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RE: LOOKING for: Quick And Easy Dessert Recipes (Follow-Up #1)

posted by: khandi on 02.11.2008 at 02:49 pm in Dessert Exchange Forum

These are really good. Don't skimp on the pecans. They add great taste and texture.

Caramel Pecan Bars

1 cups all-purpose flour
cup lightly packed brown sugar
cup oats
cup butter, cold
1 egg, beaten
cup chopped pecans
1 can (300 mL) Regular or Low Fat Eagle Brand sweetened condensed milk
25 caramels, unwrapped
cup butter

Combine flour, brown sugar and oats. Cut in butter until crumbly. Stir in egg and nuts. Mix well. Reserve 1 1/2 cups (375 mL) crumb mixture.

Press remainder firmly onto bottom of greased 13 x 9-inch (3.5 L) baking pan. Bake in preheated 350F (180C) oven for 15 minutes.

Heat Eagle Brand, caramels and butter in saucepan on low heat, stirring constantly until smoothly melted. Pour over crust.

Sprinkle reserved crumbs evenly on top. Bake 20-25 minutes or until golden and bubbly. Cool. Cut into bars.


clipped on: 02.24.2008 at 08:26 am    last updated on: 02.24.2008 at 08:27 am

RE: eggplants galore (Follow-Up #11)

posted by: chad_la on 08.13.2007 at 07:07 pm in Vegetable Gardening Forum

half a dozen ichiban eggplants or a few regular ones.
roast/fry/cook till meat is soft. scrape away from skin with a spoon.
to bowl of eggplant meat add one minced onion, one egg, quarter cup grated parm cheese, half cup bread crumbs, salt pepper garlic and pinch of red pepper.

form into hamburger type patties and fry till golden brown and delicious.


clipped on: 08.20.2007 at 07:25 am    last updated on: 08.20.2007 at 07:25 am

RE: LOOKING for: Green or Yellow beans: How do You? (Follow-Up #2)

posted by: gardenlad on 07.05.2007 at 07:31 pm in Recipe Exchange Forum

This works with any of the above:

Snap Beans with Poppy Seed Dressing

2 tsp poppy seeds
1/4 cup olive oil
2 tbls white wine vinegar
2 tsp Dijon mustard
1 tsp honey
2 tbls minced shallot
Salt and pepper to taste

Prepare the dressing:

Heat a small skillet over medium-low heat. Add poppy seeds and toast, tirring until fragrant, about 1 minute. Transfer to a small bowl and let cool.

Add the oil, vinegar, mustard, honey, shallot, salt & pepper. Whisk until well blended.

Prepare the beans: Steam 2 lbs snap beans until just tender. Drain. Warm the dressing in a large skillet or chef's pan over medium heat. Add beans & toss to coat.

Makes 8 servings.

This can be used either as a side dish or main dish by varying the portion size:

Green Bean Pie

2 lb green beans
1/2 onion, chopped fine
2-3 garlic cloves, minced
1 tbsl cilantro, minced
1/2 tsp dried oregano
1/2 cup Parmesan
4 X-large eggs, lightly beaten
1/2 cup ogurt cheese or recotta
1/3 cup pecans, ground
1 tbls olive oil

Preheat oven to 300F. Butt a 9-inch quiche dish.

Cook beans ten minutes in boiling water. Meanwhile, saute the onion and garlic in olive oil for same amount of time.

Drain the beans and cool in cold water. Add the cilantro and oreganto to the onions and cook ten minutes more.

Combine the yogurt cheese, eggs, black pepper and half the Parmesan in a bowl until well blended.

Cut the beans in 1-inch pieces. combine with onions and egg mixture. Pour into dish.

Combine remaining Parmesan and nuts and top dish with them.

Bake 45 minutes or until golden brown on top.


clipped on: 08.05.2007 at 11:06 am    last updated on: 08.05.2007 at 11:06 am

RE: Rhubarb jam recipe, PLEASE? (Follow-Up #5)

posted by: dinkans on 04.20.2006 at 09:55 pm in Harvest Forum

This isn't a jam recipe, but it is my all time favorite use of rhubarb:
4 C rhubarb, cut into 1 inch pieces
1 cup water
1 1/2 - 2 cups white or brown sugar
2 -4 tablespoons minute tapioca
Place rhubarb in pan with water, tapioca and 1 cup sugar. Cover and cook slowly until rhubarb is soft. Stir in remaining sugar, mix and taste (may want more sugar). Cook 5 additional minutes. Chill. Serve with a dab of whipped cream. This is especially pretty when made with red rhubarb and served in a cut glass bowl.


