Kin Food
I have a friend who is demonkin who has said that the best thing they have found to combat cravings for human souls/flesh is to combine pork, chicken, and eggs. Just thought I would share that little tip, and say that I absolutely LOVE this blog.
Anonymous

And this blog absolutely loves you, random anonymous follower.

-Wolf

Apple Oat Biscuits
125 g Butter, at room temperature
3/4 cup Brown Sugar
1 Egg
1 cup Plain Flour, sifted
1 cup Rolled Oats
1/4 tsp Baking Powder
3 Jazz Apples, 1 peeled and chopped, 2 thinly sliced, skin on
Preheat oven to 180°C or 160°C fan. Line 2 large baking trays with baking paper.
Using an electric mixer, beat the butter and sugar until pale and creamy. Add egg and beat well. Fold through flour, oats, baking powder and chopped apple. Roll tablespoonfuls of mixture into balls. Place on the prepared baking trays. Place an apple slice on top of each biscuit, pressing down lightly. Bake for 30-35 mins, until golden. Cool on wire racks.
Source: Recipes.coles.com

Apple Oat Biscuits

  • 125 g Butter, at room temperature
  • 3/4 cup Brown Sugar
  • 1 Egg
  • 1 cup Plain Flour, sifted
  • 1 cup Rolled Oats
  • 1/4 tsp Baking Powder
  • 3 Jazz Apples, 1 peeled and chopped, 2 thinly sliced, skin on
  1. Preheat oven to 180°C or 160°C fan. Line 2 large baking trays with baking paper.
  2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add egg and beat well. Fold through flour, oats, baking powder and chopped apple. Roll tablespoonfuls of mixture into balls. Place on the prepared baking trays. Place an apple slice on top of each biscuit, pressing down lightly. Bake for 30-35 mins, until golden. Cool on wire racks.

Source: Recipes.coles.com

Lemon Poppy Seed Cake
Ingredients:
4 egg yolks
6 Tbsp. butter
1⁄3 cup granulated sugar
1⁄3 cup confectioners’ sugar
1¼ cups all-purpose flour
2¼ tsp. baking powder
1⁄8 tsp. salt
¼ cup poppy seeds
½ cup cashews, ground
1 cup plain yogurt
2 tsp. lemon peel, grated
2 Tbsp. fresh lemon juice
1 tsp. Madagascar bourbon vanilla extract
½ tsp. lemon extract
1 cup Cointreau (optional)
Method:
Preheat oven to 350°F.
Beat egg yolks until light in color. In a separate bowl, cream butter and sugars; add yolks and mix well. Sift together the flour, baking powder, and salt, then stir in poppy seeds and cashews; add to egg/butter/sugar mixture.
In a large mixing cup, beat the yogurt with a fork until loose; then add lemon peel, lemon juice, and extracts. Fold into cake mixture.
Pour batter into well-greased and floured loaf pan. Bake for 50–55 minutes, or until tester comes out clean.
If desired, soak with Cointreau and allow to stand overnight (in refrigerator) before serving. Serve cold or at room temperature.

Lemon Poppy Seed Cake

Ingredients:

  • 4 egg yolks
  • 6 Tbsp. butter
  • 1⁄3 cup granulated sugar
  • 1⁄3 cup confectioners’ sugar
  • 1¼ cups all-purpose flour
  • 2¼ tsp. baking powder
  • 1⁄8 tsp. salt
  • ¼ cup poppy seeds
  • ½ cup cashews, ground
  • 1 cup plain yogurt
  • 2 tsp. lemon peel, grated
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. Madagascar bourbon vanilla extract
  • ½ tsp. lemon extract
  • 1 cup Cointreau (optional)

Method:

  1. Preheat oven to 350°F.
  2. Beat egg yolks until light in color. In a separate bowl, cream butter and sugars; add yolks and mix well. Sift together the flour, baking powder, and salt, then stir in poppy seeds and cashews; add to egg/butter/sugar mixture.
  3. In a large mixing cup, beat the yogurt with a fork until loose; then add lemon peel, lemon juice, and extracts. Fold into cake mixture.
  4. Pour batter into well-greased and floured loaf pan. Bake for 50–55 minutes, or until tester comes out clean.
  5. If desired, soak with Cointreau and allow to stand overnight (in refrigerator) before serving. Serve cold or at room temperature.

fuckingrecipes:

