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Potstickers, Dumplings or Gyoza

posted by: terri_pacnw on 02.15.2008 at 01:37 pm in Cooking Forum

Whatever you want to call them. LOL

Here's the recipe I use. It's from Rick Bayless's Book Rick and Lanies Excellant Kitchen Adventures.
It looks long but it's more technique written down than anything.

Chinese Potsticker Dumplings
2 garlic cloves
2 green onion
a small piece of ginger (about 1 1/2" long)
1 pound lean ground pork, chicken, or turkey
1/3 of a head of small Napa cabbage
2T soy sauce
2 T sesame oil
about 40 round dumpling wrappers(aka gyoza wrappers or dumpling skins)
3T vegetable oil, divided use
Garlic: Peel. Crush through garlic press into a large bowl
Green onions: Cut off and discard the root ends. Peel off and discard any withered outer layers. Cut crosswise into 1/4" pieces. Add to the bowl with the garlic.
Ginger: Grate the cut side of the ginger through the finest holes of a grater until you have a generous teaspoon. Add the grated ginger to the bowl.
Cabbage: Remove and discard any wilted outer leaves. Slice crosswise very thinly. You should have 3 cups.
1. Make filling: To the bowl containing the above, add the meat, cabbage, soy sauce, sesame oil and 1 1/2 t of salt. Mix well.

2. Form Dumplings: Set out a try or a couple of large plates for finished dumplings. Set out a cup of water. Set out dumpling wrappers and cover with a damp towel to keep moist while forming dumplings. Remove one wrapper and lay it in the palm of one hand. Dip the index finger of the other hand in the cup of water. Use finger to moisten the wrapper edges evenly. With a small spoon, scoop 1 T of filling into the center of the wrapper. Fold up sides to meet edges, enclosing filling. Press the edges together to ensure a complete seal. Pleat sealed edges of dumping in 5 or 6 places to pull the dumpling into a crescent shape--pinch pleats firmly to seal. Set dumpling upright on a tray or plate (sealed edges pointing upward). Gently press each dumpling downward to flatten its bottom, making it stable. Cover with a damp towel. Continue making until all filling is used up.
3. Fry-steam and serve: Set a large (10") skillet (with a lid at hand) over medium heat. Measure 1 T of oil. When hot lay 1/3 of the dumpling (not packed tightly) in the pan. Fry until golden brown-about 3 minutes. Dribble in 1/2 c water into skillet around the edge (will splatter a little). Cover and cook until most of the liquid evaporates-about 6 minutes. Uncover and fry 2 to 3 minutes longer to evaporate all the water and crisp the bottoms again. Use a spatula or tongs to remove dumplings to a serving platter, laying them on their side, so you see the browned bottom. Keep dumplings warm in a 150F oven while cooking the test. Wipe out skillet and set back on heat. Add oil and continue as above.
Makes about 40 dumplings, enough to serve 4-6 as a light meal or 8-10 as an appetizer
Pot Sticker Dipping Sauce:
1/4 c soy
1 1/2 t sesame oil
1 T vinegar
1/2 t chile paste (available in Asian markets)
Mix all together. You may like it better after adding a T or so of water, a t of sugar or a little grated ginger.
Makes about 1/3 c sauce ~enough for about 4 people

~~~Since I've gone wheat free in my diet, I started using this filling in Rice/Tapioca Wrappers and making "rolls". This will be dinner tonight.
I've used regular cabbage, but you have to mince it finer if you want it to "melt" into the dumpling. I've also added grated carrot. You can really add whatever you like.

The first few dumplings will look kinda ugly, but you'll get the hang of it.
I always make a double batch. You can freeze them before cooking. Just add a little browning and steaming time onto the recipe when coming out of the freezer.


clipped on: 12.23.2014 at 09:57 pm    last updated on: 12.23.2014 at 09:58 pm

Finished Kitchen: Circa 1840 Working Farmhouse, IKEA Budget Reno

posted by: brickmanhouse on 08.19.2010 at 01:46 am in Kitchens Forum

Hi all,

Well, we've finally got a (mostly) finished kitchen! This kitchen's been in the planning stages for 8 years and I've been in and out of this forum for just about that long-- wow, time flies! Whether I've posted or just lurked, the information I've gotten here has been INVALUABLE.

I can unequivocally say that my kitchen would not look anything like what it does without this Forum, and for that I offer my profound gratitude-- there is, quite literally, no way I could have done it without all of you, past and present.

So, here are the photos of the finished result:

From 2010-0818

From 2010-0818

From 2010-0818

From 2010-0818

From 2010-0818

From 2010-0818

From 2010-0818

For the entire album with detailed photos, just click on the link below any of the photos above!

Here are the details:

Cabinetry: IKEA Lidingo White (with glass uppers) for the perimeter, Tidaholm Brown/Black for the island
Island Knobs & Pulls: Anne at Home Farm Collection and Lewis Dolin Glass Cup Pulls (from
Perimeter Knobs and Pulls: Anne at Home Horse Collection, generic polished chrome knobs, cup pulls, and bar pulls (from
Wall Paint: BM Revere Pewter
Trim, Hood, and Fireplace Paint: Valspar Bright White (from Lowe�s)
Perimeter Counters: IKEA Butcher Block, stained Black with India Ink and sealed with Waterlox
Island Counter: IKEA Butcher Block, sealed with Watco food safe butcher block sealer
Main Sink: Whitehaus 36" farm sink (from
Island Sink: IKEA single Domsjo, undermounted instead of the usual overmount installation
Faucets: IKEA Hjuvik
Refrigerator: Because we grow a lot of what we eat (so we don't need to store much) and have a large fridge in an adjacent laundry room, we chose a generic small undercounter fridge (Home Depot, off the shelf)
Wine chiller: Sunbeam (Home Depot, off the shelf)
Dishwashers: Kenmore and Hotpoint, both existing and 5-7 years old
Microwaves: 8 year old Kenmores
Island Oven: IKEA Datid 30"
Hood: ProLine 36" range hood (from eBay)
Range: IKEA Praktfull Pro A50
Backsplash Behind Range: Handthrown Williamsburg brick (local brickyard, left over from another project)
Flooring: Lumber Liquidators, Hand Scraped Teak
Island and Sink Pendants: IKEA Ottava
Cabinet lights: IKEA Grundtal single puck lights
Chandelier over the Table: Progress lighting, black 5-light chandelier (Home Depot, off the shelf)
Fireplace: Style Selections 36" Vent Free LP fireplace (Lowe�s, off the shelf)

A few notes about the remodel, just to hit some discussion points I see come up a lot in this Forum:

Our kitchen lives in a big old 1840 farmhouse, which has been part of a working farm since the day it was built. Originally it was soybeans, but now it's part of a gentleman's farm (horses, heritage gardens and poultry), so everything has to be hard wearing and practical. It needs to stand up to heavy traffic, mud, hay, tools, and the occasional chicken (though usually when they wander in, they don't go much further than the family room, because they like the television). That definitely informed our choices for surfaces-- they needed to be hard cleanable, and ultimately easily refinished or replaced down the line.