clipped on: 05.28.2007 at 11:33 am    last updated on: 05.28.2007 at 11:33 am

RE: Rhubarb jam recipe, PLEASE? (Follow-Up #1)

posted by: mellyofthesouth on 04.20.2006 at 06:23 am in Harvest Forum

From Blue Ribbon Preserves
Rhubarb Preserves
6 pounds fresh tender cherry rhubard or other variety
2 1/4 cups sugar
1/4 cup water
Clean the rhubard and slice into 1 inch pieces. Measure 12 cups rhubarb. In an 8 quart pan, combine the rhubarb, sugar and water. Stir gently until the rhubard is coated with the sugar. Cover and let stand for 5 to 6 hours.

Over medium low heat, stirring constantly, heat the rhubarb until the sugar is completely dissolved. Increase the heat to medium and bring the rhubarab to a gentle boil, stirring constantly. Boil the rhubard for for 20 seconds. Using a slotted spoon, pack the hot rhubarb into hot jars leaving 1/2 inch headspace/

Place a sieve over a medium saucepan and line the sieve with 3 or 4 layers of clean, damp cheesecloth. Strain the hot syrup through the the cheesecloth. Over medium high heat, quickly bring the syrup to a boil. Remove the pan from the heat. Ladle the hot syrup into the jars, covering the rhubard and leaving 1/2 inch headspace. Using a bubble freer or plastic knife, remove any trapped bubbles. Add more syrup if necessary. Process both pint and quart jars in a 190 to 200 degree water bath fro 15 minutes.

Small Batch Preserving has recipes for

Strawberry rhubard (without the jello, yeah!)
4 cups strawberries
1 cup finely chopped rhubarb
2 cups sugar
1/4 cup lemon juice

Also: Gooseberry Rhubarb Jam, Gingered Rhubarb Jam with Honey, and Bluebarb Jam.

Jamlady has recipes for:
Authentic Rhubarb Preserves (1 qt rb, 3 c sugar, 1 T lemon juice, 1/4 c water)
Authentic Strawberry Rhubarb Preserves
Classice Strawberry Rhubarb Jam
Rhubarb Jelly
Rhubarb Nutmeg Jam (8 cups chopped rhubarb or 4 1/2 cups cooked down, 2 cups water, 6 1/2 cups sugar, 1 box powdered pectin, 1 teaspoon nutmeg (optional) 1/2 teaspoon butter)

Mes Confitures has recipes for:
Mirabelle Plum and RB
RB and Apple Jam with Beer
RB and Banana jam with Orange and Lemon zest
RB jam with acacia honey and rosemary
RB jelly with grapefruit sections
RB and whole strawberry jam
RB, Apple and Gewurztraminer jam
RB, Apple and Passion Fruit jam
Rhubard, Orange and Apple jam
RB Jam
2 3/4 pounds rb, or 2 1/4 pounds cleaned rb
3 3/4 cups sugar
juice of one lemon
Rinse the rb in cold water, cut the stems into 2 lengthwise and then in a small dice. Macerate the rb sugar and lemon juice overnight in a ceramic bowl covered with parchment paper.
Next day pour this preparation into a sieve. Bring the collected juice to boil in a preserving pan. Skim and continue cooking on high heat. The syrup will be sufficiently concentrated at 221 degrees on a candy thermometer. Add the diced rb and return to boil, mixing gently. Skim, Continue cooking on high heat for about 5 minutes, continuing to stir. Put the jam into jars and process.

Let me know if you need any of the others typed out. Obviously there were too many to do them all. I'm ahead of you time by about 9 hours and we have to go to a dinner party at the boss's house tonight, so I probably won't be able to get back to it until tomorrow. Some of the other folks have the same books so maybe they can step in and help out if you a recipe sooner.

Good luck!
(who is patiently awaiting the arrival of her friend's rhubarb)


clipped on: 05.28.2007 at 11:31 am    last updated on: 05.28.2007 at 11:32 am

RE: asparagas (Follow-Up #1)

posted by: meldy_nva on 08.22.2006 at 03:22 pm in New to Gardening Forum

Yes, it can be planted in the fall. Asparagus is normally proprogated with root cuttings and/or clump division. This helps to ensure that you get what you bought. Order soon.

