Search Results for '("C'

[cwcdesign]

We got lucky. By the time the eye was east of Brunswick (we're the barrier islands east of Brunswick), it had wobbled east and passed about 100 miles from us. This was great for us, but unfortunately went straight into the SC coast between Hilton Head and Charleston. For Mike's friends (I hope they are safe), the storm did not turn east as quickly and is going to be at least a tropical storm. It did get downgraded to a category 2 before it passed us.

We should be able to go home tomorrow. They're waiting for the PM high tide because we could still get storm surge. After that it's clean up and hopefully back to normal soon.

[Mike Nolan]

It was an interesting 4 days, and I'm completely worn out. I'm going to drive out to visit my brother in NW Illinois tomorrow and will get home on Saturday, so the first report will probably not be until next week. I took a lot of pictures, most of which show details of specific techniques, but I have some good pictures of the various goodies we helped make and some of the pieces our instructor made while we watched or worked on other tasks.

The Chocolate Academy lab is incredible; they have a machine that cuts things like cake and chocolate with high pressure water. It costs over $100,000, but a large production bakery can probably make it back in cost savings (faster cutting and less waste) in a couple of years. We didn't get to use it, but we saw it in action several times by the other chefs on staff.

[cwcdesign]

That explains it BakerAunt. During the early 79s I was in college and wouldn't have done much shopping. After that our family traditions were such that it would have been either canned (I still prefer it) or homemade so I would not have been paying attention to other products.

[Italiancook]

Edited on 10-21-16 to say, please don't take this recipe as exact. I'm in the process of tinkering with it. The recipe below did not yield what my mom made when I was a kid. I regret to say that I don't think she gave me the correct recipe. I made it today without the milk and only 3/4 cups of relish. Since the recipe says to wrap and hold overnight before cutting, I'm going to do that. When I have a loaf I'm willing to give away, I'll let you know the exact measurements I used.

Below is the recipe I have from my mother. My first attempt at making this didn't turn out as I had hoped. The batter was too soupy, and the bread too moist. It's supposed to be a moist bread, just not as moist as this recipe makes it.

2 cups sifted flour (see note below)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup cranberry-orange relish
1 cups mashed very ripe bananas (3 large)
1/2 cup milk
1/2 stick butter
1 cup sugar
1 egg
1 cup coarsely chopped walnuts

Measure flour, baking powder, salt & cinnamon into a bowl.

Combine bananas & milk in a bowl.

Cream butter with sugar until fluffy in large bowl. Beat in egg. Add dry ingredients alternating with banana-milk mixture, mixing just until blended. Stir in relish & nuts.

Pour into greased 9x5x3" loaf pan.

Bake at 350 degrees for 1 hour 15 minutes or until done. Cool 5 minutes, then turn out onto wire rack. Cool. Wrap in plastic wrap or foil. Store for 1 day before cutting for best flavor.

NOTE: I never saw my mother make this. I just tasted the final product. I wonder if the "2 cups sifted flour" could be 2 cups, sifted.

NOTE2: Loaf will come out of oven with a rounded top. As it cools, the top will become flat. Every loaf my mom made had a flat top when cooled.

• This topic was modified 9 years, 6 months ago by Italiancook.
• This topic was modified 9 years, 6 months ago by Italiancook.
• This topic was modified 9 years, 6 months ago by Italiancook.
• This topic was modified 9 years, 6 months ago by Italiancook.

[Mike Nolan]

We have several cabinets full of Tupperware (my wife is a former dealer) and Ikea containers, and that's what I freeze stuff in. Last week I froze 18 small containers of beef stock, ranging from 2-4 ounces. That should keep me in beef stock until after Christmas.

[rottiedogs]

Pumpkin Squares
Submitted by debbin on March 12, 2007 at 8:36 pm

DESCRIPTION
pumpkin squares

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
mix: 4 eggs,
1 2/3 cups sugar,
1 cup salad oil,
1-16oz. can pumpkin,
1 tsp. baking soda,
2 cups king arthur flour,
2 tsp. baking power,
2 tsp. cinnamon,
1 tsp. pumpkin pie spice,
1 tsp. salt

stir thoroughly spread batter in a 15x10x1 inch baking pan
bake @350 for 25 to 30 mins.

when cool frost with:

frosting:
1/2 cup softened butter, 1 (3oz) cream cheese (softned), 2 cups powdered sugar

these freeze well

this recipe is very easy to make. it also makes into pumpkin bread. (no frosting)

[rottiedogs]

Unmexican Stack Ups
Submitted by cwalde on May 31, 2005 at 1:40 pm

DESCRIPTION
Un-Mexican Stack Ups

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
These are so good and fun to eat. Cheryl

2 (8oz) cream cheese, softened
2-3 T mayonnaise or milk
8 green onions, chopped
Salt and pepper to taste
1 T Worcestershire sauce
1 t garlic power
Dash of Tabasco sauce
2 c cooked and shredded ham
12 flour tortillas
1/2 c chopped walnuts
Dry parsley

Mix first 7 ingredients together till smooth. Fold in ham. (Make sure it's smooth like frosting consistency.) Place first tortilla on plate. Spread first layer thinly. Layer with tortillas and filling. Last(top)layer is a thin layer of filling. Sprinkle with chopped nuts and parsley. chill 6-8 hours or overnight. Cut with a serrated bread knife into small squares and serve with tooth pick through centers of each piece.

