recipe comes from Felicity's Cookbook, which I've owned for years and have used quite often. I made this bread for the very first time this week, and I was very happy with how it turned out. It's soft, flavorful, and doesn't require any kneading. As much I as I enjoyed it, I don't think it will ever be my go-to bread recipe, since it's so exceedingly rare for me to have eggs, milk, butter, and sugar in my kitchen all at the same time!

Unlike Felicity, I never learned to make bread when I was her age. When I grew up and moved out into my own place, I brought my childhood copy of Kirsten's Cookbook, and the recipe for whole wheat round bread was what got me started and helped me learn to make my own bread instead of buying it. I've been doing that ever since. I even taught my mom to make homemade bread, which had always intimidated her.

Felicity's Cookbook mentions that the origin of the name "Sally Lunn" is not known for certain. It might come from the French words "soleil-lune" which means "sun-moon", or "sol et lune" (sun and moon) due to the golden top (sun) and white interior (moon). I checked to see if this is still a mystery 30+ years after Pleasant Company published this book, and apparently it still is. The Sally Lunn Eating House in Bath, England claims that the recipe originated from a French Huguenot refugee named Solange Luyon, whose name was then Anglicized as Sally Lunn, but there's still no solid evidence of this being true either.

In the UK, Sally Lunn bread is usually made as buns, while in the American South it's a loaf made in a round or tube pan. I thought it would be cute to make it in doll-sized mini loaf pans so Felicity and Elizabeth could help.

The recipe is below the cut, with a few of my (experienced bread baker) adaptations.

Ingredients:

3/4 cup milk 1/4 cup warm water 1 package active dry yeast 6 tablespoons butter, softened 3 tablespoons sugar 2 eggs 3 cups flour 1 & 1/4 teaspoons salt Shortening or butter to grease the pans

Here are the mini loaf pans I used. Or you can use just one standard sized tube pan or loaf pan, but the minis are cuter and in my experience the bread turns out better in small loaves.

Directions:

Measure the milk in a saucepan and warm it over medium low heat. Turn off the heat.

Measure the warm water into a small bowl. Add the yeast and stir. Then stir the warm milk into the yeast and water. Always use WARM water and milk only, NOT HOT liquids. Yeast is alive and temperatures above 140F will kill the yeast.)

Measure the butter and sugar into a mixing bowl and beat them together with a hand mixer or whisk until they are creamy and soft.

Crack 1 egg into the mixing bowl and beat it into the butter and sugar mixture until it's well blended and creamy. Then do the same with the second egg.

Stir in about 1/3 of the yeast and milk mixture into into the butter and sugar mixture, then add the salt and 1 cup of flour.

Once these are all mixed together, do the same with the second cup of flour and another 1/3 of the yeast mixture. Then do the same with the last cup of flour and last 1/3 of the yeast mixture. Mix it all together until it's soft dough with no lumps. If it feels too dry to mix, add one or two tablespoons of milk until it's soft and mixable.

Scoop 1/3 of the batter into each of your three greased mini loaf pan. Or into the single pan.

Cover the pan(s) and let the dough rise for about an hour in a warm place. On the kitchen counter is fine. Or set it in the oven but do not turn the oven on. Don't put it in the fridge or anywhere cold.

After an hour, turn on the oven and pre-heat it to 350 degrees.

Bake for about 20-25 minutes if you're making three small loaves. Keep a close eye on them and take them out once the tops are a nice golden brown, like in my pictures. If you're making a single loaf in a single pan, it will take closer to 45 minutes to bake. Keep an eye on that as well and take it out the moment the top is golden brown.

Let the bread cool off for a few minutes. It will continue to cook on the inside as it cools, so let that happen before cutting a slice with a serrated bread knife.

[gabessquishytum]

What if Hob baby trapped Dream

The usual ‘Dream returns and a relationship develops - a REAL relationship after literal decades of reflection due to fishbowl’ (not necessarily self-analysis bc this is Dream)

It takes time, sure. Months of tiptoeing around each other. Finally, though, finally they’re in Hob’s flat and maybe Hob is cooking (‘I do not require food’ ‘I know but you’re a guest and a friend and you helped cook it, you get to enjoy our work’) and something happens. A tiny grease fire, a knife that flips unexpectedly, a too hot pan jostled, and Hob steps in to protect Dream. it's small and reflexive for Hob, but Dream, who rarely has had anyone treat him like he is worth protecting even if the danger is but a minor inconvenience, it hits. He's finally forced to admit to himself He's Smitten. Utterly, completely, you've lied to yourself and buried your feelings so long and now they're unearthed and you're crushed by them Gone on Hob Gadling in Love.

In Dream fashion this comes to a head when Hob properly serves them both, sits down, cheers! and Dream looks ready to sob over his paneer tikka. Hob is hearing alarms 'sorry, hey, you don't have to eat?? I thought it'd be an experience yeah? I swear it's fine if you don’t (please for the love of god don’t leave???)' but Dream chokes out 'no. this. presentation. it's full of you… your dedication…

…your love.'