There is a lot written on proper planting procedures, but I go by the ones who say that asparagus will seek it's preferred depth which is about 4". It wants extremely rich soil in full sun, and please pull any weeds that work their way through the mulch. Remember that you will have to pick the new spears by hand in the spring, so don't make any bed wider than you can comfortably reach across without stepping on the bed. I recommend a good all-weather path around all edges of the bed (you'll be glad of it the first time you pick immediately after a spring rainstorm). Prepare the bed by incorporating a large quantity of rich organic material -you can use as much as 50% *composted* manure. The easiest way is to remove the soil to a depth of 8" and then layer compost with the soil until you have a slightly raised bed (it will sink overwinter). The usual planting directions have you planting in a 12" deep trench and gradually filling that up; don't bother. Instead, make the trench about 4" deep, plant the roots about a foot apart, and cover with 5" of mixed soil/compost. I'd recommend straw as a mulch, at least 6" deep. Next spring you can cut any spear that is fatter than your thumb (won't be many); the harvest increases considerably in following years as you can then harvest anything fatter than your little finger. Stop harvesting once there are more ferny leaves than stalks in the bed (that will be a 4 to 8-week harvest); let the plants make their leaves --don't trim back until they die in the fall. Do always keep a good mulch between the stems. Enjoy!


clipped on: 11.26.2006 at 07:36 am    last updated on: 11.26.2006 at 07:36 am

RE: Asparagus in a container (Follow-Up #1)

posted by: rhizo_1 on 07.30.2006 at 01:25 pm in Container Gardening Forum

Can I assume that you've never grown asparagus? ;-)

Are you considering this merely a temperary situation until you can locate them in a bed? And how many plants are you talking about?

Here is a link that might be useful: Here's some good reading.....


clipped on: 11.26.2006 at 07:11 am    last updated on: 11.26.2006 at 07:11 am

RE: asparagus in a container/pot (Follow-Up #6)

posted by: granite on 05.04.2006 at 06:37 pm in Vegetable Gardening Forum

Your plants at 1 year old will have a root spread of 10 to 12". I wouldn't recommend a pot any smaller than 12" across. I have seen 2 year old asparagus plants offered at a nursery in gallon pots. To me, they obviously looked stunted/squished. Stay with a 3 gallon pot or larger if you can accommodate that. Your asparagus will not be truly happy until it can "stretch its feet out", but planting in 12" across/3gallon pots and then sinking that in the ground should give you viable, easy to move plants. Next year you may harvest shoots for 4 weeks. The year after, harvest for 6-8 weeks. In all the years after that, you can harvest for 8 weeks.



clipped on: 11.26.2006 at 07:01 am    last updated on: 11.26.2006 at 07:02 am

RE: RECIPE: Black Russian cake (Follow-Up #3)

posted by: Marlen on 08.23.2003 at 10:23 am in Dessert Exchange Forum

This is the recipe I use, Ilene.

Black Russian Cake

1 package yellow cake mix
1 small package chocolate instant pudding
4 eggs
3/4 cup vegetable oil
1/4 c Kahlua Liqueur
1/4 vodka
3/4 c water
Powdered sugar

Spray non-stick spray into bundt pan. Mix well together all ingredients except the powdered sugar. Pour into bundt pan. Bake in bundt pan at 350* F for 45-50 minutes. Let cool and sprinkle powdered sugar or glaze.

1/4 cup Kahlua
1/2 cup powdered sugar


clipped on: 10.31.2006 at 06:10 pm    last updated on: 10.31.2006 at 06:11 pm

RECIPE: Cinnamon Pudding Cake for Jenn

posted by: craftyrn on 02.17.2003 at 12:38 am in Dessert Exchange Forum

this recipe I got out of our local newspaper recipe request column a few years ago--very handy recipe as it uses only ingredients most people have in their "pantries"-I've added sliced apples on occasion-as a bottom layer--but I like it best without the apples-just a plain tasty dessert ( also makes a great breakfast LOL ).


1 3/4 c. brown sugar
1 c. cold water
2 Tbsp. Butter

1 c. milk
1 c. sugar
2 Tbsp. Butter
2 c. flour
2 tsp. Baking powder
tsp. Salt
2 tsp. Cinnamon
c. chopped walnuts ( optional )

Preheat oven to 350

Combine brown sugar, water & 2 Tbsp butter in small saucepan, bring to a boil, remove from heat & set aside.

