Clippings by cocaty

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RE: When to Freeze Bread Dough & Moral Support (Follow-Up #28)

posted by: annie1992 on 04.25.2011 at 09:38 am in Cooking Forum

It does sound lovely, except for the flat rolls, but enough mojitos and you're good, LOL. I love your description of your family, it sounds a lot like mine except we don't have a Mexican. Yet. Everyone from the college educated engineer to the police officer/firefighter to the old farmers, add a Jewish DIL on Elery's side plus his family from Tennessee and we've got a bit of everything. (grin)

OK, the butterlake rolls recipe, easy as can be. Even San made a batch a few years ago and was successful and she told me she did NOT bake bread. Ever. This halves easily, I just use a whole egg, I don't try to halve it and I use all butter, no shortening.

Butterflake Rolls

2 packages active dry yeast
2 cups warm water
1/2 cup sugar
2 tsp salt
6 to 6 1/2 cups flour
1 egg
1/2 cup shortening (use butter)
1/2 cup butter, softened.

In mixing bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening, mix well, stir in enough flour to form a soft dough. Do not knead. Cover and refrigerate overnight.

In the morning, punch dough down and divide into 4 portions. Roll each portion into a 14 x 12 inch rectangle, spread 2 tbls butter over dough. Fold in half lengthwise and cut into 12 strips. Tie each strip into a knot, tuck and pinch ends under. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400 for 10-12 minutes or until golden brown.

Yield: 4 dozen

And congratuations on the "grown up" dinner, it sounds perfect to me.

Annie

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clipped on: 04.25.2011 at 09:55 am    last updated on: 04.25.2011 at 09:56 am

RE: Spanokopita (Follow-Up #1)

posted by: caliloo on 12.21.2010 at 03:14 am in Cooking Forum

I use Chase's recipe and it is perfectly seasoned in my opinion, and uses a lot of fresh dill. Also, her recipe makes little individual ones (that freeze beautifully) so I am always pulling a few out to put in the oven for a snack. That said, I've never had a problem with the bottom crust. I wonder if you had too much filling and that prevented the phyllo from being able to puff up?

Alexa

Spanikopita

16 oz Phyllo Dough,thawed in the fridge for 24 hours
10 oz Frozen Spinach,thawed and drained of all liquid
3/4 lb Feta Cheese,375 Grams
1/2 lb Cottage Cheese,pressed and drained about 1 Cup
1/4 lb Cream Cheese,Softened
3 Eggs
1/2 cup Fresh Dill,Chopped Fine
Salt
Pepper
Nutmeg
3/4 cup Butter,melted

In large bowl combine all ingredients except phylo and butter.Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right ,up etc.

Place on a baking sheet and bake at 350 for 20 minutes or until golden.
Serve warm


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clipped on: 12.21.2010 at 10:56 am    last updated on: 12.21.2010 at 10:56 am

Pumpkin Layer Cake

posted by: teresa_mn on 09.24.2010 at 10:59 am in Cooking Forum

I was reading the local paper online and right in the middle of a story on the flooding going on here a picture popped up.

As I've said before, I don't like sweets, but this Lucious Four-Layer Pumpking Cake did catch my attention.

I might have to try making this for my niece's two boys.

Here is a link that might be useful: Four Layer Pumpking Cake

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clipped on: 09.24.2010 at 12:05 pm    last updated on: 09.24.2010 at 12:05 pm

RE: Sour Cream Lemon Cake - Oh Yeah! (Follow-Up #14)

posted by: beth4 on 09.03.2010 at 06:43 pm in Cooking Forum

Here is what the author of this recipe -- Diane Rossen Worthington, The California Cook cookbook -- wrote about why she developed the recipe the way she did.

"I have tried at least 10 different lemon cakes in search of one that would satisfy my personal preference for a clean lemon flavor, a fine crumb, moist texture and ease of preparation. Most recipes called for lemon juice in the cake, which seems to cause textural problems. I finally experimented with lemon extract in the cake and fresh lemon juice for the glaze, with an outstanding result, bursting with flavor."

The author goes on to say that she likes the way the cake freezes, and always keeps one on hand in the freezer for last-minute emergencies.

I guess one could always make the recipe following it as the author developed it, and then make a duplicate at the same time, using only lemon juice and see what you think the difference is in taste, texture, etc.


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clipped on: 09.18.2010 at 12:29 pm    last updated on: 09.18.2010 at 12:29 pm

RE: Embracing the Bundt Cake! (Follow-Up #17)

posted by: therustyone on 09.18.2010 at 11:27 am in Cooking Forum

I have the Nordic Ware bundt pans,
In several different shapes.
I love them all.

Walmart had several Nordic Ware pans the other day, in different fall themes.
It was SO hard to pass them by.
But as I no longer bake for the public,
I have no need for any more pans.

I do have one pumpkin bundt type pan.
I always sold a lot of cakes baked in that pan from this recipe.
Sorry, I don't remember where I got the recipe, I've had it a long time.

Pumpkin Spice Pound Cake

2 1/2 C sugar
1 C vegetable oil
3 eggs
3 C flour (I use AP)
2 tsp Baking Soda
1 tsp ground Cinnamon*
1 tsp ground Nutmeg*
1/4 tsp ground Cloves*
1/2 tsp salt
1 can (15 oz) solid pack Pumpkin

Blend sugar and oil. Add eggs, one at a time, beating well after each addition.
Combine dry ingredients.
Add to egg mixture alternately with pumpkin,
Beating well after each addition.
Bake in a greased and floured 12 C Bundt pan at 350 degrees for 60 to 65 minutes, or until a toothpick inserted near center comes out clean.
Cool for 10 minutes before inverting on wire rack.
Remmove pan and cool completely.

Can be left as is, dusted with confectioner's sugar, or glazed with a simple glaze.

* Spices can easily be adjusted to suit individual tastes.
It's all good!

Rusty


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clipped on: 09.18.2010 at 12:18 pm    last updated on: 09.18.2010 at 12:18 pm

RE: Pie Crust - What am I doing wrong? (Follow-Up #29)

posted by: grainlady on 08.02.2010 at 03:06 pm in Cooking Forum

Lard has a larger fat crystal than other fats, which is one reason it works so well in pastry. Butter gives great flavor but has a lot of water in it and it melts quickly. The combination of lard and butter in pastry is a great twosome. When I use coconut oil (frozen and grated on the large hole on my box grater), I can reduce the amount of fat by about 25 percent, especially when using pastry flour or milling soft wheat or low-gluten spelt into flour to use for pastry.

Good pastry is a combination of tenderness and flakiness and each characteristic is developed differently. Pastry is all about reducing the gluten development in the flour, so choose flour (pastry flour or Southern All-Purpose flours like Martha White, White Lily, Gladiola, Red Band) that has a low protein/gluten content to begin with as a great way to reduce gluten-development up front. If you want more tender pastry while using all-purpose flour you can add a little more fat and add an acid ingredient.

Divide the cold fat in two portions and mix one half in the flour until it's very finely mixed. This will coat the flour so it develops the gluten in short strands (hence short-crust pastry) when the liquid is mixed in and will give a tender crust.

Quickly add the remaining fat and keep it in larger blobs. When the heat of the oven melts the blobs of fat the steam will raise those layers in the pastry we recognize as a flaky pastry.

Vinegar in a recipe is another way to decrease the gluten-development. Adding an acid brings one more tenderizer into play. "Acids soften gluten, breaking apart gluten strands and keeping the pastry tender."

When eggs are used in a pastry recipe it is best used for something like a meat pie. The protein from the egg will reinforce the structure of the pastry, making it strong enough to hold a hefty filling.

