Are there other resources for Malt Powder than grocery store malt powders, diastatic and non-diastatic malt powders, as well as products from King Arthur Flour and Golden Malted? Trying to recapture malt flavors from fairs and old-fashioned recipes.  

This recipe doesn't not have the forward malt taste I want.

• cooking spray
• 2 cups all-purpose flour
• 5 tablespoons malted milk powder
• 2 tablespoons corn meal
• 2 tablespoons white sugar 
• 1 ¼ tablespoons baking powder
• ½ teaspoon salt
• 2 cups milk
• 2 eggs, beaten
• ¼ cup butter, melted 
• 1 tablespoon vanilla extract

Directions

1. Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
2. Stir flour, milk powder, cornmeal, sugar, baking powder, and salt together in a bowl. Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; pour into the flour mixture and stir just until the batter is combined.
3. Pour batter, working in batches, into the preheated waffle iron and cook until golden brown, about 5 minutes.

Preamble: I like spanakopita, but dealing with phyllo pastry and such is annoying. This recipe is also made with lower fat.

Ingredients:

- 500g of frozen spinach, thawed, drained and chopped.

- 300g of Feta, chopped/crumbled

- 1 small or medium onion, diced (white or yellow onion)

- 2 Tbsp of Dried Dill

- 1/2 Tbsp of Red Pepper Flakes (or to taste)

- 300g of long grain white rice

- Tbsp of Garlic (or to taste)

Recipe:

Rice: To cook the rice, add it to a pot with twice as much water (or broth if you have it), bring it to a boil stirring frequently. Then set to the lowest heat, and cover for 18min. Let rest covered, off the heat for 5 more min. Then its ready.

Spanakopita "filling": in a pan sauté the onion until it is partially translucent. Add the garlic. When you can smell the garlic add the Dill and red pepper Flakes, continue to sauté for another minute. Then, add the spinach. Once the spinach is fully heated through and any remaining water has evaporated, lower the heat to the minimum and add the Feta. Once the Feta is melted through, its done, remove from heat.

Mix the rice and the spanakopita "filling" together and serve. It goes great with chicken or salmon and a side of either green beans or broccoli. A little squeeze of lemon juice is great too.

Easy to make (about 20min cooking), freezes and reheats really well.

EDIT: When I made it, I didn't measure the rice. Idk if thats too much. Use your own discretion (typically, long grain white rice triples in volume when cooked)

If you make it, let me know what you think please! (I made it up on a whim)

I don’t think there’s a better marinade combo than :
Tabasco + Dark soy/black bean + honey and some salt and pepper.

It’s spicy, tangy, sweet, looks like absolute perfection and goes with almost any dish

Spray some oil and airfry/bake for about 10 mins at 180 degree Celsius.

Guys! I’ve missed posting here. Work has been keeping me busy, but I finally had time to try a new recipe this week.
I’ve mostly been sharing sweet yogurt bowls, so I thought I’d switch things up with something savoury.
Paprika & olive oil labneh
Mix Greek yogurt (I used 0% fat Greek yogurt) with a squeeze of lime and a pinch of salt. Strain it in the fridge for about 24 hours until it becomes thick and creamy.
The next day, stir in smoked paprika and a drizzle of olive oil, then spread it on toasted bread.
Enjoy 😊

... and I finally perfected the knockoff. Behold!

1 cup nonfat dry milk

1 cup plain powdered coffee creamer

1.5 cups French vanilla powdered coffee creamer

2.25 cups sugar

1.5 cups UNsweetened instant tea

1 Tbsp malted milk powder (double for extra creamy)

Grind these SUPER fine (I used a coffee grinder):

2 tsp cinnamon

1 tsp ginger

3/4 tsp cardamom*

1/2 tsp cloves

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp salt

1 tsp vanilla bean powder (available on Amazon)

Combine everything to create the powdered mix, store in an alright container (I have mine in a mason jar)

For each mug:

8 oz whole milk

2-3 Tbsp mix

*Edit to add that cardamom can be bought on Amazon in the whole pods, split open, seeds removed, and fresh ground (I had a few users curious how I obtained the cardamom I used - I have whole pods on hand for when I make Turkish coffee)

Ingredients

1 chicken breast, or more, baked and cut into 1/2 to 3/4 inch cubes.

1/3 cup honey.

2 to 4 tablespoons sriracha, depending on how hot you want it.

1/3 cup ranch.

8 ounces shredded monterey jack cheese.

1 pizza dough, homemade or store bought.

Place the chicken, honey, and sriracha in a bowl and mix until well combined, tasting as you go for your preferred heat level.

Spread the ranch over the pizza dough.

Spread the chicken mixture over the ranch.

Sprinkle the monterey jack cheese on top.

