Bake Quest #12 for November

 We’re shaking it up a bit this month.  Here’s the deal: make any recipe (the sky’s the limit) using an unconventional cooking tool.  For example, you can bake a cake in something other than a cake pan.

Let’s see what we can come up with.

There are lots or recipes posted on the Internet.  I checked.  😉

Bake Quest #12 Ideas Needed for November

  Another month is upon us and this is a very busy baking month for many people.  Any ideas of what we should do this month for the Bake Quest? 

One idea I had was to use a conventional cooking item and use it in an unconventional manner as an extra challenge.  For example, bake a cake in a mixing bowl, etc…  Thoughts?

Post your ideas and I’ll have them posted in a separate post.  🙂

Bake Quest for October: German Style Bratwurst with Sauerkraut & Apples

This recipe came from the Rival Crock Pot Cookbook published in 2006.  This recipe was very easy to throw together and was quite delicious.  Perfect for Oktoberfest!  I halved it where I have a smaller crock pot but the recipe here is for the full amount of ingredients.

Ingredients

  • 4 pounds bratwurst
  • 2 pounds sauerkraut
  • 6 apples, peeled and sliced thin
  • 1 white onion, sliced thin
  • 1/2 tablespoon caraway seeds
  • Fresh ground black pepper to taste
  • 5 bottles German-style beer

Add all ingredients to the crock pot.  Cover and cook on low for 4 to 6 hours or until apples and onions are soft.  Makes 6 to 8 servings.  Enjoy!

 

Bake Quest for October: Crock Pot Applesauce

This was by far one of the easiest recipes to make.  We had the added benefit of the house smelling delicious, too!  I found this recipe on southerncooking.com.

Ingredients:

  • 8-10 peeled, cored and chopped apples (I used macintosh)
  • 1/2 cup brown sugar
  • 1/3 cup of apple cider or water (I used cider)
  • 1 tsp cinnamon

 Combine all ingredients in a Crock Pot/Slow Cooker and set to low.  Cook for 7 to 9 hours.  Stir every hour.  I took a potato masher and worked it through the mixture to help smooth out the apple sauce.  7 hours for my small Crock Pot seem to be suffice.

 This was wonderful served warm.  For dessert that night we spooned some of the still warm applesauce over vanilla ice cream and topped with hot caramel sauce.  Heavenly!

This can be stored for a few days in the refrigerator in an air-tight container.  It also freezes well.  Enjoy!

The Finished Product

https://akamonsoon.wordpress.com/2011/10/05/bake-quest-11-for-october/

Bake Quest for October: Pear-Gingerbread Cake

Here is my submission for October featuring baked goods.  This came from a cookbook I received recently after hosting a Pampered Chef party (love that stuff!).  It is from the Fall/Winter 2011 Season’s Best Cookbook.

It originally calls for use of a microwave but I’m going to include directions for the oven version.

Ingredients:

  • 1/3 cup, plus 1 tbsp veggie oil
  • 1 29 oz can of pear halves
  • 1 pkg spice cake mix (18.25 oz)
  • 2 tsp ground ginger
  • 3 eggs
  • 1/2 cup of molasses
  • 1/2 cup of butterscotch or caramel sauce (I used ice cream topping)

Preheat oven to 350 degrees.  Brush a bundt cake pan with the 1 tbsp of oil.  Drain the can of pears and blot dry with a paper towel.  Slice 4 of the pear halves into sixteen pieces.  Arrange pear slices in a circular pattern in the bottom of the bundt cake pan.

 

 

 

Place the remaining pears in a food processor.  Blend until smooth.  Scoop puree out into a one cup measuring cup.  Fill with water to measure 1 cup.  Set aside.

In a large bowl, combine cake mix, ginger, pear mixture, eggs, molasses and remaining 1/3 cup of oil.  Whisk until well blended.  Slowly pour batter into pan.  Bake for 40 to 45 minutes, or until a tooth pick inserted near the center comes out clean.  Let cool for 20-30 minutes.  Invert onto plate and drizzle caramel or butterscotch sauce over top.

     

 

 

 

 

 

 

 

 

You’ll have to excuse the gray line at the bottom of the pictures.  These were taken with a  new cellphone camera and I’m not quite sure why this is only happening with WordPress.  Regardless, the cake turned out very moist and tasty.  I would, however, use only 1/4 cup of molasses in the recipe because I found the cake to be very much on the sweeter side.  You are adding an additional sweet ingredient to an already sweetened cake mix. 

Hope you enjoy this as much as we did.  

https://akamonsoon.wordpress.com/2011/10/05/bake-quest-11-for-october/

Bake Quest #11 for October

The suggestions are in and here’s what we have:

  • Create or share a recipe made in a slow cooker/crock pot
  • Make something using maple syrup (preferably the real stuff but I know it gets expensive)
  • Make your favorite baked goods.  This can include cookies, breads, pies and rolls

 

 

 

 

 

 

 

 

 

 

The rules are to make a recipe or provide your own take on one of the items listed above.