When liquid vegetable oil is used to make pastry it is considered a "warm fat", which coats each particle of flour so completely than no gluten develops. Oil pastries are very tender and tend to be more mealy than flaky since you don't have steam raising those flaky layers. Oil pastry is generally easier to handle and is easy to roll between two sheets of waxed paper. It's neither right or wrong what type of pastry you make - it's just one of those cooking/baking choices we make - BUT - as a general rule of thumb don't take an oil pastry to the fair because it will tend to get judged down because they rarely come up to judging standards.

If a sticky dough that is hard to roll-out is your problem, you have too much gluten developed - probably from adding too much liquid and/or using flour that has a high protein content. Northern all-purpose flours like King Arthur and Robin Hood really don't make good pastry because of the high amount of protein.

Add as little water as possible!!! As soon as lumps of dough stick together during mixing, stop mixing and adding water. It takes very little extra water, as little as 1/2 teaspoon, to quickly toughen the dough.

-Grainlady


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clipped on: 08.02.2010 at 04:42 pm    last updated on: 08.02.2010 at 04:42 pm

RE: Really good italian sauce secrets (Follow-Up #33)

posted by: doucanoe on 06.23.2010 at 10:48 am in Cooking Forum

Lots of good ideas on this thread, Lpink, thanks for starting it!

Having tried several different basic tomato sauce recipes, this one has become my "staple" sauce. Depending on my mood, I add whatever optional ingredients I am craving at the time, whether it be meats, cheeses, mushrooms, a variety of vegetables, etc. It makes quite a bit, so I freeze it in smaller portions for future use.

Basic Marinara
Source: Cooking Light October 2007

3T olive oil
3 c chopped onion
1T sugar
3T minced garlic (about 6 cloves)
2 tsp salt
2 tsp dried basil
1-1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp fennel seeds, crushed
2T balsamic vinegar
2 c chicken broth
3 28oz cans crushed tomatoes

Heat oil in large stockpot over medium heat. Add onion, cook 4 minutes stirring frequently. Add sugar and next 7 ingredients (through fennel), cook 1 minute, stirring constantly. Stir in vinegar, cook 30 seconds. Add broth and tomatoes, bring to a simmer. Cook over low heat 50-60 minutes until thickened, stirring occasionally.

Yield: about 12 cups sauce

Linda


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clipped on: 06.25.2010 at 10:37 am    last updated on: 06.25.2010 at 10:37 am

RE: Easter menu ideas? (Follow-Up #4)

posted by: joanm on 02.20.2010 at 06:22 pm in Cooking Forum

Over the holidays I tried one of those pineapple side dishes and it was a big hit. It would probably be good even at room temp. It goes great with a spiral ham.

From Chase
Pineapple Bake (Silver Palate's Good Times Cookbook)

8 thick slices day old bread cut into 1 inch cubes (I used 1" thick slices of French Bread)
2 cups drained, crushed, unsweetened pineapple
1/2 cup melted butter
3/4 cups packed brown sugar
4 eggs, beaten

Preheat oven to 350. Grease a 1 1/2 quart baking dish
Combine the bread cubes and pineapple and place in the baking dish.

Mix the butter, sugar and eggs. Pour over the bread mixture.

Bake until puffed and golden, about 40 minutes. Serve immediately
6 portions.


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clipped on: 06.05.2010 at 11:57 pm    last updated on: 06.05.2010 at 11:57 pm

RE: hamburger buns (Follow-Up #6)

posted by: maureen_me on 07.01.2009 at 02:34 pm in Cooking Forum

Here you go, Gina.

Beautiful Burger Buns

* 3/4 to 1 cup lukewarm water
* 2 tablespoons butter
* 1 large egg
* 3 1/2 cups (14 3/4 ounces) King Arthur Unbleached All-Purpose Flour
* 1/4 (1 3/4 ounces) cup sugar
* 1 1/4 teaspoons salt
* 1 tablespoon instant yeast

Directions

1) Mix and knead all of the dough ingredientsby hand, mixer, or bread machineto make a soft, smooth dough.

2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.

3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.

4) If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds.

5) Bake the buns in a preheated 375F oven for 12 to 15 minutes, till golden. Cool on a rack.

I let the bread machine knead the dough for me, so the actual amount of work involved is about five minutes to shape the buns--less if you do it according to their instructions, which are easier. Also, I usually use roughly one-third whole wheat flour by weight instead of all white.

These make great burger buns, but they're also delicious all-around sandwich buns.

Here is a link that might be useful: Bodacious Buns


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clipped on: 06.03.2010 at 01:47 pm    last updated on: 06.03.2010 at 01:47 pm

RE: carrot cake.... (Follow-Up #2)

posted by: chase on 05.10.2010 at 08:11 am in Cooking Forum

This is Linda C's recipe and it is drop dead delicious!

Carrot Cake - Lindac

3 eggs
3/4 cups vegetable oil
3/4 cups buttermilk
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp Baking Soda
3/4 tsp salt
2 tsp cinnamon
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1/2 cup raisins chopped with 1 TBSP of flour

Buttermilk glaze
1/2 cup sugar
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 TBSP light corn syrup
1 tsp vanilla

Orange Cream Cheese Frosting
1/2 cup softened butter
4 oz softened cream cheese
1 tsp vanilla
3 cups powdered sugar
1 tsp orange juice
1 tsp grated orange rind

Preheat oven to 350

With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins.

Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans.

Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze.

Cool completely and frost with the cream cheese frosting.

Buttermilk glaze:
In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake

Cream cheese frosting:

Beat cream cheese and butter until light add vanilla powdered sugar and juice and rind...beat until smooth and frost the cooled cake.

Linda C

I haven't used Linda's glaze and icing recipe I just use a regular cream cheese icing


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clipped on: 05.10.2010 at 04:46 pm    last updated on: 05.10.2010 at 04:47 pm

RE: Cookalong #27 ----PINEAPPLE !!!!!! (Follow-Up #11)

posted by: katiec on 05.06.2010 at 10:13 pm in Cooking Forum

This is an old favorite. I made it in a bundt pan with a cream cheese glaze last week for an auction. I think it sold for $40 (!).

* Exported from MasterCook *

Pineapple Carrot Cake

Recipe By :Katie
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1 2/3 cups sugar
1 cup oil
3 eggs
1 1/2 teaspoons vanilla
2 cups shredded carrots
1 cup coconut
1 cup chopped nuts
1 small can crushed pineapple -- drained

Mix dry ingredients. Make a well in the center and add in order: sugar, oil, eggs, and vanilla. Beat by hand until smooth (use a good spoon - it's thick). Stir in remaining ingredients. Pour into greased and floured 13"x9" pan and bake @ 350 for 45 minutes. Will sink in the middle.

Frost with your favorite buttercream or cream cheese frosting.


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clipped on: 05.09.2010 at 08:01 pm    last updated on: 05.09.2010 at 08:01 pm

RE: Never MT Pity Request (Follow-Up #1)

posted by: daki on 02.25.2009 at 08:18 pm in Kitchens Forum

Dug under my sink and found the instructions.
From kitchen remodel

The paper is too shiny to take a picture of the written part so I had to retype them. Any typos are my own :)

Installation Instructions:
1. Pump new dispenser with soap or water to prime the pump.

2. Remove the bottle from the dispenser. Lift out the pump assembly from its base.

3. For Delta pumps with a vent hole, soften the clear vinyl ring in warm water and press onto the pump assembly and up to the collar to cover the vent hole.

4. Soften the end of the SHORT section of tubing in warm water

5. Route the warm end under the countertop and up through the dispenser base

6. Push the softened end onto the pick-up tube of your dispenser's pump about 1/2"

NOTE: if your pickup tube is too thin for a tight fit, pull off the pick-up tube and press the tubing directly onto the pump assembly. For Bradleys and Bobricks and dispensers that have flexible vinyl pick-up tubes, remove the SHORT tubing from the Never-MT Kit and attach the dispenser's tubing directly to the Never-MT Kit's check valve

7. Attach the appropriate cap to the soap container. Slide the remaining caps onto the free end of the kit tubing for storage.

