Kai's "Old-Fashioned" Recipe Thread

Todays Recipies


Blueberry Almond-Streusel Coffeecake


Topping:

• 1/2 c. slivered almonds

• 1/2 c. sugar

• 5 tbsp. flour

• 2 tsp. cinnamon

• 1/4 c. ( 1/2 stick) butter or margarine

Cake:

• 2 1/2 c. flour

• 2 tsp. baking powder

• 1 tsp. baking soda

• 1/2 tsp. salt

• 3/4 c. (1 1/2 sticks) butter or margarine

• 1 1/4 c. sugar

• 3 eggs

• 1 c. sour cream

• 1 tsp. almond extract

• 2 c. fresh blueberries, divided

Glaze:

• 1/2 c. powdered sugar

• 1/2 tsp. vanilla

• 1 to 2 tbsp. milk

To prepare the topping: Toast the almonds in a frying pan over low-medium heat, stirring frequently, about 7 minutes, until they begin to color and become fragrant. Pour out of the pan and set aside. In a small bowl, combine the 1/2 cup of sugar, the 5 tablespoons of flour and the cinnamon. Cut in the 1/2 stick of butter with a pastry blender or two knives held side-by-side, until the mixture resembles coarse crumbs. Stir in the cooled almonds and set aside.

To prepare the cake: Preheat the oven to 350 degrees. Grease and flour a 9-by 13-inch pan. Sift together the 2 1/2 cups of flour, baking powder, baking soda and salt. Cream the 1 1/2 sticks of butter in the large bowl of an electric mixer, add the 1 1/4 cups of sugar and beat until the mixture is fluffy. Add the eggs, one at a time, beating well after each. Beat in the flour mixture in thirds, alternating with additions of sour cream, blending well after each addition. Beat in the almond extract.

Pour a generous half of the batter into the prepared pan and smooth it out to fill the pan. Top with half of the blueberries. Dot the remaining batter over the blueberries in large spoonfuls, then gently spread it to more-or-less cover the blueberries. Sprinkle with the remaining blueberries, then crumble the almond topping mixture over them. Bake 40 to 45 minutes, until a toothpick inserted near the center comes out clean.

Meanwhile, prepare the glaze: Combine the powdered sugar, vanilla and just enough of the milk to make a pourable glaze. Drizzle it over the still-hot coffeecake. Serve warm or at room temperature

:D

One-Pot Pasta Dinner


• 1 tbsp. olive oil

• 2 leeks, washed and sliced

• 1 c. chopped broccoli florets

• 1 red bell pepper, cubed

• 4 to 6 slices sun-dried tomatoes (not oil-packed), chopped

• 2 cloves garlic, minced

• 2 to 3 c. water, or as needed

• 8 oz. ramen or Vita Spelt light spaghetti

• 2 tbsp. dried parsley

• 1/2 tsp. dried basil

• 1/2 tsp. dried oregano

• Salt and pepper to taste

• 1/4 c. grated Parmesan cheese

In 10-inch nonstick skillet over medium-high heat, heat oil; add leeks. Cook, stirring, for 1 minute, or until soft. Add broccoli and red bell pepper. Cook, stirring occasionally, for 3 minutes, or until broccoli is bright green. Add tomatoes and garlic; cook 1 minute. Break ramen or spaghetti into pieces; add water to just cover pasta, plus parsley, basil and oregano. Stir well.

Cover; cook, stirring occasionally, for 10 minutes, or until pasta is soft. Add salt, pepper and Parmesan.

:D

CORN AND CHORIZO CHOWDER

4 cups chicken stock or broth

1 cup water, plus additional as needed

4 ears corns, husks and silk removed

1 tablespoon vegetable oil (optional; use if sausage is low-fat)

8 ounces fresh chorizo sausage, meat removed from casings

1 medium onion, diced

2 stalks celery, cut into ¼-inch slices

1 pound all-purpose or Yukon Gold potatoes, peeled and cut into ¾-inch cubes

Salt and freshly ground black pepper to taste

¾ cup sour cream

To cook corn: In medium pot over medium-high heat, bring broth and water to a boil. Break 2 ears of corn in half. Add to broth. Boil for 5 minutes. Using tongs, remove ears of corn. Transfer to plate to cool. Reduce heat to medium low. Cook broth at gentle simmer.

