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FReeper Weekly Recipe Thread (Feb 11, 2012)
FreeRepublic Cooks | Feb 11, 2012 | libertarian27

Posted on 02/11/2012 9:49:27 AM PST by libertarian27

Welcome to the 10th 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 ten- 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)


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
Food Holidays for the week:

February 11 - National Peppermint Patty Day

February 12 - National Plum Pudding Day

February 13 - National Tortini Day

February 14 - National Cream Filled Chocolates Day

February 15 - International Gumdrop Day

February 16 - National Almond Day

February 17 - National Cafe Au Lait Day

**Happy Cream Filled Chocolates Day to All**

1 posted on 02/11/2012 9:49:30 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Weekly Recipe Thread Ping
(to be added/deleted- contact me)

Last week’s recipes (Feb 4th)

Appetizer _ Post#` 07 _ Anchor Bar Buffalo Chicken Wings

Beef _ Post#` 24 _ Sweet & Sour Meatballs

Bread _ Post#` 20 _ Pita Bread

Cake _ Post#` 16 _ Stantonville Yummy PB Cake

Frosting/Icing _ Post#` 16 _ Peanut Butter Frosting

Poultry _ Post#` 19 _ Turkey Curry

Soup _ Post#` 13 _ Chicken Tortilla Soup

Vegetables _ Post#` 23 _ Copper Carrots

Link: http://www.freerepublic.com/focus/chat/2842443/posts?page=40#40


2 posted on 02/11/2012 9:52:05 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Silentgypsy

Thanks for that PB cake recipe. I didn’t have smooth pb so used the chunky kind and it worked just fine adding a little crunch. The frosting is wonderful. I can imagine it on banana bread or a carrot cake or a dark fudge cake.


3 posted on 02/11/2012 10:13:24 AM PST by bgill (Romney & Obama are both ineligible. A non-NBC GOP prez shuts down all ?s on Obama's admin)
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To: libertarian27

Howdy Howdy!


4 posted on 02/11/2012 10:15:21 AM PST by Gabz (Democrats for Voldemort.)
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To: All

If my mom asked me what I wanted for my birthday dinner or any other special occasion, this was the dish. It is ‘hands down’ my favorite. Mom has the recipe ‘in her head’ and I’ve never been able to get her to write it down for me. While going through a file of some old recipes from family and friends, I found the recipe as written down by my aunt. It looks pretty much the same as mom makes, but I know mom adds just a taste of sugar to the sauce ... she claims that was the secret to her mom’s great cooking ... just a touch of sugar added to almost everything.

Scalloped Tuna & Potato Casserole

4 cups thinly sliced pared potatoes
1 Tbsp butter or margarine
1/4 cup flour
2 Tbsp prepared mustard (French’s)
2 cups milk
1 tsp salt
1/8 tsp pepper
1 (7 oz.) can tuna (or 1 cup flaked) - add second can of tuna for richer dish
1 cup thinly sliced, peeled onions

Cook potatoes in boiling water 10 minutes & drain.
Meanwhile, melt butter in top of double boiler over direct heat.
Stir in flour, then mustard.
Add milk, salt & pepper & stir over boiling water until smooth & thickened.
Arrange potatoes, tuna & onions in alternate layers in a greased 2 quart casserole.
Pour sauce over all and bake at 350° for 45 minutes.

Makes 6 servings.


5 posted on 02/11/2012 10:29:57 AM PST by MissMagnolia (Being powerful is like being a lady. If you have to tell people you are, you aren't. (M.Thatcher))
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To: libertarian27

Today is also:

National Don’t Cry over Spilled Milk Day is celebrated every February 11 in the United States. The origin of the holiday is unknown. It comes the day before Abraham Lincoln’s birthday, which was a national holiday until it was combined with George Washington’s to create President’s Day.

The day represents a moment to regroup after recent hardship and push forward with a positive attitude. The phrase points to the idea that getting upset over every little problem will lead to nothing beneficial. A number of theories have emerged on the origin of the proverb itself, from fairy lore to dairy farmers during the Great Depression.


6 posted on 02/11/2012 10:42:49 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Reporting for cooking.

There are a couple of recipes I’ll try to get posted today. Can’t right now because I’m busy in the kitchen and Mrs p6 is leaving in a bit to help out our daughter who is 8/9 of the way to giving birth to our 5th grandchild.

