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Posts by Flamenco Lady

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  • VOTE: What are the best and worst Christmas songs of all time?

    12/21/2011 9:30:33 AM PST · 120 of 207
    Flamenco Lady to Libloather

    We like all styles of music and like to play a wide variety of Christmas songs. We have way too many favorites at my house. Here are just a few of our favorites that come to mind:

    The Prayer sung by Andre Bocelli
    Bach/Gounod Ave Maria
    O Holy Night
    Silent Night
    Ring those Christmas Bells
    Silver Bells
    I sure do love those Christmas Cookies (reminds me of my dad and hubby stealing the fresh baked cookies as soon as they come out of the oven)
    Santa Clause is coming in a Boogie Woogie Choo Choo Train by the Tractors (this is just plain fun!)
    Baby it’s Cold Outside by Dean Martin
    White Christmas sung by Bing Crosby
    Because of Christmas Day by Rasputin (not sure if this is the right name for it, but we love this version of the song)
    Fiesta de Navidad by Celia Cruz
    The Christmas Song by Nat King Cole

    We also like the Hawaiian Christmas song by Bing Crosby,
    Dominic the Donkey by Danny Kaye, Suzy Snowflake sung by Rosemary Clooney and the Marvelous Toy. This is primarily because our children used to sing and dance to them all over the house when they were little. Fond memories have endeared these songs to our family.

    And lastly I want a Hippopatumus for Christmas (Because my daughters performed this when they were little for a school show at ages 5 & 7 and it accidentally turned into they best comedy performance you have ever seen.)

    Imagine two adorable little girls dressed in red skating outfits trimmed in white maribo with santa hats on, wearing white tights and black tap shoes. They had a well polished and perfectly rehearsed song and dance routine. Each child had their own microphone until the actual performance when one of the school microphones broke, so they ended up having to share a microphone.

    What ensued was the two girls each vying for the one lone microphone and gently trying to get the other child to move over. The audience burst into laughter and the younger child inspired by the laughter really worked the audience upstaging the older sibling. After several gentle attempts to share the microphone with her younger sister, the older daughter finally shrugged her shoulders and rolled her eyes and shook her head at the audience and attempted to do the routine as rehearsed with the younger daughter doing the routine and laughing as she sang and danced totally hogging the microphone.

    I think the actual performance turned out to be even more entertaining to the audience than the original routine would have been if everything had happened as rehearsed. This routine took place 10 years ago, and the parents of their school friends still mention to me how cute it was every Christmas. The performance ended up being quite reminiscent of the comedy routines that Danny Kay or Bob Hope would do with others where they joked around while singing together.

  • School turns heating off to ‘save planet’

    12/06/2011 6:44:15 PM PST · 31 of 46
    Flamenco Lady to Free ThinkerNY

    Hmm. Now I am wondering if the boiler outage at my daughter’s school yesterday was due to a malfunction or because some idiot turned it off. My daughter said she was so cold she was wearing her coat, scarf, and gloves in the classroom yesterday. Since we live in a liberal part of Oregon, I wouldn’t be surprised if it was another stunt like this.

    When I was a kid, they would cancel school if the boiler went out, but apparently now they would rather kids catch more colds instead.

  • Quitting Smoking - update and reassurance needed

    12/04/2011 6:17:17 PM PST · 79 of 86
    Flamenco Lady to Marie

    I quit a number of years ago. I found that chewing gum, or sucking on a piece of hard candy such as a tic tac or even a small square of dark chocolate, a small snack of nuts, celery or carrots or something similar really helped me over the hump. When I am around smokers I sometimes have a piece of nicorette gum.

    I have been cigarette free now since about April 2004!

  • FR Weekly Cooking Thread *Recipes* Dec 3, 2011

    12/03/2011 3:04:51 PM PST · 15 of 29
    Flamenco Lady to rightly_dividing; All

    This is a recipe I got from my mother in law’s sister. She used to send us one every year when she was younger and it was excellent. She is in poor health now and unable to bake them every year, so I asked her for her recipe. This fruit cake is my favorite fruit cake. Even those who normally don’t like fruitcake love this one!

    Fruit Cake

    Ingredients:
    1lb. Candied Cherries (red and green)
    1 lb. Candied Pineapple
    1 cup sugar
    5 eggs
    ½ lb. butter
    2 cups flour
    1 oz. (1 small bottle) vamilla extract
    1 oz. (1 small bottle) lemon extract
    5 cups chopped nuts: (2 cups pecans, 2 cups walnuts, 1 cup mixed brazil, almonds, and hazelnuts)

    Cut cherries in half or quarters, chop nuts, add all candied fruit and nuts with 1 cup of flour toss with flour.

    In a separate bowl mix butter and sugar together add eggs and beat in with sugar mixture. Add the remaining 1 cup of the flour to the mixture. Mix together well, slowly add nuts and fruit to mixture. Add lemon and vanilla to the mixture. Mixture will be thick. Preheat oven to 300/325 degreea. Grease and flour angel food cake plan. Bake 1 hour to 1 ½ hour. Use a tooth pick to check for stickyness. 1 hour is best for lower altitudes, but many need the extra ½ hour at a higher elevation. Use tin foil to cover cake if top is browning too quickly.

  • FR Weekly Cooking Thread *Recipes* Nov 12, 2011

    11/15/2011 4:36:40 PM PST · 150 of 177
    Flamenco Lady to Netizen

    No we make it just as Arroz con Pollo (rice with chicken) or as Arroz con Pavo (rice with turkey). My stepson does not handle tomatoes very well, so I refrain from using tomatoes with rice except for when we make this dish.

  • FR Weekly Cooking Thread *Recipes* Nov 12, 2011

    11/13/2011 5:15:27 PM PST · 120 of 177
    Flamenco Lady to libertarian27; All

    All the talk about banana bread reminded me. Our $1 Halloween pumpkin that my daughters wanted to cook up after Halloween turned out great. We drew the face on this year instead of cutting it into a Jack O Lantern, so we could still cook it up later. The pumpkin yielded us 3/4 cup of roasted pumpkin seeds and 21 cups of pumpkin puree to use toward our pumpkin bread, pumpkin pies, etc., for this holiday season.

    I haven’t checked the prices on pumpkin puree this year, but I am certain we wouldn’t be able to buy 21 cups worth of pumpkin puree for anywhere near $1, and roasted pumpkin seeds are really expensive here considering how easy they are to cook.