To prepare corn: Meanwhile, cut kernels from uncooked cobs. Set aside. Cut kernels from cooked cobs. Break uncooked cobs in half. Add all shaved cobs — cooked and uncooked — to broth. Transfer cooked corn to food processor or blender. Add 1 cup hot broth. Cool for 10 minutes. Process until cooked kernels are pureed. Set aside.

To cook sausage: Heat oil in large pot over medium heat. Add sausage. Using spoon, break up sausage into bite-size pieces. Cook for 5 minutes, or until brown. Leave sausage in pot. Remove all but 1 tablespoon drippings. Reserve additional drippings.

To cook vegetables: Add onion and celery to pot. Cook, stirring occasionally, for 8 to 10 minutes, or until vegetables soften.

To make chowder: Remove cobs from broth. Discard. Measure 3 cups broth. (Note: Add more water if necessary.) Add broth to sausage and vegetables. Add reserved uncooked corn kernels, reserved corn puree, potatoes and salt and pepper. Bring to a boil. Reduce heat to medium-low, so the soup just barely boils. Cook for 10 to 15 minutes, or until potatoes are tender. Remove from heat. Set aside for 20 minutes. Taste. Adjust seasoning.

To serve: Ladle chowder into individual bowls. Top each with generous dollop of sour c ream.

:D

MEDITERRANEAN POTATO CASSEROLE

1 pound new red potatoes, sliced
3 Tbs olive oil
4 cloves garlic, finely chopped
2 medium red onions, sliced thin
1 Tbs crushed lovage or sage
1 Tbs thyme
1 tsp tamari sauce or soy sauce
Pepper
4 tomatoes sliced
1 cup pitted black olives, sliced in half
1 cup Parmesan cheese
Parsley

Steam the potatoes until they are soft but still firm. You want them to be soft, but not to the point that they will fall apart when lifted. Set aside.

In a small skillet, saute the garlic, onions, and herbs until the onions become translucent. Remove them from the heat. In a medium-sized bowl, mix the potatoes and the onions. Add the tamari and pepper to taste.

In a casserole, begin layering the ingredients. First, place the onions and potatoes on the bottom of the tray. Cover this with the tomatoes and olives. Finally, cover this with the cheese. Continue to layer in this order until there aren't any more ingredients.

Bake this in an oven at 350 F for 30 minutes with a loose tin foil cover. Uncover the mixture and cook for another 20 minutes or until brown on top. Garnish with the parsley.

APPLESAUCE-RAISIN COOKIES

1/4 cup vegetable oil
1/4 cup honey
1 egg
1 tsp vanilla
1/2 cup unsweetened applesauce
1/2 cup whole wheat flour
1/2 cup unbleached flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp cloves
1/2 cup rolled oats
1/2 cup raisins - dark or golden

Mix the oil and honey together. Add the egg and beat until light. Blend the vanilla and applesauce. Stir the flours, baking powder, baking soda, cinnamon, cloves, oats, and raisins into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly oiled baking sheets. Bake at 375 F for 10 minutes, cool on a wire rack.


ALMOST CHERRY GARCIA COOKIES

1 cup dried sour cherries
1/3 cup cherry-flavored brandy
1/2 cup unsalted butter at room temperature
1/2 cup white sugar
1/2 cup light brown sugar, firmly-packed
1 egg
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
1/2 tsp baking soda
1 1/2 cup all-purpose flour
3/4 cup coarsely chopped white chocolate
1/2 cup coarsely chopped semisweet chocolate
1/2 cup coarsely chopped macadamia nuts (optional)

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Plump the dried cherries by soaking them in boiling water to cover for a couple of minutes. Drain well and toss with cherry brandy. Let the cherries sit in the brandy for a couple of hours, or even overnight for the best flavor, then drain before using.

Cream the butter with both sugars. Blend in the egg, vanilla and almond extracts.

Fold in the salt, baking soda and flour. Fold in the cherries, white and dark chocolate and, if using, the macadamia nuts. Batter should be soft.

Drop in generous tablespoons onto the baking sheets, leaving space between dollops of batter.

Bake until lightly browned around the edges, 12 to 14 minutes. Cool on racks. (Makes about 2 1/2 dozen)

((they were MUCH better in these than on a pork roast!))