One recipe is from my favorite YouTube cook who made something special and easy for valentines day. So easy I think I can do it without messing it up!

Oops...have to run...Mrs p6 is calling.


7 posted on 02/11/2012 10:57:29 AM PST by prisoner6 (Right Wing Nuts bolt the Constitution together as the loose screws of the Left fall out!)
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To: libertarian27
The Best Carne Asada EVER:

1 large Flank Steak

2 Cloves Garlic chopped

1/2 bunch Cilantro chopped

2-4 chopped hot peppers, Cayenne or Serrano preferred.

Juice of 3 oranges or 3/4 cup of orange juice

Juice of 3 limes or 3/8 cup of lime juice

2/3tsp salt

1/4 teaspoon black pepper

1/4 cup olive oil

Mix together all ingredients in medium casserole then turn the steak over in marinate 2-3 times. Refrigerate 2 hours then turn the steak over and refrigerate for 2 more hours.

While starting a VERY hot grill, warm up you favorite tortillas and prepare Pico de Gallo.

Pico de Gallo: 1 medium onion finely chopped. 1/2 bunch cilantro chopped. 1 tomato chopped, if desired. 2 hot pepper chopped, if desired. Squirt of lime juice, mix everything up.

Grated cheese, but use the RIGHT cheese. Very sharp, very salty. I use Cotija but Romano or a very sharp white cheddar will do.

Grill the steak on the very hot grill for 5 mins on each side. Your target is Medium.

Let steak cool for 5 mins on a platter then slice thinly across the grain.

Yes, it's OK to taste it. Heavenly.

Place the steak in a warm tortilla, top with Pico de Gallo, your favorite MEXICAN style hot sauce (no, not salsa from a jar...use La Victoria, Cholula etc.) then sprinkle the cheese over the top.

Enjoy:)

Oh, the best Carne Asada ever just turned into the best taco you ever ate.

Gay Ron Teed.

8 posted on 02/11/2012 11:12:07 AM PST by Mariner (War Criminal #18)
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To: Mariner

I have seen Mexicans use the same recipe but substitute a can of Coke for the juices.


9 posted on 02/11/2012 11:19:53 AM PST by Mariner (War Criminal #18)
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To: MissMagnolia

Did you realize that is a variation of Jannsen’s Temptation? A proper Temptation is made with pickled sprats or anchovies but my mother’s grandmother made it with salted lake trout. Mom used canned salmon. A very warming and filling dish it can be a side or in tight times such as these the main dish.


10 posted on 02/11/2012 11:32:37 AM PST by magslinger (Who cares if they are"electable" if they are going to govern like Democrats? -noprogs)
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To: libertarian27

We had this last night, for the second time. It’s excellent and quick to prepare, although I would say it takes a little longer than the 10 min. prep time that the recipe claims. If you use a med sized Dutch oven for the sauce, you can toss the chicken and noodles right in it so you don’t have to dirty a large mixing bowl. This is from the Mr. Food website.

Serves: 6
Preparation Time: 10 min
Cooking Time: 30 min

Ingredients
8 ounces medium egg noodles, uncooked (I used thin Kluski noodles)
1/2 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
2 teaspoons salt
1/2 teaspoon pepper
2 cups chopped cooked rotisserie chicken
1 (4-ounce) can sliced mushrooms, drained (I used fresh, sautéed with butter before adding flour)
1/3 cup grated Parmesan cheese (I used about 1/2 - 2/3 C, mixing most of it into the chicken and noodle mixture, sprinkling a little bit over the top)

Instructions
Cook noodles according to package directions; drain and set aside.

Preheat oven to 350 degrees F. Melt butter in medium saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper; set aside.

Combine noodles, chicken, and mushrooms in large bowl; stir in sauce. Spoon mixture into a lightly greased 9- x 13- inch baking dish; sprinkle with cheese. Bake uncovered, 20 minutes or until thoroughly heated.


11 posted on 02/11/2012 12:05:00 PM PST by FrdmLvr (culture, language, borders)
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To: FrdmLvr

Super Easy Beef Au Jus

3-1/2 pounds Beef Chuck Roast
10-1/2 ounces, weight Campbell’s Beef Consomme Or Broth
12 ounces, fluid Beer (1 Bottle)
2 cubes Beef Bullion
1-1/4 ounce, weight Package Of Onion Soup Mix

Season the chuck roast. I used salt, pepper, garlic powder and onion powder.

