Kai's "Old-Fashioned" Recipe Thread

Stained Glass Sweet Bread

1½ cups dried tart cherries
½ cup chopped dried pineapple
4 Tbl. (½ stick) unsalted butter, softened
1½ cups sugar
2 eggs
4 cups all-purpose flour (High altitude: add 2 Tbl.)
4 tsp. baking powder (High altitude: 1 Tbl.)
½ tsp. baking soda
1½ cups orange juice

Place the cherries and chopped pineapple in a large bowl and cover with
boiling water. Let stand 15 minutes, then drain and pat dry with paper
towels. Set aside.

Butter and flour two 8½ x 4½-inch loaf pans. Set aside.

Cream the butter with the sugar until well blended. (Mixture will look
like wet sand.) Add the eggs and beat well. Sift the dry ingredients
together twice. Add the flour mixture alternately to the creamed mixture
with the orange juice, beginning and ending with the dry ingredients.
Stir in the fruits, blending well. Divide evenly between the pans.
Allow to stand for 20 minutes.

Bake the breads for 45 to 55 minutes, until toothpicks inserted in the
loaves come out clean. Cool in the pans 10 minutes, then allow to
cool completely on racks.

Makes 2 loaves

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Chocolate Emergency Cookies

6 oz. semisweet chocolate chips
6 oz. bittersweet chocolate, broken into large pieces (recommended
brands: Lindt Bittersweet, Godiva Dark)
8 Tbl. (1 stick) unsalted butter, softened and divided
1½ cups all-purpose flour
1/3 cup unsweetened Dutch-style cocoa (recommended brand:
Hershey's European-style)
1½ tsp. baking powder
½ tsp. salt
¾ cup dark brown sugar, firmly packed
¾ cup granulated sugar
3 large eggs
1½ tsp. vanilla extract
Vanilla Icing (recipe follows)

In the top of a double boiler, melt the chips, chopped chocolate, and
4 Tbl. ( ½ stick) of the butter. When melted, set aside to cool briefly.

Sift together the flour, cocoa, baking powder, and salt. Set aside.

In a large mixing bowl, beat the remaining 4 Tbl. of butter with the
sugars. When the mixture is the consistency of wet sand, add the
eggs and vanilla. Mix in the slightly cooled chocolate mixture,
mixing only until completely combined and no traces of flour appear.

Cover the bowl with plastic wrap and refrigerate for 25 minutes, until
the mixture can be easily spooned up with an ice-cream scoop.

Preheat the oven to 350ºF. Butter two cookie sheets.

Using a 4-tsp. ice cream scoop, measure out a dozen cookies per sheet.
Bake one sheet at a time for about 9 to 11 minutes, just until the cookies
have puffed and flattened. Do not overbake; the cookies will firm up
upon cooling. Allow the cookies to cool 2 minutes on the cookie sheet,
then transfer them to racks and allow to cool completely.

Frost with Vanilla Icing.

Makes 4 dozen cookies

Todays Recipies


Braised Pork Loin With Apples and Sweet Peppers


1 1/2 tablespoons olive oil
1 medium boneless pork loin roast (2 pounds)
Salt
1 medium onion, sliced 1/4 inch thick
2 medium-size firm apples or pears. peeled, cored and cut into 1/2 inch cubes, about 3 cups
1/2 cup apple cider
2 Anaheim peppers, roasted, peeled, seeded, diced OR 1 can (4 ounces) diced roasted mild green chile peppers 2 small red bell peppers, roasted, peeled, seeded, diced OR 2 bottled roasted red bell peppers, diced
2 teaspoons Worcestershire sauce
1/2 teaspoon EACH: ground cinnamon, freshly ground black pepper
Sprigs of parsley, for garnish

Heat the oven to 325 degrees. In a medium-size (4-quart) Dutch oven, heat the oil over medium-high heat. Sprinkle the pork roast liberally with salt. Brown the pork in the oil on all sides, about 10 minutes total. Set pork aside on a plate. Add the onion to the pot and stir-fry until richly browned, about 10 minutes.

