 |
churchlady
Professional bean counter
|
I thought we had a "Hissley Block" over on this side.
____________________
Tax returns prepared here!!
|
|
|
Orphie
leave my avatar alone!!
|
He had a "moment" and forgot...
____________________
Cardork to Zephyr: Save your breath...You'll need it to blow up your date.
|
|
|
| Posted: Tue Apr 20th, 2010 02:48 am |
|
23rd Post |
clovisman
Magically Jarvilicious
|
Not a recipe, but a recommendation. I rarely buy cookbooks any more. I've got too many as it is and I can find about any recipe that I need on the internet. But, if you love to cook and love good food, then I have to suggest "Home Cooking With Trisha Yearwood". IMO, not a bad recipe in the book. Simple, country (mostly) recipes. The only problem that I have with it is deciding which recipe to try first.
____________________
formerly pro rasslin's oldest rookie...really!
**************************************
"Until one has loved an animal, a part of one's soul remains unawakened" (Anatole France)
|
|
|
| Posted: Mon Apr 26th, 2010 05:25 pm |
|
24th Post |
Zephyr
Forming a Polka Line.....
|
Zephyr's German Chocolate Cake
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
4 large eggs
4 ounces sweet baking chocolate, melted
1/2 cup milk
3/4 teaspoon vanilla extract
Topping
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup butter
1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
1 cup chopped pecans
The Steps (Be sure to wear jackboots):
1. Storm the house and occupy the kitchen. Grease and flour two 8-inch square baking pans.
2. In a large bowl, combine flour, sugar, baking soda, salt, butter, sour cream, eggs, chocolate, milk, and vanilla.
3. Beat with mixer at low speed until it talks, or at least screams.
4. If it does not talk, increase mixer to high and beat 2 minutes longer. If this does not work, call in Dr. Doolittle. That sucker can make the ANIMALS talk.
5. In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil. You may have to invade Austria for the evaporated milk.
6. Spoon batter into prepared pans. Declare war on neighbors.
7. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean, or until you line up enough customers to turn this operation into a tanning salon.
8. Remove to racks to cool completely. There may be some complaining, but everyone does that on the rack.
9. Make topping. Remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature, or just put into cooler for 30 days.
10. When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer. Top with remaining cake layer and top with remaining topping.
Goose-step into dining room and serve. NOW!
____________________
"I have no idea."-Jami(e)
"I live life in the fast lane,with a stream of cars behind me, horns blaring."-CarGuy
"I like to lead by bad example."-Orphie
|
|
|
| Posted: Fri Apr 30th, 2010 08:41 pm |
|
25th Post |
| Posted: Mon Nov 22nd, 2010 05:35 pm |
|
26th Post |
Flash McCord
I grok Spock
|
We are really looking forward to this for Thanksgiving dessert again this year. I thought I'd share it with y'all...
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
Forget marshmallows with the yams this year. Instead, use them to make the topping for this cheesecake. Because the cheesecake needs to chill overnight, be sure to begin one day ahead. 12 servings
By Sarah Patterson Scot
Ingredients
Crust - Nonstick vegetable oil spray
- 2 cups gingersnap cookie crumbs (about 9 ounces)
- 1 cup pecans (about 3 1/2 ounces)
- 1/4 cup (packed) golden brown sugar
- 2 tablespoons chopped crystallized ginger
- 1/4 cup (1/2 stick) unsalted butter, melted
filling - 4 8-ounce packages cream cheese, room temperature
- 2 cups sugar
- 1 15-ounce can pure pumpkin
- 5 large eggs
- 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 tablespoons vanilla extract
topping - 2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup sour cream
Preparation crust Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely. filling Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight. topping Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally. Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour. DO AHEAD Cheesecake can be made 1 day ahead. Keep chilled. Last edited on Mon Nov 22nd, 2010 05:37 pm by Flash McCord
____________________
You can't take the sky from me.
|
|
|
| Posted: Fri Nov 26th, 2010 02:54 pm |
|
27th Post |
Flash McCord
I grok Spock
|
Having a cuppa between 3rd load of dishes, 2nd load of laundry, scrubbing pots and pans. Tonight is turkey club sandwich night; tomorrow, it's turkey enchiladas.
What are y'all's post-Thanksgiving food traditions?
____________________
You can't take the sky from me.
|
|
|
| Posted: Fri Nov 26th, 2010 05:40 pm |
|
28th Post |
| Posted: Sat Nov 27th, 2010 07:00 am |
|
29th Post |
Benbrook Susie
Stop apostrophe abuse
|
Nothing fancy, just yummy sandwiches.
____________________
Celebrating 100 years of Fenway...
|
|
|
Current time is 01:17 am | Page:   1 2 |
|
|
|
