~~FReeper Weekly Recipe Thread Ping~~~
(to be added/deleted - please post here or PM me)
Last week’s recipes:(Dec 10th)
Appetizers/Sandwiches __ Post # 07 __ Holidy Ham & Cheese Ball
Appetizers/Sandwiches __ Post # 29 __ Cheese Ball (variations)
Dips/Spreads __ Post # 28 __ Gingersnap Dip
Marinades/Sauces __ Post # 20 __ Bearnaise Butter
Pies __ Post # 13 __ It’s Just Apples Darlin’ (Rum) Cake
Pies __ Post # 16 __ Chess Pie
Link (Dec 10th)
http://www.freerepublic.com/focus/chat/2818608/posts?page=30#30
Cranberry Pecan & Greens Salad
(Great for potlucks - easy to transport ingredients separately & put together in a matter of minutes so salad is very fresh)
Ingredients:
6 cups mixed salad greens, rinsed & dried
1 cup glazed pecans (you can used plain toasted pecans, but glazed really ‘makes’ the salad)
3/4 cup dried cranberries
1/4 medium red onion, thinly sliced (a lot of people don’t like red onion so you can leave it out or use less if you prefer)
crumbled feta cheese
Raspberry vinaigrette dressing to taste (fat free works fine). Start with 1/4 - 1/3 cup & add more if salad is too dry.
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Combine all of salad ingredients except vinaigrette in a large serving bowl. Just before serving, pour raspberry vinaigrette over salad and toss. Salad seems to do better if vinaigrette is cold.
AARGH ... not enough coffee this morning. I posted my cheese ball recipe on the wrong page. Sorry ‘bout that.
http://www.freerepublic.com/focus/chat/2818608/posts?page=32#32
2 Noodle Soup
Ingredients:
10 1/2 oz can condensed chicken noodle soup
1 1/4 cup broccoli slivers (broccoli hearts, carrots, red cabbage; I use the Mann's brand)
1 1/4 cup shredded lettuce (such as Garden Express)
1 cup chow mein noodles
Directions:
Pour chicken noodle soup into microwave-proof quart bowl.
Dilute soup with 1/3 can of water.
Add broccoli slivers.
Further shred lettuce into pieces not larger than 1/2 inch square.
Add lettuce to soup.
Mix soup, broccoli, lettuce well.
Put bowl into microwave oven and heat on high for 2 minutes, 15 seconds.
Or, until bowl is hot to the touch and broccoli and lettuce have wilted.
Pound chow mein noodles so that noodles are no longer than 1/2 inch.
Pour chow mein noodles over soup mixture.
Mix well and serve. Makes 4 servings.
Nutritional information per serving:
Total Soup Lettuce/broccoli Chow mein noodles
Calories: 379 37 62 280
Fat calories: 132 12 0 120
Total fat: 15g 1g 0g 14g
Sodium: 1032mg 562mg 50mg 420mg
Cholesterol: 3mg 3mg 0mg 0g
Carbohydrates: 56mg 8g 12g 36g
Protein: 13g 3g 4g 6gWorking on a birthday dinner menu/recipes/grocery list for my dad and brother. Both were born on the same day (19th) & dad will be 89. We’re doing comfort food - meatloaf, make-ahead mashed potatoes (crockpot), peas w/mushrooms & corn pudding. Dessert will be a holiday cranberry-pear layer cake that I have not made before - the recipe just showed up in our local paper a couple of days ago. Supposedly, it has a very moist crumb with warm, rich flavors (has lots of spices: ginger, cinnamon & cardamom) & the frosting is cream cheese based with the spices repeated in it. I can’t wait to try it. :-)
I just discovered a great cooking show on Food Network: The Pioneer Woman. She has some simple, delicious-looking recipes, she gives exact measurements, cooking times, she has a nice, laid-back natural demenor. Her children are well behaved, respectful and cooperative. She homeschools, goes to church and the scenery and her home are beautiful. I’m actually surprized it’s on Food Network. I’ll have to send them a thank-you email.