Cream together 2 Tbsp. Butter and sugar, add milk, then add flour, baking powder, salt & cinnamon.Spread in ungreased 9 x 9 x 2 in. Pan or oven proof dish. Pour reserved brown sugar syrup over batter-sprinkle with nuts.

Bake 35-40 min.

Shared by D. Nourse to Citizen Recipe Request Column 1999


clipped on: 10.31.2006 at 06:10 pm    last updated on: 10.31.2006 at 06:10 pm

RE: LOOKING for: chocolate fudge (Follow-Up #2)

posted by: ginger_st_thomas on 08.17.2006 at 06:23 am in Dessert Exchange Forum

This one uses cocoa.

Here is a link that might be useful: Baker's cocoa fudge


clipped on: 10.31.2006 at 06:03 pm    last updated on: 10.31.2006 at 06:03 pm

RE: New Recipes #3 (Follow-Up #57)

posted by: vagardengirl on 09.22.2006 at 09:20 pm in Cooking Forum

Here is my "new" contribution!

TURKEY TORTILLA SOUP Cuisine at Home, Dec. '05

2 Tbsps olive oil
1 1/2 c onions, chopped
2 Tbsps garlic, minced
3 corn tortillas (6" each), cut in 1' pcs
1 10 1/2 oz. can diced tomatoes w/green chilies
4 c chicken broth
1 tsp each: ground cumin, ground coriander, dried oregano
1/2 tsp cayenne
2 c cooked chicken or turkey, shredded
1 1/2 c frozen corn kernels
1/2 c heavy cream
1 c Monterey jack cheese, shredded
2 Tbsps fresh lime juice
Salt & pepper

Heat oil in large saucepan over med-high heat; add onions & garlic, and saute 3 min.
Stir in tortilla pieces & saute till they are no longer crisp.
Add tomatoes, broth, & spices, & bring to a boil.
Remove from heat; let cool 5 min, then puree soup base in batches in a blender or food processor till smooth.
Return soup to pot.

Add chicken or turkey, corn, & cream.
Bring to a simmer for 5 min., or till beginning to thicken.
Reduce heat to medium, sprinkle in cheese, and stir till melted.
Add lime juice & season with salt & pepper to taste.

Serve w/salsa and sour cream.

Yield: 8 cups

1 15 oz. can black beans, drained
1 c tomatoes, seeded, diced
1/2 c red onion, slivered
1/4 c minced fresh cilantro
2 Tbsps jalapeno, seeded, minced
2 Tbsps fresh lime juice
1 Tbsp olive oil
Salt & pepper to taste

Combine all ingredients in a bowl, tossing well to coat.
Chill salsa till ready to serve.
Yield: 3 cups


clipped on: 10.22.2006 at 05:13 pm    last updated on: 10.22.2006 at 05:13 pm

RE: New Recipes #3 (Follow-Up #35)

posted by: pat_t on 04.22.2006 at 04:33 pm in Cooking Forum

Yes, Maggie - they are loaded with antioxidant properties.

Harper - thanks for the heads up on the cinnamon.

Instead of making the coffeecake for breakfast this morning, I made Applesauce Oatmeal Muffins. Yumm-o! I left the nuts out because Mom isn't supposed to have them.


1/2 cup butter or margarine, softened
3/4 cup light brown sugar, lightly packed
1 egg
1/2 tsp. cinnamon
1 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup applesauce
1 cup quick cooking oats
1/2 cup chopped nuts

Cream butter. Gradually add brown sugar and cream until
light and fluffy. Add egg and beat well. Mix cinnamon, flour,
baking powder, baking soda and salt and add alternately with
applesauce to the creamed mixture. Add oats and chopped nuts
and mix well. Spoon into paper lined muffin tin. Bake at 350 degrees
for 25 to 30 minutes. Makes 12 to 14 muffins.

**Note: You can use self-rising flour and omit baking powder, baking soda and salt.

You can double the recipe and freeze a batch.


clipped on: 10.22.2006 at 05:09 pm    last updated on: 10.22.2006 at 05:10 pm

RE: name your favorite or most unusual bog plant! (Follow-Up #15)

posted by: esmarsh on 12.20.2003 at 10:19 pm in Bog Garden Forum

There are many bulbs that will bloom in bogs, such as leucojum aestivum, Dutch iris, Naples onion, Narcissus 'Trevithian' and 'Grand Primo', crinum, hymenocallis and canna.


clipped on: 10.12.2006 at 01:57 pm    last updated on: 10.12.2006 at 01:58 pm

new: wish list swap iv

posted by: lazyweeder on 09.29.2006 at 08:58 pm in Round Robin Exchange Forum

Wish List Swap IV

Ive had fun the last three years hosting this swap and have been asked to do it again. So here it goes nothing has changed.

