"southernman" posted this question back in 2007. I thought it was a good idea then and thought it was time to ask it again.
My mind is blank at the moment, but since we're having BBQed ribs tonight, I thought of my favorite go-to sauce recipe.
BBQ Sauce (melsmith56)
1/2 c catsup
2 T brown sugar
2 T Worcestershire
1 T vinegar
1 dash Tabasco
1/2 t garlic powder
1/4 t mustard powder
1/4 t salt
Combine in pot and warm it (no need to bring it to a boil).
This is such an easy recipe to throw together at the last minute, and I really like the taste. I don't care for many of the commercial brands.
Sometimes I might add one, two, or all of the following: horseradish, cayenne, paprika, Liquid Smoke, molasses.
Your recipe sounds good, Lori so thanks for sharing.
I don't frequent this BB much (mostly addicted to the deco BB), but would love to read favorites that were posted here in the past so I'm keeping an eye out. Thanks for starting this thread.
I don't keep specific recipes from here, but I get lots of good ideas here & other websites with recipes.
I enjoy hearing what everyone else is doing & cooking.
I don't have many friends who cook at home, so I like to come here & see what's up even when I don't participate much.
I just finished making my biscotti. I used:
6 eggs, ‘
2 cubes of butter,
2 cups of sugar,
about 8 cups of flour,
1-1/2 T baking powder,
1 tsp. salt,
4 cups of coarsely chopped roasted almonds,
1 T. vanilla,
1 T. almond extract &
enough Amaretto liquor with the extracts to make 1/3 cup liquid.
I made 6 logs - and got 20 biscotti to a log.
Bake the logs at 375 for about 20 minutes –
slice & toast about 4 to 5 minutes a side at 350.
Good for you - then let me clarify. Measure the flour and add baking powder & salt - then have the almonds prepared and ready - reserve some flour (1/2 cup) to sprinkle over almonds. Melt the butter & cool - then begin beating the eggs and slowly adding the sugar - when thoroughly combined - add the cooled melted butter until the mixture is light & fluffy - then begin adding the flour alternately with the liquids (extracts & liquor - you can use anything you like or have on hand - or orange juice) - then at the end, add the almonds - and if your mixer can't handle the load - turn out on your counter & add enough additional flour until the dough mass forms & sticks together - then cut into 6 portions - make long rolls - two to a cookie sheet - and bake - be careful not to burn - adjust your oven temperature - but the rolls should be golden brown. Then - take off sheets & let cool for a good 20 to 30 minutes - slice them when the rolls are cool enough to handle and the slices do not crumble. Place on sides on sheets & toast again - taking out and turning each cookie over - and retoasting - again this is critical - I like pretty brown biscotti but some people don't - so toast just long enough to your liking - some people like them "creamier." Then cool thoroughly on racks - several hours - and place in Ziploc bags - for keeping - gift-giving - freezing - or most especially for dunking into coffee - milk - but especially wine - an old-fashioned tradition. In my parents' home, the biscotti came out at the end of a festive meal (before the "real" dessert) to pass around with another glass of wine - or with an especially fine wine - then the biscotti dunked into that wine took on an ambrosial quality - absolutely "to-die-for."
Enjoy and Happy Easter!
And Wanna2 - where do you live now?.
***Added 12/11/11 by Seaborne:
Wannaquilt - you are an angel - yes, this is exactly my biscotti recipe - just be careful with the amount of flour - use enough to make a firm but pliable dough that can be easily formed into logs - but that they don't collapse - form them into a rounded shape - as they will flatten on baking. And I turned my oven down to 340 for toasting - and shortened the toasting time considerable - 5 minutes on one side - 4 minutes on the other....but I have a new oven this year - so it's still in the experimental stage for me....
CA Lori - you are correct that you place them flat side down to toast on one side and then turn them over - I take them out of the oven to do that by the way. When I started making these biscotti - eons ago - and I made them for a coffee cart - I would leave them on the rack in the oven and turn them over with the door open - DUH - I do not do that anymore. I take the whole rack out of the oven and close the oven door - or put another sheet of cut cookies in that vacated oven. Sometimes, because I have two ovens, I use one oven for the first side - and the other oven for the 2nd side - and a little trick I use - is I place a heavy duty cookie sheet on the rack of the sheet that's being toasted the 2nd time - so that the top does not get too brown.
And I roast whole raw almonds at 350 for about 20 minutes - check them and mix them up - they do brown at the edges more quickly than they do in the middle. Then - I chop them coarsely in a Cuisinart. It's alright if some of them remain whole or not as finely chopped as others - and I also like the powdery part of the chopped almonds and add that too. I am generous with the amount of almonds I use - up to 4 cups of corsely chopped almonds. I'm so happy that many of you are trying this recipe and continuing the tradition - it makes me feel good that I've been able to contribute my recipe and experience. Carry on - ladies - thank you.
Oh yes - one more tip - I do not use all butter all the time. Much of the time I use half Canola oil and half butter. I melt 1 stick of butter in a Pyrex measuring cup - take it out - let it cool and then add a half cup of Canola oil and mix them together to add to the beaten eggs. It cuts down on the cholesterol - AND - traditionally in Italy and the Dalmatian Coast of Croatia, oil is used more than butter. And it really doesn't affect the texture of the cookie - thought it might change the taste a bit. And this amount of almond and vanilla extract and then the Amaretto too - makes this particular recipe my "own." I am the one to add this amount of flavoring - and that's what makes these particular biscotti so very much favored by my friends. But it is expensive. I made 3 batches of this recipe on Friday - and I bought another bottle of Almond extract today - I was completely out. I do not ever use artificial extracts or flavorings and I use Cook's brand of Pure Almond Extract.
As I stated in the other post about substitutes for the Amaretto, of course, you can use whatever you want to use - or have on hand. I have used brandy or rum, hazelnut liqueur - or any other liqueur or spirits you would like. Just remember that it might alter the taste - I suppose even Kahlua or Irish Cream would be fine - so make it your own....I just happen to prefer the almond flavoring - though hazelnut goes well with it too.
"We are all here.....because we are not all there."
I've been making the biscott regularly. Just finished making a batch for my DIL's mother's birthday party last week. And I've got a Croatian picnic coming up at the end of the month that I always donate several dozen to.
One small change - I don't toast them at such high temps anymore. Maybe it's my new oven that has me turning down the temps - so I'm using 335 and toasting 5 to 7 minutes on one side and 4 to 5 minutes on the other.
Otherwise, all remains the same except I do use 1/2 a cup of canola oil plus 1 stick of butter. I also did not chop up all of the almonds - left about half of them whole - and I loved the crunch of those whole almonds in the biscotti - of course, when they are sliced, the whole almonds get sliced too.
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