CHOCOLATE SIN CAKE:
1 POUND SEMI SWEET CHOCOLATE/BELGIAN PREFERRED
1 STICK SWEET BUTTER CUT UP
4 LARGE EGGS SEPARATED
4 TBSP SUGAR SEPARATED
1 TBSP CORNSTARCH
1 TBSP VANILLA
¼ tsp CREAM OF TARTAR
MELT CHOCOLATE OVER HOT WATER. WHISK IN CUT UP BUTTER. SET ASIDE. WHIP EGG YOLKS WITH 2 TBSP OF THE SUGAR FOR 5 MINUTES UNTIL MARSHMALLOW CONSISTENCY. ADD 1 TBSP CORNSTARCH AND VANILLA AND BEAT WELL FOR 1 MINUTE.
WITH CLEAN HOT BEATERS WHIP EGG WHITES FOR 20 SECONDS. ADD 2 TBSP SUGAR AND BEAT TO MERINGUE CONSISTENCY.
FOLD EGG YOLK MIXTURE INTO MELTED CHOCOLATE MIX FOLLOWED BU EGG WHITES.
USE PREPARED SPRING FORM PAN(BUTTERED AND COATED WITH GRANULATED SUGAR)
BAKE AT 350 FOR 25-30 MINUTES. MIDDLE WILL BE WET. SPRINKLE WITH POWDERED SUGAR WHEN COOL.
Babe’s Apple Cake
A healthy cake that is moist and spicy. This cake keeps very well.
2 cups whole wheat flour
¼ cup toasted wheat germ
2 tsp. baking soda
1 tsp. cinnamon
1tsp. salt
½ tsp. nutmeg
4 cups diced, peeled tart cooking apples(approximately 4 large apples, I use Granny Smith)
1 cup granulated sugar
1 cup packed brown sugar
½ cup oil
1 cup chopped walnuts
2 eggs, well beaten
1 tsp. vanilla
Stir together flour, wheat germ, cinnamon, soda, salt & nutmeg & set aside. In large bowl combine apples, sugars, oil, walnuts, eggs and vanilla. Add flour mixture; stir gently with wooden spoon to blend well. Put in greased 13x9x2” pan & bake in preheated 350 degree oven for 50 minutes or until cake pulls away from sides of pan. Cool in pan on rack. If desired sprinkle with powdered sugar
MARSHMALLOW MICROWAVE FROSTING
Will frost a 2 layer cake or a sheet cake. Foolproof, easy and delicious on a chocolate cake.
2 egg whites
¼ t. salt
¼ C sugar
¾ C light corn syrup
1 t vanilla
1. Beat egg whites and salt in small mixing bowl until foamy. Gradually add sugar beating until soft peaks form.
2. Microwave corn syrup on high for 111/2 to 2 minutes. Or until boiling.
3. Slowly pour a thin stream over egg whites beating until stiff and glossy.
4. Beat in vanilla
My favorite cheesecake recipe ever...
Inga’s cheesecake recipe.
You may substitute low fat for all of the cheese but do not use no fat. Need a 9” springform pan.
½ CUP(1 STICK)
16 OUNCES CREAM CHEESE
2 CUPS(16 OUNCES OR 2 8 OUNCE) RICOTTA
4 LARGE EGGS
3 TABLESPOONS CORNSTARCH
3 TABLESPOONS FLOUR
1 TEASPOON LEMON OR LIME JUICE(I USE 2-3 TEASPOONS)
1 TEASPOON VALILLA(I USE 1 TABLESPOON)
1 ½ CUPS SUGAR
2 CUPS(16OUNCES OR 2 8 OUNCE)PLAIN YOGURT(NOT NO FAT) OR SOUR CREAM. YOU CAN USE EITHER
1. PREHEAT OVEN TO 325 DEGREES. LIGHTLY GREASE PAN.
2. MELT BUTTER, ALLOW TO COOL TO ROOM TEMP.
3. IN LARGE MIXING BOWL, BEAT THE ROOM TEMPERATURE CREAM CHEESE UNTIL LIGHT AND FLUFFY. THEN ADD THE RICOTTA AND CONTINUE TO MIX UNTIL COMPLETELY BLENDED.
