#old fashioned butter roll recipe

[holmesarewolves]

Recipe for Grandmother's Old Fashioned Butter Roll If you like butter, you'll love these simple but delicious butter rolls. They're baked in a sweet milk sauce. Just the thing for a cold morning. 1 teaspoon vanilla extract, 1/4 cup white sugar, 1 cup shortening, 2 cups all-purpose flour, 1/2 cup water, 2/3 cup white sugar, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, 2 cups milk, 3/4 cup butter softened

[bibliotecativa]

Grandmother's Old Fashioned Butter Roll These straightforward but delicious butter rolls are sure to please butter lovers. In a sweet milk sauce, they are baked. Perfect for a chilly morning.

[fearlesswriter]

Recipe for Grandmother's Old Fashioned Butter Roll

If you like butter, you'll love these simple but delicious butter rolls. They're baked in a sweet milk sauce. Just the thing for a cold morning.

[vaspider]

Spider!! Hola :)

So I know I came back way too early this time but with this whole situation we lost sight that 2 of the affected family members will be having their bdays.

So, if you don't feel comfortable with us asking so soon for a boost I do come asking for a fool proof apple pie recipe.

We're short on money so gifts are out of the question, but I could make them something tasty, and they have always wanted to try apple pie.

There are many recipes on the internet but I need one even I, who have never baked a pie, can bake.

Hope it's not a weird petition, I just remembered you have valuable experience in the recipes department.

Thanks for taking time to read our ask, please stay safe!

If you're looking for foolproof, I would actually skip over Apple pie as a starting point & I would instead go for an apple crisp.

A crisp is much easier to make - pastry can be really finicky if you aren't familiar with how to make it, whereas a crisp you just mix together all the good stuff that makes a tasty topping and you are good to go.

Easy Apple Crisp

Ingredients

1/2c butter, cold (do not take out to soften like you would for cookies)

6 apples (Granny Smith, Fuji, Pink Lady, or similar. NOT RED DELICIOUS.)

2T granulated sugar

2t pumpkin pie spice (or cinnamon, if that's what you've got, but I find that using pumpkin pie spice is just... better... if you can)

2t lemon juice

1c light brown sugar, lightly packed

1c old-fashioned rolled oats

1c all-purpose flour (if using gluten-free flour, that's fine - you don't need to add xanthan gum for this recipe)

1/2c chopped walnuts or pecans

1/2c craisins (technically optional, but don't skip)

Pinch kosher salt

Equipment

2 medium-sized mixing bowls

Sharp knife

Cutting board

2 large spoons for mixing

1 small bowl for butter

Method

Wash hands thoroughly before beginning. You should do this every time you cook or bake, but especially this time, bc we will be handling a lot of the ingredients directly.

Cut butter into small cubes. Put into small bowl and place back into refrigerator to keep cold until needed.

Preheat oven to 350°. Spray 8" baking dish with non-stick cooking spray or grease with butter. Set aside.

Core and chop apples into large bite-sized pieces, about as big across as a nickel. Some people peel the apples. I don't. I think that's a lot of extra work to eliminate a great source of fiber & flavor. Place apples in one of the mixing bowls. Add lemon juice, granulated sugar, 1t of the pumpkin pie spice. Stir until combined, then pour into prepared baking dish.

If you prefer smaller bits, lightly chop the craisins. I like them full-sized, personally.

Put the rest of the ingredients except the butter - craisins, chopped nuts, brown sugar, flour, oats, 1t pie spice, salt - into the 2nd bowl and stir to combine.

Get the butter out of the fridge. Work it into the dry ingredients with your fingers until you have pea-sized crumbs. You can also use a fork or two knives for this or a pastry blender if you're very posh, but I really prefer using my hands. It's easier, and you get better texture, IMO.

Spread evenly over apple mix. Even it out a bit with the back of one of your mixing spoons. Don't leave any big gaps, but also don't press down on the mix at all.

Bake for 40-50 minutes or until the topping is golden brown and the apple/sugar mix bubbles up at the corners of the dish.

Notes

This recipe is specifically written with round amounts to make it easy to size up or down! You can halve this or double it. Doubling it should make about enough to fill a 13 x 9 casserole dish.

Make sure to adjust your cooking time if you adjust the size!

If you have small oven-safe bowls or ramekins, you can divide this between those ramekins instead. If you do this, DON'T heap up the topping higher than the top of the dish. It gets very easy to spill.

Like technically you don't HAVE to use the nuts or craisins but ... why would you want to skip those? THE FLAVOR!!

If you really prefer raisins I guess you can use those. I hate raisins, and also craisins add a tart element which makes the dish really delightful and more complex IMO.

You can make a crisp like this with lots of different fruit! This recipe works pretty much exactly the same if you substitute in 4-5c of blueberries, blackberries, raspberries, or pears. You may want to fiddle with the amount of white sugar or the spices, but yeah. Once you know this recipe, it's a good basic dessert recipe that you can use for a lot of fruit!

If using berries, make sure to rinse them very well with cold water and inspect for any spots of mold. Supermarket berries get moldly REALLY fast. If possible, buy berries from chain supermarkets the day you're going to use them, and check berries in the store. Open the containers, don't be shy. Nothing sucks more than wasting money from your grocery budget and realizing when you get home that you bought moldy berries.

Enjoy!

[cirgaydian-rhythm]

Happy Holidays - Have Some Cookies

I feel like sharing this recipe with everyone since I've gotten really positive feedback on them.

Oatmeal Craisin Cookies

Yes, "craisins" as in "dried cranberries." My partner and I aren't big raisin fans, but we do love craisins. If you're the opposite, you can easily swap them out, obviously.

