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 Author Thread: Pickles (Cauliflower)
 Classic Chassis
Joined: 8/18/2005
Msg: 4 (view)
 
Pickles (Cauliflower)
Posted: 9/3/2009 5:47:40 AM
Been looking for a good pickle recipe for the cauliflower but I have only been finding were it is the minor component.


Pickled Cauliflower
1 qt. vinegar
2 tbsp. mustard seed
1 cup sugar
8 whole cloves
4 sticks cinnamon
2 heads cauliflower

Simmer all ingredients except cauliflower together 15 minutes. Meanwhile, wash cauliflower, cutting away all leaves and break into uniform flowerets. Blanch by putting them into a kettle of boiling water, turn off heat and let stand 2 minutes. Drain and put flowerets into jars. Fill jars with strained hot syrup and seal.

Note: Recipe yields 3-4 quarts - can also be packed in pint or half-pint jars.
 Classic Chassis
Joined: 8/18/2005
Msg: 3 (view)
 
Shrimp and Crab Lasagna
Posted: 9/2/2009 7:56:35 PM
Half and half is a mix of 1/2 whole milk and 1/2 cream, typically used as a cream in coffee. Half-and-half does not whip, but it can be used in place of whipping (heavy) cream in many recipes for less fat cooking. Usually has a butterfat content of 12% but can be between 10.5 - 18%.

http://www.natrel.ca/english/ourbrands/sealtest_cream.html

You can make your own when needed by combining pure cream (aka light cream) and whole milk — perhaps just a little heavier on the milk — will produce the right mixture.

You could try Pauls Thickened Extra Light Cream with a butterfat content of 12.5%. It should be widely available in Queensland; less so in New South Wales, Victoria, A.C.T., and South Australia —

Half and half is known as half cream in the UK - maybe you have a similar product in or near you.
 Classic Chassis
Joined: 8/18/2005
Msg: 19 (view)
 
Apples to Apples-- looking for some new recipes
Posted: 9/1/2009 8:43:57 PM
P&P - allspice is great with apples ... I usually add a dash to the apples pies I make an send to the kids.
 Classic Chassis
Joined: 8/18/2005
Msg: 14 (view)
 
Apples to Apples-- looking for some new recipes
Posted: 8/31/2009 11:39:54 AM
Gingered Apple Raspberry Conserve
4 cups apples, peeled, cored, finely chopped
1 pkg. (300g) frozen unsweetened raspberries
3 cups granulated sugar
2 tbsp. minced fresh ginger
2 tbsp. lemon juice
1 box (49g) pectin crystals

In Dutch oven or large saucepan, stir together apples, 2-3/4 cups sugar, raspberries, ginger and lemon juice; bring to a boil and cook 4-5 minutes or until apples are translucent. Combine remaining 1/4 cup sugar with pectin; stir into pot, stirring until roiling boil; boil hard for 1 minute; remove from heat. Remove any foam, stirring and skimming for 5 minutes with sterilized ladle. Ladle into hot sterilized jars, leaving 1/4" headspace; cover with sterilized lids. Process in boiling water bath for 10 minutes. Cool on wire rack.
 Classic Chassis
Joined: 8/18/2005
Msg: 10 (view)
 
Apples to Apples-- looking for some new recipes
Posted: 8/30/2009 9:13:39 PM
Apple Cinnamon Muffins
1 apple, peeled, cored, diced
1 tsp. lemon juice
1-1/2 tsp cinnamon
1/8 tsp. nutmeg
2-1/2 cups flour
4 tsp. baking powder
1/3 cup granulated sugar
1/3 cup brown sugar
2 eggs
1/2 cup butter, melted
1 cup milk

In small bowl, combine diced apple with lemon juice, cinnamon and nutmeg; set aside until needed. In large bowl, combine flour, baking powder, brown sugar and granulated sugar; mix well. In small bowl, beat eggs with milk and melted butter; pour over dry ingredients and combine only until blended. Stir in apple mixture. Spoon into greased muffin tin. Bake at 400°F for 25-30 minutes.

Apple Cinnamon Streusel Coffee Cake
1-1/2 cups flour
1 tsp. baking powder
1/2 cup butter
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
3/4 cup milk
1/3 cup brown sugar
2 tbsp. pecans, chopped
1 tbsp. cinnamon
3 apples, peeled, cored, thinly sliced

In small bowl, combine brown sugar with nuts and cinnamon; set aside. Sift flour with baking powder; set aside until needed. In large bowl, cream butter until light; gradually add granulated sugar and blend. Add eggs, 1 at a time, blending well after each addition; stir in vanilla. Stir in flour mixture alternately with milk, beginning and ending with dry ingredients. Spread half the batter in a greased 8” square cake pan and arrange half the apples on top. Sprinkle with half the brown sugar/cinnamon mixture and spread with remaining batter. Arrange remaining apples in rows on top of cake and sprinkle with remaining streusel mixture. Bake at 350°F for 40-45 minutes.

Spicy Apple Snack Cake
1/2 cup shortening
3/4 cup brown sugar, lightly packed
1/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup milk
2 cups apples, finely chopped

In large bowl, cream shortening, eggs and vanilla until light and fluffy; add remaining ingredients EXCEPT APPLES and thoroughly blend. Fold in apples and spread evenly in greased 9” square pan – pan will be full. Bake at 350°F for 35-45 minutes. Cool completely and frost with creamy spice icing – recipe follows.

Creamy Spice Icing
1/4 cup shortening
2 cups confectioners’ sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 cup evaporated milk – can use light cream or milk

Sift confectioners’ sugar into large bowl; add shortening, cinnamon and nutmeg; blend adding only enough milk to achieve desired consistency.

Apple Brown Betty
4 cups apples
1 cup toasted wheat germ
1/2 cup rolled oats
1 tsp. cinnamon
1/3 cup frozen concentrated apple juice
4 tbsp. butter
1/2 lemon

Slice 2 cups unpeeled apples into quart baking dish. Sprinkle with 1/2 the juice from 1/2 lemon. Mix together in a bowl: wheat germ, rolled oats, cinnamon, thawed apple juice, and butter. Sprinkle 1/2 oat and wheat germ mixture on top of apples. Slice the rest of the unpeeled apples on top; sprinkle with remaining lemon juice; and then sprinkle the remaining oat and wheat germ mixture over the apples. Bake at 350°F for 45 minutes or until apples are soft and the topping is crunchy.

Apple Crisp
4 apples, peeled, cored and sliced
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1 tsp. cinnamon
1/3 cup butter, melted

Place apples in 8" shallow baking dish. Combine remaining ingredients and mix well; sprinkle evenly over apples. Bake at 375°F for 30-40 minutes or until apples are tender and topping is golden brown.

Apple Leather
3-5 lbs. apples
1/4-1/2 cup sugar, if desired
1/8 cup lemon juice, if desired
1 tsp. cinnamon
1 tsp. nutmeg

Peel, core and slice apples. Cook uncovered in a heavy 3-quart saucepan over low heat. If apples are dry, add a little water to prevent scorching. Cook until they have the appearance of applesauce. Continue cooking until apples are brown and look like apple butter. Add sugar if apples aren't sweet enough and add lemon juice if the apples aren't tart enough. Add the spices. Mix completely and let cook a little longer to allow the flavors to blend. When the apple mix clings to an upturned spoon, it is ready. Cool in an uncovered pot.

