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RE: Jasdip - your Better Than PAM recipe (Follow-Up #3)

posted by: jasdip on 02.12.2013 at 08:38 am in Cooking Forum

Here you go Sharon. There's talk about it on page 2 on the homemade non-stick shortening thread. I also mentioned how easy it is to use on the bundt pan thread.

Better Than Pam Coating

1/2 cup corn, canola or vegetable oil
1/2 cup shortening, room temperature
1/2 cup flour

Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream.
Store in a covered container in the cupboard. If it separates upon sitting, just stir before using. You can spread it with a brush, but I just scoop it up with my fingers.


clipped on: 02.12.2013 at 12:15 pm    last updated on: 02.12.2013 at 12:15 pm

Fantastic kale salad

posted by: mabeldingeldine on 01.12.2013 at 07:37 am in Cooking Forum

I made a delicious kale salad last night for some students I invited over for pizza dinner. It was so good my DH asked me to make it again this weekend.

I followed the recipe with the exception of using baby kale and adding a bit more parmesan. Fantastic! I'll be planting enough baby kale this spring to make this salad!

Kale Salad with dates, Parmesan and almonds
Zoe Singer of SELF magazine

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds
8 dates, pitted and chopped
2 1/2 ounces Parmesan, shaved with a peeler

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.


clipped on: 02.11.2013 at 10:01 am    last updated on: 02.11.2013 at 10:02 am

RE: Frozen cornbread? (Follow-Up #8)

posted by: ann_t on 08.01.2011 at 10:35 pm in Cooking Forum

This one makes very moist tender muffins and can be frozen.

Home Cookin Chapter: Recipes From Thibeault's Table

Cornbread Muffins
I have a number of cornbread recipes
That I make but this is the most
Melt in your mouth cornbread recipe
You can make it in muffin tins, loaf
Or a springform pan
1 egg
1/2 cup melted butter
1/4 cup vegetable oil
1 cup milk, warmed
1 cup cake flour
2/3 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar (increase sugar to suit taste)
. Preheat oven to 400 degrees Beat the egg, melted butter and the oil
until well blended. Stir in the milk. In a separate bowl, blend the
cake flour with the cornmeal, baking powder, salt and sugar. Add to the
egg mixture and stir until just blended. This is a very light, loose
batter. Spoon into desired pan and bake until golden. If making muffins
this will take 15 to 20 minutes to bake. It will take longer in a loaf
pan or a springform pan.


clipped on: 08.03.2011 at 05:34 pm    last updated on: 08.03.2011 at 05:34 pm

RE: Seasoning Taco Meat (Follow-Up #9)

posted by: woodsy1 on 10.20.2010 at 10:54 pm in Cooking Forum

Stir ya go! The recipe came from some copycat site or other. The friend who shared it with me couldn't remember, so I can't give proper credit. I use more like 1 1/2 lbs of meat with this amount. My grands love it!

Taco Seasoning - Taco Bell

1 Tbsp. all-purpose flour
1 Tbsp. corn starch
1 Tbsp. dried minced onion
1 tsp. beef bouillon granules OR 1 beef bouillon cube - crushed
1 tsp. garlic salt
1 tsp. ground cumin
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. onion salt
1/4 tsp. cayenne pepper
1/4 tsp. granulated sugar
Herbs & Spices at the Firehouse Pantry

-Combine and store in an air-tight container.

Notes: To make taco meat, brown 1 lb. ground beef in a skillet over medium-high heat; drain off fat. Add seasoning mix and 3/4 cup water. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, for 10 minutes, stirring occasionally. This recipe is the equivalent to a 1`.25 oz. packet taco seasoning.


clipped on: 10.21.2010 at 09:15 am    last updated on: 10.21.2010 at 09:16 am

RE: Appetizers for a chili party (Follow-Up #2)

posted by: annie1992 on 10.03.2010 at 07:42 pm in Cooking Forum

Hot Pepper Cheesecake? This recipe is KatieC's, in my family they like it made with Habanero gold instead of jalapeno jelly, but whatever you can get your hands on works.

8 ounces cream cheese
5 ounces sharp che4ddar cheese, grated
2 cloves garlic
1 egg
8 ounces jalapeno jelly

Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 335 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers.

Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because it�s covered with jelly!!

Or Cheese thumbprints? Here they are also made with Habanero Gold, but you could use different fillings for an assortment, or add olives or pecans, whatever suits you.
It's a recipe I got from Readinglady and people usually love it.

Savory Cheddar and Jalape�o Jelly Cookies from Rick Rodgers

Makes about 4 1/2 dozen

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, apple butter or chutney

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400�. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

have fun, no matter what you decide.



clipped on: 10.03.2010 at 10:28 pm    last updated on: 10.03.2010 at 10:28 pm

RE: Help! Need Pie Crust Recipe (Follow-Up #3)

posted by: annie1992 on 09.02.2010 at 01:27 pm in Cooking Forum

Karen, I use the "Never Fail Pastry" recipe that was posted here by Sharon CB. It's so easy to handle, I roll it out without even chilling it and it still handles beautifully, and it's nice and flake-y. I sometimes use half butter and half shortening, or even all shortening, although I really like lard the best. All ways work well...

These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.

5 cups flour
1 teasp salt
2 teasp baking powder
1 lb (454 grams) Tenderflake lard
2 teasp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup
1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.

Source: 'I've GOT To Have That Recipe'
Doubleday Canada - Victoria, B.C. 1986
sharoncb's tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out.



clipped on: 09.02.2010 at 07:26 pm    last updated on: 09.02.2010 at 07:26 pm

Fajitas, LoriJeans's recipe - it's a winner!

posted by: shaun on 07.25.2010 at 08:56 pm in Cooking Forum

You have to make this recipe.

I had 5 people tonight for dinner and everyone agreed, the meat for the fajitas was the BEST they ever had.

Thanks LoriJean!!

Fajita Marinade

1/2 teaspoon salt
1 tablespoon freshly ground pepper
zest of one lemon
2 garlic cloves, grated
1/2 cup soy sauce
1/2 cup cooking oil
1/2 cup red wine vinegar

Sprinkle first four ingredients over both sides of meat. Mix the soy sauce, oil, and red wine vinegar and soak the meat thoroughly in the mixture. Refrigerate for 1 hour or more before cooking. (I marinated overnight)

Grill for approximately 5 minutes on each side. Cut meat into about 5 inch pieces and slice against the grain.

Marinates 4 pounds of fajitas.


clipped on: 08.05.2010 at 11:42 am    last updated on: 08.05.2010 at 11:42 am

RE: Sharon/Chase's Dill Pickle recipe (Follow-Up #1)

posted by: stacy3 on 08.05.2010 at 08:32 am in Cooking Forum

here ya go.

Chase's Dills
You can usually count on between 6-8 dills (cukes) per 1 quart jar, depending on size.
Use 3" to 4" cukes that have just been picked.
Place the cukes in ice cold water (I use my bath tub!!) and add a bag or two of ice to the water. The cukes should stay in the ice water for a minimum of 2
hours but no more than 8. Refresh the ice as required.
I make the brine in great big batches using this ratio:
4 cups white vinegar
4 cups water
1/3 cup coarse pickling salt
For each jar of dills you will need 2 nice size garlic cloves peeled and cut in
half (4 pieces) and two dill heads. Leave the cukes whole.
I sterilize my jars using the sani cycle of the dishwasher (you could boil the jars instead) When they are really hot, almost at the end of the cycle I place them in a oven at 150 degrees to keep them good and hot.
Make the brine and bring the brine to a full and rolling boil.
Place the rings and lids in a large saucepan with water and bring them almost to the boil. Then turn down but keep them hot.
Place the cukes, garlic and dill in the hot jars. I do garlic, dill, cukes, garlic, dill. Pour brine over the cukes. Only do 2 jars at a time, leave the rest in the oven to keep them hot.
Wipe the rim really well, this is critical to sealing, and place lid and ring on and screw to finger tight.
Let sit 6-8 weeks before eating!


clipped on: 08.05.2010 at 11:24 am    last updated on: 08.05.2010 at 11:25 am

Raspberry Vinaigrette

posted by: bob_cville on 07.26.2010 at 01:18 pm in Cooking Forum

I was going to post this on the hostess gift thread, but that thread seems to have disappeared. This past weekend I was visiting my father-in-law, who has three rows of raspberry bushes that were producing a couple of quarts of raspberries a day.

One evening my wife's cousin invited us to dinner, and I decided to make a raspberry vinaigrette as a hostess gift. After searching around for a recipe that actually involved real raspberries (since that was kind of the point) I found the following recipe, and its easily the best raspberry vinaigrette I've ever tasted: (found at URL: )

Ellas Raspberry Vinaigrette

1/2 cup mild oil, such as canola or vegetable oil
2 TB honey
1 scant TB Dijon mustard
3 TB red wine vinegar (balsamic works well too)
1 tsp fresh lime juice
salt and pepper to taste
half of 1/2 pint fresh raspberries, about 1/2 cup*

*Frozen berries, thawed, can also be used.

Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. I like walnuts or pecans in salads using this dressing.

Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again.

I doubled the above recipe, and found an empty honey bottle in my father-in-law's cabinet to put the dressing in, but then because the bottle was sticky where the label had been, I made a label to glue on over the sticky area, and the results were kindof cute.


clipped on: 07.26.2010 at 06:21 pm    last updated on: 07.26.2010 at 06:21 pm

RE: too many raspberries (Follow-Up #7)

posted by: ann_t on 08.27.2009 at 10:53 am in Cooking Forum

Is it possible to have too many raspberries? They freeze well. I keep some in the freezer year around just to make scones. But I also love raspberry muffins, pies,cakes and tarts.

Here are a few of my favourites:

Home Cookin Chapter: Recipes From Thibeault's Table

White Chocolate Cream cheese Raspberry Tart

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 425F.

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 350F


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.

Home Cookin Chapter: Recipes From Thibeault's Table

Raspberry Pie

The Canadian Living Test Kitchen


1 pastry for 9-inch (23cm)
4 cups (1 L) raspberries
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) butter
milk or cream
Sprinkle granulated sugar


Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

Bake in 425F (220C) oven for 15 minutes; reduce heat to 350F (180C) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden.

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

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 350F

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

Scones (Raspberry, Blueberry, Fresh Currants,etc..)

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: 08.27.2009 at 01:51 pm    last updated on: 08.27.2009 at 01:52 pm

RE: What's for dessert-#1 2009 (Follow-Up #90)

posted by: lorijean44 on 07.29.2009 at 11:56 pm in Cooking Forum

Pat, I played with that recipe not too long ago. Here are the little changes I made and the ones I will make next time I bake these little cookies. I loved them, too!

Lemon Coolers

1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening (I used butter)
1 egg
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water (next time, I will use fresh lemon juice instead of water)
(I also added 1 teaspoon of lemon zest to the dough)

Lemon Powdered Sugar
1 cup powdered sugar
rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix (next time, I will try 1 teaspoon grated lemon zest instead)

Preheat oven to 325 degrees.

Cream together sugars, butter, egg, vanilla, and salt in a large bowl. Add the flour, baking powder and 1 teaspoon of lemon zest. Add 1 tablespoon of water (or lemon juice) and continue mixing until dough forms a ball.

Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet (I used parchment-lined baking sheets). Bake for 15 to 18 minutes or until cookies are light brown.

As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix (or 1 teaspoon of lemon zest, or both) in a large plastic bag and shake thoroughly to mix. When the cookies are removed from the oven and while they are hot, add 4 or 5at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.

I loved these little cookies. You're right - they are very similar to the real thing!



clipped on: 08.02.2009 at 06:15 am    last updated on: 08.02.2009 at 06:15 am

summer torte

posted by: jojoco on 07.04.2009 at 12:08 pm in Cooking Forum



This is, without question, one of my all time favorite recipes. It is also one of the easiest recipes I've ever made. It originally was printed in the New York Times on Labor Day, in 1981. For many years it would run on that same day and always heralded the end of summer. One year, in the '90's, the recipe was accompanied by a plea from the NYT to clip and save as it would not be run again in the paper. Thank goodness for the internet. It is not too sweet and freezes beautifully.

Summer Torte by Marion Burros

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour; sifted
1 tsp baking powder
2 eggs
pinch of salt
fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines,strawberries all work great and in combination)
cinnamon sugar for top

Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.


clipped on: 08.02.2009 at 05:44 am    last updated on: 08.02.2009 at 05:44 am

RE: creamy mushroom soup (Follow-Up #1)

posted by: ann_t on 06.24.2009 at 09:31 am in Cooking Forum

I've posted this recipe a number of times in the past. Not sure if it is the one you are looking for or not.


Home Cookin Chapter: Recipes From Thibeault's Table

Mushroom - Cream Of Mushroom Soup
2 to 3 cups Sliced mushrooms
1 large shallot minced
1 garlic clove minced
3 to 4 tablespoons butter
2 tablespoons flour.
1 sprig of fresh thyme
1/4 - 1/2 teaspoon dried tarragon (optional)
3 to 4 tablespoons flour
2 to 4 cups chicken broth
1 to 2 cups milk or use cream for a richer soup (depending on how thick you like your soup)

. Saute sliced mushrooms in butter, add shallot, cook for a few minutes
being careful not to brown the shallots. Add the minced garlic and
saute for one minute. Add a couple of tablespoons of flour and saute
for a couple of minutes. Add the chicken broth and fresh thyme, bring
to a boil and then simmer for 20 minutes. Add the cream or milk and
simmer for a few more minutes.

Optional - Coarsely puree soup with a stick blender.


clipped on: 06.24.2009 at 08:08 pm    last updated on: 06.24.2009 at 08:08 pm

RE: Cake balls? (Follow-Up #5)

posted by: jojoco on 12.05.2008 at 06:49 am in Cooking Forum

Easier alternative that goes over well:
Oreo Truffles
Crush a lb of oreos in a food processor until just crumbs. Add a package of cream cheese (8 oz) and a tsp of vanilla. Mix until completely blended with no traces of white.
roll into balls and dip into almond bark. Drizzle with melted white chocolate.
I make these and everyone clamors for them. Personally, I don't like them. I think it is a texture thing. The texture is like a raw dough ball.
But everytime I make them several people ask for the recipe. I think they should be named PMS balls.



clipped on: 06.23.2009 at 05:49 pm    last updated on: 06.23.2009 at 05:49 pm

RE: hot hot weather - need cool cookin' foods (Follow-Up #1)

posted by: doucanoe on 06.20.2009 at 12:48 pm in Cooking Forum

It is finally hot here, too. I made this last night for dinner and decided it's a keeper! It literally took just minutes to prepare! I didn't use rotisserie chicken, tho. I just poached a couple of chicken breasts and shredded those.

Cashew Chicken Salad With Mandarin Oranges
Source: Cooking Light 2004


3 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon low sodium soy sauce
1 teaspoon sugar
2 teaspoons hoisin sauce
1/2 teaspoon salt
4 cups shredded iceberg lettuce
3 cups shredded rotisserie cooked boneless skinless chicken breasts
1 1/2 cups fresh bean sprouts
1/2 cup chopped green onion
2 tablespoons chopped roasted cashews
1 (11 ounce) can mandarin oranges in light syrup, drained

Combine first 6 ingredients, stirring well with a whisk.

Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.



clipped on: 06.20.2009 at 06:31 pm    last updated on: 06.20.2009 at 06:32 pm

RE: Cookalong #11 ------ EGGS (Follow-Up #24)

posted by: woodie2 on 06.10.2009 at 08:26 am in Cooking Forum

Gosh, I just love eggs any which way! Here is one favorite from Mariyn -

English Crown Scramble

2 tablespoons butter, divided
1 tablespoon flour
3/4 cup whole milk
Salt and fresh ground pepper
1/2 cup shredded Monterey Jack cheese
2 tablespoons freshly grated Parmesan cheese
6 frozen puff pastry shells (Pepperidge Farm)
6 eggs
3 tablespoons whole milk or cream
chopped parsley to garnish

6 ounces smoked salmon (optional)

Pre-heat the oven to 400.
Make the cheese sauce:
Melt 1 tablespoon butter in a small skillet over medium heat until melted. Stir in flour until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Season cream sauce with salt and pepper. Lower heat and stir in cheeses. Cover and keep warm. *If desired, omit cheese.

Or -

2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan

Place frozen pastry shells on a baking sheet lined with parchment paper, leaving at least 1-inch between each one.
Bake in pre-heated oven for 20 minutes or until golden, tall and flaky. Remove from oven and place on serving plate.

Prepare scrambled eggs by melting 1 tablespoon butter in a nonstick skillet over medium-low heat. Whisk eggs and cream together with salt and pepper until well combined; pour into skillet and as eggs cook, push a rubber spatula under them until they are almost dry but still moist.
*If desired, stir in smoked salmon at this time. (Eggs continue to cook after removing from heat.)

Remove tops from pastry shells and hollow them out. Fill each one with scrambled eggs and pour sauce over top. Sprinkle with chopped parsley and serve with smoked salmon on the side.
(If desired, place top from pastry shells on top of each, angled off-center.)

I brought this thread back to tell anyone who is interested that I made this for my Father's Day brunch and it was perfect for a croud. (I made a double recipe.) I baked the puff pastry early, about 2 hours before I needed them and just left them on a rack on the counter until ready so they would stay crispy on the outside.
I made the cheese sauce with much less cheese because I wanted more of a cream sauce instead of a cheese sauce.
I scrambled the eggs at the last minute and put into the hollowed out shells (which kept the eggs hot). I poured the warm sauce over them and placed the tops from the pastries back on top of each one angled off center...very pretty!
These were wonderful served with smoked salmon. Scrambled eggs and smoked salmon are a match made in heaven! I buy hot smoked salmon at Trader Joe's, Alaskan King.


clipped on: 06.11.2009 at 08:52 pm    last updated on: 06.11.2009 at 08:52 pm

RE: Cookalong #11 ------ EGGS (Follow-Up #23)

posted by: ruthanna on 06.10.2009 at 07:03 am in Cooking Forum

This is a good time of year to make fruit custard pies.


