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Old 12-14-2006, 11:30   #151
Lynn D
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Molasses crybabies

Grammy Foster's Old Mission Crybabies (molasses cookies)

1 c. sugar
1 c. shortening (we use Crisco)
1 c. molasses (I prefer full flavor Brer Rabbit)

Cream these together until smooth. Then add two eggs. Mix well.

In a second bowl, mix:

4 1/2 c. flour
2 t. cinnamon
2 t. ginger
1/2 t. salt

Add wet to dry ingredients, alternating with:

1 c. strong coffee (double strength) with 2 t. baking soda added

Mix all together well. Batter will be thick and dark brown. Mmmmmm....

Drop by spoonfuls onto cookie sheet. Bake at 400 for 10-12 minutes.
Store in airtight container when cool.


Notes from experience

1. Mixing the coffee makes it foam, fun for kids...
2. Make your first sheet a test sheet ... my over tends to run hot and 10-12 minutes gives me charcoal. I like mine just underdone....about 8 minutes.
3. Make sure the coffee is strong...this will help flavor the cookies.
4. I use parchment paper on my cookie sheets...easier to clean up! My grammy's directions don't say whether to grease or not.
5. Eat as many as you can with a glass of cold milk!!!!!
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Old 12-14-2006, 14:38   #152
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Since this is a time of year to wow guests here's one of my favorite cakes. I have made this 6-8 times over the last few years and always get rave reviews. Our good friend married to a pastry chef thinks this is the best cake she's ever had. She's not the first one to tell me that either. The recipe is slightly involved but it's worth it. Be sure to use only fresh juices. This is better after sitting overnight in the refrigerator. Recipe is from the McCall's Cooking School collection. Enjoy.

Coconut Cream Cake with Lemon-Lime Filling
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Ingredients:

Cake:

2 1/2 cups sifted all purpose flour.
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup softened butter
2 cups granulated sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract

Filling:

1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/4 cup water
3 egg yolks
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
few drops green food coloring

Frosting:

2 cups chilled heavy whipping cream
1/2 cup sifted confectioners sugar
1 (4 oz.) can flaked coconut
3 thin slices lime cut in half

Preparation:

Preheat oven to 350 degrees. Grease and flour three 9" round cake pans. Sift flour with baking powder and 1/2 teaspoon salt. In large bowl of mixer, at high speed, beat butter and 2 cups sugar until light yellow and fluffy. Add 4 eggs one at a time beating each one in before adding the next. Continue beating until fluffy, about two minutes, scrape bowl occasionally to insure full mixing. At low speed beat in flour mixture (in fourths) alternating with milk (in thirds), starting and ending with flour. Add vanilla extract and beat until smooth, about one minute. Pour one third batter into each of the prepared cake pans. Bake on middle rack for 25-30 minutes until surface springs back when gently pressed. Cool cakes 10 minutes in pans on wire racks then remove from pans and cool completely on wire racks.

For filling: In small saucepan mix 1 cup sugar with cornstarch and salt. Gradually stir in orange, lemon, and lime juices and the water. Bring to boiling over medium heat stirring constantly. Remove from heat. Add egg yolks one at a time beating after adding each yolk Bring to boiling stirring constantly. Boil for one minute. Remove pan from heat. Stir in lemon and lime peels and a few drops of green food coloring. Pour into a bowl and cool over ice.

Make frosting: In medium bowl combine cream and confectioners sugar. Cover and refrigerate for 1/2 hour. Beat until stiff. With whisk gently fold 1 cup frosting into filling. Assemble: Place one cake layer upside down on cake plate. Spread with half the filling and top with second layer. Spread with the rest of the filling and top with final layer. Frost with the rest of the frosting and decorate with the coconut and lime slices.

Last edited by MtBaldy; 12-15-2006 at 07:18..
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Old 12-16-2006, 13:22   #153
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Brunswick Stew (A Southern Favorite)

1 large white onion
1 bottle Catsup (24 oz.)
1 bottle Worcestershire (5 oz.)
2 cans Castleberry’s pork barbecue
3 cans baby lima beans
3 cans chicken broth
3 cans whole potatoes
3 cans diced tomatoes
3 cans whole kernel corn
1 stick of butter
2 pounds ground beef
8-10 boneless chicken breast strips

Brown ground beef and drain grease. Boil chicken breasts.
Chop up onion. Cut potatoes into bite size pieces. Add all ingredients to a large pot, except for the corn. (I also add the juices of the ingredients, right from the can.) Season to taste with salt, pepper, and tabasco. Bring to a boil, then let simmer 5-6 for hours, stirring occasionally. When it looks and tastes right, add the corn. Corn will stick to bottom unless you add it last and stir it.
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Old 12-24-2006, 21:34   #154
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Having been away from my mom for many many years and not spending as many Christmas's as I would have liked to, we never got to keep many traditions with her. It was maybe the last 10 or 15 years that we started one....one that mom brought with her to our home in her later years. This is the first Christmas without her, and it just warmed my soul to think of her as I prepared it tonight.

