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Archive through December 04, 2006

The TVClubHouse: General Discussions ARCHIVES: Jan. 2007 ~ Mar. 2007: Cooking Corner: QUICK QUESTIONS (ARCHIVES): Archive through December 04, 2006 users admin

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Baby
Member

01-08-2006

Saturday, October 21, 2006 - 7:36 pm   Edit Post Move Post Delete Post View Post Send Baby a private message Print Post    
Thanks guys!

If you like nuts, you could add those also. I bet that would be tasty, too!

I am wondering if the apple would have enough time to really cook since I only baked it for 21 minutes? I am thinking if the apple was cut in small enough pieces, it seems like it should work. Not sure though cause I am no baker!

Twinkie
Member

09-24-2002

Saturday, October 21, 2006 - 8:11 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Cook the apples some first. Just put in a sauce pan with just a little sugar water, not much because the apples will add more moisture as they cook. The sugar will thicken the mixture a bit and if you want to add something else add some cinnamon. Cinnamon is VERY healthy and good for you!

Baby
Member

01-08-2006

Saturday, October 21, 2006 - 9:26 pm   Edit Post Move Post Delete Post View Post Send Baby a private message Print Post    
Thanks Twinkie!!

Yes, I thought about cooking the apples a little bit first, too. Could I do it in the microwave instead?

I don't have a regular stove but I do have a small table top type oven with two burners on top. I could use that eventually. But, the way my kitchen is set up at the moment I can't because that oven is sitting on top of my microwave and there is no way sitting down that I could reach up that far.

As far as cinnamon goes, I love the stuff! I love just about anything with cinnamon in it! I didn't realize that it is one of the really healthy things for a person. I will have to do some reading up on it. Thanks for the information!

You must be a good cook/baker! I used to be alright at it. Certainly better than I am now, that's for sure. With my health problems, there are so many things I can't eat or just don't taste good anymore. That, along with being totally out of practice when it comes to the kitchen, is not a good thing when you attempt to try it again.

Twinkie
Member

09-24-2002

Saturday, October 21, 2006 - 9:36 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Baby, I'm just a good ol' southern cook. Nothing fancy. I learned from my mother who learned from her mother and my dad's mother. I've had to change my diet also because of the diabetes. I'm up to 4 shots a day and it sucks sometimes but I treat myself to goodies every now and then. I just up the insulin dosage a bit. LOL My latest treat....Mrs Field's chocolate chips cookies. OMG! To die for! There's only one store in one of the malls and I hate malls so you know I have to be craving one to go in there! LOL

Baby
Member

01-08-2006

Saturday, October 21, 2006 - 9:52 pm   Edit Post Move Post Delete Post View Post Send Baby a private message Print Post    
Be careful, Twinkie with those cookies! I know they are tasty cause I had them years ago. Our local mall had a Mrs. Field's store. Not sure if it is still there or not since I haven't been in a store in almost 10 years or so!

I do believe there is a Mrs. Field's store on-line that you can order from. I am pretty sure I checked that site out a few years back. And with the way they can ship perishable items, I bet you could order some and have them arrive at your door pretty darn quick!

They just might have some sugar free cookies that are just as tasty, too!

Twinkie
Member

09-24-2002

Sunday, October 22, 2006 - 7:39 am   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Thanks, Baby, I'll have to check it out!

Baby
Member

01-08-2006

Sunday, October 22, 2006 - 4:02 pm   Edit Post Move Post Delete Post View Post Send Baby a private message Print Post    
And thank you, Twinkie!

Dipo
Member

04-23-2002

Sunday, November 12, 2006 - 6:09 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
I am doing a trial run of my cranberry pear crumble that I want to take to a Thanksgiving dinner tomorrow. I was checking the pears today and they don't seem that ripe. Does anyone know how to speed up the ripening for pears? Thanks!

Justavice
Member

11-22-2005

Sunday, November 12, 2006 - 7:41 pm   Edit Post Move Post Delete Post View Post Send Justavice a private message Print Post    
stick them in a brown paper bag overnight

Dipo
Member

04-23-2002

Sunday, November 12, 2006 - 7:56 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
Cool! thank you so much Justavice!

Texannie
Member

07-16-2001

Monday, November 13, 2006 - 3:25 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
recipe please!

Maris
Member

03-28-2002

Monday, November 13, 2006 - 7:56 am   Edit Post Move Post Delete Post View Post Send Maris a private message Print Post    
ditto on recipe request!!

Dipo
Member

04-23-2002

Monday, November 13, 2006 - 6:27 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
LOL, you guys crack me up! Here it is.

