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Homemade Marshmallows

posted by: tobyt on 12.13.2009 at 02:18 am in Cooking Forum

I was off work yesterday and decided to try homemade marshmallows. They were so easy - okay, a little sticky, but easy, not to mention inexpensive. I'm hooked!
The first batch I made was vanilla bean, coated in toasted coconut - something that a now defunct department store sold when I was a kid. Delicious! Second batch I made was strawberry, made with puree of local berries that I had in the freezer. Then I made another batch of vanilla, which I am going to dip in dark chocolate for the ultimate hot chocolate topper. I always give homemade treats for gifts to colleagues, so everyone will get marshmallows this year. I think it's something that most people haven't had. I will try to get my act together tomorrow and post a picture or two.
I followed the recipe as written, except I put them in a 7" x 11" pan, which made them about an inch high, and I skipped the coconut extract.

Toasted Coconut Marshmallows
Gourmet : December 2007
Gina Marie Miraglia Eriquez and Lillian Chou
We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo. Each pillowy square is surrounded by a flurry of toasted coconut. And since they keep for a month, they can be made well in advance of the holiday rush.
Yield: Makes about 4 dozen candies
Active Time: 1 hr
Total Time: 3 1/4 hr (includes setting time)
2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract

Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

Preheat oven to 350F with rack in middle.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

Cook's notes:
Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month. To avoid stickiness, try to make marshmallows on a dry day. Cond Nast Digital, Inc. All rights reserved.


clipped on: 12.13.2009 at 01:32 pm    last updated on: 12.13.2009 at 01:32 pm

And your #1 pick is---Recipes please

posted by: mikes100acdreamfarm on 12.06.2009 at 01:17 am in Cooking Forum

It's that time of year again. Christmas delectables. Cookies, candies, breads, puddings dancing through our heads along with nightmares of how to get it all done in ummm 18 days!!! Not to mention the cards, gifts, decorating etc. etc.

So in the name of sanity I've started to whittle my selection down a tad. But being a glutton for punishment (especially after finding this blog with so many good cooks) I'm always looking for new gotta have goodies.

What is the one Christmas treat you fix or it's just not going to be Christmas. Recipes from those who want to share please.

Mine is Molasses Cookies. I dare not make them to many other times of the year.

3/4 c. butter (It's got to be the real thing)
1/2 c. molasses (I use our homemade sorghum but the original recipe calls for molasses.)
1 c. sugar
1 egg
2 c. flour
2 t. baking soda
1/2 t. each cloves, ginger and salt
1 t. cinnamon

Melt butter. Cool and add molasses, sugar and egg. Sift dry ingredients and add to first mixture. Chill. Roll into 1" balls and then roll in raw or granulated sugar. Bake on greased sheet @ 375 for 6-8 min. or just until cracked and set. Cool slightly before removing to rack.
(They aren't the most perfectly formed cookie but I dare you to eat just one!)I always double the batch because they just dont stick around. Buckeye candies would be the other thing the kids, all grown but still insist on.



clipped on: 12.06.2009 at 02:59 pm    last updated on: 12.06.2009 at 02:59 pm

RE: RECIPE: What is your favorite Salad dressing recipes? (Follow-Up #4)

posted by: becky_ca on 09.29.2007 at 06:16 pm in Recipe Exchange Forum

We also love a variation of the spinach/strawberry salad - recipe follows, along with my current favorite Caesar dressing.

* Exported from MasterCook *

Spinach and Strawberry Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches spinach -- rinsed and torn into bite-size pieces
4 cups sliced strawberries
chopped toasted nuts (walnuts or pecans)
crumbled bleu cheese
1/2 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup white sugar
1 tablespoon poppy seeds

In a large bowl, combine the spinach and strawberries. In a medium-size mixing bowl, whisk together the oil, vinegar, sugar, and poppy seeds. Pour over salad, toss until well mixed and serve. Sprinkle chopped toasted nuts and bleu cheese over top.

NOTES : Variation: Substitute dried cranberries for strawberries.

* Exported from MasterCook *

Creamy Caesar Dressing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons anchovy paste
3 fresh garlic cloves (or to taste) -- pressed
1 cup mayonnaise
1/4 cup half-and-half cream or milk
1/3 cup grated parmesan cheese
2 tablespoons fresh lemon juice (juice of a half lemon)
1 tablespoon Dijon mustard
salt and pepper -- to taste
2 teaspoons worcestershire sauce
half and half -- optional, to thin

Whisk ingredients together and thin with half and half if desired. Cover and chill for at least three hours to blend flavors.

Dressing can be prepared ahead - refrigerate until serving.


clipped on: 10.30.2009 at 01:21 pm    last updated on: 10.30.2009 at 01:21 pm

RE: Baked beans - what's in yours? (Follow-Up #5)

posted by: gardenguru1950 on 05.16.2009 at 08:13 pm in Cooking Forum

Here's something really special:



3 pounds pork and beans
1 pound pork sausage
1 cup brown sugar
1 teaspoon dry mustard
15 ounces apricots, drained and chopped
1 medium bell pepper, chopped
1 small onion, chopped
1/4 cup Heinz chili sauce


Brown sausage with bell pepper and onion.

Add to casserole with all other ingredients.

Bake 30-45 minutes at 350.

This was a recipe from my days in South Carolina.



clipped on: 05.18.2009 at 02:58 pm    last updated on: 05.18.2009 at 02:58 pm

RE: I just had one of the best bread puddings ever! (Follow-Up #1)

posted by: ann_t on 02.22.2009 at 10:24 pm in Cooking Forum

We all have our favourite Bread and Butter Pudding. This is mine. I don't like raisins but you can certainly add them to yours. Also, if you like it really creamy rather than dense you want a higher ratio of custard to bread.

You can pretty much make this using any bread including Chocolate bread. And I've also made it using gingerbread cake.

I love it served with a caramel sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

Bread And Butter Pudding With Caramel Sauce
5 or 6 slices of bread
1/2 cup butter

1 to 1 1/2 cups sugar
5 eggs
2 cups cream (Or milk)
pinch of salt

Caramel Sauce

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

NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.

Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes.

Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit)

Beat the sugar and eggs together and then add the cream, vanilla and salt.

Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later)

Sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden.

To make caramel sauce,

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

Custard sauce for Chocolate Bread and butter Pudding.

The custard sauce was really easy. It was just two cups of milk or cream ( I used coffee cream) heated to a simmer. Mix three tablespoons of flour into 1/2 cup of white sugar and mix into a beaten egg.

When the milk is hot, slowly pour the milk into the egg
mixture,stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Cover the surface directly with plastic wrap and refrigerate.


clipped on: 02.23.2009 at 05:52 pm    last updated on: 02.23.2009 at 05:52 pm

RE: Help me make perfect popovers please (Follow-Up #3)

posted by: lindac on 11.03.2008 at 12:34 am in Cooking Forum

This recipe is never fail....from Ginger years back....never fail! Works every least it has for me for a lot of years! I think it's the extra egg white.

1 1/4 cups milk
1 1/4 cups flour
1/2 tsp salt
3 eggs + 1 egg white
Preheat oven to 425.
Pour milk into medium sized mixing bowl. Add flour & salt. With wire whisk, beat until well blended. Do not overbeat. One at a time, add the eggs, beating in each until completely blended. Pour batter into greased popover cups, filling 3/4 full. Do not scrape bowl. Bake at 425 for 20 minutes. Reduce temperature to 325 & continue baking 15-20 minutes or until golden brown. Serve immediately.


clipped on: 11.03.2008 at 12:00 pm    last updated on: 11.03.2008 at 12:00 pm

RE: No, it's not to early for Thanksgiving.... (Follow-Up #10)

posted by: dreamhouse1 on 09.26.2008 at 05:42 pm in Cooking Forum

Joe, here is a recipe for a sweet potato casserole that I have had great success is a very good version of something recognizable on the Thanksgiving table. The topping is what makes it special.

4 med.-lrg. sweet potatoes, boiled & peeled
1/4 C sugar
1 stick butter
2 large eggs
1 C milk
1/2 t cinnamon (or to taste)

Preheat oven to 300. Mash potatoes. Mix sugar, melted butter, eggs, milk, and cinnamon into potatoes. Bake in 9x13 for 30 min.

1 stick butter
3/4 C brown sugar
1 to 1-1/2 C chopped pecans
1 C crushed cornflakes

On stovetop, melt butter and brown sugar, stirring. Add dry ingredients, making sure they are coated. Top casserole and bake for 10 min.


clipped on: 09.28.2008 at 04:10 pm    last updated on: 09.28.2008 at 04:10 pm

RE: No, it's not to early for Thanksgiving.... (Follow-Up #9)

posted by: terri_pacnw on 09.25.2008 at 10:24 pm in Cooking Forum

Here's some things that come to mind that are DELISH!!!

Bread And Butter Pudding With Caramel Sauce

Home Cookin Chapter: Recipes From Thibeault's Table

5 or 6 slices of bread
1/2 cup butter
1 to 1 1/2 cups sugar
5 eggs
2 cups cream (Or milk)
pinch of salt
Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.

Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread butterd side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and

Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water
and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden.

To make caramel sauce,
bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla.

Sweet Potato Spice Rack Pie ~Nina(sigh)

2 medium sweet potatoes (about 1 1/4 lbs total)
3 eggs
1 c packed light brown sugar
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground cardamom
1/4 tsp ground corriander
3/4 c whipping cream
1/2 c half & half
3 tbs bourbon
1 tbs vanilla extract
1 unbaked 9" pie shell, chilled (I use Oronoque- oh the shame of it!)

preheat the oven to 400 F. Pierece each sweet potato twice with the tines of a fork & bake unti; very tender, about 1 hour. Cool them to room temp, peel them & mash enough sweet potato to equal 1 3/4 cups.

Position a rack in the middle of the oven & set a baking sheet on the rack. Preheat the oven to 350 F.

In a food processor combine the sweet potato, eggs and all of the spices and process briefly. Add the whipping cream, half & half, bourbon & vanilla & process again, pausing to scrape the work bowl, until smooth.