Spread mix evenly and thinly on 2 waxed paper lined cookie sheets. Let dry in a warm oven (125°F) overnight or on the counter uncovered, for 2-3 days. Check the apple leather for dryness. When you can touch it with your finger and it is not sticky, it is dry enough. It should be flexible, not brittle. Cut in 1/2” strips. Wrap in waxed paper or plastic wrap. Eat like a fruit roll. Store in tightly sealed containers; it can also be frozen and will keep well for months.

Grandma's Apple Pie Jam
4-1/2 cups granulated sugar
1 cup firmly packed light brown sugar
1 lb. tart green apples, such as Granny Smith
1 cup water
1/3 cup lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 box (1.75 oz.) powdered pectin

Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. Measure sugars into a medium bowl and set aside. Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin. Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars. Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating. Ladle hot jam into hot jar, 1 at a time, leaving 1/4” head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes; 5 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet.
Yield: 5-6 half-pints

Mennonite Apple Butter
5 cups sweet apple cider or juice
10 cups apples, pared, cored and thinly sliced
1 cup brown or white sugar
1 cup corn syrup
1 tsp. cinnamon

Boil cider or juice uncovered over high heat until reduced to about 2-1/2 cups. Measure apples and pack them well; place in large stockpot or canning kettle; add reduced liquid. Simmer uncovered over low heat, stirring often, until mixture begins to boil. Add remaining ingredients and continue to cook until mixture is quite thick, stirring often so it won't stick. When a little bit placed on a cold plate cools to a spreading consistency, it is ready. Pour into sterilized jars, cover, and keep in a cool place.
Yield: 4-5 jelly glasses.

Apple Maple Crumble I
1 cup + 2 tbsp. all-purpose flour
1/2 cup light brown sugar, firmly packed
1/2 tsp. baking powder
pinch of salt
1/2 cup butter, cut into chunks
2 cups plain granola, no fruit
5 Granny Smith apples, peeled, sliced
1 cup granulated sugar
1 tbsp. lemon juice
2 tsp. maple syrup
1/2 tsp. nutmeg

Preheat oven to 350°F. In medium bowl, combine 1 cup flour with brown sugar, baking powder, salt, and granola. Cut in butter until mixture resembles coarse crumbs; set aside until needed. In large bowl, toss apples with granulated sugar, remaining flour, lemon juice, maple syrup, and nutmeg. Spread apples in a shallow baking dish, sprinkle with topping and bake for 60 minutes or until topping is golden and filling is bubbling.

Apple Maple Crumble II
4 medium to large apples, peeled, cored and thinly sliced
1/2 dup all-purpose flour – can use whole wheat flour
1/2 cup butter
3/4 cup brown sugar, firmly packed
1 cup quick-cooking rolled oats
1 tsp. cinnamon, divided
1/4 tsp. nutmeg
2 tbsp. pure maple syrup
1/4 tsp. vanilla, optional

Preheat oven to 350ºF. In a medium bowl, combine the oats, flour, sugar, 1/2 tsp. cinnamon and nutmeg. Add the butter and combine with a fork until the mixture looks like big, coarse crumbs. Set aside. In large bowl, toss apples with the remaining 1/2 tsp. cinnamon, and place them in an 8” x 8” baking dish. Top the apples with the oat mixture and drizzle maple syrup evenly over top. Bake for 35 minutes, or until the apples are soft and tender and the crumble is as crispy as you like it.

Morning Glory Muffins
4 cups all-purpose flour
2-1/2 cups sugar
4 tsp. baking soda
4 tsp. ground cinnamon
1 tsp. salt
2 cups oil
6 eggs, lightly beaten
4 tsp. vanilla extract
4 cups grated, peeled apples
1 cup raisins**
1 cup flaked coconut
1 cup shredded carrots
1 cup chopped walnuts, optional

In a large bowl combine flour, sugar, baking soda, cinnamon, and salt. In a separate bowl mix the oil, eggs and vanilla. Stir into the dry ingredients just until moistened. Fold in the apples, raisins, coconut, carrots and nuts. Fill greased or paper-lined muffin cups two-thirds full, Bake in a 350°F oven for 25-30 minutes, or until a toothpick inserted in centre of muffin comes out clean.

**Reduce raisins to 1/2 cup and add 1/2 cup dried cherries, cranberries, blueberries, apricots, etc.

Note: Can add pumpkin seeds, sesame seeds, sunflowers seeds, etc. – I usually throw in a handful of whatever is handy.

Baked Apple Cinnamon Pancake
4 apples, peeled, cored and thinly sliced
1/2 cup butter
1/2 cup brown sugar
1 tsp. cinnamon, or to taste
6 eggs
1 cup flour
1 cup milk
3 tbsp. granulated sugar
2 tbsp. confectioners’ sugar, optional

Preheat oven to 425°F and melt 1/4 cup butter in 9” x 13” baking dish. Add apples and sprinkle with brown sugar and cinnamon. Cook 10 minutes or until apples are tender and liquid has evaporated. In medium bowl, blend eggs with flour, milk, sugar and 1/4 cup melted butter until smooth. Pour batter over cooked apples. Return to oven and bake 25 minutes or until browned and puffed. If using, dust with confectioners’ sugar.

Apples Squares with Ginger
Base
2 cups flour
2 tbsp. granulated sugar
1/4 tsp. ground ginger
3/4 cup very cold butter, cubed
2 tbsp. ice water
1 egg

Topping
6 apples, peeled, cored, sliced
1/2 cup candied ginger, finely chopped
1/2 cup brown sugar
1/3 cup flour
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 cup butter, cut into cubes

Glaze
1 egg
2 tbsp. light cream
1 tbsp. granulated sugar

Combine ingredients for base to form smooth dough; wrap in plastic; refrigerate 30 minutes. In large bowl, combine all ingredients for topping and toss to evenly coat. In small bowl, combine egg and light cream; set aside. Divide dough in two; roll each piece to fit 13” x 9” pan. Place one piece of dough in pan and evenly spoon topping over. Cover with remaining dough and brush with glaze; sprinkle with remaining 1 tbsp. sugar and cut steam vents in pastry. Bake at 400°F for 50-60 minutes. If pastry is browning too much after 30 minutes, reduce heat to 350°F. Let cool 30 minutes before slicing.

Cinnamon Apple Dumplings with Sauce
1 recipe basic pastry
4 apples, peeled, cored
3/4 cup granulated sugar
1-1/2 tsp. cinnamon
2 tbsp. raisins
1 egg
1 cup + 1 tsp. water
2 tbsp. butter

Prepare pastry and roll out to a 14” square; cut into 4 squares. Place an apple in centre of each square. Combine 1/4 granulated sugar, 1 tsp. cinnamon and raisins; spoon into apples cavities. Bring corners of pastry up to centre of apple; press edges to seal well. Place in 9” square pan. Beat egg with 1 tsp. water and brush over dumplings. Bake at 400°F for 15 minutes. While apples are baking, combine remaining 1/2 cup granulated sugar, 1/2 tsp. cinnamon, 1 cup water and butter in small saucepan; bring to a boil and boil for 2 minutes. Pour over partially baked apples and bake 25-30 minutes longer or until crust is deep golden and apples are tender. Baste dumplings with sauce frequently during baking.

Note: Serve warm or cool, as is, or with cream or custard sauce.

