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 Author Thread: Homemade Animal Treats
 Classic Chassis
Joined: 8/18/2005
Msg: 16 (view)
 
Homemade Animal Treats
Posted: 3/19/2013 9:43:30 PM
Here ya go Moon.

Canine Cookies
2 cups whole wheat flour
2 cups all purpose flour
1/2 cup melted beef or pork drippings
2 tsp. garlic powder
1/4 cup water
1 cup skim milk powder

Mix all ingredients together adding only enough water to make a stiff dough. Roll out and cut into desired shapes. Bake at 350°F until hard - time will depend on size of cookies.

Dog Munchies
3 cups whole wheat flour
1 tsp. garlic salt
1/2 cup bacon fat, soft
1 cup shredded cheese
1 egg
1 cup milk

In large bowl, sift flour and garlic salt; add bacon fat, cheese and egg; blend thoroughly. Gradually add enough milk to make a pliable dough. Knead dough and roll out to about 1" thick. Cut out dough using a dog bone cookie cutter or any shape desired. Place on greased cookie sheet. Bake at 400°F for 10-12 minutes or until they start to brown. Thoroughly cool before serving.
 Classic Chassis
Joined: 8/18/2005
Msg: 3 (view)
 
Anybody here ever try making their own Cheese??
Posted: 3/1/2012 7:25:20 AM
Link to homemade cheese recipes.

http://forums.plentyoffish.com/datingPosts11875646.aspx
 Classic Chassis
Joined: 8/18/2005
Msg: 10 (view)
 
French Tourtiere
Posted: 12/17/2011 6:44:57 AM
Hun, tourtiere is a must have on Christmas Eve along with seafood ... here's the recipe I use.

2 lbs. ground beef
1-1/2 lbs. ground pork
1-1/2 lbs. ground veal
2 onions, finely diced
2 cloves garlic, finely minced
4 tbsp. parsley, chopped
1-1/2 tsp. savory
1-1/2 tsp. cinnamon
1-1/2 tsp. ground cloves
1/2 tsp. salt, or to taste
1/2 tsp. freshly ground black pepper, or to taste
1 cup water
2 recipes basic pastry

Combine beef, pork, veal, onions, garlic, parsley, savory, cinnamon, cloves, water, salt and pepper to taste in large stockpot and slowly cook - do not overcook or let mixture dry out as meat will continue to cook in oven. NOTE: Stir frequently so mixture does not stick to bottom of the pot.

Prepare pastry to make 4 pie shells (bottoms and tops). Line 2 8" pie plates with bottom crust; spoon mixture and SOME of the liquid into them. Cover with top crusts; seal edges and make steam vents.

Bake at 425°F for 20 minutes; reduce temperature to 350°F and bake another 25 minutes or until golden brown.
 Classic Chassis
Joined: 8/18/2005
Msg: 55 (view)
 
Kraft dinner and Canadian culture?
Posted: 10/22/2011 8:40:39 AM
Haven't heard if you found anything regarding the baking process so I e-mailed Tim Horton's ... here's the response I got this morning.

From: "GUEST_SERVICES@TIMHORTONS.COM"

Dear Ms. XXXX,
I would like to thank you for contacting our Head Office with your inquiry regarding the Tim Hortons baking process. We always appreciate hearing from our guests.
In response to your question, our donuts and baked goods are indeed still made at our bakery in Brantford, Ontario. The products are partially baked at this facility then shipped to the restaurants where the baking process is completed.
Thank you again for contacting us and for your interest in Tim Hortons. If you have any further questions or comments please do not hesitate to contact us.
Sincerely,
The TDL Group Corp.
Jean,
Guest Services Representative
Toll Free: 1-888-601-1616
www.timhortons.com
 Classic Chassis
Joined: 8/18/2005
Msg: 54 (view)
 
Kraft dinner and Canadian culture?
Posted: 10/17/2011 6:27:33 AM
The 1st Tim Hortons opened May 1964 in Hamilton, Ontario.