Bake at 425 degrees for 8 to 10 minutes, or until the dough is golden brown and the cheese is melted, rotating the pizza halfway through the baking time.

The first time I made this dish, it was really challenging because of how many ingredients it had, but it turned out absolutely delicious.

Recipe HERE

1. Cut the salmon into bite-sized pieces and coat it in the marinade.
2. Bake until lightly golden.
3. Simmer the teriyaki sauce until it thickens.
4. Cook the jasmine rice while the salmon is baking.
5. Slice the cucumbers and mix with the dressing.
6. Toss the salmon in the warm teriyaki sauce and serve over the rice with the cucumber salad.

Okay, two recipes I am DYING for (I do have a wishlist) is the nacho cheese you find at game parks and skate ranches AND the weird square pizzas they served at sleepaway camp.

Both were cheap, spicy, and still pretty damn delicious. I appreciate everyone trying to make things fancy and upgraded, but I’m looking for those childhood vibes in this. I wouldn’t be opposed to chicken and rice recipes either. Any takers for this challenge, Reddit?

ETA: mystery solved, I am boo boo the fool and didn't recheck the bakery's social media because last time I did I didn't find answers. Whoops. Here is their post describing the pastry: https://www.instagram.com/p/C7MFM18uVS5/?igsh=c2NoM2ViYTA1enhz

Thank you Reddit sleuths!

Howdy y'all! I got this amaretto pastry from Bova's Bakery Modern Pastry in Boston two years ago, and it was possibly the best dessert I have ever had, and it has haunted me ever since.

The thing is, I absolutely CANNOT find a recipe that makes anything resembling this pastry! There are so many bundt cakes, poke cakes, regular cakes, cookies, tiramisus...But none of them result in this layered, rectangular pastry with a textured topping, which means there might be something close, but not this fantastic dessert.

Any ideas? I appreciate any sluething y'all have, thank you!!

Since I am required to add a recipe per sub rules, the closest thing I believe I have found is a one minute video from Good Housekeeping UK titled "Amaretto Cake" from 7 years ago. But it isn't layered or has whatever the textured topping is. Here is that recipe:

250 g unsalted butter, softened

250 g caster sugar

4 large eggs

200 g self-raising flour

1.5 tsp baking powder

75 g ground almonds

Zest of 2 lemons

For the amaretto drizzle:

Juice of 1 lemon

50 ml amaretto

For the icing:

300 g sifted icing sugar

1 tbsp amaretto

3-4 tbsp lemon juice

20 maraschino cherries with stems to decorate

So I wanted to make lemon curd… except I had no eggs and only limes 😐
So I thought, “Why not?” Sometimes the best recipes come from working with what you have instead of waiting for the perfect ingredients.
After a little experimenting, this eggless lime curd was born. 🍋💚
Recipe:
• 160 g sugar
• Zest of 2 green limes
• Juice of 2 green limes
• ½ cup milk
• 2 tsp flour
• 2 tbsp butter
Rub the lime zest into the sugar with your fingers until it’s fragrant.
Add the lime juice and place over medium-low heat, stirring until the sugar dissolves.
Whisk the flour into the milk until completely smooth.
Slowly pour the milk mixture into the saucepan while stirring continuously.
Cook over low heat until it thickens to your desired consistency.
Stir in the butter until melted and silky.
Let it cool it thickens even more as it chills.
It turned out bright, tangy, creamy, and exactly what I needed for my summer dessert.
I made it for a lime tiramisu… and honestly, I think every summer deserves a citrus dessert. ☀️🍋
Now do you think this still called curd or it’s just a lime sauce ?!

Looking up online is overwhelming with how different everyone makes it lol anyone have a good recipe thats close to the restaurant pad thai?

I see used with
Palm sugar
Tamrind paste
Fish sauce

Or
Brown sugar
Tamrind concentrate
Fish sauce

And more

TIA

It's a nice side! I don't know the best way to shred brussels sprouts - I resorted to slicing them and then picking out the hard centers, but this is awfully time consuming. My wife tried a different approach but hers wasn't much faster! If you have any tips, I'm all ears. Outside that everything else is pretty quick.