    I posted how to roast pumpkin seeds on an earlier thread, so I won’t repeate that here. I will tell you all how we made our pumpkin puree. It is really easy to make yourself. While there are several ways you can make it, I think the roasted version has more flavor.

    Homemade Roasted Pumpkin Puree

    Cut pumpkin in half and scoop out the seeds and the strings, reserving the seeds to roast. (For a large pumpkin you may want to cut it into four chunks instead of two.) Place the pumpkin on a cookie sheet skin side down and sprinkle with salt. Roast in a 400 degree oven for about 45 minutes until fork tender.

    Remove from the oven and let cool. Peal the skin off the outside, and cut the pumpkin into small chunks. Use a food processor to process the cooled pumpkin in batches into a puree.

    I package up any of the pumpkin puree I am not going to use within the week in pint size freezer containers (about 2 cups each) and freeze them, so we have it to use for any recipe using pumpkin puree.

    If any of you have any great recipes using pumpkin puree to share, please do so as I have lots of it to use! I would especially like to find some recipes for pumpkin muffins or cupcakes.

  • FR Weekly Cooking Thread *Recipes* Nov 12, 2011

    11/13/2011 10:16:17 AM PST · 117 of 177
    Flamenco Lady to magslinger

    My oldest daughter was in the mood to bake today, so she was looking at the various apple cake recipes all of you had posted as well as a recipe she had saved for Chocolate cheese danish she saw Giada make on TV this past week. She decided to make Giada’s pastries for dessert with our dinner tonight and the Easy Apple cake for a breakfast coffee cake.

    She substituted pears for the apples since we had 4 large pears we needed to use up. The easy apple cake recipe worked perfectly with the sliced pears instead of the apples and was a real big hit at our house. It was absolutely scrumptious!

    Here is the link to the Chocolate Cheese danish she made today:

    http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-and-cheese-danish-recipe/index.html

    We tasted one of the extra danish and thought they were so chocolatey that they needed to be topped with a sprinkling of powdered sugar and a dollop of whipped cream. At they very least they need a big glass of milk with them! They are delicious too!

    I guess we better be on diets for the rest of the week!

  • FR Weekly Cooking Thread *Recipes* Nov 12, 2011

    11/12/2011 2:47:41 PM PST · 83 of 177
    Flamenco Lady to libertarian27

    I picked up some country style ribs last week that are very different from any of the country style ribs I have purchased before. These have very large bones in them, unlike the ones I used to be able to buy that were almost completely boneless. Does anyone know if they just stopped cutting off the bone, or if this is another one of those new cheaper cuts that they have started having in the stores.

    I think I am going to braise these tomorrow for dinner, unless any of you have a better idea on how to use them.

  • FR Weekly Cooking Thread *Recipes* Nov 12, 2011

    11/12/2011 12:55:34 PM PST · 72 of 177
    Flamenco Lady to illiac; All

    Sale prices seem to be especially high on meats, poultry, and even pork lately. Just wondering what kind of prices all of you are seeing for turkey’s this year. Last year I picked up my turkey’s for 23-26 cents per pound. This year the best price I have seen so far has been 99 cents per pound.

  • FR Weekly Cooking Thread *Recipes* Nov 12, 2011

    11/12/2011 12:30:17 PM PST · 70 of 177
    Flamenco Lady to rightly_dividing

    Thanks to the rest of you for posting more apple cake recipes. Each one is different, so I will have lots of different recipes to try.

    I have been trying to have some kind of fruit filled muffin, cake, or bread in my house this year at all times as it seems everyone is heading different directions at different times in the morning and none of my family gets up early enough to eat breakfast before they leave. This way I can at least get a little bit of fruit in them as they head out the door in the mornings, since it is easy to take a piece with them as they head out the door.

    I also have been trying out recipes for biscuits filled with bacon or sausage and cheese in them as another alternative, but those don’t seem to go over as well with the sweet tooth’s in my family. At least the fruit filled cakes, muffins, and breads they will grab with them on their way out the door, and it gives them a little something to tide them over until lunch.

  • FR Weekly Cooking Thread *Recipes* Nov 12, 2011

    11/12/2011 11:09:52 AM PST · 51 of 177
    Flamenco Lady to griswold3

    Wow! Thanks to all of you for all the apple cake ideas. I have been getting a bit tired of making apple crisps and pies when I have some apples around that are starting to get soft.

  • FR Weekly Cooking Thread *Recipes* Nov 12, 2011

    11/12/2011 10:58:44 AM PST · 45 of 177
    Flamenco Lady to illiac

    Thank you! I knew that someone here would have a good apple cake recipe. I have tried several recipes I found on line in recent years, and they all seemed a little on the dry side. This one sounds like it would be nice and moist with the applesauce in it.

  • FR Weekly Cooking Thread *Recipes* Nov 12, 2011

    11/12/2011 10:25:21 AM PST · 25 of 177
    Flamenco Lady to libertarian27

    Does anyone have a good apple cake recipe?

  • FR Weekly Cooking Thread *Recipes* Nov 12, 2011

    11/12/2011 10:20:35 AM PST · 23 of 177
    Flamenco Lady to libertarian27

    I came up with this recipe last week as a way to use up some leftovers and some fresh vegetables I had in the refrigerator. The family loved it and it was really simple to make.

    Sausage, Rice, and Squash Bake

    3/4-1/2 lb of Italian Sausage
    olive oil or cooking oil (if needed)
    1 onion, diced
    1 can mushrooms or the fresh equivalent sliced
    2-4 cloves of garlic, finely minced or grated (to taste)
    2-3 cups cooked rice
    1 zucchini, cut in bite size chunks
    1 yellow squash, cut in bite size chunks
    2 cups grated cheese (anything you have on hand would do, I used a combination of mozzarella and cheddar)
    3/4 cup heavy cream
    1 egg, beaten
    1 tsp. Italian seasoning
    Salt and pepper to taste
    Grated parmesan for topping
    Chopped Parsley for topping

    Brown Italian sausage and remove from the pan with a slotted spoon and drain on a paper towel. Saute onions garlic and mushrooms in the same pan using the grease from the sausage (add additional oil if needed). Set aside.

    Add the cream to the beaten egg and mix thoroughly. In a large bowl (if you wish to do this separately) or directly in a greased casserole dish, combine the sausage, onion mixture, 1/2 the cheese, the egg mixture, and seasonings.

