Posted on 12/24/2011 6:57:47 AM PST by libertarian27
Welcome to the 3rd installment of the FReeper Weekly Recipe Thread 2012.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- 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.
I just made these. I haven’t tasted them yet but they sure smell good.
Banana Nut Muffins Recipe
INGREDIENTS
3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp espresso or strong coffee (optional)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts (toasted or raw)
METHOD
No need for a mixer with this recipe.
1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
2 Mix in the sugar, egg, espresso and vanilla.
3 Sprinkle the baking soda and salt over the mixture and mix in.
4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.
Makes 12 muffins.
~~FReeper Weekly Recipe Thread Ping~~~
(to be added/deleted - please post here or PM me)
Last week’s recipes:(Dec 17th)
Appetizer __ Post # 08 __ Cheese Ball
Cake __ Post # 20 __ Chocolate Sin Cake
Cake __ Post # 21 __ Babe’s Apple Cake
Cake __ Post # 23 __ Inga’s Cheesecake
Cake __ Post # 26 __ Trifle
Icing __ Post # 22 __ Marshmallow Microwave Frosting
Pastry __ Post # 37 __ Trillian’s Frittelle
Pie __ Post # 24 __ Key Lime Pie
Salad __ Post # 05 __ Cranberry Pecan & Greens Salad
Soup __ Post # 15 __ Two Noodle Soup
http://www.freerepublic.com/focus/chat/2821635/posts?page=43#43
This is my old tried and true which is always demanded at pot lucks:
Killer salad:
a bag or box of spring greens (romaine and spinach work too)
grapefruit and orange sections
strawberries and any other berries you want
maple walnuts or pecans or candied in some way
gorganzola cheese crumbles
raspberry vinagret dressing (go easy with it, the salad has enough going on)
easy breezy and always gets the raves.
Merry Christmas all! Today is all about appetizers at my house. Tomorrow is Prime (okay,choice) Rib with all the trimmings. I bought a goose this year but never having cooked one I decided to try it on a stress free day. Anyone familiar with cooking goose? I could use some tips.Thanks.
Cooking and Baking references:
SEVENTY-FIVE RECEIPTS FOR
PASTRY, CAKES, AND SWEETMEATS
1832
BY MISS LESLIE, OF PHILADELPHIA.
http://digital.lib.msu.edu/projects/cookbooks/books/seventyfivereceipts/sevf.html
History of Cookies
http://whatscookingamerica.net/History/CookieHistory.htm
Mmmm, bacon ..... I haven’t made this yet, but I’m going to & thought I would go ahead and share the recipe which appeared in our local paper recently:
CARAMEL BACON PEANUT BARK
12 ounces maple or brown sugar bacon
Two 12-oz. packages milk chocolate bits
1-1/2 cups chopped peanuts (salted or not)
10-oz bag soft candy caramels
Large flake sea salt
Line a baking sheet with waxed paper.
Heat a large saute pan over medium-high.
Working in batches, add the bacon and cook until very crisp, about 10-12 minutes.
Transfer to paper towels to drain, then repeat with the remaining bacon.
Set aside to cool completely. Once cool, crumble the bacon into small pieces.
Place the chocolate bits in a medium microwave-safe bowl.
Microwave on high for 1-2 minutes, stirring every 20 seconds, or until melted and smooth.
Pour the chocolate onto the prepared baking sheet, then tap it on the counter to settle the chocolate into an even, smooth puddle.
Immediately sprinkle the bacon and peanuts evenly over the chocolate.
Allow the chocolate to fully harden, about 15-20 minutes.
Meanwhile, place the caramels in a medium microwave-safe bowl.
Microwave on high for 1-2 minutes, stirring every 20 seconds, or until melted and smooth.
Drizzle the caramel over the bark, then sprinkle lightly with the sea salt.
Allow to cool and harden, then break into pieces.
My grandmother always made corn pudding for the big holiday meals .... it just isn’t Thanksgiving or Christmas in our family without it. We make it for any meal where company is coming and we need a good side dish
SOUTHERN CORN PUDDING
(serves 12)
6 eggs
3 cups milk (see Note 1)
6 cups fresh corn, cut from the cob (see Note 2)
1/4 cup plus 2 tablespoons butter or margarine, melted
1/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper (white pepper looks best)
Lightly grease a 9 x 13 pan (Crisco works great)
Spread drained corn evenly in the bottom of the pan
Combine eggs & milk, beating well (I give it a quick whirl in a blender)
Add flour, sugar, salt & pepper & give another quick whirl to combine
Pour blender contents evenly over corn
Do not panic when it looks like corn soup!