Deep Fried Apples Rings
1 cup flour
2 tbsp. cornstarch
1/2 cup + 1 tbsp. granulated sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
1/2 tsp. cinnamon
5 apples, peeled, cored, cut into 1/4" thick slices

In mixing bowl, combine flour, cornstarch, 1 tbsp. granulated sugar, baking powder and salt; set aside. In small bowl, blend milk and egg; add to dry ingredients, beating until well blended. Refrigerate for 1 hour. Heat deep fryer to 375°F. In small bowl, mix 1/2 cup granulated sugar and cinnamon; set aside. Dip apples slices in batter, allowing excess batter to drip back into bowl. Fry 2 or 3 slices at a time for 3-4 minutes or until golden brown, turning frequently. Drain on paper towels. Roll in sugar/cinnamon mixture and serve warm.

Apple Rhubarb Pecan Crisp
Filling
7 cups fresh sliced rhubarb OR 1 pkg. (26 oz.) frozen sliced rhubarb
6 cups peeled, thinly sliced apples
1 cup brown sugar
1/2 cup sour cream
1 egg, lightly beaten
1/4 cup flour
1-1/2 tsp. cinnamon
1/4 tsp. salt

If using frozen rhubarb, place in sieve and rinse with cold running water to remove ice crystals; drain thoroughly; pat dry. If using fresh rhubarb, cut into 1/2" pieces; place in large stainless steel or plastic bowl; add apples. In medium bowl, combine sour cream, brown sugar, egg, flour, cinnamon and salt; toss with fruit to coat. Spread evenly into large 12-cup glass or ceramic baking dish. Sprinkle topping evenly over fruit. Bake at 375°F for 60-70 minutes or until topping is crisp and fruit is bubbling around edge of dish.

Topping
3/4 cup brown sugar
2/3 cup flour
1/2 cup rolled oats
1/3 cup coarsely chopped pecans
1 tsp. cinnamon
1/2 cup cold butter, cut into 1/2” cubes

In medium bowl, combine flour, sugar, oats, pecans and cinnamon; cut in butter until mixture resembles coarse crumbs.

Note: If topping begins to brown too much during last 10 minutes of baking, cover with aluminum foil.

Apple Cake I
1 cup butter
1-1/4 cups + 5 tbsp. granulated sugar
3 eggs
2 tsp. baking powder
2 tsp. vanilla
2-1/2 cups flour
3 apples, peeled, chopped
2 apples, peeled, thinly sliced
2 tsp. cinnamon
8-10 almonds

In small bowl, combine 5 tbsp. sugar with cinnamon; set aside. In large bowl, cream butter and remaining 1-1/4 cups sugar until light and fluffy. Add eggs, 1 at a time, blending well after each addition; add vanilla and blend. Sift together flour and baking powder; add to butter mixture; blend thoroughly, stir in chopped apples. Pour into greased 9” x 13” baking dish; arrange sliced apples on top; sprinkle with cinnamon mixture and top with almonds. Bake at 350°F for 50-60 minutes or until top springs back when lightly touched.

Apple Cake II
1/3 cup flour
6 apples, peeled, diced
3 eggs
1-1/2 cups granulated sugar
12 almond cookies, crushed OR 1/2 cup breadcrumbs
1/2 cup milk
1 tsp. dry yeast
3 tbsp. melted butter

Grease 19” springform pan; coat evenly with crushed cookies (or breadcrumbs); wrap outside of pan in aluminum foil; set aside. Place diced apples in medium bowl; set aside. In small bowl, beat eggs with sugar until pale yellow; blend in milk, butter and yeast; pour over apples and mix. Pour into prepared pan. Bake at 375°F for 50-60 minutes.

Family Style Apple Cake
3 eggs
1/2 cup + 1 tbsp. granulated sugar
5 oz. butter
2 cups self-rising flour
4 apples, peeled, sliced
1 tbsp. yeast
1/3 cup warm water, 105-115°F

Dissolve yeast in warm water; let stand 10 minutes. Blend eggs with 1/2 cup sugar until pale yellow; add yeast mixture and butter; add flour and blend; add apples, reserving a few for top of cake – if mixture is too thick, add 1 egg. Turn into greased and floured 9” springform pan; top with reserved apple slices; sprinkle with remaining 1 tbsp. sugar. Bake at 375°F for 40-45 minutes.

Apple Crepes
4 apples, peeled, sliced into 8 pieces each
1/2 cup flour
1/3 cup granulated sugar
1 tbsp. confectioners’ sugar
1/8 tsp. salt
4 eggs
1-1/3 cups milk
2 tbsp. butter

In large bowl, mix flour, eggs, 1/4 cup sugar and salt to create a smooth batter; pour through a fine strainer to remove any lumps. In fry pan, brown apples in butter; sprinkle with 3 tbsp. granulated sugar and lightly caramelize; remove and set aside. On low heat, heat fry pan, add 6 apple slices; spoon in 2 oz. or crepe batter; cook, turning after 1 minute. Carefully place flat on plate and sprinkle with confectioners’ sugar.

Upside Down Apple Cake
2 tbsp. butter
1/4 cup + 1/3 cup granulated sugar
2 tsp. cinnamon
3 apples, peeled, sliced
1/3 cup flour
1/2 tsp. baking powder
2 egg yolks
1/3 cup milk
4 egg whites

In 13” x 9” baking pan, melt butter in 400°F for 2 minutes. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over melted butter; bake another 2 minutes. Arrange sliced apples over top; bake for 10 minutes. In bowl, combine flour and baking powder; blend in egg yolks and milk. In large bowl, beat egg whites until soft peaks form; gradually beat in remaining 1/3 cup sugar until stiff peaks form. Fold into milk mixture; spread evenly over apples. Bake for 15-20 minutes or until lightly browned. Remove from oven, loosen edges with knife and invert onto serving platter.
 Classic Chassis
Joined: 8/18/2005
Msg: 12 (view)
 
Nudist Camp
Posted: 8/29/2009 7:56:51 PM
Western Rose - there are lots of nudist camps/colonies in Canada. Ontario has at least 20. If anyone is interested in joining, here's a list of camps in Canada.

http://www.nudistexplorer.com/nudecan.htm
 Classic Chassis
Joined: 8/18/2005
Msg: 25 (view)
 
The Best Stuff to put on an English Muffin
Posted: 8/28/2009 8:52:38 PM

Butter & raspberry jam
 Classic Chassis
Joined: 8/18/2005
Msg: 5 (view)
 
Speedy DEFROST help needed!
Posted: 8/27/2009 4:12:15 PM
Cold water method: Put the food in a watertight plastic bag, and use cold water (lower than 70°F) to thaw it. The fastest and safest way to do this is to put the food in a sink or shower, and run the water over it, turning the package over every few minutes so that both sides thaw evenly. If you want to conserve water, another method is to immerse the bag in a clean sink or bowl full of cold water. Be sure to change the water every 30 minutes in order to keep it cold and flush out bacteria. If you thaw food with cold water, you must cook it immediately—it would take too long for it to cool to a safe temperature if you put it in the refrigerator.
 Classic Chassis
Joined: 8/18/2005
Msg: 2 (view)
 
Minced onions??
Posted: 8/18/2009 8:41:35 PM
A few grocery stores near me sell minced onions in jars - same section as the minced garlic. I always have fresh onions and garlic in the kitchen so when I need them it's just as easy to throw some in the mini food processor and give them a few pulses.
 Classic Chassis
Joined: 8/18/2005
Msg: 8 (view)
 
Sourdough 101
Posted: 8/18/2009 8:32:13 PM
pup - originally sourdough starter used wild yeast - either Candida Milleri or the Lactobacillus bacteria which fed on the sugars from the hydrated flour starches. If you can find someone with the wild yeast starter and they'll give you some, grab it - the bread is awesome.