Again alarm bells for Hob, but Dream thanks him, lightly touches Hob's hand with his fingertips oh so timid, and Hob barely breathes out 'well… yeah' NOT ELOQUENT but as always so careful and sincere and - dammit - he’s HOPEFUL but he’s also a man who’s learned

and Dream POUNCES

it's messy. too eager and god if the floor isn't going to be the end of Hob's ump-teenth rebuilt spine, but after a frantic disrobe Dream is manifesting a cunt and riding Hob hard. Hob will deal with the tailbone bruising if it means he gets to feel Dream around him, holding Hob's chest hair for dear life, clenching his thighs while Hob pumps into him like he's giving Dream life support

Hob is babbling of course, all manner of praise and attention and teeth-gnashing possessive WANT. Dream clenches and whines so prettily resting on Hob’s hips and around Hob’s solid thighs. At some point whatever Hob says gets a semi coherent reply. One soft '…please'. Hob loses what restraint he had and repeats the apparently high key possessive - take you, keep you, everyone should know youre mine youre mine - primal love letters Hob’s had at the back of his brain. Hob will hunt anyone down who even looks at Dream sideways. He has nothing but time and zeal and the same passion to show Dream what life has to offer, the same passion he’s had since 1389, the carefully tended kindness and the never-truly-gone devotion for what Hob calls His.

and Dream. poor Dream who has had loyalty but so very little FREE devotion from anyone who could choose to leave, who never HAD to stay - especially now that Hob knows who gave him immortality and STILL wants Dream. Even with all his eons of existence, Hob has mortal experience on his side so eventually Dream is nearly weeping, no reprieve, begging at this point for Hob to ‘let everyone know’ Dream is Hob’s Hob’s Hob’s

Hob fingers Dream’s clit again in time with two three five more thrusts and it’s perfect yet too much, the clench the keening the hands clawing Hob’s chest, the revelation of *having* after loving this being from a distance. Loving them in PERSON after centuries? Neither of them were prepared

Needless to say they spend a good 15 minutes on the too-hard floor before Hob convinces Dream that he can’t live on Hob’s chest and in Hob’s clavicle forever, to let him pull out (HUGE dramatic complaint) and take care of Dream, who does so now with the best attempt at luxuriating while pouting on bare oak flooring one could hope for.

Hob does a quick self clean up, brings a towel and a kiss for Dream, is so tender, then throws the towel in the corner, carries Dream to his bed while Dream reclaims his spot in the crook of Hob’s neck and. Fuck. Hob was so caught up that he hadn’t even thought about what if Dream would be done here after this. Would he leave now that everything is settled? Hob was willing to be Dream’s friend - still is - but tonight would take a while to get over, if he ever could

(he would, he tells himself, he’s not losing him again, he can do this).

Hell if he isn’t having a breakdown. Tomorrow though. That’s for tomorrow.

Hob wants to keep Dream so so much, he wants his stories and his smiles and his tantrums and his conflicts. He wants Dream. But Hob collects himself (he tries) while approaching the bed, ready for distance, indifference, absence even but

There he is.

Dream

Dream sees Hob.

Blinks like a cat.

Slowly reaching his hand towards Hob with the smallest, most delicate smile. No one would know but Hob. But Hob has spent a lifetime (several) memorizing that mouth. He knows. He mentally short circuits. He manages to say a form of Thanks in 5 different languages then

he relaxes onto the mattress and, after arranging the blankets just so, feeling Dream hesitate, Hob settles with confidence, taking his space in bed, pulls Dream in, precious, protected, somewhat known - he hopes for more - so after possibly 10 minutes or an hour he feels Dream relax like an exhale into Hob’s solid chest. Hob would’ve gladly waited through another 6 lifetimes. He’s a patient man. Dedicated.

He is also entirely in love.

But the thing most intrinsic to Hob is

Well

Things

Twofold

Yes he’s patient. He has learned patience and he’s damn good at it.

…He’s also, after all these years, still a bit of a bastard

…

After all this time. All these misunderstandings. All this too goddamn long chance to love one another wholly. All this uncertainty if Dream will return - if he CAN return! If Dream is even safe and if anyone can take care of him now or then or ever. Not as well as Hob would, surely. Perhaps he *will* let everyone know Dream is his

…

After all that dirty talk while Dream rode him like that… begged and clenched and moaned… Hob wonders

Next few times, desperate and sweet and, god, clinging to Hob like he’s the center of gravity…?

There’s room for a nursery after all

…

As in. Well. Maybe, just maybe, if there was something more substantial, something to anchor Dream, then Dream might be more inclined to allow himself to be pampered, be loved, be free to relax

…to be adored

…

Hob has seen Dream’s good and bad, his insecurities and his arrogance in presumed power, and his deep instinct to care with the whole of his being. He deserves reciprocation - truly, he is driven by a need to create, to nurture!

..then again, Dream too often manages to find himself at his lowest and determine that it means he should leave, bury himself in work and denial. Isolate and repeat the cycle when he could have been given softness and kindness like he should have always. So many of Dream’s creations adore him, yet he can’t accept it. Dream thinks work is the truest sign of care and doesn’t grasp stopping to Be Present

Maybe next time Dream stays with Hob, well, if Dream won’t allow himself to take a step back on his own, Hob can… encourage it

…

Plant the seed, if you will

…

After all

Dream is so good with kids

- 🎱 anon

Omg, yesterday we had Dream babytrapping Hob. So today we gotta have Hob babytrapping Dream. Balanced, as all things should be.

I'm also having a whole fucking moment about the way you write, here. It's absolutely beautiful and you totally managed to persuade me that Hob is doing a good thing. I'm questioning my moral compass as I read it. I like that very very much.

I just love this unhinged manifestation of Hob’s love and adoration of Dream. I'm sure he's also thinking "how much could I really do without him knowing and consenting? if he wanted to stop me he could stop me, he's practically all powerful". And how could his love possibly do anything to hurt Dream? A child would be such a wonderful thing, wouldn't it? A new era for the dreaming, a cementing of their relationship.

