Clippings by dancingqueen

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A girl walks into an antiques/ salvage store......

posted by: ttodd on 02.09.2012 at 01:48 pm in Home Decorating Forum

So it wasn't a yard sale this time - no chandie but I did find something perfect this morning.

We still have yet to do our kitchen after being here for 11yrs. We could really care less about it. I've had lots of hairbrained ideas about what to do etc. but again - we really could have cared less about it to even want to begin forking out money on a kitchen reno.

So I found this pic awhile ago & thought 'Hmmm...fits our house style, cheap to do - this is good!'

And I remembered this huge old handpainted restaurant sign at a sort of local place. It's massive. So I stopped this morning to see how much they were asking for it - prepared for a price of a few hundred, some back and forth and a payment plan.

The nice lady called the owner then said:

I don't have a pic of it yet - DH is picking it up Saturday. Of course I got the whole "That sign? Where are you going to put it? Do you know how big it is? Will it fit into our kitchen?" speech to which I responded: "Of COURSE it will fit honey! Why wouldn't it fit? It's only $50 and I have a plan! DON'T WORRY! Can I get it?"

It has the name and then says the following:
Cocktail Lounge
Late Nite Snacks
and a bunch of other stuff
Available for Banquets and Meetings

How cool will this be?! It's easily 10-13'w and 5-6' tall.

Now of course it will take up the entire wall over our sink so I'll have to rip out those cheesey, cheap cabinets over it but we were planning on making our own cabinets anyways w/ my dad's help and he designed a better layout & footprint for us.


clipped on: 02.12.2012 at 01:38 am    last updated on: 02.12.2012 at 01:38 am

RE: Advice for making Crepes, pls (Follow-Up #12)

posted by: triciae on 07.30.2010 at 08:05 am in Cooking Forum

beth4, good luck with your crepe brunch Sunday. I'm sure they'll be delicious.

We ended up in Mystic because we couldn't find a slip for our boat any closer to home (New Hampshire). Normally, we'd sleep on the boat every weekend. At the time we had a small lobster boat with just a cuddy cabin. And, a cuddy cabin with a leak around the hatch that nobody seemed to be able to fix! During summer storms the water would pour in & we'd soon be soaked. It was pretty awful when those storms came at 2:00 a.m.! The Mystic Inn is located right across the street from our marina. Many a night we'd toss a few things in a duffle bag & head to the Inn in the middle of the night dripping wet & leaving a bucket in the cuddy hoping it wouldn't overflow before our return. The Inn's owners got to know us quite well! By the time we were settled into our room we'd be hungry. Of course, the Flood Tide (the Inn's restaurant) wasn't open at 2:00 a.m. so we'd order room service. One of the few items available was the lobster crepes. After our first order we were hooked on those crepes! When we purchased our Mystic home we spent the night before the moving van arrived at the Inn. The Inn had a wonderful fruit, cheese, bread/cracker, wine layout in the room for us as a thank you for our patronage over the years & also as a congrats on our home purchase. Chef Bob Trippe included the crepe recipe in our goodie basket & they've appeared on our table dozens of times over the years. They're supposed to be an appetizer but everybody (including us) enjoys them so much I'm usually asked to plan a meal around the crepes as the entree.

Anyway, if anybody gets a hankering for crepes these are really good. Eventually, Bob left the Flood Tide & the crepes were removed from the menu as the new chef introduced his own recipes. There was a Mystic uproar & the Flood Tide was pretty much forced to add the crepes back to the menu where they remain today over a decade later.

Crepe Filled with Lobster Madeira

A Lobster Recipe from the Flood Tide Restaurant at The Inn at Mystic

Serves: 2


1 tablespoon whole butter
teaspoon finely minced shallots
2 medium mushrooms sliced thinly
1.5 ounces Madeira wine
3 ounces heavy cream
3 ounces fresh picked lobster meat
2 shelled lobster claws
2 crepe shells
Fresh dill for garnish


1. Heat a medium saute pan on medium high heat. Add the butter, shallots and mushrooms and saute for 1 minute. Add the Madeira and reduce by half. Add the heavy cream and reduce until sauce will coat the back of a wooden spoon.

2. Fold in lobster meat and heat through.

3. Place crepe shells on separate plates and divide filling evenly between shells. Roll the crepes. Top with some sauce, a poached lobster claw and a sprig of fresh dill, and serve.

If making for a crowd it's easy to increase quantities & I've learned they hold very well in a chafing dish.



clipped on: 12.30.2010 at 04:10 pm    last updated on: 12.30.2010 at 04:10 pm

RE: Advice for making Crepes, pls (Follow-Up #16)

posted by: beth4 on 07.30.2010 at 11:35 am in Cooking Forum

I will definitely report back to the group. I wish I could promise photos, but I'm usually scrambling to finish the dishes and serve them, so I never even think of photos. I'll try.

