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RE: LOOKING for: Wanted: Your favorite cookie recipie (Follow-Up #8)

posted by: lizzynola on 08.28.2007 at 08:36 pm in Recipe Exchange Forum

DARK CHOCOLATE FUDGE COOKIES
7 oz. semi-sweet chocolate
2&1/2 oz. unsweetened chocolate
3 T. Unsalted butter
1 c. sugar
3 large eggs
1&1/2 t. STRONG brewed coffee
3/4 t. pure vanilla
3/4 cup flour
1/2 t. baking powder
1/4 t. salt
4 oz. semi sweet chocolate, coarsely chopped
3/4 c. toasted pecans

Melt the 7 oz. of chocolate, unsweetened chocolate and the butter in a double boiler and set aside
In a large bowl beat the sugar and the eggs until lemon colored.
Mix in the coffee and vanilla.
Gradually add the flour which has been mixed with the baking powder and salt, and mix well.
STIR in the the 4 oz. chopped chocolate and the pecans.
Bake at 350 (PREHEATED) on lightly greased baking sheets or parchment paper for about 10-12 minutes until the tops are shiny & cracked and soft to the touch.
Drizzle the chocolate over the cookies and let dry.
Cool for about 4-5 minutes, then remove to wire racks.

TOFFEE BAR COOKIES

1 cup brown sugar, packed
2 sticks butter or margerine, softened
1 large egg
1 t. vanilla
2 cups flour
6 oz package of semi sweet chocolate chips
1/2 cup chopped toasted nuts

Preheat oven to 350
Mix together the butter and the sugar.
Add the egg and vanilla and beat well.
Stir in the flour 1 cup at a time.
Spread on an ungreased jelly roll pan or 13X9 baking pan
Bake for about 15 minutes.
Remove from the oven and cover with the 6 oz. chocolate chips, and allow to melt and spread over the pan.
Sprinkle with the nuts.
Cool and then cut into squares

NOTES:

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clipped on: 07.24.2012 at 10:44 am    last updated on: 07.24.2012 at 10:44 am

RE: LOOKING for: Wanted: Your favorite cookie recipie (Follow-Up #1)

posted by: jackiwolfe on 08.27.2007 at 01:27 pm in Recipe Exchange Forum

Well, there is a difference between my favorite overall cookie and my favorite cookie that holds up well and can easily be given out as gifts. This is my favorite overall cookie:

Chocolate Chip Cookies

The instant pudding mix in this recipe makes them very soft! Hence the reason they don't always hold up when being arranged in boxes for gift giving and transported.

1 c. butter, softened 2 1/4 c. flour
3/4 c. brown sugar 1 tsp. baking soda
1/4 c. white sugar 1 (3 oz) pkg. instant vanilla pudding
1 tsp. vanilla 2 c. chocolate chips
2 eggs

Cream together butter and sugars. Add vanilla and eggs. Mix in baking soda, flour, and pudding. Add chocolate chips. Drop rounded teaspoons onto cookie sheet. Bake at 350 for 9-10 minutes or until slightly browned. Remove from cookie sheet and cool on paper towels.





And this is my favorite gift cookie:

Pumpkin Cookies

3 1/2 cup flour
2 1/3 cup oats
1 3/4 tsp baking soda
2 t. cinnamon
3 1/2 sticks butter, softened
1 3/4 cup sugar
1 3/4 cup packed brown sugar
1 15 oz can pure pumpkin (not pumpkin pie mix!)
2 eggs
1 3/4 tsp vanilla
1 3/4 c. chopped nuts
1 1/3 c. raisins

Mix four, oats, baking soda, and cinnamon in medium bowl. Beat butter, sugar, brown sugar in large bowl until light and fluffy. Add pumpkin, eggs and vanilla, mix well. Gradually add flour mixture, mix well. Stir in nuts and raisins. Bake on cookie sheets at 350 for about 10 minutes.

I used dried cranberries in place of raisins, and added cinnamon chips. These are hard to find, but worth it. You could also use white chocolate chips.

This makes a very large batch! I got about 8 dozen cookies. Your yield will vary depending on the size of your cookies.