Dream can't run away if he's carrying Hob’s child with him. It's a terrible thought - Hob hates himself for it. He's not that kind of man anymore, at least he thought he wasn't. Maybe it's true, maybe he never really changed. Maybe he'll always be greedy for Dream’s love.

If Hob could dream a child into his beloved, he'd do it in a heartbeat. He thinks about it, often. Every night. Curled around Dream, one hand over where his womb would be. He closes his eyes tightly. Just dreams it, as quietly as he can. It's not like thinking, dreaming about it will do any harm.

Right?

(The seed is planted. Sprouting. Glowing and growing. You can't dream a baby into existence, not usually.

But then, there's nothing usual about Dream of the Endless. Or the baby in his womb.)

[void-wolfie]

Hello my favorite angst author. I have a request for you.

Reader and Jenna are friends and have feelings for each other, but neither of them made the move to make it into something more. Reader got jealous one day seeing Jenna with someone else even if nothing happened J and other person. Both got into an argument and it blew up horribly, ended with both of them saying nasty things to each other (even though secretly they both loved one another). A little too late though because reader got into a car accident and didn’t make it. No happy ending on this one.

I know this is a little too angsty but I honestly think you’d crush this one. Hopefully you’ll think about my request! Even if you decide not to do it, it’s fine too. You’re so good with your words that I’ll honestly just like it even if you were posting a cake recipe or something.

Have a good day Wolf Mom!

happy ending or not? i guess only time will tell 😉

for now, here's the cake recipe you asked for 😂

🔗Vanilla cake with chocolate frosting: (instructions below, but link here for those who are interested)

Ingredients:

1/2 cup (or 113g) of unsalted butter (preferably at room temp)

1/2 cup (or 120g) of vegetable oil (or any other neutral cooking oil such as canola or avocado)

1 + 1/2 cups (or 300g) of granulated sugar (aka normal sugar for you non-baking folk)

4 large eggs (preferably at room temp)

1 tablespoon of vanilla extract

3 cups (or 375g) of all purpose cooking flour (or 375g or 3 + 1/3 cups of cake flour if your fancy)

1 tablespoon of baking powder

1/2 teaspoon of salt

1 + 1/4 cup (or 300ml) of buttermilk (once again, preferably at room temp)

chocolate frosting (measure with your heart on this one... is there ever such a thing as too much chocolate?)

Equipment:

big ass bowls (or whatever mixing bowls you can find)

2 cake pans (most likely 8", but hey, whatever works for you I guess)

mixer - can be handheld or a stand mixer, not technically required but trust me it makes life so much easier

Instructions:

preheat oven to 350 F (or 175-177 C)

prepare the pans: very lightly grease the sides and line the bottom with parchment paper (set these aside for now)

in your bowl mix together: butter, sugar, and oil (vegetable or avocado depending or whatever you picked)... mix together until well combined and creamy

add in eggs and combine together (preferably with mixer - you want those eggs destroyed)

add and mix in vanilla extract

in a separate bowl mix together: flour, baking powder, and salt

slowly add in dry ingredients and buttermilk while mixing - for this is best to alternate between adding some dry ingredients, mixing, adding some buttermilk, then mixing and repeat until everything is well combined (don't use the mixer for this)

evenly divide the batter into the two pans and bake (at 350F or 175C) for around 30-35 minutes. you will know when they're done when you can stick a toothpick in the middle and pull it out with crumbs (no wet batter)

once you pull out, let the pans to cool for 10-15 minutes

after the 10-15 minutes, you should be able to flip the pans upside down and the cakes should fall out (be careful as the pans may still be hot)

after the cakes are out of the pans, leave to cool completely

once cooled, decorate and frost however your heart desires (I recommend an ass load of chocolate frosting and maybe some sprinkles if your feeling fun, but that's just me)

** if you've made it this far, congrats, you're special :) what do you get for being special??? Nothing. however you do get to know the above story request will be coming out soon :) have your tissue boxes prepared, it's going to be a rough one 😉

[noctfury]

Retelling Peter Pan and focusing on:

Peter ❌️

(Overdone, no one has anything new to say)

Hook ❌️

(Been there done that, he's fun but shallow)

Tinkerbelle 😉

(Disney I am begging you to make more movies could be interesting, most interpretations of her character don't get center focus.)

Literally any side character ⭕️

(Lots of room to explore! Pirates! Lost boys! Neverland locals! You don't see this much, and likely because it requires a lot of narrative skill to make work...)

Wendy ✅️

(Literally the protagonist, often sidelined as Peter or Hook take the spotlight and treated as narrative grease. Give me more Wendy-centric tellings! She has the potential to be the most complex character in the story!)

[bayouwitches]

4

Chapter 3

Time for some cooking in the kitchen with Mama Marie...if the boys don't blow the house up...

“Now, tie the apron to fit you, cheri.”  Marie smiled over at her newest daughter.  “You too, petit mwen.”  Now her words were directed at Melania.  “Enough laundry comes out of this house without having to try and get stains out from cooking.”  The laugh that followed was rich, deep, and honest.  A smile accompanied it that lit up her face, causing her eyes to sparkle in the mid-morning light.

“Mama, ignore the explosions.  I promise we won’t leave nutria parts all over the yard this time.   Don is going to have the pups come over to clean up any mess.”  Francois stepped into the kitchen and dropped a kiss on his mother’s cheek, then one on each of his sisters’ as well.  “And ladies, do not worry, we shall keep your husbands in one piece.  If not, Don knows how to bring back the dead.”  He winked when Mel snapped a towel at his ass. “Hey!”  He took a big step to the door laughing, “okay, fine, we will keep them alive.  The rodents though, no promises.”  With that he disappeared around the door frame, Mel rolling her eyes and shaking her head after him.

