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Patch 
Posted: 08-Oct-2008, 05:09 PM
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QUOTE (flora @ 08-Oct-2008, 08:46 AM)
Thank you Gaberlunzie.

I will keep my eye out for chestnuts. That's an item we don't see to often around here.

Flora

When my kids were young, one Christmas my daughter wanted to try Chestnuts (roasting on an open fire). I bought some and used the oven. It was not long untill my daughter ran to the living room screaming. It seems they were going off like grenades. I was told later that they had too much moisture. My grandmother sat them to the side of the wood cook stove. I may try them again.

Slainte,    

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Shadows 
Posted: 08-Oct-2008, 05:35 PM
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You also need to cut an "X" into the soft ends so the steam can escape.


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Harlot 
Posted: 08-Oct-2008, 06:25 PM
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My mom used to make this and oh sooo good.

Chocolate Bundt Cake

1 package devil's food cake mix
1 package instant choc. pudding mix
2 cups semi-sweet choc. chips
1 3/4 cups water
2 eggs,beaten
1 teaspoon vanilla extract

Chocolate Glaze
3 tablespoons cocoa
2 tablespoons butter,melted
1 cup powdered sugar
2-3 tablespoons hot water

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan and set aside. In large mixing bowl, combine cake mix,pudding mix and choc.chips. In another bowl combine water, eggs and vanilla mixing well. Add egg mixture to dry mixture and mix with spoon until just blended. Pour into prpared pan and bake for 50 minutes or intil cake tests done. Cool 15 to 20 minutes before removing cake from pan. When completely cool, drizzle cake with Choc. Glaze. For glaze, combine all ingredients in bowl and mix until smooth.

I am now the owner of that bundt pan and still make this. My daughter says she wants it when I'm gone and she'll give it to her daughter someday, if it lasts that long.







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Leelee 
Posted: 08-Oct-2008, 07:49 PM
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QUOTE
Leelee, this sounds heavenly; I'll give it a try very soon!  dribble.gif


Gaberlunzie, I sure hope you do enjoy the Recipe....there are sooooo many here to try. They all sound wonderful & I am sure are a hit with guests thumbs_up.gif I plan to make quite a few for upcoming Potlucks biggrin.gif thumbs_up.gif beer_mug.gif


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stoirmeil 
Posted: 09-Oct-2008, 12:31 PM
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A Shrule Egan, the black bean pureee was fantastic -- a wonderful flavor! I used prepared spicy brown mustard. It was good as a hot side dish for pork, but also the next day cold with blue corn chips, as a dip. thumbs_up.gif
Thanks for the recipe!
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Harlot 
Posted: 10-Oct-2008, 03:33 PM
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Little Cranberry- Apple tarts

INGREDIENTS
Crust
2 Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)
Filling
2 tablespoons dried cranberries
1/2 cup apple pie filling (from 21-oz can)
Topping
2 tablespoons quick-cooking or old-fashioned oats
1 tablespoon all-purpose flour
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter or margarine
2 tablespoons whipped topping
Chopped dried cranberries, if desired




DIRECTIONS
1. Heat oven to 350°F. Spray 2 (6-oz) custard cups with cooking spray. Place biscuits on microwavable plate. Microwave uncovered on High 10 seconds. Turn over, and microwave an additional 10 to 15 seconds, if necessary, until biscuits are softened. Press and stretch each into 5-inch round, using floured fingers if needed. Place 1 biscuit in each custard cup, pressing into bottom and up side of each.
2. In small bowl, mix filling ingredients. Divide evenly between biscuit-lined cups.
3. In small bowl, mix oats, flour, brown sugar and cinnamon. With fork, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. Place custard cups on cookie sheet.
4. Bake 20 to 25 minutes or until edges are golden brown and filling bubbles around edges; cool 5 minutes. Remove from custard cups; place on cooling rack. Cool 10 minutes. Top with whipped topping and chopped cranberries.
High Altitude (3500-6500 ft): Bake 25 to 30 minutes.
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Harlot 
Posted: 10-Oct-2008, 03:41 PM
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Pumpkin - Pecan Braid

INGREDIENTS
Coffee Cake
3/4 cup canned pumpkin (not pumpkin pie mix)
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg, separated
1/2 cup chopped pecans
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk
1 tablespoon chopped pecans




DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.
2. If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
3. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
4. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.
5. In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.
High Altitude (3500-6500 ft): No change.



