Cooking For Engineers presents recipes in an interesting fashion.
Smoothie #1: 1 cup orange juice, 1 cup frozen strawberries, 2 bananas (preferably frozen, sliced)
Smoothie #2: 2 cups pineapple juice, 1 cup pitted cherries, dash salt, slice of lime
Smoothie #3: 3/4 cup apple juice, 2 cups of frozen fruit (e.g. peaches, strawberries and grapes), 2 teaspoons lemon juice, sugar to taste, 3 ice cubes
Milkshake #1: 1 cup ice cream, 1/2 cup milk, flavoured syrup
Milkshake #2: chilled can of pears in juice (15oz), 1 cup plain yoghurt, 3 crushed ice cubes, dash nutmeg, 2 tbsp honey, 1 banana.
Milkshake #3 ("Fountain Malt Shake" from Nestle Carnation Malted Milk container): Blend 3/4 cup cold milk, 3 tbsp malt, 1/2 tsp vanilla extract, add 2 scoops vanilla ice cream, blend.
Milkshake #4 ("Great Malted" from NY times): 3 scoops ice cream, 1/2 cup milk, 1/4 cup flavoured syrup, 2 tablespoons malted-milk powder (or to taste), 1/2 teaspoon vanilla extract. After blending add pinch nutmeg/whipped cream on top.
1 cup beef bouillon, 4 tbsp butter, 2 tbsp flour, 1 tsp dry mustard, 1/4 cup sour cream, 1 small yellow onion (peeled, thinly sliced), 1 1/2 pounds beef tenderloin, sliced into strips, salt, pepper.
Melt 2 tbsp butter in small saucepan (medium heat), add flour and mustard, stir for 2 mins. Add bouillon, whisk constantly until thick (2 mins). Add sour cream, then remove from heat.
Melt 2 tbsp butter in large frying pan (medium heat), add onions, cook until soft and lightly golden (5 mins). Increase to high heat, add meat and cook it 2-3 mins. Reduce to low heat, add sauce from step 1, season with salt and pepper.
2 eggs, 1/4 cup milk, 1 tbsp flour, sliced bread
Mix eggs, milk, then flour. Dip bread and fry at medium heat both sides (until golden brown). Sprinkle sugar on top.
200g flour, 125g sugar, 75g cocoa, 2 tablespoons plain yogurt, 1 teaspoon baking soda, 3 eggs.
Mix flour, sugar, baking soda. Add yogurt, then eggs, one by one. Add cocoa. Last time I also added some milk and hot water because it was too thick. Bake for 25-30mins at 360F.
Adapted from Better Homes and Gardens: New Cook Book.
Ingredients:
2.5 cups all-purpose flour
2.5 teaspoons baking powder
0.5 teaspoon salt
2/3 cup butter
1.75 cups sugar
1.5 teaspoons vanilla extract
2 eggs
1.25 cups milk
Directions:
Grease and lightly flour a 13x9x2-inch baking pan (or whatever baking pan you have, don’t forget it will rise). Set pan aside.
Combine flour, baking powder, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat till well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan.
Bake in a 375 degree oven (preheated) for 30 to 35 minutes or till a wooden toothpick comes out clean. Cool cake in pan on wire rack for 10 minutes. Carefully remove cake from pan. Cool thoroughly on racks
Lemon icing:
1 cup sifted powdered sugar
0.25 teaspoon vanilla
1 tablespoon lemon juice
Mix the ingredients, then add more juice, 1 teaspoon at a time till it reaches drizzling consistency. Drizzle over the cake then can add decorations.
Bread Machine Digest has some good tips for beginners and many recipes.
I’ve tried a couple of recipes at another bread site. The Basic Egg Bread (2/3 cup milk, 2 eggs, 2 tbsp butter, 3 cups bread flour, 2 tbsp sugar, 1 tsp salt, 2 tsp yeast) does indeed make good toast. The Honey-Wheat Bread wasn’t bad either: 1.25 cup water, 3 tbsp honey, 2 tbsp butter, 2 cups whole wheat flour 1.5 cups bread flour, 1.5 tsp salt, 2 tsp yeast.
This Cinnamon Raisin Bread recipe worked for me: 1 cup milk, 3 tbsp butter, 1 egg, 0.25 cup brown sugar, 0.5 tsp salt, 1 tsp cinnamon, 3 cups flour, 1 package yeast, 0.75 cup raisins (add after first kneading).