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  1. #1
    Join Date
    Jun 2000
    Location
    Windham, Vermont, USA
    Posts
    40,861
    Over in the "Plans for Mother's Day?" thread, I said I was bringing a coffee ring:



    so Randi asked for the recipe:

    This takes a fair commitment of time, so it isn't something you can make last-minute, but is well worth the effort - it tastes even yummier than it looks!
    And is Ma's recipe, so fitting to share for Mother's Day:

    Warm
    1 cup of milk to 110 degrees or more with
    1/4 cup margarine or butter.

    Beat in:
    1/4 cup sugar
    1 tsp. salt
    2 eggs

    Mix separately:
    1 1/2 cups flour
    2/3 cup dry milk powder
    1 package dry yeast

    Beat into milk mixture, cover and leave it alone for 45-60 minutes. Add another 1 1/2 cups of flour, mix very well, cover and freeze (more or less.) Leave it in the freezer until it is all frozen, then put it into the refrigerator for 3 or 4 hours.

    Dump onto floured surface, (flour your hands and) knead it until it is smooth and waxy feeling, but still cold.

    Melt the other half of the stick of butter/margarine.

    Mix together 1 cup sugar and 1 tsp. cinnamon.

    Roll the dough out as wide and thin as you can. Then cover the surface with the melted butter, and sprinkle the cinnamon sugar out evenly. Roll it up, using a spatula to pick it up carefully if it sticks. Put it into a greased pan, any shape you want*, brush with melted butter. Grease scissors, cut, then tip the pieces over a bit. Cover with plastic wrap, let rise until doubled in bulk.

    * If you split the dough into two equal parts, you can make two round ones in pie pans. For Peterson family gatherings, it all goes in one big oblong pan.

    Bake at 350 degrees until it is nice and brown and you cannot make a dent it the whitish part in the middle. (Time depends on the size coffee ring you are making, it takes less time for the 8-inch round ones than the giant oblong ones.)

    Take a cooling rack, and have your serving plate right near by. Flip it onto the cooling rack then immediately onto the serving dish, so it is right-side up.

    Cover quickly with a frosting of a cup or two of confectioner’s sugar mixed with just enough water and 1 tsp. vanilla to turn it into a thickish grey paste. Slather that over the top, and it will melt and form a pretty and yummy glaze. Let cool a bit before you serve, so no one burns themselves. The glazes serves as a nice seal as well, so it is fine to make the day before, just cover it after it is cool.
    I've Been Frosted

  2. #2
    Join Date
    Dec 2001
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    Copenhagen, Denmark - GMT+1
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    15,952
    Thank you, Karen! It does seem quite a bit of work, but I'm sure it's yummy. I don't think it's one I'm going to make right away, though. When I do, I'll let you know the result.



    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.


  3. #3
    Join Date
    Sep 2002
    Location
    Kentucky, LAND OF THE EASILY AMUSED
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    25,224
    Fish casserole?

    I BBQ/steamed some tilapia and veggies on the grill and set it aside in the fridge. I forgot about it and decided to make something where I could use it all and not let it go to waste.

    2 lbs of cooked tilapia
    1 cup of cheese- your choice. I put shredded mozzarela (sp?)
    2 cups of cooked veggies-I had sliced zucchini, onions, green beans.
    3 eggs, slightly beaten.
    2 tbls. butter
    Crushed crackers (you could use croutons or cubed dressing!)
    salt, pepper and what ever you may like to season the dish with.

    Flake up the fish, add the veggies, cheese and eggs. Add to a greased 9x9 oven dish and drop the butter on top.

    Toss into a 350 oven for about 30 minutes, take the crackers and toss them on for the last 10 minutes.

    -------------------

    I cooked the fish and veggies in foil on the grill, you can do the same in a steamer on the stove-it saved cooking time in the oven!


    The crackers were kinda bland for the dish, So the next time I try it I'll check into some flavored croutons or seasoned bread crumbs.