This is a swap with a twist. You have a chance to grant someone their wishes and get some extra goodies besides.

1)Post here and list your top 10 to 15 most wanted seeds and I will email you my address.

2) You must post by 10-21-06.

3) On 10-21-05 (I will send a reminder email) or shortly thereafter look at the posted wish lists and if you have something on the wish lists send it to me.
4) Also include some of your favorite seeds along with the others this will add extra goodies to the trade.

5) You will get back as many packets as you send with the exception of the "bonus"packet.
6) Include a "bonus" seed packet along with your trade. These bonus seed packets will be split between the three people who grant the most wishes.

Rules are as follows:

1) Seeds must be sent in bubble envelope. (you will be getting your own envelope back)

2) Put a note inside with your GW name, email, and name and address.

3) I would appreciate you sending postage equal to what the package cost you to send.

4) Try to send at least 10 seeds per packet.

5) Send your packages by 10-26-06 (if you are mailing it late please email me)

6) I hope to have all the packages by 11-1-06 and will return your seeds by 11-15-06.

7) If you have something on someone's wish list please don't let them know by posting or emailing keep it a surprise.


clipped on: 10.06.2006 at 09:28 pm    last updated on: 10.06.2006 at 09:28 pm

Honey Lemon jelly, for bejay

posted by: zemmaj on 09.25.2006 at 10:05 am in Harvest Forum

Hi Bejay, sorry it took me all this time to post. The recipe is simple, here it is. I make lots of it, it is very popular. I also make the same recipe without the pectin and use it in tea, or for grogs or as syrup over ice cream. The kids love it.

Honey Lemon Jelly (from Stocking Up)

3/4 cup lemon juice
2 1/2 cups honey
1/2 cup liquid fruit pectin
Combine honey and juice. Bring to full rolling boil. Add pectin, stir vigorously, and boil for about 2 minutes. Pour into hot, sterilized glasses. Cover with paraffin to seal.

Note: I tried powdered pectin, it does not work or maybe I did not use enough. I BWB mine for 5 minutes, same as jams, 10 if I am too lazy to sterilize my jars. For larger batches, I use 20 cups of honey, 6 cups juice, 5 enveloppes of Certo liquid pectin for a yield of about 30 jars. You need to skim a lot. A 14 kilo bucket of honey gives about 70 jars.

As far as being in business, you will need to check with your specific State, I assume they all have different regulations. I do it in Qubec, where a separate kitchen is mandatory and you need to be inspected and hold a permit. It's a lot of trouble but people love homemade food so much, it's all worth it.



clipped on: 09.25.2006 at 07:23 pm    last updated on: 09.25.2006 at 07:24 pm

'Instant beds'

posted by: donn_ on 03.28.2006 at 07:01 pm in Winter Sowing Forum

Need quick bedspace for your new babies? Here's a surefire way to build them quickly, using nothing but lawn and cardboard.

Groundlevel beds: Cut the lawn/sod about 6-8" deep, in sections you can handle easily. In the space you dug the sod from, lay out sheets of cardboard. Soak the cardboard. Flip the sod chunks upside down, so the grass side is on the cardboard. You now have a new bed, which can be planted into immediately, with a little compost added to the back fill.

Elevated beds: Find a part of the yard that could use a new woodchip path (alongside a bed is a good spot, because it doesn't have to be mowed or edged, because there won't be any grass to grow into your bed). Dig out the same sod chunks outlined above. Lay out the cardboard where you want the new bed, and soak it down. Flip the sod chunks same as above. It's ready to plant. Put down some landscape fabric where you dug out the sod, and cover it with 6-8" of woodchips. You now have a weedfree path that will make compost at it's bottom, which you can harvest every year. Just rake back the top, shovel the bottom into adjacent beds, rake the top back into the bottom, and put a new layer on top.

The primary benefits of instant beds are that you don't need layers of greens and browns like with lasagna beds, and they don't shrink down like lasagna beds.


clipped on: 09.22.2006 at 11:51 am    last updated on: 09.22.2006 at 11:52 am