Search Results for '("C'

[rottiedogs]

Cranberry Mold
Submitted by beabaker on November 21, 2010 at 8:36 am

DESCRIPTION
Beautiful Cranberry mold made that is equally stunning and
delicious.

SUMMARY
Yield 0 File under molds, salads

INGREDIENTS

Cranberry Mold

Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 envelopes Gelatin powder
1/2 cup Cold water
2 1/2 cups Cranberry juice cocktail
1 1/4 cups Sugar
3 cups Cranberries -- Whole (frozen o.k.)
3/4 cup Apples -- Chopped
3/4 cup Celery -- Chopped
3/4 cup Walnuts OR pecans -- Chopped

I use a food processor for this and it's done fast.

INSTRUCTIONS
This can be done in a well greased non-stick bundt pan, when time to unmold, dip bottom of pan (not jelly side), in a little cool water, then take knife, and seperate a little from outer edge and center piece, put plate on top (eating side against jello), click your heels twice, say a prayer and then flip over and shake - you should feel it "fall" onto plate, if not, start this again. It will come out.

Looks gorgeous as a center piece. As in "notes" if you like this recipe, you should buy the tupperware mold, because you don't have to bother with water or click your heels and it always comes out perfect.

DIRECTIONS
Combine Gelatin and cold water in large bowl.
Bring one cup sugar and cranberry juice cocktail to boil.
Add 3 cups cranberries and simmer until popped.
Add 1/4 cup sugar until sweet - not tart. Let cool to room temperature. Add cranberry mixture to gelatin.
Refrigerate until mixture thickens to thickness of egg whites - 3 hours. Add walnuts, celery and apple. Mix and put in greased mold overnight.

NOTES : This is wonderful at Christmas, Thanksgiving and anytime you have a large crowd coming. Kids love it! It's also an easy item to bring to a potluck dinner. This receipe can be prepared two days ahead of serving. Tupperware sells the best mold I have ever used. If you like this recipe, I highly suggest buying it. It costs about $15.00

[rottiedogs]

Carmelized Turkey Gravy
Submitted by beabaker on November 23, 2010 at 1:58 pm

DESCRIPTION
gravy

SUMMARY
Yield 0 A LOT Source My own after many years of cooking Turkeys and Chicken Roasts File under gravy, turkey

INGREDIENTS
salt, just a sprinkle - not too much
pepper
italian seasoning
garlic powder and/or garlic cloves
minced onions - lots
chicken stock
water
cornstarch

INSTRUCTIONS
Stuff your turkey or roaster

put garlic cloves near each drum leg and 1-2 in opening where stuffing is

drizzle olive oil over entire turkey here and there

sprinkle with all seasonings, and make sure to sprinkle a fair amount into the bottom of pan too

sprinkle bottom of pan with onion and top of turkey

start baking and after 30 minutes to 45, just when the onions are starting to carmelize, but before buring, pour in some chicken stock, do this repeatedly as needed during the cooking process. Twice (after it's cooked a good while), melt butter about 1/2 stick each time and pour over turkey, then baste every once in a while. When turkey is done, pour all drippings and scrape pan with spatula into a good size pan, add a few cups of water and bring to boil, put in a few tablepsoons of cornstarch (mix into small amount of liquid first), then using a hand mixer (not the baking kind) and mix gravy so all bits and pieces are mixed smooth, let thicken add more starch if needed to get it thick and you will have some outrageous gravy.

[Mike Nolan]

It may not be complete, but here's a count showing around 400 recipes by original (BC) poster of recipes uploaded with 'by xxxx' in the recipe title as of 12:05 AM on 6/16. I'll update this list again in a few days.

by ancameni 23
by anna 15
by anndyer 1
by annee 8
by annie9235 2
by Carla 16
by Cyndiok 39
by frick 1
by Granny 1
by jej 96
by Kimbob 57
by knead2quilt 3
by Livingwell (Penelope) 1
by Lorraine 1
by macy 14
by Mrs. Cindy 5
by Mumpy 11
by Mumpy's neighbor 1
by Paddy L 3
by PaddyL 27
by Pmiker 3
by Reagan 29
by Reagan and lorrainesfav 1
by sue/theviewfrom… 1
by Teachingcotton 6
by Twin2 27
by wonky 1

• This topic was modified 9 years, 9 months ago by Mike Nolan.
• This topic was modified 9 years, 9 months ago by Mike Nolan.
• This topic was modified 9 years, 9 months ago by htfoot.
• This topic was modified 9 years, 9 months ago by htfoot.