NOTES:

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clipped on: 07.24.2012 at 10:42 am    last updated on: 07.24.2012 at 10:43 am

RE: LOOKING for: Bar Cookies (Follow-Up #3)

posted by: roselin32 on 04.24.2006 at 08:55 pm in Recipe Exchange Forum

Raspberry Bars
2 1/2c all purpose flour
1 c sugar
1 c chopped pecans OR walnuts
1 c butter, softened
1 egg
1 10 jar raspberry preserves

Preheat oven to 350

Grease a 9x13" baking pan. In a large mixer bowl, combine all ingredients except preserves. Beat at low speed until mixture is crumbly about 2-3 minutes. Reserve 1 1/2 c of crumb mixture. Press remaining crumb mixture into baking pan.
Spread preserves to within 1/2" from edges of the unbaked crumb mixture. Crumble remaining crumb mix over preserves.
Bake for 40-50 minutes or til lightly browned. Cool completely and cut into bars.
RL`

NOTES:

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clipped on: 07.24.2012 at 10:41 am    last updated on: 07.24.2012 at 10:41 am

RE: RECIPE: Sausage Cornbread (Follow-Up #10)

posted by: bobo101 on 07.04.2009 at 12:38 pm in Recipe Exchange Forum

Sausage Cornbread

1 pound crumbled, browned sausage
1 chopped onion (brown with the sausage)
2 eggs
1 package sweetner (or can use a teaspoon sugar)
1 1/2 cup cornmeal
1 large can creamed style corn
3/4 cup buttermilk
1/4 cup oil
8 oz. shredded cheddar cheese
Heat iron skillet with about a tablespoon bacon grease in 350 degree oven until very hot. Mix meal, eggs, milk, oil, and corn. Pour 1/2 the mixture in hot pan, put cooked sausage/onion on top, then add other 1/2 of cornmeal mixture. Bake about 1 hour, depending on how fast oven cooks. (My oven is self-cleaning and seems to get hotter than usual, so I have to watch how long things cook).

NOTES:

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clipped on: 07.24.2012 at 10:39 am    last updated on: 07.24.2012 at 10:40 am

RE: Peach Pie (Follow-Up #6)

posted by: annie1992 on 07.20.2012 at 10:15 pm in Cooking Forum

I agree, peaches/sugar/thickener/pastry=peach pie. It's all good.

I use the recipe from the 1969 Betty Crocker cookbook and it's always delicious, but I like this one too, with ginger. I like it better if I omit the cinnamon. It came from Midwest Living magazine:

Summer's Best Peach Pie

1/2 - 3/4 cup sugar
1 1/2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
3 tablespoons finely chopped candied ginger (optional)
6 cups thinly sliced, peeled peaches or frozen unsweetened peach slices
1 recipe Pastry for Double-Crust Pie
Milk
Sugar
Ground cinnamon

In a large bowl, combine the 1/2 to 3/4 cup sugar, tapioca, and the 1/2 teaspoon cinnamon. Mix in ginger, if you like. Add peaches. Toss to coat peaches. (If using frozen peaches, let stand 15 to 30 minutes or until peaches are partially thawed, but still icy.)

On a lightly floured surface, use your hands to slightly flatten 1 dough ball of Pastry for Double-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Stir peach mixture and transfer to pastry-lined pie plate. Trim the bottom crust even with edge of pie plate. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Arrange pastry cutouts around edge, if you like.

Brush top with milk and sprinkle with additional sugar and cinnamon. Cover edge with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes for fresh peaches or 50 minutes for frozen. Remove foil; bake for 20 to 25 minutes or until golden. Cool. Makes 8 servings.

Annie

NOTES:

Peach pie
clipped on: 07.24.2012 at 10:34 am    last updated on: 07.24.2012 at 10:34 am