Because the entire house already has strong architectural elements (huge moldings and built-ins), we worked within the style we already had-- all the kitchen moldings, mantels, panels and cabinets match (or are closely styled after) what already exists in the house. We definitely didn't do a period kitchen (we wanted a 2010 layout with all the conveniences), but we wanted the kitchen to look like it belonged in the house.

The big thing for us was budget-- believe it or not, the entire kitchen was done for UNDER $20K. Four big things contributed to that:

1/ We DIY'ed the ENTIRE project, start to finish. The only thing we hired out was the gas line install for the fireplace and range, because state law requires it. Other than that, all planning, demo, sourcing, and construction was on us. Might be why it took us 8 years. . .

2/ We reused what we could, and scrounged a lot, especially construction materials (which could have been buckets of money, considering all the custom work we did in the space), and kept what appliances we could. It was also a great way to be environmentally responsible on a project that, let's face it, has a lot of non-necessities involved.

3/ IKEA, IKEA, IKEA. If you're anywhere reasonably close to an IKEA, and you're on anything approaching a budget, go check it out. The cabinet quality for the price can't be beat (except for a few pockets of custom cabinet makers), and there are a lot of great accessories, appliances, lighting and other things to be had for a terrific price. As always, you have to pick and choose your items for quality and value, but at least in our experience, it is definitely there to be had for the buyer with a good eye.

4/ We didn't go for major appliance upgrades. Our whole family LOVES to cook (and eat!), and we wanted a great looking, functional space to do it all in, but we just weren't convinced that we needed more than the basics right now. If we want to upgrade down the line, it's easy enough to do, but right now our Wolf budget is standing in our barn eating hay, and our LaCanche budget is steered towards this Show Hunter prospect I have my eye on . . .

So there's our formula for a great kitchen that works for us considering the (kind of odd!) parameters we had. Hope you all can take at least something useful away from our experience.

I've submitted the kitchen to the FKB, and I'll answer whatever questions you've got. . .

Thanks again, everyone!


clipped on: 11.23.2014 at 03:22 pm    last updated on: 11.23.2014 at 03:23 pm

RE: Can you please help me find this kitchen? (Follow-Up #20)

posted by: may_flowers on 08.10.2012 at 10:43 am in Kitchens Forum

I like the mini subways better than the mosaic. How do you think the colors and shape would look in my kitchen? I wouldn't do iridescent though. I'm waiting for my natural cherry cabs to darken before I do BS because the sample is much darker.


clipped on: 09.17.2014 at 09:23 pm    last updated on: 09.17.2014 at 09:24 pm

RE: We're in the final inning! Progress post! (Follow-Up #17)

posted by: marcojohnson on 08.13.2014 at 02:24 am in Kitchens Forum

marg143- totally happy to share.

I've become an LED geek ... it's all DIY... I've found that the standard "enclosures" are pretty limiting. However, the Ikea kits are a great way to start. That's what I did about 2.5 years ago and have since "graduated" to DIY to gain flexibility (and save $).

If you want to go DIY and aren't afraid of splicing low voltage wires, then I highly recommend Amazon...

Color changing lights under the island - SMD5050 RGB lights on a 12v48w transformer with a color changing remote. This kit is 5M/16ft :

I put the LED strips into a 10mm light bar (eliminates dots/ hot-spots) from Environmental LEDS:

Note that the light bar enclosure costs 2x what the LED, power, and remote cost !!!

For above and below the cabinets, I'm really persnickety about color temperature - I wanted to be able to adjust and get the "right" warmth (to match the overhead lights and change it if I wanted to) ... that required using a new combo warm/cool LED strip:

and a warm/cool remote:

and a transformer (I needed 150w):

plus the same light channels from Environmental Lighting above.


clipped on: 08.16.2014 at 07:27 pm    last updated on: 08.16.2014 at 07:27 pm

RE: Ideas for lemoncurd and strawberry cake (Follow-Up #7)

posted by: stacy3 on 04.20.2009 at 08:08 am in Cooking Forum

Hi Lpink. This recipe was posted by riverrat and I've made it - it's fabulous. I was wondering if you could use the frosting from it? It has kind of the same flavors you're talking about.


Serve this dense, moist cake with a big bowl of lightly sweetened strawberries.
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons grated lemon peel
3 extra-large eggs
1/4 cup fresh lemon juice
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 16-ounce package frozen sliced sweetened
strawberries, thawed
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
5 tablespoons frozen lemonade concentrate, thawed
1/2 teaspoon finely grated lemon peel
2 1-pint baskets strawberries, hulled.

FOR CAKE: Position rack in center of oven and preheat to 350�F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.
FOR FROSTING: Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.
Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)
Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.
Serves 12.
Bon App�tit
June 1995
Jeanne Thiel Kelley: Los Angeles, California



clipped on: 04.20.2014 at 11:52 am    last updated on: 04.20.2014 at 11:53 am

RE: Need help choosing kitchen curtains (Follow-Up #1)

posted by: joaniepoanie on 04.04.2014 at 02:58 pm in Home Decorating & Design Forum

How about something like this? Check out the ones on the side that are similar...

Here is a link that might be useful: Fabric


Turquoise fabric options
clipped on: 04.04.2014 at 03:05 pm    last updated on: 04.04.2014 at 03:05 pm

RE: Nicole, Fruit Potluck? (Follow-Up #1)

posted by: nicole__ on 02.16.2014 at 12:58 pm in Kitchen Table Forum

Yes. We have a creative bunch where I work. So, we had "Fruit Friday". Everyone brought fruit and our manager brought a cutting board and sharp knife. There was a can of whipped cream for topping as well. I purchased 2 pretty glass cups, one with red raspberries, one with black berries and a silver sugar spoon to ladle them out with.

