FarmTown Recipe Exchange

[candlelight]

We plow, we plant, we harvest. OK, we then sell our harvest but, if we kept some of them, what would we make with them?

Let's exchange some of our favourite real life recipes on here. I'll start by stretching my last grape harvest (which was quite a while ago) into raisins which are one of the ingredients in the following recipe:

Choccy Slice Recipe

200 gm Chocolate Digestives
100 gm Butter
3 Tbsp Golden Syrup
2 Tbsp Cocoa Powder
50 gm Sultanas / Raisins / Currants / Dried Apricots (50 gm in TOTAL, not each)
150 gm Good Milk Chocolate

Butter 18 cm sandwich tin
Crush the biscuits
Melt the butter & syrup
Pour in mixing bowl
Add cocoa, fruit & biscuits and stir thoroughly
Spoon into sandwich tin and press down
Melt the chocolate and spread over the biscuit base in the tin
Chill in fridge for an hour


We've found that chilling the base in the fridge for a while before adding the melted chocolate seems to make it easier to spread the chocolate. If you are a chocolate lover, I promise you that you will love this. :):)

[GrannyMo]

What a great idea! But this is along the lines of "don't get me started", I think I have a recipe for every FT crop we grow except maybe raspberries (throw a handful on your breakfast cereal. There).

For starters, let's harvest those trees.

Piña Colada Pound Cake

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 eggs
One 8-ounce container vanilla yogurt
1/4 cup canned crushed pineapple
1 teaspoon grated lime rind
1 teaspoon coconut extract
1/2 teaspoon vanilla

Glaze: 2 teaspoons fresh lime juice and 1/2 cup confectioner's sugar
Garnish: Shredded sweetened coconut and thin strips of lime and lemon rind

-----
Heat oven to 325 degrees. Grease a 12-cup Bundt pan. Lightly dust with flour, tap out excess flour.

Whisk together flour, baking soda, and salt in a medium bowl until well-mixed.

Beat together butter and sugar in a second bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

Mix together yogurt, pineapple, and lime rind in a small bowl.

On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the yogurt mixture, started and ending with the flour mixture. Add coconut extract and vanilla, and beat on medium speed for 3 minutes. Pour the batter into the prepared pan.

Bake at 325 for 60 minutes or until a wooden pick inserted in the center comes out clean. Transfer pan to wire rack and cool about 20 minutes. Turn out cake onto rack, right side up, and cool completely.

Prepare glaze: Whisk together lime juice and confectioner's sugar and drizzle over cake. Garnish. Serves 16.

[GrannyMo]

Orange Bread

2 medium oranges
1 1/2 cups sugar
1/3 cup milk plus 2 tablespoons
1 egg, beaten
2 cups unsifted flour
1 3/4 teaspoons baking powder
1/8 teaspoon salt

Preheat oven to 375 degrees. Grease a 9 x 5 loaf pan.

Remove rind from oranges and as much of the white membrane as possible from the rinds. Chop rind or cut it into very small slivers. Cover rind with water in a small saucepan. Bring to boil. Drain off water and return rind to saucepan. Add one-half cup of the sugar and one-half cup water. Bring to a boil, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, 10 minutes. Thoroughly drain rind, reserving 1/3 cup syrup.

In a large bowl, mix together the remaining one cup of sugar, reserved syrup, milk, egg, and cooked rind. Sift dry ingredients together in a separate bowl, then add to orange mixture. Stir until moistened. Bake in greased loaf pan about one hour, or until pick inserted in the center comes out clean. Cool cake in the pan, cover and let stand for 24 hours before cutting.

[Tara de Provence]

*Heat 2 tbs. olive oil in large skillet with salt and pepper to taste. Add in 2 cloves of fresh garlic. Remove and set aside.

*Put 4 boneless skinless chicken b r e a s t s in same pan w/olive oil with salt and black pepper to taste. Brown but do not cook all the way through.

*When browned put onion and garlic on top and add either fresh or frozen pepper strips. I use red, yellow and green together.

*Season with anything you really like. I use herbs de provence. You can also make it spicier by adding cayenne which is also really nice. A little lemon juice is good too.

*Put a lid on the pan and turn the heat down a little to let peppers and chicken cook together. You may want to add some chicken broth at some point.

I like to serve this with Basmati Rice.
ENJOY!

[DonnaSue]

WHAT A GREAT IDEA!!! Im not much of a cook though...but will enjoy reading these and may get brave enough to try 1 or 2!!

[GrannyMo]

Something to do with our favorite one-day crop besides cole slaw or sauerkraut! Makes a quick and easy side dish.

Cabbage Parmesan

1/4 cup slivered almonds
1 medium head green cabbage
1/4 cup olive or canola oil
1 garlic clove, minced
1 teaspoon Italian herb seasoning (or just use 1/2 teaspoon each oregano and basil)
Salt and pepper to taste
1/3 cup grated parmesan cheese

Brown almonds in medium skillet over low heat, stirrring occasionally to prevent burning. Set aside.

Cut cabbage into 1/2 inch slices and discard core. Separate cabbage into strips and layer in skillet with oil, garlic, seasoning, salt and pepper. Cook over medium-high heat until tender, stirring frequently. Garnish with cheese and toasted almonds.

[KarenO]

Corn Bread Casserole:

This is sinfully delicious & extremely fattening, so eat in moderation! Works great as a side dish with spicy foods. Even tastes great for breakfast!

1 stick of butter
8 ounces of sour cream
1 can of Niblets corn (do not drain)
1 can of creamed corn
1 egg (beaten)
1 box Jiffy corn muffin mix

Heat oven to 350. Grease the insides of a square baking dish. Combine all ingredients in a large mixing bowl (I soften the butter in the micro for a minute or two first). Stir together thouroughly so everything's moist, then pour into the baking dish. Bake for one hour at 350. Let cool for 30-60 minutes before serving. Great reheated the next day!

This recipe is a crowd pleaser, so for big groups, double all the ingredients and use a large rectangular baking dish. Enjoy!

[Witch Hazel]

a fun easy snack for kids:
slice a green apple cross ways about 1/4" thick. spread a slice with peanut butter or place a slice of cheddar cheese and top with another apple slice. apple sandwiches!

[ellshere]

Here is a raspberry one for you Granny.

Raspberry Desert

Crust:
2 1/2 Cups crushed pretzels
3 Tbls powdered sugar
3/4 C melted butter

Filling:
8 oz cream cheese softened
1 C powdered sugar
8 oz Cool Whip
6 oz reaspberry gelatin
2 C hot water
2 C frozen raspberries
1/2 C fresh raspberries

Crust:
Combine crushed pretzels with powdered sugar and butter. Pat into a 9 x 13 baking pan. Bake for 10 minutes at 350 degrees F. Set aside to cool.

Filling:
Combine powdered sugar and cream cheese. Spread on crust and chill. Meanwhile dissolve gelatin in hot water, add frozen raspberries. Chill until thick but not set. Spread over cream cheese. Chill until set. Top with Cool Whip and garnish with fresh raspberries.

[|| Sammy ||]

im going to make that raspberry pie tommorow after work :)

[ellshere]

im going to make that raspberry pie tommorow after work :)

Hope you enjoy. It has been a family favorite since my daughter was in kindergarten (19 now).

[mgwlaa]

Ambrosial Jam
8 peaches, peeled
3 large oranges
1 pulp of 1 med. cantaloupe
1 lemon
1 (8 1/2 oz.) can crushed
1 pineapple
1 sugar
Chop all ingredients fine. Put oranges through food chopper. Combine
all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let
stand overnight.
Next morning, gently cook mixture 1 hour, stirring frequently. Pour
into hot jars and seal. Makes 8 pints.

[mgwlaa]

APPLE COCONUT SMOOTHIE
1/4 cup apple juice
1 pinch grated coconut or 1 T. coconut milk
1/2 banana
1/4 teaspoon fresh ginger root peeled
2 small ice cubes
Put all ingredients into blender.
Blend until smoothie consistency is reached!

[Double T Dude Ranch]

Krispie Peanut Butter Bars
Ingredients:
1 cup of sugar
1 cup of corn syrup
12 oz crunchy peanut butter (creamy works ok too, but crunchy is better)
5 cups of Rice Krispies

Recipe:
Cook and mix sugar and corn syrup in pot over medium heat until the mixture is somewhat clear and not too grainy. Add in the peanut butter. Remove from heat. Mix in the rice krispies. Spread into wax paper lined 9x13 pan and press into bars. Let it cool. Enjoy!
**This is one of my most requested recipes for get togethers and potlucks.

[NekkidFish]

I am going to make a Spicy Sweet Potato Soup, and I have a question.

The recipe calls for 1 Tbsp. mild curry powder, and 1 oz. fresh root ginger (optional.) The recipe says "Make the soup as spicy as you wish by using just the curry powder, or just the ginger, or use both."

We like spunky foods, but not real hot food. For example, we buy 'mild' salsa, not medium or hot.

So, since I'm not sure I've ever cooked with fresh root ginger, should I just stick with the curry powder? Or, when they say 'spicy' they mean 'spunky' more than 'spicy-hot'?

Hope that makes sense. :rolleyes:

[Double T Dude Ranch]

Personally, I prefer curry powder, not ginger.

[Cropper]

I make a lot of dishes using spices. Adding spices to your food just enhances the flavour, if you want more kick, i.e a hotter dish, add more chilli etc or want less, omit it.. hope that helps.

[Edna Mae]

I completely agree. Why don't you start out with one teaspoon of curry powder, then taste to see if you need more. Curry powders vary enormously! I just added a little to the BBQ sauce I just made, mmm .... I'd omit the ginger ... not a big fan and it can really overwhelm things!!!

[Edna Mae]

Sweet potato soup sounds really yummy! Too bad we can't grow sweet potatoes here at Farm Town ....

[killbilly kiki]

I would definitely leave out the ginger if you are not a fan of hot and spicy.
Ginger has a very pungeunt aroma and flavor, very perfumy and hot. Try the curry in a very small amount to be sure that it is adding the layer of flavor that you are looking for, then tweak it. You may want more or you may want to add a different spice alltogether. Good luck and let us know how it turns out.

[Cropper]

Ginger doesn't add that much heat to any dish, it adds more flavour than heat. I use it A LOT and I'm NOT a fan of super hot foods. Believe it or not, ginger is used in Korma curries... guess what.. they're NOT hot in the slightest.

[NekkidFish]

Super!! I really appreciate the input!! I'll skip the ginger root! :D

If anybody wants the recipe just let me know and I'll post it. It is a very healthy soup, and sounds yummy as heck!!

[Cropper]

You might be missing out on a treat omitting the ginger... why don't you just follow the recipe, then decide for yourself (money permitting) whether it's for you or not? You can always as killbilly suggests tweak it to suit your own tastes..

I follow recipes for the first time, then tweak as I learn and to suit my own tastes...

for example, some people don't like onions cos they're strong and pungent.. but the longer you process and cook them, the sweeter the dish :)

[NekkidFish]

Well, the recipe does list the ginger root as optional, which is why I asked.

[Cropper]

Yes of course, as do a lot of recipes list ingredients as optional.. the optional just refers to personal tastes.. but if you haven't tried it, how will you know?

[NekkidFish]

Yes of course, as do a lot of recipes list ingredients as optional.. the optional just refers to personal tastes.. but if you haven't tried it, how will you know?

Well, that's true. :rolleyes:

[killbilly kiki]

I would liken this soup to similar as ordering a baked sweet potato in a restaurant....they offer it with cinnamon and sugar butter or plain butter. I prefer mine with plain butter and salt/pepper and red pepper.....i love hot and spicy and layered flavors. This is why i suggest tasting and tweaking....anothere suggestion.....make half with the ginger, the other half without....see which you like best.

YES, i would love to see the recipe and your ratings after you have made it!

[Cropper]

Well I hope whatever you decide to do turns out well. :)

[NekkidFish]

I'm going to make it within the next day or two, so I'll let you know.

