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Abt is in Deerfield, IL. All our TV's save one have come from there. Also my Viking cook top is from there. When my hunk of junk oven/microwave quits, I'll be going there for the replacement. Never any issues when dealing with them. I've had the Viking for a little over 10 years and have no complaints.
December 6, 2016 at 6:10 am in reply to: Icing Decoration That Will Last without Refrigeration #5838Sarah - I dug deeper into the thread and found all your instructions flavorings etc. I need to clean it up but I WILL post it.
The part about being a good Twinkies filling is what started me looking. I am going to make homemade Twinkies for a work party but I've never been happy with any of the fillings I've come across. This frosting sounds like it will do the trick.
December 5, 2016 at 7:11 am in reply to: Icing Decoration That Will Last without Refrigeration #5818I found a thread for red velvet cake that has a cooked frosting recipe. The recipe calls for butter not shortening - see below. Swirth - is this your recipe just replacing butter with shortening? I couldn't find anything else in my stash that referred to cooked frosting.
3 Tbsp. flour
1 cup milk
1 tsp. vanilla
1 cup sugar
1 cup butter
Cook flour and milk until thick. Cream together the sugar and butter and add vanilla. Beat until fluffy. Then add the thick, cooled mixture.December 1, 2016 at 6:53 am in reply to: Icing Decoration That Will Last without Refrigeration #5754Try one of the Wilton icings. The second link is for their buttercream icing. Made with all shortening it doesn't have to be refrigerated. They also have a ready to spread version that is available at Michaels or Joann's. Meijer also carries it. If you go the ready to spread route I would thin it down a little so it pipes easily.
http://www.wilton.com/icing-and-topping-recipes/?sz=30&start=0
November 27, 2016 at 12:22 pm in reply to: Did You Cook Anything Interesting the Week of November 20, 2016? #5709I made stuffed peppers and jagerschnitzel with cabbage and cinnamon apples. Unfortunately the grilling season is at an end. I might sneak in one more but it doesn't look good.
I just finished double checking all the recipes. I posted a handful that got missed on the original run through. We have 2,382 posted recipes as of this morning.
The threads are harder to do because of all the clean up. I will keep plugging along. I'm going to start with the FAQ's because those have the least amount of work to get them ready.
I wish I would have known too. I would have baked one for the work function we had yesterday instead of danish I made. I have a brand new square bundt that needs a trial run. Maybe next year!
November 16, 2016 at 6:41 am in reply to: Did You Cook Anything Interesting the Week of November 6, 2016? #5533I'm still grilling. Had ribs and eye of round roast with green beans and stuffed portabella mushrooms. For November the weather has been decent so I'm still cooking outside.
I have lived in and around Chicago my whole life. I am solidly in the thin crust pizza camp. Growing up homemade pizza was always thin crust and the rare times we it it from the local pizza place it was thin crust too.
We also had what us kids referred to as Grampa pizza. Turned out Grampa pizza was actually Sicilian pizza - something my grandfather had in Sicily growing up. We didn't know that until much later on.
My office host meetings from all over the country and all everybody wants for lunch when they come here is Portillo's or Lou Malnati's. We have many great restaurant choices but these two are the most requested.
This is the second year in a row we had no trick or treaters. I'm not sure what is different. Last year it was raining but this year the weather was actually nice for trick or treating. I only bought two bags of candy. Most of the Milky Ways and Reeses Peanut Butter cups are going in the freezer.
When I make pizza I don't roll it or toss it. I put a hunk of dough on a 14" pizza pan and stretch it with my hands starting in the center and working outward to cover the pizza pan. It gets nice and thin that way and I don't have to try to move it. Add sauce and toppings of choice and about 18-20 minutes later fresh, hot pizza.
I baked a batch of double chocolate M&M cookies for a bake sale to support breast cancer month. I also baked a two layer dark chocolate cake with raspberry filling that was raffled off for our office food drive for the local food pantry.
No baking for me this week. Hoping to get back in the swing of things next week.
Italiancook - here is the link for Ocean Spray's Fresh Cranberry Relish. As I recall this item came in a plastic tub not a jar. At least here in northern Illinois it did. It sounds pretty tasty so I may be bringing it to Thanksgiving dinner.
http://www.oceanspray.com/Recipes/Corporate/Sauces,-Sides-Salads/Fresh-Cranberry-Orange-Relish.aspx
Whew! The bulk of the recipes I saved are now posted with the completion of twin2stwin. Mike - when you get a few minutes can you run a new list? I know I missed a few here and there due to having recipes on two different computers. I will double check the list and add the missing ones. I don't think there are many but I want make sure I capture all I have saved.
If anyone has recipes they saved and are not able to post - email them to me and I will post them. My email address in on Swirth's list.
Once I double check all the recipes I'm going to start posting the threads I have. FAQ will be first!
Wow! I knew there were quite a few but I never actually kept track of how many I posted. I just finished sweetielola's this morning. I am getting close to the end. Then I want to double check. I want to make sure I didn't miss any.
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