The guests are huge fans of careful pairing of wine & food am I. We've traveled extensively and have enjoyed marvelous food & wine all over the world, in humble and elegant establishments. So this brunch is as much about the wine, as it is about the food.

Here's the menu, served slowly through multiple courses:

Available at all time will be:
Fresh fruit, made with apricots from the tree in my back yard that is now exploding with apricots, strawberries from my yard, and some blueberries, blackberries, green grapes & a banana thrown in. Nothing will be added...just the natural flavors of the fruit.

Glazed Lemon Sour Cream Cake (a recipe I posted on this forum back in April or May), baked in a bundt pan. When the pan is removed and the cake is served, I fill the center with fresh blackberries, so guests get a bit of blackberry with their cake. This can be a dessert cake, a tea cake, or a brunch cake, which is why I so enjoy the recipe.

Sparkling wine will be served with the first 2....I've not yet decided what I want to serve. Still thinking about it.

Next course:
Quiche Lorraine crepe cups served with a marvelous white table wine I got near Charlottesville, VA....where I used to live before I retired & moved here. I make an annual trip there each spring to visit the vineyards, sample their great wines, and bring some home. When I sampled this wine -- which the vineyard recommended serving as a "breakfast" wine...I made only 1 note on my tasting notes: "WOW!" It was just phenomenal. So, that's the wine that will be paired with this dish. The crepes will be placed (pretty side up) in muffin cups, will be fluted, then the crumbled, cooked bacon & grated Swiss cheese will be placed in the bottom of the cup, and the quiche lorraine mixture will be poured over, and the muffin tin will be baked.

Next course:
Bibb lettuce salad, with a bit of goat cheese, dried cranberries, toasted pecans, and a very simple dressing made with raspberry vinegar. Light, and not vinegary

Main course:
Crab cakes with lemon dill sauce -- a Paula Deen recipe I got off the web. I'm going to bake these rather than sautee them...the recipe gives that option

Sauteed butternut squash that I thought would pair very well with the delicate sweetness of the crab cakes...and would color complement the cakes.

The wine will be a Viognier from the Charlottesville area, that is just exceptional

Goat cheese garnished with figs poached in Marsala wine, and the Marsala poaching sauce has been reduced to a sauce to drizzle over the goat cheese. Garnished also with carmalized pecans, and a bit of Moustarde --- an Italian product which looks and tastes a bit like orange marmelade, EXCEPT that its got a bit of Dijon in it that occasionally makes its presence known. It's very good.

The wine will be a very well chilled Moscato d'Asti

And then I have on hand some fabulous dessert cheeses and more excellent white wines that we can break out, in case people are relaxed, happy listening to the music and just want to continue the experience.

I'll report back how everything went....but it might not be for several days! :)


clipped on: 12.30.2010 at 04:04 pm    last updated on: 12.30.2010 at 04:04 pm

RE: What's for dessert-#1 2009 (Follow-Up #35)

posted by: sooz on 03.24.2009 at 03:21 am in Cooking Forum

I baked up some cinnamon "bread" and that was our dessert. Very yummy!


The original recipe is at allrecipes and I read a few of the reviews and made some revisions as suggested. Delish!

Here is a link that might be useful: Cinnamon Bread Recipe


For brunch
clipped on: 02.21.2010 at 09:23 pm    last updated on: 02.21.2010 at 09:23 pm

RE: What's for dessert-#1 2009 (Follow-Up #17)

posted by: tracey_oh on 03.01.2009 at 10:13 am in Cooking Forum

I really like the recipe because it does not involve cooking a custard base and it is still has a very creamy texture. It's a Dorie Greenspan recipe from epicurious. I subbed mini chocolate chips for the toffee because I didn't have any and I did not put in the cinnamon.
Chocolate-Cinnamon Gelato
1/2 cup sugar
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
Pinch of salt
2 cups whole milk, divided
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/2 cup chilled heavy whipping cream

1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)

Preparation: Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.

Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.

Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.


clipped on: 02.21.2010 at 09:18 pm    last updated on: 02.21.2010 at 09:18 pm

RE: What's for dessert-#1 2009 (Follow-Up #2)

posted by: mst___ on 02.23.2009 at 03:51 pm in Cooking Forum

This cheesecake is always requested when I throw my annual Christmas party.

Expresso and Chocolate Swirl Cheesecake


1 9-ounce chocolate wafer cookies
6 Tbsp unsalted butter, melted, cooled

2 Tbsp instant espresso powder
1 Tbsp water
3 8-oz pkgs cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup unsalted butter, melted, cooled
1 Tbsp finely ground coffee

6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 c whipping cream

For crust: Position rack in center of oven and preheat to 400 degrees. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.