[rottiedogs]

The Best Sugar Cookies
Submitted by cwalde on November 26, 2004 at 2:21 pm

DESCRIPTION
The Best Sugar Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
These are my absolute favorite sugar cookies that I have ever made and they are also easy, too. They are soft and chewy with a wonderful flavor, not at all floury and pasty. I like to leave the dough in the frige overnight if I am going to roll and cut them out. Frosted or unfrosted, they are really very very good. Cheryl

1/2 c shortening
1/2 c butter
2 c sugar
3 whole eggs
1 t nutmeg (optional)
1 t lemon extract (or vanilla)
1 t vanilla
1/2 t salt
5 T sour cream
4-5 c flour (4 c if rolling in balls and flattening with bottom of sugar coated glass and 5 c for rolling out and cutting)
1 t soda

Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. Either roll into balls and flatten with bottom of sugar coated glass or roll out and cut out with cutters. Bake at 350 degrees for 10-12 minutes, depending on how thick that you cut them. Decorate as desired.

[rottiedogs]

Sunburst Coffee Cake
Submitted by cwalde on July 12, 2004 at 11:12 am

DESCRIPTION
Sunburst Coffee Cake

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
2 1/2 to 3 c AP flour
1 pkg active dry yeast
2/3 c milk
1/4 c sugar
1/4 c shortening
1 t salt
1 egg
1 t finely shrd lemon peel
1/4 c raspberry, currant, cherry, or strawberry jelly
1 1/2 c sifted powdered sugar
2 1/2 - 3 T lemon juice
1/4 t vanilla
1/4 c chp pecans or toasted sliced almonds

In large mixer bowl combine 1 c of the flour and the yeast. In saucepan heat milk, sugar, shortening, and salt just till warm (115 degrees to 120 degrees) and shortening is almost melted; stir constantly. Add to flour mixture; stir in egg and lemon peel. Beat at low speed of electric mixer for 1/2 min, scraping sides or bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and eleastic (3 to 5 min. total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double (1 to 1 1/2 hours). Punch down. Cover; let rest 10 min. Roll out into a 10x8 inch rectangle. With floured doughnut cutter, cut into 12 doughnuts; arrange in a circle on greased baking sheet. Stretch the doughnut rings slightly with fingers to elongate. Cluster "holes" in center, cuttting additional "holes" from dough scraps. Let rise till light (abt 45 min.). Bake in 375 degree oven for 12 to 15 min. or till golden. Carefully remove from baking sheet. Cool on rack. Spoon choice of jelly into center of doughnut rings. Combine powdered sugar, lemon juice, and vanilla; drizzle over coffee cake. Sprinkle center with chp pecans or toasted almonds. Makes 1 coffee cake.

This coffee cake is not only very beautiful to look at but great tasting too. It is from the Better Homes and Gardens bread cookbook. Cheryl

[rottiedogs]

Stuffed Celery Sticks
Submitted by cwalde on May 31, 2005 at 1:34 pm

DESCRIPTION
Stuffed Celery Sticks

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I got this recipe from my mother-in-law who had made it for years. It's a great lighter appetizer. Cheryl

1 (3oz) pkg cream cheese
1 t finely chopped onion
2 t mayonnaise
1-2 T chopped pimento
1/4 t salt
Dash of Worcestershire sauce

Blend cheese and mayo; add remaining ingredients except celery. Mix all. Fill celery sticks. Cut into 2 inch pieces.

[rottiedogs]

Strawberry Torte
Submitted by cwalde on February 15, 2005 at 12:28 pm

DESCRIPTION
Strawberry Torte

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Originally, I got this recipe from Allrecipes.com as one of their top 10 recipes. I have made many alterations to it and this is my version. This dessert is so easy and wonderfully, light. --Not too sweet. I make it one day ahead and have no trouble with the dessert staying firmly together. It's wonderful for Valentines' Day. Cheryl

Strawberry Torte

11 oz. cream cheese, softened
3/4 c white sugar
2 t vanilla extract
1 pint heavy whipping cream
2 pkg. of Fred Meyer's ladyfingers (on the shelves across from the bakery in the isle)

1 (16 oz.) pkg frozen strawberries
4 t. cornstarch
1/2 c white sugar
1/4 c water
1 t lemon juice

Strain strawberries and set aside, reserving juices. Mash about 1/3 of the strawberries. In a saucepan bring cornstarch, 1/2 c sugar, strawberry juice, mashed berries, and water to a gentle boil. Add whole strawberries and lemon juice and let cool. Whip cream to stiff peaks. In a separate bowl, whip cream cheese, 3/4 c sugar, and vanilla together till very well blended. Fold whipped cream into cream cheese mixture. Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers. Spread strawberry sauce over top of cake and place whole fresh strawberries around top if desired. Refrigerate and remove from pan once thoroughly chilled, which should be several hours or overnight.

