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Recipe critique - Home Brew Forums
Sep 22, 7:38PM
Would you kindly give me some idea about whether this recipe will work? I was reading about the style on the BeerSmith recipe site, and built it around that.
Windyedge 70/- Scottish Ale
8lbs Pale Malt (2-Row) UK
12oz Crystal Malt (40L)
8oz Cara-Pils/Dextrine
4oz Roasted Barley
1oz Fuggles (60 min)
Wyeast 1728 (Scottish Ale)
Single infusion mash at 152, mash out at 168. Ferment 21 days at 55F.
According to BeerSmith, I should expect an OG of 1.038, 17.2 IBUs, and an ABV of 3.2%, all of which supposedly fall within the style parameters.
As for the fermentation temp, I know that's awfully low for an ale, but I'm given to understand that 1728 works that low. I can adjust it as needed, though.
What are your thoughts?
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Join Date: Jan 2013
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Recipe critique
A question about a recipe: Angel Food Cake with Heath Bar ...
Sep 22, 6:26PM
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Make Ahead Freezer Biscuits | CopyKat Recipes | Restaurant Recipes
Sep 22, 6:07PM
Freezer biscuits, you know you have seen them in the supermarket. Perhaps once or twice that bag has slipped into your basket. It has mine. I am single so I don't need to make a dozen of biscuits at once, or rather I really don't need to eat a whole dozen at once, so now you can prepare only what you want when you want them.
One of my largest objectives at CopyKat is to replace restaurant meals and convenience foods with homemade alternatives. Cooking from scratch is a great way to save money. I don't even get into the fact that my recipe has all ingredients that you can pronounce and ones that you should have in your pantry. These biscuits are very easy to make.
This recipe makes about 1 dozen 2 1/2 inch biscuits that can be cooked anytime you are ready for them. For this recipe we are going to make the dough ahead of time, then freeze the biscuits while they are still uncooked, and when you get ready to serve them you will prepare these biscuits when ready.
Make Ahead Freezer Biscuits
Make your own freezer biscuits
Ingredients
- 4 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup or 4 ounces butter
- 1 1/4 to 1 1/2 cups of milk
Instructions
In a large bowl combine flour, baking powder, salt, and stir through to mix with a fork. Take butter and place into a plastic bag and pound out thin. Place butter into the bowl with the flour. The flattened butter will make the butter easy to work through the flour. Work the butter through the flour until it is pea sized. Start to add the milk start with 1 1/4 cups of milk. Sometimes depending upon the humidity the dough my take a little more or a little less liquid. Combine until the dough is slightly tacky and pour onto a floured board.
Press dough into a large round, about 1/2 to 3/4 inch thick. Use a biscuit cutter to cut biscuits into about 12 rounds. Place the 12 rounds onto a baking sheet that has been lined with either parchment paper or foil. Cover the biscuits with plastic wrap and freeze until very firm. This should take 2 to 3 hours. Once the biscuits are firm transfer to an air tight container or a zip top bag. Biscuits will remain fresh for 2 months in the freezer.
To bake the biscuits place on a baking sheet and either brush melted butter on top or brush on a little milk, this will make the tops golden brown. Bake at 475 degrees for about 8 minutes, and turn the oven off. Leave biscuits in the oven for an additional 5 to 6 minutes.
Print RecipePlease note, the baking prep time does not include the freezing time.
Oreo Truffle Brownies Recipe | Fabulessly Frugal: A Coupon Blog ...
Sep 22, 5:58PM
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Oreos, cream cheese, brownies…Yes, please! This is a fantastic recipe for when you want something a little beyond just your usual brownie.
The brownie part– made from scratch– is awesome by itself! But let's go ahead and add a layer of chocolate cookies crushed up with cream cheese and drizzled with white chocolate…um, yeah…these brownies will steal the show!
You will need to plan ahead a bit because the brownie layer needs to cool before you can add the truffle layer. That usually takes at least an hour. I just lightly crushed the cookies in order to leave some small delicious chunks of Oreo cookie. I prefer to eat these brownies chilled, so I just store them in the fridge.
Ingredients
Instructions
For the brownies: Preheat oven to 350. In a medium saucepan over low heat, melt the butter and chocolate chips. Stir constantly and remove from heat when the chocolate is fully melted. Whisk in the sugar and vanilla. Add eggs; whisk to incorporate after each one. Add the flour and salt and stir to combine. Pour the batter into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn the heat down to 325 and bake for 10 more minutes. Remove from the oven and let the brownies cool completely.
For the Oreo truffle topping: Lightly crush the cookies and then mix with the softened cream cheese using an electric mixer until well-combined. Gently press the mixture over the cooled brownies.
In a small microwave-safe bowl, melt the chocolate or almond bark on low power at 30-second intervals, stirring in between, until melted and smooth. Pour the chocolate into the corner of a ziploc bag. Carefully snip a small piece off the corner and drizzle the chocolate across the brownies.
Chill the brownies in the refrigerator until the chocolate is set (10-20 minutes). Serve and enjoy!
2.2
http://fabulesslyfrugal.com/oreo-truffle-brownies-recipe/Find more recipes and great deals at www.FabulesslyFrugal.com
Recipe from MelsKitchenCafe
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PDFQuick Family Meal Solutions: Buffalo Blue Cheese Chicken Burgers ...
Sep 22, 5:56PM
Now that school is in full swing and we are settling into our much busier after school routines I find myself searching for easier meal solutions.
This year I'm pledging to give back more to my daughters elementary school. That means time volunteering in the classroom and working with the PTO on projects when I can. One program our family is fully supporting this year is the Tyson Project A+™ Program. Participating is easy because our family already has Tyson ® products in our home and each purchase gives money back to my child's school.
Using one of the Tyson ® products I have in my home I created this buffalo blue cheese chicken burger. Tyson® Buffalo Style Chicken Strips are so versatile and work well on a night you really want to switch things up. The spicy and bold flavor is ready in just 20 minutes and makes for a quick and delicious meal!
Buffalo Blue Cheese Chicken Burgers Recipe
Ingredients:
- Tyson® Buffalo Style Chicken Strips
- Mini buns, I used a small sandwich bun.
- Tomatoes sliced
- Lettuce sliced
- Red Onion
- Buffalo Ranch Dressing
- Smoked Crumbled Blue Cheese
Simply follow the directions and starting cooking your Tyson® Buffalo Style Chicken Strips at 400 degrees. Personally I cook them 10 minutes then flip them half way and cook for another 15. They're perfectly cooked and slightly crisp on the outside.
Then after your Tyson® Buffalo Style Chicken Strips are cooked thoroughly you will start to assemble the sandwiches. I put the toppings all on the bottom because of the uneven nature of the chicken strips.
After adding the onions, the Tyson® Buffalo Style Chicken Strips then drizzle your blue cheese dressing over the top and the crumbled smoked blue cheese. I like a smoked blue cheese because it takes some of the bitterness out of the cheese and really ads depth and flavor to dishes. My kiddos think it tastes great too!
I have a quick meal that tastes great and that my whole family will enjoy all while supporting our child's school in the process.
Enroll your child's school today in the Tyson Project A+™ program.
I am a compensated brand ambassador.
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