Clippings by redclaygirl

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RE: Barbeque Sauce (Follow-Up #33)

posted by: ruthanna on 01.09.2007 at 08:42 pm in Cooking Forum

Redclaygirl, my DH also likes that peppery mustard based sauce. We couldn't find an authentic one in our area so DH has to make it if he's hungry for it.

SOUTH CAROLINA BBQ SAUCE

2/3 cup yellow prepared mustard
1/2 cup white sugar
1/4 cup brown sugar
1 cup cider vinegar
2 Tbs. chili powder
1 tsp. black pepper
1 tsp. white pepper
1/4 tsp. cayenne pepper
4 to 5 drops Tabasco sauce
1/2 tsp. soy sauce
1 Tbs. butter

Combine all ingredients except soy sauce and butter in saucepan and simmer for 10 minutes. Remove from heat. Stir in soy sauce and butter. May be used as a basting sauce for barbequed meat or as a condiment when serving grilled pork, beef or chicken or on pulled pork sandwiches

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clipped on: 01.09.2007 at 11:24 pm    last updated on: 01.09.2007 at 11:25 pm

RE: Tastefully Simple Beer Bread....... (Follow-Up #3)

posted by: glenda_al on 01.08.2007 at 09:54 pm in Kitchen Table Forum

Here's recipe I use!

Beer Bread

3 cups self-rising flour*
3 tablespoons granulated sugar
1 (12-ounce) can of beer
Preheat oven to 375*F (190*C). Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
Combine all ingredients, mixing well.
Pour into prepared loaf pan and bake for 1 hour.
Makes 1 loaf. ***I brush the top with melted butter before baking

*Or you may substitute with 3 cups all purpose flour, 3 teaspoons baking powder and 1 1/2 teaspoons salt.

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clipped on: 01.08.2007 at 11:34 pm    last updated on: 01.08.2007 at 11:36 pm

RE: salad with pretzels in it??? (Follow-Up #1)

posted by: bettek on 12.15.2006 at 07:59 am in Kitchen Table Forum

PRETZEL SALAD

BOTTOM LAYER CRUST:

2 cups broken pretzels
3/4 cup melted butter
1 tbsp. sugar

Mix together, pat in bottom of 9x13x2 cake pan.
Bake at 350F 8 min. and cool.

MIDDLE LAYER CREAMY:

8 oz cream cheese (softened)
12 oz tub cool whip
1 cup sugar

Mix together until smooth and creamy; spread over cooled pretzel crust.

TOP LAYER - JELLO & FRUIT:

2 pkg. small strawberry Jello
2 cups boiling water
20 oz frozen, sliced strawberries

Stir together until Jello is dissolved. The cold strawberries will help to make it set faster.
Refrigerate until it begins to gel but do not allow to solidify. Pour over the creamy layer.

Refrigerate until set and serve.

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clipped on: 12.15.2006 at 10:19 am    last updated on: 12.15.2006 at 10:19 am

RE: kisses (Follow-Up #1)

posted by: glenda_al on 12.14.2006 at 11:10 pm in Kitchen Table Forum

Try them with this recipe!

Good Morning Kisses Coffee Cake
Submitted by:
Beth Dansby, Clanton

2 cans Hungry Jack biscuits, 10-count
1 bag chocolate Hersheys Kisses
melted butter
cinnamon sugar mixture (3 parts sugar to 1 part cinnamon)

Split biscuits in half. Unwrap 40 Kisses. Wrap each Kiss with a biscuit half and roll into a ball. Dip each ball into melted butter and roll in cinnamon sugar. Drop balls into Bundt pan and bake at 350 for 20-25 minutes.

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clipped on: 12.15.2006 at 10:11 am    last updated on: 12.15.2006 at 10:11 am

Dear Santa, Love Mom

posted by: evatx on 12.13.2006 at 05:04 pm in Kitchen Table Forum

(This is for all you moms who still have children at home.)

A MOTHER FINDS TIME (SOMEHOW) TO WRITE SANTA!!

Even if you don't celebrate Christmas or believe in Santa, I think that you will get a smile
and laugh from this!