Place the chuck roast in a crock pot.

Mix onion soup mix in the beef consomme and pour over the chuck roast.

Pour a bottle of beer over the meat. The darker and richer the beer is, the better the au jus turns out.

Place the bouillon cubes on opposite sides of the meat.

Cover the crock pot and cook on low for 7 to 8 hours.

Take out the meat, slice or shred (it will be falling apart) and place back into the juice until ready to serve.

For dipping, use toasted French bread or po-boy loaves. So good with provolone cheese melted on the toasted bread, and sometimes with caramelized onions and spicy or creole mustard. However you serve this, do dip into the au jus. Beyond tasty.


12 posted on 02/11/2012 12:46:29 PM PST by varina davis (A real American patriot -- Gov. Rick Perry)
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To: libertarian27

Was messing around with something to do differently with chicken. This is what I came up with:

Slow Cooked Hawaiian Chicken and Rice

2 cans (10 1/2 ounces each) Campbell’s® Condensed Chicken Broth

1 cup water

1/4 cup soy sauce

2 cloves garlic, minced

8 skinless, boneless chicken thighs (about 2 pounds), cut into 1 1/2-inch pieces

1 medium green or red pepper, cut into 1 1/2-inch pieces (about 1 cup)

4 medium green onions, cut into 2-inch pieces (about 1 cup)

1 can (20 ounces) pineapple chunks in juice, undrained

1 cup uncooked regular long-grain white rice

Toasted sliced almonds
1.Stir the broth, water, soy, garlic, chicken, pepper, onions, pineapple with juice and rice in a 6-quart slow cooker.
2.Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
3.Sprinkle with almonds before serving.

Really turned out great for an experiment....


13 posted on 02/11/2012 12:50:15 PM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: varina davis

That sounds great!!


14 posted on 02/11/2012 2:00:21 PM PST by the lastbestlady (I now believe that we have two lives; the life we learn with and the life we live with after that.)
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To: magslinger

I did not know that so I looked up the recipe details. Thanks for the info ... LOVE anchovies so I’ll definitely have to give the ‘Jannsen’s Temptation’ a try!


15 posted on 02/11/2012 3:01:49 PM PST by MissMagnolia (Being powerful is like being a lady. If you have to tell people you are, you aren't. (M.Thatcher))
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To: MissMagnolia

I looked up a Jannsen Temptation recipe too!

I’m not too keen on anchovies but in the comment section on one recipe someone said they substituted bacon for anchovies - now THAT I can sink my teeth into - lol


16 posted on 02/11/2012 3:19:44 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: MissMagnolia
I'm glad I mentioned it. Mrs Mag is going to try your version, probably next week. It is pretty much the way mom made it except for salmon instead of tuna, no mustard and she did put in sliced onions.

I am also very glad that you rescued the recipe. My great grandmother did not use recipes. She never wrote down how to make anything, so when she passed, if mom and her sisters hadn't learned to make it, it was lost. Mom was able to reconstruct a pea soup her grandmother made because she ran across a recipe in a magazine that was similar. Who'd think to put whole allspice in a pea soup? IMHO it is a sad thing when a family's heritage is lost in that way.

17 posted on 02/11/2012 5:23:44 PM PST by magslinger (Who cares if they are"electable" if they are going to govern like Democrats? -noprogs)
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To: libertarian27
OK, I apologize for it taking me so long to post.

I made this today. It is a variation on Bob Wardon's (QVC) Perfect Pot Roast for a pressure cooker.

Perfect Pot Roast

No stranger to a pressure cooker, it's safe to say that I've made my fair share of pot roasts. Quite simply, this is the easiest way to prepare one without sacrificing a lick of flavor. Fork tender and a slow roasted flavor that's out of this world in an amazingly quick 45 minute cooking time!

(p6 - Took me A LOT longer, but I'm a kitchen clown!)