Spicy Sweet Potato Soup

You can make this vegetable soup as spicy as you like by using just the curry powder, or just the ginger, or both. It is packed with bio-active veg, and even tastes delicious if you use the fast track version below to make just about the easiest, healthy soup we know.

(Makes 6 to 8 portions)

1 large onion
1kg/2lb 4 oz orange-fleshed sweet potatos
25g/1oz fresh root ginger (optional)
1 Tbsp vegetable oil
1 Tbsp mild curry powder
1 litres/3 1/2 pints 'hot' vegetable stock
Two 410g cans cannellini beans, drained and rinsed (I don't know what size that is US?)
1 lemon
Salt and freshly ground black pepper
Bunch of fresh coriander (optional)

1. Peel and roughly chop the onion and sweet potatoes. Peel the ginger (optional) and finely chop into small pieces.

2. Heat the oil in a saucepan, add the onion and ginger (if used) and saute gently for 5 minutes until the onion is softened.

3. Stir in the curry powder and cook gently for 2 minutes. Be very careful not to let the mixture burn.

4. Add the sweet potatoes to the pan and stir to coat the potatoes with the spicy onion mixture.

5. Pour in the hot stock, bring to a boil, then reduce the heat, cover and cook for 20 minutes or until the potatoes are tender.

6. Blend the soup in the pan using an electric hand blender. Or, put it in a blender in batches.

7. Add the grated zest and juice from the lemon and season to taste with salt and pepper. Stir in the Cannellini beans and warm for 5 minutes.

8. Roughly chop the coriander, if liked, and stir into the soup.

Fast track version: When in a hurry there's a very fast version of this soup, which still tastes very good. Omit the onion, oil, ginger and coriander. Just peel the sweet potatoes, cut into small cubes and put straight into a large pan with the hot stock. Simmer for 15 minutes until the potatoes are soft. Add half the beans and the curry powder, then whiz until smooth. Add the remaining drained whole beans and cook gently for another 15 minutes. Taste for curry powder and add salt and pepper as needed. That's it.

Recipe taken from The F2 Essential Soups and Salads

[Ryan Toohey]

after a joke about not being able to swap recipes with the new harvesting, I decided to start this thread to share them here

I'll start

APRICOT SLICE:
1c flour
1c sugar
1c desiccated coconut
1c dried fruit
12 dried apricots, diced
1c milk
combine in a bowl, and bake in a slice tray for about 40 minutes at 190ºC

[WeezyBengal]

Would magical brownies be inappropriate? ;)

[ellshere]

Hey tooz there is one somewhere. Give me a minute and I will find it.

[ellshere]

Here you go http://www.slashkey.com/forum/showthread.php?t=217486&highlight=recipes

[ellshere]

Shall we put these two threads together?

[Ryan Toohey]

Would magical brownies be inappropriate? ;)
not if you can buy the ingredients from the supermarket

Hey tooz there is one somewhere. Give me a minute and I will find it.
I didn't see anything in the search, but I probably didn't look hard enough

[ellshere]

I didn't see anything in the search, but I probably didn't look hard enough

lol well I even contibuted to the other one. Go have a look http://www.slashkey.com/forum/showthread.php?t=217486&highlight=recipes

[Ryan Toohey]

lol well I even contibuted to the other one. Go have a look http://www.slashkey.com/forum/showthread.php?t=217486&highlight=recipes

well in that case I invite you to delete this thread :)
I will add my recipe to the other

[Ryan Toohey]

Apricot slice:
1c flour
1c sugar
1c desiccated coconut
1c dried fruit
12 dried apricots, diced
1c milk
combine in a bowl, and bake in a slice tray for about 40 minutes at 190ºC

[ellshere]

I am going to soooooo have to print these out, and then get a chart for converting cause I cannot do the conversion from C to F in my head.

[Mudflap]

hahaha i told tooz that people were complainin about not bein able to swap recipes while the avatar was screamin wait im busy!! anyone like cabbage rolls?

[Mudflap]

I am going to soooooo have to print these out, and then get a chart for converting cause I cannot do the conversion from C to F in my head.
i measure nothing!! hahaha i dont bake so its ok(i dont like anything sweet, just flamin HOT)...i just put alot of this and some of that till its scrumptious mah precioussssss

[Hedgehog Mark]

With the proportions of the ingredients listed, I'd say that that amount of ginger and curry powder will just add a little warmth and flavour.

As others have said, make it as is and you'll know what to add or subtract next time.

BTW, where do you live so that we can pop round and try some of it? :D

[dollygeekyfarmer]

dont forget the grapes we can make alot of wine with those babies!

[emanske_01]

Cheesy Taters

1 2lb bag frozen hashbrowns - the cubes work the best
2 cups cheddar cheese


8 o.z sour cream
1 can cream of chicken soup
1 can cheddar cheese soup
8 o.z of heavy whipping cream
1 stick of butter

Heat last five ingredients in sauce pan until well mixed. Pour hashbrowns in a cake pan, pour sauce over top of hashbrowns, cover with cheese and bake at 325 for 1 and a half hours.

[Nazza]

I put Praprika in mine for a mild kick - plus dill is a great herb to mix with the sweet potato flavour.

[Nazza]

Raspberry Cheesecake.

500 grm Philly Cream Cheese (softened lightly)
2 tins of Condensed Milk
2 heaped tblspoons of powdered gelatine disolved in 30 ml of warm water
2 cups of raspberries - can be fresh or frozen.
1 pack of plain biscuits (Arnotts rice cookies are best and make this gluten free)
approx. 50 grm butter - melted.


Break biscuits up - food processor is easy way, add melted butter and press down flat to form base in a 12 inch springform tin lined with grease paper. put in fridge.

mix the philly cheese with mixmaster until churned well, add condensed milk one tin at a time - mixing on high until smooth - add in raspberries continue mixing at medium speed. heat up gelatine til bubbles in microwave and stir and quickly add to mixture - pour into springform tin (lined with greaseproof paper)
put in fridge for 12 hours to set!! serves between 10-16.
Sells well at my restaurant.

[pg tips]

beans a la toast



one can of beans one slice of bread


method


warm beans in saucepan taking care not to overcook

toast bread on both sides

butter bread place hot beans on top


bon appetito

[Mudflap]

Something to do with our favorite one-day crop besides cole slaw or sauerkraut! Makes a quick and easy side dish.

Cabbage Parmesan

1/4 cup slivered almonds
1 medium head green cabbage
1/4 cup olive or canola oil
1 garlic clove, minced
1 teaspoon Italian herb seasoning (or just use 1/2 teaspoon each oregano and basil)
Salt and pepper to taste
1/3 cup grated parmesan cheese

Brown almonds in medium skillet over low heat, stirrring occasionally to prevent burning. Set aside.

Cut cabbage into 1/2 inch slices and discard core. Separate cabbage into strips and layer in skillet with oil, garlic, seasoning, salt and pepper. Cook over medium-high heat until tender, stirring frequently. Garnish with cheese and toasted almonds.
great idea! that sounds yumm-mo!

[evelin]

Cream cheese Pecan pie
1-- 9 inch unbaked pie shell
8 ounce cream cheese, softened
1 egg, beaten
3/4 cup sugar, divided
1 tsp salt
2 tsp Vanilla
1 - 1/4 cups coarsely chopped Pecans
3 eggs, beaten
1 cup light corn syrup

set oven to 350 F. in a bowl mix together cream cheese, 1 egg, 1/2 cup sugar, salt and 1 tsp vanilla until well blended. Spread evenly in unbaked pie shell, sprinkle with chopped pecans.
In another bowl beat 3 eggs, corn syrup, 1/4 cup sugar and 1 tsp Vanilla until well blended.Pour it over the cream cheese and pecan that is already in crust.
place pie in lower rack on cookie sheet in oven. Bake for 40 to 45 min or until center is firm..Very delish!!!

[Wild]

What a GREAT idea for a thread!!!

Unfortunately, I spend all of my time in the forums now, and no longer cook! :(

[Goosecreek]

Bumpity bump

[Chef TJ]

let me know. I can usually dig something up or give you a general idea of a recipe to follow if there isn't one.

As was pointed out, make sure to taste after seasoning anything and readjust as necessary. You can always add more of something, but you can't take it out.

With cooking, you can fly by the seat of your pants, swap ingredients, leave things out..most of the time.

With baking, you can't. Each ingredient has a reaction to another and they must be done in order. Everything works off of flour being 100%. That said, a lot of times I do not measure my ingredients..I just know. I dont recommend that for anyone who hasn't baked an awful lot though. If a recipe calls for something in a certain order, make sure you do it that way. It could be the difference between five stars and the trash..seriously.

While scrolling through the list of forum names today to see about having mine changed to match my avatar, I saw many others with Chef in their name, so I'm sure there are many of us here who cook for a living and can help!

[Clint454]

BBQ Slugs

1/2 dozen slugs
1lb salt
1 gallon of whiskey or equivalent

step one- marinate chef and guest completely with whiskey
step two- salt slugs with copious amounts (sea salt works best)
step three-BBQ slugs with 1500 degree blow torch until crisp
let cool and enjoy...lol

[KY KAT]

Pepper Salsa

1 Green, 1 Red and 1 Yellow Bell Pepper
1 Red Onion, all diced small
! can White Shoepeg Corn, drained
1 Can Black Beans, rinsed
1/2 cup oil
1/4 cup sugar
1/4 cup vinegar
6-7 Tablespoons Tiger Sauce (key ingredient)

Mix all together
Serve with tortilla chips, preferrable Scoops

PS I find Tiger Sauce in local supermarkets, you can also find it online

.

[candlelight]

I am going to soooooo have to print these out, and then get a chart for converting cause I cannot do the conversion from C to F in my head.

In addition to possibly needing to convert C to F or vice versa may I also point out that certain units mean different things in different places? For example one cup to an American = 8 ounces but one cup in Imperial measurement (used in the UK) = 10 ounces. The UK has largely moved on to using Metric measurements in recipes (but holding on for dear life to miles instead of kilometers :p).

It would be helpful if folks could let us know where they are from (or at least where their recipes are from) so the rest of us know what conversions we may need to do to make sure the recipe works.

I can't post the link but one site I find useful for conversions is allrecipes.com. If someone knows a better one can you please just post the site name but NOT the full link to it?

[SnapperChic]

Chicken Fiesta Bake

Ingredients-
4-6 Boneless/skinless chicken ******
1 small onion chopped (sauteed)
1 16 oz jar of salsa
2 cups shredded cheddar cheese

Brown chicken ****** and lay to side, brown chopped onion, Spray casserole dish with pam. Put chicken in dish, cover with sauteed onions, then pour salsa over chicken. Cover with tin foil and bake 45 mins @ 350 degrees. When chicken is done. remove tin foil. and put cheese on mixture, recover with foil and let the cheese melt into a ooey gooey mess.. Yum Yum
Serve with rice

[SnapperChic]

lol ok..... the ******** is B r e a s t

[candlelight]

lol ok..... the ******** is B r e a s t

Yes, we aren't allowed to use potentially, ummm, dirty?, words on here. You'll get used to it. ;)

[Goosecreek]

Chicken Fiesta Bake

Ingredients-
4-6 Boneless/skinless chicken ******
1 small onion chopped (sauteed)
1 16 oz jar of salsa
2 cups shredded cheddar cheese

Brown chicken ****** and lay to side, brown chopped onion, Spray casserole dish with pam. Put chicken in dish, cover with sauteed onions, then pour salsa over chicken. Cover with tin foil and bake 45 mins @ 350 degrees. When chicken is done. remove tin foil. and put cheese on mixture, recover with foil and let the cheese melt into a ooey gooey mess.. Yum Yum
Serve with rice

Sounds delicious and easy! My kind of recipe. Thanks ;)

[Goosecreek]

Anyone have a favorite recipe for pumpkin souffle' they would like to share? Or any favorite recipes for that matter. :) or Fall recipe, well you get the picture.

