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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 05-06-2016, 12:08 PM   #1527
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Does anyone have a good recipe for Prickly Pear Jam? Or anything else you can use prickly pear for?
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Old 05-06-2016, 12:18 PM   #1528
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Quote:
Originally Posted by Sohapi View Post
Does anyone have a good recipe for Prickly Pear Jam? Or anything else you can use prickly pear for?
Tortilla Flats AZ Restaurant makes - "Our famous and delicious Prickly Pear Gelato is available in the Country Store"

http://www.tortillaflataz.com/restaurant.html
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Old 05-06-2016, 08:17 PM   #1529
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My ice cream maker can make gelato 😄. I will try making some soon.
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Old 05-06-2016, 08:18 PM   #1530
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Originally Posted by Sohapi View Post
My ice cream maker can make gelato 😄. I will try making some soon.
Let me know how it is!
Should be good. They sell a lot of it.
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Old 05-15-2016, 01:21 PM   #1531
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3-2-1 Cake

This is a good cake recipe for those of us who don't have ovens, just a microwave in the trailer. I couldn't find it posted already, so here it is...

1 box Angel food cake mix.
1 box whatever flavour of dry mix.
Mix these dry mixes together in a larger plastic food storage bag.

To use...take 3 tablespoons dry mix, put in a mug.
2 tablespoons water, add to mug an mix in.
1 minute at high in the microwave and Voila...you have cake!

I have done this with confetti cake and white angel food. It was my son's birthday when we were camping and this is his favourite cake. I just brought along some remade icing and we were all set.
I can't find chocolate angel cake so when I use a chocolate cake mix I just add in some extra cocoa powder.
I have added blueberries to the white cake before microwaving...so good with ice cream. If you add fruit, it will take a little longer to cook. Also, instead of a mug, the onion soup bowl style works really well too. Cook two, and you can make a tiny layer cake.
Yup, I like my cake! Lol.
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Old 05-21-2016, 03:50 PM   #1532
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Raspberry Mango Margarita’s
For the Raspberry Margaritas:
1 1/2 cups frozen raspberries
1/3 cup fresh lime juice
3/4 cup tequila
1/4 cup Chambord
1 tablespoon confectioners' sugar
2 full cups ice

For the Mango Margaritas:
2 cups frozen mango
1/3 cup fresh lime juice
3/4 cup tequila
1/4 cup triple sec
1 tablespoon confectioners sugar
2 cups crushed ice

For the Raspberry Margaritas:
Combine ingredients in the body of a blender and pulse until smooth. Pour into a large pitcher, wash out the blender and repeat for mango margaritas.

For the Mango Margaritas:
Combine ingredients in the body of a blender and pulse until smooth. Fill each glass with half of the raspberry mix, and then top with half of the mango mix.
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Old 05-21-2016, 03:52 PM   #1533
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Orange Creamsicle Margaritas
1 part tequila
1 part whipped vodka
½ part triple sec
5 parts orange juice
Splash of lime juice
Kosher salt for rimming glass

Rim glass with kosher salt.

In a pitcher or glass; this recipe can be made for one glass or a pitcher full – just have to do the math. Stir tequila, whipped vodka, triple sec, orange juice and lime juice. Serve over ice. Garnish with lime and orange wedges, if desired
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Old 05-21-2016, 03:54 PM   #1534
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Having friend over and want something to snack on with the margarita's? These are great for that and quick too! Also great as a side dish for any meal - even breakfast.

Baked Garlic Parmesan Potato Wedges
3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.
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Old 09-13-2016, 08:17 AM   #1535
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A new favorite!

Brownie Cookies
1/4 cup all purpose flour
1 tablespoon unsweetened cocoa powder
1 Tbls. espresso powder
1/8 tsp. baking powder
1/8 tsp. salt
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 egg
1/3 cup granulated sugar
1/2 tsp. vanilla extract

Preheat oven to 350F. Line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.