Friend in Utah had a starter from the 1850's which her S/O let die when she passed. Wendy tried sending me some by overnight courier - damn customs wouldn't let it in the country because it was a "food product".

Today people find it easier to make the starter using yeast. Personally, I prefer the raw potato starter.
 Classic Chassis
Joined: 8/18/2005
Msg: 5 (view)
 
Fresh Sweet Corn Bread - Amazing!!!
Posted: 8/16/2009 3:52:17 PM
http://en.wikipedia.org/wiki/Pepperjack_cheese
 Classic Chassis
Joined: 8/18/2005
Msg: 48 (view)
 
Favourite Pies
Posted: 8/16/2009 3:04:15 PM
from granny's 1932 cookbook.

Sweet Potato Pie
2 eggs
2/3 cup white sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1-1/2 cups sweet potato, boiled, mashed
3/4 cup hot milk

Beat eggs only until whites and yolks are blended. Gradually beat in sugar and spices. Stir in sweet potato and milk. Pour into pie plate lined with pastry and bake at 450°F for 10 minutes – reduce oven temperature to 350°F and bake another 20-25 minutes or until filling is firm. Cool and serve with whipped cream.

Note: Can substitute cooked squash or pumpkin for sweet potato.
 Classic Chassis
Joined: 8/18/2005
Msg: 7 (view)
 
Cold Almonds Snack -- very easy recipe
Posted: 8/15/2009 1:17:31 PM
Homemade Almond Butter
1 cup roasted almonds
1/4 tsp. sea salt
1 tbsp. unrefined vegetable oil
1/4 cup roasted almonds, choppped - for chunky almond butter

Spread almonds in a thin layer on a baking sheet and roast at 300°F for about 20 minutes, stirring occasionally to evenly roast. Combine almonds and salt in a food processor or blender; process until nuts are finely ground. Add oil and continue processing until the almond butter reaches your desired degree of smoothness, adding more oil if necessary. For chunky butter, stir in 1/4 cup chopped almonds. Store, tightly covered, in the refrigerator.

Variations: Substitute Brazil nuts, cashews, hazelnuts or macadamia nuts for the almonds, or combine 2or more in any proportion.
 Classic Chassis
Joined: 8/18/2005
Msg: 4 (view)
 
Ice cream sandwich cake ?
Posted: 8/15/2009 1:09:27 PM
Ice Cream Sandwich Cake

1 quart vanilla ice cream or frozen yogurt, slightly softened

Topping
1/3 cup uncooked oats, quick or old fashioned
3 tbsp. all-purpose flour
2 tbsp. brown sugar, firmly packed
1/3 cup peanut butter
1 tbsp. butter

Brownie
1 cup (6 oz.) semi-sweet chocolate chips or morsels
1/2 cup butter
3/4 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
1 cup all-purpose flour
3/4 cup uncooked oats, quick or old fashioned
1/2 tsp. baking powder
1/4 tsp. salt, optional

Preheat oven to 350° F. Line 2 round 8” or 9” cake pans with aluminum foil, allowing foil to extend over sides of pans. Spray with cooking spray.

Topping:
Combine oats, flour and brown sugar in large bowl. Cut in peanut butter and butter with two knives until mixture is crumbly; set aside.

Brownie:
In medium saucepan, melt chocolate chips and butter over low heat, stirring frequently. Remove from heat; cool slightly. Stir in sugar and vanilla extract. Add eggs; mix well. Add combined flour, oats, baking powder and salt; mix well. Divide batter evenly between pans. Sprinkle with reserved topping, patting gently.

Bake for 22-24 minutes for 8” pan – 20-22 minutes for 9” pan or until center of brownie is set – do not overbake. Cool completely in pans on wire racks.

Assemble:
Spread softened ice cream (or yogurt) evenly over 1 brownie while still in pan. Lift 2nd brownie out of pan; remove foil. With topping side up, place brownie on top of ice cream, pressing gently. Cover and freeze several hours or overnight. Remove from freezer 10-15 minutes before cutting. Lift from pan using foil edges. Remove foil; cut into wedges.

Note: Can individually wrap wedges and store in freezer.
Note: Can omit topping if desired.
 Classic Chassis
Joined: 8/18/2005
Msg: 3 (view)
 
I can't get with Mrs Dash...
Posted: 8/11/2009 6:53:07 PM
My rugrats haven't used salt since I found this recipe. I used to triple or quadruple the recipe.

Salt Substitute
1 tbsp. dried oregano, crushed
1 tbsp. dried basil, crushed
1-1/2 tsp. onion powder
1-1/2 tsp. dried thyme, crushed
1 tsp. garlic powder
1 tsp. freshly ground pepper

Combine all ingredients and thoroughly blend. Store in airtight container.
 Classic Chassis
Joined: 8/18/2005
Msg: 19 (view)
 
I grew a garden BY MISTAKE...now what do I do?
Posted: 8/9/2009 9:54:49 AM
Freezing Eggplant

Preparation – Harvest before seeds become mature and when color is uniformly dark. Wash, peel and slice 1/3" thick. Prepare quickly, enough eggplant for one blanching at a time.

Water blanch 4 minutes in 1 gallon of boiling water containing 1/2 cup lemon juice. Cool, drain and package, leaving 1/2" headspace. Seal and freeze.

For Frying – Pack the drained slices with freezer wrap between slices. Seal and freeze.

http://www.uga.edu/nchfp/how/freeze/eggplant.html
 Classic Chassis
Joined: 8/18/2005
Msg: 29 (view)
 
Beef Jerky recipes and methods of cooking.
Posted: 8/5/2009 5:14:16 PM
No kidding ... average beef heart weighs roughly 4 lbs. (1814 grams) so selling 150 grams at $11.95 makes a tidy profit even allowing for shrinkage. Should get one to try on my furballs but knowing them, they'd turn their nose up.
 Classic Chassis
Joined: 8/18/2005
Msg: 28 (view)
 
Beef Jerky recipes and methods of cooking.
Posted: 8/5/2009 4:41:05 PM
Don't see why you can't use beef heart to make jerky if that's what you want to do. There's a company here that sells dehydrated beef heart chunks as cat treats ... 50 grams for $3.95,
150 grams for $11.85.
 Classic Chassis
Joined: 8/18/2005
Msg: 25 (view)
 
Beef Jerky recipes and methods of cooking.
Posted: 8/4/2009 7:37:42 PM
Use a lean cut of meat like sirloin, top round, or eye of round – it’ll save time later. First thing to do is remove all noticeable fat from the meat, then slice into very thin strips, 1/8” thickness or less. To make it easier to slice, freeze the meat for roughly 30 minutes or so before slicing. You can cut with or against the grain – some find meat cut against the grain easier to chew. And make sure you trim any fat from the meat as you go along – fat doesn’t dry and can make the jerky rancid.
 Classic Chassis
Joined: 8/18/2005
Msg: 22 (view)
 
Beef Jerky recipes and methods of cooking.
Posted: 8/4/2009 4:29:22 PM
Yes, the method will work for bite-size pieces but you'll have to start checking a lot earlier to see if they are done. And I'd cut the pieces a bit bigger than you want as they will shrink.
 Classic Chassis
Joined: 8/18/2005
Msg: 4 (view)
 
NEED an Apple Crumble recipe
Posted: 8/2/2009 6:06:07 PM
Two versions - one has the maple syrup added to the apple mixture; the other drizzles the maple syrup over the crumb topping.