Tim Hortons sold their share of the bakery to Aryzta AG in 2010 but the donuts and baked goods are still prepared in Brantford, Ontario then flash frozen and shipped to the stores for reheating.
 Classic Chassis
Joined: 8/18/2005
Msg: 13 (view)
 
Halloween Party Recipes needed!
Posted: 10/12/2011 12:03:17 PM
EDIBLE FINGERS
Thinly sliced firm-textured bread
Chicken salad
Sliced almonds
Cream cheese

Remove crust from two slices of thinly sliced firm-textured bread. Spread some of your favorite chicken salad onto one of the slices. Top with the other slice of bread. Cut lengthwise into 3/4-inch wide logs. With a small knife taper one end of each log to form a point. Attach a sliced almond to this end with some softened cream cheese, making fingernails.

CHICKEN LADY FINGERS WIH DIPPING SAUCE
3/4 cup all-purpose flour
1 tsp. salt
2-1/2 tsp. fresh ground black pepper
1-1/2 lbs. boneless, skinless chicken breast halves (cut into ½ x 3” strips)
1 tbsp. olive oil
1 tbsp. unsalted butter
smoked Spanish or regular paprika

Dipping Sauce
2 lg. red sweet peppers, halved lengthwise, seeded and membranes removed, flattened 1 cup day old crusty bread, cubed
3/4 cup chopped fresh tomato (1 large)
1/3 cup sliced natural almonds, toasted
3 tbsp. sherry vinegar
3 cloves garlic, minced
1/2 tsp. smoked Spanish or regular paprika
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup olive oil

Prepare sauce; cover and chill.

Chicken Fingers
In large bowl combine flour, 1 tsp. salt, and 1/2 tsp. pepper. Coat chicken strips in flour. Heat 1 tbsp. oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika.
Serve with Dipping Sauce.
Makes 10 servings (about 40 pieces).

Dipping Sauce
Preheat broiler. Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blackened, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.
Note: You can prepare the sauce ahead of time. Cover and chill up to 3 days.

BAT WINGS
20 chicken wings (approx. 3-1/2 lbs.)
1/2 cup soy sauce
2 tsp. grated fresh ginger or 1/2 tsp. ground ginger
1/4 tsp. crushed red pepper
1 tsp. five spice powder
2 cloves garlic, minced
Swamp Dip

Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade. Place wings on a foil-lined 15x10x1” baking pan. Bake, uncovered, in a 450°F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15-20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip.
Makes 20 appetizers.

Swamp Dip:
In a small bowl stir together an 8 oz. of dairy sour cream and 3 tbsp. coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.

EYEBALL ASSORTMENT (arrange all 3 on a platter)

RED EYE SPECIALS
30 small plum tomatoes (about 2 inches long)
2/3 cup pesto, either homemade or purchased
2 6 oz. containers bocconcini (mini fresh mozzarella balls)
30 pitted black olives
2 green onions

Cut tomatoes in half crosswise. Trim off the end of each half so that tomato cup will set upright. Scoop out insides of tomato with small spoon and/or melon baller. Spoon ½ tsp. pesto into each tomato cup. Drain bocconcini and cut each piece in half. Use end of drinking straw to scoop out a little dent in center of the rounded side of each bocconcini. Use same straw to cut out "pupils" from olive halves. Place half a bocconcini in each tomato cup. Place olive inside the hole for pupil. For eyelashes, using scissors, cut the green top of the green onions into 1/4-inch pieces. Snip the onion ring so that you have a narrow strip. Use scissors to make multiple cuts almost to edge of strip. Tuck eyelashes into gap between cheese and tomato with toothpick.
Makes 60 eyes (30 servings).

HERE'S LOOKIN' AT YA
1/2 lb. lean ground beef
1 cup fresh bread crumbs
1/3 cup finely chopped onion
1 egg
3 cloves garlic, minced
2 tsp. Worcestershire sauce
1/4 cup onion, finely chopped
3 cloves garlic, minced
3/4 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
3/4 tsp. salt
1/2 tsp. ground black pepper
2 tbsp. olive oil
1/4 cup finely chopped onion
3 cloves garlic, minced
3/4 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1 28-ounce can crushed tomatoes in puree
4 pkgs. (2.1 oz, 15 pieces) baked mini phyllo shells
2 oz. thinly sliced part-skim mozzarella
30 pitted black olives, halved lengthwise