    Spread the mixture in a large casserole dish and top with the remaining cheese. Sprinkle the top with a little grated parmesan cheese and parsley. (You could also easily top this with some breadcrumbs as well if you like.)

    Cover and bake the casserole at 350 degrees for about 40 minutes or until heated through completely. Remove the lid and cook an additional 15 minutes until the top is slightly browned. Enjoy!

    Note: This casserole is very versatile. It is more a method rather than a hard and true recipe. It could easily be made with pasta instead of rice, any combination of meat or vegetables you might have around or need to use up, and you could easily substitute condensed milk, milk, or even a can of creamed soup instead of the cream. Seasonings could easily be substituted as well for a different seasoning blend.

    I experiment a lot with casseroles like this to use up leftovers and fresh veggies I need to use up. Sometimes I use rice and sometimes I use pasta for them. Small pene pasta, bow tie pasta or even some kind of spiral pasta would be great in this dish.

    An example of another combination that I think would be equally good would to combine the rice with leftover chicken or beef fajita filling (onions, peppers, and meat or poultry), with taco or fajita seasoning, and cheddar cheese with perhaps even some cheddar cheese soup instead of the cream. You could garnish the top with sliced black olives and serve salsa, guacamole and sour cream on the side if you like.

  • FR Weekly Cooking Thread *Recipes* Nov 12, 2011

    11/12/2011 9:33:17 AM PST · 10 of 177
    Flamenco Lady to smokingfrog

    Ooh, I haven’t seen those yet. I bet they would make awesome Rice Krispie treats!

  • FR Weekly Cooking Thread *Recipes* Nov 5, 2011

    11/11/2011 8:39:54 AM PST · 42 of 44
    Flamenco Lady to hoagy62; All

    I often do something similar with leftover mashed potatoes. If the potatoes need to be thinned a bit or if you are out of sour cream a little buttermilk or regular milk will also thin the leftover potatoes down a bit. Sometimes I add some grated cheese, chopped chives, and/or crumbled bacon to them as well.

  • DNC chairwoman joins food stamp challenge

    11/09/2011 6:52:02 AM PST · 40 of 41
    Flamenco Lady to Bruinator

    Wow, and I thought I was doing well by feeding my family of 5 for $200 per month! Please ask your wife to sign up for the Weekly cooking thread to share some of her recipes and ideas for low cost meals. We would love to have her join us! Here is the thread from this last week:

    http://www.freerepublic.com/focus/f-chat/2803056/posts

  • FR Weekly Cooking Thread *Recipes* Nov 5, 2011

    11/06/2011 5:28:13 PM PST · 38 of 44
    Flamenco Lady to Flamenco Lady

    Oops, I did it again! I down’t know why I have such a hard time typing the word cauliflower.

  • FR Weekly Cooking Thread *Recipes* Nov 5, 2011

    11/06/2011 5:25:23 PM PST · 37 of 44
    Flamenco Lady to Mountain Mary; All

    Maybe this one will sound good to you. One of my daughters wanted me to make Potato Leek soup this weekend and the other daughter wanted me to make a Califlower soup that she saw on TV recently. After much discussion we decided to combine the two ideas together, and came up with our own soup recipe that turned out absolutely delicious. Here is our recipe:

    Potato, Leek and Califlower Soup with Bacon

    1/2 pound of bacon, chopped into small pieces
    2 leeks
    About 2 quarts of chicken stock
    8 medium size russet potatoes, peeled and cut into bite size pieces
    1/2 head of califlower, broken into small flowerettes
    1 cup heavy cream
    salt and pepper to taste
    Fresh chopped parsley and or chives for a garnish

    Saute bacon in a large dutch oven. Add in the leeks and saute with the bacon for a few minutes. Add in the potato and califlower and cover with the stock, scraping all the brown bits off of the bottom of the pan for added flavor. Bring to a boil and then reduce to a simmer and cook until potatoes and califlower are fork tender. Put about 1-2 cups of the soup in a blender and puree it, and then add it back to the pot to thicken the soup a little. (You could puree all or just part of the soup as we did, and either way would be delicious) Add about 1 cup of cream just before serving.

    This soup turned out great, so much so that I don’t think there will be any leftover for my lunch tomorrow and we made a large pot of soup!

  • FR Weekly Cooking Thread *Recipes* Nov 5, 2011

    11/06/2011 5:55:30 AM PST · 33 of 44
    Flamenco Lady to libertarian27; All

    I am late to the thread, but here are a couple of pasta dishes I have made recently that my family loved. I am trying to get my family to eat more vegetables and these went over very well.

    Blush Pasta

    1 lb. pasta (You can pick your favorite kind)
    1 lb. Italian Sausage (I like to use hot)
    3-4 cloves of garlic finely chopped
    1 48 oz. can of crushed tomatoes
    Salt and pepper
    1/2 tsp crushed red pepper (optional)
    2 tablespoons fresh basil or 1 tablespoon dried basil
    1/2 cup heavy cream
    1 cup frozen peas
    Parmesan Cheese for garnish

    Brown sausage in a large skillet or dutch oven. Add garlic and saute with the sausage for a few minutes to release the flavor of the garlic. Add tomatoes and heat to bubbling and then reduce to a simmer. (If I have any fresh tomatoes that I need to use up before they spoil, I sometimes dice them up and add them to the sauce at this time.) Taste sauce and add salt and peppers to taste (beware of adding too much salt as the sausage, canned tomatoes, and the parmesan cheese are all quite salty). If using dried basil I add it now, if using fresh I add it with the cream toward the end of the cooking.

    While sauce is simmering, start cooking the pasta according to package directions. Add cream, peas, and basil to the sauce about 2 minutes before the pasta will be done and stir to combine. Drain pasta when cooked to your taste and add it to the sauce and stir together. If you like add a handful of the parmesan cheese to the pasta at this time, or serve it on the side for those who want it on their pasta.

    Italian Sausage Pasta with Vegetables

    1 lb. Italian Sausage
    1 lb. of your favorite pasta
    1 onion, thinly sliced
    3-4 cloves of garlic, finely minced
    1 zucchini, thinly sliced
    1 yellow squash thinly sliced
    1/2 pint of cherry tomatoes, cut in half
    1/2 cup of parmesan cheese divided
    1/2 cup cream, warmed on the stove or in the microwave
    Salt and pepper

    Put water for pasta on to boil. Brown sausage and remove from the pan with a slotted spoon and drain on a paper towel. Add onions to the same pan and saute until golden. I start cooking my pasta at this point acording to the package directions, add garlic and squash and saute until just cooked. Drain pasta and combine with the sauteed vegetables, tomatoes, cream and 1/4 cup of the parmesan cheese. Add salt and pepper to taste (I rarely need to add salt because the parmesan cheese is so salty, but I like a healthy dose of black pepper).