“You will clean the gore off of the siding, garcon!!”  Marie yelled after her eldest son, then sighed.  Some day she was going to have her youngest have one of those hounds of his take after that boy!  Maybe a good bite on the ass would set him straight?

Heaven and Melania both were having giggle fits when Marie’s eyes turned towards them.  Both tried to contain their amusement.  Both failed.  Marie just shook her head.  She loved her children, but after over two centuries there were times she wanted to introduce them to some of their less savory ancestors.

Returning to the task at hand, Marie had her daughters stand on each side of her.  She was going to demonstrate what they needed to do then stand back and watch them do it.  First would be to dice the “holy trinity” of onion, bell pepper, and celery.  They’d do the “pope” next, but they’d start with the basics first.  They would be making a huge pot of seafood jambalaya for the evening’s meal.  

The “girls” watched their mother dice, the knife seeming to almost float on its own over the cutting board, slicing the vegetables into small pieces in a fast pace that was almost a blur.  When it was their turn to to show Marie if they had been paying attention, Melania and Heaven looked at one another with raised brows and doubtful looks.  Here went nothing.  

While they didn’t have the fluidity of their mother, they were able to achieve the small dice that was required.  There might also have been a few of those small pieces that went airborne at one another when Marie’s attention was distracted.  One might also have ended up in Marie’s hair.  And while the girls hoped that she wouldn’t know, there was no hiding anything from Marie.  Not then, not ever.

Next came the garlic, and there was a little more trouble with it just due to the size, but it all ended up the way it should.  Once everything was diced, it was time to start the roux.  Now, any chef in Louisiana can tell you there are three types a blonde, a light, and a dark.  The only difference was the length of time you cooked it.  1 part fat to 1 part flour and stir.

“All right girls, now of your workout for the day.  You’re going to keep the roux going until we have a nice chestnut color, and I’m going to clean the seafood.   And Melania, if you let it burn, you’ll get to start it all over on your own.” Marie winked at her daughter who rolled her eyes.  Starting it over was never fun.

“Yes, mamma.” 

The girls took turns adding the bacon grease, lard, and butter to the huge pan Marie had put on the stove.  Then the stirring began.  Slow enough to let the flour toast, fast enough to keep it from burning, and just enough to cause the arms to burn.  It doesn’t sound like long, but forty-five minutes can seem a long time when you’ve got to keep things consistent.

Once that was done, in went the seafood stock…lots of it.  Next went in the vegetables.  Finally the spices before it was set on low and slow for several hours to let the flavors infuse all through the liquid and for it to thicken down.  The seafood would be added more towards the end to keep it from being overcooked.

Now done with their chore, and all the small pieces of vegetables out of their hair, it was time for Mint Juleps and snacks on the back porch of the mansion. While Marie and the girls had been getting the base of the jambalaya started, Marie II had been getting the tea sandwiches and small cakes ready for an old-fashioned tea party on the back porch.  Thankfully she was used to her brothers and her brother-in-law enough that the first explosion did not cause her to drop any of the fine china.  Had she, they no doubt would have paid dearly for it later while they scoured the internet for a replacement piece.  

As the women sat out on the porch, they could hear the sound of small explosions, gunfire, and the occasional verbose cussing coming from the bayou.  At least they could tell they were all alive…for now…they’d have to see how many drug their asses back up for dinner.

All dividers by @cafekitsune

Heaven & Arthur Shelby belong to @call-sign-shark

[ilaeriawitch]

Tumblr, today I am giving you a gift. In honour of Stir-Up Sunday, I offer to you my most sacred possession: my world-famous* Drunken Christmas Fruitcake recipe.

I got this recipe from my partner before he was even my partner. He doesn't recall where he got it from originally, possibly his mother. I have made at least one nearly every year since before we got together. Some years I have made up to 8, starting in October because you need a whole weekend. I have made 6 inch square, 9 inch square, and mini 6 inch loaf pan sizes. This year, I am just making one 6-inch square cake, for us. And so now I share my recipe with you.

This is the original recipe. As you can see, my copy is well-loved. I've made some changes over the years, so below is my updated version of this original.

Quantities listed are suitable for 6-inch square tin (bake 4 hours). Use 0.5x for 6-inch loaf (bake 3.5 hours). 1.5x for 8-inch square (bake 5 hours). Double for 9-inch round (bake 5.5 hours). Triple for 10-inch square (bake 6.25 hours).

You will need 3 bowls including one large one, a wooden spoon, a kitchen scale, and a cake tin (preferably square and in one of the above sizes). A spatula, sifter, and mixer are useful but not required.

Allow a whole weekend for this very important task.

Ingredients

(Yes, they're Imperial. Yes, I'm in Australia. No, I haven't converted them. I just use the Imperial setting on my kitchen scales.)

6oz butter

6oz dark brown sugar

1 tablespoon black treacle

2 teaspoons Gravox (yes, really)

2 eggs

2 teaspoons brandy

6oz plain flour

1/2 teaspoon mixed spice

1/2 teaspoon cinnamon

6oz currants

6oz raisins

12oz sultanas

2oz candied peel

2oz glace cherries (candied cherries)

2oz chopped almonds

Grated rind of 1 lemon

Sherry, rum, or whisky for soaking

Method

The day before, mix all the dried fruit together in a bowl. Break up the fruit if it's stuck together. Pour a few glugs of alcohol of some kind over it and mix it up. I usually use the same alcohol I'm planning on soaking the cake in but it doesn't have to be. I've used various rums (spiced, black, white, whatever), various whiskies, brandy, port... Whatever you have in the cupboard. Cover the bowl with cling wrap and leave it to soak overnight. Give it a mix a couple of times if you remember.

