Search Results for '("C'

[Mike Nolan]

Aside from a few times when the host site appeared to be down (including when the site moved to a new ISP), I've never had any problems getting on Zen's site.

As to how to help promote this site, probably the most obvious suggestion is find interesting things involving food, cooking and baking to write about!

To that end, I'm going to take as many notes and photos as I can when I go to Chocolate Boot Camp this fall and I hope to turn those into a series of blog posts.

If you want to help promote the site in other ways, posting a link to it on other cooking/baking sites (as permitted by that site) is good, too.

And here's another possibility. I've had some business cards printed up, if you'd like a handful of them, send me your address. (My email address is nolan at tssi dot com.) It looks like I can get about 15 in an envelope and still keep it under an ounce.

I've been handing them to anyone who asks me what I plan to do after I retire later this year. My wife has been giving them away at her office, and when she loaned someone a book this week, I told her to put a business card in it as a bookmark. 🙂

[BakerAunt]

Cwcdesign--Oddly enough, ketchup is not a problem. Or maybe it's not odd, since ketchup has very little tomato in it!

Thanks for the references to the books. I will check them out. I mostly use the slow cooker when it is hot and we do not want to turn on the oven. Otherwise, I usually find it just as easy to cook on the stove top. I'm still working with the 3 1/2 quart crockpot that my Mom gave me over 30 years ago. (It's a Montgomery Wards!)

I'm also wondering about adapting some crockpot recipes to cooking in a heavy pot (Le Creuset, Staub) on the wood stove in the winter in Indiana. I've made great soup that way.

• This reply was modified 9 years, 8 months ago by BakerAunt.
• This reply was modified 9 years, 8 months ago by BakerAunt.
• This reply was modified 9 years, 8 months ago by BakerAunt.

[cwcdesign]

BakerAunt, I will post it when I get it right. Does ketchup count as a tomato-based product, because there is some in the sauce? But you might check out this series of cookbooks by Lynn Alley (the link is to the first one)

I love all 3, the first is around the world, second is regional cooking and third one is vegetarian. You can get them used for 1¢ and up.

Lots of flavor and no canned soup 🙂

rottiedogs, that all sounds wonderful to me. Being New Englanders ourselves, we're having a tough time not having access to farm fresh corn here, where you knew it was picked that morning or afternoon. I've never heard anyone down here rave about how sweet the corn they got was.

• This reply was modified 9 years, 8 months ago by cwcdesign.

[BakerAunt]

I was hoping Ratio, by Michael Buhlman, would have an answer, but in his chapter on cookies, he does not even include salt in the shortbread recipe and says if one uses a good quality butter, one does not need it. (I hear confess to using the unsalted butter sold by Walmart.) He does have a rolled sugar cookie recipe that is close to the Fancy Flour one, but his only uses 2 cups of flour rather than 3.

I found in Bakewise, by Shirley Corriher, that "a pinch of salt brings out sweetness" (p. 407), but the recipe above has more than a pinch of salt already. It must have something to do with the amount of flour in the recipe (and maybe the baking powder?).

[rottiedogs]

Oatmeal Muffins
Submitted by nonnie on October 02, 2006 at 12:02 pm

DESCRIPTION
Oatmeal Muffins

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This recipe makes either 12 standard muffins, 24 "2-bite" muffins (original recipe), or 30-36 gem-size muffins.

I've used this recipe for almost 50 years; it was at least 10 years before I realized that the ingredient list called for DARK brown sugar - I had always used LIGHT brown (what I had on hand). I almost never use the dark brown; the muffins are a bit more flavorful with it - hard to say whether it is "sweeter"!

These were and are my family's favorite, and much preferred to baking powder biscuits or most scones. It is one of the recipes each of my children specifically requested that I pass on when they married, and my younger son very proudly informed me that he had made them for his wonderful bride!

1 cup rolled oats, uncooked
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg, unbeaten
1/2 cup dark brown sugar, packed
1/4 cup melted shortening

Preheat oven to 400 degrees F. Prepare muffin tins either by putting papers in them or by greasing them.

Pour buttermilk over the oatmeal and let stand while preparing the other parts of the recipe. Sift the flour, salt, baking powder and baking soda together. Set aside. Add the egg and dark brown sugar to the oateal and mix well. Add the sifted dry ingredients and stir to combine. Add the melted shortening and stir to combine.

Pour or spoon into prepared muffin cups. Bake in preheated oven for 22 minutes, 18 minutes or 15 minutes, depending on size of muffin.

VARIATIONS ON A THEME
1. Old fashioned oatmeal is better; quick or instant will work.

