LINKDING

instructions remove seeds from squash and pick out the bits of flesh. lay seeds out in a single layer to dry for an hour or so salt and oil them and add other spices if desired. make sure to spread them out in a single layer again. roast for 20 min at 275 F, then let sit to cool.

recced by kitsch Cryspels. Take and make a foile of gode past as thynne as paper; kerue it out wyt a saucer & frye it in oile; oþer in grece; and þe remnaunt, take hony clarified and flamme (flaunne) þerwith. Alye hem vp and serue hem forth. Crispels. Take and make a sheet of good pastry as thin as paper; carve it out with a saucer & fry it in oil; or in grease; and the remnant, take clarified honey and baste there-with. Allay them up and serve them forth. Pastry Dough 1 3/4 c. flour 1/2 c. butter 1 egg 2 tbsp cold water Pinch of salt You will also need Honey Olive oil or lard Step ONE: The Dough Take and make a sheet of good pastry as thin as paper... After attempting this recipe with a variety of dough types, I discovered that the absolute best result (and most authentic) comes from basic homemade shortcrust pastry dough. Cut butter into cubes and rub it into flour until the dough is crumbly. Add the salt, egg and cold water to bind into a dough. Add more water if necessary. Step TWO: Roll and Fry Carve it out with a saucer & fry it in oil Roll the dough out very thin and use a mug to cut into small circles. Fry (not sear) in olive oil or lard. Be sure to fill your pan with enough oil to cover the dough. When one side is golden and crispy (this takes about 30 seconds), flip over to fry the other side. Let your crispel cool on a paper towel. Note: While you can certainly deep fry in olive oil with no problems, the less refined Extra Virgin oil does have a lower smoke point than other cooking oils. If you are worried about EVOO’s low smoke point, use light or pure olive oil instead. Step THREE: Baste Take clarified honey and baste there-with. Do them up and serve them forth. Meanwhile, bring your honey to a boil and stir often. This is especially important if your honey is raw, hard or crystallized. This process is meant to clarify your honey or simply liquify it a bit, making it easier to baste. Baste your crispels with the honey using a basting brush. If you prefer, dip your entire crispel in the honey but be aware that basting really is the best way to go. King Richard’s cooks direct us to “baste” for a reason. Serve them warm. If your dough is too flakey this step will be very frustrating. The result might be a crispel with a gaping hole in the top or a pastry that dissolves in your mouth like cotton candy, but not in a good way. I recommend following the directions above and start with a homemade dough. Do not be afraid to make your own dough! It really isn’t difficult.

For the Pancakes: 2 cups all-purpose flour, plus extra for dusting work surface 1 cup boiling water Up to 1/4 cup toasted sesame seed oil 2 cups thinly sliced scallions salt For the Dipping Sauce: 2 tablespoons soy sauce 2 tablespoons Chinkiang or rice wine vinegar 1 tablespoon finely sliced scallion greens 1/2 teaspoon grated fresh ginger 2 teaspoons sugar To Cook: 1/4 cup vegetable oil Kosher salt Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge. Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk. Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls. In a small bowl, whisk together sauce ingredients and set aside at room temperature. Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce.

2 cups light raisins 2 cups water 2 teaspoons soda 2 eggs 1 ½ cups sugar 1 ½ teaspoons vanilla 3 cups flour dash salt Combine raisins, water and soda. Bring to boil. When mixture begins to foam, remove from heat. Cool. Beat together eggs, sugar, salt, and vanilla. Add raisins mixture alternately with flour to egg mixture. Pour batter into 2 well-greased and floured loaf tins and bake at 350 degrees for 55 minutes. ➤ A fairly sweet bread but not dessert-sweet, great for a snack