4 large peeled peaches or 2 cups raspberries, blackberries or cherries
9 inch pastry shell, unbaked
2 eggs
3/4 cup sugar
Pinch of salt
1 cup whole milk
1 Tbs. Butter
Ground cinnamon or nutmeg

Bake pastry shell for 5 minutes at 450 degrees. Separate one egg; slightly beat egg white. Brush pie shell with a thin coating of egg white. Slice peeled peaches into bottom of pastry shell, or spread cherries or berries over bottom. Beat eggs, sugar, and salt thoroughly, including the reserved egg yolk and the remainder of the egg white from the pie shell wash. Add milk, mix, and pour over fruit. Dot with bits of butter and sprinkle with cinnamon or nutmeg.

Bake 10 minutes at 425 degrees then reduce heat to 350 degrees and bake 30 minutes longer or until set. Cool to room temperature; then refrigerate. Serve chilled.


clipped on: 06.11.2009 at 08:49 pm    last updated on: 06.11.2009 at 08:49 pm

RE: Retirement Party Food Pictures! (Follow-Up #7)

posted by: sooz on 06.08.2009 at 03:48 pm in Cooking Forum

Thanks for all the comments and compliments! Oh my goodness, loves2cook4six, there was nothing left of the cookies!!!!! Nothing!!! Not even crumbs! Glad you had a chance to see them on another post!

Hey, annie, as for what am I going to do? For now, whatever the day brings!!!

Here's what I did for the oreo cheesecake truffles on a stick--
1 package oreo cookies
1 8oz. package cream cheese (softened)
chocolate melts (I used Wilton because I couldn't find anything else) or chocolate bark, but another poster, azzalea, mentioned using Merckens melts.

1. Finely crush 7 whole cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining whole cookies and then stir in softened cream cheese. Use the back of a large spoon to help mash the two together. This part will make you feel as if you should have worked out more! ha ha
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. At this point, I put them in the fridge, but you can put them in the freezer too, just to solidify a bit.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Then, as I did each one, I dipped the end of a lollipop stick into the melted chocolate, and then put it into the truffle.
5. Re-dip just the tops in melted chocolate, then dip into the cookie crumbs that you set aside in Step #1. Put on cookie sheet again, and refrigerate.
Makes about 3 dozen.
The original recipe is from the Bakerella blog by way of trudymom, who posts here, and the bake at 350 website, also mentioned to me by trudymom.
Doing the happy retirement dance!


clipped on: 06.09.2009 at 10:56 am    last updated on: 06.09.2009 at 10:56 am

RE: Ques about 'storing' shortbread cookies w/Royal Icing (pix) (Follow-Up #8)

posted by: sooz on 06.02.2009 at 11:52 pm in Cooking Forum

Thanks for the encouraging words, loves2cook4six! I did kinda wonder if this is how ya make marshmallow creme! I actually have minimarshmallows for the Rice Krispie treats.

Here's the recipe:
Aunty Doe's Shortbread 

From Sharons (Canarybird) Aunt Doe

1/2 lb soft butter
(2 sticks), salted is recommended
1/2 cup sifted icing sugar (confectioner's sugar) 

2 cups flour 

Mix butter and icing sugar, then add flour, mixing by hand. 

Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles. 

(Slice thickly from the end of the "brick" and then slice each one again so the pieces come out at around 1" x 2" (2.5 cm x 5 cm) and about 3/4 inch thick. She liked to put a small dot of either red or green glace cherry in the middle of each.)
Bake on parchment lined cookie sheet at 275F for one hour.
Ta-daaaahhh! Done!

Well, I did a bit of chilling, then rolling, then using a heart-shaped cookie cutter and they came out fine!

The royal icing outlines hardened, and I thought I'd add a few more doodads before I did the flooding (see pix below)! Thanks for the tips on flooding and royal icing--I had wondered how long it would keep and if I could put it in the fridge! I have my squeeze bottles ready, but probably won't get to it until tomorrow afternoon.



clipped on: 06.04.2009 at 07:58 am    last updated on: 06.04.2009 at 07:59 am

White Texas Sheet Cake

posted by: wizardnm on 06.01.2009 at 11:27 pm in Cooking Forum

I just finished writing my little column for the newspaper. Not sure why I didn't think to post one here before this, maybe because I've been really pushed for time lately. But anyway,here ya go! Wasn't someone here asking about a white sheet cake a couple of weeks ago?



Let me begin by saying, I didnt intend to write about this recipe. I have had it in my file of recipes to make someday for quite some time. Years ago I was a big fan of a chocolate sheet cake that was called, Texas Sheet Cake. It was popular at family gatherings, office parties and easy to make, seemed like everyone loved it. It would probably qualify as a retro recipe now. I know I havent made one in years.

Chocolate is still high on my list of favorite cakes but somewhere along in time I developed a taste for white cake or almost white cake, because I often would use the whole egg instead of just the whites. Anyway, the other day I ran across this recipe in my file and I decided it was time to try it. Its good! I shared it with several friends and they all liked it too.

I know that cupcakes are the current rage, which is why I hesitated to share this recipe, but I got to thinking about all the summer picnics coming up and decided that possibly not everyone has hours to spend making cupcakes. Easy and fast has a place in my life!

White Texas Sheet Cake

1 cup butter or margarine
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1/2 tsp. almond extract
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups confectioner's sugar
1/2 tsp. almond extract
1 cup chopped almonds, pecans or walnuts

Using a large saucepan, bring butter and water to a boil. Remove from heat, stir in flour, sugar, eggs, sour cream, almond extract, vanilla, salt and baking soda until smooth.
Pour into a greased 15"x10" baking pan.
Bake at 375*F. for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.

Meanwhile, for frosting, combine butter and milk in a saucepan.
Bring to a boil. Remove from the heat, add powdered sugar and extract and mix well.

Stir in walnuts, spread over warm cake. Cool completely. This cake can be made a day ahead and is better when you do!

Pictures to go with column...
White Sheet Cake

White Sheet Cake



clipped on: 06.02.2009 at 05:45 am    last updated on: 06.02.2009 at 05:46 am

RE: Bread Cones (Follow-Up #13)

posted by: coconut-nj on 05.30.2009 at 12:30 pm in Cooking Forum

Good job cookie8! They really are cute. I'd have to be making some chicken salad to go in them.

Here's your pic

horn bread

(psst.. for future reference you just use the HTML code and post it right in the body of your message. That way it shows up right here and you don't have to click the link. ]


clipped on: 06.01.2009 at 03:08 pm    last updated on: 06.01.2009 at 03:08 pm

RE: From the 'bored' thread... I'm gonna need some recipes, pleas (Follow-Up #1)

posted by: annie1992 on 05.27.2009 at 04:53 pm in Cooking Forum

May, I like MOLASSES cookies, not those wimpy ones with a couple of tablespoons of molasses and I use the darkest molasses I can find, usually Brer Rabbit. Dark brown sugar too, I love that spicy, dark, molasses-y flavor. I like them chewy, not fluffy, so here's my current favorite recipe, although I have to tell you that Sherry (sheshebop) makes the best molasses cookies, hands down.


Chewy Molasses Cookies

1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste)
1 cups granulated sugar
1 cup dark brown sugar
2 eggs
3/4 cup of dark molasses
4 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon ground cloves
Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger
Coarse sugar or turbinado sugar for rolling

Ccream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour.

After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven.

The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks.

Great, now I want some.....



clipped on: 05.27.2009 at 07:37 pm    last updated on: 05.27.2009 at 07:38 pm

RE: Need help with DIY wedding reception (Follow-Up #24)

posted by: annie1992 on 05.22.2009 at 10:14 pm in Cooking Forum

Di, I'd love to see the cakes too, and congratulations to your family.

This is the punch recipe, we like it because we can use whatever juices we like. Since the townhall just got carpeted, there are no red or purple drinks at our parties there anymore either!

Anyway, we've used orange jello, with pineapple juice, peach nectar and apple juice, and we've used lemon jello with pineapple, white grape and apple, and we've used peach jello with pineapple, apple and that peach flavored Juicy Juice. They've all been good.

Ice Cold Fruit Punch

2 cups hot water
2 cups sugar
1 box jello, your choice of flavor (we like orange or lemon)
4 cups cold water
1 46 ounce can pineapple juice
1 46 ounce bottle apple juice
1 46 ounce bottle white cranberry juice (or orange juice)
1 2 liter bottle gingerale or Sprite/7 Up
Sliced lemon and lime for garnish (optional)

Stir together hot water sugar and Jello until dissolved. Stir in cold water and juices. Ladle into 4 cup containers and freeze.