Ingredients:

Roast

4 Tbsp. vegetable oil
2-3 lbs. beef chuck roast (Mine was 4 pounds)
1/2 tsp. celery salt
1/2 tsp. onion powder
To taste ground black pepper
2 tsp. beef base mixed into 2 cups water
2 Tbsp. minced garlic
1 sprig fresh thyme, or 1 teaspoon dried (I used 1 tsp ground thyme,possibly a mistake.
2 bay leaves (mine were crumbly so I used around 3. Another possible mistake.)
1/2 cup red wine (was amazingly out so I just used a bit more broth)
1 tsp. salt (used Morton's Sea salt. maybe 2 tsp)

Vegetables:

6 small redskin potatoes, halved
2 small onions, peeled and quartered (OK mine were small, I used 5)
2 stalks celery, cut into 1 inch pieces(I used 4)
2 cups baby carrots
2 Tbsp. corn starch, optional( did not use)

MODIFICATIONS!!!

I also used some of Montel Williams recipe for Hearty Pot Roast.

Basically I washed the roast then rubbed some olive oil, sea salt and black pepper into it and coated it with flour.

In Montel's recipe he uses a small can of tomato paste. I had a couple of tablespoons of unused Heinz ketchup so I used that.

Directions: Add the (Veg) oil to the pressure cooker and heat on high or "brown" with the lid off.
Sprinkle the top of the roast with half of the celery salt, onion powder and a small pinch of ground black pepper. Place the roast, seasoned side down in pressure cooker to brown.
Sprinkle the remaining celery salt, onion powder and another small pinch of pepper over top as the bottom browns.
Once the bottom has seared until dark brown and almost crusty, flip the roast and sear the other side.
Pour in red wine,(I didn't have any so I didn't use) stab roast with a meat fork and push the meat around the bottom of the pan to release the glaze you've created.
Add the beef base, garlic, thyme, bay leaves and salt. Securely lock on the pressure cooker's lid, set the cooker to high and cook for 40 minutes.
Perform a quick release to release the cooker's pressure. Safely remove lid and add the vegetables.
Re-lock the pressure cooker's lid, set the cooker to high and cook for 5 additional minutes.
Perform a quick release to release the cooker's pressure.
Serve covered in the au jus from cooker. To thicken the juices into gravy; combine the corn starch with 2 tablespoons water in a small dish and stir into cooker on high or "brown" with the lid off until thick.
Note: Pot roast can be prepared in advance and refrigerated in an airtight container for up to five days.

Now since Mrs p6 and I like our meat VERY tender - it's heck getting old - I check things at the recommended time and go from there. In this case I cooked the roast for a total of 120 minutes. 40+20+20. It was nice and tender but not overcooked. During the last 20 minutes is when I put the veggies in.

It turned out GREAT with even youngest son liking it.

I thought some of the thyme was a bit too much but it WAS good!

Mrs p6 won't have an opinion until she gets home after 11 tonight but I think she will like it. I won't get home from work until after midnight so I won't know until tomorrow at the earliest.


18 posted on 02/11/2012 5:56:51 PM PST by prisoner6 (Right Wing Nuts bolt the Constitution together as the loose screws of the Left fall out!)
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To: libertarian27
Mrs p6 is getting an arrangement of tulips (from Pro Flowers...probably never again. Should have gone with the roses or a local shop) for Valentine's Day and possibly some Sarris Chocolates (like we need them) if I can find them. The factory in Canonsburg Western Pennsylvania was hit with a devastating fire a week ago.

Note to Sarris: The fire chief said they had a hard time fighting the fire because some of the firemen were slipping on melted chocolate and came out covered in chocolate. So when you are back up and running a line of chocolate firemen would be pretty kinda cool!

In any case I saw this from my favorite You Tube cook and plan on making it Monday

In this video, Betty demonstrates how to make an Individual Heart-Shaped Cake for Valentine's Day. You may use Red Currant Chocolate Ganache Frosting (the previous upload in bettyskitchen) to ice the cake, or any chocolate icing will may be used.

Ingredients (for 2 cakes):

one 4-pack of pre-baked shortcakes (I used Hostess shortcakes, which are often used to make a quick individual strawberry shortcakes. You may use any small round sweet cake.)

4 tablespoons red currant jelly

Red Currant Ganache Frosting (from bettyskitchen) or any dark chocolate frosting, such as a pre-made canned chocolate icing

red cinnamon candies, for garnish

Remove the shortcakes from the packaging and place on a tray lined with parchment or waxed paper. Freeze for at least 4 hours or overnight (for easy handling and cutting).