  4. #4
    Join Date
    Sep 2002
    Location
    Kentucky, LAND OF THE EASILY AMUSED
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    25,224

  5. #5
    Join Date
    Jan 2004
    Location
    SE USA
    Posts
    18,443
    I just made this yesterday morning. It is really good, and is even better when topped with whipped cream or even ice cream (butter pecan...yummmm)

    Baked Oatmeal

    1/2 - 1c. brown sugar
    2c. milk
    4 eggs
    2c. oatmeal
    1/4c. oil
    1 Tbsp b.powder
    1 Tsp. salt

    Optional: cinnamon, cocoanut, dried fruit

    Mix all ingredients the night before. Put in the fridge overnight. Stir again before putting into a 9 x 9 inch dish. Sprinkle cinnamon on top of batter. Bake 40 minutes at 350*.
    I make something close to that and have played and played with the recipe.. The orginal is..

    Easy Chocolate Oatmeal Cake
    A delicious and moist treat.
    55 min | 15 min prep
    SERVES 12
    1/2 cup rolled oat
    1/2 cup butter
    1 cup boiling water
    1 1/2 cups brown sugar
    2 eggs, beaten
    1 teaspoon vanilla
    1 cup flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    4 tablespoons cocoa
    Grease an 8 x 8 pan.
    Mix oats, boiling water, and butter.
    Let cool.
    Beat sugar, eggs and vanilla.
    Add cooled oat mixture to sugar/egg mixture.
    Sift the dry ingredients together.
    Add to the wet mixture and mix well.
    Spread into the prepared pan.
    Bake at 350 for 40 minutes.

    I leave out ALL the fat (butter) and use applesauce or crushed pineapple (I use 1/2 a cup to 1 cup) for a low fat version of it. I have added cinnamon, walnuts, chocolate chips and or dired cranberries. It is like a moist big brownie and I can't get enough of them.


    I am glad to see this thread brought back.. I got one to share, it is NOT mine, I have never made it but I will next trip. Just LOOK at it! It looks to die for!



    Chocolate Praline Layer Cake


    Ingredients:

    1. ½ cup butter or margarine
    2. ¼ cup whipping cream
    3. 1 cup firmly packed brown sugar
    4. ¾ cup coarsely chopped pecans
    5. 1 (18.25 oz) package Pillsbury Moist Supreme Devil’s Food Cake Mix
    6. 1 & ¼ cups water
    7. 1/3 cup oil
    8. 3 eggs

    Topping:

    1. 1 & ¾ cups whipping cream
    2. ¼ cup powdered sugar
    3. ¼ teaspoon vanilla
    4. 16 whole pecans—if desired
    5. 16 chocolate curls—if desired

    Heat oven to 350F. In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Butter and flour 2 8 or 9 inch cake pans. Don't flour the sides—just butter. Pour evenly into the cake pans. Sprinkle evenly with chopped pecans.

    In a large bowl, combine cake mix, water, oil and eggs. Beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.

    Bake at 325 for 35 to 45 minutes or until cake springs back when touched lightly in center. Make sure cake is done. Put a knife through the center and see if there is still raw cake at the bottom center because this is where the cake cooks last. It takes a lot of heat to fully cook this cake. Cool for 5 minutes in the refrigerator and then remove from the pans--turn the pans up-side-down so the praline runs down the sides of the cake layer. Put bottom layer on cake pan, and put 2nd layer on a thin piece of cardboard with wax paper or something that you can slide it off. It also goes on up-side-down like the bottom layer. Then cool both layers for 1 hour in the refrigerator—important!!

    In a small bowl, beat 1 & ¾ cups whipping cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks form.

    To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

    16 servings.
    Last edited by Laura's Babies; 07-28-2010 at 08:28 AM.

    Special Needs Pets just leave bigger imprints on your heart!

  6. #6
    Join Date
    Jun 2000
    Location
    Windham, Vermont, USA
    Posts
    40,861
    Quote Originally Posted by Laura's Babies View Post
    I make something close to that and have played and played with the recipe.. The orginal is..

    Easy Chocolate Oatmeal Cake
    A delicious and moist treat.
    55 min | 15 min prep
    SERVES 12
    1/2 cup rolled oat
    1/2 cup butter
    1 cup boiling water
    1 1/2 cups brown sugar
    2 eggs, beaten
    1 teaspoon vanilla
    1 cup flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    4 tablespoons cocoa
    Grease an 8 x 8 pan.
    Mix oats, boiling water, and butter.
    Let cool.
    Beat sugar, eggs and vanilla.
    Add cooled oat mixture to sugar/egg mixture.
    Sift the dry ingredients together.
    Add to the wet mixture and mix well.
    Spread into the prepared pan.
    Bake at 350 for 40 minutes.