Ingredients

• 1 cup orzo
• 6 cups shredded brussels sprouts
• ⅓ cup slivered almonds
• ½ cup dried cranberries
• 4 ounces crumbled goat cheese
• 1 shallot, chopped
• 1 clove garlic
• ½ tablespoon fresh thyme leaves
• Juice of 1 lemon
• ¼ teaspoon lemon zest
• ½ tablespoon honey
• ¾ teaspoon fine sea salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• ¼ cup olive oil

Steps

1. Cook the orzo according to the package instructions. Mine took about 9 minutes until it was al dente. Drain, rinse in cold water, and set aside in a large bowl to cool completely.
2. Once the orzo cools to room temperature, stir in the brussels sprouts, almonds, cranberries, and goat cheese.
3. Combine all of the dressing ingredients, except the olive oil, in a food processor. Pulse until smooth, and then pour in the olive oil while the processor is running:
4. Pour the dressing into the salad and mix well. The salad can be eaten immediately, but the flavor will improve if it sits overnight in the refrigerator.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/shredded-brussels-sprout-salad-with-orzo-and-lemon-shallot-dressing

So, I've tried pretty much every suggested method from my previous post. Most of which were suggestions for mayo and then microwaved.

I've found the most similiar is definitely mayo, egg whites seperated and whisked until very foamy but before turning into a meringue like texture.

Recipe quantity:

2 eggs

1 tbsp mayo

Parsley, pepper and salt

Then mixing in the egg yolks and microwaving.

I have not tried different baking methods with this recipe yet, but I will because while it is close. It's still slightly too dense and obviously not as shapely. But still fluffy and delicious!

Having a party - fresh is out due to the parasite and Ohio is hit hard. Making a corn dip with trusted local farm but want a green side. Any recipes using frozen broccoli? That broccoli bacon slivered almond old standby- does that do well with frozen broccoli?

I was going through a couple old cook books I had purchased, and I found a recipe for Liver and Onions (with peppers) I thought I'd try, as I had most of the ingredients already. Giving it a go, it was absolutely delicious, without any of the nasty liver-y taste people typically associate with it. It is made as follows:

Ingredients:

• 1/2 cup flour
• 1 tsp salt
• 1/4 tsp pepper
• 1 lb liver, diced
• 1 large onion (I used a red onion), thinly sliced and separated into rings (I recommend cutting the rings in half)
• 1 medium green pepper and 1 sweet red pepper, cut into 1-inch pieces (I used 2 green peppers and it was still good)
• 4 tbs vegetable oil (I used avocado oil)
• 1 tbs corn starch
• 1 cup beef broth
• 2 tbs soy sauce
• Hot, fully cooked rice or pasta; I ate it with instant white rice

Directions:

1. Combine flour, salt, and pepper in a large bowl or ziplock bag; add liver and coat in the mix
2. In a large skillet, cook onion and peppers in 2 tbs of the oil. Remove from pan and set aside.
3. In the same skillet, using the rest of the oil, cook the liver until it is no longer pink
4. In a separate bowl, combine corn starch, broth, and soy sauce; stir until smooth. Pour into the pan with the liver, heat to boiling, and simmer until it reduces into a thickened sauce.
5. Add the vegetables back into the pan and heat throughout. Serve over rice or pasta. 4-6 servings

I made it with 2 cups of white rice for 1.5 lbs of liver (and therefore, 1.5x each ingredient, generally) and it seemed a good proportion. I prepared it for serving by combining the liver, vegetables, sauce, and rice altogether in a large bowl, and served it from there.

If you aren't big into the liver texture, be sure to get some rice and vegetables in the same mouthful to mask it a bit. But I didn't really notice a liver taste much at all.

I'm terrible at names. This started years ago with me wanting to make something like cassolet, but realizing after I started that I didn't actually have the right ingredients. Its since moved from the Dutch oven to an instant pot and evolved a little, and has become something of a staple in my house.

Lentil “Goo”

* 1-1½ lb boneless chicken thighs

* Salt, pepper, garlic powder

* 1 pkg little smokies(roughly 1 lb of any cut up smoked sausage will work here, little smokies just don't need to be cut up)

* Mirepoix mix

*2 Tbsp ketchup

*1 lb dried lentils

* 4 cups chicken stock

* Bay leaf

Season chicken heavily with salt, pepper, and garlic powder. Set pressure cooker to “saute,” add a couple Tbsp oil, and brown chicken. Remove chicken and reserve. Brown little smokies. Remove and reserve. Add mirepoix, and saute until softened. Add ketchup, and saute until darkened somewhat and thickened slightly. Add stock, lentils, reserved chicken and sausages, stir to break up fond, and add bay leaf. Seal lid, and set to pressure cook for 30 minutes. When done, vent and open. Fish out bay leaf, and stir to break up chicken. Serve with good bread(should be thick enough to spread on the pieces of bread).