We've also had a taco bar. We've had Italian themed pot lucks. A salad bar pot luck(I fried little bacon bits to bring)

We've had fondue potlucks....everyone brings a sauce, management(they have a $75 a month budget to spend on us) brought a chocolate fountain for dipping fruit. Another person brought cheese fondue(plugged in a crock pot to keep it warm), we drizzled it onto cubed french bread.

:0) :0) :0)

Edited to add: The baked potato pot luck. Management brought the baked potatoes we brought the toppings.

In the Summer we have an outdoor barbeque, company sponsored. We bring the sides and dessert, management grills us burgers & dogs!

OH....and the breakfast potluck. We had everything from biscuits and gravy to sausage breakfast biscuits....fruit.....donuts....

This post was edited by nicole__ on Sun, Feb 16, 14 at 13:04


clipped on: 02.16.2014 at 06:13 pm    last updated on: 02.16.2014 at 06:13 pm

RE: Soups, Sews and Other Comfort Foods (Follow-Up #4)

posted by: lyndaluu2 on 01.14.2011 at 11:57 am in Cooking Forum

I love this recipe, It came on the can of chicken from Costco but you can sub baked chicken or a rotisserie chicken instead
Thick N' Hearty Chicken Cheese Soup
1 cup carrots, shredded
1/4 cup green onions, sliced (I use a leek cleaned and chopped)
3 Tbsp butter
1/4 cup AP Flour
2 cups milk
1 can 10 3/4 oz chicken broth (I use homemade)
1 can 12.5 oz chunk breast of chicken, drained
1 cup shredded cheddar cheese
1/2 tsp Worcestershire sauce
1/8 tsp pepper
In a med saucepan, cook carrots & onions in hot butter about 10 mins. until tender.
Stir in flour. Slowly add milk, chicken broth, Worcestershire and pepper.
Cook and stir until thick and bubbly. Stir in chicken and cheese. Make sure cheese melts and chicken is warmed.
Serve hot.
Make 4 servings



clipped on: 09.01.2011 at 01:24 pm    last updated on: 09.01.2011 at 01:24 pm

RE: Estimating weight of loaf of bread (Follow-Up #5)

posted by: grainlady on 03.15.2008 at 07:56 am in Cooking Forum

terrapots -

Those are dough weights. They are preceeded by the approximate amount of flour in a recipe it takes to achieve that much dough. You lose a certain percentage of the weight when moisture is expelled during baking, so the end product is lighter than the dough amount.

Using the wrong size pan for the wrong amount of dough is one of the biggest reasons for over- or under- proofing a loaf of bread, creating a mushroom-shaped loaf, or shredding on the sides of the panned loaf.

I use a pullman pan a lot (a bread pan with a lid that bakes crustless, square, sandwich loaves). It requires 1-pound of dough. If I put much more in the pan than that, it will oooz out of any crack during baking. So it's important to weigh the dough amount.

My favorite 100% whole wheat recipe usually makes around 2 pounds 8 oz., so I can do other things with the additional dough if I make a 1# pullman loaf. I can make 6 pecan rolls in a jumbo muffin tin with 1# of dough. With 6-8 oz. of dough I can make 2-4 hot dog buns. 1.5 pounds of dough will make 12 cinnamon rolls. So with one recipe of dough, I usually make several things.

I also scale the dough when making multiple loaves. When they are done they are close to the same size and when you bake them they are done in approximately the same amount of time because they are of equal size.

I also scale each dinner roll, hamburger/sandwich rolls, hot dog buns, etc. I do it so that they are close to the same size and bake evenly, but I also scale these so that I know approximately how much bread there is per serving. I'm a serving-size freak.



clipped on: 07.18.2010 at 11:44 pm    last updated on: 07.18.2010 at 11:44 pm

RE: Estimating weight of loaf of bread (Follow-Up #2)

posted by: grainlady on 03.14.2008 at 06:17 pm in Cooking Forum

I scale (weigh) dough when I pan it. Here's a chart you might find helpful. - Grainlady

Source: Bread Made Easy - A Baker's First Bread Book - by Beth Hensperger

Jumbo Pan - 10x4.5-inches - 4-5 cups flour - 2# dough

Quick Bread Pan - 9x5-inches - 4 cups flour - 2# dough

Standard/Large Pan - 8.5x4.5 - 3 cups flour - 1.5# dough

Medium Pan - 7.5x3.5 - 2.5 cups flour - 1# dough

Small - 5-3/4x3-3/4 - 1.5 cups flour - 8 oz. dough

Miniature - 4.5x2.5 - 3/4 c. flour - 6 oz. dough


clipped on: 07.18.2010 at 11:44 pm    last updated on: 07.18.2010 at 11:44 pm

RE: Gluten free cooking. (Follow-Up #15)

posted by: bons on 08.18.2009 at 07:11 pm in Cooking Forum

I am mostly wheat/gluten-free. I do lots of baking - lots of experimenting with new recipes. I've had some pretty good luck! I recently started a blog (for fun) with mostly (but not all) gluten-free recipes.

First few weeks going off of wheat were the hardest. Like with any addiction, the cravings are really strong. But it passes, and gets easier.

I make my own gluten-free mix which I keep handy. It's 1 part Sorghum flour, 1 part Rice flour, 2/3 part Potato Starch, and 1/3 part Tapioca Starch (or flour). I also use Xanthan gum most of the time. I also use other flours like Brown rice flour, Almond flour, Oat flour (I don't need it certified since I don't have Celiac), Bean flours (can be strong). It depends on the recipe.

Here's my favorite Waffle recipe. It's a Yeast recipe you make the night before, and cook up in the morning:

2 gluten-free flour
1-1/2 tsp instant yeast
1/2 stick melted butter (1/4 cup)
2 c. warm milk (or buttermilk) -heated to about 110 degrees
2 eggs
2 tsp vanilla extract
1 Tbs. sugar
1/2 tsp salt

The night before:
Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt.

Combine the melted butter and milk. Add the mixture to the dry ingredients.

Whisk eggs and vanilla together in a separate small bowl.

Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.

The next morning:
Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.


Here is a link that might be useful: My blog :-)


clipped on: 08.19.2009 at 11:31 am    last updated on: 08.19.2009 at 11:31 am

RE: Your Greatest Hit Recipes for Leesa (Follow-Up #113)

posted by: gardengrl on 07.29.2009 at 03:13 pm in Harvest Forum

This is a favorite of mine and I'm pretty sure it came from "Small Batch Preserving". This also is amazing with goat cheese (or any cheese really), some crusty bread, and a glass of wine. It doesn't last long in our house!

