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Welcome to Redfield Recipes!A compilation of recipes found, invented, and enjoyed by one small branch of the Redfield family, and all the other families their tentacles reach out to. RecipesAppetizers & Finger Food --- Soups & Savory Sauces --- Entrees & Side Dishes --- Canning and Preserving --- Yeast Breads --- Quick Breads & Breakfast --- Cookies & Bars --- Candy --- Pies & Tarts --- Desserts --- Frostings, Fillings & Sweet Sauces --- Equipment, Ingredients, Terminology, & Medicinal Cooking Allergies & Special DietsDorm Food!Appetizers & Finger Food
Soups & Savory SaucesSoups are sometimes a first course, sometimes a meal unto themselves. Some soups are eaten hot, to a cold void in fall, winter, or spring. Some are eaten cold, a refreshing interlude on a hot summer day. Whatever the temperature, soup soothes and comforts. Hot SoupsCold SoupsSauces and soups have significant overlap. Thin sauces can form the basis for soups, while thick soups are often used as the basis for sauces. Savory SaucesEntrees & Side DishesMeat-based EntreesBeef
Poultry
LambPorkFishWhatever you likeMain dish recipes where the protein can be whatever you happen to have on hand. Vegetable- & Cheese-Based EntreesThese are excellent as main courses if you're not in the mood for meat or fish, but can also be side dishes or appetizers.
Side Dishes
Canning and PreservingSweet
SavoryYeast BreadsSticky BunsBreadsThings You Can Do With BreadVarious things you can create once you have bread. See also Spiral Party Sandwiches and Layered Party Sandwiches and Bread Puddings. Quick Breads & BreakfastNote that instructions for generating cupcakes from cake recipes are documented in the Cakes section. Some thoughts on the intersection of quick breads and breakfast: S's opinion: Muffins are breakfast food, so if you eat something for breakfast, it's a muffin. If you put frosting on it, it's a cupcake. Paper liners are a cupcake phenomenon, since the muffins I made when I was young were for home consumption and didn't involve liners, while the cupcakes I made were for other people and therefore involved liners. Chocolate chip cupcakes are sold right alongside blueberry and bran muffins on the west coast, and they're all called "muffin" (probably because their customers want a chocolate chip one, but want to think they're eating something a little healthier than cake). Blueberry muffins are significantly improved by nutmeg frosting, but are still muffins. Call them whatever you like and eat them whenever you want. Quick breads are merged with breakfast so we don't have to argue about it! Quick Breads'Quick breads' refers to a category of baked starches that generally use baking powder (sometimes baking soda) for leavening. Cake-Like
Biscuit-LikeOther BreakfastBoth sweet and savory breakfast foods other than quick breads. Cookies & BarsCookies and bars share a section as "sweets you can pick up in your hand and carry to your favorite reading spot". Cookies
Bars
CandyPies & TartsPastryPies
TartsDessertsCakesTo make cupcakes from a cake recipe: many cake recipes can just be dumped into cupcake tins and cooked for 20 minutes instead of half an hour. Fannie Farmer says to reduce the flour by 1 Tb for each cup of flour.
PuddingsPuddings includes both British-style puddings (desserts with a cake-like consistency) and American-style puddings (desserts with the consistency of a thick sauce).
Other DessertsOther Desserts includes everything else, from jellies to fruit crisps and crumbles to desserts that are made of different components assembled into something new.
Frostings, Fillings, & Sweet SaucesFrostings & IcingsFrostings and icings are used to decorate the top and sides of cakes and cupcakes. They range from stiff to gooey, and from toppings that stay soft on the surface to those that make a crunchy crust as they age.
FillingsFillings are used to provide an alternate texture and flavor between layers of cake or pastry. Frostings, jams, and stiff sweet creams can also be used as fillings. If you are attempting to fill a cake, even stiff frostings will work. If you are attempting to stick a meringue layer to a cake layer or two meringue layers together, the filling needs to be soft so as not to crush the meringue when you spread it on. A stiff Whipped Cream is particularly good as a filling with meringue layers. Sweet Sauces & CreamsSauces and creams are dolloped onto an undecorated cake, often in lieu of frosting.
EquipmentThis section covers both standard tools that we assume you will have available, and specialty equipment that is required for only one or two recipes or that is difficult to find. Ingredients
Processes & TechniquesMedicinal Cooking |