In a heatproof bowl over a saucepan of simmering water, melt together the chocolate and butter. Remove from the heat and cool.

In a large mixing bowl, beat together the egg and sugar until pale and creamy, about 3-5 minutes. Beat in the melted chocolate then gradually add the flour mixture.

Drop the batter by the tablespoonful onto the baking sheets two inches apart (batter will be somewhat loose and will thicken the longer it sits). Bake 8 minutes or until the edges are set and tops are cracked (they will deflate as they cool). Cool on the baking sheet 5 minutes before transferring the cookies to a wire rack to cool completely.
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Old 09-13-2016, 08:19 AM   #1536
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Pecan Pie Coffee Cake
For The Cake:
1 & 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
3 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
1 large egg
1 large egg white
1 teaspoon vanilla extract
3/4 cup buttermilk

For The Topping:
1/3 cup light corn syrup
1/4 cup packed dark brown sugar
2 tablespoons unsalted butter
1/3 cup finely chopped pecans
1 large egg, lightly beaten
pinch of salt

To Make The Cake:
Preheat oven to 350°F. Grease a 9-inch round cake pan.

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat the sugar, butter, and cream cheese until light and fluffy. Add the egg and egg white, one at a time, mixing well after each addition. Mix in the vanilla.

Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.

Transfer the batter to the prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Set the pan on wire rack.

To Make The Topping:
Reduce oven temperature to 325°F.

Place the corn syrup, brown sugar, and butter in a large microwave-safe bowl. Heat in the microwave for 1 minute. Stir until the butter melts and the mixture is smooth. Stir in the pecans, egg, and salt.

Use a wooden skewer* to poke multiple holes in the top of the cake.
Pour the topping over the top of the cake.

Bake for 10 minutes. Cool completely on a wire rack before serving.
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Old 11-02-2016, 11:19 AM   #1537
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Frosted Brownies

1 cup butter, melted
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract

Chocolate Frosting
1/4 cup butter, softened
1/4 cup milk
1/4 cup unsweetened cocoa powder
3 cups powdered sugar

Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.

In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.

Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)

Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!

FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.
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Old 11-04-2016, 03:58 PM   #1538
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I am so furtunate to be parked beside my good friend Sohapi....
wonderful chef..... amazing person.... and now a budding watercolorist....



Diane toftSFM#64....... (The Original Fast Talking Sliding Finger Mutant) and is retired, duh!
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Old 11-04-2016, 04:14 PM   #1539
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Quote:
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I am so furtunate to be parked beside my good friend Sohapi....
wonderful chef..... amazing person.... and now a budding watercolorist....



Diane toftSFM#64....... (The Original Fast Talking Sliding Finger Mutant) and is retired, duh!

Di thanks so much for the watercolor lessons! I have absolutely enjoyed every moment of this week with you and everyone else that has come.

But this new hobby is all because of you.....thank you 😘
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Old 11-08-2016, 09:53 PM   #1540
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These are the pancakes I made in Fredericksburg for the mutant rally



Sour Cream Pancakes

1 cup buttermilk, room temp
3/4 cup sour cream
2 large eggs
4 Tbsp. unsalted butter, melted
1/2 tsp. pure vanilla extract
2 cups all-purpose flour
3 Tbsp. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Oil or butter to sauté

Turn a skillet on to medium-low heat, about 325 degrees if it is electric. Combine the buttermilk, sour cream, flour, sugar, baking soda, and salt. Stir together very gently, stop short of the mixture being combined.

Whisk the eggs and vanilla in a separate bowl, and then add to the sour cream mixture. Stir together gently, once more, stop short of the mixture being combined.

Melt about a tablespoon of butter or spray your pan with pam. Pour the batter into the skillet, ¼ cup at a time. Cook pancakes for 1 ½ minutes, then flip and cook for an additional 1 ½ minutes, or until cooked through.
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