    Note: At my local grocery store, it seems that Italian sausage frequently is sold in packages that are 1 1/2 - 1 3/4 pounds. I usually divide these packages in half so I am often using a little less than 1 full pound of sausage in my recipes and it works out just fine.

    Hope you all enjoy these recipes!

  • FR Weekly Cooking Thread *Recipes* Oct 29, 2011

    11/04/2011 5:40:29 PM PDT · 77 of 81
    Flamenco Lady to libertarian27

    Sorry to hear about your computer and modem getting fried. We will be patient waiting for the new thread. We can always keep posting on this one until you tell us to stop and you are able to get the new thread up and running.

  • Economy: The rising cost of eating

    11/04/2011 5:30:08 PM PDT · 74 of 91
    Flamenco Lady to PrincessB

    I rarely buy onions in bulk, since I usually can find them cheaper by either buying loose onions or in 5 lb. bags. Once in a great while I might pick up a larger bag if it is a great price, but most of the time the smaller size bags or loose onions are cheaper.

    If you do buy a larger size bag, sort through them right away, and use the ones that appear to be closest to spoiling first. Onions will also last longer if they are kept in a cool and dark place.

    If it doesn’t look like you are going to be able to use them all up before they spoil, chop them up and freeze them in zip lock bags. I like to put about 1 cup of chopped onion in individual sandwich bags, and then throw all the small bags in a larger gallon size freezer bag. Then you can pull them out of the freezer as needed for your recipes.

    The prices here for tuna and beans are about the same as in your area. We do have one store that has a coupon about once a month for either Star Kist or Bunble Bee tuna at 3 cans for $1 with a limit of 9 cans. I pick up the maximum I can whenever they are on sale at that price.

    I buy dry beans most of the time and cook up a big batch on the weekends and we have half the batch for a dinner that week and I put the other batch in the freezer in a quart size freezer container to have another week. I rotate batches, so one week I might fix black eyed peas, another week navy beans, another black beans, etc., so we don’t get tired of eating the same thing all the time. Depending on the type of bean, the cost of dry beans is usually 20-50% cheaper to buy than prepared canned beans and they taste so much better!

    Just about every weekend we are home I have something cooking on the stove. One weekend it might be a home made soup (also made in a double batch), another weekend a stew (again in a double batch), and another weekend beans. I freeze one batch and we eat the other. Then I have quick things to fix on nights I know I will be too tired to cook something from scratch.

  • Economy: The rising cost of eating

    11/04/2011 2:21:24 PM PDT · 62 of 91
    Flamenco Lady to kearnyirish2

    LOL! Between the media and the government, I really don’t know which is the bigger liar.

    My computer spreadsheets itemize everything I buy at the grocery stores. I have the date, the store, the item, the size, the price, and a per ounce or per pound price for all the groceries I buy. I can sort the data by any number of variables, so my figures are correct for what I have been paying for my family’s groceries.

    Since I started doing this a number of years ago, it has been very interesting to see the price fluctuations and the trends. The most significant trend I discovered is that around the 1st and the 15th of each month prices are at their highest at many stores and the cheapest during the weeks that are not around a normal pay period. I have saved a bundle, just by switching most of my shopping to the cheaper weeks each month.

    I also try to buy as much as possible on sale when I shop at regular grocery stores, and use coupons and double them if at all possible. I also buy a lot of things at discount groceries or in bulk. If you are cooking for a family, buying things like cereal, rice, dry beans, pasta, etc. in bulk can save you a lot of money. Many stores now allow you to buy small quantities in their bulk department too, so even a single person can save a lot of money buying things on the bulk aisles.

  • Economy: The rising cost of eating

    11/04/2011 9:57:58 AM PDT · 40 of 91
    Flamenco Lady to DeaconBenjamin

    I am the one who purchases the groceries in my house. I don’t know what they include in their basket of food products, but the price of the groceries we buy has gone up far more than 5%. Milk is up 35% from last year at this time. The bread we used to buy is up 42%, so we are now going to a bakery outlet store and buying their cheap wheat bread for .95 cents a loaf instead of the bread we prefer that is now $4.59 per loaf.

    Cheap cuts of beef and pork are also up at least 35% and some cuts even more. Sale prices for Thanksgiving turkey’s so far have been 99 cents per pound this year, last year I paid between 23 and 26 cents per pound for all the turkey’s I bought for the holidays.

    Last summer I often picked up fresh corn on sale for 6 ears for $1, this summer the best price I saw for corn was 4 for $1 and it wasn’t very often I could even find it at that price. Other veggies and fruits have also shown similar increases.

    Many food products also come in smaller packages now, or at least the number of ounces is mpw less than it was previously. Many pasta’s now come in 12 oz. packages instead of 16 oz., mayonaise jars are now 30 ounces instead of 32 ounces, etc., yet they are charging the same or a higher price for them now. No one can tell me that food prices are up only 5% or less!

  • FR Weekly Cooking Thread *Recipes* Oct 29, 2011

    10/31/2011 9:46:11 AM PDT · 72 of 81
    Flamenco Lady to Jack Hydrazine

    My family loves the flavor of olive oil as well and prefers its flavor to that of butter in many of my creamy pasta sauces. I have found that in many of my pasta recipes I can use olive oil or even cooking oil instead of butter. Most of the time I can substitute one tablespoon of olive oil for every 2 tablespoons of butter in my recipes, with the one exception being when I make a roux. A roux works best with about equal parts of fat and flour.

    I also use bacon fat a lot instead of oil or butter, since my family loves the flavor of bacon even more than olive oil.

    With the cost of everything going up at the grocery store, it is not a bad idea to save the fat from everything you cook to use as a substitute for butter or oil in your cooking. When doing so, however, I find it is best to keep the fat refrigerated and in small jars labeled well with the date and the type of fat you have saved. I can then rotate them easily, using the oldest ones first. You can save a lot of money in your food budget that would otherwise be spent on butter, oil, margarine, etc. by doing so.