8. Push the end of the tubing down through the attached cap to the bottom of the soap container

9. Place the pump assembly in the dispenser base and pump until soap is dispensed

10. Connect the 2 pieces of hoop and loop strapping to each other overlapping by 1 inch. Screw through the overlap and into your base cabinet to secure your soap's container


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clipped on: 04.24.2010 at 12:59 pm    last updated on: 04.24.2010 at 12:59 pm

Ebinger's Blackout Cake

posted by: michaelmaxp on 03.28.2010 at 01:56 pm in Cooking Forum

Having been married to a Brooklyn girl for over 30 years, I've been hearing about the mythical Blackout Cake from
Ebinger's every time chocolate cake enters a discussion.

From what I have been able to deduce, all chocolate cakes seem to be measured against Ebinger's by anybody that had the pleasure to eat the real thing prior to there bankrupsty and closure in 1972. People have been trying to duplicate that hidden recipe since it went out of business.

This year, for her birthday, Suzanne produced a recipe that is claimed to be as close to the original as any that have surfaced over the years. This recipe was published in Cooks Country magazine about a year ago.

Here's the recipe. In case that's not enough to get your juices flowing, I took some pictures this morning. The link below will take you to them.

By the way, this recipe uses 8 inch round pans. i couldn't find mine so I made a 1 and a 1/2 size batch of cake batter and used 9 inch pans. It was a good decision. I used a single batch of filling/frosting and that worked out well for two thick layes and a decent outside coating. Because cake crumbs surround the finished cake, your frosting technique does not have to be bakery quality to produce a jaw dropping result.

Ebinger's Blackout Cake

Pudding (filling/frosting):
2 cups of half and half
1 cup milk
1 + 1/4 cups sugar
6 ounces unsweetened chocolate
1/4 cup cornstarch
2 teaspoons vanilla
Dash of salt
In a small saucepan, whisk together the half and half, milk, sugar, cornstarch, and salt
Add the chocolate and whisk constantly over medium heat for about 20 minutes, until the chocolate melts and the mixture starts to bubble
Stir in vanilla and transfer pudding to a bowl
Place plastic wrap directly on the surface of the pudding to avoid creating a skin, and let chill for at least four hours until cold

Cake:
2 eggs
1 1/2 cups flour
1 cup brewed coffee, at room temperature
1 cup buttermilk
1 cup white sugar
1 cup light brown sugar
1 stick of butter
3/4 cups cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
Dash of salt
Preheat oven to 325, and prepare two 8-inch cake pans with parchment
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
Melt the butter in a saucepan. add cocoa and stir 1 minute, then take off heat
Whisk in coffee, buttermilk and sugars to the saucepan
Whisk in eggs and vanilla
In 3 additions, add flour mixture to saucepan
Bake 30-35 minutes

To Assemble Cake:
Let each cake cool completely, then cut each cake in half horizontally
Take one layer of cake and crumble it into cake crumbs (leaving you with 3 cake layers)
Frost your cake with the pudding, then press the cake crumbs all over the outside of the cake
Be prepared for massive nostalgia!

Enjoy!

michaelp

Here is a link that might be useful: Blackout Cake

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clipped on: 04.22.2010 at 05:13 pm    last updated on: 04.22.2010 at 05:13 pm

Chocolate Coated Cream Filled Easter Eggs

posted by: ann_t on 03.31.2010 at 09:30 am in Cooking Forum

I made these last year and they were so good, I made them again this year. They are definitely going to be an on going Easter Tradition. The recipe comes from Monique at La Table de Nana.

They are very easy to make. The recipe calls for 1/2 a can of condensed milk, so I double the recipe. You can make the eggs as big or small as you want. I ended up with 28 - two ounce eggs and eight - one ounce eggs.

To finish I drizzled the eggs with both white and milk chocolate. If you don't mind using food colouring you can
colour some of the filling to make a "yolk" centre.

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clipped on: 04.05.2010 at 09:48 am    last updated on: 04.05.2010 at 09:48 am

RE: Alexa - your DS's ranch recipe? (Follow-Up #1)

posted by: caliloo on 03.26.2010 at 09:58 am in Cooking Forum

Here it is... I am NOT a Ranch fan and I even liked it! Alexa

Buttermilk Ranch Dressing
Ingredients
1 cup low fat yogurt
cup mayo (light or low fat is okay)
1 3 Tbsp buttermilk to thin to the consistency you like
1 tsp lemon juice
tsp garlic powder
tsp onion powder
1 tsp Dijon mustard
tsp salt
tsp cracked black pepper
1 Tbsp chopped fresh parsley
1 tsp chopped fresh chives
Method
Mix everything together, keep chilled until you are ready to serve it.


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clipped on: 03.26.2010 at 08:07 pm    last updated on: 03.26.2010 at 08:07 pm

RE: potato salad recipe? (Follow-Up #32)

posted by: wizardnm on 05.24.2009 at 08:32 pm in Cooking Forum

Here's a picture of my Backwoods Basic Potato Salad (the recipe is above)

Backwoods Potato Salad

Here's another favorite, it's great with beef tenderloin or steaks.

Blue Cheese Potato Salad

3# cooked red potatoes, cooled and chopped
C dry white wine
tsp salt
tsp pepper
C mayo (Hellman's)
C sour cream
1 Tbsp Dijon mustard
4 oz. blue cheese, crumbled
3 green onions, chopped fine
1 C coarsely chopped celery

In a large bowl combine potatoes, wine, salt and pepper. Let sit until the wine is absorbed by the potatoes, about 30 minutes.
Combine mayo with remaining ingredients. Add to potatoes and stir well. Allow about 30 minutes for flavors to combine before serving.

Nancy


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clipped on: 03.19.2010 at 05:14 pm    last updated on: 03.19.2010 at 05:14 pm

RE: Sauces/Toppings for Ice Cream? (Follow-Up #1)

posted by: doucanoe on 03.15.2010 at 07:05 pm in Cooking Forum

Oh my! That sounds just wonderful. I'll be trying that one very soon!

Here are two posted by forum mrmbers to go with other desserts. I like them on those desserts, but I also love them on ice cream!

The first on is Sol's...goes with her recipe for Torta Caprese.

Oh-Merciful-Heavens-Hot-Fudge Sauce

6 tablespoons unsalted butter
1 cup heavy cream (whipping cream)
1 cup light brown sugar, packed
3 tablespoons light corn syrup
1 cup sifted cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt

In a large saucepan, heat the butter and cream over medium heat until the butter is melted and small bubbles form around the edge of the pan.

Whisk in brown sugar and corn syrup. Continue to cook until the mixture is smooth and no grains of sugar remain. Add the cocoa, vanilla and salt. Whisk again until smooth. Strain mixture through a fine sieve. The sauce will keep for several weeks.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

And this one is from Ann T....goes with her Bread & Butter Pudding.

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Bring butter, sugars, cream and salt to a boil and then simmer for 3 or
4 minutes. Remove from heat and add the vanilla.

Linda


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clipped on: 03.16.2010 at 01:13 pm    last updated on: 03.16.2010 at 01:14 pm

Sauces/Toppings for Ice Cream?

posted by: pat_t on 03.15.2010 at 06:33 pm in Cooking Forum

Here's my latest favorite. It was a topping for a fresh apple cake and I thought it would be best served on vanilla ice cream. I was right.

BUTTER PECAN SAUCE

1/4 cup butter
1/2 cup pecan halves
3/4 cup firmly packed brown sugar
1/4 cup heavy cream
1/4 cup corn syrup
1/8 tsp. rum or vanilla extract

Melt butter in small saucepan; add pecans. Cook over medium heat, stirring constantly until nuts are toasted, about 1 minute. Mix in brown sugar, cream and corn syrup. Bring to a rolling boil; cook about 2 minutes, stirring constantly. Remove from heat; blend in rum or vanilla extract. Cool until thickened.

