****Weekly Cooking Thread ping list****
(to be added/deleted please post here or PM me)
Sept 10th thread recipe recap:
Type - Comment # - Description
Dessert* 25 Lemon-Buttermilk Sorbet
Dessert* 27 Raspberry Sorbet
Dessert* 29 Quick & Easy Fruit Crispy Cobbler
Meal* 5 Chicken Casserole
Meal* 14 Chili Coke Roast
Meal* 15 goulash
Meal* 16 Easy Bar-B-Q Apricot Glaze
Meal* 21 Peanut Ssamjang - Satay Sauce
Meal* 24 INA’S AWARD WINNING FRIED CHICKEN
Side* 12 field pea cornbread cakes
Soup* 7 tomato soup
Soup* 9 Shrimp Chowder
Sept 10th Link to Recipe recap
http://www.freerepublic.com/focus/chat/2776285/posts?page=33#33
Last year I had picked up some cranberry orange quickbread mix at a discount store and didn’t realize that a couple of the boxes had really short expiration dates on them. I ended up with a couple of boxes that didn’t get made up before they expired and I worried that they might not rise correctly if I made them up as quickbread.
I remembered someone online giving me several cookie recipes that could be used with old cake and bread mixes that have gone beyond their expiration date, so I dug into that arsenal and found the following recipe. They are now a favorite in my family, so in honor of Pecan cookie day I am posting this recipe:
Cranberry Pecan Sandies
Cookies:
1 package of Cranberry Orange quickbread mix (15.6 oz.)
½ cup of melted butter
2 tablespoons of orange juice
¾ cup of pecans
about 3 dozen pecan halves
Glaze:
1 cup of confectioner’s sugar
3-4 teaspoons of orange juice
Combine the first four ingredients and mix together, then fold in the ¾ cup of pecans. Roll dough into 1 inch balls and place about 1 inch apart on an ungreased cookie sheet. Flatten each cookie with a glass coated in cooking spray, and then press a pecan half onto the top of each cookie. Bake the cookies in a 350-degree oven (325 for dark colored cookie sheets) for 12-14 minutes or until lightly browned. Cool cookies for about a minute on the sheet, and then transfer to a wire rack with a cookie sheet underneath the wire rack to cool.
Mix up glaze and drizzle over cookies. The excess glaze will drip on to the cookie sheet underneath the wire rack instead of pooling on your counter.
This makes about 3 dozen small cookies.
Did the Meal* 5 Chicken Casserole last Sunday. Wowsers was that GREAT! Even nuked leftovers later at work were fantastic,
Thanks!
Tried the lemon-buttermilk sorbet from last week - all we could say is WOW!!!! Keeper for sure...
In going through my grandmother’s old cookbook I found her recipe for German pancakes recently. I haven’t had them for a long time because I never had made them myself and my grandmother has been gone for many years. I cooked them last night and served them with some link sausages and lingonberry preserves (I have only been able to find the preserves here at Whole Foods). Some people prefer German pancakes with a drizzle of lemon and confectioner’s sugar, but in my family I remember them served with butter, powdered sugar and lingonberry preserves or our home made raspberry jam.
The guys in our family can each eat one pancake all by themselves, but the women usually only eat about half a pancake as these are very filling, rich, and large pancakes. They were a big hit in my family, so I definitely will be making them again.
Here is the recipe for one large pancake:
3 tablespoons of butter
3 eggs
3/4 cup of warm milk
3/4 cup of flour
4 teaspoons of sugar
2 teaspoons of vanilla extract
pinch of salt
Preheat oven to 400 degrees. Melt the butter in a cast iron skillet while the oven is preheating. I throw everything else in a blender and mix it well. (Don’t be alarmed this is a very thin batter.) I pour this into my preheated skillet in the oven and cook for 15-18 minutes until the edges are golden brown and the center is puffed up.
Serve the finished pancake with your choice of lemon zest and juice, powdered sugar, pancake suryp, fresh fruit, or your favorite preserves or jam, and a side of bacon, or sausage.
My daughter has started watching the show “Cook Yourself Thin” and wants us to start trying some of their recipes because she wants to lose some weight. There are lots of recipes on the website and some of them sound really good, so I am going to post the link for everyone.
http://www.mylifetime.com/shows/cook-yourself-thin
I just wanted to say that last week we tried the Slow cooker Kalua Pig and it turned out very well. We didn’t use the salt, but just used various seasonings (cajun)
I used some of the meat for pulled pork of course then used some of it in pork enchiladas with a mixture of salsa verde and jalapeno salsa. I then used some of the meat in a lasagna using the leftover salsa mixture with dry cottage cheese and a pasta sauce and all items were very good.
That was a great recipe for having lots of meals that were easy to fix and inexpensive. Definitely a keeper.
Parenting Magazine:
In microwaveable coffee cup:
2 eggs
2 Tablespoons milk
Coat mug w/cooking spray, add eggs and milk- beat
Microwave High 45 seconds- stir.
Microwave until eggs are almost set (30 seconds) or what you think.
Top with grated cheese, mix.