2. Egg beaters work fine.

3. Light brown sugar works fine.

4. Melted shortening can also be oil; unsalted butter or margarine give a bit of depth; vegetable shortening works fine.

5. I inherited a set of "2 bite" muffin tins from my grandmother; they are between the cupcake and the gem size tins. I've found the same size made by Calphalon, and highly recommend them.

[rottiedogs]

Weight Chart
Submitted by nloxford on January 12, 2003 at 1:56 pm

DESCRIPTION
Weight Chart

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
SALTER ELECTRONIC CONVERSION CHART/SECTIONS LISTED ALPHABETICALLY

CEREALS AND GRAINS | OATMEAL | BREAD CRUMPS,DRY/PLAIN
MACARONI, ELBOW | 1 T.=1/2oz. | 1/4cup=1 1/2oz.
1/2cup=2oz. | 1/4cup=3/4oz. | 1/3cup=2 oz.
1 cup-1oz. | 1/3cup=1oz. | 1/2cup=3oz.
| 1/2cup=1 1/2oz. | 2/3cup=4oz.
| 2/3cup=2oz. | 3/4cup=5oz.
| 3/4cup=2 1/4oz. | 1 cup=6 1/2 oz.
| 1 cup=3oz.

MACARONI, SM. | COUSCOUS | RICE, LONG GRAIN OR BROWN
STARS OR ALPHABETS | 1/4cup=1 1/2oz. | 1/4cup=1 3/4oz.
1/2cup=2 1/4oz. | 1/3cup=2oz. | 1/3cup=2 1/4oz.
1 cup=4 1/2oz. | 1/2cup=3oz. | 1/2cup=3 1/3oz.
| 2/3cup=4oz. | 2/3cup=4 1/2oz.
| 3/4cup=4 1/2oz. | 3/4cup= 5oz.
| 1 cup=6oz. | 1 cup=6 1/2oz.

CONDIMENTS
BARBECUE | KETCHUP | MAYONAISE
1/4cup=2 1/2oz. | 1 T.=1/2oz. | 1
1/3cup=3 1/2oz. | 1/4cup=2 1/2oz.
1/2cup=5oz | 1/3cup=3 1/2oz.
2/3cup=7oz. | 1/2cup=5oz.
3/4cup=7 1/2oz. | 2/3cup=7oz.
1 cup=10oz. | 3/4cup=7 1/2oz.
| 1 cup=10oz.

MAYONAISE
1 T.=1/4oz.
1/4cup=2oz.
1/3cup=2 3/4oz.
1/2cup=4oz.
2/3cup=5 1/2oz.
3/4cup=6oz.
1 cup=8oz.

MUSTARD
1 T.=1/2oz.
1/4cup=2 1/2oz.
1/3cup=3 1/2oz.
1/2cup=5oz.
2/3cup=7oz.
3/4cup=7 1/2oz.
1 cup=10oz.

VINEGAR
1 T.=1/2oz.
1/4cup=2oz.
1/3cup=3oz.
1/2cup=4oz.
2/3cup=5 1/2oz.
3/4cup=6oz.
1 cup =8oz.

FATS
BUTTER
1 T.=1/2oz.
2 T.=1oz.
4 T.=2oz=1/4 cup
6 T.=3oz.
8 T.=4oz.=1/2 cup
10 T.=5oz.
12 T.=6oz.=3/4 cup
14 T.=7oz.
16 T.=8oz.=1 cup

VEGETABLE SHORTENING
1 T.=1/2oz.
1/4cup=1 3/4oz.
1/3cup=2 1/4oz.
1/2cup=3 1/2oz.
2/3cup=4 1/2oz.
3/4cup=5 1/4oz.
1 cup=7oz.

OIL, VEGETABLE/OLIVE
1 T.=1/2oz.
1/4cup=1 3/4oz.
1/3cup=2 1/2oz.
1/2cup=3 3/4oz.
2/3cup=5oz.
3/4cup=5 3/4oz.
1 cup=7 1/2oz.

FLOURS
ALL PURPOSE FLOUR,UNSIFTED
1 T.=1/4oz.
1/4cup=1 1/4oz
1/3cup=1 1/2oz
1/2cup=2 1/2oz
2/3cup=3 1/4oz
3/4cup=3 1/2oz
1 cup=5oz.

ALL PURPOSE FLOUR,SIFTED
1/4cup=1oz.
1/3cup=1 1/4oz
1/2cup=2oz.
2/3cup=2 3/4oz
3/4cup=3oz.
1 cup=4oz.

CAKE FLOUR, UNSIFTED
1/4cup=1oz.
1/3cup=1 1/4oz
1/2cup=2oz.
2/3cup=2 3/4oz
3/4cup=3oz.
1 cup=4oz.