[BakerAunt]

OK, I've added Paddy's, Pmiker's, and Teachingcotton's. Don't worry, I have more, as I am sure Rottiedogs does as well. Zen said that there were 4000 recipes. I'm willing to bet that we will have at least 1000 on this site before we are finished putting them in. Tomorrow, I will work on virginislander's.

It would be helpful if we could have a list of whose recipes have been uploaded (or rather cut and pasted) into the recipe site so that we do not duplicate efforts.

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

[BakerAunt]

Pioneer Bread
Submitted by teachingcotton on November 30, 2010 at 10:48 pm

Nice crumb...perfect sandwich bread.
Yield: 1 Loaf

1 package active dry yeast
3/4 cup warm water (105 to 115 degrees)
3 Tablespoons sugar
2 teaspoons salt
1 egg
3 tablespoons butter
1/3 cup yellow cornmeal
2 to 2 1/2 cups KA AP flour
Butter or margarine, softened
Cornmeal

Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, 3 Tablespoons butter, 1/3 cup cornmeal and 1 cup of flour. Blend well until butter is incorporated. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours. (Dough is ready if an indentation remains when touched.)

Punch down dough. Flatten dough with hands or rolling pin into rectangle, 18 x 9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.

Place loaf seam side down in greased loaf pan 9x5x3. Brush lightly with butter; sprinkle with cornmeal. Let rise until double, 50-60 minutes.

Heat oven to 400 degrees. Bake until loaf sounds hollow when tapped, 25 to 30 minutes. Remove from pan; cool on wire rack.

comments
Submitted by eliza1210 on Sun, 2010-12-05 22:14.
I can't wait to try this it sounds really good

Submitted by kittykat3308 on Thu, 2011-03-03 06:17.
I made the Pioneer Bread in my bread machine and I had to add 1/4 cup extra flout. However, the bread turned out fantastic, it was soft, moist and flavorful. I know I will be making this one again. Thanks for sharing it.

Submitted by dehdahdoh on Fri, 2011-06-10 14:11.
I have a question. The recipe states that you roll the dough out and shape it as you do laminated dough, kind of. I get the rolling out and folding into thirds. I am not sure what is meant by "Press with thumbs to seal after each turn.". What constitutes a turn?

Submitted by teachingcotton on Sat, 2011-06-11 08:40.
When I roll the dough into a loaf, I usually stop about ever inch or two and just press the seam together. The object is to keep your bread from having air pockets or separating at the seam.

[BakerAunt]

Peach Pie Filling
Submitted by teachingcotton on August 18, 2003 at 10:11 pm

Use only the best firm, ripe peaches for a beautiful pie filling. This makes a great pie, cobbler or crisp!

8 pounds fully ripe, firm peaches (Red Globe is a good choice)
7 cups sugar
2 cups Clear Jel
1 teaspoon ground cinnamon
½ teaspoon nutmeg
4 ½ cups water
1 ¾ cups lemon juice
1 teaspoon almond extract

Wash and peel peaches. Remove all the red fibers around the seed area for a prettier product. Cut into ½ inch slices. To prevent darkening, place the slices in ascorbic acid solution. (Do not allow it to soak in mixture for more than 20 minutes.) Drain well. Measure 24 cups of fruit.

In a very large pot, heat about 6 cups water to boiling. Add 6 cups of the peach slices; return to boiling. Boil gently for 1 minute. Using a blancher or steamer basket is best. Remove the peaches from the water and set aside in a large bowl. Cover to keep warm. Repeat with the rest of the fruit, 6 cups at a time. Drain the water from the pot.

In the same pot, combine the sugar, Clear Jel, cinnamon, and nutmeg. Stir in the 4 ½ cups water. Cook over medium high heat, stirring constantly, till mixture begins to boil. Add the lemon juice. Return to boiling, stirring constantly. Stir in the almond extract. Add the fruit quickly, stirring gently to coat.

Spoon hot fruit mixture into hot clean quart jars, leaving 1-inch headspace (make sure you leave this much because it expands). Remove air bubbles, wipe jar rims and adjust lids. Process filled jars in a water bath canner for 30 minutes. Remove jars from canner. Makes 6 quarts.

[BakerAunt]

Old Fashioned New Orleans Bread Pudding
Submitted by teachingcotton on October 09, 2010 at 3:44 pm

This recipe comes from a small cookbook "A book of famous Old New Orleans Recipes used in the South for more than 200 years." How's that for a title? This is the only recipe I have ever seen with fine bread crumbs rather than chunks of bread.

