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)
This has been in our family for many many years. OMG I can remember it from over 30 years ago ~!!!!!!!!
MOCK STEAK
3 pounds ground beef
1 can evaporated milk
1 cup cracker crumbs finely smashed
2 standard cans of Cream of Mushroom soup.
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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.
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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
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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)
http://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/
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.
LOL
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
Cake:
1 cup butter, softened
1 cup creamy peanut butter
3 cups sugar
5 eggs
2 tsp. pure vanilla extract
3 cups cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
Icing:
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.
Jellied Sangria
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.
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