Posted on 06/04/2011 5:29:55 AM PDT by libertarian27
Welcome to the 26th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your next favorite recipe.
“When you add the syrup to your cookie dough, do you need to adjust other liquids?”
No. The cookies came out great in our opinion, and the entire staff at the company Mrs. RQSR works gobbled them down agreed. (Both the PB, and the Choc Chip)
“Does it color the dough?”
No. The Brown sugar in both recipes maintain a color that neither of the syrups change.
“I wonder if you could use hershey syrup? Kahlua?”
I haven’t tried either of those, so I don’t know.
BTW You, and myself, and your son agree on the PB cookies. I make them for Mrs. RQSR, and her friends at work. I am NOT a big fan of them, but will eat these Carmel PB cookies all day long.
Big Mac-ity Salad
1 T dried chopped onions
1-2 T water
1/2 C ground beef - cooked
1-2 slices American cheese
1 serving of lettuce - shredded
1 T pickle relish
Thousand Island Dressing
In a bowl, nuke the onions and water for a few seconds to re-hydrate them. Add meat and cheese and nuke a minute or until meat is warm and cheese has melted. Immediately stir in lettuce, relish, and dressing.
Tastes like the fast food burger without the bun! Fast lunch that uses up leftover ground meat.
*************
Here’s a quick dressing recipe that’s better than any bottled. Yes, I’m eating some now:
Thousand Island Dressing
1 1/4 C mayo
2-3 T ketchup (or leftover tomato paste)
2-3 T pickle relish
Dash Worcestershire
1 T vinegar (white or cider)
4 t sugar
pepper to taste
Combine all in a pint jar, cover, and store in fridge. If it’s too thick, add a bit of water or milk.
She was also the neighbor who had fits whenever he'd shoot squirrels in the backyard for supper. Sigh...
LOLOLOLOLOL!
Tomato chips sound great. Have a bunch of green ones in the garden. It’s chips tonight!
PB cookies tend to be a little drier, do you think that is it? Does the caramel syrup make them a little moister?
BTTT
Needless to say, I hurt myself badly.
I shouldn’t laugh, my sister would have probably done the same! lol :)
I made a strawberry pie for my sister in law. She's diabetic and had extensive surgery for colon cancer last Christmas. So, I thought she might like the surprise. She did! :)
Oh, Buffalo Wings use Tabasco. I prefer the hot wings where the heat comes from various spices instead.
Ditto the above with Bailey's, either works great.
What made me think of it was that I have a brownie recipe that calls for hershey’s syrup. Swap one liquid for the other...
I like Bailey’s, too. :)
Tip from my Mama that I use for Toll House cookies - I use 2-3/4 cups of flour rather than 2-1/2 as the recipe on the package calls for.
Also, when creaming the sugar / butter, I let it sit for a few minutes (10-15) before adding the (room temp) eggs. I got that from Cooks Illustrated - which, of course, had a scientific explanation for what happened. I just know I think I get a better cookie.
Classic Peanut Butter Cookies
from Shirley Sadler - found on allrecipes.com
1 C unsalted butter (properly softened)
1 C crunchy peanut butter (I used smooth)
1 C white sugar
1 C packed brown sugar (I use dark brown)
2 eggs
2-1/2 C all purpose flour
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp baking powder
1. Cream together butter, peanut butter and sugars, Beat in eggs. (I let the butter / sugar stand a while as above)
2. In a separate bowl sift dry ingredients. Stir into batter. Refrigerate for one hour.
3. Roll into one inch balls and put on baking sheets. 375 degree for app 10 minutes. Do not over-bake.Flatten each ball with fork, making a criss-cross pattern. Bake in preheated 375 degree oven app 10 minutes or until cookies begin to brown. Do not over-bake.
That’s a pretty standard recipe, I guess. But I baked them last night and got the best cookies ever. You will want to return the dough to the fridge as batches bake. Also, space dough balls about two inches apart - they do spread out. Let them cool in the pan for 5 minutes before removing to racks to cool and let the pan cool completely before the next batch,
I just yesterday I received a gift copy of “Sinkin’ Spells, Hot Flashes, Fits and Cravin’s” which is a follow up to “White Trash Cooking”.
If that recipe is not in there, there are some pretty close to it.
Here’s one: Gaynell’s Tater Toes Casserole.
I think “Toes” (it uses Tater Tots) because it’s in a section about dishes to take to a foot washin’. And if y’all don’t know about foot washins’ - well, bless your heart.
Add me to ping list please?
I had adjusted my chocolate chip cookies and thought that the next time I would add more flour as well. My recipe isn’t the traditional toll house recipe. I didn’t care for that one, it seemed the cookies were always thin and greasy.
I found my recipe in a newspaper and cut it out back in the late 70’s. But it makes about 6 or 7 dozen good sized cookies. I too keep my dough in the fridge til needed.
I got this out of a Country Music Magazine:
Red Sangria:
Serves 8 to 10
Hands on time: 10 minutes Total time: 8 hours, 10 minutes
1 cup sliced lime and orange
1 cup sliced strawberries
1/2 cup blackberries
1/2 cup blueberries
1 (750 ml) bottle Pinot Noir
1 cup brandy
1/2 cup orange liqueur
1/2 cup chilled lemonade
1 cup sparkling water (like San Pelligrino)
1. Combine all ingredients EXCEPT sparkling water in a 2 quart pitcher. Cover mixture, chill for 8 hours.
2. Add sparkling water to sangria. Serve immediately
White Sangria:
Serves 8 to 10
Hands on time: 10 minutes Total time: 8 hours, 10 minutes
2 cups assorted chopped fruit (apple, pear, pineapple, strawberry)
1 cup assorted thinly sliced fruit (lemon, lime, oranges)
1 (750 ml) bottle Sauvignon Blanc
1 cup elderberry liqueur or 1/4 cup elderflower syrup
1/2 cup orange liqueur
1/2 cup chilled lemonade
1 cup sparkling water (like San Pelligrino)
1. Combine all ingredients EXCEPT sparkling water in a 2 quart pitcher. Cover mixture, chill for 8 hours.
2. Add sparkling water to sangria. Serve immediately
Those look good. Sit and sip on those in the shade and you won’t care how hot it gets! lol
Exactly what I was thinking. hahahaha
If only I could get the fresh ingredients here in the Alaska bush
When I head south for the Reno Air Races in September, I will be mixing up some batches.
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