Flipline Blog
NEW FLIPDECKS PREVIEWS GAMES Q&A UPDATES FAN ART CONTESTS

Category: Cook Book

Papa’s Cook Book: Onion Zest Cookies

comments Comments Off
By , May 7, 2019 12:15 pm

1: Zesting the Onion

Onion Zest is an ingredient first used in Papa’s Scooperia to make seasonal cookies for OnionFest.

You will first need to peel off the outer skin of the sweet onion and cut off the roots and stem. Then, take a fine cheese grater and make 1/2 a cup of shredded onions. Expect lots of tears.

After that, take your 1/2 cup of shredded onions and dump it onto two squares of paper towels. Wrap up the ball of shredded onion and squeeze out the juice.

You’ll want to preheat your oven to 400°F. Take a small cookie tray and line it with parchment paper. Spread out the shredded onions over the parchment paper, avoiding large clumps of onions.

Bake for 6 minutes and 30 seconds.

Take it out of the oven and let it cool.

2: Candying the Onions

Pour the baked shredded onion into a small bowl and add 1/4 cup of granulated sugar and mix with your hands.

If you want, put rubber gloves on to avoid dying your fingers. Then mix in a few drops of purple food coloring (blue+red+pink if you don’t have purple). Evenly mix the color throughout the sugared onion shreds.

Preheat your oven to 330°F. Spread your candied onion shreds over a small cookie sheet that is lined with parchment paper. Cook for 4 minutes.

The onion zest should be sticking to the parchment paper. Carefully place the parchment paper and onion zest in the freezer for two hours.

3: Add to Cookies

Take the onion zest out from the freezer, and break it apart into small bits.

Mix with your favorite cookie dough recipe, and bake accordingly. You can mix it throughout the dough, or simply sprinkle it on top of the cookies before baking.

We placed the onion zest on top of a sugar cookie dough and added some sugar crystal sprinkles.

Enjoy this special treat with your friends and family as you celebrate the magical holiday of OnionFest!

 

 

Papa’s Cook Book: Botamochi

comments Comments Off
By , June 1, 2016 8:37 am

1: Preparing the Azuki Paste

Botamochi is a unique treat from Japan made of sweet rice and Azuki paste. We first introduced Botamochi in Papa’s Cupcakeria HD.

First you will need to find two 15oz cans of Azuki Beans. They also go by several alternate names including Adzuki, and Aduki. Not the dry bag of beans, but the cans. If you can only find dry azuki beans, you will have to prep them a bit different.

Empty the contents (beans and liquid) of the cans into a medium saucepan. Mix in the brown sugar. Boil the mixture for 45 minutes while stirring occasionally.

Then pour the contents into a mixing bowl, and blend until it is a mash potato like consistency.

Let the bean paste cool down. Then place it in a container, cover, and place it in the refrigerator until cold.

2: Preparing the Rice

Pour in the Glutinous Rice and the White Rice into a strainer and rinse it 2-3 times. Let the rice sit in the strainer for about 30 minutes.

Pour the rice into a Rice Cooker. Fill with water until water is 1 inch over the top of the rice. Cook at the “White Rice” Setting (around 30 minutes).

When the rice is done, mash it with a wooden spoon into a mushy consistency.

If you  do not have a Rice Cooker, you will need to cook the rice on the stove top.

3: Making the Botamochi

First, place a sheet of cling wrap on a scale. Place 2 oz (56.7 g) of Azuki Paste on the the cling wrap. Flatten it out into a disk.

Roll a 1.25 oz (25.4g) ball of rice and place it on the center of the Azuki Paste disk.

The sheet of cling wrap will act as a barrier between your hands and the bean paste. Encapsulate the rice ball with Azuki Paste by folding up all the corners and edges of the cling wrap around the rice. Twist the ends of the cling wrap together so it packs the rice and paste together nicely.

Now you have a perfect Botamochi. Unwrap, place it on a dish, and try to make some more.

 

Hope you enjoyed this week’s recipe from Papa’s Cook Book! If you made this delicious dish, we would love to see how it turned out. Send pictures of your masterpiece to info@flipline.com, or post them on our facebook wall, or upload them to the Papa’s Cook Book section of our Forum!

Last time, we had you make Apple Crisp Pie. Let’s see some examples:

 

Papa’s Cook Book: Apple Crisp Pie

comments Comments Off
By , April 20, 2016 11:07 am

1: Pie Crust Prep
In a large mixing bowl, combine the flour, shortening, white sugar, and salt. Mix it up until it is blended and crumbly.

In a small bowl, whisk the egg and water together. Pour it into the flour mixture, and blend them together.

On a clean surface, sprinkle flour, and roll out the dough into a large flat disk. Spray the pie pan with cooking spray and place dough in it. Firmly press the dough against the bottom and sides of the pan, and trim any overhanging dough from the rim of the pie pan. Using your fingers, flute the dough around the perimeter of the pan.

2: Streusel Prep
In a medium bowl, pour all the Streusel toppings together and mix by hand until it is blended and crumbly.
3: Filling Prep
Carefully wash, peel, core, and slice the apples into thin slices. Mix the sliced apples with the rest of the filling ingredients in a large bowl.
4: Build and Bake!
First, Preheat the oven to 400°F (204°C).

Pour the pie filling into the dough-lined pie pan. Cover the top of the filling with all of the Streusel mix.

Bake the pie for 40-45 minutes or until the pie crust and streusel are golden brown. Then, take the pie out of the oven and allow it to cool down.

