615,356 Posts in 14,785 Topics by 2,758 Residents
Latest Member: Ungazintonat
BetterMost, Wyoming & Brokeback Mountain Forum
Welcome, Guest. Please login or register.
Did you miss your activation email?
December 11, 2018, 12:49:13 pm

Login with username, password and session length
Search:     Advanced search
*
Home Help Login Register
BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Holiday Forum (Moderator: Meryl)  |  Topic: Recipes - Cookies, Pies, Cakes, and Other Sweets 0 Residents and 1 Guest are viewing this topic. « previous next »
Pages: 1 2 3 4 5 6 7 8 9 10 11 12 13 [All] Go Down Print
Author Topic: Recipes - Cookies, Pies, Cakes, and Other Sweets  (Read 39535 times)
Phillip Dampier
Mayor - BetterMost, Wyoming
Town Administration
BetterMost 5000+ Posts Club
*****
Offline Offline

Gender: Male
Posts: 6,351



WWW
« on: November 19, 2006, 04:11:36 pm »

This thread will cover dessert items and sweets.
Logged

You're a part of our family - BetterMost, Wyoming
Lynne
BetterMost Supporter
BetterMost Moderator
BetterMost 5000+ Posts Club
*****
Offline Offline

Gender: Female
Posts: 9,291


"The world's always ending." --Ianto Jones


WWW

Ignore
« Reply #1 on: November 20, 2006, 04:45:49 am »

Lynne's Favorite Pumpkin Pie (Adapted from Molly Katzen's Moosewood Cookbook)

3 cups cooked, pureed pumpkin, squash, or sweet potatoes (...you can sub 29oz can of puree)
3 tbs white sugar
3 tbs brown sugar
2 tbs molasses
0.5 tsp cloves or allspice
2 tsp cinnamon
2 tsp powdered ginger
0.5 tsp salt
2 beaten eggs
1.5 cups evaporated milk (lowfat OK, but I use sweetened condensed - makes it much richer)

1 unbaked 9" pie crust (you can make this from scratch, but I'm too lazy - usually get refrigerated Pillsbury)

1) Preheat oven to 375 deg F
2) Place puree in a medium mixing bowl; add other ingredients and beat until smooth.
3) Spread into pie crust and bake at 375 10 minutes; reduce temperature to 350 and bake 40 additional minutes or until the pie is firm in the center when shaken lightly.
4) Cool to at least room temperature before serving.

Optional topping:
whipped cream w/a little sugar and rum
whipped cream w/a little sugar and vanilla extract
real vanilla bean ice cream

**Note - it's a pain to cook fresh pumpkin.  You have to cut it, clean out the inside pulp, chop it into manageable-sized wedges, bake it until the pumpkin is soft, then scrape the pumpkin off the shell, then puree it all.  It makes a giant mess.  But it is completely worth the trouble compared to the canned stuff.  Of course, if you prefer sweet potatoes, it becomes a much easier and less messy venture.  Roll Eyes
Logged

"Laß sein. Laß sein."
MaineWriter
Bettermost Supporter!
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 14,044


Stay the course...


WWW

Ignore
« Reply #2 on: November 20, 2006, 09:05:21 am »

At the Boston Brokie Get Together, I made this for the cherry cake bake off. For those of us who are not bakers, it couldn't be much easier. Enjoy!

THIRD PRIZE WINNER BOSTON BROKIES GET TOGETHER CHERRY CAKE

1 pkg yellow cake mix (pudding type)
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 can (21 oz) cherry pie filling

Place cake mix, sour cream, oil, and eggs in a large bowl. Blend on low speed for one minute. Stop, scrape the sides and then blend on medium speed for 2 minutes more. Batter should look well blended.

Spread batter in a greased and floured 13 x 9 x 2 baking pan. Spoon cherry pie filling over the top, spreading evenly, then swirl in just enough to make a marbled effect.

Bake at 350 degrees for 55 to 60 minutes.

Cool and serve to a passel of hungry cowgirls and cowboys.

Enjoy!
Logged

Taming Groomzilla<-- support equality for same-sex marriage in Maine by clicking this link!
Phillip Dampier
Mayor - BetterMost, Wyoming
Town Administration
BetterMost 5000+ Posts Club
*****
Offline Offline

Gender: Male
Posts: 6,351



WWW
« Reply #3 on: November 20, 2006, 10:57:47 am »

Lynne's Favorite Pumpkin Pie (Adapted from Molly Katzen's Moosewood Cookbook)

The Moosewood is a restaurant in Ithaca, NY which John and I have eaten at a few times, most recently this past summer.  They've toned down on the militant "paper is murder of trees" stance they used to have, but they are still very much about their high quality vegetarian foods, which offer very complex flavors.  I had an Indian Harvest stew which was amazingly good last time I ate there.
Logged

You're a part of our family - BetterMost, Wyoming
Ellemeno
Town Administration
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 15,367




« Reply #4 on: November 20, 2006, 11:06:18 am »

I love Moosewood cookbooks, and one day dream of going to the restaurant.
Logged
Jeff Wrangler
BetterMost Supporter!
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 26,412


"Tom Cody. Pleased to meet ya."




Ignore
« Reply #5 on: November 21, 2006, 12:09:09 am »

Brer Rabbit Molasses Cookies

(My mother got this recipe off the label of "Brer Rabbit" brand molasses, the "green label" version, which I guess is intended for cooking and baking, as opposed to use as a table syrup. These are my all-time favorite cookies. They are not a soft molasses cookie, but sort of like a ginger snap, except with not as much ginger.)

3/4 cup shortening
1 cup granulated sugar
1/4 cup "Brer Rabbit" "Green Label" molasses
1 egg
2 tsp. baking soda
2 cups sifted flour
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp cinnamon
1/2 tsp. salt

Melt shortening in a 3 or 4 qt. saucepan over low heat. Remove from heat, cool.
Add sugar, molasses, and egg; beat well.
Sift together flour, baking soda, spices, and salt; add to the mixture of sugar, molasses, and egg. Mix well and chill.
Form into 1-inch balls; roll in granulated sugar.
Place on a greased cookie sheet 2 inches apart.
Bake at 375 degrees for 8 to 10 minutes
Logged

"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.
Brown Eyes
BetterMost Supporter!
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 10,375





Ignore
« Reply #6 on: November 21, 2006, 11:37:56 pm »

Picking up on Leslie's theme here...  Why don't we all try to come up with as many real recipes for cherry cake as we can?  Before BBM I'd never heard of such a thing (mind you I'm not much of a cook or baker).  Maybe we could have our own BetterMost virtual cherry cake bake-off.
 Smiley Grin
Logged

the world was asleep to our latent fuss - bowie
dot-matrix
BetterMost 5000+ Posts Club
*******
Offline Offline

Gender: Female
Posts: 9,865


www.maleimagegallery.com ~Come Join Us~




Ignore
« Reply #7 on: November 22, 2006, 03:32:18 am »

If your looking for a lighter alternative with a traditional flavor, this is one of mine and Bob's fav's


Ice Cream Pumpkin Pie

Ingredients:

1 package (9 ounces) prepared graham cracker pie crust
1 pint vanilla ice cream softened
1 can (16 ounces) pumpkin
1 cup whipped cream
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Instructions:

Fill pie crust with ice cream; freeze until solid.
In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt.
Spoon mixture over frozen layer of ice cream in crust; freeze until solid.

To serve;remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream, if desired.

Cooking tip: Frozen non-fat yogurt and fat-free whipped topping may be used in place of ice cream and whipped cream.
Logged

Life is not a dress rehearsal
dot-matrix
BetterMost 5000+ Posts Club
*******
Offline Offline

Gender: Female
Posts: 9,865


www.maleimagegallery.com ~Come Join Us~




Ignore
« Reply #8 on: November 22, 2006, 03:36:45 am »

and this one is a tradition in Bob's family.  His Mom told me she'll be baking it in the morning.  I can tell you it is delicious.


Pumpkin Cake Roll

Ingredients:

Cake:
3 eggs -- room temp.
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup walnuts, chopped

Filling:
1 cup confectioners' sugar
6 ounces cream cheese
4 teaspoons butter
1/2 teaspoon vanilla

Instructions:

Beat eggs for 5 minutes.

Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan.

Top with walnuts.

Bake at 375'F for 15 minutes.
 
Turn cake out onto towel sprinkle with sugar and roll up "jellyroll fashion.
Cool.

Prepare filling, beating all ingredients until creamy.
Unroll the cake and spread filling and re-roll; chill.

Serve sprinkled lightly with confectioners' sugar and heavy whipped cream on the side
Logged

Life is not a dress rehearsal
Marge_Innavera
Guest

« Reply #9 on: November 22, 2006, 11:49:34 am »

This is a very rich cherry dessert that I entered in the Missouri State Fair last year. The cherries are the type Mrs. Twist would have used for her cherry cake.

The recipe calls for fresh tart pie cherries; but if those aren't available you can use canned cherries or canned cherry pie crust filling. If you use canned pie filling, eliminate the 1-1/4 cup sugar and the tapioca.


Black Forest Pecan Pie

3 eggs
1/3 cup brown sugar
2 Tbsp. white sugar
1/4 tsp. salt
3 Tbsp. butter, melted
1/2 cup light corn syrup
3/4 cup plus 2 Tbsp pecan pieces
1 cup semisweet chocolate chips
3 cups pitted sour cherries
1-1/4 cup sugar
5-1/2 tsp. tsp tapioca
1/2 tsp. vanilla
1/2 tsp. almond extract
Pillsbury Refrigerated Pie Crust or 2-crust piecrust recipe

Preheat oven to 375 degrees.

Beat eggs, brown sugar, white sugar, salt, melted butter and corn syrup together. Stir in pecans and chocolate chips. Pour mixture into unbaked pie shell.

Mix the cherries, sugar, tapioca and flavorings; heat to almost boiling, stirring occasionally. Spoon the cherry filling over the top of the pie and sprinkle a few additional chocolate chips over the top. Top with lattice crust or shapes cut with cookie cutter.

Bake until set, 40 to 50 minutes
Logged
memento
BetterMost Supporter!
BetterMost 5000+ Posts Club
*******
Offline Offline

Gender: Female
Posts: 5,889


There But For Fortune




Ignore
« Reply #10 on: November 22, 2006, 02:16:00 pm »

This won first place at the Boston Brokefest.

