Archive through December 30, 2002
TV ClubHouse: archive: Library - Miscellaneous thru May 2003:
TVCH Recipe Book:
Archive through December 30, 2002
Weinermr | Sunday, May 19, 2002 - 08:30 am     Here's a great coconut cake recipe for those coconut cake lovers in the group. It's easy to make too. 3 LAYER COCONUT CAKE with COCONUT-CREAM CHEESE FROSTING 5 eggs, separated (the yolks are not used in this recipe) 2 1/4 cups cake flour 1 teaspoon baking soda 2 cups sugar 1/2 cup butter or margarine, softened 1/2 cup oil 1 cup buttermilk 1 teaspoon coconut extract 1/2 teaspoon vanilla 4 2/3 cups flaked coconut Coconut-Cream Cheese Frosting (recipe follows) Beat egg whites in medium bowl on high speed until stiff peaks form. Set aside. Beat flour, baking soda, sugar, butter, oil, buttermilk, coconut extract, vanilla, and 2 2/3 cups flaked coconut in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Fold egg whites into batter. Pour into 3 greased and floured 8-inch cake pans. Bake at 325 degrees 40 minutes or until wood pick inserted in center comes out clean. Cool in pans 10 minutes, then remove and cool completely. COCONUT-CREAM CHEESE FROSTING 3 1/2 cups powdered sugar 1/2 cup butter or margarine, softened 1 teaspoon coconut extract 1(8-ounce) package cream cheese, softened Beat powdered sugar, butter, coconut extract, and cream cheese together until smooth and of spreading consistency. Spread part of frosting and 1/3 cup coconut between each cake layer. Frost top and sides of cake with remaining frosting and sprinkle with remaining 1 1/3 cups coconut. Store cake in refrigerator. |
Resortgirl | Sunday, June 02, 2002 - 02:28 pm     As Grooch requested: Marinated Corn on the Cob Grooch, I don't really cook by recipes... more by taste... put corn in cooler(in the husk), pour in beer too cover ( I do half water half beer) throw in some garlic cloves, some salt, sometimes I put in hot peppers (use any spices you like)... really it is personal preference... then let it soak all afternoon , put it on hot coals from a camp fire... not charcoal.... and cook about 20 minutes, depending on how hot the coals are... turn once or twice and Viola'!! |
Spygirl | Sunday, June 02, 2002 - 02:47 pm     Here is my favorite recipe. It is a great family dish that can be doubled and tripled for large groups. Do not strain yourself with this very difficult and very expensive receipe. It takes a lot of practice. Not. Italian Goulash Needed: 1 lb ground beef 8 oz egg noodles 1 can rotel 1 can Italian stewed tomatoes 1 can corn Velveeta (1/2 of the large block) Instructions: Brown the ground beef and drain. Boil the egg noodles and drain. Pour everything into one large bowl and heat through until the velveeta is melted. (Really tough, huh?) Serve with: Serve with garlic bread, salad, and your favorite wine and cheesecake. Variations: When cooking the ground beef, I usually put in a lot of italian spices and pepper because I like a lot of flavor. You can put in another can of the tomatoes instead of the rotel if you do not want it to be a bit spicy. Also, because I prefer the dish to be a little thicker, I usually drain the juices completely from the corn and partly from the rotel before mixing. I prefer the dish to be thicker. Note: You have to have a big pot to cook this in because it expands with the noodles and cheese. This is especially important if you double and triple the recipe. |
Ocean_Islands | Monday, June 03, 2002 - 05:24 pm     What praytell is rotel? |
Gail | Monday, June 03, 2002 - 05:36 pm     Isn't Rotel a kind of canned tomatoes? |
Theowl | Monday, June 03, 2002 - 05:43 pm     Yes, it's smaller cans of tomatoes with chiles in it. This is weird, cause guess what I'm making for supper right this minute!! Goulash!! Except I'm using elbow mac. instead of noodles. In fact, I just check on it, and I burned it!! Dang cheese!! Gotta go fix it!!  |
Gail | Monday, June 03, 2002 - 06:02 pm     Watch out for those cans of Rotel - I opened a can once thinking it was tomatoes and green chiles and it turned out to me the oh-so-delightful tomatoes and habernaro peppers. I had dumped this all over a homemade mexican pizza I made for myself. That was pretty darn hot!! |
Spygirl | Monday, June 03, 2002 - 07:14 pm     I should have mentioned in my receipe that you can make it even more spicy by adding hot rotel. |
Myjohnhenry | Sunday, September 29, 2002 - 03:27 pm     Here is another one where you will have to slave in the kitchen for hours, but will reap the rewards of lavish praise and begging for more.