[SnapperChic]

I don't have a pumpkin souffle recipe, but I do have a Sweet potato souffle recipe. There is two parts to this recipe.

Sweet Potato Souffle

3 cups of mashed sweet potato's (I use canned)
2 eggs lightly beaten
1 tbsp. of vanilla extract
1 cup of evaporated milk
1/3 butter (melted)
Dash of cinnamon

-Mix all the above ingredients and put in a casserole dish.

Topping

1 cup of light brown sugar
1/3 cup butter (melted)
1 cup of chopped pecans

Spread topping over potato mixture evenly and bake in a preheated oven @ 350 degrees for 35 minutes.

Enjoy---

[candlelight]

Courtesy of our very own lovely Nurse Julia and confirmed as scrummy by several RR inhabitants:

3 MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) mini chips would be the best
Small splash of vanilla

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (This can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

[pg tips]

candle light stolededd that from julia but its a great recipe try it lots

wonder what happens if you add coffee as well as cocoa

[candlelight]

I asked her permission AND I gave her top line credit! What more do you want?? ;)

[pg tips]

a chicken to lay golden eggs so i can have a gold plated omelette

[SillyOhighOBch]

This recipe makes ALOT of brownies! VERY popular in my family!

17 1/2 BY 11IN. BAKING PAN, 48 BROWNIES

2 C. ALL-PURPOSE FLOUR
2 C. SUGAR
1/2 C. BUTTER (1 STICK)
1/2 C. SHORTNING
1 C. STRONG BREWED COFFEE
1/4 C. DARK, UNSWEETENED COCOA
1/2 C. BUTTERMILK
2 EGGS
1 TSP. BAKING SODA
1 TSP. VANILLA

FROSTING

1/2 C. BUTTER (1 STICK)
2 TBSP. DARK COCOA
1/4 C. MILK
3 1/4 C. POWDERED SUGAR
1 TSP. VANILLA


TIPS:
IF YOU DON'T HAVE BUTTERMILK ON HAND, SUBSTITUTE 2 TSP. VINEGAR OR LEMON JUICE. MIX INTO 1/2 C. MILK. OR USE POWDERED BUTTERMILK.

IN LARGE MIXING BOWL, COMBINE THE FLOUR AND THE SUGAR.

IN HEAVY SAUCEPAN, COMBINE BUTTER, SHORTENING, COFFEE AND COCOA. STIR AND HEAT UNTIL BOILING.

POUR BOILING MIXTURE OVER THE FLOUR AND SUGAR IN THE BOWL. ADD THE BUTTERMILK, EGGS, BAKING SODA AND VANILLA.

MIX WELL, USING A WOODEN SPOON OR HIGH ON A ELECTRIC MIXER.

POUR ONTO WELL-BUTTERED COOKIE SHEET.

BAKE AT 400* FOR 20 MINUTES OR UNTIL BROWNIES TEST DONE IN THE CENTER.

WHILE BROWNIES BAKE, PREPARE THE FROSTING. IN A SAUCEPAN COMBINE THE BUTTER, COCOA, MILK. HEAT TO BOILING, STIRRING.

MIX IN THE POWDERED SUGAR AND VANILLA UNTIL SMOOTH.

POUR WARM FROSTING OVER BROWNIES AS SOON AS YOU TAKE THEM OUT OF THE OVEN.

[Goosecreek]

I don't have a pumpkin souffle recipe, but I do have a Sweet potato souffle recipe. There is two parts to this recipe.

Sweet Potato Souffle

3 cups of mashed sweet potato's (I use canned)
2 eggs lightly beaten
1 tbsp. of vanilla extract
1 cup of evaporated milk
1/3 butter (melted)
Dash of cinnamon

-Mix all the above ingredients and put in a casserole dish.

[COLOR="Orange"]Topping[/COLOR
1 cup of light brown sugar
1/3 cup butter (melted)
1 cup of chopped pecans

Spread topping over potato mixture evenly and bake in a preheated oven @ 350 degrees for 35 minutes.

Enjoy---

Thanks so much for the recipe. It sounds delicious! :)

[ellshere]

Yummy. With the holidays coming up I will be coming back to this thread often.

Another Sweet Potato idea. No recipe really. Here in the US the deep fried turkey is as popular as ever. Once while we were deep frying a turkey with my brother in law, his friend took fresh sweet potatoes and cut them into wedges. He then dusted the wedges with cinnamon and then deep fried them after the turkey was done. They were delicious.

[Double T Dude Ranch]

I asked her permission AND I gave her top line credit! What more do you want?? ;)

Molly posted it a long time ago....exact recipe, lol.

[Snappy Dungarees]

Yummy. With the holidays coming up I will be coming back to this thread often.

Another Sweet Potato idea. No recipe really. Here in the US the deep fried turkey is as popular as ever. Once while we were deep frying a turkey with my brother in law, his friend took fresh sweet potatoes and cut them into wedges. He then dusted the wedges with cinnamon and then deep fried them after the turkey was done. They were delicious.

Oh my Ell! I can't cook but even I should be able to cook those. They sound devine! I adore sweet potato! I just may give those a go. Thanks for sharing that! http://www.millan.net/minimations/smileys/hapydancsmil.gif

[Double T Dude Ranch]

Oh good, I already posted my peanut butter krispie bars here. Well here is a no-bake cookie recipe.

No bake cookies:
* 2 cups granulated sugar
* 1/2 cup evaporated milk
* 2 tablespoons cocoa
* 4 ounces butter (1 stick)
* 3 tablespoons peanut butter
* 1 teaspoon vanilla extract
* 2 1/2 cups quick-cooking oats

Combine sugar, milk, cocoa, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; stir in vanilla and peanut butter. Add oatmeal and stir to blend thoroughly. Drop by teaspoonfuls onto waxed paper. Makes about 4 dozen no bake chocolate oatmeal cookies.

[Goosecreek]

Oh my Ell! I can't cook but even I should be able to cook those. They sound devine! I adore sweet potato! I just may give those a go. Thanks for sharing that! http://www.millan.net/minimations/smileys/hapydancsmil.gif

Snappy, If I lived near you I would make a sweet potato dessert and we could eat the whole thing! :D

[Snappy Dungarees]

Oh good, I already posted my peanut butter krispie bars here. Well here is a no-bake cookie recipe.

No bake cookies:
* 2 cups granulated sugar
* 1/2 cup evaporated milk
* 2 tablespoons cocoa
* 4 ounces butter (1 stick)
* 3 tablespoons peanut butter
* 1 teaspoon vanilla extract
* 2 1/2 cups quick-cooking oats

Combine sugar, milk, cocoa, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; stir in vanilla and peanut butter. Add oatmeal and stir to blend thoroughly. Drop by teaspoonfuls onto waxed paper. Makes about 4 dozen no bake chocolate oatmeal cookies.

Yay thanks DT! No baking should mean I SHOULD be able to make them! lol As you know my lack of cooking skills are now legendary! http://www.millan.net/minimations/smileys/blissysmile.gif

Snappy, If I lived near you I would make a sweet potato dessert and we could eat the whole thing! :D

Oooop give me a few weeks and I'll just become your RL neighbour lol :D

[Goosecreek]

Oh good, I already posted my peanut butter krispie bars here. Well here is a no-bake cookie recipe.

No bake cookies:
* 2 cups granulated sugar
* 1/2 cup evaporated milk
* 2 tablespoons cocoa
* 4 ounces butter (1 stick)
* 3 tablespoons peanut butter
* 1 teaspoon vanilla extract
* 2 1/2 cups quick-cooking oats

Combine sugar, milk, cocoa, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; stir in vanilla and peanut butter. Add oatmeal and stir to blend thoroughly. Drop by teaspoonfuls onto waxed paper. Makes about 4 dozen no bake chocolate oatmeal cookies.
Easy and they sound delicious. I will try this recipe for sure. Thanks!:D

[rjsonegurl]

This is a great idea! I love the recipes

[candlelight]

Candied Sweet Potatoes

6 sweet potatoes

Cook these in their skins in enough boiling water to cover until they are nearly tender. Drain and allow to cool.

When ready to proceed, pre-heat oven to 375 F / 190 C (170 C for fan oven)

Pare the sweet potatoes, cut them lengthwise into 1/2 inch slices. Place these into a shallow greased baking dish.

Season with salt and paprika.

Sprinkle with:

3/4 cup brown sugar (I use soft brown sugar) or 1/3 cup maple syrup
1/2 teaspoon grated lemon rind
1 1/2 tablespoons lemon juice or 1/8 teaspoon ginger

Dot them with 2 tablespoons of butter.

Bake them uncovered for about 20 minutes.

Serves 4

I find that I usually have 2 layers of the sliced sweet potates in the baking dish (from 6 small to medium potates). I season, sugar and butter each layer. I also don't really measure the addtions, just make sure that each layer is well covered in sugar, splashed with lemon juice and dotted with butter. I probably use far more sugar, lemon juice and butter than the recipes calls for.

[Goosecreek]

Candied Sweet Potatoes

6 sweet potatoes

Cook these in their skins in enough boiling water to cover until they are nearly tender. Drain and allow to cool.

When ready to proceed, pre-heat oven to 375 F / 190 C (170 C for fan oven)

Pare the sweet potatoes, cut them lengthwise into 1/2 inch slices. Place these into a shallow greased baking dish.

Season with salt and paprika.

Sprinkle with:

3/4 cup brown sugar (I use soft brown sugar) or 1/3 cup maple syrup
1/2 teaspoon grated lemon rind
1 1/2 tablespoons lemon juice or 1/8 teaspoon ginger

Dot them with 2 tablespoons of butter.

Bake them uncovered for about 20 minutes.

Serves 4

I find that I usually have 2 layers of the sliced sweet potates in the baking dish (from 6 small to medium potates). I season, sugar and butter each layer. I also don't really measure the addtions, just make sure that each layer is well covered in sugar, splashed with lemon juice and dotted with butter. I probably use far more sugar, lemon juice and butter than the recipes calls for.

Thanks so much for the recipe, this thread is just wonderful! Keep em coming. :D

[Double T Dude Ranch]

I have a recipe I HAVE to share as it is my fave. Doesn't really have a recipe, was handed down to me by my mom from her mom, so forth from Germany. My mom and I adapted it to American ingredients.

*Pasta- spaghetti preferrably
*Ham- or sausage works too
*Cheese- any kind, but cheddar or swiss
*1/2 and 1/2

-Cook spaghetti to package directions.
-Preheat oven to 350 degrees.
-Spray glass dish (needs to have a lid) with vegetable oil.
-Put part of cooked spaghetti on bottom of dish and put cheese and ham on top. You may want to season a bit with pepper.
-Continue filling dish until full with these layers.
-Pour 1/2 and 1/2 over dish, about half of the container (if it's a small one). You just want to help make a sauce.
-Bake for about 30 minutes.

You will have a cheesy and saucy dish. The top noodles usually get this delcious crunch. Goes well with salad or bread. Enjoy!

[Kelsey]

mmmmm lots of yummy recipes in here!

Here's mine:

Ingredients:
Jar of Nutella

Tools:
Spoon

Directions:
Open jar of Nutella, put spoon into jar, scoop Nutella onto spoon, eat Nutella off spoon.
Repeat as necessary!

[Double T Dude Ranch]

Lmao Bella. But Nutella is so expensive. I will look for more favorite recipes :)

[Che-Rah]

Been looking for this thread and alas I found it. I'm known as a pretty good cook and it's something I love to do. I usually don't follow recipes as I have the gift of just somehow knowing what works with what. I cook using the "sling" method frequently which is defined as----rummage around to see what is on hand or in season. Mix together using basic principles and see how it comes out! Only once have I ever thrown something out because it was inedible. Only problem with this style of cooking is I can never exactly duplicate something because I don't write it down or have the same ingredients on hand again. I do subscribe to several cooking magazines and am forever cutting recipes out to try. I'll go see what I can come up with and will report back.