Stir in the cubed apples (and/or pears) and cook until lightly browned, about 5 minutes. Stir in the cider and scrape up any browned bits that cling to the bottom of the pan. Stir in the green and red peppers, Worcestershire, cinnamon, pepper and ½ teaspoon salt. Nestle in the browned pork, set on the pot's cover and place in the oven. Cook until the pork registers about 150 degrees on a meat or instant-read thermometer. The total cooking time should be about 40 minutes.

Remove roast and allow to rest until final internal temperature rises to 160 degrees. Remove the pork to a cutting board and cover lightly with foil. Spoon the apple mixture and pan juices onto a warm serving platter. Slice the pork and lay the slices slightly overlapping on top of the apple mixture. Garnish with parsley sprigs and serve



:D

Roasted Turkey Salad with Hazelnuts


Turkey
2 Pounds BONELESS TURKEY BREAST
2 Stalks celery coarsely chopped
1 Medium onion coarsely chopped
2 bay leaves broken
1 Teaspoon salt
1 Tablespoon vegetable oil
1 Teaspoon dried thyme

Salad
1 Cup hazelnuts
1 Small red onion finely chopped
4 Stalks celery coarsely chopped
1/4 Cup fresh parsley finely chopped
1 Tablespoon dried tarragon
To taste salt and freshly ground black pepper
1 Cup mayonnaise


Roasted Turkey Breast

Preheat oven to 350 degrees F. Place turkey in a small oven pan. Add 1/2 inch water.
Add celery, onion, bay leaves and salt to the pan.
Brush turkey with vegetable oil and thyme.
Cover pan with foil and bake for 2 hours or until the internal temperature reaches 170 degrees F. Discard vegetables and bay leaves.
Cool the breast and chop into bite sized pieces.
Salad Preparation

Preheat oven to 350 degrees F. Place hazelnuts on cookie sheet and toast in oven for 15 minutes. Wrap nuts in a clean kitchen towel and allow them to steam for 1 minute. Put nuts in a fresh towel to remove skins and let the nuts cool. Chop nuts coarsely.
Mix chopped turkey breast, hazelnuts, red onion, celery, parsley, tarragon, salt, pepper and mayonnaise together in a large bowl. Stir well to combine.
Serve immediately or cover and chill for 1 hour.



:D


Brown Bear in an Apple Orchard


1 box of gingerbread mix
1 jar of applesauce
Directions:

Mix according to recipe on the box. Then put in into a loaf pan coated with Baker's Joy.
Bake at whatever temperature it says on the box for however long it takes. I would watch it carefully, burned gingerbread is nasty.
When you have the slices on a plate, take your finger and make a bunch of little holes in the middle of each piece and fill them with applesauce then serve. No licking fingers in front of your guests.
Enjoy!

:D

boo

Kinda quiet in here tonight..:confused:

overproof
:eek:

White Castle Hamburgers

These are a classic. You can enjoy these at home.

Ingredients:
12 - 14 Dinner Rolls (Parker house shape, 2 1/2" x 2 1/2" size

1 lb. lean ground beef (80% lean)
1/2 C. water(for beef)
1/2 tsp. Salt
3/4 C. diced onions
1 beef bouillon cube
1/2 - 1 C. Water (for onions)
Dill Hamburger Slices

Preparation:
In food processor place ground beef, salt and water. Process for a few seconds so water and salt are blended through ground beef and meat should look a little pasty.
On a 11" x 13" jelly roll pan place plastic wrap on bottom. Place hamburger
in middle and with another piece of plastic wrap on top of meat. Roll hamburger out to 1/4" thick. Remove plastic wrap and cut meat into 3" x 3"squares,leave ground beef pieces on tray. You should get between 12 and 14 squares. Perforate each piece five times with the end of a plastic straw, this will give the meat little steam holes. Cover hamburger with plastic wrap and place in freezer until meat is partially frozen but not solid.