Pour the filling into the pie shell, set it on the heated baking sheet and bake 45-50 minutes or until a tester inserted into the center comes out clean. Cool completely on a rack before cutting.

You can serve each slice topped with a dollop of lightly sweetened, bourbon spiked cream but it's delicious unadorned.

I copied this one from Khandi..
It sounds really really tasty.... and way easier than ravioli.

Macaroni & Butternut Squash ~Surreal Gourmet~Khandi

2 servings macaroni (such as elbow pasta)
1 butternut squash
3 Tbsp butter
8 fresh sage leaves or 1 tsp dried sage
1 shallot, minced
1 cup chicken stock
3 Tbsp Mascarpone cheese or heavy cream
1/4 tsp freshly grated nutmeg
Salt and pepper
2 Tbsp freshly grated Reggiano-Parmigiano

To a large pot of boiling, salted water, add pasta and cook according to directions.

Cut ends off butternut squash, then set on its bottom and slice off skin with a knife.

On the coarse side of a grater, grate 1 1/2 cups of squash.

In a saut� pan over medium-high heat, add butter, squash, sage and shallot. Saut� for 2 minutes.

Add chicken stock. Cover and cook for 4 minutes.

Add nutmeg, salt and pepper. Transfer to a blender, add Mascarpone and puree.

Drain pasta and toss with sauce. Top with Reggiano-Parmigiano and garnish with a sage leaf.


clipped on: 09.28.2008 at 04:09 pm    last updated on: 09.28.2008 at 04:09 pm

RE: I had 'Creme Brulee' for the very first time........... (Follow-Up #11)

posted by: angelaid on 09.17.2008 at 11:49 am in Cooking Forum

Here's my recipe. I love this stuff. Don't make it often though, because I eat all six servings by myself. LOL

Burnt Cream - A rich vanilla custard with burnt sugar topping. Yummy!

1 pint whipping cream
4 egg yolks
½ cup granulated sugar
1 tablespoon vanilla extract


4 tablespoons granulated sugar
1 teaspoon brown sugar

Directions: Preheat oven to 350 degrees. Heat cream over low heat in small saucepan until bubbles form around the edge of the pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and put into 6 (6 oz) custard cups. Place custard cups in a baking pan that has about ½ an inch of water in the bottom. Bake until set, about 45 minutes.
Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 teaspoons of the sugar blend. Place on top rack under broiler and cook until topping is medium brown.
Put back in the refrigerator and chill well before serving.
Makes 6 servings


clipped on: 09.17.2008 at 05:24 pm    last updated on: 09.17.2008 at 05:24 pm

RE: I had 'Creme Brulee' for the very first time........... (Follow-Up #1)

posted by: jessyf on 09.16.2008 at 06:52 pm in Cooking Forum

Kinda gotcha hooked, doesn't it?

I made one last year in a pan from Terri for Hannukah last year (scroll down to my post with final results and link). The pan was cleaned out.

The recipe was from the link below, which has lots more info for you!

Here is a link that might be useful: All you need to know about Creme Brulee


clipped on: 09.16.2008 at 09:38 pm    last updated on: 09.16.2008 at 09:38 pm

RE: I had 'Creme Brulee' for the very first time........... (Follow-Up #2)

posted by: foodonastump on 09.16.2008 at 06:56 pm in Cooking Forum

You do not "need" a torch but it typically turns out better than under a broiler. Bed & Bath, Williams Sonoma, places like that all carry them. Here is the recipe that I have good success with, from the Palm cookbook:

4 cups heavy cream
grated zest of one lemon
8 large egg yolks
3/4 cup superfine sugar (I just grind down regular sugar in mini FP)
Pinch of fine sea salt
1 tsp vanilla extract
5 Tbsp superfine sugar for the brulee
30 raspberries (optional)
Fresh mint (optional)

Preheat oven to 325.

In small saucepan combine cream and zest and place over high heat. Watch closely, when bubbles appear around the edges and it is just shy of a boil remove from heat and let stand for 5 minutes.

In a large bowl combine yolks, sugar and salt, whisk until smooth. Whisking all the time, drizzle the hot cream into the yolk mixture in a thin stream. Whisk in vanilla.

Strain mixture through a fine sieve into ten 4-oz ramekins, leaving 1/4" clearance on top. Place ramekins in a roasting pan large enough to hold them all without touching. Pour in boiling water halfway up the sides of the ramekins and loosely cover with foil. Bake for 45-60 minutes, until a quarter-sized circle in the center of each custard still trembles but is no longer liquid.

Remove ramekins from water bath and place on baking sheet, let cool at room temp for 2 hours. (They will continue to cook and firm up as they cool.) Cover with plastic wrap and refrigerate min 2 hours or overnight.

When ready to serve, scatter the top of each custard with 1.5 tsp superfine sugar, and shake gently to distribute sugar evenly.

Carmelize with a torch, or place 3 at a time under your broiler, watch closely and turn as needed to get even browning.

Optional - garnish each ramekin with 3 raspberries and a sprig of mint.


clipped on: 09.16.2008 at 09:37 pm    last updated on: 09.16.2008 at 09:37 pm

RE: Crock pot receipe needed: sweet and sour chicken (Follow-Up #8)

posted by: woodie2 on 08.15.2008 at 10:51 am in Cooking Forum

If you like sweet and sour, you should try this next time - its really good. (I have one of those new FAST/HOT crock pots so I always cook everything on low.)

Crock Pot Lemon Chicken
Posted by: san_ (My Page) on Mon, Jul 26, 04 at 17:27

3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper)
brown the chicken in a skillet (I usually skip that)
mix together in a crock pot:

6 oz can of lemonade
1 tsp balsamic vinegar
3 T brown sugar
3 T catsup
add the chicken and cook on high for 3 to 4 hours


clipped on: 08.15.2008 at 06:38 pm    last updated on: 08.15.2008 at 06:38 pm

RE: A bunch of blueberries :) (Follow-Up #6)

posted by: annie1992 on 07.11.2008 at 02:10 pm in Cooking Forum

Of course, there's my ever present favorite, Grandma's blueberry crisp:

Blueberry Crisp-Grandma�s
3 cups blueberries, fresh or frozen, unsweetened
2 tbls lemon juice
2/3 cup brown sugar
1/2 cup flour
1/2 cup quick oats
1/3 cup butter, softened
3/4 tsp cinnamon
1/4 tsp salt
Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly.
(I use a pastry blender, grandma used two knives). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings.

I double this and it still comes out good. Plus blueberries are low in calories, have lots of fiber and no fat, contain antioxidants C, E and beta carotene and have been found to be as helpful in urinary tract health as
cranberries. That's why I need ice cream with them, they are just too darned healthy. LOL



clipped on: 07.12.2008 at 11:09 pm    last updated on: 07.12.2008 at 11:09 pm

RE: baking with fresh raspberries (Follow-Up #1)

posted by: ann_t on 06.29.2008 at 10:48 am in Cooking Forum

Lpink, the easiest way is to freeze them, especially when making scones.

Here are a few of my favourite desserts using raspberries.

Home Cookin Chapter: Recipes From Thibeault's Table

Raspberry Cake
1985 Canadian Living Magazine

1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1 cup sour cream
1 cup raspberries
. Heat Oven to 350�F

In a bowl Sift flour, baking powder, soda and salt.

In another bowl Beat butter and sugar until creamy and add eggs. Beat

Add vanilla.

Mix in flour and add sour cream. Fold in Raspberries.

Pour into 9 inch spring form pan and bake for 35 to 40 minutes or until

Home Cookin Chapter: Recipes From Thibeault's Table


2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. I usually add the cream and
when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.

Home Cookin Chapter: Recipes From Thibeault's Table

White Chocolate Cream cheese Raspberry Tart
Home Cookin 4.9 Chapter: Recipes From Thibeault's Table


Shortbread Tart Pastry

1 cup butter, room temperature

1/2 cup Icing sugar (powdered sugar)

1 1/2 cups all purpose flour

Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball.

White Chocolate Cream Cheese Filling

8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot.

8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries

(enough filling for two pies)

Preheat oven to 425�F.

Prepare the crust first.

Divide dough into 4 equal pieces and place in the bottom of a tart pan with
removeable bottom. Using your fingers pat the dough evenly along the sides
and bottom of the pan. Prick with a fork and put in the freezer for 15
minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is
golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack.

Lower the temperature to 350�F


Beat the cream cheese with sugar until soft and creamy. Add the eggs and
continue to beat. Beat in melted white chocolate,cream and vanilla.

Decorate tart shell with raspberries. Slowly pour the cream cheese filling
around the berries. Bake for approximately 25 to 30 minutes or until the filling is set.

Let cool on rack. May be decorated with melted chocolate.


clipped on: 06.29.2008 at 04:02 pm    last updated on: 06.29.2008 at 04:02 pm

RE: baking with fresh raspberries 222 (Follow-Up #2)

posted by: ann_t on 06.29.2008 at 10:57 am in Cooking Forum

Here is another one.

Home Cookin Chapter: Recipes From Thibeault's Table

Raspberry cream cheese muffin

Raspberry can be changed with blueberry or raisins

DateCreated on : 23-09-2006
Ingredients ( 18 )

* 150g cream cheese (room temperature)
* 150g unsalted butter (room temperature)
* 110g sugar
* 3 eggs
* 120g raspberry
* 30g walnut
* 160g flour
* 1 teaspoon baking powder


1. Preheat the oven to 180 degree
2. Mix 1 tablespoon flour with the raspberry and set aside
3. Beat the cheese and butter until smooth
4. Add the sugar and beat until fluffy
5. Add the egg one by one and continue beat the mixture
6. Sift the flour and baking powder. Add it into the mixture and mix until blended
7. Place the mixture into the muffin cup and put the berry and walnut on top
8. Bake for 25-30 minutes


clipped on: 06.29.2008 at 02:32 pm    last updated on: 06.29.2008 at 02:32 pm

RE: Barbecue Sauce (Follow-Up #2)

posted by: canarybird on 06.10.2008 at 06:29 am in Cooking Forum

I use this recipe often when I can buy ribs here, as they're not easy to find.
It's from a favourite Canadian cookbook in which every recipe I've tried has been a winner.
You could just try the sauce without boiling ribs in water first although there is no flavour lost and they come out tender and delicious.