Dear Santa,

I've been a good mom all year. I've fed, cleaned and cuddled my children on
demand, visited the doctor's office more than my own doctor, sold sixty-two
cases of cookie dough to raise money to cheeer. I was hoping you could spread
my list out over several Christmases, since I had to write this letter
with my daughers red crayon, on the back of a receipt
in the laundry room between cycles, and who knows
when I'll find anymore free time in the next 18 years.

Here are my Christmas wishes:

I'd like a pair of legs that don't ache (in any color, except purple, which
I already have) and arms that don't hurt or flap in the breeze; but are strong enough
to pull my screaming child out of the mall.
I'd also like a waist, since I lost mine somewhere in the seventh month of my last pregnancy.

If you're hauling big ticket items this year I'd like fingerprint resistant windows
and a radio that only plays adult music; a television that doesn't
broadcast any programs containing talking animals; and a refrigerator with
a secret compartment behind the crisper where I can hide to talk on the phone.

On the practical side, I could use a talking doll that says, "Yes,Mommy"
to boost my parental confidence, along with two kids who don't fight and three pairs
of jeans that will zip all the way up without the use of power
tools.

I could also use a recording of Tibetan monks chanting "Don't eat in the
living room" and "Take your hands off your brother," because my voice
seems to be just out of my children's hearing range and can only be heard by the dog.

If it's too late to find any of these products, I'd settle for enough
time to brush my teeth and comb my hair in the same morning, or the luxury of
eating food warmer than room temperature without it being served in a
Styrofoam container.

If you don't mind, I could also use a few Christmas miracles to brighten
the holiday season. Would it be too much trouble to declare ketchup a
vegetable? It will clear my conscience immensely. It would be helpful if
you could coerce my children to help around the house without demanding
payment as if they were the bosses of an organized crime family.

Well, Santa, the buzzer on the dryer is ringing and my daughter saw my feet
under the laundry room door. I think she wants her crayon back. Have a
safe trip and remember to leave your wet boots by the door and come in
and dry off so you don't catch cold.

Help yourself to cookies on the table but don't eat too many or leave
crumbs on the carpet.

Yours Always,

MOM...!

P.S. One more thing...you can cancel all my requests if you can keep my
children young enough to believe in Santa.

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clipped on: 12.13.2006 at 10:29 pm    last updated on: 12.13.2006 at 10:30 pm

For those dealing with Cancer...

posted by: nola_anne on 03.25.2004 at 01:09 pm in Health Forum

Cancer is so limited... It cannot cripple love, It cannot shatter hope, It cannot corrode faith, It cannot eat away peace, It cannot destroy confidence, It cannot kill friendship, It cannot shut-out memories, It cannot silence courage, It cannot invade the soul, It cannot reduce eternal life, It cannot quench the Spirit, It cannot lessen the power of the resurrection. If cancer is trying to invade your life, don't allow it to touch your spriit~ Our greatest enemy is not disease, it is despair.

nola anne

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clipped on: 12.10.2006 at 03:23 am    last updated on: 12.10.2006 at 03:23 am

RE: restless leg syndrome medication (Follow-Up #10)

posted by: raee on 11.03.2006 at 03:16 pm in Health Forum

I have RLS; It got so bad that I could not sit through a meeting in the evening & it would keep me up at night. I started taking 2 magnesium oxide tablets and 1 potassium (both from the vitamin aisle at the grocery) daily until the symptoms were completely gone. Now when I start to feel the sensations I take just the magnesium & they go away. THis has worked for me for 4 years now. If you have reduced kidney function (like a diabetic might) you have to be careful of taking extra potassium--but those are very low dose tablets.

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clipped on: 12.10.2006 at 02:59 am    last updated on: 12.10.2006 at 02:59 am

I hear these are to die for!

posted by: gwanny2three on 12.06.2006 at 04:40 pm in Kitchen Table Forum

Symphony Brownies


1 (19 7/8 ounce) box Betty Crocker fudge brownie mix
2 large eggs
1/4 cup water
1/2 cup vegetable oil
2 (7 ounce) hershey symphony milk chocolate candy bars

Preheat oven to 350 degrees, or 325 degrees for glass baking dish.
Lightly grease the bottom only of an 11 x 7 inch baking pan; set aside.
In a large mixing bowl prepare brownie mix according to directions on the package, using 2 eggs, 1/4 cup water and 1/2 cup oil.
Stir until smooth.
Spread half the batter evenly into prepared pan.
Unwrap candy bars and place them on top of the batter.
Top with remaining brownie batter.
Bake 40 minutes or until a toothpick inserted near center comes out with only a few moist crumbs clinging to it.
Remove pan from oven and let cool on wire rack before cutting into squares or other shapes.

