The purpose of this thread is exactly as the title suggests. This will be a compilation of any good recipes you have or any recipe ideas that you have. I'm quite honestly surprised that this kind of a thread hasn't been started already, considering the affinity that the ponies in this show have with pastries. I'll start with a first entry: The DJ Pon-3 Icebox Cake Ingredients Chocolate wafers. (I usually use this brand, but I suppose others will work too) Whipped cream (HAS TO BE HOMEMADE!!! NEVER FROM A CAN!!!!) Process Layer the whipped cream in between the wafers, which are set vertically, and cover in whipped cream so it looks like this: Spoiler: How it should look Then you set it in the fridge to cool for at least four hours and you are done. It is an excellent summer cake when you don't want to turn on the oven. Spoiler: The name of the Recipe If you noticed, I re-named the recipe after a Pony. Why, you ask? Why not. I think it would be cool if we were to choose ponies that the pastries seemed like. For instance, this cake is cool, so is DJ Pon-3. And besides...the wafers look like records!
Resurrecting this thread, because I was about to make one for recipes. Glad I did a search first! ^_^ I just made AMAZING pancakes. Spoiler: Here's What To Get Dry Ingredients 2 cups all purpose flour 1/4 cup sugar 1 teaspoon salt 1.5 tablespoons baking powder Liquid ingredients 1 large egg 2 cups milk (scant) 2 tablespoons melted butter (Cooled. See notes in recipe) 1 tablespoon vanilla extract [spoiler="Here's What To Do]*Mix all your dry stuff together. *Now mix all your wet together. If you're anything like me, '1 tbsp' of vanilla became 'quite a bit more'. I loves me some vanilla. I beat the egg first, because it's easier to incorporate stuff and to make sure it gets mixed well. Also, make sure your butter is cooled a bit. I put it straight from the microwave into the bowl and got a layer of odd solid butter snowflakes. =P *Make a well in the middle of your dry, wipe hand off on jeans. *Slowly add wet your wet while mixing with a fork. *Stir gently, and leave some lumps. Pancakes need to be lumpy. *Since there's a lot of sugar (Or... MINE had a lot of sugar. I put... close to half a cup. >> I like sweeter pancakes), use a lower heat or else you'll get several burnt pancakes first. Not that... not that that happened to me >> Nope. Just... Just guessing that this will happen... *Eat up, my friends. I don't always eat pancakes. But when I do, I eat pancakes. [/spoiler]
I don't know the first thing about baking, but I love eating the stuff my sister makes! :derpe: I'll ask her tomorrow if she knows any recipes she doesn't mind sharing.
I can always move them to somewhere else if it gets too cluttered, but I don't see a problem. Now, back on topic! It's not a recipe of my own, I just found it online, but here's one for 5 minute chocolate cake! Spoiler: Here's what you need A microwave! coffee mug 4 tablespoons flour - make sure you measure it right - or the cake is a lie! 4 tablespoons sugar 2 tablespoons unsweetened cocoa 2 tablespoons whisked egg - 1 egg is too much, 1 egg white is too eggy, 1 yolk is too dense, but 2 tblsp is just right! 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips splash vanilla or other flavoring - try peppermint or cinnamon For a fudgier version, omit egg! Spoiler: Here's how to make it 1) Add all of the dry ingredients to the mug and mix. 2) Add the egg and combine well. It gets pretty pasty at the point. 3) Stir in milk and oil. 4) Add chocolate chips* and splash of vanilla. Stir well. *if you don't have chocolate chips, try a broken up candy bar - I can't stress how much this amps the awesomeness of your cake 5) Microwave for 3 minutes in a 1000w oven, or 4 minutes in a 700w oven. It will start to crown over the top of the mug. Don't panic! It will collapse once the heat stops. 6) Eat! It's still good half an hour out of the microwave! (if it lasts that long!)