    Drippings from just about anything you cook can also be a great way to stretch food dollars if you are not using them for gravy that night. Simply let them cool slightly, put into a container, and refrigerate overnight. The fat rises to the top and solidifies, so you can just skim the fat off of the drippings. I then have fat to use for cooking and wonderful low fat drippings to use for gravies, soups, etc.

  • FR Weekly Cooking Thread *Recipes* Oct 29, 2011

    10/29/2011 6:28:04 PM PDT · 55 of 81
    Flamenco Lady to Netizen

    I have done it before, but I found it to be a little too watery when I have thawed it out. I ended up draining off some of the liquid and adding a bit of extra thickener to it when I actually baked the pies. I actually like apple pie filling canned in jars better than frozen appie filling for that reason.

    With most other fruits I freeze the fruit by itself so I can use it for muffins pies, cobblers, etc. Peaches and nectarines I prefer to freeze in apple juice. It keeps the fruit nice and sweet, and the apple juice is great to drink after being infused slightly with the flavor of the fruit.

  • FR Weekly Cooking Thread *Recipes* Oct 29, 2011

    10/29/2011 12:49:23 PM PDT · 35 of 81
    Flamenco Lady to Trillian

    Those sound delicious. I have been making lots of different kinds of muffins with fruit in them to have on hand for quick breakfasts on the go as many in my family would otherwise skip breakfast completely in the morning. I think I will make your muffins soon!

    This morning my daughters made some muffins using a golden butter cake mix and raspberries. They are delicious too!

  • FR Weekly Cooking Thread *Recipes* Oct 29, 2011

    10/29/2011 12:37:03 PM PDT · 33 of 81
    Flamenco Lady to ExCTCitizen

    Actually, I do have a recipe or at least a cute method of decorating that uses candy corn.

    Make your favorite cut out cookies in the shape of turkeys. When the cookies are fully baked, dip one side of a piece of candy corn into a chocolate ganache or chocolate frosting and use the chocolate to adhere several pieces of candy corn to the cookie as turkey feathers! I also use the same method to attach a piece I have cut out of an orange gum drop for the turkey’s beak and two mini chocolate chips for the eyes. Small children love to decorate these too!

    Oh I just remembered another thing I did with candy corn one year! For a fun grown up candy corn treat make chocolate, almond, or white chocolate bark and stir in or sprinkle on the top of the bark chopped up bits of candy corn. Crushed up butterscotch candies work well for this too. (With the chocolate flavor bark I think it is prettier to sprinkle them on top so the colors of the candy corn are shown off a little better.) It makes a festive bark to serve for Halloween or Thanksgiving gatherings!

  • FR Weekly Cooking Thread *Recipes* Oct 29, 2011

    10/29/2011 12:20:29 PM PDT · 31 of 81
    Flamenco Lady to greeneyes; All

    Here are a couple of other fun ideas for Halloween.

    Stuff a pimento stuffed olive into your favorite meatball recipe before cooking to make eyeball meatballs. My children loved spaghetti with eyeball meatballs for Halloween dinner.

    Make a snake shaped sandwich roll by using puff pastry, a package of crescent rolls rolled out into one sheet, or your own favorite dough rolled into an oblong shape. Top it with your favorite deli sliced meat and cheese and roll up into a log, pinching the ends closed. Place on an ungreased cookie sheet lined with parchment paper or a silicone mat. At one end poke a small hole for the snakes forked tongue (I use a piece of a red pepper to make the forked tongue) and push the tongue into place. Use two whole cloves pushed into the roll for the eyes. To give your snake stripes. Beat up an egg or two and divide into small cups or dishes. Put a few drops of food color into each one and beat together. Paint the log with the egg washesin stripes (Children love to do the painting on this one!) Bake in the oven until lightly browned and serve!

    For a quick decorated chocolate cake cake or brownies, make a thick glaze using confectioner’s sugar and a drop of water or fruit juice. Fill a zip lock bag or icing bag with the thick glaze. Snip the tip of the ziplock or use a small rount tip with your icing bag so you can pipe three or four circles on top of your cake or brownies. Using a toothpick draw lines from the outside ring to the inside center of all the rings to make a spiderweb shape on top. Use a large black gum drop and black licorice to make a spider to sit on top of the spiderweb.

  • FR Weekly Cooking Thread *Recipes* Oct 29, 2011

    10/29/2011 11:52:19 AM PDT · 27 of 81
    Flamenco Lady to FlJoePa

    Yum! Wish I lived close enough to join you!

  • FR Weekly Cooking Thread *Recipes* Oct 29, 2011

    10/29/2011 11:22:17 AM PDT · 24 of 81
    Flamenco Lady to libertarian27

    I did a quick search for lobster mac & cheese and saw ths one with 5 stars and lots of good comments about the recipe:

    http://www.foodnetwork.com/recipes/neelys/lobster-macaroni-and-cheese-recipe/index.html

  • FR Weekly Cooking Thread *Recipes* Oct 29, 2011

    10/29/2011 10:53:23 AM PDT · 21 of 81
    Flamenco Lady to Jack Hydrazine

    What kind of macaroni and cheese do you like (Creamy cheese sauce type or the gloppy kind with chunks of melted cheese)? Do you like yours with other ingredients added in or just plain? What kind of cheese to you like in your macaroni & cheese? Baked or straight from the pot? We have had lots of recipes for macaroni and cheese on past threads and I have a slew of recipes for all different kinds of macaroni & cheese.

  • FR Weekly Cooking Thread *Recipes* Oct 29, 2011

    10/29/2011 9:55:24 AM PDT · 8 of 81
    Flamenco Lady to libertarian27

    My hubby sent me the following link that has recipes for a number of restaurant dishes. I thought I would share the link with all of you, since some of your favorite restaurant dishes might be found there.

    http://www.latimes.com/features/food/la-fo-sos-pg,0,3573436.photogallery

  • FR Weekly Cooking Thread *Recipes* Oct 29, 2011

    10/29/2011 9:50:58 AM PDT · 6 of 81
    Flamenco Lady to libertarian27

    I am reposting this recipe to this thread, since it appears that I was responding to Netizen on the old thread about the same time as you had been catagorizing the recipes on the old thread.

    This is a recipe I am going to make after Halloween with our Halloween pumpkin, since we just drew the face on the pumpkin this year so we can cook the pumpkin and make our own home made pumpkin puree, and roast the seeds from it.

    I found this recipe in a really old Fannie Farmer cookbook.

