New recipes

The Forgot My Name Recipe

The Forgot My Name Recipe


Ingredients

  • 1 Ounce vodka
  • 1 Ounce gin
  • ½ Ounce cognac
  • ½ Ounce Chambord
  • 1 Teaspoon lemon juice

Directions

Mix vodka, gin, cognac, and Chambord in iced shaker. Pour over ice and add lemon juice stir. Sing "Say My Name" at the top of lungs.

Nutritional Facts

Servings1

Calories Per Serving217

Sugar5gN/A

Carbs5g2%

Vitamin C2mg3%

Calcium0.4mgN/A

Folate (food)1µgN/A

Folate equivalent (total)1µgN/A

Magnesium0.7mg0.2%

Phosphorus3mgN/A

Potassium10mgN/A

Sodium2mgN/A

Have a question about the nutrition data? Let us know.

Tags


Banana Muffin Cake

This recipe was born out of necessity when I forgot my muffin tins but not my brioche mould, whilst visiting my daughter (or gremlin as Markella affectionately names her children & I think is a lovely name I will adopt) who had ‘lost’ her kitchen equipment bought by me 2 years ago! After some timing modification with the help of Markella, the Muffin Cake was born. I hope you enjoy it as much as we have.

This recipe was born out of necessity when I forgot my muffin tins but not my brioche mould, whilst visiting my daughter (or gremlin as Markella affectionately names her children & I think is a lovely name I will adopt) who had ‘lost’ her kitchen equipment bought by me 2 years ago! After some timing modification with the help of Markella, the Muffin Cake was born. I hope you enjoy it as much as we have.

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About this lesson

This lesson is optional. In this lesson, students apply proportional reasoning to calculate nutritional values per one serving of a recipe. The second activity asks students to invent another recipe that meets nutritional requirements to be considered low calorie, low fat, or low sodium. Students likely need to perform various multi-step unit conversions to solve each problem. This context provides students with an opportunity to make sense of problems and persevere in solving them (MP1).

As with all lessons in this unit, all related standards have been addressed in prior units. This lesson provides an optional opportunity to go deeper and to make connections between domains. This lesson can be used as an introduction to the context of students planning their own restaurant, which continues through the next few lessons. However, it is also possible to use other lessons about this context without using this lesson as the introduction.

  • 1.1 Optional Activity: A Recipe for Your Restaurant (15 minutes)
    • Includes "Are you Ready for More?" extension problem
    • Create a recipe that meets the requirements to be considered low calorie, low fat, or low sodium, and justify (orally) the reasoning.
    • Determine whether one serving of a recipe meets the requirements to be considered low calorie, low fat, or low sodium, and explain (orally) the reasoning.
    • Use proportional reasoning to calculate nutritional values of one serving of a recipe.

    Learning goals (student facing):

    • Students will need access to a variety of recipes to choose from for this lesson.
    • You can tell students ahead of time to bring in two of their favorite recipes, or have a variety of recipe pages for students to look through, or give students time at the beginning of the lesson to use an internet-enable device to search online for recipes.

    IM 6–8 Math was originally developed by Open Up Resources and authored by Illustrative Mathematics, and is copyright 2017-2019 by Open Up Resources. It is licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). OUR's 6–8 Math Curriculum is available at https://openupresources.org/math-curriculum/.

    Adaptations and updates to IM 6–8 Math are copyright 2019 by Illustrative Mathematics, and are licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0).

    Adaptations to add additional English language learner supports are copyright 2019 by Open Up Resources, and are licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0).

    The Illustrative Mathematics name and logo are not subject to the Creative Commons license and may not be used without the prior and express written consent of Illustrative Mathematics.

    This site includes public domain images or openly licensed images that are copyrighted by their respective owners. Openly licensed images remain under the terms of their respective licenses.


    Classic Mozzarella Grandma Pie

    We would eat pretty much anything topped with mashed potatoes.

    Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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    Cook&rsquos Tips

    How long do you soak the sweet potato noodles before cooking? Many readers ask me this question. Here are my tips:

    • Sweet potato noodles are fatter and tougher, so soaking in water won&rsquot get you the desired results. I always boil the noodles in hot boiling water for 5 minutes, drain and cut into shorter lengths.
    • Traditionally, the noodles are mixed together with the other ingredients by hand. For ease of cooking, I always make the noodles in a skillet.
    • For extra flavors, you can add beef bulgogi or Korean fish cakes to the dish.