In medium bowl mix together ground beef, bread crumbs, 1/3 cup of the chopped onion, egg, 3 cloves garlic, Worcestershire sauce, 3/4 tsp. oregano, 1/2 tsp. basil, 3/4 tsp. salt, and pepper. Divide mixture into 60 portions and roll into ball. In large skillet heat oil over medium high heat. Brown meat balls on all sides, shaking skillet to loosen, preferably in 2 batches. Remove all meatballs to plate; reserve. Add remaining 1/4 cup onion, 3 cloves garlic, 3/4 tsp. oregano, and 1/2 tsp. basil to skillet; cook and stir for 3 to 4 minutes or until onion is tender. Add tomatoes and reserved meatballs; bring to a boil. Reduce heat to low; simmer 20-25 minutes or until meatballs are cooked through. Preheat oven to 350°F. Place phyllo shells on baking sheet. Heat through, 5 to 6 minutes. Place a scant tablespoon of sauce in each phyllo cup. Top with a meatball. 4. For eyeball decoration, cut out 60, 3/4” circles from sliced mozzarella using aspic or small round cookie cutter. Place one circle of cheese on each meatball. Cut out small circles from olive half using a drinking straw. Place olive circles on top of cheese. Return to oven, 1-2 minutes or until cheese just begins to soften. Serve warm.
Makes 60 eyes (30 servings).

SNAKE EYES
30 lg. black grapes, dried plum or dried figs, halved either vertically or horizontally
1 oz. prosciutto, cut into 1/2” pieces
Freshly ground black pepper
1 8 oz. container mascarpone cheese
1 tbsp. Amaretto or almond liqueur
2 tsp. sugar

Trim rounded end of grape so that grape will sit on plate without rolling. Using melon baller or small spoon, scoop out insides of grapes including any seeds; discard. (If using dried plums or dried figs, simply cut those in half.) Place one piece of prosciutto inside each piece of fruit. Sprinkle with black pepper. In small bowl stir together mascarpone, Amaretto, and sugar. Place cheese mixture in pastry bag fitted with small round tip. (Or, transfer mixture to a heavy-duty plastic food storage bag; snip off one corner). Pipe filling into fruit halves, mounding into semi-circle. Decorate with various trimmings of grapes for pupils or sliced almonds. Chill until served.
Makes 60 eyes (30 servings).

DEVILS ON HORSEBACK
48 large shrimp (approximately 2 lbs. with shells), shelled and deveined
1/4 cup dry white wine
1 tsp. finely shredded lemon peel
1-1/2 tsp. prepared garlic chili sauce, or to taste
1/2 tsp. salt
6 strips streaky bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
Wooden toothpick
2/3 cup mayonnaise
2 tbsp. lemon juice
1 tbsp. prepared chili garlic sauce
1tsp. salt
2 green onions, finely chopped (both white and green part)

Combine shrimp, wine, lemon peel, chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes. Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon). Preheat broiler. (Position oven rack so the food will be 3 -4” from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp, 7-9 minutes total.

Remoulade:
Stir together mayonnaise, lemon juice, 1 tbsp. prepared chili garlic sauce, 1 tsp. salt, and green onions. Cover and chill until serving time. If desired, thread broiled shrimp onto fondue forks or 8-10” wooden skewers. Serve shrimp with sauce.
Makes 48 shrimp (12 to 16 servings).

ADAM'S RIBS

Rub
1/3 cup dark brown sugar
2 tbsp. ground ginger
1 tbsp. dried thyme, crushed
1 tbsp. garlic salt
1/2 tsp. ground allspice
1/2 tsp. cayenne pepper
2 racks pork spareribs (4-1/2 to 5 pounds each)

Glaze:
1-1/2 cups chopped onion
1/2 cup cider vinegar
1/3 cup packed dark brown sugar
juice and zest of 1 orange
4 cloves garlic, chopped
1 tbsp. ground ginger
2 tsp. dried thyme, crushed
1/2 tsp. cayenne pepper
1/8 tsp. ground allspice

In small bowl stir together all ingredients for dry rub. Divide mixture in half. Pat half onto top side of one rack of ribs; repeat with other half for remaining rack. Preheat broiler. Broil ribs 4-5” from heat for 2-4 minutes per side or until browned. Remove ribs and reduce oven temperature to 275°F. Place ribs on two racks set over two roasting pans. Fill pans half way up sides with water. Bake, switching pans from top to bottom midway and refilling with water as needed, approximately 3-1/2 hours or until very, very tender.