RE: Peach Pie (Follow-Up #1)

posted by: Lindac on 07.19.2012 at 11:10 pm in Cooking Forum

Peaches.....sliced in a home made pie shell. Taste the peaches and estimate how much sugar you will need...and consider the juiciness of the peaches.
Then mix "some" flour with some sugar and toss it with the sliced peaches. 4 cups of sliced peaches will pretty will fill a 9 inch pie plate. Sprinkle the top with cinnamon and a few drops of vanilla.
I wish I could tell you that 3/4 cup of sugar and 1/3 cup of flour would always result in a perfect peach pie....not too runny nor too sweet, not too firm....but I can't.
While 4 cups of peaches and 3/4 cups of sugar to a 1/3 cup flour, mixed and tossed with the fruit usually results in a wonderful pie...if the peaches are less than ripe and not very juicy or sweet.... it won't be enough sugar and too much flour.
Anytime you are dealing with things like fresh fruit or vegetables....experience plays a big part in a good pie!
But....really? Peaches? sugar, cinnamon in a home made crust? How bad can it be????
Linda C

NOTES:

Peach pie
clipped on: 07.24.2012 at 10:33 am    last updated on: 07.24.2012 at 10:33 am

RE: LOOKING for: Desserts/Corn Bread that can be made in a Cast- (Follow-Up #1)

posted by: glenda_al on 06.17.2010 at 11:28 am in Dessert Exchange Forum

My MIL always made her pineapple upside down cake in her cast iron skillet. Soooo good. This one is from Recipezaar

Pineapple upside down cake

1/4 cup butter
2/3 cup packed brown sugar

1 (20 ounce) can sliced pineapple, drained
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
maraschino cherry, if desired

Directions
1Preheat oven to 350F.
2Melt butter in iron skillet.
3Sprinkle brown sugar over butter.
4Arrange pineapple slices on top brown sugar/butter.
5Place cherries in center of slices.
6Beat remaining ingredients till well blended.
7Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
8Remove from oven and turn onto heat-proof plate

NOTES:

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clipped on: 07.24.2012 at 10:31 am    last updated on: 07.24.2012 at 10:32 am

RE: LOOKING for: Desserts/Corn Bread that can be made in a Cast- (Follow-Up #2)

posted by: ann_t on 06.19.2010 at 11:16 pm in Dessert Exchange Forum

I baked this Upside Down Pineapple cake in a cast iron skillet. This cake is made using fresh pineapple.

Pineapple Upside-Down Cake
Source: Thomas Keller

Pan Schmear
8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature
1 Tbsp Honey
tsp Dark Rum
1 Cup Packed Light Brown Sugar
tsp Vanilla Paste or Pure Vanilla Extract
Sea Salt

1 Gold (Extra-Sweet) Pineapple

Cake
1 1/3 Cups Cake Flour
2 tsp Baking Powder
8 Tbsp (1 Stick; 4 oz)
Unsalted Butter, at room temperature
Cup Plus 2 Tbsp Granulated Sugar
tsp Vanilla Paste or Pure Vanilla Extract
2 Large Eggs
1 Tbsp Plus 1 tsp Milk

Method

Preheat the oven to 350˚F.

In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into -inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan.

Sift the flour and baking powder together; set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined.

Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes.

Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.)
-----------------------------------------------------------

This is my favourite Corn bread recipe.

Corn Bread
1 1/2 cups yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
6 tablespoons melted and cooled butter
8 tablespoons melted and cooled vegetable shortening
1 1/2 cups milk

Preheat the oven to 400. sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs lightly, add the melted butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the bowl of dry ingredients and beat together for about a minute, or until smooth. Do not over beat. Lightly butter an 8 x 12 inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown. If you wish you make bake the cornbread in a 9 x 5 x 3 inch loaf pan or in muffin tins. Increase the baking time to 45 minutes if using a loaf pan. Also great baked in a cast iron skillet.

NOTES:

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clipped on: 07.24.2012 at 10:31 am    last updated on: 07.24.2012 at 10:31 am

RE: LOOKING for: Easy Eclair Recipe (Follow-Up #1)

posted by: lindac on 02.07.2011 at 12:37 am in Dessert Exchange Forum

eclairs are easy....they are just cream puffs in a different shape with a vanilla pudding filling and a chocolate glaze.

Here is a link that might be useful: eclaire video

NOTES:

Eclairs
clipped on: 07.24.2012 at 10:29 am    last updated on: 07.24.2012 at 10:29 am

RECIPE: No Bake Peanut Butter Cookies

posted by: Launder on 06.17.2011 at 06:21 pm in Dessert Exchange Forum

No Bake Peanut Butter Cookies
1 cup sugar
1 cup corn syrup
1 1/2 cups peanut butter
4 cups corn flakes
Combine sugar and corn syrup in the saucepan. Bring to a boil. Remove from heat. Add peanut butter. Mix well. Add corn flakes. Mix well. Drop onto cookie sheet with a cookie scoop. Let cool for 1 hour. Enjoy!