Do you have any favorites you'd like to share?

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clipped on: 03.16.2010 at 01:13 pm    last updated on: 03.16.2010 at 01:13 pm

RE: Roasting Turkey Breast Instead Of The Whole Bird - How? (Follow-Up #6)

posted by: cynic on 11.16.2009 at 05:45 am in Cooking Forum

The often-overlooked trick to crisp skin is to make sure the skin is DRY. Wash it thoroughly, trim off the excess fat pockets and thoroughly dry it. I usually use paper towels and a lot of them. Don't use a bag, don't tent it and don't cover it. Turkey breast is easy to cook by itself. People dry out the breast most of the time when they do a whole bird since the breast os overdone by the time the dark meat is done. A lot of people suggest cooking them separately. I don't do dark meat. I did butterfly a turkey breast several years ago and it was great. Crisp skin, moist meat, but most of the time I use the good ol' Nesco.

And use a thermometer. I pull mine at 155 and as it's resting it'll raise to 160-162 or so, which is about perfect to keep it moist and have it cooked safely.

Course, I have to admit, I like turkey breast. I don't even mind if it's on the dry side. That way it doesn't dilute the gravy! But since getting the Nesco, I haven't had a dry turkey breast. Even when I used to cook them to 180.

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clipped on: 11.17.2009 at 09:55 pm    last updated on: 11.17.2009 at 09:55 pm

RE: LOOKING for: Need a gourmet slow cooker recipe (Follow-Up #19)

posted by: canarybird on 02.04.2009 at 08:28 am in Recipe Exchange Forum

I've posted this one many times before but it sticks in my memory because it was offered at a dinner party by a very busy lady, head of a university department, who came home after work to prepare this dish for her guests. We were all so impressed that she managed to make something tasting so good without working at it all day.
She had made mimeographed copies of the recipe beforehand as she said everyone asked for it when she served this dish. This was before the days of photocopiers ! LOL.


HAITIAN VEAL CASSEROLE WITH CASHEW NUT SAUCE

This was a simple but prize winning recipe in a cross country cooking contest sponsored by a Canadian womens' magazine in the 1960s.

Tastes better if made one day ahead.

1 kilo of veal shoulder steak, cut into small bite-size pieces
2 medium onions, sliced
1 cup water
1/2 cup ketchup or tomato sauce
3 cloves garlic, chopped
1 teasp salt
1/2 teasp pepper
1 1/2 cups cashews (rinse if they are salted)
2 TBS butter
Worcestershire sauce

1). Grind garlic, salt and pepper together in mortar and pestle.

2). Roll veal pieces in this mixture in the mortar and then on a clean plate, being sure pieces are well coated.

3). Brown veal in butter in a saucepan. When brown, add onions, water, tomato sauce and cashews.

4). Simmer slowly until meat and nuts are both tender. About 40 minutes. It may need a bit of water added.

5). Thicken with a bit of flour and a few drops of Worcestershire sauce.

6). Best served the next day. Goes well with rice and a crisp green salad.

SharonCb

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clipped on: 10.30.2009 at 11:52 pm    last updated on: 10.30.2009 at 11:52 pm

RE: I really need some helpful suggestions. (Follow-Up #4)

posted by: caliloo on 10.27.2009 at 12:03 pm in Cooking Forum

I am so sorry to hear of your accident! Heal quickly and I am sending positive energy to you all. As far as quick and easy.... I rely on the following a lot. If your DH isn't into the pound it thin aspect, I bet he could slice the chicken breasts into several pieces and make any of the following almost as a stir fry. A few noodles and a frozen veg (Steam in the bag) on the side with a bagged salad and he would be all set to serve you!

Good luck to you both!

Alexa

NINE 30 MINUTE CHICKEN DINNERS
Before cooking, pound each cutlet between sheets of waxed paper until l/4-inch thick. Each recipe serves two.

THE TECHNIQUE:
Dredge one whole chicken breast, skinned, boned, split in half and pounded, in 2 T. flour. * In medium skillet over medium-high heat, cook 1 T. oil and 1 T. butter or margarine until hot and foamy. Add chicken and saute until golden brown on both sides. Add the flavor makers. Cover and simmer until fork-tender, about 10 minutes. Remove chicken to plate and keep warm. Over medium-high heat, boil sauce in skillet rapidly until slightly thickened. Add finishing touches and heat through. Spoon sauce over chicken and add garnishes.

To make Chicken Marsala
Flavor Makers - 3/4 c. sliced mushrooms, 3/4 c. Marsala wine,
Finishing Touch - 2 T. chopped parsley
Garnish - Additional parsley

To make California Chicken
Flavor Makers - 1 c. sliced mushrooms, 3/4 c. dry white wine
Finishing Touch - 1/2 avocado, sliced
Garnish - chopped parsley

To make Chicken Milanese - * Instead of flour, dredge in seasoned breadcrumbs
Flavor Makers - 1 garlic clove, minced; 1/2 c. chicken broth; 1/4 c. white wine
Finishing Touch - 2 T. chopped Parsley
Garnsih - additional Parsley

To make Chicken Picatta
Flavor Makers - 1 garlic clove, minced; 1/2 c. white wine; 2 T. lemon juice
Finishing Touch - 2 T. chopped Parsley
Garnish - Lemon slices

To make Yucatan Chicken
Flavor Makers - 1/2 c. lemon juice; 3 T. raisins; 2 T. canned chopped hot chilies
Finishing Touch - 1 T. chopped fresh cilantro
Garnish - toasted pine nuts

To make Sante Fe Chicken
Flavor Makers - 1/2 c. red wine; 1/4 c. tomato puree; 3/4 tsp. dried oregano; 1/2 tsp. chili powder
Garnish - Lime wedges and Sour Cream

To make Provencal Chicken
Flavor Makers - 1/3 c. chopped onion; 1 tsp. Dried basil, 3/4 c. white wine
Finishing Touch - 1/2 c. chopped, canned tomatoes; 1/4 c. black olives, chopped
Garnish - Chopped parsley or fresh basil

To make Sesame Chicken - Mix 1 egg with 2 T. milk. After dredging in flour, dip chicken into egg mixture, then coat with 3 T. sesame seeds.
Flavor Makers - 3/4 c. chicken broth; 1/2 tsp. soy sauce; 1/2 tsp. grated fresh ginger; 1 garlic clove, minced; 1/4 tsp. sesame oil; 1/8 tsp. crushed red pepper flakes
Garnish - Chopped parsley or cilantro

To make Chicken with Peppers
Flavor Makers - 1/4 c. diced, cooked ham; 1/4 c. chopped onion; 1/2 c. white wine; 1/4 red pepper, cut into slivers; 1/4 green pepper, cut into slivers; 1/4 tsp. dried thyme leaves
Garnish - Chopped parsley

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clipped on: 10.30.2009 at 10:46 pm    last updated on: 10.30.2009 at 10:52 pm

RE: Favorite family recipe? (Follow-Up #16)

posted by: Anne (Guest) on 04.07.2001 at 11:26 pm in Once-a-Week Cooking Forum

This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal.

No Peek Casserole

2 lbs stew meat ( i use 3 lbs)
1 can Campbell's Chicken Mushroom Soup
1/2 cup Gingerale
1 pkg Lipton Onion Soup Mix
1 4 oz jar mushrooms, drained (optional)

Preheat oven to 300. Comebine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON't PEEK!! Serve over pasta, rice or mashed potatoe's. The smell as it's cooking is WONDERFUL

NOTES:

Cream of chicken mushroom

very salty - how to reduce salt?

clipped on: 10.30.2009 at 09:50 pm    last updated on: 10.30.2009 at 09:51 pm

RE: Whats For Dinner - #298 (Follow-Up #4)

posted by: lorijean44 on 09.26.2009 at 03:36 pm in Cooking Forum

Terri, the second dish is braised chestnuts. I used canned chestnuts but will use fresh when they come into season shortly.