Hungarian Cherry Torte

8 tablespoons (1 stick) unsalted butter at room temperature
1/2 cup plus 1 tablespoon sugar
3 large eggs, separated
Finely grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1/2 cup all purpose flower
Pinch of salt
1 1/2 cup pitted sweet dark cherries, fresh or well-drained jarred (I found jarred
cherries at Trader Joe's.)

1.Preheat the oven to 350 degrees. Lightly butter an 8 1/2 inch springform
  cake pan. Line the bottom with a round of waxed paper and butter the paper.

2.Cream the butter and 1/2 cup sugar in a mixing bowl with an electric mixer.
  Add the egg yolks, lemon zest, lemon juice and vanilla. Mix well. Add the
  flour and mix well.

3.In a separate bowl, beat the egg whites with a pinch of salt until firm
  but not stiff. Stir one-third of the egg whites into the batter until well
  combined. Fold the remaining egg whites into the batter with a rubber
  spatula until just combined.

4.Scrape the batter into the prepared pan. Top evenly with the cherries,
  leaving about 1/2-inch border around the sides of the pan. Sprinkle the
  top evenly with the ramaining 1 tablespoon sugar. Bake the cake until golden
  brown and the top springs back when lightly touched, about 35 minutes.

5.Cool the cake on a wire rack 10 minutes. Run a small knife around the cake
  to loosen it from the side of the pan. Remove the ring and let the cake
  cook completely. When it is completely cool, invert the cake onto a large
  plate. Remove the springform bottom and the waxed paper, then invert the cake
  onto a serving plate.

(Thanks to Sheila Lukins of Silver Palette fame.)
« Last Edit: November 22, 2006, 04:18:51 pm by Memento » Logged

Meryl
BetterMost Supporter
Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 12,178


There's no reins on this one....



« Reply #11 on: November 22, 2006, 02:29:30 pm »

Picking up on Leslie's theme here...  Why don't we all try to come up with as many real recipes for cherry cake as we can?  Before BBM I'd never heard of such a thing (mind you I'm not much of a cook or baker).  Maybe we could have our own BetterMost virtual cherry cake bake-off.
 Smiley Grin

Amanda, we now have two of the recipes for cherry cake featured at the Boston Brokiefest, thanks to Leslie and Sandy.  And thanks to Marcia (Marge) we now have a great pie recipe with cherries, too.  Cool
Logged

Ich bin ein Brokie...
southendmd
BetterMost Supporter!
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 14,699


well, I won't




Ignore
« Reply #12 on: November 22, 2006, 02:59:11 pm »

Both Sandy and Leslie's cherry cakes were truly fabulous!

I can PM Tamarack/Lauren and ask her if she would post her second-prize-winning cherry cake (I remember it had almond paste, YUM).

Paul
Logged

photobucket sucks
opinionista
BetterMost 1000+ Posts Club
******
Offline Offline

Gender: Female
Posts: 2,940





Ignore
« Reply #13 on: November 22, 2006, 03:06:05 pm »

Exotic dessert recipe interlude  Grin


Tembleque (Coconut pudding)

1 can (15 oz.) Cream of Coconut

2 cups milk

1/2 cup corn starch

pinch of salt

4 tbsp. sugar

1 tsp. vanilla

ground cinnamon for garnish


-In a bowl combine milk and cream of coconut. In saucepan, dissolve corn starch in 1/2 cup of milk mixture.
-Add remaining milk mixture, salt, sugar, vanilla. Stir on medium high until mixture begins to thicken. Lower heat to medium. Stir constantly until mixture boils and thickens. Boil about 2 minutes, stirring gently.
-Pour into mold (or pan) which has been rinsed in cold water. Cool. Refrigerate 6 hours or overnight. Unmold. Slice, sprinkle with cinnamon.

Serves 4 to 6
Logged

Good judgement comes from experience. Experience comes from bad judgement. -Mark Twain.
opinionista
BetterMost 1000+ Posts Club
******
Offline Offline

Gender: Female
Posts: 2,940





Ignore
« Reply #14 on: November 22, 2006, 03:20:56 pm »

For those who wish to add an exotic touch to an otherwise traditional Thanksgiving dinner, here's a recipe for Pumpkin Flan

PUMPKIN FLAN

Caramel ingredients:

1 1/2 cups sugar
1/2 cup water


Flan ingredients:

1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon powdered ginger
6 eggs
1 cup canned pumpkin puree
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 cup water


Prepare the caramel: combine the sugar and water in a heavy-bottomed saucepan and cook over medium heat without stirring until they caramelize into a rich amber color, about 8-10 minutes. Remove from the heat immediately to stop the cooking. Note: if the sugar begins to color unevenly, you may swirl the pan, if necessary, to assure a thorough caramelization.

Pour equal amounts of the liquid caramel into eight, 1-cup creme caramel ramekins, or into one, 9-inch cake or pie pan. Set aside.

Preheat the oven to 350_.

In the bowl of a kitchen mixer, using the whip attachment, combine the sugar, cinnamon, salt, nutmeg, and ginger. Begin mixing at moderate speed and add the eggs. When the eggs are well-mixed, about 1 minute, add the pumpkin puree. Continue mixing for 30 seconds until the eggs and puree are incorporated. With the mixer still running, add the evaporated milk, vanilla and water, and continue blending for an additional 1 minute until you have a smooth, homogeneous mass.

Pour even amounts of the pumpkin flan mixture into the ramekins, or pour the entire amount into the cake pan.

Place the filled ramekins or cake pan in a deep-sided roasting pan and pour in hot tap water to halfway up the sides of the ramekins to make a bain marie. Cover the roasting pan with foil and carefully transfer to the middle shelf of the oven. Bake the filled ramekins for 30-40 minutes until the flan is just firm and set. (If you use a cake pan, increase the baking time to 60-75 minutes.) The cooked flan should jiggle slightly when shaken, and a paring knife will come out cleanly when done. Remove the ramekins or pan from the bain marie and set aside to cool. Once cooled, refrigerate the flan until well-chilled to allow the flan to set.

To serve, unmold the flan by running the point of a small paring knife along the inside of the ramekins or pan. Cover each ramekin or the pan with a chilled plate and invert. The caramel should spill out to form a sauce for the flan. Serve garnished with whipped cream if desired.
Logged

Good judgement comes from experience. Experience comes from bad judgement. -Mark Twain.
Meryl
BetterMost Supporter
Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 12,178


There's no reins on this one....



« Reply #15 on: November 22, 2006, 03:48:18 pm »

Those recipes look delicioso, Natali!  I especially want to try the coconut pudding.  Tongue

Paul, thanks for PMing Lauren.  Never enough (cherry) cake, never enough!  Cool
Logged

Ich bin ein Brokie...
Ellemeno
Town Administration
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 15,367




« Reply #16 on: November 22, 2006, 04:10:27 pm »

Exotic dessert recipe interlude  Grin


Tembleque (Coconut pudding)

Natali, that sounds so delicious.  Is it Puerto Rican?  Is there a typical shape to the mold or to the slice when it's served?  Elle
Logged
opinionista
BetterMost 1000+ Posts Club
******
Offline Offline

Gender: Female
Posts: 2,940





Ignore
« Reply #17 on: November 22, 2006, 04:29:28 pm »

Natali, that sounds so delicious.  Is it Puerto Rican?  Is there a typical shape to the mold or to the slice when it's served?  Elle

Yes it is Puerto Rican and it's made in many ways. You can use any mold. Some people use small plastic cups.
Logged

Good judgement comes from experience. Experience comes from bad judgement. -Mark Twain.
tamarack
BetterMost Supporter!
BetterMost Supporter!
Brokeback Got Me Good
*****
Offline Offline

Gender: Female
Posts: 680




Ignore
« Reply #18 on: November 22, 2006, 05:53:14 pm »

Paul did email me and here is the SECOND PRIZE WINNER FROM THE BROKEBACK BOSTON GET-TOGETHER (I actually posted it on the Boston thread after we got back so this is a cut and paste.)

Vanilla Almond Pound Cake with Maraschino Cherries
1/2 cup shortening
1 cup margarine or butter (2 sticks)
1 teaspoon salt
2 cups sugar
5 large eggs
3 cups sifted flour
6-ounce can evaporated milk with enough water to make 1 cup
1 cup chopped nuts (I didn't add nuts.)
10-ounce jar maraschino cherries, well drained (I quartered them, at least)
2 tablespoons vanilla extract
2 teaspoons almond extract

Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.

Add flour and milk alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.

Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees for 1 hour 45 minutes or until tested done. (You really need to keep checking because it didn't take mine this long either time.)

Remove cake from pan while still warm. Ice if desired.

Enter in cherry cake bake-off and win a Brokeback Mountain wall calendar! Yee Haw
Logged
tamarack
BetterMost Supporter!
BetterMost Supporter!
Brokeback Got Me Good
*****
Offline Offline

Gender: Female
Posts: 680




Ignore
« Reply #19 on: November 22, 2006, 06:00:17 pm »

This is a recipe from the 50's that my doctor's office manager gave me. Her mother used to make it as a birthday cake for all the kids. I tried it a couple of weeks ago and it is very good. I like the pound cake recipe from Boston better, but my son is a fan of this one. I baked it in a Bundt pan and it worked out just fine. I also didn't frost it - I just sprinkled it with powdered sugar. It's a sweet cake even without the frosting.

                                      Cherry Festival Cake
"This delicate pink cake has cherries and nuts scattered all the way through. Festive and delicious!"

Bake at 350 degrees for 30 to 35 minutes. Makes 2 9-inch round layers. All ingredients should be a room temperature.

Sift together...2 1/2 cups sifted cake flour
                     3 1/4 teaspoons double-acting baking powder
                     1 teaspoon salt
                     1 1/4 cups sugar

Add...............1/2 cup finely chopped, drained maraschino cherries
                     1/2 cup shortening
                     2/3 cup milk

Beat...............for 2 minutes, 300 strokes, until batter is well blended. (With electric
                     mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add...............1/3 cup milk
                     2 eggs, unbeaten
                    1/2 teaspoon almond extract
                    1/4 cup maraschino cherry juice

Beat..............for 2 minutes.

Fold in...........1/2 cup finely chopped nuts

Pour..............into two well-greased and lightly floured 9-inch round layer pans.

Bake..............in moderate oven (350 F.) 30 to 35 minutes. Cool and frost with cherry
                    frosting.
« Last Edit: November 22, 2006, 06:10:04 pm by tamarack » Logged
delalluvia
BetterMost 5000+ Posts Club
*******
Offline Offline

Gender: Female
Posts: 8,289


"Truth is an iron bride"




Ignore
« Reply #20 on: November 22, 2006, 11:21:34 pm »

Honeyed dates

(serves 10, cut down as needed):

1 lb dates (should not be sticky, skins should not come off easily)
walnuts, whole or chopped
salt as needed
honey as needed

Pit the dates by making a cut in one side.  Fill each cavity with walnuts.  Roll each date in the salt.