Apple Maple Crumble
1 cup + 2 tbsp. all-purpose flour
1/2 cup light brown sugar, firmly packed
1/2 tsp. baking powder
pinch of salt
1/2 cup butter, cut into chunks
2 cups plain granola, no fruit
5 Granny Smith apples, peeled, sliced
1 cup granulated sugar
1 tbsp. lemon juice
2 tsp. maple syrup
1/2 tsp. nutmeg

Preheat the oven to 350°F. In medium bowl, combine 1 cup flour with brown sugar, baking powder, salt, and granola. Cut in butter until mixture resembles coarse crumbs; set aside until needed. In large bowl, toss apples with granulated sugar, remaining flour, lemon juice, maple syrup, and nutmeg. Spread apples in a shallow baking dish, sprinkle with topping and bake for 60 minutes or until topping is golden and filling is bubbling.

Apple Maple Crumble
4 medium to large apples, peeled, cored and thinly sliced
1/2 cup all-purpose flour – can use whole wheat flour
1/2 cup butter
3/4 cup brown sugar, firmly packed
1 cup quick-cooking rolled oats
1 tsp. cinnamon, divided
1/4 tsp. nutmeg
2 tbsp. pure maple syrup
1/4 tsp. vanilla, optional

Preheat your oven to 350ºF. In a medium bowl, combine the oats, flour, sugar, 1/2 tsp. cinnamon and nutmeg. Add the butter and combine with a fork until the mixture looks like big, coarse crumbs. Set aside. In large bowl, toss apples with the remaining 1/2 tsp. cinnamon, and place them in an 8” x 8” baking dish. Top the apples with the oat mixture and drizzle maple syrup evenly over top. Bake for 35 minutes, or until the apples are soft and tender and the crumble is as crispy as you like it.
 Classic Chassis
Joined: 8/18/2005
Msg: 2 (view)
 
cobbler
Posted: 8/2/2009 8:17:27 AM
Couple of recipes from granny's cookbooks.

Old-Fashioned Sweet Potato Cobbler
2 cups cooked and diced sweet potatoes
2/3 cup molasses
1/4 cup butter
1/2 cup milk
1/2 tsp. ginger
1/2 tsp. cinnamon
pinch of salt
biscuit dough – recipe follows

In a large ovenproof saucepan or casserole, combine all ingredients except biscuit dough; bring to a boil. Roll out prepared biscuit dough. Cut part of rolled-out biscuit dough into cubes and drop into boiling mixture. Cut remaining dough in thin slices and place over top. Put the pan in oven and bake at 400°F until the crust begins to brown.

Old-Fashioned Biscuits
2 1/2 cups flour
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
3 tablespoons lard or shortening
1 cup sour milk

Mix dry ingredients together; cut in lard or shortening. Slowly blend in milk, just until dry ingredients are moistened. Roll out on floured cloth or surface to about 1/2" thick - do not roll thin. Cut with biscuit cutter or glass tumbler. Place on ungreased baking sheet and bake at 350°F 10 minutes or until golden brown.

Sweet Potato Cobbler
2 cups water
dash salt
1/3 tsp. nutmeg
2 cups sugar
2 large sweet potatoes, peeled and diced
3/4 cup flour
3 tbsp. cold water
3 tbsp. vegetable oil
1/2 cup butter, or to taste

In large pan combine 2 cups water, salt, nutmeg, sugar and potatoes. Bring to a boil. Cover. Reduce heat and simmer about 15-20 minutes or until potatoes are fork tender. Pour mixture into a lightly greased 9” or 10” pan. In a bowl, combine flour, oil and 3 tbsp. water and mix together with hands. Roll out very thinly on floured surface. Cut dough in strips or pinch with your hands and arrange over sweet potatoes. Cut butter into pats and place over cobbler. Bake at 350°F about 35 minutes until crust is golden brown.
 Classic Chassis
Joined: 8/18/2005
Msg: 23 (view)
 
Crazy Weather Where You Are?
Posted: 7/30/2009 9:41:13 PM

But I'd rather that than the wicked heat they're getting in BC!


hooked, I have no problem sending it your way if you want warmer weather. At least they revised the forecast from low-to-mid 40's to mid-to-high 30's for next week ... but that'll change tomorrow. Getting tired of the headlines "so and so city sets a new record high" with no relief in sight for a few days.
 Classic Chassis
Joined: 8/18/2005
Msg: 7 (view)
 
keeping dogs cool during this heat wave
Posted: 7/30/2009 9:35:22 PM
When I have to go out, the a/c is left running for the dogs plus they have 2 huge bowls of fresh water and the washrooms - 1 prefers slurping from the toilet bowl and he'll lie in the bathtub to stay cool. If he's not in the tub, he'll lie next to the cold air register on the floor to stay cool - the other one flops over one of the other registers.
 Classic Chassis
Joined: 8/18/2005
Msg: 30 (view)
 
Better chocolate --European Brands or American Brands
Posted: 7/29/2009 4:53:05 PM

Belgian chocolate is the absolute best hands down dare to prove me wrong.

These two seems to disagree with you - seems they consider the Italian chocolate made by Amedei as the world's best.

Amedei, founded in 1990, is the joint project of a 42-year-old Italian named Alessio Tessieri and his younger sister, Cecilia; he buys the cacao and she turns it into dark, glossy bars. In November, a competition in London awarded a gold prize to one of Cecilia's handiworks, a single-plantation chocolate called Chuao. Two other Amedei products tied for silver.

Both the visionary French pâtissier Pierre Hermé and the visionary Spanish chef Ferran Adrià have said that Chuao might, in fact, be the world's greatest chocolate. And yet Amedei is sold in only a handful of stores in the U.S., and—while a new importer has big plans for the brand—few Americans have heard of it.
 Classic Chassis
Joined: 8/18/2005
Msg: 7 (view)
 
Summer Peach Ice Tea
Posted: 7/29/2009 5:57:44 AM
The following recipe is supposedly a clone of Snapple Lemon Iced Tea.

Lemon Iced Tea
8 cups of water
3 orange pekoe tea bags
3/4 cup granulated sugar
1/3 cup + 2 tbsp. lemon juice

Boil water in a large saucepan over high heat. Let it come to a rapid boil, turn off the heat. Add the tea bags into the water and cover with a lid. After it has steeped for an hour, remove tea bags. Pour the sugar into a 2 quart pitcher and then add the tea … tea is still fairly warm and will dissolve the sugar. Add the lemon juice and chill.

Note: You can change it up a bit and use different flavoured tea bags, or instead of lemon juice adding a different kind of juice, like raspberry or orange. You could make it a diet drink if you substitute Splenda for the sugar.
 Classic Chassis
Joined: 8/18/2005
Msg: 66 (view)
 
Shrimply delicious!
Posted: 7/27/2009 6:43:00 PM
When the first corn of the season came in, this was the dish that had to be served with it. Rugrats love garlic so I increased the quantity and added a few drops more hot sauce - damn kids have wrought iron stomachs. As my kids had hollow-legs when it came to seafood this recipe was always doubled.