On baking day, start by preheating your oven to 275F/135C/Very Slow. It should be just on bake, not fan bake. Make sure you have a rack in the middle of the oven. Check that you haven't left any baking trays in there.

In a large bowl, cream the butter, sugar, and treacle using a stand mixer, a hand mixer, or just giving it a really good beating. It doesn't need to be very light and fluffy. This is not a light and fluffy cake.

Add the eggs and the brandy to the creamed mixture and mix well.

In a separate bowl, sift the flour, Gravox, mixed spice, and cinnamon together. Or just mix it with a fork, that's fine too. Just make sure it's well-mixed.

Get the bowl with your soaked fruit and give it another mix. Throw the chopped almonds in there and grate the lemon in too. Give this fruit mixture another mix to make sure it's well-combined.

You will need a wooden spoon for this step. Put the spatula down. I know you think you can just mix it with a spatula but you can't. Listen to me and my multiple broken spatulas and use a wooden spoon. Tip about a third of the fruit mixture into the big bowl with the butter mixture and mix well. Add a third of the flour mixture and mix again. Repeat until all your ingredients are in the big bowl and well combined. You shouldn't be able to see any dry flour bits.

Get your tin and spray it with baking spray or grease it with butter. Line it with brown paper or baking paper, leaving a good overhang. Spray the paper then add another layer. Give the last layer another spray. You don't want this to stick.

Tip the mixture into the lined tin. Push it into the corners and flatten it out. It doesn't matter if the tin is nearly full. It's not going to rise much. It should look like this:

Check that your oven has finished heating and is on the right setting and there are no baking trays in there (I told you to remove them, remember?). Put the tin in the middle of the oven. If you've used this base recipe in a 6-inch tin, bake for 4 hours. Otherwise, check the baking times at the top of the recipe. If your oven doesn't bake evenly, give the cake a spin halfway through. It should look nice and brown and feel solid.

Leave it in the tin on a cooling rack for about half an hour until you can handle the tin. Carefully invert the cake onto a plate and pull off the paper. Pour some alcohol over the bottom. Put it back in the tin (I carefully put the paper back over it like a hat and push the tin back down on top and then turn it upright again). Cover it with a tea towel and leave it to cool completely (24 hours).

The next day, pour more alcohol over the top. Wrap the cake in two layers of cling wrap and then two layers of tinfoil. Store it in a tin until Christmas Day.

Substitutions and notes

You can use molasses or golden syrup instead of treacle - the cake will have a darker or lighter flavour and colour depending on what you use.

Gravox is vegetarian friendly and is there for colour and salt.

Use whatever Christmassy spices you wish and have to hand.

The fruit quantities are guidelines only. As long as you have about the right weight in total, use what you want. I usually add extra cherries and also about double the amount of almonds because one small packet of slivered almonds is just over 4oz.

For the grated rind use whatever citrus you have loitering in your kitchen.

You don't need to coat the fruit in the flour mixture first to stop it sinking because there is So. Much. Fruit.

Use whatever alcohol you have to hand. The quantity in the ingredients list is a guideline. Follow your heart. If you want an alcohol-free cake, find a different recipe. This is a Drunken Christmas Fruitcake, after all.

The cake will keep forever. I've made them up to two months ahead but usually aim for the traditional Stir-Up Sunday for my baking day. Leaving it for a few weeks before eating lets the flavour develop. The alcohol stops it going off. One time I opened my storage tin to put my cake in and found a forgotten one from the year before and it was still fine!

So there you are, Tumblr. My early Christmas present to you. If you decide to make it, I'd love to hear about it.

*World famous in Aotearoa and Australia, at least

[voidsumbrella]

crepes

---

pros: straightforwards, easy to remember recipe with minimal non-staple ingredients; leftovers keep well; good for breakfast *and* dinner; makes for a good "everyone hang out in the kitchen and cook together" party food

cons: cooking technique can be fidgety and requires a bit of practice to get consistent; requires a lot of standing over the stove (might want a stool or smth)

---

minimum equipment:

mixing bowl

spoon/whisk

1 cup measure; 1 tbsp* measure; 1/2 tsp measure

decently sized flat skillet, preferably lightweight

spatula for flipping

*unless your butter has the measurements on the stick, in which case you don't need this one

optional/upgraded equipment:

blender large enough to mix the batter so you don't have to whisk it as much

a ladle is the easiest way to measure the batter ime

they make specialty crepe pans and spreading sticks- i don't have them, but they seem cool.

---

ingredients:

2 eggs

2 tbsp melted butter

1 cup milk

1 cup flour

1/2 tsp salt

notes:

if you're making dessert or sweet crepes you can add 1 tsp sugar

can be doubled or tripled as needed

milk can be non-dairy

butter can be subbed with any neutral oil

i haven't tried using gf flour but it probably works fine

if you can't eat eggs you might need to find a different recipe entirely

---

instructions:

mix all ingredients- add the melted butter last so it doesn't clump up as much. if you're mixing by hand, get it as smooth as you can and then let it sit for about 15-20 mins so any remaining lumps can dissolve. using a blender results in fewer lumps to begin with, so you don't have to wait.

heat your skillet up on medium-low, you don't need to add oil or anything, there's enough in the batter to keep it from sticking

spoon batter- the amount is going to vary based on the size of your pan, but roughly a quarter cup or so- into the center of the pan, and spread it thin using one of a variety of methods:

if your pan is light, you can pick it up and tilt it in a circle so the batter coats as much of it as possible. this leaves a thin crispy edge, but is otherwise fairly consistent.