Braised Chestnuts

2 pounds Delmarvelous chestnuts - whole shelled
1/2 cup onion, finely chopped (you can use any onion, vidalia is a good choice)
1 cup port wine (use a good port)
thyme (use fresh or fresh dried--not ground - I used about 4 sprigs)
3 cups chicken stock (canned is ok--homemade is better)
2 tablespoons oil
2 tablespoons butter
salt and pepper to taste

1. Heat heavy saucepan.
2. Add the oil, butter and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid. This will take an hour or so. Serve as whole-braised chestnuts or pass through a ricer to make a wonderful chestnut puree.

"What a wonderful side dish...very seasonal...This is an outstanding way to introduce friends to the great taste of chestnuts. Delmarvelous chestnuts will peel whole, using the microwave method. Simmer very gently to avoid breaking the chestnuts into pieces. Enjoy!"

Source: http://www.delmarvelouschestnuts.com/recipe.htm

**********

The roasted sweet potato wedges are drizzled with vegetable oil and sprinkled with chili powder and salt, then roasted for about 50 minutes at 375 F. The dipping sauce is:

Dipping sauce for Roasted Sweet Potato Wedges

1-1/4 cups sour cream (I used Greek yogurt this time, which was wonderful!)
2 tablespoons sweet chili sauce
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro leaves

Preheat oven to 375 F. Scrub the sweet potatoes well and pat dry with paper towels. Cut the potatoes into 3-4 inch wedges. Place in a bowl with the oil and toss gently to coat.

Place the wedges in a single layer on a large baking sheet and sprinkle lightly with chili powder and salt. Bake for 40-50 minutes, or until tender and lightly browned on the edges.

To make the dipping sauce, place the sour cream, sweet chili sauce, green onions and cilantro in a bowl, mix together and season. Cover and refrigerate.

Serve the hot wedges with the dipping sauce.

Source: The Quick Recipe Cookbook, copyright 2000

Lori

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clipped on: 10.29.2009 at 11:31 pm    last updated on: 10.29.2009 at 11:31 pm

what color grout for white penny round tile?

posted by: oopsie913 on 10.29.2009 at 03:55 pm in Kitchens Forum

I just love this forum! thanks for any help/\.

ok! white detailed laminate cabinets, absolute black counters, dark hardwood floors. Stainless appliances. Was going to do weathered whitewashed brick on a wall and under cabinets, but am now thinking white penny round tile for under the cabinets. Would prefer the stainless but it would be very costly. Can you recommend the color of grout? the walls are dove wing by BM (a very pale Grey/beige) And if you do not like this at all, can you give any opinion on what tile or stone to do? tya!

NOTES:

dove wing by bm - pale gray/beige
clipped on: 10.29.2009 at 10:05 pm    last updated on: 10.29.2009 at 10:05 pm

Backsplash is in (DIY) and we're finally done!!

posted by: kathysdh on 10.12.2009 at 10:13 pm in Kitchens Forum

Just wanted to share our completed remodel. Previously posted without the backsplash, and have taken a few months to decide. The biggest decision was to "do it ourselves". A big step, but as we've learned so much,we wanted to really put our own handywork into the finished process. So, by doing it ourselves, we can say that the little imperfections are our own unique touches LOL! Seriously though, thanks to everyone on this forum for your tremendous insights, encouragement and proof that this really can turn out to be all you hoped for.

A special shout out to applepie61 - hang in there, don't let anyone push you around. Stick to your guns and get what you want.

A few finished pics of the backsplash and complete kitchen.

Finished Kitchen

Finished Kitchen

Finished Kitchen

Finished Kitchen

Close up of the tile, purchased from The Tile Shop:
Field is Imperial Bianco Craz 4X8 subway, Mosiac is Tuscany Empoli w/Glass.\
Finished Kitchen

Thanks again everyone, we will continue to read this forum as we will be extending into the dining room next. (Sorry for the size of the pictures, couldn't figure out how to resize.)

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clipped on: 10.13.2009 at 11:28 am    last updated on: 10.29.2009 at 09:53 am

RE: colibri5 - now what about your backsplash? (Follow-Up #1)

posted by: colibri5 on 10.27.2009 at 08:48 pm in Kitchens Forum

Cocaty,
Funny you should ask, my backsplash was installed yesterday! Now, I have to wait until tomorrow to clean it because the installer said it needs 48 hours to dry. Then, I will apply a final coat of penetrating sealer, though I don't think it will change the color. I was going to wait until I cleaned and resealed the stone to post pictures but, since you asked, here you have some pics!

My backsplash is a tumbled stone called Paredon. It is a 1x2" brick mesh that is sold in square foot sheets. I have posted one photo (the second one) that shows the bricks before being sealed and grouted along with the installed stone. It is a bit hard to see, but the installed product looks very different than the raw sheet. It is much more colorful and vibrant. DH and I are really thrilled with it - we had no idea it would turn out so spectacular. The choice of grout will definitely affect the outcome. We used a sanded grout color called "Beach" which is slightly yellow in color. It makes the stones glow! There are lots of options. I like the texture of the tumbled stone; it makes a great contrast to the sleek granite but is subtle enough, in my opinion, not to compete with the dramatic crema bordeaux.

Paint color? I am probably sticking with the pale yellow color I already have in the kitchen and will freshen it up. It is a Lowe's paint color called Creamy Oat which we first applied to our kitchen 4 years ago. I would love to hear your ideas, though. I'd love to see your kitchen, too!

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clipped on: 10.27.2009 at 10:28 pm    last updated on: 10.27.2009 at 10:28 pm

Photo Walls - an answer to some questions!

posted by: tinam61 on 10.15.2009 at 04:10 pm in Home Decorating Forum

We seem to have alot of questions here about doing photo walls or groupings of photos - so I thought some of you might find this blog post interesting. I follow this blog and she links some of my favorite bloggers (such as the nester, who many here are familiar with!). Nester's sister, Emily, has some great photo displays incorporating other pieces, not just photos.

Anyhoo - thought some of you might be interested. The post, for some reason, is dated October 12, although it just came up today.

http://www.hollymathisinteriors.com/

Here is a link that might be useful: photo walls, etc.

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clipped on: 10.16.2009 at 10:13 pm    last updated on: 10.16.2009 at 10:13 pm

Pretty green/gray paint for walls?

posted by: southernstitcher on 10.01.2009 at 11:44 am in Kitchens Forum

Our granite is calling for a green/gray paint to make it pop. It's got gray, beige and sienna coloring. Our cabinets are a medium brown stain, not too red or yellow - in dark mahogany. But, honestly they aren't really as dark as you'd think. The alder just shows these deep stains much lighter. SS appliances with black fridge, a floor that is a really neutral tile because it has both honey/taupe in it, with light smoke grout.

We are only doing a 4" granite backsplash right now.
I know the grays look so nice when you have white trim, but we won't. I really need something with some green, but I'm so paranoid it's going to look dull. I'm currently looking at Horizon Gray or right next to it on the chip is Creekside Green, it's darker -- In BM. We have enough light coming in so we could do a medium shade. The DR next to it is Compatible Cream by SW and an off white in the LR.

My problem mainly is that the only store in town that sells BM was out of several of the gray cards!
I have always loved SW, so any suggestions there would be fine too!
As an aside, is Aura the only BM paint that is scrubbable?
Thanks!

NOTES:

Numerous gray/green suggestions.
clipped on: 10.02.2009 at 11:53 am    last updated on: 10.02.2009 at 11:53 am

My Cabinet Touchup Process for Minor Nicks and Flaws

posted by: lmalm53 on 11.19.2008 at 04:34 am in Kitchens Forum

I was asked by nomorebluekitchen to write up something about my process for touching up my old cabinets and to include some before and after pictures. Let me preface this by saying emphatically that I am NOT a refinisher and really have just been using trial and error to find something that works on minor nicks and water damage on the cabinet finish. In fact I would still like to know if there isn't some kind of final finish or wax that I should be applying to help keep my touchups protected from future moisture. But at least the touchups I did almost 6 months ago still look like new.

