#1 manticore kisser (Posts tagged recipes)

walks-the-ages

rjalker

Pennsylvania Dutch sugar cakes

aka giant fluffy sugar cookies. I do not know how old this version of the recipe is but it's probably from the 70s at least.

1 Teaspoon of Baking Soda
1 Teaspoon of vanilla
half a teaspoon of Cream of Tartar
2 eggs
2 cups of sugar
3/4ths of a cup of shortening or lard.
1 cup of buttermilk
___
4 and a half cups of flour

For the easiest mixing, add all the other ingredients first and mix them up, then add the flour one cup at a time. Or else just use an electric mixer. The dough will be very hard to mix if you dump in all the flour at once.

For the easiest cookies, just plop out big spoonfulls. For nicer looking ones, roll the big spoonfulls into little balls.

Add sprinkles or colored sugar to the top of each cookie before baking.

Bake in an oven at 350 degrees.

How long they take to bake will depend on your oven and what kind of baking sheet you're using, so maybe start at 10 mins and check on them. They'll be done when the edges start to just barely turn golden brown.

Parchment paper will help them not stick to the pan.

Cool on a cookie rack before storing in an airtight bag or jar.

This is the original recipe a friend of my grandma printed out at some point. Feel free to experiment and share the results.

Idealy, the finished cookies should be bigger than your hand. Or if you're feeling daring, the size of a kid's face lol. They are meant to be showy and big and dramatic.

you can google "Pennsylvania Dutch sugar cakes" or "Amish sugar cakes" to find other versions.

walks-the-ages

note: you can chill the dough in the fridge if you can't bake them right away for any reason, but if you have to refrigerate it, let the dough come up to room temperature again before you bake them, otherwise the tops will not get cooked fully if the dough is still cold when it goes in.

as an added note, if you oven stops working.... "did you try unplugging it and plugging it back in after two minutes" does indeed work on ovens as well as computers

and don't forget fun sugar sprinkles !

recipes

rjalker

Pennsylvania Dutch sugar cakes

aka giant fluffy sugar cookies. I do not know how old this version of the recipe is but it's probably from the 70s at least.

1 Teaspoon of Baking Soda
1 Teaspoon of vanilla
half a teaspoon of Cream of Tartar
2 eggs
2 cups of sugar
3/4ths of a cup of shortening or lard.
1 cup of buttermilk
___
4 and a half cups of flour

For the easiest mixing, add all the other ingredients first and mix them up, then add the flour one cup at a time. Or else just use an electric mixer. The dough will be very hard to mix if you dump in all the flour at once.

For the easiest cookies, just plop out big spoonfulls. For nicer looking ones, roll the big spoonfulls into little balls.

Add sprinkles or colored sugar to the top of each cookie before baking.

Bake in an oven at 350 degrees.

How long they take to bake will depend on your oven and what kind of baking sheet you're using, so maybe start at 10 mins and check on them. They'll be done when the edges start to just barely turn golden brown.

Parchment paper will help them not stick to the pan.

Cool on a cookie rack before storing in an airtight bag or jar.

This is the original recipe a friend of my grandma printed out at some point. Feel free to experiment and share the results.

Idealy, the finished cookies should be bigger than your hand. Or if you're feeling daring, the size of a kid's face lol. They are meant to be showy and big and dramatic.

you can google "Pennsylvania Dutch sugar cakes" or "Amish sugar cakes" to find other versions.

recipes

crownquill

ladylingua

the new york times has such a great series of elevated butter noodles, if you ever want a super fast easy dinner that still feels grown up and you can emulsify pasta water + butter together basically the sky is your limit

ya got

gochujang butter noodles

peanut butter noodles

chili crisp fettuccine alfredo

miso butter noodles

any one of these + a bag of salad or whatever vegetable side you find easiest/cheapest, and you've got yourself a full meal that tastes far above the effort you put in.

food recipes

rjalker

microwave chicken alfredo:

what you need:

A bowl / zip lock container big enough to hold all your ingredients
A jar of alfredo sauce (or any other pasta sauce, let's be honest)
A can of chicken
A packet of maruchan ramen noodles minus the flavor packet, or another dry noodle (the smaller the noodles, the faster they'll cook)