  • "Poached." This is an egg cracked open and gently boiled out of the shell until the whites have congealed but the yolk is still runny. Poached eggs are great with potatoes, toast, or corned beef hash due to the great amount of runny yolk left for spreading or dipping. Most restaurants advertising eggs “any style” will poach eggs but some prefer not to outside of breakfast hours, since it involves boiling at least a small saucepan of water.At home, you can give it different flavors by poaching it in juice, wine or broth. 
  • "Scotch Egg." A Hard-Boiled egg that has been wrapped in Cumberland sausage and rolled in bread crumbs. Sometimes a soft-boiled egg is used. 
  • "Hard boiled." Everyone knows what a hard boiled egg is: an egg boiled in its shell for 13-15 minutes until the whites are firm and the yolk is solid.
  • "Soft boiled." An egg boiled inside its shell, just like a Hard boiled egg,  until the whites have set and the yolk has very slightly thickened. This is the “three minute egg” that gave us the three minute “egg timer”. PROTIP: It will continue to cook from residual heat within the egg, after you take it out of the water - run the egg (still in the shell) under some cold water immediately to stop the cooking process.
  • "Scrambled." This is the other one everyone knows: the egg white and yolk are mixed together, sometimes thinned out with milk, cream, or water, and fried.
  • "Fried" or "Over hard and break ‘em." Just ordering a “fried” egg gets an egg fully fried on both sides, slightly browned, with a broken yolk. They are good on sandwiches but leave no yolk to spread on potatoes or toast. All following eggs are considered to be variations of ‘Fried’
  • "Over easy." What is usually thought of as a fried egg: pan fried on one side until cooked about halfway through, then flipped over and fried on the other side until the white has set. The edges can be a bit crispy but the yolk is still runny, albeit not so much as a properly done poached egg.
  • "Over medium." Like an over easy egg, but cooked a bit more on the second side. The yolk will be somewhat thick or sticky, but not hard.
  • "Over well" or "Over hard." An egg fried on one side as for “over easy”, then cooked on the other side until the yolk has completely set. Some cooks will break the yolk.
  • "Sunny side up." The egg is fried on one side and not flipped. Sometimes a bit of frying fat is spooned over the top to set the white, or some water is tossed into the pan and a lid placed over the egg. Both of these methods are called "Basted", but this isn’t universally understood if requested and often done by default anyway. Some cooks will leave the white on the top is left unset and sticky.

  • 1 1/2 cups butter, softened
  •  2 cups white sugar
  •  4 eggs
  •  1 teaspoon vanilla extract
  •  5 cups all-purpose flour
  •  2 teaspoons baking powder
  •  1 teaspoon salt

Directions

  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.
  • 7 pounds crown pork roast
  •  2 cups chopped cranberries
  •  1/2 cup white sugar
  •  1/2 cup butter
  •  2 onions, chopped
  •  2 cups chopped celery
  •  2 teaspoons salt
  •  1/4 teaspoon ground black pepper
  •  8 cups white bread cubes
  •  2 apple - peeled, cored, and chopped
  •  1/2 cup apple juice
  •  1 egg
  •  1 teaspoon poultry seasoning

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Season pork roast with salt and pepper to taste, then place on a rack in an open roasting pan, rib ends down.
  3. Bake at 375 degrees F (190 degrees C) for 2 hours. Roast will be only partially cooked.
  4. Meanwhile, in a medium bowl, combine cranberries and sugar and mix well; set aside. Melt butter or margarine in a large skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes. Add cranberry mixture, 2 teaspoons salt, 1/4 teaspoon ground black pepper, bread cubes, apples, apple juice, egg and poultry seasoning. Toss well.
  5. After the two hours, remove roast from oven. Turn rib ends up and fill cavity with cranberry/apple stuffing. Insert meat thermometer between two ribs in the thickest part of the meat, making sure that end of thermometer does not touch any bone.
  6. Return stuffed roast to oven and continue roasting at 375 degrees F (190 degrees C) for about 1 1/2 hours, or until internal temperature of meat reaches 175 degrees F (80 degrees C). (Note: If stuffing becomes too brown, cover it with aluminum foil.)
  7. To Serve: Place roast on warm platter and let stand for 15 minutes for easier carving. Slice between ribs to carve, and serve with stuffing.

Ingredients

  • 3 egg yolks, beaten
  • 3 tablespoons water
  • 3 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 2 cups heavy whipping cream, whipped
  • 3 cups miniature marshmallows
  • 2 cups halved green grapes
  • 1 can (20 ounces) pineapple tidbits, drained
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 jar (10 ounces) red maraschino cherries, drained and sliced
  • 1 cup Diamond of California Chopped Pecans
  • 3 tablespoons lemon juice

Directions

  1. In a large saucepan, combine egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160°. Remove from the heat and cool; fold in whipped cream.
  2. In a large bowl, combine remaining ingredients. Add dressing; toss to coat. Cover and refrigerate for 24 hours. Yield: 12-14 servings.

foodopia:

Breakfast Eggs with Trout and Crispy Potatoes
(via Swirled Blackberry Cheesecake | Driscoll’s)
(via Gluten Free Lemon Blackberry Eton Mess | Gluten FRee Recipes | Simply Gluten Free)