Triple Fudge Cake 1 small package Chocolate Pudding (any variety of chocolate, the kind you cook) 1 package Chocolate Cake Mix (any variety of chocolate you desire) 1 12oz. package of Semi-Sweet Chocolate Chips 1 cup Chopped Nuts (Optional) Preheat oven to 350 degrees. Spray or grease a 9x13 pan. Prepare pudding as directed on the package. Stir in the package of dry cake mix. Spread in pan. Sprinkle chocolate chips over the batter. Sprinkle chopped nuts over the batter if desired. Put in the oven and bake until done (around 45 minutes). Serve warm or cold, with or without a scoop of vanilla ice cream or whipped cream.
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Teatime | Friday, October 04, 2002 - 10:23 am     Looks yummy, MyJohn! I printed off the recipe, will leave it on the fridge and one of the kids should get the hint this weekend. Cold and rainy here, good time to cook with the kids. Question: I just bought a quince for the first time. Internet searching tells me I should have bought a lot more than one as lots of quince/apple jelly recipes are turning up, and not much else. But I don't want to make jelly, I just want to try a new piece of fruit. My quince is firm, smooth, bright green, apple shaped. Is it ripe? Can I just bite into it? Thanks for any help. |
Teatime | Sunday, October 13, 2002 - 04:53 pm     MJH, your cake is excellent. I used raspberry-flavored chocolate chips and pecans. Great combo. I love coconut, so I will make Weinermr's cake eventually. Looks extra special and extra delicious! I do not like quince. I'm glad I only bought one. |
Myjohnhenry | Sunday, October 13, 2002 - 05:17 pm     Glad you liked it Tea....it has been a favorite in my family for over 30 years and is always a huge hit at potlucks and gatherings. (Never had quince before) |
Weinermr | Sunday, October 13, 2002 - 06:57 pm     Teatime, If you like coconut, you'll like that cake. It's very delicious, and people request it. Let me know how you like it when you get a chance to bake it. |
Babyruth | Sunday, October 13, 2002 - 07:29 pm     Just don't leave that cake out in the rain...I don't think that you could take it...cuz it takes so long to bake it....and you'll never have that recipe agaaaaaaain. oh nooooooooo! Woooey I'm in a silly mood tonite. My Broncos are kicking butt. |
Bookworm | Saturday, October 26, 2002 - 07:44 pm     Mom's Hamballs 2 lbs ground pork 2 lbs ground ham 1 cup milk 2 eggs 1 1/2 cup graham cracker crumbs Mix together and form 1" balls. sauce: 1 can tomato soup 1 cup brown sugar 1/2 cup vinegar 1 tsp dry mustard Mix and pour over hamballs. Bake at 325 for one hour. |
Curiouscat | Sunday, October 27, 2002 - 06:39 am     Here's an easy new recipe I tried for Thanksgiving this month (yes, I'm Canadian ) that got raves. I always wondered what else can be done with fresh cranberries found this time of year besides cranberry sauce and came across this simple pie recipe. -------------------------------------------------- Cranberry Pie 1 1/3 cups white sugar 1/2 cup all-purpose flour 1 tablespoon grated orange zest 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 3 eggs 1/4 cup melted butter 1 1/4 cups cranberries 1 (9 inch) unbaked pie crust Preheat oven to 325 degrees F (165 degrees C.) In a large bowl, combine sugar, flour, orange zest, cinnamon and nutmeg. Beat in eggs. Stir in melted butter. Fold in cranberries, then pour into crust. Bake in preheated oven for 35 to 40 minutes, or until filling is set. -------------------------------------------------- This recipe just makes one pie and I had two pie shells (Tenderflake frozen pie shells, regular size, not deep dish) so I doubled the recipe. I found an average sized orange zested makes a tablespoon, but I did zest the poor thing naked. That was the only labour intensive aspect, so-to-speak, of making it. I didn't even use up one full bag of cranberries, even when making two pies, and, of course, I had bought two bags of cranberries not knowing - I ended up making two more pies since I didn't want that leftover bag go to waste Some people asked if I did anything to the fresh cranberries beforehand - no, other than rinsing them under water, that's it. I wondered that myself when I made it for the first time, thinking the cranberries were such tart hard little fellers, but the sugar and baking do their magic on them. What surprised me when I mixed in the spices and zest, it smelled so aromatic and wonderful, I thought the finished pie would have a spicy, orangey taste and aroma, but everything blended so well in baking you cannot tell what ingredients were used, only that it tastes great and not too tart. The pie has a custard-like base with the cranberries ending up on top. Since it has no pie crust covering it, you see nice red cranberries (slightly burst) nestled in a golden topped filling after baking. I hope someone will try this pie recipe for the upcoming holidays and enjoy it as much as I did. |
Teatime | Wednesday, November 06, 2002 - 07:18 pm     Curious, I finally got to make your cranberry pie today and it was a huge hit! What a gorgeous pie and so easy. I will make 2 more tomorrow for the church bazaar, and then again soon for the family I'm sure. Thanks, and keep these recipes coming folks. I love tried-and-trues! |
Curiouscat | Thursday, November 07, 2002 - 01:20 pm     I'm glad to hear you liked the cranberry pie, Teatime I like how the cranberries end up at the top and the custard as the base when baking. At first I was surprised this happened, but then remembered watching a show on how cranberries are harvested and saw them floating in water. My dad and I started a Christmas tradition of making cookies together to give to family and friends, and I've just started searching for different recipes to try out this year. I'm going to share my Chocolate Crinkles recipe here that was our favourite from last year that we'll definitely be making again. When I mentioned our upcoming baking session to Dad he said, "We have to make that cranberry pie too!" This Chocolate Crinkles recipe is a bit different from others because it uses unsweetened cocoa powder (I use Fry's) instead of chocolate baking squares. Most recipes also do not add cinnamon so it can be left out if you want. These cookies look great and taste like yummy little brownies. -------------------------------------------------- Chocolate Crinkles 2 cups sugar 3/4 cup vegetable oil 3/4 cup unsweetened cocoa powder 4 eggs 2 teaspoons vanilla extract 2 1/3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon cinnamon (optional) 1/2 teaspoon salt 1/2 cup powdered sugar In larger bowl combine sugar and oil. Add cocoa; blend well. Beat in eggs and vanilla. Combine flour, baking powder, cinnamon and salt; add to cocoa mixture blending well. Cover; chill at least 6 hours or overnight. Preheat oven to 350 F. Shape dough into 1" balls. Roll in powdered sugar. Place 2" apart on parchment covered cookie sheet. Bake about 12 minutes until tops are puffed and crackled. Cookies are soft when hot but firm and chewy when cool. Remove to wire rack to cool. Store airtight up to two weeks or freeze. Makes 4 dozen cookies. |
Twinkie | Thursday, November 21, 2002 - 03:05 pm     I haven't read thru this whole thread so I don't know if anyone has mentioned this. I was amazed at how yummy this is when i heard the ingredients. Easy and great for parties! Cook tiny meatballs and then put in a pot with a jar of chili sauce and a jar of grape jelly and heat. If you don't tell anyone the ingredients they think you slaved all day on the sauce! LOL |
Lancecrossfire | Thursday, November 21, 2002 - 03:34 pm     Hey, stop giving away my secrets!! lol It tastes great too!! |
Teatime | Saturday, December 21, 2002 - 04:12 pm     The Chocolate Crinkles dough is in the fridge tonight, Curiouscat. The natives around here were yammering for some chocolate. Thanks for another great recipe. Did you and your Dad get your baking done? (Probably a long time ago ). I used to help my father-in-law with all his candy making each year. Such fun! |
Curiouscat | Saturday, December 21, 2002 - 11:15 pm     Hi Teatime! I hope the Chocolate Crinkles bake up nicely for you. I used a small cookie scoop to make uniform balls and a little hand rolling, which made for chocolate-y palms, but that's part of the fun I found they really are soft when hot/just out of the oven, so letting them cool for about a minute on the cookie sheet before transferring them to a wire rack avoids spatula and finger indents like I did a few times - ooops. "Cookie Baking Day" with Dad is actually this Monday so they'll be fresh for Christmas. I just picked up some ingredients at the bulk food store today. I was pleasantly surprised at some of the savings buying there instead of prepackaged at the grocery store. A pound of shredded coconut was just over $2, coloured sugars, sprinkles and spices next to nothing and two squares unsweetened Baker's chocolate $.34 / four squares semi-sweet $.57 (at the grocery store it's $3.99 for eight squares of prepackaged Baker's chocolate and I don't need that many.) I know the different nuts from the bulk store will be fresh also. I have six new recipes to try - Lemon Macaroon Tartlets, Mexican Wedding Cakes, Spumoni Spirals, Rugelach, Spritz and Cherry Almond Nanaimo Bars. If any of them are a hit I will definitely post the recipe here. Have fun baking (and eating) those cookies, and Happy Holidays! |
Teatime | Monday, December 23, 2002 - 06:17 pm     Chocolate Crinkles turned out excellent. Yes, I was wishing I had a cookie scooper at the time, but it went fast anyways. I kept the cinnamon in, and would again. I made 3 other kinds of cookies the same day. I had never used parchment paper before, but what a difference it made in all the recipes. I'll be using it from now on. Every pan came out perfect and that never happened before! Made dozens and I've had fun passing them out all over town today. Thanks for another great recipe. After the holidays, I should probably be shopping around for soup and salad recipes... |
Northstar | Sunday, December 29, 2002 - 11:49 am     Any favorite recipes for black-eyed peas? I'd like to bring some to a party, but I've never made them before. |
Curiouscat | Monday, December 30, 2002 - 04:02 am     Since I have no tried-and-true recipes for black-eyed peas, I did a search and found out they're considered good luck if eaten on New Year's. Learn something new every day Here's a link to a few recipes and a small article on good luck food for the New Year: http://www.epicurious.com/e_eating/e04_newyears/lucky.html |
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