Put them in a frying pan and cover them with honey generously (enough to coat the dates and cover the bottom of the pan).  Cook them under medium heat until they are carmelized.  Remove to a lightly oiled plate to prevent sticking.

Variation:  instead of walnuts, use blanched almonds rolled in cinnamon.
Logged

delalluvia
BetterMost 5000+ Posts Club
*******
Offline Offline

Gender: Female
Posts: 8,289


"Truth is an iron bride"




Ignore
« Reply #21 on: November 22, 2006, 11:25:05 pm »

and this one is a tradition in Bob's family.  His Mom told me she'll be baking it in the morning.  I can tell you it is delicious.


Pumpkin Cake Roll

Ingredients:

Cake:
3 eggs -- room temp.
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup walnuts, chopped

Filling:
1 cup confectioners' sugar
6 ounces cream cheese
4 teaspoons butter
1/2 teaspoon vanilla

Instructions:

Beat eggs for 5 minutes.

Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan.

Top with walnuts.

Bake at 375'F for 15 minutes.
 
Turn cake out onto towel sprinkle with sugar and roll up "jellyroll fashion.
Cool.

Prepare filling, beating all ingredients until creamy.
Unroll the cake and spread filling and re-roll; chill.

Serve sprinkled lightly with confectioners' sugar and heavy whipped cream on the side


My mother used to make this.  She shared the recipe with my ex-fiance's mother who made it and took it to her place of employment.  It proved so popular that by demand she now has to make it every holiday season and bring it to work.  Smiley
Logged

Brown Eyes
BetterMost Supporter!
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 10,375





Ignore
« Reply #22 on: November 23, 2006, 01:31:26 am »

These recipes all sound awesome!  I love that we're coming up with a catalogue of cherry cake (and pie, etc.) recipes.  I'll try to come up with something myself and post it... For now I'll act as cake cook-off cheerleader.
 Cool


What about whiskey cakes...
Logged

the world was asleep to our latent fuss - bowie
Penthesilea
Town Administration
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 14,414




« Reply #23 on: November 23, 2006, 12:10:35 pm »

On request, I repost my receipt of "Ausstecherle" (= Christmas cookies)

Here's my receipt for Christmas cookies:

lb and oz measures are in in green

For the dough:
  • 500 grams (1lb + 1.5oz) white flour
  • 200 grams (7 1/4oz) sugar
  • 2 teaspoons baking powder
  • 2 Eggs
  • 1 little Pack vanilla sugar (that's about 8 grams (1/4oz))
  • grated paring (peel?) of one citron (you can leave this out or substitude with some drops of citron aroma)
  • 250 grams (8 3/4oz) butter (should be not too hard, it's easier to make the dough then)

Additionally:
  • cookie cutters
  • some more flour to powder your table, the cookie cutters and the rolling pin (otherwise the dough will stick to it)
  • 2 egg yolks to brush the cookies with
The flour and baking powder should be mixed and sieved. Then make a swale(?/ hole) in the middle and put all other ingredients into it. Mix/knead all ingredients with your fingers until you get a homogenous dough.

Let the dough rest in the fridge for 30 to 40 minutes. The dough should always be cold, so take only a part from it out of the fridge. Roll the dough equally out (should only be some millimeters thick).
Then cut forms out of the dough and put them on a buttered baking tray. Brush the forms carefully and thin with egg yolk. But them into the oven for 8 to 12 minutes (depends on your oven and on how thick you rolled the dough) at 180°C (equivalent to 356° Fahrenheit).

When the dough gets too soft from repeated kneading and rolling, put it back into the fridge and take another (cold) part of it.


Additionally you can decorate the cookies with colored sugar granules or chocolate granules, or put two cookies together with jam between them.


« Last Edit: November 23, 2006, 12:27:06 pm by Penthesilea » Logged

Meryl
BetterMost Supporter
Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 12,178


There's no reins on this one....



« Reply #24 on: November 23, 2006, 11:53:14 pm »

Thanks for the great cookie recipe, Chrissi, and thanks, too, for including the alternate measures.  Cool

Lauren, thanks for the TWO cherry cake recipes.  How to choose....?!  Tongue
Logged

Ich bin ein Brokie...
RouxB
BetterMost Welcome Wagon & Contributor
BetterMost Moderator
BetterMost 1000+ Posts Club
*****
Offline Offline

Gender: Female
Posts: 2,470


...a love that will never grow old




Ignore
« Reply #25 on: December 01, 2006, 01:35:27 am »

gotta go find my sweet patatah pie recipe...

 Afro
Logged


Heathen
louisev
BetterMost Supporter!
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 16,111


"My guns and amo!! Over my cold dead hands!!"


WWW

Ignore
« Reply #26 on: December 01, 2006, 08:13:45 pm »

Okay, first in German, then in English.

Marmorkuchen  - Marble Cake - Gluten Free

250 g Butter
250 g Zucker
1 p. Vanillezuker
2 cl Rum
1 prise Salz
4 Eier
350 g Reis/Maismehl glutenfrei
150 g Kartoffelmehl
1 p Backpulver (Weinstein)
3-4 Eßlöffel Milch
Fett für die Form
2 Eßlöffel Kakao
2 Eßlöffel Zucker

250 g butter or margarine
250 g sugar
1 packet vanilla sugar
2 vials rum flavoring
1 pinch salt
4 eggs
350 g rice/corn flour (gluten free)
150 g potato flour
1 packet baking soda
butter for the pan
2 tablespoons cocoa
2 tablespoons sugar

Weiche Butter oder Margarine schaumig rühren, nach und nach Zucker, Vanillezucker, Rum, Salz und Eier zufügen.  Mehl und Kartoffelmehl mit Backpulver mischen und eßlöffelweise unterrühren.  Bei Bedarf etwas Milch zufügen, der Teig soll schwer reißend vom Löffel fallen.  2/3 des Teiges in eine gefettete Kastenform füllen.  Kakao mit Zucker mischen und mit etwas Milch unter dem restlichen Teig rühren.  Dunklen Teig auf dem heilen verteilen und mit einer Gabel spiralförmig unterziehen.

Marmorkucken im vorgeheizten Backofen bei 180 C (Gas: stufe 2-3) ca. 50-60 Minuten backen.

Mix butter or margerine with sugar a bit at a time, then add the vanilla sugar, rum, salt and eggs.  Mix the flour and potato flour with the baking powder, and stir in with a tablespoon.  Add milk as needed so that the batter falls stiffly from the spoon.  Put 2/3's of the batter in a buttered loaf pan.  Mix the cocoa and sugar with some milk into the remaining batter.  Spread the dark batter over top of the light batter and make downward spirals with a fork.

Put the marble cake in a preheated oven at 180 C, for about 50 to 60 minutes.

Some of this stuff may not be available off the European continent very easily, but it is a flexible recipe and easy to substitute!  Make sure the oven is well heated... today I had success whereas other times I did not heat the oven up in enough time or stir the batter enough.

Also - I use half of this recipe for a normal loaf pan!  So cut amounts in half unless you have a LARGE loaf pan, otherwise you may be scraping volcanic lava off your oven.
Logged

“Mr. Coyote always gets me good, boy,”  Ellery said, winking.  “Almost forgot what life was like before I got me my own personal coyote.”

full measure
Don't Say Much
*
Offline Offline

Posts: 4




Ignore
« Reply #27 on: December 02, 2006, 06:11:57 pm »

I'm going to try this...I can figure out the US equivalents pretty well, but I'm going to guess that a packet of baking soda is about a teaspoon and a half?  I want mine to look as nice as Louise's

FM (KJ)
Logged
louisev
BetterMost Supporter!
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 16,111


"My guns and amo!! Over my cold dead hands!!"


WWW

Ignore
« Reply #28 on: December 02, 2006, 06:24:19 pm »

I put four packets of baking powder on the scale and as best as I can tell, they weigh 10 grams a piece.  The amount it specifies is "for 500 grams of flour."
Logged

“Mr. Coyote always gets me good, boy,”  Ellery said, winking.  “Almost forgot what life was like before I got me my own personal coyote.”

Penthesilea
Town Administration
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 14,414




« Reply #29 on: December 03, 2006, 08:06:53 am »

I'm going to try this...I can figure out the US equivalents pretty well, but I'm going to guess that a packet of baking soda is about a teaspoon and a half?  I want mine to look as nice as Louise's

FM (KJ)

I'd say a packet of baking powder is two teaspoons.
I've googled a little bit and found that a packet baking powder conatains 15 - 16 grams. That's 1/2 oz.

BTW: Marmorkuchen (marble cake) is not a special Christmas cake in Germany. It's eaten the whole year. At Christmas, too  Grin.
Logged

Meryl
BetterMost Supporter
Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 12,178


There's no reins on this one....



« Reply #30 on: December 05, 2006, 02:04:08 pm »

APPLE, WALNUT AND POPPYSEED BARS

(From KAFFEEHAUS by Rick Rodgers)

This is no throw-together dessert, but oh boy, it's worth it.  Satisfying and delicious. Tongue

Dough

3-1/2 cups flour
1/2 cup confectioner's (powdered) sugar
Pinch of salt
1 cup solid vegetable shortening cut into 1/2" cubes
1/2 cup plus 1 Tbsp. water
2 large egg yolks

Stir the flour, sugar and salt in a large bowl.  Cut in the shortening until the mixture resembles coarse cornmeal.  Stir the water and yolks together in a small bowl.  Using a fork, stir into the flour mixture to make a soft dough, adding a bit more water if needed.  Gather up into a ball, then divide into 4 equal portions.  Pat each portion into a 5" x 4" rectangle (will make it easier to roll out later), wrap in plastic wrap and refrigerate at least 30 minutes, up to 2 hours.

Apple Filling

6 Golden Delicious apples (about 2-1/2 pounds), peeled
2 Tbsp. honey
1 Tbsp. fresh lemon juice
1/4 Tsp. ground cinnamon

Cut 1/4" slices from 4 of the apples, turning the apples as you reach the cores to slice from all sides.  Grate the other 2 apples on the large holes of a box grater, turning the apples when you reach the cores.  Discard cores.  Combine all ingredients in a covered medium saucepan over medium-low heat until the apples give off some juices.  Uncover and cook until the sliced apples are barely tender, about 8 minutes.  Transfer to a bowl and let cool completely.