I'm not exactly the best in the kitchen, but sometimes I make some amazingly weird (but good combinations) What you'll need- -Chef Boyardee can (Beefaroni works, but Ravioli works best) -Like 6 different types of cheese -Microwave What to do- -Tear up the cheese and mix it in with the ravioli. -Nuke that -Play some Amnesia for relief, as you'll likely be plugged up later from all the cheese. Or my favorite: What you'll need- -Popcorn -Doritos -Butter! -Ziplock bag What do to- -Make that popcorn (No duh) -Melt that butter (No, really?) -Put the Doritos into the ziplock bag -CRUSHCRUSHCRUSHCRUSH into crumbs! -Pour the butter on the popcorn and then sprinkle on Dorito-dust. -MIX IT UP
Oooh! I should totally share the recipe for my brown butter cupcakes ^_^ They're SO FREAKING TASTY. They're on the savory side, but you could probably up the sugar and get them sweeter. I like them as-is, but that's just me. I frosted them once in a whipped cream frosting with the juice of a lemon added (It tasted like LEMONADE! =D), but it wasn't a good mix. The lemon went well. But the frosting was TOO sweet. So the next time I topped them, I just put some candied bacon on top. Which... was... AMAZING. Next time, though, I may chop up the candied bacon and have it in the batter as opposed to pieces on top. The bacon was a good flavor/sweetness match. Anyway! Yes. You guys need these in your lives. Super tasty and super simple ^_^ Browned Butter Cupcakes Spoiler: What You Need *one stick butter *2/3 cup brown sugar *2 eggs *1/3 cup milk *2 Tbsp vanilla *1 cup flour *1 tsp baking powder *1/2 tsp salt Spoiler: What You Do *First, preheat your oven to 350, and then slap a skillet on the stove. You're gonna want to melt and brown your butter. If you've never done that before, don't fret. I never did a brown butter anything until I decided to make these. Just be gentle with it. Treat the butter like it's your lady and her first time. Nothing too hot and kinky. Keep stirring constantly. Once it melts and starts bubbling away, you'll see it start to brown. DO NOT LEAVE YOUR BUTTER ALONE ONCE IT MELTS. Once it start's browning, it very quickly goes from 'delicious browned butter' to 'black sh*t in a pan'. Once it's deliciously brown and smells nutty, stick it in a bowl to start cooling down. If you want, you can stick a bowl in the freezer. That way, it stops the butter from going any further once you pull it. *Cream together your brown butter, brown sugar, eggs, milk, and vanilla. I always go really heavy on the vanilla. REALLY HEAVY ON THE VANILLA. Because I love it so. That may also contribute to it being extra savory for me. *Add your dry ingredients (flour/baking powder/salt), and stir just enough to combine everything. *Have you prepared your muffin pan? With grease and/or liners? Good! =D Fill them about 2/3 full and slap it into your hot oven for 15-20 or until a toothpick or whatever your tester of choice is comes out clean. *Let them have a chance to rest up and cool down completely before you frost them. If you go that route. You can top them hot with the bacon if you want. But I waited until I had them out the pans at least before doing that. Candied Bacon Spoiler: What You Need *Bacon *Brown sugar Spoiler: What You Do *Preheat your oven to 350. I had my bacon done before I did the cupcakes, but you could probably just put them in the oven at the same time. *I found I got the best coverage by shaking them in a plastic bag a la Shake N Bake. Put some brown sugar in a bag, add a few strips of bacon, shake shake shake, and then lay them out flat on a wire rack on a baking sheet. Rinse and repeat until you've gone through however much bacon fits on the rack, or however many pieces you want. I'd stay away from shaking too many strips at once. I did a full pound in one bag once. Couldn't get it all into one batch to go in the oven, and by the time they came out and the second batch went in, they'd turned the brown sugar into a goop that didn't stick as well and just burned pretty fast. *Stick it in the oven and bake for 30-35 minutes. Seriously. 30. To. 35. 35 was pushing it for me. The edges of some of them were a bit crispier than I'd have liked by that point. It's gonna be a little chewy. That's okay. I wanted to try and get the sugar super crunchy, so I put it under the broiler for a bit after the initial 30 minute bake time. *Let them cool. Seriously. That hot sugar and bacon grease is like freaking napalm right now. Just... be patient. Good things come to those who wait, my friend =) *DEVOUR! =D
I know how to make a really good mushroom gravy! What you'll need: 1 can of mushrooms (leave the water in, don't drain it) Some butter a beef ramen flavor packet some water A teaspoon of flour a skillet for sauteing a small pot to make gravy in Turn on two stove burners. Drain some of the water from the mushroom can into the pot. (not all of it) Melt butter in the skillet. Make sure there's a little water in with the mushrooms so they don't dry out when you saute them. Heat the mushrooms on low and mix in the butter. I recommend a splatter guard. Add a little water to the mushroom water, but not too much. The mushroom water has the mushroom taste you need. add the sauce packet into the mushroom water and add the mushrooms with the mushroom water and butter they were sauteed in. Add a teaspoon of flour and stir till it's dissolved into the mix. Let it cook down and thicken and pour it over a Salisbury steak. It's not very good for you, but it's good! Mix the sauce packet in with a little bit of water to be sure you have enough for the gravy. Or you can make my version of a Hanamaru Hamburger I saw in Rozen Maiden: Cook a burger in a skillet Make a packet of beef ramen, drain most of the water into a measuring cup, but leave a little water for the sauce that you will drain into the burger pan to capture the burger's flavor! Don't use the sauce packet just yet! Set the burger on a small plate and set it aside. Once the remains of the burger are scraped from the bottom of the pan with the water in it, some of the water will have evaporated. If it's not enough, add a little more water and turn the heat down a bit. Saute mushrooms in butter, but not in the skillet from before Make an over-easy, sunny-side up egg Put the beef sauce packet in the water/grease skillet and stir, add about a teaspoon of flour if the starch from the ramen water didn't make it thicker already. Plate the noodles on a good-sized plate. Put the mushrooms on top of the noodles, the burger on top of the mushrooms, and the egg on top of the burger. Then, pour your sauce/gravy on it and all around it. Make sure you get all of em together in each bite for a tasty meal!