I'm sorry, I wish I had noted what the yield was for this, but didn't copy it over. I think it makes 4 half pints.

Roasted Red Pepper Spread

6 lb. large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar

Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat. Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic.
Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan. Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.


clipped on: 08.15.2009 at 11:04 pm    last updated on: 08.15.2009 at 11:04 pm

RE: Your Greatest Hit Recipes for Leesa (Follow-Up #76)

posted by: ottawapepper on 08.24.2008 at 05:20 pm in Harvest Forum

Ive been following this thread for a while and really appreciate all the contributions. Thought Id offer a few of my favorites in return for all the new recipes Ive copied from this thread.

Habanero Cranberry Jelly (I call it Turkeys Revenge).

I created (ok, not wholly created LOL) this variation of Mellys Cran-Jalapeno Jelly. Using Mellys as a starting point and tweaking it with the kind assistance and encouragement of Zabby, the end result is a fiery hot cranberry jelly for cold fall and winter nights. Heck, its great in the summer too!

3/4 cup cider vinegar
3/4 cup white vinegar
2 cups 100% unsweetened cranberry juice
1/2 cup finely diced habanero pepper
1/2 cup finely diced red onion
1 3/4 cups fresh cranberries, coarsely chopped
1 pkg liquid pectin
5 cups sugar

1. Finely dice peppers and onion and coarsely chop cranberries
2. In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice
3. Bring to a boil and reduce heat to low
4. Simmer 15 20 minutes to allow flavors to blend and to soften up cranberries
5. Add sugar and return to a hard boil for 1 minute
6. Remove from heat and stir liquid pectin in well
7. Add jelly to hot sterilized jars
8. Wipe rim of jars with a clean damp towel
9. Position lids as per usual instructions
10. Process in a hot water bath for 10 minutes
11. Remove jars and allow them to cool
12. During the cooling, periodically "gently" invert jars to distribute solids.

Yield 7 or 8 - 250ml (1 cup) jars

Bandy Peppercorn Sauce

For those who like this type of sauce, this one (IMHO) is decadent! A little bit of effort but well worth it. It freezes well.

I dont recall where I originally found the recipe.

1 cup (250 mL) red wine
1 tsp (15 mL) balsamic vinegar
2 cups (500 mL) beef or veal stock
1/2 cup (125 mL) whipping cream
1 tsp (5 mL) cracked pink peppercorns
1 tsp (15 mL) cracked green peppercorns
1 tsp (5 mL) cracked black peppercorns
2 tbsp (25 mL) brandy

1. Add wine and balsamic vinegar to pot and bring to a boil on high heat. Boil until only 2 tbsp (25 mL) liquid remains, about 10 to 15 minutes.
2. Add stock and bring to boil. Continue to cook about 10 minutes until sauce reduces to 1 cup (250 mL).
3. Add cream and reduce again until sauce is thick and glossy, about 3 to 5 minutes. Stir in peppercorns and brandy and simmer 2 more minutes to amalgamate flavours. Salt to taste.

Makes about 3/4 cup (175 mL)

Caramelized Leek Soup (Gourmet : January 1998)

Given the simple ingredients, we were amazed at how tasty this soup turned out. Its a bit time consuming but worth the effort. It can be served as is but we prefer to puree it, turns out like a cream soup but without the cream. The pureed version freezes very well.

2 pounds leeks (white and pale green parts only; about 2 bunches)
3 tablespoons unsalted butter
1 1/4 teaspoons sugar
1/4 cup vermouth
3 1/2 cups chicken broth
Garnish: 4 teaspoons finely sliced fresh chives

1. Halve leeks lengthwise and thinly slice crosswise. In a large bowl of cold water wash leeks well and lift from water into a large sieve to drain.
2. In a 6-quart heavy kettle cook leeks in butter over moderately low heat, stirring occasionally, until some begin to turn golden, about 40 minutes.
3. Stir in sugar and cook, stirring occasionally, 10 minutes.
4. Stir in vermouth and cook, stirring occasionally, until liquid is evaporated and most leeks are golden, 10 to 15 minutes.
5. Deglaze kettle with 1/2 cup broth and cook, stirring occasionally, 10 minutes more, until liquid is evaporated and leeks are deep golden.
6. Add remaining 3 cups broth and bring soup just to a boil.
7. Season soup with salt and pepper.

Makes about 5 cups, serving 4 as a first course.

I hope some of you find these as tasty as we do.



clipped on: 08.15.2009 at 11:03 pm    last updated on: 08.15.2009 at 11:03 pm

RE: Your Greatest Hit Recipes for Leesa (Follow-Up #64)

posted by: melva02 on 07.25.2008 at 02:29 pm in Harvest Forum

How is chocolate-raspberry jam missing from this thread? This is from Mes Confitures by Christine Ferber.

Raspberry with Chocolate
2 3/4 lbs (1.2 kg) raspberries, or 2 1/4 lbs (1 kg) net
3 1/2 cups (750g) sugar
Juice of one lemon
9 oz (250g) extra bittersweet chocolate (68% cocoa)

Pick over the raspberries. Omit rinsing them so as to keep their fragrance. Put the raspberries through a food mill (fine disk). In a preserving pan, mix the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Add the chocolate, grated. Mix and then pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight.

Next day return the mixture to a boil. Continue cooking on high heat for about 5 minutes, stirring and skimming if needed. Return to a boil. Check the set. Put the jam into jars immediately and seal.


After discussion with Melly, I used 4 oz bittersweet chocolate and 1 oz unsweetened. I used a mix of red and black raspberries but I think you want whatever berries have the richest, deepest flavor.

Also, you should process this in a BWB for 10 minutes (use half-pint jars). Good on ice cream, or swirled through yogurt, or spread on popovers.



clipped on: 08.15.2009 at 11:03 pm    last updated on: 08.15.2009 at 11:03 pm

Your Greatest Hit Recipes for Leesa (Follow-Up #57)

posted by: whynotmi on 07.17.2008 at 05:38 pm in Harvest Forum

Dilly Beans (from USDA, original poster Linda Lou)

4 lbs fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5 percent)
4 cups water
1 tsp hot red pepper flakes (optional)
Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.