Add your noodles to your bowl, and add plenty of water, and microwave until they're as soft as you want them to be. (they won't really get softer after this stage)
Drain excess water out of the bowl. You can keep some separate and use this to swish out the jar of pasta sauce when it's time to open it so you can get more out.
Open your can of chicken, and dump it into your bowl. Use a spoon / fork or a clean hand to smush all the chicken into little shreds.
Put back in the microwave for at least a minute to heat the chicken up.
Add sauce, using some of the extra pasta water to swish out as much as possible from the jar, stir in.
enjoy

food recipes

littledemonlorne

themonkeycabal

Because I love you, I want to share my great-grandmother Mae’s pumpkin pie recipe to save you and your family from over-cinnamoned, store-bought pie. Never made a pie? Fear not, this easy to prepare recipe will make you the favorite of family holiday dinners for years to come. Assuming your family/friends like pumpkin pie.

This recipe is for 1 pie. It’s almost sort of a custard pie, so I don’t recommend doubling it; if you want to make more than one, just make the recipe again.

GRANDMA MAE’S PUMPKIN PIE

2 eggs - slightly beaten

1 1/2 cup - canned pumpkin - or one 15oz can

1 cup - sugar

1/2 teaspoon - salt

1 teaspoon - cinnamon

1/4 teaspoon - ground ginger

1/4 teaspoon - clove

1/4 teaspoon - nutmeg

1 2/3 cup - evaporated milk (one can) (NOT CONDENSED MILK)

1 - 9 inch deep dish pie shell

Instructions:

Preheat oven to 425 degrees

Mix eggs, pumpkin, sugar, salt, spices. Slowly add evaporated milk. Mix well. Pour into deep dish pie shell.

Bake in HOT oven (425) for 15 minutes. Turn oven down to 350 and bake for approximately 40 more minutes, or until a knife inserted in the middle comes out clean. Allow to cool. Serve and enjoy.

eta tip: spices frequently go on sale in the U.S. around the holidays, so it’s a great time to stock your spice cabinet.

recipes

m0th-punk

indelibleevidence

People with low spoons, someone just recommended this cookbook to me, so I thought I'd pass it on.

I always look at cookbooks for people who have no energy/time to do elaborate meal preparations, and roll my eyes. Like, you want me to stay on my feet for long enough to prepare 15 different ingredients from scratch, and use 5 different pots and pans, when I have chronic fatigue and no dishwasher?

These people seem to get it, though. It's very simple in places. It's basically the cookbook for people who think, 'I'm really bored of those same five low-spoons meals I eat, but I can't think of anything else to cook that won't exhaust me'.

And it's free!

The Sad Bastard Cookbook by tRaum Books

by Rachel A. Rosen and Zilla Novikov || Food you can make so you don't die.

itch.io

pokeybananas

HEY LOW SPOON FREINDS!!! FOOD FOR TIRED FOLKS

the-secondborn-of-seven

BEANS AND RICE MENTION!!! And quesadillas in general

recipes food

pa-pa-plasma

sabertoothwalrus

I made yeto’s pumpkin/goat cheese/salmon soup and it’s changing my life a little bit, like holy SHIT this yeti knows what he’s doing

sabertoothwalrus

heyyyyy it’s october again which means it’s time for

✨Yeto’s Superb Soup✨

I had posted a recipe in the comments last year, but I decided to make a better version

Ingredients:

one 2lb kabocha (you can use an equal-sized pie pumpkin, but in my opinion kabocha has a much butterier texture and nuttier flavor. Also the yeti uses kabocha in the game so it gets points for accuracy)
1-3 carrots (last year the store had the fattest carrot I had ever seen. This year I needed 3 carrots to match that volume. Listen to your heart)
2-3 celery stalks (equal to the amount of carrot)
1/2 white onion
6 garlic cloves
(optional) 2 habanero peppers
mirin/cooking wine
1 box of fish stock (if you want it vegetarian, use kelp dashi stock)
1 box of vegetable stock
4oz goat cheese. I’ve tried making this with cream cheese and feta, but the flavor really doesn’t land right without the goat cheese.
1 cup? (<- it was eyeballed) heavy cream
.7lb filet of salmon
??tbsp olive oil
6 tbsp butter
a few pinches of flour
thyme, paprika, nutmeg, red pepper flakes salt & pepper
(optional) gronions to garnish

Step 1) Preheat oven to 400°F/204°C. Slice and deseed kabocha

Step 2) coat the pumpkin in a thin layer of olive oil. Season with thyme (I like dried thyme but fresh is better!), ground nutmeg, paprika, red pepper flakes, salt & pepper.