Ribs: 4 lbs pork ribs, back or side
1 medium onion, quartered
2 tsp salt
1/4 tsp pepper

Sauce: 1/4 cup vinegar
1 - 8 oz can tomato sauce (I use tomate frito)
1/4 cup onion, chopped
1/4 cup butter
2 TBSP Worcestershire sauce
1 1/2 tsp salt
1/2 tsp pepper
3 TBSP brown sugar
3 TBSP prepared mustard
1 clove garlic, minced
1/2 cup water

Ribs: Place ribs, onion, salt & pepper in a large pot in 3 quarts of water. Bring to a boil.
Reduce heat and simmer, covered for 1 hour and 15 minutes (or until tender.) Drain.

Sauce: Combine all ingredients in a medium saucepan. Simmer uncovered for 25 minutes.

Arrrange ribs in bottom of broiler pan without rack. Spoon half of sauce on top and broil for 5 minutes.
Turn, spoon over the rest of the sauce and broil 5 minutes longer.

Serve with a crisp green salad and baked potatoes.

Source:"I've Got to Have That Recipe" - Doell, Winsby, Pollard. 1986 Victoria, B.C.



clipped on: 06.11.2008 at 09:03 pm    last updated on: 06.11.2008 at 09:03 pm

RE: please help me find a recipe (Sherry's Carrot Cake) (Follow-Up #5)

posted by: lindac on 05.08.2008 at 04:23 pm in Cooking Forum

This is without a doubt the best carrot cake I have ever tasted.....and everyone I have served it to says the same.

Carrot cake Julie T�s
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
2 tsps cinnamon
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1/2 cup raisins chopped with 1 Tablespoon of flour
Buttermilk glaze
1/2 cup sugar
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 Tblsp 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 powder 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 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 powd. sugar and juice and rind...beat until smooth and frost the cooled cake.


clipped on: 05.09.2008 at 11:56 pm    last updated on: 05.09.2008 at 11:57 pm

RE: please help me find a recipe (Sherry's Carrot Cake) (Follow-Up #2)

posted by: sheshebop on 05.08.2008 at 01:44 pm in Cooking Forum

Okay Bobby, here it is. We do love this recipe better than any other we have ever had. Here goes:

Blue Ribbon Carrot Cake

2 cup flour
2 tsp. soda
2 tsp. cinnamon
1/2 tsp. salt
Sift the above together and set aside.

Beat 3 eggs and add:
3/4 cup oil
3/4 cup buttermilk (if you don't have buttermilk, put one Tbs. vinegar in a 3/4 cup measuring cup and then fill with milk. Let stand 5 minutes and stir)
2 cup sugar
2 tsp. vanilla
8 oz. can crushed pineapple (drained)
2 cups grated carrots
3-1/2 oz. coconut
1 cup chopped nuts

Beat the above well and add to dry ingredients.

Pour into a well-greased 13 x 9 pan. Bake 55 minutes at 350. Frost with cream cheese frosting.

Cream Cheese Frosting
1 stick softened butter
8 oz. block softened cream cheese
2 cup powdered sugar
1 tsp. lemon juice
1 tsp. grated lemon peel
Mix well and spread on cooled cake. Sprinkle top with chopped nuts.

Good luck Bobby!

Sheshebop (Sherry)


clipped on: 05.09.2008 at 11:55 pm    last updated on: 05.09.2008 at 11:56 pm

These Cookies are sooooooooo gooooood.....

posted by: ann_t on 04.08.2008 at 04:37 pm in Cooking Forum

.........especially warm.

Found the recipe on this blog. Foodbeam

Home Cookin Chapter: Recipes From Thibeault's Table

Sables au chocolat et la fleur de sel

makes about 35 cookies

175g all-purpose flour
30g unsweetened cocoa powder
1/2 teaspoon baking soda
150g unsalted butter, at room temperature
120g cup (packed) light brown sugar
50g cup sugar
1/2 teaspoon fleur de sel
1 teaspoon vanilla extract
150g dark chocolate (fanny: I used 70% cocoa), chopped into chips

Sift the flour, cocoa and baking soda together.
Cream the butter on medium speed until soft. Add both sugars, the salt and vanilla extract and continue beating for another minute or two.
Pour in the flour and mix just until combined - work the dough as little as possible once the flour is added, and don�t be concerned if the dough looks a little crumbly.
Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 4cm in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours (fanny : for me, overnight).

Preheat the oven to 170�C. Line two baking sheets with parchment or silicone mats.
Working with a sharp knife, slice the logs into rounds that are 1cm thick. (The rounds are likely to crack as you�re cutting them � don�t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2cm between them.
Bake the cookies one sheet at a time for 12 minutes � they won�t look done, nor will they be firm, but that�s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. But to be completely honest, I can�t say what they taste like at room temperature as I couldn�t help but eat them straight from the oven.


clipped on: 04.09.2008 at 12:11 am    last updated on: 04.09.2008 at 12:16 am

as promised... (Follow-Up #17)

posted by: sigh on 11.28.2007 at 08:24 am in Cooking Forum

better late than never, I hope!


6 tbs unsalted butter melted
6 eggs, lightly beaten
2 cups milk
2 cups all purpose flour
1 tsp salt

Preheat oven to 450f (230c). Pour 1/2 tsp of melted butter into each cup of a popover pan. (alternatively you can just grease the cups well)

In a bowl, whisk together the eggs and milk, then whisk in the remaning 2 tbs butter.

In a large bowl whisk together the flour & salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes.

*at this stage I like to let the dough rest for about a half hour in the fridge. You don't need to do this, it's not part of the recipe as written it's just something that I do*

Make sure that the oven is the proper temp (very important).

Divide the batter among the prepared cups and bake for 15 minutes. Reduce the heat to 325f (165c) and bake for 7 minutes more. Remove from the oven and invert the pan onto a wire rack (the popovers will probably fall right out).

That's it! Just remember not to open the oven door during the baking process.



clipped on: 03.09.2008 at 08:18 pm    last updated on: 03.09.2008 at 08:18 pm

RE: that grocery store rotisserie chicken... (Follow-Up #9)

posted by: lakeguy35 on 02.19.2008 at 02:22 pm in Cooking Forum

Iv'e got it here at work Sharon...Here ya go Stacy. I included on of mine too. I like both of these combinations.

(seeing if he can sneek in here once a day during work..just

Here is my favourite rub from Steve Raichlens How to Grill(sharon/chase)
1/4 cup brown sugar
1/4 cup Paprika
3 TBSP coarse pepper
3 TBSP coarse salt
1 TBSP Hickory smoked salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seed
1 tsp cayenne
Mix well and store in an air tight jar.

*Memphis Rub
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.


clipped on: 02.19.2008 at 10:05 pm    last updated on: 02.19.2008 at 10:05 pm

Sharing a good Salad Dressing Recipe

posted by: diana55 on 02.17.2008 at 06:01 pm in Cooking Forum

I made this dressing last night and it was fantastic.We licked our plates!!! LOL Image and video hosting by TinyPic 1 cup olive oil (or parmesan infused olive oil)
1/2 cup balsamic vinegar
6 tablespoons good quality grated parmesan cheese
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon paprika
1/2 teaspoon dry mustard
6 whole cloves garlic, minced
2 tablespoons ketchup
1 + 1/2 teaspoons salt

Mix everything in a jar and shake.Enjoy !!! Diana55


clipped on: 02.17.2008 at 06:01 pm    last updated on: 02.17.2008 at 06:02 pm

RE: Schezwan Green Beans ( Recipe needed ) (Follow-Up #2)

posted by: ann_t on 01.13.2008 at 09:59 pm in Cooking Forum

Diana, try this recipe posted on Egullet. It is wonderful. In fact all of W.K. Leung's recipes are wonderful.



clipped on: 01.13.2008 at 10:05 pm    last updated on: 01.13.2008 at 10:05 pm

RE: Caesar Salads (Follow-Up #5)

posted by: ann_t on 12.31.2007 at 10:57 pm in Cooking Forum

Sue, I've been making my Ceasar Salad this way for over 28 years. Had it the first time at Pat Davis's cooking school. Haven't found one that I like better.

Home Cookin Chapter: Recipes From Thibeault's Table

Caesar Salad
adapted from Pat Davis Cooking School

1 large head of Romaine Lettuce, washed, dried and torn into pieces

1 large clove of garlic
1/2 cup olive oil
1 tsp. or more to taste Dijon Mustard
Splash of Worchestershire sauce
anchovy fillets
1/4 cup Roquefort cheese
(substitute Maytag or another high quality blue cheese)
Fresh grated parmesan cheese
1 coddled egg
red wine vinegar
fresh squeezed lemon juice
Homemade Croutons


2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed

1 garlic clove

olive oil

Add garlic to salad bowl (wooden works best)

sprinkle with salt and use a fork to crush garlic. Turn into a paste.

Add coddled egg and mix. Add dijon mustard and mix well. Add anchovy
fillets and crush with fork.

Drizzle in oil a bit at a time, until the oil is absorbed by the egg
mixture. Add red wine vinegar and worchestershir sauce. Season with
pepper. Add salt to taste. Add some lemon juice and mix.

Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese.
Sprinkle with Parmesan and add croutons.


Rub each slice of bread with crushed garlic clove. Cut into cubes

Heat oil and toss the cubes. Make sure they are well coated. Turn
often until nicely toasted. Place in a low oven to finish toasting and

Remove from oven.