I don't remember exactly how I cobbled this recipe together, I just know that I used at least two different sources.

Ingredients

1 cup salted butter, softened (you can use unsalted butter, but you may need to up the added salt content) 1 cup dark brown sugar, packed (light brown sugar will also work, but I think the lower molasses content will affect the texture and flavor) 1/2 cup white granulated sugar 2 large eggs 2 tsp vanilla extract 1 tsp ground cinnamon 2 cups old-fashioned oats (I don't recommend steel-cut or quick oats, but you do you) 2 cups (240 g) all-purpose flour (I've not tried this with any other type of flour, nor do I necessarily recommend using any non-glutenous or non-glutenous-like flour, as it will at the very least make the batter much looser than intended) 1 tsp baking soda 1 tsp salt 1 cup craisins

Directions

In separate bowl, whisk together eggs and vanilla extract, then add craisins. Let sit to soften craisins. In mixing bowl (stand mixer is HIGHLY recommended as this dough is very thick), mix butter and sugars. Add egg mixture to mixing bowl and mix. Add the rest of the ingredients and mix. Let dough chill in fridge for at least 30 minutes (this keeps them from spreading too much once in the oven; if you want to chill the dough for more than an hour, I recommend rolling it into balls beforehand as the colder the dough gets, the tougher it is to work with, though you can also take the dough out of the fridge and let it warm up on the counter for 30 minutes before trying to work with it). Preheat oven to 375°F. Roll dough into balls by hand (this helps pack the oats and craisins into the cookies so they're not jutting out all over the place once baked; I use a 1" cookie ball scoop just to keep the sizes more or less consistent, then properly roll them before placing them on a cookie sheet; also I recommend wearing gloves for this part, as the dough is VERY sticky and I can't guarantee your hands won't feel like they're coated in butter for hours afterwards no matter how well you wash them). Bake 10-12 minutes (I usually put them in for 11 minutes or a little over, but the exact time depends on your oven; if the dough balls are straight from the fridge, they may need a bit longer; on the upside, there's so much sugar in these that it doesn't hurt if they get a little dark on the edges!).

Notes:

These come out of the oven VERY SOFT, and you might mistake them for not being done - trust me, they're most likely perfectly done, and any longer will result in an unpleasantly crunchy (if not outright burnt) cookie. If you're really unsure about how long your oven needs to bake these, start off doing small batches and let your "test" batch cool down before trying to move them off the parchment paper. If they're still gooey after 5~10 minutes, add another 30-60 seconds to your baking time, but most likely they'll have firmed up enough to at least pick up without them falling apart on you.

I use these "air bake" cookie sheets, which work wonderfully well for these cookies, plus baking parchment; I've not tried making them on regular baking sheets or without parchment, so cooking times may need to be adjusted for that.

Even with chilling the dough , the cookies do still spread out, so make sure to leave a good amount of space between each ball. This recipe makes quite a lot of cookies (about 69 if using a 1" cookie scoop), so depending on your setup, you'll have to work in batches. I try to get all the dough rolled out into balls before I even start baking them, so it's quick and easy to swap them out. We keep our house on the cooler side, so it's not usually a problem, but if your house (or your kitchen) is on the warmer side, you may want to keep the balls refrigerated while they await their turn in the oven.

Lastly, I highly recommend stacked cooling racks for these. Because of how soft they are fresh out of the oven, I'll slide the parchment paper off the cookie sheets and onto a cooling rack with a finer mesh, then transfer the cookies to the stacked cooling racks once they've firmed up a bit (about 2~3 minutes) leaving the finer mesh rack available for the next batch. The reason why I recommend the stacked racks is that, again, this recipe makes a LOT of cookies, so the stacked racks are a good space-saver! Especially since these take a while to cool down completely at room temp (I've not tried chilling them directly post-bake - I think that might affect the texture), and they do need to be COMPLETELY cooled before they can be packed away (otherwise they warp and smoosh into each other - even when completely cooled, they'll stick to each other a bit, but they come back apart easily enough).

Have fun baking cookies! They may not really be "holiday" cookies, but this recipe is my gift to the internet void, so merry happy and all that jazz~

[puppyexpressions]

Easy Homemade Dog Treats!

All it takes is banana, peanut butter, and oats and you can make these cute cookies for your pup, or for a doggy friend of yours. Not only are these easy to make, but they are so much more affordable than store-bought treats and dogs LOVE them!

Easy Homemade Dog Treats!

Servings: 40 (Makes about 40 treats depending on the cookie cutter size)

Ingredients

2 cups oats (old fashioned, 1-minute oats, or instant) plus more if needed- see step 3

2 medium ripe bananas

½ cup natural peanut butter

Instructions

Preheat your oven to 300F (150C). Line a baking sheet with parchment paper.

Add the oats to a food processor and grind until they reach a fine powder. (If you do not have a food processor, see the recipe notes for other options). Add the bananas and peanut butter and blend until a sticky dough is formed.

Remove from the food processor and roll out on a lightly floured surface. (Use whole wheat flour, more ground oats, or another dog-safe flour that you have on hand). I used a heart cookie cutter to cut out the treats but you could use any cookie cutter, or just cut them into squares with a knife or pizza cutter.

Lay the treats on the prepared baking sheet and bake for 25 to 30 minutes, until the treats are puffed up a bit, dry and dark brown on the bottoms, (they will still feel soft when first removed from the oven). The treats will get a bit more firm once they are cool but will still be a slightly softer dog treat. Let cool before giving one to your pup.