[Kelsey]

Lmao Bella. But Nutella is so expensive. I will look for more favorite recipes :)

Not when you get it on sale!! :) Stock up!
I'm thinking that I will attempt Nutella covered peanut butter balls this year for a Christmas treat. Oooh! I'm also going to try adding it to my hot chocolate. Yum.

The last time I made peanut butter balls they crumbled and fell apart - anyone got a recipe for those?

[Kelsey]

Been looking for this thread and alas I found it. I'm known as a pretty good cook and it's something I love to do. I usually don't follow recipes as I have the gift of just somehow knowing what works with what. I cook using the "sling" method frequently which is defined as----rummage around to see what is on hand or in season. Mix together using basic principles and see how it comes out! Only once have I ever thrown something out because it was inedible. Only problem with this style of cooking is I can never exactly duplicate something because I don't write it down or have the same ingredients on hand again. I do subscribe to several cooking magazines and am forever cutting recipes out to try. I'll go see what I can come up with and will report back.

Me to Che - when I cook it is usually 'hmmm what have I got? ah, toss some of this in, some of that ...' Once in a while I am a good cook, but there are more days where I could burn water ...

[Double T Dude Ranch]

Cheesy Pasta with Mushrooms (see a theme? I LOVE pasta!)

12 oz bowtie pasta
1 TBS olive oil
1 lb of sliced fresh mushrooms
1/2 tsp salt and 1/4 tsp pepper
1 cup chicken broth
1 (4 oz) package garlic and herb spreadble cheese

Cooking:
Cook pasta. Meanwhile in a skillet, heat oil on med-high. Add mushrooms. Sprinkle with salt and pepper. Cook 12 minutes, stirring occasionally. Stir in broth and cheese; heat through, stirring. Drain pasta. Add pasta to sauce and mix. Serve and enjoy.

[Double T Dude Ranch]

Used to have a peanut butter ball recipe, but don't know where. But I found my no bake crunchy peanut butter cookie recipe:

*2 TBS butter
*20 large marshmallows (about 2 cups)
*1/2 cup cream peanut butter
*1 TBS milk
*3 cups toasted rice cereal

Line baking sheet with wax paper. In large pot, melt butter over medium heat. Add marshamllows; cook, stikrring often, until melted, 5 minutes. Stir in peanut butter and milk until smooth and blended.
Remove from heat; stir in cereal. Drop by heaping spoonfuls onto wax paper. With another spoon, flatten cookie slightly. If desired, sprinkle with jimmies.

[Kelsey]

Used to have a peanut butter ball recipe, but don't know where. But I found my no bake crunchy peanut butter cookie recipe:

*2 TBS butter
*20 large marshmallows (about 2 cups)
*1/2 cup cream peanut butter
*1 TBS milk
*3 cups toasted rice cereal

Line baking sheet with wax paper. In large pot, melt butter over medium heat. Add marshamllows; cook, stikrring often, until melted, 5 minutes. Stir in peanut butter and milk until smooth and blended.
Remove from heat; stir in cereal. Drop by heaping spoonfuls onto wax paper. With another spoon, flatten cookie slightly. If desired, sprinkle with jimmies.

That one sounds great! Will have to give it a try.
Thanks DT!

[Double T Dude Ranch]

Oh and I found my fave lasagna recipe (don't be afraid of the spinach).

Creamy Spinach Lasagna

*9 lasagna noodles
*1 cont. (15 oz.) part-skim ricotta cheese
* 2 eggs
*1/3 cup shredded parmesan cheese
*1 package (10 oz) frozen chopped spinach, thawed, squeezed dry
* 1 jar (16 oz) Afredo pasta sauce
*1/2 cup white wine or water (trust me, wine makes it taste sooo much better)
*3 cups shredded part-skim mozzarella cheese (12 oz)
* 2 TBS. Italian- seasoned dry bread crumbs

Cook noodles according to package directions; drain. Meanwhile, preheat oven to 375 degrees (F). Coat 13 x 9 baking dish with cooking spray. In large bowl combine ricotta, eggs, and Parmesan ; stir in spinach. In another bowl, combine alfredo sauce and wine.
Arrange 3 noodles, overlapping slightly, in bottom of dish. Top with 1/2 of ricotta mixture, 1 cup mozzarella, and 1/3 of sauce. Repeat with 3 noodles, remaining ricotta mixture, 1 cup mozzarella and 1/2 of remaining sauce. Top with remaining 3 noodles, mozzarella and sauce. Sprinkle with breadcrumbs. Bake 45 minutes or until golden. Let stand 10 minutes before serving.

**Best part is, you can drink the wine while you wait that you used for the sauce :D

[Goosecreek]

Cheesy Pasta with Mushrooms (see a theme? I LOVE pasta!)

12 oz bowtie pasta
1 TBS olive oil
1 lb of sliced fresh mushrooms
1/2 tsp salt and 1/4 tsp pepper
1 cup chicken broth
1 (4 oz) package garlic and herb spreadble cheese

Cooking:
Cook pasta. Meanwhile in a skillet, heat oil on med-high. Add mushrooms. Sprinkle with salt and pepper. Cook 12 minutes, stirring occasionally. Stir in broth and cheese; heat through, stirring. Drain pasta. Add pasta to sauce and mix. Serve and enjoy.

Omg, this sounds sooo good! Buying my ingredients this weekend. Thanks :)

[Double T Dude Ranch]

Omg, this sounds sooo good! Buying my ingredients this weekend. Thanks :)

It is soo good and creamy :D I only am posting my best and fave recipes! So far it's been my ham and cheese pasta, this creamy pasta dish, spinach lasagna, 2 no bake recipes, and my rice krispie bars. Now off to look for my most requested recipe at family/friend potlucks!

[Che-Rah]

No Bake Chocolate Pie

4 oz. "good" chopped chocolate (could use morsels)
8 oz. cream cheese
1/4 cup sugar
1 teaspoon vanilla extract
1/3 cup sour cream
1/2 cup heavy(whipping) cream
1 banana, thinly sliced
1 ready made graham cracker pie crust (9 inches)

1. Warm chocolate in a bowl set over a pot of slightly simmering water. Remove from heat when partially melted; stir to melt completely.
2. Beat cream cheese, sugar and vanilla until smooth. Mix in chocolate then sour cream. Whip the heavy cream until firm and gently fold into chocolate filling.
3. Put banana slices on the crust then top with filling. Chill at least 2 hours. Garnish with chocolate shavings.

*Note* I have done this one with raspberries instead of bananas, store bought whipped cream or Cool Whip, reduced fat cream cheese and sour cream. It's delicious every time!
Can also melt chocolate in microwave if you prefer (just do a few seconds at a time until you get the right consistancy). Enjoy.

[Double T Dude Ranch]

Rosemary bread knots

*2 TBS olive oil
*2 Tbs grated Parmesan cheese
*1 tsp dried crushed rosemary
*1/4 tsp garlic powder
*1/2 tsp. cracked pepper
*1/8 tsp kosher salt
*1 package (11 oz) of breadstick dough, like Pillsbury's

Preheat oven to 375(F). Combine olive oil, grated parmesan, rosemary, garlic powder pepper and salt. Unroll breadstick dough; separate into sticks. Brush with olive oil and cheese mixture. Tie each breadstick into a knot (or you can leave it as a stick). Place about 2 inches apart on ungreased baking sheet. Bake about 15-17 minutes until golden.

[Molly Mew]

Molly posted it a long time ago....exact recipe, lol.

Correct.

I am now officially sulking.
:D

[candlelight]

*1 package (11 oz) of breadstick dough, like Pillsbury's

Unroll ******ick dough; separate into sticks.


Did we make a teeny weeny typo there, DT? :p:p:p:p

[Double T Dude Ranch]

Correct.

I am now officially sulking.
:D

I have that recipe from when you posted it. And someone posted a gorrila bread recipe. Don't sulk, take it as a compliment that they are spreading it around :D

[Double T Dude Ranch]

Did we make a teeny weeny typo there, DT? :p:p:p:p

Ahhahahaha, yeah, I'll go fix it. Thanks :D

[Molly Mew]

I have that recipe from when you posted it. And someone posted a gorrila bread recipe. Don't sulk, take it as a compliment that they are spreading it around :D

Hahaha! I don't mind at all. :)

Oddly enough, it was passed on to me by an American friend in the first place. So it's winging its way back home now lol.

[Double T Dude Ranch]

Again, this is a recipe exchange thread....

[candlelight]

Hello, ell88, and welcome to the forums. As a new poster you won't be aware that we aren't allowed to post external links here on the forum. The one you've posted may be fine but others could be dangerous so I'm afraid there's a ban on them. You can edit your post and remove the link. :)

[ell88]

ok, I'll do it, I will post my favorite recipes then :)

[Che-Rah]

I know there is a classic recipe for this salad, but this is my version:

Waldorf Salad


2 crispy apples--any variety (I use two different kinds)--cut in bite-size cubes
2 pears (same as above)
fresh lemon juice--about 1 Tablespoon or so
some seedless red and green grapes--cut in half
palm-full (approx 1/2 cup) of raisins or dried cranberries (or both)
2 ribs of celery--diced in small pieces
palm-full of chopped nuts (I prefer walnuts or pecans)
2 palms-full (approx 1 cup) mini marshmallows
enough mayonaise or salad dressing (like Miracle Whip) to bind together

Cut apples and pears and toss with lemon juice. Add other stuff. Mix well.
Allow to sit for an hour or more so the flavors get to know each other.

As I've stated before, I don't strictly follow recipes. Add more or less or even substitute to suit your taste. Hope you enjoy!

[Che-Rah]

Smashed Sweet Taters



Bake sweet taters on sheet pan at 400F (200C) for about 1 hour or until soft.
Cool long enuf to handle and peel.
Smash roughly in baking dish.
Add globs of butter, some cinnamon, brown sugar &/or real maple syrup, a little vanilla and nuts if you like.
Mix thoroughly and return to oven to heat through (15 min. to 1/2 hour)
Top with marshmallows and put under broiler until golden brown.

***you could also use canned sweet potatoes (make sure to drain liquid)
or cook fresh taters in microwave until soft***

[Che-Rah]

Corn Casserole

1 (15 oz.) can whole kernel corn
1 (15 oz.) can cream-style corn
1 (8 oz.) package corn muffin mix
1 cup sour cream
1 stick butter, melted
1 cup shredded Cheddar cheese

Preheat oven to 350F (175C)
Stir together 2 cans of corn, corn muffin mix, sour cream and melted butter.
Pour into greased 9x13 casserole dish.
Bake for 45 minutes or until golden brown.
Remove and top with cheese.
Return to oven for 5 to 10 minutes or until cheese is melted.
Let stand for about 5 minutes. Serve warm.

[Goosecreek]

Great thread, keep em coming! :D

[Goosecreek]

Does anyone have or know of a Tea cake recipe? I am looking for the cookie type version. My Grandmother used to make them during holiday season. I have misplaced the recipe. :(

Thanks in advance, Hope

[Che-Rah]

Does anyone have or know of a Tea cake recipe? I am looking for the cookie type version. My Grandmother used to make them during holiday season. I have misplaced the recipe. :(

Thanks in advance, Hope

Hope, I pm'd you for more info. Cherie

[Goosecreek]

Hope, I pm'd you for more info. Cherie

Thanks, sent you a reply back. :D

[Che-Rah]

Tea Cakes
Just like Gramma used to make

6 cups flour
1/2 teaspoon baking powder
6 eggs
3 cups sugar
1/2 pound butter, at room temperature
1/2 cup vegetable shortening, at room temperature
1 1/2 tablespoons lemon extract
1 1/2 teaspoons ground nutmeg
1/2 cup water


Preheat oven to 300 degrees F.

