fandomsecrets | [ SECRET POST #6422 ]

[ SECRET POST #6422 ]

⌈ Secret Post #6422 ⌋

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I'm more of a baker. Beyond the flour, sugars, eggs, butter, and vanilla extract, I always have unsweetened cocoa powder, malt powder, Oreos, graham crackers, marshmallows and marshmallow cream, sweetened condensed milk, dulce de leche, heavy cream, and chips (milk, dark, white, semi-sweet chocolate, butterscotch, peanut butter).

Nice! What do you use the malt powder for?

It adds a nice malty taste and a depth to the other flavors of some desserts, though it does bake up a little faster.

Here are a couple of recipes:

Brewer's Blondies
Ingredients
1 cup all-purpose flour
3 tablespoons malted milk powder
3/4 teaspoon baking powder
1/2 teaspoon salt
7 tablespoons butter, softened
3/4 cups + 2 tablespoons firmly packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cup malted milk balls, coarsely chopped (~4.5 ounces) [Whoppers, Robin's Eggs, Maltesers]

Instructions
In a medium bowl, whisk together the flour, malted milk powder, baking powder and salt. Set aside. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and the vanilla until combined. Add the flour mixture in two separate additions, beating until just combined. Fold in the malted milk balls. The batter will be very thick. Scoop the prepared batter into a well-greased 8 x 8 baking dish and smooth with the back of a spoon (wet the spoon to make this easy). Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and allow to cool.

Oatmeal Coconut Malted Chocolate Chip Cookie Bars
INGREDIENTS
3/4 cup (60g) old-fashioned rolled oats
2 cups (240g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup salted butter, softened
1 cup (192g) packed light brown sugar
1/3 cup (64g) granulated sugar
1/4 cup (28g) malted milk powder
1 large egg
1 large egg yolk
1 teaspoon vanilla
1/2 cup (60g) sweetened or unsweetened coconut flakes
1 cup (165g) semisweet chocolate chips
1/2 cup (84g) milk chocolate chips

INSTRUCTIONS
Preheat oven to 350 degrees F. Line a metal 9X13-inch pan with foil and lightly grease with cooking spray. Sift the oats, flour, baking soda, and salt together. Set aside.
To a large bowl, cream the butter, then add the sugars and malt powder and mix until well combined. Add egg, egg yolk, and vanilla and stir with a wooden spoon or rubber spatula until the ingredients are well combined and the batter lightens a bit in color.
Add the flour mixture and stir until mostly incorporated, then add coconut, and chocolate chips and mix until fully combined and chips are evenly distributed
Press the batter evenly into the prepared pan. Bake for 18 minutes until set around the edges but still slightly soft in the center. It's ok if you need to add additional baking time, just keep an eye on the bars - they are better just slightly under baked.

You can also make lovely malted buttercream frosting by just substituting some in for some powdered sugar (2 to 4 Tbsp, to taste).

Those both sound good, thank you! I like chocolate malts, but never thought to use malt powder in baked goods.

You're welcome! If you try them out, hope you like them!

DA Thank you x infinity for these recipes! I have a dairy intolerance but can have it in small quantities. The blondies are perfect for a rare indulgence for me <3

You're welcome!

What a coincidence, I needed to go through the pantry anyway. I am a "cook" (scarequotes needed) in the mid-century housewife style learned from my mother (exacerbated the past few years by challenging myself to only cook new recipes from old cookbooks), which includes:

* Lots of long-lasting staples on hand (in case of the Cold War going hot)
* Being able to throw something together when low on time/energy/brains/appetite that we'll be willing to eat (and have for leftovers)
* Cheap

Cans:
some kind of fish (generally tuna, salmon is better but more expensive)
some other kind of canned meat (usually chicken and/or spam)
Chili
Beans (black, kidney, baked)
Diced tomato (the above make a pot of chili to last several days)
Diced potato
Corn
Carrots
Green beans
Peas
Mushrooms
Mandarin Oranges
Peaches
condensed cream of mushroom, cream of chicken, and tomato soup
a few cans ready-to-eat soup
a few cans ready-to-eat pasta
(I was raised to include tomato/spaghetti sauce here but realized as an adult I don't actually like it much. If you do, it's cheap and useful.)