Source: A book of famous Old New Orleans Recipes Used in the South for more than 200 years by Peerless Publishing

Pudding ingredients:
4 eggs
1 cup butter
2 cups sugar
1 quart milk
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
4 cups toasted bread crumbs, rolled fine

Custard Sauce:
1 pint milk
2 eggs
1 tablespoon cornstarch
1 cup sugar
Vanilla or Bourbon to taste

(Toast your bread, roll it then put the pieces left back in oven and repeat until you have 4 cups)

Beat butter and sugar together well, add eggs, then bread crumbs, then milk and other ingredients. Bake at 350 degrees until set.

Serve with custard sauce. Combine ingredients. Stir and cook until thickened. Add vanilla or bourbon after removing from heat.

[BakerAunt]

New Orleans Bread Pudding
Submitted by teachingcotton on October 09, 2010 at 3:59 pm

Bourbon, a good French bread, and pecan praline sauce...sounds like a balanced meal to me!
Yield: 8 servings
Source: Adapted from recipes from Southern Living and Good Housekeeping magazines

1/2 cup dark seedless raisins
2 Tablespoons bourbon
1/3 cup granulated sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
3 large eggs
2 teaspoons vanilla extract
1 pint half-and-half or light cream
3 cups day-old French bread cubes (1/2 inch cubes)
1/4 cup packed dark brown sugar
2 tablespoons butter
2 Tablespoons corn syrup
1/3 cup pecans, toasted and chopped

In a small bowl, combine raisins and bourbon; let stand 15 minutes. Meanwhile, grease and 8 x 8 inch glass baking dish.

In a large bowl, stir together granulated sugar; nutmeg and cinnamon until blended. Whisk in eggs and vanilla until combined. Measure and set aside 1 tablespoon half-and-half. Add remaining half-and-half to egg mixture and whisk until well blended. Stir in bread cubes.

Let stand 15 minutes, stirring occasionally. Stir in raisin mixture.

Preheat oven to 325 degrees.

Toast pecans on cookie sheet in oven, being careful not to let them burn.

Pour bread mixture into prepared dish. Bake 45-50 minutes, until knife inserted near center of pudding comes out clean. Cool on wire rack 30 minutes.

In a sauce pan, heat reserved 1 tablespoon half-an-half, brown sugar, butter, and corn syrup to boiling over medium heat. Reduce heat and simmer 2 minutes, stirring occasionally. Remove from heat and stir in toasted pecans. Serve pudding drizzled with praline sauce.

[BakerAunt]

Home Canned Apple Pie Filling
Submitted by teachingcotton on August 18, 2003 at 10:07 pm
T
his is from an old magazine article (BH&G, I think). I have used it for several years. It even won "Best of Show" at our local county fair. It is great to come home on a winter evening, open a jar of pie filling and putting it into a pie crust....viola instant dessert with no effort! You can also use it as a base for apple crisp.

8 pounds firm, crisp apples (I use locally grown Rome)
Ascorbic Acid
5 ½ cups sugar
1 ½ cups Clearjel
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 ½ cups water
5 cups apple juice
¾ cup lemon juice

WASH, peel and core apples. Cut into ½ inch slices, and place in a large amount of water with ascorbic acid to preserve color. Do not leave more than 20 minutes in the solution. Drain well.

Cook apple slices in a large saucepan or Dutch oven, about 1/3 at a time, in a large amount of boiling water for 2 minutes. Drain; keep warm.

Stir together sugar, Clearjel, cinnamon and nutmeg. Stir in the water. Add apple juice. Cook and stir over medium-high heat till the mixture thickens and begins to bubble.

Drain apple slices. Add lemon juice to sugar mixture. Boil 1 minute, stirring constantly. Immediately fold in apple slices.

Transfer quickly to hot, clean quart canning jars, leaving ½ inch headspace. Adjust lids. Process in a boiling water canner for 25 minutes.

Makes 5 quarts

[BakerAunt]

Blueberry Pie Filling
Submitted by teachingcotton on August 18, 2003 at 10:14 pm

8 quarts of fresh blueberries
3 quarts water
8 cups sugar
3 cups Clear Jel
9 cups cold water
2/3 cup lemon juice

Wash, stem and drain blueberries. In a large pot, heat the 3 quarts of water to boiling. Add 8 cups of blueberries; return to boiling. Using a slotted spoon, (or a blancher) transfer berries to a very large bowl. Repeat with remaining berries, heating just to boiling.

In a large saucepan, combine sugar and Clear Jel. Stir in the 9 cups cold water. Cook over medium-high heat, stirring constantly till mixture begins to boil. Add lemon juice; boil for 1 minute, stirring constantly.

Immediately pour over blueberries, stirring gently to coat the berries with mixture.

Spoon the hot blueberry mixture into hot, sterilized, quart jars, leaving 1 inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a water bath canner for 30 minutes. Remove from canner, cool on racks or towel. Makes 7 quarts.

