Skip to comments.FReeper Weekly Recipe Thread (Jan 7,2012)
Posted on 01/07/2012 9:14:01 AM PST by libertarian27
Welcome to the 5th 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 five- 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.
(All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)
Weekly Recipe Thread Ping List
(to be added/deleted - please contact me)
Recipes from last week’s thread (Dec 31, 2012)
Appetizer __ Post # 64 __ Bacon Wrapped Cheese Dogs
Appetizer __ Post # 24 __ SAJs Breakfast Cheese Ball
Appetizer __ Post # 12 __ Stuffed Potato Skins
Appetizer __ Post # 23 __ Wicked Wienies
Bread __ Post # 48 __ Artisian Bread
Bread __ Post # 20 __ Orange Nut Bread
Cookies __ Post # 74 __ Chocolate Brownie Oatmeal Cookies
Cookies __ Post # 42 __ Chocolate Chip Cookies (Monster)
Cookies __ Post # 62 __ Perfect Chocolate Chip Cookies
Cookies __ Post # 54 __ Pink Champagne Cookies
Cookies __ Post # 82 __ White Chocolate Macadamia Nut Cookies
Drink __ Post # 40 __ Queen Elizabeth II Cocktail
Soup __ Post # 17 __ Sicilian Cod Stew
Regretfully, Mr. Firefighter forgot to ask Mrs. Firefighter for her legendary peanut butter cake. When I asked Mrs. Firefighter for the recipe at the fish fry last evening, she said she’ll try to remember but she’s not too good at remembering things like that.
Getting desperate enough to try Martha’s elaborate recipe.
1 cup Brown Sugar
2 Tbl Flour
1/2 tsp Mustard
1/8 tsp Cinnamon
3 Tbl Dry Sherry
3 Tbl Vinegar
3 Tbl Water
Mix all (no need to heat but mixes better with heat) Brush on Ham a few times 30-45 minutes before done. Heat remainder and use as sauce.
(recipe was a bit watery for me - would cut down the water amount next time - nice tasting)
I also pour Ginger Ale over ham -leaving it in the pan- before baking....cuts down on the saltiness.
We need that recipe!
My Mom made a peanut butter cake when I was a kid - once - it was great but she never made another :>(
Om nom nom.
MJ’s Pasta Salad
It’s colorful, delicious and keeps well.
This makes a lot, and it’s even better the next day. By the 3rd day, the tomatoes get a little mushy, so what I do is divide the salad into 2-3 different containers, then just add the grape or diced tomatoes to each container when we are ready to eat it. It’s good for up to a week in the refrigerator IF you don’t drown it in dressing.
2 boxes of multi color pasta
2 Green peppers diced
2 red peppers diced
2 yellow peppers diced
2 batches of green onions diced
5 or more stalks of celery hearts diced
1/4 C diced onion(Vidalia preferably)
2 small jars of Pimentos
2 jars of marinated Artichoke hearts
1 large can of Hearts of Palm
1 small jar of pitted green olives
1 can of whole pitted black olives
2-3 tomatoes diced or 1-2 packages of grape tomatoes
Make your dressing:
Mix up 2 packages of Good Seasons brand Italian Dressing( I use half olive oil and half Crisco oil and balsamic vinegar or wine vinegar.)You can Use regular, mild or zesty Italian, your choice. I prefer the regular.
Boil water for pasta, add 2tsp. of sea salt to the water. Boil the pasta about 2 minutes less than it says on the package. It needs to be al dente. Drain well and rinse with cold water in colander. Let is sit and drain well for 15 minutes or so.
Put WELL drained pasta in large bowl. Dump all of the above ingredients into bowl filled with pasta. Pour on dressing. Don’t go overboard, you can always add more. Keep tasting for a couple of hours. Then add sea Salt and pepper. Cover and refrigerate.
This peanut butter take is getting Proustian! I’ve never had one and I’m starting to long for one.