Bake at 375 degrees for 40-45 minutes or until set and top is a nice golden color.
Note 1 - frozen or canned corn (drained) works fine
Note 2 - substitute half & half for all or part of 3 cups milk for a very rich recipe
This recipe is easy to cut in half (serves 6) - use 1-1/2 quart baking dish
I know goose can get very dry ..... here’s a link to a recipe (scroll down to see it) for roast goose: http://www.wvdnr.gov/Hunting/WRecipe.shtm
They put an apple in the cavity for added moisture - I do this when cooking turkeys. Also, food.com has some goose recipes, just google them. Good luck with your Christmas Goose!!
.
1c softened unsalted butter
1/2c confectioner's sugar
1tsp vanilla extract
1/2tsp salt
3/4c pecans, chopped finely
2 1/4c all purpose flour
1/3c confectioner's sugar for dusting
Mix butter and 1/2c confectioner's sugar until smooth. Add vanilla and salt. Add pecans. Add flour 1/4 cup at a time until dough is blended and smooth.
Roll dough into 1in balls and place on cookie sheet. Bake for 10-12 mins at 400F. Once thoroughly cooled, shake cookies, a few at a time, in bag with 1/3c powdered sugar.
Great with tea and other hot beverages. Enjoy!
You know, I initially recoiled, but I am betting this is pretty darn good.
Mmmm...... bacon, chocolate, caramel. Another can’t miss recipe!
Put a cup of water in a pan on high heat
Go look for instant coffee. I know it was here yesterday? Still looking, looking.
Uh, oh. Water’s GONE! Burnt the pan!
Don’t try this at home.
Merry CHRISTmas anyway!
NEIMAN-MARCUS COOKIES (Recipe may be halved)
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda (baking)
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda . Add chocolate chips, hershey bar, and nuts.
Roll into balls, and place two inches apart on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.
I can imagine this would be a huge hit with a bunch of guys .... Super Bowl party or something similar. :-)
Merry Christmas to you and yours!
Posted this on another thread but thought I'd share here as well. I found the ham recipe on a website - mrfood.com IIRC. I think it was called "Anytime Ham."
Here is what I am doing for Christmas dinner.
Serves: 10
Ingredients:
1 (4- to 5-pound) smoked semi-boneless ham
1 (29-ounce) can yams, drained
2 (15-ounce) cans whole white potatoes, drained
1 (29-ounce) can peach halves in heavy syrup, drained and syrup reserved
1 (16-ounce) can apricot halves in heavy syrup, drained and syrup reserved
3/4 cup maple syrup
1 teaspoon dry mustard
1/8 teaspoon ground ginger
3 tablespoons cornstarch
Instructions:
1. Preheat oven to 400 degrees F. Trim ham of all excess fat and place cut-side down in a large roasting pan. Bake 45 minutes then drain off any pan drippings and reduce heat to 350 degrees F.
2. Meanwhile, place yams, white potatoes, peaches, and apricots in a large bowl and toss gently; set aside.
3. In a medium saucepan, combine 1 cup reserved peach syrup, 1/2 cup reserved apricot syrup, the maple syrup, dry mustard, and ginger; bring to a boil over medium-high heat then remove from heat. 4. In a small bowl, mix 3 tablespoons remaining reserved apricot or peach syrup with the cornstarch and add to hot syrup mixture, stirring until thickened.
5. Place potatoes and fruit around ham and pour syrup mixture over everything. Bake 35 to 45 minutes, uncovered, basting occasionally
Of course I went OVERBOARD and bought a 13 pound ham. Sooo...It's going to be cut in half. I'll do the above recipe and Mrs p6 will do her half the way she likes, but she wan't let me know the recipe until it's done. She likes it simple so it will probably be ginger ale and brown sugar glaze.
It'll kinda be a Christmas Ham Contest to see which one the family likes best.
Meanwhile here's another recipe I found soemwhere.
Recipe For Happiness
2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter
Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.
In my youth (about a century ago) I tried roasting a goose. The instructions included covering the bird with aluminum foil. I didn’t tent it sufficiently, the lovely, crispy golden skin adhered to the foil, and it looked more like a train wreck than a dinner. Tasted fine, though.
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