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RE: I'll share my recipes if you'll share yours, September 12, 20 (Follow-Up #2)

posted by: marilyn_sue on 09.12.2010 at 06:29 am in Kitchen Table Forum

* Raspberry Parfait Pie
*

* 1 (3 ounce) packages raspberry Jell-O gelatin
* 1 1/4 cups water
* whipped cream
* 1 pint vanilla ice cream
* 1 1/2 cups whole fresh raspberries
* 1 pie shell (unbaked)

Directions:

Prep Time: 20 mins

Total Time: 1 1/2 hrs

1. Heat 1 1/4 cup water to boiling.
2. Add jello and stir until dissolved.
3. Add ice cream and stir until it is all melted.
4. Chill until mixture is thickened but not set, about 25-35 minutes.
5. Fold in 1 1/2 cup raspberries, sweetened if desired.
6. Pour into pre-baked pie shell.
7. Chill until firm, 20-30 minutes.
8. Top with whipped cream and additional berries if desired.

Sue

NOTES:

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clipped on: 09.12.2010 at 09:39 am    last updated on: 09.12.2010 at 09:39 am

RE: More About Dump Cake (Follow-Up #2)

posted by: glenda_al on 07.24.2010 at 12:08 pm in Kitchen Table Forum

this is so easy and most everyone uses recipe similar to this one. works with all kinds of fresh fruit

easy cobbler

1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup white sugar
3/4 cup milk
1/4 cup butter
2 cups sliced fresh peaches

Directions
Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
Blend together flour, baking powder, sugar, and milk.
Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown. do not stir

NOTES:

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clipped on: 07.25.2010 at 09:28 am    last updated on: 07.25.2010 at 09:28 am

I'll share my recipes, if you'll share yours - July 23, 2010

posted by: luckygardnr on 07.23.2010 at 03:52 am in Kitchen Table Forum

Chilled Raspberry Cream Pie
Rachael Ray May 2007

• 6 Servings

• Prep 15 min (plus chilling)

• Cook 10 min

Ingredients:

• 1 cup heavy cream
• 1/8 teaspoon almond extract
• 3/4 cup sugar
• 1 envelope unflavoured gelatin
• One 10-ounce package frozen raspberries
• 2 teaspoons fresh lemon juice
• One 9-inch pie crust, baked and cooled

Stir gently when folding the cream with the berry mixture to keep the filling fluffy and the fruit intact.

Directions:

1. Using an electric mixer or whisk, beat the cream and almond extract until stiff peaks form.
2. In a saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve. Remove from the heat, add the berries and lemon juice and stir until the mixture begins to thicken.
3. Fold the whipped cream into the berry mixture and spread in the pie crust. Refrigerate until set, a few hours or overnight.

NOTES:

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clipped on: 07.23.2010 at 09:08 am    last updated on: 07.23.2010 at 09:08 am

RE: I'll share my recipes, if you'll share yours - April 26, 2010 (Follow-Up #1)

posted by: jasdip on 04.26.2010 at 06:23 am in Kitchen Table Forum

Pacific Island Chicken (Slow-Cooker)
This recipe got rave reviews on a slow-cooker forum.

1 1/2 lb chicken breasts, either boneless or bone-in work.
1/2 cup soy sauce
1/4 cup brown sugar
1 can pineapple chunks, undrained
3 cloves garlic, minced
1/2 tsp ground ginger
1/4 cup cold water
3 tbsp cornstarch

Place chicken in crock pot and top with soy sauce, brown sugar, pineapple chunks and liquid, garlic and ginger.
Whisk cornstarch into water then pour over all.
Cook on low 6 hours.

NOTES:

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clipped on: 04.26.2010 at 08:26 am    last updated on: 04.26.2010 at 08:26 am

I'll share my recipes, if you'll share yours - April 21, 2010

posted by: luckygardnr on 04.21.2010 at 03:05 am in Kitchen Table Forum

Chicken Enchiladas II

Allrecipes.com

No tomatoes here, just a satisfying cheese and chicken filling with a creamy sauce over all.


• Prep Time: 15 Minutes
• Cook Time: 30 Minutes
• Ready In: 45 Minutes
• Yields: 6 servings

INGREDIENTS

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded Cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

NOTES:

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clipped on: 04.21.2010 at 08:55 am    last updated on: 04.21.2010 at 08:55 am

I'll Share my Recipes if you Share Yours-Thurs Mar. 4

posted by: jasdip on 03.04.2010 at 06:15 am in Kitchen Table Forum

This recipe looks amazing (which is why I asked for homemade enchilada sauce earlier). I love Tyler.

Chicken Enchiladas (Tyler Florence)
3 tbsp vegetable oil
1 1/2 lb chicken breasts
salt and pepper
2 tsp cumin
2 tsp garlic powder
1 tsp Mexican Spice (jarred or make your own. I found a recipe to make my own, as I've never seen it here)
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chilies, seeded and coarsely chopped
4 canned chipotle chilies, seeded and minced
1 can stewed tomatoes
1/2 tsp flour
16 tortillas
1 1/2 cup canned enchilada sauce
1 cup shredded cheddar cheese

Coat large skillet with oil. Season chicken with salt and pepper. Brown chicken over medium heat, 7 minutes per side, until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chilies. Stir well to combine. Add tomatoes, saute 1 minute.

Pull chicken breasts into shredded strips. Add strips to skillet, combine with sauce. Dust the mixture with the flour to help set.

Microwave tortillas to soften. Coat 9x13" pans with a ladle of enchilada sauce. pour more enchilada sauce in a large shallow bowl. Dip each tortilla in sauce to lightly coat.

Spoon 1/4 cup chicken on each chicken. Fold over filling, place 8 enchiladas in each pan. Top with remaining sauce and cheese. Bake 15 minutes, 350 degrees until cheese melts. Garnish with scallions, sour cream and chopped tomatoes.

NOTES:

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clipped on: 03.05.2010 at 09:40 am    last updated on: 03.05.2010 at 09:40 am

mojo: coconut cake recipe

posted by: glenda_al on 12.12.2009 at 09:22 pm in Kitchen Table Forum

You must leave cake in refrigerator, covered for 3 days, at least.
Mother used sour cream cake mix, but I haven't seen the mix on the shelves in a while.
Recipe, which mother did, split to make four layers. When I made it, I didn't split, but filled 3 cake pans with the cake batter.

3 day coconut cake
REFRIGERATOR COCONUT CAKE

Yellow cake mix ***better with white cake mix or even better with sour cream cake mix

Bake yellow cake by box directions in 2 layers. Split into 4 when cool.

FILLING:

2 c. sour cream
1 1/2 c. sugar
2 (6 oz.) pkgs. frozen coconut thawed

Mix sour cream, sugar and coconut until well blended and sugar is melted. Reserve 1 cup for icing. ***You mix this together, let it sit overnite, stir couple times.

Stack layers with filling between layers ending up with some for the top.

ICING: ***I only iced the sides cause I had the filling spread on the top

1 sm. Cool Whip

Mix 1 cup filling with small Cool Whip and ice cake. Keep refrigerated for 3 days BEFORE daring to eat.
If there is any leftover, keep refrigerated.

NOTES:

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clipped on: 12.13.2009 at 04:55 pm    last updated on: 12.13.2009 at 04:55 pm

RE: Need a killer recipes for spiced nuts (Follow-Up #1)

posted by: sushipup on 12.07.2009 at 07:08 pm in Kitchen Table Forum

This is as good as it gets

I make about 6 pounds of these for holiday gifts---better than fruitcake!

spicy Bourbon pecans

1/2 cup good bourbon
1 lb pecan halves
1 T. corn oil
1 T. Worcestershire sauce
1/2 teaspoon angostura bitters
1/2 cup sugar

Preheat oven to 350.
1) in small saucepan, simmer bouron over medium heat until reduced by 1/4. Blanch pecans in boiling water for 1 minute, then drain.

2) In large bowl, combine bourbon, oil, Worcestershire, bitters, sugar. Add hot pecans and toss well. Let stand for 10 minutes.

3) spread pecans in single layer on rimmed baking sheet. Bake for 30-40 minutes, turning every 10 minutes, or until they are crisp and liquid has evaporated.

4) Transfer to large clean bowl and toss with spices (as follows), about 1-1/2 teaspoon spices, 1/2 t. salt, 1/4 t. pepper.

Spices---Emeril's "Essence" (This makes a lot more than this recipe needs, but I use it for a lot of other things. You can just reduce the recipe proportionally, if you like)

2-1/2 T. paprika
2 T. salt
1 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried leaf oregano
1 T. dried thyme.

Store in airtight container.

Hints: the recipe does not work with Splenda, don't try. And make sure the pecans are crisp... better slightly overdone than underdone.

NOTES:

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clipped on: 12.08.2009 at 10:43 am    last updated on: 12.08.2009 at 10:44 am

I'll share my recipes, if you'll share yours - October 19

posted by: luckygardnr on 10.19.2009 at 04:27 am in Kitchen Table Forum

Quick Savory Cranberry Glazed Pork Loin Roast

Allrecipes.com

"This simple, 1-hour roast is our favourite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOLL!! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan. "
________________________________________
PREP TIME 10 Min
COOK TIME 50 Min
READY IN 1 Hr 10 Min
Original recipe yield 1 roast

1 (14.5 ounce) can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon Dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 teaspoons dried crushed thyme
1 (4 pound) boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper

1. Preheat an oven to 425 degrees F (220 degrees C).

2. Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.

3. Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.

4. Cook until the pork is no longer pink in the center, about 45 minutes, basting every 10 minutes with remaining sauce. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

NOTES:

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clipped on: 10.19.2009 at 08:59 am    last updated on: 10.19.2009 at 09:03 am

I'll share my recipes, if you'll share yours - September 3

posted by: luckygardnr on 09.03.2009 at 03:41 am in Kitchen Table Forum

Grandmas Chicken Chardon
Allrecipes.com

"Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!"
________________________________________
PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min

• 8 skinless, boneless chicken breast halves
• 1 egg
• salt and pepper to taste
• 2 teaspoons garlic powder, divided
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 pound sliced fresh mushrooms
• 1/4 cup butter, melted
• 1 tablespoon fresh lemon juice
• 1 teaspoon chopped fresh parsley

• Preheat the oven to 375 degrees F (190 degrees C).

1. In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.

2. Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.

3. Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

NOTES:

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clipped on: 09.03.2009 at 10:45 am    last updated on: 09.03.2009 at 10:45 am

I'll share my recipes, if you'll share yours - August 30

posted by: luckygardnr on 08.31.2009 at 01:29 am in Kitchen Table Forum

Coconut-Oatmeal Rum Pie (with Walnuts):

3 eggs
3/4 cup light corn syrup
1/4 cup dark rum
2/3 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/2 cup shredded coconut
1/3 cup oatmeal
1/3 cup walnuts, chopped
one unbaked single-crust pie shell

In a medium-size bowl, combine eggs, corn syrup, rum, sugar, butter, and vanilla. Whisk to mix. Using a spoon, stir in coconut, oatmeal, and walnuts.
Pour into pie shell.
Bake at 350-degrees on the lower oven rack for 40-45 minutes.

NOTES:

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clipped on: 08.31.2009 at 11:09 am    last updated on: 08.31.2009 at 11:09 am

I'll share my recipes, if you'll share yours - August 15

posted by: luckygardnr on 08.15.2009 at 02:35 am in Kitchen Table Forum

I wonder if this could be done with frozen hash browns...?

Luscious Potato Casserole

2 cups cream style cottage cheese
1 cup sour cream
1/3 cup green onions, sliced
1 small clove garlic, minced
2 teaspoons salt
5 cups diced cooked potatoes
1/2 cup shredded American cheese

Combine the first five ingredients. Fold in potatoes. Pour into a greased, flat 1 1/2 quart casserole dish. Top with cheese. Sprinkle paprika over top, if desired. Bake at 350F for 40 minutes. Serves 10 to 12.

NOTES:

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clipped on: 08.15.2009 at 06:49 pm    last updated on: 08.15.2009 at 06:49 pm

Someone posted (Follow-Up #4)

posted by: glenda_al on 08.07.2009 at 10:14 pm in Kitchen Table Forum

Someone posted this here, and the recipe sounds delicious!

Blueberry Crisp
� � 4 cups fresh blueberries
� 1 cup all-purpose flour
� 3/4 cup white sugar
� 1/2 teaspoon ground cinnamon
� 1/2 cup mayonnaise
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the blueberries into an 8 inch square baking dish. In a medium
bowl, stir together the flour, sugar, and cinnamon. Stir in the
mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the
top of the berries.
3. Bake for 35 to 40 minutes in the preheated oven, until the top is
lightly browned.

NOTES:

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clipped on: 08.08.2009 at 09:17 am    last updated on: 08.08.2009 at 09:17 am

I'll share my recipes, if you'll share yours -August 5

posted by: luckygardnr on 08.05.2009 at 04:46 am in Kitchen Table Forum

Lemon Chicken With Roasted Garlic
Better Recipes

Juicy and full of flavor! A quick and easy way to prepare lemon/garlic chicken thighs.

Ingredients

• 8 skinless boneless chicken thighs, washed and patted dry
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 10-15 whole peeled garlic cloves
• 1/2 cup chicken broth
• 1 Tbsp dried oregano
• Salt and pepper

Method

Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.
Notes: The chicken in this dish is succulent and the garlic is soft, mild and delicious.
Number of Servings: 4

NOTES:

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clipped on: 08.05.2009 at 08:34 am    last updated on: 08.05.2009 at 08:34 am

I'll share my recipes, if you'll share yours -August 4

posted by: luckygardnr on 08.04.2009 at 04:33 am in Kitchen Table Forum

Pasta with Pesto and Scallops

Allrecipes.com

"A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles."

� 6 ounces dry fettuccine pasta
� 1/4 cup pesto
� 2 tablespoons olive oil
� 3 tablespoons olive oil
� 1/2 onion, chopped
� 2 cloves garlic, minced
� 1 green bell pepper, thinly sliced
� 1/2 cup fresh sliced mushrooms
� 2 tablespoons dry white wine
� 2 tablespoons lemon juice
� salt to taste
� ground black pepper to taste
� 1 pound scallops
� 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.

2. Meanwhile, in a large skillet, saut� onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.

3. Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

NOTES:

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clipped on: 08.04.2009 at 09:22 am    last updated on: 08.04.2009 at 09:22 am

RE: Need Simple Chocolate Dessert (Follow-Up #8)

posted by: glenda_al on 07.23.2009 at 08:27 pm in Kitchen Table Forum

Fudge pie
1 stick butter
1 cup sugar
1/4 c flour
1/4 cup cocoa
2 eggs beaten
1 tsp vanilla
Melt butter
Combine rest of ingredients
stir butter and ingredients
pour into pie shell
bake 325
40 minutes

Do not test with toothpick as it is super moist

NOTES:

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clipped on: 07.25.2009 at 05:06 pm    last updated on: 07.25.2009 at 05:06 pm

RE: Thanks Glenda! Another great recipe! (Follow-Up #2)

posted by: lydia1959 on 07.18.2009 at 11:19 pm in Kitchen Table Forum

Nope, that's not it Glenda... I'm almost positive it was you that posted the recipe. It was something a friend of yours had made and you were surprised it wasn't from scratch. It wasn't in the regular recipe sharing thread.

Okay, just found the recipe I had copied. It was from 3/26/05 in an "What are you Cooking for Easter?" thread!! I swore I had just printed that out a week or so ago. I still think it's yours Glenda!

Carrot Cake

1 pkg Duncan Hines Spice Cake mix
2 cups shredded carrots
1 - 8oz can crushed pineapple drained
3/4 cup chopped pecans

Prepare cake mix as directed on pkg. stirring in carrots, pineapple, pecans until well blended. Pour into 2 - 9 inch round greased and lightly floured cake pans. Bake at 350 for 25 to 30 minutes until toothpick in center comes clean.
Cool. Frost cake with prepared cream cheese frosting and sprinkle with 1/4 cups nuts.

Keep in fridge.

Here is a link that might be useful: Cream cheese frosting

NOTES:

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clipped on: 07.19.2009 at 09:26 am    last updated on: 07.19.2009 at 09:26 am

RE: Cake Ideas, Please (Follow-Up #2)

posted by: rthummer on 05.15.2009 at 12:23 pm in Kitchen Table Forum

7-UP CAKE

CAKE
1 3 and 5/8 ounce box vanilla instant pudding
l 18 and 1/2 ounce package white or yellow cake mix
3/4 cup cooking oil
4 eggs
1 10 ounce 7 up cola

Icing (toping)

l and l/2 cups granulated white sugar
2 tablespoons flour
2 eggs
1 stick of butter or margarine
1 8 ounce can crushed pineapple, drained well
l 4 ounce can coconut
1/2 cut chopped pecans

CAKE: combine pudding mix, cake mix, and cooking oi. Add eggs, one at a time beating well, after each addition. Blend 7 up cola into batter. Pour into 13x9 inch cake pan that has been greased and floured. Bake at 350 for 35 min. or until toothpick comes out clean. Remove from oven. Let cool for 30 min.

Icing: Mix sugar and flour. Add slightly beaten eggs and butter or margarine. Place in top part of double boiler and cook until consistency of syrup. Add remaining three ingredients. Cool slightly and pour on top of cake.

NOTES:

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clipped on: 05.16.2009 at 10:49 am    last updated on: 05.16.2009 at 10:49 am

RE: Cake Ideas, Please (Follow-Up #1)

posted by: bunny_lover on 05.15.2009 at 12:01 pm in Kitchen Table Forum

Here are 2 of my favorites:

Chocolate Upside Down Cake

1 1/4 cups water
1/4 cup butter
1 cup packed brown sugar
1 cup coconut
2 cups chocolate chips
2 cups mini marshmallows
1 cup chopped pecans
1 pkg chocolate cake (I used devils food)

In a small bowl, combine water & butter and melt in mircowave. Stir in brown sugar; mix well. Pour into a greased 9 x 13 pan. Sprinkle with coconut, chips, pecans & marshmallows. Prepare cake batter according to package directions. Carefully pour into pan.

Bake @ 325 for 50-55 minutes. Cool for 10 minutes before inverting cake onto a serving platter. (You could invert into a disposalble foil pan or just another pan)

********************************************************

Apple Coffee Cake With Crumble Topping and Brown Sugar Glaze

Cake Ingredients:

1 stick plus 2 teaspoons unsalted butter
1 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping Ingredients:

cup packed light brown sugar
cup all purpose flour
teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze Ingredients:

cup packed light brown sugar
teaspoon vanilla extract
2 tablespoons water


Directions:

Preheat the oven to 350 F. Lightly grease a 13-by-9-inch glass baking dish with two teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs one at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 40 to 45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla and water, and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm or room temp.

NOTES:

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clipped on: 05.16.2009 at 10:47 am    last updated on: 05.16.2009 at 10:47 am

RE: I'll share my recipes, if you'll share yours -May 10 (Follow-Up #1)

posted by: marilyn_sue on 05.10.2009 at 08:25 am in Kitchen Table Forum

White Texas Sheet Cake

Boil 2 sticks of margarine or butter
1 cup of water

Add 2 cups white flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sour cream
2 eggs
1 tablespoon almond extract

Beat well. Pour on a greased and floured jelly roll pan.

Bake 15 to 20 minutes at 375 degrees.

Frosting

Boil 1 stick margarine or butter and
6 tablespoons milk.

Cool and add 1 box powdered sugar
1 cup chopped nuts
1 tablespoon almond extract

Heat and ice cake while still warm.

This is one of our favorite cakes.

Sue

NOTES:

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clipped on: 05.10.2009 at 10:55 am    last updated on: 05.10.2009 at 10:55 am

Recipe of the day March 27 - Chicken Alfredo and Rice Casserole

posted by: luckygardnr on 03.27.2009 at 04:23 am in Kitchen Table Forum

Chicken Alfredo and Rice Casserole
Ingredients

� 1 10-oz. container refrigerated light Alfredo pasta sauce
� 1/2 cup milk
� 2-1/2 cups cooked white rice or wild rice
� 2 cups cubed cooked chicken
� 1 cup frozen peas
� 1/3 cup chopped bottled roasted red sweet peppers
� 1/4 cup slivered almonds, toasted (optional)
� 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
� 1 cup soft bread crumbs
� 1 Tbsp. butter, melted

Directions

1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

NOTES:

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clipped on: 03.27.2009 at 09:02 am    last updated on: 03.27.2009 at 09:03 am

recipe of the day march 22 - quick and easy peach cobbler

posted by: luckygardnr on 03.22.2009 at 05:10 am in Kitchen Table Forum

QUICK AND EASY PEACH COBBLER

1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)

Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended.

(Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees.

(Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.

NOTES:

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clipped on: 03.23.2009 at 03:31 pm    last updated on: 03.23.2009 at 03:32 pm

RE: reci.................pe of the day march 22 - quick and easy (Follow-Up #7)

posted by: glenda_al on 03.22.2009 at 04:08 pm in Kitchen Table Forum

Here's one that was posted at the Recipe Forum, today.

Peach Kuchin

Serving Size : 12 Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Box Yellow Cake Mix
1 Cup Sugar
1 Stick Margarine
1 Tb Cinnamon
1/2 Cup Coconut
2 Egg Yolks
1 Can Sliced Peaches (28 oz Can) -- Drained
1 Cup Sour Cream

1. Cut Margarine Into Cake Mix Until Crumbly. Add Coconut And Press Lightly Into 9 X 13 Pan.

2. Bake In 350 Degree Oven For 10 Minutes.

3. Remove From Oven, Top With Sliced Peaches And Sprinkle With Cinnamon And Sugar Mix.

4. Beat Egg Yolks Into Sour Cream And Pour Over Peaches.

5. Bake For 20 Minutes More.

NOTES:

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clipped on: 03.23.2009 at 03:30 pm    last updated on: 03.23.2009 at 03:30 pm

Recipe of the day March 23 - Easy Pad Thai!

posted by: luckygardnr on 03.23.2009 at 04:27 am in Kitchen Table Forum

I got talking food at a party a couple of weekends ago, and she said makes a very good version of Pad Thai, and it does look good and easy.

EASY PAD THAI

Ingredients & preparation:

1 pack of rice noodles (never pasta)
Soak the noodles in room temperature water for at least 2 hours prior, drain & set aside
� cup of peanut oil or soya oil (never olive oil)
6-8 chopped cloves of garlic
Boneless & skinless chicken breasts chopped in small pieces (shrimps and firm tofu are optional)
4 beaten eggs, set aside
Ground peanuts
Chopped green onions (for garnishing)

Red sauce:
4 tbsp of sugar
4 tbsp of lemon or lime juice
4 tbsp of tomato paste (never ketchup)
4 tbsp of soya sauce
1 tbsp of ground hot pepper flakes
Mix and set aside

Cooking: (cooking in a wok is best)
Cook on high for the whole thing.
Heat up the oil.
Put in the garlic and cook until golden (that happens pretty quick, careful not to burn it)
Throw in the meat and tofu (if any) and stir until cooked and golden
Pour in the beaten eggs. I usually push the meat aside and cook the egg until it�s all cooked then
I mix it in the meat.

Put in the noodles and the red sauce, stir in very well.

Sprinkle in some ground peanuts

Keep stirring until all the noodles are soft and the red sauce is well integrated.

Sprinkle ground peanuts and green onions on top and serve.

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clipped on: 03.23.2009 at 11:30 am    last updated on: 03.23.2009 at 11:30 am

Here ya go: Spinach Squares

posted by: glenda_al on 01.11.2009 at 07:26 pm in Kitchen Table Forum

Easy Spinach Squares
2 eggs
1 pkg frozen chopped spinach,thawed, cooked (cut a slit on one end of box, put in micro for 7 minutes on hi) Drain and squish out water in colander
1 stick melted butter
1/2 lb grated cheddar cheese
1 cup milk
3/4 cup flour
1 tsp salt
1 tsp baking powder
OPTIONAL: I added couple TBL chopped onion
Melt butter in square pyrex dish. Combine all ingredients, including butter, and add to pyrex dish.
Bake 40-45 minutes, at 350. Toothpick comes clean when they are done. Let cool thoroughly. Cut with plastic fork into squares.***OR U can put them in a greased 9x13 pan for thinner squares.
Good served warm, cold or room temp.


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clipped on: 01.12.2009 at 10:32 am    last updated on: 01.12.2009 at 10:32 am

Aloha Quick Bread

posted by: gwanny2three on 01.08.2009 at 01:47 pm in Kitchen Table Forum

My neighbor made this yesterday and brought us a loaf of it....it's soo good! She even shared the recipe!

Aloha Quick Bread

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple
Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.
Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9-in. x 5-in. loaf pan.
Bake at 350 for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

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clipped on: 01.08.2009 at 02:45 pm    last updated on: 01.08.2009 at 02:45 pm

RE: Nodakgal! I cooked your chicken recipe tonite....! (Follow-Up #2)

posted by: luckygardnr on 01.07.2009 at 01:48 am in Kitchen Table Forum

Here you go!

Baked Honey Mustard Chicken Breasts

courtesy of Nodakgal

6 skinless, boneless chicken breast halves
Salt and pepper, to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

Preheat oven to 350 degrees F.

Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 13 x 9-inch baking dish.

In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes.

Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve

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clipped on: 01.07.2009 at 09:51 am    last updated on: 01.07.2009 at 09:52 am

a few bread baking tips and the pizza dough recipe

posted by: trailrunner on 12.27.2008 at 12:36 pm in Kitchens Forum

Several Kitchen Forum members have moved into the area of bread baking with their new kitchens. This has been a most exciting turn of events. Some have baked bread in the past and are returning to the joy of baking and others have never baked bread and are just stepping into the wonderful world of baking.

I am not an expert and am always exploring new ideas and trying new recipes and techniques. I have learned a lot from others and thought I would share a few things here. Some of these are brand new to me and since I have had such good luck with these tips I am passing them along .

1) Classes of bread: bread doughs have different hydration % depending on what kind of dough it is. There are stiff, standard and rustic doughs. Some doughs are leaner and some are richer. Breads are leavened in different ways....starters, yeast, baking powder etc.

2) Flour: all flour is NOT created equal. Every single brand of flour and type of flour has a different weight per cup. If it is sifted, it is fresh milled, whole wheat, rye...you get the picture. Get a very good digital scale. Weigh what you use and write it in the margins. I have started doing this and can tell a huge difference. I am slowly converting my recipes to weight. These are some broad ranges below. each brand of unbleached will vary ...even by a 1/4 c. When you get to know your bread recipe and feel of the dough you will be able to tell when enough is enough.

unbleached 16oz= 3 1/2 c
ww flour 16oz= 3 1/2 c
stone ground ww flour 16 oz= 3 3/4 c

3) yeast: another subject that has plenty of variations. There is instant, there is active dry, there is fresh and then wild that you grow yourself. Fresh does not keep well and most folks don't use it in home baking. I haven't seen it in a while in stores but you can get it . You will need to convert the recipe if you use fresh. I will address the other 2.

instant- .25 oz= 2 1/4 tsp
active dry - .25 oz= 2 1/2 tsp

You might not think that is a big difference but it is. The less yeast you use , up to a point , the better. The pakgs. you buy in the store are not a Tbsp of yeast. Too much yeast...even that extra small amount makes the bread drier. Longer slower rises are better than rushing the yeast.

Get a very good digital thermometer. Yeast likes 105 -115 degree water to start it in. I know you don't have to do your inst. yeast in separate water but I use active not inst so I always "proof" my yeast. I also always add a pinch of sugar. You can kill your yeast, you can also slow it to a crawl by having it too cool.

4) sweetening: sugar and honey are not the same. There is a difference in fructose, sucrose,glucose,dextrose etc. Bread rises because yeast feeds on sugar and creates carbon dioxide and alcohol ( ethanol) .The ethanol evaporates and the carbon dixoide leavens or rises the bread. Us ONLY the amount of yeast that you need to get the job done. Too much and the dough rises quickly but it exhausts the available sugar and creates and alcohol aftertaste. As the yeast starves it turns on itself and creates a by product that tastes like ammonia.

If you use honey , it is fructose and the yeast has to work harder to break it down. This is because granulated sugar ( this included brown sugar since it is granulated with molasses added) is very refined product and the yeast can use it more readily. Your bread will take longer to rise and may not rise as well if you sub all or part honey in a recipe. Also your liquid requirements will change. Just be aware of this.

5) salt: and here you thought salt was just salt...nope. Kosher salt is hollow and big. Iodized salt has iodine added....so you won't get a goiter ( you can look it up if you don't know :) ) sea salt on and on. If a recipe says salt they mean regular Morton's table salt. Here is a quick chart to compare:

table salt - .25 oz= 1 tsp
Kosher salt- .25 oz- 1 3/4 tsp ( see what I mean ??)
sea salt - .25 oz = 1 1/2 tsp.

weigh your salt!

Now for a big tip . I have just started doing this next procedure. DH has been doing it for a couple years in his bread bakin....hmm...well what can I say. I am a slow starter...maybe because I am such a honey :)

When you are making your bread DO NOT add the salt at the beginning. Put it aside. So you don't forget it. You have to have salt. It helps regulate the rising but it also slows the initial yeast growth. So here is what you do. Put 1/2 your flour in the work bowl of the KA or in your mixing bowl. Add the fluids with the yeast . Stir it around till you have a wet shaggy mess. Cover it and leave it alone for the gluten to get started developing for 20 min. Come back and add the salt and the rest of the flour and carry on. It makes a huge difference. Some recipes call for this step but I now do it for all of my breads whether they call for it or not.

Here are a couple sources for great bread baking info.

Peter Reinhart- Bread Baker's Apprentice - this is a techinical book but has a ton of great pics and interesting info. You can get it used on Amazon. He also has a Blog so that is free.

The Fresh Loaf- this is an amazing Blog. Everyone contributes advice and pictures and answers questions. It is all FREE. It is a WONDERFUL resource. They are really true bakers. I hope to grow up and be like them someday.

Pizza Crust recipe- This is from a fantastic bread book that DH bought me years ago. Il Fornaio Baking Book, by Franco Galli. It is wonderful.

I made 8x this basic recipe. When you start reading books like Peter's , you discover that the bakers use formulas. The yeast and water etc are a % of the flour weight. Here are those scales again. So that said when you double or triple a recipe you still need to increase the other ingred. in proportion.

One 12" crust:

1c unbleached flour
2 tsp EVOO
3/4 tsp active dry yeast ( remember if you use instant to use less)
1/3 c + 1 Tbsp warm water ( 105)
1/2 tsp salt ( remember they are not all the same)

Put yeast in water with a tiny pinch of sugar . Leave 15 min. Put flour on countertop or if you are making a large batch as I did put it in the KA. Add the EVOO and mix it in. Add the yeast mix. and begin to stir it. Leave for 20 min. covered. Come back and add the salt and just enough more flour to make a very soft non sticky dough. This dough is heavenly and easy easy to knead. You do not want it too stiff at all. stop and start your hand kneading throughout the 20 min to let you and the dough rest. If using the machine you won't need 20 min and you don't need to stop. Let the dough rise in an oiled, covered bowl for 1 1/2 hrs. It really zooms up ! De gas the dough ( used to call it punching down now they are more gentle) and let it rise again 30 min. Shape into crusts by patting and pulling gently on a lightly floured board till it is 12". You can also roll out with a lightly floured rolling pin. Do not use too much flour or it will be tough. Use corn meal on your peel to keep from sticking for the transfer to the oven. I heated the stone for 45 min. at 500 degrees. make sure and poke a few holes in the crust with a fork as they sometimes bubble. I bake the crust for about 6 min then remove and cool . When you are ready to go on with the pizza party you get the stone hot again and then brush the crust with EVOO and place back on the stone to reheat and start the browning process...remove using the peel and top with all the goodies you want and return for about another 6-8 min. YUM !! If you are not making the crusts ahead then just brush with EVOO and poke a few times with a fork and bake them 6-8 min remove and top and then finish the baking. They will be so crisp and delicious.

OK that is enough for now. Have fun and let me know where I messed up ...I tried to proof ( no pun) read as I went. c

NOTES:

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clipped on: 12.28.2008 at 08:47 pm    last updated on: 12.31.2008 at 11:48 am

RE: Advice on making Toffee please... (Follow-Up #4)

posted by: angela59 on 12.21.2008 at 06:16 pm in Kitchen Table Forum

OK, here is a recipe for toffee that has a secret ingredient and is amazingly good! No need for candy thermometers or a need to worry about the humidity:

1 sleeve saltine crackers
1 c. butter
1/2 c. sugar
12 oz chocolate chips
Garnish with chopped walnuts
(optional)

Line a 15X10 baking pan (like a jelly roll pan with sides) with foil; cover with a single layer of crackers.
Melt butter and sugar in a saucepan; boil for 2 minutes.
Pour over crackers; bake at 350 degrees for 10 minutes.
Sprinkle chocolate chips on top; spread when melted. Add chopped
walnuts if desired. Refrigerate until cooled; break into pieces and store in
an airtight container.

NOTES:

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clipped on: 12.22.2008 at 01:26 pm    last updated on: 12.22.2008 at 01:26 pm

Recipe question

posted by: mammie on 12.12.2008 at 01:49 pm in Kitchen Table Forum

I'm not much of a cookie baker and wondering how this recipe sounds to all you experienced cookie makers. Does this sound like enough sugar to you? TIA, Mammie

Mother Of All Butter Cookies

1 1/2 cups all-purpose flour
1/2 cup cornstarch
3/4 cup sugar
Pinch salt
2 sticks chilled unsalted butter, cut into bits
1 teaspoon vanilla extract
1 egg
1/2 cup milk, approximately

1. Preheat oven to 375 degrees. Combine flour, cornstarch, sugar and salt in a food processor, and pulse once or twice. Add butter, and pulse 10 or 20 times, until butter and flour are well combined. Add vanilla and egg and pulse 3 or 4 times. Add about half the milk and pulse 2 or 3 times. Add the remaining milk a little at a time, pulsing once or twice after each addition, until the dough holds together in a sticky mass.
2. Remove the dough from the machine to one or more bowls. Make cookies as described in Step 3, or make any of the variations below.
3. To make cookies, drop rounded teaspoons of dough (you can make the cookies larger or smaller, if you like) onto a nonstick baking sheet, a sheet lined with parchment paper or a lightly buttered sheet. If you want flat cookies, press the balls down a bit with your fingers or the back of a spatula or wooden spoon. Bake 11 minutes, or until the cookies are done as you like them. Cool on a rack, then store, if necessary, in a covered container.

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clipped on: 12.12.2008 at 03:59 pm    last updated on: 12.12.2008 at 03:59 pm

Recipe of the Day December 9 - Spinach Salad

posted by: luckygardnr on 12.09.2008 at 03:59 am in Kitchen Table Forum

Asian Spinach Salad With Orange And Avocado
Prep: 15 minutes; Total: 15 minutes
Servings: Makes 4 servings

2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 avocado, halved, pitted, peeled, cut into 1/2-inch wedges
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

NOTES:

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clipped on: 12.09.2008 at 10:24 am    last updated on: 12.09.2008 at 10:25 am

RE: Congealed Salads (Follow-Up #11)

posted by: kittywhiskers on 08.31.2008 at 09:08 pm in Kitchen Table Forum

maryanntx
Here's one that I use whenever I have to take a dish to pass and everyone loves it.

Orange Creamcicle Salad

2 (3OZ.) PKGS. ORANGE JELLO
1 (3 3/4 OZ.) PKG. INSTANT FRENCH VANILLA PUDDING OR PLAIN VANILLA
3 CUPS BOILING WATER
2 (11OZ.) CANS MANDARIN ORANGES, DRAINED
1 (8 OZ.) PKG. COOL WHIP

MIX JELLO AND PUDDING POWDER TOGETHER IN A BOWL. ADD BOILING WATER STIR UNTIL ALL IS DISSOLVED. CHILL UNTIL SLIGHTLY THICK ( about a hour or the consistency of egg-whites). FOLD IN COOL WHIP AND ORANGES. RETURN TO REFRIGERATOR UNTIL SET.
CAN BE A DIET DESSERT USING SUGARLESS JELLO, PUDDING AND COOL WHIP.
Kitty-whiskers

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clipped on: 09.01.2008 at 11:09 am    last updated on: 09.01.2008 at 11:09 am

pixistix's hot milk cake recipe (Follow-Up #7)

posted by: thunderboltlee on 05.10.2008 at 04:20 am in Kitchen Table Forum

HOT MILK CAKE RECIPE
from pixistix

4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 teaspoon baking powder
1 teaspoon vanilla
1 1/4 cups milk
1/2 cup (1 stick) butter

Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended.

Pour batter into a greased 9x13 pan or a bundt pan. Bake at 350 for 30 to 35 minutes. Old fashioned, simple, melts in your mouth

****I bake mine in a square pyrex dish, and bake it about 45 minutes.

NOTES:

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clipped on: 05.10.2008 at 05:52 pm    last updated on: 05.10.2008 at 05:53 pm

RE: 'disappearing nine patch' (Follow-Up #12)

posted by: bozogardener on 02.04.2008 at 02:34 pm in Quilting Forum

Hi Rosa, my name is Tamie :) Thank you! The red square was always the middle block of the nine patch, the charms were the middle squares on the outside that were cut through, and the plain beige squares were the outside corners, with a random red print here and there. So when they were cut, the red squares turned into cornerstones. I then laid them straight, rather than turning like how most of them are. This was a very fast top.

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clipped on: 02.14.2008 at 04:06 pm    last updated on: 02.14.2008 at 04:06 pm

Who shared this recipe and question

posted by: glenda_al on 02.06.2008 at 10:43 pm in Kitchen Table Forum

TACO CASSEROLE

Crust:
8 oz of dry corn bread stuffing mix from a box
1 14 oz. can of creamed corn
1/2 Cup of water

Mix together,,,place in bottom of a 9x13 pan sprayed with non-stick spray. BAKE at 375 degrees for 10 minutes and remove from oven.

Filling:
1 to 1 1/2 pounds of hamburger
1/2 cup diced onion
1 (14 oz can size) of black beans drained (could be pinto if you like that instead)
1 pkg of dry taco seasoning mix
1/2 cup of water
2/3 cup of salsa (whatever your favorite brand is)
8 oz. of shredded cheddar cheese

Cook hamburger and onion til done, drain if necessary. Add the rest minus the chese (salsa, taco seasoning, water, black beans) cook til just warmed.

Place the hamburger/bean mixture on top of the "crust" portion. Spread the shredded cheese over the top. Bake another 20 minutes or until bubbling.

Cut into squares and top with sour cream or quacamole if desired. Great with a green salad and mexican/spanish rice for a nice meal that is easy and MUY BUENO


LUNCH BUNCH, this coming Monday, and want to know if I can make the nite before. It sounds delicious!

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clipped on: 02.07.2008 at 05:37 pm    last updated on: 02.07.2008 at 05:37 pm

RE: Removing lead pencil marks (Follow-Up #2)

posted by: biwako_of_abi on 12.16.2007 at 12:14 pm in Quilting Forum

I know I saw something once and can't find *that*, but this tip was first on the Tips and Tricks list at the Prairie Net site:

Pencil Marks Removal
3 oz. rubbing alcohol
3 Tbsp. water
2-3 drops white Ivory dish soap
Mix the above together in a bottle. Put quilt on absorbent surface (folded beach towel). Apply solution with an old soft toothbrush, and do not scrub with the bristles, unless it is really bad. It will dry in a few minutes and will not require rinsing. The solution will not go bad and can be stored in an upright bottle. NOTE: As always, try this in an inconspicuous part of the quilt first.

There were some other interesting hints, too.

Here is a link that might be useful: Tips and Tricks

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clipped on: 12.17.2007 at 11:20 am    last updated on: 12.17.2007 at 11:20 am

RE: Need low cost, hearty meal ideas. (Follow-Up #5)

posted by: bunny_lover on 12.09.2007 at 01:56 pm in Kitchen Table Forum

Chicken Casserole

6 chicken breasts or 1 whole chicken cut up
1 can cream of mushroom soup
8 oz sour cream
2 cups chicken stock
lb butter
1 small bag of Pepperidge farm stuffing mix (not cubes)

Cook/ boil chicken and save stock (water you cooked the chicken in). Cut into small pieces. Put in the bottom of a 9 x 13 pan. Mix sour cream & soup then pour over chicken. Heat 2 cups stock & butter then blend with stuffing. Place over the top of chicken & soup.

Bake @ 350 for 1 hour.

Breakfast Pizza

1 tube crescent rolls
1 lb bulk sausage or ground beef or bacon or mixture
1 cup frozen hash browns, thawed
1 cup shredded cheese (any kind you like)
3 eggs
1/4 cup milk
salt & pepper to taste
1/4 cup additional cheese

Unroll crescent rolls and place in greased pizza pan or 9x13 pan; press seams together and press up sides to form crust. Brown meat and cool slightly. Sprinkle meat, hash browns and cheese over crust. Beat eggs, milk and salt & pepper; pour over pizza. Sprinkle additional cheese over top.

Bake @ 375 28-30 minutes. Let stand 10 minutes before cutting.

Cheesy Ham Chowder


10 bacon strips
1 large onion, chopped
1 cup diced carrots
3 TBSP flour
3 cups milk
1 1/2 cups water
2 1/2 cups cubed potatoes
1 can (15 oz) whole kernel corn
2 tsp chicken bouillon granules
3 cups shredded cheddar cheese
2 cups fully cooked ham

In Dutch oven or large pot, cook bacon until crisp. Remove to paper towels to drain. In the drippings, saute onion & carrots until tender. Stir in flour until blended. Gradually add milk & water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes, corn, & bouillon. Reduce heat & simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham & heat until cheese is melted. Stir in bacon.
*****I used frozen cubed hash browns, a chicken bouillon cube and frozen corn. Turned out just fine!*****

Peddler's Beans

Brown together:
1/2 lb ground beef
1/2 lb bacon cut up
1 onion chopped

Add to meat mixture:
1 can (1 lb size) of EACH: pork and beans, kidney beans and butter beans (rinsed)

Mix together:
1/2 cup brown sugar
1/2 white sugar
1/4 cup ketchup
2 TBSP molasses
1/2 tsp dried mustard
then add to meat & beans

Bake at 350 for 1 hour.

I have also made this in the crock pot.

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clipped on: 12.10.2007 at 09:40 am    last updated on: 12.10.2007 at 09:40 am

Casserole Carrier Info - just in time for gifts!

posted by: teresa_nc7 on 11.29.2007 at 06:50 pm in Quilting Forum

In the past two weeks I've had two people email me for info on the casserole carrier that I make....so.....here you go:

Here is a description of my casserole carrier - which
I like because it can contain different sizes and
shapes of casseroles, 9x13 pans, and round pie plates:

Cut two pieces of quilted fabric: 11" x 30"

Cut two pieces of vinyl or oilcloth: 11" x 30"

Cut handles of 2 pieces quilted fabric 4 1/2" x 15" -
fold raw edges of handles in and press, put folded
edges together and top stitch handles with three lines
of stitching, both edges and a line of stitching down
the middle of the handles.

Sew 2 sections, quilted fabric on one side and vinyl
or oilcloth on the other side, seam with 1/2" seam,
putting 15" handles on the tops of one part, leaving
an opening, turn, press, top stitch all edges.

Lay one on section on top of the other (quilted side
to the outside on both), stitch 3 lines of stitching
to sew the two parts together, leaving 4th side open
to insert sturdy square of wood or other material to
give a firm base.

Sew velcro on edges of inner parts that fold over to
contain casserole.

Carrier with pie plate (NC pottery)

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Carrier with "vintage" Corningware casserole

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Carrier with handles up - have food will travel!

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clipped on: 11.30.2007 at 11:21 am    last updated on: 11.30.2007 at 11:21 am

RE: Scrap Quilt Class - Block #5 (Follow-Up #14)

posted by: cannahavana on 11.19.2007 at 06:33 pm in Quilting Forum

Here is my version of the same quilt as Teresa posted. This is my DS's quilt. Super easy to do! Rebecca

Photo Sharing and Video Hosting at Photobucket

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clipped on: 11.20.2007 at 03:54 pm    last updated on: 11.20.2007 at 03:54 pm

Scrap Quilt Class - Block #1

posted by: teresa_nc7 on 11.12.2007 at 07:46 pm in Quilting Forum

Before we make our first block, I thought of some additional notes:

~ it is suggested to use a medium neutral color when piecing scrap blocks - I like medium gray and taupe the best, a medium beige will also blend nicely

~ it is very important to have as many different scraps as you can when making a scrap quilt of any type; 12 or 15 different fabrics are not enough for a scrap quilt and you will probably not be happy with the results; I used over 40 fabrics in the controlled colors of the Aunt Sukie's Choice quilt shown in the Gallery

~ when making your blocks, use a 1/4" seam or a scant 1/4" seam (which is just a few threads shy of measuring 1/4"); no matter which size seam you use, always aim to be consistent

~ when pressing the seams during construction, you can press to the darkest fabric or you can press the seams open if you prefer, just always aim to be consistent!

I suggest you make one block of each offered in these classes, print out the block instructions, note the web source if there is one, and pin your finished block to the instructions, then put all your scrap blocks with their instructions in a file folder or some other container where you can easily find them.

Now..... onto the block!

The first block we will make is called "Stitched Scraps" and makes a 10" finished block when sewn into the quilt.

A quilt set 5 blocks across and 6 blocks down with a 6" border added will need 30 blocks and will measure 62" x 72".

Scraps needed:

3"x3" squares (each block needs 4)
3"x5 1/2" rectangles ( each block needs 2)
3"x10 1/2" rectangles (each block needs 2)

Be sure that each piece of the block is a different fabric.

1. Make a 4-patch unit of the 4 3" squares. Press.

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2. Sew a 3"x5 1/2" rectangle to the top and to the bottom of the 4-patch unit. Press.

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3. Sew a 3" x 10 1/2" rectangle to the sides of the unit. Press.

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That's it! You've made one block! Wasn't that one easy?

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The source recommends that you flip-flop the blocks when laying them out:

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This block could easily be made smaller by cutting the squares and rectangles only 2 1/2" wide. This block could be a good use for those "noodles" you're collecting.

Source: www.rosiescalicocupboard.com

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clipped on: 11.13.2007 at 09:48 am    last updated on: 11.13.2007 at 09:48 am

RE: Dinner Tonight - Appetizers (Follow-Up #6)

posted by: sandy_in_ia on 11.01.2007 at 01:34 pm in Kitchen Table Forum

Buffalo Chicken Dip

4 boneless, skinless chicken breasts (about 2 lbs)
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 sprinkly with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving.

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clipped on: 11.01.2007 at 01:43 pm    last updated on: 11.01.2007 at 01:43 pm

Really Yummy Apple Pumpkin Bundt Cake Recipe

posted by: brenda_in_tx on 10.20.2007 at 09:28 am in Kitchen Table Forum

I've made several of these the past two weeks and they are delish. I just noticed this morning, however, that it calls for a CUP of pumpkin - I've been using a whole can, and it's so good, I'll just continue making it that way.

I'm off to make one now - have around 22 people coming for a hamburger cookout tonight. Enjoy!

Pumpkin Apple Cake

1/2 cup butter, melted
2 eggs
1 1/2 cup sugar
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
(OR 1 1/2 tsp. pumpkin pie spice instead of spices)
1 cup canned pumpkin (or just use a regular 15 oz. can)
1/2 cup apple juice
1/2 cup crushed pecans

Cream butter, sugar and eggs until sugar is dissolved. Mix and stir in dry ingredients. Add pumpkin and apple juice. Bake at 350 in a bundt pan for 45 minutes or until done (mine takes about 7-8 minutes longer). Cool before removing from pan. Glaze with 1 cup powdered sugar and 1-2 tbsp. of apple juice. Also very good with raisins baked in.

NOTES:

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clipped on: 10.20.2007 at 10:36 am    last updated on: 10.20.2007 at 10:36 am

October Kaleidoscope class - Lesson 2

posted by: toolgranny on 10.03.2007 at 10:38 am in Quilting Forum

LESSON 2 Cutting and creating the hexigons

Cut across fabric at a same repeat you see, starting at the end, to make 6 pieces. You dont have to be too exact as well trim it more carefully when aligned.

Lay your six matching pieces on top of each other and line up a figure at each corner as closely as you can. A vertical pin through one point will hold them in line while you carefully slide a pin through the six layers (figure 3).

figure 3
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Once you get them all in position, put a few pins in here and there to keep those matches aligned. Remember you will be cutting across the 6 layers with your rotary cutter so be very aware of your pins. Lay your stacked group across your cutting mat and line it up using the mat lines as a guide.

Holding your ruler firmly, cut one edge off to even it up. Dont waste any more fabric than you have to to do this. Then, cut 4" strips across from selvedge to selvedge till youve used up your stack. Keep these strips pinned here and there so they dont come apart.

figure 4
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Lay one 4" strip along a horizontal line of the cutting mat. Using your 60 degree line on a ruler, place 60 degree ruler line across a vertical line of the mat so the angled of the ruler is close to one end and start cutting triangles. This should give you a 60 degree angle to cut on the side of your strip. Reverse the ruler and do the same, moving down the strip until you have made it all into stacks of 6 matching triangles. (see figures 5 & 6) Cut so the triangle points are at the very edge of the strip and all are the same size. Stack your piles of six offsetting from the next and you can take the whole bunch to the sewing machine for assembly.

figure 5
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figure 6
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Take one group of six triangles and lay them out with matching figures going the same way. Each group has three possible choices (2 shown in the halves in figure 7).

Audition the triangles in each of the three directions until you get an arrangement you like and start sewing them together with quarter inch seams. You will sew three for one side and the matching three for the other but not the middle seam.

figure 7
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Press the seams open as you work (figure 8) and pin the two halves together at the middle.

figure 8
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You need the center seam open to assemble the finished product. Set each aside and do the rest the same way.

For help at the design wall later, you can sort the hexigons into color stacks of lights and darks or like groups of colors. I have better luck designing with "pinwheel" shapes than "bullseyes". A large blank center of a hexigon doesnt always blend well with its neighbors.

Well talk about designing with these hexigons in lesson 3 posted after the weekend.

Linda

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clipped on: 10.03.2007 at 05:11 pm    last updated on: 10.03.2007 at 05:11 pm

RE: Need your best easy appetizers (Follow-Up #6)

posted by: sands99 on 09.12.2007 at 08:07 pm in Cooking Forum

Baked Brie! Buy a wedge of brie, and a tube of crescent rolls, roll out the crescents on a cookie sheet or cookie sheet w/Reynolds Release, pinch the perfs, cut the brie in half to make two thinner wedges flip them so they make a rectangle (points pointing opposite but next to each other with an air gap) atop the crescent floor. Now here comes the choice part:

Option 1: you can fold the crescent around and over the brie and cook it that way [375 until golden brown] and then serve surrounded with rasberry preserves.

Option 2: top the brie with apricot preserves and sliced almonds then fold the crescent to envelope the goods and bake. For a prettier presentation since you spent a literal 5 minutes making it lol, brush with egg white and sprinkle with sliced almonds.

Easy easy easy rave rave rave.

NOTES:

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clipped on: 09.29.2007 at 02:58 pm    last updated on: 09.29.2007 at 02:58 pm

October Kaleidoscope class - Lesson 1

posted by: toolgranny on 09.28.2007 at 11:34 am in Quilting Forum

LESSON 1 - Fabric selection

Permission was granted by C&T Publishing to use excerpts from the book and lesson plans for:
One-Block Wonders by Maxine Rosenthal.

For hexigons, you need 6 repeats of a fabric with wild, flowery or figured bold print. Make sure it contains colors YOU like because when cut up, it is creating a pallet of colors you will arrange like you would a watercolor quilt. For the process of learning, you might consider an inexpensive fabric with a short repeat to cut up just so you can work on the process before investing in a large amount of expensive fabric.

Things to consider in selection:

== Avoid lots of solid color background in the fabric. Too much plain background produces kaleidoscopes with no design and all one-color. You can discard the extras or undesirable hexagons or use them in the borders so dont worry if you have a few you dont care for.
== Try for movement in the fabric design - flowers, animals, amorphous shapes. A flowing leaf will produce a more interesting kaleidoscope than a bare stick.
== Avoid straight lines as in buildings, plaids or stripes. They are not as dynamic and they require much more precision when sewing. We do not intend to match up lines or anything in this project. It will be very forgiving.
== Skip fabrics with an obvious repeat every few inches, to avoid repeats of exactly the same kaleidoscope - think VARIETY!
== I like large floral or animal prints. It is interesting to see a kaleidoscope formed of fish tails or lion's noses or the tires of a car or even a cowboy's hand waving as he rides the bucking bronco.
== It might be helpful, when shopping, to use 2 mirrors arranged in a 60 'V' placed on the fabric to get a hint as to the kaleidoscopes it will form.

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figure 1A

In figure 1A you see a wild, Oriental, multicolored fabric. It produced an interesting study of wild colors beyond what I would have imagined. Pick your colors carefully as they become your pallet. Figure 1 shows the resulting panel.

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figure 1

Your fabric requirements:

You need six pieces of fabric with the same pattern repeat. A 24" repeat means you need 4 yards. A 12" repeat means only two. I walk up to the cutter, bolt in hand, and pull off six repeats and say "cut here". They look at you funny but who cares. When you have grey hair, you can get away with a lot!

I cut strips of 4" widths across the fabric, selvedge to selvedge. This is an arbitrary width you can vary on future projects but for this lesson, start with that. One strip of 4" across the width produces about 16 sets of 6 triangles. The pieced top in figure 1 is 24" x 31" (before border) and took 24 sets of triangles. So, with a 12" repeat that is cut across the fabric in 4" strips, you would get about 48 sets of triangles or 48 hexigons. Finished size of only one hexigon is about 6-1/2" across so you could figure about a 6" block each. To practice, you can cut any smaller amount to get down the procedure. You can buy much more and enlarge this process for a whole bed size. Ive even mixed alternating triangles from three repeats just to practice. You could also use scraps and not worry about the match.

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figure 2

For this project I have chosen an oriental red and black floral print with large, bold flowers. See figure 2. It has a long repeat (Fig 2A) but I wanted more to work with.

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figure 2A

Ill show photographs of each step from this point forward so you can see the resulting hexigons from this fabric.

Ill publish lesson two next the week after youve had time to look at fabric. Feel free to e-mail me if questions come up. Ill collect e-mail addresses as they come in and answer each or post to the forum if I think the question has value to the group at large. Just print the lessons off and save them if you dont have time to deal with this class right now.

Linda

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clipped on: 09.29.2007 at 10:49 am    last updated on: 09.29.2007 at 10:49 am

RE: Recipe request (Follow-Up #3)

posted by: marigene on 08.24.2007 at 10:06 pm in Kitchen Table Forum

Here is a delicious easy one! I have made it several times.

Cream Cheese Danish Coffee Cake
Source: Taste of Home
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 and sugar 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,
Filling
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

Glaze
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.

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NOTES:

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clipped on: 09.28.2007 at 11:04 am    last updated on: 09.28.2007 at 11:05 am

RE: Anyone have a recipe (Follow-Up #2)

posted by: glenda_al on 08.22.2007 at 03:54 pm in Kitchen Table Forum

They were raving over this at RE forum

Borscht seems to be the red-headed step child of soups. I think borscht and beets are grossly underrated. There are many variations of borscht, the only common thread being beets. This recipe is adapted from Mennonite Foods & Folkways from South Russia, by Norma Jost Voth. Serves 8-12.

Ingredients

1 1/2 lbs boneless beef chuck or stew beef, cut into bite size chunks (I actually find that what grocery store label stew beef is very chewy (rubbery). I like to use a little better cut of meat.)
cup flour
3 quarts (12 cups) beef broth
3 medium large beets, cooked, peeled, and diced or shredded
1 tablespoon vinegar
1/2 cup tomato paste
1 tablespoon sugar
4 tablespoons butter
2 large carrots, peeled and shredded or diced
1 onion, chopped
3 medium potatoes, cooked and cubed
small cabbage, sliced thin or shredded
2 garlic cloves, minced
1 bay leaf
1 tablespoon chopped parsley
Dill weed to taste
Black Pepper to taste
Sour cream

Dredge the beef in the flour. Melt butter in a stock pot (Dutch oven) and add beef; brown all sides of beef. In the stock pot add beets, salt, vinegar, tomato paste and sugar; stir. Add carrots and onion and saut until onions are translucent. Add beef broth, and all remaining ingredients except sour cream and simmer for 20 minutes. The borscht should be pleasantly tart but not sour. If sour, add another tablespoon of sugar and / or carrots until desired flavor is reached. Stir and let rest for 15 minutes (heat off). Place in individual bowls and top each with a dollop of sour cream.

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clipped on: 09.28.2007 at 10:53 am    last updated on: 09.28.2007 at 10:53 am

RE: Need good pork chop recipe (Follow-Up #2)

posted by: bunny_lover on 08.28.2007 at 05:14 pm in Kitchen Table Forum

I don't usually like cranberries but this is yummy!

Cranberry Pork Chops

1 16 oz can jellied cranberry sauce
1/2 cup apple or cranberry juice (I use apple)
1/4 cup sugar
2 Tbsp mustard

Mix sauce and pour over pork chops. Cook on low 7-8 hours. The sauce can be thickened with some flour & water and makes a greay gravy for mashed potatoes.

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clipped on: 09.28.2007 at 10:46 am    last updated on: 09.28.2007 at 10:46 am

RE: Your favorite apple recipe? (Follow-Up #4)

posted by: carol_in_california on 09.25.2007 at 07:45 pm in Kitchen Table Forum

My neighbor has a great apple cake recipe......I made it yesterday and it is so tasty!

Apple Cake

4 cups diced apples
2 whole eggs
2 cups sugar (I used half Splenda)
2 tsp cinnamon
1/2 cup oil
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup chopped nuts (I didn't have any.)
I also added 1/4 cup Hershey's cocoa

Break eggs over the apples and mix with a fork. Add sugar, nuts, vanilla, cinnamon and oil. Sift flour with salt and soda (and cocoa if used) and add to apple mixture. Mix well.
Prepare 9 X 13 in. cake pan with shortening and flour or Pam Baking Spray
Preheat oven to 325 degrees F.
Bake cake for approximately one hour. Mine took 50 minutes.
After cake comes out of over, prepare glaze.
Glaze
1 cup brown sugar
1/4 cup milk ( I used evaporated because it was open.)
1 tsp. butter or to taste (optional)
Put into saucepan and cook 2-3 minutes or a little more.
Pour on hot cake. I poke holes all over to help the glaze seep in.

NOTES:

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clipped on: 09.28.2007 at 10:35 am    last updated on: 09.28.2007 at 10:35 am