    I leave out ALL the oil and use applesauce or crushed pineapple for a low fat version of it. I have added cinnamon, walnuts, chocolate chips and or dired cranberries. It is like a moist big brownie and I can't get enough of them.

    Um, I read that twice, and there's no oil OR applesauce in the recipe ... how much?
    I've Been Frosted

  7. #7
    Quote Originally Posted by Laura's Babies View Post
    Was looking at this and Dave says to me "you are making that this weekend, right?"


    I guess so!

  8. #8
    Join Date
    Sep 2002
    Location
    Kentucky, LAND OF THE EASILY AMUSED
    Posts
    25,224
    Quote Originally Posted by jenn_librarian View Post
    Was looking at this and Dave says to me "you are making that this weekend, right?"


    I guess so!
    So what happened?

    ----------

    I have a "hate cooking" thing that I want to get off my chest.



    I was making some instant rice, fried whatever and I was trying to see what I needed to get. On the package?


    RICE-A-ROW-KNEE

    1 cup water
    oil, milk


    they then put the stupid pictures of the cups, (If I cannot read the writing, what makes them think I can read a pictograph that looks like to smudged dots to me?) to make sure that you know how much liquid to add to the mix.

    And this is with my good glasses!

  9. #9
    Join Date
    Sep 2002
    Location
    Kentucky, LAND OF THE EASILY AMUSED
    Posts
    25,224
    Fried Green Beans

    2 tablespoons olive oil (we prefer bacon fat for taste)
    1 tablespoon butter
    2 cups fresh green beans, trimmed and cut to preferred length (we like 'em long)
    2 tablespoons lemon juice
    1 pinch garlic salt
    Salt & pepper to taste (watch the salt if you use bacon fat)
    1 teaspoon lemon zest

    Heat the olive oil/fat and butter in a skillet over medium heat. Add green beans, lemon juice and garlic salt. Cook until the beans are tender but still a bit crunchy, approximately 10 minutes. Remove from heat. Salt & pepper to taste. Add lemon zest over top.


    ------------------

    I added some oyster sauce to the end of the recipe - Tonight? Some french fried onions out of the can are the next addition!!!

    One thing?

    I made them w/frozen beans the first time out.....fresh is better!

  10. #10
    Join Date
    Jun 2002
    Location
    North Wales, UK.
    Posts
    11,880
    Tons of great recipes guys! Thanks.

    Not mine, obviously, but this guy ... Recipes+Gino =

    Here he is making a couple of sauces.
    http://www.itv.com/lifestyle/thismor...italiansauces/

    Made a mushroom risotto from one of his recipes yesterday, first time I've ever made a risotto successfully.

    Fantastico!

  11. #11
    Join Date
    Mar 2005
    Location
    Usually in my own little world...
    Posts
    4,875

    Hummingbird Cake

    Has anyone every had or made Hummingbird Cake. The recipe looks delicious! It has mashed bananna, pineapple and pecans with cream cheese frosting. Was looking for a different sort of a dessert for Easter.

    Here is a link to the recipe:

    http://www.joyofbaking.com/printpage...Cakeprint.html

    It does look a bit decadent too. Only a small piece?

  12. #12
    Join Date
    Oct 2005
    Location
    Illinois, USA
    Posts
    28,394
    The hospital cafeteria was serving chili-cheese fries today ... honest ... a layer of French fries topped with chili and grated cheese. That just struck me as an unusual combination. I love chili and I like French fries, but together? That I'm not sure.

    The soup of the day tomorrow is Italian Wedding- can someone please tell me w hat that is?

    Thank you,
    Elyse
    Praying for peace in the Middle East, Ukraine, and around the world.

    I've been Boo'd ... right off the stage!

    Aaahh, I have been defrosted! Thank you, Bonny and Asiel!
    Brrrr, I've been Frosted! Thank you, Asiel and Pomtzu!