Glaze:
Combine all ingredients in medium saucepan. Bring to a boil; reduce heat to low. Simmer for 15-20 minutes or until slightly thickened. During last 20 minutes of roasting time for ribs, brush glaze liberally over ribs.

To serve:
Cut between bones to almost separate, then arrange both racks on very large cutting board with ribs slightly pulled apart. Place heart-shaped sweet pepper in between the two racks of ribs and drive a carving through for dramatic effect and your guests' dining convenience.
Makes roughly 32 ribs, some quite large, some quite small (6 to 8 servings).
Note: If you do not have two roasting pans, use the base of your broiler pan. You may need to tuck one end of the ribs under so they will fit in the pan.

HOTTER THAN HELL STEAK & SALSA BITES
2 cups red and/or yellow grape tomatoes, quartered
1 mango, peeled, pit removed, cut into 1/2” pieces
1 avocado, peeled, pit removed, cut into 1/2” pieces
6 green onions, white and green parts, chopped (about 1 cup)
1 habanero pepper, seeded and finely chopped
1/2 cup chopped fresh cilantro
2 tbsp. olive oil
zest and juice from 1 lime
1-1/2 tbsp. whole cumin seeds, toasted or 1 tbsp. ground cumin
1-1/2 tbsp. whole coriander seeds, toasted or 1 tbsp. ground coriander
1 tbsp. packed light brown sugar
1 tsp. garlic salt
1/2 tsp. red pepper flakes
1 lb. boneless sirloin steak, cut 1” thick
1 tbsp. olive oil
scoop-shaped tortilla chips

Salsa:
Combine tomatoes, mango, avocado, green onions, habanero pepper, fresh cilantro, olive oil, and juice and grated zest of lime in non-reactive bowl. Let stand 15 minutes at room temperature before serving.

Steak:
In small skillet combine cumin and coriander seeds; toast over high heat for 1-2 minutes or until fragrant, stirring occasionally. Transfer spices to a spice grinder or mortar and pestle. Process until finely ground. In a small bowl combine ground spices, sugar, garlic salt, and red pepper flakes. Rub both sides of steak with oil. Pat 1/2 of spice mixture on each side of steak. Preheat broiler. Place steak on the unheated rack of a broiler pan. Broil 4-5” from the heat for 8-9 minutes (for medium-rare), turning once. (For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 11-15 minutes (for medium rare) turning once. For a gas grill, preheat grill. Reduce heat to medium. Place steak on rack over heat and grill as directed above.) Remove meat from broiler or grill. Wrap in foil and let stand 10 minutes. Slice across the grain into very thin slices; cut slices into 2” pieces.

Serve:
Place 1 to 2 steak slices in bottom of tortilla cups; top with heaping tablespoon of salsa.

Note: Vegetarian alternative - skip the steak and just fill the corn cups with 2 tablespoons of the salsa.

Makes 16 servings (4 pieces per serving).

BODY PARTS PIZZA
8 oz. skinless boneless chicken breasts
1 tbsp. cooking oil
1 medium red onion, sliced
1 16 oz. Italian bread shell (boboli) or foccacia
1 cup purchased Alfredo sauce
1 small green sweet pepper, cut into strips
1 medium tomato, cut into wedges
1 pkg. (5.3 oz)****ail wieners
1 jar (6 oz.) marinated artichoke hearts, drained
2 tbsp. shredded Parmesan cheese

Cut chicken breasts into strips. In a medium skillet heat cooking oil over medium heat. Add chicken and cook about 5 minutes or until chicken strips are nicely golden brown and no longer pink on the inside, turning occasionally. Remove from skillet and set aside. Add onion to skillet, adding additional cooking oil if necessary. Cook over medium heat about 8 minutes or until onion is tender. Place bread shell on a pizza pan or cookie sheet. Spread Alfredo sauce over shell. Top with chicken strips, green pepper strips, tomato wedges,****ail wieners, artichoke hearts, and onion. Sprinkle with Parmesan cheese. Bake in a 425°F oven for 10-15 minutes. Makes 12 to 16 servings.