~~ from my "Secret Pal"

Dandelion Wine
Pick the heads only of the dandelions. Spreaad them out on sheets of paper to get rid of insects. To each gallon of flowerheads add 1 gallon of water, 2 oranges, 1 lemon, and 1 ounce of ginger root (crushed). Tie the ginger in a muslin bag. Put into a pan and bring it all to a boil, and boil it for 20 minutes. Then strain it and add 4 pounds of sugar. If not clear, add the white of an egg, and to make it work, put in 1/2 ounce yeast on a slice of bread. Leave it a week, strain and bottle loosely at first, then tighter.
(It should stand for 6 months before serving.)

TWO-MINUTE FUDGE

When you've just remembered that your children are bringing friends home from school, or you want a quick and easy sweet, here's your answer. No candy thermometer or long cooking time--just plenty of chocolate and nuts. Makes 36 pieces.

1 lb confectioner's sugar
1/2 cup cocoa, minus 2 heaping tsp
1/4 tsp salt
1/4 cup milk
1 tbsp vanilla
1/2 cup butter
1 cup chopped pecans

Line 8-inch x 4-inch x 3-inch dish with waxed paper. In a 1-1/2 quart
microwave-safe casserole, stir together sugar, cocoa, salt, milk, and
vanilla. Put butter on top of mixture in center of the dish. Microwave
on high for 2 minutes. Stir vigorously until smooth. Blend in nuts.

Pour into pan; chill 1 hour, then cut into squares.




Triple Chocolate Ecstasy

For something a little more "serious" ...

INGREDIENTS FOR THE CAKE:
4 ounces semisweet chocolate
1/2 cup butter or margarine, softened
2 eggs
2 cups sugar
1-1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups flour
1 teaspoon baking powder
1 cup finely chopped pecans

TO PREPARE THE CAKE:
Grease two 9-inch cake pans; line the bottoms with waxed paper and grease the paper. Melt the chocolate and butter in a 3-quart saucepan over low heat, stirring to blend well; remove from heat. Beat in the eggs with a wooden spoon. Stir in the sugar, milk, vanilla and salt. Add the flour and baking powder; stir until smooth. Stir in the pecans. Spoon into the prepared pans.
Bake at 350 degrees for 30 to 35 minutes or until a cake tester inserted near the center comes out clean. Cool in the pans on a wire rack for 5 minutes. Invert the layers onto the rack; remove the waxed paper. Cool completely.


INGREDIENTS FOR THE FILLING:

4 ounces semisweet chocolate
1/4 cup butter or margarine
1/2 cup confectioners' sugar
1/3 cup milk

TO PREPARE THE FILLING:
Melt the chocolate and butter in a small saucepan over low heat; remove from heat. Stir in the confectioners' sugar and then the milk. Chill for 1 hour or until of spreading consistency.

INGREDIENTS FOR THE FROSTING:

2 cups whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
2/3 cup baking cocoa

TO PREPARE THE FROSTING AND ASSEMBLE:
Combine the cream, confectioners' sugar and vanilla in a large mixer bowl. Sift the baking cocoa over the top; stir to mix well. Chill for 30 minutes. Beat at high speed for 30 to 60 seconds or until stiff peaks form. Place 1 cake layer bottom side up on a cake plate. Spread with the filling. Place the second layer bottom side down over the filling. Spread the frosting over the top and side of the cake. Garnish with fruit slices or chocolate curls.

SERVES 12






WHITE CHOCOLATE CHEESECAKE

CRUST:
1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted

FILLING:
8 ounces white chocolate
1 pound cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 teaspoon grated orange rind
1 teaspoon vanilla

TOPPING:
1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla

(Garnish: Chocolate curls & 1 tablespoon icing sugar)

Crust: In bowl, combine wafer crumbs with butter; press into 9-inch springform pan. Filling: In top of double boiler over hot, not boiling, water, melt white chocolate; let cool for 5 minutes. Meanwhile, in large bowl, beat cream cheese with sugar until light. Beat in eggs, 1 at a time. Beat in white chocolate, sour cream, orange rind and vanilla. Pour over crust; bake in 350F oven for 40 to 45 minutes or until just set. Topping: Combine sour cream, sugar and vanilla; spread over hot cake and return to oven for 3 to 5 minutes or until set. Immediately run knife around edge of cake to loosen. Let cool completely. Garnish: Mound chocolate curls over cake; dust lightly with icing sugar. Chill.