Try this as a cheesecake topping!

[BakerAunt]

Nancy's whole wheat bread (modified)
Submitted by pmiker on December 05, 2011 at 4:30 pm

Light, fluffy whole wheat (about 40%). No bitterness. Good with sandwiches, toasted or any other way.
Yield: 2 loaves

3 cups (12.95 oz.)(57%) bread or AP flour
2 cups (9.8 oz.) (43%) whole wheat flour
1/4 cup (1.7 oz.) (7.47%) sugar
1 1/2 tsp (.35 oz.) (1.54%) salt
4 tsp (.4 oz.) (2%) instant yeast
3 Tbsp. (1.5 oz.) (6.6%) butter/olive oil
1 2/3 cups (13.6 oz.) (59.8%) water

Place all dry ingredients in bowl of stand mixer.

Mix thoroughly then add in the butter/oil and mix until it clings together and cleans the bowl sides.

Knead dough until it forms a ball on the hook and there is just a little dough in the bottom of the bowl (about 3-4 minutes in a KA, speed 2, spiral hook).

Let dough rest about 10-15 minutes and then knead for about 30-45 seconds in mixer.

Place in greased bowl, cover, and let rise until double.

Degas, fold and let rise to double again.

Divide dough in half and place each half in a greased loaf pan. Cover and let rise again until loaf has crowned about 1" over top of pan.

Bake in preheated 375°F oven for about 35 minutes till golden. Temperature of bread should be 190 degrees when measured with an instant-read thermometer.

Remove from pans and cool on wire rack.

comments
Submitted by easyquilts on Sun, 2011-12-18 19:17.
Thanks for posting this recipe...... I put it in my Recipe Box.... It looks good.
Sandy from Cincinnati

Submitted by mrs.chiu on Mon, 2011-12-19 12:49.
I can attest to the awesomeness of this bread...been baking it for some time now. A family favorite.

Submitted by sedelson on Fri, 2012-01-06 12:19.
Sounds like a great recipe. Does anyone know if I can add some of KA's harvest grains blend to this recipe?

Submitted by Midnite Baker on Wed, 2012-01-11 06:15.
Pmiker, Did you use an 8 or 9 inch pan?

Sedelson, I'd add some vital wheat gluten with the harvest grains to help keep the rise & the grains like to cut the gluten threads.

Submitted by pmiker on Sun, 2012-12-23 12:24.
I use 8" x 4" pans on this recipe.

Submitted by pmiker on Sun, 2014-04-13 18:05.
I use either 8x4 or 8 1/2 x 4 1/2 pans. The larger ones don't rise quite as high.

Submitted by pmiker on Sun, 2015-02-15 22:34.
I use this as the basis for a lot of breads. For example, I may use 50/50 red/white whole wheat for the whole wheat portion. Or take out a bit of whole wheat (about 25%) and replace it with spelt. Use butter, melted or soft, or oil if you like. You do not really need the sugar. The water can be replaced with potato water or even milk or a blend of those.

In other words, make the recipe your own.
Mike

[BakerAunt]

Honey Wheat n Spelt Bread
Submitted by pmiker on November 17, 2015 at 8:43 pm

50/50 bread flour/whole grain. This is a soft, flavorful and somewhat sweet bread.
Yield: 4 loaves
Source: It's my own recipe.

Bread flour - 22 ounces (50%)
White Whole Wheat flour - 13.20 ounces (30%)
Whole Spelt flour - 8.80 ounces (20%)
Milk (water & nfd) - 28.05 ounces (63.75%)
Butter, unsalted (melted) - 3.00 ounces 6.8%)
Honey - 8.00 ounces ( 18.15%)
Salt - 0.80 ounces (1.80%)
Yeast, instant - 0.70 ounces (1.60%)

Mix the liquids (milk, butter and honey). Add flour, salt and yeast and continue mixing. Knead well. I kneaded about 8 minutes in an Ankarsrum mixer. Allow to double. This could take more than an hour depending on room temperature.

Divide into four 21 ounce parts and shape each part. For bread pans I used 8 1/2 x 4 1/2 inch pans.

Pre-heat oven to 375F.

Allow to rise about one inch above the side of the pan. Slash each loaf and place into oven. Bake for 35 minutes. Cover with foil the last ten minutes. These loaves bake dark due to the honey.
Allow to cool and serve.

[BakerAunt]

Mike's Cinnamon Raisin Bread
Submitted by pmiker on November 23, 2015 at 7:49 pm

A raisin bread to make you smile. 50% whole grain and sweet, light and moist. The dough is the sweet bread Honey Wheat n Spelt to which raisins, chopped nuts and cinnamon chips have been added.