CAKE FLOUR,SIFTED
1/4cup=1oz.
1/3cup=1 1/4oz
1/2cup=1 3/4oz
2/3cup=2 1/4oz
3/4cup=2 1/2oz
1 cup=3 1/2oz.

WHOLE-WHEAT,UNSIFTED
1/4cup=1 1/2oz
1/3cup=1 3/4oz
1/2cup=2 3/4oz
2/3cup=2 3/4oz
3/4cup=3oz.
1 cup=5 1/2oz.

WHOLE-WHEAT,SIFTED
1/4cup=1 1/4oz
1/3cup=1 1/2oz
1/2cup=2 1/4oz
2/3cup=3oz.
3/4cup=3 1/4oz
1 cup=4 1/2oz.

BREAD FLOUR,SIFTED
1/4cup=1 1/4oz
1/3cup=1 3/4oz
1/2cup=2oz.
2/3cup=2 1/2oz
3/4cup=3oz.
1 cup=5oz.

PASTA FLOUR,FINELY GROUND DURUM WHEAT
1/4cup=1 1/2oz
1/3cup=1 3/4oz
1/2cup=2 3/4oz
2/3cup=3 3/4oz
3/4cup=4oz.
1 cup=5 1/2oz.

BUCKWHEAT FLOUR,UNSIFTED
1/4cup=1oz.
1/3cup=1 1/4oz
1/2cup=2oz.
2/3cup=2 3/4oz
3/4cup=3oz.
1 cup=4oz.

CORNMEAL
1/4cup=1oz.
1/3cup=1 1/4oz
1/2cup=2oz.
2/3cup=2 1/2oz
3/4cup=3oz.
1 cup=4oz.

CORNSTARCH
1 T.=1/4oz.
1/4cup=1oz.
1/3cup=1 1/4oz
1/2cup=2oz.
2/3cup=2 1/2oz
3/4cup=3oz.
1 cup=4oz.

LIQUIDS===FLUID OUNCES
WATER
1 T.=1/2oz.
1/4cup=2oz.
1/3cup=3oz.
1/2cup=4oz.
2/3cup=5oz.
3/4cup=6oz.
1 cup=8oz.
1 1/2cup=12oz.
2cups=16oz/1pint

BROTH/STOCK
1 T.=1/2oz.
1/4cup=2oz.
1/3cup=3oz.
1/2cup=4oz.
2/3cup=5oz.
3/4cup=6oz.
1 cup=8oz.

FRUIT JUICE,ORANGE/LEMON
1 T.=1/2oz.
1/4cup=2 1/4oz
1/3cup=2 3/4oz
1/2cup=4 1/2oz
2/3cup=5 1/2oz
3/4cup=6 1/4oz
1 cup=8 1/2oz.

SWEETENED CONDENSED MILK
1/4cup=2 3/4oz
1/2cup=5 1/2oz
3/4cup=8 1/4oz
1 cup=11oz.

MILK,BEER,WHISKEY AND OTHER DISTILLED BEVERAGES
1 T. =1/2oz. 2/3cup=5oz.
1/4cup=2oz. 3/4cup=6oz.
1/3cup=3oz. 1 cup=8oz.
1/2cup=4oz. 1 1/2cups=12oz
2 cups=16oz/1pint

MILK(whole,2%,1%),BUTTERMILK,
Heavy/Light Cream, Half & Half,
Sour Cream, Plain Yogurt
1 T.=1/2oz. 2/3cup=5 1/2oz
1/4cup=2 1/4oz. 3/4cup=6 1/4oz
1/3cup=2 3/4oz 1 cup=8 1/2oz.
1/2cup=4 1/4oz.

MEAT, POULTRY AND CHEESE COOKED, DICED MEAT OR POULTRY
1/4cup=1 1/4oz.
1/3cup=1 3/4oz.
1/2cup=2 1/2oz.
2/3cup=3 1/2oz.
3/4cup=3 3/4oz.
1 cup=5oz.

Cheese, SHREDDED SWISS, CHEDDAR OR MOZZARELLA
1/4cup=1oz.
1/3cup=1 1/2oz.
1/2cup=2oz.
2/3cup=2 1/2oz.
3/4cup=3 3/2oz.
1 cup=5oz.

CHEESE, GRATED PARMESAN OR ROMANO
1 T. =1/4oz.
1/4cup=1oz.
1/3cup=1 1/4oz.
1/2cup=2oz.
2/3cup=2 1/2oz.
3/4cup=3oz.
1 cup=4oz.

MISCELLANEOUS
DRY YEAST, GRANDULATED
2 1/4 T.=1/4oz.