Prepare a heart template by drawing a heart on clean cardboard, just the size to fit perfectly on one of the shortcakes.

(I was lucky enough to have a heart-shaped cookie cutter of the right size, but a cardboard heart template is easy to make and will work perfectly.

When ready to prepare cakes, fill each of the indentations in the 4 shortcakes with about 1 tablespoon red currant jelly.

In pairs, invert one shortcake over the top of another, allowing the jelly-filled centers to meet.

Place your heart template or cookie cutter on top of the double shortcake. Use a serrated knife, held vertically, to cut around the heart template.

If the shortcake is still frozen, it is very easy to cut smoothly.

Pull the cut off pieces away from the heart cake.

Some jelly may ooze from the center; just clean up the heart, removing crumbs and excess jelly.

Pour Red Currant Chocolate Ganache Frosting over the top of the cake and let it stream down the sides—or, use a cake spreader to spread thicker frosting on the top and sides of the heart-shaped cake.

While the frosting is still moist, place red cinnamon candies in the shape of a heart on top of the frosted cake.
Refrigerate until ready to serve.
The ganache frosting will set up in the refrigerator, and you may want to let it come to room temperature before serving.

This recipe makes one easy and delicious cake for you—and one for your sweetheart! Happy Valentine's Day!!! --Betty ♥♥♥♥♥

Poor picture but you get the idea.

Link to video I love Betty and her recipes!

Some people are not crazy about her southern belle voice but for me ... YEAH!

Simple but for a kitchen clown like me it will be cool if I pull it off and it will impress Mrs p6's co-workers when she takes it to work on Valentine's Day. If it makes it that far, LOL!

19 posted on 02/11/2012 6:25:35 PM PST by prisoner6 (Right Wing Nuts bolt the Constitution together as the loose screws of the Left fall out!)
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To: prisoner6
Oops! In such a rush I messed up the times.

In this case I cooked the roast for a total of 120 minutes. 40+20+20. It was nice and tender but not overcooked. During the last 20 minutes is when I put the veggies in.

Obviously I meant 80 minutes!

I did have it on the warm setting for another 30 minutes or so before I put the veggies in because I had to run for a few errands.

20 posted on 02/11/2012 7:01:30 PM PST by prisoner6 (Right Wing Nuts bolt the Constitution together as the loose screws of the Left fall out!)
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To: bgill

I’m so happy that you enjoyed it! That’s the first PB cake I’ve ever liked.


21 posted on 02/11/2012 9:22:19 PM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: Mariner
"Oh, the best Carne Asada ever just turned into the best taco you ever ate."

That sounds simply outstanding. Thanks for posting that. I will definitely be trying it!

22 posted on 02/11/2012 11:19:59 PM PST by Flotsam_Jetsome (If not you, who? If not now, when?)
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To: prisoner6

“and possibly some Sarris Chocolates (like we need them) if I can find them. The factory in Canonsburg Western Pennsylvania was hit with a devastating fire a week ago.
Note to Sarris: The fire chief said they had a hard time fighting the fire because some of the firemen were slipping on melted chocolate and came out covered in chocolate. So when you are back up and running a line of chocolate firemen would be pretty kinda cool!”

My sister alerted me to this. It’s a family tragedy- the thought of Valentine’s and Easter approaching with no Sarris. We might be placated with a couple chocolate covered firemen :)


23 posted on 02/12/2012 1:09:30 AM PST by pops88 (Geek chick over 50)
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To: magslinger
IMHO it is a sad thing when a family's heritage is lost in that way.

When my grandmother passed away, the first thing I grabbed was her old red Betty Crocker cookbook. Sure, Betty has some great recipes but granny had it stuffed with bits of paper with all sorts of recipes. I don't know that I ever ate anything that came from the recipes but they was in her handwriting and had dribbles of food stains. She never followed recipes, neither do I, but she obviously used them as a starting point. I was so thrilled the day an old friend sent me a reprint of a community cookbook because it had some of her recipes in it.

24 posted on 02/12/2012 7:13:48 AM PST by bgill (Romney & Obama are both ineligible. A non-NBC GOP prez shuts down all ?s on Obama's admin)
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To: Flotsam_Jetsome

From one mariner to another, be my guest.


