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Archive through July 23, 2007

The TVClubHouse: General Discussions ARCHIVES: Jul. 2007 ~ Sept. 2007: Cooking Corner (ARCHIVES): Baking: Archive through July 23, 2007 users admin

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Vee
Member

02-23-2004

Wednesday, July 18, 2007 - 7:30 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Did our baking section disappear or am I in the wrong place?

Just wanted to share an easy cookie recipe that looks terrific for festive occasions. No muss and no fuss!

Purchase frozen sugar cookie dough or mix up your own favorite sugar cookie recipe. Add white chocolate chips, dried blueberries, and dried cranberries. It looks very patriotic...Canadians could leave out the blueberries.

Landi
Member

07-29-2002

Wednesday, July 18, 2007 - 8:29 am   Edit Post Move Post Delete Post View Post Send Landi a private message Print Post    
no lum, no baking

maybe you can lure greekbread into here? she is looking to make splenda recipes for me!


Urgrace
Member

08-19-2000

Wednesday, July 18, 2007 - 9:16 am   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Sweet! It's always fun to have patriotic recipe ideas. Where were you in June?

Landi, why not Stevia instead of Splenda?
Here's one: Pie/Cheescake Crust #1

Serves: 1
Prep Time: 0:10
Occasion: Any
Effort: Easy

Ingredients:
1 1/2 cups Grape-nuts
4 tbsp margarine
2 tsp stevia blend

How to Prepare:
Melt margarine and mix with Grape-nuts. Sprinkle stevia blend over the mixture and mix well. Pack into baking dish that will be used to bake the pie or cheesecake. Bake in a preheated oven at 350 for 8 minutes or until crust is lightly browned. Allow to cool before using with cheesecake or pie.


Vee
Member

02-23-2004

Wednesday, July 18, 2007 - 9:43 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Where were you in June?

I'm operating on the better late than never theory. LOL!

Landi
Member

07-29-2002

Wednesday, July 18, 2007 - 11:51 am   Edit Post Move Post Delete Post View Post Send Landi a private message Print Post    
what is stevia? and where do you buy it?

Mamie316
Member

07-08-2003

Wednesday, July 18, 2007 - 12:06 pm   Edit Post Move Post Delete Post View Post Send Mamie316 a private message Print Post    
You inspired me, Vee. I'm baking some chocolate chip cookies.

Urgrace
Member

08-19-2000

Wednesday, July 18, 2007 - 12:26 pm   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Guess that is best answered HERE. And Also HERE

Stevia is sweeter than sugar and safer than any sugar substitute, plus it is calorie free. You can buy it at the drug store, herbal health store and some grocery stores like Sun Harvest.

Costacat
Member

07-15-2000

Wednesday, July 18, 2007 - 12:30 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
One note... I can taste the difference with stevia. Personally, I don't like it. I'm not diabetic and the few calories in a tsp of sugar aren't gonna bother me. But I guess if you used sugar in your coffee or tea, a lot, it might be better.

Urgrace
Member

08-19-2000

Wednesday, July 18, 2007 - 12:36 pm   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
You can cook with stevia which makes it more appealing. From what I've heard you might have to tweak the amount you use for your own taste. It's wonderful for people who have problems using sugar or sugar substitutes. eta: remember when people had to try to get used to the taste of sugar substitutes?

Costacat
Member

07-15-2000

Wednesday, July 18, 2007 - 5:56 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Yeah, and I can taste a sugar substitute a mile away. Bleah!

Serate
Member

08-21-2001

Wednesday, July 18, 2007 - 6:03 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
I cook with Splenda for hubby but I fall in the line of those whose tummy can't handle much Splenda. Hubby on the other hand has no problem whatsoever with Splenda. Good cuz he's diabetic and I'm not.

Vee
Member

02-23-2004

Thursday, July 19, 2007 - 7:47 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
For those of you who are getting buried in zucchini, here's a delicious zucchini bar recipe:

Zucchini Lemon Bars

Ingredients:

* 3 eggs
* scant 1/4 cup lemon juice
* 1 cup oil
* 1 slight tsp. salt
* 1/4 tsp. baking powder
* 1 and 1/4 cups sugar
* 2 tsp. lemon extract
* 2 cups flour
* 2 tsp. baking soda
* 2 heaping cups grated zucchini.

Method:

Preheat oven to 350°F. Mix all ingredients together and bake in a greased 9" x 13" pan for 25-25 minutes. Allow to cool for 10 minutes and then ice with your favorite cream cheese frosting (or cheat and buy a can the way I do**). Add 1 cup of chopped nuts, if desired.

** Don't forget to whip canned frostings for extra fluffiness.

I don't know why I am doing this to myself as I am trying to behave. The gray days are just making me want to bake. Maybe sharing a recipe will be good enough. :-)

Urgrace
Member

08-19-2000

Thursday, July 19, 2007 - 11:06 am   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Yum that sounds sooo good. My mouth is watering!

Y2krazy
Member

09-17-2002

Friday, July 20, 2007 - 9:18 pm   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Vee, I'm happy to share any of my recipes!! Hope I can write it down so you and all can get it down...they were delicous, but I kinda of made it up as I went.

small ginger snap cookies (from Bulk Barn, it's a bulk food store chain, in Canada)
instant Jello cheesecake mix (from Bulk Barn)
butter or margarine (brick kind)
milk
bar of 70 percent chocolate
hazelnuts
raspberries

Buzz cookies in food processer until fine crumbs.
(about 50)

Mix 1 c cookie crumbs with 1/3 c melted butter or margarine.
Place 1 teaspoon (not measuring type spoon) in 1" diameter paper cup. Press firmly.