My cooking idol, Nigella Lawson, has one on her cooking site:
The measurements are metric but she has an excellent conversion chart on the same page. And “cornflour” is cornstarch.
Peanut Butter Cake, is it? Well, I've a recipe for a wheatless Peanut Butter Torte. Will that do?
In fact, you already have the recipe. Last year, SAJ posted the recipe for a wheatless chocolate torte (also happens to be Kosher, too). I can't find the dang thing by looking through your dandy virtual FR cookbook, kwap!
If you can locate this recipe, you can easily convert it to a Peanut Butter Torte (cake, whatever, although technically it IS a torte): swap equal amount of peanut butter chips for the chocolate chips in the recipe, and add two TBSP of smooth peanut butter. Other than that, just follow the recipe as is. Should work well (and has in the past)!
Not sure if the substitution de-Koshers the recipe or not.
Happy leguming (is that a word?) ;^)
Thank you for all you do. I appreciate all of your hard work organizing these recipes. Just WOW!
When we had a foreign exchange student, I asked that his mom send some of his favorite recipes so he would feel more at home. She send a non-English cookbook of dishes he'd never heard of. Between the language and the metric measurements, it was never used.
Not all of Nigella’s recipes are in metric form. She has wide appeal in America (and she’s an America-lover) so many of her books and recipes are also in Imperial.
I had to look up Proustian....*snicker*...Great word I'll need to work it into my vocabulary.
SilentGypsy has been trying to get a coveted Peanut Butter Cake recipe for a while now, it must be gotten!
I'm pining for it and now I'm Proustian for it!
I trust your judgment implicitly, so count me in w/the rest of the Prousts. (Proustians?)
I have a microwave peanut butter dessert like your brownie one. Haven’t tried it yet but will report on it if I don’t get a cake recipe soon. (Can you say “OCD?)
Nigella rocks! Will scope it out and submit report. Thank you!
Just checked it and it has chocolate in it. I love the chocolate and PB combo, but the PB holy grail is straight PB—no chocolate. *Sigh*
Thanks! Will search for it.
Got it. Thanks, L27!
Wheatless Chocolate Torte, for our gluten-free friends
10 oz. bittersweet chocolate
3/4 cup (6 oz.) unsalted butter or unsalted pareve margarine (for our friends who keep Kosher)
2 tsp vanilla extract
5 large eggs at room temp
1 cup granulated sugar
Preheat oven to 350 F. Grease a 9” springform pan and put a circle of parchment paper on the bottom.
In a heavy saucepan (a double boiler is better) on low or medium-low heat, combine the chocolate and butter, whisking until smooth. Whisk in the vanilla. Turn heat to lowest setting or remove from heat entirely.
In a large bowl, combine eggs and sugar and beat at high speed for about 5 minutes or until mixture roughly triples in volume. Fold the chocolate/butter mixture into the egg/sugar mixture, gently but thoroughly.
Pour (and scrape) into springform pan and bake for 40-45 minutes. The top will form a light crust, and the torte is done when the traditional toothpick stuck into the centre comes out with JUST a bit of batter on it (if the toothpick is clean and dry, the torte is overbaked, sorry)
Remove from heat and run a small sharp knife around the edge of the pan, then let the torte cool. Top with berries and/or whipped cream and/or non-dairy whipping and/or anything else you like. Serves 10-12 (unless my friend Jerry Levin is there, in which case it MIGHT serve four, counting him...)
38 posted on Saturday, June 04, 2011 12:12:23 PM by SAJ (Zerobama — a phony and a prick, therefore a dildo)
This has been in our family for many many years. OMG I can remember it from over 30 years ago ~!!!!!!!!
3 pounds ground beef
1 can evaporated milk
1 cup cracker crumbs finely smashed
2 standard cans of Cream of Mushroom soup.
Mix the first 3 ingredients together and press down onto a cookie sheet.
Cover and put in the fridge over night ( or at least 4 hours ).
Remove from fridge and cut burger into squares ( whatever size you want ).