Adjust lids and process 5 min.
If you want to skip the boiling of the jars first, then process in the BWB for 10 min. I do it, and they are good and crisp still. You can also use Pickle Crisp if you want pickled things really crunchy. Cider vinegar will seem less tart, but it will make the brine darker. Adding a pinch of sugar is a good idea, too.


clipped on: 08.15.2009 at 11:02 pm    last updated on: 08.15.2009 at 11:02 pm

RE: About that Chocolate-Raspberry Jam (Follow-Up #3)

posted by: zabby17 on 07.23.2007 at 09:16 pm in Harvest Forum

Thanks, Carol.

I have popped those jars in the fridge for now but would love to feel confident in it as a canned product is to be able to give some away.

Ken makes an interesting point that chocolate itself seems to be very shelf-stable in a way most fat-containing items aren't. (It EVENTUALLY gets stale, and in the meantime can develop a sort of whitish coating, but that's not harmful or even bad tasting.)

The recipe I used is below. Does anyone recognize where it came from? (That'll teach me not to take note!) Melly, was it you who posted it?


Chocolate Raspberry Jam

6 cups frozen raspberries, crushed or 7 pints fresh raspberries
3 (1 ounce) unsweetened chocolate squares
4 cups sugar
1 box powdered pectin
tsp margarine or butter

Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquids and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).

Measure 6 cups of crushed fruit into a 6-8 quart heavy non-reactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.

Stir pectin into fruit and add butter. Bring to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly. Quickly stir in sugar. Return to full rolling boil and boil 1 minute, stirring constantly. Remove from heat.

Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace. Process for 10 minutes in a BWB. Makes 6-7 half pints.


use bittersweet chocolate instead.
clipped on: 08.15.2009 at 10:44 pm    last updated on: 08.15.2009 at 10:45 pm

RE: ettiquite question... (Follow-Up #28)

posted by: mustangs on 06.11.2009 at 04:23 pm in Cooking Forum

Bobby, I'm late to the party. Sounds like you made some good decisions plus you had your charm to fall back on. As far as you being quiet...yeah!

Now, go make some ketchup and really blow him away:

1 (28-oz) can whole tomatoes in pure
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
1/3 cup packed dark brown sugar
1/2 cup balsamic
1/2 teaspoon salt

Pure tomatoes (with pure from can) in a blender until smooth. Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add pured tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

Pure ketchup in 2 batches in blender or stick blender until smooth.

Chill, covered, at least 2 hours to develop flavors.

P.S. Shaun, Kathy, and I are close by. Let us know if you need a posse.


clipped on: 07.02.2009 at 01:52 pm    last updated on: 07.02.2009 at 01:53 pm

RE: Inauguration Day Parties Anyone? (Follow-Up #11)

posted by: triciae on 01.17.2009 at 12:25 pm in Cooking Forum

I'm going to a commumity Inauguration party Tuesday afternoon. I'm bringing dessert. After much rummaging through my cookbooks, I've decided on "Mary Todd Lincoln's Vanilla-Almond Cake".


1-1/2 Cups Sugar
1 Cup Butter
1 Teaspoon Vanilla
2-3/4 Cups AP Flour
1 Tablespoon Baking Powder
1-1/3 Cups Milk
1 Cup Almonds, finely chopped
6 Stiffly Beaten Egg Whites

Cream together sugar, butter, and vanilla. Stir together the cake flour and baking powder; add to the creamed mixture alternately with the milk. Stir in the almonds. Gently fold in the egg whites. Pour into two greased and lightly flourd 9" round cake pans. Bake at 375 degrees for 25-30 minutes or until a toothpick comes out just dry. Cool 10 minutes; remove from pans. Fill & frost with White Frosting.

White Frosting

In a saucepan combine 1 cup sugar, 1/3 cup water, 1/4 teasoon cream of tartar, and dash of salt. Bring mixture to a boil, stirring till the sugar dissolves. In mixing bowl place 2 egg whites, very slowly pour the hot sugar syrup over, beating constantly with an electric mixer till stiff peaks form, about 7 minutes. Beat in 1 teaspoon of vanilla.

From BH&G Heritage Cookbook, First Edition, 1975, p. 124:

"It is said that President Abraham Lincoln took little interest in food and eating. However, this delicious cake was an exception and he prounced it the best dessert he ever ate."



clipped on: 01.21.2009 at 03:21 pm    last updated on: 01.21.2009 at 03:21 pm

RE: Looking for: Campbell's Bean and Ham Soup Recipe (Follow-Up #3)

posted by: coconut-nj on 10.27.2008 at 10:16 pm in Cooking Forum

That used to be my fave Campbells soup too when I was a kid and I did manage to copy/perfect it. I think I like mine even a little bit more. Smiles. I don't like to eat flabby bacon so I do use ham. I like it so much I make 3#'s of navy beans at a time and freeze a gallon or so. I am eating on a large container right now. The red does come from tomato paste, and yes, the sweetness is from alot of carrots.

1 lb navy beans soaked in brine overnight then rinsed. 1/4 to 1/2 cup salt to gallon of water.

1 small ham hock or hunk of ham or some ham skin and fat

1 medium onion

2 cloves of garlic

2 stalks of celery with tops

2 medium carrots or a good handfull of little carrots

1 lrg or 2 small bay leaves

1/3 can of tomato paste [I used roasted garlic paste if have it]

Cook the ham hocks or ham or ham scraps in water to cover for about half an hour. Add beans and rest of ingredients. Add water to cover by a few inches. I don't use broth because it changes the taste. Bring to boil and then turn to low/simmer until tender. Because you have brined the beans it will only take about an hour. Add salt to taste as the beans become tender.

It's quite simple and very good. When I have ham I take all the skin and much of the fat and bone of course and make small bags to use for this and for lentil soup. My other fave. I don't care that much for eating the meat so that works well for me. If you like the ham, use bit more meat or the ham hocks. Hope you enjoy.


clipped on: 11.02.2008 at 12:34 pm    last updated on: 11.02.2008 at 12:35 pm

RE: Rag tote.....Attn Lillie... (Follow-Up #1)

posted by: pattico on 02.05.2008 at 06:33 pm in Kitchen Table Forum

Here are easy to follow instructions

Here is a link that might be useful: rag quilt how to


clipped on: 02.06.2008 at 12:27 am    last updated on: 02.06.2008 at 12:27 am

Rag tote.....Attn Lillie...