Store in an air-tight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or I like to store them in my freezer which makes them firmer and makes them stay fresh a long time.

Notes

If you do not have a food processor, you can still make these treats. Grind the oats up in a blender or coffee grinder, then add the ground oats to a bowl with the peanut butter and mashed banana and mix to make a dough. Or you could buy oat flour and use that instead. You will need less oat flour as it is denser, so start with 1 cup and add more as needed. 

[bakedbakermom]

introducing: anti-hangry cookies

so i have 3 problems going for me right now when it comes to food. 1) i am on meds that kill my appetite, so i forget to eat until other physical symptoms manifest, and even then it is difficult to make myself actually consume something. 2) my sense of taste never recovered after i had covid, so my desire to snack has gone way down and i no longer find most things enjoyable or fulfilling to eat. 3) even though i am overweight, the part of my brain that sees items 1+2 as a good thing that could make me lose weight is currently gagged and straightjacketed because she is crazypants and keeps trying to kill me. i am a recovering anorexic in the same way some people are recovering alcoholics; it's something that i have to actively monitor in myself even years after "finishing" treatment." i MUST eat, or i will spiral.

by about 4pm i am literally weak with a hunger i cannot feel, my mind foggy and my whole body basically vibrating with hanger, and fighting tooth and nail to make myself eat something, anything, please. enter the anti-hangry cookie.

i originally made these when i was nursing to get my milk supply up (they are technically called "lactation cookies"); i don't know if they actually helped with that, but damn were they great to have around because they're the super rare combination of taste good and good for you and easy to eat that is absolutely essential in those bleary early days of parenthood. turns out that kind of snack is necessary outside of that time period, as well.

the good: rolled oats, full of whole grain, fiber, vitamins, and even some protein. brewers yeast, with more good vitamins and protein, plus good for the tummy. flax seed, B vitamins, omega 3s, fiber.

the fantastic: basically the best chocolate chip oatmeal cookie ever. there's a hint of cinnamon, and somehow the brewers yeast and flax seed only enhance that flavor rather than making it taste too, well, healthy lol. also you cannot taste the coconut oil, so if that's not your favorite flavor, fear not: you get the benefits without that sunscreen taste.

INGREDIENCE

3c old-fashioned rolled oats 1 1/2c all-purpose flour 5 tbs brewers yeast 3 tbs ground flax seeds 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp salt 3/4c (1 1/2 sticks) unsalted butter, room temp 1/4c unrefined coconut oil 1 1/2c sugar 1 large egg + 1 egg yolk, room temp 2 tsp vanilla extract 1 bag dark chocolate chips

optional: 1/2c peanut butter, SO GOOD

whisk together oats, flour, yeast, flax, baking powder, baking soda, cinnamon, and salt.

beat butter, coconut oil, and sugar (and pb, if using) together until fluffy, then add the egg and yolk and beat to combine. add the vanilla and beat again. gradually add in the dry ingredients on low speed until just mixed. it will be a bit crumbly. then mix in the chocolate chips.

scoop the dough into 1-inch rounds (i use a cookie scoop and then roll them in my hands). rolling into a ball is actually fairly important here, since otherwise they'll crumble apart a fair bit in the oven; rolling smushes them into a delightfully dense cookie. (obvs go ahead and skip the rolling if crumbly cookies are your jam.) place on a baking sheet about 2" apart and bake at 350 for 10-14 minutes.

the original recipe says it makes 20-22 cookies but that is BONKERS because i can easily get 36 good-sized cookies out of this. i typically bake a dozen and freeze the rest (in ball form, don't throw a big lump of dough into your freezer), and then bake them for 12-16 minutes straight from the freezer.

here's the remaining ~2 dozen dough balls in my freezer. confession: i actually prefer the ones baked from frozen to those made from the fresh dough! they stay taller in the oven and spread less, creating a delightful cookie experience that is somehow dense and fluffy at the same time.

try one in the shower. just do it. shower cookie is best cookie

[linnorabeifong]

Some Adorable Linzin

This work still needs some major editing and I have a love-hate relationship with it. Might delete parts, can't decide whether or not to write part two.

"Heels"

Tenzin always felt something for Lin. From the moment she was born he was infatuated with her. She was his favorite playmate, his first friend. Even as a toddler he would follow after her as she clumsily stumbled and wobbled about the island.

She was his closest friend when he was a boy. He would find her up a tree after one of her frequent arguments with Su and use his airbending to propel himself up onto the limb next to her. She would shoot him a jealous glare that would soften when he produced mangoes from the pockets of his robes. Every time she would smile and thank him, “My favorite ! You remembered.” she would squeal excitedly before biting into the fruit and letting the juices dribble down her chin. They would spend hours up in their own little world above everyone laughing and holding hands.

She returned the favor, arriving at the island with pastries she had made herself. Offering him the pineapple buns. The golden patterned crust is crispy and covered in crunchy sugar crystals; the bun underneath is soft. He asks her where she learned to bake like this, and she tells him all about a book of recipes she found at the library. He loves the way she speaks with her hands, so animated and excited. He bites into another bun. Them being made by her hands make them infinitely sweeter. She begins bringing them more regularly and they quickly become a favorite breakfast, buttered up and unceremoniously dunked into mugs of milk tea.

His heartbeat fluttered as they sparred. He could see her muscles tense as she created a wall of earth and pushed it towards him, hoping to break his concentration. He sidesteps easily, and uses his airbending to try and sweep her feet from underneath her. Her horse stance is too stable for him to succeed. “That old trick twinkletoes ?” she says. She knocks him over with a clod of earth to the shin. “Stop making this so easy for me” she groans. He smiles, she is right where he wants her. If his bending won’t work he’ll win this match the old fashioned way. He grabs at both of her ankles and pulls her down with him. They roll about on the ground until finally she claims victory. She gets up and parts her lips, showing him her teeth. He stands and shakes her hand “Good match” he says, “likewise airhead” she says pressing her hand against the new tattoo on his forehead before grabbing her things.