Yeah, nice thread ^^ ! I'll try some recipes even if I'm a bad cooker. Sugarcube recips seems brillant
Woah, this thread will be useful for me in the future! Good idea! Here's a recipe for Rainbow Cake. Spoiler: What you need: Vegetable shortening 3 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 2 sticks (1 cup) unsalted butter, room temperature 2 1/3 cups sugar 5 large egg whites, room temperature 2 teaspoons pure vanilla extract 1 1/2 cups milk, room temperature Red, orange, yellow, green, blue, and purple gel food coloring Spoiler: What you do: Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary). Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes. Using an offset spatula, cover cake again with remaining frosting.
Chocolate Banana Pudding Best used at bonfires due to the ease of which you can remove the item from the "oven". Spoiler: Swag Needed -A Banana -Some Tin Foil -Some Chocolate that can be broken into "Bricks", think this or similar -A Spoon -A sharp knife (CAREFUL!) -A fireproof arm, or some sort of tongs -Heatproof gloves Spoiler: Lets Do it... Take the banana and the knife, carefully slice down the two parts of the banana that "peeling" would usually tear, Like so, to make a "flap" in the banana skin. Again, take the knife and cut off the very top and bottom of the banana by about a centimeter from each end, discard as you please, then slice the banana within the skin into equal sized pieces, slot a brick of chocolate in between each banana slice, if you run out of room you may eat a slice to allow you to fill the chocolate in. Close the banana flap when finished, make sure it is as secure as you can get it, and then cover the banana in tin foil, completely wrapping and encasing it, make sure to keep the flap upright. Take the tongs and hold the banana in an outstretched arm, lower the banana onto a secured position on the fire. The whole banana goes into the fire, it will cook for a couple of minutes (2-4), take the tongues and remove the banana, use heatproof gloves to unravel the tin foil, if the banana is not fully "mushed" then return to the fire for a while longer, if it is completely "mushed" use the spoon to mix the chocolate with the banana entirely down the banana skin, allow the pudding to cool slightly and enjoy warm for best result.
Milk Tea: A strong tea, like Earl Grey Milk Water Sugar Coffee maker and coffee pot Cup Spoon Microwave Put in about a cup to a half cup of water in the coffee maker: enough to get it to the first mark of the coffee pot. Put two to three tea bags of your flavor tea in the place where you put coffee grinds. Let it brew till it's done. Pour the tea in a taller coffee cup. Add sugar to your liking. Fill the rest of the cup (but not to the brim or it'll spill) with milk. Stir and heat milk tea in microwave for a minute or so to warm it. Enjoy your milk tea.
~Fruity Cake Pie~ -1 box cake mix (white, rainbow chip or strawberry)(Do not follow directions on cake mix box) -1 medium can sweet pie filling (strawberry or cherry) -3/4 stick butter Supplies: -cup or small bowl for butter -9x9 inch pan (NO COOKING SPRAY) Preheat oven to 350 degrees-Cook for 25-35min -Pour pie filling into baking pan -Pour dry cake mix on top of pie filling and distribute evenly (DON'T MIX TOGETHER) -Melt butter in microwave in a cup -Pour melted butter over dried cake mix (DO NOT MIX-Dry spots are acceptable) -Put pie into over and bake for 25-35 min until crispy around edges This is super easy to make and is very yummy. You can try different cake and filling combinations but the strawberry filling with rainbow chip or strawberry cake mix is best. I hope you enjoy.
Oh my god. I just made Dulce De Leche and it's AMAZING OH MY GOD. You just take the label off of a can of sweetened condensed milk and boil it for 3 hours. Less if you want it less caramely, longer if you want it darker and richer and thicker. I did it for 3 hours and it was perfect for my personal tastes. Don't let the water boil down below the top of the can. You want at least an inch or more of water above the top of the can. I didn't have any pots big enough to have the can standing up and have the inch of space, so I had it on its side. Let it cool down sufficiently. I ran it under cold water for a minute, and the outer areas were cooled, but the middle was still pretty molten when I stirred the can up after opening. So I'd suggest either keep it under water longer or let it sit until COMPLETELY cooled. Or at least just don't be as eager as I was =P It's super sweet... and super tasty! It'd make an awesome cupcake filling, or a dip for fruit. Or thin it out with a bit of cream and pour it over ice cream <3 It ended up with the consistency of a REALLY thick pudding. Also, I just want to re-iterate to keep plenty of space above the can. This thing doesn't have the nickname of "Danger Pudding" for nothing =P EDIT!: Here's a picture!
ME AMO EL DULCE DE LECHE. My Argentinian family sometimes bring some over when they visit, I can't get enough. I had a Chimicherrychanga on Saturday! It was delicious.
Well, unless you made it far enough back that it's not showing up on your list of recently created threads, I'm only seeing threads for specific dishes that you posted after the creation of this one. This thread is more of a generic "Everyone post their recipes" kinda thing. And different threads, even ones created around the same time covering the same topic, get popular for different reasons. This just happens to be the thread that people jumped onto. Nothing bad with that =/