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clipped on: 12.10.2006 at 02:45 am    last updated on: 12.10.2006 at 02:46 am

RE: easy' Christmas treat' recipes please (Follow-Up #11)

posted by: joann23456 on 12.07.2006 at 12:25 am in Kitchen Table Forum

I like chocolate covered Oreos. Get the lollypop sticks that they sell at craft stores, and put one in each Oreo, sticking between the ends into the creamy middle. Melt some chocolate (I just use chocolate chips) and dip. Dry on wax paper, then decorate.

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clipped on: 12.10.2006 at 02:43 am    last updated on: 12.10.2006 at 02:43 am

I had a craving for Glenda's Pineapple Casserole

posted by: diane_swmich on 12.07.2006 at 08:06 pm in Kitchen Table Forum

I just had to have some. Strange thing is the one and only time I've fixed it, I really didn't care for it.
I didn't have Ritz crackers, just saltines, and no block cheese, so I used shredded.
I actually liked it this time!!
Thanks Glenda!!
Di

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clipped on: 12.09.2006 at 08:16 pm    last updated on: 12.09.2006 at 08:16 pm

RE: Meet Jewels' friend (Follow-Up #1)

posted by: redclaygirl on 12.08.2006 at 11:58 pm in Kitchen Table Forum

pistachio bars
Makes about 36
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam (i like strawberry)
2/3 cup pistachios, chopped

Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares
Then when they are cool you can remve them and store in a container. I think they are good.

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clipped on: 12.09.2006 at 08:13 pm    last updated on: 12.09.2006 at 08:13 pm

RE: Meet Jewels' friend (Follow-Up #5)

posted by: grammahony on 12.09.2006 at 12:08 pm in Kitchen Table Forum


Pull up a chair, grab a cup of coffee, and tell us about yourself.
I love the Pecan Balls (Mexican Wedding Cookies)

1/2 lb. butter (room temp)
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup finely chopped Pecans
1/2 powderd sugar

Mix all ingredients, (except the powdered sugar) together, and roll into tiny balls. Bake in a slow oven at 325 for 10-12 minutes. Let them cool a little while, so they don't crumble, then roll them in the powdered sugar while still warm.
Eat all your mistakes.
Leslie

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clipped on: 12.09.2006 at 08:12 pm    last updated on: 12.09.2006 at 08:12 pm

Pecan Kisses{ recipe]

posted by: velleen78 on 12.08.2006 at 09:55 am in Kitchen Table Forum

This recipe is in the new Reminsce magazine. It looks like one KT will like. I made one similar but it didn't have the chocolate chips.

Image and video hosting by TinyPic

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clipped on: 12.08.2006 at 10:13 am    last updated on: 12.08.2006 at 10:13 am

RE: LOOKING for: Liquid diet for cancer patient (Follow-Up #4)

posted by: Mun (Guest) on 09.26.2001 at 11:57 pm in Special Diet Recipes Forum

He can take yoghurt, but try to get non-fat ones (as cancer likes fats and sugars). Also try to avoid salt if you can. Here's a recipe for a soup which I'm taking.

3-4 stalks celery
1 med parsley root
garlic as desired
2 small leeks
1 1/2 lb tomatoes
2 med onions
1 lb potatoes
a little parsley

For 1 person use a 4-quart pot, no aluminium ones allowed. Buy organic produce, wash & scrub well, don't peel the veg, cut them corsely, cover with distilled water, simmer slowly (very small flame) for 2 hours, & put thru food mill in smaller portions. Discard any coarse fibre as it's difficult to digest. If too thick, vary the amt of water used for cooking. Keep well covered in fridge no longer than 2 days, warm up as much as needed each time.

From a fellow cancer sufferer.