New Orleans Barbecued Shrimp
3 slices bacon, diced
1/2 lb. butter
2 tbsp. Dijon mustard
1-1/2 tsp. chili powder
1/4 tsp. basil
1/4 tsp. thyme
1 tsp. fresh ground black pepper
1/2 tsp. oregano
2 garlic cloves, crushed, or to taste
2 tbsp. crab boil seasoning
1/2 tsp. Tabasco sauce or hot sauce, or to taste
1-1/2 lbs. large shrimp, in the shell

Preheat oven to 375°F. In a frying pan, fry bacon until clear. Add butter and all other ingredients except shrimp. Simmer for 5 minutes. Place shrimp, in a single layer, in a baking dish and pour sauce over the top. Stir to coat. Bake uncovered for 20 minutes, stirring once or twice. Serve immediately with plenty of napkins.

Note: You can peel these when you eat them, but not before. Peel the shrimp as you eat them ... it's messy but the kids loved it.

Found the easiest clean-up was spread a thick layer of newspaper on the table to catch the spills and shells - this meal is not what you'd call "hoity-toity" fare.
 Classic Chassis
Joined: 8/18/2005
Msg: 31 (view)
 
recipes for garden snails ???
Posted: 7/27/2009 3:58:33 PM
Ras, just in case you're serious, here ya go.

Grilled Dove Kabobs
10 dove breasts, filleted off breast bone
2 green peppers, cut into chunks
2 red peppers, cut into chunks
1 large red onion, cut into chunks
4 cobs of corn, cut into 1” coins
1 lb. bacon, cut into 3-4” pieces
2 cups Italian dressing

Remove dove breast from bone and quarter. Marinate in Italian dressing for 1-2 hours. On a skewer, alternate vegetables and dove, using bacon on both sides of meat and an onion slice by the bacon – or build them how you like. Slow cook over indirect heat for 15 minutes, then cook on hot grill, basting with Italian dressing often. Dove should be cooked rare to medium-rare.

Charcoal Dove
12 dove breasts

Marinade
3/4 cup lemon juice
3/4 cup soy sauce
3/4 cup vegetable oil
1 tsp. salt
1 onion, chopped
2 cloves garlic, chopped
1 tbsp. Worcestershire sauce

Mix marinade ingredients together. Place dove breasts in large pan; add marinade. Cover overnight. Remove doves. Place on grill. Baste with marinade. Cook until done.

Dove D'elegence
12 doves
1 onion, chopped
1 stalk celery, chopped
1/3 cup chives, chopped
1 tbsp. salt
1 tbsp. pepper
1/2 cup evaporated milk
3/4 cup water
1 can (10-3/4 oz.) cream of mushroom soup
3/4 cup brandy
1 can (17 oz.) English peas
3 beef bouillon cubes
3 tsp. margarine or butter

Place doves in casserole dish. Arrange onions, celery and chives around; salt and pepper to taste. Add milk, water, mushroom soup, brandy, peas, margarine and bouillon cubes. Bake at 375°F for 2 hours. Remove doves and place on platter. Thicken gravy. Pour over doves. Serve with wild rice..

Doves in Wine
8 doves, cleaned and picked
3 tbsp. olive oil or bacon drippings, heated
1/2 cup sherry or dry red wine
1/2 cup olive oil
2 tbsp. Worcestershire sauce
1/2 tsp. salt

In heavy iron skillet, heat oil or bacon drippings; brown doves on all sides; add balance of ingredients. Cover skillet with tight lid; simmer over a low heat for 1-1/2 hours or until tender – liquid should never boil. Serve with brown and wild rice.
 Classic Chassis
Joined: 8/18/2005
Msg: 30 (view)
 
recipes for garden snails ???
Posted: 7/27/2009 12:24:47 PM
Gotcha ... but the garden snails will stay in the garden.
 Classic Chassis
Joined: 8/18/2005
Msg: 2 (view)
 
Notary Public - Various Countries
Posted: 7/27/2009 8:36:38 AM
Canada - notary public
Netherlands - notary public
Belgium - notary public

just type in the province, country region, or name of the city and you'll get a list.
 Classic Chassis
Joined: 8/18/2005
Msg: 27 (view)
 
recipes for garden snails ???
Posted: 7/27/2009 4:22:10 AM
^^^Garden snails = poor man's lobster? Any reference I've heard relating to "poor man's lobster" has referred to monkfish.
 Classic Chassis
Joined: 8/18/2005
Msg: 15 (view)
 
help!...microwave eggs
Posted: 7/26/2009 12:07:06 PM
Pup - you could lightly saute a small amount of green onions and pepper and keep in a small container in the fridge. Take out what you want and mix in with the eggs - should heat up okay in the microwave.
 Classic Chassis
Joined: 8/18/2005
Msg: 52 (view)
 
Need Help with a Roast Beef Recipe
Posted: 7/26/2009 6:41:16 AM

(Can vinegar go bad?)

You may see a slimy substance called "mother" in your vinegar - it's the non-fermented sugar or alcohol clumping together. It's not appealing in appearance but is completely harmless - just strain the vinegar through cheesecloth or coffee filters. If it doesn't bother you, ignore it
 Classic Chassis
Joined: 8/18/2005
Msg: 10 (view)
 
zuccini pickles
Posted: 7/26/2009 6:36:07 AM
Sugar, try these threads - just click on the link and it'll take you to the page.

http://forums.plentyoffish.com/datingPosts8463343.aspx
http://forums.plentyoffish.com/datingPosts12507826.aspx
http://forums.plentyoffish.com/datingPosts10911709.aspx
http://forums.plentyoffish.com/datingPosts6013169.aspx
http://forums.plentyoffish.com/datingPosts5309794.aspx
 Classic Chassis
Joined: 8/18/2005
Msg: 2 (view)
 
Cheap and Tasty...Texas Hash
Posted: 7/26/2009 6:31:38 AM
Granny made something similar but called it Witches Brew ... nice thing about the recipe is you can throw whatever you want into it and it comes out great.

Witches Brew
1 lb. ground beef, or more to taste
4-5 cups cooked rice
1 onion, diced
3-4 celery stalks, diced
1 pepper, diced
1-2 cups corn niblets
5-6 large ripe tomatoes, diced with juice OR 1 large can stewed tomatoes
grated cheese to taste

In fry pan, brown beef; drain; set aside. Sauté onion, celery and pepper until tender but crisp. In large bowl, combine beef, rice, sautéed vegetables, and corn; add enough tomatoes to just moisten mixture. Pour into large casserole dish; sprinkle grated cheese evenly over top. Bake at 350°F until bubbly and cheese has melted. If desired, 5-10 minutes before dish is finished, sprinkle more grated cheese and return to oven until melted.

Note – if granny had stewed tomatoes in her pantry, she’d use them plus in the summer, peas or beans from the garden.
 Classic Chassis
Joined: 8/18/2005
Msg: 13 (view)
 
sausage making 0:)
Posted: 7/25/2009 7:35:40 PM
When I was in Ontario, a couple of the local grocery stores carried them. You could try a butcher shop or a deli that makes their own sausages if there are any in your area - butchers are great about ordering a bit extra if you ask.
 Classic Chassis
Joined: 8/18/2005
Msg: 4 (view)
 
zuccini pickles
Posted: 7/25/2009 5:14:44 PM
Here are a couple of recipes - the 2nd can be processed with the low-temp pasteurization method resulting in a crunchier, crisper pickle.