For filling: In a small bowl, dissolve instant espresso in 1 Tbs water. Using a electric mixer, beat cream cheese in a large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.

Combine chocolate and cream in a small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 Tbsp melted chocolate mixture by Tbsp around edge of filling, spacing evenly. Use a sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by Tbsp into center 6 inches of filling, spacing evenly. Swirl mixture together using tip of knife.

Bake cheese cake until edges are puffed and begining to crack and top is golden brown, about 40 minutes. (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)

Run a sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.

Serves 10.
Bon Appetit
March 1991


clipped on: 02.21.2010 at 09:12 pm    last updated on: 02.21.2010 at 09:14 pm

RE: What's for dessert-#1 2009 (Follow-Up #1)

posted by: dixiedog_2007 on 02.23.2009 at 03:16 pm in Cooking Forum

Tracey that looks wonderful. Where's the recipe?


looks fantastic
clipped on: 02.21.2010 at 09:13 pm    last updated on: 02.21.2010 at 09:13 pm

RE: RECIPE: favorite lemon dishes (Follow-Up #3)

posted by: Ann_T on 02.27.2005 at 03:28 pm in Recipe Exchange Forum

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Lemon Tart (Delia Smiths)
For the pastry base: 6 oz (175 g)
plain flour
1 oz (40 g) icing sugar
4-1/2 oz (75 g) softened butter
pinch salt
1-1/2 large egg, separated

For the filling: 6-8 lemons
9 large eggs
9 oz (175 g) caster sugar
10-1/2 fl oz (200 ml) whipping cream

To serve: a little icing sugar
crme frache
. Serves 6-8

You will also need a deep, fluted quiche tin with a loose base 9 inches (23
cm) in diameter and 1 inches (4 cm) deep, lightly oiled.

To find out more about an ingredient pass the mouse cursor over it. If the
text changes colour you can click on it to find out more.
The best way to make the pastry is in a food processor. To do this add
all the pastry ingredients (except the egg white) to the bowl with 1
tablespoon water and process until it forms a firm dough. Then turn it out
and knead lightly before placing in a polythene bag and leaving in the
fridge for 30 minutes to rest. To cook the pastry base, pre-heat the oven to
gas mark 6, 400F (200C) and place a solid baking sheet inside to preheat
as well. Now roll out the pastry as thinly as possible and carefully line
the quiche tin, pressing the pastry around the base and sides so that it
comes about inch (5 mm) above the edge of the tin. Then prick the base
with a fork and brush it all over with the reserved egg white, which you
should lightly beat first.

Bake on the baking sheet on the middle shelf for 20 minutes, then, as you
remove it, turn the temperature down to gas mark 4, 350F (180C).

To make the filling, grate the zest from 6 of the lemons, and squeeze enough
juice to give 10 fl oz (275 ml). Now break the eggs into a bowl, add the
sugar and whisk to combine, but don't overdo it or the eggs will thicken.
Next add the lemon juice and zest followed by the cream, and whisk lightly.
Now pour it all into a 2 pint (1.2 litre) jug.

The easiest way to fill the tart is to place the pastry case on the baking
sheet in the oven, and then pour the filling straight into the pastry (this
avoids having to carry the tart to the oven and spilling it). Bake for about
30 minutes or until the tart is set and feels springy in the centre. Let it
cool for about half an hour if you want to serve it warm. It's also
extremely good served chilled. Either way, dust it with icing sugar just
before serving and serve with well-chilled crme frache.

Servings: 6

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Gingerbread With Warm Lemon Sauce
1/2 cup sugar
1/2 cup butter or margarine
2 cups all purpose flour
1 cup light or dark molasses
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 large egg

Lemon Sauce

1/4 cup fresh squeesed lemon juice
1 teaspoon grated lemon peel
1/2 cup sugar
1 Tablespoon cornstarch
2/3 cup water
1 Tablespoon butter
. Preheat oven to 325F. Grease 8" by 8" baking pan. Line bottom of baking
pan with waxed paper; grease paper.

In large bowl, with mixer at low speed, beat sugar and butter until blended.
Increase speed to high, beat until creamy, about 1 minute.

With mixer at low speed, beat in flour and remaining ingredients. Beat in
3/4 cup hot tap water until blended. Increase speed to high and beat 1
minute longer.

Pour batter into pan. Bake 55 minutes or until toothpick comes out clean.
Cool in pan on wire rack 10 minutes. Remove from pan and discard paper.

Prepare Lemon Sauce.

