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Archive through October 21, 2008

Reality TVClubHouse Discussions: General Discussions ARCHIVES: Jan ~ Apr 2009: Cooking Corner: "From Scratch": Archive through October 21, 2008 users admin

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Sunshyne4u
Member

06-17-2003

Saturday, September 29, 2007 - 1:29 am   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
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.

Nowhere
Member

06-20-2007

Saturday, September 29, 2007 - 10:07 am   Edit Post Move Post Delete Post View Post Send Nowhere a private message Print Post    
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

Sewmommy
Member

07-06-2004

Monday, October 29, 2007 - 11:56 am   Edit Post Move Post Delete Post View Post Send Sewmommy a private message Print Post    
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. :-)

Karen
Member

09-07-2004

Monday, October 29, 2007 - 12:24 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
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.

Serate
Member

08-21-2001

Monday, October 29, 2007 - 10:30 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
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.

Sewmommy
Member

07-06-2004

Tuesday, October 30, 2007 - 8:25 am   Edit Post Move Post Delete Post View Post Send Sewmommy a private message Print Post    
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 :-( )

Teachmichigan
Member

07-22-2001

Wednesday, October 31, 2007 - 4:17 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
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!

Y2krazy
Member

09-17-2002

Tuesday, November 06, 2007 - 7:49 am   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
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!

Twinkie
Member

09-24-2002

Tuesday, November 06, 2007 - 1:08 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Thanks so much, Y2! I think I'll try it next summer.

Twiggyish
Member

08-14-2000

Tuesday, November 06, 2007 - 2:19 pm   Edit Post Move Post Delete Post View Post Send Twiggyish a private message Print Post    
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.

Sunshyne4u
Member

06-17-2003

Tuesday, November 06, 2007 - 2:51 pm   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
my mom has a recipe for "neverfail pastry"
maybe a search would bring up the recipe?

Urgrace
Member

08-19-2000

Friday, May 16, 2008 - 3:20 pm   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
No Flour Peanut Butter Kiss Cookies

pbkiss


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


Spitfire
Member

07-18-2002

Wednesday, June 25, 2008 - 12:21 pm   Edit Post Move Post Delete Post View Post Send Spitfire a private message Print Post    
Anyone have a good recipe for a birthday cake? Not really particular on flavor or anything...

Roxip
Member

01-29-2004

Wednesday, June 25, 2008 - 12:27 pm   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
I love the phrase "put a kiss into each warm cookie" - it gives me such a warm and fuzzy feeling.

Colordeagua
Member

10-25-2003

Wednesday, June 25, 2008 - 1:12 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
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 !!

Twinkie
Member

09-24-2002

Tuesday, July 15, 2008 - 12:30 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
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.

Puzzled
Member

08-27-2001

Saturday, September 13, 2008 - 10:11 pm   Edit Post Move Post Delete Post View Post Send Puzzled a private message Print Post    
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.

Roxip
Member

01-29-2004

Monday, September 15, 2008 - 7:32 am   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
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.

Serate
Member

08-21-2001

Tuesday, September 16, 2008 - 1:56 am   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
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?

Roxip
Member

01-29-2004

Tuesday, September 16, 2008 - 6:47 am   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
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!

Costacat
Member

07-15-2000

Monday, October 20, 2008 - 7:52 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
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!

Twinkie
Member

09-24-2002

Monday, October 20, 2008 - 8:08 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Very cool, Costa!! My mother used to jar and can fruits and veggies for the fun of it.

Serate
Member

08-21-2001

Monday, October 20, 2008 - 8:24 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
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.

Costacat
Member

07-15-2000

Tuesday, October 21, 2008 - 6:59 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
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!

Roxip
Member

01-29-2004

Tuesday, October 21, 2008 - 7:08 am   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
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.