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Twinkie
| Wednesday, October 08, 2003 - 5:10 pm
I fix dump cake alot but I don't melt the butter first. I use a whole stick of butter and just put little pats of butter all over the cake. I love dump cake!
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Theowl
| Wednesday, October 08, 2003 - 5:18 pm
I've made the dump cake many times, but I use Blueberry pie filling and also put a cup of chopped pecans on top. I've used fresh blueberries, too, and it's not as sweet, but GREAT either way!!
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Hamsterlady
| Wednesday, October 08, 2003 - 5:20 pm
I also make dump cake a lot! I melt the butter and pour it over the mix on top. But I still use the recipe my nanny passed on to us. I also put a can of apple pie filling & peach pie filling. I don't mix the pie fillings - just kinda layer them. I also put in pecans (or walnuts) and flaked coconut. I then sprinkle cinnamon on the top after I've drizzled the butter over the mix. Sooooo yummy & rich!
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Lumbele
| Wednesday, October 08, 2003 - 5:47 pm
Geez, just when I thought I had the English language pretty much licked, I check new messages and see "dump cake". Now either my English is more limited than I thought or my mind is in the gutter.LOL Having read the rest of the posts I just might try that thing myself. Just wait till I tell my guys they are getting "dump" cake.
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Curiouscat
| Wednesday, October 08, 2003 - 7:14 pm
Here's a simple custard-type pie that's easy to make and was a hit at Thanksgiving last year: Cranberry Pie 1 1/3 cups white sugar 1/2 cup all-purpose flour 1 tablespoon grated orange zest 1 pinch ground cinnamon 1 pinch ground nutmeg 3 eggs 1/4 cup melted butter 1 1/4 cups fresh cranberries 1 (9 inch) unbaked pie crust Preheat oven to 325 degrees F. In a large bowl, combine sugar, flour, orange zest, cinnamon and nutmeg. Beat in eggs. Stir in melted butter. Fold in cranberries, then pour into crust. Bake in the preheated oven for 35 to 40 minutes, or until filling is set.
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Ocean_Islands
| Thursday, October 09, 2003 - 6:23 am
This is a good recipe for you all who are anti-diet: Take a slice of whole wheat bread, spread it thick with pure Wisconsin butter and then spread a layer of pure Hawaiian cane sugar over the top. Eat.
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Texannie
| Thursday, October 09, 2003 - 7:20 am
ROFL!!!
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Kstme
| Thursday, October 09, 2003 - 4:11 pm
OMG, OI, I used to make this with lots of cinnamon and then toasted it under the broiler. Has to be 'homemade' white bread for me, though! Wonderful childhood memory. All you Dump Cake people!! I would like to tell you something. I ended up making one last night! Hamsterlady, I tried it with the apple and peach fillings and put some coconut over the top. Served with Hagen-Daz Vanilla...it didn't get better than this!
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Theowl
| Thursday, October 09, 2003 - 4:43 pm
That sounds really good Kstme!! I love blueberries, so that's the way I like it, and the pecans add so much to it, also. It's an addictive desert, because after I had it the first time, I dreamt about it. I don't dream about food very much, but that can do it!! 
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Hamsterlady
| Thursday, October 09, 2003 - 5:13 pm
Yum Kstme! Sounds good.... Tastes even better right????? hehehehe You'll have to try it with pecans next time!
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Lostintheglades
| Friday, October 10, 2003 - 12:22 pm
LMAO Kstme...I bought some Peaches and Cherries to make a dump cake this weekend but someone got hungry and ate the can of peaches.... <<< Lost is thinking she will have to start posting the weekly meals and recipes on the fridge so her family doesn't eat her ingredients.>>>
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Ddr1135
| Friday, October 10, 2003 - 1:25 pm
Okay....going to store to buy ingredients for dump cake.....think I'll try Owl's version with blueberry and pecans
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Kstme
| Friday, October 10, 2003 - 2:12 pm
This is hysterical! GO DUMP CAKE! Lost, I'm thinking a BIG lock on the pantry???lol
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Bigd
| Sunday, October 12, 2003 - 4:51 pm
OK, I call this Cheatin Chicken cause I got it out of a magazine in the pediatricians office in the mid 1970's. My family begs me to cook this. The cheatin part is I didn't think it up, it's really easy, and it is sooooooooooo good! 4 boneless, skinless chicken breasts 1 6oz. can frozen orange juice concentrate (melted) 1 stick real butter 1 envelope Good Seasons Zesty Italian Dressing mix Place chicken in glass baking dish. Melt butter in sauce pan and stir in the dressing mix. Pour this over the chicken. Pour the orange juice concentrate over the chicken and bake at 350 for about an hour, basting regularly. Serve with rice.