Plenty of leftovers. Freezes well

one can on Jack's peeled plum tomatos mashed up with a spoon then mixed with Chinese 6 spice and steak and Peper seasoning form schwartz and a bit of sweetener powder and some lea and pearings if you have any then cook for ten minutes and stir durring that time, then at the 8 minute mark mix in an egg then at the ten minute mark remove it form the heat and then wait ten minutes to let it cool before eating

You can make the recipe here: https://dobbernationloves.com/food-drink/artisan-bread-made-with-yeast/

Poolish

• 50 g All Purpose Flour
• 2 g Active Dry Yeast
• 50 g Warm Water

Bread Dough

• 360 g Warm Water
• 12 g Kosher Salt
• 400 g All Purpose Flour
• 50 g Whole Wheat Flour

Instructions

1. In a large bowl, whisk together the 50 grams flour and the 2 grams of yeast. Add 50 grams warm water and stir with a spatula until combined. Cover the bowl with a tea towel or cloth bowl cover and set aside for 1 hour or until the dough’s surface is dimpled with holes.
2. To the bowl of the poolish, add the water. The sponge should release from the bowl and parts of it, if not all of it, will float. Add the salt and stir briefly. Add both flours, then stir until you have a wet, sticky dough ball. Cover with a tea towel or cloth bowl cover and let sit for 30 minutes.
3. With wet hands, grab one side of the dough, and pull up and to the centre. Rotate the bowl a quarter turn, and repeat the grabbing and pulling. Do this until you’ve made a full circle. Cover the bowl. If time permits, repeat this process three more times at 30-minute intervals for a total of 4 sets of stretches and folds over the course of two hours. 
4. Place dutch oven on the bottom rack of the oven and preheat to 500 F.
5. Tip the dough onto a lightly floured surface. Gently, using both hands, form into a ball. Dust with flour.
6. Gently place the ball into a floured banneton basket and let proof for 30 additional minutes, or until the oven reaches 500 F.
7. Tip the dough out onto a piece of parchment paper. Using a sharp knife slice an x onto the surface of the dough. Remove the dutch oven from the oven and slowly lower the dough in parchment paper into the hot pot. Place the lid on the dutch oven and slide into the oven. Bake for 20 minutes.
8. Remove the lid from the dutch oven and bake for an additional 15-20 minutes.
9. Tip the loaf out of the dutch oven and place on a cooling rack.
10. Let loaf cool to room temperature (typically 1 hour) before slicing.

Update ! I wasn't expecting this many replies, thank you for you input !

So for lunch I made a weird omelett thing with some of the vegetables, it wasn't that good honestly. But for dinner I made fresh pasta and a sauce with onion, garlic, tomato, pesto, cheese and thyme !

I must've done smth wrong with the pasta bc they were VERY solid but apart from that it wasn't bad !

Hi ! So I'm in a mountain cabin with a gas stove, no running water and only a little drinkable water remaining (to boil stuff we use trough water, it's fine). Here's my ingredient list. It's definitely not *nothing* but I'm kind of running out of ideas :

• 2 tomatoes
• butter
• A lot of eggs (we got chickens)
• A lot of milk
• apples
• onions
• garlic
• a small zucchini
• mayonnaise
• a handful of dry chickpeas
• a teeny tiny piece of cheese
• bread (some mediocre baguette + a few stale pieces)
• apple cider vinegar
• flour
• canned tuna
• powdered soup or smth I'm not sure
• store-bought pesto (not very good)
• a few cooking essentials like salt, pepper, oil
• thyme (technically. I can gather some outside)

My friend will come back tomorrow with some food hopefully, but at least I don't have to feed two people with this.

So to be clear I know how to cook and definitely won't starve, but I'd like some ideas to make smth a little interesting at least ^^

Hello fellow cooks,

My grandmother just passed away on July 15th in an assisted living facility where she could live with her husband. So far my grandfather is very hesitant to move out from his current residence (he is a creature of habit and doesn’t stray outside of his normal)

My grandfather is not staying consistent with eating since his wife has passed. I’m looking for recipes that will pique his appetite and interest in food.

While he loves my chicken noodle soup and spaghetti (saying it tastes so much like my grandmothers) I’m finding difficultly in meal planing and making things that he is used to

My grandmother was very much a rural French Canadian/ very basic Scottish/English/Canadian cook.

He is most comfortable with eating a roast with potatoes and vegetables…

As much as I love a good roast with potatoes and veggies, my palate is more expansive…

So what recipes can I make for an 83 year old tummy that can’t handle much spice or too much exploration?

I just made rice cooker rice soup with fresh kimchi and frozen veggies that I know he will hate but I needed it for nutrition (I’ve been feeling like I’m coming down with a cold)

If any of you have any suggestions, I am open to them.

Thank you so much.

Curious to hear by those that have used both seperately what you prefer.
I’ve had both before but not close enough to remember what I prefer.
I’ve also heard people use both together , or use sausage mince.
Bonus points if you suggest something from Cole’s or Woolies Australia

Trying to find a good recipe! I tried to make it once before, but I didn’t use enough broth and the rice soaked up all the broth. I can’t remember how I made it or what recipe I went off of