DEVIL DOG CAKE

Cake
6 lg. eggs, separated, at room temperature
1-1/4 cups sugar, divided
6 oz. bittersweet chocolate, melted
2 tbsp. bourbon or other liquor (brand, rum, port)
1/8 tsp. salt

Filling
1 pkg. (8 oz.) cream cheese
3/4 cup creamy peanut butter
3 tbsp. sugar
3 oz. white chocolate, melted

Ganache
8 oz. semisweet chocolate, coarsely chopped
1 cup heavy cream

Pecan pieces for paws/feet

Cake:
Preheat oven to 350°F. Butter a 15x10x2” jellyroll pan. Line pan with parchment paper, leaving a short overhang on two sides for easy cake removal. Butter parchment. In bowl of stand mixer fitted with whip attachment, beat egg yolks on high speed until thick and pale, about 4 minutes. With mixer running, beat in 3/4 cup of the sugar, a tablespoon at a time. Beat in the melted chocolate and the bourbon. Set aside. Fit stand mixer with a clean bowl and clean whip. On medium-high speed, beat egg whites until foamy; add salt. Beat until soft peaks form. Gradually beat in remaining in remaining sugar, a tablespoon at time. Increase speed to high and beat until stiff peaks form, 30 seconds to a minute. In large bowl, whisk about 1/3 of egg whites into chocolate-yolk mixture to lighten. Gently fold in remaining whites in two additions until just combined. Pour batter into pan, smoothing with spatula. Bake 14-15 minutes or until tester inserted near center comes out clean. Run a knife around sides of cake to loosen. Cover top of cake with a piece of parchment. Cover parchment with damp (not wet) tea towel to soften top crust. Let cake cool completely in pan on wire rack.

Filling:
In bowl of stand mixer fitted with paddle attachment, beat cream cheese, peanut butter and sugar on high speed until smooth and fluffy, about 3 minutes. Reduce speed to low; beat in white chocolate until combined. When you are ready to fill cake, invert onto rack, peel off the parchment and invert again onto clean sheet of parchment (crust-side will be facing up). Spread with filling. Using the parchment paper to help, gently roll up cake lengthwise. (It may crack slightly … do not worry. Just keep rolling-any cracks will be sealed by filling and the cake itself which is very moist and fudgy.) Refrigerate until firm, about 30 minutes.

Ganache:
In small saucepan set over medium-high heat, bring cream to full boil. Remove from heat; stir in semisweet chocolate until completely melted. Cool 5 minutes.

Assemble:
Cut about a 1-1/2” slice from each end of cake roll. Cut one of slices in half to obtain two 3/4” slices. Coating cut-side of each slice with some of ganache, attach larger slice to top of one end of cake roll for neck. Attach two smaller slices at bottom of back end of cake roll for back legs. Cut narrow strip of heavy card board or foam core to fit under cake. Slide cake onto support. Place on wire rack and set over baking sheet or jellyroll pan. Pour glaze over cake to cover, using small offset spatula to ensure even coverage. Let excess glaze drip off. Transfer cake on its support to serving platter. Add pecan pieces for front and back paws. Make 3 copies of head template and one of tail on color copier. Paste heads and tail to pieces of light cardboard (cereal box). Cut out silhouettes. Attach heads to floral wire or pipe cleaners with tape. Insert into cake. Makes 16 servings

WITCH HAT CAKE
1 pkg. 2-layer white cake mix
Green or orange food coloring (optional)
8” wooden skewer
1 rolled sugar ice cream cone
2 cans (16 oz.) chocolate fudge frosting
Halloween candies and/or large yellow and white gumdrops

Grease and flour one 9x1-1/2” round baking pan and one 9x9x2” square baking pan. Prepare cake mix according to package directions adding green or orange food coloring to batter, if desired. Bake according to package directions. Remove from pans and cool completely on wire racks. Trim tops of cakes as necessary to make even thickness. Cut a 5” circle, 3-1/2” circle, 2-1/2” circle, and 2” circle from the square cake layer. Stuff some of the cake scraps into the ice cream cone to fill. Place a small amount of frosting in the middle of a cake plate. Place the 9” round cake layer on frosting and press gently to secure (this helps hold cake in place while frosting). Place about 1/3 cup of the frosting in the center of cake layer and spread to a 5” circle. Place the 5” round of cake on top. Spread about 1/4 cup frosting in the center of this cake layer and top with the 3-1/2” round of cake. Spread more frosting and add the 2-1/2” and 2” cake rounds. Insert an 8” wooden skewer down through cake layers for added support. Attach the ice cream cone on top with additional frosting. Frost cake and ice cream cone with remaining frosting (see tip). Decorate as desired with Halloween candies and/or gumdrop moons and stars.
Makes 1 cake (12 servings).