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Theowl
| Sunday, October 12, 2003 - 6:28 pm
Ddr, I forgot to mention that I also use pineapple!! I thought about this tonight when I was washing dishes, and thought I better post it and hope you either didn't make it yet, or could read my mind and put pineapple in it!! 
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Lumbele
| Tuesday, October 14, 2003 - 11:12 am
Hope everyone had a good holiday! How did your dinners go? Well, you all shamed me into doing my stuffing from scratch again this year. I used Curiouscat's basic recipe and added lots of parsley, a couple of apples, 2 cans of mushroom pieces and a few eggs. Since I make bread dumplings every once in a while, I cut bread that no one wants any more into cubes and dry them. I used those. Wetting them with broth rather than water was a great tip (might even try it with my dumplings). I also used the white parts of lots of green onions (the greens would have competed too much with the parsley) as mentioned above. So the combined efforts of our TVCH cooks was a hit at my table. Thanks! If you don't stuff your bird, you may want to consider shoving 1 or 2 oranges and whole onions up its what's-it next time for a little added flavour. The effect is very subtle but well worth it.
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Lumbele
| Tuesday, October 21, 2003 - 1:18 pm
Another lumbele kitchen report: Had to try that dump cake.LOL Should you double the recipe (like I did) make sure you have a huge dish or 2 smaller ones to bake it in. We were in danger of suffering lock jaw. The Garlic-Lime Chicken was great, too. But next time, I think I'll sprinkle the spices on rather than dipping the chicken. My "heart" will be grateful for not having to "burn". The guys loved the 5-alarm meal though.
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Lostintheglades
| Monday, November 03, 2003 - 12:22 pm
Help!!! I went to my home town this weekend to visit with some friends and while I was there I was given a gallon of fresh blueberries. (Someone really love me there!) Anyway...I have no idea how to make fresh blueberry cobbler or pie. I've always used the canned stuff since I can't afford the fresh ones. Does anyone have any recipes for fresh blueberries?
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Mak1
| Monday, November 03, 2003 - 12:37 pm
Lost, here's a site for some good fresh blueberry recipes! Blueberry recipes
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Lostintheglades
| Monday, November 03, 2003 - 12:42 pm
Thanks Mak! I've found a few but some of them look a little complicated. I'm the "one dish" queeen here.
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Lumbele
| Monday, November 03, 2003 - 1:53 pm
Lost, blueberries freeze very well.
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Lostintheglades
| Monday, November 03, 2003 - 2:18 pm
Thanks Lumbele...that's actually the way I got them. I'm making a crisp and most of the recipes only call for 1 ro 2 cups. I feel like I won the lottery. Last time I looked at blueberries it was like $5 for a little basket.
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Lumbele
| Monday, November 03, 2003 - 2:23 pm
That's what they go for around here, too. I make blueberry pancakes and muffins with my frozen ones.
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Lumbele
| Wednesday, November 12, 2003 - 6:30 pm
Ok, who posted the round steak stuffed with dressing recipe? It's great!!!!!!! I altered it a little (DH says I can't follow a recipe without my own twist - not true, I can, but rarely do.lol) Locally I can find 'Rouladen' (very thin slices of beef, usually round steak). Pounded them even thinner, piled the stuffing in, rolled them up, closed them with toothpicks and rolled them lightly in flour before searing all around. Added some beef stock for gravy, covered and cooked them for about 20 mins. The liquid reduces nicely. Just before serving I added a teaspoon of sour cream to the gravy. It was voted a "keeper" at my house. So whoever posted the stuffing idea, thanks! P.S. Make sure the toothpicks are the stronger round kind and not flavoured. I learned the hard way with my traditional Rouladen once. Peppermint is not a very tasty twist to this meat dish.lol
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Eliz87
| Wednesday, November 12, 2003 - 7:24 pm
Glad you enjoyed it Lumbele. :-) Good idea putting the stock over it all.
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