In a large mixing bowl, combine flour, baking powder, eggs, sugar, butter, shortening, lemon extract, nutmeg and water. On a floured surface, roll out the dough to 1/2-inch thickness. Cut with a 2 1/2-inch circle biscuit cutter.

Place on a greased baking sheet. Bake in oven for 15 to 25 minutes, or until slightly golden on the edges. Yields about 50.

[Goosecreek]

Tea Cakes
Just like Gramma used to make

6 cups flour
1/2 teaspoon baking powder
6 eggs
3 cups sugar
1/2 pound butter, at room temperature
1/2 cup vegetable shortening, at room temperature
1 1/2 tablespoons lemon extract
1 1/2 teaspoons ground nutmeg
1/2 cup water


Preheat oven to 300 degrees F.

In a large mixing bowl, combine flour, baking powder, eggs, sugar, butter, shortening, lemon extract, nutmeg and water. On a floured surface, roll out the dough to 1/2-inch thickness. Cut with a 2 1/2-inch circle biscuit cutter.

Place on a greased baking sheet. Bake in oven for 15 to 25 minutes, or until slightly golden on the edges. Yields about 50.

**** A huge Thank You to Che-Rah****

Thanks so much for finding this recipe ! I have it written down and in a safe place now! Getting the ingredients this week-end. :)

[CAY]

This is my very favorite can't miss brownie recipe. It's perfect for small get-togethers of 6 - 8 people. Serve them warm from the oven with a scoop of your favorite vanilla ice cream.

Warm Chocolate-Nut Brownie

2/3 cup all-purpose flour
2/3 cup granulated sugar
2/3 cup semi-sweet choc. morsels
1/4 cup unsweetened cocoa powder
1/8 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp table salt
2 large eggs, lightly beaten
1/3 cup vegetable oil
1/2 cup chopped nuts (optional)

Heat oven to 350 degrees F. Lightly grease a 9-inch pie plate. In a medium bowl, mix chocolate morsels, flour, sugar, cinnamon, baking powder, and salt with a wooden spoon or rubber spatula until well blended. Add the eggs & oil and mix until blended. Scrape into the pie plate and spread evenly. Sprinkle the chopped nuts over the top. Bake in center of oven until a pick inserted in the center comes out with some gooey pieces clinging to it, 20 - 25 minutes. Cut into wedges and serve hot, warm, or cold.

[Che-Rah]

**** A huge Thank You to Che-Rah****

Thanks so much for finding this recipe ! I have it written down and in a safe place now! Getting the ingredients this week-end. :)

Aw, shucks....tweren't nothin', ma'am. Happy to oblige.:D

[barrypatch88]

These are my mom's tea cakes. We have them EVERY Christmas.

Ingredients

* 1 cup butter
* 1 teaspoon vanilla extract
* 6 tablespoons confectioners' sugar
* 2 cups all-purpose flour
* 1 cup chopped pecans
* 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped pecans. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Makes about 3 dozen

[barrypatch88]

V8 cube steaks

dredge 6 cubed steaks in salt pepper and flour and brown in a skillet with olive oil, butter etc of your choice. Place in crockpot. Peel and slice carrots into sticks and place on top of steaks. Cover with V8 juice and cook on low until tender. serve with salad, green beans and french bread.....awesome!

[Old Goat]

Got a favorite corn fritter recipe??
Haven't made them for sooooo long, lost my favorite recipe waaaaaay back :(

[Che-Rah]

Got a favorite corn fritter recipe??
Haven't made them for sooooo long, lost my favorite recipe waaaaaay back :(

Your wish is my command:)
Corn Fritters

1 1/4 cus self-rising cornmeal mix
1 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup milk
2 large eggs, slightly beaten
1/4 cup (1/2 stick) butter, melted
1 (15.25 ounce) can corn, drained
Vegetable oil, for frying
Directions
Heat oil to 325 degrees F.

In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.

Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.

*note*
to make self rising out of regular.......
add 1 1/2 teaspoon baking powder + 1/2 teaspoon salt per each cup of flour
This substitution works for regular flour or cornmeal

[Old Goat]

Your wish is my command:)
Corn Fritters

YEEEEEEHAAAWWWWW!!!!!...I mean..thank you :D

[Che-Rah]

Okay, folks. I need to bump this thread back up.
Let's do holiday cookies.
Or appetizers for New Year's or something! I'll start.

[Che-Rah]

Polka Dot Macaroons


5 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1 1/2 cup mini M&M's baking bits

In a large bowl, mix the coconut, milk and flour. Stir in M&M's.
Drop by rounded tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 F for 8-10 minutes or until edges are lightly browned. Coll on wire racks. Makes about 4 1/2 dozen.

[Che-Rah]

Okay, folks. I need to bump this thread back up.
Let's do holiday cookies.
Or appetizers for New Year's or something! I'll start.

Peppermint Crunch Cookies


1 roll (16.5 oz) refrigerated sugar cookie dough
1 1/2 cups white vanilla or semi-sweet chocolate chips
1/4 cup crushed peppermint candy (canes or disks or ?)
1/4 cup all-purpose flour
1 Tablespoon vegetable oil

Heat oven to 350 F.
In large bowl break up cookie dough. Stir or knead in 1/4 cup flour until well blended. Shape dough into 36 (i-inch) balls. Bake 10-14 minutes or until edges are golden brown. Allow to cool.

In small microwavable bowl, nuke chips and oil uncovered on Medium for 2-3 minutes, stirring once halfway through. When melted, stir until smooth.

Dip half of each cookie into melted chip mixture allowing excess to drip off. Place on waxed or parchment paper lined cookie sheet and immediately sprinkle with about 1/2 teaspoon crushed candy. Let stand until set.

*Note* Good recipe for the kids to help with (rolling the balls and sprinkling the candy).

[Che-Rah]

Okay, folks. I need to bump this thread back up.
Let's do holiday cookies.
Or appetizers for New Year's or something! I'll start.
Split Level Bars

8 ounces cream cheese
1 (5-ounce) can evaporated milk
12 ounces semisweet chocolate chips
1 1/2 cup sugar
2 sticks butter or margarine
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder

Preheat oven to 375F.
Warm cream cheese and milk in a saucepan over low heat. Add chocolate chips and heat until melted, stirring occasionally. Set aside.
Beat sugar, butter and eggs until light and well blended. Add flour and baking powder, beating on low speed just until mixed.
Pat half of the batter into a greased 9 by 13 inch baking pan. Spread chocolate filling over batter. Crumble the remainder of the batter over the chocolate.
Bake 30 to 35 minutes or until golden. Let cool and cut into squares.

[Che-Rah]

Okay, folks. I need to bump this thread back up.
Let's do holiday cookies.
Or appetizers for New Year's or something! I'll start.

Hot Spinach Hors d'oevres

1 package (10 oz.) frozen chopped spinach thawed and drained
1 cup herbed stuffing mix
1 onion, diced
2 eggs (slightly beaten)
1/4 cup melted butter
1/4 cup grated Parmesan cheese
dash each salt, pepper, garlic

Thaw spinach and drain well. Mix all ingredients together and chill for two hours. Roll into balls and place on cookie sheet. Bake at 300 F for 30 minutes. Can be frozen and baked later.

[lemondrop]

2 1/2 cups Graham Cracker crumbs or Vanilla Wafer Crumbs
1 cup confection sugar
2 TBSP cocoa
1/4 cup light corn syrup
1/4 cup rum
1 1/2 cup chop walnuts
2 tsp vanilla extract

Mix all and roll into balls
Roll in confection sugar if desired
Receipe a favorite since 1982

[HLeeV]

Casserole:

This is a very sweet dish. I think it should be considered a dessert instead of a veggie. :)

3 Cups mashed sweet potatoes (you can by fresh ones of do what I do and use a 40 oz. can a sweet potatoes--just drain 'em)

1 stick margarine (1/2 Cup)

1/2 Cup sugar (white)

1 Tbs. vanilla

2 eggs, slightly beaten

Topping Mix:

1/3 Cup margarine

1/2 Cup all purpose flour

1 Cup brown sugar


Mix casserole ingredients and spred in pan (8 X 8)

Mix all ingredients for topping mix and sprinkle/spread on top

Take 1 Cup of chopped nuts (I prefer Walnuts) and sprinkle them on top.

Bake at 350 degrees for 30 - 35 minutes.


Nuts are optional. Still tasty without them.

Recipe can be doubled. Use a 13 X 9 X 2 dish and it can take about 40 - 45 minutes doubled.

[HLeeV]

I do not remember where I found this recipe, so I can't give proper credit to anyone.

1/2 Cup chopped onions

1/8 Cup butter

1 Pound round steak

1 Four (4) ounce can undrained mushrooms

2 tsp. salt

1 tsp. (I prefer a little less) garlic powder

1/4 tsp. pepper

2 Tbs. flour

1/4 tsp. paprika

1 can cream of mushroom soup

8 ounces sour cream

cooked egg noodles (I prefer No Yolks, dumpling size)


1.) Saute onions and butter until brown.

2.) Add ingredients except soup, sour cream, and noodles

3.) Cook until meat is brown and juices run clear

4.) Add soup and cook uncovered 10 mins.

5.) Stir in sour cream

6.) Serve immediately over cooked noodles


I like more sauce than meat so when I make this, I double the all ingredients except the round steak.

[Che-Rah]

Hot Asparagus Dip

2--12 oz. cans asparagus
1 1/2 cup Mayo
1 1/2 cup grated Parmesan cheese
sprinkle each salt, pepper, garlic

Mix well and heat for 20-25 minutes at 350 F.
Serve with crackers or pita wedges.

[Love Huckleberry IceCream]

Put all into small crock pot and simmer until done

Cream Cheese - 4 Blocks
Green Chilies - 2 Cans/Chopped
Tomato - 1 fresh diced
Onion - 1 small diced
Garlic - 1 TBL minced
Salad Shrimp - 1 Pound

[JAS0643]

Peanut butter balls
2 sticks of butter
4 cups of powder sugar
1 ½ cups of gram cracker crumbs
1 tsb of vanilla
1 lb of peanut butter

Mix everything together and then roll into balls. Set them in the refrigerator for at least an hour longer even over night will be fine. Then take the balls our melt some chocolate, dark, white, or both whatever you like, roll the balls around to get them covered and then place on wax or parchment paper to harden. If you like you can take another color of chocolate and drizzle over the balls to make them pretty. At Christmas I use red and green chocolate to drizzle. If you are going to color your white chocolate either buy the chocolate already colored or use powered food coloring do not use liquid or gel food coloring water and chocolate do not mix it will mess up the chocolate.

[CAY]

2 1/2 cups Graham Cracker crumbs or Vanilla Wafer Crumbs
1 cup confection sugar
2 TBSP cocoa
1/4 cup light corn syrup
1/4 cup rum
1 1/2 cup chop walnuts
2 tsp vanilla extract

Mix all and roll into balls
Roll in confection sugar if desired
Receipe a favorite since 1982

Polka Dot Macaroons


5 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1 1/2 cup mini M&M's baking bits

In a large bowl, mix the coconut, milk and flour. Stir in M&M's.
Drop by rounded tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 F for 8-10 minutes or until edges are lightly browned. Coll on wire racks. Makes about 4 1/2 dozen.


I made both of these today. They were very easy to make and turned out great! Thanks lemondrop and Che-Ra!

[Love Huckleberry IceCream]

375 degrees - center rack - 8 mins. only

Cookies spread when cooking so leave room between

Cream in processor or by hand - 5 mins

1 cup Sugar
1 cup Brown Sugar
1 cup Vegetable Shortening (not oil/use shortening in can)
1 TBSP Vanilla
2 Eggs

Very important to make sure the sugars are creamed well. There should not be any crunchy sugar crystals after creaming.

Add: By Hand: 2 cups Plain Flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp soda

Stir In: 2 cups Oatmeal

(can add chocolate chips if desired) try both ways to make sure you like the chocolate mixed with the Oatmeal.