About an hour before serving, remove containers of juice from freezer. Place frozen chunks in large bowl. As mixture softens break apart with spoon until slushy. Just before serving pour ginger ale over slush and serve.

Oh, and Judy, I just made skewers with sun dried tomatoes, fresh mozzarella, artichokes and olives, drizzled with balsamic and olive oil. Elery loves them, but I'd prefer a nice fresh cherry tomato with a mozzarella ball and a leaf or two of fresh basil, skewered. A bite-sized insalata caprese on a stick, and no leftover lettuce to deal with...

As for rolls, I started baking mine about two months before the party and they were fine in the freezer. I don't know about longer, it's never happened here, LOL.



clipped on: 05.26.2009 at 07:15 am    last updated on: 05.26.2009 at 07:15 am

RE: Oh joy! lots of fresh dill! (Follow-Up #10)

posted by: publickman on 05.04.2009 at 02:56 pm in Cooking Forum

Dilly bread is good too. Here's a recipe I got from Marilyn and have made several times:

Dilly Bread

2 Tbsp chopped onions
1 Tbsp butter
1 pkg dry active yeast
1/4 cup warm water
1 cup cottage cheese (heated to lukewarm)
1 tsp salt
1/4 tsp baking soda
1 egg
2 Tbsp sugar
2 tbsp dill weed
2 1/2 cups all-purpose flour

Cook onion and butter until tender. Soften yeast in warm water. Combine cottage cheese and remaining ingredients, except flour. Mix well; add in flour, beating well. Leave in mixing bowl. Cover and let rise until double in size, about 1 1/4 hours. Stir down. Shape into loaf or rolls. Let rise until double or more. Butter tops before placing in oven to cook. Bake at 350 degrees until done. Test with toothpick.

Dill is used in a lot of Greek recipes, which I like.



clipped on: 05.04.2009 at 03:37 pm    last updated on: 05.04.2009 at 03:37 pm

My latest loaf of bread....

posted by: lisa_in_germany on 04.30.2009 at 04:45 am in Cooking Forum

This is the latest loaf of bread that I baked. The recipe says it makes 3 loaves of bread. I divide the dough into two portions, one app. 1600 grams and the other app. 800 grams. I have a 35 cm. loaf pan and a 25 cm. loaf pan. The kids usually finish off these two loaves in a day and a half. LOL

Bread Loaf

The recipe is at a food blog titled "A Year in Bread". The name of the recipe is Susan's Farmhouse White Bread. I followed the instructions exactly except that I added the salt directly with the other dry ingredients. It makes a wonderful sandwich bread.
My next project will be the whole wheat bread posted a couple of days ago.

Here is a link that might be useful: A Year in Bread


clipped on: 04.30.2009 at 02:49 pm    last updated on: 04.30.2009 at 02:50 pm

These came out so cute I just had to show you!!

posted by: shaun on 04.11.2009 at 05:11 pm in Cooking Forum

I made Easter Bunny Cupcakes and they are so adorable I dont know if I can eat one! hahahah!!! Also made Deviled eggs (thanks again Marilyn for the idea!!)

Ok so here are my lil bunnies....

and here are the eggs.....

Didn't they come out cute?


Frost cupcakes,Ears are marshmallows cut in half on the diagonal, cut side dipped in colored sugar. Eyes=pastel M&Ms, nose=jelly beans teeth=small marshmallows. Sprinkle with coconut.
clipped on: 04.12.2009 at 06:56 am    last updated on: 04.12.2009 at 07:00 am

RE: Need a great luncheon salad.... (Follow-Up #10)

posted by: sands99 on 04.10.2009 at 12:11 am in Cooking Forum

I always make this for picnics and bbqs you can add grilled chicken to make it a complete dish:

Peanut Noodles

1c chix broth
3 Tbsp Fresh grated ginger root
3 oz soy sauce [almost a 1/4 c]
1/2 c peanut butter
5 TBSP [1/4 c] honey
**btw if you measure - by now I just eye - use some non-stick spray in your measuring cup for both the PB and the honey, makes it much easier :)
1/2 tsp red pepper flakes
4 cloves or 2 tsp minced garlic

1 lb noodles [some like Udon I like barilla spaghetti rigatti it has furrows lengthwise on the noodle really grabs the sauce]

1/2 cup chopped green onion
1/2 c chopped honey roasted peanuts

heat the broth add the other goodies except the last three, heat add stir till well blended. Cook the noodles toss with the sauce, add half the honey peanuts and half the green onion [I usually use the white part and save the green rings for garnish]. Chill several hours or overnight

Next day or later toss the noodles to separate then top with the last of the green onion and the remaining honey peanuts as garnish.


clipped on: 04.10.2009 at 04:12 pm    last updated on: 04.10.2009 at 04:12 pm

RE: Sure I know how to make a cake....sure!! (Follow-Up #8)

posted by: lindac on 04.06.2009 at 06:24 pm in Cooking Forum

Here's the's ever on my desk top as I will be making another 2 layers tonight!!
I think it'll easily keep 4 or 5 days in the's very moist....well maybe not SO moist if you cook it the full 35 minutes....
I like to freeze it and frost it while it's still frozen....helps with the ever present crumb problem. I freeze the cake and make and refrigerate the frosting....then leave the frosting out for about 30 to 40 minutes....stir with a fork and frost the layers while they are still frozen.
here's the recipe...
Carrot cake Julie Ts
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: 04.07.2009 at 04:07 pm    last updated on: 04.07.2009 at 04:07 pm

New Sourdough 'Mother'...............

posted by: ann_t on 01.23.2009 at 11:06 am in Cooking Forum

After we moved I neglected the sourdough starter I had been babying for almost two years. (They die when you don't feed them at least once in a while.)

I finally got around to starting a new one last week. Again, I used the recipe from Amy's Breads. I love this starter because it is "pure" made only from rye flour and water. No additives. It was finally ready to use Wednesday. So I mixed up a Biga and a Levain using the starter and then yesterday morning kneaded up two different batches of bread. The levain went into Amy's Bread recipe for Country Sourdough Boule and the Biga into sourdough baguettes. The Dough had a slow 9 hour rise in the fridge and then late yesterday afternoon, when we got back from the movies, I put both doughs out on the counter to come to room temperature. The last loaf came out of the oven around 9:30 last night.

If anyone is thinking of growing a sourdough starter I can highly recommend the recipe from Amy's Breads. It is amazing how much better bread made with a sourdough starter is. More in depth flavour and a wonderful crust.

The starter is easy to make and requires very little attention. If you are interested , here are the directions:

Home Cookin Chapter: Recipes From Thibeault's Table

Amy's Bread Sourdough Starter


Amy's Bread Sourdough Starter
Amy Scherber & Toy Kim Dupree Cookbook

For artisan bakers, using a sourdough starter is the ultimate way to create a perfect loaf of bread with the most complex flavor, the best-textured crumbs, the crunchiest crust and the longest shelf life. By using a sourdough starter, you are going back to the source, using pure, wholesome ingredients to capture yeast in its wild state and then encouraging it to thrive and multiply by creating the most favorable environment for it. With regular feeding, you can eventually tame it enough to be used for leavening bread. Like all of the best things in life, this process requires patience and careful attention to detail, but the end result is definitely worth the effort.

When most Americans think of sourdough, they picture the crusty, assertively sour loaves that are produced in the bread mecca of America, San Francisco. But bread made from a sourdough starter doesn't have to be intensely sour. The level of acidity that produces the sour taste depends to a large extent on the consistency and maturity of the starter that is used. If you're one of those people who dislikes sourdough bread, don't stop reading here. We're going to show you how to make a starter that will produce a loaf as mild or as sour as you like.

These instructions are for making a quick and easy starter that begins as a rye culture and is then divided in half. One portion remains a rye culture that is refreshed with pumpernickel flour to become a "rye mother"; the other portion is transformed into a white culture, refreshed with unbleached white flour, to become a "white sourdough mother". You store the mothers in the refrigerator and feed them on a regular basis. Then, when you want to make bread you use part of one of the mothers to make a starter for the dough. Each time you remove part of the mother, it must be fed again so you'll always have enough when you need it.

Use organic flour and spring water to start, to ensure that the yeast and bacteria you are trying to cultivate haven't been damaged by pesticides and fungicides and that they won't be inhibited by the chemicals and/or fluoride in your tap water. Once you get your culture going, you can go back to non-organic flour and tap water to maintain it if you prefer.

Rye flour loves to ferment. Once you've completed Stage One, use containers that are large enough to let the batter quadruple in volume. Do not use containers with airtight lids, as the lids need to pop up easily to release pressure from the gases produced during the fermentation process. The first time we tested this recipe, one of our containers that was covered with a tight plastic lid literally exploded - that's why we call it "dynamite" sourdough starter. (We're still finding little globs of dried rye sour in unexpected places.). If necessary, cover your container with a double layer of cheesecloth, secured with a rubber band, or punch lots of little holes in the lid.