Please be aware that I have used this process only on natural solid wood cabinets that have been stained, not painted. This may not work on laminate surfaces or composite woods. If anyone out there has more experience with this type of repair, please add your input also. This is the process I used.

First off, my 19 year old dark cherry cabinets were in need of a good cleaning. I have read some negative posts about using any kind of oil soap on cabinets, but I have had no problems using Murphy's Oil soap for cleaning up greasy spots. I just dilute a small amount of the soap in a pail of warm water and using a soft microfiber cloth I clean up the cabinets. If I have any tough dried on gunk, I gently clean it off using a piece of 0000 fine steel wool.

After drying with a soft cloth I then like to put a little Orange Glo furniture cleaner and polish on a clean white cloth and further clean and polish up the wood finish. At this point I carefully inspect for signs of wear, worn finish or nicks in the wood. You will be surprised how much you thought was damage turns out to have just been dirt or specks that easily clean off. Be sure to open up all the drawers and cabinet doors where there is often damage to the finish just inside the doors. I use my Minwax Stain Marker pen which matches my cabinet color perfectly. (I use 225 red mahogany)

Using the stain pen I just start filling in the damaged spots. Sort of like filling in the lines in a coloring book. :) I apply the stain generously, wipe up any excess with a paper towel and then let it sit for awhile. You could probably let it sit for a few hours or overnight, but I get impatient and tend to move from one cabinet to another with the cleanup and touchup process then work back to the first cabinet again to check the stain and see if I need to apply a little more.

Once I am satisfied that I have done my best touching up any damage, I then like to get another clean soft microfiber cloth to buff up the cabinet faces. Some of the stain will come off on your cloth, but in most cases the areas of damaged finish will have absorbed enough stain to improve the cosmetic look greatly. If you need to reapply some stain in especially large damaged areas, I would let the stain sit longer before you buff it out.

Now this is where I am probably missing a step, because it seems logically there should be some kind of finish coat or preservative put on the cabinets to keep them protected. But I have not added anything yet after buffing out the stain. Since most of my cabinet finish was in good shape I couldn't see the need to apply any all over sealer, but I guess a real refinisher would use something to seal the damaged areas. I am hoping my stain doesn't all come off the next time I deep clean the cabinets!

So...buyer beware!... but I was asked to explain how I do it so this is it. Here are some pics if it helps to see the types of damage that can be greatly improved without going to a lot of expense and trouble.

Here are the touchup supplies I use:
CABINET TOUCHUP SUPPLIES

STEEL WOOL

STAIN PEN

And here are some before and after pictures:

Small Cabinet Drawer Face Before Touchup
CABINET DRAWER BEFORE RETOUCH

After Touchup
CABINET DRAWER AFTER RETOUCH

Cabinet Center Panel Before Touchup
CABINET BEFORE TOUCHUP

After Touchup of Center Panel only
CABINET CENTER PANEL AFTER TOUCHUP

Whole Cabinet after Hardware Removed and Before Touchup
19 YEAR OLD CHERRY CABS BEFORE CLEANUP

After Touchup and New Hardware installed
19 YEAR OLD CHERRY CABS AFTER CLEANUP

I will say that there are some types of damage that this process cannot repair. I have yet to figure out what I will do with my laundry room cabinet that has had so much water damage that the finish has turned a milky white in places. I suspect in that case I may need to strip the old finish down to the raw wood, restain and reseal completely. That will be a project I will tackle after I have done some more research!

But for now here is my updated kitchen. I saved a lot by keeping the 19 year old cabinets and by touching them up myself, instead of having them professionally refaced or refinished. Only time will tell how long my process holds up, but at this point I feel it was worth it! Most of my guests think the cabinets are brand new.
KITCHEN AT NIGHT

Hope this is helpful to someone. I am sure there are others who can improve on my methods, so please add your comments.

NOTES:

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clipped on: 09.28.2009 at 05:49 pm    last updated on: 09.28.2009 at 05:49 pm

RE: Started Installing my Back Splash today (Follow-Up #6)

posted by: kcboom on 09.17.2009 at 07:15 pm in Kitchens Forum

Thank you for all the nice comments.

Bommai: The boxes stay in the same place the outlet itself slides is held in place basically by two set screws which allows you to move it in and out and a little to the right and left. Just unscrew the outlet to the correct depth of the back splash and you should be good to go.

Grouted today here are some more pictures with grout.

Backsplash W/ grout

Back splash w/ grout

back splash w/ grout

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clipped on: 09.18.2009 at 03:11 pm    last updated on: 09.18.2009 at 03:11 pm

RE: Kitchen Islands - Lets See Your Pics (Follow-Up #73)

posted by: theresab1 on 04.01.2009 at 03:39 pm in Kitchens Forum

here is ours, its 50 inches bt 60 inches and seats 4:
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clipped on: 08.31.2009 at 10:43 am    last updated on: 08.31.2009 at 10:43 am

RE: Kitchen Islands - Lets See Your Pics (Follow-Up #100)

posted by: crazyhouse6 on 04.30.2009 at 06:43 pm in Kitchens Forum

I'll squeeze another island in on this thread.
(Struggling to resize this picture. Sorry.)
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clipped on: 08.31.2009 at 10:36 am    last updated on: 08.31.2009 at 10:36 am

RE: Granite Color Help (Follow-Up #3)

posted by: boxerpups on 08.26.2009 at 03:47 pm in Kitchens Forum

Hi Yellowmustanggirl,

Can you take a door off your kitchen cabs and bring it
with you to a Granite Slab yard? Or even just a Home
depot, Lowes or home improvment place. You can see up
close what some stones would look best with your door.

I used to have a beautiful fruit wood dinning room and
it did indeed have a warm brown cast to the stain. But I
have seen Fruitwood stains over cherry or even maple that
can look very different. Your best bet is take a piece
of the cab with you to see up close.

Here are some ideas of counters with wood cabinets maybe
they can help you imagine. I know you said browns but the
Soapstone and marble are amazing.

Enjoy,
~boxerpups

Soapstone
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Juparana
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Diamond Bullnosing co.

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clipped on: 08.27.2009 at 09:52 am    last updated on: 08.27.2009 at 09:52 am

RE: Reputable site to buy rugs? (Follow-Up #1)

posted by: tmkb on 06.14.2009 at 10:18 pm in Home Decorating Forum

We had a great experience with Peerless Rugs. Maybe they have your rug there too? You can't really go by the prices on their website, you have to call them and get the real price. They're not allowed to post how low the prices actually are, at least not with Karastan rugs, which is what we purchased from them. The rug ended up costing us less than half from the local rug store, even though they had a sale. They also included a free rug pad.

Here is a link that might be useful: Peerless Rugs

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clipped on: 06.14.2009 at 10:31 pm    last updated on: 06.14.2009 at 10:32 pm

RE: Refrigerators -- what's best, side gaps or projecting doors? (Follow-Up #10)

posted by: buehl on 05.21.2009 at 09:31 pm in Kitchens Forum

Personally, I prefer the tighter look. Large gaps (and 4" gap will appear large) don't look as "finished" to me. My refrigerator is similar to BlueKitObsessed's refrigerator and I have no regrets (other than I wish it were a 42" rather than 36"!)

Here's mine. Note that b/c of the carcass depth, the side panels are actually 26" deep to hide the sides of the carcass completely.

From the side. The wall to the left of the refrigerator is 24" deep so notice that the side panel is approx 2" deeper:


From the front.


