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  1. #1
    Join Date
    Jun 2000
    Location
    Windham, Vermont, USA
    Posts
    40,861
    Reposted from the Thursday's thread, just so it is in a searchable part of Pet Talk!

    Chocolate Graham Yummies


    Preheat oven to 350 degrees F

    Cream together:
    2 sticks of butter
    3/4 cup sugar

    Mix in:
    1 egg
    1 1/2 teaspoons vanila

    until light and fluffy.

    In a small bowl, mix or soft together:

    3/4 cup white flour
    3/4 cup whole wheat flour (hence the "graham" in the title)
    5 tablespoons cocoa powder (1/4 cup plus 1 more)
    3 tablespoons cinnamon

    1/4 teaspoon salt

    Add this to the wet mixture, mix thoroughly. It makes a very soft dough, so throw it in the fridge for a few minutes to =harden up if necessary.

    Form spoonfuls into 1" rough balls. Set on an ungreased baking sheet 2 inches apart, and into each one, push:

    1 mini marshmallow - only about halfway in, don't push hard.

    Bake for 11 minutes, marshmallow should be lightly browned. LET COOL on the tray a couple minutes before moving to a cooling rack. Remove from the tray with a spatula, as they are soft when warm. (If you don't, they fall apart very easily.)

    Cool, enjoy!

    If you pushed one marshmallow in too far, and it basically all melts into the cookie, you can always put another one on top of that spot and rebake that cookie for 5-7 minutes, to brown the new one!

    When cool, store in an airtight container, and they'll keep well. Dunno how long, they've never lasted long enough without getting eaten!



    (I had a bag of unused mini marshmallows, and didn't want to throw them in brownies - that would be too heavy for a summer service, so this is what the experiment lead to.
    I've Been Frosted

  2. #2
    Join Date
    Jun 2000
    Location
    Windham, Vermont, USA
    Posts
    40,861
    Latest experiment - people at church adore my shortbread cookies, so I always try different variations. okay's ended up even more of a variation than normal, and the interesting part was the dates I chopped and added turned crunchy when baked - I expected them to be chewy, but they were crunchy! Who knew?

    Date Spice Sweet Shortbread:

    Cream together
    1 cup butter (2 sticks, softened at room temperature is easiest)

    Add:
    1 cup confectioner's sugar
    2 teaspoons cinnamon
    1 teaspoon nutmeg
    1/4 teaspoon salt

    Mix all that together, then add:

    2 cups flour

    and then

    2/3 cup chopped dates

    Pat dough together if necessary (depends what temperature your butter was at when you started) then roll out to about 1/4" inch thick, cut into shapes (I just used a round cutter, with the dates in it, you need something with a sharp edge). Cutting into squares with a knife also works fine - keep the shapes small, as the cookies are rich and delicate.

    Place on an ungreased cookies sheets

    Bake for 20 minutes at 350° F - let cool or remove with a spatula - they are fragile when first out of the oven.

    Then enjoy!
    I've Been Frosted

  3. #3
    Join Date
    Jun 2000
    Location
    Windham, Vermont, USA
    Posts
    40,861
    Simple frosting:

    Ingredients:
    1 stick of butter, softened - room temp is fine
    1 box Confectioner's sugar
    1 teaspoon vanilla

    a glass water or milk - you'll add a tablespoon or so at a time.

    Into a big bowl (mixer or food processor), cream the butter - just beat it all up. Add the vanilla, about half the box of confectioner's sugar, and a blurp of water. Beat that all in on high, then keep adding more sugar and water until you get about the right consistency - if it gets too stiff, add a bit more water, etc.

    Makes enough for one layer cake and sides, how many cupcakes depending on how thick you put it on! It will harden/dry out just on the surface and keep at room temp for a while - overnight or until he cupcakes or cake is all gone - never kept any around long enough to test how many days!
    I've Been Frosted

  4. #4
    Join Date
    Sep 2007
    Location
    Delaware, USA - The First State/Diamond State - home of The Blue Hens
    Posts
    9,321
    A favorite of mine - great for summertime dinners, BBQs, or just any old time. Simple to make and super yummy!



    3 Bean Salad

    1 can (15 oz) drained cut green beans
    " " " wax (yellow) beans
    " " " kidney beans

    1 bell pepper - chopped
    1 onion - chopped
    1/2 t celery seed
    1/2 t black pepper
    1/2 t salt (optional)
    3/4 C sugar
    1/3 C salad/vegetable oil
    2/3 C vinegar

    Place beans, pepper and onion in bowl. Mix seasonings, oil and vinegar. Pour over beans and marinate over night.


    This is just the basic recipe - you can add other kinds of beans to it such as butter beans, black beans, or other veggies such as shaved carrots or finely diced celery. You may need to make up more of the marinade if you add more ingredients too - depending on how much of the extras that you add.

    ENJOY!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Wolfy ~ Fuzzbutt #3
    My little dog ~ a heartbeat at my feet

    Sparky the Fuzzbutt - PT's DOTD 8/3/2010
    RIP 2/28/1999~10/9/2012
    Myndi the Fuzzbutt - Mom's DOTD - Everyday
    RIP 1/24/1996~8/9/2013
    Ellie - Mom to the Fuzzbuttz

    To everything there is a season, and a time to every purpose under the heaven.
    Ecclesiastes 3:1
    The clock of life is wound but once and no man has the power
    To know just when the hands will stop - on what day, or what hour.
    Now is the only time you have, so live it with a will -
    Don't wait until tomorrow - the hands may then be still.
    ~~~~true author unknown~~~~

  5. #5
    Join Date
    Dec 2010
    Posts
    6,498
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    This is an old Canadian recipe from the prairies. It's easy and excellent. Please make sure to butter the pan well. preheat oven to 350

    Butter Tart Slices

    1/2 cup butter
    1 cup flour
    2 tbsp. icing sugar
    Mix and press in 8x8 inch pan

    Topping

    1 cup brown sugar
    1 tsp. vanilla
    1/4 cup melted butter
    1 cup raisins
    1 tbsp. vinegar
    2 eggs
    Mix together and pour over base. Bake at 350 for 30 to 35 mins.

  6. #6
    Join Date
    Jun 2000
    Location
    Windham, Vermont, USA
    Posts
    40,861
    Quote Originally Posted by mon View Post
    This is an old Canadian recipe from the prairies. It's easy and excellent. Please make sure to butter the pan well. preheat oven to 350

    Butter Tart Slices
    Wow, that looks really yummy! Will have to try that when the urge to bake hits!
    I've Been Frosted

  7. #7
    Join Date
    Aug 2004
    Location
    Alberta, Canada
    Posts
    22,005
    A woman in my walking group told me that butter tarts are unknown in many of the States. I don't like them, but they are a wonderful caramel-raisin treat for many!

    This is a recipe called Canadian Butter Tarts from a BBC web page.

    http://www.bbcgoodfood.com/recipes/1...n-butter-tarts

    Recipe from Good Food magazine, July 2003


    Ingredients


    • 375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
    • 2 large eggs
    • 175g light muscovado sugar*
    • 100g raisins
    • 1 tsp vanilla extract
    • 50g butter, room temperature
    • 4 tbsp single cream
    • 50g chopped walnuts


    * a dark, unrefined brown sugar. Apparently it contains more nurtrients. I think most of us in the Great White North would use brown sugar.


    Method


    • Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
    • Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.
    • Spoon the filling into the unbaked tart shells so it’s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.
    "Do or do not. There is no try." -- Yoda

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