CHOCOLATE CHIP SEMI-SWEET OR MILK CHOCOLATE
1/4cup=1 1/2oz
1/2cup=3oz.
3/4cup=4 1/2oz
1 cup=6oz.

COCOA UNSWEETENED
1 T. =1/4oz.
1/4cup=3/4oz.
1/3cup=1oz.
1/2cup=1 1/2oz
2/3cup=2oz.
3/4cup=2 1/2oz
1 cup=3 1/4oz.

RAISENS DARK/GOLDEN
1/4cup=1 1/2oz
1/3cup=2oz.
1/2cup=3oz.
2/3cup=4oz.
3/4cup=4 1/2oz
1 cup=6oz.

NUTS
ALMONDS, WHOLE
1/4cup=1 1/4oz.
1/3cup=1 3/4oz.
1/2cup=2 1/2oz.
2/3cup=3 1/4oz.
3/4cup=3 3/4oz.
1 cup=5oz.

ALMONDS, SLIVERED
1/4cup=1oz.
1/3cup=1 1/2oz.
1/2cup=2oz.
2/3cup=2 3/4oz.
3/4cup=3oz.
1 cup=4oz.

ALMONDS, SLICED
1/4cup=3/4oz.
1/3cup=1oz.
1/2cup=1 1/2oz.
2/3cup=2oz.
3/4cup=2 1/4oz.
1 cup=3oz.

WALNUTS/PECANS HALVES
1/4cup=1oz.
1/3cup=1 1/4oz.
1/2cup=1 3/4oz.
2/3cup=2 1/4oz.
3/4cup=2 1/2oz.
1 cup=3 1/2oz.

WALNUTS/PECANS COARSLEY CHOPPED
1/4cup=1oz.
1/3cup=1 1/4oz.
1/2cup=2oz.
2/3cup=2 1/2oz.
3/4cup=3oz.
1 cup=4oz.

PEANUT BUTTER
1 T. =3/4oz.
1/4cup=2 1/2oz.
1/3cup=3 1/4oz.
1/2cup=5oz.
2/3cup=6 1/2oz.
3/4cup=7 1/2oz.
1 cup=10oz.

SWEETENERS
GRANDULATED WHITE SUGAR
1 T.=1/2oz.
1/4cup=1 3/4oz
1/3cup=2 1/4oz
1/2cup=3 1/2oz
2/3cup=4 1/2oz
3/4cup=5 1/4oz
1 cup=7oz.

BROWN SUGAR DARK OR LIGHT
1 T.=1/2oz.
1/4cup=2oz.
1/3cup=2 1/2oz
1/2cup=4oz.
2/3cup=5 1/2oz
3/4cup=6oz.
1 cup=8oz.

CONFECTIONER’S POWDERED SUGAR
1 T.=1/4oz.
1/4cup=1oz.
1/3cup=1 1/4oz
1/2cup=2oz.
2/3cup=2 1/2oz
3/4cup=3oz.
1 cup=4oz.

HONEY
1 T.=3/4oz.
1/4cup=3oz.
1/3cup=4oz.
1/2cup=6oz.
2/3cup=8oz.
3/4cup=9oz.
1 cup=12oz.

CORN SRYUP DARK OR LIGHT
1 T.=3/4oz.
1/4cup=3oz.
1/3cup=4oz.
1/2cup=6oz.
2/3cup=8oz.
3/4cup=9oz.
1 cup=12oz.

MOLASSES
1/4cup=2 3/4oz
1/3cup=3 3/4oz
1/2cup=5 1/2oz
2/3cup=7 1/2oz
3/4cup=8 1/4oz
1 cup=11oz.

MAPLE SYRUP
1 T.=3/4oz.
1/4cup=3oz.
1/3cup=4oz.
1/2cup=6oz.
2/3cup=8oz.
3/4cup=9oz.
1 cup=12oz.

VEGETABLES
BROCILLI,FRESH/FROZEN/CHOPPED
1/4cup=1 1/4oz
1/3cup=1 3/4oz
1/2cup=2 1/2oz
2/3cup=3 1/2oz
3/4cup=3 3/4oz
1 cup=5oz.

CARROTS, DICED
1/4cup=1 1/4oz
1/3cup=1 3/4oz
1/2cup=2 1/2oz
2/3cup=3 1/2oz
3/4cup=3 3/4oz
1 cup=5oz.

CELERY, CHOPPED
1/4cup=1 1/4oz
1/3cup=1 1/2oz
1/2cup=2 1/2oz
2/3cup=3oz.
3/4cup=3 1/2oz
1 cup=4 1/4oz.