From the other side. See where the side panel is approx 2" deeper than the base cabinets & approx 1/2" deeper than the counter overhang:

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clipped on: 05.22.2009 at 03:14 pm    last updated on: 05.22.2009 at 03:14 pm

RE: Granite is in, need backsplash help! Bill? (Follow-Up #30)

posted by: lsandler on 12.03.2008 at 06:19 pm in Kitchens Forum

My Gold and Silver granite is similar to yours. I used a cream tile with taupeish decorative inserts.

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clipped on: 05.21.2009 at 12:49 pm    last updated on: 05.21.2009 at 12:49 pm

after all the agony - BM Silver Fox is GORGEOUS!

posted by: katienic on 05.04.2009 at 03:46 pm in Kitchens Forum

I just had to post! The painter is finishing up the kitchen painting and after all my woes over finding the right paint I have to shout it out that this paint colour is everything I had hoped it would be. It's gray, but not. It's taupe, but not. It's purplish, but not! It's deep enough that I'm sure my granite will POP, but light enough that with the dark brown cabinets it won't look like a cave.

I can hardly wait till the cabinets come in on Wednesday.

Everything finally feels like it is coming together. :) I can now relate to the giddiness of I'm sure every single person before me who sees the end in sight!

NOTES:

Also see pictures further down page.
clipped on: 05.20.2009 at 10:52 am    last updated on: 05.20.2009 at 10:52 am

RE: Kitchen Islands - Lets See Your Pics (Follow-Up #39)

posted by: annekendo on 02.08.2009 at 12:06 pm in Kitchens Forum

Here is my new island/table combo. My hubby wanted a farmhouse table in the middle of the kitchen & I wanted an island with a prep sink so we compromised.

kitchen - table

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clipped on: 05.04.2009 at 02:58 pm    last updated on: 05.04.2009 at 02:58 pm

RE: Erikanh~Is your hood installed? Unwrapped? (Follow-Up #12)

posted by: erikanh on 04.29.2009 at 10:25 pm in Kitchens Forum

twogirls and lyno and everyone else, thanks so much for your kind comments ... you all are sweetie pies!

rhome, you're exactly right, the countertops are honed carrara and the backsplash is polished calacatta Manhtattan. I wanted to give that vertical element a little extra zing. Those aren't show pans, they're the ones I use every day. Granted, I've only been using them for a couple months but I'm really finding that the with the induction cooktop my pots and pans don't get dirty on the bottom. Do they look small? The frying pans are 12 and 10 1/2 inches. My bigger pots and heavy cast iron cookware are stored in the drawers under my cooktop.

redroze, yup those are Grundtal shelves from Ikea. Only the top part of the bracket shows because most of it is behind the marble.

Erika

NOTES:

shelves over cooktop
clipped on: 05.01.2009 at 09:48 am    last updated on: 05.01.2009 at 09:58 am

RE: Awkward Corner with load-bearing wall (pics) (Follow-Up #6)

posted by: davidro1 on 04.28.2009 at 02:01 pm in Kitchens Forum

smallkitchen, why call it a "very awkward corner"? It's OK. It's nine feet from the return walls to the curtains. That's fine. I might put an iMac control / message center in that corner, along with a comfy armchair. Definitely not a dining table, because I don't like having that as a focal point upon entering.

The other "small" wall, visible in images 4, 5, and especially 6, has to stay there. When you enter, you see it first. It's really a big focal point. Right now it's white like the other walls. I'd put a medium size tall mirror on it to draw your eye away from it and away from the curtained wall too. Of course I haven't seen what the mirror would show, the rest of the space and the views, so take that FWIW. Hmm, I think I read that you want to take it down, and leave only a column. I wouldn't do that. Too much open space is not good. Walling off some space is good. Perhaps a frosted window there, next to a tall narrow mirror, might do it.... but it's lots of work for little impact, imho based not on being there but only seeing photos.

If I bought your space, here are a number of improvements which I'd shoot for. This list is derived from rewriting other poster's comments saying what they like best about their new kitchen, and edited to suit your small space.

30" deep counters on one side
Uninterrupted counterspace
Enough useful counterspace in each area
More space to prep
defined areas
- clean up food (running water and places to hold, i.e. sink and DW)
- heat food (oven/cooktop or range, MW)
- store food (refrigerator, pantry, drawer for bread, drawer for spices garlic & onion bin, separate cool dark dry place for potato bin, etc)
A message center. A place to sit. A place to bake. A place to prep. A place to wash up.
A stool or perch for the second person in the kitchen
Distinct work zones with relevant tools stored there; 2 sets of some articles
Space that enables both to cook simultaneously; 2 distinct zones
Layout arranged to get more natural light and better views
No wall cabinets in one of the zones / areas
Uncluttered counters: knife pullout and appliance garage
"Yay for less stuff on my gorgeous counters!"
Natural light maximized via windows and lack of obstructions
Light, lots and lots of light
Overhead recessed
Under cabinet task lighting
Under cabinet lighting -- ditto
Pretty pendants
dimmer switches
Dimmers
... "didn't think we needed undercab lights, but we put them in and I love them. I don't care for overhead lighting much. I love the undercab lights and I can work without the recessed on overhead. I put dimmers on everything in the kitchen and I love how it can be 'romantic' in the kitchen"...
window looking into woods
mirrors & mirror film on glass cabinet doors, located to maximize natural light from window
natural light, sunshine, a light airy feeling, and pretty views out the windows.
...A general quality of the space that makes you want to be there, whether you're cooking or not...
Induction cooktop
..."Clean up is such a breeze and induction uses less energy than conventional electric or gas. It's so fast and it has a setting so low as to barely melt chocolate"...
Dish drawer dishwasher
Big one bowl sink
Big one bowl siligranite sink
Super single Blanco sink
a fridge with a freezer on the bottom
Smaller fridge
place to store a stepstool if your cabs go to the ceiling
pullout in extra deep base, for pantry
Toe Kick drawers
...Toekick drawers that others have (darn for not finding this forum sooner)...
Bread drawer
..."Of all the expensive things in my new kitchen, my simple bread drawer is my favorite thing.
It keeps the breads and bakery items off of the counter and I don't have to keep it in the fridge"...

pot and pan drawers
Pots and pans drawers
a drawer for dishes
Deep drawers
Drawers, drawers, and more drawers
lots of drawers
..."I keep my daily dishes in one and my shoulders appreciated not having to lift them into a wall cupboard.
I hated the two "door" cabinets I had because I had to sit on the floor to dig things out.
The new kitchen is almost all drawers -- and the two door cupboards have pullouts this time"...

Soft close mechanism
Full-extension drawer glides
Full extension drawers "... wouldn't be without them..."
Big deep drawers and a slim cabinet to stand your cookie sheets in
flat storage cabinet for trays, mats, etc., and a vertical storage cabinet for platters, plus a pull-out for baking boards
cabinet full of vertical racks for storing cutting boards, platters, cookie sheets, etc.
A pitchers and vases cupboard or deep drawer.
Frameless cabinets maximize volume inside.
Never MT
Never MT "...haven't filled a soap bottle in over two years...
Tapmaster "...really saves on water usage and makes it so easy to wash hands when they're all gunky...
Flat-screen tv; sound system
under-cabinet molding/trim. ...The cabinets look *framed* and *finished*...

..."I should have put in pullouts (with doors attached) for spices, small appliances. I did pullout trays (deep and shallow - would have been better all deep), but you still have to open the doors and then pull them out. It would have been better all drawers/pullouts (with doors attached)"...

