Skip to comments.FR Weekly Cooking Thread *Recipes* Oct 22, 2011
Posted on 10/22/2011 9:51:25 AM PDT by libertarian27
Welcome to the 46th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or six- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
Yup, I make my Oatmel cookies with date instead of raisins, sometimes. But I have too many dates for cookies so I wanted something I can freeze and serve later to my little grandson. He likes Papa’s cookin’
Oh, yes, of course! You might want to add a little rum, though, with a dash of candlelight. ;-)
Thanks so much. I’ll use it today!
You’re welcome! If you get a chance later, let me know how you like them.
And FReeper Foodies, I beg you to believe me: these recipes are GOOD!
Velvety Red Chocolate Cake with BEETS!
3/4 cup butter
2 cups sugar
1 tsp vanilla
2 1/2 cups flour
1/2 cup cocoa powder*
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1 1/2 cups pureed cooked beets
....(cook beets, drain, reserve the juice, puree beets)
½ cup beet juice
*(Use this amount---1/2 cup---if you want it deep-chocolaty in color and flavor. Or sse just a couple Tbs of cocoa--- your choice---if you really want the red color to come through.)
Preheat oven to 350'F. Cream the butter and sugar and beat in the eggs until light, pale, and fluffy. Add vanilla. Sift together the flour, cocoa powder, baking soda and salt and add, alternating with the milk and beet juice. Add the beets and mix for a couple minutes until very smooth.(You may also use canned beets for this: canned PLAIN beets, not pickled.) Pour into two greased 9-inch cake pans and bake for about 25 minutes. Layer with lightly sweetened whipped cream topping..
WHIPPED CREAM TOPPING
1 pint whipping cream, chilled
2 Tbs vanilla instant pudding mix
1 tsp powdered sugar
1/2 tsp vanilla
Plus some cocoa if you like
Chill the bowl and beaters in the fridge. This helps the cream whip better. Then whip and spread.
ISRAELI CINNAMON COFFEE CAKE with TURNIPS!
(You can NOT taste the turnips at all, but they make the cake nice and moist)
1/2 cup butter
3/4 cup sugar
1 cup pureed cooked turnip (2 med)
1/4 tsp salt
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/3 cup chopped walnuts
Preheat to 350ºF. Butter and flour an 8-inch springform pan. Cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts. Pour batter into pan. Bake 50 minutes .Cool 5 minutes before removing side of pan. Cut horizontally through center of cooled cake, making 2 layers.
Scant cup butter
2 egg yolks
4 cups powdered sugar
More cinnamon if you like
3/4 cup grated walnuts
Cream butter, egg yolks and powdered sugar (and cinnamon, opt.). Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.
I guess this would be like zucchini bread, right?
Not a big fan of beets or turnips but I may have to give these a shot just to see the look on people’s faces when I tell them what’s in it after they have eaten it. :-)
2-bell peppers (large diced)
2-onions (large diced)
2-29oz can tomato sauce
1-29oz can Rotel tomato
1-29 oz can diced tomato
1-can tomato paste
1-lb fresh mushrooms (sliced)
5-10 garlic cloves
3-4 oz chili powder
4-5 tsp cumin
I make this in an 8 quart pot
Saute garlic in a little oil. Add onion and cook a few minutes. Remove from pot. Brown meat ½ way. Add peppers. Finish browning meat. Add onion/garlic. Mix. Add tomatoes. Mix well. Add chili powder and cumin. Mix well. Simmer on low for ½ hour. Add sliced mushrooms. Simmer on low for an hour.
Here is where you add chili powder, cumin, salt, pepper, Tabasco, cinnamon (just a dash) to taste.
This is not hot chili. Add cayenne or whatever for heat.
We have been known to keep tubs of Dates in the freezer for years using what we needed here, and there, but don’t tell anybody, ‘cause they’ll think we’re nuts.
There’s not a lot out there one can make using a whole lot of dates unless one makes a whole lot of whatever, so we keep them in the freezer. I use them to make up Oatmeal, Raisin, Date, Chocolate Chip, cookies. I have to rearrange the recipe before I can post it though. It’s for like 200 small as in bite-sized cookies.
Mrs. RQSR advises she knows of an Oat Date Bar recipe, and if she finds it I’ll type it up, and pass it on. She said it uses one pound of Dates.
I haven’t found my mother’s date bar recipe to post for you yet, but I found this wonderful recipe for a date nut roll. A very dear lady I worked with in about 1977 used to always bring this to the pot luck lunches that we held once a month where we worked. This cake was always gone before lunch even started as we would all start tasting the fare during our morning coffee breaks. When I was promoted and moved to a different work location I asked her for her recipe, so I have continued to enjoy it in the many years since we worked together. I am sure she would be happy for me to share her recipe with all of you!