    "That's the power of kittens (and puppies too, of course): They can reduce us to quivering masses of Jell-O in about two seconds flat and make us like it. Good thing they don't have opposable thumbs or they'd surely have taken over the world by now." -- Paul Lukas

    "We consume our tomorrows fretting about our yesterdays." -- Persius, first century Roman poet

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  13. #13

    Southern Roasted Chicken with Butternut Squash

    This is what I'm making tonight....

    Southwestern Roasted Chicken & Squash

    4 tsp. olive oil, divided
    2 tsp. lime juice, plus lime wedges for serving
    1 tsp. honey
    1 tsp. ground cumin
    1 tsp. paprika
    1/2 tsp. chili powder
    1/4 tsp. salt, or to taste, divided
    freshly ground pepper to taste
    6 boneless chicken breasts
    3 cups cubed (3/4 “ pieces)butternut squash
    2 medium onions, peeled and cut into ? “ wedges(2 cups)
    1 Tbsp. coarsely chopped fresh cilantro or parsley(optional)

    Preheat oven to 425. Coat a large roasting pan(or large baking sheet with sides) with cooking spray. Mix 2 tsp. oil, lime juice, honey, cumin, paprika ,chili powder, 1/8 tsp. salt and pepper in a small bowl. Remove skin from chicken; trim fat. Rub chicken pieces with the spice mixture and place in the center of the roasting pan. Bake, uncovered, for 20 minutes.

    Meanwhile, combine squash, onions, remaining 2 tsp. oil, 1/8 tsp. salt, and pepper in a large bowl; toss to coat. When chicken has roasted for 20 minutes, place the squash mixture in the roasting pan around the chicken pieces. Bake, uncovered, until the chicken is cooked through and vegetables are tender, turning vegetables twice, 40 or more minutes. Sprinkle with cilantro or parsley, and serve with lime wedges.


    ***For the butternut squash, I prick the skin with a fork and nuke it for about 10 minutes in order to get the skin tender enough to peel with a knife***

    ***I also double the sauce mixture, just because I like a lot of it, lol***

  14. #14
    Join Date
    Sep 2002
    Location
    Kentucky, LAND OF THE EASILY AMUSED
    Posts
    25,224
    Crock pot recipe for Chili Verde-Pork in green chili sauce.


    Here's the way I made mine. Do you like spicy? You can add more chilis. Do not be afraid when you taste it the first time.
    If you leave it overnight in the fridge, the spicy goes away and the dish flavors become more intense.
    Cook time?
    4-5 hours in a crock pot according to meat thickness.

    Ingredients
    4 Anaheim chilis/4-6 inches long.
    4 yellow (guero) chiles
    4 tomatillos
    1 can of green salsa- 8 ounce.
    1 small onion chopped
    3 bullion cubes, chicken or beef.
    1/3-1/2 head of garlic, peeled
    3-4 lbs of pork espadilla(pork shoulder)- I buy this by the piece from the butcher.
    Water, salt and pepper.

    *hints/tips?

    If you like a 'stewier' version? rough chop the chiles. Reduce water at the beginning of the recipe.

    For a soupier style? Process the chilis and onions before you toss them into the crock pot. Add more water.

    Take the Anaheims and char them over an open flame.
    Make sure you get the whole chile charred, it makes peeling them easier.
    Place them in a bowl and put the bowl into a plastic bag, set aside.

    Brown the pork in a pot until it gets a nice crust-you don't have to do this, but I love the way it turns out.

    Remove the meat and add about 2 cups of water and the bullion cube to the pot to deglaze.

    Chop the onion, chop and seed the guero chilies, as you know, remove the seed and veins to reduce the heat..

    Peel and quarter tomatillos. Peel, stem and deseed the Anaheims.

    (remember, you can either put them in as-is or process them!)

    Place meat and chile/onions/tomatillos/garlic mix into a crock pot add the water/bullion mix into the crock pot and finish adding water to cover the contents.

    I start the crock pot at high for about 2 hours then reduce it for the final 2-3 hours?

    I keep the can of green chili to add for the flavor.
    I sounds like too much chili in the recipe, but this made it bolder, You taste as you go along and decide if you want to add it.

    Salt and pepper as you go along, When you can pull the meat apart, like pulled pork? it's done.
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