Zucchini Bread & Butter Pickles
2 lbs. zucchini, thinly sliced, about 7 cups
2 medium onions, halved and sliced, about 2 cups
1/4 cup salt
2 cups white vinegar
1-2 cups sugar
1 tsp. celery seed
1 tsp. turmeric
2 tsp. mustard seed

Place zucchini and onions in a large non-reactive pot; add salt and enough water to cover; let stand 2 hours; drain well. In a 2-quart saucepan, bring remaining ingredients to a boil; pour over the squash and onions; let stand for 2 hours. Bring mixture to a boil for 5 minutes; pack in hot sterilized jars and seal; process according to jar manufacturer's directions or follow chart below.

Water bath – pints or quarts
0 - 1000’ – 10 minutes
1001 – 6000’ – 15 minutes
6000’ and up – 20 minutes

Zucchini Bread & Butter Pickles – low pasteurization method
16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
1/2 cup pickling salt
4 cups white vinegar (5% acidity)
2 cups sugar
4 tbsp. mustard seed
2 tbsp. celery seed
2 tsp. ground turmeric

Cover zucchini and onion slices with 1 inch of water and salt. Let it stand 2 hours; drain and discard the liquid. In saucepan, combine vinegar, sugar, mustard seed, celery seed and turmeric; bring to a boil; add zucchini and onions; simmer 5 minutes. Fill the jars with zucchini/onion mixture and pickling solution, leaving 1/2” headspace; adjust lids and rings snugly. Process in water bath according to chart shown below OR use the low-temperature low pasteurization method for a crispier, crunchier pickle.

Water bath – pints or quarts
0 - 1000’ – 10 minutes
1001 – 6000’ – 15 minutes
6000’ and up – 20 minutes

Low-temperature pasteurization treatment
This treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half-way with warm water (120-140°F). Then, add hot water to a level 1” above jars. Heat the water enough to maintain 180-185°F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180°F during the entire 30 minutes.
 Classic Chassis
Joined: 8/18/2005
Msg: 12 (view)
 
Better chocolate --European Brands or American Brands
Posted: 7/25/2009 1:07:38 PM
Not a huge fan of chocolate, maybe once or twice a year if that. Rugrats love Belgium chocolates so I buy each of them a 1 lb. box to put in their stockings. Yes, they are adults but they still get a Christmas stocking.

Here's an article on what is supposedly the world's best chocolate, and they are racking up awards left, right and centre.

Amedei, founded in 1990, is the joint project of a 42-year-old Italian named Alessio Tessieri and his younger sister, Cecilia; he buys the cacao and she turns it into dark, glossy bars. In November, a competition in London awarded a gold prize to one of Cecilia's handiworks, a single-plantation chocolate called Chuao. Two other Amedei products tied for silver.

Both the visionary French pâtissier Pierre Hermé and the visionary Spanish chef Ferran Adrià have said that Chuao might, in fact, be the world's greatest chocolate. And yet Amedei is sold in only a handful of stores in the U.S., and—while a new importer has big plans for the brand—few Americans have heard of it.

http://www.foodandwine.com/articles/the-worlds-best-chocolate

http://www.amedei-us.com/
 Classic Chassis
Joined: 8/18/2005
Msg: 4 (view)
 
Peach Pickle
Posted: 7/25/2009 1:02:15 PM
Here's one granny used ... she did both pears 'n peaches. Think she might have done crab apples as well but I didn't eat those.

Sweet Pickled Peaches
3 cups vinegar
1 cup water
1-1/2 lbs. brown sugar
1 oz. stick cinnamon
peaches
whole cloves

Boil vinegar, water and cinnamon 5 minutes. Blanch peaches and remove skins. Stick each peach with 4 whole cloves and cook, a few at a time, in the syrup until tender, about 10 minutes. Pack into hot sterilized jars; pour boiling syrup over them to fill each jar and seal. If necessary, make extra syrup to fill jars.

Pickled Pears
Use small hard pears or large pears quartered. If skin is very tough it should be removed. Complete as for pickled peaches.
 Classic Chassis
Joined: 8/18/2005
Msg: 72 (view)
 
Should they bring back Spandex?
Posted: 7/25/2009 9:51:28 AM

However, you never know, there may be a market for those sacks.


A guy from Kelowna developed Saxx underwear with breathable side panels so the boys don't swing. A bit on the expensive side but sales are good.
http://www.saxxapparel.com/
 Classic Chassis
Joined: 8/18/2005
Msg: 18 (view)
 
Dog Bite
Posted: 7/25/2009 8:50:41 AM
In Ontario the landlord has to give at least 24 hours written notice to enter your home. Only in case of an emergency or with your consent at time of entry can he enter without written notice. When dad had to enter any rental property, he made sure the landlord or building manager had written authorization from the tenant. If they couldn't produce it, he didn't go in and neither did his employees.

Entry without notice
Entry without notice, emergency, consent
26. (1) A landlord may enter a rental unit at any time without written notice,
(a) in cases of emergency; or
(b) if the tenant consents to the entry at the time of entry. 2006, c. 17, s. 26 (1).

Entry with notice
27. (1) A landlord may enter a rental unit in accordance with written notice given to the tenant at least 24 hours before the time of entry under the following circumstances:
1. To carry out a repair or replacement or do work in the rental unit.
2. To allow a potential mortgagee or insurer of the residential complex to view the rental unit.
3. To allow a person who holds a certificate of authorization within the meaning of the Professional Engineers Act or a certificate of practice within the meaning of the Architects Act or another qualified person to make a physical inspection of the rental unit to satisfy a requirement imposed under subsection 9 (4) of the Condominium Act, 1998.
4. To carry out an inspection of the rental unit, if,
i. the inspection is for the purpose of determining whether or not the rental unit is in a good state of repair and fit for habitation and complies with health, safety, housing and maintenance standards, consistent with the landlord’s obligations under subsection 20 (1) or section 161, and
ii. it is reasonable to carry out the inspection.
5. For any other reasonable reason for entry specified in the tenancy agreement. 2006, c. 17, s. 27 (1).

http://www.ontariotenants.ca/law/act.phtml
 Classic Chassis
Joined: 8/18/2005
Msg: 2 (view)
 
help!...microwave eggs
Posted: 7/24/2009 7:51:43 PM
Tried it a couple of time - loved the sound of exploding eggs ... NOT!! Find it easier to use the stove.

Fried Eggs - Break and slip one (1) egg into each of two lightly-greased 10-ounce custard cups or a pie plate. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes. Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.

Hard-Cooked Eggs - Separate yolks and whites of eggs into two lightly-greased liquid measures or small bowls. Stir yolks with fork. Cover each container with plastic wrap. Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white. Remove when slightly underdone. Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.

Poached Eggs - Pour 1/3 cup water into 10-ounce custard cup or small deep bowl. Break and slip in two eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1-1/2 to 2 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Pour off water to serve in custard cup or lift out with slotted spoon. NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish. Cook 1-1/2 to 3 minutes and let stand as above.

Scrambled Eggs - In a 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended. Cook on full power, stirring once or twice, until almost set, about 1 to 1-1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.

1 egg: 30 to 45 seconds
2 eggs: 1 to 1-1/2 minutes
4 eggs: 2-1/2 to 3 minutes
6 eggs: 3-1/2 to 4-1/2 minutes
8 eggs: 4-1/2 to 5-1/2 minutes
 Classic Chassis
Joined: 8/18/2005
Msg: 14 (view)
 
Chocolate frosting, how do you make it.
Posted: 7/24/2009 5:12:50 PM

I have never made ganache....sounds too easy not to make!