you can use your ladle or spatula to push the batter around until it's thin. definitely easier on the wrists, but i personally am very bad at getting it even.

this is what the fancy sticks are for!! i can't give advice on that one though.

if your batter's thin enough it might spread on its own, but that usually indicates that the pan isn't hot enough.

cook until the top of the crepe is solid/there are no more shiny liquid spots, and the edges are just starting to crisp, then flip- the underside should be evenly brown. continue cooking until steam starts coming from underneath, and there are light brown patches where the crepe is directly touching the pan. this process happens faster than you expect it to- maybe a minute or so each side.

remove from heat promptly- they'll be a bit crunchy, but will relax if you let them let sit for 30-ish seconds.

repeat until you're out of batter!

fillings can include jam, powdered sugar and lemon juice, just butter, peanut butter, spinach bacon cheese goop (that's it's own post), or whatever you want to fit in there.

---

troubleshooting:

crepe doesn't spread easily: your batter's too thick, add more milk/milk sub/water in 1 tbsp increments until it works.

crepe sticks to pan: not enough butter/oil, add some in 1/2 tsp increments until it works. just greasing the pan won't actually fix it.

crepe dries out and gets crunchy before browning: your heat isn't high enough.

crepe burns before cooking through: your heat's too high.

crepe smells and tastes like rancid canola oil: you are me from 2020. cry for 5 minutes and remake the batter.

[lunarsilkscreen]

Imitation Meat Recipe

Most meat free meats taste like garbage..I don't know why, or who enjoys it. But it doesn't need to! So how can we make a hamburger without the ham?

Yes, I know the difference between beef and pork.

We must consider the umami flavor, the meaty flavor, the overall structure, and the grease. In order to make a proper meat substitute.

And, I will confess; you're never gonna get a proper meat flavor without the meat flavor. So, of you're not gonna make the meat, but you do want the flavor: consider beef or chicken bouillon to add to the following recipe.

The grease part is easy; we just get a bunch of margarine, or butter (if you're not vegan and just going for less red meat in your diet, or olive oil. But the problem with using oil instead of margarine is that it doesn't solidify. So you'll need to absorb it with a starchy mix.

The starchy part is something to consider; rice or flour and cornstarch would work fine for this and aid in overall structure. But it'll be carb heavy.

Mashed potatoes also work; but you'll need to dehydrated the patty a bit so that it stays a solid structure.

Tofu could be a good idea here but I haven't tried it yet to learn.

Beans are a good idea for overall structure; but they tend to overpower whatever dish they're in, and when fried they tend to be less meat patty, and more crunchy bean. Though, that might not be a complete problem.

For meat flavor; you can only go with mushrooms. I prefer Portabellx. However, some don't like the flavor. You would chop up mushrooms very finely, and maybe even pre sauteed them a little.

So the recipe I've been currently working out takes pre-cooked rice and pre-cooked mushrooms, and then blended into a fine paste; add a bit of starchy something; bean, cornstarch, or mashed potatoes.

Everything should be cold by the time you get to the next step.

Blend in enough margerine to grease a griddle. Salt, Pepper, MSG (Accent) to flavor (the msg is for the umami). Alternatively a chicken bouillon cube or ramen flavoring packet. (Crunched up ramen noodles can replace rice and starch as well)

If the overall mixture is too watery you need to leave it out to evaporate, or dehydrate it somehow. And put it in The fridge overnight. (If it's because there is too much oil you need to pull some out. Or pan fry it instead of grill it)

You could also add gelatin to help it retain its shape until cooked, but... Eh.

Next, make your patties from the cold congealed mass and grill them up; seasoning as required.

A delicious meal that will make your vegan friends jealous when you make a double burger and the other half is hamburger, which will add flavor to meat-free Burger creating a gourmet experience in your backyard.

[nycfoodieblog]

Here is the gumbo recipe once again y'all, I have edited slightly to include turkey necks.

There are so many ways to cook gumbo so please make any adjustments you find necessary so that it's to you and your family's liking adding or omitting ingredients you may or may not want. The main thing is to make your roux properly and season well. ENJOY!

Edited to include turkey necks:

If you are going to make it with the turkey necks, wash then season them with salt, pepper, garlic and onion powder. What I do is wrap them tightly in heavy foil then place them in a preheated 400° oven for about an hour. (I personally don't like to boil meat as I believe flavor is lost by doing so) Go ahead and boil them if that's your preference. You can also use the turkey necks AND chicken if you like.

For some people, the very first thing they do is make the roux, I like to prep several other things before doing so but do what works for you....JUST BE SURE TO MAKE THE ROUX AND TAKE YOUR TIME DOING SO!

1. 20-30 pieces Chicken drums and flats (seasoned with salt, pepper, poultry seasoning, garlic and onion powder) and refrigerate

2. 2 lbs smoked sausage (I use Richards which is very good, I suggest you use a good quality brand)

3. 3 lbs extra large, jumbo or colossal shrimp peel and devine then place in the fridge

4. 1 dozen crabs (I am a true Louisiana country girl and we use boiled crabs (as in those nice spicy hot boiled crabs you get at the local seafood market) Remove the crabs from the shell and clean away the spongy membranes and the guts well but DO NOT WASH THE CRABS. Place in the fridge to keep cold

5. 2 lbs chicken gizzards optional as I realize everyone doesn't like them ( boil in a seperate pot for about an hour to get them tender) I don't know if you can see it but this gumbo has chicken gizzards you can add them to yours or not. With the meat it's pretty much what YOU like so adjust what meats you choose accordingly and add them to the pot depending on which meats require a longer period of cooking. When I use gizzards I add them to the gumbo pot right after the roux is made and stock added. I also add the turkey necks to the pot at this time.

