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FReeper Weekly Recipe Thread (Feb 11, 2012)
FreeRepublic Cooks | Feb 11, 2012 | libertarian27

Posted on 02/11/2012 9:49:27 AM PST by libertarian27

Welcome to the 10th installment of the FReeper Weekly Recipe Thread 2012.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or ten- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your latest and greatest favorite recipe.

(All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
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To: bgill

I’m so happy that you enjoyed it! That’s the first PB cake I’ve ever liked.


21 posted on 02/11/2012 9:22:19 PM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: Mariner
"Oh, the best Carne Asada ever just turned into the best taco you ever ate."

That sounds simply outstanding. Thanks for posting that. I will definitely be trying it!

22 posted on 02/11/2012 11:19:59 PM PST by Flotsam_Jetsome (If not you, who? If not now, when?)
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To: prisoner6

“and possibly some Sarris Chocolates (like we need them) if I can find them. The factory in Canonsburg Western Pennsylvania was hit with a devastating fire a week ago.
Note to Sarris: The fire chief said they had a hard time fighting the fire because some of the firemen were slipping on melted chocolate and came out covered in chocolate. So when you are back up and running a line of chocolate firemen would be pretty kinda cool!”

My sister alerted me to this. It’s a family tragedy- the thought of Valentine’s and Easter approaching with no Sarris. We might be placated with a couple chocolate covered firemen :)


23 posted on 02/12/2012 1:09:30 AM PST by pops88 (Geek chick over 50)
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To: magslinger
IMHO it is a sad thing when a family's heritage is lost in that way.

When my grandmother passed away, the first thing I grabbed was her old red Betty Crocker cookbook. Sure, Betty has some great recipes but granny had it stuffed with bits of paper with all sorts of recipes. I don't know that I ever ate anything that came from the recipes but they was in her handwriting and had dribbles of food stains. She never followed recipes, neither do I, but she obviously used them as a starting point. I was so thrilled the day an old friend sent me a reprint of a community cookbook because it had some of her recipes in it.

24 posted on 02/12/2012 7:13:48 AM PST by bgill (Romney & Obama are both ineligible. A non-NBC GOP prez shuts down all ?s on Obama's admin)
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To: Flotsam_Jetsome

From one mariner to another, be my guest.


25 posted on 02/12/2012 9:05:48 AM PST by Mariner (War Criminal #18)
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To: Flotsam_Jetsome

From one mariner to another, be my guest.


26 posted on 02/12/2012 9:05:59 AM PST by Mariner (War Criminal #18)
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To: Flotsam_Jetsome

From one mariner to another, be my guest.


27 posted on 02/12/2012 9:06:06 AM PST by Mariner (War Criminal #18)
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To: bgill

(smile)


28 posted on 02/12/2012 5:50:42 PM PST by magslinger (Who cares if they are"electable" if they are going to govern like Democrats? -noprogs)
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To: All

RASPBERRY TRUFFLES / Ree Drummond’s recipe

Heat/melt 8 oz ea best bittersweet and semisweet/chocolate, 14 oz can sweet/condensed/milk (will have a slight marshmallow-y texture). Stir in 3-4 drops raspberry extract. Fridge/completely cool 2 hours.

FINAL Now roll in teaspoon-size balls; dip into 8 oz melted milk chocolate coating. Liftout w/ fork; tap on pan edge to sheet truffle and dripoff excess.

GARNISH Color coarse decorators sugar w/ bit red food coloring; sprinkle on top truffles.

NOTE Ree’s recipe used mint extract and green sugar.
Nice for Christmas and St Pat’s Day.


29 posted on 02/13/2012 10:42:35 AM PST by Liz
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To: libertarian27
Yesterday was the first time I tried both of these recipes. I ended up using two heart shaped tart pans. I baked the crusts for 10 minutes, poked the bottoms with a fork and then baked for about 20 minutes more at 350 degrees. It turned out very good! The crust was actually the best tasting pie crust for sweets i've ever made. I shaved a chocolate bar on top.. here is a picture of one:
Photobucket

Chocolate Cream Pie
Ingredients:
Crust
1 prebaked 9-inch pie shell (pie crust recipe follows) Filling
3/4 cup sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 Tbsp unsalted butter
2 tsp pure vanilla extract
3-oz unsweetened chocolate, chopped
Garnish
2 cups Whipped Cream
1/2 cup mini semisweet chocolate chips
Directions:
To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan.
When the cream begins to bubble and thicken, add the butter 1 Tbsp at a time. When all of the butter is mixed in, add the vanilla. Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. Keep the mixture over the heat until the chocolate is smoothly melted and the cream thickens.
Pour the chocolate filling into the pie shell. Cover the pie with plastic wrap and place in the refrigerator to cool for at least 1 hour before serving. When ready to serve, remove the pie from the refrigerator and remove the plastic wrap. Using a pastry bag, distribute the whipped cream decoratively across the top of the pie. If you choose, use an offset spatula to create a more finished look. Sprinkle mini chocolate chips over the whipped Cream. Chocolate cream pie should be served cold. It can be stored in the refrigerator.