Once it is cooled, spray whipped cream around the inside edge of the pie, slice, and enjoy!

 

Hope you enjoyed this week’s recipe from Papa’s Cook Book! If you made this delicious dish, we would love to see how it turned out. Send pictures of your masterpiece to info@flipline.com, or post them on our facebook wall, or upload them to the Papa’s Cook Book section of our Forum!

Last time, we had you make a Toastwood Poutine. Let’s see some examples:

Papa’s Cook Book: Toastwood Poutine

comments Comments Off
By , March 8, 2016 1:57 pm

1: Prep Work
We first introduced Poutine in Papa’s Cheeseria! So here is a recipe for Toastwood’s take on this classic Canadian dish! Preheat the oven to 425°F. Line your baking sheet with aluminum foil and evenly spray it with cooking spray. Then take your Cheese Curds and break them apart into smaller chunks.

 

2: Peeling Potatoes
Rinse off your 5 potatoes and carefully peel them. Then cut the potatoes into thick fries. Pat down the fries with a paper towel to remove some of the moisture.

 

3: Shake it!
Put the fries in a large resealable bag and add the olive oil, garlic powder, paprika, salt, and pepper into the bag. Seal up the bag and shake it until all the fries are fully coated with oil and seasoning.

 

4: Bake it!
Evenly spread out the fries on the baking sheet. Bake in the preheated oven for 15 minutes. Then take the sheet out of the oven and flip over all the fries. Continue baking for about 20 minutes more or until the fries are crisp and slightly browned.

 

5: Serve it!
Place the fully cooked fries on a large plate or bowl and top with the crumbled cheese curds. Then pour the gravy over top of the fries. Use as much gravy as you like, although you don’t want them floating in it ;)

 

 

1: Cooking the Gravy
Before you start, you will want to measure everything out ahead of time. You will also want to warm the beef broth in the microwave or stove top. Not to the point of boiling though.

On the stovetop, melt the butter in a small saucepan while continuously stirring so it doesn’t burn. Then add the flour while still whisking. Once the flour is fully blended in, then add the warmed beef broth.

Bring the gravy to a boil, then turn off the heat and remove it from the stovetop.

 

2: Final Touches
Let the gravy cool for 2 minutes, then mix in the salt, pepper, garlic powder, paprika, and worcester sauce. Now you have Toastwood gravy to use on your Toastwood Poutine!

 

Hope you enjoyed this week’s recipe from Papa’s Cook Book! If you made this delicious dish, we would love to see how it turned out. Send pictures of your masterpiece to info@flipline.com, or post them on our facebook wall, or upload them to the Papa’s Cook Book section of our Forum!

So last week, we had you make a Raspberry Bark. Let’s see some examples:

Papa’s Cook Book: Raspberry Bark

comments Comments Off
By , February 9, 2016 5:51 pm

1: Recipe Prep
We first introduced Raspberry Bark in Papa’s Donuteria and since Valentine’s Day is quickly approaching we thought it would be a nice addition to Papa’s Cookbook!First, thoroughly wash the raspberries before using them. Then on a cutting board, dice up the raspberries so that they are roughly cut into fourths. Put them in a bowl and carefully pour out any excess juice that may have pooled in the bowl. Set this bowl aside for later.Pour the Milk Chocolate Chips into a microwave safe bowl, and pour the White Chocolate Chips into a second microwave safe bowl.

Take your baking pan and line it with parchment paper.

2: Melting Milk Chocolate
These next steps will need to be done swiftly, so read everything first and prepare yourself for all the steps involved.Heat your bowl of Milk Chocolate Chips in the microwave on high for 30 seconds. Take the bowl out of the microwave using oven mitts, and stir with a spoon. If it isn’t nice and melted yet, place it back in the microwave for another 30 seconds and stir. Repeat until it fully melted but not burned. You can also use a stovetop and small pot to melt the chocolate chips if necessary.Pour the melted chocolate into the baking pan and spread it out evenly so that it is about 1/4th of an inch thick.
3: Melting Pink Chocolate
Heat your bowl of White Chocolate Chips in the microwave on high for 30 seconds. Take the bowl out of the microwave using oven mitts, and stir with a spoon. If it isn’t nice and melted yet, place it back in the microwave for another 30 seconds and stir.Then immediately pour in the diced raspberries and pink food coloring and mix it all together.If the white chocolate started to solidify from the cool raspberries, you can put it back in the microwave for an additional 15 seconds.

Spoon out dollops of the mixture on top of the melted milk chocolate, spaced out evenly. Then take your butter knife or wood skewer and start swirling the pink chocolate into the milk chocolate. You don’t want to mix it completely, but just enough that you get a nice swirly pattern throughout the chocolate.

4: Chill and Break!
Place the pan in the refrigerator until it is completely hardened and cold.Take the pan out of the refrigerator and break the chocolate into piece with your hands. Store it in the refrigerator and enjoy your Raspberry Bark!

 

Hope you enjoyed this week’s recipe from Papa’s Cook Book! If you made this delicious dish, we would love to see how it turned out. Send pictures of your masterpiece to info@flipline.com, or post them on our facebook wall, or upload them to the Papa’s Cook Book section of our Forum!

So last week, we had you make a Romano Quartet Pizza. Let’s see some examples:

   Home  |   Games  |   Apps  |   About  |   Contact  |   Terms of Use  |   Privacy Policy  |   Blog  |   Forum  |   Shop  |  Free Games for your Site  |  Flipdeck  |   © 2016 Flipline IDS LLC