Yield: 10 to 12 servings




and for Jaybird :
Deep South Lemon Pie

5 egg whites
2 tablespoons sugar
1 can condensed milk
1/2 cup lemon juice
1/2 teaspoon yellow food coloring
1 baked graham cracker crust

Make graham cracker crust according to directions on graham cracker crumb box. Be sure to bake for eight minutes at 350 degrees. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate one tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made.

For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl condensed milk, lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour mixture into graham crust, sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also be frozen for future use.

SERVES 8

Quote:

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Originally posted by jaybird

ALMOST CHERRY GARCIA COOKIES

1 cup dried sour cherries
1/3 cup cherry-flavored brandy
1/2 cup unsalted butter at room temperature
1/2 cup white sugar
1/2 cup light brown sugar, firmly-packed
1 egg
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
1/2 tsp baking soda
1 1/2 cup all-purpose flour
3/4 cup coarsely chopped white chocolate
1/2 cup coarsely chopped semisweet chocolate
1/2 cup coarsely chopped macadamia nuts (optional)

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Plump the dried cherries by soaking them in boiling water to cover for a couple of minutes. Drain well and toss with cherry brandy. Let the cherries sit in the brandy for a couple of hours, or even overnight for the best flavor, then drain before using.

Cream the butter with both sugars. Blend in the egg, vanilla and almond extracts.

Fold in the salt, baking soda and flour. Fold in the cherries, white and dark chocolate and, if using, the macadamia nuts. Batter should be soft.

Drop in generous tablespoons onto the baking sheets, leaving space between dollops of batter.

Bake until lightly browned around the edges, 12 to 14 minutes. Cool on racks. (Makes about 2 1/2 dozen)

((they were MUCH better in these than on a pork roast!)) [/B]

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:D Kewl :D Sounds Tasty

Baked Banana Bliss

4 Tablespoons butter
6 firm bananas
4 Ounces cream cheese, softened
4 Tablespoons sugar
1 Teaspoon cinnamon
1 Cup heavy cream
Whipped cream for garnish (optional)

Melt butter. Slice bananas lengthwise. Sauté quickly over high heat.
Place 1/2 of bananas in buttered 8 x 8-inch dish. Beat cream cheese
with sugar and cinnamon. Spread 1/2 of mixture over banana. Top with
remaining bananas and spread with remaining cheese mix. Pour cream
over top; bake in 375 degrees oven for 20 minutes. Serve cool
garnished with whipped cream or warm over vanilla ice cream.
Yield: 9 Servings

Meatloaf Potato Pie (Shepards Pie )

Prep: 10 minutes COOK: 75 minutes Yield: 6

1 1/2 pounds ground beef
1 can (10 1/2 ounces) condensed vegetable soup
1 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
3 lightly beaten eggs, used separately
2 cups warm mashed potatoes

Preheat the oven to 350 degrees. In a large bowl, mix together all the ingredients except the potatoes and 1 egg. On a rimmed cookie sheet or in a 9" X 13" glass baking dish that has been coated with nonstick vegetable spray, form the mixture into an oval-shaped loaf and bake for 1 hour. While whipping the mashed potatoes with a fork, add the remaining beaten egg and whip until well blended. When the meat loaf has cooked for 1 hour, remove from the oven and drain off the grease in the pan. Completely "frost" the meat loaf with the potatoes and return to the oven for 15 to 20 minutes or until the potatoes are slightly crusted and heated through.


__________________________________________________ _______

MEXICAN CORN

[I]When you've had your fill of fresh corn on the cob, try this flavorful recipe that blends corn with tomato, onion, and spice. You can use either chili powder or green chilies, depending on whether you want assertive spiciness or mild chili flavor. Serves 6.

1 onion, finely minced
1 tbsp olive or vegetable oil
2 tbsp butter
2 cups tomato puree (or tomato sauce)
3 cups fresh, frozen, or canned corn
Salt and pepper to taste
2 tbsp chili powder or 1/2 cup diced green chilies

Preheat oven to 350 degrees. Butter a 2-quart casserole dish. Saute onion in hot oil until golden yellow. Mix remaining ingredients; add onion and mix well. Pour into prepared dish; bake 1 hour.