Mix sugar and cornstarch until blended. Add lemon juice, lemon peel, water
and 1 tablespoon butter. Heat to boiling over medium to high heat, boil 1
minute. Makes 1 1/4 cups.

Serve cake with warm sauce.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Lemon - Glazed Lemon Loaf with Rum
Note: This cake is also nice with the addition of poppyseeds. Make sure the poppyseeds are not stale.

4 cups all purpose flour
1 teaspoon salt
2/3 cups melted butter
1 1/2 cups milk
Grated zest of a lemon
3 tablespoons baking powder
1 3/4 cups cup sugar
4 eggs, lightly beaten
1/2 cup rum
1 tablespoon real vanilla

Lemon Glaze

4 tablespoons icing sugar (powdered)
2 tablespoons rum
2 tablespoons lemon juice
. Preheat oven to 350F. LIght grease 3 or 4 loaf pans (depending on size)

Into large mixing bowl, sift together flour, baking powder, salt and sugar.
In separate bowl, blend butter, eggs, milk, rum, lemon zest and vanilla.
Add the liquid ingredients all at once into dry ingredients. Blend just
until moistened. Turn into prepared pans and tap pan to smooth out mixture.

Bake 60 to 65 minutes, or until toothpick inserted into centre comes out
clean. Let cool slightly in pan, and then remove and place on a wire rack
to cool. Poke top in several places with a toothpick and brush with lemon
glaze while still warm.


Blend ingredients until sugar is dissolved.

Servings: 4

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Lemon Meringue Cream

4 egg whites
1 1/4 cup of sugar
1 ts lemon juice
2 ts. icing sugar


3 Tablespoons cornstarch
1/2 to 2/3 cup sugar (depending on how sweet you want it)
1 cup water
2 teaspoons lemon rind
1/3 cup lemon juice
2 tablespoons butter
4 egg yolks
1/2 cup whip cream

whipping cream
kiwi fruit
lemon rind
. Cut 9 inch circle from a piece of grease proof paper; place on lightly
greased cookie sheet. Brush paper with butter and dust with cornstarch.
Shake off excess.

Combine egg whites in a bowl and beat on high, as whites start to form
peaks, start adding sugar. Beat in until sugar has been incorporated. Fold
in sifted icing sugar. Spead a 1/4 to 1/2 inch layer of meringue over
prepared paper. Pipe remaining meringue around edge to form shell. Bake in
a very low oven - 250F - for 1 to 1 1/2 hours or until dry to touch. cool
in oven with door open. Remove paper from meringue, place on serving plate.
Spread filling into meringue shell, refrigerate until set. Decorate with
whipped cream and fruits.


Blend cornstarch and sugar with water, lemon rind and lemon juice. Stir
constantly over low heat until mixture boils and thickens, reduce heat and
simmer for 2 minutes. Remove from heat and stir in egg yolks and butter.
Cover top with a piece of plastic wrap and refriderate until cold. Fold
in whipped cream.

(Note: I did not cook using a double boiler. I added the juice, zest,
sugar and butter to the pot and brought to a boil. Then I beat the eggs
and added some of the hot mixture to the eggs to temper before adding this
egg mixture to the pan. I continued to stir over low heat until the mixture

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Shortbread Tarts with Lemon Filling
Source: Appeal Magazine

Shortbread crust

1 cup butter softened
1/2 cup icing sugar
1 1/2 cups all-purpose flour
1 Tablespoon Cornstarch


1/2 cup fresh squeezed lemon juice
1 Tablespoon grated lemon zest
1 cup granulated sugar
3 eggs well beaten
1/2 cups butter at room temperature
. Preheat oven to 325F. Combine shortbread ingredients in the bowl of an
electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each
portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape
it into a shell. Prick the bottom of each tart with a fork. Bake 10
minutes and then prick bottoms again as the shells puff up. Bake an
additional 10 minutes. Remove from oven and allow tarts to cool on a wire
rack before filling.

To prepare lemon filling, combine juice and zest in a double boiler. Whisk
in sugar, eggs and butter, blending well. Place over gently boiling water
and whisk constantly until mixture thickens. Cool before using to fill tart
shells. Lemon filling can be prepared ahead of time and stored in the

(Note: I did not cook using a double boiler. I added the juice, zest,
sugar and butter to the pot and brought to a boil. Then I beat the eggs
and added some of the hot mixture to the eggs to temper before adding this
egg mixture to the pan. I continued to stir over low heat until the mixture

Servings: 4

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Lemon Shortbread Tarts

1 cup (227 grams) (2 sticks) unsalted butter, room temperature

1/2 cup (72 grams) powdered sugar

1 1/2 cups (210 grams) all purpose flour

1 tablespoon (15 grams) cornstarch or rice flour


One 8-oz. (227 grams) package cream cheese - softened

1-14 ounce (396 grams) can sweetened condensed milk

1/3 cup (83 grams) lemon juice (freshly squeezed)

1 teaspoon (4 grams) pure vanilla extract


Any combination of berries (blueberries, strawberries, raspberries) or other fruit such as slices of kiwi.

Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to produce a more delicate and fragile shortbread.


Lightly grease or spray with Pam 24 miniature muffin tins (approximately 1
l/2 inches (3.75 cm) in diameter). Set aside. Preheat oven to 325 degrees
F (170 degrees C) and place rack in center of oven.

In the bowl of your electric mixer cream the butter and sugar together
(approximately two minutes). Add the flour and cornstarch and mix just
until incorporated.

Divide dough into 24 even pieces and place one ball of dough in center of
each muffin tin. Bake for approximately 18 - 20 minutes or until lightly
browned. About halfway through baking time, lightly prick each shortbread
as they will have puffed up. Check again after another five minutes and
prick again if they have puffed up. Cool shortbread in pan on a wire rack.
When cool remove tarts from pan by using a sharp knife. These are quite
fragile so be careful when removing. (These may be made in large quantities
and frozen.)


In food processor or electric mixer beat cream cheese until fluffy. Add
condensed milk, then lemon juice and vanilla. Process until smooth.

Fill tart shells with cream cheese filling and refrigerate at least 2 hours
before serving to allow flavors to blend. Just before serving top with
fresh cut up fruit.

Makes 24 mini tarts.

The tart shells can be made ahead and frozen. The cream filling can be
refrigerated for 4-5 days.

Adapted from The Best of Bridge Cookbook

Source: Joy of Baking


clipped on: 01.01.2010 at 10:05 pm    last updated on: 01.01.2010 at 10:05 pm

RE: LOOKING for: Christmas Cookies (Follow-Up #28)

posted by: jenn on 10.14.2006 at 11:38 pm in Recipe Exchange Forum

Are you kidding? It's never too early for cookies! :-D

I can vouch for roselin's Raspberry Bars. I plan to make them this year with different jams, including one with orange marmalade and a chocolate drizzle.

Triciae -- Those cookies from your great-grandmother sound delicious. When do you add the nutmeg?

Here are a few of our favorites:

Cranberry Lemon Cookies

A wonderful cookie I discovered at Gail's Recipe Swap.

* 1/2 C butter
* 1/2 C sugar
* 1/3 C brown sugar
* 1/2 tsp. lemon zest
* 1 egg
* 2 tsp. vanilla
* 1 C flour
* 1 tsp. baking powder
* 1/2 tsp. cinnamon
* 1-1/2 C chopped pecans (I use walnuts)
* 1-1/2 C chopped fresh cranberries

Cream butter, sugars, and lemon zest. Beat in egg and vanilla.

Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.

ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.

Walnut Acorn Cookies

* 1 C melted butter
* 3/4 C brown sugar, firmly packed
* 1 C finely chopped walnuts (chop first, then measure 1 cup)
* 1 tsp. vanilla
* 2-3/4 C sifted all-purpose flour
* 1/2 tsp. baking powder
* 1 C (6 oz.) semi-sweet chocolate chips

Stir together melted butter, brown sugar, 3/4 C walnuts and vanilla. Sift flour with baking powder and stir into butter mixture; blend well.

Shape cookies by pressing dough firmly into a teaspoon (not a measuring spoon), slightly mounding the dough to form the shape of an acorn. Be sure the dough is firmly formed on the spoon. Bake on ungreased cookie sheet in 375F oven about 13 minutes, until light golden brown. Cool.

Meanwhile, melt chocolate over warm water in double boiler. Dip large end of cookie in melted chocolate, then in remaining walnuts. Cool on wax paper. Store in air-tight containers. Makes 4-5 dozen cookies.

No-Bake Stove-Top Cookies

Also known as "no bake" cookies. I gave a container full to our very elderly neighbor who said he really can't eat things like that.... he returned the empty container asking for more. :-)

* 6 cups sugar
* 1 1/2 cups unsalted butter
* 1 1/2 cups (1 can) evaporated milk
* 1 1/2 tsp. salt
* 12 Tbsp. cocoa (Dutch process preferred, but not required)
* 1 Tbsp. vanilla
* 1 1/2 cups peanut butter
* 7 1/2 cups oats

Mix sugar, butter, milk, salt and cocoa in a Dutch oven or other large pan. Bring to a rolling boil; boil exactly 2 minutes (watch carefully!!).

Quickly add vanilla, peanut butter, and oats.