posted by: pattico on 02.05.2008 at 06:31 pm in Kitchen Table Forum

Lillie...if this fringe is what you are looking for..

Then go to next reply for link to instructions


Here is a link that might be useful: Rag tote


clipped on: 02.06.2008 at 12:27 am    last updated on: 02.06.2008 at 12:27 am

RE: RECIPE: Need Thanksgiving dinner help (Follow-Up #4)

posted by: ann_t on 10.09.2007 at 10:04 am in Recipe Exchange Forum

A roast turkey dinner is one of the easiest dinners to prepare. And the best way to roast it is Barbara Kafka's method.

And while the turkey is in the oven you can get your vegetables ready. (ie peel potatoes, snap the ends off green beans, cut up a rutabaga, etc.) Make sure if you peel the potatoes early that you cover them with water. Otherwise they turn black. When the turkey is done, just remove it from the oven and let it rest for at least 30 minutes. Longer won't hurt it either. It will stay hot tented with foil. I bake my stuffing separate from the turkey. So when the turkey comes out of the oven you can put the casserole with the stuffing/dressing in to bake or you can bake it earlier and just warm it up, or you can have it baking in a second oven if you have one.

Gravy is easy too. After you remove the turkey from the roasting pan you should have lots of drippings, fat and brown bits. Just heat the pan and add some flour. Cook for a few minutes and add turkey or chicken broth to the pan. Season well with pepper and salt and I like to add a little fresh chopped sage. Let it simmer on low to meld the flavours.

PUt the potatoes on to cook. Time the rest of your veggies so that they are done just after the potatoes. They can be finishing up cooking while you mash the potatoes. Now all you have to do is slice the turkey and you are ready to eat.

Home Cookin Chapter: Recipes From Thibeault's Table

Simple Roast Turkey - High Heat Method
Source:Barbara Kafka
Roasting A Simple Art

Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature. While the turkey is sitting out, cover it loosely with a towel, otherwise the skin will dry out. I prefer a fifteen-pound turkey as it isn't too heavy for me to handle. It usually gives lots of good leftovers and is generally available.

There are certain things to think of to ensure success before beginning: Remove the giblet bag from the interior of the bird. Remove the wing tips. Put everything except the livers into a pot and start Basic Fowl Giblet Gravy. By the time the bird is roasted, the gravy will be done. Use the liver in the dressing/stuffing or store in the freezer, covered with milk. Make sure there is a pan big enough for the turkey without it's touching the sides of the pan. Do not truss.

Consider whether the bird should be stuffed or the stuffing served as dressing baked separately. If stuffing, think in terms of twelve cups of stuffing for a 15 pound bird, which will allow the big cavity to be stuffed and some more stuffing to be crammed under the skin flap at the neck. I seldom stuff because there are real food safety questions about the bird and its stuffing sitting out at room temperature.

The oven must be very clean before roasting, or cooking at this high temperature will cause unpleasant smoke. In any case, there will be some smoke, so turn on the fan or open a window. Don't put the oven rack too high or the skin on the breast will get over cooked. For a twenty-pound turkey, the rack should be in the lowest position. Always put the turkey in legs first - dark meat takes longer to cook and the rear of the oven is the hottest area.

If the top skin seems to be getting too dark, slip a doubled piece of aluminum foil on top of it. Don't move the turkey. Use an oven mitt to protect hands and forearms. Remove the foil with the same oven mitt ten minutes before the turkey comes out.

Large turkeys are most easily removed from the pan by holding them with two pot holders, which will need to be washed. After the meal, get out a large stockpot to boil up the carcass and leftover bones for turkey soup and stock.

15 pound turkey, thawed, if necessary and at room temperature, wing tips removed, reserving giblets and neck for gravy, liver for stuffing.

Fresh ground black pepper to taste
1 cup water or basic turkey/chicken stock

. Place oven rack on second level from bottom of oven. Heat oven to

Rinse the turkey inside and out. Pat dry. Sprinkle the outside with
pepper. If stuffing, stuff cavity and crop, securing openings with
long metal skewers. Lace them. Do not truss.

Put turkey in an 18 X 13 X2 inch roasting pan, breast side up. Put in
oven legs first. Roast until the leg joint near the backbone wiggles
easily, about 2 hours. After 20 minutes, move the turkey around with a
wooden spatula to keep from sticking. Remove the turkey to a large
platter. Let sit 20 minutes before carving.

Pour off grease from roasting pan and put pan on top of the stove. Add
water or stock. Bring to a boil while scraping bottom of pan
vigorously with a wooden spoon, loosening all the crisp bits in the
bottom of the pan. These add intensity to the gravy. Let reduce by
half. Serve on the side in a sauceboat or add to giblet gravy.

9 pounds
stuffed 1 hour 45 minutes
unstuffed 1 hour 15 minutes

12 pounds
stuffed 1 hour 50 minutes
unstuffed 1 hour 20 minutes

15 pounds
stuffed 2 hours 30 minutes
unstuffed 2 hours

20 pounds
stuffed 3 hours 30 minutes
unstuffed 3 hours


high heat turkey
clipped on: 11.15.2007 at 04:48 pm    last updated on: 11.15.2007 at 04:48 pm

Oreo Fridge Cake (Pics)

posted by: canarybird on 10.15.2007 at 03:49 pm in Cooking Forum

I was going to post this over on the Recipe Exchange but they seem to have had a major blowout over there. I was following a thread which was looking for a copycat recipe for making those Nabisco Famous Chocolate Wafers.....the ones that we used to use in the 60s and 70s, slathering them with whipped cream and standing them in a row overnight in the fridge, slicing them on the diagonal so they made a great looking little dessert with little effort.

As we don't get those wafers over here I thought to try using Oreo cookies and using the recipe I posted from the tasting sample we had at a restaurant recently where the cook used quark, whipping cream and ladyfingers, which I posted here on another thread.

Anyway I got the ingredients together and made something similar using Oreo cookies and it turned out really well:

Here's the recipe:

1 3/4 cups whipping cream
1 lb quark (just under 500 grams) or use ricotta or substitute
2 TBS sugar (or more to taste
2 teasp vanilla "
1 teasp grated lemon zest
32 Oreo chocolate cookies (not split)

- loaf pan measuring across the opening: 9" long(23 cm), 5" across(13 cms), 2 1/2" high (6 cm)
- tin foil to line loaf pan

1. Beat cream and add quark, sugar, vanilla and zest, beating until thick but not overly done.

2. Spread a layer of whipped mixture onto bottom of lined pan and add 8 cookies, evenly spaced. Add more whipped mixture.