2 oranges with thick skin 2 cups granulated sugar 2 cups water optional: cinnamon stick Using a serrated knife, cut off the very top and bottom of the oranges, just exposing the flesh inside the pith. Then, cut wide strips of the peel from the orange, from pole to pole. Scrape any flesh from the inside of the peels using a melon ball scooper. Using a chef's knife, trim the edges of the peel pieces so they are even and rectangular. Cut the rectangles into narrow strips. Set up a bowl of cold water and set aside. Combine 2 cups water, the sugar, corn syrup, and cinnamon stick in a saucepan. Stir to combine the ingredients. Place water into another saucepan. Set both pots over medium heat. Bring the sugar solution to a simmer and stir until all of the sugar has dissolved. Remove from heat and set aside. Once the pot of water has reached a boil, add the orange peels and simmer for one minute. Strain out the zest, place in the ice water bath. Discard the water, rinse the pot, and add fresh water. Bring the fresh pot of water to a boil and blanch the peels a second time, for one minute. Strain out the peels, stir to add them to the pot with the syrup, and bring them to a low simmer, over low heat. Simmer the peels for one hour, stirring frequently. Remove the peels from the syrup, and spread them so they are not touching over a cooling rack. Allow them to dry overnight, turning halfway through.

(aka chickpea pancake) 1 cup chickpea flour 1 tsp salt 1 tsp freshly ground black pepper 4 to 6 Tbsp olive oil 1/2 large onion, thinly sliced 2 tsp chopped fresh rosemary Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup warm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream. Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions and cook until they’re well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the hot pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set. Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm. ➤ (also good made without the onion and rosemary)

To get started on your magwinya, first measure 500 grams of plain flour (approximately 4 cups). Then, simply sift the flour into a bowl. Add the remaining dry ingredients and mix: 1/2 teaspoon of salt 2 teaspoons of instant yeast 4 tablespoons of sugar Pour 500 ml warm water to the dry ingredients gradually. Lukewarm water will create soft dough that doesn't run. Start mixing the dough with a wooden spoon. This mixture will form a wet and sticky dough, so no kneading is required. Once the dough is mixed thoroughly (about 5 minutes), cover the dish with a damp cloth and allow it to rise for about one hour in a warm area, or until doubled in size. Once your dough has risen, it needs to be mixed so the air can be beaten out of it. Once this is completed, you can allow the dough to rest for another 10 to 15 minutes. At this point, the mixture will be quite springy. Place some dough into a spoon and scoop it into the oil. You may want to use a second spoon to push the dough into the oil. Make sure the oil is on medium heat. If the doughnuts brown immediately, the oil may be too hot. Getting the temperature right is important because you can easily get doughnuts very brown on the outside but raw on the inside. Tip: Fry just one magwinya, first, to test the heat of the oil. When you think it's ready, take it out and allow it to cool enough to handle. Then, open it up and taste the center of the doughnut. If it's still raw, you'll need to turn the heat of the oil up more. If the magwinya is very brown and raw inside, the heat is probably too high. After you've tested your oil, it's time to keep frying. Fry the dough on each side for ​approximately two minutes on each side.​​ Place the cooked magwinya into a dish lined with absorbent kitchen paper in order to drain away excess oil. The magwinya can be served alone, but it also goes well with a cup of tea. For extra indulgence, roll it in jam and sugar.

1 1/2 lbs flank steak 1/2 cup worcestershire sauce 1/4 cup soy sauce 1 Tbsp brown sugar 1 tsp black pepper 1 tsp salt 1 tsp onion powder 1/2 tsp garlic powder Cut steak along grain into thin strips about 1/8 inch thick. In ziplock combine with everything else and marinate overnight in fridge. Preheat oven to 140. Lift beef strips out of marinade. Arrange on wire rack over a baking sheet and bake 8-10 hours with door ajar, turning often. Should be dry but not brittle.

12 hard-cooked eggs, peeled 1 cup white vinegar 1 cup water 1 tbsp granulated sugar 2 tsp pickling spice 1 tsp salt Combine vinegar, water, sugar, pickling spices and salt in small saucepan. Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired. Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid. Refrigerate for at least two days before using. Pretty good, but not as tasty as proper Pennsylvania Dutch red beet pickled eggs. I'd been hoping that I could get away with this simpler recipe, but I think I'll need to figure out what recipe is best for the red beet eggs because that'll be worth it.