Bake for 30-50 minutes until it’s soft enough to scoop off the rind with a spoon. Thinner kabocha might only take 30 minutes, and thicker kabocha (like below) or a cake pumpkin may take 40+ minutes.

note: if your kabocha/pumpkin is especially thick, your soup may end up tasting sweeter. If you want it more umami, use less of your chosen gourd or maybe add a splash of soy sauce to the broth? Haven’t tried that but it’d probably work

Step 3) Prep all your other veggies while you’re waiting for the pumpkin to bake. Dice the onion and set it aside. Chop the celery & carrots into Chunks and mince the garlique

Step 4) Wait until the timer for the pumpkin has 20 minutes or less left. Heat up your pot/dutch oven on high/med-high heat, melt 2 tbsp of butter, and add the onions. After about 6 minutes, add the garlic. After another few minutes, sprinkle flour and stir, and keep frying until it browns.

Step 5) Add the rest of the butter, the rest of the veggies, and stir. Deglaze the pan with a splash of mirin/cooking wine.

If you timed it right, the pumpkin should be about done. Using a spoon, scoop the rind off the pumpkin. While you do that, periodically check on the veggies, adding another sprinkle of flour and a some of the fish stock as it gets dry. It’ll create a sort of paste and the onions will be pretty browned at this point.

Step 6) Chop the pumpkin & add it to the pot. Add the rest of the stock. If you’re using habanero, slice it and add it now. Add any other seasonings (it may need more salt) to taste. Once the soup boils, turn the heat to low and cover.

Personally, I prefer soups with Chunks in them + I think it’s more authentic to what the yeti made, but if you REALLY feel compelled to blend your soup, do it now.

Step 7) While the soup is heating up, get out a frying pan and add a tablespoon or two of some olive oil/butter on med-high heat. Add the salmon filet to the pan (scale side down) and just let it sit there. Don’t touch it. When it turns opaque halfway up, flip it until it’s fully cooked.

Once it’s cooked, remove it from the pan, remove the skin, and shred it into bite size pieces. If your salmon was really thick like mine was, and some parts of it are still pink, then toss the pink parts back in the pan to let them cook a little longer.

Add the salmon to the soup.

Step 8) Once the soup has been simmering for a few minutes and you’re too impatient to keep waiting, remove it from heat, add the goat cheese & heavy cream, garnish with gronions or whatever herb of choice, and enjoy!

In the game, this soup restores eight hearts, and it truly does feel that replenishing. This soup could cure any disease.

food recipes

catoperated

hellenhighwater

It turns out you can just make? Butter mints?

Thrilling, tbh

hellenhighwater

Resippy

recipes food

walks-the-ages

victusinveritas

consistantly-changing

The recipe:

PUMPKIN PUDDING PIE w/ ORANGE ZEST & CARDAMOM WHIPPED CREAM

(makes ~3 pies)

2½ cups sugar
15oz can pumpkin puree
2 eggs
½ tsp baking soda
2 cups flour
2 tsp baking powder
½ tsp ground cinnamon
¼ tsp vanilla
pinch of salt
2½ cups milk
4 TBSP butter (melted)
1 orange
1 tsp powdered sugar
1 cup heavy cream
2 TBSP powdered sugar
1 tsp cardamom
pinch nutmeg

pumpkin pudding pie w/ orange zest

preheat the oven to 325°F
prepare the pie crust (that's another recipe's job—either find a scratch recipe or buy a pre-made dough or graham cracker crust)
blend 2 ½ cups sugar, pumpkin puree, eggs, and baking soda in a large mixing bowl (if using a mixer, blend with a paddle attachment)
add the flour, baking powder, cinnamon, vanilla, and salt; blend until well mixed
add the milk and melted butter, whisk until well mixed (if using a mixer, blend with the whisk attachment)
pour your batter into the crust, filling right up to the edge (the mix will be more liquid than solid, but it will rise/solidify in the oven)
bake at 325°F for 55 minutes
remove from the oven and let it cool
top with sifted powdered sugar
zest an orange over the top of the pie (microplane if possible but regular zester is fine; have found that the most aesthetically pleasing version is to peel the orange and then finely dice the peel but that's a hassle!)

whipped cream