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Archive through January 03, 2009

Reality TVClubHouse Discussions: General Discussions ARCHIVES: Jan ~ Apr 2009: Cooking Corner: This is good & easy (ARCHIVES): Archive through January 03, 2009 users admin

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Texannie
Member

07-16-2001

Wednesday, December 24, 2008 - 6:34 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
it's so amazing to think it started with a saltine! glad you liked it debra.

Roxip
Member

01-29-2004

Wednesday, December 24, 2008 - 7:26 am   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
Abby, did your neighbors get to taste your cake too?

Oh, I've had those crackers before...they are DELICIOUS! My friend used paprika on hers to add some spicy flavor, but I'll bet the parmesan would be delicious too!

It has gotten warmer here again in Texas or else I would be making the taco soup again this weekend...but you know what they say about Texas...if you don't like the weather just wait a minute and it will change...I see taco soup in my very near future! (Right Texannie?)

Texannie
Member

07-16-2001

Wednesday, December 24, 2008 - 7:28 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
ain't that the truth! LOL
but if i waited for cold to have soups/chili, i would rarely have it!

Abbynormal
Member

08-04-2001

Thursday, December 25, 2008 - 12:00 am   Edit Post Move Post Delete Post View Post Send Abbynormal a private message Print Post    
Roxip, the cake was delicious but OMG so rich. When I make another I will leave off the top layer of caramel and hersheys, made it way too sweet. When I got it from the neighbors house it was frozen so then I could tip it to get it in my freezer to lay flat. That would also help if I had left off the syrups. I would do more butterfingers too. I took my neighbors a big ole piece, I adore them. Anyway, everyone loved it.

I am going to be trying that taco soup up thread one day next week.

Roxip
Member

01-29-2004

Sunday, December 28, 2008 - 12:00 pm   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
I used to think there was no such thing as too sweet but isn't it funny how your tastes change as you get older?

Teachmichigan
Member

07-22-2001

Sunday, December 28, 2008 - 12:38 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
I hear ya' -- I rarely eat milk chocolate any more. The darker the better!

Sherbabe
Member

07-28-2002

Thursday, January 01, 2009 - 12:22 pm   Edit Post Move Post Delete Post View Post Send Sherbabe a private message Print Post    
I made the Patti La Belle mac and cheese today. Delicious. I did not read directions 1st, so, did not know that half and half was needed. I just made it with 2% milk. Still tasted good.
Made a version of the taco chili recipe, too. yum.

Bookworm
Member

12-18-2001

Thursday, January 01, 2009 - 4:24 pm   Edit Post Move Post Delete Post View Post Send Bookworm a private message Print Post    
I made the cracker toffee last week and it got rave reviews here. Last night I made the york peppermint patty brownies and everyone loved them too. Thanks for these good and easy recipies!

Twinkie
Member

09-24-2002

Thursday, January 01, 2009 - 4:45 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
I made Patti Labelle's mac and cheese and hubby and I loved it!

Tonight I'm making Emeril's Banana French Toast to put in the fridge overnight to have for breakfast.

Baked Banana 'French Toast' With Pecan Sauce
Yield: 10 to 12 servings
Ingredients:

4 tablespoons butter, softened
½ cup packed light brown sugar

10-12 slices white sandwich bread, cut in
fourths, crusts trimmed
5 firm-ripe bananas, peeled and cut in half lengthwise
1 dozen large eggs
2 cups half and half
¼ cup banana liqueur* optional
3/4 teaspoon cinnamon
1 recipe Pecan Sauce (recipe follows)
Preheat the oven to broil.
In a small mixing bowl combine 3 tablespoons of the butter and the brown sugar. Sprinkle the sugar butter mixture evenly over the bottom of an 8½-by-8 ½-inch square metal baking pan. Lay the banana slices in one even layer over the bottom of the pan. Dot the remaining tablespoon of butter over the bananas. Broil the bananas and sugar in the oven until the sugar is melted and the bananas are caramelized, 8 to 9 minutes. Remove the pan from the oven and allow the pan to cool.
In a large bowl, whisk together the eggs, half-and-half, banana liqueur (if desired) and cinnamon.
Lay half of the bread slices over the bananas to form one even layer of bread covering the bananas. Pour half of the egg mixture evenly over the bread. Repeat this process for a second layer of bread and pour the remaining egg mixture over the top. Cover with aluminum foil and refrigerate for at least one hour and up to overnight.
Preheat the oven to 350 degrees F.
Bake the French toast for 20 minutes, remove the foil and return to the oven until golden brown and puffed, about 30 minutes longer. Remove from the oven and allow to sit until slightly cooled, about 15 minutes. Serve in bowls with pecan sauce ladled over the top.
Pecan Sauce
1½ cups sugar
¼ cup water
1 cup heavy cream
1 cup toasted pecans, chopped
2 tablespoons butter
pinch of salt
2 teaspoons vanilla
2 tablespoons bourbon or dark rum, optional
Add sugar and water to a 2-quart or larger heavy-bottomed sauce pan, do not worry about mixing, and set over medium high heat. Cook sugar without disturbing (swirling pan occasionally is OK) until deep amber in color and fragrant, usually 10 to 12 minutes. Remove pan from heat and, in two parts, vigorously whisk in heavy cream -- Be Careful, as the hot caramel will splatter. Once heavy cream is fully incorporated, return saucepan to heat and add pecans. Do not worry if caramel clumps around the whisk -- it will melt into the sauce. Cook until smooth, 1 to 2 minutes longer, and whisk in butter, salt, vanilla and bourbon (if desired). Remove from heat and allow the sauce to cool.