This is a no-fail oatmeal cookie receipe. Cookies in 8 mins may not look done but they are as they harden when they cool.

Makes huge batch of cookies

[Love Huckleberry IceCream]

8.5 oz Lemon Cake mix
3.5 ox box pudding
4 eggs
3/4 cup veg. oil

Mix all - put in those tiny muffin tins that hold 24 per pan
Only put each tin about 1/3 full as they are to be one bite size.

350 degrees for 12 mins.

ICING: This is what makes them great

4 cups Powder Sugar
3 TBSP Vegetable Oil
3 TBSP Water1/3 cup fresh lemon juice
(taste ok if use bottled juice or that little plastic lemon they sell that has lemon juice in it)

Sift sugar
Add all ingredients
Mix with Spoon until smooth

Turn out on Tea Towel
Dip into Icing while still warm
Cool
Dip again

[Azraetta]

FROZEN CHRISTMAS PUDDING
(like Cassata) - Prep time approx 30mins - Serves 8

3 x 1.25L frozen vanilla ice-cream
200g glace cherries (chopped)
2 x 80g pks unsalted pistachios (chopped) or macadamias work well too
125g strawberries
150g frozen raspberries
plus (optional) 1 dessertspoon glace citrus peel chopped
optional 50ml of liqueur of choice (but will prolong required freezing time)
1/4 cup icing sugar (I leave this out actually)
extra strawberries (quartered length-ways for decoration)


Carefully line large glass bowl (10 cup capacity) with plastic food wrap. Chill bowl.
Work quickly from this point.

OUTSIDE ICE-CREAM LAYER (Uses 1 + 1/2 cartons ice-cream)
Remove TWO ice-cream cartons from fridge & allow to soften - not melt.
Spoon into another large bowl and add chopped glace cherries, nuts & peel and mix in roughly.
Working quickly, spoon the mixture to the large bowl ... spreading it around the outside of the bowl (leaving a well in the centre). Move immediately to freezer .. the bowl that is.

INSIDE FILLING (Uses remaining 1+1/2 carton)
Puree raspberries and most of the strawberries in a blender (liqueur too).
Take the remaining 1 + 1/2 cartons of ice-cream and allow to soften.
Quickly mix in the berry puree - sweetened with icing sugar (to taste).
Transfer the filling ice-cream to the centre of the other frozen shell.
Return to freezer.

To turn out, rub warm wet cloth around outside of bowl.
Gently & completely remove plastic wrap.
You should refreeze the pudding at this stage until serving time.

Serve decorated with sliced strawberries, on plate dusted with icing sugar.

Dont despair if it does'nt look great ... it tastes divine.

[pg tips]

Malteser Christmas pudding's


Malteser's
Almond paste (marzipan)
Milk chocolate
White chocolate
Small cup cake papers
One for the kids but adult supervision is needed for the hot chocolate


Coat all the maltesers in marzipan wrapping it round to make them into bite sized balls
Place in the cup cake papers
Melt the milk chocolate and cover each marzipan ball allow to cool
Then top them with some melted white chocolate for a snow affect

[JAS0643]

Does anyone have a good Macaroni and Cheese recipe? I would like one that uses different kinds of cheese in it.

[pg tips]

Does anyone have a good Macaroni and Cheese recipe? I would like one that uses different kinds of cheese in it.


does it not just work by swapping the cheeses 50/50 to the same total weight thats all I do or do them 25/25/25/25 if you want to try lots of different cheeses

[Che-Rah]

Does anyone have a good Macaroni and Cheese recipe? I would like one that uses different kinds of cheese in it.



Hey JAS. I'm travelling right now but I have a couple at home that I will post for you when I get back. :)

[Che-Rah]

Courtesy of our very own lovely Nurse Julia and confirmed as scrummy by several RR inhabitants:

3 MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) mini chips would be the best
Small splash of vanilla

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (This can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!



Bumped it up for the benefit of Escape and anyone else needing to find this poor lost thread.

[Escape]

Thank you for bumping this :)

[Che-Rah]

My pleasure. Also, I owe JAS a mac and cheese recipe :o
Promise to post it tomorrow ;)

[Double T Dude Ranch]

Does anyone have a good Macaroni and Cheese recipe? I would like one that uses different kinds of cheese in it.


My pleasure. Also, I owe JAS a mac and cheese recipe :o
Promise to post it tomorrow ;)

I'd like another mac and cheese recipe too please Che! The other day I had absolutely nothing in the house the other day and threw together something I made up that I'd call baked mac and cheese, lol.

I just made a rue out of flour and butter, added a can of cream of mushroom soup, milk, a bit of sour cream, salt/pepper, and any cheese I had. I had boiled my macaroni and put it in a casserole dish. Then I poured my sauce over it and sprinkled breadcrumbs and baked for about 1/2 an hour at 350 I think. Just made it up and it's delish! Hehehe. But like I said, I'd like a "real" recipe too please :D

[Nadine]

Bumped it up for the benefit of Escape and anyone else needing to find this poor lost thread.

I've got this recipe in my kitchen & had conveniently ignored it the past few days... "Think I'll make a mug cake" and then "forget"... but now you've just reminded me again!

Hard to make a mug cake when you have 3 other people home...

Hopefully, I can stick to that LOL

[Che-Rah]

I've got this recipe in my kitchen & had conveniently ignored it the past few days... "Think I'll make a mug cake" and then "forget"... but now you've just reminded me again!

Hard to make a mug cake when you have 3 other people home...

Hopefully, I can stick to that LOL


Stick to what, Nadine? "Forgetting" or having three people around you at all times? :confused:

[Nadine]

My mac & cheese is simple.. never had any complaints. I don't do measurements, and tend to wing it, depending on what I have in the house and the mood lol

Basic:

1/2 to 3/4 pound box of elbows
1 egg
can of Campbells Cheddar Cheddar Cheese soup
1 (or 2) stick of Cracker Barrel Xsharp cheese sliced (keep sticks separate)
milk

optional:
Jalapeno cheese
Shredded Mozzarella cheese
Ricotta cheese

I use mandatory two sticks Cracker Barrel if I don't use the extra cheese. If I use the extra cheese, the Cracker Barrel becomes optional as well.

This is my standby mac & cheese.. I always have this stuff in the house (not the optional). The optional stuff I add when I'm in the mood for some extra.

Heat oven to 350

Boil macaroni. Slice 1 block of Cracker Barrel cheese. In quart saucepan, heat up the Cheddar cheese soup with a splash of milk (1/4 cup? more if you want after you see consistency). Melt the cheddar cheese in the soup mixture, stirring constantly.

Drain macaroni.

In oven-proof pan, beat egg and combine egg & macaroni. Pour cheese mixture off mac, stirring to mix it up thoroughly.

Second block of Cracker Barrel gets sliced into chunks & dunked in various spots.

You can sprinkle paprika over top for some color.

Bake for 45 mins to an hour until top. I like my top hard, so I let the mac burn a little lol

Extras:

Combine any/all of the other cheeses (in the amount you choose) with the macaroni.

Second block of Cracker Barrel gets sliced into chunks & dunked in various spots.

[Nadine]

Stick to what, Nadine? "Forgetting" or having three people around you at all times? :confused:

I'll stick to not making it because I have 3 people... would seem kinda stingy/greedy lol

Of course making a cake would be just a nice for them eh?

[Che-Rah]

I'll stick to not making it because I have 3 people... would seem kinda stingy/greedy lol

Of course making a cake would be just a nice for them eh?

Hand them their own mugs and get to measuring ;)

[Nadine]

Hand them their own mugs and get to measuring ;)

heh, i have about 3 boxes of mix in the cabinet! the scratch cake only gets made for birthdays LOL

[Che-Rah]

Pumpkin Cake in a Mug

7 tablespoons flour
1/4 cup brown sugar
1/4 teaspoon cinnamon Dash of ginger, ground cloves and nutmeg
1 egg
2 tablespoons milk
1/4 teaspoon vanilla
1/4 cup canned pumpkin
3 tablespoons chopped pecans (optional) - I used walnuts

Mix together the flour, brown sugar, cinnamon, ginger, ground cloves and nutmeg. Add egg, milk and vanilla. Mix well, making sure to scrape the sides and bottom of the mug. Stir in the pumpkin and pecans.

Cook for 3 minutes on high on a microwavable plate, followed by 2 minutes at 50% power. Turn the mug upside down to release the cake onto the plate.

CAUTION: MUG WILL BE HOT. 2. Make sure to use a microwaveable mug that is at least 15 ounces large (about 4.5 inches in height and 3 inches in diameter). If you opt for something smaller, be prepared for massive spillage. 3. Coat the inside of the mug with a no-stick spray to ensure easy release. 4. Unless you have a mini whisk, forks work just as effectively. 5. The outside may be a bit “gooey-er” than the inside. The cook times listed are optimal for a 700-watt microwave and are the best for ensuring the cake is not too dry on the inside.

[cherylwordweaver]

Chocolate Chip Cookie Casserole

Ingredients:

1 Chocolate Chip Cookie roll
8 Oz cream cheese soften to room temp
1.2 cup sugar
1 egg

Directions

Preheat oven to 350 degrees. Grease an 8x8 inch pan. Open Chocolate Chip Cookie dough and cut the roll in half. Set aside one half. Take the other half and pat evenly into the bottom of an 8x8 inch pan. In a mixing bowl, mix softened cream cheese with sugar and egg. Mix thoroughly. Spread this mixture over the cookie dough in the pan. Take the other half of the dough and crumble it on top of the 8x8 pan. Bake for 30 at 350 degrees. Allow dessert casserole to cool and then cut into squares and serve.

A good friend gave me this recipe and she said she had gotten it from a friend of hers so who knows where this originated or who should get credit.

[JAS0643]

Can you make the mug cake without milk? I wont to make a mug cake but I don't have any milk and I'm not going to the store at this time of the night.

[Double T Dude Ranch]

Dragging this thread back up, especially with more parties and potluck season starting soon!

Here's a chicken cheese dip that you make in your crock pot

Chicken Cheese dip

1/2 lb. Velveeta cheese
12 oz. can tomatoes iwth chilies
1 cup cooked skinless chicken b-reast diced and shredded ( needed the - or the word would be*****)
1/2 cup bell peppers, chopped

1. Cube cheese. Melt.
2. Combine cheese, tomatoes, chicken, and peppers in slow cooker.
3. Cook on low 1-2 hours.
4. Serve with baked cips.

**For a thicker dip, drain tomatoes iwth chilies before mixing them in.
**For more coloer, use a mixture of chopped red, green, and yello peppers.

[Double T Dude Ranch]

Smore Fudge (aka Marshmallow Fudge)

1-1/3 cups semisweet chocolate chips
2/3 cup sweetened condensed milk
1 tsp vanilla extract
1-1/3 cups miniature marshmallows
2 whole graham crackers, broken into bite-size pieces... See More

*Line an 8 in. square pan with foil and coat with cooking spray; set aside. In a heavy saucepan over low heat, melt chocolate chips iwth milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in the marshmallows and graham crackers.

* Pour into prepared pan. Refrigerate for 1 hour or until firm. Lift out of pan and remove foil; cut into squares.


http://r1.slashkey.com/forum/picture.php?albumid=10862&pictureid=35094

[Angels Shangri-La]

Smore Fudge (aka Marshmallow Fudge)

Gee woman, are you trying to make me FAT:D

[Che-Rah]

Thanks for bringing this thread back from extinction, DT.
I think I still owe JAS a mac and cheese recipe, tho.

[JAS0643]

Thanks for bringing this thread back from extinction, DT.
I think I still owe JAS a mac and cheese recipe, tho.

The first thing I thought when I saw the thread and you was the last poster was "I wonder if she ever posted that mac and cheese recipe". :D When ever you can post it is fine.