Drop by tablespoonsful onto waxed paper.


clipped on: 12.27.2009 at 09:47 pm    last updated on: 12.27.2009 at 09:47 pm

RE: What Potatoes to Serve with Ham (Follow-Up #4)

posted by: dixiedog_2007 on 12.18.2009 at 06:28 pm in Cooking Forum

My family and friends really like these potatoes. Note, I do add more cheese then what the recipe calls for. Very simple ingredients but makes a very good dish of potatoes.

New Potatoes Gruyere
Start to Finish: 30 min.
2 pounds whole tiny new potatoes (24 to 32)
1 small onion, sliced and separated into rings
1 tablespoon all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon ground white pepper
1/2 cup milk
1/4 cup chicken broth
1/2 cup shredded Gruyere cheese (2 ounces)
Snipped parsley (optional)

1. Halve any large potatoes. With a vegetable peeler, peel a strip around the center of each potato. In a large saucepan cook the potatoes and onion in a small amount of boiling salted water for 12 to 15 minutes or until potatoes are just tender. Drain well.

2. Meanwhile, for cheese sauce in a small saucepan combine the flour, garlic powder, and pepper. Stir in the milk and the broth all at once until blended. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Add the cheese; cook and stir just until cheese melts. Add the cheese sauce to the potatoes; heat through. Transfer to a serving bowl. Sprinkle with the snipped parsley, if desired. Makes 6 servings.

Nutrition Facts
Calories 205, Total Fat (g) 4, Saturated Fat (g) 2, Cholesterol (mg) 12, Sodium (mg) 85, Carbohydrate (g) 36, Protein (g) 7, Percent Daily Values are based on a 2,000 calorie diet

Source: BHG


clipped on: 12.18.2009 at 11:27 pm    last updated on: 12.18.2009 at 11:28 pm

RE: Any favorite Valentine desserts?? (Follow-Up #12)

posted by: doucanoe on 02.07.2009 at 09:47 am in Cooking Forum

The Cappucino Mousse is divine, and very simple to make. Here are a couple more ideas.

Free Image Hosting at

Raspberry-Lemon Shortbread Tart
From Every Day with Rachael Ray
February-March 2006
8 Servings
Prep Time: 30 min; Cook Time: 50 min
3 cups frozen raspberries (1 pound)
1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
1 1/4 cups granulated sugar
1 3/4 cups all-purpose flour
3 large eggs
Zest and juice of 2 lemons (about 1/4 cup juice)
Confectioners' sugar, for dusting

No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake.

1. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.

2. Remove the shortbread from the oven and reduce the temperature to 325. Scatter the drained raspberries evenly over the baked shortbread.

3. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar.

You can replace the raspberries with your favorite fruitor even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard.

My notes: Based on the mistakes I made the first try...Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too.
Also...I made the shortbread in the food processor rather than using my fingers. Worked perfectly.


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Blackberry Buttermilk Panna Cottas
with Blackberry Compote

For panna cottas
3/4 lb blackberries (about 3 cups)
1 1/4 cups well-shaken buttermilk
2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
1/4 cup water
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons blackberry syrup, store-bought or homemade (see cooks' note, below)

For compote
1/2 cup water
1/2 cup crme de cassis
2 tablespoons sugar
1 1/2 tablespoons fresh lemon juice
1/2 lb blackberries (about 2 cups)
Special equipment: 6 (6-oz) molds (preferably nonreactive)
Make panna cottas:
Pure blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.
While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry pure, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours.

Chocolate Turtle Torte with Caramel Sauce
Source: St Paul Hotel

3-2/3 c pecans
1-1/4 c sugar
7T unsalted butter

In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20-25 minutes or until lightly toasted. Cool.

1lb semi sweet chocolate
2 c heavy whipping cream

Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite.

Caramel Sauce:
4oz unsalted butter
1 c sugar
1 c heavy whipping cream
c crushed pecans (for garnish)

In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color.
Drizzle over slices of torte and serve.



clipped on: 02.27.2009 at 12:03 pm    last updated on: 02.27.2009 at 12:06 pm

RE: A Menu for a Special Birthday (Follow-Up #5)

posted by: caliloo on 01.10.2009 at 07:39 am in Cooking Forum

What about a standing Rib Roast or a Crown Roast of Pork? Both have a wow factor, are absolutely delish and very simple to make. Yea the Crown Roaast is "old school" but it is still a great dish! This is my fav Rib roast recipe, it is particularly good with the Brandied Steakside mushrooms.

Active time: 30 min Start to finish: 11 hr
For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil

For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.

Cook roast: Let roast stand at room temperature 1 hour.

Preheat oven to 450F.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350F and roast beef until a thermometer inserted into center of meat registers 110F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130F for medium-rare.)

Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

Put slices from roast and serve with jus.

Cooks' note:

Roast can marinate up to 24 hours.