Walnut Filling

2 cups (8 ounces) coarsely chopped walnuts
1 cup sugar
1/2 cup water

Process the walnuts and sugar in a food processer until very finely chopped.  Transfer to a medium saucepan and add the water.  Bring to a boil over medium heat, stirring constantly.  Cook until thickened to a moist paste, about 3 minutes.  Transfer to a bowl and let cool completely.

Poppy Seed Filling

1 cup (5 ounces) poppy seeds, ground
1/3 cup sugar
1/4 cup water

(It's best to use poppy seeds bought in bulk from a purveyor with a steady turnover.  They're cheaper and less likely to be rancid than supermarket poppy seeds.)

Cook the poppy seeds, sugar and water in a small saucepan over medium heat, stirring almost constantly, until the mixture has thickened into a moist paste, about 2 minutes.  Transfer to a bowl and let cool completely.

Assembling and Baking

Preheat oven to 400 degrees F.  Butter the inside of an 11-1/2" x 8" baking dish.

On a lightly floured surface, roll out a portion of dough into a rectangle the size of the baking dish.  Place in the dish and spread evenly with the apple filling.  Roll out a second rectangle of dough and place over the apple filling, pressing lightly to make as flat as possible.  Spread with the walnut filling.  Place a third layer of dough over the walnuts and spread with the poppy seed filling, then top it with a last layer of dough.  Pierce the top dough with a fork in a few places. 

Beat together one large egg yolk and 1 tsp. heavy cream or water and brush some of it over the top dough.

Place on a baking sheet in the center of the oven and bake for 10 minutes.  Reduce the temperature to 350 degrees and bake until the top is golden brown, about 50 minutes.

Serving

Let cool for 15 minutes.  Run a sharp knife around the inside of the pan.  Hold a baking sheet over the pan and invert to unmold the dessert in one piece.  Hold a rack or tray over the unmolded dessert and invert again so it is right side up.  Cool at least 2 hours.  For best flavor, wrap in plastic wrap and let stand overnight before cutting.

Cut in half lengthwise, then crosswise into sixths to make 12 bars.  Serve at room temperature.
Logged

Ich bin ein Brokie...
Marge_Innavera
Guest

« Reply #31 on: December 14, 2006, 10:04:54 am »

Kansas City Plum Pudding

4 slices bread, in small pieces
1 cup milk
1/4 cup vegetable shortening
1 cup brown sugar, packed
2 beaten eggs
1 cup flour
1/2 can frozen orange juice concentrate, thawed
2 tsp vanilla
3/4 tsp brandy flavoring
1 cup raisins
1 cup chopped pitted dates
1 cup chopped walnuts
2 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1/4 tsp ginger
1 tsp soda
1/2 tsp salt

Soak the bread in milk until soggy; beat to break up. Stir in the shortening, sugar, eggs, orange juice concentrate, vanilla and brandy flavoring.

In a separate bowl, combine the raisins, dates and walnuts.  Mix the rest of the dry ingredients and add; then stir in the bread mixture.

Pour into a lightly greased baking dish, cover with foil. Place in an ovenproof Dutch oven or roasting pan on a rack or trivet. Pour water in the bottom of the pan to cover about 1/2 inch of the bottom of the baking dish. Cover the Dutch oven or roasting and cook at 350 degrees for about 2 hours. Check once in awhile and add more water if it's getting low.

Brandy sauce (brandy optional):  Mix one cup powdered sugar with 1 tablespoon butter, 3 tablespoons orange juice concentrate 1 tsp vanilla, 3/4 tsp brandy flavoring. Stir in enough milk to make a sauce; adjust thickness as desiired with more powdered sugar.




SInce this recipe requires a roasting pan so it might be awkward for Christmas Day, but it's great for a day after Christmas special dessert.


Logged
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #32 on: December 25, 2006, 04:18:32 pm »

Here's a pie I am making for the second time during this holiday season, and I think it's not the last!!

Chocolate Nut Pie

By Snooks Howard, Charlotte, North Carolina, published in the November 1985 issue of Gourmet Magazine

For the crust:
1 1/4 cups ground walnuts
1 cup ground pecans
1/3 cup sugar
3 T. unsalted butter, melted and cooled

For the filling:
6 oz. semisweet chocolate
1 oz. unsweetened chocolate
1/2 stick (1/4 cup) unsalted butter
4 large eggs, separated, plus 2 large egg whites
2 T. Kahlua
1 tsp. Vanilla
2 T. sugar
3/4 cup heavy cream
3 T. ground pecans

Make the crust: in a bowl combine the walnuts, pecans, sugar, and butter, and press into a 10-in (5-cup) glass pie plate. Bake in preheated 350-degree oven for 12-15 minutes, or until lightly browned, and let cool.

Make the filling: IN the top of a double boiler set over simmering water, melt together the chocolate and the butter until the mixture is smooth. Transfer to a large bowl and mix in a pinch of salt, the egg yolks, the Kahlua, and 1/2 tsp. Of the vanilla, combining well.

In another bowl, beat the egg whites until they hold soft peaks, add the sugar, and beat again until they hold stiff peaks. Stir one-third of the whites into the chocolate mixture and fold in the remaining whites. Spoon the filling into the prepared crust and chill the pie for several hours.

In a chilled bowl, beat the heavy cream until it holds soft peaks. Add the remaining vanilla and beat until it holds stiff peaks. Spread the cream over the pie with a spatula and sprinkle with the pecans. Chill the pie before serving up to 24 hours.
Logged

May 2018 be better for us all.
Meryl
BetterMost Supporter
Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 12,178


There's no reins on this one....



« Reply #33 on: December 25, 2006, 08:17:29 pm »

Oh boy, that sounds great, Lee!  Tongue
Logged

Ich bin ein Brokie...
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #34 on: December 26, 2006, 10:52:31 am »

That is a pretty easy pie since you only have to bake the crust. If you like, you can substitute any regular crust, even those that are rolled out from a package. If you make the nut crust, don't put pie weights in...I did, and then I had to dig them out. Also, make this pie in a large (9-in diameter) pie pan, because otherwise you'll have filling left over, and the pie is so popular that it will be gone too soon if it's just an 8-incher.

For the semisweet chocolate, I substituted special dark chocolate because it was all I had and there was a blizzard outside!! In fact, I think it improved the pie.

There is also a recipe called Jacques Cagna's Chocolate Mousse Cake which is very similar, is a more sophisticated presentation, which I make almost every year and is available on the web. Anything with Jack in it!!
Logged

May 2018 be better for us all.
Dobie1018
Brokeback Mountain Resident
****
Offline Offline

Gender: Female
Posts: 229





Ignore
« Reply #35 on: December 09, 2007, 09:33:23 pm »

These recipes all sound great!  I especially love the one that tamarack put up - the Cherry Festival Cake.  I'm a 50's child and my mom used to make this cake each and every Christmas without fail.  It just wasn't Christmas without this cake.  I moved to Florida when I was in my early 30's and gone was the cherry cake.  One year I phoned her and asked her for the recipe and she gave it to me.  I've made it a couple of Chrismases since then, and it makes Christmas complete for me! 

Logged
Marge_Innavera
Guest

« Reply #36 on: December 14, 2007, 12:36:14 pm »

My Mom has made these for years. She uses pecans and I use walnuts; both make very rich cookies. I've thought of making this recipe using cashew nuts, but haven't yet gotten around to it.


Nutty Shortbread

1 cup (2 sticks) butter or margarine, softened
3 Tbsp powdered sugar
1 cup ground pecans or walnuts -- use a blender or food processor to make a nut ‘meal’
2 tsp vanilla
1 tsp (approximate) cold water
2 scant cups flour (2 cups minus about a tablespoon)
Additional powdered sugar

Mix softened butter or margarine, powdered sugar and nut meal.  Stir in vanilla and water.  Then add flour and mix until it forms a stiff dough.

Form into small flat cookies or roll into crescent shapes, and bake on a greased cookie sheet, 20-25 minutes at 325°.

While the cookies are still hot, dust with or roll in additional powdered sugar.

Logged
Meryl
BetterMost Supporter
Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 12,178


There's no reins on this one....



« Reply #37 on: December 14, 2007, 12:45:17 pm »

Yum, those sound good, and easy, too.  Thanks, Marge!  Cool
Logged

Ich bin ein Brokie...
Dobie1018
Brokeback Mountain Resident
****
Offline Offline

Gender: Female
Posts: 229





Ignore
« Reply #38 on: December 14, 2007, 03:53:26 pm »

Thanks for the great recipe Marge!  It sounds like these would just melt in your mouth! 
Logged
Artiste
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 15,998





Ignore
« Reply #39 on: December 21, 2008, 04:22:23 pm »

Since you do not go to my threads on recipes nor origins of words or First Nations,
as I had no time to add such lately with death in family,
maybe some of you heard that cranberries is an First Nation food called atoka ?

Atoka Ice Cream
1 oz atoka juice
2 tbs sweet or not sweet dried cranberries (maybe whole fresh ones as I never tried that?)
3 cups 1/3 soft vanilla ice cream

Combine. Store to freeze until set.
Serve as cones or in bowl(s)

Me dire vos résultats (tell me your results) ??

Au revoir,
hugs!
Logged
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #40 on: January 05, 2009, 02:03:14 am »

Do not attempt this recipe!! I made it for New Year's Day and realized that my lovely recipe has been "dumbed down" for the Internet. The egg whites did not whip in a food processor, and the chocolate took forever to be grated!! I will find my old recipe and post it here!!

Okay, here is the recipe for Chocolate Mousse Cake that I promised you back in 2006! Thanks for waiting!! This cake is very light but rich tasting. It can be made into a buche de noel as well.