Citrus season comes and Tenzin climbs the trees around the island. Using his airbending to reach the very tops where the largest juiciest fruits await him. He spends hours filling baskets, then makes his way to her apartment, knocking politely before bestowing his gift upon her. She grins at him and bows her head as she accepts it. Something about the way her lips purse as she enjoys the sour fruit makes his heart race. The way she hums her satisfaction, before handing him the other half of her snack made him desperate for air. The way she makes eye contact with him as she sucks a grapefruit dry. Tilting her head, glancing at him curiously through her heavy lashes, when he explains that they are too bitter for his liking. It all enchants him.

She reciprocates, bringing him to Narook’s for some noodles with a few of her friends. Two chatty girls greet him politely, and a stocky boy eagerly shakes his hand. Then a stranger nods at him and steals his seat right next to Lin.

Apparently he is her boyfriend, some shifty fire bender who never took his hands off her. Draping an arm over her delicate shoulders, a hand holding hers, fingers reaching underneath the table for her shapely calves or shockingly a palm resting on her thigh. Blatant. Suggestive even. Some would say possessive. Tenzin is red with rage, who does this man think he is ? Just touching Lin Beifong like that. Casually. In public. Does he have no concern for her reputation ?

She giggles. Lin Beifong giggles. A sound he hasn’t heard in years. The boy looks at him grinning before he wraps his arms around her waist. She bats at his hands playfully before returning to the story she was telling. Tenzin makes eye contact with the bastard again. In spite of his vow of pacifism, he wants to connect his knuckles with the cad’s jaw.

“Got a problem ?” the boyfriend growls at him. “Kenny be nice,” Lin says, placing her hand gently on his arm. Then she takes her other hand and places it on his jaw. The jaw Tenzin wanted to break. She rubs her thumb across his stubble, then boops his nose with her pointer finger and laughs. A delicate, feminine sound. A sound that scoundrel doesn’t deserve to hear. She leans into him, pressing her chest against his “Remember what I said earlier,” she says softly before whispering in his ear. She is not loud enough for anyone at another table to hear her but unfortunately not quiet enough for Tenzin to miss what she said: “Bad boys don’t get dessert”. Tenzin thinks he is growing to be sick all over the table after hearing those words from her lips. Those indecent words directed at such a filthy lowlife.

One uncomfortable hour later the meal is finally over, thank the spirits. On their way out she grabs him by the wrist and takes him aside, “Sorry about Ken being an ass earlier, he’s just jealous because he thinks you have a crush on me. Silly, right ?”

It was silly, right ? He most certainly does not have a crush on her. That is a ridiculous notion.

A few months later the boy dumps her.

Over summer Lin joins the police academy, hoping to follow in her mother’s footsteps.

One day he bumps into her. Lin is walking to the university for a guest lecture and Tenzin just so happens to be attending the same one. He walks behind her. Noticing the way she swung her hips and swayed as she walked. She is graceful in a peculiar way. Short strides, quick steps, she looks like she is floating. He had never noticed it before but now her walk is accentuated by the little heels she is wearing. Her well turned ankles are on full display. His throat runs dry.

He catches up to her and they talk on the way to class. During the lecture he is distracted. Instead of listening to the difference between Malum Prohibitum and Malum in se he is admiring the way her pencil skirt clung tightly to her curves. The way the pink blouse she is wearing is exposing her long lovely neck and sharp collarbones.

Her soft hands brush against his when she reaches for a pen. She begins quickly jotting down notes. He reaches out for her free hand, intertwining his fingers with her delicate slender ones. She smiles at him. He looks at her hand in his. They fit together perfectly.

Bumi visits the city while he is on leave for a few days and drags him to a fire-nation bar. While Bumi is ordering his second whiskey Tenzin notices her drinking with the other recruits. She is obviously drunk. Laughing too loud at the jokes, nearly falling out of her seat. Some man Tenzin recognized reaches out a hand to keep her from falling off the stool. He returns to his conversation with Bumi. He turns his head when he hears whooping and cheering. The men had convinced her to go out on the dance floor. A slow song was playing. Lin was performing a fire nation dance. Her steps are careful and slow. She shakes her hips suggestively. The other recruits begin whistling. She shakes her head at them before resuming her dance. She quickly spins. Then she holds her arms up over her head and begins moving her hips in a circle. She speeds up and gets lower and lower. Tenzin is convinced that she is the only woman outside of Ember Island that can move like that, so smooth, so fluid. The entire bar is watching and cheering. Tenzin is entranced. She has slowed the motion down, holding her position for a few moments before the music speeds up again. She gets up and finishes her dance.

“Oh you’ve got it bad for Beifong” Bumi teases him. “I don’t” Tenzin insists “Tenzin you’ve been staring the entire time we’ve been here” Bumi counters. Tenzin flushes. Had he really been that obvious ? “Go on, go ask her to dance,” “I’m not a good dancer” “She’s good enough for both of you”

Bumi pushes him towards the dance floor despite his protests.

“That was amazing,” he says. “Would’ve been better if I had my fans,” she responds.