[rottiedogs]

Spicy Cheese Squares
Submitted by cwalde on May 31, 2005 at 12:52 pm

DESCRIPTION
Spicy Cheese Squares

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This appetizer is like miniature quiche squares. If you like quiche, you will like this. Cheryl

5 eggs
1/4 c (1/2 stick) better
1/4 c flour
1/2 t baking powder
1/4 t salt
1/4 t cayenne pepper
2 c shredded cheddar cheese (8oz)
1 (4oz) can chopped green chilies, drained
1 medium size tomato, diced (1/2 c)
1 small onion, chopped (1/4 c)
1/4 c chopped parsley (optional)

Prehat oven to moderate 350 degree oven. Grease an 8x8x2 inch baking pan. Beat eggs in medium size bowl. Add butter, flour, baking powder, salt and cayenne, beat till smooth. Stir in cheese, chilies, tomato, and onion; blend well. Pour into prepared baking pan. Bake in preheated moderate oven (350 degrees) for 40 minutes or till golden brown. Let stand 5 minutes. Sprinkle with chopped parsley, if using. Cut into 9 squares. Serve warm.

[rottiedogs]

Russian Black Bread
Submitted by cwalde on August 01, 2005 at 12:23 pm

DESCRIPTION
Russian Black Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I've been making this bread for years and it's my absolute favorite bread of all. If you like dark rye, you will love this rich dark bread. I can't get enough of this! Cheryl

3 1/2 to 4 c AP flour
4 c rye flour
2 c whole bran cereal
2 pkg. active dry yeast
2 T instant coffee crystals
2 T caraway seed
1 T sugar
1 T salt
1 t fennel seed, crushed
2 1/2 c water
1/3 c molasses
1/4 c butter
1 square (1 oz.) unsweetened chocolate
2 T vinegar
1/2 c cold water
1 T cornstarch

In large mixer bowl combine 3 c of the AP flour, 1 c of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar, salt, and fennel seed. In saucepan heat together the 2 1/2 c water, molasses, butter, chocolate and vinegar just till warm (115 degrees to 120 degrees) and chocolate and butter are almost melted, stir constantly. Add molasses mixture to flour mixture in mixer bowls. Beat at low speed of electric mixer 1/2 minutes, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 c rye flour and as much of the remaining AP flour as you can mix in with a spoon.
Turn out onto lightly floured surface. Knead in enough of the remaining AP flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Dough may be slightly sticky because of the rye flour. Shape into a ball. Place in lightly greased bowl, turn once to grease surface. Cover, let rise in warm place till nearly double (1 1/4 to 1/2 hours). Punch down; divide in half. Shape each half into a ball. Place on greased baking sheets. Flatten slightly with palm of hand to 6-7 inch diameter. Cover, let rise till nearly double (30-45 minutes). Bake in 375 degree oven for 50-60 minutes or till well browned and bread sounds hollow when tapped. Remove from baking sheets; cool on wire rack. Meanwhile, in small saucepan combine the 1/2 c cold water and cornstarch. Cook and stir till thickened and bubbly; cook 1 minute more. Brush over hot bread. Makes 2 loaves.

Just a note: If you are using a mixer for this, the dough is heavy and halving the recipe would be a good idea. You wouldn't want to burn up your motor!

[rottiedogs]

Roasted Garlic And Brie On Baguette Bread
Submitted by cwalde on March 03, 2007 at 9:44 pm

DESCRIPTION
Roasted Garlic and Brie on Baguette Bread

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
If you love garlic like I do, this is great! This appetizer is served in fine restaurants. Cheryl

1 head garlic per person (3-4 people)
1 wedge Brie cheese
2 loaves sourdough baguette bread
Olive oil

Prepare Garlic: Remove excess garlic skin just enough to allow head to stay together. Trim the very tips of each clove. Smear olive oil generously around each head. Wrap with tin foil. Place on oven rack in oven at 475 degrees for 25 minutes. Garlic is done when fork easily pierces it. Garlic should be spreadable like a paste. If it isn't, bake longer.

Bread preparation: Bake if required, otherwise, slice into thin slices and skip baking. Spread Brie on bread slices, then spread garlic cloves on each bread slice.

[rottiedogs]

Party Cheese Ball
Submitted by cwalde on May 31, 2005 at 1:31 pm

DESCRIPTION
Party Cheese Ball

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I have made this cheeseball more than any others. It is from Kraft. Cheryl

2 (8oz) pkg. cream cheese
2 c (8oz) shredded sharp cheddar cheese
1 T chopped pimento or red pepper
1 T chopped green pepper
1 T finely chopped onion
2 t Worcestershire sauce
1 t lemon juice
Dash or cayenne
Dash of salt
Finely chopped pecans

Combine softened cream cheese and cheddar cheese, mixing till well blended. Add pimiento, green pepper, onion, Worcestershire sauce, lemon juice, and seasoning; mix well. Chill. Shape into ball; roll in nuts. Serve with crackers. During the holiday season, leftover cheese ball can be reshaped and refrigerated or frozen till your next event.