----

I didn't mention disposers and trash: how is garbage managed in your condo building?
--
David

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clipped on: 04.28.2009 at 03:05 pm    last updated on: 04.28.2009 at 03:05 pm

RE: Anyone NOT have counter-depth refrigerator? Pics (Follow-Up #10)

posted by: patti_bee on 01.13.2008 at 03:42 pm in Kitchens Forum

I think it will look fine, especially where your fridge is located. Another idea is to consider making the counters on that wall of the kitchen 30 inches deep instead of 24. We have that and the full-depth fridge blends right in plus the lovely benefit of deeper drawers and more counter space. It may be too late in your process to do this but I just love my deeper drawers and counters. Here's a view that shows how the fridge fits with 30 inch counters --

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clipped on: 04.27.2009 at 04:12 pm    last updated on: 04.27.2009 at 04:12 pm

RE: Kitchen Islands - Lets See Your Pics (Follow-Up #10)

posted by: rmlanza on 01.01.2009 at 03:42 pm in Kitchens Forum

We sort of have two. Our regular island is kind of out of the way, in what used to be the breakfast nook. It just took the place of the table and it has seating for 3 on the side by the windows. It's about 72"x38" (12" overhang for seating).
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And our chopping block serves as an island/prep area in the middle of the kitchen, too. It is 24" square.
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dbfirewife, I love your island, too! I LOVE Hobby Lobby and just bought a corner hutch from them in a distressed black finish for my dining room! I almost did the same thing lightlystarched did with an Ikea island but then found an incredible deal on my butcher block and had to snap it up.

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clipped on: 04.23.2009 at 12:15 pm    last updated on: 04.23.2009 at 12:15 pm

RE: Do you love your Samsung 29cf FD Fridge? (Follow-Up #6)

posted by: morton5 on 01.27.2009 at 11:08 am in Appliances Forum

Thought I'd provide a little more info on recessing the fridge. I boxed in the fridge case only (not the doors), using a depth of a little over 30 inches. The cab to the left of the fridge is pulled out 4.5 inches, because 4.5" + 24" cab depth + 1.5" granite overhang = 30 inches. The grante overhang to the left of the fridge dies into the fridge panel. You don't want your counter overhang to stick out past the fridge case, because you may dent the fridge doors. The cab above the fridge, and the pullout pantry to the right of the fridge, are pulled out 6 inches (no granite overhang to add on). HTH.

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clipped on: 04.21.2009 at 01:03 pm    last updated on: 04.21.2009 at 01:03 pm

LOVE my overstock.com stools and coupon code

posted by: jessie21 on 11.04.2008 at 03:49 pm in Kitchens Forum

Just got the two counter stools I ordered from overstock about a week ago. LOVE them. They are low back. The leather is soft and sturdy and a rich chocolate brown. Best of all they are soooo comfy! Just ordered 2 more.

They cost w/shipping was 290 for 2 stools (already a good price) and I got 10% off with coupon codes I found online. Had to use a different code for each purchase (must be limited to one per order). code numbers were:
129205 and 129380.
my stools from overstock
Coupon code site is:

Here is a link that might be useful: coupon code site

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clipped on: 04.13.2009 at 03:15 pm    last updated on: 04.13.2009 at 03:16 pm

RE: Woo Hoo, FINISHED! (*wipes beaded brow!* ) (Follow-Up #34)

posted by: tiskers on 04.04.2009 at 09:16 pm in Kitchens Forum

Mari,
Here's two more photos of the little TV. It's made by "by D:sign" and we got it at Walmart for about $100. DH says it was very easy to install; it came with a template for the mounting hardware, and took him only a few minutes.

In the 2nd picture you can see the cable outlet. My husband hid the electric outlet (to plug it into) up in the corner cabinet, which is nice. He offered to move the cable outlet, too, but there was SO MUCH to do, I told him he didn't have to do that. Now I wish I would have... and I think I will have him do that *one of these days*!!! ;o)

Here's the TV down, but off.
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Here it is on, with the screen swiveled. It says it swivels "270 degrees".
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And one last one:
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And yes, we have under-cabinet lighting. We specifically chose lighting that would allow enough space for the TV! I really enjoy the TV (and the radio) when I am alone and cooking or cleaning up.

Hope this helps!

Lynn

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flip down/swivel small tv
clipped on: 04.05.2009 at 04:52 pm    last updated on: 04.05.2009 at 04:52 pm

RE: Corner storage (Follow-Up #7)

posted by: arlosmom on 12.30.2008 at 10:36 am in Kitchens Forum

It might be my cabinet that jayne described. I call it my Costco cabinet because it stores all the bulk stuff that I only need to get to occasionally. Like jayne said, I sometimes need to take out what is in front of the sliders to be able to extend them, but that's not a big deal to me. (The cabinets hadn't been painted yet in this photo...)

blind corner #2
blind corner #2 sliders in
blind corner #2 sliders out

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"Costco" shelf
clipped on: 04.05.2009 at 03:04 pm    last updated on: 04.05.2009 at 03:05 pm

RE: Clay Pot (Follow-Up #2)

posted by: teresa_nc7 on 01.09.2009 at 11:40 am in Cooking Forum

When baking in an unglazed clay pot, you soak both the top and bottom in a sink full of water for 15 minutes; then, add in the food that you wish to cook, put the pot in a cold oven and use a higher heat to cook - 400 F to 450 F.

This is one of my favorite recipes:

Baked Chicken and Artichokes

1/4 lb. small mushrooms
1 small onion, chopped fine
1 clove garlic, minced
3 lbs. chicken pieces, skin off
2 TB flour
1 1/2 t. salt
1/2 t. paprika
1/4 t. chopped rosemary
dash white pepper
1/2 cup chicken broth
1/4 cup sherry
1 can artichoke hearts, drained

If using a clay pot, soak top and bottom in sink of water for 15 minutes. Drain.

If using covered casserole, lightly grease or spray with Pam.

Put mushrooms, onion, garlic in pot or casserole. Coat chicken pieces with a mixture of flour, salt, paprika, rosemary, pepper. Put chicken on top of vegetables. Pour in chicken broth and sherry.

Put lid on pot/casserole. If using clay pot, put in a cold oven and turn heat on to 450F. If using casserole, put in a preheated 375F oven. Bake 1 hour for either method.

Stir in artichokes gently after baking 1 hour. Bake 8-10 minutes more covered. Remove cover and bake 5-10 minutes more until chicken starts to crisp.

Serves 6

Teresa

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clipped on: 04.02.2009 at 05:25 pm    last updated on: 04.02.2009 at 05:25 pm

RE: Kitchen Islands - Lets See Your Pics (Follow-Up #59)

posted by: sewwhatsnew on 02.11.2009 at 06:50 pm in Kitchens Forum

I've been searching for an inspirational island to be used for the kitchen table.
I want to be able to put at least 6 bar stools at it.
Do you like this one??? Husband thinks he wants to sit higher than counter height. I don't see many islands higher. I really love the curved ends and can't wait to show him this one. We are considering Dakota Mahogany. The kitchen cabinets are oak, and the floor is cherry , hoping this blend works. Possibly we could incorporate white cabinetry for the island, which would match the shelves were planning next to the fireplace.
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clipped on: 04.01.2009 at 05:51 pm    last updated on: 04.01.2009 at 05:51 pm

RE: Kitchen Islands - Lets See Your Pics (Follow-Up #12)

posted by: lsandler on 01.01.2009 at 11:35 pm in Kitchens Forum

Here's my island:

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clipped on: 04.01.2009 at 05:49 pm    last updated on: 04.01.2009 at 05:50 pm

RE: Kitchen Islands - Lets See Your Pics (Follow-Up #30)

posted by: ksd51 on 02.06.2009 at 11:27 pm in Kitchens Forum

1SANDER--So happy you saw my post and got back to me so quickly. I am delighted to know that the granite is called Gold and Silver, I had seen this granite once before and showed a picture to my KD without knowing the name. I met with her today and she brought me a sample, and hit the nail on the head! I am so excited and can't wait to see the slab. Again, thanks so much.

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Granite - gold and Silver
clipped on: 04.01.2009 at 05:48 pm    last updated on: 04.01.2009 at 05:49 pm