Lin smiles at him. “Dance with me ?” he asks hesitantly. She nods. He places his hands on her waist, she shakes her head before taking them and placing them on her hips “this is how they do it on Ember Island,” she explains. The dance starts slow and awkward. Lin steps on his toes multiple times, she really is drunk. Eventually Tenzin remembers the dance he learned on vacation long ago. He doesn’t remember it being done with the partners so close. He won’t complain about her warm body being pressed against his though. Her face is buried in the crook of his neck. She is tired. They fall into a rhythm. Swaying together against the music. Chest to chest. He spins her a few times. Then as the end of the song approaches he dips her. He can hear the gasp leave her lips. He holds her in that leaned back position for a moment.

“If you drop me Twinkle Toes…” she threatens. “I won't,” he promises.

He pulls her back up against him. She stumbles and he quickly catches her.

“See, I would never let you fall,” “Promise ?” “Promise”

It is getting late and the bar is closing now. Everyone is heading home. Lin is stumbling, her heels do little to help her. Her shoe is caught on the uneven asphalt, her ankle twists unnaturally. She hisses in pain. Tenzin catches her again. She heads over to a bench, sits and reaches down to take off her shoes.

“Allow me,” Tenzin says, removing the heels. Holding them by the straps with one hand. Tenzin then scoops her up bridal style.

“Tenzin what on Kyoshi’s earth are you doing ?” “Carrying you home,” “I can walk” “Barefoot ?” “Yes” she says like it is the most obvious thing on the earth. “You could step on broken glass” “I won’t, I’ve walked around the city barefoot my whole life” “Why do you do that ?” he asks. He genuinely wants to know. It’s a peculiar habit and a dangerous one with how dirty the streets are. “It makes me feel grounded. I'm closer to the earth. I can hear it better, and I can’t use my seismic sense with shoes on” she explains.

He realizes now how vulnerable she is in his arms. Up in the air, away from her own element. If he falls she can’t catch herself. She can’t feel her surroundings, or the vibrations of the ground. Can’t sense his heartbeat or anyone approaching. She is stripped of one of her senses. Vulnerable. Yet she trusts him because if she really wanted down she would be.

She curls up against him, he can feel her heartbeat. Fast, nervous. ‘Is this what seismic sense is like?’ he wonders. He readjusts her in his arms and begins walking. She shivers. She isn’t dressed for the nippy autumn weather at all, he wishes he had a jacket he could toss over her.

Lucky for him he doesn’t have to carry her very far, she lives in the area. Getting her to her apartment building is an easy task… getting her into her apartment not so much. He has to carry her up two flights of stairs.

“Tenzin, you can put me down now” “Nonsense” “Tenzin, I’m heavy” “No, you’re not” he says, panting despite being only halfway there.

Eventually, they reach her apartment. Tenzin still won’t let her down. She sighs, and gives him her key. He manages to unlock the door and push it open with his foot without dropping her or her shoes.

Toph is sitting on the sofa waiting for them. “So, you finally brought someone home. I was beginning to wonder when you’d get over that boy” “Mom,” Lin says incredulously. “It’s not like that, Miss.Beifong, she injured her ankle,” Tenzin quickly explains. “Call me chief or Toph, airhead” she says before her lips curl into a devilish grin. “You and twinkle toes, huh ?” she inquired. “We’re not together, mom,” Lin insists. “Uh-huh. Have fun, use protection and be quiet, your sister is sleeping,” “Mom !” Toph just laughs and heads off to her room.

Tenzin lays Lin down on the sofa, and places her shoes at the door. Grabbing ice from the fridge he notices her attempting to get up. He stops her with a glare before looking over her ankle and placing the ice on it. It’s beginning to swell. She grits her teeth. “I’m no healer, but I think it’s sprained,” he says as he takes her foot in his hand and rotates her ankle, trying to see the range of motion. She grunts. He heads into her bathroom and fetches some bandages from the medicine cabinet. He removes the ice and tightly wraps her ankle. He can hear his mothers words in his head, guiding him through it, ‘compression should lessen the swelling’. Who knew that all the time spent watching his mother at work would come in handy ?

Lin looks anxious. “You should probably go see my mom in the morning and take it easy for a few weeks,” he explains. “What ? I can’t. I have my fitness test next week” he shakes his head at her. “Take it easy, doctor’s orders”. “Thank you, Tenny,” she says after a long pause. She hadn’t called him that in a long time. Not since they were little.

“You’re welcome,” he responds as he places the bag of ice in the fridge and heads for the door. “Tenzin, what’re you doing ? It's midnight there are no ferries,” She was right of course, and he hadn’t brought his glider. “Why don’t you stay the night ? We can have a sleepover like when we were kids” she continues. Toph was already making insinuations, he can’t imagine what she’ll say if he stays the night, but he has no choice. “Alright, thank you Linny,” he responds.

With that matter settled Lin heads to the restroom to get ready for bed. Tenzin follows suit after she is done. He is just about to fall asleep on her sofa when he hears her calling for him.

He opens the bedroom door to find her in her pajamas underneath a mountain of blankets. “Tenzin, do you mind lying with me ? I can’t sleep,” She says. She stares at him, waiting for an answer, worrying her lip with her teeth. She never did like to sleep alone. Tenzin remembers how whenever she had to stay on the island as a kid how she would always sneak into Kya’s bed. Every time his parents would find them snuggled up side by side.

“Why not ?”

“I’m cold and it’s too quiet,” she whispers. He wonders how anyone could be that cold in thick flannel pajamas and underneath four blankets but seeing those green eyes staring at him, he can’t help but give in. He climbs into bed. He is much too hot with his robes. He stands up. Lin reading his mind again, averts her gaze. He removes the heavy robes leaving him in only his undershirt and pants. He is fully covered but he feels naked. He settles in, careful to maintain a distance between them.

