Kitchen Geek

Venison Bread Recipe for Slow Cooker BBQ

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<span>Venison Barbeque</span></div>
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Moist-heat cooking is a great way to tenderize tougher cuts of venison, such as shoulder roasts and stew meat. Using a slow cooker, braising, and boiling in stew are methods of cooking with moist heat.<br />
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<b>Serves : 6</b><br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
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1 medium onion<br />
4 cloves garlic<br />
3 pounds cubed venison<br />
1 cup red wine vinegar<br />
1/2 cup Worcestershire sauce<br />
2 teaspoons tenderizing salt<br />
2 teaspoons seasoned salt<br />
1 pound bacon strips<br />
2 cups ketchup<br />
1/2 cup molasses<br />
1/2 cup brown sugar</div>
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Dice onion and mince garlic.</div>
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<b><span style="font-size: large;">Methods</span></b></div>
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<span style="font-family: Georgia, Arial, sans-serif;"><span style="line-height: 20px;">In 5- or 6-quart slow cooker, place onion, garlic, venison, red wine vinegar, Worcestershire sauce, tenderizing salt and seasoned salt. Cover and cook on high for 1 to 2 hours.</span></span></div>
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<span style="font-family: Georgia, Arial, sans-serif;"><span style="line-height: 20px;">Meanwhile, in large skillet over medium-high heat, cook bacon strips until tender but not crispy. Remove bacon from skillet and chop into 1/2-inch pieces. After 1 or 2 hours, add bacon, ketchup, molasses and brown sugar to slow cooker. Cover and cook on low for an additional 8 to 9 hours.</span></span></div>
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<span style="font-family: Georgia, Arial, sans-serif;"><span style="line-height: 20px;">To serve, stir ingredients in slow cooker and transfer to serving plates. Serve with rice, potatoes or toast. Yields 6 servings.</span></span></div>

Venison Bread Recipe for Slow Cooker BBQ

Venison Barbeque Moist-heat cooking is a great way to tenderize tougher cuts of venison, such as shoulder roasts and stew meat. Using ...

Easy and Simple Banana Bread Recipe

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<img height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwy1nxqqEBllEc2yHAo6z1gF2UJRKh3mEmlAZoNmB52PjWVSxOHZrZbjM_gmk2k4jsUiEADQjwKogDEnFnSA5b8NzyUCGC8eSu3ZClzxXM3MOReuMPT_AEAN0yV2IxW_bOeQioyYF2NVn/s1600/banana+bread2.jpg" width="320" />
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Prep time : 10 Minutes<br />
Cook time : 1 Hour<br />
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<b>INGREDIENTS</b><br />
3 ripe bananas, smashed<br />
1 1/2 cups of all-purpose flour<br />
1 egg, beaten<br />
1 teaspoon vanilla<br />
1/3 cup melted butter<br />
1 shot espresso<br />
1 teaspoon baking soda<br />
1 cup sugar<br />
Pinch of salt<br />
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<b>METHOD</b><br />
You don't need a mixer for this recipe.<br />
mix butter into the mashed bananas in a large mixing bowl with a wooden spoon.<br />
Mix in the sugar, egg, espresso and vanilla.<br />
Sprinkle the baking soda and salt over the mixture and mix in.<br />
Add the flour last, mix.<br />
Pour mixture into a buttered 4x8 inch loaf pan.<br />
Bake for 1 hour in oven at 350°F (175°C)<br />
Cool on a rack.Remove from pan and slice to serve.

Easy and Simple Banana Bread Recipe

Prep time : 10 Minutes Cook time : 1 Hour INGREDIENTS 3 ripe bananas, smashed 1 1/2 cups of all-purpose flour 1 egg, beaten 1 teas...