6. 2 small bags of frozen. okra.......I do not recommend using fresh okra in gumbo but it's fine if that's your choice Go ahead and spread your okra on a sheet pan that's lightly oiled, season with 1/2 tsp salt 1/4 tsp pepper and 1/2 tsp garlic powder and place in the oven on 375 for 45 minutes removing the pan once halfway through to toss them lightly as to not break up the okra too much

7. Seafood stock or you can just use water. I buy and cook shrimp all of the time so I usually keep stock in my freezer. You will need about 6 quarts but again use your judgement as gumbo broth is NOT suppose to be watery

8. 2 tablespoons tomato paste

9. Garlic powder

10. Salt

11. Pepper

12. Gumbo file........If you can't get Louisiana brand Zatarains is also good

13. A good brand of allspice seasoning.......Tony''s is good

14. Very large onion chopped

15. 2 bell peppers chopped

16. 3 stalks celery chopped

17. Cooking oil

18. Add about a 1/3 cup of vegetable oil to your gumbo pot and allow it to heat then start adding your flour. I didn't give a specific measurement on the flour as I have found that when making roux you need to rely on your judgement so keep a close watch on the pot while constantly stirring and slowly adding in enough flour until it turns like a loose paste with no oil left. Continue to stir until it turns a nice dark brown chocolate color (this will take about 30 minutes) then add your stock drop in a couple of Bay leaves and about 2 tablespoons of creole seasoning and place on med heat

19. Gather your chicken and sausage from the fridge......

20. Heat a large pan with very light coating of EVOO for the chicken and sausage. You can cook both in the same pan. I like to sautee the sausage first so that flavorful grease is left behind to cook the chicken. Sautee your sausage along with the onions, bell pepper, celery on medium heat about 20 minutes or until they are a nice brown color.....that's flavor! Remove sausage from the pan and add to your gumbo pot. Cook your chicken until done, you should allow it to get nicely browned also then drain any excess grease first and add it to the gumbo pot.

21. Remove your crabs from the fridge and add to the pot also being sure to give the pot a stir in between adding the ingredients. Turn your heat to med

22. At this point I like to lightly sautee my shrimp in the same pan the sausage and chicken was in and add those to your pot, pour off any grease then I place those two tablespoons of tomato paste in the pan and stir for about 5 minutes then put about two ladels of the gumbo broth in with the tomato paste and stir a couple of minutes scraping all those tasty drippings from the pan and add it back into the pot

23. Lastly add your okra and a tablespoon of gumbo file.

Everything is seasoned as it's cooked but you may want to give it a taste and adjust any spices as needed.

Let it continue to simmer for about another 45 minutes or so then serve over a bed of freshly cooked hot white rice and garnish with parsley...fresh or dried it's your choice.

ENJOY!

[ghoultyrant]

An interesting thought I had just now; I've noticed female authors of Naruto fanfic are more prone to significantly engaging with the bloodlines and family techniques aspects of Naruto canon in a substantive way than male authors...

... and it occurred to me this might be due to it resonating with their reality once you pull focus away from the fantastical combat framework.

Thing is, the 'working dad, stay-at-home mom' style of family construction actually has heavy matrilineal legacies of skills being passed down. Mom has daughters, those daughters apprentice under her for years learning techniques their mother was taught by her mother, who was taught by her mother, and so on into the misty past. It's just these techniques are...

"Pie-baking-no-jutsu, type 36: blueberry."

"Secret technique: how to wash all the grease off this one pan type that my mother's friends swear is impossible to get the grease out of entirely."

Including very direct parallels as far as stuff like 'somebody dies before they pass on their knowledge, and so useful techniques are lost until someone recreates them'.

Even the 'everybody knows people do this, but not everybody gets taught how to replicate it' aspects are surprisingly similar; in America at least, if you're not a daughter having family techniques passed down, you probably don't know how to cook and don't know how to get started learning. Cookbooks are a publicly-available resource, but are largely written for people who know how to cook already; if you weren't inculcated with this stuff by family, a cookbook is full of code phrases you can only guess at, and doesn't bother to explicitly tell you that you'll need to adjust stuff like 'time in oven' based on your region and equipment. (A recipe that works perfectly for you can require adjustment if you move elsewhere, due to differences in humidity, atmospheric pressure, etc; a daughter apprenticed by her female relatives probably learns these principles as part of that, so a cookbook expects to not need to explicate them)

It's a funny thought, but I am genuinely wondering if this is actually a component to this trend.

[tea-with-eleni]

It's almost fall!

Which means: PUMPKIN BREAD TIME!

For the uninitiated, the Correct Way to celebrate fall is by making a batch of pumpkin bread. (Okay, it's baaaaaaasically a pumpkin spice cake, since it contains almost as much sugar as it does flower...)

Once you have made your pumpkin bread, you are then required by the Harvest Gods to share at least one loaf. It's vegan, free of most common allergens, and freezes brilliantly for months, by the way.

PUMPKIN BREAD RECIPE

Ingredients

1 can of pumpkin (not pumpkin pie filling, just pureed pumpkin)

1 cup water

1 cup vegetable oil

3 cups sugar

1 teaspoon of baking powder

2 teaspoons of baking soda

2 teaspoons each of cinnamon, nutmeg, ground cloves

1.5 teaspoons salt

3 and 1/3 cups flour

Method

Mix dry ingredients together (sans flour) in a large bowl. Stir in the wet ingredients. Sift in the flour, using a flour sifter for fluffiest results. It's helpful to use an electric mixer if you have one at this stage to avoid getting any lumps in your bread, but no worries if you don't have one.