Dust with flour, salt and pepper to taste
Brown slightly on both sides in a skillet
Put in a roasting pan
Mix 2 cans of cream of mushroom soup
with 1 can of evaporated milk
Pour over meat and bake at 325 for 60 minutes.
This tastes *just* like steak and gravy. OMG my mouth is watering for it again. LOL.
I double or triple the mushroom soup and evaporated milk because I like a LOT of gravy.
There isnt a lot if you use what the recipe calls for.
Make sure to fix some baked , mashed or fried taters with it.
should be 2 cans evaporated milk :ACK ACK ACK
3 pounds ground beef
1 can evaporated milk
1 cup cracker crumbs finely smashed
2 standard cans of Cream of Mushroom soup.
Grrrrrr! Nigella fails the test (oh, how my heart breaks!) Maybe a message on facebook will clue her in.
Forget the damned election! It’s peanut butter cake we want!
Proustin, of course, refers to Marcel Proust, the writer, but really refers to him biting into his favorite biscuit: the madelaine. This brought back all the joys of childhood. It seems to me that a good Peanut Butter cake could do that for me!
Like the movie...’Ratatouille’, the restaurant critic on taking a bite of the Rat-Chef’s food was Proustian....sent back in time to his Mom’s kitchen. (oops,*spoiler* if you haven’t seen the movie)
And...Hey...here’s someone’s adaptation of the movie dish:
(I always wanted to make that cartoon dish - looked great)
OK, now I’m Proustian about Cartoon Ratatouille :>)
Please! Nigella is stellah! It’s just that the darned cake is straight PB. (I saved a piece from the fish fry last night. When I eat it, I do nothing but meditate upon the wonderfulness. *Sigh*)
“Forget the damned election!”
You’ve brought up a very good point. We should probably watch the debate tonight prior to any PB consumption. Incidental euphoria could induce us to support the wrong candidate.
Oh, how I love that cartoon! So accurate and amusing. The rats going through the dishwasher - hilarious. It’s poignant, too!
This was in the latest issue of Penzey spices
Groom’s Peanut Butter Pound Cake
1 cup butter, softened
1 cup creamy peanut butter
3 cups sugar
2 tsp. pure vanilla extract
3 cups cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
12 oz. premium semi-sweet chocolate chips
3/4 cup heavy cream
Lightly grease and flour a 10-inch tube pan and set aside. In a large bowl, cream together the butter and peanut butter. Add the sugar and beat until light in color. Add the eggs, one at a time, mixing well after each addition. The mixture should be light and fluffy. Add the vanilla.
In a smaller bowl, sift together the flour, baking powder and salt. Gradually add the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix batter until smooth and creamy then pour into pan. Place in cold oven and set oven temperature to 325 degrees. Bake until a tester inserted in cake comes out clean, about 1 hour and 35 minutes. Let cake cool in the pan for 30 minutes before turning out on a rack to cool completely before icing.
For the icing: Place chocolate chips in a small mixing bowl. Heat cream in saucepan until boiling. Pour over the chocolate chips and stir until smooth and creamy. Let cool for 2-3 minutes before icing cake.
*The icing cooled rather quickly, so be sure to pour it over your cake as soon as possible.
You could probably change or leave out the icing if desired.
Holycow! Thank you!
This’ll be my next baking project. I’ll use the chocolate ganache first since I have heavy cream on hand, and then will locate the FReeper PB frosting recipes and try baking it in sheet-cake format!
I’ll bake it in honor of the memories of Cardhu, Tiapam, tongue-tied, and for the recovery of Yorkie. Then, will pass out pieces to neighbors and friends w/prayer requests.
You’ll have to let us know how that turns out! :)
I did see this pb frosting
1/2 cup peanut butter
1/2 cup corn syrup
2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla
In sauce pan over low heat, melt 1/2 cup each of peanut butter and corn syrup. Stir in 2 cups powdered sugar, 1 T. milk, and 1 t. vanilla; mix until smooth.