Fig and Orange Yoghurt Muffins

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<img height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_DF6C6e9kXC8e3i0GLuvH1e_AvQxojAR4E4XeghDe-k-Qb2u540KjkCPrk_bJ6K3NE_qUnbcYkMAFV2NtwHckLzgEXJ5ZGvQPZZ1t4ePSP6glW0Xdakxh5TYbhuPfbCt-4uBFAGm_YHC/s1600/fig-orange-yoghurt-muffins.jpg" width="320" />
</a>Figs and oranges are some of my favourite fruit... Having some figs left over after Christmas, when I saw this recipe I simply had to give it a go. And the muffins turned out so well that I took pictures and decided to add them to my blog.<br />
A few experiments later I also found that the muffins work well with a blend of plain (all-purpose) flour and maize meal. So this recipe is published with two variants.<br />
I hope you enjoy then as much as we did!<br />
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<b>Serves: 12</b><br />
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Ingredients:</span></b><br />
240g (2 cups) plain flour (or half plain flour and half white maize meal)<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
100g (1/2 cup) butter, softened<br />
200g (1 cup) sugar<br />
2 eggs<br />
75g (1 cup) dried figs, chopped into 3mm (1/6 in) pieces<br />
finely-grated zest of 1 orange<br />
240g (8 oz) orange-flavoured yoghurt<br />
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Method:</span></b><br />
Sift together the flour, baking soda and salt into a large bowl.<br />
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In a separate bowl cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.<br />
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Stir the fig pieces and the orange zest into the creamed mixture then mix in the yoghurt.<br />
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Add the liquid ingredients to the dry ingredients and stir until the flour mix is just moistened.<br />
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Spoon the resultant batter into the wells of a 12-cup muffin tin lined with paper cases. Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 16 minutes, or until the tops of the muffins are golden brown and a skewer inserted into the centre emerges cleanly.<br />
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Allow to cool in the muffin tins for 5 minutes then turn out onto a wire rack to cool further.

Fig and Orange Yoghurt Muffins

Figs and oranges are some of my favourite fruit... Having some figs left over after Christmas, when I saw this recipe I simply had to give...

Lemon Sour Cream Pound Cake Recipe

This is a classic ring mould (bundt) cake that I was going to publish for New Year, but in truth, this cake is one that should be prepared and served year-round.<br />
However, if you make this during January, the ring shape of the cake symbolizes luck, as the ring is never-ending... so offering this cake (or any ring-shaped cake) to your guests means that you are offering them unending luck.<br />
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Serves: 20<br />
<h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLtEEqwJ4mttCjB2CrdPocmD8y8ZZIU9mdoB4Bj-Y7Zz8iBQTaE2nRy32kK1WLx47GfPcjsYmKOz16ly4Q4FnDdB8ZcIUdeJc3eZRweMadZmbmHhyHPWQcY0_GQgUyQ9waDR3Qu0_Tv8/s1600/lemon-sour-cream-pound-cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Lemon Sour Cream Pound Cake: Classic pound cake flavoured with lemon and sour cream baked in a bundt pan (ring mould) to symbolize unending luck for the New Year." border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLtEEqwJ4mttCjB2CrdPocmD8y8ZZIU9mdoB4Bj-Y7Zz8iBQTaE2nRy32kK1WLx47GfPcjsYmKOz16ly4Q4FnDdB8ZcIUdeJc3eZRweMadZmbmHhyHPWQcY0_GQgUyQ9waDR3Qu0_Tv8/s1600/lemon-sour-cream-pound-cake.jpg" title="Lemon Sour Cream Pound Cake" width="320" /></a></div>
Ingredients:</h3>
200g (1 cup) butter, softened<br />
100g (1/2 cup) shortening (or lard)<br />
600g (3 cups) sugar<br />
5 eggs<br />
4 tbsp milk<br />
240g (8 oz) sour cream<br />
360g (3 cups) plain flour<br />
1/2 tsp baking powder<br />
2 tsp lemon extract<br />
1 tsp vanilla extract<br />
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Method:</h3>
Cream together the butter and shortening until soft. Gradually work in the sugar, beating all the while until all the sugar is incorporated. Continue beating until the mixture is light and fluffy. Now add the egg whites, one at a time, beating thoroughly to combine after each addition.<br />
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In a bowl, mix together the sour cream and milk, beating until smooth.<br />
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Sift together the flour and baking powder in a bowl.<br />
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Alternately add the sour cream mixture and the flour mixture to the butter and egg mixture. Mix until just blended after each addition. Finally work in the extracts.<br />
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Pour the resultant batter into a greased and floured ring mould (bundt pan). Transfer to an oven pre-heated to 160ºC (325ºF) and bake for about 100 minutes, or until nicely browned and a skewer inserted into the centre of the cake emerges cleanly.<br />
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Allow to cool in the tin before turning out.<br />
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If desired, you can make a thin glaze from fresh lemon juice and icing sugar (powdered sugar) to drizzle over the cake before serving.<br />
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<br /></div>

Lemon Sour Cream Pound Cake Recipe

This is a classic ring mould (bundt) cake that I was going to publish for New Year, but in truth, this cake is one that should be prepared a...