Pour batter into greased and floured loaf pans until they're about halfway full. (we usually do one large loaf and two small loaves, but you do you.) Bake at 375ºF until the bread pulls away from the side of the pans - this takes 40 - 60 minutes for our loaf pans, but your mileage may vary. There's nothing in this that'll kill you if it's underdone, it's just easier to get out of the pan if you wait.

Let cool as close to completely as you can stand before devouring. Store in the refrigerator or it'll go kind of sticky. Freezes very well for months if desired.

[noblecharley]

Egg pie! It's not fancy but it's filling and easily adapted based on what you have on hand/is in season. Basically saute any combo of meat and fresh veggies together with any seasonings you like - you want enough to fill about 2/3 of a pie pan. (I usually default to spinach&onions, since I almost always have fresh onions on hand and spinach in the freezer or in the fridge. But if you can cook it in a fry pan, you can use it. If you've ever vaguely considered it in an omelet, you can use it.) Once you've sautéed and dumped in the greased pie pan (spread it out around the pan), whisk together eggs, milk, and some cheese. I usually use about 5 eggs, and maybe about 1/4-1/2 cup milk and/or cheese? You can skip the milk if you don't have any, tbh, it makes it nicer but isn't required. Same with the cheese- makes it tastier imo but isn't needed. Pour whisked egg mixture over the filling in the pie pan. Bake at 350° for about half an hour, or until the center just barely jiggles but isn't wet. Enjoy! This'll give you 4-6 servings. Keeps in the fridge and reheats nicely! You can also eat for literally any meal of the day.

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

[mariam0309]

5 Proven Cleaning Tips for Your Dishwasher

ServicePlus - Total Home Warranty Service. There is no second thought that a dishwasher is a very useful thing for regular life. Your dishwasher can make your life very convenient by cleaning all the dishes. Unfortunately, many homeowners do not worry about dishwasher maintenance because they believe that the dishwasher will clean itself. Since we use the dishwasher every day, it is necessary to perform regular maintenance on it. Without proper maintenance, in the future, the dishwasher will start to develop various problems, leading to more inconvenience for you. As a reputed home warranty company in America, we will provide some excellent tips in this article to help your dishwasher last for a long time.

Wash the dishwasher's filter regularly:

Not cleaning your dishwasher regularly can lead to unpleasant odors and debris buildup. Take some time regularly to clean the dishwasher filter. If you're not sure what type of filter your dishwasher has, consult your product manual. If it's a manual filter, make sure to clean it thoroughly to ensure it can provide you with the best performance. In most dishwashers, you will find the filter on the bottom of the unit. More specifically, you will find it beneath the lower arm. Some models come with a lower flat filter and an upper cylindrical filter. Remove the filter gently and use soap and warm running water to clean it.

Use vinegar to remove buildup:

For any household maintenance task, vinegar serves as a highly effective substance. By using vinegar, you can clean away any accumulated food particles and detergent residue. Now you might be thinking about using vinegar to clean your dishwasher, right? It's a straightforward process. Place a dishwasher-safe container on the top or bottom rack and fill it with vinegar. Run the dishwasher on a hot water cycle this time. This will disinfect your dishwasher and help remove any accumulated residue.

Service Plus Home Warranty Plans Here!

Load your dishes properly:

While it may not seem like a very important practice, the way you load dishes into the dishwasher can make a difference in the machine's performance. Here, I'm going to provide some tips on how to arrange your dishes on top of that.

Go through the owner's manuals to know what type of cycle you should run for different components. Higher cycles are good for sturdy items like pots and pans, while low cycles are good for fragile or light items.

If your dishes contain too much grease, it's always good to remove the grease and gunk to prevent a clogged drain.

Don't overload your dishwasher by putting all the cups and dishes in every corner. Be careful about how you arrange the dishes, cups, and pots in your dishwasher.

Clean the dishwasher gasket properly:

Your dishwasher's gasket seals your floor from water leaks, so gasket maintenance is necessary. Any residue can create an unpleasant odor inside the gasket. To keep it in good condition, a good practice is to clean the seal or gasket with a mixture of 3 cups of water and half a cup of vinegar every three months.

Home Warranty Companies Here!

Check the spinning arms:

The spinning or spray arms in your dishwasher are responsible for cleaning your dishes with hot water spray. However, the holes in these arms can become clogged, which can hinder the dish-cleaning process. You can use a toothbrush to clean the holes and remove any food particles and debris that may be blocking them.

The best way to protect your dishwasher from any potential damage due to regular wear is to invest in a home warranty plan. As the leading home warranty company in the US, we offer you home warranty plans that suit your exact budget requirements.

[contra-entries]

The fudgy brownies and creamy cheesecake swirls in these Lazy Cheesecake Swirl Brownies go so well together. It's perfect for when you want a sweet treat but don't want to make it all from scratch.

Ingredients: 1 box brownie mix. Ingredients required for brownie mix usually eggs, oil, and water. 8 oz cream cheese, softened. 1/3 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Prepare brownie mix according to package instructions. Spread brownie batter into a greased 9x13 inch baking pan. In a mixing bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture onto the brownie batter. Use a knife to swirl the cream cheese mixture into the brownie batter, creating a marbled effect. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow brownies to cool completely before cutting into squares.

Prep Time: 10 minutes

Cook Time: 25 minutes

Mariah J