    Pumpkin bread
    1 1/2 c flour
    1/2 tsp salt
    1 C sugar
    1 tsp baking soda
    1 C pumpkin puree (recipe follows)
    1/2 C vegetable oil
    2 eggs, beaten
    1/4 C water
    1/4 tsp each nutmeg, cinnamon, and allspice
    1/2 C walnuts (I think I am going to use pecans or hazelnuts instead since I have lots of both at the moment))

    Preheat oven to 350 degrees. Sift together flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well buttered loaf pan (I use a 9x5x3). Bake until a toothpick comes out clean, about 50-60 minutes.

    Easy Homemade Pumpkin Puree

    Cut pumpkin in half and scoop out the seeds, reserving them to roast (I just throw the seeds on a cookie sheet with a little salt and roast them in the oven until slightly browned). The roasted seeds make a great snack!

    Peel the pumpkin and cut it into small chunks and throw it in a large pot of salted water. I boil it for about 25-30 minutes (depending on the size of your chunks) until a fork tender.

    Remove from the pot and let cool slightly. (I reserve the cooking liquid too) Puree pumpkin in batches in a food processor or blender adding some of the cooking liquid if needed. The puree can be frozen to keep for a later use, or used in any recipe asking for pumpkin puree or canned pumpkin.

    I also save any leftover cooking liquid to add to soups and stews for extra flavor. Some people like to freeze it in ice cube trays, and then when frozen throw the cubes into a ziplock in your freezer, so they can be pulled out individually to add to soups and stews for extra vegetable flavor.

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/29/2011 8:41:39 AM PDT · 101 of 103
    Flamenco Lady to Netizen

    Thank you for the recipe link.

    I actually had already done a bunch of looking in my old cookbooks for different pumpkin recipes and I think I am going to make several loaves of this to have for the holidays. I often make up various sweet breads this time of year to give to friends and family as Christmas gifts. I get them all cooked, wrap them up in foil, and then freeze the loaves in zip lock bags until I am ready to start using them for family dinners and for gifts during the holiday season.

    I found this recipe in a really old Fannie Farmer cookbook.

    Pumpkin bread
    1 1/2 c flour
    1/2 tsp salt
    1 C sugar
    1 tsp baking soda
    1 C pumpkin puree
    1/2 C vegetable oil
    2 eggs, beaten
    1/4 C water
    1/4 tsp each nutmeg, cinnamon, and allspice
    1/2 C walnuts (I think I am going to use pecans or hazelnuts instead since I have lots of both at the moment))

    Preheat oven to 350 degrees. Sift together flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well buttered loaf pan (I use a 9x5x3). Bake until a toothpick comes out clean, about 50-60 minutes.

  • No Certification Without Verification (LLF and John Dummett file suits against DNC for NBC proof)

    10/27/2011 4:26:26 PM PDT · 111 of 156
    Flamenco Lady to PA-RIVER

    I was taught this as well in the 1960’s and 1970’s at three different schools(elementary, middle, and high school).

  • Citi: "The Most Interesting Thing You May Not Know About the Housing Market" (Inventory down)

    10/24/2011 9:17:36 AM PDT · 16 of 18
    Flamenco Lady to SeekAndFind

    Fewer homes are on the market because the banks aren’t selling many of the homes they have foreclosed on. Many are sitting empty. In many cases I think banks aren’t selling them because they know their paperwork was not done correctly in the first place. I suspect they are waiting for their lobbying efforts to get them off the hook with legislation by Washington that would allow them to get away with all their paperwork errors and less than scrupulous lending and foreclosure practices.

    I just found out recently that in many states a lender or loan servicer can actually foreclose on a property even though they do not actually own the note. In addition they can foreclose using a photocopy of the original note and are not even required to have the original note in their posession or even know where the original note is or who owns the actual note. Many deeds of trust over the last ten years were written including a clause where the purchaser was required to waive their right of original presentation. Check your own mortgage paperwork and you will see that this is really commonplace now.

    I think it is crazy to allow a lender or loan servicer to foreclose on a property when they have sold the note and no longer even have the original note in their posession. What is to prevent the actual note holder from coming after the lender, the loan servicer, or even the buyer that was already foreclosd on to collect on their note at some point in the future.

    How many people will lose their homes because the wrong party foreclosed on a prior property owner, when the new owner purchased the property in good faith and has made all their payments on the property on time. This has already happend all across the country. (Now they are even allowing copies of checks to be negotiated without actually having the original check be presented to any banking institution. You can just snap a picture of the original check with your phone and deposit it to your account without ever taking the check to the bank. Anyone wonder how many copies of checks will be negotiated while the original check might still be out there as a valid negotiable instrument?)

    I would note that while many homeowners are partially at fault for taking out loans they couldn’t afford, it was the politicians that encouraged the lax lending practices and forced them on the banks in the beginning with the Community Reinvestment act. Since then it has just been a long slippery slope that included corruption and collusion on the part of bankers, lenders, loan servicers, and our government.

    Many banks, lenders, loan servicers, and the politicians are corrupt and together they created this mess! The taxpayers and homeowners are the ones getting the biggest shaft here because the government keeps allowing the corruption to continue. I seriously doubt the housing market will be in good shape until the corruption and collusion finally stops and I am certainly not going to hold my breath waiting for that to happen.

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/23/2011 8:44:08 PM PDT · 93 of 103
    Flamenco Lady to libertarian27

    Here is another cookie recipe that was given to me that is one of my favorites. They are quick and easy to make and so good, so they are great cookies to make when you need to make up a batch of cookies quickly. I love to make these during the Holiday Season as quick bread mixes go on sale quite frequently between Halloween and the New Year.

    Cranberry Pecan Sandies

    Cookies:
    1 package of Cranberry Orange quickbread mix (15.6 oz.)
    ½ cup of melted butter
    2 tablespoons of orange juice
    ¾ cup of pecans
    about 3 dozen pecan halves

    Glaze:
    1 cup of confectioner’s sugar
    3-4 teaspoons of orange juice

    Combine the first four ingredients and mix together, then fold in the ¾ cup of pecans. Roll dough into 1 inch balls and place about 1 inch apart on an ungreased cookie sheet. Flatten each cookie with a glass coated in cooking spray, and then press a pecan half onto the top of each cookie. Bake the cookies in a 350-degree oven (325 for dark colored cookie sheets) for 12-14 minutes or until lightly browned. Cool cookies for about a minute on the sheet, and then transfer to a wire rack with a cookie sheet underneath the wire rack to cool.

