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RE: Recipes for All Kinds of Breads - Week 3 November 2012 (Follow-Up #5)

posted by: ravencajun on 11.11.2012 at 02:24 pm in Kitchen Table Forum

Since we were discussing fruit cake I thought this would be a good time to give out my mother in laws famous no bake fruitcake recipe. My husband loves the stuff.
Unbaked Fruit Cake:
1lb. graham crakers(or box of crumbs)
1/2lb. raisins
1/2lb. chopped dates
1 lb. mixed candied fruit
1/2 cup candied orange rind(optional)
1or2 sm.cont.maraschino cherries(if you really like cherries add 2)
2 cups nuts(or more if you have it and no need to chop)
1 tsp.cinnamon
1 tsp.allspice
1 large can evaporated milk
1lb. mini marshmellows(1bag)
Crush crackers and add chopped fruits.
Heat milk and add marshmellows. Do not allow to melt completely.
Pour this over dry ingredients.
Mix well and pack firmly into loaf pans.
Store in refrigerator a few days before serving.
*If you want to flavor with rum or bourbon poke holes in top with toothpick and slowly pour a jigger over top(just one!). These do have to "age" in the fridge so don't rush it. And they freeze well.

I don't like that icky fruitcake fruit stuff so we use good dried fruits like cherries, raisins, cranberries etc.
This stuff is really sticky and messy to work with you have been warned! And making a double batch is not advised it just gets too hard to mix so do individual batches. I know this from experience LOL

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clipped on: 11.11.2012 at 03:00 pm    last updated on: 11.11.2012 at 03:01 pm

RE: Recipes for All Kinds of Breads - Week 3 November 2012 (Follow-Up #8)

posted by: ravencajun on 11.11.2012 at 02:38 pm in Kitchen Table Forum

not actually a bread but everyone loves these during the holidays and so easy to make.

RUM BALLS;
this recipe is for bourbon or rum balls,
some recipes say you can use melted chocolate chips instead of the cocoa.
In a large bowl, combine 1 cup of crushed vanilla wafer crumbs
with 1 cup of finely chopped pecans,
1 cup of powdered sugar (confectioners'),
and 2 tablespoons of unsweetened cocoa.
In a small bowl,
combine 1/4 cup of bourbon with 1 1/2 tablespoons of light corn syrup. Stir well.
Stir the bourbon and corn syrup mixture into the dry ingredients; combine well then chill for at least 1 hour.
Sift about 3/4 cup of powdered sugar onto a baking sheet or wax paper.
Shape chilled dough mixture into small balls then roll in the powdered sugar.
Store in tightly covered containers in the refrigerator or freezer.
This recipe makes about 36 bourbon balls.

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clipped on: 11.11.2012 at 03:00 pm    last updated on: 11.11.2012 at 03:00 pm

RE: Rebbcipe for Hidden Valley Ranch Potatoes (Follow-Up #5)

posted by: glenda_al on 10.01.2012 at 06:35 pm in Kitchen Table Forum

I'm waiting to use this recipe for whenever I have family to fix it for.

Mexican Potatoes
Ingredients
3 or 4 Red Potatoes cut into 1 inch wedges
1 tablespoon of olive oil
1 tablespoon of taco seasoning

Directions

1. In a large resealable plastic bag combine potatoes, oil, and taco seasoning. Shake to coat the potatoes.

2. Place the potatoes in an 8 x 8 baking dish. Bake uncovered at 450 degrees for 40 minutes stirring potatoes every 10 minutes.

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clipped on: 10.02.2012 at 01:46 pm    last updated on: 10.02.2012 at 01:46 pm

RE: Recipe for Hidden Valley Ranch Potatoes (Follow-Up #3)

posted by: glenda_al on 10.01.2012 at 04:24 pm in Kitchen Table Forum

Is this it?

Potato wedges with dry ranch dressing

2-4 Large Baking Potatoes ***You can use frozen potato wedges


1 packet Hidden Valley Ranch Dressing
2 Tbsp Olive Oil

Cut potatoes into wedges; drizzle with olive oil, sprinkle on ranch dressing and mix well.

Spread potatoes evenly on a baking sheet and bake for 35 minutes at 375 degrees. Turn a couple times to prevent sticking and so they brown evenly.

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clipped on: 10.02.2012 at 01:45 pm    last updated on: 10.02.2012 at 01:46 pm

RE: corn bread mix (Follow-Up #2)

posted by: azzalea on 09.27.2012 at 08:20 am in Kitchen Table Forum

Why not make your own? Cake-like (otherwise known as 'Northern'--LOL) cornbread is simple and you probably have all the ingredients in your kitchen (even if you don't, you'd have to run out to get cornbread mix, right? so just pick up a container of cornmeal instead). Just put: 1 cup flour, 1 cup cornmeal, 1/2 cup sugar, 1 teaspoon of salt and 1 tablespoon baking powder in a bowl and whisk to blend. In a smaller bowl whisk together 1 cup milk, 1 beaten egg, 1/2 cup oil or melted butter. Add the liquid to the dry, and stir just till the dry ingredients are moistened--the mixture should still be lumpy. Turn into a greased 8 or 8" square pan, or a comparably sized iron skillet, or 12 muffin cups. Bake in a preheated 350 degree oven--15-20 minutes for muffins, or 25-30 minutes for corn bread, or until cornbread is risen and golden.

Cornbread will always be a little crumbly, though--because you're using cornmeal instead of half the flour--which means you have half the gluten to create the structure that will hold the finished product together.

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clipped on: 09.27.2012 at 10:39 am    last updated on: 09.27.2012 at 10:39 am