Located lib27’s fluffy PB frosting recipe. (Thank you for the wonderful online cookbook!) Thank you, Netizen, for PB pound cake recipe. As soon as I bake it, will report back. You are both *stellar*!
18 posted on Saturday, June 25, 2011 11:16:39 AM by libertarian27
Is the cake done yet? I’m Hungry :>)
The Fluffy PB Frosting (when I made it) wasn’t that fluffy but it was tasty. Read the comment section on that allrecipe link (love those comments there)for hints, tricks and variations.
Yep, reading the comments is always a good thing! I’m curious about this PB cake. I like peanut butter cups and peanut butter fudge, but I dislike peanut butter cookies. So, I’m not sure if I would like the cake or not.
Pineapple Upside Down Cake
1/2 cup butter
1 cup brown sugar
(heat and stir to get it saucy)
*pour in bottom of 9x12 cake pan*
1 Can Pineapple Slices (or can use chunks)
1 jar Maraschino cherries
*place on top of brown sugar mix in required pattern- lol*
1 Pkg cake mix (I used Duncan Hines pineapple cake-cheated)
1 14oz box vanilla pudding
1 cup of the pineapple juice
(I used a little less than a cup of juice and finished the rest with a good overflow of rum -it was the holidays:>)
*Beat above mix medium speed for 2 minutes - pour over brown sugar/pineapples in the 9x13 pan
*Bake 325’ oven for 45-55 minutes (took me longer-darn Rum:>)
Cool 5 minutes then flip onto serving board/plate
It doesn’t sound fluffy, but I didn’t want fluffy. My dream is a butter-frosting type on a moderately dense *very* PButtery cake.
I took this to a Christmas Party. Everyone liked it.
1 1/2 cups dry white wine
2 1/2 cups club soda
1 T lime juice
1 large sugar free lemon jello
1 cup strawberries, sliced
1 cup red grapes, sliced
1 cup green grapes, sliced
Bring wine to a boil in small saucepan. Completely dissolve gelatin in the boiling wine; pour into medium bowl. Stir on club soda and lime juice. Place bowl in a larger bowl of ice and water; let stand about 10 minutes until slightly thickened, stirring occasionally. Stir in fruit. Pour into 6 cup mold which has been sprayed with nonstick cooking spray. Chill until firm, about 4 hours. Unmold.
I used a Chardonnay. Next time I plan to try using Asti.
Peanut Butter Butter Cream Frosting
8 tablespoons unsalted butter , softened
1/2 cup smooth peanut butter , don’t use old-fashioned or natural brand
3/4 cup confectioners’ sugar
1 pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
1/2 cup butter (softened)
1 cup creamy peanut butter
2 cups powdered sugar (sifted)
1/4 cups + 1 to 2 tbs heavy cream
Cream together the butter and peanut butter. Then add the powdered sugar & 1/4 cup of the heavy whipping cream. Add 1 to 2 tablespoons as needed til you have the consistency that you’re wanting.
Oh my goodness..... peanut butter frosting....mmmmmmmm.
Is there a ping list for folks like me who love even just READING about food, lol?
If so, please do sign me up :)
May God guide our course.
These look very good, too—thank you! Are you a food scientist or is cooking an avocation?
Just a hobby that seems like an occupation! lol
You’re added to the ping list
Recap of this week’s recipes
Beef __ Post # 22 __ Mock Steak
Brownies __ Post # 06 __ Three Minute Brownies
Cake __ Post # 20 __ Wheatless Chocolate Torte
Cake __ Post # 31 __ Groom’s Peanut Butter Pound Cake
Cake __ Post # 37 __ Pineapple Upside Down Cake
Drink __ Post # 39 __ Jellied Sangria
Glazes __ Post # 04 __ Ham Glaze
Icing __ Post # 41 __ Peanut Butter Butter Cream Frosting
Pasta __ Post # 07 __ MJ’s Pasta Salad
What size cans evaporated milk?
The Jellied Sangria is not a drink it is a jello mold - a dessert.
Thank you much :)
May God bless!
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