25 posted on 02/12/2012 9:05:48 AM PST by Mariner (War Criminal #18)
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To: Flotsam_Jetsome

From one mariner to another, be my guest.


26 posted on 02/12/2012 9:05:59 AM PST by Mariner (War Criminal #18)
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To: Flotsam_Jetsome

From one mariner to another, be my guest.


27 posted on 02/12/2012 9:06:06 AM PST by Mariner (War Criminal #18)
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To: bgill

(smile)


28 posted on 02/12/2012 5:50:42 PM PST by magslinger (Who cares if they are"electable" if they are going to govern like Democrats? -noprogs)
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To: All

RASPBERRY TRUFFLES / Ree Drummond’s recipe

Heat/melt 8 oz ea best bittersweet and semisweet/chocolate, 14 oz can sweet/condensed/milk (will have a slight marshmallow-y texture). Stir in 3-4 drops raspberry extract. Fridge/completely cool 2 hours.

FINAL Now roll in teaspoon-size balls; dip into 8 oz melted milk chocolate coating. Liftout w/ fork; tap on pan edge to sheet truffle and dripoff excess.

GARNISH Color coarse decorators sugar w/ bit red food coloring; sprinkle on top truffles.

NOTE Ree’s recipe used mint extract and green sugar.
Nice for Christmas and St Pat’s Day.


29 posted on 02/13/2012 10:42:35 AM PST by Liz
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To: libertarian27
Yesterday was the first time I tried both of these recipes. I ended up using two heart shaped tart pans. I baked the crusts for 10 minutes, poked the bottoms with a fork and then baked for about 20 minutes more at 350 degrees. It turned out very good! The crust was actually the best tasting pie crust for sweets i've ever made. I shaved a chocolate bar on top.. here is a picture of one:
Photobucket

Chocolate Cream Pie
Ingredients:
Crust
1 prebaked 9-inch pie shell (pie crust recipe follows) Filling
3/4 cup sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 Tbsp unsalted butter
2 tsp pure vanilla extract
3-oz unsweetened chocolate, chopped
Garnish
2 cups Whipped Cream
1/2 cup mini semisweet chocolate chips
Directions:
To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan.
When the cream begins to bubble and thicken, add the butter 1 Tbsp at a time. When all of the butter is mixed in, add the vanilla. Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. Keep the mixture over the heat until the chocolate is smoothly melted and the cream thickens.
Pour the chocolate filling into the pie shell. Cover the pie with plastic wrap and place in the refrigerator to cool for at least 1 hour before serving. When ready to serve, remove the pie from the refrigerator and remove the plastic wrap. Using a pastry bag, distribute the whipped cream decoratively across the top of the pie. If you choose, use an offset spatula to create a more finished look. Sprinkle mini chocolate chips over the whipped Cream. Chocolate cream pie should be served cold. It can be stored in the refrigerator.

Best Basic Pie Crust Dough
Ingredients:
2 1/2 cups flour
1 tablespoon sugar
1 1/2 teaspoons salt
7 tablespoons very cold butter, cut into small pieces
7 tablespoons very cold shortening, cut into pieces
Preparation:
Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-size pieces.
Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
Keep the dough cold and the butter chunky. For a flaky crust, keep the butter from melting into the dough before baking. Why? Those bits of butter, which should be roughly pea-size, are meant to melt in the oven, giving off steam that creates flaky pockets. If the dough seems to be softening too much as you're working with it, throw it in the refrigerator for 15 minutes. As you roll out the dough, you should see veins of butter running through it. Roll out from the center. It's much easier to roll dough into a circle if you work from the center out to the edge in all directions. Don't overdo it. Overworking the dough and using too much flour can make pie crust tough and dry. Try to keep a light hand with both, rolling just enough to reach your desired size and using only enough flour to keep the dough from sticking to the counter. Crimp the edges. Crimping or fluting the edges of a double-crust pie seals the dough and keeps the filling from leaking out during baking. Even on a single-crust pie, crimping can create a helpful dam effect. There are many good techniques, but our favorite is to pinch the dough around the index finger of one hand using the thumb and forefinger of the other. YIELD: Makes 1 double crust for a 9-in. pie (or 2 single-crust 9-in. pies)
30 posted on 02/13/2012 1:26:20 PM PST by Trillian
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To: Trillian

The crust recipe and technique looks really good - not to mention the cream pie itself:>) - I ‘hate’ working with flour and have yet to make a decent crust - I’ve delved into using plastic gloves and have made semi-decent crust - the tips on that post were great! (One of these days!)