Other pantry items:
applesauce
a couple kinds of pasta + Kraft dinner and/or just-boil-in-water pasta sides and/or ramen
rice
oatmeal
instant mashed potatoes
chicken broth (in carton or as bouillon - frozen homemade is better but not enough better to be worth the work and freezer space)
peanuts
peanut butter
potatoes
assorted dried fruit (raisins if nothing else, but I often dehydrate my own from stuff that's going wrinkly in the fridge.)
honey
oil
vinegar
salt
cornstarch

Freezer:
Hamburger (frozen as 1/4 lb patties)
Chicken breast or thigh
Chicken nuggies (I can eat these when everything else is nauseating)
broccoli
pre-chopped onion and celery (frozen in small portions, for cooking)
frozen leftovers
pizza and/or TV dinner
ice cream and/or popsicles
ice

Fridge:
Milk
Butter
Cheese (shredded mozzarella and Mexican, cheddar, dry Parmesan)
In theory eggs but I always forget I have them
Whatever fruit and veg is currently in season
Sad leftovers
Assorted canned drinks
Lemon juice
Salsa
Mayo
Soy sauce
Jam
Some kind of pre-made slightly spicy sauce to perk up sad leftovers (I've been going for sweet chili sauce lately.)

Premades/snacks:
Bread
Rice cakes (last longer than bread, can be used for similar late-night peanut butter and jelly delivery)
Granola bars
Pop-tarts (these make a meal when I have absolutely zero energy)
Chips (including corn chips)
Cereal
Candy (for waking up my appetite when I've let myself get too hungry to be hungry)

Currently in the process of being added to the list courtesy of the vintage cookbooks:
cooking sherry (makes any sauce better)
sour cream (ditto)
tomatillos (I hate all peppers, but these sub in well for recipes that use green pepper or pimientos to add color and texture.)

These make exciting, endlessly varied meals such as:

Dump cans and chicken stock in pot, boil soup
Dump condensed soup and veggies and meat in casserole dish, bake casserole
Dump veggies and meat and soy sauce in frying pan, stir-fry stir-fry
Cook pasta and put other things in with it (warm), pasta dish. Cook pasta and put other things in with it (cold), pasta salad.
Cook rice and put stuff with it, make stuff with rice.
Dump shredded cheese and salsa and whatever else over corn chips, have nachos

Oops, replied to the wrong thread, oh well.

I don't bake much these days because I have come into a supply of infinite baked goods made by other people, but the baking standards (not including stuff listed above) are:

all-purpose flour
white sugar
brown sugar
cornmeal
baking powder
baking soda
shortening
cocoa powder
Red and unflavored Jell-O
chocolate (chips or baking chocolate)
almonds or pecans or walnuts (kept in freezer)

Then there's the spice cupboard which is its own thing, but the ones I miss most if I don't have them are cinnamon, garlic, ginger, chili powder, and rosemary. (my go-to if I don't know what to throw in something is garlic, sage, rosemary and thyme.)

And after all that I just buy whatever's on sale for a change or stuff I need for a recipe I'm trying. (But what I keep stocked covers like. 95% of what's in midcentury American recipes.)

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[ SECRET POST #6422 ]

Re: Cooks of FS, what are your pantry staples?

Re: Cooks of FS, what are your pantry staples?

Re: Cooks of FS, what are your pantry staples?

Re: Cooks of FS, what are your pantry staples?

Re: Cooks of FS, what are your pantry staples?

Re: Cooks of FS, what are your pantry staples?

Re: Cooks of FS, what are your pantry staples?

Re: Cooks of FS, what are your pantry staples?

Re: Cooks of FS, what are your pantry staples?