(This section is just to get you started. If you want more detailed information and some alternative methods for making sourdough starters, see page 168)

Stage One

cup (2 ounces generous) organic rye flour, at room temperature
cup ( 4 ounces) spring water

(equipment: one 1-pint clear plastic container with lid; instant read thermometer)

1. Put the flour and spring water in a 1-point clear plastic container and stir together vigorously until well combined. (The batter should be about the consistency of very thick pancake batter; if necessary, add more water or flour to achieve the desired consistency). Taste the batter now so you can appreciate how the taste changes as your sourdough culture develops. Check the temperature of the batter with an instant-read thermometer. Ideal temperature is 75F to 77F; a little cooler is okay, but a little warmer is not. If the temperature of the batter is over 80F, you'll incubate the wrong kind of bacteria and your culture will have an unpleasant bitter taste. If the temperature is over 80F, put the batter in the refrigerator for about 20 minutes, or until the temperature has dropped into the desired range.

2. Cover the container with a lid (At this early stage an airtight lid is okay, but don't use cheesecloth, because mold seems to grown more readily with a cheesecloth cover than it does with a plastic one. Once the batter really begins fermenting, cheesecloth is fine.) Use a marker or a piece of tape to mark the level of the batter on the outside of the container so you can tell when it has doubled in volume. Set it aside at room temperature (75F to 77F) to ferment for 36 to 48 hours. You should start to see tiny bubbles forming in the batter after about 24 hours. By the time it has doubled, there will be a noticeable network of small bubbles throughout the batter (you can see them through the sides of the clear plastic container), and it will be bubbling and foaming on top.

If mold forms on the top of the batter, discard it all and begin again. If the batter has not doubled within 48 hours, feed it with cup (2 ounces) spring water and cup (2 generous ounces) rye flour (or more of either ingredient if necessary to achieve the consistency of thick pancake batter). Stir it vigorously, cover it, and let it sit for 24 hours, or until you see some definite activity. Proceed with Stage Two.

Stage Two

cup (2 ounces generous) organic rye flour, at room temperature
cup ( 4 ounces) spring water

Equipment: One 1-quart clear plastic container with lid

1. If there is a dry crust on top of the batter, carefully scrape it off and discard it. Stir the culture down with a wooden spoon. Notice how soupy it has become (water is one of the by-products of fermentation). The batter should have a noticeably sour smell and a mild tangy taste at this point. Add the additional flour and water to refresh it and stir vigorously until well combined. (The yeasts in the culture like the energetic stirring. It redistributes their food supply and provides them with fresh oxygen to help them multiply.

2. Transfer the refreshed culture to a 1-quart clear plastic container. The temperature should be under 80F . It is not, refrigerate until it is 75F to 77F. Mark the outside of the container with a marker or tape to show the level of the culture, and cover it (not tightly) with a lid. The culture should be showing a fair amount of activity at this point. You should see lots of foaming and bubbling through the sides of the container, as well as on top if you lift the cover. Let it ferment for 12 hours to develop its acidity (sour taste). If it threatens to overflow the container, stir it down, transfer it to a larger container, and let it continue fermenting for the remainder of the 12-hour period. Don't be concerned if the culture deflates and loses volume. This means the yeast has exhausted its food supply, but it will continue to increase in acidity. Don't worry if your culture isn't dramatically active yet. As long as there is some noticeable activity going on and the mixture smells and tastes sour, you're on the right track.

Stage Three

cup (6 ounces) cool spring water (75F to 77F)
2/3 cup (3 ounces) pumpernickel rye flour
2/3 cup (3 ounces) unbleached all-purpose flour

Equipment: Two 1 quart clear plastic containers with lids or cheesecloth and rubber bands.

1. The culture should now have a pronounced sour, fruity taste and smell; it should not taste musty or bitter (if it does, discard it and start again, paying close attention to the temperature of the culture at all times). Using a wooden spoon (the acid in the sourdough reacts with metal utensils, divide the culture between two 1-quart clear plastic containers, putting approximately 6 ounces in each one. The next step is to thicken the culture by increasing the proportion of lour to water, this time using equal weights of each ingredient. You're also going to "customize" the cultures by feeding one with pumpernickel rye flour (which has a coarser grind than regular rye flour) and the other with unbleached all purpose flour. (We prefer to maintain our rye sour with pumpernickel flour because we like the texture and flavour it gives to our breads). After repeated feedings with unbleached flour, the second culture will eventually be "all white", unless you choose to throw in an ounce of pumpernickel rye flour now and then again for extra flavour.

2. Add cup plus 2 tablespoons (3 ounces) each of the spring water and the pumpernickel flour to one of the cultures. Add the remaining cup plus 2 tablespoons (3 ounces) spring water and the unbleached flour to the other culture. Stir each one vigorously. Check the temperature, as in the preceding stages. Cover each container with a loose-fitting lid or a double layer of cheesecloth (secured with a rubber band), and mark the level of the cultures with a marker or tape. Let them ferment for another 12 hours.

3. You now have two healthy sourdough cultures, approximately 12 ounces in each container. At this point you need to refresh them again, setting up a maintenance level of 12 ounces for the rye culture and 8 ounces for the white sourdough culture. (You could maintain larger amounts but it's not necessary for the recipes in this book and they would only take up extra space in your refrigerator.) These will be the "mothers" that you use to build the sourdough starters needed in individual recipes. Each time you take part of the mother out to build a starter, you must refresh it with equal weights of flour and water to bring it back up to its maintenance level. We describe how to do this below. ( in recipes that include small amounts of a sour starter just for its flavour, you can use some of the mother instead of building a separate starter.)

Maintaining the Rye Mother

6 ounces (2/3 cup) rye culture
2/3 cups (3 ounces) pumpernickel Rye flour
cup plus 2 tablespoons (3 ounces cool spring water (75F to 77F)

Equipment: One 1 quart clear plastic container with lid

1. Place 6 ounces (2/3 cup) of the rye culture in a clean 1-quart clear plastic container. Discard the rest of it. (Unless you plan to make larger batches of dough using the rye sourdough starter, you only need to maintain a mother with a total weight of 12 ounces- 6 ounces of mother, plus 6 ounces of fresh flour and water; any more is just surplus and takes up unnecessary space in the refrigerator). Add the flour and water and stir vigorously to combine. Cover the container and mark the level of the mother with a marker or tape. Let it sit at room temperature until it has doubled in volume. A strong mother will double in 8 hours. If yours doesn't do that , let it continue to sit out until it has a nice tangy taste and smell; discard all but 6 ounces and repeat this step again. (Flour that has been sitting on the shelf too long, or flour that has not been stored properly, does not contain as much potentially active yeast as fresher flour, so it takes a little longer for starters made with older flour to build up strength.) Repeat this procedure as many times as necessary until the mother doubles within 8 hours. It may take several days. Don't get discouraged, it's worth the effort.

2. Store the refreshed rye mother in the refrigerator. Repeat the refreshing procedure, using 6 ounces (2/3 cup) of the mother and 3 ounces each of flour (2/3 cup) and water (1/4 cup plus 2 tablespoons), at least once a week-twice a week is best - so the mother will be active when you need to use it. Be sure to refresh the mother the same way, with equal weights of flour and water, whenever you remove some of it to build a rye sour starter to use in a recipe.

Building a Rye Sour Starter

Generous (5 ounces Rye Mother (Cold from the refrigerator)
2/3 cup (3 ounces) pumpernickel flour
cup plus 1 tablespoon (2 ounces) warm water (85F to 90F)

Equipment: One 1-quart clear plastic container

1. Place all the ingredients in a 1-quart clear plastic container and stir vigorously to combine. The mixture will be stiffer than the rye mother. Cover the container with a lid or plastic wrap and mark the level of the starter with a marker or tape. Let it sit at room temperature until it has doubled in volume. (If the starter hasn't doubled with 8 hours, discard all but 5 ounces (generous cup) of it, and feed it again in the same manner. Sometimes it takes more than one feeding if you haven't been refreshing the rye mother often enough.)

2. When the starter has doubled, it is ready to use in a recipe. Measure out the amount needed and discard any that remains. If you're not ready to use the starter right away, you can store it for up to 24 hours in the refrigerator.

Maintaining the White Sourdough Mother

cup less 1 tablespoon (2 ounces) unbleached all-purpose flour
cup (2 ounces) cool spring water (75F to 77F)

Equipment: One 1-quart clear plastic container with lid

1. Place 4 ounces (2/3 cup) of the white sourdough, culture in a clean 1-quart clear plastic container. Discard the rest of it. (Unless you plan to make large batches of dough using the white sourdough starter, you only need to maintain a mother with a total weight of 8 ounces - 4 ounces of mother plus 4 ounces of fresh flour and water; any more is just surplus and takes up unnecessary space in the refrigerator). Add the flour and water and stir vigorously to combine. Cover the container and mark the level of the mother with a marker or tape. Let it sit at room temperature until it has doubled in volume. A strong mother will double in 8 hours. If yours doesn't do that, let it continue to sit out until it has a nice tangy taste and smell; discard all but 4 ounces and repeat this step again. (Flour that has been sitting on the shelf too long, or flour that has not been stored properly, does not contain as much potentially active yeast as fresher flour, so it takes a little longer for starters made with older flour to build up strength). Repeat this procedure as many times as necessary to get the mother to double with 8 hours. It may take several days. Don't get discouraged; it is worth the effort.