I hope some of you try it, and hope that you enjoy the as much as my family does. Guess they will have just a tad more heart to them this year.


Pecan Rolls

4 oz. Pecans, chopped
1 pkg frozen yeast rolls (we use Parkerhouse style)
1 small pkg Butterscotch cook and serve pudding (NO instant)
1 Cup brown sugar
1 stick softened BUTTER (can use margarine)

Grease a tube pan
Sprinkle nuts evenly on bottom
Place rolls on top of nuts, 12-14 rolls
Mix dry ingredients with butter into a thick paste and sprinkle over rolls

Cover pan with towel, and leave on counter overnight for rolls to rise.

Place tube pan on greased cookie sheet and bake @ 350deg. for 40 minutes. Let stand 15 minutes (absolutely NO longer) and turn out onto platter.

Goes well with milk. Expect a great sugar buzz.



If you're wondering about the duration between prep and bake, I usually fix the stuff around 11:00 PM, and throw it in the oven the next morning between 7 and 8AM.
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Old 12-25-2006, 18:31   #155
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Quote:
Originally posted by Bogey1155
Having been away from my mom for many many years and not spending as many Christmas's as I would have liked to, we never got to keep many traditions with her. It was maybe the last 10 or 15 years that we started one....one that mom brought with her to our home in her later years. This is the first Christmas without her, and it just warmed my soul to think of her as I prepared it tonight.

I hope some of you try it, and hope that you enjoy the as much as my family does. Guess they will have just a tad more heart to them this year.
My roommates in grad school used to make these.....I never knew how! Yum-O Bogey!!!!
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Old 12-26-2006, 15:20   #156
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Quote:
Originally posted by Lynn D
My roommates in grad school used to make these.....I never knew how! Yum-O Bogey!!!!
Lynn...they are DY-NO-MITE!
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Old 01-13-2007, 01:54   #157
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Recipe for a glass of water:


One Glass
Just add water.




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Old 01-13-2007, 04:54   #158
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Quote:
Originally posted by digitspaw
Recipe for a glass of water:


One Glass
Just add water.




The culinary master has posted.
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Old 01-13-2007, 10:28   #159
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Quote:
Originally posted by Bogey
The culinary master has posted.

Well, it *was* the most OAFish recipe I could think of at the time.
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Old 01-15-2007, 05:25   #160
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White Bean Enchiladas

These are quick, cheap, healthy and quite yummy.



16 oz can Cannellini beans, rinsed and drained

2 Tablespoons sour cream

1 Tablespoon chopped green onion

2 Tablespoons chopped cilantro

1 teaspoon Cumin

10 ounce can of red enchilada sauce, 1/3 cup divided out.

1/4 cup water

3/4 cup pre-shredded Mexican cheese mix.

6 6” corn tortillas



Preheat oven to 350. Grease (or butter) an 11x7 inch baking dish. Dump the rinsed and drained beans along with the sour cream into a food processor, and process until almost smooth. Stir in the green onion, cilantro, cumin and 1/4 cup of the cheese. Mix 1/3 cup of enchilada sauce with 1/4 cup water in a small skillet, and place over medium stove heat. Soften a tortilla in the skillet by turning on each side in the heated water and sauce for several seconds. Place the tortilla on a plate, add about 1/4 cup of the bean mix, roll into an enchilada and place in the baking dish. Repeat for the remaining five tortillas. Pour the remaining sauce over all the tortillas, followed by the remaining grated cheese. Bake for 30 minutes.



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Old 01-17-2007, 15:23   #161
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Whiting with lemmon - tomato butter sauce

Goes with any other white fish.

Sauce
Peel a medium tomato(put in boiling water for about 30 seconds for easy peel), remove all seeds and cut into 5 mm (0.2") pieces.
Cut the skin of a lemon (remove all the white stuff). Cut the lemon pieces between the white membrane and also cut into 0.2" pieces.
Slice a small Spring Onion.

Use a brush to put a thin coat of cream on both sides of the fish.Salt and pepper lightly. Turn in plain flour, shake of any excess.

Give about 1 ounce of butter in a non stick frying pan.Medium Heat. Just let the butter foam. Make sure it does not get brown.
Put in fish, gently cook about 2 minutes on each side. Still make sure butter does not burn
Take out on a plate.

Put an other ounce of butter in the same pan.Again don't burn the butter, just foam. Add the Spring Onions, after about a minute add the lemon.after 30 seconds add the tomatoes. Salt and pepper gently. Other 30 seconds, finished.