When posting your recipe, include any helpful hints you may have found, like for instance, say a recipe says that it yields a certain amount but you found that it produced more or less, etc…  Also, give credit to the recipe provider.  It doesn’t matter if it’s your great aunt’s recipe or it came from a cook book.   If you’ve stumbled across this page and would like to participate, please leave a comment and I’ll add you to the blog roll.

Please feel free to bookmark this posting.  Once you’ve posted your recipe for the month if you would like, include a link back to this page.  That way everyone participating can check out your creation.  Have fun!

 

October Bake Quest Ideas Needed

Well, as you can tell I am completely behind here!  Things have been nonstop after coming back after a few days away.

I should also mention that October marks our 1 year anniversary of Bake Quests.  Thanks everyone who has participated.  I can see that the Bake Quest recipe posts are popular in the searches, too. 

So on to this month’s Bake Quest.  Anything sound good?  How about some homemade baked goodies?  Or how about soups and stews?  Thoughts?  Suggestions?

 

September Bake Quest: Tofu & Broccoli Stir-Fry With Spicy Peanut Sauce

This is one of the meals I make on the fly and add a pinch of this and a dash of that.  Hopefully I’ll have the ingredient amounts correct.  You can add other veggies for variety.  I like this meal because it is relatively simple to make and it lasts for a few  nights.  I find myself eating this quite a bit when Hubby works nights.  Hope you enjoy it as much as I do.

Ingredients:

  • 1 tablespoon sesame oil
  • 1-8oz package of firm tofu, cubed
  • 6 tablespoons soy sauce, divided
  • 1 tablespoon of freshly minced ginger
  • 1 clove minced garlic
  • 3 teaspoon Sriracha sauce, divided
  • 1-16oz bag of frozen broccoli
  • 3/4 cup water, divided
  • 2 tablespoons brown sugar
  • 6 tablespoons natural peanut butter
  • 8 oz of whole grain spaghetti

Add sesame oil to a large skillet, rotating to coat skillet.  Set to medium heat.  Drain package of tofu and then empty content onto a paper towel lined plate.  Cover with another paper towel and lightly press down to absorb excess water.  Add tofu to skillet, stir every few minutes.

In a small bowl combine 4 tablespoons of soy sauce, ginger, 1 teaspoon of Sriracha sauce and garlic.  Whisk until blended, then set aside.

Once tofu starts to brown, add the soy sauce mixture to the skillet.  When the soy sauce mixture is nearly absorbed, add the bag of frozen broccoli to the skillet.  Add 1/4 cup of water and cover.

To make the spicy peanut sauce, combine brown sugar, 1/2 cup water, peanut butter, 2 teaspoons Sriracha sauce, 2 tablespoons soy sauce.  Stir with a whisk. 

In a sauce pan bring water to a boil to prepare spaghetti.  Cook spaghetti until soft. (boy, I’d be a really bad cook book writer, huh?)

The broccoli tofu mix should be heated thoroughly after 12 to 15 minutes.  Remove from heat.  Add cooked spaghetti to the skillet and stir. 

Makes 4 servings.  Top with peanut sauce.  Store leftovers in an air-tight container.  This dish will last for several days in the refrigerator and is easy to reheat and serve. 

https://akamonsoon.wordpress.com/2011/09/07/bake-quest-10-for-september/

Bake Quest #10 for September

Last month may have been wishful thinking as far as casseroles go where the weather in most areas was still pretty warm.  So. . .for this month we’re going to try it again.  Here are out contenders:

  • Simple meals for college students (Alicia, I posted this with you in mind)
  • Casseroles (bonus points if it is from a specific region)
  • Use figs as an ingredient

 

The rules are to make a recipe or provide your own take on one of the items listed above.

When posting your recipe, include any helpful hints you may have found, like for instance, say a recipe says that it yields a certain amount but you found that it produced more or less, etc…  Also, give credit to the recipe provider.  It doesn’t matter if it’s your great aunt’s recipe or it came from a cook book.   If you’ve stumbled across this page and would like to participate, please leave a comment and I’ll add you to the blog roll.

 

Please feel free to bookmark this posting.  Once you’ve posted your recipe for the month if you would like, include a link back to this page.  That way everyone participating can check out your creation.  Have fun!

September Bake Quest Ideas Needed

Hi All, it’s about that time again.  🙂  While thoughts of Fall have been settling in, it is still above 110 F in the desert as I type.  What are your thoughts for the next coming month?  Comfort food?  Regional cuisine?  Is there a specific ingredient you love to work with?

Feel free to comment and I will have the results posted after the weekend.