Absolutely Terrible Sponge Cake that was tough as hell

Cuts right to the point, skips almost all the steps! (And then you eat the final result and learn why the steps were necessary - I mean, it was unsquashable like a good sponge ... but cheeeeeeewwwwwwwwy af. Cake is cake and I still ate an embarrassing amount, but what we didn't eat that night I just pitched - 'twas bad.)

preheat oven to 350

line 9"springform with buttered parchment 

5 eggs

3/4 C sugar

1 C AP flour in sifter

Mix eggs and sugar on med/high until doubled/tripled in volume, gently fold in flour in thirds, pour into springform, bake 30 min or until toothpick comes out clean, cool to room temp before cutting.

To make a chocolate version add 3 T of cacao powder to the flour

Yaki Imo

 Japanese baked sweet potato 

250-350g sweet potatoes

Wash and poke lightly with fork - not too deep

Place on foiled pan in cold oven

Oven to 375 - cook 55-65 minutes

Turn off oven rest 10 minutes then cool 15 minutes\

Store in the fridge.

https://okonomikitchen.com/baked-japanese-sweet-potatoes-yaki-imo/

Green beans

 Trim fresh green beans, arrange to lay it flat single layer in sous vide bag, add thin slices of butter (1-2T depending on amount of beans), seal, sous vide 60-90 min @185 and serve immediately or chill and reheat in bag 

Duck Breast

Trim

Score

Salt

Sous vide 130 for 2 hours (consider 135)

Chill

Place in cold, heavy pan, skin down

Sear high heat about 2 min until it’s sizzling, keep it moving and pressing to get even rendering and browning, drop heat to med/med high until desired color, continuing to move and press, about 5 minutes. Flip and sear other side about 30 seconds, just for color. Rest 5 minutes, cut in 1/2” slices

Blueberry Corn Muffins

 Just like it says, no changes, makes 10 for me

Blueberry Corn Muffins

INGREDIENTS

• 3/4 cup milk
• 1 tablespoon lemon juice (see note)
• 1-1/2 cups all purpose flour, spooned into measuring cup and leveled-off
• 1/2 cup yellow cornmeal
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup blueberries (see note)
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• Zest of 1 lemon (about 1-1/2 teaspoons)
• 1 stick unsalted butter, melted

INSTRUCTIONS

1. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
2. Combine the milk and lemon juice. Let sit for 10 minutes.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
4. Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
5. In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix. 
6. Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.

Oven baked bacon

Preheat oven to 400 F

 1 package Niman Ranch bacon

Large cookie sheet with foil and parchment on top

Lay out bacon in one layer - cook 12 min, flip, cook 3-5 min

Buttermilk Biscuits

 These sound great and she even gives a recipe to halve it!

https://www.livewellbakeoften.com/easy-buttermilk-biscuits/

Easy Buttermilk Biscuits

These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast!

 Course Breakfast

 Cuisine American

 Keyword easy buttermilk biscuits

 Prep Time 15 minutes

 Cook Time 15 minutes

 Total Time 30 minutes

 Servings 10 biscuits

 Author Danielle

Ingredients

• 2 cups (250 grams) all-purpose flour, spooned & leveled
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons sugar
• 1 teaspoon salt
• 6 tablespoons (85 grams) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk, plus more for the tops of the biscuits

Instructions

• Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.
• Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.
• Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 10 to 12 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won't be quite as good.
• Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.
• Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!
  
  
  Half recipe:
  
  
  1 cup (125 grams) all-purpose flour, spooned & leveled
  1 and 1/2 teaspoons baking powder
  1/8 teaspoon baking soda
  1 teaspoon sugar
  1/2 teaspoon salt
  3 tablespoons (45 grams) cold unsalted butter, cubed
  1/4 cup plus 2 tablespoons cold buttermilk