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clipped on: 12.07.2006 at 01:35 pm    last updated on: 12.07.2006 at 01:35 pm

RE: LOOKING for: Low Carb Soups (Follow-Up #2)

posted by: pinkelephants on 11.16.2006 at 03:15 pm in Special Diet Recipes Forum

Taken from a different forum:

PhoebeHerself's PUMPKIN AND SAUSAGE SOUP

2 c mashed pumpkin (1 15 oz can) (PLAIN pumpkin no pie stuffs)
4 c. chicken broth
1/2 c. minced onion
1 c. finely chopped mushrooms
1/2 c half and half mixed with 1/2 c water
1 clove garlic, minced
1 T Italian Seasoning
1/2 pound spicy sausage

Brown sausage, drain, and then add the onion, garlic and herbs. When the sausage is browned, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.

CHERI'S CREAMY SOUTHWESTERN TACO SOUP
1 pound ground beef
2 3/4 ounces onion, chopped, 1/2 cup
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
8 ounces cream cheese, softened
2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies)
2 cans beef broth
1/2 cup heavy cream
2 teaspoons salt, or to taste

In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.

Makes 8 cups or 6-8 servings

Per 1/6 Recipe: 361 Calories; 29g Fat; 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

CRAB AND MUSHROOM SOUP
16 ounces fresh mushrooms, sliced
1 1/4 ounces onion, chopped, 1/4 cup
4 tablespoons butter
4 cups chicken broth
1/4 cup dry white wine
6 ounces crab meat
1/2 cup heavy cream
Salt and pepper, to taste

In a large pot, saut the mushrooms and onion in butter until tender. Remove about half of the mushrooms and set aside. Add the broth and wine to the pot; puree soup in blender or with stick blender. Bring to a simmer, then stir in the crab meat, the reserved sliced mushrooms and the cream; heat through. Season to taste.

Makes about 6 servings

Per Serving: 215 Calories; 17g Fat; 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

I havent tried the crab one yet, but I really liked the first one, and the second was pretty tasty too.

HTH

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clipped on: 12.07.2006 at 01:26 pm    last updated on: 12.07.2006 at 01:26 pm

RE: Sam's Club oatmeal and raisen cookies (Follow-Up #1)

posted by: Ginger_St_Thomas on 11.14.2003 at 06:05 pm in Dessert Exchange Forum

This is from Epicurious & is a Cook's Illustrated recipe:

Cook's Illustrated's (Moist And Chewy) Oatmeal Cookies (With Raisins & Variations
Michael in Denver, Quaker Oats has their famous Vanishing Oatmeal cookies, which remain soft if you leave them on your baking sheets for a minute or two before completely cooling on wire racks. I always soak my raisins in water and drain them before adding them to my cookies, although, I have heard that rum is better. :O)

Cook's Illustrated #1 Oatmeal Cookies

Why did it take six months to develop the right recipe for a chewy, thick, buttery oatmeal cookie? Well, it all started and ended with the back of the Quaker Oats box....

The challenge: When we considered doing a story on oatmeal cookies, the first place we went was the back of the Quaker Oats box, and the cookies the Quaker recipe produced were very good. Nonetheless, we wanted something moremore chewy, more moist, and more substantial. We were after a big, moist, chewy cookie with lots of real oat flavor.
The solution: After literally months of testing, our final recipe was in fact still very close to the Quaker Oats recipe that had gotten us started, but we had discovered four simple changes that made a significant difference in the end result. First, we substituted baking powder for baking soda. The baking powder gave the dough more lift, which in turn made the cookies less dense and a bit chewier. Second, we eliminated the cinnamon recommended not only in the Quaker Oats recipe but in lots of other recipes. By taking away the cinnamon, we revealed more oat flavor. Third, we made our cookies really big, doubling the amount of dough most recipes recommend dropping onto the cookie sheet. We had learned that small cookies tend to be dry; by increasing size, we got more moisture and more chewiness. Fourth, we increased the sugar in our cookies, and this made a huge difference in terms of texture and moistness. Sugar makes baked goods both more tender and more moist because it helps the end product retain water during baking. In addition, by encouraging exterior browning, sugar promotes crispness. In the end, we had gotten even more out of our new oatmeal cookie recipe than we'd hoped for.

BIG CHEWY OATMEAL-RAISIN COOKIES

Makes 16 to 20 large cookies

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it's not a necessity. If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

Ingedients:

2 sticks (1/2 pound) unsalted butter,
softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3 cups rolled oats
1 1/2 cups raisins (optional)

1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.