Makes 8 servings.

Here is a link that might be useful: Crown Roast of Pork


clipped on: 01.14.2009 at 09:54 pm    last updated on: 01.14.2009 at 09:54 pm

RE: A Menu for a Special Birthday (Follow-Up #4)

posted by: doucanoe on 01.10.2009 at 12:46 am in Cooking Forum

Here are a couple of recipes that are SUPER easy. Adjust as needed for your party....

Pork Saltimbocca with Polenta
From The Best of Cooking Light

6 (4-ounce) boneless center-cut loin pork chops, trimmed
6 very thin slices prosciutto (about 2 ounces)
6 large fresh sage leaves
1/3 cup (about 1 ounces) shredded fontina cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 tablespoon thinly-sliced fresh sage

2 cups 2% reduced-fat milk
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup instant polenta
1/2 teaspoon salt

1. To prepare pork, place each chop between 2 sheets of heavy-duty plastic wrap, pound to 1/4-inch thickness using a meat mallet or rolling pin. Arrange 1 prosciutto slice over each chop top with 1 sage leaf and about 1 tablespoon cheese. Fold chops in half to sandwich filling, and secure with wooden toothpicks. Sprinkle both sides of chops with pepper and 1/8 teaspoon salt. Place flour in shallow dish; dredge stuffed chops in flour.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chops; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.
3. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 2 minutes). Add 1 cup broth; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Stir in 1 tablespoon sage. Reduce heat to medium. Return chops to pan; cook 2 minutes or until thoroughly heated, turning once.
4. To prepare polenta, bring milk and 1 can broth to a boil. Gradually stir in polenta and 1/2 teaspoon salt. Cover, reduce heat to medium-low, and cook 2 minutes. Serve polenta immediately with chops and sauce.

The flavor of this dish is phenomenal!

Beef Daube Provenal

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
Chopped fresh thyme (optional)

Preheat oven to 300.
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan.

Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Cover and bake at 300 for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
Yield 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)



clipped on: 01.14.2009 at 09:54 pm    last updated on: 01.14.2009 at 09:54 pm

RE: A Menu for a Special Birthday (Follow-Up #2)

posted by: lindac on 01.09.2009 at 08:55 pm in Cooking Forum

A cab?
How about a center portion of beef filet....either enclosed in puff paste and wrapped in proscuitto or topped with fois gras and baked to a lovely rare.
Perhaps herbed oven roasted potatoes, and maybe pan grilled asparagus with a little sesame seeds.
Happy birthday to the DH!
Linda C


clipped on: 01.14.2009 at 09:52 pm    last updated on: 01.14.2009 at 09:53 pm

RE: Your Greatest Hit Recipes for Leesa (Follow-Up #3)

posted by: SuzyQ2 on 07.28.2005 at 01:58 pm in Harvest Forum

Here are two of my favorites that I haven't seen posted recently.

Shoot, I did not print out the name of the original poster of this recipe. It's not canning, but it is pretty wonderful...

Sour Cream Walnuts

1 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
1 teaspoon vanilla
3 cups walnuts

Cook and stir sugars and sour cream to soft ball stage (240 degress F on candy thermometer). Remove from heat and stir in vanilla. Add walnuts stirring gently til coated. Spread on pan to cool [no stick wax paper helps later removal]

This next recipe came from KatieC & Annie....

Plum Sauce

4lbs plums
2 cups brown sugar
1 cup white sugar
3/4 cup chopped onion
2 tbls mustard seed
2 tbls chopped green chili peppers (I used jalapeno)
1 1/4x1 piece of fresh ginger (I used 1/2 tsp ground ginger)
1 tbls salt
1 clove mined garlic
1 cup cider vinegar

Pit & chop plums [don't peel], Combine remiaining ingredients in a large pot, bring to boil, reduce heat. Add plums, cook until thick and syrupy, about 1 1/2 hrs. Ladle hot sauce into hot jars leaving 1/4 inch headspace. Adjust caps and process 20 minutes in a BWB.

Yeild: about 4 pints.

I adore this on egg rolls and chicken fingers (I don't even like chicken). I also like a bit of it mixed w/ balsamic vinager and over a salad.


clipped on: 01.09.2009 at 01:22 pm    last updated on: 01.09.2009 at 01:23 pm

New Christmas dessert recipe

posted by: gardenguru1950 on 12.24.2008 at 01:01 pm in Cooking Forum

What can I glaze this with to make it more "Christmasy"?:

Serves 16


2 sticks butter
1/2 cup cocoa
3/4 cup water
2 cups granulated sugar
1 cup mascarpone cheese
1 Tbs vanilla extract
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 can cherry pie filling


Grease and flour a 10-12 cup Bundt pan. Heat oven to 350F.