“Thank you,” “Goodnight”

He wakes up to her head on his chest and her legs intertwined with his. He can hear her breathing. See her chest rise and fall. She looks so…peaceful. He wishes he could see that expression on her face more. A soft smile, closed eyes. He does not want to hear what Toph will say. He sits, enjoying her warm weight just a little longer before he has to return to his responsibilities. After a few moments he gets up and throws his robes back on, carefully creaks open the door and closes it behind him. He uses his airbending to walk down the hallway silently.

He is nearly there. He trips on something as he reaches the door. He falls loudly. He looks down. Those damn heels. He hears footsteps. Shit. He woke her.

He looks up expecting to see a grumpy Lin, instead Toph Beifong approaches him, “Good morning to you too loverboy, looks like somebody slept well,”.

He was never going to hear the end of this.

[aesthetikins]

church grim recipes with meat for @bitchywitchheart

i think of traditional english or scandinavian foods and i think hearty warm food. you can never go wrong with a good old beef stew in my opinion

good cuts of meat for stewing are full of collagen and are tough if cooked quickly like a steak. long, slow cooking in a stew will break these tough cuts down until they fall apart whereas cooking a lean cut like this will turn it dry and tough and unpleasant to eat. chuck, short rib, brisket, and cross cut shanks are great for stewing. you may also be able to find cuts labeled "stew meat" in the meat section of your local grocery store

old fashioned beef stew

1/4 cup flour

1/4 teaspoon black pepper

1 pound beef stewing meat, trimmed and cut into cubes

5 teaspoons olive oil

2 tablespoons red wine vinegar

1 cup red wine (you can omit this if you can't legally buy wine or don't want a mostly full bottle sitting in your house)

3 and 1/2 cups beef broth

2 bay leaves

1 medium onion, peeled and chopped

5 medium carrots, peeled and cut into 1/4-inch rounds

2 large baking potatoes, peeled and cut into 3/4-inch cubes

2 teaspoons salt

combine the flour and black pepper in a bowl. add in the cubed beef, tossing the chunks to coat them evenly in flour. heat 3 tablespoons of olive oil in a large pot. add beef to the pot a few pieces at a time, avoiding overcrowding (basically just avoid having the pieces touch, give them breathing room). cook the beef, turning it over to brown each side, about 5 minutes per batch. add more oil as needed between batches

remove the beef from the pot and add the vinegar and wine. cook over medium heat, scraping the browned beef and flour bits off of the bottom of the pan with a wooden spoon. add the beef, broth, and bay leaves. bring this to a boil, then reduce to a slow simmer

cover and cook, skimming off bubbles from the top of the broth on occasion, until the beef is tender (about 1 and 1/2 hours). add the onions and carrots, then cover and simmer for another 10 minutes. add the potatoes and simmer until all of the vegetables are tender, about 30 more minutes. add broth or water if the stew is dry. sea salt and pepper to taste

imo any stew is great with a good loaf of bread. pick your favorite kind, i think its nice with a long baguette or roll thats been slathered with butter. tear off chunks and dip it in between spoonfuls of soup

[arctic-hands]

My gluten free, eggless Nutella oatmeal cookies kinda melted in the oven, prolly because I added too much applesauce, and took forever to cook and solidify. Still good tho, even if they look like crap.

[Image Description: a mass of toasted oatmeal cookie that has been haphazardly divided with a spatula after flattening and combining together in the oven. End I.D.]

Recipe

Half cup margarine with a little salt, or if you're a rich prick enough to afford salted butter use that.

One cup brown sugar

Half a cup of Nutella, or roughly that. I didn't really have enough for it but whatevs it still worked.

One-fourth cup applesauce. I actually used double that, because applesauce is what replaces the egg and you always add an extra egg to gluten free baked goods, but I think that was too much moisture and why they spread out so thinly. So I'd try for just one-fourth cup.

One cup all purpose gf flour (I used King Arthur's All Purpose GF)

One cup gluten free rolled/old fashioned oats

One teaspoon baking soda

Mix together flour, oats, and baking soda

In a separate bowl, cream together the margarine/salt (or salted butter) and sugar. And if you're like me, "cream together" means angrily mash and wisk together with a fork while cursing Black And Decker's name because you still can't afford to replace the egg beater you bought from them that rusted in six months.

Add the Nutella and applesauce into the creamed mixture and incorporate well.

Mix the wet and dry ingredients together.

Refrigerate dough for a half hour.

Preheat oven to three hundred and fifty degrees Fahrenheit.

Use a spoon to dollop the dough onto a lined (with parchment paper or foil) baking pan.

Dig out your pizza pan and line that with foil too because you don't have enough room on your baking pan.

Allegedly bake for ten minutes.

Add on about another fifteen minutes because gluten free baking never runs on time.

Enjoy!

[robbybirdy]

72. Baking therapy on a budget Ft. Genshin Characters: Yanfei- Almond Apple Bread

Hello, every birdy. Today we are going to make something that is become one of my favorite things to do. Bread baking. Today’s recipe is a combination between Betty Crocker’s White Bread Recipe and the Sweet Roll Recipe. And to that, I added some apples and almonds. 

Yanfei is a lawyer from Liyue. She is the character that I choose for this recipe. Her favorite food is anything with tofu in it. Obviously, right now, I don’t have any access to tofu. And I realize that Yeast Bread and Tofu are not exactly the same. But, in a sense, they are (somehow). I mean they both soak up flavors. 