Jacques Cagna's Chocolate Mousse Loaf

1 1/2 cup Walnuts
1 tbl White Vinegar
1 tbl Water
6 oz Unsalted Butter -- melted &
    Hot
6 lrg Egg Whites
12 oz Semisweet Chocolate
3 tbl Cocoa
1/3 cup Sugar
1 pch Salt
4 lrg Egg Yolks


Butter sides & bottom of 1 qt glass loaf pan. Line bottom with parchment paper and butter paper.
In food processor, grate walnuts. Spread 1 c over bottom & sides of prepared pan.
Put egg whites in clean food processor work bowl. Process 8 seconds, the pour in combined vinegar & water while machine is running. Process for 1 minute & 45 seconds, or until egg whites are whipped & hold their shape.
Gently transfer to mixing bowl. Do not wash work bowl.
Put chocolate, cocoa, sugar, & salt into work bowl. Turn the machine on & off 4 times to chop the chocolate coarsley, then process for 1 minute until chocolate is finely chopped. With the machine running, pour the hot butter through the feed tube and process for 1 minute, until the chocolate is completely melted, stopping once to scrape down the sides of the workbowl.
Add the egg yolks and process 10 seconds. Spoon egg whites onto the mixture in a ring. Turn the machine on & off twice. Run a spatula around the sides of the workbowl to loosen the mixture. Turn machine on & off 3 more times until the ingredients are mixed. Some streaks of white may be visible; do not overprocess.
Transfer to the prepared pan. Cover with plastic wrap and refrigerate for 3 hours, or until well chilled.
Carefully separate the mousse from the pan using a thin knife or flexible spatula. Invert onto a serving platter and remove the pan. Press the remaining walnuts into any bare spots. Let the loaf set at room temperature for 1/2 hour before serving.
Makes 8-10 servings.
Note: the mousse can be prepared up to 1 month in advance, covered airtight and frozen. Let thaw, covered, for 24 hours in refrigerator.

Logged

May 2018 be better for us all.
Marge_Innavera
Guest

« Reply #41 on: November 19, 2009, 10:48:49 am »

Inspired by Chuck's account of his trip to Georgia, I'm posting a recipe that's considered a Southern classic, although it originated in Noo Yawk.

Red Velvet Cake



Most recipes for Red Velvet cake are similar. Of course, there's always a cut-to-the-chase option in the form of the Duncan Hines mix. And a Google search of recipes turned up vegan and gluten-free alternatives.

2 ½ cups plain flour
1 ½ cups sugar
2 tablespoons. cocoa powder
1 tsp baking soda
1 cup buttermilk
1 ½ cup vegetable oil
1 tsp white vinegar
1 tsp vanilla flavoring
1 tsp almond flavoring
2 eggs (medium or large)
1 ½ bottles red food coloring (2 ounce size)

Sift the flour, sugar, baking soda and cocoa powder into a big bowl that you’ll use to mix the cake.

Using a hand or table mixer, put in the milk. Mix. Add oil and mix.

Add vinegar, vanilla and almond flavoring. Mix. Lightly beat the eggs in a small bowl. Add and mix. Add the food coloring. Mix until the batter is even in color.

Pour the batter into three 8-inch or two 9-inch cake pans; bake at 350 degrees F for 30 minutes or until the center tests done with a toothpick.

Let the cake cool and then frost with Cream Cheese Frosting:

Cream Cheese Frosting
½ cup margarine (softened)
8 oz. cream cheese
½ tsp vanilla flavoring
1 box of confectioners sugar (1 pound)
1-1/2 cup chopped pecans

Beat the margarine and cream cheese in a medium mixing bowl until light and creamy. Add vanilla and confectioners sugar and beat well. Hand stir in pecans, saving about a half cup for garnish.

Spread cream cheese icing between layers of the Red Velvet cake, up the sides and on top. Sprinkle with the rest of the pecans.
« Last Edit: November 22, 2009, 07:50:32 am by Marge_Innavera » Logged
Jeff Wrangler
BetterMost Supporter!
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 26,412


"Tom Cody. Pleased to meet ya."




Ignore
« Reply #42 on: November 19, 2009, 11:12:41 am »

OMG! Red Velvet Cake with Cream Cheese Frosting!  Shocked  Thud!

It doesn't get any better than Red Velvet Cake with Cream Cheese Frosting.  Grin
Logged

"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.
bailey1205
BetterMost 1000+ Posts Club
******
Offline Offline

Posts: 1,503




Ignore
« Reply #43 on: November 19, 2009, 11:16:52 am »

OMG! Red Velvet Cake with Cream Cheese Frosting!  Shocked  Thud!

It doesn't get any better than Red Velvet Cake with Cream Cheese Frosting.  Grin

I could eat a whole can of cream cheese frosting by itself !
 laugh

I think I will make a Red Velvet cake for Thanksgiving !!  Yup !!!

Logged
Marge_Innavera
Guest

« Reply #44 on: November 19, 2009, 11:27:20 am »

I could eat a whole can of cream cheese frosting by itself !
 laugh

Try it on gingerbread!  Am not sure I've posted a gingerbread recipe in this thread; I'll check that out.
Logged
Jeff Wrangler
BetterMost Supporter!
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 26,412


"Tom Cody. Pleased to meet ya."




Ignore
« Reply #45 on: November 19, 2009, 11:35:17 am »

Try it on gingerbread!  Am not sure I've posted a gingerbread recipe in this thread; I'll check that out.

First red velvet cake, now gingerbread. You guys are gonna kill me with home-baked kindness!  Grin

 Kiss  Kiss  Kiss
Logged

"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.
bailey1205
BetterMost 1000+ Posts Club
******
Offline Offline

Posts: 1,503




Ignore
« Reply #46 on: November 19, 2009, 11:37:26 am »

Try it on gingerbread!  Am not sure I've posted a gingerbread recipe in this thread; I'll check that out.

I love gingerbread.  I have never made it though.  Hmmmmmm......

Damn, I'm getting hungry here !

 laugh
Logged
Ellemeno
Town Administration
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 15,367




« Reply #47 on: November 21, 2009, 09:31:29 pm »

I love gingerbread.  I have never made it though.  Hmmmmmm......

Damn, I'm getting hungry here !

 laugh


It's pretty easy to make.  Yummy with lemon sauce.  But I like it best plain, or with real whipped cream. 

What did you mean about a can of cream cheese frosting?  Can you really get it in a can?

Logged
Jeff Wrangler
BetterMost Supporter!
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 26,412


"Tom Cody. Pleased to meet ya."




Ignore
« Reply #48 on: November 21, 2009, 09:48:08 pm »


It's pretty easy to make.  Yummy with lemon sauce.  But I like it best plain, or with real whipped cream. 

What did you mean about a can of cream cheese frosting?  Can you really get it in a can?

I haven't looked lately, but I think Betty Crocker, or maybe Duncan Hines, used to include cream cheese in their line of canned, ready-to-use frostings. I could be mistaken in my memory, though.  Sad

Ginger bread still warm from the oven with whipped cream is the best!  Cheesy
Logged

"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.
louisev
BetterMost Supporter!
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Female
Posts: 16,111


"My guns and amo!! Over my cold dead hands!!"


WWW

Ignore
« Reply #49 on: November 21, 2009, 10:25:35 pm »

Have I got recipes for the diabetics, sodium-intolerant and gluten intolerant among you!
 
3 MINUTE CHOCOLATE CAKE

1/2 cup almond meal (nut flour or ground nuts)
3 teaspoons sugar or sugar substitute to equal
3 teaspoons cocoa (prefer dutch cocoa)
1/4 teaspoon baking powder
2 Tablespoons butter
1 Tablespoon water
1 egg, large

Heat the butter in microwave till very soft
Whip all ingredients together
Place mixture into a small micrwave dish 14cms or 5 1/2 inches
Microwave on High for 1 1/2   - 2 minutes  till set

OR double the recipe and bake 180 degrees centigrade for 25 -30 minutes.

You can melt chocolate and pour it over cake to ice if you wish


VARIATION LEMON!

Lemon cake:
1/2 cup almond meal
3 teaspoons sugar or sugar substitute to equal
>>grated rind of 1 lemon
>>>>2 Tablespoons butter, softened or melted in microwave
>>>>1 Tablespoon lemon juice
>>>>1 egg, large
>>>>
>>>>Whip altogether. Place mixture in small microwave dish
>>>>Microwave 1 1/2 - 2 minutes or till set.
>>>>
>>>>When cooled cut in half - vertically - the cake is not really thick
>>>>enough
>>>>to cut in half horizontally, if you wish to fill it with "icing"
>>>>Icing:
>>>>Mix cream cheese, some sweetener and lemon rind and lemon juice together
>>>>to
>>>>form a paste. Spread in middle and over cake.  Delicious if you like
>>>>tangy lemon
>>>>


Logged

“Mr. Coyote always gets me good, boy,”  Ellery said, winking.  “Almost forgot what life was like before I got me my own personal coyote.”

Marge_Innavera
Guest

« Reply #50 on: November 22, 2009, 07:53:21 am »

I've posted this gingerbread recipe on my blog -- will copy here:



Missouri Town Gingerbread

1/2 cup (1 stick or 4 ounces) butter or margarine
1 beaten egg
1/2 cup sugar
1/2 cup honey
1/2 cup molasses
1 cup hot water
2 - 1/2 cups flour
1 - 1/2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt

Melt butter or margarine; mix in sugar and egg.  In one bowl mix all dry ingredients; in another, mix molasses, honey and water.  Add this mixture and the flour mixture alternately to the butter-egg-sugar mixture, beating well after each addition.

Bake in a greased square cake pan at 350 degrees, about one hour.
Logged
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #51 on: November 24, 2010, 11:26:47 am »

I'm just about ready to march into the kitchen and make some pumpkin pecan pie. I love it because it kills two birds with one stone, so to speak. That frees me up to make something more creative for my second dessert, and all of you have given me plenty of inspiration!!

I finally found the right recipe for ppp on the Libby's pumpkin web site. It is here: http://www.verybestbaking.com/recipes/28658/Pumpkin-Pecan-Pie/detail.aspx

This recipe is simpler than all the other ppp recipes on the web, which call for things like sour cream and lemon zest. Try it, you'll like it!!
Logged

May 2018 be better for us all.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #52 on: November 27, 2010, 12:17:48 pm »

I just got inspiration for my second dessert, in addition to the de rigeur pumpkin pie. How about ... ambrosia? But I'll serve it AFTER the meal, not before it, especially to bratty little kids.
Logged

May 2018 be better for us all.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #53 on: December 15, 2010, 09:52:46 pm »

Just made my favorite icing recipe for my son's birthday cake. It's as easy as...cake!! 12 oz. of chocolate chips, melted with 2 cups whipping cream. Stir together in the pan, cool, and add 1 tsp. karo syrup. It's called "Mrs. Milman's chocolate frosting" as popularized by Martha Stewart.