(Optional: Toss warm croutons with freshly grated parmesan cheese.)


clipped on: 12.31.2007 at 11:54 pm    last updated on: 12.31.2007 at 11:54 pm

RE: OH MY! My Bread was a Success!!! (Follow-Up #9)

posted by: msafirstein on 12.30.2007 at 09:22 am in Cooking Forum

I just did a search for the recipe and it was posted on the CF on Dec 4th....that is how long I've been trying to make this bread!! And I finally made the dough on Thursday, forgot about it for a time, and got it in the oven late last night.

I will link the recipe below for anyone interested. I did not add the beer as the recipe indicates, I subbed my SD starter and it is delicious and a perfect sized loaf for me. I'm the only one that likes SD bread, DH prefers WW for everything.

Linda, No, I did not soak the clay baker. You do not soak a clay bread cloche so I did not think it necessary.

I am still so excited to be able to bake this bread in raw clay. YAHOO!


Here is a link that might be useful: Cook's Illustrated Almost No-Knead Bread


clipped on: 12.31.2007 at 11:31 pm    last updated on: 12.31.2007 at 11:31 pm

RE: fudge (Follow-Up #4)

posted by: kellyskitchen on 12.28.2007 at 07:51 pm in Cooking Forum


I also think that corn syrup will probably help remove the grains. Here's a recipe that I came across that doesn't call for corn syrup.

Favorite Fool-Proof Fudge

5 cups sugar
2 sticks butter
1 (13 oz.) can evaporated milk
3 (6 oz.) pkgs. semi-sweet chocolate morsels
1 (7 oz.) jar marshmallow cream
1 Tbsp. vanilla
2 cups pecans, chopped
Dissolve the sugar, butter and milk in saucepan over medium heat, stirring constantly. Bring to a boil and boil exactly 9 minutes. Continue stirring. Remove from heat. Add chocolate chips and marshmallow cream. Stir until melted, and then add vanilla and nuts. Pour into butter 11" x 15" pan (jelly roll pan). Make 5 pounds.

Here is a link that might be useful: Family Recipes: Fudge Recipe


clipped on: 12.29.2007 at 01:34 pm    last updated on: 12.29.2007 at 01:34 pm

RE: favorite lemon bar recipes? (Follow-Up #10)

posted by: msazadi on 10.17.2007 at 11:25 am in Cooking Forum

Oh shut up...I'm drooling now!! Fortunately for me I have no lemons in the house. ;-) Maureen


clipped on: 10.21.2007 at 05:28 pm    last updated on: 10.21.2007 at 05:28 pm

RE: I need a covered dish that will knock their socks off! (Follow-Up #1)

posted by: lindac on 10.20.2007 at 10:51 am in Cooking Forum

You can pack your dish into a cooler....wrap it well with a kitchen towel and several layers of newspaper and it will stay hot for 2 or more hours. I have even put a clean brick in the oven with the casserole and wrapped that in newspapers to put in the cooler to keep it hot.

I have made this pineapple casserole and people just go crazy over it. I once had a stranger stop me on the street to ask if I wasn't Linda C the one who made that wonderful pineapple casserole....and she hadn't even attended the funeral where it was served....just heard about it!!

One # 10 can of pineapple, food service size
Drain saving the juice
mix 2/4 cup of the juice with 1/2 cup white sugar and 1/2 cup brown sugar and2/3 cup of flour.
Pour over pineapple in an 8 1/2 by 11 pyrex dish and mix well...mix in 3 cups shredded sharp chedder cheese.
Top with cornflake crumbs and drizzle 2/3 cup melted butter over the top.
Bake 40 minutes at 375 or until browned and bubbly.
Linda C


clipped on: 10.21.2007 at 02:43 pm    last updated on: 10.21.2007 at 02:43 pm

Brownies with Caramel..............

posted by: ann_t on 10.17.2007 at 09:33 am in Cooking Forum

These came out of the oven too late last night to sample so we just had to have them for breakfast instead.

I used my recipe for Decadent Brownies but baked a little homemade caramel sauce in the brownies and then topped with more.


clipped on: 10.18.2007 at 11:44 pm    last updated on: 10.18.2007 at 11:45 pm

Easy Creamy Unbaked Refrigerator Dessert

posted by: canarybird on 10.13.2007 at 02:42 pm in Cooking Forum

The other day at our neighbourhood Austrian restaurant, the owner, Teresa brought us a sample of her homemade fridge dessert which was creamy and delicious! I pictured it on the WFD thread and Michelle asked if I could find out how it was made.....and so I did, cornering Teresa and getting as much as I could from her. Talk about an easy dessert....but as she doesn't measure....I'm passing on the rather vague amounts. I don't think it matters a bit as you can't really make a mistake with this one. I'm going to try it out but using Oreo cookies!!

Creamy Refrigerator Dessert

whipping cream....about 1 quart (1 liter)
quark (fresh cheese) .... about 1 lb (2 pkgs of 250 grams each)
ladyfinger biscuits
pineapple juice ....a little
lemon juice ....a little
sugar.......2 TBS taste

loaf pan
tin foil to line pan

1. Place ladyfingers on a large plate and sprinkle with a mixture of lemon and pineapple juices......just enough to give them some flavour.

2. Whip cream and quark together, adding sugar and vanilla.
Line loaf pan with tin foil and spread a layer of the whipped mixture.

3. Add a layer of ladyfingers, pointing all in the same direction......add more of the cream mixture.

4. Add another layer of ladyfingers, this time arranging them at a 45 degree angle to the first (lattice style).

5. Add more whipped mixture and ladyfingers as in step 3. Continue alternating for total of three or four layers. Top with the rest of the whipped mixture.

6. Cover with foil and refrigerate overnight or longer: 8 hours or more.

7. Unmold carefully by turning upside down onto long plate or platter and slice crosswise.

Courtesy of Teresa of "Tiroler Alm Restaurant"
Puerto de la Cruz, Tenerife.



clipped on: 10.13.2007 at 04:50 pm    last updated on: 10.13.2007 at 04:50 pm

Cinnamon Rolls for Sheshebop

posted by: annie1992 on 10.03.2007 at 12:47 pm in Cooking Forum

One of the breakfast items I made for the Michigan Run was cinnamon rolls. This was a new recipe for me, the dough was wonderful to work with, silky and pliant. I put everything in the bread machine on dough cycle, then removed the dough, rolled it out, filled it and cut it, then put it on a greased baking sheet and put it in the freezer.

Readinglady and I discussed freezing the rolls and decided the best solution was to freeze the rolls unbaked. The night before I wanted them I removed the tray from the freezer and put it in the refrigerator. The next morning I put the tray on the stove top while the oven preheated, and let them rise just a little more than they had, then baked them. They were perfect, soft and tender, hot and gooey from the oven. I didn't even frost them!


1 package active dry yeast (I used 3 tsp of bulk yeast)
1 cup warm milk -- (105 to 110)
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
1/3 cup margrine -- melted
4 cups all purpose flour
1 Cup packed brown sugar
2 1/2 teaspoons Cinnamon
1/3 cup margarine -- softened
8 tablespoons (1) margarine -- softened
1 1/2 cups powered sugar
1/4 cup (2 oz) cream cheese
1/2 teaspoon vanilla extract
1/8 salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add the sugar, margarine, salt, eggs, and flour, and mix well
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled.
4. Roll the dough out on a lightly floured surface. Roll dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
5. Preheat oven to 400 degrees
6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
7. Working carefully from the top ( a21-inch side), roll the dough in the bottom edge.
8. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly spaced in a lightly greased baking pan. Bake for 10 minutes or until light brown on top
9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
10. When the rolls come out of the oven, coat each generously with icing.



clipped on: 10.03.2007 at 06:23 pm    last updated on: 10.03.2007 at 06:23 pm

RE: I don't give a fig.... (Follow-Up #15)

posted by: jessyf on 04.28.2007 at 04:06 pm in Cooking Forum

ROFL Sands!

Does anyone know where I can pick up bulk price vanilla beans (notice I didn't say cheap - I know better). This recipe is from a book that Annie gave to RobinKateB in a swap - and Robin sent me the recipe in turn!

Fig preserves Mes Confitures by Christine Ferber

2 1/4 lbs (1 kg) fresh black figs
3 3/4 cups (800 g) granulated white sugar
Juice of 1 lemon
2 vanilla beans


1. Rinse figs in cold water and wipe dry with a clean towel. Remove the stems and quarter the figs. If they're particularly large, cut them into eighths. Split the vanilla beans lengthwise

2. Combine the figs, sugar, lemon juice, and vanilla beans in a non-reactive bowl. Cover, ideally with a piece of crumpled, damp parchment paper. Set aside to macerate for an hour.

3. Pour the contents of the bowl into your preserving pan and bring them to a simmer. Return them to the bowl and cover again. Put this into the refrigerator for at least eight hours, or overnight.

4. Prepare your jars for canning.

5. Again return the fruit mixture to the pan. Bring it to a full boil. Skim off the foam if you care about that sort of thing. Continue cooking until the mixture comes up to 221 F (105 C) -- about 5 to 10 minutes. Remove the vanilla beans near the end of the process. Stir gently as it cooks.

6. Pour the jam into jars and boil water bath.


clipped on: 10.02.2007 at 07:02 pm    last updated on: 10.02.2007 at 07:02 pm

RE: Speaking of Salmon.......... (Follow-Up #2)

posted by: hawk307 on 10.01.2007 at 09:36 pm in Cooking Forum

Hi Diana : Here is another recipe for you to try.

LOUS - Baked Salmon or Crab Cakes

Chopped small , 1/3 cup of : Onion, Celery , Red Bell Pepper and
Micro wave for 2 minutes. Let it cool .

In a Bowl , put 1 - 14 oz. can of Pink Salmon or Crab Meat and
break up larger pieces. ( You can substitute Imitation Crab meat )
Sprinkle with : Black pepper and add:
teasp. of Garlic Powder , Onion Powder and level teasp.of Old Bay Seasoning.
2 level teasp. of Parsley flakes
3 heaping tablespoons of Mayonnaise
Fold and Blend this together and add: 1 cup each of Italian Bread Crumbs.