Pear-Craberry Crisp with cinnamon ice cream (I probably won't do the ice cream)

3 pounds ripe anjou pears (about 5), peeled, cored, cut into 1-inch pieces
1 cup fresh cranberries or frozen, thawed
3/4 cup sugar

1 1/4 cups all purpose flour
1/2 cup finely ground walnuts
1/4 cup (packed) dark brown sugar
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted, cooled

Cinnamon Ice Cream

Preheat over to 350F. Toss pears, cranberries and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to 11x7x2-inch glass baking dish.

Mix flour, next 3 ingredients, and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish.

Bake crisp 45 minutes. Increase oven temperature to 375F. Bake until golden, about 10 minutes. Cool slightly. Serve warm with Cinnamon Ice Cream. Makes 8 servings

Bon Appetit. November 2002

I got it off the internet when I was trying to think of a dessert recipe that was kind of "Thankgivingish". I always feel like cranberries are for Thankgiving, so I am giving it a try!

I will let you know how it is, I am making it later tonight while I am watching sitcoms!

Texannie
Member

07-16-2001

Tuesday, November 14, 2006 - 3:34 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
oh..yum!!!!

Urgrace
Member

08-19-2000

Tuesday, November 14, 2006 - 8:48 am   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Oooh, I like your recipe. It includes fresh cranberries not dry, and it doesn't include rolled oats like so many of them do. Sounds yummy. I might include vanilla ice cream or whipped cream to top it off.

Lumbele
Member

07-12-2002

Tuesday, November 14, 2006 - 9:24 am   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
That sounds very tasty. Pears and cranberries are a great combination. Stole the recipe, too. Thanks, Dipo.

Dipo
Member

04-23-2002

Tuesday, November 14, 2006 - 11:39 am   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
Well, it has received the seal of approval!! I really liked it and brought the leftovers into the office for opinions. Everyone loves it! So give it a try for Thanksgiving, or whenever.

Maris
Member

03-28-2002

Tuesday, November 14, 2006 - 12:00 pm   Edit Post Move Post Delete Post View Post Send Maris a private message Print Post    
I am going to give it a try thanks.

Vacanick
Member

07-12-2004

Sunday, November 19, 2006 - 12:07 pm   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
I have a persimmon tree in my back yard. We have always left the fruit to the birds. I saw in the supermarket that they sell for 85 cents each! Does anyone know what they are used for??

Chewpito
Member

01-04-2004

Sunday, November 19, 2006 - 12:30 pm   Edit Post Move Post Delete Post View Post Send Chewpito a private message Print Post    
You can make persimmon bread,cake and soft cookies...they usually are made with spices,cinnomon/ginger and the like...they need to rippen till very soft and then peal the skin away and only use the fleshy part carfull to get the core or seeds removed..... a little work, but tasty...

Mamapors
Member

07-29-2004

Sunday, November 19, 2006 - 12:33 pm   Edit Post Move Post Delete Post View Post Send Mamapors a private message Print Post    
I dry them in my food dryer and they are absolutely. Peel then and slice them into rings about quarter inch thick and dry. I do not like persimmons in cookies, cakes, or fresh, but I love them dried!!! In fact I have a batch drying right now.

Colordeagua
Member

10-25-2003

Monday, December 04, 2006 - 2:09 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
An extremely basic cooking question . . . . (I've never cooked much, but I'm not starving.) For instance, you cook / saute a pork chop on the stove top. Heat the pan, add oil, brown the chop. It's all HOT. Then you add some kind of liquid to the pan to continue cooking the chop. But when you add the liquid -- it splatters BIG TIME!!! I mean BIG TIME. Anything to do to keep it from splattering? Let the pan, oil, and chop cool down first before adding liquid? Or what?

Vee
Member

02-23-2004

Monday, December 04, 2006 - 2:30 pm   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Why are you adding liquid to further cook the chop? It should be fine without adding any. Some may be added to the pan to release the brown crispies for a gravy to be poured over the removed chop. Turn down the heat to low before adding the liquid. When something is cooking that can splatter, I use a *splatter guard*...

Now I'll sit back and see what the real cooks have to say.

Texannie
Member

07-16-2001

Monday, December 04, 2006 - 3:13 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I think it would depend on the thickness of the pork chop, Vee. If it's a butterfly chop it's going to need to cook/braise a some.

I would turn down the heat to low and then till the pan away from you somewhat.

Colordeagua
Member

10-25-2003

Monday, December 04, 2006 - 3:50 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
Thanks. Was wondering if I should turn down heat and let it cool a little before adding liquid. (I have an electric stove. Building is all electric.) In my Mark Bittman basic cooking book, he says to turn down heat and let chop(s) cook covered in liquid after browning. Guess I'll let it cool down a little before adding liquid using a splatter guard or cover. (Can you tell I need recipe / instructions to do most anything?)