2 1/2 cups creamy peanut butter (or other nut butter) 1/2 cup honey 2 tsp vanilla extract 5 medium-sized ripe bananas, mashed 1 1/4 tsp salt 2 1/2 tsp ground cinnamon 5 1/2 cups quick oats 1 2/3 cups dried cranberries 1 2/3 cups chopped nuts Preheat the oven to 325°F. Mash together the peanut butter, honey, vanilla extract, bananas, salt, and cinnamon. Add the oats, dried cranberries/raisins, and nuts and mix until combined. Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie. (The cookies will not spread while baking, so you can space them relatively close together.) Bake the cookies for 14 to 16 minutes until they’re golden brown but still soft. ➤ I was honestly surprised at how good these are.

take 11 cups of flour, 1 cup of brown sugar, ½ cup of oil and mix. 4 cups of warm water gets 11 teaspoons of yeast and sits for a bit, then goes in the flour mix. then mix it and let it rise for about an hour. the dough should be sticky to the touch. while you wait, wander your living area for some poor sucker to rope into helping you, because stage 2 is easier with help. get a deep fry pan or sauce pan and fill with about two inches of water. bring it to a rolling boil on the stove and add in three or so tablespoons of baking soda. you really can’t do too much of that, as long as the water’s not getting super cloudy. preheat the oven to 400 degrees. get a couple egg yolks in a bowl with a basting brush, and find some kosher salt or sea salt. grease up a few pans.  flour a surface and roll the dough out until it’s between ½ and ¼ in thick. get your poor unsuspecting minion to cut out bite sized bits. i use an inch and a half circle cookie cutter, but you can use whatever you want, really. drop the cut outs into the boiling soda water, and let them sit for a few seconds, then fish them out. i let them drip dry on a cookie drying sheet, but you could also drop them on a clean dishtowel i guess. you just dont want them to be wet when you put them on the cookie sheet.  they’re not gonna expand a ton, so just stuff em up close to each other on the sheet. paint the tops with egg yolks and sprinkle with salt. pop em in the oven for 10-15 min or until golden brown. repeat the boiling-and-baking until you want to die, then keep going until you run out of dough. (smaller recipe: 2 ¾ (ish) cups flour ¼ cup brown sugar 1/8 cup oil 1 cup warm water 3 teaspoons yeast)

2 cans chickpeas 2 tbsp oil 1/2 tsp salt pinch cayenne can add other spices (nielle recommends cajun spice mix) toss ingredients, spread on baking sheet in single layer. bake at 400F for 45 min, shaking pan a few times during baking. makes 3 cups.

1/2 cup butter, softened 3/4 cup packed brown sugar 1 egg 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup applesauce 1 cup rolled oats 1 cup (6 ounces) semisweet chocolate chips n a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25 minutes. Yield: 12 muffins. ➤ Really delicious muffins, got lots of compliments! ➤ Note: ingredients require applesauce, so can't just be made with what's around the home - must plan ahead.

the easy pumpkin donut recipe. These are really more like mini donut muffins; they are baked, which makes them a lot easier to make than fried donuts. They are shaped like muffins, but have the lightness/fluffiness/coating of a donut. I like them because they’re quick, delicious, keep for a few days, and are extremely satisfying to make. I also make these using a mini muffin pan, so you can easily eat, say, one to five at a time. Since this is such a wet dough, it’s also preferable to mix by hand, using a wooden spoon, instead of using a stand or electric mixer. Ingredients: ½ cup butter [1 stick], melted and cooledchar- 3 eggs 1 ½ cups sugar 1 ⅕ cups pumpkin puree 1 tsp vanilla extract 1 ¾ cups flour 1 ½ teaspoons baking powder dash of salt 1.5 teaspoons cinnamon ¼ teaspoon nutmeg ¼ teaspoon ginger ⅛ teaspoon cloves ⅛ teaspoon allspice char- you can also use vegetable oil if you want these to be dairy free Directions: Leave your eggs out for a while to get to room temperature. Preheat your oven to 350 degrees. Mix dry ingredients separately. The spice amounts here are suggestions based off what I prefer in a pumpkin-flavored dessert (CINNAMON) — if there’s a spice you want more prominently featured, or if you hate ginger or something, feel free to adjust! Be careful with adding cloves, though, unless you really love for things to taste like soap. Mix wet ingredients (butter, pumpkin, and vanilla) with sugar (preferably by hand, using a wooden spoon) until you get most of the lumps out and have a generally smooth consistency. Add eggs! If you must use a stand mixer, add eggs while the mixer runs on slow. If mixing by hand, you can just mix for 30-60 seconds between each egg. Add wet ingredients to dry. Mix until just consistent, slowly, stopping as soon as everything is incorporated. Spray muffin tins with cooking spray or rub tins with oil or butter with a paper towel. Using two spoons (one to scoop, one to scrape the batter out of the first), pour batter into mini muffin tins. Make sure each muffin has the same amount of batter, and fill each so it’s a little beneath the top of the muffin tins. Wipe off excess batter you spilled on the tins so it doesn’t burn to it! (It takes me a very long time to clean anything.) Bake for 12-14 minutes, longer if using full-size muffin tin (15-20 minutes for those, but keep an eye on them). A toothpick should come out clean, and you can lift one out of the tin a little bit to see if it’s browned. The top should also be crisped. DSC_2555 While these bake, make your glazes! Both are super easy. For the apple cider glaze, just mix the powdered sugar and apple cider. For the cinnamon/sugar glaze, melt butter and have it next to your bowl of cinnamon sugar. Take muffins out of the oven and leave to cool for a few minutes before overturning onto a cooling rack or some paper towels. If you oiled/greased the pans, they should come out no problem. Glaze your donut muffins. For the cinnamon/sugar coating, dip or roll in the melted butter (depending on how much of it you want coated) and then toss in the cinnamon sugar. For the apple cider glaze, either dip in the glaze or use a spoon to drizzle over. As I glazed these, my dad took pictures while my mom read to us from the Haim Wikipedia page, totally unprompted. These will keep for a few days at room temperature in a Ziploc or covered in tin foil. I got great responses from coworkers, even though I offered them up by saying “I need to get rid of these!”