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ogdenmusic 
Posted: 11-Oct-2008, 01:36 PM
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Vegetable and chicken lo mein

3/4 lb. fresh Chinese egg noodles (lo Mein)
1tsp. toasted sesame oil
1/4 cup hoisin sauce
2tbsp. soy sauce
1tbsp. minced fresh ginger
4tsp. minced garlic
1/3 cup sliced green onions
1 cup each coarsely shredded carrots, thinly sliced celery and thinly sliced red onion.
1 1/2 cups chopped cooked chicken
3/4 cup mung-bean sprouts
3 tbsp. chopped cilantro

1. Cook noodles in large pot of salted boiling water until just tinder to the bite.
2. Pour 1 tbsp. canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery and red oinion and stir.
3. Pour hoisin mixture and chicken over noodles, add cilantro and mix gently.


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Harlot 
Posted: 11-Oct-2008, 03:32 PM
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Pumkin Pie Squares

Filling:
1(15-ounce) can pumkin
1(12-ounce) can low-fat evaporated milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon grond cinnamon
1/2 teaspoon gound ginger,optional
1/4 teaspoonground cloves

Crust:
1 cup all- purpose flour
1/2 cup old fashion oats
1/2 cup packed dark brown sugar
1/2 cup butter, softened butter

Topping:
1/2 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons butter
Whipped cream,optional

1. Preheat oven to 350F. Grease a 13-by-9 inch glass baking pan.

2. To prepare crust, combine flour,oats,brown sugar and butter. Using a pastry blender or fork tir until crumbly. Press into prepared pan and bake for 15 minutes, or until partially set.

3. To prepare filling, combine pumkin,evaporated milk,eggs,granulated sugar,salt and spices. Pour over crust and bake for 30 minutes.

4. To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evevnl over filling. Bake 15 to 20 minutes, until fillingis set. Cool compltely on a wire rack before cutting into squares.
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flora 
Posted: 15-Oct-2008, 10:49 AM
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Found this recipe in the Cake Doctor. Simple cake for weeknights.

Jack Apple Pecan Spice Cake

Cake:

1 pkg plain spice cake mix
1 cup buttermilk
3/4 cup vegetable oil
2 tablespoons Jack Daniel's
3 large eggs
2 cups finely chopped peeled apples (2 medium)

Glaze:

4 tablespoons (1/2 stick) butter, melted
2 cups confectioner's sugar, sifted
3 tablespoonfuls Jack Daniel's
1 teaspoon pure vanilla ext.

Preheat oven to 350. Lightly mist a 13 by 9 pan with vegetable oil spray, then dust with flour.

Mix cake mix, buttermilk, oil, whiskey, and eggs on low for 1 minute, then on medium for 2 minutes. Fold in apples and pecans.

Bake 40 to 35 minutes.

Spoon glaze over warm cake and allow to cool about 30 minutes (if you can wait that long).


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Forget not that the earth delights to feel your bare feet and the winds long to play with your hair.
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In every walk with nature one receives far more than he seeks.
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"Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves."
John Muir
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Leelee 
Posted: 15-Oct-2008, 07:44 PM
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Squash Puff


2 Cups mashed, cooked Butternut Squash
1/2 Cup Philadelpia Light Cream Cheese Spread
3/4 Cup Bread Crumbs
2 Tbsp. Brown Sugar
1 Egg
Dash each of Ground Ginger, Pepper and Salt

Combine 2 cups mashed cooked butternut squash with 1/2 cup Philadelphia light cream cheese spread, 3/4 cup bread crumbs, 2 Tbsp brown sugar; 1 egg and a dash each ground ginger; pepper and salt.

Place in a greased small baking dish. Sprinkle with bread crumbs.

