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Recipes from Cooking Up Kink / New England Pumpkin/Cranberry Bread
« Last post by Mistress C on November 28, 2015, 12:33:51 PM »
This recipe calls for maple syrup for added flavor and sweetness. Real maple syrup is expensive and not always readily available outside of New England. Don't substitute crappy artificially flavored syrup. Instead increase the amount of sugar to 4 cups. You can also substitute other dried fruit or chopped nuts for the cranberries in this recipe.

I prepare my own pumpkin puree from scratch. This is easy, but adds a couple hours to the prep time.To a foodie the amazing flavor of fresh pumpkin is well worth the effort. Lazy cooks can use canned pumpkin. Pumpkins are grown in a large number of varieties. You can use whichever varieties are available locally.

One medium large pumpkin will yield more than enough puree for this recipe. Save and freeze the excess to make a pie later. Start by removing the top stem end of the pumpkin like when making a jack o'lantern. Scoop out the seeds and the stringy pulp they are attached to. Set aside the seeds to season and bake later. You need not be meticulous getting the stringy pulp because you are going to puree the pumpkin anyway.

Cut pumpkin into large chunks and arrange on cookie sheets. Bake in 400 degree oven for about 1 hour. You can tell the pumpkin is done when the skin starts to turn brown and get wrinkly. Allow the pumpkin to cool until it is comfortable to handle. The skin will now peel off easily. Remove and discard all the skin. Puree the pumpkin chunks in a food processor or blender. If you have a submissive, they can also squeeze all the pumpkin chunks through a potato ricer.


Ingredients:
  • 4 cups unbleached flour
  • 1/2 cup maple syrup
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 4 large eggs
  • 1 cup cooking oil
  • 4 cups pumpkin puree
  • 1 cup dried cranberries
  • 3 cups sugar
  • non-stick cooking spray or canola oil to grease the pans
In a large bowl, combine the flour with the baking soda, cinnamon, cloves, ginger, and nutmeg. In a medium bowl, mix the maple syrup with the eggs and cooking oil. Stir the sugar into the wet ingredients. Add the wet ingredients to the dry ingredients along with the pumpkin puree and dried cranberries. Stir until the batter is evenly moistened. There is normally enough moisture from the puree, but if needed, add water until the batter is smooth.

Grease three 7x3 inch loaf pans. Scrape the batter in, dividing it evenly between the pans.

Bake at 350 for about 50 minutes or until the loaves are risen and a toothpick inserted in the center comes out clean. Let the loaves cool on a rack for 30 minutes before unmolding and serving.


Three loaves may seem like a lot, but you will be amazed how quickly they disappear.
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User Recipes / Bacon Ranch Cheeseball
« Last post by Catpurr on February 27, 2014, 01:47:27 PM »
Think I found the original recipe on facebook.  However, seems I didn't quite follow it!

You will need:
2- 8oz blocks of cream cheese, room temp
1/2 cup sour cream (this was not in the original recipe and I might have used a bit more)
1/2 cup finely shredded cheddar cheese (or cheese of your choice)
2 packages of bacon bits (or at least a cup of cooked and crumbled bacon)
1 package of dry ranch dressing.

Mix with electric beater the cream cheese until smooth.  I don't have a beater and was having a problem with the cream cheese being too thick and heavy, thus the sour cream.  Then add the shredded cheese and 1 package (or 1/2 cup) of bacon bits and ranch dressing.  Mix well.  Using hands form into a ball and roll in the remaining bacon bits.  Wrap in plastic wrap and refrigerate for at least one hour.  Serve with a nice assortment of crackers.
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Rope and Knots / Tying a Cats Paw Hitch
« Last post by Administrator on February 04, 2014, 02:58:10 AM »
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Rope and Knots / Tying a Post Hitch and Double Post Hitch
« Last post by Administrator on February 04, 2014, 02:52:47 AM »
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Rope and Knots / Tying a Clove Hitch
« Last post by Administrator on February 04, 2014, 02:50:09 AM »

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Rope and Knots / Tying a Josephine Knot
« Last post by Administrator on February 04, 2014, 02:46:34 AM »
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Rope and Knots / Tying a Square Knot
« Last post by Administrator on February 04, 2014, 02:42:49 AM »
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Rope and Knots / Tying Overhand Knots
« Last post by Administrator on February 04, 2014, 02:39:29 AM »
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User Recipes / Apple Bundt Cake
« Last post by Mistress C on January 05, 2014, 03:35:06 AM »
This recipe is based on an old family recipe from a member of My poly leather household. It came from the deep south and has a little more fat in it than I like, especially if you use the original lard to grease the pan.

Ingredients:
      3 cups all purpose flour(I used cake flour)
      3 T. baking powder
      1 t. salt
      4 eggs
      2 cups sugar
      1 cup canola oil
      1/2 cup orange juice
      1 T. vanilla
      4 cups thin sliced peeled apples
      2 t. cinnamon
      1 t. nutmeg
      3 T. sugar



Combine first three ingredients and set aside. In large bowl, beat eggs and sugar, continue to beat in oil, vanilla and orange juice. Little by little beat in dry ingredients until smooth. Mix additional sugar and spices. Grease and flour bundt pan.  Pour half of batter in pan. Arrange half of apple slices to cover batter. Sprinkle half of spice mixture on apples. Pour remaining batter over apples. Arrange remaining apples to cover batter. Sprinkle remaining spice mixture over apples.


Preheat oven to 350. Bake 70 minutes or until toothpick comes out clean. Place pan on wire rack to cool. Cool at least 1 hour. Use spatula to loosen cake and invert onto platter.

I believe this recipe would work well with pears, peaches or other summer fruit.
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User Recipes / Re: Chick-Fil-Gay Sandwich
« Last post by Mistress C on January 05, 2014, 03:30:44 AM »
I cut the breast fillets to size, put them in a Tupperware container, pour the pickle juice over the top and freeze the whole thing. Then when I am ready to prepare the sandwiches, they are already marinated and the total prep time is cut to 15 minutes or less. It takes that long to get them at the restaurant because they need time to add the bigotry.

The taste is amazingly similar to the CFA original. Apparently the hate adds nothing to the flavor.
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