CORN KERNALS, FRESH/FROZEN
1/4cup=1 1/2oz
1/3cup=2oz.
1/2cup=3oz.
2/3cup=4oz.
3/4cup=4 1/2oz
1 cup=6oz.

ONIONS, CHOPPED
1 T.=1/2oz.
1/4cup=1 1/4oz
1/3cup=1 1/2oz
1/2cup=2 1/2oz
2/3cup=3 1/4oz
3/4cup=3 3/4oz
1 cup=5oz.

ONIONS, GREEN/SLICED
1 T.=1/4oz.
1/4cup=1oz.
1/3cup=1 1/4oz
1/2cup=2oz.
2/3cup=2 1/2oz
3/4cup=3oz.
1 cup=4oz.

PEAS, FRESH/FROZEN
1/4cup=1 1/2oz
1/3cup=2oz.
1/2cup=3oz.
2/3cup=4oz.
3/4cup=4 1/2oz
1 cup=6oz.

TOMATO, PUREE/SLICED
1 T.=1/2oz.
1/4cup=2 1/4oz
1/3cup=3 1/4oz
1/2cup=4 1/2oz
2/3cup=6 1/2oz
3/4cup=6 3/4oz
1 cup=9oz.

HERBS, BASIL LEAVES
1/2cup=3/4oz.
1 cup=1 1/2oz.

HERBS, PARSLEY LEAVES
1/2cup=3/4oz.
1 cup=1 1/2oz.

[rottiedogs]

Turtle Ice Cream Sandwich Dessert
Submitted by nloxford on November 08, 2005 at 2:22 pm

DESCRIPTION
Turtle Ice Cream Sandwich Dessert

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This recipe is from Cedar Crest Ice Cream. They are calling for their ice cream sandwiches but others can be used.

19 Ice Cream Sandwiches (3 Boxes)
1 12-ounce carton frozen whipped topping, thawed
1 16-ounce jar hot fudge topping
1 16-ounce jar butterscotch caramel or plain caramel topping
3/4 cup salted pecans, chopped
12 pecan halves
1 milk chocolate bar, optional
6-8 maraschino cherries, halved and drained, optional

Remove wrappers from 19 Cedar Crest ice cream sandwiches. Place one whole and one half sandwich along a short side of an unbuttered 9-inch by 13-inch pan. Arrange 8 sandwiches in the opposite direction in the pan. spread half the whipped topping over the sandwiches.
Next, spoon caramel topping evenly over whipped topping. Sprinkle with chopped pecans. Repeat layers with remaining ice cream sandwiches. Spoon hot fudge topping over sandwiches and top with remaining whipped topping.

Arrange pecan halves evenly over top. Decorate with chocolate curls and cherries, optional. Cover pan and freeze for several hours or overnight. Remove from freezer 20 minutes before serving. Cut into serving size pieces.

Makes 12-15 servings.

Note: Recipe can also be made for St. Patrick's Day using Andes Mints instead of chocolate curls for decoration.

[rottiedogs]

Spaghetti Salad
Submitted by nloxford on June 15, 2007 at 1:56 pm

DESCRIPTION
Spaghetti Salad

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1 pkg. vermacelli (thin) spaghetti
1 sm can chopped black olives
chopped sweet pickles (thatever amount) and/or pickle relish
1 sm. jar chopped pimentoes
1/2 - 1 small jar poppy seeds
green onions chopped
garlic salt, pepper, seasoned salt, celery seed (to personal taste
Italian salad dressing

Cook pasta (al dente) break in half before cooking. Drain and wash.

Add all ingredients EXCEPT salad dressing and mix well.

Finally add bottle of salad dressing (I usually use a spicy or "zesty" dressing. Use the dressing you like the best, so many on the market.

Best if made and refrigerated sever hours or day before.

[rottiedogs]

Swedish Cardamom Braid Or Buns
Submitted by ncgnet on November 17, 2010 at 12:11 pm

DESCRIPTION
Adapted from a recipe for buns, from a talented Swedish baker

SUMMARY
Yield 3 braids File under buns, cardamom, Swedish braid, yeast bread

INGREDIENTS
Dough

1 1/2 stick (6 oz.) butter or margarine
1 2/3 cups milk
2 pkgs dry yeast
1/2 teaspoon salt (scant)
1/2 cup sugar
2 teaspoons ground cardamom
1 egg
4 to 41/2 cups all purpose flour

In addition: one egg white, or one egg beaten with 1 teaspoon water, granulated or pearl sugar for braids, see below for bun filling ingredients

INSTRUCTIONS
Melt the butter/margarine in a saucepan. Remove from heat and add the milk. The temperature should be lukewarm (between 105° and 115°). Place this in a large mixing bowl and sprinkle yeast over the top. When dissolved, add one egg, salt, sugar, and cardamom. Stir well. Then add the flour, little by little, and work the dough until smooth and shiny. It should not be too hard. Cover and let rise for 30-45 minutes.