Amazing that I am a major contributor to this thread! I don't eat sweets, generally, but I like making them for others.
Logged

May 2018 be better for us all.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #54 on: December 23, 2010, 12:06:38 am »

I'm trying something different for Christmas dinner...a mincemeat cranberry pie. Will let you know how it is received.
Logged

May 2018 be better for us all.
Marge_Innavera
Guest

« Reply #55 on: December 23, 2010, 01:17:56 pm »

My Mom used to make this sometimes for Christmas dinner.  It can be made to look extra-Christmas-y by adding halved maraschino cherries to the (green) top of the pie.  It's a good dessert for a big family dinner because it's not only decorative but can be made the day before.

I've often thought that a variation, substituting Amaretto or Cherry Heering for the creme de menthe would be tasty; but haven't ever tried it.

Grasshopper Pie

24 marshmellows
3/4 cup milk
2 ounces (1/4 cup) creme de menthe
1 ounce (2 tablespoons or 1/8 cup) creme de cacao
1 cup heavy (whipping) cream
16-18 Hydrox or Oreo cookies
3 tablespoons butter

Crust: crush cookies to make crumbs; mix with melted butter and pack into a pie pan to make a crust. Chill a few hours, till the crust is solid.

Melt, then chill marshamallows and milk; best done in a double boiler or a saucepan set in a frying pan of boiling water.

After chilling, add the creme de menthe and cream de cacao.  Whip the cream, then folkd into the mixture.  Pour into the pie crust and chill.
Logged
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #56 on: December 28, 2010, 10:29:48 pm »

I'm trying something different for Christmas dinner...a mincemeat cranberry pie. Will let you know how it is received.

The pie was a hit. I managed to get everyone to eat some, even though they'd just eaten back-to-back brunch and dinner. Even better, I served it with vanilla ice cream and crystallized ginger sprinkles!!
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #57 on: July 30, 2011, 04:18:10 pm »




White Chocolate Brownies:

6 tablespoons of unsalted butter
8 ounces of white chocolate (or one cup of white chocolate chips)
2 eggs
1/4 cup of sugar
1/2 tablespoon of vanilla
1 cup of flour
1/2 cup of semisweet chocolate chips

Preheat the oven to 350.

Grease and flour an 8 inch square baking pan, or line with foil.  Melt butter and 4 ounces of the white chocolate in top of a double boiler over hot water.  When melted, remove from heat and add the other 4 ounces of white chocolate, stir to blend well.  Set aside.  Beat the eggs and sugar until pale and smooth.  Add white chocolate and butter mixture, vanilla and flour.  Beat just until smooth.  Add semisweet chips and stir by hand, being carefull not to over-mix.

Pour into prepared pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack, cut into squares.

My own little "twist", I melted some of the excess white chocolate I had and drizled them over the top.
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #58 on: July 30, 2011, 09:40:43 pm »

Looks yummy...I bet they were a hit!!
Logged

May 2018 be better for us all.
Jeff Wrangler
BetterMost Supporter!
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 26,412


"Tom Cody. Pleased to meet ya."




Ignore
« Reply #59 on: August 15, 2011, 08:52:52 am »

I was at a party Saturday evening--two very dear friends celebrating 25 years together. There was a buffet, and the desserts included cupcakes.

There were red velvet cupcakes with cream cheese frosting. ...  Tongue

And then there were--what should I call them?--Oreo cupcakes?

They were chocolate cupcakes with a cream filling in the center. The frosting probably started out as a basic vanilla frosting, but then it had ground-up Oreos added to the frosting, and each cupcake had half an Oreo stuck in the frosting on top.

Best. Cupcakes. Ever. ...  Cheesy
Logged

"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #60 on: August 15, 2011, 08:55:20 am »

I've had those cupcakes before, very good!
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #61 on: November 01, 2011, 01:38:41 pm »

I've made this recipe for Sticky Toffee Pudding 4 times in the last month and there's no end in sight!!

http://www.kingarthurflour.com/recipes/sticky-toffee-pudding-recipe

It is not really a pudding, more like a moist cake. This recipe calls for silicone muffin tins to bake individual cakes. That is a very easy, attractive and non messy way to make it, but it can be baked any way you like.

It comes with a caramel sauce, but you could substitute whipped cream, a chocolate or raspberry sauce.

This is a good holiday recipe. It's the pudding that carolers are asking for when they say "Bring us some figgy pudding..." and "we won't go until we get some!" I first enjoyed sticky toffee pudding in Britain and can't get enuff of it now!

One more thing. The best figs to use are in vacumn foil packages by Sunsweet. They are very succulent and flavorful.
Logged

May 2018 be better for us all.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #62 on: November 19, 2011, 05:35:11 pm »

Speaking of rice flour (as we were doing on the gravy train, er, thread) here is a recipe I found when I was trying to figure out what to do with the rose syrup that Chrissi gave me. It's wonderful!!

PERSIAN RICE COOKIES

FOR ROSE SYRUP:
3/4 sugar
1/4 cup water
1/4 tsp lemon juice
1/8 cup rose water
FOR THE COOKIES:
1 1/2 cups rice flour, plus more if required
1/2 cup melted ghee (melted clarified butter)
2 egg yolks plus 2 tsp sugar
1/2 tsp cardamon powder
a handful of finely chopped pistas (pistachios) (plus more for garnish)

TO MAKE THE ROSE SYRUP:
In a saucepan, bring the sugar and water to a boil on med-low heat and simmer for 2 minutes. Remove from heat, stir in rose water and lemon juice. Cool to room temperature. The syrup should not be too thick.

TO MAKE THE COOKIES:
In a bowl, beat the yolks and 2 tsp sugar, add the ghee, cardamon powder and beat well. Stir in 1 1/2 cups rice flour and handful of finely chopped pistas. Add enough syrup to be able to form a dough (knead with hands) which doesnt stick to your hands. For that add more flour or more syrup, as required.

Make walnut sized balls of the dough, lightly flatten, place 1 inch apart on a parchment lined baking sheet.

Bake for 15 minutes in a 350 degrees pre-heated oven. At the end of the baking time, the cookies should start to crack on top and turn white, which means they are done.

Don't handle the cookies until they cool for a bit. Then, sprinkle very finely chopped pistas over the top and lightly tap in place. Store in an airtight container only when completely cool.

Yield: 36 cookies
Logged

May 2018 be better for us all.
Marge_Innavera
Guest

« Reply #63 on: December 02, 2011, 02:59:46 pm »

from the White House pastry kitchen this year:

Pumpkin Cake with Orange Cream Cheese Frosting
A recipe from the White House Pastry Kitchen

Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
¾ teaspoon baking soda
½ teaspoon nutmeg
¼ teaspoon ground cloves
1¼ cups dark brown sugar
4 eggs
¾ cup vegetable oil
7 ounces of pumpkin puree (either homemade or from a can)
¼ cup whole milk, warmed

Pre-heat the oven to 340° Fahrenheit.

Sift the flour, baking powder, salt, cinnamon, ground ginger, baking soda, nutmeg and ground cloves into a large bowl. Put this aside. Whisk together brown sugar and eggs with a mixer. Beat in the vegetable oil and then the pumpkin puree. Add the dry ingredients mixture alternating with the whole milk in three parts. Mix well and scrape the sides and bottom of bowl between each part. Grease and flour bundt pan. Bake for about one hour. Let the cake cool in the pan and then turn out onto a cooling rack. For the finishing touch, pour the orange cream cheese icing over the top of the cooled bundt cake. Makes one cake from a 2 quart bundt pan.

Frosting:

1 cup confectioners’ sugar
1 tablespoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract
6 ounces butter, softened
2 tablespoons heavy cream
1 pound cream cheese, room temperature
Pinch of salt
½ cup fresh squeezed orange juice, strained

Place cream cheese and confectioners’ sugar in bowl and use a mixer until it becomes a smooth cream. If you are using a standing mixer, use the paddle attachment for the best results. Add the softened butter to the bowl. Scrape down the sides and bottom of the bowl with a plastic spatula and then add the orange zest, vanilla bean or extract, heavy cream, pinch of salt and orange juice. Set the frosting aside until you are ready to pour over cake.


Note: the cream cheese frosting also makes an excellent topping for gingerbread or spice cake.  My grandmother used to call it "hard sauce."
Logged
Jeff Wrangler
BetterMost Supporter!
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 26,412


"Tom Cody. Pleased to meet ya."




Ignore
« Reply #64 on: December 02, 2011, 03:54:05 pm »

That sounds yummy!  Cheesy

But get a load of some of these ingredients for hard sauce:

http://en.wikipedia.org/wiki/Hard_sauce

 Grin

And note what they call it at Cambridge!  laugh
Logged

"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #65 on: December 02, 2011, 11:29:08 pm »

haha, named after you, friend!!

The sauce for sticky toffee pudding is similar to hard sauce, or is a caramel sauce. Mmmm, I'm getting hungry for sweets!
Logged

May 2018 be better for us all.
Marge_Innavera
Guest

« Reply #66 on: December 03, 2011, 09:37:18 am »

That sounds yummy!  Cheesy

But get a load of some of these ingredients for hard sauce:

http://en.wikipedia.org/wiki/Hard_sauce

 Grin

And note what they call it at Cambridge!  laugh

My Nana was a devout Baptist and didn't use alcohol even in cooking so she would have modified the recipe.  However, since the classic recipe didn't mention cream cheese, I'm not sure now what that was, but of course, no one's copyrighted the name. The Wiki entry does note the oxymoron in the name.

"Senior Wrangler" sauce?   Love it!   laugh
Logged
Marina
Brokeback Got Me Good
*****
Offline Offline

Gender: Female
Posts: 415





Ignore
« Reply #67 on: December 03, 2011, 10:13:58 am »

This pumpkin cake recipe looks wonderful - will have to try for the holidays.  Smiley
Logged

“Only within the moment of time represented by the present century has one species -- man -- acquired significant power to alter the nature of his world.”
~Rachel Carson~

~Looking back on it, they both realized it was the best thing they ever had.~  - A Mother's Love
Marge_Innavera
Guest

« Reply #68 on: December 17, 2011, 10:24:53 am »

Key Lime Shortbread Bars


Shortbread:

1 cup (two sticks) butter or margarine, softened
1/2 cup powdered sugar
2 cups flour

Mix flour and powdered sugar; cut in butter or margarine with two knives until crumbly.  Press into bottom of 9x13 pan as a crust; bake at 350°, 20 minutes.

Filling:

4 eggs
2 cups sugar
6 tablespoons Key Lime juice
1/2 teaspoon baking powder
4 tablespoons flour
powdered sugar

Beat eggs till foamy. Gradually beat in sugar, Key Lime juice, baking powder and flour; pour over crust.  Bake at 350°, 25 minutes.  When cool, sprinkle with powdered sugar.