Mix 1 c cheesecake mix with scant 1 c of milk. Blend with electric beaters for about 2 or 3 minutes. (will be very smooth)
Drop 1 tbsp of mix on top of pressed crumbs.
If mixture gets too thick, dab it smooth with a wet finger
Melt two squares of chocolate with a little cream or milk.
Dribble a small puddle on top of each cheesecake.
Roast hazelnuts in a dry non-stick pan for 5 minutes, until a little golden and very fragrant.
Buzz in food processor
sprinkle 1/2 tsp over each
Place raspberry on top.
Refrigerate for at least 30 minutes.

Enjoy!

Y2krazy
Member

09-17-2002

Friday, July 20, 2007 - 9:26 pm   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Now, when I made these I roasted nuts and buzzed them first. Set aside in bowl until I was ready.
Buzzed cookies next, 'cause if a little nut goes into base, oh well, just a little more flavour there.

I used a 1 1/4 inch diameter paper cup, which fit perfectly in my mini muffin tin. Which holds 24 cups.

I used my Tabasco sauce bottle to tamp down the crumbs, which was faster and more efficient than my fingers (which kept getting in the way) It fit exactly!

The first batch I made (6 doz) the raspberries were small and looked very nice. The second batch, the next weekend, the raspberries were much larger and I tore them in half. They still looked good, although not quite as elegant.
It was a pool party though, and there were no complaints as they were inhaled as soon as I brought them out.

I hope you can follow this, and feel free to ask questions, if something isn't clear.

Vee
Member

02-23-2004

Saturday, July 21, 2007 - 5:04 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Ohhhh those just sound divine and so much different from any cheesecake recipe that I have. Sounds very clear to me! Thanks a million, Y2!! When I first saw the word TABASCO, I do admit that I got nervous.

Urgrace
Member

08-19-2000

Saturday, July 21, 2007 - 7:01 am   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Vee! Y2, those are good instructions, and I'm licking my chops in anticipation of serving these at the next tea party we have.

Y2krazy
Member

09-17-2002

Saturday, July 21, 2007 - 8:36 pm   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Good! I'm glad it sounds clear....I had to keep making parts over, because I kept making the little **** things....they are a bit piddly-diddly after a while. The amounts I gave you will probably make about 24 or 30 bite-sized treats. The second batch I make 12 dozen....I was almost cross-eyed when I finished...

Vee
Member

02-23-2004

Sunday, July 22, 2007 - 3:56 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Guess who's going to get a taste of Y2krazy Cheesecake? Yes! Me!! LOL! The easy way, too. I mentioned it to a friend and he is going to make them bringing me just two. Now that's the safe way to have a taste.

ETA: Today! Forgot to say that it will be today. ;>

Urgrace
Member

08-19-2000

Sunday, July 22, 2007 - 9:11 am   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Didn't know you were a bit sneaky Vee! Love it!

Texannie
Member

07-16-2001

Monday, July 23, 2007 - 5:01 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I am making some mini cheesecakes for a catering gig next month and want to use phyllo dough or won ton wrappers as the crust.
my question is if i make them ahead, would the crust get soggy? especially the phyllo?
should i blind bake them first and then put the filling in? i am actually torn between a baked recipe and a no bake recipe.
thanks!

Landi
Member

07-29-2002

Monday, July 23, 2007 - 5:50 am   Edit Post Move Post Delete Post View Post Send Landi a private message Print Post    
holly needed to know this question, "how far ahead is "ahead"?

Costacat
Member

07-15-2000

Monday, July 23, 2007 - 6:39 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
I almost always blind-bake phyllo. I use phyllo dough when I make quiche, and blink bake it before I add the filling and bake it. And yes, the crust will get soggy, even with the blind baking. (Since quiche is so close to cheesecake, I'd assume the same thing would happen.)

I've used puff pastry dough with better results. It's easier to work with. I blind bake it, too, and yeah, it'll get soggy also.

These two pastry doughs are too fragile to hold up well to the cooking times required for quiche or cheesecake.

Why don't you want to use a crumb crust? Even Nilla wafers are easy to work with if you don't want the traditional graham.

Vee
Member

02-23-2004

Monday, July 23, 2007 - 6:47 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Feedback on Y2's recipe. We loved the gingersnap crust, but didn't get them crushed quite fine enough. Good chocolate is absolutely essential...a Hershey bar is not going to cut it. (Yes, that's what my friend went with. ) I'd suggest Lindt. The fresh berries do taste a lot better than the glazed strawberries, which the mix provided. I think that I'd make a real cheesecake filling for next time because the mix was a bit too fluffy for me. All in all, they were delicious and everyone enjoyed them. (I ate four...so much for behaving myself.)

Texannie, this gingersnap crust of Y2's would hold up and not get soggy.

Texannie
Member

07-16-2001

Monday, July 23, 2007 - 7:47 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Landi, night before

Cost, it's more a presentation issue than anything. I was going to place crushed gingersnaps in the bottom of the crust/cup. would that help with the soggy?

I made some seafood tarts ahead using won ton wrappers, I may just have to use them instead.