Beat 1 egg and add 1 teaspoon of Baking Powder, beat well.
Add this to the Salmon mix and blend with a fork ( Just enough to mix it through.)
If the mix is too wet add a little more Bread Crumbs

Make 6 Balls ( work easy ) and flatten slightly to 4 inches round and inches thick
.I baked them on a cookie tin , lined with Aluminum Foil, sprayed with Pam

Bake 20 to 25 minutes at 320 Degrees. Then brush with melted butter and
Broil on Low for 5 minutes or until a Golden Tan.
Serve Hot or freeze separated w Plastic wrap , in a Zip Lock or container.

Bon Appetite


clipped on: 10.01.2007 at 09:42 pm    last updated on: 10.01.2007 at 09:43 pm

RE: hey, Lou, I made your cheesecake... (Follow-Up #2)

posted by: hawk307 on 09.23.2007 at 12:46 am in Cooking Forum

Hallelujah !!! Again:

Dishesdone:I appreciate your feedback. Thank You.
I forgot to put in the amount of Cornstarch in the recipe.
It's listed in this one.

The other Cheesecake Post was a real kick in the Butt to me.
I don't think I'll ever ask anyone else to try any of my recipes.

The only problem I had was getting it out of the SS Pan.
I'll have to start using a Graham Cracker Crust.

Diana : Here is the recipe: ENJOY !!!

Fluffy Cheesecake


6 extra large eggs, Separated
1 cup of Vanilla Ice Cream
1 Cups of Sugar
1 /4 pound of Butter (softened in micro wave and let cool but still soft)
2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp.
Sugar cup for Batter and cup for egg whites
1 tablespoon of Lemon Juice
6 Tablespoons of Orange juice2 teaspoons of Vanilla flavor
Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons )
2 heaping tablespoons of AP flour
cup of Cornstarch

Beat the egg whites, until they start to peak. Add the cup of Sugar,
A little at a time, at a medium speed for 1 minute.
Beat for another 3 minutes, or until they hold stiff peaks.
Put aside, until the batter is mixed.

In a bowl large enough to hold the batter and beaten egg whites,
Add the 6 egg yolks, Cream Cheese, cup of Sugar, Lemon juice, Orange Juice,
Softened butter, Vanilla flavor, Flour , Ice Cream and grated Orange skin.

Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute.

Fold 1/3 of the beaten egg whites into the cake batter, using a rubber spatula.
Then fold in the remaining egg whites , very easily but well.

Pour this into a 9 x 13 in. SS Pan or your favorite pan, that is oiled and dusted with flour.
Or you can use a Graham Cracker crust.

Place this Pan into a slightly larger pan, that has about inches of water.
And then into a pre heated 320 degree oven on the middle shelf.
Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! )
Turn the oven off but leave the cake in, until it cools down.
When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour.

You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , etc.
Seems to be OK for freezing.


clipped on: 09.23.2007 at 06:11 pm    last updated on: 09.23.2007 at 06:12 pm

I made this and it is Fantastic !!! (Follow-Up #10)

posted by: diana55 on 09.16.2007 at 02:00 pm in Cooking Forum

Image and video hosting by TinyPic The Ingredients
Vanilla bean ice cream: 4 egg yolks, 1/2 pint milk, 1/2 pint double/heavy cream, 4 ozcaster sugar, 2 vanilla pods

raspberry sorbet: Two and one-half cups raspberry puree (made from 2 to 3 pints fresh or 2 bags frozen, unsweetened) 2 cups simple sugar syrup (three-fourths cup sugar and one and one-fourth cups water boiled for five minutes and cooled)

-Store bought nagasaki castella for base. Or just use some good quality sponge cake.

Frosting: cup Butter 2 cup Icing sugar 2 each Egg whites 2 tbs raspberry liqueur

The Method
this is quite simple , it just seems long because i made my own ice cream and sorbet. the vanilla bean ice cream balances the tartness of the sorbet and since castella is not too sweet this is pretty refreshing. You can definately buy good quality ice cream and sorbet and it'll work just fine. Just make sure its actual vanilla BEAN and not extract in the ice cream.

vanilla ice cream: beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix while continuously stirring.add vanilla beans. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool When the custard base is cold, stir in the cream , then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

raspberry sorbet: In a food processor puree the raspberries. Then push the berries with a wooden spoon through a medium mesh sieve and then a fine sieve to remove the seeds. Combine puree and syrup and freeze in ice cream maker according to manufacturer's instructions or freeze till hard, pull out of freezer, scrape and mix together and refreeze. Do this twice to make it smooth.


Cream butter. Gradually stir in 1/2 cup icing sugar, beating until smooth. Set aside. Beat egg whites until stiff but not dry. Gradually beat in 1 cup of the icing sugar. Combine both mixtures and continue adding the icing sugar until you get a good spreading consistency.add liqueur.

assemble :

cut long slices of castella for the bottom part and lay them at the bottom of a large springform pan . add thick layer of sorbet and put in freezer , covered, for a couple of hours.add thick layer of vanilla bean ice cream and put in the freezer again for another hour or so. (you can add more cake if you like or assemble however you prefer , it doesnt matter)

make your icing , to take the cake out run a hot knife thry the sides and pray it comes out without breaking. springform pan is neccesary for this.

decorate to your liking , adding some rasberries for a final touch. You could also drizzle with white chocolate ganache if you're feeling in that sort of mood.


oh yum!!! Diana55


clipped on: 09.16.2007 at 02:01 pm    last updated on: 09.16.2007 at 02:02 pm

RE: Hi Honey I'm home! With tons of maple syrup... (Follow-Up #3)

posted by: ann_t on 09.12.2007 at 12:25 am in Cooking Forum

My favourite way to use Maple syrup is in desserts. Here are a three tried and true.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Cream Fudge
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
. Add the two sugars, butter and cream maple syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another
minute or two. Remove from the heat, add a couple of teaspoons of
vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of
Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Carmels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt

Cook to almost hard ball stage.
Let cool slightly, stir and then pour into butter pan or mini muffin

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Mousse With Walnut Praline
Source: Marg (Friend)

1 Tablespoon Gelatin
1 1/4 cup cold water
2 eggs beaten
1 cup maple syrup
1 Cup whipping cream - whipped
. Soak gelatin in cold water. Beat eggs and combined with maple syrup in
top of a double boiler. cook stirring constantly over boiling water
until it coats a spoon. Add gelatin and stir until dissolved. Strain if
necessary. Refrigerate until thick. Whip cream until stiff. Whip
gelatin mixture. Fold in whip cream until well combined. Pour into 3
1/2 cup mold and refrigerate until set.


1 cup walnuts
1 cup white sugar
1/4 cup cold water

toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in
heavy sauce pan and stir until sugar has dissolved. Cook until sugar
turns a golden brown. Add nuts and immediately pour on to a buttered
cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped
praline over each serving.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Oatmeal Pastry
Anna Olson


* 2 cups all purpose flour
* 2 tbsp oats
* 1/2 tsp baking powder
* 1/2 tsp salt
* 1 cup unsalted butter, cut into pieces and chilled
* 2 tbsp sour cream
* 2 tbsp maple syrup

1. Preheat oven to 350 F.
2. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.


clipped on: 09.12.2007 at 06:42 pm    last updated on: 09.12.2007 at 06:42 pm

RE: Country Style Ribs - Pork Shoulder OR Pork Loin? (Follow-Up #5)

posted by: hawk307 on 08.06.2007 at 08:36 pm in Cooking Forum

Tammy: Here is LOU'S Recipe. It is more Sour than Sweet.
Ann won't admit that mine is better than her's.
She hates Sweet, that's why she don't like me !!!!!

I heard that Ann !
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Lous Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than inch

For about 3 lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 25 minutes If Im going to make Spaghetti Sauce later,
Ill save this stock to thin the Tomatoes and Puree

Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
A pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!!!


clipped on: 08.20.2007 at 07:07 pm    last updated on: 08.20.2007 at 07:07 pm

RE: Shaun!!! I need your Carrot Cake recipe!!!! (Follow-Up #2)

posted by: barnmom on 05.20.2007 at 10:58 pm in Cooking Forum

Classic Carrot Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
allspice substitute is equal amounts each:
ground cloves, cinnamon, nutmeg & pepper
1 cup vegetable oil
4 eggs
1 cup granulated sugar
3/4 cup dark brown sugar
1/2 cup orange juice
1 teaspoon vanilla
2 cups shredded or grated carrots
1 cup chopped pecans

Cream Cheese Frosting
1 pound powdered sugar (4 cups)
8 oz. Cream cheese; softened
1 stick butter or margarine; softened
2 teaspoons vanilla
Combine all ingredients and mix well with electric mixer
. Pre-heat oven to 350�. Grease and flour two 9-inch cake pans. Sift
flour, baking powder, soda, salt and spices together. Beat oil, eggs,
sugar and brown sugar at medium speed for 2 minutes or until well
blended. Stir in orange juice and vanilla. Beat in flour mixture on
lowest speed, just until blended. Stir in carrots and nuts until
combines. Bake 35 to 40 minutes or until wooden pick comes out clean.

Cool completely before filling and frosting.

Here is a link that might be useful: From this link.


clipped on: 05.22.2007 at 10:33 am    last updated on: 05.22.2007 at 10:35 am

RE: BBQ in crock pot-recipe needed (Follow-Up #4)

posted by: gardengrl on 03.29.2007 at 04:40 pm in Cooking Forum

This is a great, very easy recipe for ribs. This is my fav crockpot rib recipe:

Fall Off The Bone BBQ Ribs

1 med onion chopped
cup ketchup
cup cider vinegar
cup packed brown sugar
cup tomato paste
2 T paprika
2 T Worcestershire sauce
1 T yellow mustard
Salt & Pepper
4 lbs pork spareribs

In crockpot, stir in onion, ketchup, vinegar, sugar, tomato paste, paprika, Worcestershire sauce, mustard, 1 tsp salt & 1 tsp pepper until combined. Cut ribs into several large pieces to fit the crockpot bowl and add to crockpot. Spoon sauce over ribs, cover and cook ribs Low 8 10 hours or on High for 4 5 hours.