Gumdrop Moons and Stars:
Use a rolling pin to roll out gumdrops on sugar-coated waxed paper. Cut out moon and star shapes with hors d-oeurvre cutters. Dip cutters in sugar to prevent sticking.

Tip: To spread frosting more easily onto sides of cake, fill a small resealable plastic bag with about 1 cup frosting. Snip off one corner and pipe frosting onto cake sides. Spread evenly.

SPOOKS ON A STICK
Chopped vanilla and chocolate flavoured candy coating
Orange, green, violet, or yellow paste food coloring
Wood skewers
Creme sandwich cookies
Assorted small candies and nuts

Melt small amounts of chopped vanilla and chocolate flavoured candy coating in separate containers. If desired add orange, green, violet, or yellow paste food coloring to the vanilla candy coating. Insert a wooden skewer into one end of your favorite creme sandwich cookie. If cookie begins to open too much add some melted candy coating to the inside of cookie sandwich, press together around skewer, and chill in refrigerator until firm. Working with one cookie at a time, dip cookie into melted coating, covering completely. Transfer to a waxed paper-lined cookie sheet. While coating is still soft, decorate with small candies and nuts making ghosts, skeletons, witches, pumpkins, monsters, mummies, and owls. Chill in refrigerator for 10-15 minutes or until coating is set.
 Classic Chassis
Joined: 8/18/2005
Msg: 14 (view)
 
Crockpot barbeque pulled chicken
Posted: 4/3/2011 9:37:35 PM
Liquid smoke is manufactured via a specific process that mimics a traditional smoking process. This involves lighting wood chips but keeping them very damp so that they smoke a lot. This smoke is then captured and put through a distilling process so that it turns into a liquid. This liquid retains the taste and smell of the smoke and is then bottled up for sale or use. Some liquid smokes are also aged to change their flavours.
 Classic Chassis
Joined: 8/18/2005
Msg: 12 (view)
 
No-Bake chocolate/oatmeal cookies - anyone have a recipe?
Posted: 11/25/2010 8:08:00 PM
well duh ... forgot the most important part of the recipe - corrected version follows

Oatmeal Cookies
1 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
3 cups quick cooking oats

Cream together shortening and sugars. Add eggs, vanilla and beat well. Sift together dry ingredients and add to shortening mixture. Put quick cooking oats through a food chopper, add. Shape dough into rolls 1-1/2" diameter. Chill 8-10 hours. Grease several cookie sheets. Slice rolls and place on greased sheet. Bake at 375° for 10 minutes or until golden brown.

Note: Dough may also be rolled out and cut with cookie cutters. If desired, after baking place some date filling between two cookies.
 Classic Chassis
Joined: 8/18/2005
Msg: 9 (view)
 
No-Bake chocolate/oatmeal cookies - anyone have a recipe?
Posted: 11/23/2010 11:16:32 AM
granny's food chopper was gramps ... 'nuff said.
 Classic Chassis
Joined: 8/18/2005
Msg: 7 (view)
 
No-Bake chocolate/oatmeal cookies - anyone have a recipe?
Posted: 11/18/2010 4:26:50 PM
MM - here's 3 recipes granny used to make. Second recipe says to put oats through a food chopper - this is to make them smaller and a more uniform size.

Ice-box Oatmeal Cookies
1 cup brown sugar
2 cups rolled oats
2 cups sifted all-purpose flour
1/2 cup butter
1/2 cup lard
1 tsp. baking soda
1/2 cup sour milk OR buttermilk

Combine sugar, oats and flour. Cut in butter and lard as in making pastry. Lastly add the soda dissolved in the sour milk. Work together until it forms a dough. Then form into a large roll and chill at least overnight. Slice very thin for a crisp cookie and place on greased cookie sheets. Bake at 375°F.

Note: Recipe is so old no time was given ... I baked for 8-10 minutes or until edges are lightly browned.