Turn the dough out and knead it.

For Braids:

Divide into three parts. Divide each part into three additional parts. Roll each small part into a smooth strand about 12-14” long. Braid three strands. (Try to make them even; shorter and fatter is better than longer and skinnier.) Place each braid on a greased cookie sheet. (Two braids will fit on one sheet.)

Cover and let rise an additional 20-30 minutes. Brush each braid with egg or egg white. Sprinkle with sugar.

Bake in a 350° oven for approximately 40 minutes, until golden brown. Remove from cookie sheet and let cool on rack.

Note: if baking braids on two cookie sheets, put one sheet on highest rack setting, the other on next to bottom. Switch half way through.

For Buns:

Divide in two parts and roll out each part into a rectangle about 12" by 18". Spread with the desired filling. roll up from the long side. Cut each roll in 20-24 slices. Place, cut side up, in paper cups or directly on baking sheet. Cover and let rise for another 20-25 minutes. Brush with beaten egg, sprinkle with pearl sugar, and, if you like, chopped almonds. bake in a 425 degree oven for about 10 to 15 minutes.

Fillings:
1. 1 stick of butter,
1/3 cup powdered sugar
1 tbsp cardamom or cinnamon

2. 1 stick of butter
1/4 cup powdered sugar
1 tbsp vanilla sugar

[rottiedogs]

Peperkakor
Submitted by ncgnet on December 20, 2002 at 12:13 pm

DESCRIPTION
Peperkakor

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
PEPERKAKOR recipe from Sweden

Yield - around 12 dozen thin cookies

2 TB molasses
1/2 lb (2 sticks) butter -
2 cups sugar -

2 tsp cinnamon
2 tsp ginger

1 tsp ground cloves

1 tsp white vinegar

Mix above ingredients. Cook to a full boil - then cool.

ADD 2 eggs, mix.

ADD 3 cups flour. -

Mix well. Let stand at room temperature overnight. [This year I left them in refrigerator overnight, then had to let warm up so could roll out thin enough.]

Preheat oven to 350.

Roll out, very thin, cut out cookies with your favorite cutters, and bake for about 10 minutes.

[rottiedogs]

Lemon Ginger Cookies
Submitted by ncgnet on May 15, 2004 at 10:11 am

DESCRIPTION
Lemon Ginger cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Andrea Gordon's Ginger-Lemon cookies

Makes 28-30

1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup plus 1 tablespoon sugar
1 egg
1 1/4 teaspoons grated lemon rind
1/4 teaspoon lemon oil (optional)
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt

Extra flour for shaping
3 additional tablespoons sugar

1. Set the oven at 325 degrees. Line 2 baking sheets with parchment.

2. In an electric mixer, cream the butter with 3/4 cup plus 1 tablespoon sugar. When the mixture is smooth, beat in the egg, lemon rind, lemon oil, and vanilla.

3. Sift the flour, baking powder, ginger, and salt. With the mixer set on its lowest speed, add the dry ingredients to the batter. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.

4. With floured hands, using heaping teaspoons of the dough to form balls, roll them smooth. Arrange them 2 inches apart on the baking sheets.

5. Put the remaining 3 tablespoons of sugar in a bowl. Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3 inch thickness.

6. Bake the cookies for 18 minutes or until the edges are golden brown. Cool on wire racks. Store in an airtight container.

Note: these spread quite a bit so best to put only 12 on a sheet. Small scoop yielded 32 cookies.

This is one of several recipes from a "cookie competition" by Boston Globe in 2002. Published in spring 2002.

comments
Submitted by dachshundlady on Sun, 2013-05-12 14:53.
Sound good. Do they turn out like molasses crinkles (some call them ginger snaps)
Submitted by ncgnet on Wed, 2013-05-15 17:02.
To answer your question here, these cookies are thin and crispy, which I tend to prefer. Could probably made thicker and softer by not pressing with a glass, or just pressing a little.

[rottiedogs]

Chocolate Sour Cream Cake With Ganache Frosting
Submitted by ncgnet on March 24, 2011 at 4:56 pm

DESCRIPTION
SUSAN LOGOZZO’S FAMOUS CHOCOLATE CAKE
Boston Globe Sunday Magazine, May 1992
[my comments in brackets]

SUMMARY
Yield 12 Source Boston Globe Sunday Magazine, May 1992 File under cake, chocolate

INGREDIENTS
1 3/4 cups flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
3 eggs
2 cups sugar

1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 cup cold, liquid espresso (made from instant coffee)

INSTRUCTIONS
Set the oven at 350 degrees. Grease a 9-by-3-inch round cake pan with melted shortening or butter. Line the bottom with a round of parchment paper cut to fit it exactly, then grease the paper.