Best Basic Pie Crust Dough
Ingredients:
2 1/2 cups flour
1 tablespoon sugar
1 1/2 teaspoons salt
7 tablespoons very cold butter, cut into small pieces
7 tablespoons very cold shortening, cut into pieces
Preparation:
Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-size pieces.
Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
Keep the dough cold and the butter chunky. For a flaky crust, keep the butter from melting into the dough before baking. Why? Those bits of butter, which should be roughly pea-size, are meant to melt in the oven, giving off steam that creates flaky pockets. If the dough seems to be softening too much as you're working with it, throw it in the refrigerator for 15 minutes. As you roll out the dough, you should see veins of butter running through it. Roll out from the center. It's much easier to roll dough into a circle if you work from the center out to the edge in all directions. Don't overdo it. Overworking the dough and using too much flour can make pie crust tough and dry. Try to keep a light hand with both, rolling just enough to reach your desired size and using only enough flour to keep the dough from sticking to the counter. Crimp the edges. Crimping or fluting the edges of a double-crust pie seals the dough and keeps the filling from leaking out during baking. Even on a single-crust pie, crimping can create a helpful dam effect. There are many good techniques, but our favorite is to pinch the dough around the index finger of one hand using the thumb and forefinger of the other. YIELD: Makes 1 double crust for a 9-in. pie (or 2 single-crust 9-in. pies)
30 posted on 02/13/2012 1:26:20 PM PST by Trillian
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To: Trillian

The crust recipe and technique looks really good - not to mention the cream pie itself:>) - I ‘hate’ working with flour and have yet to make a decent crust - I’ve delved into using plastic gloves and have made semi-decent crust - the tips on that post were great! (One of these days!)

I don’t know why flour creeps me out on my hands — it just does - I don’t like the raw feel I guess - kneading finished dough though is very cool!


31 posted on 02/13/2012 8:38:16 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Mariner
"From one mariner to another, be my guest."

I'll take that as a "You may fire (up the grill) when ready, Gridley. . ." ;)

32 posted on 02/13/2012 9:31:12 PM PST by Flotsam_Jetsome (If not you, who? If not now, when?)
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To: libertarian27

Twinkie Recipe

Yellow Cake Mix
4 eggs
1.5 cup milk
Banana Pudding mix (not instant)
-Grease and flour 2 15”x10.5” cookie sheets. Half of batter into each one. Bake 10 to 15 miinutes at 350 degrees.

Filling: 0.5 cup milk, 3 tbsp flour: mix on stove until thick. Cool unitl warm. Add 1 cup sugar, 0.5 cup crisco shortening, 0.5 cup butter (recipe states margarine but I don’t use it), 1 tbs banana extract. Blend 5 minutes.

Spread filling on one cake, add second cake to the top. Cut into individual servings.


33 posted on 02/14/2012 3:30:28 PM PST by Ladysmith (The evil that's happening in this country is the cancer of socialism...It kills the human spirit.)
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To: Ladysmith

Hahaha

I was just reading that Twinkie thread!

Was going to post something from “Die Hard” but couldn’t find the right quote fast enough :>)


34 posted on 02/14/2012 3:53:04 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

OH!! HAHAHA!! I gotta find that on the movie!


35 posted on 02/14/2012 4:00:33 PM PST by Ladysmith (The evil that's happening in this country is the cancer of socialism...It kills the human spirit.)
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To: libertarian27

Someone else posted a link to a different Twinkie recipe. There was a neat idea in there to make “Twinkie” cake pans by shaping aluminum foil around spice bottles and spray with non-stick spray.

I’ll go the easy route... LOL


36 posted on 02/14/2012 4:27:35 PM PST by Ladysmith (The evil that's happening in this country is the cancer of socialism...It kills the human spirit.)
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To: All

Twinkie wedding cakes.

37 posted on 02/17/2012 1:18:40 PM PST by Liz
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To: All

Twinkie wedding cakes.

38 posted on 02/17/2012 1:19:06 PM PST by Liz
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Recap of this thread’s recipes:

Beef _ Post#` 08 _ Best Ever Carne Asada
Beef _ Post#` 12 _ Super Easy Beef Au Jus
Beef _ Post#` 18 _ Perfect Pot Roast

Cake _ Post#` 19 _ Heart-Shaped Valentin’es Day Cakes
Cakes _ Post#` 33 _ Twinkies

Candy/Fudge _ Post#` 29 _ Raspberry Truffles

Fish _ Post#` 05 _ Scalloped Tuna & Potato Casserole

Pies _ Post#` 30 _ Chocolate Cream Pie
Pies _ Post#` 30 _ Best Basic Pie Crust

Poultry _ Post#` 11 _ Chicken Noodle Casserole
Poultry _ Post#` 13 _ Slow Cooker Hawaiian Chicken & Rice


39 posted on 02/18/2012 9:27:49 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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Feb 18th Thread

http://www.freerepublic.com/focus/f-chat/2848332/posts


40 posted on 02/18/2012 9:40:09 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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