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Sunshyne4u
Member
06-17-2003
| Saturday, September 29, 2007 - 1:29 am
this is a favourite recipe! Marilyn Merkie's Mustard 1/2 cup Margarine 2 eggs 1/2 cup brown sugar 3 tbl white sugar 7 tbl Dry mustard (I like KEENs) 2 tbl prepared mustard (I use Frenchs) 1 tbl flour 1/2 cup white vinegar **** 1/8 tsp paprika 1/2 tsp Garlic powder cayenne to taste Melt butter at low heat. Beat remaining ingredients in a bowl until blended with a whisk, or until all lumps are out. Add these ingredients to butter, cooking over lowheat and stirring constantly. Turn heat to medium, stirring constantly for 10 mins or until thickened Keep stirring or it will burn or curdle. Makes Two cups. can be doubled. I Make HALF.
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Nowhere
Member
06-20-2007
| Saturday, September 29, 2007 - 10:07 am
Coming out of lurkdom to post my favorite reciepe for Karen Creamy Caesar salad dressing... I make mine in a food processor but you could use a blender 1 egg 1 to 2 cloves garlic crushed mix for about 1 min. 1 tablespoon stone ground mustard 1 teaspoon lemon juice salt and pepper to taste mix handful of freshly grated parmesan cheese put the cover on either blender or f.p. and mix slowly add olive oil (about 1/4th to 1/2 cup) while the blender f.p. is going until blended Yum in the tum
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Sewmommy
Member
07-06-2004
| Monday, October 29, 2007 - 11:56 am
OK, I decided to stick this here. Does anyone have a sure fire pie crust recipe. My mom used to make one that was the best, not a clue where it would be. I am pretty sure she used Crisco, but not a clue. We are having Thanksgiving at our house this year and the girls want to "make our own stuff Mom" Sounds like fun actually, so I am planning ahead. 
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Karen
Member
09-07-2004
| Monday, October 29, 2007 - 12:24 pm
Thank you, Nowhere! I tried your ceasar recipe last night -- perfect!! Sewmommy, here is my tried-and-true pasty recipe. This is my Mum's recipe, which was her Mums, which was her Mums... For a 10" crust: 1 cup pastry flour 1/3 cup regular flour 1/2 tsp. salt 1/2 cup shortening 3 - 4 tbsp. cold water (+/-) Combine flours and salt together. Add shortening and combine until combined (crumbly, should look like cornmeal). Add cold water, 1 T at a time, mixing well after each addition. When all the water has been added, the dough should hold itself in a loose ball. Turn out onto a floured surface and roll large enough for pie tin. (You may need to knead the dough a bit before rolling, but try not to handle it as much as you can. This is what leaves a decadent, flaky pastry.) Note that you may need more or less water... it's not a precise thing, LOL. Let me know if you want the measurements for an 8" crust, instead.
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Serate
Member
08-21-2001
| Monday, October 29, 2007 - 10:30 pm
No need for measurements for an 8" in our house. I roll out the crust as thick as I want it. If there is extra, I Butter it and sprinkle with cinnamon and sugar and back till crispy. Sometimes my stepkids will ask me to make a pie crust just to make this for desert - no pie.
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Sewmommy
Member
07-06-2004
| Tuesday, October 30, 2007 - 8:25 am
PERFECT! Karen, Thanks so much! Serate, I remember my mom doing the same thing too. Now I wonder if she made a bit extra just for that reason. ( I miss her right now )
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Teachmichigan
Member
07-22-2001
| Wednesday, October 31, 2007 - 4:17 pm
If you want a shortbread style one (perfect for strawberry pies or sugar cream pies) this is made IN the pan! In pie plate, mix together: 1 1/2 Cups flour 2 Tb. sugar 1/4 tsp. salt 2 Tb. milk Add 1/2 cup of oil and mix (first with fork, then with hands) until it is mixed completely. Pat along bottom and sides. If using for a non-baked pie, prick bottom and sides, and cook on 450 until golden brown - 8-10 minutes. This is like getting a COOKIE under your pie!