2 easy ganache recipes ... have lots more if you want something different.

Chocolate Ganache
6 oz. double cream
11 oz. semi-sweet chocolate
3/4 oz. unsalted butter

Heat double cream and butter in a 2-1/2 quart saucepan over medium-high heat; bring to a boil. Place chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.

Espresso Ganache
8 fl. oz. double cream
1 oz. unsalted butter
1 oz. castor sugar
8 oz. plain chocolate, broken into 1/2 oz. pieces
1 tbsp. instant espresso powder

Heat the double cream, butter, sugar and espresso powder in a 4-pint saucepan over medium-high heat, stirring to dissolve sugar and espresso. Bring the mixture to a boil. Place plain chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and espresso. Tightly cover the top with cling film and allow to stand for 10 minutes; stir until smooth. Keep at room temperature until ready to use.
 Classic Chassis
Joined: 8/18/2005
Msg: 7 (view)
 
I need a birthday cake, HELP
Posted: 7/24/2009 2:46:44 PM
^^Not sure if these are what you're looking for. I always made the Irish Whiskey Balls (they do have coffee in them) when I catered a St. Paddy's Day buffet at one of the clubs downtown. Also have a recipe for coffee balls that I made for a certain client - he loved them, I hated them. Will look and see if I have any for coffee ball cookies.

Yep, the cake is easy - when my rugrats were 3 and 6 and wanted to help mom, I found this recipe much easier on my nerves than them cranking the mixer to full speed with the bowl full of flour and cocoa powder. Talk about a dust cloud.

Irish Whiskey Balls
3-1/2 cups vanilla wafer cookies, crushed
1 cup pecans, chopped very fine
1-1/2 cups confectioners’ sugar, divided
1/3 cup Irish whiskey
3 tbsp. instant coffee powder
1/3 cup light corn syrup

In mixing bowl, place crushed cookies; add pecans; toss to combine. Pour 1 cup sugar into the mixture; stir to combine well. In another bowl, add whiskey; add coffee powder; stir until completely dissolved. Pour the mixture into the cookie mixture. Add the corn syrup and blend the ingredients together well. Line a cookie sheet with wax paper. Form the mixture into balls and place on the wax paper. Pour the remaining sugar into a shallow bowl. Roll the coffee balls through the sugar being sure to coat them well. Allow the balls to stand 15 minutes, then store in an airtight container.

Note: Let sit for 2-3 days for full flavour.
Note: Roll in green sugar crystals to celebrate St. Patrick’s Day.

No quantities for the following - you make as much paste you think you'll need for however many balls you want to make.

Coffee Balls
instant coffee
water
chocolate, optional
liqueur, optional
chocolate sprinkles or cocoa powder, optional

Mix the instant coffee along with a small amount of water; continue adding a little water and mixing until it becomes a smooth paste. If using, melt chocolate; stir into paste. If using liqueur; add and mix well. If the paste is too thin, add more coffee granules. If the paste is too thick, add a bit more water. Take a heaped teaspoonful of the paste and roll it into a ball in your palms. Continue until you have used all your paste.

Optional ... roll the balls in chocolate sprinkles or cocoa powder to make a kind of coffee truffle.

Optional for summer – put balls on a plate or tray and place in freezer for at least 6 hours, preferably 24 hours.
 Classic Chassis
Joined: 8/18/2005
Msg: 8 (view)
 
Chocolate frosting, how do you make it.
Posted: 7/24/2009 11:48:31 AM
The icing/frosting posted with the cake recipes is easy and it tastes good.
 Classic Chassis
Joined: 8/18/2005
Msg: 2 (view)
 
I need a birthday cake, HELP
Posted: 7/24/2009 9:11:33 AM
Ain't gonna get much easier than this ... if you don't want to make the icing, just dust the top of the cake with confectioners' sugar. Depending on how many you need to feed, this can be doubled and baked in a 9" x 13" pan.

One Pan Chocolate Cake
1-1/2 cups flour
1 cup granulated sugar
1/4 cup cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup butter, melted
1 tbsp. vinegar
1 cup warm water

Combine flour, sugar, baking powder, baking soda and salt in an 8” square pan; stir well to blend. Make 2 holes in flour mixture, pour 1/3 cup melted butter in 1 hole and vinegar in other; pour warm water over top and mix with fork until smooth. Bake at 350°F for 35-40 minutes or until toothpick inserted in centre comes out clean. Cool.

Icing
1/4 cup butter, softened
1-2 tbsp. hot water
1-1/2 – 2 cups confectioners’ sugar
1 tsp. instant coffee
1 tbsp. hot water

Dissolve instant coffee in hot water. Cream butter and gradually add confectioner’s sugar and coffee; blend well. Add remaining water as necessary to make a smooth spreading consistency.
 Classic Chassis
Joined: 8/18/2005
Msg: 5 (view)
 
PICKLED WATERMELON RIND
Posted: 7/23/2009 8:41:31 PM
Recipe calls for 4 quarts but think granny always got 5 or maybe even 6 depending on how tightly you pack the jars. I remember her always having 2 or 3 huge preserving kettles full of sterilized canning jars on the go and I just kept pulling them out so she could fill them.
 Classic Chassis
Joined: 8/18/2005
Msg: 2 (view)
 
PICKLED WATERMELON RIND
Posted: 7/23/2009 6:55:23 PM
Granny had 2 she used - here's 1. Will have to look around for the other one - it's handwritten on a small piece of paper and stuck inside one of the cookbooks.

Watermelon Rind Pickles
4 quarts prepared watermelon rind – instructions follow
2 tbsp. salt
4 cups white vinegar
8 cups sugar
3 cinnamon sticks, broken
1 tbsp. whole cloves
1” piece gingerroot, optional

To prepare watermelon rind, cut rind into 2” x 1” pieces. Trim green skin and pink flesh from rind. Place prepared rind in large kettle and add salt and enough boiling water to cover. Simmer until tender. Drain and chill rind in very cold water at least 1 hour or overnight in refrigerator. Combine vinegar, sugar and mixture of cinnamon, cloves and gingerroot tied in cheesecloth. Bring to boil and boil 5 minutes. Drain watermelon rind and add to syrup. Simmer until rind becomes translucent, about 10 minutes. Remove and discard spices. Pack rind and syrup into hot sterilized quart jars, leaving 1/4" head space. Adjust lids and process in boiling water bath 20 minutes.
 Classic Chassis
Joined: 8/18/2005
Msg: 9 (view)
 
I live Alone how do Cook a Fresh Pizza?PLease NOW!
Posted: 7/23/2009 3:37:52 PM
Ssh - don't want him to hear that. Should have made it from scratch - so much better. I'm sure we can find a basic pizza crust for him to try.
 Classic Chassis
Joined: 8/18/2005
Msg: 8 (view)
 
I live Alone how do Cook a Fresh Pizza?PLease NOW!
Posted: 7/23/2009 3:35:05 PM
Conversions for the most used temperatures. Pizza cooking time varies depending on the brand, thickness of crust, toppings, etc. I'd do 375°F and start checking the bottom crust after 12-15 minutes.

325°F - 160/170°c - GM 3
350°F - 180°c - GM 4
375°F - 190°c - GM 5
400°F - 200°c - GM 6
 
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