3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment papercovered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

DATE OATMEAL COOKIES

Substitute 1 1/2 cups chopped dates for the raisins.

GINGER OATMEAL COOKIES

Omit raisins and add 3/4 teaspoon ground ginger.

CHOCOLATE CHIP OATMEAL COOKIES

Substitute 1 1/2 cups semisweet chocolate chips for the raisins.

NUT OATMEAL COOKIES

Omit raisins, decrease flour to 1 1/3 cups, and add 1/4 cup ground almonds and 1 cup walnut pieces along with oats. Almonds can be ground in food processor or blender.

ORANGE AND ALMOND OATMEAL COOKIES

Omit raisins and add 2 tablespoons minced orange zest (remove zest with peeler, being careful to leave behind any white pith) and 1 cup toasted chopped almonds (toast almonds in 350-degree oven for 5 minutes) along with oats.

Author(s): Christopher Kimball - Eva Katz
Written: January,1997

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clipped on: 11.15.2006 at 11:31 pm    last updated on: 11.15.2006 at 11:31 pm

RE: LOOKING for: Ridiculously Easy Cherry Cobbler (Follow-Up #1)

posted by: lindac on 02.05.2006 at 01:35 pm in Dessert Exchange Forum

This one?...remember your returns are about equal to your investmant...while easy that won't be very good....check out the one in the link I have attached. It's still very easy and will taste a lot better.
Linda C

EASY CHERRY COBBLER

1 can cherry pie filling
3/4 stick butter, melted
1 box yellow Jiffy cake mix

Pour pie filling in square baking dish. Pour cake mix
over filling; drizzle melted butter over cake mix. Bake at
350 degrees for 30 minutes.

Here is a link that might be useful: easy cherry cobbler.

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clipped on: 11.15.2006 at 11:17 pm    last updated on: 11.15.2006 at 11:17 pm

RE: LOOKING for: blackberry crisp or cobbler (Follow-Up #3)

posted by: Roselin32 on 03.06.2004 at 10:38 am in Dessert Exchange Forum

This is the one I make but Ginger, yours sound good too. I'm not crazy about oats in my crisps.
4c blackberries mixed with
1/2c sugar
1/4c water
Topping:`
Combine with fork until crumbly
3/4c flour
1c sugar
1/2c butter
dash of salt
Butter a deep baking dish and put berries and water into pan.
Combine topping crumb mixture and sprinkle over berries.
Bake at 350 til crust is brown and serve with cream.
May also use cornflake crumbs in place of flour in topping.
RL`

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clipped on: 11.15.2006 at 11:13 pm    last updated on: 11.15.2006 at 11:13 pm

RECIPE: I know it's early, but... Fresh Cranberry Relish

posted by: mdgardengurl on 09.14.2006 at 09:21 pm in Recipe Exchange Forum

My family didn't like the canned or cooked cranberry relishes I used to serve during the holiday, but I wanted them to reap the benefits of the fruit, so I came up with a delicious relish using fresh fruit.

1 bag fresh cranberries
2 large navel oranges, peeled and sectioned
1 small box raspberry jello
1/2 bag mini marshmallows
2 cups cranberry juice coctail, if you can't find 100% juice
1 cup chopped walnuts

Wash cranberries and chop in food processor. Cut up orange sections. Put chopped cranberries, oranges, walnuts and marshmallows into large bowl. Make jello according to box directions, but substitute the cranberry juice for the water. Cool jello to room temperature, then mix with the ingredients in the bowl. Chill, but stir about every 15 - 30 minutes until all the jello is absorbed.

I make jars of this as gifts for friends at Christmas.