Remove and poor over the fish.
Garnish with parsley
Bon appetit

Serve with potato sticks, just simmered in lightly salted water for about 10 minutes.

Most important part for this recipe
Don't burn the butter
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Old 01-17-2007, 18:28   #162
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This one is for Karen

Beef Sroganoff

Original is made with tenderloin (Eye fillet) but can also be made with rump or any tender cut. I always use Angus Eye fillet.

Cut meat into coarse strips like short French frys.

Cut about 6 medium Champignons into coarse slices.
Cut one medium sized onion into half's and then coarse into half rings.
Chop a small bundle of parsley.

Put a tablespoon of Extra Virgin Olive oil or Ghee (clarified butter) in a non stick fry pan. (always heat pan first well and then add oil or Ghee)Make sure oil or Ghee is hot enough in order to fry the meat and not cook it.
Ad meat and fry shortly just until meat changes colour. Salt and pepper. Set aside.

Ad butter in the pan, add onions, the mushrooms half a tee spoon of mild paprika, salt and pepper, cook for about 2 minutes, ad about 2 table spoons of cream, toss in some chopped parsley. Put back in the meat, give it another minute just to reheat the meat.
Put on a plate, garnish with some more parsley.
Bon appetit

Goes well with rice or potatoes
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Old 01-21-2007, 18:53   #163
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Quote:
Originally posted by digitspaw
Recipe for a glass of water:


One Glass
Just add water.




I prefer to use dehydrated water.. it's easier to store, and lasts longer..

Preparation:

One Glass
Just add water.

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Old 01-22-2007, 11:33   #164
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Quote:
Originally posted by MooseJaw
I prefer to use dehydrated water.. it's easier to store, and lasts longer..

Preparation:

One Glass
Just add water.

Good thing no heating required. I'd probably burn the stuff
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Old 01-22-2007, 13:07   #165
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This isn't a recipe, but rather a recommendation of something I ran across that I REALLY took a liking to.

I was putting together the goodies to make a vegetarian burrito dish that calls for seitan as the meat substitute. Not being able to come up with any at that moment, I picked up two packages of "Smart Strips" chicken substitute at the local market. I'm not a big vegetarian, but being the cook for one, I'm frequently getting into weird foods like this.

I put a little olive oil in a skillet over a medium flame, and dumped this stuff in.

Smelled pretty good.

I got 'em to browning up in the skillet, and decided to sample a piece.

Hot dang! Crack on Crack!

Good thing I didn't need all 12 ounces between the two packages for the recipe, 'cause I stood there and ate probably half a pack right out of the skillet.

You owe it to yourself to try these, whether you substitute it for meat or not. VERY YUM!!!!

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Old 01-29-2007, 06:05   #166
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Fruit Liqueurs

This makes for an excellent gift for friends at Christmas, or if properly presented (such as in a heart shaped, corked bottle), one heck of an effective romantic present for that special someone...


Sugar Syrup, aka “Simple Sugar”

The ratio is 1 part water to 2 parts sugar. Boil together for about 5 minutes at a full boil and be sure the sugar dissolves. The syrup MUST be cool before adding to the alcohol mixture, as heat will evaporate the alcohol. 1 cup white granulated sugar + ½ cup water will yield 1 cup of sugar syrup.


Proportions

One cup sugar syrup plus three cups 80 proof vodka will yield 60 proof liqueur. Two cups sugar syrup plus three cups 80 proof vodka will yield 48 proof liqueur.


Raspberry Liqueur

Avoid stained raspberry baskets in the store, as this is a sign of overripe or softened and decayed berries. DO NOT WASH the berries until you are ready to use them, as water will cause mold to form almost immediately (betcha didn’t know that!). Berries should be full-colored and plump.

1 pint fresh raspberries
2 ½ cups vodka
1 whole vanilla bean
¼ teaspoon allspice
1/3 cup sugar syrup

Rinse berries and place in mixing bowl, lightly crushing to release flavor. Add vodka, vanilla bean and allspice. Stir and store in a wide-mouth quart canning jar in a cool, dark place for 3 weeks. Strain mixture through dampened cheesecloth, squeezing as much juice as possible. Pour back in container; add sugar syrup and age for another 3 to 5 weeks.


Pineapple Liqueur

Look for yellow to golden orange color for the sweetest pineapple meat. Avoid greenish color, bruises, discolored areas, soft spots and dried, brown leaves.

2 cups fresh pineapple
2 cups vodka
½ cup sugar syrup

Slice pineapple meat into cubes and combine with vodka in a jar. Steep in a cool, dark place for 1 week. Use cheesecloth to strain and squeeze as much juice from the pineapple as possible. Filter through a coffee maker filter paper until liquid is smooth and pulp-free. Add sugar syrup. Age one month in a cool, dark place.