Melt butter in a large saucepan over medium-low heat.

Add cocoa, stirring until smooth.

Whisk in the water and remove from heat.

To the warm cocoa mixture, add the sugar, mascarpone, vanilla and eggs. Whisk until smooth.

In another bowl combine the flour, soda and salt.

Add all at once to the first mixture, whisking until well blended.

Stir in one can of cherry pie filling.

Pour the batter into the prepared pan.

Bake for 1 hour, or until it feels firm to the touch and has slightly pulled away from the sides of the pan.

Cool in pan on a rack for 20 minutes.

Carefully loosen the cake with a knife and invert onto a large plate.



clipped on: 12.24.2008 at 03:30 pm    last updated on: 12.24.2008 at 03:31 pm

RE: Sweet Potato Fries (Follow-Up #14)

posted by: pecanpie on 05.02.2008 at 10:52 am in Cooking Forum

I have several for dinner tomorrow (thank you, DH, for all the 'warning') and wanted to prep my sweet potatoes today- can anyone recommend a foolproof way to hold them in the refrigerator overnight? Ann?

Would I hold them in cold salted water, like regular potatoes?

Here's the recipe I'm using- from Gourmet, May 2004- it's a favorite, and it's a beautiful dish.

Lime Cilantro Sweet Potatoes
serves 4

2 lb sweet potatoes, peeled and cut into 3/4" pieces
3/4 t. salt
1/4 t. cayenne
1/2 t. finely grated fresh lime zest
1 T. fresh lime juice
1/4 c. chopped fresh cilantro

Put oven rack in lower third of oven and preheat to 425.
Toss sweet potatoes with 2 T. oil and 1/4 t. salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender- about 25 min. total. Stir together cayenne, zest, and remining salt in sm. bowl. Whisk together lime juice and remaining T. oil in a med. bowl then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.


Give this a try soon.
clipped on: 05.11.2008 at 11:17 pm    last updated on: 05.11.2008 at 11:18 pm

RE: What's For Dinner? #273 (Follow-Up #7)

posted by: marigene on 04.29.2008 at 07:13 am in Cooking Forum

Here is the recipe.


Pasta dish Fantastic!!!!!!!

1 10 oz pkg of frozen spinach thawed & drained
4 tablespoons Olive Oil
4 large cloves Garlic minced
1/2 cup White Wine
1 cup chicken stock
1 cup Heavy Cream
1/4 teaspoon fresh ground Pepper
4 ounces Proscuitto thin sice into small ribbons
1/2 cup crumbled Gorgonzola
1 pound Penne Pasta
1/4 cup grated Parmesean

Heat 3 tablespoons Olive Oil in pan add garlic saute 1 minute add Spinach cook 1 minute add Wine and reduce by half about 2 minutes add stock,cream and pepper Bring liquid to Boil reduce heat and simmer for 12 minutes. Take remaining 1 tablespoon of Olive Oil and fry Proscuitto until crisp drain on paper towel. On a low heat add Gorgonzola to the Spinach mixture and now add the Procuitto mix well...Pour mixture over cooked Pasta mix well and sprinkle Parmesean on top. Serve Immediately.

*NOTE* This is from the chef NICK STELLINO from the tv show CUCINA AMORE. I made this for a family dinner and everyone raved about it ..Im alreay asked to bring it to a party in December!! Try it its sooooo goooood!!!!!!


clipped on: 04.29.2008 at 09:39 pm    last updated on: 04.29.2008 at 09:39 pm

By request, my Mac and Cheese recipe!

posted by: kframe19 on 04.26.2008 at 06:28 pm in Cooking Forum


First off, let me say that the basic recipe comes from Alton Brown, but I have changed it and added to it. I used two kinds of cheese, NY Sharp Cheddar and Greuyer. You can use any combination of cheeses you want. Next time I might try adding Asagio, as well.

If you don't like cayanne pepper, you can certainly either cut back on it or omit it, but I like the bite it gives this recipe.

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon of cayanne pepper
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
3 or 4 cloves of garlic, smashed or diced fine
1 bay leaf
1/2 teaspoon paprika
1 large egg, light beaten
12 ounces sharp cheddar, shredded
6 to 8 strips of bacon, fried crisp, drained, and crumbled
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter and let it foam out.

Add the onion and garlic with a pinch of kosher salt and lightly sautee until they start to turn carmel colored and soft.

Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, cayanne pepper, and paprika.

Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese and the bacon.

Season with salt and pepper.

Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

I served this to friends for dinner, and they went absolutely nuts over it.


clipped on: 04.28.2008 at 11:07 pm    last updated on: 04.28.2008 at 11:07 pm