    The Forgot My Name Recipe - Recipes

    In response to my previous posting Breadmaker Jewish Rye Bread, SeaBee asked:

    Shouldn't there be some sugar involved somewhere?

    Now, I'm not sure if this is a specific questions because SeaBee thinks that Jewish Rye Bread should be sweet(er), or a more general question like:

    I notice in your posting on Breadmaker Jewish Rye Bread there is no sugar. I thought that yeast needs sugar to digest in order for the bread to rise. How can a bread recipe work if there is no sugar in it?

    I have chosen to answer the second question.

    You are right that yeast digests sugar and produces carbon dioxide and alcohol, both of which contribute to the rise on bread. And, yes, many recipes use sugar (white or brown) or honey or some other sugar to feed the yeast, but that is not the only source of sugar.

    By weight, bread flour is about 72% starch, 12% protein, and 13% water. The rest is made up of some sugar, minerals, fiber and other matter. All-purpose will contain a slightly higher proportion of starch, and cake flour even more. Starch is nothing more than a long chain of sugar molecules joined together in a string to make one larger molecule.

    Wheat flour also contains two important enzymes, amylase and diastase, that convert starch to sugars that the yeast can digest, so even without adding sugar it is possible to get the bread to rise. Many bread recipes such as traditional baguette and pizza are made simply with flour,water, yeast and salt, and no sugar at all. Other recipes add diastatic malt, which contains diastase to encourage a faster breakdown of starch to sugar.

    Many commercial bread flours contain added enzymes to encourage the breakdown of starch to sugar.

    As explained in Raising Bread, recipes made without sugar usually take longer to rise and tend to develop more complex flavors than doughs made with sugar.

    Comments

    Yes my question was regarding how to get the yeast to activate. Sweet rye bread? Anathema. Thanks for your comprehensive answer, but in this particular case, I wanted it NOW (I'm regressing to teenager).


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    FAQ – I forgot to feed my starter, should I throw it away?

    If you&rsquore new to Amish Friendship Bread, figuring out what to do when you miss a day of feeding can be nerve-wracking. Following are questions I often get about missing a feeding:

    • &ldquoI forgot to feed my starter two days ago. Is it ruined?&rdquo
    • &ldquoI fed my starter a day late. Does that mean I have to bake a day late, too?&rdquo
    • &ldquoI got the dates mixed up and I forgot to feed my starter. What should I do?&rdquo
    • &ldquoI received my starter from a friend and forgot to feed it on Day 6. It&rsquos Day 9. Should I throw it out?&rdquo
    • &ldquoI didn&rsquot feed my starter on time. Will it make me sick if I feed it late and still use it?&rdquo

    Some good news

    Amish Friendship Bread starter is pretty flexible, so if you miss a feeding by 1-3 days, you are probably in good shape. I say &ldquoprobably&rdquo because warmer kitchens generally have more active starters, which means your starter will be metabolizing (eating up the flour, sugar, and milk) pretty quickly and thus be &ldquohungrier&rdquo sooner.

    Cooler kitchens have starters that metabolize at a slower rate, so those starters won&rsquot be as hungry because they&rsquore taking their time and grazing their way through the ingredients (hint: if your kitchen is too cold, your starter could go dormant and could stop the fermentation process altogether, so make sure you&rsquore seeing some activity).

    Since everyone&rsquos kitchen (and starter) is different, your best bet is to smell and look at your starter. If it smells yeasty and not too sharp, if the color is still pale ivory (and not brown or pink), then it&rsquos probably fine. The rule of any kitchen is &ldquoWhen in doubt, throw it out,&rdquo but I wouldn&rsquot panic and toss your starter if you only missed 1-3 days of feeding.

    If it&rsquos more than 3 days AND you have a warm kitchen, you&rsquoll have to make the call based on how well you know your starter. If you&rsquore interested in experimenting, then do a feeding and see if you get bubbly activity in the next 24 hours. If you do, that&rsquos a BIG tip on how much you can push your starter in your kitchen, which is a great thing to know for the future.

    A caveat (or two)

    If you received your starter from a friend and are unclear about which day is the real Day 1, you need to find out. For example, they might have marked the bag as Day 1, but didn&rsquot give it to you until Day 3. Day 1 isn&rsquot just the day you received it&ndashit&rsquos the day AFTER a starter has been fed.