Pear Liqueur

½ pound Bartlett pears
1 ½ cups spiced rum (Captain Morgan is too sweet for this)
½ cup sugar syrup
¼ teaspoon cinnamon
¼ teaspoon nutmet
1 clove
1 coriander seed
1 apple, cored and skinned

Slice pears and apple and add to other ingredients, adding sugar syrup last. Stir gently and steep for 3 weeks. Strain with cheesecloth and filter through a coffee maker filter paper. Steep one month.

Enjoy!
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Last edited by Santa CruZin; 01-29-2007 at 06:09..
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Old 02-04-2007, 23:20   #167
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Chicken Reuben Casserole

preheat oven to 425 degrees.

4 chicken breasts, skinless & boneless
1-14oz. can sauerkraut, drained
4 slices swiss cheese
1/2 c. thousand island dressing salt & pepper to
taste

Place chicken into square baking dish, season to
taste, top with sauerkraut, cheese & dressing. Cover
& bake for about 35 minutes.

Serve with pumpernickel toast and applesauce.
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Old 02-04-2007, 23:36   #168
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German Potato Salad Casserole

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Last edited by Slobberchops; 02-04-2007 at 23:51..
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Old 02-06-2007, 05:24   #169
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Stuffed Sweet Peppers

Look for peppers that have squared bottoms, as they sit well in the baking dish. Avoid peppers showing any signs of dehydration (wrinkles).

3 green peppers
3 red peppers
6 tbsp butter
1 onion, skinned and finely chopped
2 garlic clove, crushed
2 inch fresh ginger, peeled and chopped
1 ½ cups long-grain rice
3 ½ cups vegetable stock or broth
2 tbsp tomato paste
1 lb mushrooms, wiped and sliced
1 ½ cup pine nuts, roasted and hand-chopped
2 tsp soy sauce
4 tbsp vegetable oil
1 ½ cups shredded sharp cheddar cheese
Salt and pepper to taste

1. Cut a 1 inch lid from the stem end of each pepper. Scoop out the seeds and membranes and discard. Blanch the shells and lids in boiling water for about 2 minutes. Drain and cool.

2. Melt the butter in a saucepan and gently fry the onion, garlic and ginger for 5 minutes or until softened. Stir in the rice and cook for 1 to 2 minutes.

3. Add the stock or broth, tomato paste and mushrooms. Bring to a boil and simmer for 13 to 15 minutes or until the rice is tender and all the liquid has been absorbed.

4. Season well with salt and pepper, and stir in the pine nuts and soy sauce. Use this mixture to fill the peppers.

5. Replace the lids, then put the peppers in an ovenproof dish and pour over the oil. Cover with foil and bake at 375 degrees for 22 minutes.

6. Remove dish from oven, remove foil, carefully remove pepper lids, and sprinkle the cheddar cheese over the peppers and filling. Replace the lids and foil, and bake for an additional 8 to 10 minutes.


If you don’t want to add the cheese, ignore step #6 and bake the dish for 30 minutes.

Enjoy!
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Old 02-08-2007, 20:14   #170
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btt
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Old 02-08-2007, 20:17   #171
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Quote:
Originally posted by PeterJasonMN
btt

good job!
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Old 02-08-2007, 20:19   #172
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Quote:
Originally posted by Slobberchops
good job!
I had ONE left before the entire first page was mine and I needed to think fast.
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Old 02-08-2007, 20:32   #173
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Quote:
Originally posted by PeterJasonMN
I had ONE left before the entire first page was mine and I needed to think fast.
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Old 03-03-2007, 23:58   #174
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mnglockertini:

tumbler
belvedere
garlic sutffed spanish olives.
ice.



hand full of ice in cup

3-4 olives

vodka to the top.
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Old 03-07-2007, 12:00   #175
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French Leek and Ham Shepherd's Pie

French Leek and Ham Shepherd's Pie


This is a very tasty dish and a different way of making a shepherd's pie. Ham, leeks, and potatoes baked in a creamy mashed potato crust.

Original recipe yield:
6 servings
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr


INGREDIENTS

* 2 1/4 pounds potatoes, peeled and cut into chunks
* 1/2 cup heavy cream
* 3 tablespoons butter
* 1 pinch ground nutmeg
* salt and pepper, to taste
* 2 tablespoons olive oil
* 1 onion, chopped
* 1 1/2 pounds leeks, sliced
* 2 medium tomatoes - peeled, seeded, and coarsely chopped
* 1 1/2 pounds cooked ham, thinly sliced
* 1 egg yolk, lightly beaten
* 1/4 cup shredded mozzarella cheese (optional)

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish.
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth.
3. Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper.
4. Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown.
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