NOTES:

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clipped on: 07.24.2012 at 10:26 am    last updated on: 07.24.2012 at 10:26 am

RECIPE: Orange Juice Cake Recipe

posted by: gluecille on 10.24.2003 at 10:53 pm in Dessert Exchange Forum

This cake is just too easy to make. I keep frozen OJ in the freezer and when I get some out to make a cake, I mix it like it says on the can, measure out enough for 1 cake and put it in freezer bags and then the next time all I have to do is get out the bag and let it thaw. One can makes several bags already measured out. You don't have to use frozen. Any OJ will work. Have been thinking of trying one with frozen lemonade.

Orange Juice Cake

1 pkg. butter recipe, yellow cake mix
1 c. orange juice
c. oil
1 sm. Pkg. vanilla pudding
4 eggs
c. or more nuts

Grease and flour bunt pan. (I dont flour mine just spray it with Pam) Pour nuts evenly over bottom of pan. Mix remaining ingredients and pour over nuts. Bake at 350 degrees for 50-60 minutes.

Glaze

1 c. sugar
1 stick of margarine
c. orange juice

Stir all ingredients together; bring to a boil and boil for 2 minutes. Pour over hot cake in pan. Let set for 30 minutes before removing from pan. (I put a little dab more O.J., I think it makes the cake even more moist).

NOTES:

Orange cake
clipped on: 07.24.2012 at 10:23 am    last updated on: 07.24.2012 at 10:24 am

RE: LOOKING for: Cold Pasta Salad Recipes (Follow-Up #1)

posted by: daisyduckworth on 01.13.2007 at 05:03 pm in Recipe Exchange Forum

I'm not keen on pasta salad with mayonnaise, either. So this is what I do. No actual recipe, but you'll get the idea.

I use tubular pasta, not too big. Cook it until al dente. While it's still hot, I pour some French Dressing over it (Italian Dressing is just as good). Meanwhile, I boil a couple of eggs, and prepare assorted veges. Cooked peas, raw and very finely diced carrot, some red and/or green carrot, some corn niblets, some onion. I chop the eggs, and toss the lot together, adding some more French Dressing if I think it's needed. I like a little finely chopped ham in it, too.

I find it never goes soggy, and it's very nice warmed through and served on toast, as well as cold.

I daresay you could use other veges, or bacon, or even chicken if you wanted to. I like the colour combination of the ones I use.

I'm not sure, but I think French Dressing in Australia may be different from French Dressing in America. Check out the site below, and click on 'French Dressing' to see a picture. I actually use the Lite version. You could always make your own with oil, vinegar and herbs of your choice.

Here is a link that might be useful: French Dressing

NOTES:

8/29/09
clipped on: 08.28.2009 at 10:54 am    last updated on: 08.28.2009 at 10:54 am

RE: recipe: fudge doesn't turn out help!! (Follow-Up #1)

posted by: ann_t on 08.26.2009 at 10:20 am in Recipe Exchange Forum

Here are two tried and true fudge recipes. Both are a cooked fudge rather than the type that takes marshmallow cream so they take a little longer to make.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Cream Fudge
=================
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla

Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Carmels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla

Cook to almost hard ball stage.Let cool slightly, stir and then pour into butter pan or mini muffin tins.


Home Cookin Chapter: Recipes From Thibeault's Table

Walnut and White Chocolate Fudge
=================
1 cup white sugar
1 cup brown sugar
1 cup cream
1/2 cup of butter
pinch of salt
1/4 cup of white Corn Syrup
6 to 8 ounces Callebaut White Chocolate
Walnuts
2 teaspoons vanilla

Add the two sugars, butter, cream, corn syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. (about 235F to 238F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes.

After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish.

NOTES:

august/ 27th 2009
clipped on: 08.27.2009 at 09:17 am    last updated on: 08.27.2009 at 09:18 am