**Save the sauce after the ribs are done! Throw in 4-5 boneless, skinless chicken breasts (take out ribs & leave the sauce), cook again for 4-5 hours on high or about 6 on low, remove chicken, shred with a knife and fork, and put chicken back in for about 30 minutes. Wonderful shredded BBQ chicken for sandwiches!!!


clipped on: 03.30.2007 at 01:41 am    last updated on: 03.30.2007 at 01:41 am

RE: What is your Favorite Recipe for Homemade Salad Dressing? (Follow-Up #8)

posted by: canarybird on 03.18.2007 at 07:25 am in Cooking Forum

Here are some of my favourites:

I'm including some salad recipes for which the dressings were created.

SPINACH SALAD WITH ORANGE-BALSAMIC DRESSING.... This dressing is exceptionally good!

baby spinach & ruby-edged lettuce for 4 servings*

For 1 1/2 cups dressing, enough for 4 salad servings:

3/4 cup freshly squeezed orange juice
2 TBS balsamic vinegar
1 TBS red wine vinegar
3 TBS grated orange peel
2 teasp brown sugar
1 teasp ground cumin
1/2 cup extra virgin olive oil
salt & pepper to taste


2 TBS sultana raisins
2 TBS pinenuts
3 strips of bacon, diced

1. Fry bacon bits until crisp. Drain on paper and put aside.
2. Put into a blender the orange juice and zest, the two vinegars, brown sugar and cumin and blend for a few moments.
3. Slowly add the olive oil while blending, then salt & pepper to taste
4. Put half the dressing into your salad bowl and add all the greens, mixing and turning with two large spoons until greens are well coated
5. Mix in the pine nuts, raisins and bacon bits
6. Pile onto serving plates and drizzle a little more dressing on top.

* Also good is spinach with red onion rings and mandarin orange slices.


Another good one:


Serving Size: 4

1 lg French lettuce
16 lg Jumbo Shrimp
2 lg Grapefruit

For dressing:
1/4 c Orange juice
1/8 c Vinegar
1/4 c Olive oil
1/8 c Corn oil
1/4 c Green olives chopped
1/4 c Onion chopped
1/4 c Parsley chopped
1 t Cayenne pepper
1 t Paprika (Spanish pimenton)
Salt and pepper

Cook the shrimps as usual, peel them. Peel the
grapefruit and separate each piece, also peel the
white skin, being careful to get the complete pieces.
Prepare the dressing by mixing all the ingredients.

To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp.

Put the dressing on top and serve.

This salad will be better if the dressing can be prepared two hours before.

Exported from MasterCook
Patricia Wriedt.


Vinaigrette Dressing


Serves 4-6; halve the ingredients for 2-3

1 rounded teaspoon Maldon sea salt
1 clove garlic, peeled
1 rounded teaspoon mustard powder
1 dessertspoon balsamic vinegar
1 dessertspoon sherry vinegar
5 tablespoons extra virgin olive oil
freshly milled black pepper

Begin by placing the salt in the mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will quickly break down into a pur�e. Next add the mustard powder and really work it in, giving it about 20 seconds of circular movements to get it thoroughly blended. After that, add some freshly milled black pepper.

Now add the vinegars and work these in in the same way, then add the oil, switch to a small whisk and give everything a really good, thorough whisking. Whisk again before dressing the salad.

Recipe Source: Delia Online


Dressing for a Salade Ni�oise:

1 level teaspoon Maldon sea salt
1 clove garlic, peeled
1 rounded teaspoon mustard powder
1 tablespoon wine or balsamic vinegar
6 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh herbs (chives, tarragon, parsley, basil, chervil or mint, for example); if using fresh oregano and thyme, use just � teaspoon each in the mix
freshly milled black pepper

Source: Delia Online



clipped on: 03.18.2007 at 01:06 pm    last updated on: 03.18.2007 at 01:06 pm

RECIPE: Chocolate Whip

posted by: khandi on 01.13.2007 at 08:47 pm in Dessert Exchange Forum

This is a great dessert for Valentine's Day.

Chocolate Whip

1 tsp butter
cup semisweet chocolate chips
1 tsp granulated sugar
tsp vanilla
Pinch of salt
1 tsp cornstarch
6 Tbsp milk


2 tsp kahlua liqueur
1/3 cup frozen whipped topping,thawed (Cool Whip)

Measure first 5 ingredients into a blender. Set aside.

Stir cornstarch into milk in a small saucepan. Heat and stir until boiling and thickened. Add to blender. Process until pured. Pour into 2 custard cups. Chill.

Topping: Spoon 1 tsp kahlua over each custard cup. Add whipped topping.


clipped on: 03.18.2007 at 01:39 am    last updated on: 03.18.2007 at 01:39 am

Dirt Bombs...

posted by: solsthumper on 03.06.2007 at 08:41 pm in Cooking Forum

Stacy and Annie, kids of all ages love these, it's a cross between a cinnamom sugar doughnut and a muffin. Enjoy.

Dirt Bombs
Yields: 12 muffins*

3 cups AP flour, minus 3 tablespoons
1 tablespoon baking powder
teaspoon salt
teaspoon ground nutmeg
teaspoon ground cardamon
cup (1 sticks) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup whole milk **

Topping ***

cups unsalted butter, melted
cup granulated sugar
1 teaspoons ground cinnamon

Preheat oven to 400 F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan.

Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Dont over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon.
Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.

*I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12.
**I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking.
*** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it.



clipped on: 03.07.2007 at 02:10 pm    last updated on: 03.07.2007 at 02:10 pm

The Stinking Rose

posted by: msafirstein on 02.26.2007 at 03:05 pm in Cooking Forum

Has anyone been to The Stinking Rose Restautant? The Stinking Rose Garlic Restaurant, 325 Columbus Avenue, San Francisco, California.

I was watching the Food Channel on Saturday, "The Secret Life of Garlic" and about half the show was on the Stinking Rose Restaurant. The menu sounded just wonderful! One of the lines from the Owner was "It's chic to reek." And it also had a segment with the host and the restaurant owner playing golf and wearing Garlic Clove hats...too funny! The show is supposed to repeat March 3rd.

Any ways I went on the prowl for some of the Restaurants recipes and found a few plus some other garlic recipes that sounded good.

I have always wanted to attend a Garlic Festival and I know of 2, Hudson Valley Garlic Festival and Gilroy Garlic Festival. Are there any more? Has anyone ever been to one?

Pickled Garlic (From the Stinking Rose Restaurant)

(For pork recipe as relish topping)

1 Cup Champagne Vinegar
1 Cup Sugar
1 lb. Peeled Garlic
1 Tsp. Chili Flakes
Minced Red Bell Pepper
1. In a sauce pan, add vinegar and dissolve sugar.
2. Add garlic and chili flakes.
3. Simmer until garlic is soft yet firm (25-30 minutes).
4. Add bell pepper and mix well.

40 Clove Garlic Chicken

You heard it right. 40 cloves! But dont let that number scare you, because they add just the right amount of zest and aroma to make this one of The Stinking Roses most popular dishes!
1 Tbsp. Butter
2 Tbsp. Extra Virgin Olive Oil
2-3 lbs. Roasting Chicken, washed and cut into pieces
to taste Salt and Freshly Ground White Pepper
4 Tbsp. Fresh Rosemary
1 Cup Flour
40 Cloves Garlic, Peeled
1 Cup Dry White Wine
4 Cups Chicken Stock
1/2 Cup Heavy Cream

1. Heat butter and olive oil in a deep, heavy skillet.
2. Season the chicken with salt, pepper and rosemary. Toss in flour.
3. When the pan is hot, but not smoking, add the chicken, skin side down.
4. Saut chicken until golden brown on both sides. Remove from pan.
5. Add garlic cloves and saut until light brown.
6. Add white wine and chicen stock. Return chicken to pan.
7. Cover and simmer for 30 minutes.
8. Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.

400-clove garlic turkey from the stinking rose
Categories: Poultry
Yield: 12 servings

1 Turkey
4 ounce Butter
2 ounce Olive oil
1 cup Sage, fresh; chopped
2 tablespoon Garlic cloves, crushed
2 pounds Garlic cloves; peeled
2 cup Wine, white
2 cup Stock, chicken
cup Flour

Turkey stock may be substituted for chicken stock, if available. Clean and wash the turkey and pat dry with a paper towel. Loosen the skin of the breast and rub the turkey under the skin with the sage and chopped garlic. Season the turkey inside and out with salt and pepper and remaining sage. Place turkey in a large roasting pan, preferably on a rack. Roast the turkey at 350 degrees, basting every twenty minutes with the melted butter and olive oil combined. An hour and half before the turkey will be finished, add the 400 garlic cloves to the bottom of the roasting pan. Continue to baste the turkey and at the same time stir the cloves at the bottom of the pan. Then the turkey is done, remove it from the pan. Drain the drippings into a small sauce pan, reserving the garlic in the roasting pan. Place the roasting pan on a burner over medium-high heat. Add white wine and stock. Bring to a boil, stirring with a wisk to mash the roasted garlic cloves. Place the saucepan with the drippings over medium heat and with a whip add the flour to form a roux. Add the roux to the garlic gravy a little at a time until it reaches the desired thickness.

Carve the turkey and serve with the 400-clove garlic gravy, accompnied by garlic mashed potatoes. This popular North Beach restaurant claims that it "seasons its garlic with food.

BBQ Sauce from The Stinking Rose Restaurant

This is the sauce used on the delicious baby back ribs from The Stinking Rose Restaurant. You can use it on many dishes.

1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 teaspoon grated fresh ginger
1 tablespoon freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
2 cloves roasted garlic, mashed into a paste


In a small saucepan, combine all the ingredients. Place over medium heat and simmer for 15 minutes, stirring frequently, to combine the flavors. Remove from the heat and let cool.