Bake at 350°F (180°C) for 30 minutes or until lightly browned.
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MacDonnchaidh 
Posted: 16-Oct-2008, 03:21 PM
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Recipe I found from Cooks.com, for Gaelic Coffee Cake. One of few recipes that doesn't involve liquor (I know, it's not Irish if it doesn't have whiskey...) but it's good if you live with people opposed to buying whiskey, even for cooking purposes.

GAELIC COFFEE CAKE

1 c. sugar
1/2 c. butter
2 c. flour
1 tsp. baking powder
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 c. commercial sour cream
1 tsp. vanilla

Cream sugar and butter until light. Add eggs one at a time. Beat well. Sift flour, baking powder, baking soda and salt together. Add dry ingredients to creamed mixture alternately with sour cream and vanilla. Spread in a greased 9 inch square pan. Sprinkle with topping. Bake at 350 degrees 45 to 50 minutes.

TOPPING:

1/2 c. chopped nuts
3 tbsp. brown sugar
2 tbsp. granulated sugar
1/2 tsp. cinnamon

I also have a Scottish Lamb Stew recipe that I used at a dinner last year and everyone that tried it loved it... Unfortunately I seem to have 'misplaced' the recipe, I'll put it up here if I can find it.


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Leelee 
Posted: 18-Oct-2008, 11:24 AM
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Pear Bread


1 Cup Vegetable Oil *
2 Cups Granulated Sugar
3 Eggs
2 1/2 Cups Pears - peeled, cored and chopped
1 Cup Chopped Pecans
2 tsp. Vanilla Extract
3 Cups All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.

In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans.

Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.



*Subsitute 1/2 of the oil for applesauce, if you wish
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Leelee 
Posted: 18-Oct-2008, 11:29 AM
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Danish Potatoe Soup


1 Ham Bone
2 All-Purpose Potatoes, peeled and diced
6 Scallions, sliced
3 Celery stalks, chopped
1/4 Cup minced Fresh Parsley
2 Cups chopped Cabbage
2 Carrots, diced
3 Tbsp. All-Purpose Flour
1 Cup Light cream
Salt & Pepper, to taste
Ground Nutmeg (Optional)

In a soup pot, bring ham bone and 8 cups water to boil. Reduced heat and simmer, covered, 1 hour or until meat pulls away from bone.

Transfer ham bone to plate. When cool enough to handle, remove meat and dice. Add ham, potatoes, scallions, celery, parsley, cabbage and carrots to pot and bring to boil. Reduce heat and simmer, covered, 40 minutes.

In a small bowl, stir together flour and 1/4 cup cold water. Slowly pour into soup, stirring constantly. Bring to boil and cook 2 minutes, then reduce heat and stir in cream.

Ladle into bowls and sprinkle each serving with nutmeg.

6 Servings

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Leelee 
Posted: 18-Oct-2008, 11:36 AM
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Goulash Soup with Sauerkraut


1 Tbsp. Vegetable Oil
1 1/2 - 2 lbs. Lean Beef Stew
4 Large Onions, chopped
4 Carrots, finely chopped
2 Celery stalks, chopped
1 Large Garlic Clove, minced (add more cloves if you luv garlic)
3 Tbsp. Hungarian Paprika
1 1/2 tsp. Fresh Thyme or 1/2 tsp. dried
1 1/2 tsp. Fresh Savory or 1/2 tsp. dried
1/4 tsp. Whole Caraway Seed
2 1/2 Quarts Beef Broth
2 Cup Canned Tomatoes
1 Cup Cabbage, chopped
1 lb. Sauerkraut, rinsed and drained
2 Large Potatoes, cut into small cubes
Salt and Pepper to taste
Sour Cream (optional)

Brown beef in the oil in a large stockpot. Remove from pan and set aside. Add carrots, onions and celery to the pan and cook until the onion starts to brown. Add beef back to the pan.

Add the herbs, tomatoes, beef broth and cabbage to the pan and bring to a boil. Reduce heat, cover partially and simmer for 1 1/2 hours.

Stir in the sauerkraut and simmer 30 minutes. Add potatoes and simmer another 30 minutes. Season with salt and pepper.

Serves 8.

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