 For this recipe you will need:

2 packets active dry yeast

¾ cup warm water (105 to 115℉)

2 cups lukewarm milk (scalded then cooled)

1/3 cup sugar

1 egg

3 tablespoons shortening 

1 tablespoon salt 

7 to 8 all-purpose flour 

Margarine or butter softened 

1 cup diced almonds, in a food processor

1 or 2 apples grated

The first thing you want to do is dissolve the water in warm water, in a large bowl. Let it sit for 5 minutes so that it can bloom. 

Heat up your milk, sugar, shortening, and salt in a pot just until the milk becomes blood temperature. Meaning when you place your finger in the pot, you can’t feel the temperature. It is essentially the same temperature of the blood in your finger.

Add the milk mixture to the yeast, and add 4 cups of your flour. Beat it until smooth. Mix in enough of the remaining flour to make the dough easy to handle. 

Now on to the fun part of making bread. Yes, you could use a standing mixer fitted with a dough paddle, but that defeats the therapy part of beard baking. You will want to turn your dough into a lightly floured surface and knead for 10 minutes. Until it is smooth and elastic. Place the dough into a greased bowl. Let it rise in a warm place until it doubles in size for about 1 hour. 

While it is proofing you can start on your filling. You are going to grind up your almonds in a food processor. For some reason, I did not add my apples to the food processor, which I really could have done. De-cored them and just tossed them into the almonds. But no, I decided to shred the apples the old-fashioned way, with a shredder.  And I place both of them in a bowl. Added a little bit of cinnamon and nutmeg, to taste. 

After an hour, you are going to punch the dough down and divide it in half. You are going to add your apple-almond mixture to the rolled-out dough, and then you are going to roll up the bread like you would if you were making a roll cake. Pinching all of the sides so that none of the insides come out. 

Place the loaves into the prepared loaf pans, and let the proof for another hour in a warm spot. 

While they are proofing for the second time, you will want to start to preheat your oven to 425F. 

Once the hour is over with, the bread is noticeably larger. You are going to bake the bread for somewhere between 25 to 30 minutes, or until the loaves have a deep golden brown color, and sound hollow when tapped. 

Now that they are out of the oven, you are going to carefully take them out of the pans. And enjoy. 

Breakfast is one of the hardest meals in my family. It’s not that we don’t eat breakfast, but it is just hard because we have to eat. And sometimes, some people have a sweet tooth, and other times people wake up and need protein. Most mornings are just getting your own breakfasts. I mean it makes sense because we are all adults. One thing everyone has in common though, is they like it when I make something like this. Because it makes breakfast easy. They can just grab whatever I have made, and if they need protein they will just add an egg. So I have unofficially been in charge of breakfast for my family. 

I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you.

Pinterest: Here

Recipe:

[callsignspark]

Mar[r]y Me - peanut butter bites recipe

Mar[r]y Me is the love story of Bradley Bradshaw and Mariella Vertucci, as told through friendship, laughter, and food. As part of writing their story, I’m sharing the recipes for the food featured in each part. Most of these recipes are family recipes that I’ve changed and developed over the years to make them my own. Any recipes that aren’t mine will have the proper credits listed. Let me know if you make these!

The full chapter of part six will be dropping tonight, September 22nd, at 6PM EST!

peanut butter bites prep time: 10 min | makes 12 bites

this is a quick and easy snack recipe that I remember exists about every 6 months; then I make a big batch and devour them in half a day. the best part is changing up the ingredients - my mom loves to add chia seeds and my best friend chops up some almonds. so it's easy to make it to your own taste!

ingredients

2/3 cup creamy peanut butter

1/2 cup semi-sweet chocolate chips

1 cup old-fashioned oats

1/2 cup ground flax seeds

2 tablespoons honey

instructions

Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.

Roll into 12 bites and store in the fridge for up to a week.

fic tag | Mar[r]y Me masterlist | main masterlist | credit for dividers here

[xxx109bradpittfanxxx109]

Vinegar Pie

After some Googling this pie made me go ooooh.

Vinegar Pie is also known as Desperation Pie and was made when people had trouble finding flavourings for pie, so used vinegar instead.

The recipe I used has nutmeg too, because how can I resist nutmeg? And the recipe is super simple.

The recipe calls for a pie base so I started here:

Ingredients

220 g flour

50 g soft icing sugar, sifted

15 g almond meal

1/4 tsp salt

100g butter, unsalted, cold, cut into 1cm cubes

1 large egg, at room temperature (55-60g)

I sifted the dry ingredients together, put it in the food processor, added the cubed butter, then pulsed until it was all bread crumbly and mixed.

Next I added the egg and pulsed again until everything was wet and mixed through.

Then I kneaded the pastry on the counter into a smooth ball. Flattened it into a disc, put it in a covered bowl and refrigerated for 30 minute.

After 30mims I rolled it out to fit my tart tin.

I pricked the base of the pastry with a fork and chilled it in the tart tin for about 30 minute

While the pastry chilled I collected my filling ingredients:

4 large eggs

310g sugar

56g butter, melted

22.5ml apple cider vinegar

5ml vanilla extract

generous sprinkle of nutmeg

While the pastry baked at 200°C for 15mins, (I didn't bother with baking weights, it didn't puff) I combined the eggs, sugar, butter, vinegar, vanilla extract and nutmeg.

I whisked it until combined (so.easy)...

...then poured the filling into the pre-baked pie shell.

Then I popped it back into the oven for 35mins at 180°C until it was set but still wobbly.

And let me tell you. Yum. Hot or (I presume) cold, it is soooo good.

I decided to chuck in as much nutmeg as my heart asked for (brilliant choice) before baking, and I only had apple cider vinegar, so the pie wasn't very tart (geddit?), so to cut the sweetness I'll definitely add some whipped cream to my next slice .

