Skip to comments.FReeper Weekly Recipe Thread (Dec 31 ~ Happy New Year)
Posted on 12/31/2011 9:09:18 AM PST by libertarian27
Welcome to the 4th 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.
My chocolate chip cookies always come out like really flat. Anybody have any ideas on how to make them thick and yummy.
~~~Weekly Recipe Thread Ping List~~~
Last Week’s Recipes: (Dec 24th)
Appetizer __ Post # 55 __ Bacon wrapped cocktail wieners
Breakfast __ Post # 21 __ Christmas French Toast
Cookies __ Post # 12 __ Pecan Cookies
Cookies __ Post # 16 __ Neiman-Martcus Cookies
Cookies __ Post # 25 __ Tea Cakes
Cookies __ Post # 39 __ Turtle Shortbread Cookies
Cookies __ Post # 59 __ Danish Oatmeal Cookies
Dessert __ Post # 08 __ Carmel Bacon Peanut Bark
Dessert __ Post # 09 __ Southern Corn Pudding
Dessert __ Post # 34 __ Peanut Butter & Pretzel Truffles
Dessert __ Post # 44 __ Peanut Butter & Pretzel Balls
Dessert __ Post # 48 __ Pink Stuff
Fish __ Post # 27 __ Cwedar Planked Salmon
Ham __ Post # 19 __ Anytime Ham
Ham __ Post # 27 __ Orange Glazed Ham
Icing __ Post # 23 __ Easy No-Cook Divinity Frosting
Muffins __ Post # 22 __ Cranberry Orange Scones
Pizza __ Post # 39 __ Turkey Club Pizza
Salad __ Post # 04 __ Killer Salad
Sauce __ Post # 26 __ Cranberry Sauce
Vegetable __ Post # 41 __ Crash Hot Potatoes
Made a bacon/ham/egg/pretzel cheese balls for a Christmas party that turned out quite well, if you've any interest.
Is your baking powder fresh? Do you overgrease or overheat your pans so that they either spread too much or melt?
Well, as they say, you can't get to where you're going if you don't know where you are. So, how about you post the recipe you're using now...and maybe we all can help you tweak it?
I don’t generally like cake mixes but I recently bought Trader Joe’s gingerbread mix. It came on a recommendation, although the person said it was not overly spicy.
Liking my gingerbread a little bit spicy and damp and rich, I used melted butter instead of “oil,” added two more teaspoons of powdered ginger, 1/4 cup of molasses instead of water and then grated some fresh ginger into it as well. (I’ve found out that most of the flavor of fresh ginger is in the skin.)
It came out very well and despite everything was still not too hot - just spicy and delicious.
Happy New Year SAJ!
Cheese Ball sounds interesting - Please post!
I was going to make a bunch of Stuffed Shells today for parties around town tonight (Amateur Night) but all my large shell pasta boxes I got out of the pantry this morning (Barilla - well within code) has white spots on it and pasta dust pouring out of the boxes - ewww, bugs or something)I don’t feel like shopping today.... So I’m making Pies - Custard and Pumpkin - Maybe a cake :>)
Just btw, "fresh" seems to be relative. By keeping b.p. tightly sealed (after opening) in the fridge, I've had good results with it for up to 18 months.
SAJ official gingerbread tip: substitute half of the molasses called for in your recipe with **honey**. Tastes great and makes the dough MUCH easier to work.
Some professionals complain that baking powder has a “chemical” taste - I know that was one of Edna Lewis's pet peeves (she used cream of tartar and something else). I don't get it myself and happily shovel in the bp!
Hope everyone picked the meat off their Christmas ham bone and froze it for later use in a soup, casserole, etc. And that they saved the bone for a pot of beans.
I made the best stuffed potato skins with the leftover Christmas mashed potatoes. I don't skin potatoes anymore but cook them (bake or microwave), scoop out the insides and stuff the skins. No waste and makes for an extra meal or two. The unstuffed skins can be frozen on trays (so they don't stick together) and then stored in baggies in the freezer for later use.
Stuffed Potato Skins
Pre-cooked potato skins
cooked and crumbled bacon flavored sausage (raw links found in the breakfast sausage section)
chopped onion sauted in the sausage grease
shredded monterrey cheese
Place ingredients on the skins in order. Bake 400 for 10 minutes or until cheese has melted.
Ingredients amounts are whatever you have on hand or leftovers you need to use up. Try a variety of ingredients like ham and swiss, or broccoli with cheddar, or asparagus with bacon and hollandaise sauce.
Unfortunately, my husband is allergic to honey so I always have to use substitutes. Sometimes I use Lyle’s Golden Syrup as a sub. I kinda like that dark, slightly bitter taste of molasses, though.
I assume you’re talking about gingerbread cookies? I find them almost impossible to deal with, lol. I stick with the cake.
I eat appetizers in place of dinner. Would you please post cheese ball recipe?
I heard good things about TJ’s brownie mix, too.
Happy New Year to y’all!
Maybe the overheating. Thanks.
cod, 1 lb (better fresh than frozen)
1/4 medium onion
1/2 stalk celery
2 tbsp olive oil
large can tomatoes
2 medium potatoes
Sicilian green olives (the great, nasty kind)
Slice the celery and onion, and place in a heavy skillet or Dutch oven with oil. Saute for 10 minutes.
Peel, quarter and par-boil the potatoes separately.
A note from my late mother: Run the tomatoes through a blender for a few seconds to break them up. No more than that.
Add the potatoes and tomatoes, and sprinkle with the spices. Cover and cook for 15 minutes. Add the cod, olives and capers, and cover the fish with the mixture. Cook until the potatoes are soft. (The potatoes are the timer, not the clock.) (Note that as the cod falls apart in the stew, it will take on a color that is less red than orange,)
Don’t forget the black-eyed peas for good luck in the coming year.
Also, herring for prosperity and noodles for good luck!
Thanks for the thread and Happy New Year everybody!
Over the last week, I have made 3 of these Orange Nut Breads. They are really good! As soon as they had cooled, I wrapped them in plastic wrap and I think they were even better a day or two later. When visiting family & friends, especially during the holidays, this bread makes a nice hostess gift.
ORANGE NUT BREAD
2-1/2 cups sifted all-purpose flour
3/4 cup sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup chopped walnuts
1 tablespoon grated orange peel
3/4 cup dried cranberries (optional - my addition to recipe)
1 beaten egg
3/4 cup orange juice
2 tablespoons vegetable oil
Preheat oven to 350 degrees.
Sift together flour, sugar, baking powder, salt & baking soda.
Stir in walnuts & orange peel (and dried cranberries, if using).
In a separate bowl, mix the orange juice, egg, and vegetable oil until blended, then add the flour mixture, stirring until just moistened.
Pour into a greased 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan (if you don’t have 8x4 size, 9x5 works fine - that is what I used)
Bake for 55 minutes or until done.
Remove from pan, cool on a rack.
Wrap and store overnight.
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