Bangla-Dash Mixed Nuts by Liz

INGREDIENTS

6 cups unsalted nuts, we used pecans and almonds
2 tablespoons vegetable oil
2 tablespoons water
1/4 cup pure maple syrup
1 tablespoon Bangla-Dash

DIRECTIONS
1. Preheat oven 350* and prepare a half-sheet baking pan with a Silpat
2. In a big bowl, mix oil, water, maple syrup and Bangla-Dash together
3. Add nuts and stir.
4. Spread nuts evenly over your baking pan. Bake 25 minutes.

Mark Bittman's Speedy No Knead Bread

“You made bread?” my family will ask whenever I whip up a loaf of Bittman’s bread. This warm magic loaf turns dinner into a meal. I throw in 1 tbsp of Whassamatterhorn or Smoke Licker.

They rip it apart like wolves.

They rip it apart like wolves.

From Mark Bittman in The New York Times

3 cups bread flour
1 packet (1/4 ounce) instant yeast
1 tbsp Whassamatterhorn or Smoke Licker
Oil as needed

DIRECTIONS
Combine flour, yeast and Whassamatterhorn or Smoke Licker in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Serve with Saltlickers’ compound butter!

Smoked Bangla-dash Butternut Squash

I love ALL squashes. Especially the fact that I can forget one I stashed under the sink, find it a month later, cook it, and it's delicious. You can't do that with meat, people!

Before smoking

Before smoking

After smoking

After smoking

Serves 6

INGREDIENTS
1 Big-a$$ butternut squash
Olive oil
Bangla-dash
Crop Duster
Maple syrup (optional)
Pecan wood chips for smoking (any wood will do but pecan’s the bomb)

INSTRUCTIONS
Start your smoker at its highest temp.

Split the squash lengthwise and scoop out the seeds. Place face down in a microwave safe dish with about one inch of water in the bottom. You may have to microwave each half separately if it is, indeed, a big a$$ squash. Microwave on high for about 14 minutes. You could also steam the squash in a steamer basket if you wanna go old school and skip the radiation (you hippy). When cool, scoop out the squash into a bowl and mix with a splash of olive oil, about 1 tbsp of Bangla-dash and 1 tsp of Crop Duster. Taste for spice. Splash some maple syrup in there if you’d like. Stuff the squash back into the empty shells. You could also sprinkle cheese (Manchego would be great) or breadcrumbs on top. Place the squash on the racks, shell down, and smoke with one pass of wood for about 30 minutes.

Leftover Mashed Potato Pancakes

How much salt you put in depends on how salty the original mashed potatoes are. Most of our blends would work well. We used 1/2 tsp Cy Salt and 1/2 tsp Alliyum, but you could easily use 1/2 tbsp of each, if your potatoes are unsalted.

IMG_1936.jpg

INGREDIENTS
2 c leftover mashed potatoes
1 egg
1/4 cup flour
1/2 tsp Cy Salt
1/2 tsp Alliyum
Butter, oil or shortening for frying

INSTRUCTIONS
Mix all the ingredients. Pancakes made from 1/4 of a cup of batter turn out best, we found. Heat fat in a big pan, fry both side on medium high heat. Dust with Alliyum. Reheat in a 400 degree oven for about 10 minutes.

WHAT’S THAT SAUCE?
Equal parts of our homemade horseradish and this salad, plus a big glob of mayo thrown in.


Pumpkin Butter Cake with Iowa Nice Spice

This is one from our friend, Darrell, who cooks some seriously good stuff. #blamedarrell

Oooey, gooey, wooey!

Oooey, gooey, wooey!

INGREDIENTS
1 box yellow cake mix
4 egg
1 cup butter, melted and halved
8oz. cream cheese
1 15 oz can pumpkin
1 tsp vanilla
3 1/4 cup powdered sugar
1 tsp cinnamon
1 1/2 tsp Iowa Nice Spice + more for dusting

Preheat oven to 350.

FOR THE CRUST
Combine the cake mix, 1 egg and 1/2 cup melted butter. Mix and press unto parchment lined 9×13.

FOR THE FILLING
Mix cream cheese, pumpkin, 3 eggs, 1/2 cup butter and spices. Pour over crust. Bake at 350 for 40-50 minutes. Dust with Iowa Nice Spice.