Use now, or refrigerate in an airtight container for up to 2 weeks. Makes 1 cup

Garlic Rose Relish (The Sticking Rose Restaurant)

1 Bunch Chopped Parsley
Cup Chopped Garlic
2 Tbsp. Vinegar
1 Tsp. Salt
Olive oil to cover

1. Mix parsley, garlic, vinegar and salt.
2. Add oil to cover ingredients, stir.
3. Cover and store in refrigerator.

Garlic Pesto Sauce The Stinking Rose (A Garlic Restaurant)

1 bunch basil (3 to 4 ounces), stems removed
2 tablespoons toasted pine nuts
3 cloves garlic, chopped
2 tablespoons grated Parmesan cheese plus additional cheese for garnish (divided)
Garlic salt and pepper to taste
1 teaspoon crushed red pepper
1/4 cup olive oil
1/2 cup roasted tomatoes (see recipe)
1 pound pasta, cooked, drained

To make pesto: In blender at low speed combine basil, pine nuts, garlic, 2 tablespoons cheese and spices. Slowly add oil to emulsify. Set aside.

Prepare roasted tomatoes.

For each serving, combine 3 tablespoons pesto and 2 tablespoons roasted tomatoes and toss with hot pasta. Add additional Parmesan cheese as desired. Garnish each serving with basil leaf. Makes about 4 servings.

Roasted Garlic Mashed Potatoes (Stinking Rose Restaurant)

Mashed potato lovers will appreciate this terrific roasted garlic version. Don't be alarmed by the amount of garlic in the recipe -- roasting gives garlic a fragrant, nutty-sweet flavor that melds beautifully with the Yukon Gold potatoes.

6 medium Yukon Gold potatoes (about 2 lb/1 kg)
1/2 cup warm milk
1/4 cup butter, softened
3 to 4 tbsp mashed roasted garlic (recipe follows)
salt and pepper

1. Peel potatoes; cut into quarters. Cook potatoes in small amount of boiling salted water 15 minutes or just until tender. Drain; mash potatoes with potato masher or press through ricer. With fork, lightly stir in milk, butter and Mashed Roasted Garlic. Add salt and pepper to taste.
2. Mashed Roasted Garlic: Cut 1/4-inch thick slice across top of 2 large whole heads of garlic to expose tops of cloves. Remove outer layer or skin; wrap each head completely in foil. Bake in 350 degree F oven 45 minutes or until soft; remove from oven and cool slightly. Holding garlic at root end, squeeze pulp from open ends of cloves. Mash pulp with fork. (Mashed garlic will keep up to 4 days in the refrigerator.) Makes about 1/4 cup. Nutrition Information Per 1/2 cup serving: 139 calories, 5 g total fat.

Basil and Garlic Mayonnaise

1/2 cup packed basil leaves, torn
1/2 garlic clove, peeled
1-1/2 tsp red wine vinegar
1/2 cup light mayonnaise

1. Combine basil, garlic and red wine vinegar in a food processor. Blend until basil is finely chopped. 2. Add mayonnaise and blend until smooth.

Garlic Chip Cookies

10 cloves fresh garlic
1tsp vanilla
boiling water
1/2 tsp salt
1/2c maple syrup
2 1/4c chocolate chips (I prefer milk choc.)
1c soft butter
1/2 c chopped nuts (you choose)
3/4 c brown sugar
2 1/2 c flour
3/4 c sugar
1 tsp baking soda
2 eggs

Drop garlic into small pot of boiling water for about 5 min ,then peel & mince garlic & soak in maple syrup about 20 min. While it's soaking, cream butter, sugars, eggs and vanilla together until light & fluffy.Mix together flour,baking soda and salt. Then add to cream mixture. Then stir in chocolate chips& nuts.Drain garlic and add to cookie batter, mix well.Drop batter by spoon onto ungreased cookie sheet about 2 inches apart. Then bake at 375 for about 10 min until lightly browned.Then let them cool and enjoy(I gotta have some while they are warm).

WARNING: Don't tell anybody what's in them until after they have tried them,garlic in cookies doesn't sound good but they are wonderfull, that's the beauty of the STINKIN ROSE. You can adjust garlic more or less but start with 10 cloves, it really is mellow in flavor.

Roasted Garlic

Now if you want you can use one of those fancy clay garlic bakers but this works fine.

Slice off top of garlic head put on a sheet of foil.Drizzle with Italian salad dressing wrap tightly with foil.Bake in oven at about 375 for 45 min to 1 hour until garlic is soft as butter.Then squeeze out a clove and spread on fresh Italian or French bread.Once you've tried this garlic bread it will be hard to go back to your old version. This also works great on your BBQ grill.

Creamy Tarragon Garlic Dressing

Creamy dressings aren't always made with cream. A case in point is this one that has tofu and soy milk as the base to make this Green-Goddess-style dressing quite healthful as well as dairy-free. And there is enough olive oil with plenty of garlic, mustard and tarragon flavor to adhere to the crispy salad greens.


1-1/2 cups silken tofu
1 clove garlic
1/3 cup unflavored soy milk
3 tbsp chopped fresh tarragon, or 1 tsp dried
2 tbsp olive oil
Grated zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper


1. Line a colander or strainer with several thicknessess of paper towel. Add silken tofu and set aside for 10 minutes to drain.

2. In a small saucepan, bring 1 cup water to a boil. Add garlic, reduce heat to low, and simmer five minutes. Drain and peel.

3. Place garlic in mini-food processor or blender and process until finely chopped. Add tofu and process until smooth. Add soy milk and process until just combined.

4. Add tarragon, oil, lemon zest, lemon juice, vinegar, mustard, salt and pepper and process until just blended. Nutrition Information Per tablespoon: 15 calories, 1.1 g total fat, 0.1 g saturated fat, 0 g dietary fiber, 0 mg cholesterol, 41 mg sodium.

Lemon-Garlic Sorbet

This palate-refreshing sorbet will certainly intrigue your guests.

1 cup granulated sugar
1 head roasted garlic, peeled
zest from 1 small lemon
dash salt
3 cups water
2/3 cup fresh lemon juice

1. In a food processor, combine sugar, roasted garlic, lemon zest and salt. Process until zest is finely chopped. 2. Transfer to a medium saucepan and add water. Heat just until sugar dissolves. Cool, then add lemon juice. Cover and chill. 3. Process in ice cream maker according to manufacturers' directions. Store, tightly covered, in freezer until ready to serve.

Onion, Raisin and Garlic Compote

This recipe is a great accompaniment to roast pork or other roasted meats.

1 lb pearl onions
1/4 cup butter
24 garlic cloves, peeled
1 bay leaf
1-1/2 cups tawny Port
1/4 cup white wine vinegar
4 tsp granulated sugar
1/2 tsp salt
1/2 cup raisins
1-1/2 tsp chopped fresh thyme

1. Bring a large saucepan of water to boil. Add onions. Boil for 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact. 2. Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Saute until garlic is golden brown, about 6 minutes.
3. Add Port, vinegar, sugar and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat.
4. Stir in thyme. Discard bay leaf. Season with salt and pepper. Serve warm. Note: Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.

Skillet Roasted Shrimp

Garlic compound butter:
2 garlic cloves, diced
1 tablespoon small capers
1/2 lemon, juice of
2 tablespoons dry white wine
1/4 cup unsalted butter, at room temperature

3 tablespoons olive oil
1 teaspoon grated lemon zest
4 teaspoons minced fresh flat-leaf parsley
1 teaspoon garlic salt
1 1/2 lbs large shrimp, in the shell (21 to 30 per pound)
fresh ground black pepper

1. To make the garlic compound butter--in a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended.
2. Pour into a ramekin.
3. Use immediately or cover and refrigerate for up to 1 week. Melt over low heat just before serving.
4. To make the shrimp--in a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt.
5. Add the shrimp and toss to coat.
6. Refrigerate for 30 minutes to 1 hour.
7. Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it.
8. Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color.
9. Remove from the heat.
10. Sprinkle with the pepper and the remaining 2 teaspoons parsley.
11. Bring the hot skillet directly to the table, placing it on a heavy trivet.
12. Place the ramekin of compound butter in the center of the skillet.
13. With your fingers, peel each shrimp and dunk it into the compound butter.

Persian Sugar-Pickled Garlic

4 heads garlic
2 small dried hot peppers (I use Thai peppers)
1 cup sugar
2 cups red wine vinegar
2 cups water
8 whole cloves (the spice)
2 tablespoons black peppercorns

1. Separate garlic cloves, but do not peel.
2. Place all ingredients in a large heavy-bottom saucepan.
3. Bring to a boil; cook for 10 minutes, stirring from time to time.
4. Reduce heat to medium and cook 5 minutes.
5. Cool to room temperature.
6. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
7. Tightly seal.
8. Refrigerate at least 1 month before serving.
9. The garlic improves with age for as long as 15 years.

Garlic Fingers

1 cup fresh garlic, coarsely chopped
6 tablespoons butter, divided
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons parsley, finely chopped
1 teaspoon dill
1 cup milk
1/2 cup sharp cheddar cheese

1. Preheat oven to 450 degrees F.
2. Gently saute the garlic in 2 tablespoons butter for about 10 minutes until tender but not brown.
3. Sift flour, baking powder and salt into a mixing bowl.
4. Cut in 4 T butter until mixture is crumbly like cornmeal.
5. Add parsley, dill, and milk, stir just until evenly moist.
6. Pour into well-greased 8 x 8-inch pan.
7. Spread garlic on top, then cover with cheese.
8. Bake for 25 to 30 minutes.
9. Cool slightly and cut into fingers.
10. For a variation, combine 1 cup of thinly sliced onions in with the garlic before you saute them.

Garlic Boursin Cheese Spread

2 cloves garlic
2 (8 ounce) packages cream cheese, soften
1 cup butter, soften
1 teaspoon dried oregano
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/2 teaspoon black pepper

1. In a food processor, add garlic and process until finely chopped, stopping once to scrape down sides.
2. Add the remaining ingredients and process until smooth, stopping twice to scrape down sides.
3. (You may use only 1 clove of garlic, if you prefer).
4. NOTE: This can be frozen up to 3 months or refrigerated up to 1 week.