[Che-Rah]

Okay, I've procrastinated long enough.
This is "old school" and does take some time, but the results are worth it :D


Mac & Cheese


1 pound pasta (small shells, elbows or rotini)
3 Tablespoons butter
3 Tablespoons flour
1 cup chicken stock
1 cup whole milk
1/2 cup half and half
2 cups total shredded cheese**
salt and pepper to taste


Cook pasta just shy of al dente.

Heat large sauce pot over medium-low heat. Melt butter then whisk in flour (roux) slowly. Cook for about 1 minute then whisk in stock then milk and half and half until it starts to thicken. Start adding cheese stirring continually as you go. Keep stirring until all the cheese has melted. Season with salt and pepper. Remove from heat and add pasta to cheese sauce mixing gently. Too thick? Add a little more milk. Allow to stand covered for a few minutes before serving so the pasta can bind with the sauce. Remember that it will thicken a bit while it rests.

OPTIONAL: Mix in crumbled, cooked bacon or small cubes of ham. Even a can of tuna and some frozen peas goes well. You can also transfer to a buttered casserole dish and top with bread crumbs (I use panko) mixed with some melted butter and parmesan cheese then pop under the broiler to brown topping.

**Use whatever cheeses you like. I have used swiss, parmesan, romano, asiago, Velveeta, cheddar, fontina, crumbled blue, feta, gruyere and mozzarella. I generally use four to six different kinds of cheese to give the dish depth.

[JAS0643]

Okay, I've procrastinated long enough.
This is "old school" and does take some time, but the results are worth it :D


Mac & Cheese


1 pound pasta (small shells, elbows or rotini)
3 Tablespoons butter
3 Tablespoons flour
1 cup chicken stock
1 cup whole milk
1/2 cup half and half
2 cups total shredded cheese**
salt and pepper to taste


Cook pasta just shy of al dente.

Heat large sauce pot over medium-low heat. Melt butter then whisk in flour (roux) slowly. Cook for about 1 minute then whisk in stock then milk and half and half until it starts to thicken. Start adding cheese stirring continually as you go. Keep stirring until all the cheese has melted. Season with salt and pepper. Remove from heat and add pasta to cheese sauce mixing gently. Too thick? Add a little more milk. Allow to stand covered for a few minutes before serving so the pasta can bind with the sauce. Remember that it will thicken a bit while it rests.

OPTIONAL: Mix in crumbled, cooked bacon or small cubes of ham. Even a can of tuna and some frozen peas goes well. You can also transfer to a buttered casserole dish and top with bread crumbs (I use panko) mixed with some melted butter and parmesan cheese then pop under the broiler to brown topping.

**Use whatever cheeses you like. I have used swiss, parmesan, romano, asiago, Velveeta, cheddar, fontina, crumbled blue, feta, gruyere and mozzarella. I generally use four to six different kinds of cheese to give the dish depth.

Thanks for the recipe I will let you know what I think about when I cook it. Not sure when that will be.

[Tony D]

Fill 1 x 200 ml glass with Scotch (must be at least 12 years old)

Remove exactly (this is important) 30ml of liquid from glass.

Insert 1 x medium ice cube

Leave standing for 87 seconds.

Drink Hangover cure..... stagger back to bed and sleep for at least 3 hours.

This may need to be repeated if unsuccessful at the first attempt. :)

[Che-Rah]

Blackberry Cobbler

4 cups fresh blackberries**
2 cups sugar, divided
1/2 cup water
1 stick butter (8 Tablespoons)
1 1/2 cup self-rising flour
1 1/2 cups milk

Preheat oven to 350 degrees F

Combine the berries with 1 cup sugar and water in a saucepan and mix well. Bring to a boil then simmer for 10 minutes. Remove from the heat.

Put the butter in a deep baking dish and place in the oven to melt.

Mix remaining 1 cup of sugar, flour and milk slowly to prevent clumping. Pour mixture over the melted butter. DO NOT STIR! Spoon fruit on top then gently pour on the syrup. Batter will rise to the top as it bakes. Bake for 30 to 45 minutes.

**Other fruit works well also. Peaches, apples, pears, cherries, blueberries, nectarines or combination. Just make sure to use four cups.

NOTE: If you don't have self-rising flour, use all purpose flour plus 1 Tablespoon baking powder. The finished product will be the same.

[Double T Dude Ranch]

Fall time...pumpkins and squash! Let's get new recipes going...here is a pumpkin one:


Chocolate Pumpkin Muffins

Ingredients:
1 ½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup milk
½ cup cooked pumpkin puree
¼ cup of butter, melted
1 medium egg
6 ounces semisweet chocolate chips
¼ cup finely chopped nuts

Directions:
1. Preheat oven to 400°F.

2. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. Form a well in the center.

3. In a small bowl, combine milk, pumpkin, butter and egg. Add to the well in the flour mixture and stir until lightly mixed. Add chocolate chips and stir until the mixture is moistened.

4. Spoon mixture into greased muffin cups, filling each ¾ full. Sprinkle 1 teaspoon of chopped nuts over each muffin.

5. Bake 20 minutes, then remove from oven and cool for minutes. Remove from pans and allow to completely cool on racks.

[Che-Rah]

Yay!! DT revived our recipe thread. :D
I still had it in my subscriptions so it wasn't lost to me forever.

[Double T Dude Ranch]

Yay!! DT revived our recipe thread. :D
I still had it in my subscriptions so it wasn't lost to me forever.

Lol it was on the last page of the forum. Oh and here is another great fall recipe:

Applesauce Cake

Ingredients
3/4 cup raisins or sweetened dried cranberries (we used Craisins)
1 2/3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup packed light brown sugar
1 large egg plus 1 egg yolk, at room temperature
1 teaspoon vanilla extract
1 cup smooth, sweetened applesauce, at room temperature
1/2 cup finely chopped pecans
Confectioners' sugar
X
Instructions
Butter a 9-inch cake pan (we used a springform pan) and set it aside. Place the raisins or dried cranberries in a small bowl and add enough hot tap water to cover them. Set them aside to soften. Heat the oven to 350º F.

Sift the flour, baking soda, salt, and spices into a large mixing bowl. In a separate bowl, beat the butter with an electric mixer until it's soft and fluffy. Beat in the sugars G cup at a time, then beat in the egg and yolk, and lastly, the vanilla extract.

Using a wooden spoon, stir a third of the dry ingredients into the creamed mixture until it's smooth. Add half of the applesauce, another third of the dry ingredients, the remaining applesauce, and the final third of the dry ingredients, stirring well after each addition.

Thoroughly strain the water from the raisins or cranberries. Then stir them and the pecans into the batter until they are evenly distributed.

Scrape the batter into the prepared pan and smooth the top with a spoon. Bake the cake on the center rack until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.

Transfer the pan to a wire rack to cool for 1 hour. Then run a knife around the edge of the pan and remove the cake (or the sides of the pan, if using a springform pan). Let the cake cool for another hour or so. Finally, to enhance the flavor of the cake and to allow it to become moist and dense throughout, cover it snugly with plastic wrap and let it sit for another 2 hours.

Before serving the cake, generously dust the top with confectioners' sugar. Makes 10 to 12 servings

[2Old2Farm]

I love mac & cheese and am going to try your recipe today JAS.

PS: Your recipe sounds great too Tony.

[Che-Rah]

Baked Apples with Crisp Topping


2 apples (recommended: Fuji or McIntosh)
1 teaspoon lemon juice
1/4 cup strawberry jam, jelly or preserves
2 tablespoon all-purpose flour
3 tablespoons butter, cold and diced
3 tablespoons brown sugar
1/2 cup oats, uncooked
1/4 teaspoon ground cinnamon
Pinch salt


Preheat oven to 350 degrees F.

Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole.
For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes.

NOTE: I have used this recipe to also make an apple crisp in a casserole dish. Butter the dish first then just cut up the apples, toss with lemon juice and jam then top with the crisp topping. I am nuts about nuts so I add 1/2 cup or so to the topping. Bake as directed omitting the water bath.

[Che-Rah]

Punkin Bread

Ingredients
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 cups sugar
3/4 cup honey
1/2 cup water
1 cup vegetable oil
2/3 cup canned or freshly cooked and pureed pumpkin
4 large eggs, beaten
1 cup chopped pecans, optional
1/2 cup raisins, optional

Preheat the oven to 325 degrees F. Grease 2 (9 by 5 by 3-inch) loaf pans and set aside.

Sift the flour, baking soda, salt, cinnamon, nutmeg, and sugar together into a large bowl. With a wooden spoon, stir in the honey, water, oil, pumpkin, and eggs until you have a smooth batter. Fold in the pecans and/or raisins, if using.

Pour the batter in to the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool in the pans on a wire rack.

[Double T Dude Ranch]

Corn Bread Pudding:
1/2 cup sugar (or a bit less if you don't want it so sweet)
3 tablesppons all-purpose flour
3 eggs
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 1/4 oz) whole kernel corn, drained
1 can (14 3/4 oz) cream -style corn

Instructions:
*In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt, and pepper. Stir in the whole kernel corn and cream-style corn.

*Pour into greased 1-1/2 qt. baking dish. Bake, uncovered, at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.

[PennyLewis]

Breakfast Pizza (for Farmtowners who get up early to harvest their lettuce)

1 Pillsbury Crescent Dinner Rolls (the kind that come in the can)
1 pkg or lb of Ground Sausage - more if you like to nibble some extra while you are cooking.- scramble in skillet til brown
5 eggs
1 1/2 cups of frozen cubed hash browns (I use Ore Ida)- thawed or microwaved for 1 minute
1 1/2 cups of shredded cheese

Spray Pizza Pan with cooking spray. Spread Crescent dinner roll dough to create crust. They come out as triangles so this is easy to do.

Top crust with the sausage that you haven't nibbled on.

Spread hash browns on top of sausage. (you will have one little piece of sausage too much, so pull it out from under the hash browns and eat it.)

Whip eggs with a fork and pour over the top.

Top with cheese

Bake at 350 degrees for 25 minutes and then slice like a pizza.

Easy to handle slices are just right for sitting at the computer and harvesting your lettuce.:D

[kcjodih]

Does anyone have a favorite Christmas cookie recipe to share? Our Thanksgiving has passed and I need to get baking but I'm soooo uninspired. Thanks in advance :)

[Double T Dude Ranch]

Does anyone have a favorite Christmas cookie recipe to share? Our Thanksgiving has passed and I need to get baking but I'm soooo uninspired. Thanks in advance :)

This is very close to my Grandma's recipe that lives in Germany and sends them overseas to us every year :)

Chocolate-Dipped Almond Crescents
Makes about 60
2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup sifted Dutch-process cocoa powder
1-1/4 cups butter, softened
2/3 cups granulated sugar
1-1/2 teaspoons pure vanilla extract
2 cups very finely chopped almonds
1-1/4 cups semi-sweet chocolate chips, or equivalent amount of chopped bittersweet baking chocolate
1/2 cup confectioners' sugar

In a medium mixing bowl, combine flour, salt and cocoa and set aside. Beat together butter and sugar until light and fluffy. Beat in vanilla and almonds. Gradually stir in flour mixture, blending well after each addition. Chill dough for 2 hours or until firm enough to handle. Pre-heat oven to 350 F. Form dough into crescents using a tablespoon of dough for each crescent. Bake for 15 to 18 minutes or until set but not brown. Allow to cool on the baking sheet for 3 minutes, then remove to a wire rack to cool completely. Melt chocolate chips in the top of a double boiler over hot (not boiling) water. Dip one half of each crescent into the melted chocolate and allow to cool and set on a sheet of waxed paper. When chocolate is set, cover the chocolate-dipped end of each cookie with a small bit of waxed paper and sprinkle the other end with confectioners' sugar. Makes about 5 dozen crescents. Store at room temperature in airtight containers in layers separated by sheets of waxed paper. Keeps about 2 weeks. Freezes well.