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Y2krazy
Member
09-17-2002
| Tuesday, November 06, 2007 - 7:49 am
For Twinkie, and anybody else who wants to try! Pickled Watermelon Rinds 1 watermelon rind- no pink, no green, cut in 1" chunks. This will be about 4-6 C of rind Boil 8 C of water with 2 tbsp of coarse salt. Boil rind 5 min. Drain. Place in large glass bowl. 8 whole cloves 8 whole peppercorns 2 broken cinnamon sticks 1 tbsp pickling spice 1/2 tsp ground allspice 1/2 tsp ground ginger Tie up in a square of cheesecloth. Combine 2 tsp coarse salt, 2 C white sugar, 1 1/4 C apple cider vinegar and 2 C water. Bring to a boil with spice bag for 5 min. Pour over rinds, placing spice bag on top. Weigh down the rinds with a plate. DON'T sqeeze the spice bag. Place in 'fridge overnight. Drain liquid into large pot in morning and bring to a boil again...5 min. with spice bag. Pour over rinds again. Refridgerate again. One more time, one more morning....3 times in all. Using same liquid and spice bag. Final day- discard the spice bag, put rinds in jars pour liquid over them, cover and refridgerate. Let sit for a few days, then enjoy! Will last 2-3 weeks in 'fridge. Squeezing the spice bag makes the liquid cloudy. Don't think they will last 2 weeks because they are so good!
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Twinkie
Member
09-24-2002
| Tuesday, November 06, 2007 - 1:08 pm
Thanks so much, Y2! I think I'll try it next summer.
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Twiggyish
Member
08-14-2000
| Tuesday, November 06, 2007 - 2:19 pm
My Grandma's Mashed Potato Recipe 5lbs Potatoes Buttermilk - about a cup or two. 1 stick real butter Salt and seasoning to taste Cook your potatoes until tender. Using an electric hand mixer, which makes them very creamy, add your butter. Mix well. Then, slowly add the buttermilk until your potatoes are a good consistency. The flavor is delicious and rich. You don't taste the buttermilk. Be sure to add salt. I wait until the end to season them.
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Sunshyne4u
Member
06-17-2003
| Tuesday, November 06, 2007 - 2:51 pm
my mom has a recipe for "neverfail pastry" maybe a search would bring up the recipe?
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Urgrace
Member
08-19-2000
| Friday, May 16, 2008 - 3:20 pm
No Flour Peanut Butter Kiss Cookies
A cup of sugar (my note - I used 1/3 each - white, brown, and powdered sugar), a cup of pb and an egg! Roll into 1" balls (cookie scoop!) bake for 15 min at 350. Put a kiss into each warm cookie when they come out! Makes 2½ dozen thumbprint size cookies. That's it! YUM-O
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Spitfire
Member
07-18-2002
| Wednesday, June 25, 2008 - 12:21 pm
Anyone have a good recipe for a birthday cake? Not really particular on flavor or anything...
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Roxip
Member
01-29-2004
| Wednesday, June 25, 2008 - 12:27 pm
I love the phrase "put a kiss into each warm cookie" - it gives me such a warm and fuzzy feeling.
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Colordeagua
Member
10-25-2003
| Wednesday, June 25, 2008 - 1:12 pm
I haven't made this scratch cake for years, but it is GOOD and easy. Comes out moist and a beautiful color. Got it out of the Chicago Trib many years ago. No frosting recipe to go with it, so put on whatever you want. Good with just a scoop of ice cream. Chocolate Malt Cake 1/2 C. shortening 1 C. sugar 2 eggs 1 t. vanilla 2 C. sifted cake flour 1 T. baking powder 2/3 C. chocolate malt powder 1 C. milk Cream together shortening and sugar. Add eggs and vanilla; cream again. Sift together flour, baking powder, and malt powder. Add to mix alternately with milk. Pour into two greased and floured 9" round or 8" square pans. Bake at 350 degrees for 30 minutes. You can halve the ingredients and make just one pan / layer. It IS good !!
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Twinkie
Member
09-24-2002
| Tuesday, July 15, 2008 - 12:30 pm
Here's a good "from scratch" cake that I have in the oven right now: 2 cups all purpose flour 1 1/2 cups sugar 1/2 cup butter or margarine 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 3 eggs Sift flour, baking powder and salt and set aside. Cream sugar and butter until light and fluffy. Add eggs one at a time, beating thoroughly each time. Alternately add flour mixture then milk to cream mixture. Add vanilla. Pour batter into greased pan and bake in a 350 degree oven 40-45 minutes or until done.
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Puzzled
Member
08-27-2001
| Saturday, September 13, 2008 - 10:11 pm
My Mom's Never Fail Pastry It's great, easy, and very forgiving. You can even roll it out a second time and it doesn't get all tough. 3/4 C Shortening 1/4 C Boiling water 1 tb Milk 2 C All purpose flour 1 tsp Salt Put the shortening in a bowl and break up with a fork. Then add the boiling water and stir until the mixture is smooth and the shortening melted. Add the milk and salt and stir. Add the flour all at once and stir quickly with a big wooden spoon until the dough sticks together. Pick up the dough and work into a ball, and then divide in half. Roll out between wax paper. If just baking a shell, bake at 450 for about 12 minutes.
