Posted on 02/18/2012 9:28:41 AM PST by libertarian27
Welcome to the 11th 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 two- 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)
February 19 - National Chocolate Mint Day
February 20 - National Cherry Pie Day
February 21 - National Sticky Bun Day
February 22 - National Margarita Day
February 23 - National Banana Bread Day
February 24 - National Tortilla Chip Day
Weekly Recipe Thread Ping
(to be added/deleted - please contact me)
Last week’s recipes: (Feb 11th)
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
Got this recipe yesterday & haven’t tried it yet, but it sounds pretty good!
Chocolate-Fudge Pudding Cake
Recipe Ingredients:
1/2 cup whole-wheat pastry flour, (see Ingredient notes)
1/2 cup all-purpose flour
1/3 cup sugar or 3 tablespoons Splenda Sugar Blend
1/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips, (optional)
1 1/3 cups hot brewed coffee
2/3 cup packed light brown sugar, or Splenda Granular
1/4 cup chopped walnuts, or pecans, toasted
Confectioners’ sugar, for dusting
Recipe Steps:
Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don’t worry. During baking, cake forms on top with sauce underneath.)
Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners’ sugar and serve hot or warm
Grandmothers recipe box:
Pink Lemonade Cake
1 1/2 cups unsalted butter, room temp
1 ¼ cups sugar
½ cup COUNTRY TIME PINK LEMONADE DRINK MIX
3 eggs, room temp
1 Tbsp. soy flour (or you can use an additional egg)
1 tsp. pure lemon extract
4 cups cake flour
4 tsp. baking powder
½ tsp. sea salt
2 ½ cups buttermilk
I used my favorite buttercream frosting recipe and added a couple of tablespoons of lemon curd into the frosting I used between the layers. I frosted the top and sides with just plain buttercream.
Preheat oven to 350. Spray 3{9-inch} round cake pans with baking spray with flour.
Beat butter, sugar and dry drink mix at medium speed until fluffy. Add eggs and lemon extract. In a separate bowl: Combine cake flour, baking powder, and salt.
Add dry mix with butter mix. Mix and add buttermilk. Spoon batter into prepared pans.
Bake for 24 to 30 minutes or until wooden toothpick inserted in center comes out clean.
Let cool in pans for 10 minutes. Remove from pans and let cool. Wrap in Saran Wrap and freeze.
Frost with your favorite buttercream frosting while frozen. Serve and enjoy!
Pioneer Woman's The Best Lasagna Ever
This is a very simple recipe - no weird ingredients. If you pre-made the sauce (froze it) and had the noodles, cheese & cottage cheese/eggs on hand, you could throw this together in a hurry for last minute company.
After making this recipe, I have a few observations. First: it is a VERY meaty, hearty sauce. I made a few slight changes as follows:
Used 'oven ready' lasagna noodles rather than pre-cooking the noodles. I added a 1/4 cup water to the sauce to make sure there was enough liquid for the noodles. Also, PW puts her cooked noodles directly on the bottom of her pan - I put enough sauce down in the bottom of the pan to barely cover it, then put my first layer of noodles. Because the noodles needed to cook, I upped the cooking time to an hour at 350 & I put aluminum foil over the lasagna to keep it from drying out. I forgot to take it off the last 10-15 minutes, so after the hour, I had to put the lasagna back in (after putting grated parmesan on the top) to make the top less 'juicy'. We also ate right away & the lasagna should have been left to sit for 20 minutes or so and it would have cut better.
To accompany the lasagna, we had a simple salad and some whole wheat English Muffin bread that I made for the first time yesterday. The bread was ok, but I learned from the experience and it will be better next time. I just wrapped a whole loaf in foil and put it in the oven with the lasagna to warm for the last 15 minutes - it was really good with butter.
For dessert, I made a buttermilk pie. It was quite a 'sweet' treat, very rich and the slices were cut way too big (somebody else cut the pie, not me!). All in all, it was a nice dinner & I will definitely be making lasagna more often.
Please excuse dumb question: Is the lemonade mix dry or does it come in a can from the freezer section?
Never a dumb question....she used the dry mix.....although she said the concentrate would make a smoother frosting....
I’ve been trying to find a good orange chicken recipe like you get at a Chinese restaurant....hope someone has one....thanks in advance...
Ingredients
1 1/2 tablespoons butter
1/4 cup olive oil
4 cloves fresh garlic, peeled and smashed
2 medium-sized Serrano peppers, chopped
1/2 cup chicken stock
1 cup heavy cream
1 cup milk
1 cup half and half
2 fresh thyme sprigs
1 1/2 cups polenta (yellow loose cornmeal)
1/2 cup fresh Parmigiano-Reggiano, grated
1/2 cup Asiago cheese, grated
Kosher salt and freshly ground black pepper
Directions
Melt butter and olive oil together on medium-high heat.
Add chopped garlic and Serrano peppers.
Once garlic and peppers are golden-brown, add stock and simmer for a couple of minutes
Add milk, cream and half and half, along with thyme.
Gradually pour in the cornmeal in a slow, steady stream, whisking constantly.
Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes.
Continue cooking, whisking often, until the timer goes off. Add chicken stock if the mixture is too thick. (It should have the consistency of creamy mashed potatoes.)
Once the timer chimes, the polenta should be thick and smooth. Finish with butter, grated Parmigiano along with salt and pepper.
Pull out the thyme sprigs before serving.
We returned 2,751 recipes for...
The first recipe is the one I pretty much started out with, after reading all 250 comments, but this is one that I find has better instructions.
I hope this helps!
Has the buttermilk pie recipe been posted? If so, I will go look.
Thank you!
Thanks for the Ping!
Today is also Drink Wine Day!!!!
Thanks so much....going to try both
Ping to 12 & 14.
Recap of this week’s recipes:
Cake _ Post#` 3 _ Chocolate-Fudge Pudding Cake
Cake _ Post#` 4 _ Pink Lemonade Cake
Pasta _ Post#` 5 _ Pioneer Woman’s Best Lasagna Ever
Pasta/Grains _ Post#` 10 _ Asiago Serrano Polenta
Pies _ Post#` 14 _ Buttermilk Pie
Poultry _ Post#` 11 _ Yuja Chicken (Citrus)
Poultry _ Post#` 12 _ Chinese Orange Chicken with Spring Peas
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