4. SLOWLY ADD THE EGGS, CORNSTARCH, FLOUR, LIME JUICE, VANILLA, SUGAR AND SOUR CREAM OR YOGURT BEATING WELL AFTER EACH ADDITION. THEN ADD THE MELTED BUTTER, CONTINUING TO BEAT WELL AND SCRAPE THE SIDES OF THE BOWL FREQUENTLY DURING MIXING.
5. POUR THE MIXTURE INTO THE GREASED SPRINGFORM PAN AND BAKE AT 325 DEGREES FOR ONE HOUR(60 MINUTES).
6. THEN.. TURN OFF THE OVEN AND LEAVE THE CAKE IN THE OVEN WITH THE DOOR CLOSED FOR 2 MORE HOURS. AFTER 2 HOURS, REMOVE FROM OVEN AND ALLOW TO COOL TO ROOM TEMPERATURE. REMOVE THE OUTER BAND OF THE SPRINGFORM PAN(YOU CAN DO THIS AFTER REFRIGERATING IF YOU PREFER). COVER WITH FOIL OR SARAN WRAP TIGHTLY AND REFRIGERATE. THIS IS BETTER IF REFRIGERATED OVERNIGHT BEFORE SERVED BUT YOU MAY SERVE IT AS SOON AS IT IS COLD.
7. SERVE PLAIN OR WITH ANY TOPPING OF CHOICE. GOOD ONES ARE BLUEBERRY OR CHERRY CANNED PIE FILLING, KEY LIME GLAZE OR SYRUP, CHOCOLATE SYRUP, LIQUERS, RASPBERRY PRESERVES ETC. WHATEVER YOU WANT TO TRY. ADVICE: WHEN TRYING DIFFERENT TOPPINGS, DO ONE PIECE AT A TIME IN CASE YOU DON’T LIKE IT. YOU CAN ALSO DIVIDE IT INTO 4 SECTIONS AND USE DIFFERENT TOPPINGS FOR ALL 4.
One of my favorite desserts is the Key Lime Pie. This recipe makes two pies and it doesn’t use eggs.
2 8 ounce blocks of cream cheese and I use the 1/3 less fat version(you don’t have to). Let it get soft. Put it in a bowl and add in 2 14-ounce cans of sweetened condensed milk. I use the less fat version of this too. I mix these together with the electric mixer. Make sure there are no lumps. Add a bit more than ½ cup of Key Lime Juice. Yes, you can use the stuff in the bottle. When this is all mixed, fold in 12 ounces of Cool Whip. That’s it. Now I scoop this into two Chocolate Graham Cracker Pie Shells. The regular graham cracker shells work as well.
You may have a little filling left over, depending on size and brand of the pie shells. If you do, just put the rest in little Pyrex bowls or whatever and refrigerate, eat them like pudding.
TRIFLE RECIPE
2 LARGE VANILLA PUDDINGS (COOKED NOT INSTANT)
2 8 OZ. CREAM CHEESE SOFTENED
2 POUND CAKES OR LADY FINGERS
FRUITS OF ANY KIND DESIRED. I USE BLUEBERRIES, RASPBERRIES, STRAWBERRIES AND BANANAS. ON THE TOP ADD SOME KIWI TO THE OTHER FRUITS TO MAKE IT LOOK EXTRA PRETTY..
LAYER CAKE , PUDDING, AND FRUIT UNTIL BOWL IS FILLED
REFRIGERATE. USE A CLEAR BOWL IF YOU HAVE ONE BECAUSE THIS IS VERY FANCY LOOKING YET SO EASY.
*NOTE- IF YOU ARE MAKING THIS THE DAY BEFORE OR EXPECT TO HAVE LOTS OF IT LEFT OVER, YOU MAY WANT TO SUBSTITUTE THE BANANAS WITH PINEAPPLE OR ANOTHER FRUIT BECAUSE THEY WILL TURN BROWN.
