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View Poll Results: What kind of recipes do you like?
Cookies & Cakes 2 11.76%
Main Dishes 15 88.24%
Side Dishes 4 23.53%
Desserts 3 17.65%
The Odds and Ends 4 23.53%
Salads 1 5.88%
Multiple Choice Poll. Voters: 17. You may not vote on this poll

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Old 03-11-2015, 03:30 PM   #1443
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I always have cookie exchange the first week of December and one of my friends made this recipe. They are super yummy!

Twix Thumbprint Cookies
Shortbread Layer:
⅔ cup Unsalted Butter, softened
½ cup sugar
2 Eggs (yolks only)
1 teaspoon vanilla
1½ cups all-purpose flour

Caramel Filling:
14 soft caramel candies (like Kraft Caramels)
3 T. heavy cream

Chocolate Drizzle:
6 ounce milk chocolate chips

To make the shortbread layer: Preheat oven to 375 degrees. In a medium sized bowl, combine ⅔ cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.

To make the caramel filling: Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.

To make the chocolate drizzle: Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a Ziploc bag. Barely snip the corner and drizzle over the cookies.
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Old 03-12-2015, 12:08 AM   #1444
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Quote:
Originally Posted by Sohapi View Post
I always have cookie exchange the first week of December and one of my friends made this recipe. They are super yummy!

Twix Thumbprint Cookies
Shortbread Layer:
⅔ cup Unsalted Butter, softened
½ cup sugar
2 Eggs (yolks only)
1 teaspoon vanilla
1½ cups all-purpose flour

Caramel Filling:
14 soft caramel candies (like Kraft Caramels)
3 T. heavy cream

Chocolate Drizzle:
6 ounce milk chocolate chips

To make the shortbread layer: Preheat oven to 375 degrees. In a medium sized bowl, combine ⅔ cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.

To make the caramel filling: Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.

To make the chocolate drizzle: Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a Ziploc bag. Barely snip the corner and drizzle over the cookies.
I wish I could bake... lol
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Old 03-16-2015, 08:07 AM   #1445
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Our St Pat's day dinner.

Irish Soda Bread

Ingredients
  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Irish Mashed Potatoes

Ingredients
  • 3 pounds peeled Yukon gold or red potatoes, halved
  • 2 1/2 cups coarsely chopped cabbage
  • 6 garlic cloves, peeled
  • 1 chicken-flavored bouillon cube
  • 1/2 cup (4 ounces) cream cheese
  • 1/4 cup milk
  • 1/4 sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Preheat oven to 350°.

Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.

Return potato mixture to pan. Add cream cheese and the next 4 ingredients (cream cheese through pepper); mash with a potato masher. Spoon potato mixture into a greased 1 1/2-quart casserole. Cover and bake at 350° for 45 minutes or until thoroughly heated.

Braised Corned Beef Brisket

INGREDIENTS:
  • 1 (5 pound) flat-cut corned beef brisket
  • 1 tablespoon browning sauce (such as
  • Kitchen Bouquet), or as desired
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 6 cloves garlic, sliced
  • 2 tablespoons water

Preheat oven to 275 degrees F (135 degrees C).

Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.

Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.

Roast in the preheated oven until meat is tender, about 6 hours.

Enjoy!
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Old 03-20-2015, 07:35 PM   #1446
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Join Date: Jan 2012
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Quote:
Originally Posted by Old Car Nut View Post
Our St Pat's day dinner.

Irish Soda Bread

Ingredients
  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Irish Mashed Potatoes

Ingredients
  • 3 pounds peeled Yukon gold or red potatoes, halved
  • 2 1/2 cups coarsely chopped cabbage
  • 6 garlic cloves, peeled
  • 1 chicken-flavored bouillon cube
  • 1/2 cup (4 ounces) cream cheese
  • 1/4 cup milk
  • 1/4 sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Preheat oven to 350°.

Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.

Return potato mixture to pan. Add cream cheese and the next 4 ingredients (cream cheese through pepper); mash with a potato masher. Spoon potato mixture into a greased 1 1/2-quart casserole. Cover and bake at 350° for 45 minutes or until thoroughly heated.

Braised Corned Beef Brisket

INGREDIENTS:
  • 1 (5 pound) flat-cut corned beef brisket
  • 1 tablespoon browning sauce (such as
  • Kitchen Bouquet), or as desired
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 6 cloves garlic, sliced
  • 2 tablespoons water

Preheat oven to 275 degrees F (135 degrees C).

Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.

Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.

Roast in the preheated oven until meat is tender, about 6 hours.

Enjoy!
Looks delicious! I bet you had people knocking on your door for a taste or two.
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Old 03-20-2015, 07:49 PM   #1447
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Quote:
Originally Posted by Sohapi View Post
Old Car Nut we loved your Buffalo Chicken with Blue Cheese sauce. Thanks so much for posting that.
Glad you liked them. Great with kids as all the mess is pretty much in the making, not the eating.
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Old 03-20-2015, 07:54 PM   #1448
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Ok everyone please help me..........

I am catering my last wedding near our home. We will be moving soon and this wedding is for good friends of my son - a fire fighter. His bride has a few allergies and I want to make something special for the end of the night. Bride is gluten free and has some lactose issues too. I am making them a cheesecake with ground nuts for the crust; bride says she can eat that.