I don’t know why flour creeps me out on my hands — it just does - I don’t like the raw feel I guess - kneading finished dough though is very cool!


31 posted on 02/13/2012 8:38:16 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Mariner
"From one mariner to another, be my guest."

I'll take that as a "You may fire (up the grill) when ready, Gridley. . ." ;)

32 posted on 02/13/2012 9:31:12 PM PST by Flotsam_Jetsome (If not you, who? If not now, when?)
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To: libertarian27

Twinkie Recipe

Yellow Cake Mix
4 eggs
1.5 cup milk
Banana Pudding mix (not instant)
-Grease and flour 2 15”x10.5” cookie sheets. Half of batter into each one. Bake 10 to 15 miinutes at 350 degrees.

Filling: 0.5 cup milk, 3 tbsp flour: mix on stove until thick. Cool unitl warm. Add 1 cup sugar, 0.5 cup crisco shortening, 0.5 cup butter (recipe states margarine but I don’t use it), 1 tbs banana extract. Blend 5 minutes.

Spread filling on one cake, add second cake to the top. Cut into individual servings.


33 posted on 02/14/2012 3:30:28 PM PST by Ladysmith (The evil that's happening in this country is the cancer of socialism...It kills the human spirit.)
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To: Ladysmith

Hahaha

I was just reading that Twinkie thread!

Was going to post something from “Die Hard” but couldn’t find the right quote fast enough :>)


34 posted on 02/14/2012 3:53:04 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

OH!! HAHAHA!! I gotta find that on the movie!


35 posted on 02/14/2012 4:00:33 PM PST by Ladysmith (The evil that's happening in this country is the cancer of socialism...It kills the human spirit.)
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To: libertarian27

Someone else posted a link to a different Twinkie recipe. There was a neat idea in there to make “Twinkie” cake pans by shaping aluminum foil around spice bottles and spray with non-stick spray.

I’ll go the easy route... LOL


36 posted on 02/14/2012 4:27:35 PM PST by Ladysmith (The evil that's happening in this country is the cancer of socialism...It kills the human spirit.)
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To: All

Twinkie wedding cakes.

37 posted on 02/17/2012 1:18:40 PM PST by Liz
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To: All

Twinkie wedding cakes.

38 posted on 02/17/2012 1:19:06 PM PST by Liz
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Recap of this thread’s recipes:

Beef _ Post#` 08 _ Best Ever Carne Asada
Beef _ Post#` 12 _ Super Easy Beef Au Jus
Beef _ Post#` 18 _ Perfect Pot Roast

Cake _ Post#` 19 _ Heart-Shaped Valentin’es Day Cakes
Cakes _ Post#` 33 _ Twinkies

Candy/Fudge _ Post#` 29 _ Raspberry Truffles

Fish _ Post#` 05 _ Scalloped Tuna & Potato Casserole

Pies _ Post#` 30 _ Chocolate Cream Pie
Pies _ Post#` 30 _ Best Basic Pie Crust

Poultry _ Post#` 11 _ Chicken Noodle Casserole
Poultry _ Post#` 13 _ Slow Cooker Hawaiian Chicken & Rice


39 posted on 02/18/2012 9:27:49 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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Feb 18th Thread

http://www.freerepublic.com/focus/f-chat/2848332/posts


40 posted on 02/18/2012 9:40:09 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Mariner
"Oh, the best Carne Asada ever just turned into the best taco you ever ate. Gay Ron Teed."

Finally got around to putting this to the test today. As advertised, in both my opinion and that of my dinner guests.

I couldn't get ahold of the Cotija or Romano, but the sharp cheddar was as a substitute. Also, I marinated in a 1-gallon Ziploc bag instead of the casserole dish, since it was easier to turn over multiple times that way.

Again, an absolutely fantastic meal. Thanks!!

41 posted on 02/20/2012 3:09:40 AM PST by Flotsam_Jetsome (If not you, who? If not now, when?)
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To: kalee

Ping to 33


42 posted on 02/20/2012 3:58:08 AM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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