2. Store the refreshed white sourdough mother in the refrigerator. Repeat the refreshing procedure using 4 ounces (2/3 cup) of the mother and 2 ounces each of lour (1/2 cup less 1 tablespoon) and water (1/4 cup) at least once a week-twice a week is best - so the mother will be active when you need to use it. Be sure to refresh the mother the same way, with equal weights of flour and water, whenever you remove some of it to build a starter to use in a recipe.

The White Sourdough Mother is used to build a Levain starter, which is used in the Country Sourdough Boule recipe on page 141.

Building a Levain Starter

cup (2 ounces) White Sourdough Mother (cold from the refrigerator)
cup (2 ounces) warm water (85 to 90F)
1 cup plus 2 tablespoons (ounces) unbleached all-purpose flour
1/8 teaspoon kosher salt

Equipment: One 3-cup clear plastic container with lid

1. Combine all the ingredients in a small bowl and use your hand to stir and knead them together until a shaggy mass of dough has formed. It will be very dry and stiff.

2. Remove the mass from the bowl and knead it on a lightly floured worktable until you hae a smooth, cohesive ball of dough. This is your levain.

3. Place the levain in a 3-cup clear plastic container, and mark the level of the dough with a marker or tape. Cover with a lid or plastic wrap and let sit at room temperature until it has doubled in volume. (If the starter hasn't doubled within 8 hours, discard all but 2 ounces of it and feed it again in the same manner. If it is very stiff and dry, you may have to add another tablespoon of water. Sometimes it takes more than one feeding if you haven't been refreshing the mother often enough.)

4. When the starter has doubled, you have a levain that is ready to use in a recipe. Measure the amount needed and discard any that remains. If you're not going to use it right away, you can store it for up to 24 hours in the refrigerator.


clipped on: 01.23.2009 at 07:59 pm    last updated on: 01.23.2009 at 07:59 pm

RE: Annie's Cheddar Thumbprints recipe??? (Follow-Up #1)

posted by: lindac on 01.15.2009 at 05:16 pm in Cooking Forum

Here ya go....
Savory Cheddar and Jalapeo Jelly Cookies from Rick Rodgers
Makes about 4 1/2 dozen
8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, or sub apple butter or chutney
Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.
Position two racks in the center and top third of the oven and preheat to 400. Line two baking sheets with parchment or use nonstick sheets.
Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.
Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.
Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.


clipped on: 01.16.2009 at 03:50 pm    last updated on: 01.16.2009 at 03:51 pm

RE: Does anyone have the recipe for katiec's savory cheesecake? (Follow-Up #1)

posted by: ann_t on 01.11.2009 at 11:33 pm in Cooking Forum

Is this it?

Posted by: KatieC (My Page) on Mon, Dec 9, 02 at 17:24

Jalapeno Cheesecake Recipe
Serving Size : 20 Preparation Time :0:00

8 ounces cream cheese
5 ounces sharp cheddar cheese -- grated
2 cloves garlic
1 egg
8 ounces jalapeno jelly

Mix first four ingredients together with half of the jelly. Pour mixture into greased 6- inch springform pan. Bake at 350 degrees for 35 minutes.
Cool completely and remove from pan.

Heat remaining jelly and pour over top of cheesecake. Serve with chips and/or crackers.


clipped on: 01.12.2009 at 09:37 pm    last updated on: 01.12.2009 at 09:41 pm

Creme Brulee French Toast - question

posted by: shaun on 01.07.2009 at 09:21 pm in Cooking Forum

I have to make something for a Brunch on Jan 20th. I was thinking of making Woodie's Creme Brulee French Toast.

After it's baked and you go to serve it, do you put any syrup on it or just eat it as is?

Here's the recipe:

(Courtesy of Arthur Schwartz, WOR Radio)

1 Stick Butter
1 Cup Brown Sugar
2 Tablespoons Corn Syrup

8-10 inch round country loaf, or
1 pound French bread or
1 Challah

5 eggs
1 1/2 cups half and half
1 teaspoon Vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.

2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.

3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.

4. Cover and chill 8 to 24 hours.

5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown.



clipped on: 01.08.2009 at 10:00 pm    last updated on: 01.08.2009 at 10:00 pm

RE: I need a quick dessert... (Follow-Up #1)

posted by: ann_t on 12.31.2008 at 11:49 am in Cooking Forum

If you want something lemon-y you can't go wrong with Carol's Lemon Custard Cakes.

Home Cookin Chapter: Recipes From Thibeault's Table

Lemon Custard Cakes
Posted by dishesdone (My Page) on Thu, Feb 17, 05 at 14:07

I made these today. They're very light! I could have eaten all six of them!

Lemon Custard Cakes

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners sugar, for dusting

Preheat oven to 350. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.

In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.

With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).

Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners sugar. from Everyday Food


clipped on: 12.31.2008 at 04:25 pm    last updated on: 12.31.2008 at 04:26 pm

RE: Sweet Hungarian Paprika uses (Follow-Up #1)

posted by: ann_t on 12.26.2008 at 12:25 pm in Cooking Forum

A traditional Chicken Paprikas is a good way to use Sweet Paprika. Very simple, but oh sooooo good.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Paprikas

chicken pieces (Legs and thighs are best, but you can use breasts as well)

1 onion chopped

4 to 5 tablespoons paprika

2 cups of chicken broth

1 cup of sour cream

1 tablespoon flour (optional)

Light brown chicken pieces. Remove from pan and add the onions. Add two tablespoons of paprika and one cup of chicken broth. Cover onions and let simmer for a few minutes until tender. Add the chicken and second cup of chicken broth, cover and simmer until chicken is cooked (30 to 45 minutes).

Mix flour and 2 tablespoons paprika into sour cream. Add mixture to chicken. Stir well to mix. Remove from heat. Don't let cream mixture come to a boil or the cream will separate.

Serve with noodles , mashed potatoes or spaetzle.


clipped on: 12.26.2008 at 06:15 pm    last updated on: 12.26.2008 at 06:15 pm

RE: Buffalo Chicken Dip....OMG! (Follow-Up #4)

posted by: sandy_in_ia on 12.25.2008 at 01:05 pm in Kitchen Table Forum

Buffalo Chicken Dip

4 boneless, skinless chicken breasts (about 2 lbs) Rotisserie chickens work really well too!
1 12oz. bottle Frank's Hot Sauce
2 8oz pkgs. cream cheese
1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer)
8 oz shredded sharp cheddar, Mont. Jack or a combo

Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly.
In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving.


clipped on: 12.26.2008 at 04:52 pm    last updated on: 12.26.2008 at 04:52 pm

RE: Calling all Rum Cake Bakers (Follow-Up #1)

posted by: mudlady on 12.19.2008 at 09:41 pm in Cooking Forum

I found my 25 year old recipe for the Bacardi rum cake. I never made it with added pudding because the recipe gave alternate driections for using a "pudding in the cake" mix.
CAKE:(adjusted for the pudding cake version)
1 cup chopped walnuts or pecans
18.5 oz. yellow cake with pudding mix
3 eggs
1/2 cup cold water
1/3 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)
(I used the clear rum and it was fine.)

GLAZE: (see note below)*
1/4 lb. butter OR FOR 1/2 RECIPE: 4 Tbs.
1/4 cup water OR FOR 1/2 RECIPE: 1/8 cup
1 cup granulated sugar OR FOR 1/2 RECIPE: 1/2 cup
1/2 cup Bacardi dark rum OR FOR 1/2 RECIPE: 1/4 cup
If the recipe isn't the Bacardi recipe, respond here and I will then type all the cooking directions. This cake was always the hit of the crowd. I took it to a church picnic and the good Father was caught unashamedly picking walnuts off the cake and munching them. Who was I to say he was sinnning?

Good luck. *-the cake always came out perfect, but I always had too much glaze. Even though I halved the recipe the amount seemed too much. I poked the cake full of holes and drizzled on and in the glaze and then I let it sit and absorb for a while and then spooned more glaze ove the cake, repeating until all the glaze was used.


clipped on: 12.19.2008 at 10:20 pm    last updated on: 12.19.2008 at 10:21 pm

RE: cookie cutter cookies (Follow-Up #1)

posted by: wizardnm on 12.07.2008 at 05:39 pm in Cooking Forum

Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts.
This dough is one that you can roll thick, if you like a softer cutout, yet still holds up.