Crunchy Marinated Cauliflower Salad

1 cauliflower, separated into smallish florets
2 tablespoons extra-virgin olive oil
1 clove garlic, shaved into paper-thin slivers
1/2 teaspoon dried oregano
1 teaspoon red pepper flakes
1 lemon, halved
1 teaspoon coarse sea salt
Freshly ground black pepper

Fill a medium-sized bowl half full with ice cubes and add cold water to cover. In a saucepan of salted boiling water, cook the cauliflower for 5 to 7 minutes, or until crisp-tender. Using a slotted spoon, transfer the cauliflower to the ice-water bath. Let stand until cool, 3 to 4 minutes. Drain and pat dry.

In a bowl, combine the florets, olive oil, garlic, oregano, and pepper flakes. Toss to coat. Squeeze the lemon juice over the salad and season with salt and pepper. Let stand for 30 minutes at room temperature to blend the flavors before serving.

Instant Garlic
1 bag garlic
olive oil
baking parchment paper

1. roast your garlics in a dish with a covering of olive oil.
2. let them cool.
3. press out all the garlics and mash them until smooth.
4. make into a fat sausage shape and wrap in baking parchment.
5. wrap up tight in a plastic bag.
6. freeze.
7. you can then cut off, with a sharp knife whatever you need and use it as you wish.

Chicken Smothered in Garlic

4 boneless skinless chicken breasts
olive oil flavored cooking spray
8 tablespoons garlic, blanched this is approximate depending on size of garlic bulb. (i used 2 very large ones, 2 whole heads)
2 cups chopped tomatoes
1/2 cup white wine
1/2 cup chicken broth
2 teaspoons tarragon
1/2 teaspoon marjoram
salt and pepper

1. Preheat oven to 350 degrees.
2. Saute chicken in pain with olive oil spray til golden outside.
3. Lay chicken breasts in roasting pan in a single layer.
4. Lay BLANCHED garlic over chicken breasts.
5. Whisk together tomatoes, wine, broth, tarragon and marjoram and pour over top of chicken and garlic.
6. Season with salt and papper.
7. Bake for 45-50 minutes.
8. Served with garlic roasted potatoes, green beans and a loaf of crusty homemade herb bread.


clipped on: 02.26.2007 at 07:00 pm    last updated on: 02.26.2007 at 07:00 pm

RE: Winter Romance- Salads (Follow-Up #19)

posted by: stacy3 on 02.23.2007 at 09:38 am in Cooking Forum

Toasted Pecan Salad

1 large head of romaine or assorted greens
cup seedless red grapes
1 apple cubed
cup sharp cheddar cubed
cup pecans toasted

1 tablespoon Dijon or wholegrain mustard
1 tablespoon lemon juice
1 tablespoon Balsamic vinegar
1 tablespoon honey
5 tablespoons olive oil
1 garlic clove - chopped
Salt and pepper to taste

Mix all dressing ingredients together. Wash and dry greens. In a large bowl combine greens, grapes, apple, cheese, pecans. Toss with dressing.


1 lb spinach
2 cups strawberries, sliced
2 tablespoons toasted almonds
2 tablespoons toasted sesame seeds
2 tablespoons olive oil
1/4 cup sugar
2 tablespoons sherry
1/4 teaspoon paprika
3/4 teaspoon poppy seeds
2 tablespoons minced red onion


clipped on: 02.23.2007 at 02:47 pm    last updated on: 02.23.2007 at 02:47 pm

RE: LOOKING for: Pound Cake (Follow-Up #1)

posted by: Ann_T on 11.10.2005 at 01:00 am in Recipe Exchange Forum

David posted this Elvis Presley's Pound cake last year and I've made it a couple of times. It is the perfect pound cake.

The second recipe for the blueberry pound cake muffins can be made in small loaf pans too.

Home Cookin Chapter: Recipes From Thibeault's Table

Posted by: lakeguy35 (My Page) on Tue, Jul 13, 04 at 23:50

Here is the recipe y'all, everyone I have shared this with loves it. I know there are alot of recipes floating around out there, but this one is my and many others favorite.

Janelle McComb,who was Elvis's friend from the time he was a boy in Tupelo Mississippi used to bake two loaves of this cake every Christmas and bring them to Graceland. On a good day, Elvis could eat one all by himself. He shared the other with his entourage.


3 cups sugar
1/2 pound of butter softened
7 eggs room temperature
3 cups cake flour, sifted twice
1 cup heavy cream (not whipped)
2 teaspoons vanilla extract

Thoroughly butter and flour a 10-inch tube pan. Cream together the sugar and butter. Add eggs one at a time, beating extemely well after each addition. Mix 1/2 half of the flour, then the whipping cream, then the other half of the flour. Beat 5 full minutes. Add vanilla. Pour batter into prepared pan. Set in cold oven and turn temp to 350 degrees. Bake 1 hour to 90 minutes, until a sharp knife inserted in the cake comes out clean. Cool in the pan 5 minutes. Remove the cake from the pan and cool thoroughly. Wrapped well in foil, this cake keeps several days.

Home Cookin Chapter: Recipes From Thibeault's Table

Blueberry-Coconut Pound Cake Muffins

Individual Blueberry-Coconut Pound Cake Muffins
Recipe courtesy Gourmet Magazine

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 7 muffins
User Rating:

1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated Orange, lemon or lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries

Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

Episode#: SS1B25
Copyright 2003 Television Food Network, G.P., All Rights Reserved


clipped on: 02.22.2007 at 04:01 pm    last updated on: 02.22.2007 at 04:02 pm

RE: Sol's Choc. Chip Cookies - YUM! (Follow-Up #3)

posted by: stacy3 on 01.14.2007 at 04:20 pm in Cooking Forum

yes, Maggie, they are. They're wonderful!

Hi Cookie. Here is the recipe: (sometimes I forget the most obvious things - lol)

Brown Sugar Chocolate Chip Cookies - Sol

2 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
cup chopped walnuts, optional
Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chips and nuts. Drop by tablespoons onto sheet pan and bake in a 350F oven, for 12-15 minutes.


clipped on: 02.13.2007 at 12:31 am    last updated on: 02.13.2007 at 12:32 am

Sheshebob (Sherry's) Cinnamon Rolls - Question

posted by: gardengrl on 02.12.2007 at 02:31 pm in Cooking Forum

I want to make Sherry's Cinnamon rolls this week, but her recipe uses a bread machine. Does anyone know how I would do this in my Kitchen Aid? Sherry?

Here's the recipe, and for the record they're MAH-VALOUS!

Pecan cinnamon rolls

1 cup water
1 egg
2 Tbs. buttter, softened
3-1/4 cup flour
1/4 cup sugar
1 tsp. salt
2 tsp. cinnamon
3 tsp. yeast
Place all dough ingredients in a breadmaker pan in the order listed. Select the sweet Dough cycle.

Grease a 13x9x2 rectangular pan.

1/3 cup butter, melted
1/2 cup packed brown sugar
1 Tbs. corn syrup
1 tsp. cinnamon
3/4-1 cup pecan halves

Mix the butter, brown sugar,corn syrup, cinnamon, and pecans and spread in the rectangular pan.

1/2 cup granulated sugar
2 tsp. cinnamon
some melted butter (maybe 3-4 Tbs.)

Remove dough from breadmaker when it is done. Roll it out into 15 x 10 rectangle (this is fun, it keeps springing back) and then brush melted butter over the dough and sprinkle on the cinnamon and sugar. I oftentimes use much more cinnamon becuase I love it hot and dark. Roll the dough up the long way, and pinch edges to seal. Cut into 1" slices and place in pan. Cover; let rise in warm place about 1 hour or until doubled.
Heat oven to 375. Bake rolls 22-27 minutes or until golden brown. Immediately invert pan onto heat proof serving plate or tray. Let pan remain a minute or so so the caramel can drizzle over the rolls. 15 Rolls

**Note** I almost always make these but instead of baking immediately, I freeze them before they have raised. Then I take them out the morning I want to serve them, and let them thaw and raise. It usually takes about 4 hours to thaw and raise after they have been frozen. Then I bake them.



clipped on: 02.13.2007 at 12:18 am    last updated on: 02.13.2007 at 12:18 am

RE: Ann T's 'scone' recipe wanted!!! (Follow-Up #1)

posted by: ann_t on 01.10.2007 at 04:27 pm in Cooking Forum

Here it is"

Home Cookin Chapter: Recipes From Thibeault's Table

Raspberry Scones

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. I usually add the cream and
when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.


clipped on: 01.10.2007 at 04:50 pm    last updated on: 01.10.2007 at 04:50 pm

Ann T's 'scone' recipe wanted!!!

posted by: diana55 on 01.10.2007 at 04:18 pm in Cooking Forum

Hi Ann....Sorry to bother you, but would you happen to have your Scone recipe? I search for it on the forum, but I couldn't come up with it.Thanks greatly!!!! Diana55


clipped on: 01.10.2007 at 04:49 pm    last updated on: 01.10.2007 at 04:49 pm

Cranberry Spinach Salad was a huge hit!

posted by: dedtired on 12.28.2006 at 11:28 am in Cooking Forum

I had my family here for dinner last night. There were 13 of us. This salad was an enormous hit and everyone asked for the recipe. I got it from Allrecipes. I thought I would share it with you.

1 tablespoon butter
3/4 cup almonds, blanched and
1 pound spinach, rinsed and
torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame
1 tablespoon poppy seeds (or 3 T of sesame seeds only)
1/2 cup white sugar (reduce amount slightly)
2 teaspoons minced onion
1/4 cup white balsamic vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, white balsamic vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

I didn't have poppy seeds so I used all sesame seeds which I toasted. They gave the salad a wonderful toasty flavor. Also, I added the dressing slowly, not all at once and I did not use all of it. I tend to like a little less dressing, so add it according to your taste.

I rarely post recipes so since I found a winner, I thought I'd share.



clipped on: 12.28.2006 at 12:44 pm    last updated on: 12.28.2006 at 01:17 pm