    Mix up glaze and drizzle over cookies. The excess glaze will drip on to the cookie sheet underneath the wire rack instead of pooling on your counter.

    This makes about 3 dozen small cookies.

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/23/2011 8:26:48 PM PDT · 92 of 103
    Flamenco Lady to libertarian27

    I think it is the pudding mix that keeps the cookies soft! All I can say is that we tried the recipe once and we were sold. Everyone asks us for the recipe now, whenever they taste them. Most of the time we leave the nuts out, since not everyone in the family likes nuts, and they are delicious either way.

    For variation we have substituted chocolate pudding for the vanila pudding and have added chocolate mint chips, chocolate chips, or chocolate raspberry chips. All three of these versions were also delicious. I think they would be good at Christmas time using the chocolate pudding, chocolate chips and sprinkling some crushed candy canes on top as well, but we haven’t tried that yet.

    Another thing we did try was using butterscotch pudding and adding butterscotch or caramel chips and adding some chopped pecans to the cookies. These too turned out great, but the adults liked them better than the kids, since the little ones like the chocolate chips.

    I am sure white chocolate chips would be good in any of these versions of the cookies too. In fact I have been thinking about trying white chocolate chips with some chopped macademia nuts. We have even tried half chocolate chips and half caramel chips together and they were also great.

    This is an easy cookie recipe to play around with different flavor chips and puddings. My daughters have loved being creative with it, but their favorite is still the original version.

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/23/2011 4:09:59 PM PDT · 90 of 103
    Flamenco Lady to FrdmLvr

    LOL! I will be watching for your oatmeal cookie recipe. I love oatmeal cookies!

    I should tell my family I made broccoli cookies the next time I make chocolate chip cookies. Then I might actually get more than one! My chocolate chip cookies disappear in less than 24 hours unless I hide some of them. I always make a double batch and it makes over 70 cookies too! That is over 15 cookies each for the other four family members! Here is the recipe for the double batch of chocolate chip cookies. A friend gave the recipe to us a long time ago since I like soft and chewy cookies. Apparently everyone in the house likes soft and chewy cookies now too!

    Soft Chocolate Chip Cookies

    These amounts are for a double batch that makes a little over 70 cookies or so. Feel free to cut the recipe in half for a regular size batch of cookies but be prepared they disappear really fast!

    4 1/2 cups all-purpose flour
    2 teaspoons baking soda
    2 cups butter, softened
    1 1/2 cups packed brown sugar
    1/2 cup white sugar
    2 (3.4 ounce) packages instant vanilla pudding mix
    4 eggs
    2 teaspoons vanilla extract
    4 cups semisweet chocolate chips
    2 cups chopped walnuts (optional)

    Directions

    Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

    In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

    Bake for 10 to 12 minutes. Edges should be golden brown.

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/23/2011 1:26:38 PM PDT · 88 of 103
    Flamenco Lady to W. W. SMITH

    Do turnip, beet, chard, and mustard greens all work well in salads as well as cooked? I’m a northerner and I only remember my grandmother cooking them as I was growing up. I don’t recall ever having them in salads at all during my youth. My father didn’t like cooked greens of any kind, so my mother always gave hers to her mother to cook because my grandparents loved them.

    My grandmother usually cooked hers with a little bacon, and either some onion or shallot and seasoned them with salt, pepper, and nutmeg. I liked them best, however, when she would cream them for a special holiday dinner and sprinkle parmesan cheese on top! YUM!

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/23/2011 12:47:04 PM PDT · 86 of 103
    Flamenco Lady to All

    I was traveling in the farming communities just south of Salem, Oregon this past week and ran across a wonderful farm stand with lots of fresh produce that was really well priced. I wish I lived closer as they were some of the most beautiful vegetables I have ever seen.

    I bought a huge head of butter lettuce for only $1 (a small head in the regular grocery store is about $3 per head so we eat iceberg at $1 a head instead). I also bought a huge head of cabbage for 39 cents, a lot of apples for 75 cents per pound and gorgeous pears for 39 cents per pound.

    They also had pints of any color of the most beautiful cherry tomatoes I have ever seen for $1.00 each. We picked up some orange ones for a nice salad accented with Fall colors. They also had peppers for 50 cents each. All of these were at least half of what the price usually is in my local discount markets, so I loaded up on fresh veggies.

    They also had large pumpkins for $1.00 each. We picked one up and my daughters are going to draw the face on the pumpkin for Halloween with markers, this year instead of carving it, so after Halloween, I can cut it up and cook the pumpkin and of course roast the pumpkin seeds too!

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/23/2011 12:27:36 PM PDT · 85 of 103
    Flamenco Lady to W. W. SMITH; All

    LOL! I may have to try that with my husband and stepson. My stepson claims he will eat raw spinach and arugula but not cooked spinach or arugula, my husband claims he won’t eat either, but when there is a little in a mixed salad he eats it just fine without any complaints. Both, however, wil eat any kind of lettuce.

    I have been trying to incorporate more leafy dark green vegetables into our diet, but I have to be sneaky about it, by just adding a little bit of the “offensive” ingredient to the dishes I cook or in the salads I make. I have been able to get away with it quite well with spinach, so I will have to try kale next.

    While I think of it. I have been remembering that my grandmother used to cook a lot of greens from her garden that were frequently the tops of root vegetables, that many people throw out. Can anyone tell me what ones they use and how they prepare them? I think my grandmother probably cooked turnip, radish, and beet tops, but I have no idea what else. I know she used to throw some of them in green salads as well, but not sure which ones work well in salads either.

    I have been throwing in a small amount of chopped spinach in some of my pasta recipes and my meatloaf for well over a year now. They have assumed it is fresh basil, parsley, or oregano that I have been adding to them. I am certainly not about to tell them any different, since they love my pasta dishes and my meatloaf!

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/22/2011 7:05:17 PM PDT · 69 of 103
    Flamenco Lady to Library Lady

    Wow, that sounds pretty easy. I know my grandmother used to make her own kraut, but I don’t remember ever watching her actually make it. I don’t know why I never tried to do it myself before. I have a lot of German ancestry, so sauerkraut is something I have eaten and loved all my life and it should have been something I learned how to do growing up. I guess my mom never made it because my grandmother always gave us some of hers, so I never learned how to make it myself. I do remember her homemade kraut tasted far better than the stuff you buy in the grocery store, but I guess I always assumed it was something that was really complicated to make.