Ruth Busacker’s Date Nut Roll
1 c pitted whole dates, chopped
1 c water
¼ c granulated sugar
1/8 tsp salt
½ cup granulated sugar
1 cup al purpose flour
1 tsp baking powder
½ tsp. salt
½ tsp. ground allspice
¾ cup chopped walnuts or pecans
1 recipe Cream cheese filling (see below)
In a small saucepan, combine dates, water and the ¼ c sugar and 1/8 tsp. salt. Bring to a boil and then reduce to low heat stirring constantly while the sugar melts completely and the mixture thickens (about 4 minutes). Remove from heat and cool to room temperature.
In a mixing bowl, beat eggs at high speed with an electric mixer for about 5 minutes. Gradually beat in the ½ c sugar. In a separate bowl stir together flour, baking powder, ½ tsp salt, and allspice. Fold the dry ingredients into the egg mixture and then fold in the dates.
Spread in a well greased and floured 15 X 10 X 1 jelly roll pan. Top with walnuts or pecans. Bake in a 350 degree oven for 12-15 minutes.
Turn out onto a towel that has been sprinkled with powdered sugar. Starting at the narrow end roll up the cake and the towel together and let cool. Unroll the cake and towel and spread with the cream cheese filling (recipe below). Reroll the cake with the filing and chill. For a beautiful presentation sprinkle with powdered sugar just before serving!
Cream Cheese Filling:
6-8 ounces of softened cream cheese
4 tablespoons butter
½ tsp. vanilla
1 cup sifted powdered sugar
Beat together cream cheese, butter and vanilla. Then fold in powdered sugar until blended. Now the filling is ready to be spread on the cake.
These new recipes look delicious, sadly, they come too late for me! I have already exhausted my 2011, one of these, and one of those vegitable garden! Praise God, there is always next year!
I mentioned in my post #29 Mrs. RQSR knowing of a Date Bar recipe, and that if she found it, I’d type it up, and post it. Here ‘tis:
Date Filled Oat Bars
1 lb. pitted dates
1 cup firmly packed dark brown sugar
1 cup water
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1-1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 tsp ground cinnamon
1/2 tsp baking soda
1/8 tsp (pinch) of salt
1 cup (2 sticks) butter, cut up
2/3 cup old-fashioned rolled oats
1/2 cup finely chopped walnuts (optional)
Preheat the oven to 350 deg. Fah.
Line a 13X9” baking pan/Pyrex with aluminum foil, letting the edges overhang.
Date filling: Cook the dates with the brown sugar, and water in a saucepan over medium heat until the sugar has dissolved completely. Remove from the heat and add the vanilla, and the cinnamon.Transfer to a food processor or blender, and process until pureed. Return to the bowl and let cool completely.
Oat crust: Mix the flour, brown sugar, cinnamon, baking soda, and salt in a large bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in the oats and walnuts. Firmly press half the mixture into the prepared pan to form a smooth, even layer. Pour the filling over the oat crust and sprinkle with the remaining oat crust mixure. Bake for 30-35 minutes, or until lightly browned.
Using the foil as handles, lift onto a rack and let cool completely. Cut into bars.
Makes 36-45 bars
Mrs. RQSR, and myself haven’t tried this yet, so we can’t vouch for how good it is, but looking at the recipe it appears sane, and responsible. I’d say it’ll be pretty good.
I’ve been using a lot of sweet potatoes lately. The cake sounds wonderful. Here’s my latest sweet potato recipe find:
Curried Sweet Potato Soup with Apricots
Thanks for posting the Velvety Red Chocolate Cake with BEETS. Red Velvet Cake was my MIL’s specialty and I’ve made it a couple of times since she’s been gone- for my husband - but jeepers that red food coloring is expensive, her recipe calls for a lot!!! Turns out one pricey cake.
Beets may be the ticket! (I just won’t tell anyone and no one will be the wiser - shhh -*sneaking off* - lol)
Actually, I am always on the look out for desserts that use fresh vegetables and fruits. I recently learned that using vegetables in cakes can actually help reduce the calories and the fat in them, making them more diet friendly and healthier, while still tasting delicious.
Most of us have made things like carrot or applesauce cake, bananna or zucchini bread, pumpkin or sweet potato pie, and fruit crisps and pies for years, so it stands to reason that other vegetables and fruits might be just as delicious in our baking.
Many of us would love to get our families to eat more vegetables too, so including them in desserts sounds like a great way to get everyone to eat their vegetables! I copied both your recipes to try out on my family!
Yeah— the thing is, you don’t taste the veggies at all, just the spices or the chocolate. The veggie purees add mostly moisture and fiber, vitamins and stuff, and in the case of the beets, the red color!
Color me jealous!!!!!!!!!
On the sweet potato cake, I recommend using canned sweet potatoes rather than fresh for the ease and the consistency of the canned variety. You may get different results if you use fresh-cooked ones, not necessarily as good as the canned, but it may be worth a try. You can always try and try again!
You just want to be sure to use a full 15 oz. of firmly packed, canned/cooked sweet potatoes.
Thank you to the end of time,
this is possibly the best sandwich in the world and I had no idea what the spices were.
Oooh, I’m definitely going to be making the beet cake. It may have to wait a few days as I’m out of milk but there may be some in the freezer... or water. I love veggie baked goods.