Almond apricot biscotti 1 3/4 cup flour 1 cup ground almonds 1 tsp baking powder 1 lemon 1/2 cup room temperature butter 2/3 cup sugar 2 eggs 1 tsp vanilla 1/2 cup dried apricots, finely chopped 1/4 cup almonds, finely chopped White chocolate Preheat oven to 350 Mix flour, ground almonds, baking powder. Grate 1 tsp lemon zest and stir in. Best butter and sugar till smooth. Beat in eggs one at a time, then add vanilla. As for mixture and beat until dough comes together. Stir in apricots and almonds. Firm a log 12 inches long, 3 inches wide, 1 inch tall. Put in oven about 25-30 minutes till lightly golden on top. Allow to cool. Change oven to 300, gently slice loaf into 1cm slices, bake 20-30 minutes. When cool, melt white chocolate over them. Will keep 1 week in airtight container, or in freezer a month. Makes 24-26 biscotti.

260g of flour Add 65g of sugar Add 2.25 teaspoons of baking powder Follow that up with a good pinch of salt And a quarter teaspoon of cinnamon (or more like 3/4) You can also add similar amounts of mace, nutmeg or fivespice, according to what you like. whisk all together And get yourself 113g of cold firm butter, cut into chunks and add to flour. Squoosh with your hands till everything's a crumbly texture. Add fruit such as raisins or currants. Whisk an egg and add to bowl. Add milk bit by bit, starting with 2 tbsp, until dough sticks together. Knead lightly till it's sticking together smoothly then roll out to 1/2 cm thickness. Cut to pieces about 5cm across. Fry in butter on medium low, about 5min per side, till cooked. sort of like scones. delicious!

Makes 1 loaf Ingredients 2 large eggs 1 1/4 cups milk 1 teaspoon vanilla extract 2 1/2 cups flour, more for dusting pan 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon salt 1 cup superfine sugar 5 ounces flaked coconut (around 1 1/2 cups) 6 tablespoons unsalted butter, melted and cooled slightly Soft butter for greasing the pan Preheat an oven to 350°F (175°C). In a small bowl, whisk together the eggs, milk and vanilla seeds. Set aside. In a large bowl, sift together the flour, baking powder, cinnamon and salt. Stir in the sugar and coconut. Make a well in the centre of the dry ingredients, and slowly add the egg mixture, stirring until just combined. Fold in the melted butter, being careful not to overmix. Grease and flour a 8-by-4-inch loaf pan. Pour in the batter and bake in the preheated oven until the loaf is golden and a cake tester inserted into the middle comes out clean, around 1 hour. Remove from the oven and allow to cool in its tin for 5 minutes, then turn it out onto a wire rack. Position it again side up to cool a bit more. fairly dry but delicious flavour