Quick Buttercream Vegan Icing From Longmeadow Farm Recipes

YES, YOU CAN.......MICROWAVE AND STEAM SHRIMP - LONGMEADOW FARM

Steps:

• Mix together butter, water, (or broth), seasonings, onion, and garlic if using, and pepper, in microwave dish/casserole dish. Heat this fluid/butter for 30/60 seconds on high. Take out carefully, and add shrimp, all in one layer. Add onion and garlic if using.
• Add extra ingredients if needed/seasonings.
• Set timer for microwave for 3 minutes, and cook. Make sure to use a plastic wrap to cover dish, venting on one side for air. After 3 minutes, check to make sure the shrimp are cooked through. If not put back into oven for 30 second intervals.
• Take out shrimp and set on top of crackers, add extra seasonings, and devour.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

QUICK, BUTTERCREAM (VEGAN) ICING FROM LONGMEADOW FARM

Steps:

• In mixer, cream together sugar, butter, soy milk, and vanilla.
• Beat until completely creamy and spreadable.
• Add 1/4 teaspoon more milk, if *drizzling* is desired, instead of spreading.

FOCACCIA FOR THE LOVE OF IT - LONGMEADOW FARM

Steps:

• Combine the flour, sugar, salt, yeast and water in the large bowl of KA mixer or using the dough cycle of bread machine.
• If using bread machine let it go through dough cycle, and pick up from step 5. If using the KA mixer, use the paddle attachment (of KA), slowly mix until the ingredients form a ball about 30 seconds.
• Switch to the dough hook and mix on medium low for another 3 minutes.
• Let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until relatively smooth. The dough will be very wet and sticky.
• Put dough on board or counter dusted with a bit of flour.
• Grasp the dough and stretch it to nearly twice its size. Fold it onto itself. Rotate 1/4 turn. Rotate and stretching the dough four times. Drizzle 1 tablespoon of oil over the dough. (and continue to knead a couple of times).
• Coat a bowl with 1/2 teaspoon oil (large enough to hold the dough when it doubles in size), and put dough in turning it over once. (addendum: the oil is to prevent sticking when in bowl).
• Wrap the dough well with plastic and let dough rise until doubled, or you can refrigerate overnight for a slow rise.
• Cover a 13x18-inch rimmed baking sheet with parchment and coat the surface with 1 tablespoon olive oil. Slide dough out of bowl, guiding it out of the bowl, onto the center of the pan. Drizzle 1 tablespoon olive oil on top of the dough. Using your fingertips dimple entire surface of dough while gently pushing dough down and out toward edges of pan. Don't be concerned if dough won't reach corners. If dough resists, let it rest for 20 minutes, then continue to dimple and stretch.
• Preheat oven to 475°F Put the pan on a rack to let air circulate around it. Be sure surface of dough is coated with enough olive oil to prevent it from drying out as it rises to about 1-1/2 times its original size and swells to the rim of the pan.
• Just before baking, sprinkle some sea salt over the dough. Put pan in the middle of the oven and reduce heat to 450°. Bake approximately 20 minutes, until golden brown on top and bottom. Remove focaccia from pan and parchment and set on rack to cool.
• Brush last tablespoon of oil, add toppings.

CROCK POT - GREAT BEEF, GREAT BEANS, GREAT DIP! LONGMEADOW FARM

Steps:

• Brown ground beef in skillet, breaking up meat. Drain fat transfer to slow cooker.
• Add rest of ingredients in a no particular order but make sure you get them all stuffed into crock pot, and mix well.
• Cover; cook for 4 hours low, 2 hours on high.
• Top with all the wonderful toppings.
• Scoop with variety of scoopers.
• I personally add way more spice to mine, but you do what suits you!

THE CANNELLINI BEAN MARRIES THE PINK SHRIMP - LONGMEADOW FARM

Steps:

• Place shrimp in marinade mixture, let sit for 10 minutes at least, or as long as an hour. Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1 tablespoon of oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl.
• In the same large skillet fry the pancetta until some of the fat is rendered. Remove pancetta, set aside. Add olive oil measuring up to 1 tablespoon in pan adding onion, cooking for 3 minutes, until translucent. Add garlic clove and cook for 20 seconds on medium heat.
• Add seasoning ingredients, including pancetta.
• Add the Serrano Chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 5 minutes, (the tomatoes will be warmed, the basil and seasonings will be married together).
• Stir in the shrimp.
• Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp/tomato mixture (you use as much as you want.
• Some people just take the shrimp out of the tomato mixture and sit them proudly on top of the beans, or some people like to float the beans, shrimp, and tomato mixture in a bowl.
• You decide, but devour piping hot!
• Oh yes, and let those dogs inside, they will be wanting to lick your plate clean.

VEGAN CHOCOLATE CAKE WITH VEGAN ICING

Steps:

• PRE-PREPARATIONS:.
• Preheat your oven to 350'F.
• Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick.
• You can use a tub pan. If you do, bake this for one hour.
• You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes.
• If you use 2 round 8" cake pans bake for 30-35 minutes.
• Not all ovens are the same so cooking times may vary slightly.
• After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean.
• NOW FOR THE CAKE:.
• Mix the dry ingredients in a bowl.
• Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth.
• Put the batter into your prepared pan(s) and bake according to the above directions:.
• FOR THE CREAM CHEESE ICING:.
• In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture.
• Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing.
• Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you.
• Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour.
• Cut yourself a big slice and enjoy with your favourite beverage.
• Bon Appetit!

OLD FARM FRY - EGGS, BACON, AND POTATO - LONGMEADOW FARM

Steps:

• In large non stick skillet, fry bacon until crisp. I prefer to fry bacon first, then break it up, or you can cut bacon into chunks, then fry. Drain bacon, leaving 1 tablespoon fat.
• Add onion and potatoes and cook until heated through.
• Break eggs in small bowl and whisk together.
• Add eggs to onion, potato mixture.
• With a rubber spatula, gently combining ingredients. until eggs set. Add cheese and bacon and continue heating until melted.
• Immediately serve on warmed plates and top with toppings as desired.
• Ok, dinner served.