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Apple Dumplings with cracked sauce

posted by: nancedar on 10.24.2011 at 07:36 am in Cooking Forum

OK, my DH swears his mother made whole apples, filled with raisins, butter, and brown sugar, covered in pastry, and baked. He said there was a "sauce" that was basted several times onto them during baking that became stiff, crunchy, and amber colored when cooled. He said he had to tap it with his spoon to get to the pastry and apple. My dear MIL is long gone, none of his sisters have the recipe or even remember the baked apples. (Isn't it funny how siblings remember differently the same events?) I can find lots of recipes for apple dumplings but none have a "sauce" that is basted over them. Can you help?



clipped on: 10.24.2011 at 04:53 pm    last updated on: 10.24.2011 at 04:53 pm

Another bread question.........

posted by: bryansda on 01.05.2011 at 02:22 am in Cooking Forum

What are good cereals or grains to put in bread to make it more like the store bought grainy breads. Tonight I used what was left in the Oat Bran box and some Kashi cereal. I would like something more hearty and stronger tasting. We don't eat a lot of bread, but when we do like the whole grain kinds.

Thank you for the help.



clipped on: 08.10.2011 at 04:10 pm    last updated on: 08.10.2011 at 04:10 pm

calling all biscuit makers

posted by: teresa_nc7 on 07.20.2011 at 02:06 pm in Cooking Forum

My sister had fabulous biscuits at Poogan's Porch in Charleston and wants me to try their recipe. My food scale no longer works so I need help with the shortening measurement. Would 1/4 lb. shortening be the same as 1/4 lb. butter - which would be 1/2 cup, right? And could I combine butter and shortening in equal parts for this recipe? I just thought only 1/4 lb. or 1/2 cup fat for 5 cups flour sounded not enough. And I have "nevah" baked biscuits at 350 degrees - my usual temp for biscuits is 450, so what's up with that? Guess I should try the recipe as is before I make any changes??? or not?

Here is the recipe:

5 cups self-rising flour
1/4 cup sugar
2 TB baking powder
1/4 lb. shortening
2 cups buttermilk

Mix flour, sugar, and baking powder in a large bowl. Whisking well to combine.

Cut in shortening with your finger tips. Add in buttermilk and mix well until all is incorporated.

Roll out about 3/4-inch thick. Cut with a 2-inch round biscuit cutter. (Do not twist the cutter as you cut.) Place biscuits on a parchment paper lined baking sheet about 1/2-inch apart.

Bake at 350 degrees for about 10-15 minutes. Makes 3 dozen biscuits.

Any help is appreciated!


clipped on: 07.28.2011 at 08:23 am    last updated on: 07.28.2011 at 08:23 am

Your favorite Burger recipes, please!

posted by: doucanoe on 04.01.2010 at 09:51 pm in Cooking Forum

Since I cannot find the recipe thread from the vitual burger dinner that was done a couple of years ago, it was suggested that we start a new thread to post our favorite burger recipes to.

I dunno about all of you, but we have had balmy weather the last couple of weeks, with record highs for March, several days even reaching into the 70's! It is fabulous! I have been wearing flip-flops for almost a week already!

Anyhoo...Burger grilling season has arrived early and I would like to know what everyone's favorite burgers are.

Alexa posted this one on the other thread. It sounds delish...of course almost every recipe of Ina's I have tried has been great!

posted by Alexa (Caliloo)
Copyright, Ina Garten, All rights reserved

Recipe Summary
Prep Time: 20 minutes Cook Time: 10 minutes
Yield: 10 to 12 hamburgers
2 pounds ground chuck
1 pound ground sirloin
3 tablespoons steak sauce (recommended: Crosse & Blackwell)
6 extra-large egg yolks
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter
12 hamburger buns

Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

Episode#: IG1B01

Copyright 2003 Television Food Network, G.P., All Rights Reserved

Please share your favorites. I plan to do burgers on the grill on Saturday!



clipped on: 07.23.2011 at 11:45 am    last updated on: 07.23.2011 at 11:45 am

Cucumbers - Your best T&T recipes please!

posted by: lakemayor on 07.18.2011 at 02:36 pm in Cooking Forum

I have cucumbers chasing me down. We pick about 5-6 a day and sometimes more. I have made the feta, watermelon and cucumber salad, creamed cucumbers, used them in lettuce salad and the small ones we made sun dill pickles. I'm running out of ideas. Would you share your favorite recipes using cucumbers please?



clipped on: 07.21.2011 at 09:23 am    last updated on: 07.21.2011 at 09:23 am

Embracing the Bundt Cake!

posted by: claire_de_luna on 09.17.2010 at 05:08 pm in Cooking Forum

After having so much success with Beth's Sour Cream Lemon Cake, I've decided to embrace the Bundt cake and see if I can find other recipes I can do well with. (Odd, isn't it, to have had so much trouble with these? My MIL makes them all the time, but I've never known her to make a layer cake.) I finally realized I was using the wrong release agent, and now...Success! Anyway, I'm loving the simplicity of these, the fact they stay moist and are easy to glaze. It also seemed a shame I've had these pans forever and wasn't using them. No longer!

I just found a Bundt version of my favorite Chocolate Cinnamon cake, so I tried that this afternoon. Now I'm collecting recipes. Do any of you have any favorites you'd like to share? Here's the one I made this afternoon:

Cinnamon Chocolate Bundt Cake

1 c. water
1/2 c. vegetable oil
1 stick (1/2 c.) butter
1/4 c plus 1 T. (or 5 T.) cocoa

2 c. all-purpose flour
2 c. sugar
1/2 t. salt
1 1/2 t. cinnamon

1/2 c. buttermilk
1 t. baking soda

2 eggs
1 t. vanilla

Bring to a boil in a pot: Water, oil, butter and cocoa.
In a large bowl, combine together with a whisk: flour, sugar, salt, cinnamon.
Add the chocolate mixture to the flour and mix until combined.
Add the buttermilk and baking soda and mix.
In a small bowl, combine the eggs and vanilla. Add to the batter and combine.
Pour batter into greased 10 or 12-cup Bundt pan and bake in a preheated 375 degree oven for 30-35 minutes.
Cool in the pan for 15 minutes.
Top with a dusting of powdered sugar or a simple glaze.

Here is a link that might be useful: Sour Cream Lemon Glazed Bundt


clipped on: 04.14.2011 at 09:08 pm    last updated on: 04.14.2011 at 09:08 pm