Sift together the flour, cocoa, salt, baking soda and baking powder. Set these dry ingredients aside.

In the bowl of an electric mixer, beat the eggs until they are frothy. Gradually add the sugar and beat at medium speed for about 3 minutes or until the eggs are light and fluffy.

Add the oil, buttermilk [or sour cream], and vanilla, and beat just to mix them in.

With the mixer set at its lowest speed, beat the dry ingredients into the batter alternately with the coffee, beginning and ending with flour. The batter will be thin.

Pour the batter into the prepared pan and transfer it to the hot oven. Bake the cake for 45 to 50 minutes or until a skewer comes out clean.

Remove the cake from the oven and transfer it to a wire rack. Let it rest for 20 minutes.

Cut a round of cardboard 8 inches in diameter (it shouldn’t show beneath the cake.). Turn the cake out onto the cardboard and let the cake cool completely.

GANACHE FROSTING

8 ounces heavy cream
12 ounces semisweet chocolate, finely chopped
2 tablespoons light corn syrup

In a heavy saucepan, bring the cream just to a boil. Remove it from the heat and add the chocolate and corn syrup.

Let the mixture sit for 5 minutes, stirring gently once or twice until the chocolate melts and blends with the cream. Do not stir forcefully or you’ll create air bubbles in the frosting.

The mixture should be of a pourable consistency; let it sit a few minutes longer if it seems too thing. If it seems too thick to pour at any point, add another spoonful of heavy cream. Set a rimmed baking sheet under the cooling rack holding the cake.

Pour half the frosting over the cake.

Using a palette knife, gently push the frosting over the edge of the cake (do this only once), allowing the topping to drip down the sides. Smooth the sides with the knife.

Let the cake sit for 15 minutes. Scrape any frosting from the overflow back into the remaining frosting in the saucepan. If the mixture has hardened, warm it slightly by placing it over very low heat for a few seconds.

Pour the remaining ganache over the cake. Spread it with the palette knife. Let the cake sit for 30 to 45 minutes before decorating.

[rottiedogs]

Apple Cider Muffins
Submitted by mum on January 15, 2011 at 4:50 pm

DESCRIPTION
The monster's don't get these... When we go to the orchard we pick a variety of apples and then use a mixture of them in the recipe.The deal is- I'll make them, but my son has to decide which apples we use. They freeze nicely- but these muffins can't seem to make to the freezer in our house. The applesauce can be made in advance and stored in the fridge until needed.(Bring to room temperature before using in muffin recipe.)

SUMMARY
Yield 18 muffins File under Fall / Apple Muffins

INGREDIENTS
APPLE CIDER APPLESAUCE

1 LB. APPLES, such as Braeburn, Gala, or Wine sap, peeled, cored and chopped
3/4 CUP APPLE CIDER
1 TBSP. SUGAR (optional)
PINCH OF SALT

Bring apples and cider to a boil in a medium saucepan over medium-high heat. Cover pan: reduce heat. Simmer until apples are very soft, about 12 minutes. Remove lid; stir in sugar and salt. (I usually omit the sugar- recipe doesn’t really need it.) Cook over medium heat until apples are broken up and most of the liquid is evaporated, about 15 minutes. Let cool.

MUFFINS

½ CUP BUTTER, softened
1 CUP SUGAR
½ CUP BROWN SUGAR
4 LARGE EGGS, room temp
1 ½ CUP APPLE CIDER APPLESAUCE (See above- or store bought)
2 CUPS FLOUR
1 tsp. EACH GROUND CINNAMON, GROUND GINGER, & BAKING SODA
3/4 tsp. SALT
½ tsp. NUTMEG
1/8 tsp. GROUND CLOVES
1 CUP RAISINS
1 CUP CHOPPED HAZELNUTS (optional)

INSTRUCTIONS
APPLE MUFFINS

(The ones the monsters never got...)

MAKES 18

APPLE CIDER APPLESAUCE

1 LB. APPLES, such as Braeburn, Gala, or Wine sap, peeled, cored and chopped

3/4 CUP APPLE CIDER

1 TBSP. SUGAR (optional)

PINCH OF SALT

Bring apples and cider to a boil in a medium saucepan over medium-high heat. Cover pan: reduce heat. Simmer until apples are very soft, about 12 minutes. Remove lid; stir in sugar and salt. (I usually omit the sugar- recipe doesn’t really need it.) Cook over medium heat until apples are broken up and most of the liquid is evaporated, about 15 minutes. Let cool.