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clipped on: 11.15.2006 at 10:57 pm    last updated on: 11.15.2006 at 10:57 pm

RECIPE: Carrot Cake

posted by: becky_ca on 10.03.2006 at 02:38 pm in Recipe Exchange Forum

I made this cake this morning for a dinner party tomorrow night. Thought I'd share since it's a nice fall-feeling cake. This recipe is adapted from one my MIL makes, but hers calls for a lot more oil - we prefer this one because it's not quite so heavy. Enjoy :-)


* Exported from MasterCook *

Carrot Cake

Recipe By :Becky Chatham
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
1/2 cup oil
1 cup applesauce
3 eggs
2 cups carrots -- shredded
1/2 cup crushed pineapple in juice (small can) -- well drained
1 cup coconut
1 cup walnuts -- chopped
1 teaspoon vanilla

Sift together flour, soda, cinnamon and salt. In larger bowl, mix sugar, oil, applesauce and eggs until well-blended. Gradually add flour mixture; fold in remaing ingredients. Baked in greased and floured 9 x 13 pan for 45 minutes to 1 hour at 350F. Cool cake before icing with cream cheese frosting.

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

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clipped on: 11.15.2006 at 10:55 pm    last updated on: 11.15.2006 at 10:55 pm

RE: Homemade Rolls for Thanksgiving, Your recipe, and mine (Follow-Up #7)

posted by: philnh5 on 11.15.2006 at 07:35 am in Kitchen Table Forum

This is a very quick yeast recipe.

1 1/2 cup white flour
1 /1/2 cup wheat flour
1 1/4 cup hot water
2 tbs sugar
2 tbs oil
1 pkg instant yeast or equivalent

mix flours together. Dissolve sugar and yeast in hot water.
add water mix to flour. Add oil. Mix and then knead 5 min by hand or 10 min on a stand mixer.

Divide into 8 sections. Roll in palms of your hands to make them round. Let rise 10 minutes.
Bake at 400 Ffor 10 - 12 minutes. Serve warm.

They are the quickest yeast bread I make and there is no "yeasty" taste. I mix them up just before the meat comes out of the oven. Then bake while the meat is resting.
I use to start hours in advance to get "Parker house" type rolls on the table at the same time as dinner. Now I use this recipe as it is so quick. And they come out light and fluffy. You can substitute equal parts of white for wheat and get them even fluffier if you desire.

Phil

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clipped on: 11.15.2006 at 04:06 pm    last updated on: 11.15.2006 at 04:07 pm

RE: Homemade Rolls for Thanksgiving, Your recipe, and mine (Follow-Up #6)

posted by: arosegirl on 11.14.2006 at 08:07 pm in Kitchen Table Forum

This is my roll recipe..they are to die for!!

Charlenes yeast Rolls

1 cup shortening
1 cup sugar
teaspoon salt
1 cup boiling water
2 eggs beaten
2 packages dry yeast
1 cup luke warm water
6 cups unsifted bread flour

Over shortening pour sugar and salt
Then pour boiling water over, blend and cool.
Add beaten eggs. Sprinkle yeast into warm
water and stir until dissolved. Combine with
egg mixture, add flour, blend well, cover and
refrigerate at least 4 hours overnight is fine
cover with aluminum foil).

3 hours before, shape into your favorite roll,
place on greased cookie sheet and put in warm place,
let rise. Bake at 325 for 15 minutes. Will make about 50 average size rolls.

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clipped on: 11.15.2006 at 04:05 pm    last updated on: 11.15.2006 at 04:05 pm

RE: Let's share recipes for Thanksgiving.... (Follow-Up #33)

posted by: nita__az on 11.15.2006 at 03:33 pm in Kitchen Table Forum

I have had this recipe for many years and it is so good.

Yam Puff

6 large sweet potatoes
4 eggs, separated
4 Tbsp. butter
1 cup cream
3 Tbsp. sugar
1 Tbsp. grated orange rind
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Cook sweet potatoes in boiling water 30 minutes, drain. Cool until easy to handle. Peel and place in bow. While potatoes cool beat egg whites until they stand in firm peaks in a medium size bowl. Break up optatoes with a fork, then beat in the egg yolks, butter, cream, sugar, orange rind, cinnamon and nutmeg. Continue to beat until fluffy and light. Fold in beaten egg whites and spoon into a greased 8 cup baking dish. Bake at 325 degrees for 1 hour and 10 minutes. Garnish with orange slices.

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clipped on: 11.15.2006 at 03:55 pm    last updated on: 11.15.2006 at 03:55 pm

RE: Let's share recipes for Thanksgiving.... (Follow-Up #23)

posted by: sue_va on 11.13.2006 at 10:56 pm in Kitchen Table Forum

This is a little different, but always a favorite on the holidays.