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Roxip
Member
01-29-2004
| Monday, September 15, 2008 - 7:32 am
Double Fudge Chocolate Chip Cake I got this recipe from a lady who got it from 1st Baptist Church in Dallas. It is super easy and super delicious! Preheat oven to 350. 1 box yellow cake mix (plain - not kind with pudding in mix) 1 box vanilla instant pudding 1 box chocolate or chocolate fudge instant pudding 4 eggs, slightly beaten 1-2 cup oil 1-1/2 cups water (I actually use coffee in lieu of water) 6 oz package semi-sweet chocolate chips Mix dry ingredients, add oil and water, beat 2 minutes with electric mixer. Add eggs, mix 1 minute. Stir in chocolate chips. Bake 1 hour at 350 degrees in greased and floured bundt pan (I have also used two layer pans and a sheet cake pan at various times...it all works out about the same). ICING 4 oz cream cheese (or however much icing you want - I use the whole package because I like icing) 1/2 stick butter or oleo (adjusted according to cream cheese used) 1/4 cup cocoa 1 pound powdered sugar coffee (black) to taste Cream together the butter and cream cheese. Add cocoa and mix thoroughly. Gradually add powdered sugar. Mixture will be thick. Add the coffee a teaspoon at a time until icing reaches spreading consistency. After spreading the icing on the cooled cake, don't forget to lick the bowl! By the way, I have also used different types of instant pudding for different flavors. You can't really mess up this cake.
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Serate
Member
08-21-2001
| Tuesday, September 16, 2008 - 1:56 am
After spreading the icing on the cooled cake, don't forget to lick the bowl! My favorite part of the recipe!!! Can you buy a cake mix these days w/o pudding in it??? Any idea what would happen if you used a pudding in the mix cake?
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Roxip
Member
01-29-2004
| Tuesday, September 16, 2008 - 6:47 am
No, I've never tried it, and I've always been able to find the cake mix without the pudding. I had a big piece when I got home last night BEFORE dinner...LOL!
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Costacat
Member
07-15-2000
| Monday, October 20, 2008 - 7:52 pm
I was recently quoted in an article in our local paper. I was interviewed about my jam-making activities. Apparently, there's been a resurgence in making your own jams, preserves, and other canned items. I don't think it's the economy (it's definitely NOT cheaper than buying a no-label jar of jam) but *I* know what's in it and I know how fresh it is. Anyways, it's interesting reading: More people putting a lid on it and making their own preserves. Funnily enough, Jackie of Jackie's Jams was the one telling me about the article. I gave her my name/number in case the author wanted to chat with me, a "regular" person who does it for fun and not for a business. And what happens? I guess I give good sound bite, as I'm mentioned in the opening sentence! Go me! LOL!
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Twinkie
Member
09-24-2002
| Monday, October 20, 2008 - 8:08 pm
Very cool, Costa!! My mother used to jar and can fruits and veggies for the fun of it.
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Serate
Member
08-21-2001
| Monday, October 20, 2008 - 8:24 pm
I don't think it's the economy (it's definitely NOT cheaper than buying a no-label jar of jam) but *I* know what's in it and I know how fresh it is. Precisely why I can, and make my own bread more often than not. Make my own noodles. Make alot of things home made. Not cheaper but I control what is going into it and that makes me feel happy. Besides, with the bread and noodles, for some reason making them - kneading or rolling - is very relaxing.
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Costacat
Member
07-15-2000
| Tuesday, October 21, 2008 - 6:59 am
Yeah, the "getting back into it" thing? I used to have a mini truck garden with my ex-f, and we canned everything we grew unless I blanched and froze it (corn or carrots). I had an entire 20' pantry full of yummy things I made. Unfortunately, he got custody when I left him!
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Roxip
Member
01-29-2004
| Tuesday, October 21, 2008 - 7:08 am
Okay Costa, I'm SO impressed...and now I'm hungry. I truly envy people who can make cooking into an art form. I really have tried to rearrange my thought process so that I look upon cooking as something other than a chore but it doesn't work for me. It truly is a gift that those like Costa and Serate have. I love making stuff like cakes and cookies but the day-to-day process of cooking is just drudgery for me.
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