Preheat oven to 350°. Line a standard muffin tin with paper liners. Cream the butter and the sugars until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in the applesauce. Sift together all dry ingredients. Add to butter mixture. Stir in raisins if desired. Divide batter into muffin cups.Fill about 3/4 full. Bake until centers test clean, about 18-20 minutes. Let cool completely in the pan.

* My Son always smiles when I make these because the last line of a story I read to him called ‘One Hungry Monster’ states: ... “From behind the toaster, my secret hiding spot, I take an apple muffin the monster’s never got!”

[rottiedogs]

Vegetables Fried Tomatoes, Okra Or Squash
Submitted by msbelle on July 07, 2006 at 4:54 pm

DESCRIPTION
Fried Tomatoes, Okra or Squash. Even though this recipe is for Fried Green Tomatoes, it is the same one used for Fried Okra and Fried Squash. See notes at the bottom about various breading mixtures.

SUMMARY
Yield 0 File under fried, Misc. Recipes & Requests, tomatoes

INGREDIENTS
4 large green tomatoes
2 cups self-rising flour
1/4 cup corn meal
salt
black pepper

1 egg
1 cup of either milk, buttermilk OR ice water

cooking oil - Canola or Peanut Oil

INSTRUCTIONS
Cut each tomato into nice thick slices about 1/8 to 1/4 inches. Place a paper towel under a rack (like you would cool cookies on). Sprinkle salt on tomatoes and place on the rack so that some of the liquid can drain off - approximately 20 - 30 minutes.

Combine flour, meal and pepper in a shallow dish.
Thoroughly mix egg and milk.
Heat cooking oil in a deep heavy saucepan, preferably a cast iron skillet over medium heat. Make sure the oil is deep enough so that tomatoes can sink to the bottom and rise to the top.

Pat tomatoes dry and dredge in dry mixture and shake off excess really well. Dip in wet mixture and, again, dredge in dry mixture and shake off. Drop one at a time into hot oil. As it begins to brown on the bottom, it should rise to the top. Watch closely and turn over as soon as it is light golden brown on the bottom. Dip with straining spoon and let dry on a another rack that is over paper towel. When all are done, place on a plate that has a paper towel on it. If possible, serve while hot.

Serve with whatever condiment you like: ketchup, honey mustard, Ranch Dressing, etc.

This basic recipe can be used for tomatoes, chopped okra and chopped yellow squash. I personally like to omit the cornmeal when frying squash sticks and use only self-rising flour. Some people use only flour for all of these; some mix the flour and cornmeal half and half; some use only cornmeal. When frying okra and squash, there is no need to drain off any juice. They are ready to fry as soon as cut. I like to cut my squash into stick like French Fries. Cut okra into 1/2 to 3/4 inch pieces.

I notice that Paula Deen uses only flour and dips her tomatoes in only buttermilk.

[rottiedogs]

Vegetables Fried Apple Rings
Submitted by msbelle on May 26, 2006 at 3:38 pm

DESCRIPTION
Fried Apple Rings. This is a compilation of various recipes, including one by brianjwood called Apple Fritters With Cream Sauce posted here. You can core and slice (peel if you like) your apples into rings or chop into sticks or cubes. I like to use Red Delicious Apples.

SUMMARY
Yield 0 File under apple, Family / Ethnic / Regional

INGREDIENTS
1 large Red Delicious Apple (more depending on your need)
1/4 cup water and 2 TBLS lemon juice

dry batter:
1 cup self-rising flour (bleached)
1/2 tspn baking powder
1/4 cup cornstarch
1/2 tspn cinnamon
1 TBLS sugar

wet batter:
1 cup Club Soda
1 extra large egg

Flaked coconut
Canola oil for frying

DIPPING SAUCE:
1 cup apple juice
1 TBLS cornstarch
1 tspn honey
Combine and simmer until thickened

INSTRUCTIONS
Peel, core and slice apples. Combine water and lemon juice. Toss apples in this mixture and keep covered in the refrigerator until ready to fry. When ready to fry, drain and damp-dry with paper towel before dredging in flour mixture.

Mix wet ingredients with at least 3-5 TBLS of dry mixture, depending on how thick you want it. Let set on counter at least one hour and then in refrigerator up to a day.

Drain and pat dry the apple rings and lightly dust in dry mixture. Dip dusted apple rings in wet batter and roll in Coconut flakes.

Drop into 375 degree hot oil a minute or so on each side until light golden brown. Drain on paper tow