PARTY ONIONS

2 lbs small or medium white onions, quartered
5 Tbs butter or margarine
3 Tbs all-purpose flour
1 cup water
1 Tbs brown sugar
1 tsp salt
1 tsp Worcestershire sauce
Dash pepper
1/4 tsp paprika
2 Tbs slivered almonds, toasted

Cook onions, covered, in small amount of boiling salted water until tender, about 25-30 minutes. Drain well. Place in 1-quart casserole. In saucepan, melt butter or margarine; blend in flour. Stir in water, brown sugar, salt, Worcestershire sauce and pepper. Cook until mixture thickens slightly and bubbles. Pour over onions in casserole. Sprinkle with paprika. Cover an bake in 375 oven for 20 minutes. Just before serving, sprinkle with toasted almonds.
Serves 5 or 6

Sue

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clipped on: 11.15.2006 at 09:07 am    last updated on: 11.15.2006 at 09:07 am

RE: sweet potato casserole (Follow-Up #8)

posted by: oklamoni on 11.12.2006 at 10:03 pm in Kitchen Table Forum

How about a sweet potato casserole?

Sweet Potato Casserole

3-4 medium size fresh sweet potatoes (about 3 cups cooked)
1/4 cup milk
2 eggs - separated
3/4 stick butter (margarine)
1/4 cup sugar (up to 1/2 if you want it sweeter)
1 teaspoon vanilla

Topping
1/4 stick butter
1 cup brown sugar
1/3 cup flour
1/2 cup chopped pecans

Cook sweet potatoes in small amount of water until tender. Drain.

Beat egg whites and add the sugar as you would for meringue pie. Add egg yolks. Fold in mashed sweet potatoes (while they are still hot), add melted butter and vanilla.

Spread the mixture in glass baking dish sprayed with Pam.

FOR THE TOPPING - Melt the 1/4 stick butter. Crumble the brown sugar, flour and pecans together then add the melted butter. Sprinkle over the casserole. (You can then refrigerate until you are ready to bake it.)

Bake at 350 degrees for approx 45 minutes.

The original recipe does not suggest that the eggs have to be separated and beaten as stated above. But this makes them lighter and fluffier.


I don't remember who I got the recipe from. :(

Moni

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clipped on: 11.15.2006 at 09:05 am    last updated on: 11.15.2006 at 09:05 am

apples. (Follow-Up #5)

posted by: glenda_al on 11.12.2006 at 04:14 pm in Kitchen Table Forum

Apple Casserole

***I'm thinking about adding some cinnamon to the mixture and know I am topping it with buttered ritz cracker crumbs.

4 oz. cheddar cheese, grated
1 cup sugar
3 cups unsweetened canned apple slices
1 stick margarine, melted
1 cup flour
1 tsp. Vanilla

Mix together the cheese, margarine, sugar, flour and vanilla. Put apples into a greased (or sprayed) casserole dish. Pour the combined mixture over the apples. You may sprinkle additional cheese over the top, if desired. Bake 25-30 minutes at 350 degrees. Do not cover while baking

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clipped on: 11.15.2006 at 09:04 am    last updated on: 11.15.2006 at 09:04 am

Ok, My Turn to Rave - CR's Banana Cake

posted by: suzieque on 11.11.2006 at 09:40 pm in Kitchen Table Forum

Hi folks - I'm a frequent lurker but rare poster. My mom loves bananas and I'll be seeing her tomorrow, so I made Chubby Rat's Best Ever Banana Cake to take. Mom lives alone so my plan is to take 1/2 the cake to her and keep half.

When I took it out of the freezer after it being there 45 mins. as per the recipe, I cut myself a piece to try. I haven't even frosted it yet, but I can't believe how good it is, even plain! I'll frost it in the morning before leaving for my mom's house. But I just had to add my compliments. Here's the recipe, again. I used powdered buttermilk, by the way (with 1 1/2 cups water).

BEST EVER Banana Cake with Cream Cheese Frosting
3/4 cup butter
2 1/8 cups sugar
3 eggs
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
Frosting
1/2 cup butter, softened
1 (8 ounces) package cream cheese, softened
3 1/2 cups icing sugar (Confectioners' Sugar)
1 teaspoon vanilla
chopped walnuts

Preheat oven to 275. Grease& flour a 9x13 pan.

