Posted on 06/02/2021 1:58:41 PM PDT by Jamestown1630
Isn’t that used in making rat poison?
But I think it’s also used as medicine...
Oops, that’s cinnamon
My mom was reading a profile in southern living and this socialite....maybe Bunny something, said she always keeps Duncan Hines mixes and cheese staws in her pantry for guests.
I’ve never been good at cheese straws; but this is just as tasty and easily freezes for future entertaining emergencies:
Olive Cheese Puffs
Preheat oven to 400 degrees.
Ingredients:
2 Cups grated, sharp Cheddar Cheese
¼ lb. Butter (one stick from a pound)
1 cup of Flour, salted to taste (I usually don’t use salt; the olives and cheese are enough)
pinch of Cayenne
Jar of Pimento-Stuffed Olives
1.Blend together in a food processor the grated cheese, butter, and flour.
2.Process until dough comes together in a ball.
3.Chill, covered, for about 20 minutes before forming puffs. (You don’t want it to get too hard. When I’ve tried making the dough the day before and doing the balls the next day, it’s been very subpar. You want to make the balls the same day that you make the dough, and chill just a bit, to get it firm enough to handle well.)
4.Pinch off a ball of dough, about an inch in diameter, and pat it into a thin disc in your palm; then place an olive in the middle. Pinch up the dough to cover the olive, and roll between your palms until smooth. (Or, dough can be rolled out to ¼ inch thickness, cut into 2 inch squares, and each square wrapped around an olive - but that’s too much trouble for me, and usually results in too much dough.)
5.Place puffs on a cookie sheet and bake 15 minutes. ( I usually use parchment paper on the sheet.) Then remove to a wire rack to cool.
(To freeze unbaked, freeze on cookie sheet and remove to freezer containers when hard. When ready to bake, allow 3-5 minutes extra baking time.)
My Grandma made everything (including her noodles and sausage) from scratch.
Spent hundreds of hours helping her and learning from her. She’s the reason I love cooking.
My favorite cake was from her.
Grandma’s Buttermilk Cake
Preheat oven to 350°.
Cream together:
1 cp. butter
2 cps. sugar
Add:
4 eggs yolk
1/2 tsp vanilla
Sift:
3 cps. cake flour
1 tsp baking soda
1 tsp cream of tatar
Add alternately:
1 cp. buttermilk
Then:
Fold in 4 stiffly beaten egg whites.
Pour into 9” tube pan or 2 7” springform pans.
Bake 50 to 40 minutes.
Topping
3 Tbl butter
1/2 cp. brown sugar
1 cp. chopped pecans
3 Tbl cream
Place under boiler for 1-2 minutes.
Since the pan/scamdemic I’ve been make this into cupcakes.
My neighbor and his kids been helping me with my lawn and snow shoveling and pay him back with these. They love em.
When I was a kid, we made a weekly trip to the local Kroger. My parents would put us kids in the cereal isle and do their shopping.
We would spent our time examining the best free prize in the cereals we liked and decide on that week’s cereal. Coco-Krispies and Captain Crunch usually won.
Best thing about Kroger was their Chicago style Italian Beef. Fantastic.
Found out recently Harris Teeter is part of Kroger.
Found about 30 years ago an Italian beef recipe on Prodigy. Great substitute.
Seems to be vainilla - (bay-nee-yah).
I once went into an ethnic store and asked the checkout lady how to say ‘avocado’ in Spanish. She looked at me very oddly.
I should have known....but I wasn’t thinking (that’s my story, and I’m sticking to it.)
I always liked Wheat Chex and Rice Crispies (Snap, crackle, pop!)
I love lemon bars & I read about a simple way to make them: simply blend a can of lemon curd with a cake mix (yellow? lemon? can’t remember). I found it too thick to mix easily so I added an egg & a quarter cup of water. What resulted wasn’t really a lemon bar, but the softest lemon cake I’ve ever had. Yum!
I soak vanilla beans in bourbon and I prefer it to anything I buy.
Came across an article discussing how expensive vanilla extract has become and it suggested buying vanilla bean pods and soaking them in vodka. Sounds good to me!"
Mexican vanilla has lots of non vanilla ingredients and the regulation of its production is iffy. Mexican cured beans (not necessarily from the country) are cured on a hot surface, as opposed to Bourbon cured beans, which are steam cured (nothing to do with the alcohol.)
Beans are crazy expensive, so it you want to get into making your own vanilla go to facebook (I know, I know... f book) and join the Vanilla bean co-op. They have fabulous beans at really reasonable prices and all the information you could need to get started. That said.... my new addiction means I have about 2 gallons of vanilla(various types of beans and booze) aging in my closet. Boy, is it good!
for yalls sweet tooth...
My husband used to buy all of our spices and herbs at the Bloomsburg Fair every year, from a company called ‘The Spice Man’. The big flood in 2011 seemed to disrupt things, and he didn’t see them there any more; but they are online.
Considering the cost of vanilla extract in the grocery store and what a small amount you get, $2.50 per bean doesn’t seem that high - and once you make it and seal and store properly, it’s going to last a very long time.
http://www.the-spice-man.com/shop/vanilla-bean?rq=vanilla%20bean
https://www.thepioneerwoman.com/food-cooking/recipes/a99489/how-to-make-vanilla-extract/
I'm just like you, though, I have to clean as I go.
I have paid between $10-$15 per ounce. It depends greatly on the bean types but they run maybe 8-15 beans per ounce. The way to get good vanilla is to plan 1 ounce of beans per cup of liquor. Once your vanilla has aged sufficiently, you can transfer it to a new bottle and use the beans again. My favorite so far is the vanilla I made in a locally distilled bourbon. It's fun to see what the different beans create.
It’s so much easier to clean as you go!
The only people who don’t do it are those who know that there’s somebody coming behind them to clean up - their attitude is, ‘What, Me Worry?’ :-)
About $1/oz in Tijuana, BC Mexico in 12oz bottles.
Thanks!
Anyone try using vanilla bean paste instead of vanilla extract? Anything I should know before I try it?
Bingo! ;o)
My mom used to get irritated at me when she would cook dinner because I would always try to clean up around her as she went along. I just hated having to still be cleaning the kitchen long after dinner is fixed and eaten and everyone is settling in for the evening.
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