And the pastry? Uh-mazing.

[this-is-me19]

How To Make Easy Homemade Granola

PREP TIME

15 minutes

COOK TIME

20 minutes to 25 minutes

MAKES

5 cups

SERVES

10

INGREDIENTS

1/2 cup neutral oil, such as sunflower or grapeseed || I use melted butter, unsalted (A full stick of butter) ||

1/2 cup honey or maple syrup ||

1/2 teaspoon ground cinnamon || I just sprinkle it on until it looks good, probably 1 teaspoon || spell catalyst

1/2 teaspoon salt || I sprinkle to minimum unless I want salty || purity, protection

3 cups old-fashioned rolled oats ||

1 cup sliced almonds || (optional) I use pecans ||

1 cup raisins or other dried, chopped fruit || (optional) ||

ADDED INGREDIENTS

1 teaspoon vanilla extract ||

1 teaspoon nutmeg ||

EQUIPMENT

Measuring cups and spoons

Large bowl

Whisk

Rimmed baking sheet

Parchment paper

INSTRUCTIONS

Heat the oven to 300°F and line a baking sheet with parchment paper. Arrange a rack in the middle of the oven and heat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

Whisk together the oil, honey, cinnamon, and salt. Place the oil, honey, cinnamon, and salt in a large bowl and whisk to combine.

Add the oats and almonds and stir to coat. Go ahead and measure the oats and almonds right into the oil mixture — don’t worry if you add a little more oats or almonds — granola is very forgiving. Stir to coat well.

Spread the oats out onto the prepared baking sheet. Transfer the mixture to the prepared baking sheet and spread into an even layer. If the granola is clumpy, use a spatula to press it into the pan.

Bake for 20 minutes, stirring halfway through. Bake, stirring halfway through, for about 20 minutes total. || I’m a lazy baker, I don’t do this|| The granola is ready when golden-brown and the almonds have toasted — it will still feel wet coming out of the oven but will dry as it cools.

Remove from the oven, add the fruit, tamp down, and cool. Place the baking sheet on a wire rack and sprinkle on the raisins or fruit. If you want clumps of granola, press and tamp down the granola before it cools, which will help it stick together. Cool completely before storing.

Store in an airtight container. Transfer the cooled granola to an airtight container for long-term storage at room temperature. || I put in a ziploc bag in the fridge

RECIPE NOTES

Gluten-free: For gluten-free granola, make sure the oats were processed in a gluten-free facility.

Storage: Granola can be stored in an airtight container at room temperature for up to 1 month.

[olives-kitchen]

McCall’s Great American Recipe Card Collection (1973)

Our Rich Heritage, 12a: Old-Fashioned Potato Bread

Ingredients

Packaged Instant Mashed Potato

2 pkg (1/4 oz size) active dry yeast

2 cups warm water (105 to 115F)

1/4 cup sugar

1 tablespoon salt

1/2 cup butter or regular margarine, softened

7 1/2 to 7 3/2 cups unsifted all-purpose flower

2 tablespoons butter or margarine, melted

1)Make potatoes for 2 servings, as label directs, using liquid, omitting butter and seasoning. Measure 1 cup.

2)In large bowl, sprinkle yeast over water; stir until dissolved. Stir in sugar and salt until dissolved. Add 1 cup potatoes, 1/2 cup butter, and 3 1/2 cups flour. With electric mixer at medium speed, best until smooth — 2 minutes. Gradually add 4 cups flour, mixing with hands until smooth and stiff enough to leave bowl. Add remaining 1/4 cup flour if needed.

3)Turn out onto lightly floured board. Knead until smooth, elastic, small blisters appear on surface — 10 minutes.

4)Place in greased large bowl, turn over. Cover with towel; let rise in warm place (85F), until double — 1 hour.

5)Turn out dough onto lightly floured pastry cloth or board. Divide in half. Fill out one half into a 16-by-8-inch rectangle; roll up from one end. Press ends even, pinch to seal, and tuck under loaf. Place, Sean side down, in greased 9-by-5-by-3-inch loaf pan. Brush surface lightly with some of the melted butter. Repeat with other half of dough.

6)Let loaves rise in warm place, until tops are rounded — 1 hour. Set oven rack at lowest level. Preheat oven to 400F.

7)Bake 30 to 40 minutes, or until deep golden brown and loaves sound hollow when tapped. If crust becomes too brown, cover with brown paper. Turn out onto wire racks; brush tops with remaining butter. Cool. Makes 2 loaves.

[whifferdills]

typed this out last night in re: that granola post but then my internet went out so. if you want a granola recipe but struggle to parse things written in paragraph form

@whifferdills granola wow

315 g old fashioned rolled oats 250 g bits (nuts fruit etc...adjust to taste. you can use your heart here.) 30 g egg white powder or 1 egg white ~salt ~cinnamon nutmeg whatever. pumpkin pie spice. whathaveyou 100 g coconut oil, brought to liquid temp (canola etc will also work, and butter, i just think the coco tastes nice :) 170 g honey

("~" like. a little bit. you know. a pinch, a dash. are you really gonna get out the 1/4 tsp here? is your scale sensitive enough to register One Gram? be honest.)

30 min @ 350

Stir together wet & dry separately, then mix both together til incorporated. Spread evenly on a greased or nonstick spray'd sheet pan. Stir halfway through (rotate pan if your oven is wonky). If you have an add-in you're worried about burning, dump it in here. If you like clumps, allow it to cool in the pan without stirring again. Bing bong.