1 C sugar
1 C unsalted butter
1 8oz pkg cream cheese
1 egg
1 tsp vanilla
tsp almond extract
3 C flour (I like unbleached)
1 tsp baking powder

In a mixing bowl cream sugar, butter and cream cheese until fluffy.
Add egg and flavorings, beat smooth'
Stir together the flour and baking powder, add to creamed mixture and mix thoroughly.

Chill dough. Roll out on surface dusted with a mixture of powered sugar and flour, to inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375 oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost.


Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375 oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired.
Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum!


2 c powered sugar, sifted
2 Tbsp softened butter
tsp vanilla
tsp almond extract
1 egg white
C milk or cream

Combine egg white and milk, set aside.
Beat together powered sugar, butter and flavorings.
Add small amounts of the milk mixture until icing is spreading consistency.
Tint with desired colors.
Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside.



clipped on: 12.14.2008 at 04:16 pm    last updated on: 12.14.2008 at 04:16 pm

RE: Help me with Ann T's danish recipe...I lost it again (Follow-Up #2)

posted by: ann_t on 11.09.2008 at 10:46 am in Cooking Forum

Sherry, you know I never mind reposting recipes.

Funny you should mention this one. I just bought cream cheese with the intention of making the danish this week.

Home Cookin Chapter: Recipes From Thibeault's Table

Cream Cheese Danish Coffee Cake
Source: Home Cooking Magazine

1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour

Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until
warm and sugar is dissolved. Cool to room temperature.
In large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a
very soft dough. Put in fridge overnite to rise. (May be done same day. Put
in fridge for about 2 to 4 hours, and then proceed.
Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide
dough into 4 equal pieces and roll each piece out to 12 X 8 inches.
Spread 1/4 of filling on to each piece and roll jellyroll style from long
side. Pinch seams and ends to seal. Place seam side down on buttered baking
sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about
double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks,

2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt

Filling: To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt

2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.

Combine the first 3 ingredients for
glaze and drizzle over loaves with toasted almonds


clipped on: 12.12.2008 at 07:08 pm    last updated on: 12.12.2008 at 07:08 pm

RE: Your favorite fudge recipe please (Follow-Up #8)

posted by: ann_t on 12.06.2008 at 08:41 pm in Cooking Forum

This is my favourite fudge recipe. Not as easy as the type made with marshmallow cream. This one is the old fashion kind that needs to be cooked and then beaten.
Worth the effort though. Creamy and Smooth.

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 Caramels 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


clipped on: 12.12.2008 at 06:02 pm    last updated on: 12.12.2008 at 06:02 pm

RE: Your favorite fudge recipe please (Follow-Up #1)

posted by: dixiedog_2007 on 12.06.2008 at 03:38 pm in Cooking Forum


I have tried many fudge recipes but my family seems to love this one the best. It's been made in my family for many, many years.

Mamie Eisenhower's Million Dollar Fudge
Recipe courtesy American Century Cookbook

4 1/2 cups sugar
Pinch salt
2 tablespoons butter
1 (12-ounce) can evaporated milk
2 cups coarsely chopped pecans
1 pint (1 jar) marshmallow cream
12 ounces semisweet chocolate
12 ounces German's sweet chocolate

In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.

Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.

Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

Yield: 4 pounds


clipped on: 12.12.2008 at 05:59 pm    last updated on: 12.12.2008 at 05:59 pm

RE: What's For Dinner 287 (Follow-Up #47)

posted by: ann_t on 12.11.2008 at 09:50 pm in Cooking Forum

Dixie, sounds like a very spicy sauce on your meatballs.

The potato gratin is easy. No recipe really. Just slice some russet potatoes into a pot and cover with some cream and a little minced garlic and a little chopped fresh thyme. Simmer stirring until the starch from the potatoes thickens the cream. Add some Parmesan cheese and pour into a buttered casserole. Bake in a 375 to 400F oven until potatoes are tender. Let sit for a few minutes before serving.

Nancy - Jessica, I'd love some of your corn beef dinner. Minus the mustard for me though.

I made Moe (because he likes it better than me) a pot of split pea soup, using the ham bone, and made some tapenade crotons to ssrve with it. I was happy nibbling on the olive coated crotons.


clipped on: 12.12.2008 at 05:46 pm    last updated on: 12.12.2008 at 05:46 pm

RE: Alexa...calling Alexa (Follow-Up #3)

posted by: caliloo on 12.12.2008 at 03:51 pm in Cooking Forum

Hee hee hee!

Here's the salad recipe I did not serve to you guys.....

Autumn Salad with Cranberry Vinaigrette

1/2 cup chopped walnuts
1/4 cup cranberries
1/4 cup balsamic vinegar
1 cup red onion, chopped
1 tablespoon Maple Syrup, Brown Sugar or Honey
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil
salt and pepper to taste
10 cups mixed salad greens, rinsed and dried
2 Anjou Pears, cored and thinly sliced

Toast the walnuts for 8 to 10 minutes in a 350F oven, or until lightly toasted.

In a food processor, combine the cranberries, vinegar, onion, syrup, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.

In a salad bowl, toss together the greens, pears, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

Note: Also great with crumbled Gorgonzola


And this is what you got......

1 Bowlful of mixed salad greens
1 bunch of red grapes, washed and halved
1 cup toasted candied walnuts
1 hunk of crumbled gorgonzola

Blue cheese dressing (can sub Marie's or other really thick type).

Toss everything and add dressing.


When I make homemade blue cheese dressing, I use 2/3 cup mayo, 1/3 cup sour cream, crumbled blue cheese, 1 tbsp minced garlic and a tsp or so of Worcestershire.

Have fun!



clipped on: 12.12.2008 at 05:27 pm    last updated on: 12.12.2008 at 05:27 pm

RE: Ann_T ? about Green Chili Squares (Follow-Up #4)

posted by: ann_t on 11.25.2008 at 04:38 pm in Cooking Forum

Stacy, it is in the Appetizer Chapter.

Home Cookin Chapter: Recipes From Thibeault's Table

Green Chile Squares
April 12/02
We love simple recipes, and this one certainly qualifies. With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature.

2 cups grated Monterey Jack cheese
2 cans green chiles
4 well beaten eggs

Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the
bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for
30-40 minutes or until golden brown and firm. Cool to room temperature
and then cut into squares.

Preparation Time: 5 minutes


clipped on: 12.03.2008 at 07:15 am    last updated on: 12.03.2008 at 07:15 am

RECIPE: Oreo Truffles

posted by: cookingrvc on 11.22.2008 at 11:56 am in Recipe Exchange Forum

Figured I'd post this for all the newcomers and for those of us who can't seem to remember a blessed thing (yes, I have begun THAT journey).

So simple that the kids could take over once the 'dough' is made.

I've purchased candy boxes and truffles cups from the craft store. Wrapped in gold ribbon they make a pretty and thoughtful gift for colleagues and hostesses.

Oreo Truffles
1 package Oreo cookies
1 8 oz block cream cheese
Melting chocolate (I dip in milk chocolate and then drizzle white chocolate as a decoration)
Crushed nuts, sprinkles, whatever.

In a food processor, process the Oreo until fine. add cream cheese and process until the 'dough' is uniformly colored with no traces of white lumps from the cream cheese.

You can chill the dough for 30 minutes but it is not necessary. Working quickly (or they start melting sort of) roll into small balls (smaller than a golf ball).

Dip into melted chocolate, then drizzle with white or other colored chocolate and place on wax-lined cookie sheet. You can also roll the dipped balls in crushed nuts or whatever suits your fancy.




clipped on: 12.03.2008 at 06:44 am    last updated on: 12.03.2008 at 06:44 am

RE: Crustless Cranberry Pie (Follow-Up #7)

posted by: coolbeans on 11.29.2008 at 02:05 pm in Cooking Forum

My version of this, from our local newspaper, says to put cranberries in bottom of greased cake pan, then layer the nuts on top (I use 1 1/2 cups of pecans rather than 1/2 cup of walnuts), then sprinkle 1/2 cup of sugar over berries and nuts. Make batter from remaining ingredients (including full cup of sugar) and spread over top. Turns out beautifully -- makes a festive breakfast cake.


clipped on: 11.29.2008 at 03:34 pm    last updated on: 11.29.2008 at 03:34 pm

Crustless Cranberry Pie

posted by: caliloo on 11.23.2008 at 04:53 am in Cooking Forum

I ran across this recipe in my "to try" folder while looking for something else. Even though I haven't tried it and don't remember who I got it from, it looks good and I thought someone might want to add just one more cranberry opportunity to their holiday menu....


Crustless Cranberry Pie

1 Cup All Purpose Flour
1 Cup Sugar
1/4 Teaspoon Salt
2 Cups Fresh Whole Cranberries
1/2 Cup Chopped Walnuts
1/2 Cup Melted Butter
2 Eggs Beaten
1 Teaspoon Almond Extract

Preheat oven to 350 degrees. Grease 9 inch pie pan....(I used Pam)

Combine flour, sugar, and salt. Stir in cranberries and walnuts and toss to coat.