Logged
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #69 on: December 17, 2011, 11:29:23 am »

That looks delicious!!
Logged

May 2018 be better for us all.
Jeff Wrangler
BetterMost Supporter!
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 26,412


"Tom Cody. Pleased to meet ya."




Ignore
« Reply #70 on: December 17, 2011, 12:54:30 pm »

Speaking of baking things, there was an interesting segment on the Weather Channel this morning about the need to adjust recipes for altitude--not just baking time or, perhaps, temperature, but also the amounts of ingredients as altitude increases.

The reporter went into various adjustments--of course she went too fast for anyone to note them--but I guess the upshot is, for example, if FRiend Lee were to bake my favorite chocolate cake recipe, she might have to make small changes in the amount of, say, the flour.

I'd never thought of this. I knew that it takes water longer to boil at high altitudes than at sea level (I think I have that correct  Roll Eyes ), but I'd never thought of a need to adjust the amount of ingredients.
Logged

"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #71 on: December 26, 2011, 10:59:48 am »

Yes, I do have to adjust recipes for cakes, muffins and the like. I add in a little extra flour and bake longer at a lower temperature. If not, the cake might fall in the middle. But, in that case, I just apply extra icing, and keep the lights low!
Logged

May 2018 be better for us all.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #72 on: December 24, 2013, 11:26:26 am »

My almost-three-year-old grandson is coming for dinner tomorrow...shall I whip up some ambrosia? Shall I make him eat it for two weeks?  laugh

My daughter confessed on Thanksgiving that she doesn't really care for pumpkin pie. So, I'm whipping up a surprise for her for tomorrow...the pie will be cranberry with chocolate ganache on the bottom! Let me know if you'd like me to post the recipe. It is a King Arthur Flour recipe (although there's no flour in it). In addition, I'm making a chai spice cake with molasses buttercream. Yummy!

I miss our recipe organizer, Marcia!
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #73 on: December 08, 2014, 09:22:33 pm »

bumping this thread.....I've been invited to a New Year's party, and asked to bring a dessert.

I'll review for ideas, but I'm thinking I'll bring some brownies, everyone seems to like those.  I'll bring some regular brownies, and some white chocolate ones.
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #74 on: December 08, 2014, 09:29:00 pm »




White Chocolate Brownies:

6 tablespoons of unsalted butter
8 ounces of white chocolate (or one cup of white chocolate chips)
2 eggs
1/4 cup of sugar
1/2 tablespoon of vanilla
1 cup of flour
1/2 cup of semisweet chocolate chips

Preheat the oven to 350.

Grease and flour an 8 inch square baking pan, or line with foil.  Melt butter and 4 ounces of the white chocolate in top of a double boiler over hot water.  When melted, remove from heat and add the other 4 ounces of white chocolate, stir to blend well.  Set aside.  Beat the eggs and sugar until pale and smooth.  Add white chocolate and butter mixture, vanilla and flour.  Beat just until smooth.  Add semisweet chips and stir by hand, being carefull not to over-mix.

Pour into prepared pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack, cut into squares.

My own little "twist", I melted some of the excess white chocolate I had and drizled them over the top.
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Sason
BetterMost Moderator
BetterMost 5000+ Posts Club
*****
Offline Offline

Gender: Female
Posts: 9,954


Bork bork bork




Ignore
« Reply #75 on: December 09, 2014, 06:01:22 pm »

White chocolate is an abomination, imho.  Cool
Logged


Düva pööp is a förce of natüre
brian
BetterMost 1000+ Posts Club
******
Offline Offline

Gender: Male
Posts: 1,375





Ignore
« Reply #76 on: December 09, 2014, 07:33:34 pm »

At the supermarket today, an extra piece of paper came out of the register and the operator looked at it and said "you have won a baking cook book, take this to the Service desk" At the service desk the woman said "Sorry we have run out" I said "Doesn't matter, I have never baked anything in  my life" She laughed.  Grin
Logged
Sason
BetterMost Moderator
BetterMost 5000+ Posts Club
*****
Offline Offline

Gender: Female
Posts: 9,954


Bork bork bork




Ignore
« Reply #77 on: December 10, 2014, 02:31:53 pm »

Maybe it could have got you started, Brian!  Grin
Logged


Düva pööp is a förce of natüre
Jeff Wrangler
BetterMost Supporter!
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 26,412


"Tom Cody. Pleased to meet ya."




Ignore
« Reply #78 on: December 10, 2014, 02:52:53 pm »

White chocolate is an abomination, imho.  Cool

NO kind of chocolate is an abomination, IMHO.  Cool
Logged

"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #79 on: December 10, 2014, 04:14:50 pm »

Some authorities, including Joy of Baking, say that white chocolate shouldn't be considered as chocolate because it does not contain chocolate liquor. But it does contain cocoa butter, except for certain inferior products that substitute vegetable fat. And that definitely is an abomination, or, as I like to say, a GDBOAUS!
Logged

May 2018 be better for us all.
Sason
BetterMost Moderator
BetterMost 5000+ Posts Club
*****
Offline Offline

Gender: Female
Posts: 9,954


Bork bork bork




Ignore
« Reply #80 on: December 10, 2014, 04:29:49 pm »

I'm fine wih not considering it as chocolate. Because, hey, it doesn't taste anything like chocolate!
Logged


Düva pööp is a förce of natüre
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #81 on: December 11, 2014, 09:12:08 am »

I find the varied opinions on White Chocolate very funny.  Smiley

Some people loathe it, some love it.  I like it.  One of the guys on my bowling league loves it.
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Sason
BetterMost Moderator
BetterMost 5000+ Posts Club
*****
Offline Offline

Gender: Female
Posts: 9,954


Bork bork bork




Ignore
« Reply #82 on: December 11, 2014, 05:31:08 pm »

Put me in the loathing category.

It has no taste, except sweet.  Tongue
Logged


Düva pööp is a förce of natüre
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #83 on: December 24, 2014, 12:00:56 pm »

Made a mincemeat pie yesterday and it's cooling very appropriately on the "pie safe". I saved back some of the pie crust to make the butter/cinnamon/sugar "scraps" for my grandchildren, just like my own grandmother used to do. It's kind of funny, making old-time desserts and timing them on your iphone!

Does anyone make savory pies? I have some pie crust left and I'm thinking about making something with my Vidalia fig and onion jam. I'm also thinking of making some shepherd's pies with the leftover lamb, but of course mashed potatoes make up the crust there!
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #84 on: December 26, 2014, 09:55:59 am »

No savory desserts of any kind here.  We had white chocolate chip cookies, chocolate pudding pie, pumpkin pie (unless you consider that savory), and brownies.
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #85 on: December 28, 2014, 08:30:47 pm »

Pumpkin pie is borderline savory, IMO.

I was getting ready to make Persimmon Flans with Honeyed Whipped Cream from Judith Fertig's cookbook Pure Prairie and I decided to Google it first. 15,000 results, including this one:

http://www.foodnetwork.com/recipes/persimmon-flans-with-honeyed-whipped-cream-recipe.html Makes you wonder whether you should just toss all your cookbooks.  Undecided
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #86 on: December 29, 2014, 03:27:28 pm »

I often turn to Google now for recipies instead of cookbooks.
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #87 on: November 20, 2015, 03:57:01 pm »

And now the question du jour is, Shall I make the pumpkin pie this weekend, or wait until Thanksgiving morning?Huh?
Logged

May 2018 be better for us all.
Jeff Wrangler
BetterMost Supporter!
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 26,412


"Tom Cody. Pleased to meet ya."




Ignore
« Reply #88 on: November 20, 2015, 04:14:37 pm »

And now the question du jour is, Shall I make the pumpkin pie this weekend, or wait until Thanksgiving morning?Huh?

I don't remember if you've mentioned your plans for this holiday, but if you're going to have to be cooking a lot of other stuff on Thanksgiving Day, I'd say make the pie ahead of time.

But I come from a tradition where holiday dinners are mid-day meals, so there's no time for pie baking that morning.

Still, seems like a lot of unnecessary additional work for Thanksgiving Day.
Logged

"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #89 on: November 21, 2015, 07:10:31 pm »

Good idea, thanks!
Logged

May 2018 be better for us all.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #90 on: November 22, 2015, 10:40:19 am »

Pie is done and safely ensconced in the pie safe!

http://www.myrecipes.com/recipe/elegant-pumpkin-walnut-layered-pie
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #91 on: November 24, 2015, 04:36:25 pm »

congrats on the completed pie!
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #92 on: December 22, 2015, 06:24:22 pm »

On the baker's rack for Christmas dinner is figgy pudding, recipe courtesy of the Farmer's Almanac!

http://farmersalmanac.com/food/2010/12/06/bring-us-a-figgy-pudding/
Logged

May 2018 be better for us all.
Jeff Wrangler
BetterMost Supporter!
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 26,412


"Tom Cody. Pleased to meet ya."




Ignore
« Reply #93 on: December 22, 2015, 07:10:57 pm »

On the baker's rack for Christmas dinner is figgy pudding, recipe courtesy of the Farmer's Almanac!

http://farmersalmanac.com/food/2010/12/06/bring-us-a-figgy-pudding/

How funny! Just this afternoon I had an earworm of the line, "Now bring us a figgy pudding, now bring us a figgy pudding, now bring us a figgy pudding, etc., etc.," and wondering what on earth was a figgy pudding. Now I can find out!  Cheesy
Logged

"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #94 on: December 22, 2015, 10:32:13 pm »

Yes, it's in the oven now!
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #95 on: December 23, 2015, 10:04:37 am »

Some of the cookies my mom and I would bake for Christmas.





1/2 cup butter 
1/2 cup shortening 
1 cup sifted confectioners' sugar 
1 egg 
1 1/2 teaspoons almond extract 
1 teaspoon vanilla extract 
2 1/2 cups sifted all-purpose flour 
1 teaspoon salt 
1/2 teaspoon red food coloring


1  Preheat oven to 350 degrees F (180 degrees C).
2  Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
3  Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
4  Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #96 on: December 23, 2015, 10:09:09 am »



1/2 cup butter 
4 cups miniature marshmallows 
1 teaspoon green food coloring 
1/2 teaspoon almond extract 
1/2 teaspoon vanilla extract 
4 cups cornflakes cereal
red hots/red M&Ms

 
1  Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
2  Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots/red M&Ms each.
3  Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.
« Last Edit: December 24, 2015, 09:55:24 am by CellarDweller » Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #97 on: December 23, 2015, 03:37:40 pm »

They forgot to list the red hots!
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #98 on: December 24, 2015, 09:55:37 am »

I added them.
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #99 on: September 09, 2016, 09:46:11 am »

Well, what do you know. . . a recipe for easy cherry cake!

http://www.hefty.co/cherry-clafoutis/

Mrs. Twist would be pleased.
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #100 on: September 09, 2016, 02:06:11 pm »

Oh, time for Halloween treats soon!
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #101 on: December 14, 2016, 08:17:27 pm »

cookies I made for work this week.





