Freakish Recipes

Adapted from Gourmet Cookbook by Joy the Baker
Makes about 12

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
10 Tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1 cup milk

Put a rack in the center of the oven and preheat oven to 350 degrees F.

Create your own Twinkie-like molds by wrapping heavy-duty aluminum foil around a 4-inch-long spice bottle. Leave the top of the mold open so you can pour in the batter. (For a how-to video, click here.)

In a bowl, sift together flour, baking powder and salt. Set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.

Beat in eggs one at a time, beating for 1 minute in between each addition.

Beat in vanilla and almond extract. Reduce speed to low, add half of the flour mixture, and beat until incorporated. Add milk and beat until incorporated. Add the rest of the flour, and beat until incorporated.

Spray prepared Twinkie molds with nonstick spray and divide the batter between them. Bake at 350 degrees for 15 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean. Remove from the oven and let cool completely before filling with marshmallow cream.

Marshmallow filling
by Todd Wilbur of Top Secret Recipes

2 teaspoons very hot water
1/4 teaspoon salt
2 cups (one 7-ounce jar) marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Combine salt with hot water in a small bowl and stir until salt is dissolved. Let cool.

Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and beat until fluffy, using an electric mixer on high speed.

Add salt water and beat to combine.

When the cakes are cool, use a skewer or a chopstick to make three holes along the bottom, moving the stick around slightly to create space inside the cake. Fit a pastry bag with a small tip and fill it with the marshmallow creme mixture (or scoop it into a resealable bag and snip off a tiny bit of one corner; pipe filling into each cake, using the three holes.

1 10-oz package Vanilla Wafers, finely crushed

1/2 cups powdered sugar

2 tbsp cocoa powder

2 tbsp honey (or corn syrup – but I prefer honey)

1/4 cup rum

Combine all ingredients until they hold together.  Add more rum if necessary.

Form into 1 inch balls.

Top with  your choice of:

Melted chocolate (white or dark)

Powdered Sugar

Cocoa Powder

finely chopped nuts

1/4 cup butter

1 (16 oz) package mini marshmallows

4 tbsp water

1 tsp vanilla

2 lbs powdered sugar, divided

Place marshmallows in a large microwave safe bowl, microwave on high for 30 seconds – 1 minute.  Carefully stir the water and vanilla into the hot marshmallows until smooth.  Slowly beat in powdered sugar, 1 cup at a time until a sticky dough is formed.  Reserve 1 cup powdered sugar for kneading.

Rub hands with butter and knead dough, it will become pliable as you knead.  Turn dough out onto a powdered sugar dusted surface and continue to knead until the fondant is smooth and no longer sticky to the touch.  ( 5 – 10 minutes)  Form into a ball, store in air tight container or plastic wrap and refrigerate over night.

To use, bring fondant to room temperature and roll out on surface dusted with powdered sugar.

Add flavor oils and/or food color when you add the water & vanilla.

2 1/2 cups flour, divided

1/2 cup firmly packed brown sugar

2 tsp ground cinnamon, divided

14 tblsp butter, cut into pieces, softened, divided

1 tblsp baking powder

1/2 tsp salt

3/4 cup sugar

2 large eggs, room temperature

3/4 cup milk

1/2 tsp vanilla extract

Combine 1/2 cup flour, brown sugar and 1/2 tsp cinnamon in small bowl.  Cut in 4 tblsp butter until streusel is crumbly, set aside.

Sift together 2 cups flour, 1 1/2 tsp cinnamon, baking powder, and salt in medium bowl.  Mix sugar and 10 tblsp butter in a separate bowl.  Beat eggs, 1 at a time into butter mixture until well blended.  Add flour mixture alternately with milk, mixing until smooth.   Add vanilla.

Divide evenly among lined muffin pans, sprinkle top of muffin batter with streusel topping.

Bake at 350 degrees for 20 – 25 minutes.

Pretty much my same basic savory scone recipe with a little twist.

2 1/2 cups flour

1 tbsp baking powder

1 tsp salt

1/2 cup butter/margarine

Cut butter into first 3 ingredients until pea sized mixture.

1 cup chopped banana peppers

1 tbsp chopped or minced garlic

2 tbsp butter

Saute and set aside.

3/4  (ish) cup milk

1 large egg

Beat together and add to flour mixture.   Stir and add sauteed peppers & garlic.  If dough is too dry, add a little more milk.  Turn out onto floured surface and kneed slightly (if dough is too wet, add more flour, but don’t kneed too much or the scones will be tough).  Use round biscuit cutter (or an appropriate sized glass) to cut out 9 – 12 scones.  Bake at 400 degrees fore 17-20 minutes.

Experiment, experiment, experiment.  Try different things to make it the way you want it.  Follow the recipe or make it up as you go along.  Just have fun!

1 cup butter

1 cup sugar

1 tbsp fresh or dried lavender flowers (I leave them whole, but it’s your choice)

1 tsp vanilla extract

1 large egg

2 tsp baking powder

1/2 tsp salt

3 cups flour

Preheat oven to 400F

In large bowl, cream butter, sugar, and lavender flowers. Beat in vanilla and egg. Add baking powder and flour, one cup at a time. Do not chill dough.

Divide dough into 2 balls. On floured surface roll each ball about 1/8 inch thick (or use cookie cutters as a guide).

Bake cookies on ungreased cookie sheet for 6-7 minutes, or until cookies are lightly browned. Remove to cooling racks. Cool completely before icing.

Honey-Blackberry Icing:

1 cup confectioner’s sugar

2 tsp Torani Blackberry Syrup

2 tsp Honey

1/2 tsp water

Mix in small bowl. Add water by 1/2 tsp until desired consistency. Add more confectioner’s sugar if too thin. Brush on cookies with pastry brush.

1 cup shortening
1 cup molasses
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
In large bowl, combine shortening and molasses; blend well.  Add flour and remaining cookie ingredients to molasses mixture; mix well.  Cover with plastic wrap; rifrigerate at least 2 hours for easier handling.

Heat oven to 350 degrees F. In well-floured surface, roll dough to 1/4 inch thickness; cut with floured cookie cutter.  Place 1 inch apart on ungreased cookie sheets.  Bake at 350 degrees F for 8-10 minutes or until set.  Cool completely.

(from http://www.associatedcontent.com/article/63158/3_easy_pumpkin_recipes.html?cat=22 )

This delicious drink should be served hot, and is especially warming on chilly fall days or nights. It’s a great drink to serve at Halloween parties or Thanksgiving dinners as well.

In a large saucepan, mix together 2 cups of pumpkin puree, 2 cups of apple cider, a teaspoon of nutmeg or pumpkin pie spice, and a cinnamon stick. Simmer, stirring occasionally, for about 20 minutes or until the pumpkin has a liquid consistency. Serve garnished with whipped cream and a cinnamon stick.

Ingredients

* 12 chicken thighs
* 1 cup apricot preserves
* 1 cup French dressing
* 1 (1 ounce) package dry onion soup mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
3. Place chicken pieces in a 9×13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes

Ingredients

* 3 tablespoons olive oil
* 2 plantains, peeled and quartered
* 2 small potatoes, quartered
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 pounds chicken legs, thighs, and wings
* 2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), quartered
* salt and pepper to taste
* water to cover
* 2 tomatoes, diced
* 1 (15.5 ounce) can garbanzo beans, drained
* 1 small head cabbage, chopped

Directions

1. Heat the olive oil in a large pot over medium heat; fry the plantains and potatoes in the hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, keeping the oil in the pot.
2. Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.
3. Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes. Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.