Stir in melted butter, beaten eggs, and almond extract. Spread the batter into prepared pie pan.

Bake 40 minutes or till toothpick inserted comes out clean. Serve warm with whipped cream or ice cream.


clipped on: 11.29.2008 at 03:32 pm    last updated on: 11.29.2008 at 03:32 pm

RE: What's For Dinner? #285 (Follow-Up #45)

posted by: chase on 11.19.2008 at 01:51 pm in Cooking Forum

David I have a recipe for Popcorn Cauliflower that Rene (Bubbe) posted, we love it! Is this the one?

Popcorn Cauliflower - Bubbe

2 heads cauliflower
1 Tsp salt
2 Tsp sugar
1/4 Tsp onion powder
1/4 Tsp garlic powder
1/2 Tsp paprika
1/2 Tsp turmeric
6-8 Tbl lve oil

Cut the cauliflower into small florets, toss the stems. Combine all the ingredients in a bowl and toss the cauliflower to coat it. Put the cauliflower in a single layer on a lined pan and Roast at 450 for about 35 minutes, tossing occasionally.

PS: Glad you enjoy the pork roast, it's on the cottage menu for this weekend.


clipped on: 11.19.2008 at 06:09 pm    last updated on: 11.19.2008 at 06:10 pm

RE: Vegetarian uses for ketchup (Follow-Up #4)

posted by: readinglady on 11.16.2008 at 01:42 pm in Cooking Forum

The Thai peanut noodle recipe I use calls for ketchup, though it's probably not enough to go very far towards depleting your supply.

Thai Peanut Noodles

Categories: Mains One-Dish Mains Pasta
Mains Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces whole wheat spaghetti -- (or udon, soba)
3 tablespoons peanut butter
2 tablespoons seasoned rice vinegar
2 tablespoons ketchup
1 tablespoon brown sugar -- (or Sucanat)
2 teaspoons soy sauce
1 teaspoon sesame oil -- (toasted)
1 red chili pepper -- seeded and chopped
2 cloves garlic -- minced
2 teaspoons fresh ginger -- finely chopped
1/4 cup cilantro -- chopped
8 ounces bean sprouts
2 1/2 ounces pea pods -- (sugar-pod)
1 large carrot -- grated
2 stalks celery -- sliced
4 green onions -- sliced

Cook the pasta until tender. Rinse, drain, set aside.

Whisk peanut butter, 3 tablespoons water, vinegar, ketchup, Sucanat and soy sauce.

Heat oil and saut the chili, ginger and garlic two minutes. Stir in the sauce then add the cooked pasta, vegetables, chopped cilantro and 2 tablespoons chopped peanuts (optional). Toss to mix. Serve.

Description: "from GardenCuisine"



clipped on: 11.16.2008 at 01:59 pm    last updated on: 11.16.2008 at 01:59 pm

RE: What's For Dinner? #285 (Follow-Up #29)

posted by: ann_t on 11.15.2008 at 07:21 pm in Cooking Forum

OOH Di, the pepper steak does look good, but it is the pizza and the cinnamon rolls I'm drooling over.

Not sure what recipe Marigene uses, but if you like Boston Cream Pie you might want to try this recipe. I've been making this one for well over 25 years. A family favourite.

Even better when made a day in advance or the night before so that the custard filling has a change to meld with the cake.

Home Cookin Chapter: Recipes From Thibeault's Table

Boston Cream Pie

1/3 Cup butter
1 Cup sugar
1 egg
1 1/2 Cup sifted all-purpose flour
2 1/2 teaspoous baking powder
1/4 Teaspoon salt
2/3 cup milk
1/2 teaspoon vanilla

Cream the butter and sugar until light and fluffly. Add the egg and
beat until creamy.

Sift the flour, baking powder, and salt together. Add alternately with
the combined milk and vanilla.

Turn the batter into a greased and floured 9-inch round layer cake pan.
Bake in a 350 oven for about 30 minutes, or until the cake springs
back when lightly touched in the center.

Cool on a rack for 5 minutes, then turn out and cool completely; Place
the cake on a serving plate and split horizontally into two layers with
a serrated knife. Carefully remove the top layer.

Fill with the chilled Cream Filling. Replace the top half and pour the
warm Chocolate Icing over the top, spreading only to the edges. Chill.
(When allowed to stand for several hours, the filling seeps into the
cake, making the cake and filling seem almost as one.)

Cream Filling

1/2 cup sugar
3 egg yolks
3 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups milk

Combine the sugar, flour, and salt in a saucepan. Gradually stir in the
milk. Cook over low heat, stirring until the mixture comes to a boil.
Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually
stir in about half the thickened sauce. Return to the heat and cook.
stirring 2 or 3 minutes longer to take away the flour taste. Remove
from the heat and blend in the butter. Strain into a bowl. Cool for a
few minutes, then blend in the vanilla. Cover and cool, then chill.

Chocolate Icing

2 squares of chocolate
1 cup sifted icing sugar
2 tablespoons butter
1 tablespoons hot water
1 teaspoon vanilla

Melt the chocolate and butter the microwave on medium low power. Stir
until smooth, and blend in the icing sugar and hot water. Stir until
smooth and slightly thickened (do not beat). Stir in the vanilla. Use


clipped on: 11.16.2008 at 01:15 pm    last updated on: 11.16.2008 at 01:15 pm

Pecan Pie Muffins

posted by: shaun on 11.04.2008 at 06:42 pm in Cooking Forum

As requested by Patti, here is the recipe for the Pecan Pie Muffins.

I got this recipe from an online friend named KIM but I'm not sure where she got the recipe from. Thanks to whoever thought this one up! It's the best!!

Pecan Pie Muffins

1 cup light brown sugar, firmly packed
1/2 cup flour
1 cup chopped pecans
2 eggs, beaten
2/3 cup melted butter
1 tsp. vanilla extract

Mix dry ingredients; add wet ingredients. Prepare a mini-muffin pan with cooking spray. Spoon batter into muffin pan. Bake at 350 degrees for 20 minutes. Start testing after about 10 to 15 minutes; if firm to touch and slightly brown, remove from oven.

These are delicious! Here's a picture of them:



clipped on: 11.05.2008 at 09:29 pm    last updated on: 11.05.2008 at 09:29 pm

RE: Hi I am a long time lurker seeking a recipe (Follow-Up #3)

posted by: caliloo on 10.25.2008 at 11:49 am in Cooking Forum

I'm making Diane's Cabbage Rolls tomorrow.... they are delish and YES they freeze well!


Dianes GOLABKI (craftyrn)
a 3 # head of cabbage
# ground beef
# ground pork
# ground veal
1 C cooked long grain rice
1 small onion, chopped
1 egg, beaten
salt & pepper
1 clove garlic, minced
2 tsp ground horseradish
1 C condensed tomato soup
2 T brown sugar
1 T vinegar
1 C beef broth
Remove the core from the cabbage, place cored end down in large pot with an inch or two of water & steam for 15-20 min. (Mom used to freeze the whole head the night before she made these--then cabbage leaves are just as pliable as steamed). Remove the head of cabbage and CAREFULLY peel down leaves by placing the cored end up and doing one leaf at a time.
Mix ground meats, egg, onion, rice, salt, pepper, garlic and horseradish. Scoop out about 1/2 C of mixture and GENTLY pat into an oval. Place the oval on thickest part of cabbage leaf and roll once. Then tuck edges over the rolled part & continue to roll.
Place all rolls into heavy pan that is lined with a few cabbage leaves, layering rolls as needed.
Mix undiluted soup, beef broth, brown sugar & vinegar and pour over rolls. Cover and bake in 350 oven for 2 -2 1/2 hrs.
(I've often used left over spaghetti sauce diluted with a little beef broth. Also can be made in casserole form. Just layer steamed cabbage leaves with a layer of meat and rice mixture, another layer of cabbage leaves. Pour sauce over all and bake.)


clipped on: 10.25.2008 at 04:11 pm    last updated on: 10.25.2008 at 04:11 pm

RE: Carol (Readinglady) Need help! (Follow-Up #1)

posted by: readinglady on 08.21.2008 at 02:21 pm in Cooking Forum

No, you didn't copy it wrong. A couple of years ago Annie and I were talking about the original recipe and the expense of such a small batch calling for the liquid pectin. That's also a labor-intensive jelly.

Since I'm cheap, LOL, I said I was going to try to come up with a way to double the yield with the same amount of pectin. That recipe is the result.

I also increased the dried apricots, because I like them, but it does mean more particles are held in suspension so the finished product is ever-so-slightly less "clear" than the original recipe.

The recipe still falls within the original guidelines for safety as far as the onions and peppers are concerned.

Have fun making the jelly. It's far too early for habaneros here, not to mention the thunderstorms and the drenching rain!



clipped on: 08.22.2008 at 11:05 am    last updated on: 08.22.2008 at 11:07 am