Simplify Your Cooking: Two-ingredient Recipes
We are having a very strange weekend in the middle of a hot summer. This morning’s walk was cold and sunny, followed by rain for several hours. Perfect time for some adventures in cooking. I had two potluck parties already this week, so I have lots of leftovers and garden veggies for meals. Today, we tested several recipes from a Buzzfeed article about two-ingredient recipes. It seemed too good to be true to make cooking this simple!
These recipes are meant to be really easy to make with items you have around the house. Several of them use self-rising flour, which is flour containing added baking soda and baking powder, so it has the leavening already included. I have included a recipe for it at the end, in case you don’t buy it, you can keep some around anyway. All of the photos were taken on my phone in my small kitchen, which explains the shadows and lack of focus. There seems to be a theme of all of the recipes coming out too wet. This might be due to the rainy day here, but make sure to adjust for your own situation.
Here are the results:
1 ½ c self rising flour and one pint of ice cream. Mix and bake at 350 degrees for around 40 minutes in greased and floured loaf pan.
This was very easy to make, and came out just as described. I used two mini loaf pans so I could give away some of the bread. One batch, made with vanilla ice cream came out tasting sort of like pancakes. It was not very sweet, but when I toasted it, the sweetness came out better. I would either toast these, or eat them when they are still warm as a base for strawberry shortcake. It even made an OK tiny sandwich with leftover BBQ pork.
I made a second batch with butter pecan ice cream, and added some pecans on top. This version would make a great base for coffee cake with a crumble topping.
This recipe tastes really similar to a scone. In the future, I might add some chopped dried fruit, chocolate chips or chopped nuts, and cook them as scones.
The bread does not keep well, so eat it fast.
3 c. self rising flour and 1 1/2 c. buttermilk. Mix and drop by tablespoons into a round cake pan. Bake 450 degrees around 20 minute.
These tasted a lot like biscuits, but were not as light or flaky as when you make them with butter or Crisco. The recipe called for optional sugar and butter. I made a batch with half honey-flavored greek yogurt and half milk for the liquid. They tasted great if you like your biscuits with butter and honey like I do. Eat them while they are hot. I tried re-heating one for 10 seconds in the microwave later in the day and it was OK.
2 overripe bananas, mashed with 1c whole flax seeds. Spread out on greased cookie sheet and bake 350 degrees around 15 minutes.
These were flat-out delicious. I tried cooking them on a Silpat, and I recommend to do this because they really stick. I tried making them in a muffin tin so they would be perfectly round, but it was hard to get them thin enough. If you made them thin in a muffin tin, you would not be able to get them out in one piece. Remove them from the pan when they are a bit warm to make it easier. Flax seeds don’t break down in your body, so these would not have much health benefit. They might work with ground flax seeds.
These are very similar to the crackers to make. Mash two bananas, and mix with about 1 c. quick oats. Drop 1T sized cookies, and bake at 350 degrees for around 15 minutes.
These were chewy and tasty. The recipe made 18 cookies, but I might make them again as larger breakfast bars. I made a batch with 2T cocoa nibs (my new favorite snack–how did I not know about these?) added. This made the cookie very chocolate-y. I will make these many times.
Soak 1c dates with water (to the one cup mark) for 1 hour, and process in the food processor until smooth. Add quick oats until the date mix forms a ball in the bowl. For me, this took around 1 c of oats. Sprinkle with some more oats, and press into a loaf pan. Chill for several hours. Cut into bars, coated with oats, if desired.
I could not get these to solidify enough to cut them. Maybe if you add more oats when mixing, it would be easier. I put them in the freezer for about an hour, and got one to work for the photo, but they might work better as balls. Don’t think of these as cookies. They are candy.
I don’t eat a lot of dates, and they were not easy to find. I expected to see them in the bulk foods section, but I finally found some in small boxes near the raisins.
These were also easy to make. Mix 3oz of shredded, unsweetened coconut with ¾ can of sweetened condensed milk. Drop 1 T sized piles of the mix onto a cookie sheet. Brown the tops in a broiler for 30 sec to 2 min.
The cooking part is just for the surface, and it is a lot like toasting marshmallows. It smells like them, too. I used less condensed milk, and they were still pretty gooey, so you might want to add a bit more coconut to make them hold together better. These were amazing. Why are they so expensive in the store? I’ll never buy them in the bakery again.
Mix 1 c self rising flour with 1 c greek yogurt. Knead 5-8 minutes, stretch and roll into pizza shape, add topping and bake 450 degrees.
The big difference between this and he biscuits seems to be the kneading. The dough soaked up at least another half cup of flour in the kneading stage, and seemed pretty wet still. It rose a lot while cooking, but came out fairly crisp. It was not as chewy as yeast-raised pizza crust, but held the ingredients. I might use this if I had to make a quick pizza, and could not go get ready-made pizza dough from the grocery store down the street.
These I have made before:
Pumpkin spice muffins: This comes out more like a brownie than a regular muffin, but tastes great.
Lemon Mousse: I have made this before with whipped cream and lemon curd and it was very sweet. With Cool Whip, it might put you into shock.
Palmiers: This works because making the puff pastry is the hard part. This recipe is a lot like those famous cheese twists people make for cocktail parties, just substitute parmesan cheese for the sugar. Very easy to make.
Soda can cupcakes: I have made a sheetcake with 7up and cake mix. It was very fluffy and light, but the cut side was very stale in the morning. Cupcakes sound like they would be better the next day.
Easy Italian chicken: Italian salad dressing as a marinade. It works every time.
Peanut butter banana ice cream: I have made banana ice cream many times before, and have a recipe for a chocolate version. I like it when you first make it better than freezing it. More like soft serve, and less intense banana flavor.
Mix together in a bowl:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt