Clippings by jude31

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RE: What's For Dinner #310 (Follow-Up #33)

posted by: shaun on 07.20.2010 at 01:36 pm in Cooking Forum

Alright - here's the scoop (hee hee!!)

Instant ice cream

1 (12 ounce) frozen unsweetened strawberries
1/2 cup sugar
3/4 cup heavy whipping cream (you can use half-and-half)

Place strawberries and sugar in food processor.
Process until finely chopped, scraping bowl occasionally.
With processor running slowly add cream.
Process until mixture is smooth and creamy.
You can also use peaches, blueberries...........

*I added 2 T Vodka to keep it creamy.

THEN put into freezer.


NOTES:

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clipped on: 07.29.2010 at 03:09 pm    last updated on: 07.29.2010 at 03:09 pm

RE: Ann T - brownies (Follow-Up #1)

posted by: ann_t on 03.04.2010 at 09:50 am in Cooking Forum

I'll be happy to share this recipe again.

Home Cookin Chapter: Recipes From Thibeault's Table

Brownies - Decadent Brownies
============================

1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
4 eggs
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts

(Optional: use 3/4 cup brown and 3/4 cup white sugar, or Add a shot of espresso)
  
Method One

Melt chocolate and butter in microwave bowl. Beat in sugar and salt. Beat in eggs add vanilla. Do not over mix. Mix in flour. Mix in pecans/walnuts. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze.

Method Two

Another Option. Both methods are good and I use them interchangeably.

Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg.

Add vanilla (and espresso if using).

Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bake in a 350 F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the
freezer.


NOTES:

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clipped on: 03.04.2010 at 03:48 pm    last updated on: 03.04.2010 at 03:48 pm

RE: woodie's mexican black beans??? (Follow-Up #1)

posted by: stacy3 on 01.17.2010 at 12:34 pm in Cooking Forum

found it!

Mexican Black Beans
Adapted from Recipe #179877 : 35 min : 15 min prep
By: lazyme
Jul 31, 2006
Good side dish to a Mexican entree.
SERVES 6 (change servings and units)

Ingredients

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeno, seeded and chopped
1/2 teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
fresh lime juice
fresh cilantro, chopped
1 cup monterey jack cheese
Directions
1Heat oil in heavy large saucepan over medium-high heat.
2Add garlic, chili and cumin and saut 30 seconds.
3Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
4Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
5I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.

NOTES:

Don't mash the beans and don't microwave to melt the cheese...use the broiler instead
clipped on: 01.17.2010 at 09:20 pm    last updated on: 01.17.2010 at 09:21 pm

RE: Harvest People and Bread Baking (Follow-Up #2)

posted by: annie1992 on 11.13.2009 at 02:15 pm in Harvest Forum

ruthie, I am a bread baker and I don't buy any bread products, I make them all. Cinnamon rolls, breakfast Danish, whole wheat, caraway, hamburger buns, I make 'em all in the bread machine.

I have some serious carpal tunnel issues and it hurts to knead bread, so I use the "dough" setting on the bread machine and let it knead and go through the first rise. Then I take it out of the machine, form into loaves or buns or whatever, let it rise again and bake it in the oven.

I like the crust on oven baked bread better than the bread machine crust, which kind of seems "steamed", more than "baked".

Greenmulberry, this is my current favorite whole wheat bread recipe:

HONEY WHOLE WHEAT BREAD
INGREDIENTS:
3 cups all purpose flour
3 cups whole wheat flour
2 pkg. active dry yeast
2 tsp. salt
1 cup milk
1 cup water
1/2 cup honey
3 Tbsp. oil
1 egg
PREPARATION:
In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well.
In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm)
Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough.
Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk.
Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes.
Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.

Now, all I do is put the wet ingredients on the bottom, the dry on the top, and press the "dough" button. The machine does all the work.

Tonight I'm making butternut squash rolls with half whole wheat and half white flour, again in the bread machine. I just use any bread recipe I have to make bread in the bread machine and haven't had a spectacular failure yet. I've made Grandma's old Farmhouse White to Bernard Clayton's Frisian Bread to James Beard's sour cream loaf and they all come out just fine on the dough cycle in the bread machine.

That said, I do check the machine a few minutes after it starts the knead cycle to be sure the dough isn't too dry or too wet. Hydration depends on the type of wheat, the humidity, the temperature, many factors, so I always check, I don't just measure and take it for granted.

Annie

NOTES:

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clipped on: 12.04.2009 at 09:02 pm    last updated on: 12.04.2009 at 09:02 pm

RE: Need T&T Mac and Cheese Recipe (Follow-Up #2)

posted by: jessyf on 11.14.2009 at 04:57 pm in Cooking Forum

Here is my version of Cook's Illustrated - I omitted the bread crumbs because I'm lazy. Its our dinner tonight, matter of fact! I think subbing evaporated milk for fresh is a big improvement for any M&C recipe.

Cooks Illustrated Stovetop Macaroni and Cheese
Ingredients
12 oz Canned evaporated milk
2 lg Eggs
1/4 ts Hot red pepper sauce
2 ts Salt
1/4 ts Ground black pepper
1 ts Dry mustard, dissolved in:
1 ts Water
1/2 lb Elbow macaroni
4 TB or 1/4 cup Unsalted butter
12 oz Sharp Wisconsin cheddar*, (or any cheese - Monterey Jack, etc., or a mix)

Preparation

Mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper and mustard mixture in small bowl. Set aside.

Heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1-1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat.
Add butter; toss to melt.

Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately.

NOTES:

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clipped on: 11.14.2009 at 06:38 pm    last updated on: 11.14.2009 at 06:38 pm

RE: chicken stock help (Follow-Up #10)

posted by: canarybird on 11.06.2009 at 04:23 am in Cooking Forum

Here chicken stock is made using hens, (the older birds) and they are sold separately just for that. Otherwise I will buy carcasses.

Here we can buy stripped chicken carcasses packaged in twos in the supermarket, after they've removed most of the meat for their trays of wings, breasts etc. But there's still enough meat on the bones for a great and flavourful soup.

CHICKEN NOODLE SOUP

Soup Ingredients:

Homemade chicken stock - about 2 quarts
2 carrots - diced
2 stalks celery - diced
1 leek - diced
1 cup diced rutabaga or orange squash
1/2 cup fine soup noodles
salt & pepper
oil or chicken fat

Ratio of solids to stock should be about 2 cups stock to 1 lb chopped vegetables. Add any more chopped veg if you don't have enough.

Stock ingredients:

1 meaty chicken carcass or piece of whole chicken
2 heads of garlic
1 onion - cut in half
celery stick - sliced
1 carrot sliced
fresh thyme - large sprig
1 bay leaf
black pepper & salt


MAKING STOCK:

1. Early in day or day before:
Preheat oven to 350F. Cut top off heads of garlic. Place on roasting pan together with chicken carcass and sliced onion and drizzle a bit of oil over top of all.
(I had two carcasss to roast as they are sold this way in pairs at our supermarket. I also added a couple of beef bones.)
Roast in oven about 40 minutes or until all is toasted.
Photo shows finished bones and juices from pan.

2. Put bones into a very large pot. Squeeze one head of the buttery garlic cloves into the stock pot, saving the other head of garlic for adding to the soup. Add the rest of the stock ingredients and fill pot with water to cover. Grind in fresh pepper. Bring to boil, turn down heat, put on lid and simmer for a couple of hours.
Skim off any grey residue that rises to the top.

3. Afterwards, strain the solid debris from the stock ---(REMEMBER you're saving the stock so don't pour it down the sink - as has been done LOL !).
I look through the solids and pick out the meaty chicken pieces to save for the soup. Throw away all the rest of the solid material.
Here I let it cool and refrigerate until next day when it's easy to remove solid fat from top. Otherwise continue to make soup.

MAKING THE SOUP:

1. Saut the chopped ingredients in a frypan in a TBS of chicken fat or oil until lightly golden. Squeeze out the buttery cloves from the 2nd head of garlic and add to pan.

2. Put soup ingredients including small bits of chicken into large saucepan and add an appropriate amount of stock - about double the amount of liquid to vegetables.
Put on lid and simmerwith lid on for about an hour. Add soup noodles during last 5 minutes.

3. Check seasoning, add salt.

SharonCb

NOTES:

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clipped on: 11.06.2009 at 11:24 am    last updated on: 11.06.2009 at 11:24 am

RE: Making Dessert on Wednesday... to serve on Friday (Follow-Up #4)

posted by: lowspark on 09.21.2009 at 05:08 pm in Cooking Forum

Thanks for the great ideas!

I did a search for your apple cake Linda and found it. It actually sounds perfect, especially since we're in the midst of apple dessert season! Well, I hope everyone there hasn't had too much apple stuff already but oh well! I think I'm going to go for it.


Posted by lindac (My Page) on Wed, Sep 10, 08 at 9:31

Not sure what the difference between bread and cake is....but here's one that can be baked in a loaf pan or in a 7 1/2 by 11 dish....or even in a muffin cup.
Apple cake

4 cups chopped apples
1 cups sugar ( can use splenda)
cup raisins ( I use chopped other fruit like dried peaches or apricots or craisins)
Mix and let sit for about an hour ( less is OK)
2 cups flour
1 tsps baking soda ( I like tsps soda and tsps BP)
tsps salt
1T cinnamon tsp nutmeg
Mix dry ingredients
2 eggs
cups veggie oil
1 tsp vanilla
beat together
1 cup chopped pecans if desired.
Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires.
Pour into greased 9 by 13 pan and bake 350 until done..40 to 50 minutes.
Serve with cake gravy if desired.

Cake Gravy
Mix 1 cup sugar
1 stick butter
cup evap milk
1 tsp vanilla.
Mix all and cook all in a sauce pan for about 3 minutes.
Serve warm over the cake.

NOTES:

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clipped on: 09.29.2009 at 08:09 pm    last updated on: 09.29.2009 at 08:09 pm

Dang, that's good! **Cinnamon Buttercream**

posted by: sooz on 08.04.2009 at 12:53 am in Cooking Forum

I finally had a chance to put together some Cinnamon Buttercream that claire_de_luna shared on another post. DANG!!!!! That stuff is GOOOOOD! Thank you thank you thank you!!!!!!!

Here's her recipe in case you missed it:
Cinnamon Buttercream
1 cup butter (softened)
1 T. vanilla
1 T. ground cinnamon (Penzeys Vietnamese Cinnamon)
1 lb. powdered sugar
3 T. Half and Half or cream
Mix it all together!

I didn't want to make an entire batch because I only had a small cake to frost, so I reduced the amounts to a third of the total, and adjusted to my taste, which you can see in the parentheses:
1/3 C butter, softened
1/3 tsp vanilla (I used 1/2 tsp)
1/3 T cinnamon*
1 1/4 C powdered sugar
1 T cream

* 1/3 T is really 1 tsp

Yup, I liked the bowl. I licked the beaters. I licked the spatula. I put a little extra on the spatula by using a spoon, so I could like the spatula again, AND I licked the spoon.

DANG!!!! Good stuff!!!!

:O)
Sooz

NOTES:

"Neighborhood Cookout on Sept. 17th" Lots of recipes or suggestions for pick up and eat desserts.
clipped on: 09.18.2009 at 08:18 pm    last updated on: 09.18.2009 at 08:20 pm

RECIPE: Fabulous Tomato Pie

posted by: becky_ca on 09.08.2009 at 01:25 pm in Recipe Exchange Forum

For those who are getting tired of BLT's - this is a big hit in our family. My 14yo DS even heated up a leftover piece for breakfast yesterday, and normally he won't bother with anything that needs to be reheated :-)

Becky


* Exported from MasterCook *

Tandi's Tomato Pie

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium plum tomatoes
1 deep-dish pie shell -- (9-inch) baked
1 cup chopped white onion
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoon chopped fresh basil
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 cup grated Cheddar cheese

Preheat oven to 375 degrees F. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil.
Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Add remaining mayonnaise mixture.
Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.

www.countryliving.com

- - - - - - - - - - - - - - - - - - -
NOTES : Made 9-6-09 Seeded and chopped tomatoes (reserving 6 slices for top garnish). Also microwaved the onion for a minute to soften it. Rather than layering in pie crust, I just mixed everything together and spread into shell, topping with reserved tomato slices.

NOTES:

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clipped on: 09.16.2009 at 04:38 pm    last updated on: 09.16.2009 at 04:39 pm

Dirt Bombs...

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

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


Dirt Bombs
Yields: 12 muffins*

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

Topping ***

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

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

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

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

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

Sol

NOTES:

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clipped on: 09.15.2009 at 08:33 pm    last updated on: 09.15.2009 at 08:33 pm

RE: Fresh Rosemary, Oregano and Sage - help! (Follow-Up #5)

posted by: marigene on 04.14.2009 at 12:10 pm in Cooking Forum

I use fresh rosemary in this flatbread.

Rosemary Flatbread

2 cups all-purpose flour
1 teaspoon salt
1 teaspoons yeast
2 tablespoons fresh rosemary, evenly divided
1 cup warm water
cup olive oil
1 tablespoon coarse sea salt

Preheat oven to 400.

Combine flour, yeast, salt and rosemary*** in food processor. Whirl a few seconds to combine. Add water, process until evenly moist. Add olive oil, continue processing until dough forms a ball. If needed, add more water, a tablespoon at a time to reached desired consistency. Knead by hand for 1-2 minutes until satiny smooth. Let rise for 30 minutes or until doubled in size. Spread into a circle on baking stone or pizza pan. Brush with a little olive oil, sprinkle with coarse sea salt and remaining rosemary. Bake 20-25 minutes. Mist 3 times with water during the first 10 minutes in oven.

*** I always add a couple garlic cloves, finely minced and a little fresh thyme when making.

NOTES:

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clipped on: 09.15.2009 at 03:33 pm    last updated on: 09.15.2009 at 03:33 pm

RE: Tomato Sauce (Follow-Up #11)

posted by: ann_t on 08.22.2009 at 01:01 am in Cooking Forum

Bumblebeez, Here are Sharon's recipes. You can't go wrong using either of these. They are the best. Good enough to drink. LOL!!

* Posted by chase (My Page) on
Wed, Aug 22, 07 at 15:09

Here are two recipes I use. I can mine but it may be frozen or just made up for a meal. Divide the recipe as required.

Plain Italian Tomato Sauce

24 cups smooshed tomatoes whirred smoothish *
2 cups finely minced celery
2 cups finely minced onion
1 1/2 cups finely minced carrot (use just one for a bit less sweet I use 1 1/2)
12 TBSP bottles lemon juice
2 TBSP coarse salt

Note: For one batch I sub hot peppers for some of the carrot and celery, just so I have a piquante sauce as well.

Herbed Tomato Sauce

24 cups smooshed tomatoes whirred smoothish *
4 - 5 cups chopped herbs of your choice
12 TBSP bottled lemon juice
2 TBSP coarse salt.

I use Basil, oregano and parsley but you can use only one or two or three and you don't need to use equal amounts, in other words you can go 2/3 basil 1/3 parsley. For all of them bring to a rolling boil and then lower heat to a high simmer , you want to see some action but not a full boil. After coming to the boil a foam will form, skim it off.
Place your jars in the dishwasher , when the jars are done so is the sauce. I generally cook about an hour , you can go longer. I don't like to cook less than an hour 'cause I want some thickening to take place while canning so it doesn't need to much cook time when I use it.
Fill jars as normal. HWB for 30 minutes.

* I break the tomatoes with my hands and then use a hand blender to smooth some more. You could use a food processor. I do not seed my tomatoes but you could.

NOTES:

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clipped on: 09.06.2009 at 03:32 pm    last updated on: 09.06.2009 at 03:33 pm

RE: A Dressing for Tomato, Cuke and Onion Salad? (Follow-Up #1)

posted by: gardenguru1950 on 09.02.2009 at 09:40 am in Cooking Forum

I would slice the onions and cucumbers real thin and toss them with:

ITALIAN VINAIGRETTE

Ingredients

1/4 cup red wine vinegar
3 cloves garlic, minced
2 Tbs chopped fresh oregano
3/4 cup extra-virgin olive oil
Salt (to taste) and lots of freshly ground black pepper
Directions

Combine the vinegar, garlic and oregano in a small bowl.

Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated.

Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.

Put the onions, cukes mixed with the dressing in the refrigerator overnight.

Just before serving, toss with thin wedges of tomato and some fresh basil, ripped coarsely. Sprinkle a bit of freshly-grated Parmigianno Reggiano on top of each.

This is pretty close to a salad that my grandfather Ambrogio commonly put on the table.

Joe

NOTES:

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clipped on: 09.02.2009 at 10:43 am    last updated on: 09.02.2009 at 10:43 am

RE: OMG!!! Upside-down Pear Gingerbread Cake (pic) (Follow-Up #6)

posted by: dgkritch on 08.24.2009 at 03:21 pm in Cooking Forum

Here it is! Ok, yes, I'm at work posting recipes. LOL
The only change I made was to use 1 c. of whole wheat flour and added about 1/4c. of chopped, candied ginger. Like Annie, I used dark molasses.
It turned out of the pan perfectly.

Upside-Down Pear Gingerbread Cake
Posted by annie1992 Z5 MI (My Page) on
Mon, May 18, 09 at 16:23
pear gingerbread from Gourmet magazine:

For topping
2 1/2 firm pears (preferably Bosc)
1/4 cup (1/2 stick) unsalted butter
3/4 cup packed light brown sugar

For cake
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses (preferably mild)
1 cup boiling water
1/2 cup 1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten

Special equipment:a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)

Make topping:
Peel and core pears and cut each into 8 wedges.
Melt butter in skillet over moderate heat until foam subsides.
Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted).
Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes.
Remove from heat.

Make cake:
Preheat oven to 350F.
Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl.
Whisk together molasses and boiling water in a small bowl.
Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.

Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate.
Replace any pears that stick to skillet. Serve warm or at room temperature.

This is so good, dark and moist. I plead guilty to adding a bit more ginger and using dark molasses because I like that flavor. This is amazing still warm with vanilla ice cream and my daughter likes to drizzle some hot caramel topping over the whole thing.
Annie

Deanna

NOTES:

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clipped on: 08.24.2009 at 06:14 pm    last updated on: 08.24.2009 at 06:14 pm

RE: What's for dessert-#1 2009 (Follow-Up #64)

posted by: tracey_oh on 05.14.2009 at 01:59 pm in Cooking Forum

Yay! I'm so glad this thread is still going strong. Everything looks wonderful, as usual!

Annie, I can't even comprehend not liking cheesecake. I could eat every bite of yours in probably 2 days :) Ann, those nuts look awesome! Definitely saving that recipe.

Stacy, I'm so glad you enjoyed the chocolate chip pie. I think it's about time for me to make another one :) Here's the cinni-mini recipe. I usually only make one pan because we do not need two pans of these sitting around. Last time, I added a little bit of butter to the icing which is always soup-like because noone in my family bothers to wait until they are cooled off to eat them. They hover around the oven waiting for the timer to go off so they can devour them.

Cinni-Minis
2 8oz cans crescent rolls (reg or reduced fat)
6 T softened butter
1/3 c brown sugar
1/4 c chopped pecans (optional)
1 T granulated sugar
1 t cinnamon
2/3 c powdered sugar
1 T milk or 1/2 and 1/2
1/4 t almond or vanilla extract
1/8 t salt

-Unroll crescent rolls and separate each dough portion along center perforation to form 8 rectangles. Press seams to seal.
-Stir together butter and next 4 ingredients then spread evenly over 1 side of each rectangle. Roll up, jelly roll style, starting at the long end. Gently cut each log into 6 slices using a serrated knife. Place rolls, 1/4" apart into 2 greased 8" cake pans.
-Bake at 375 for 15 to 18 mins until golden. Cool 5-10 mins.
-Stir together powdered sugar and remaining 3 ingredients. Drizzle over warm rolls.

NOTES:

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clipped on: 08.16.2009 at 06:52 pm    last updated on: 08.16.2009 at 06:53 pm

RE: Peach recipes (Follow-Up #4)

posted by: daisyduckworth on 07.11.2007 at 05:21 pm in Harvest Forum

Balsamic Pickled Peaches
1 cup balsamic vinegar
3/4 cup sweet vermouth
1 cup pineapple juice
8 small peaches, d cut into 6-8 wedges each

In a saucepan, combine vinegar, vermouth and pineapple juice and bring to the boil over high heat. Add peaches and immediately remove pan from heat. Cool to room temperature, uncovered. Then cover and refrigerate. These pickles will develop a nice flavor within an hour or two of cooling but are far better if left for 48 hours. They will keep, covered and refrigerated, for up to 6 weeks. Serve alongside any meat, particularly roast pork or lamb.

Peach Butter
18 medium peaches
1/2 cup water
4 cups sugar

Wash and blanch peaches. Peel, pit and slice. Combine peaches with 1/2-cup water in a pan. Simmer until peaches are soft. Puree using a food mill but do not liquefy. Measure 2 litres peach pulp. Combine peach pulp and sugar in a large pot. Cook until thick enough to coat the back of a spoon. As it thickens, stir frequently to prevent sticking. Ladle hot butter in pint jars leaving 3mm headspace. Process in a water bath for 10 minutes. If desired, add 1/2 teaspoon of ginger, nutmeg, cinnamon in any combination to the peach pulp.

Peach Chutney
1kg yellow peaches, peeled and quartered
500ml white wine vinegar
500g raw sugar
6 cloves garlic, finely chopped
2 teaspoons grated ginger root
1 teaspoon Tabasco sauce
1 stick cinnamon
6 cloves
1 teaspoon cardamom seeds

Place peaches in a saucepan with remaining ingredients. Bring to the boil and cook for about 50 minutes or until thickened. Remove from heat, pour into sterilised jars and seal. Delicious with ham, roast pork or grilled chicken.

Peach Curd
4 egg yolks
2/3 cup sugar
1 cup fresh peach puree
lemon juice to taste, about 1 tablespoon
1/2 teaspoon rosewater
6 tablespoons butter

Beat the egg yolks with the sugar, peach puree, lemon juice, and rosewater. Place over simmering water and stir constantly until thickened. Remove from heat and beat in butter, bit by bit. Strain well and chill.

Peach Jam
1kg sliced peaches
2 tablespoons lemon juice
1 cup water
3 cups sugar

Pour boiling water over peaches and let stand a few minutes.drain. peel and slice, discarding stones. add lemon juice and water and cook until tender. Add sugar and cook until thick. Seal in clean hot jars.

Peach Jam with Brown Sugar and Rum
6 cups coarsely chopped peeled peaches
2 cups brown sugar, packed
6 tablespoosn strained fresh lemon juice
3/4 cup dark rum
2 cups sugar

Combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature 6 hours or overnight. Pour the fruit mixture into a large saucepan. Bring to the boil over medium heat. Cover, reduce heat and cook until the peach chunks begin to look translucent, 15-20 minutes, stirring occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2-3 tablespoons of water. Add sugar, increase heat to medium and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles when the saucer is tilted. Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat. Ladle boiling jam into hot, prepared jars, leaving 3mm headspace. Top with lids and process for 15 minutes in a

Peach Salsa
1 teaspoon minced fresh ginger root
5 peeled and chopped peaches
1/4 cup minced green onions
1 1/2 tablespoons sugar
1 teaspoon dry mustard
1 1/2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon white pepper

Process the ginger with one peeled peach in a processor until smooth. Combine the mixture with the 4 remaining chopped peaches, the green onions, sugar, dry mustard, lime juice, salt and pepper. Chill, covered, for 4 hours or longer.

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clipped on: 08.09.2009 at 05:04 pm    last updated on: 08.09.2009 at 05:04 pm

RECIPE: Artisinal Pizza Dough

posted by: becky_ca on 12.07.2008 at 10:29 am in Recipe Exchange Forum

Like a lot of us, I have been working on perfecting my pizza making skills for a long time. I was telling a friend about my new favorite pizza crust recipe, and thought I'd share it since I'd formatted it to send to her.

While it's definitely better if it's made the full 24 hours in advance, I have a hard time thinking that far ahead sometimes. So I've been making it in the morning, leaving it to rise all day in my oven with the light on for a little heat, and while it's not quite as good as after the full 24 hours, it's still pretty tasty. I also don't bother with putting the dough in a fresh bowl - I leave it in the bowl it was mixed in, and scrape it out with a bench scraper at the end. Enjoy :-)

Becky


* Exported from MasterCook *

Artisanal Pizza Dough

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread or all purpose flour
1/2 teaspoon active dry yeast
3/4 teaspoon kosher salt
1 1/4 cups 2% low-fat milk
2 tablespoons olive oil -- plus more for bowl

Whisk the flour, yeast and salt together in a large bowl, then pour in the milk and oil. Mix together with a large fork or your hands. Knead once or twice to form a ball. It may be sticky, but that's okay.

Oil a bowl and set the dough in it. Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24 hour fermentation process takes the place of kneading the dough.

When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making. The dough can be frozen for up to a month; Thaw at room temperature before using.

Makes two 12"-14" pizza crusts

Source:
""Pizza on the Grill" by Elizabeth Karmel and Bob Blumer

- - - - - - - - - - - - - - - - - - -

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clipped on: 02.27.2009 at 01:05 pm    last updated on: 08.05.2009 at 10:48 am

RE: looking for the next great Jelly or Jam (Follow-Up #19)

posted by: annie1992 on 05.28.2009 at 03:04 pm in Harvest Forum

%he search function here is horrible when it DOES work, so Jude, here are Carol's Pear Preserves and Doris' Peach Preserves for a Cold Morning. I did cut the sugar down in the pear preserves successfully to half the amount of sugar, so I used 2 lbs of sugar to 4 lbs of pears. Any less and you won't get a gel while the pears are still intact. Be aware that cutting the sugar does result in a longer cooking time, so the slices of pear are getting more cooked and can fall apart.

I do have to admit, they are sweeter, clearer, absolutely perfect with the full amount of sugar, but I like the idea of a bit less sugar, even now that Dad's gone. Darn, why can't I have everything? (grin)

Old Fashioned Pear Preserves from Carol (Readinglady)

You can also make Pear Preserves if you want chunks of pear suspended in syrup. By weight use equal amounts of pears and sugar. You also need the juice and seeds of one lemon. I wouldn't go over about 4 pounds of fruit because it takes too long to cook larger amounts. This takes several days, but it's mainly waiting and the results are wonderful. Here's what you do:

Day 1: Peel, core and cut firm-ripe pears into chunks or slices. Leave pieces large enough to retain character in preserves. Place pears in acidified water (Fruit Fresh or Ascorbic Acid).

Rinse and drain pears. Place in large bowl and add sugar equal in weight to pears. Add juice of lemon and place pips (seeds) in small bag. It's messy but I also add any of the pulp that was reamed out. Add to bowl. Stir gently
to distribute syrup and refrigerate overnight. Throughout evening stir occasionally to distribute sugar. (I usually don't do this more than once.)

Day 2: Place macerated pears and sugar syrup with lemon seeds in bag in large pan. Bring to a boil and cook about 10 minutes, skimming foam.

Reduce temperature and continue to cook (about 20 minutes) until pears are translucent and candied. Turn off heat and leave pears and syrup overnight. (This can be room temperature.) Cover pan with a cloth, not a lid (to
prevent condensation).

Day 3: Using a slotted spoon lift pears from syrup and place in a strainer. Collect any additional syrup in a bowl beneath the strainer. (I drained syrup left in pan into a bowl and washed the pan because the syrup was
crystallized along the rim then I put the syrup back.) Bring syrup to a boil and cook to gel point stirring frequently. (Depending on how thick you want the syrup, this can be anywhere from 218-222.) You can also use the frozen plate test.

The advantage is you get to thicken the syrup just the way you like without cooking the delicate pears to the point of disintegration.

Return the pears to syrup and boil 1 minute to reheat them. Pull off heat and let sit for 5-10 minutes, stirring occasionally. (This allows fruit to equalize with the syrup so it doesn't float to the top of the jar.)

Place preserves in sterilized jars and BWB 5 minutes or clean, hot jars and BWB 10 minutes.

Now, on the Peach Jam for Cold Mornings, I used a whole orange because what the heck do I do with half an orange, LOL, and I used ripe (red) jalapenos because I didn't have habs. I think the habaneros are perfect for this, though, because they have a "fruity" flavor that goes well with the peaches. This stuff is perfect for bagels with cream cheese.

ORANGE/PEACH/HABANERO JAM
(Jam for Cold Mornings)

3 lbs. ripe peaches, peeled and quartered
1/2 medium sized orange, quartered and seeded
2 habaneros, seeds and all
4 cups sugar
1/4tsp almond extract
3/4 cup honey

Combine peaches, sugar and honey in a dutch oven, stir well. Cover and let stand 45 minutes. In food processor chop oranges and habaneros until finally chopped, scraping down sides a couple of times. Place orange, habaneros and an equal amount of water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer 10 minutes.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium high and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil, cook, uncovered 20 to 25 minutes or until a candy thermometer registers 221F, stirring often. Remove from heat, stir in almond extract. Skim off foam with metal spoon.

Quickly pour hot mixture into hot jars, leaving 1/4 inch headspace, wipe jar rims. Cover with lids and Process in boiling water bath 10 minutes.

Yield: 6 half pints

Happy Canning.

Annie

NOTES:

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clipped on: 08.02.2009 at 03:40 pm    last updated on: 08.02.2009 at 03:40 pm

RE: Help convert recipe to Pomona (Follow-Up #2)

posted by: joannaw on 06.28.2009 at 08:43 am in Harvest Forum

I would try a sample batch first to figure out how much sugar per cup of fruit will be of a good sweetness for you, and to make sure the amount of pectin is right. They recommend 1/2- 3/4 tsp. pectin per cup of fruit; I would err on the side of 1/2 tsp per cup. Ken is right, it is a bit rubbery if you overdo the pectin, and you sure don't want to be stuck with 12+ cups of rubbery, overly tart jam!

1 c. crushed blueberries
1/2 c. rhubarb
a pinch- 1/4 tsp lemon zest
1 tsp. lemon juice
1/3 c. sugar
3/4 tsp. Pomona pectin powder
1 1/2 tsp Pomona calcium water

In a pan, mix together the berries, lemon zest and juice, and calcium water. In a small bowl, mix together the sugar and pectin powder; mix well. Bring the juices in pan to a boil; whisk in the pectin/sugar mixture, stirring well to dissolve. You might check the sweetness at this point and if the rhubarb has it too tart, mix in a little more sugar, or honey, or Splenda, or whatever. Return to boil and remove from heat.

When it cools off, you'll be able to see whether it's thick enough for you or not, and can adjust the amount of pectin accordingly when you do your big batch.

When I do low sugar (as opposed to sugar-free), I never have a problem getting the pectin to dissolve when mixed in first with the sugar and then added to the berries. I only use the blender method Ken talks about when I'm doing a no-sugar jam.

NOTES:

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clipped on: 08.02.2009 at 01:59 pm    last updated on: 08.02.2009 at 02:00 pm

summer torte

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


Photobucket



Photobucket


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.

NOTES:

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clipped on: 07.07.2009 at 05:13 pm    last updated on: 07.07.2009 at 05:18 pm

RE: Annie's Salsa question... (Follow-Up #17)

posted by: digdirt on 01.19.2009 at 10:43 am in Harvest Forum

Here you go:

ANNIES SALSA

8 cups tomatoes, peeled, chopped and drained
2 cups chopped onion
1 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints

if I want to process in a BWB up the vinegar to one cup and process 10 minutes in BWB.

You can safely leave out the cumin abd/or the green peppers but do not increase the cilantro

NOTE: To repeat what Annie said, the Extension agency no longer recommends canning in quarts or pressure canning her salsa (probably because they don't have the resources to test it). For those who have made it in the past, the pressure canned recipe called for a smaller amount of vinegar.

So, to update, make Annie's salsa with a full cup of vinegar, can only in pints and boiling water bath for 15 minutes. (From Carol)

Use the Harvest forum search at the bottom of the front page not the GW-wide search at the top of the page.

Dave

NOTES:

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clipped on: 06.16.2009 at 11:38 am    last updated on: 06.16.2009 at 11:38 am

RE: What have you put up in 2007 Part 3 (Follow-Up #87)

posted by: msafirstein on 09.18.2007 at 02:29 pm in Harvest Forum

Newgarden, try the Maple Apple Jam. I made it this year but I made butter and only used 2 c. sugar and a mixture of Granny Smith, Cortland, Honey Crisp and MacIntosh Apples. I chilled a half pt and I just tasted it this morning and it is outstanding!!

APPLE MAPLE JAM (Nancy)

12 C finely chopped apples (about 6lbs) I used the food processor
6 C sugar
1 C Maple syrup (grade B if possible)
1 tsp cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp cloves

Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick.Pour into hot jars leaving 1/4 inch headspace. Adjust caps. Process 10 min in BWB.

Yields about 8 half pints. I double this recipe and it works fine.

Michelle

NOTES:

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clipped on: 05.21.2009 at 05:53 pm    last updated on: 05.21.2009 at 05:54 pm

RE: All About Spinach (Follow-Up #6)

posted by: canarybird on 12.21.2008 at 04:28 pm in Cooking Forum

I have always liked spinach, even as a child. My mom cooked it quickly in its own water after rinsing, so I steam it for a couple of minutes in a steam basket and then drain it, add butter and S & P.

However now that tender spinach leaves are available here, I tend to also add a few leaves of raw spinach to a salad. This one is my copycat version of a salad I had at a Canary restaurant run by two young women who are adventurous in their dishes.

SPINACH SALAD WITH ORANGE-BALSAMIC DRESSING

baby spinach, rocket leaves & ruby-edged lettuce for 4 servings*

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

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

garnish:

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

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

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

Here it is again at that restaurant where have added sauteed slivers of leek on top.

SharonCb

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clipped on: 05.05.2009 at 09:49 am    last updated on: 05.05.2009 at 09:49 am

RE: All About Spinach (Follow-Up #17)

posted by: nandina on 12.22.2008 at 10:34 am in Cooking Forum

An easy appetizer: Work finely chopped parsley, chives or whatever fresh herbs of your choice into softened cream cheese. Spread mixture on a small spinach leaf, roll and tie with a length of chive stem. If the chives are in blossom tuck one under the tie for decoration. Try same method using arugula leaves. Refrigerate under a damp towel until serving time. Guests will be impressed.

NOTES:

Sounds like an easy but impressive appetizer and vey doable with frsh herbs in the garden
clipped on: 05.04.2009 at 05:36 pm    last updated on: 05.04.2009 at 05:37 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
Slices

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.
Lisa

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

NOTES:

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clipped on: 05.01.2009 at 09:57 am    last updated on: 05.01.2009 at 09:57 am

RE: What's For Dinner? #292 (Follow-Up #69)

posted by: chase on 04.09.2009 at 07:37 am in Cooking Forum

Lpink , yes the name does come from the Italian word for "lady of the night"! Here's my recipe...it's even vegetarian....except maybe the anchovy!

Pasta Puttanesca

1 Lb spaghetti linguine or other thin pasta
2 Cans best grade Italian plum tomatoes
1/4 Cup best quality olive oil
1 Tsp oregano
1/8 Tsp red pepper flakes (or to taste)
1/2 Cup black olives Sliced
1/4 Cup capers drained
4 garlic cloves minced
8 anchovy fillets chopped coarsely (or less)
1/2 Cup Italian parsley chopped

Drain the tomatoes and cut in half. Combine the tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a boil and add all remaining ingredients except pasta, stirring as you add. Reduce heat and simmer until the sauce has reached a consistency you like.

Meanwhile bring 4 quarts salted water to the boil. Cook pasta until tender but still firm. Drain and toss with sauce. Serve immediately with fresh grated parmesan.

Last night I made a great beef dish. Clive was licking his plate! I made a red wine sauce by simmering red wine with chopped shallots, chopped garlic and chopped mushrooms. After it reduced by about half I strained the veggies out and added the sauce to an equal amount of my homemade brown sauce. I sauted some sliced mushrooms and slices of beef tenderloin. Served with spaghetti squash and broccoli. Clive had his over rice. Sorry the picture is so lousy.

NOTES:

Sorry the picture was on another posting. but that's alright. It'll be good.
clipped on: 04.14.2009 at 05:12 pm    last updated on: 04.14.2009 at 05:13 pm

RE: What's For Dinner? #292 (Follow-Up #21)

posted by: malna on 03.26.2009 at 11:07 am in Cooking Forum

I finally made the pesto chicken rollups I was supposed to cook for the Basil Cookalong.

Definitely a keeper. I added some mushrooms and more garlic. We're already thinking of other things we can do - using sausage instead of the chicken, or doing a sliced corned beef, cabbage instead of the pesto/spinach and Swiss cheese instead of the mozzarella...I think this will be a fun recipe to play around with.

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clipped on: 04.14.2009 at 05:00 pm    last updated on: 04.14.2009 at 05:00 pm

RE: Cookalong #4 --- Basil --- Thread #1 (Follow-Up #30)

posted by: malna on 03.14.2009 at 05:43 pm in Cooking Forum

I hate it when life/work gets in the way of "cooking along".

It was late last night by the time we got off the phone with clients, and the meat was defrosting...so stew tonight. Not something I could figure out how to get basil into - LOL.

This is what I was PLANNING on making for tonight:

Pesto Chicken Roll Up
from Chef Bonnie Mair of The Hub Cafe

1 package of puff pastry (2 sheets)
1 (7oz) container of Pesto (or 1 cup of your own)
2 cups of baby spinach
2 cups of chicken cut into bite sized pieces
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese, divided
1 tsp garlic salt
1 egg, lightly beaten

Cook chicken in a little bit of oil and season with pepper and garlic salt. Drain and set aside. Or you can use precooked chicken, but I think this way gives it more flavor. Roll out pastry sheets onto a cookie sheet. Divide all ingredients into two and evenly use on both sheets. Spread Pesto over both sheets. Top with mozzarella, 1/2 of the parmesan cheese, spinach and chicken. Roll the pastry sheet into itself until it is into the desired shape. Place the seam on the bottom and adjust it on the cookie sheet. Do this with both rolls. Brush each roll with the egg and then sprinkle it with the rest of the parmesan cheese and garlic salt. Make several slits in the top of the roll to vent. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Slice into individual servings.

With a cup of minestrone soup to start, and this for dessert:

Mini Cheesecakes (from All-Recipes) with Blueberry-Basil Topping

INGREDIENTS:
1/3 cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon margarine, melted
1 (8 ounce) package cream cheese,softened
1/4 cup white sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 egg
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 6 cup muffin pan.
2. In a medium bowl, mix together the graham cracker crumbs, sugar and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

Blueberry-Basil Topping from an idea borrowed from Bakerella's recipe for Blueberry-Basil cupcakes:

Pure 1 can of blueberry pie filling and 1 T. ground basil in a food processor.

Sigh...I knew I should have cheated and made this a couple of days ago.

NOTES:

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clipped on: 03.30.2009 at 06:20 pm    last updated on: 03.30.2009 at 06:21 pm

RE: Cookalong #5 --LEMON-- Thread #1 (Follow-Up #13)

posted by: sheshebop on 03.17.2009 at 11:23 am in Cooking Forum

That lemon linguine with scampi looks just like something I would love.
David, I have made those lemon ricotta pancakes and they are divine.
I love anything with lemon, the tarter the better.

Here is my recipe for Chicken Piccata. It is a very easy version, and very tasty.
(from Cuisine at Home)

Chicken Piccata
makes 2 servings

Season 4 chicken cutlets with salt and pepper, dust with flour, and saute in 2 Tbs. oil, 2-3 minutes on one side, flip and then saute 1-2 minutes with the pan covered. Transfer the cutlets to a warm platter; pour off fat from the pan.
Deglaze the pan with 1/4 cup dry white wine and add 1 tsp. minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add 1/2 cup low-sodium chicken broth 2 Tbs. frsh lemon juice, and 1 Tbs. capers, drained. Return cutlets to pan and cook on each side 1 minute. Transfer the cutlets to a warm plate. Add 1 Tbs. unsalted butter and some fresh lemon slices to sauce in pan. Once the butte melts, pour sauce over cutlets. Garnish with fresh parsley.

*Note* 4 chicken cutlets is too many for DH and I, but this recipe actually only makes enough sauce for 2. I would recommend you make recipe as is and only use two cutlets, or double other ingredients if you are using 4 cutlets. This is very tasty, yet the easiest and fastest Piccata recipe I have ever one.

One of my favorite lemon desserts is Ann T's Lemon Tart with Walnut Crust

Crust:
12 cup choppen walnuts, toasted
12 Tbs. butter, slightly softened
1/2 cup powdered sugar
1 large egg
1-3/4 cups flour

For the Filling:
4 large eggs
1 cup sugar
1/2 cup plus 2 Tbs. fresh lemon juice
1/2 cup heavy cream

In a food processor, grind the walnuts to a fine grind. You should have about 1/2 cup. Using an electric mixer with the paddle attachment, beat the butter and powdered sugar at high speed until light and fluffy. Add the egg and mix to combine. Lower the speed and add the flour, mixing until barely combined. Add the walnuts and continue mixing, scraping the sides of the bowl until the dough comes together. Wrap the half you will be using in plastic and refrigerate for at least 2 hours or overnight. Wrap the other half in plastic and then in foil and freeze for future use.
Heat oven to 400 degrees. Lightly oil a 9-1/2" tart pan. On a lightly floured surface, roll the dough into a round about 1/8" thick. Arrange it in the pan, trimming to fit. Line the crust with foil or kitchen parchment and pie weights of beans. Bake until the edge is light golden brown, about 20 minutes. Carefully remove the beans and foil and bake until the bottom is dry and light brown, about another 5 minutes. Cool to room temp.

Heat the oven to 350 degrees. In a medium bowl, whisk the eggs. Add the sugar and whisk just until combined. Add the lemon juice and cream and whisk just until combined. Strain the mixture through a fine strainer and pour into the prepared pie crust. Reduce the temp to 325 degrees F. Bake the tart until the filling is set, 125-30 minutes. Cool at room temp. Serve at room temp or chilled. I garnish this with edible orchids. It looks gorgeous and tastes exquisite.

Lemon Tart in Walnut Crust

NOTES:

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clipped on: 03.30.2009 at 02:15 pm    last updated on: 03.30.2009 at 02:16 pm

What's For Dinner? #292

posted by: canarybird on 03.18.2009 at 09:54 pm in Cooking Forum

Today I finished off my homemade pesto by mixing it into meatballs and it turned out just right.

PESTO MEATBALLS

I had about 3 heaping tablespoons of homemade pesto left over from a fettucini lunch and since I had defrosted
500 grams of a ground pork/beef mixture I decided to mix the pesto into the mix and make pesto meatballs.
'Best meatballs I've ever tasted' ....was the response from my husband. Here's what I put in it:

500 grams (just over a lb) of finely ground beef/pork mixture
1 large egg
1 teasp dry mustard
1/4 teasp ground nutmeg
1/4 cup grated parmesan
2 heaped TBS homemade pesto
1/2 onion - minced
1/2 teasp salt
1/2 teasp ground black pepper
flour to coat
cooking oil

sauce:
1 heaping TBS pesto
1/4 cup hot vegetable steamer water

1.Mix egg with meat, add pesto, onion, parmesan and spices.

2.Form golf ball sized meatballs and roll on floured plate to coat.

3.Cover bottom of small frying pan with about 1/2 inch oil and when hot,
put 5 or 6 meatballs at a time to brown about 4 minutes, then turn them over.

4.Drain meatballs on paper and keep hot while forming and cooking the rest.

5.Mix about 1/4 cup hot vegetable water into remaining 1 TBS pesto to make
enough creamy sauce to drizzle over meatballs when plated.

SharonCb

NOTES:

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clipped on: 03.19.2009 at 04:06 pm    last updated on: 03.19.2009 at 04:06 pm

RE: Non enamel cast iron (Follow-Up #4)

posted by: lindac on 03.18.2009 at 08:09 pm in Cooking Forum

I don't use a non- nonreactive pot for anything with tomatoes....
I swear I can taste the metal and I don't like that it messes up the pot.
I prefer a Le Cruset dutch oven, but stainless will work.

Here's my "corrode the pot" recipe for chicken soup with tomatoes.

Gypsy Stew..Pink Adobe, Santa Fe
1 large frying chicken cut into pieces
3 yellow onions peeled and quartered
8 cloves garlic, peeled and halved ( I chop!)
2 cups dry sherry
1 cup chicken stock (I use enough to cover the chicken...more like 2 2/1 cups)
12 medium hot chilis like poblano, roasted, peeled and seeded (or use canned)
6 large ripe tomatoesAgain I use whole canned plum tomatoes.cut in 4thspull apart using 2 forks)
Salt to taste and pound grated jack cheese
Put chicken, onions, garlic 1 cup of sherry and the broth in a large heave kettle ( add more broth to cover if needed..simmer one hour.cool somewhat and remove skin and bones.I also cool the pan juices somewhat and skim the fat..
Put chicken tomatoes, chilis and rest of the sherry back in the pot and simmer about 45 minutes.
To serveplace cheese cubes in the bottom of bowl and ladle hot soup over the top.
Good made ahead and reheated.

NOTES:

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clipped on: 03.18.2009 at 08:31 pm    last updated on: 03.18.2009 at 08:31 pm

RE: Cookalong #4 --- Basil --- Thread #1 (Follow-Up #13)

posted by: chase on 03.04.2009 at 12:43 pm in Cooking Forum

Think I might make this dish. Haven't had it for a long time.

Cherry Tomato, Onion, Basil Sauce

2 Tbl olive oil
1/2 sweet vidalia onion sliced thin
few drops best balsamic vinegar
2 garlic cloves minced
1 Lb cherry tomatoes halved
8-10 Basil leaves chopped
salt and pepper
4 Oz Small Mozzarella Balls (Boccacini) Or Fresh Moz Cut In 1/2 Inch Squares

Place oil in saute pan, add sliced onions and saute on medium heat until limp. Do not let brown or crisp. Add a few drops balsamic. Cook a few more minutes.Add garlic and continue to cook until onions are caramelized. Add cherry tomatoes. Season with salt and pepper. Cook over medium low heat until the tomatoes loose their shape and give up their juices. Add basil and simmer until basil is limp and sauce is fragrant. Add the moz and toss with fresh cooked pasta such as linguine. Serve with Parmesan cheese.

Here is another favourite dish of mine. Very special.

Pork With Herb Crust

I usually only do one 5 rib roast but I keep the same measurements for the herbs! Serve with Garlic Parmesan mashed potatoes and green beans

2 (3- to 4-pound) racks of pork
3 tablespoons olive oil
1 1/2 Tsp salt
7 garlic cloves minced
1/3 Cup fresh basil Chopped
1/3 Cup fresh thyme Chopped
1/3 Cup fresh parsley Chopped
2 Tbl pepper Coarsely Ground
1 1/4 Cup butter (or margarine)cut up
1/3 cup all-purpose flour
2 Can chicken broth
1 Tbl tomato paste
2 Tbl fresh sage Chopped
1/4 Tsp pepper

Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150max, I prefer 140-145 !

Transfer pork to a serving tray.Cover and let rest while making sauce (even if you don't make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet.

Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk. in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish, if desired. Yield: 8 servings.~

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clipped on: 03.14.2009 at 04:26 pm    last updated on: 03.14.2009 at 04:26 pm

RE: Delicious! Thanks Ann T (Follow-Up #11)

posted by: ritaotay on 01.02.2009 at 05:01 am in Cooking Forum

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. If you are adding Chocolate you can add it along with the cream.

AnnT

Rita

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clipped on: 03.03.2009 at 03:45 pm    last updated on: 03.03.2009 at 03:45 pm

RE: What do you do with Eye of Round (Follow-Up #4)

posted by: terri_pacnw on 05.18.2008 at 10:45 pm in Cooking Forum

I use Sol's method...LOVE IT...I eat it hot, cool and cold! LOL

Sol's Eye Round

Here's the way I prepare my roast. It's foolproof and really simple, but it's absolutely wonderful.

3 lb. eye of round roast
2-3 Tb. olive oil
3 Tb. coarsely cracked pepper

Preheat oven to 325F. Coat the roast with the olive oil, and roll in the cracked pepper. Roast for about 60 minutes for rare. Transfer to a serving platter, allowing it to rest for at least 30 minutes before slicing.

Sol

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clipped on: 03.03.2009 at 03:39 pm    last updated on: 03.03.2009 at 03:39 pm

Chase's Spanakopita ... & something with lobster?

posted by: maggie2094 on 12.29.2008 at 11:45 am in Cooking Forum

I think I am going to attempt Chase's Spanakopita. I am a little nervous - how difficult are these?

I also remember something similar with lobster? Anyone have that recipe?

Here is Chase's:

Spanikopita - Chase

16 Oz Phyllo Dough
Thawed in the fridge For 24 Hours
10 Oz Frozen Spinach Thawed and of all liquid Drained
3/4 Lb Feta Cheese
1/2 Lb Cottage Cheese - About 1 Cup Pressed And Drained
1/4 lb Cream Cheese Softened
3 Eggs
1/4 Cup Fresh Dill
Chopped Fine
Salt
Pepper
Nutmeg
3/4 Cup Butter Melted

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

These can be made ahead and frozen for up to three months. Lay them flat on a cookie sheet and then transfer to freezer bags or container. Freeze uncooked and cook from frozen

When ready to cook:~Place on a baking sheet and bake at 350 for 20 minutes or until golden.Serve warm~

NOTES:

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clipped on: 03.03.2009 at 03:32 pm    last updated on: 03.03.2009 at 03:32 pm

RE: Your Greatest Hit Recipes for Leesa (Follow-Up #10)

posted by: Readinglady on 07.30.2005 at 02:13 pm in Harvest Forum

Here are two tomato sauce recipes we really enjoy. Both are from the "Complete Book of Small-Batch Preserving."

* Exported from MasterCook *

Chunky Basil Pasta Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)
1 cup chopped onion -- (250 mL)
3 cloves garlic -- minced
2/3 cup red wine -- (150 mL)
1/3 cup red wine vinegar (5 % strength) -- (75 mL)
1/2 cup chopped fresh basil -- (125 mL)
1 tablespoon chopped fresh parsley -- (15 mL)
1 teaspoon pickling salt -- (5 mL)
1/2 teaspoon granulated sugar -- (2 mL)
1 6-oz/156 mL) can tomato paste

Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB.

Yield:
"8 cups"

Note: This sauce also makes an excellent base for a quick pizza.
- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Multi-Use Tomato Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 plum tomatoes -- (about 2 1/2 lbs./1 kg)
10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg)
4 large garlic cloves -- minced
2 large stalks celery -- chopped
2 medium carrots -- chopped
1 large onion -- chopped
1 large zucchini -- chopped
1 large sweet green pepper -- chopped
1/2 cup sun-dried tomatoes -- (125 mL)
2/3 cup dry red wine -- (150 mL)
1/2 cup red wine vinegar (5% strength or more) -- (125 mL)
2 bay leaves
1 tablespoon pickling salt -- (15 mL)
2 teaspoons dried oregano -- (10 mL)
2 teaspoons dried basil -- (10 mL)
1 teaspoon granulated sugar -- (5 mL) (optional)
1/4 teaspoon ground cinnamon -- (2 mL) (optional)
1/4 teaspoon ground pepper -- (2 mL)
1/4 cup chopped fresh parsley -- (50 mL)

Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally.

Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars.

Yield:
"12 cups"
- - - - - - - - - - - - - - - - - - -

I'm the second generation to make this pickle recipe. It originally appeared in an old USDA bulletin: "Making Pickles and Relishes at Home," but it can still be found on several Extension Service sites.

Crosscut Pickle Slices
(Bread & Butter Pickles)
4 quarts sliced medium cucumber, about 6 pounds
1 1/2 cups sliced onions
2 large garlic cloves
1/3 cup salt
2 quarts crushed ice or ice cubes
4 1/2 cups sugar
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
3 cups vinegar
Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly; cover with ice; let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices and vinegar. Heat just to boiling. Add drained cucumber and onion slices and heat 5 minutes. Pack hot pickles loosely in clean, hot pint jars to 1/2 inch of top. Adjust jar lids. Process in boiling water bath for 5 minutes (jars will cool the water, so start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals, if necessary. Set jars upright to cool. Yield: 7 pints.
Note: Process 10 minutes BWB for elevations 1001 feet and above.

Carol

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clipped on: 03.02.2009 at 09:38 pm    last updated on: 03.02.2009 at 09:38 pm

RE: habanero gold and other pepper questions (Follow-Up #31)

posted by: readinglady on 09.11.2008 at 09:36 pm in Harvest Forum

I originally got this recipe from Rick Rodgers' Thanksgiving 101 cookbook. I gave the recipe to Annie (of Annie's salsa). I don't remember if she posted it after that or I did, but it's been on this forum, Cooking, Peppers and probably lots of others.

Cheddar Thumbprints with Habanero Jelly

These are a savory cookie. You can use any hot pepper jelly. The original recipe called for jalapeno jelly.
Also, if you like cheddar and apple, try these cookies with apple butter in the center.

Ingredients

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 Habanero Gold jelly

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 a dollop of 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.

Carol

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clipped on: 02.24.2009 at 09:08 am    last updated on: 02.24.2009 at 09:57 am

RE: LOOKING for: Lemon Tea Cookies? (Follow-Up #8)

posted by: ginger_st_thomas on 06.23.2006 at 03:03 pm in Recipe Exchange Forum

If you ever want a crispier cookie to try, this one's good. It's the one from Land O'Lakes I mentioned:

SLICE & BAKE LEMON CRISPS (6 1/2 dozen)
3/4 cup Land o Lakes unsalted butter, softened
1 cup sugar
1 egg
1 TBL grated lemon peel
1 1/2 cups flour
Sugar or powdered sugar
Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.)
Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight.
Heat oven to 350. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~

You can freeze the rolls of dough & use as needed, if you like.

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clipped on: 02.24.2009 at 09:39 am    last updated on: 02.24.2009 at 09:39 am

RE: T&T apple quick bread (Follow-Up #2)

posted by: wizardnm on 02.23.2009 at 09:01 pm in Cooking Forum

Laurie, I made this recipe a couple of weeks ago. I doubled it and it was really good. I make quick breads all the time and when cool, cut in pretty thick slices....at least an inch thick. Pkg in sandwich bags and stored in the freezer. Kim grabs one every morning to eat at work. Tides her over from 7am to 12 or 1pm.


Raw Apple Bread

CF--Readinglady

[Beard's comment: "A rather unusual baking powder bread that you will find delightfully textured and interesting in color and flavor. It keeps very well and, as a matter of fact, will be better if left to mature for at least 24 hours. It is a fine bread to give as a gift."]

(1 large loaf)

1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
2 tablespoons buttermilk or soured milk
1 cup coarsely chopped, unpeeled apples
1/2 cup coarsely chopped walnuts or pecans
1 teaspoon vanilla extract or grated lemon rind

Cream the butter or margarine, add the sugar slowly, and continue to beat until light and lemon-colored. Beat in the eggs.

Sift the flour with the salt, baking soda and baking powder. Add to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Stir in the apples, nuts and vanilla or lemon rind.

Butter a 9 or 10x5x3-inch loaf pan. Spoon the batter into the tin and bake in a preheated 350-degree oven 50-60 minutes, until the loaf pulls away slightly from the sides of the tin or until a straw or cake tester inserted in the loaf comes out clean. Cool in the pan for about 5 minutes, then loosen from the pan and turn out on a rack to cool completely before slicing.

VARIATION: Sprinkle about 1 tablespoon chopped nuts on top of the batter before baking.

Nancy

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clipped on: 02.24.2009 at 09:35 am    last updated on: 02.24.2009 at 09:36 am

RE: Sharon (Canarybird) Looking for your Lemon Square recipe (Follow-Up #1)

posted by: stacy3 on 02.19.2009 at 03:19 pm in Cooking Forum

Hi Ann. Is it the lemon graham slice?

Here is that recipe.

LEMON GRAHAM SLICE
1 1/2 cups (350 mL) Graham cracker crumbs
1/3 cup (75 mL) packed brown sugar
1/2 teasp (2 mL) baking powder
1/8 teasp (0.5 mL) salt
1/2 cup (125 mL) butter or margarine
10 oz (284 mL)sweetened condensed milk
1/2 cup (125 mL) lemon juice
1 teasp (5 mL) vanilla
Bottom Layer
Crumble first 5 ingredients together well and pack into 9 x 9 inch (22 x 22 cm) ungreased pan. Set aside.
Top Layer
Combine milk, lemon juice and vanilla in bowl and stir. Spread over bottom layer. Bake in 350F (180C) oven for 20 to 25 minutes. Cool and cut into 36 squares.
Source: "Company's Coming" - 150 Delicious Squares
Jean Par
*********************************************
SharonCb

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clipped on: 02.23.2009 at 08:35 pm    last updated on: 02.23.2009 at 08:40 pm

RE: Yoohoo Riverrat (Karen)..... (Follow-Up #1)

posted by: riverrat1 on 01.29.2009 at 10:37 pm in Cooking Forum

Beverly, Isn't it the best! I can't wait for you to make it with the Ancho. I'm glad you enjoyed :-) Thanks for posting and letting us know how much you enjoyed it. I was hoping it wasn't just DH and I that declared it the best chili ever. DH has made it twice in 3 weeks.

Beef Chili with Ancho, Mole, and Cumin

8 servings.

Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into - to -inch cubes
1 large onion, chopped (about 2 cups)
4 (or more) large garlic cloves, chopped
3 cups (or more) beef broth, divided
cup pure ancho chili powder
cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)
teaspoon cayenne pepper (optional)

Garnishes:
Warm, freshly cooked or drained canned black beans
Chopped white, red, and/or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeo chiles
Sour cream
Tortilla chips or oyster crackers

Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.

Saut bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl.

Sprinkle beef with salt and pepper. Working in 4 batches, saut beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon.

Add onion and garlic to pot. Saut until onion begins to brown, about 5 minutes. Add cup broth to pot. Bring to a boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chili powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to a boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by cupfuls if chili is dry, about 2 hours or more. Mix in masa by teaspoonfuls to thicken chili or add more broth by cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. (Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.)

Set out garnishes as desired. Ladle chili into bowls and serve.

Bon Apptit, February 2009

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clipped on: 02.03.2009 at 03:03 pm    last updated on: 02.03.2009 at 03:03 pm

Another whole new attitude toward snow!! (Follow-Up #16)

posted by: hawk307 on 01.30.2009 at 08:46 pm in Cooking Forum

Lindac: Here is another whole new attitude on Snow I recieved in an Email.
This went around a couple of years ago too.
A lot of you probably have seen it.

Winter in Pa.

Dear Diary:

Aug. 12 - Moved into our new home in Pennsylvania. It is so beautiful here. The hills and river valleys are so picturesque. I have a beautiful old oak tree in my front yard. Can hardly wait to see the change in the seasons. This is truly God's Country.

Oct. 14 - Pennsylvania is such a gorgeous place to live, one of the real special places on Earth. The leaves are turning a multitude of different colors. I love all of the shades of reds, oranges and yellows, they are so bright. I want to walk through all of the beautiful hills and spot some white tail deer. They are so graceful; certainly they must be the most peaceful creatures on Earth. This must be paradise.

Nov. 11 - Deer season opens this week. I can't imagine why anyone would want to shoot these elegant animals. They are the very symbol of peace and tranquility here in Pennsylvania. I hope it snows soon. I love it here!

Dec. 2 - It snowed last night. I woke to the usual wonderful sight: everything covered in a beautiful blanket of white. The oak tree is magnificent. It looks like a postcard. We went out and swept the snow from the steps and driveway. The air is so crisp, clean and refreshing. We had a snowball fight. I won, and the snowplow came down the street. He must have gotten too close to the driveway because we had to go out and shovel the end of the driveway again. What a beautiful place. Nature in harmony. I love it here!

Dec. 12 - More snow last night. I love it! The plow did his cute little trick again. What a rascal. A winter wonderland. I love it here!

Dec. 19 - More snow - couldn't get out of the driveway to get to work in time. I'm exhausted from all of the shoveling. And that snowplow!

Dec. 21 - More of that white s**t coming down. I've got blisters on my hands and a kink in my back. I think that the snowplow driver waits around the corner until I'm done shoveling the driveway. *^-#*ole.

Dec. 25 - White Christmas? More freakin' snow. If I ever get my hands on the sonofaWitch who drives that snowplow, I swear I'll castrate him. And why don't they use more salt on these roads to melt this crap??

Dec. 28 - It hasn't stopped snowing since Christmas. I have been inside since then, except of course when that SOB "Snowplow Harry" comes by. Can't go anywhere, cars are buried up to the windows. Weather man says to expect another 10 inches. Do you have any idea how many shovelfuls 10 inches is??

Jan. 1 - Happy New Year? The way it's coming down it won't melt until the 4th of July ! The snowplow got stuck down the road and the s***head actually had the $$lls to come and ask to borrow a shovel! I told him I'd broken 6 already this season.

Jan. 4 - Finally got out of the house. We went to the store to get some food and a ***damn deer ran out in front of my car and I hit the bas***ard. It did $3,000 in damage to the car. Those beasts ought to be killed. The hunters should have a longer season if you ask me.

Jan. 27 - Warmed up a little and rained today. The rain turned the snow into ice and the weight of it broke the main limb of the oak tree in the front yard and it went through the roof. I should have cut that old piece of crap into fireplace wood when I had the chance.

May 23 - Took my car to the local garage. Would you believe the whole underside of the car is rusted away from all of that damn salt they dump on the road? Car looks like a bashed up, heap of rusted cow muffins.

May 10 - Sold the car, the house, and moved to Florida. I can't imagine why anyone in their freakin' mind would ever want to live in the God forsaken State of Pennsylvania.







-----








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No virus found in this incoming message.
Checked by AVG.
Version: 7.5.552 / Virus Database: 270.10.13/1912 - Release Date: 1/23/2009 6:54 PM

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clipped on: 02.01.2009 at 07:49 pm    last updated on: 02.01.2009 at 07:50 pm

RE: Pizza dough low fat but so expensive...... (Follow-Up #12)

posted by: terri_pacnw on 11.08.2008 at 04:27 pm in Cooking Forum

I made Lou's again lastnight.

Here's the recipe.

Lou's Pizza Dough

1 c warm water
2 1/2 t yeast
2 T sugar (I just added in an iced tea spoon worth, so you could avoid..but I find when using wheat flour it needs a little sugar or sweetener. I some times squirt in a bit of honey or Agave.)
1/4 c oil (I added in one small glug.)
1/2 t salt
3 1/2 c flour
1/2 c whole wheat
~I use 2 cups white and 1 c whole wheat, I've never used 4 cups of flour.
Also when using wheat, it seems to help to have the dough a bit wetter..whole wheat absorbs more liquid and needs it to not be so "rough".

I pour the water, yeast and sweetener into a bowl big enough to mix the whole batch. Let set for a bit to bloom the yeast. 6 or 7 minutes later I stir it well, pour in some oil and leave it again for a few minutes while I grate cheese or brown sausage. Then I add in 3 cups of flour 2 white, 1 WWheat and a big pinch of sea salt. Stir until it starts coming together with a fork..Then go in with my hand and start "working" into a ball. Form it into a ball and let sit on the counter, dust with flour if you want to avoid sticking. Let the dough rest a few minutes while again working on the sauce or toppings.. (the dough should be sticky) with some flour on the bench and some sprinkled over the ball of dough, start working the dough out into a circle or rectangle. Sprinkle the baking stone with corn meal and then move the dough over to the pan and stretch to your size. I tend to like the dough a bit thinner, so I usually make two 10-12" pizza's with one batch of dough..However the guys like fluffy deep dish pizza. So last night I used one batch of dough for each 15" pizza. Form the pizza dough to the size and shape you want, par bake at 450 until it starts to just turn golden on the top edges..Pull out, sauce, top and bake in the oven to melt the cheese and finish baking the crust.

Lastnights pizza was deemed the best so far by my 16 yr old.
I went back to using Lou's dough, used one batch per pizza and made my own sauce and didn't go super gloppy on the cheese.

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clipped on: 01.30.2009 at 09:31 am    last updated on: 01.30.2009 at 09:31 am

Has anyone seen these uses for Coffee Filters?

posted by: diana55 on 01.26.2009 at 11:11 pm in Cooking Forum

I thought this was interesting..........................................

COFFEE FILTERS

Coffee filters ..who knew! And you can buy 1,000 at the Dollar Tree for almost nothing.



1. Cover bowls or dishes when cooking in the microwave.
Coffee filters make excellent covers.


2. Clean windows and mirrors. Coffee filters are lint-free so they'll leave windows sparkling.

3. Protect China
. Separate your good dishes by putting a coffee filter between each dish.

4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.

5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.

6. Apply shoe polish. Ball up a lint-free coffee filter.

7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.

8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.

9. Hold tacos. Coffee filters make convenient wrappers for messy foods.

10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.

11. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.

12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters.

13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them.
Soaks out all the grease.


14. Keep in the bathroom. They make great "razor nick fixers."

OH YEAH THEY ARE GREAT TO USE IN YOUR COFFEE MAKERS TOO!!!

NOTES:

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clipped on: 01.27.2009 at 08:24 pm    last updated on: 01.27.2009 at 08:27 pm

Please help me figure out how I ruined this recipe

posted by: petra on 01.25.2009 at 03:48 pm in Cooking Forum

I made the following recipe:

Pineapple Cheesecake/Custard

4 eggs
2-8oz pkgs cream cheese - room temperature.
1 tsp. vanilla
1/2 C. flour
Mix the above, then add:
2 1/2 C. milk
1 C. sugar
20 oz. crushed pineapple, well drained.

Pour into an ungreased 13X9" pan and bake at 350 degrees for 50 minutes. Turn off oven and leave in closed oven for 1 hour.

I followed the recipe except for one thing - I used fresh pineapple as I had half a one left over. Each bite initially tasted delicious, but then has a terribly bitter aftertaste, and I mean BITTER!! Several people have made it as posted, with canned pineapple, and it tastes great, so I can only surmise the bitter aftertaste must be caused by the fresh pineapple. Does anyone have any idea why fresh pineapple would do this??

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clipped on: 01.25.2009 at 05:17 pm    last updated on: 01.25.2009 at 05:18 pm

RE: Looking for Holiday Punch Recipe (Follow-Up #8)

posted by: dreamhouse1 on 12.11.2008 at 09:41 pm in Cooking Forum

Is this a kid thing? My kids love this one, of course grandma and grandaddy didn't turn it down either.

Reindeer Punch:

Peppermint Candy Ice Cream
Ginger Ale

Served with candy canes.

NOTES:

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clipped on: 12.14.2008 at 12:34 pm    last updated on: 12.14.2008 at 12:35 pm

How does this salad sound?

posted by: mandogirl on 12.11.2008 at 03:54 pm in Cooking Forum

Hi, all! I have to bring a salad to a pot-luck this weekend. I'm thinking baby spinach, pears, red onion, blue cheese, and dried cranberries. Sound OK? I'll pack the spinach separately from the other stuff so nothing gets icky and then mix it up when I get to the party. What kind of dressing do you think would be good? I'd appreciate a dressing recipe, too. Thank you in advance!
- mando

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clipped on: 12.14.2008 at 12:27 pm    last updated on: 12.14.2008 at 12:28 pm