Yield: 4 loaves
Source: Me (Mike)

Bread flour - 20.50 ounces
White Whole Wheat flour - 12.30 ounces
Whole Spelt flour - 8.20 ounces (could be regular whole wheat flour)
Milk (non-fat dry milk in water) - 26.20 ounces (weighed)
butter, unsalted (melted) - 2.45 ounces
honey - 7.40 ounces
salt - 0.75 ounce
yeast, instant - 0.65 ounce (a bit more in winter, a bit less in summer)
raisins - 6.50 ounces
pecans/walnuts (chopped) - 6.50 ounces
cinnamon chips - 12 ounces

Do aheads:
• Plump the raisins. Add raisins to two cups of hot water for at least 30 minutes. Remove and let dry for at least an hour. Use paper towels to help. If they go into the dough wet, they will unbalance the hydration and be hard to evenly mix.

• Chop the nuts into about 1/4" or so size.
• Melt the butter
• Make the milk

Main dough
1. Mix the liquid ingredients (milk, honey, butter). Add in the flours and add yeast. Mix until you have a shaggy dough. Cover and let rest 15 minutes or so.

2. Add salt and resume mixing/kneading.

3. Knead well. Add the cinnamon chips, raisins and nuts at the end of the kneading.

4. Allow the dough to double. You'll need a six quart dough bucket.

5. Divide the dough into four 26 ounce loaves, shape and put into pans.

6. Pre-heat the oven to 375F.

7. Allow dough to rise one inch above pan sides, slash and place into pre-heated oven.

8. Bake for 35 minutes. Cover with foil the last ten minutes. Being a sweet bread (the honey) it will really darken.

Cool for at least an hour and enjoy.
Mike

[BakerAunt]

Dorset Apple Cake
Submitted by PaddyL on January 16, 2006 at 1:07 am

Here's the recipe for the Dorset Apple Cake, made in a deep, round 7-inch pan. Unfortunately, it's all in metric, but the next time I make it, I'll post it with my other recipes, and measure everything I weigh.

Cream together 225g each of butter and castor sugar (fine granulated sugar). Add four large eggs and 250g self-raising flour, alternately. Add 25g cornstarch. Fold into the mixture 225g of chopped Bramley Apples. I used what I had on hand which were Spartan apples, peeled and chopped. Pour into the greased cake tin. Cut segments from an unpeeled apple and soak in lemon juice. Arrange in a circle round the top of the cake and dust with soft brown sugar to make a crusty glaze. Bake in 170C. (between 325F and 350F.) preheated oven for about an hour and a quarter. Let cool a few minutes, then turn out onto a wire rack to cool completely.

[BakerAunt]

Drenched Ginger and Lemon Cake
Submitted by PaddyL on June 11, 2010 at 11:45 am

175 g/6 oz. unsalted butter
175 g/6oz. sugar
175 g/6 oz. light muscavado sugar (You can substitute light soft brown sugar.)
2 large eggs
grated zest of two lemons
1 tsp. baking powder
a pinch of salt
175 g./6 oz. self-raising flour (She used half whole wheat and half white, so I added 3/4 of a tsp. baking powder to 3 oz. of ww pastry flour; and just 3 oz. of regular, white self-raising flour.)
3-5 tbsp. milk
4 pieces of ginger from a jar of stem ginger in syrup

Drenching syrup:
juice of two lemons
35 g/1-1/2 oz. turbinado sugar (I used more of the muscavado sugar.)
2 tbsp. syrup from the jar of preserved ginger

Butter a 6 or 7-inch cake tin and line the base with a circle of buttered parchment. Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time. Grate the lemon zest into the mixture, then sift the flour, baking powder, salt, and flour into the mixture, folding lightly with a metal spoon. (I don't know what, if any, difference a metal spoon would make; I used a plastic spatula.) Stir in enough milk to give a dropping consistency, then add the finely chopped bits of ginger and fold in lightly. Plop into the cake pan, smooth the top, and bake in the centre of a preheated 350F. oven about 40 to 50 minutes, until springy to the touch in the centre.

Remove from oven, and leave for 15 minutes before turning out onto a rack. When still warm, poke holes in the top of the cake with a skewer, right through to the bottom.

Put the sugar, lemon juice, and ginger syrup in a pot, stir as it heats to dissolve the sugar, then bubble it up fiercely for a minute or so. Put the cake on a plate and slowly pour the "drench" over the top of the cake, allowing it to seep down the holes. Serve warm or cold with creme fraiche, lightly whipped cream, or custard, or just leave plain.