Peanut Butter cookies and chocolate chip cookies.


Peanut Butter Cookies
INGREDIENTS
1 1/4 cups firmly packed light brown sugar
1 cup JIF® Peanut Butter
1/2 cup Butter Flavor CRISCO® Stick
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, JIF(R) peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes 2 dozen cookies




Chewy Chocolate Chip Cookies
INGREDIENTS
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
3 cups (about 12 ounces) of chips,  1 cup milk chocolate, 1 cup dark chocolate, and one cup white chocolate.
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

3 dozen cookies
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #102 on: December 14, 2016, 08:18:23 pm »





Candy Cane Cookies and Holly Leaf Clusters



Candy Cane Cookies
INGREDIENTS

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar

Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
Heat oven to 375ºF.
Stir together peppermint candy and 2 tablespoon sugar; set aside.
For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Note - with my first batch, the peppermint sugar didn't stick to the cookies after baking, so I did it before baking with the remaining batches, this worked better.


Corn Flake Wreath Cookies/Holly Leaf Clusters
INGREDIENTS
1/2 cup butter
30 large marshmallows
1 1/2 teaspoons green food coloring
1 teaspoon vanilla extract
4 cups cornflakes cereal
sprinkles

Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.   If the wreathes don't take shape, just leave them in clusters on the sheet, they will still look like holly leaves.

18 wreaths
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #103 on: December 14, 2016, 08:19:32 pm »






Sugar Cookies
INGREDIENTS

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
3 cups all purpose flour
1/2 teaspoon salt

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes). Add the eggs, vanilla and almond.  Beat until combined. Add the salt and flour; beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 375°F. Line two baking sheets with parchment paperor silpat mats.
Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.
Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.
Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)


Frosting
6 cups powdered sugar
¼-½ cup whole milk
¼ cup light corn syrup
2 teaspoons almond extract
gel food coloring (in desired colors)

In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract.
To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.
Add food coloring one drop at a time until desired color is reached.  Pour into bottles, decorator bags or a cup.  Keep unused icing sealed until ready to use.
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Jeff Wrangler
BetterMost Supporter!
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 26,412


"Tom Cody. Pleased to meet ya."




Ignore
« Reply #104 on: December 14, 2016, 10:11:23 pm »




Candy Cane Cookies and Holly Leaf Clusters

I hope they look more appetizing in person than in this picture.  Cool
Logged

"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #105 on: December 15, 2016, 01:44:45 am »

I think they look very appetizing! My, Chuck, you have been busy! Hope those cookies last more than an hour!
Logged

May 2018 be better for us all.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #106 on: December 18, 2016, 12:00:15 pm »

For my son's birthday on the 11th, I baked a clementine cake!! This cake figures in The Secret Life of Walter Mitty, where Walter's mom Shirley MacLaine bakes one for him to give to the Afghani warlords so they will let him pass into the Himalayas. I bet you've never seen somebody so smitten by a movie that they baked a cake that was in it, have you?  Wink
Logged

May 2018 be better for us all.
southendmd
BetterMost Supporter!
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Gender: Male
Posts: 14,699


well, I won't




Ignore
« Reply #107 on: December 18, 2016, 01:13:42 pm »

Looks scrummy!  And looks like a lot of work.
Logged

photobucket sucks
Sason
BetterMost Moderator
BetterMost 5000+ Posts Club
*****
Offline Offline

Gender: Female
Posts: 9,954


Bork bork bork




Ignore
« Reply #108 on: December 18, 2016, 05:05:13 pm »

Chuck, I'm very impressed!

Back in the day when I used to bake cookies now and then, I could only manage one batch at a time.

5 batches is very impressive!

And the clementine cake looks delicious!
Logged


Düva pööp is a förce of natüre
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #109 on: December 18, 2016, 11:48:01 pm »

Looks scrummy!  And looks like a lot of work.

hmmm, "scrummy"? I'll take that as a compliment! Actually, it was one of the easiest cakes I've ever made. I was planning to make a chai cake, but then I saw a box of Vietnamese coffee cake at Cost Plus and decided to try it. You just add milk, oil and an egg to make a batter, and you cut 2 Tbs. of butter into a topping mix and alternate them into a cake pan. After baking, I made a vanilla glaze, using the recipe printed on a bag of glazing sugar. After adding the clementines, I finished off by cutting some lime and lemon flowers and leaves off of the trees in my kitchen and placing them all around the edges. It makes a very flavorful cake but one which is light on sugar and carbs.
Logged

May 2018 be better for us all.
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #110 on: December 23, 2016, 09:17:04 pm »

Tonight I'm making "haystacks" which I've always called macaroons. Went to a party last weekend where they were served, with slivered almonds and dried cranberries added. Very scrumptuous. The recipe is very simple with few ingredients and it's from Silver Palate.
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #111 on: December 27, 2016, 11:16:04 am »

hmmm, "scrummy"? I'll take that as a compliment! Actually, it was one of the easiest cakes I've ever made.

Scrummy is a combination of "Yummy" and "scrumptious" so it is a compliment.
Smiley
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #112 on: November 13, 2017, 12:55:51 pm »

I went to a winetasting on Saturday at the Still Museum and these blue cheese and fig savories were served as a dessert. Epicurious seems to think they are an appetizer. Whatever! Little thumbprint cookies made from blue cheese dough, with fig preserves (or whatever you would like) in the thumbprint.

https://www.epicurious.com/recipes/food/views/fig-and-blue-cheese-savouries-51140000
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #113 on: November 18, 2017, 12:13:53 am »

Thanksgiving is here!

It's time for you to make your Cherpumple!!!


Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Sason
BetterMost Moderator
BetterMost 5000+ Posts Club
*****
Offline Offline

Gender: Female
Posts: 9,954


Bork bork bork




Ignore
« Reply #114 on: November 19, 2017, 02:18:49 pm »

I'm sure your family will appreciate that you make it for them, Chuck!
Logged


Düva pööp is a förce of natüre
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #115 on: November 19, 2017, 07:57:54 pm »

I don't make Cherpumples.   laugh
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Sason
BetterMost Moderator
BetterMost 5000+ Posts Club
*****
Offline Offline

Gender: Female
Posts: 9,954


Bork bork bork




Ignore
« Reply #116 on: November 20, 2017, 02:54:02 pm »

Then make a turducken!

You gotta make something!
Logged


Düva pööp is a förce of natüre
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #117 on: November 20, 2017, 11:56:15 pm »

I went to a winetasting on Saturday at the Still Museum and these blue cheese and fig savories were served as a dessert. Epicurious seems to think they are an appetizer. Whatever! Little thumbprint cookies made from blue cheese dough, with fig preserves (or whatever you would like) in the thumbprint.

https://www.epicurious.com/recipes/food/views/fig-and-blue-cheese-savouries-51140000

This is what I made today.
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #118 on: November 23, 2017, 12:12:24 am »

They look good!
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #119 on: November 23, 2018, 12:57:32 am »

It's a good thing that I enjoyed making pumpkin pie. I rolled out the crust using my great grandmother's rolling pin that my daughter had new handles made for. The crust went into the pan very well and the filling fit perfectly. I cooked it the right amount of time and set it to cool on a special iron pie holder. Then, when I picked up the pie holder to take it to the table, it slid right off onto the floor! The flaky crust separated into a thousand pieces. I was crushed.

But Friend EDelmar picked everything up and even vacumed the floor for me. And everyone enjoyed ice cream and spiced peaches for dessert. The pie wasn't missed. I'm going to have to make another one soon, just so I can enjoy the taste of it. I think I'll just get rid of that iron pie holder though.
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #120 on: November 25, 2018, 06:49:15 pm »


I had the best chocolate chip cookies for dessert on Thanksgiving, and I just had to share them here.

My great-nephew, Trent, is dairy sensitive.  My sister-in-law (Michelle, Trent's grandmother) found these cookies, they are gluten free (not an issue for Trent, but a bonus) and they are dairy free.  It's a pre-made, pull apart dough, but they are soooo good.


Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #121 on: December 04, 2018, 03:10:11 pm »

I just got an email from the president of my bowling league, asking for people to bring in snacks on the night of December 18th, which is our last night of bowling for the year.    The next two weeks, bowling night falls on Christmas Day and New Year's Day, so we're not bowling.

I will make a big batch of my Christmas cookies the prior weekend, and have a batch to bring to the lanes on Tuesday.  Grin
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #122 on: December 09, 2018, 10:41:15 pm »

I'll be meeting with mom this coming weekend for cooking baking duties.   I will be going out during the week to get some stuff to decorate the cookies with.

Smiley
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Front-Ranger
BetterMost Moderator
The BetterMost 10,000 Post Club
*****
Offline Offline

Posts: 24,432


I'm marching for her!




Ignore
« Reply #123 on: December 09, 2018, 11:05:53 pm »

That's serious cooking, when you have pre-cooking meetings!!
Logged

May 2018 be better for us all.
CellarDweller
The BetterMost 10,000 Post Club
********
Offline Offline

Gender: Male
Posts: 32,254


A city boy's mentality, with a cowboy's soul.




Ignore
« Reply #124 on: Yesterday at 11:30:57 am »

lmao!

If you're gonna do the cookies, ya do them right!

I'll be going out tomorrow to find some stuff to decorate the cookies with....edible glitter and such.  I also found (online) powdered food coloring that you can use to color powdered sugar.
Logged



Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
Pages: 1 2 3 4 5 6 7 8 9 10 11 12 13 [All] Go Up Print 
BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Holiday Forum (Moderator: Meryl)  |  Topic: Recipes - Cookies, Pies, Cakes, and Other Sweets « previous next »
Jump to:  

Listen to Brokeback Mountain Radio 1
Listen to Brokeback Mountain Radio 1



Help keep this site operating by donating.


 
Web bettermost.net
Image courtesy of 'AuroraLucis'


No more beans.  I'm sick of beans.

Powered by SMF 1.1.21 | SMF © 2015, Simple Machines
SMFAds for Free Forums