Place onions,beef bouillon, and 1/2 cup water in fry pan. On medium low heat sauté and stir onions until they are clear, more water may be added as needed.
Turn heat off until ready to cook hamburger patties. When beef patties
are ready to prepare, turn fry pan on medium low heat and add enough water
to onions just so the bottom of fry pan is covered. Place patties in pan
and cover with lid. Frying time is just a few moments. Turn patties and
cook until done but not dry. The patties should be juicy. When hamburgers
are finished cooking place on top of a roll add pickles, cover hamburgers
so they will steam slightly or pop in microwave covered just for a few
seconds until ready to serve.

Quote:

---

Originally posted by GUmball1960
White Castle Hamburgers

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GAAAAAAAAAAAAAAH! :eek: BELLYBOMBERS! :eek:
;)

Quote:

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Originally posted by jaybird

GAAAAAAAAAAAAAAH! :eek: BELLYBOMBERS! :eek:
;)

---

Not when I make them.;)

These won't do to my stomach what White Castles do to my stomach? :D

"PUDDING" CHOCOLATE CHEESECAKE

Ingredients:
------------
CHOCOLATE CRUST (recipe follows)

1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate

1 package (8 oz.) cream cheese, softened

1/2 cup sugar

4 eggs

1/4 cup whipping cream

1 tablespoon vanilla extract

WHIPPED CREAM TOPPING (recipe follows)

Fresh fruit, sliced (optional)

Instructions:
-------------
1. Heat oven to 375°F. Prepare CHOCOLATE CRUST. Place small chocolate chips in microwave-safe
bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at
a time, stirring after each heating, until chips are melted when stirred. Cool slightly.

2. In small bowl, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time,
beating well after each addition. Beat in melted chocolate, whipping cream and vanilla.
Pour into prepared crust.

3. Bake 30 to 35 minutes or until outside is firm, but center is still soft. Remove from oven
to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Refrigerate
several hours before serving. Remove side of pan. Garnish top of cake with WHIPPED CREAM
TOPPING and fruit, if desired. Cover; refrigerate leftover cheesecake. 12 servings.

CHOCOLATE CRUST: In small saucepan, combine 1/3 cup butter or margarine and 1/3 cup
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate. Cook over very low heat, stirring constantly,
until chips are melted and mixture is smooth. Remove from heat. Stir in 1 cup plain dry bread
crumbs and 1/3 cup sugar. Press mixture onto bottom and up sides of 8-inch springform pan.

WHIPPED CREAM TOPPING: In small bowl, combine 3/4 cup cold whipping cream, 2 tablespoons
powdered sugar and 1/4 teaspoon vanilla extract; beat until stiff. About 1-1/2 cups topping.

Prep Time: 1 Hr.
Start to Finish: 5 Hrs. 30 min.

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ALMOND FUDGE TOPPED SHORTBREAD

Ingredients:
------------
1 cup (2 sticks) butter or margarine,softened

1/2 cup powdered sugar

1/4 teaspoon salt

1-1/4 cups all-purpose flour

2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet
ChocolateChips

1 can (14 oz.) sweetened condensed milk (not
evaporated milk)

1/2 teaspoon almond extract

1/2 cup sliced almonds,toasted

Instructions:
-------------
Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Beat butter, powdered sugar and salt in large bowl until fluffy. Add flour; stir until well blended.
With floured hands, press evenly into prepared pan.

Bake 20 minutes or until lightly browned. Shortly before end of baking time, melt chocolate chips
with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips
are melted. Stir in almond extract. Spread evenly over shortbread. Sprinkle with almonds; press
down firmly.

Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature. 24 to 36 bars.

Quote:

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Originally posted by jaybird
These won't do to my stomach what White Castles do to my stomach? :D

---

Not if you cut back the onion to about 1/2 cup. You can also get pre-sliced mini buns at Gordon Food Service (GFS). In place of the boullion cube use 1 tsp. beef boullion granules and it will dissolve faster.