I'm going to leave off the topping and of course, I'm going to cut down on the ingredients for just the 2 of us. I'll let ya'll know how it turns out.

Mamie316
Member

07-08-2003

Thursday, January 01, 2009 - 4:48 pm   Edit Post Move Post Delete Post View Post Send Mamie316 a private message Print Post    
That sounds so yummy! What time is breakfast?

Texannie
Member

07-16-2001

Thursday, January 01, 2009 - 5:14 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
glad the brownies were a hit!

Sherbabe
Member

07-28-2002

Thursday, January 01, 2009 - 6:15 pm   Edit Post Move Post Delete Post View Post Send Sherbabe a private message Print Post    
Try the cracker recipe w/ graham crackers instead of saltines. yum.

Twinkie
Member

09-24-2002

Thursday, January 01, 2009 - 6:20 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Well, I just discovered that hubby used most of the half and half today so I'll have to go out and get some tomorrow and make it tomorrow night for the next morning. Mamie, breakfast will probably be around 11AM. Hubby likes to sleep in on his days off.

Pamy
Member

01-02-2002

Thursday, January 01, 2009 - 7:50 pm   Edit Post Move Post Delete Post View Post Send Pamy a private message Print Post    
I gave my friend that hashbrown/cornflake recipe and she brought it to our potluck, it ws great!!

I made Hello Dolly bars and everyone liked them...too sweet for many...wonder what I can add to cut down sweetness, maybe another layer of graham cracker

that ice cream cake sounds good...but I dont like butter finger, I think a girl at wk made it with a toffee bar

Teachmichigan
Member

07-22-2001

Thursday, January 01, 2009 - 9:37 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
I made Alton Brown's Egg Nog FOUND HERE. I added cinnamon and cloves to it (whoever heard of JUST nutmeg! LOL), and then made this french toast:

1/2 - 3/4 Cup egg nog
4 eggs
1 1/2 tsp. maple syrup
cinnamon, cloves & nutmeg to taste (I put in at least 1/2 tsp. of each - even though it was already in the egg nog).


Dip the bread, fry it up in a pan, and voila - yummy on a plate!

Teachmichigan
Member

07-22-2001

Friday, January 02, 2009 - 4:51 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Here's another easy cornbread recipe I found HERE.

Melt 1 stick of butter
Add in 2/3 cup of sugar and stir until dissolved.
Add 2 eggs and beat.
Mix 1/2 tsp. of baking soda in 1 C buttermilk.
Add buttermilk to sugar mixture.
Add 1/2 tsp. salt, 1 C flour and 1 C cornmeal. Mix well.

Pour batter into an 8x8, greased pan and bake at 375 for 25-30 minutes.

This was wonderfully light and had a great flavor. I use Red Mill medium grind corn meal for a bit of extra crunch.

I think it'd be even better if it were made start to finish in a cast iron skillet (even crispier edges), but since I don't have one, I can't test that theory. :-)

Twinkie
Member

09-24-2002

Friday, January 02, 2009 - 8:04 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Sugar in cornbread is something thought up by yankees.

Abbynormal
Member

08-04-2001

Friday, January 02, 2009 - 8:17 pm   Edit Post Move Post Delete Post View Post Send Abbynormal a private message Print Post    
Sugar in cornbread is against the rules of life or something!

ETA: flour also

Teachmichigan
Member

07-22-2001

Friday, January 02, 2009 - 11:38 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Try it before dissin' it - it's dessert in a pan! :-)

Mocha
Member

08-12-2001

Saturday, January 03, 2009 - 9:44 am   Edit Post Move Post Delete Post View Post Send Mocha a private message Print Post    
Lol yall. I just use Jiffy which has a touch of sweetness that I love. An no I'm not a yankee lol.

Twinkie
Member

09-24-2002

Saturday, January 03, 2009 - 10:27 am   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Teach, I moved to yankeeville 13 years ago. I've tried it. I don't like it. Cornbread should not be sweet.

Texannie
Member

07-16-2001

Saturday, January 03, 2009 - 3:01 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Jiffy rocks!!

Babyruth
Member

07-19-2001

Saturday, January 03, 2009 - 3:12 pm   Edit Post Move Post Delete Post View Post Send Babyruth a private message Print Post    
I use Jiffy (which is a Michigan product), and I add some shredded cheddar cheese and a tiny can of creamed corn to the batter. Keeps it from crumbling and adds extra YUMMMMMMMMMMMMMM

Twinkie
Member

09-24-2002

Saturday, January 03, 2009 - 3:23 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Baby, I add the shredded cheddar, too! Yummy! I used to also add the cream corn but that was before the diverticulitis. Can't do that now, but it was very good.

Babyruth
Member

07-19-2001

Saturday, January 03, 2009 - 3:32 pm   Edit Post Move Post Delete Post View Post Send Babyruth a private message Print Post    
Nope, only your jokes can be corny now.