    I love the quote you included in your post. I can just imagine that being said in some old cookbook! I remember as a child my German great grandfather got his hair cuts when the moon was at a certain phase, but I don’t remember exactly why or exactly what the phase of the moon was when he got his hair cut.

    We are getting ready to start moving to a new residence in the middle of November just before Thanksgiving, so I will probably wait until after the move to make it. I know I have an old crock somewhere in one of the storage rooms here, so I will make sure to remember where it gets packed so I can get a batch started after the move. We can buy cabbage pretty much year round here, so I should be able to make it any time I want some as long as the moon is growing old! LOL!

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/22/2011 4:50:20 PM PDT · 67 of 103
    Flamenco Lady to Library Lady; Scarpetta; All

    I have never made home made Kraut. Could you ladies explain to all of us how you do it?

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/22/2011 3:59:33 PM PDT · 64 of 103
    Flamenco Lady to Mrs. Don-o

    We do an Asian style stir fry about once a week at my house now because they are a great way to use up any leftover poultry, beef or pork and any vegetables that need to be eaten up. I always have cabbage, carrots, celery and mushrooms in the house that can be added to the stir fry as well to round out the dish.

    We found a Korean BBQ Sauce that we really like a lot at a local Asian Market, so I usually use that instead of making my own stir fry sauce or using a prepared stir fry sauce.

    I serve the stir fry with white rice and for dessert we usually have sliced oranges for good luck, just like they serve at many Chinese Restaurants.

    Leftover stir fry is great added to ramen noodles for a healty lunch or a light dinner the next day too! Both are budget friendly as well.

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/22/2011 2:44:18 PM PDT · 55 of 103
    Flamenco Lady to libertarian27; All

    At various times since this weekly thread first began we have talked about how package sizes keep getting smaller. Does anyone know if packaged cake mixes have gotten smaller in the last year or two?

    I always used to get 24 cupcakes out of every cake mix I made up, now I am getting only 15-18 and the larger number is only when I have added additional ingredients such as mashed bananas or something else to the actual cake batter before baking.

    I am still using the same ice cream scoop I have used for years for the cupcakes, so I know I am not filling the cups any fuller. The mix still says it is supposed to make 24 cupcakes, but they would be really tiny cupcakes if I tried to stretch it to 24 cupcakes.

    The last couple of layer cakes we have made with packaged cake mixes also seemed to have thinner layers. All the mixes I have in my cupboard say they are 18.25 ounces. I am guessing that they used to be about 24 oz and that they too are smaller now.

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/22/2011 2:30:25 PM PDT · 50 of 103
    Flamenco Lady to Mrs. Don-o

    LOL! It took me a lot of years to learn a very valuable lesson, never tell my husband or my stepson what is in something I have cooked for the family except for ingredients they absolutely love. Most of the time now, I just say thank you very much for whatever compliment they have given, and sometimes add “I try to please!”

    Every time I have tried to tell them they have just eaten something they thought they didn’t like and loved it, they have then said something like, “Oh that was what tasted a bit off in the dish, next time leave it out and it will taste even better.” My husband and stepson have now eaten lots of vegetables and other foods in cakes, meatloaf, soups, casseroles, etc. that they never would have even tasted if I had cooked it separately. What they don’t know makes my cooking much easier and gets some extra vegetables in them from time to time! LOL!

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/22/2011 1:07:18 PM PDT · 35 of 103
    Flamenco Lady to Mrs. Don-o

    Actually, I am always on the look out for desserts that use fresh vegetables and fruits. I recently learned that using vegetables in cakes can actually help reduce the calories and the fat in them, making them more diet friendly and healthier, while still tasting delicious.

    Most of us have made things like carrot or applesauce cake, bananna or zucchini bread, pumpkin or sweet potato pie, and fruit crisps and pies for years, so it stands to reason that other vegetables and fruits might be just as delicious in our baking.

    Many of us would love to get our families to eat more vegetables too, so including them in desserts sounds like a great way to get everyone to eat their vegetables! I copied both your recipes to try out on my family!

  • FR Weekly Cooking Thread *Recipes* Oct 22, 2011

    10/22/2011 12:21:32 PM PDT · 30 of 103
    Flamenco Lady to MHGinTN

    I haven’t found my mother’s date bar recipe to post for you yet, but I found this wonderful recipe for a date nut roll. A very dear lady I worked with in about 1977 used to always bring this to the pot luck lunches that we held once a month where we worked. This cake was always gone before lunch even started as we would all start tasting the fare during our morning coffee breaks. When I was promoted and moved to a different work location I asked her for her recipe, so I have continued to enjoy it in the many years since we worked together. I am sure she would be happy for me to share her recipe with all of you!

    Ruth Busacker’s Date Nut Roll

    1 c pitted whole dates, chopped
    1 c water
    ¼ c granulated sugar
    1/8 tsp salt
    3 eggs
    ½ cup granulated sugar
    1 cup al purpose flour
    1 tsp baking powder
    ½ tsp. salt
    ½ tsp. ground allspice
    ¾ cup chopped walnuts or pecans
    powdered sugar

    1 recipe Cream cheese filling (see below)

    In a small saucepan, combine dates, water and the ¼ c sugar and 1/8 tsp. salt. Bring to a boil and then reduce to low heat stirring constantly while the sugar melts completely and the mixture thickens (about 4 minutes). Remove from heat and cool to room temperature.

    In a mixing bowl, beat eggs at high speed with an electric mixer for about 5 minutes. Gradually beat in the ½ c sugar. In a separate bowl stir together flour, baking powder, ½ tsp salt, and allspice. Fold the dry ingredients into the egg mixture and then fold in the dates.

    Spread in a well greased and floured 15 X 10 X 1” jelly roll pan. Top with walnuts or pecans. Bake in a 350 degree oven for 12-15 minutes.

    Turn out onto a towel that has been sprinkled with powdered sugar. Starting at the narrow end roll up the cake and the towel together and let cool. Unroll the cake and towel and spread with the cream cheese filling (recipe below). Reroll the cake with the filing and chill. For a beautiful presentation sprinkle with powdered sugar just before serving!

    Cream Cheese Filling:
    6-8 ounces of softened cream cheese
    4 tablespoons butter
    ½ tsp. vanilla
    1 cup sifted powdered sugar

    Beat together cream cheese, butter and vanilla. Then fold in powdered sugar until blended. Now the filling is ready to be spread on the cake.