Oatmeal Cookies
1 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda

Cream together shortening and sugars. Add eggs, vanilla and beat well. Sift together dry ingredients and add to shortening mixture. Put quick cooking oats through a food chopper, add. Shape dough into rolls 1-1/2" diameter. Chill 8-10 hours. Grease several cookie sheets. Slice rolls and place on greased sheet. Bake at 375° for 10 minutes or until golden brown.

Ice-box Fruit Oatmeal Cookies (circa 1931)
3/4 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1/2 cup stoned dates, cut finely
1 cup sifted flour
1 tsp. baking soda
3 cups rolled oats

Cream butter and add sugar. Add well beaten eggs, dates and currants. Sift flour and baking soda together and add to first mixture. Finally add rolled oats and stir well. Form into rolls and leave in ice box or cool place overnight. Slice thinly and bake on greased baking sheet in 350°F oven for 12-15 minutes.
 Classic Chassis
Joined: 8/18/2005
Msg: 17 (view)
 
Coleslaw
Posted: 11/7/2010 8:09:57 AM
The acidity of the fruit plus the tequila and lime juice cut the heat of the peppers. Have made this for the rugrats using 2 peppers and they say the heat is fine. But they have cast iron stomachs so you might want to start with 1 pepper then adjust to taste.
 Classic Chassis
Joined: 8/18/2005
Msg: 13 (view)
 
Coleslaw
Posted: 10/2/2010 10:55:03 AM
Jimmy Buffet Coleslaw
1 fresh pineapple, peeled and cubed
2 mangos or papayas
2 habanero or sereno peppers seeded and finely chopped
2 cups shredded purple cabbage
1/2 cup nuts, finely chopped (ie peanuts (chili/lime flavor is great with this), pecans, or pistachios)
1 cup mayonnaise
1/2 cup sour cream
1/4 cup tequilla
1/4 cup fresh lime juice
1tbsp. honey or brown sugar
salt and pepper (white or mixed peppercorns work well, too)

Toss together fruits, chili pepper, cabbage and nuts in large serving bowl then sprinkle with salt and pepper. Refrigerate at least an hour. Combine remaining ingredients whisking until completely blended. Add to chilled fruit and toss to coat. Serve immediately after dressing.

Note: Heat can be adjusted to taste by the type of pepper as well as leaving some seeds in. Also, salt will be to taste depending on the nut used. If you use the chili/lime flavored peanuts, remember to decrease or eliminate salt.
 Classic Chassis
Joined: 8/18/2005
Msg: 2 (view)
 
jerk seasoning & jerk recipes
Posted: 4/22/2010 3:17:48 PM
1 onion, finely chopped
1/2 cup scallions, finely chopped
2 tsp. fresh thyme leaves
2 tsp. salt
1 tsp. ground Jamaican pimento
1/2 tsp. ground cinnamon
1/4 tsp grated nugmeg
1 tsp. ground pepper
4-5 hot peppers, finely chopped

Mix all ingredients together and use as coating on grilled chicken or ribs.
 Classic Chassis
Joined: 8/18/2005
Msg: 2 (view)
 
Cocoa, and cocoa bread
Posted: 1/22/2010 11:56:26 AM
Jamaican Cocoa Bread
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 tsp. salt
1 cup milk
3 tbsp. shortening
1 yeast cake
1/4 cup lukewarm water
3-1/2 cups flour, approximate

Mix the cocoa, sugar, and salt. Add the milk, which has been scalded, and the shortening. Let stand until lukewarm and add the yeast, which has been softened in lukewarm water. Add enough flour to make a dough which can be handled and knead until smooth and elastic. Let rise until doubled in bulk. Cut down and knead again. Shape into a loaf, place in a greased pan, and let rise until doubled in bulk. Bake at 350°F for about 1 hour.

Note: 1/2 cup chopped walnuts may be added to the dough at the second kneading.
 Classic Chassis
Joined: 8/18/2005
Msg: 3 (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: 7 (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: 19 (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: 3 (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: 4 (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: 30 (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: 2 (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: 3 (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: 13 (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: 12 (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: 11 (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: 9 (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: 2 (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: 10 (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: 24 (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: 3 (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: 38 (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: 18 (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: 17 (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: 16 (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: 9 (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: 31 (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
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 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.
 
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