3. Continue until you have made 4 cookie layers. Top with more whipped mixture. Save a couple of tablespoons of the whip mixture in a closed container for retouching the cake the next day.

4. Cover loosely with a foil hat and refrigerate overnight or longer.

5. Turn out onto long plate or platter, carefully removing the tin foil.
Retouch any bare spots with the saved whipped mixture, using small spatula.

6. Decorate if desired with a sprinkle of cocoa powder shaken through a sieve and a few chocolate shavings (use potato peeler on a bar of chocolate). Pink icing rosebuds would be nice for a special occasion too.

7. Slice downwards and use pie server to carefully separate each piece when serving. Serve very cold.





7. Before retouching with extra cream.

If you can't get or make quark, I think sour cream or creme fraiche or ricotta would substitute.

This recipe is dead easy! (But DLundin please look the other way LOL!)



clipped on: 11.03.2007 at 07:49 pm    last updated on: 11.03.2007 at 07:49 pm

RE: RECIPE: A company dessert - Frozen Truffle Loaf (Follow-Up #6)

posted by: Ginger_St_Thomas on 08.15.2003 at 05:53 pm in Dessert Exchange Forum

Sure, Roselin. This is really good for entertaining because you can make it 2-3 days ahead & keep in the refrigerator:
SLICES OF SIN (serves 10-12)
8 oz semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee
2 sticks butter, (1/2 lb)
1 cup sugar
4 eggs, beaten
1 cup heavy cream
Preheat oven to 350. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. When cool enough to handle, set the loaf pan in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream.~~


clipped on: 09.13.2007 at 04:32 pm    last updated on: 09.13.2007 at 04:33 pm

RECIPE: Maple Nut Cake-no heart stopper

posted by: Roselin32 on 08.11.2003 at 09:19 pm in Dessert Exchange Forum

But a nice cake nevertheless.
1 c shortening
1/2 c firmly packed brown sugar
1 c maple syrup
2 large eggs
2 1/2 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground nutmeg
1/2 c hot water
1/c c sherry
1 c chopped, toasted pecans
Beat shortening at med. speed with mixer til fluffy;gradually add sugar, beating well. Add syrup and eggs beating til blended. Combine dry ingredients and add alternately with hot water and sherry ending with flour mixture. Beat at low speed after each addition. Stir in pecans. Pour into a greased and floured 9x13" pan. Bake at 350 for 30 minutes or til tests done. Cool completely before frosting with:
1/4 c butter, softened
2 1.4 c sifted powdered sugar
2-3 T milk
1/2 tsp maple extract.
Beat butter til creamy: add 1 c sugar and beat well. Add remaining sugar, milk and extract beating until spreading consistency.
Decorate with 12-15 pecan halves if desired.


clipped on: 09.13.2007 at 04:32 pm    last updated on: 09.13.2007 at 04:32 pm

RECIPE: Apple Cake with Hot Buttered Rum Topping

posted by: Roselin32 on 08.16.2003 at 05:12 pm in Dessert Exchange Forum

It will soon be apple picking time and this is a recipe that has been a favorite of ours for many years.
2c peeled, grated apples
2c sugar
1/2c shortening
2 c flour
2 eggs
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2c chopped, toasted pecans
Cream shortening and sugar- add eggs and gradually beat in remaining ingredients.
Pour into a Pam sprayed 9x13" pan and bake in a 375 oven for 35-40 min. til tests done. Cool.
1c sugar
1/2c butter
1/2c heavy cream
1 tsp vanilla
1T rum or 1 tsp rum extract.
Heat first three ingredients til sugar dissolves and and flavorings.
I serve the cooled cake with the warm topping.


clipped on: 09.13.2007 at 04:25 pm    last updated on: 09.13.2007 at 04:25 pm

Pre-salting instead of Brining........

posted by: ann_t on 12.02.2006 at 04:32 pm in Cooking Forum

I've been reading about pre-salting instead of brining on eGullet and someone else mentioned it here before Thanksgiving. I decided to give it a try first with the rack of pork I cooked last week, then with baby back ribs and then with whole chicken breasts.

Moe didn't know that I had used this method on the roast or the ribs but he commented on both pork dishes, that they were exceptionally good, and asked if I had brined them.

The chicken breasts also turned out beautifully moist and full of flavour. I bought two small grocery store roasters and removed the legs and thighs to freeze for another dinner. The two breasts I left whole with the wings attached. I rubbed them with 3/4 teaspoon of salt per pound each and left them very loosely covered in the fridge for two days. On the second night I removed the plastic wrap to allow the chicken to air dry. I decided to roast them early yesterday morning so that I could take one of them with me to Victoria to give to Matthew.

Other than sprinkling a little black pepper on top I didn't even rub them with any oil or butter. The skin, although not very dark, considering it was roasted at 500F, was very crispy. The chicken was nicely seasoned without being salty and I made a gravy with the pan drippings that I seasoned with fresh sage and black pepper. The gravy was not salty either.

As much as I love brining, I think I'll try the pre-salt method with my Christmas Turkey. Much easier than dealing with a big pail of water.

How to make Gravy with a roux



clipped on: 09.09.2007 at 02:05 pm    last updated on: 09.09.2007 at 02:06 pm

RE: Need an NBD apple dessert (Follow-Up #12)

posted by: cindy_5ny on 09.08.2007 at 07:28 pm in Cooking Forum

Linda, I make this dessert often - it is always a big hit.

Apple Kuchen Bars
Source: Fireside (Food Network)

For the crust:
2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 sticks unsalted butter, cold and cut into pieces

For the filling:
1 pound cream cheese, at room temp
3/4 cup sugar
1 teaspoon vanilla extract
1 egg, at room temperature

For the topping:
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
3 Granny Smith apples, peeled, if desired, cored, and thinly sliced

Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan.

To make the crust: Place the flour, sugar, and salt in a large bowl or food processor and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan. Bake until slightly golden but not brown, about 12 to 15 minutes. Set aside to cool. Lower the oven temperature to 400 degrees.