[Old Goat]

This one came about from a few multi grain recipes I modified. Tried the final changes tonight and it is delicious!
Durham flour is a high gluten flour and I thought it would help with the rising. After baking it rose to just under the surface of the lid so it does work well with the whole wheat flour.The color of the durham is yellow and has exceptional flavor.
I used the Golden Temple durham from Canada. It is available on both sides of the Can./US border, I believe from Robin Hood Mills.
Internet searches on durham flour will give you differing opinions in an equal amount great/uninformed comments, the cons for the most part being unfamiliar with the actual using of this flour. To know, you have to try it.
The loaf came out 'full', light, fluffy and absolutely delicious.
I used the whole wheat and light crust settings.
This is now one recipe I will no longer try to improve.

Multi Grain Bread
Ingredients
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
3 tablespoons dry milk powder
2 tablespoons olive or vegetable oil
1/3 cup honey
2 teaspoons salt
1 egg
1 1/2 cups whole wheat flour
2 cups durham flour
3/4 cup 7-grain cereal

[SueW170]

Oh just had to copy this one to try. I don't know if I can find Durham flour here. Might have to order it online.

This one came about from a few multi grain recipes I modified. Tried the final changes tonight and it is delicious!
Durham flour is a high gluten flour and I thought it would help with the rising. After baking it rose to just under the surface of the lid so it does work well with the whole wheat flour.The color of the durham is yellow and has exceptional flavor.
I used the Golden Temple durham from Canada. It is available on both sides of the Can./US border, I believe from Robin Hood Mills.
Internet searches on durham flour will give you differing opinions in an equal amount great/uninformed comments, the cons for the most part being unfamiliar with the actual using of this flour. To know, you have to try it.
The loaf came out 'full', light, fluffy and absolutely delicious.
I used the whole wheat and light crust settings.
This is now one recipe I will no longer try to improve.

Multi Grain Bread
Ingredients
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
3 tablespoons dry milk powder
2 tablespoons olive or vegetable oil
1/3 cup honey
2 teaspoons salt
1 egg
1 1/2 cups whole wheat flour
2 cups durham flour
3/4 cup 7-grain cereal

[Old Goat]

Hi Sue! :)
Here's the results on a Google search for 'durham wheat in Oregon'.
Lookin' good kiddo :)

MOD EDIT: Removed link

[Double T Dude Ranch]

Sorry Old Goat...had to remove the link for safety!

[Old Goat]

Sorry TT, didn't even think of that.:o

[Double T Dude Ranch]

Sorry TT, didn't even think of that.:o

It's ok :)

[SueW170]

Hi Sue! :)
Here's the results on a Google search for 'durham wheat in Oregon'.
Lookin' good kiddo :)

MOD EDIT: Removed link
That's okay, Old Goat. I'll do a search. And thenk you fro trying to get the info to me here. :)

[Danni Ellz]

Mmmmmm mum has really nice recipes for spicy Christmas cookies and an amazing fruit and nut christmas cake (NOT FRUITCAKE---I don't like fruitcake but this is amazing.) but I don't know where they are...

[Double T Dude Ranch]

I guess I'll post some of the recipes for the cookies I baked later lol.

[Double T Dude Ranch]

Lol just had an emergency text from my friend begging for my cookie recipes that I made this Christmas....I'll post one here:

Chocolate Chip Raspberry Bars:

1 3/4 cups all-purpose flour
1 cup sugar
1 cup cold butter
1 egg
1/2 teaspoon amond extract
1 cup seedless raspberry jam (I used strawberry which was on hand)
1/2 cup minature semisweet chocolate chips

1. In a large bowl, combine flour and sugar. Cut in butter until mixutre resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping.

2. Press the remaining mixture into a greased 11 in x 7 in. baking pan. Bake at 350 for 5 minutes. Spread iwht jam and sprinkle with reserved crumb mixutre. Bake 35-40 minutes longer or until golden brown.

3. Sprinkle with chocolate chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.

[Suzie Brown-Dehner]

Lol just had an emergency text from my friend begging for my cookie recipes that I made this Christmas....I'll post one here:

Chocolate Chip Raspberry Bars:

1 3/4 cups all-purpose flour
1 cup sugar
1 cup cold butter
1 egg
1/2 teaspoon amond extract
1 cup seedless raspberry jam (I used strawberry which was on hand)
1/2 cup minature semisweet chocolate chips

1. In a large bowl, combine flour and sugar. Cut in butter until mixutre resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping.

2. Press the remaining mixture into a greased 11 in x 7 in. baking pan. Bake at 350 for 5 minutes. Spread iwht jam and sprinkle with reserved crumb mixutre. Bake 35-40 minutes longer or until golden brown.

3. Sprinkle with chocolate chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.

Oh yummy.... I need a bib.....:)

[Double T Dude Ranch]

Time to bump this up with Memorial Day weekend and summer soon!


Pecan Cheesecake Bars
1 1/2 c. flour
1 1/2 c. brown sugar divided
1/2 c. butter, softened
2 c. finely chopped pecans, divided
2 8-oz. packages cream cheese, softened
1/2 c. sugar
1/2 c. milk
2 t. vanilla
1/2 c. light corn syrup
1/3 c. butter, melted
3 large eggs, lightly beaten

Preheat oven to 350*

In a medium bowl, combine flour and 3/4 c. brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 c. pecans. Press into 13x9 pan and bake for 10 minutes.

In a medium bowl combine cream cheese and sugar; beat at medium speed with an electric mixer until smooth. Add milk and vanilla, beating until well combined; pour over cooled crust. Bake for 15 minutes; remove from over and cool for 10 minutes.

In a medium bowl, combine 3/4 c. brown sugar, corn syrup, melted butter, and eggs. Stir in 1 1/2 c. pecans. Pour mixture over cream cheese layer. Bake 40-45 minutes or until center is set.

[Double T Dude Ranch]

New summer recipe...had it today and it was perfect for this hot day!

Creamy Grape Dessert
1 lb green seedless grapes, washed and dried well
1 lb red seedless grapes, washed and dried well
8 oz fat free Chiobani Greek yogurt
4 oz cream cheese, softened
1/4 cup agave (or sugar)
1 teaspoon vanilla extract

Topping:
2 tbsp brown sugar, packed
1/2 cup chopped walnuts (or pecans)



Cut grapes in half and set aside.

Mix yogurt, cream cheese, agave and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish.

Combine brown sugar and crushed walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve


***************************
If you don't like the greek yogurt, you can use sour cream instead. And pecans work instead of walnuts. In another version of the recipe...they add more brown sugar.

[gffarmer]

New summer recipe...had it today and it was perfect for this hot day!

Creamy Grape Dessert
1 lb green seedless grapes, washed and dried well
1 lb red seedless grapes, washed and dried well
8 oz fat free Chiobani Greek yogurt
4 oz cream cheese, softened
1/4 cup agave (or sugar)
1 teaspoon vanilla extract

Topping:
2 tbsp brown sugar, packed
1/2 cup chopped walnuts (or pecans)



Cut grapes in half and set aside.

Mix yogurt, cream cheese, agave and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish.

Combine brown sugar and crushed walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve


***************************
If you don't like the greek yogurt, you can use sour cream instead. And pecans work instead of walnuts. In another version of the recipe...they add more brown sugar.

Yum! Looks real good...will have to try it. Is there a way I can print this out?

[Greyclan]

Yum! Looks real good...will have to try it. Is there a way I can print this out?


Should be able to print it out if you have one connected if not the copy/paste to a word document or notepad and print from that.

[Double T Dude Ranch]

Yum! Looks real good...will have to try it. Is there a way I can print this out?

There is something somewhere that says 'print version'...lemme look :)

Okies...go to the top of thread and go to 'thread tools' and then 'printable version'.

I think you guys have 'thread tools' right?

[gffarmer]

There is something somewhere that says 'print version'...lemme look :)

Okies...go to the top of thread and go to 'thread tools' and then 'printable version'.

I think you guys have 'thread tools' right?

Yes! thanks

[Tony D]

I can't tell you , it's a family secret... But it tastes great :D

[supertrucker]

this one has been called a lot of things, but an eatery where i used to live simply called it 'The King' (elvis presley was said to have invented it, so....)

Deep-fried peanut butter & banana sandwich

needed:

2 slices bread (white works, not sure about other blends)
margarine
peanut butter (smooth works, never tried crunchy)
1 banana (maybe 2, if bread is larger slices)

1) with bread slices side by side, spread PB on each one
2) slice banana however you want, but not too thick - 1/4" max. place slices on 1 piece of bread.
3) flip the other piece of bread onto the one with the banana on it, PB side 'IN'.
4) spread margarine on the 'outside' of the top slice, flip everything over, spread more marg. on other side.
5) grill, like you would a grilled-cheese sandwich.

6) channel your inner Elvis (everyone has one), and say "thank you, thank you ver' much..."

[goofyshoes]

Chocolate Peanut Butter Pie

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

http://s3.amazonaws.com/gmi-digital-library/3e0aa8ba-bc7f-42d8-b595-c94a7c3c0c2a.jpg
1/2
cup whipping cream
1
cup dark chocolate chips
1/2
teaspoon vanilla
Peanut Butter Filling
1
cup whipping cream
1
package (8 oz) cream cheese, softened
1
cup creamy peanut butter
1
cup powdered sugar
Topping
1/4
cup dark chocolate chips
1
tablespoon shortening
2
tablespoons coarsely chopped salted peanuts
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.
Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.
In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.
Makes 12 servings

[Tony D]

60 mill of scotch

3 x ice cubes

Combine in a glass

Repeat 4 times and you wont care what the food tastes like :D

[Wilde Lily]

Something special to make for the Holidays ~


http://i3.photobucket.com/albums/y78/VelvetMorning/EggNogFudge.jpg

EggNog Fudge

2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
once 7 ounce jar marshmallow creme
1 tsp rum extract

Line a 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.

In a heavy, 3-qt saucepan combine sugar, butter, and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8-10 minutes over medium heat or until a candy thermometer reaches 234 F, stirring constantly to prevent scorching. Remove from heat.

Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle with a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.

When completely cool, cut into squares. Store in covered container.

[Sandy Mae]

WHAT A GREAT IDEA!!! Im not much of a cook though...but will enjoy reading these and may get brave enough to try 1 or 2!!





I am not much at cooking all of the time either. But I am great at collecting recipies!!!LOL:D

[gffarmer]

http://www.meals.com/imagesrecipes/144148lrg.jpg

If you have little kids, they'll love helping. Did this one last year for neighbor gifts, they loved it.

http://www.verybestbaking.com/recipes/144148/very-merry-cookie-wreath/detail.aspx

Looks good and colorful for Christmas!

[goofyshoes]

hope this isn't considered advertising, came across this page today via pillsbury
needs some artery unclogging along the way.

Hi , sorry but external links are not allowed

[goofyshoes]

hope this isn't considered advertising, came across this page today via pillsbury
needs some artery unclogging along the way.

Hi , sorry but external links are not allowed

thanks that's what i thought. Can I post the link with out the link per say?

[goofyshoes]

Something special to make for the Holidays ~


http://i3.photobucket.com/albums/y78/VelvetMorning/EggNogFudge.jpg

EggNog Fudge

2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
once 7 ounce jar marshmallow creme
1 tsp rum extract

Line a 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.

In a heavy, 3-qt saucepan combine sugar, butter, and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8-10 minutes over medium heat or until a candy thermometer reaches 234 F, stirring constantly to prevent scorching. Remove from heat.

Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle with a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.

When completely cool, cut into squares. Store in covered container.


I made this today.... I'll let you know, waiting for the cooling process... :D looks yummmmy

[goofyshoes]

I made this today.... I'll let you know, waiting for the cooling process... :D looks yummmmy

It's good but.........very very sweet I guess it's all that sugar.. and well I'm totally sweet too LOL