In a small bowl, mix mashed banana with the lemon juice, set aside.

In a medium bowl, mix flour, baking soda,& salt, set aside.
In a large bowl, cream 3/4 cup butter& 2 1/8 cups sugar until light& fluffy.

Beat in eggs, one at a time, then stir in 2 tsp.
vanilla.

Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in centre comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

For the frosting, cream the butter& cream cheese until smooth. Beat in 1 tsp. vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake.

Sprinkle chopped walnuts over top of the frosting, if desired.

Yum! Suzieque

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clipped on: 11.11.2006 at 11:09 pm    last updated on: 11.11.2006 at 11:09 pm

RE: ambrosia, anyone? (Follow-Up #1)

posted by: debby_ab on 11.11.2006 at 03:25 am in Kitchen Table Forum

Similar to ambrosia, but MUCH better! And so much easier to make. We have it with turkey dinner.

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clipped on: 11.11.2006 at 05:25 pm    last updated on: 11.11.2006 at 05:25 pm

RE: ambrosia, anyone? (Follow-Up #3)

posted by: minnie_tx on 11.11.2006 at 09:07 am in Kitchen Table Forum

I never heard of ambrosia until visitin in-laws in the south many, many years ago. They cut up oranges and mixed in sugar and coconut. It was delicious. Later in the sixties I received a wall calendar that had Snoopy's salad on it. (Snoopy from the Peanuts comic)

Snoopys Marshmallow Fruit Salad

This is from the original Snoopy Calendar put out in the 60s
It was a holiday favorite.

1 cup pineapple chunks, drained
1 cup halved orange sections, drained
1/2 cup chopped pecans
1 cup pitted Queen Anne cherries, drained
2 cups miniature marshmallows
1/4 cup mayonnaise
1/2 cup heavy cream, chilled and whipped
Lettuce

For his main course, Snoopy likes something a little more substantial than marshmallows,
but they add lots of fun and flavor to one of his favorite salads. Its easy to make
Snoopy combines the fruits, pecans, marshmallows and mayonnaise. Then he folds in the
whipped cream and chills it in the refrigerator for about two hours. When ready, he
spoons it into lettuce cups.
Snoopys marshmallow salad serves 6 to 8 guests. It will find a soft spot in their hearts.

We had special plastic flower dishes we used just for this salad.

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clipped on: 11.11.2006 at 05:24 pm    last updated on: 11.11.2006 at 05:24 pm

The passing of an Icon

posted by: dotmom on 11.08.2006 at 09:42 am in Kitchen Table Forum

Please join me in remembering a great Icon of the entertainment community.
The Pillsbury Dough Boy died yesterday of a yeast infection and trauma complications from repeated poked in the belly. He was 71.

Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs Butterworth, Hungry Jack, the California Raisens, Betty Crocker, the Hostess Twinkies and Captain Crunch. The gravesite was piled high with flours.

Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded. Doughboy rose quickly in show business, but his later life was filled with turnovers.

He was not considered a very smart cookie, wasting much of his dough on half baked schemes. Despite being a little flaky at times he still was a crusty old man and was considered a positive roll model for millions.

Doughboy is survived by his wife Play Dough, two children, John Dough and Jane Dough, plus they had one in the oven. He is also survived by his elderly father, Pop Tart. The was held at 3:50 for about 20 minutes.

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clipped on: 11.08.2006 at 09:56 am    last updated on: 11.08.2006 at 09:58 am

Glenda, you're gonna want to try this recipe from Paula!

posted by: luckygardnr on 10.31.2006 at 04:56 pm in Kitchen Table Forum

I saw it on her show yesterday, and am making it as I type! It looks so delicious and the smells from my kitchen are making my mouth water!

Barbeque Meat Loaf
Recipe courtesy Paula Deen
See this recipe on air Monday Nov. 06 at 1:00 PM ET/PT.
Show: Paula's Home Cooking

Episode: Grubfest


1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
Cook's Note: Try serving as a sandwich with mayonnaise.

Laurel

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clipped on: 11.01.2006 at 07:14 am    last updated on: 11.01.2006 at 07:14 am