To make the filling: Beat the cream cheese, sugar, and vanilla until creamy. Add the egg, mix to combine, pour over the cooled crust. Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon and sugar. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces.



clipped on: 09.08.2007 at 08:48 pm    last updated on: 09.08.2007 at 08:48 pm

RE: LOOKING for: dog cookie recipe (Follow-Up #1)

posted by: Lindac on 01.21.2005 at 10:27 am in Recipe Exchange Forum

The Chabba-doodle-poodle's mother has quite a few.
Linda C

2 cups rye flour
1/4 cup wheat flour
1/4 cup corn meal
6 TBL vegetable oil
2/3 cup warm water
Preheat oven to 350. Combine the dry ingredients & then stir in the oil & the warm water. Form the mixture into a ball & then pat or roll it out to 1/4" thick. Cut into puppy-pleasing shapes & bake on a greased cookie sheet for 30-40 minutes. Makes 24 crackers.
3 cups oatmeal
3 1/2 cups whole wheat flour
1/2 cup powdered milk
1/2 cup bacon grease or leftover fat
2 eggs
2 tsp cod-liver oil
1 1/2 cups canned beef or chicken gravy
Preheat oven to 325. Combine all the ingredients & drop the mixture by spoonfuls onto an ungreased baking sheet. Bake for 50 minutes & cool the "rocks" on wire racks in a safe place. Store in a covered container & dole them out for "Good Doggies). Makes 30.
2 cups all-purpose flour
1 1/4 cups shredded cheese (your choice)
2 garlic cloves, minced
1/2 cup vegetable oil
1/4 cup water (more or less)
Preheat the oven to 400. Combine the flour, cheese, garlic & oil. Add water if necessary to form a stiff dough & knead well. Roll it out on a floured surface to 1/2" thick & cut into shapes. Bake on ungreased cookie sheet for 10-15 minutes or until the bottoms are lightly browwwned. Makes about 36.

Snickerpoodles Dog Treats
1/2 cup canola oil
1/2 cup shortening
1 cup honey
2 eggs
3 3/4 cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 cup cornmeal
2 teaspoons cinnamon
Mix vegetable oil, shortening and honey together until smooth. Add eggs and beat well. Blend in flour, baking soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a cookie sheet that has been sprayed with a nonstick spray. Press the balls down with a fork twice going in 2 different directions or press with your favorite stamp. Bake 8 minutes at 400. Remove from baking sheet and cool on a rack.

We do tons of homemade dog biscuits at Christmastime. When we deliver cookie trays, we deliver dog biscuits, strung on red
ribbon, to our canine friends.
What the doggies like is garlic and meat paste. I make my own meat paste, from leftover pot roast and canned beef broth, in the food
processor. For the picky-est of the picky eaters (and we own a little Tibetian Spaniel like that), try cheese or cheese-and-bacon.
What you're going for is a thick, non-fluffy, very heavy dough that smells strongly like meat and garlic. And a low oven temperature, to
bake them hard and long-lasting.
BASIC RECIPE ~~~~~~~~~~~~~~~
2 1/2 cups whole wheat flour, or any combination of heavy, whole-grain flours
1/2 cup nonfat powdered milk
1 tsp. sugar
1 tsp. Lawry's Seasoned Salt
1 large egg
1 tsp. minced garlic
1/2 cup hot meat paste (see notes above)
1/4 to 1/2 cup very hot water
Mix together well with an electric mixer. Turn out onto a floured pastry cloth and knead until elastic and "set." Cut with dog-bone
cutter, or with the edge of a drinking glass. Spray cookies sheets with Pam and place biscuits on them. They will not spread at all,
so you can place them very close together. Bake at 250 degrees F. for one hour, turn trays 180 degrees, and bake at least another
half hour.
FOR CHEESE BISCUITS ~~~~~~~~~~~~~~~~
If you know that you're going to be making doggie treats, save up all the hard bits of leftover cheese. Grate them up and use them, in
place of the meat paste. If you do not have leftover cheese, then buy a bag of Kraft grated cheese, sharp cheddar, and use that.
Once the biscuits are on the cookie trays, you can sprinkle them with grated Parmesan.
FOR CHEESE-AND-BACON ~~~~~~~~~~~~~~~~~~~
Add Hormel's Real Bacon Bits (they're in the salad dressing section of your grocery store)
Fido's Favorite Treats
Yield: 1 batch
1 c. Rolled oats
1/3 c. Margarine
1 c. Boiling water
3/4 c Cornmeal
1 tbp. Sugar
2 tsp. chicken or beef flavored instant bouillon
1/2 c. Milk
4 oz (1 cup) shredded cheddar cheese
1 Egg, beaten
2 c. To 3 cups whole wheat flour.
Heat oven to 325 degrees. Grease cookie sheets. In
large bowl, combine rolled oats, margarine and
boiling water; let stand 10 minutes. Stir in cornmeal,
sugar, bouillon, milk, cheese and egg; mix well.
Lightly spoon flour into measuring cup; level off.
Add flour 1 cup at a time, mixing well after each
addition to form a stiff dough.
On floured surface, knead in remaining flour until
dough is smooth and no longer sticky, 3 to 4
minutes. Roll or pat out dough to 1/2 inch
thickness, cut with bone shaped cookie cutter.
Place 1 inch apart on greased cookie sheets. Bake
at 325 degrees for 35 to 45 minutes on until
golden brown. Cool completely. Store loosely
covered. Makes 3 1/2 dozen large dog biscuits or 8
dozen small dog biscuits.
Here is a doggy bday cake recipe as well...grin
Don't forget the "Frosty Paws" from the grocery store to top off the
1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup chopped/unsalted peanuts
1/4 cup oil
1/3 cup honey
1 teaspoon baking soda
1 teaspoon soy flour
1 egg
5 teaspoon vanilla
1 cup ground or grated carrots
Preheat oven to 325.
Combine flours, baking soda and peanuts.
Mix in egg, oil, vanilla, honey and carrots
until well combined. Pour mixture into
a prepared cake pan and bake for 15 to 20 minutes.


clipped on: 12.01.2006 at 03:56 pm    last updated on: 12.01.2006 at 03:56 pm

RE: Anyone have the Bon Appetite issue with... (Follow-Up #1)

posted by: ann_t on 11.17.2006 at 02:35 pm in Cooking Forum

Terri, I don't have the one you are looking for, but this Chocolate Peppermint Tart looks and sounds great.


clipped on: 11.29.2006 at 02:07 pm    last updated on: 11.29.2006 at 02:07 pm