    If you aren&rsquot clear about the EXACT date/age of the starter, ask your friend so you can make sure you&rsquore feeding it on the right schedule. It&rsquos always a good idea to write the actual date on the bag, along with giving them a set of instructions (and maybe the link to this website!). For example:

    Day 1: January 4, 2020 Saturday
    Day 2: January 5, 2020 Sunday
    Day 3: January 6, 2020 Monday
    Day 4: January 7, 202 Tuesday
    Day 5: January 8, 2020 Wednesday
    Day 6: January 9, 2020 Thursday FEED!
    Day 7: January 10, 2020 Friday
    Day 8: January 11, 2020 Saturday
    Day 9: January 12, 2020 Sunday
    Day 10: January 13, 2020 Monday FEED, BAKE, DIVIDE

    If you&rsquore worried about the state of your starter but don&rsquot mind losing a few ingredients to find out, do a Day 6 feeding and see what happens. A spoiled starter will not &ldquore-activate,&rdquo so to speak, but if you DO get lots of bubbles and a happy, yeasty smell, you&rsquore fine.

    A good starter is worth saving because the older a starter is, the better the flavor and heartier it becomes over time. &hearts️

    Now, if you missed a week or have totally forgotten about your starter altogether, then use common sense! The 1-3 day window is suggested, and every home baker will have to make his/her/their own call based on his/her/their circumstances. If you are uncertain or worried, please toss it out and make a new one. Your peace of mind, as well as your health, is worth more than a handful of flour, sugar, and milk.

    On baking and schedule adjustments

    If you feed your starter later, you&rsquoll want to re-adjust your baking schedule accordingly. Here&rsquos another tip: you don&rsquot HAVE to bake on Day 10. Say what?

    Remember how I said the starter was versatile? If you have established that your starter is in good shape and you&rsquore feeding it on schedule, you can bake a day late (or even a day early) and be fine.

    Once you&rsquove gone through the 10-Day cycle at least once, you can technically bake from your starter at any point. Just know that some recipes, like our more traditional sourdough loaves, require an active starter that&rsquos been recently fed, while others prefer starters right before they&rsquove been fed. The recipe will indicate this if necessary. If you don&rsquot see it specified, it means you can bake with your starter in any state, so long as you&rsquore feeding it regularly.


    Amish Friendship Bread (Original)

    Here it is, the one and only original Amish Friendship Bread.

    Now you&rsquod think with over 250 Amish Friendship Bread recipes in the Recipe Box, I&rsquod have a ton of favorites. And I do. But I&rsquove got to say the original recipe (with raisins and nuts and all that cinnamon-sugar glory) is in first place. Okay, maybe second only to this one, but honestly it&rsquos a pretty close race. If I&rsquom in a pinch and want to gift a loaf of bread in a hurry, I know I can count on this classic recipe to make even the grouchiest person happy (and sometimes that grouchy person is me).

    If you like raisins, combine different variations (golden, Thompson, and red flame) to keep it flavorful and interesting. A few years ago, our neighbor began to give us a bag of homemade sugared pecans every Christmas. I never knew what to do with it, it was so crazy sweet and there was always so much of it. I found its true calling one day when I chopped some up and tossed it into my Amish Friendship Bread batter when I couldn&rsquot find any plain old nuts to add. It gave the bread an extra sweet crunch so now I keep a bag of candied pecans or walnuts frozen in our freezer for just this purpose.

    This post contains affiliate links. If you click through and make a purchase or sign up for a program, the Friendship Bread Kitchen may earn a commission at no additional cost to you. We are grateful for your support!

    There are so many ways to make this and you really can&rsquot get it wrong. If you&rsquore ever feeling like you want to take a walk on the wild side, you can try another variation but just know that you&rsquoll always have this one to come home to.

    The one question I get asked a lot is, &ldquoIs Amish Friendship Bread really Amish?&rdquo I&rsquove done a lot of research and let&rsquos just say the results are inconclusive. What I do know is that the spirit of the bread is sharing what we have with others, and when we make this simple gesture, miracles and acts of kindness start showing up in our own lives, too. So share a slice, or a loaf, or a bag of starter, and see what happens next!


    Watch the video: Παγωτό για όλη την Οικογένεια - ΣΥΝΤΑΓΗ