I want to make a special chocolate (dark) bark. One that can have many things added to it. Maybe even 2 types. Right now I am thinking of a sweet and salt style. So broken potato chips and some chopped nuts with some dried blueberries and homemade caramel drizzled on top. Any input? Any suggestions on this one or the second one?
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Old 04-05-2015, 08:04 PM   #1449
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I am loving reading through all the recipes on here.

6 mo ago I found out I have some food allergies but GF isn't one of them. Mine are chicken, baker's yeast, some chemicals in foods such as blue #2 and polysorbate 80 and although I'm not allergic to chocolate, I am allergic to one of the "unknown" ingredients. I am having to re-think all my recipes and learn to do substitutions. Cooking has never been my forte so it's been a challenge. Having a borderline diabetic in the family also limits anything with sugar and starchy foods. Your thread has been a help.

With all this being said, I am looking at the recipes to see which ones I can substitute turkey instead of chicken, etc. I have made copies of several and I am only part way through.

Do you have a bread recipe, without yeast of course, that will come out like store bought bread? I have tried several but they don't make very good bread for sandwiches.

Thanks
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Old 04-05-2015, 08:10 PM   #1450
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Quote:
Originally Posted by Sohapi View Post
Ok everyone please help me..........

I am catering my last wedding near our home. We will be moving soon and this wedding is for good friends of my son - a fire fighter. His bride has a few allergies and I want to make something special for the end of the night. Bride is gluten free and has some lactose issues too. I am making them a cheesecake with ground nuts for the crust; bride says she can eat that.

I want to make a special chocolate (dark) bark. One that can have many things added to it. Maybe even 2 types. Right now I am thinking of a sweet and salt style. So broken potato chips and some chopped nuts with some dried blueberries and homemade caramel drizzled on top. Any input? Any suggestions on this one or the second one?
I couldn't help and now see you've been left to you own... oh no.... I am sure you have figured it out Colleen... but dang... as much as you have shared. Would think someone would help. Hope to see you soon.
Steve and Annie
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Old 04-09-2015, 09:09 PM   #1451
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Quote:
Originally Posted by geocacher View Post
I am loving reading through all the recipes on here.



6 mo ago I found out I have some food allergies but GF isn't one of them. Mine are chicken, baker's yeast, some chemicals in foods such as blue #2 and polysorbate 80 and although I'm not allergic to chocolate, I am allergic to one of the "unknown" ingredients. I am having to re-think all my recipes and learn to do substitutions. Cooking has never been my forte so it's been a challenge. Having a borderline diabetic in the family also limits anything with sugar and starchy foods. Your thread has been a help.



With all this being said, I am looking at the recipes to see which ones I can substitute turkey instead of chicken, etc. I have made copies of several and I am only part way through.



Do you have a bread recipe, without yeast of course, that will come out like store bought bread? I have tried several but they don't make very good bread for sandwiches.



Thanks

I am not the best resource on GF, but I need to get better at it. Son in law is GF and this wedding I have on Saturday the bride is GF and lactose intolerant. Sort of a tough one, but I seem to be making it work. Anyway glad you like the recipes and I will work on a GF bread recipe.
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Old 04-09-2015, 09:10 PM   #1452
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Quote:
Originally Posted by flaggship1 View Post
I couldn't help and now see you've been left to you own... oh no.... I am sure you have figured it out Colleen... but dang... as much as you have shared. Would think someone would help. Hope to see you soon.
Steve and Annie

It's ok Steve and Annie I seem to be doing ok. Thanks though for the good thought.
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Old 04-09-2015, 09:34 PM   #1453
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Quote:
Originally Posted by Sohapi View Post
It's ok Steve and Annie I seem to be doing ok. Thanks though for the good thought.
Our paths will cross one day. Hopefully soon.
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Old 04-09-2015, 10:02 PM   #1454
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Quote:
Originally Posted by Sohapi View Post
I am not the best resource on GF, but I need to get better at it. Son in law is GF and this wedding I have on Saturday the bride is GF and lactose intolerant. Sort of a tough one, but I seem to be making it work. Anyway glad you like the recipes and I will work on a GF bread recipe.
That will be great for those that can't have wheat. Glad you have figured out things to do for the wedding too.

I was wondering if you have good recipes for bread without Yeast. I can eat wheat or any other grain. I just need to use baking powder instead of yeast for breads but haven't found one that makes a consistancy that is good for slicing and sandwich making. Most of the breads I've made with baking powder are too crumbly. The best I've come up with so far is a beer bread. I just use a can of soda instead of beer though.
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Old 04-10-2015, 11:48 PM   #1455
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Quote:
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Our paths will cross one day. Hopefully soon.
I am sure we will Steve and Annie.
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Old 05-13-2015, 11:14 PM   #1456
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I have finally finished going through all the recipes everyone has posted. There are some yummy foods on here. Thanks. Now time to contribute a little. This recipe was given to my dad. He traveled all over the state of Idaho for the Transportation Department. He stopped in a little town and had some pie. He talked the waitress out of the recipe:

Oatmeal Pie

Filling:
1 c milk
2 c sugar
1-1/2 c raw oatmeal
2 c coconut
4 eggs
1 c light or dark karo
1/2 c margarine
1 tsp vanilla
pinch of salt

Pie Crust: Buy or make your own. You use one crust for each pie bottom.

Mix filling ingredients together in bowl. Pour into crust. Bake 350 degrees for one hour.

This recipe makes 2 large pies. These pies have the consistancy of pecan pie.

Enjoy!
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