==================================================

CHEWY COCONUT BARS

These buttery bars are chewy, moist, and delicious. Makes about two
dozen.

3/4 cup butter, at room temperature
2 cups brown sugar
2 eggs, at room temperature, lightly beaten
1 cup coconut
1 cup flour
1 teaspoon vanilla
1/8 teaspoon salt

Preheat oven to 325 degrees. Grease 12-inch by 6-inch pan.
Cream butter and sugar. Add eggs, followed by remaining ingredients. Mix well. Spoon into pan. Bake 40 to 45 minutes. Cut while warm; but leave in pan to cool.


G'nite Ya'll :)

Todays Recipies

Gazpacho

3 cups chopped red tomatoes (3 large)

1/2 cup chopped tomatillo (2 medium)

1 can (16 ounces) tomato juice

1/2 cup chopped cucumber

1 large jalapeno pepper, seeded and finely chopped (optional)

1/4 cup finely chopped green onions

1 clove garlic, minced

1/4 teaspoon bottled green-pepper sauce

1 tablespoon olive oil

1 tablespoon lime juice

1/4 cup finely snipped cilantro

• Shrimp:

6 ounces peeled, cooked medium shrimp (12 to 15)

Sour cream (optional)

Green onion curl (optional)

To make gazpacho: In bowl combine tomatoes, tomatillos, tomato juice, cucumber, jalapeno pepper, green onions, garlic, green-pepper sauce, oil, lime juice and cilantro. Cover. Chill for at least 1 hour.

To serve: Reserve 6 shrimp. Coarsely chop remaining shrimp. Stir chopped shrimp into gazpacho. Spoon gazpacho into chilled bowls. Top each serving with dollop of sour cream, 1 whole shrimp and 1 green onion curl.



:D

TURKEY CASHEW SALAD WRAPS


1/4 cup ranch dressing or mayonnaise

1 tablespoon lemon juice

2 cups chopped romaine lettuce

1/4 cup diced onion

2 celery stalks, diced

1/3 cup chopped cashews

1/2 red bell pepper, diced

6 ounces turkey breast, chopped

4 burrito-size flour tortillas, warmed in microwave oven

In medium bowl, combine dressing and lemon juice. Add lettuce, onion, celery, cashews, bell pepper and turkey. Toss together. Divide mixture evenly among warm tortillas. Tuck in sides and roll up. Serve immediately.



:D

FOOL'S GOLD LOAF

An favorite of Elvis


Makes 1 serving.

2 tablespoons butter

1 loaf Italian white bread

1 pound lean bacon

1 normal size jar Skippy smooth peanut butter

1 normal size jar Smuckers grape jelly

Preheat oven to 350 degrees. Spread butter generously over all sides of loaf. Place bread on baking sheet. Bake for 15 minutes, or until evenly browned. Meanwhile, fry bacon until crisp. Drain thoroughly on paper towels. Slice loaf lengthwise. Hollow out interior, leaving as much bread along walls as desired. Fill loaf with peanut butter and jelly to taste. Arrange warm bacon slices inside cavity. Close loaf. Savor.

:eek: :D

Salad Dressings

BLUE CHEESE DRESSING

Makes 1¼ quarts.

2 cups mayonnaise

1 cup sour cream

¼ cup lemon juice

1 teaspoon garlic powder

½ teaspoon white pepper

2 dashes Worcestershire sauce

2 cups (8 ounces) crumbled blue cheese

In large mixing bowl, combine mayonnaise, sour cream, lemon juice, garlic powder, pepper and Worcestershire sauce. Blend with wire whisk. Using wooden spoon, stir in crumbled blue cheese to combine. Refrigerate for 30 minutes before serving.

:D

CREAMY VINAIGRETTE DRESSING

Makes 2½ cups.

1 cup milk

½ cup mayonnaise

½ cup white-wine vinegar

½ cup sugar

1 tablespoon poppy seeds

In large mixing bowl, combine milk, mayonnaise, vinegar, sugar and poppy seeds. Stir with wire whisk until blended. Refrigerate until ready to use.

:D

LEMON CAESAR SALAD DRESSING


tablespoons fresh lemon juice

1 teaspoon grated lemon peel

1 teaspoon Dijon mustard

1 teaspoon anchovy paste (optional)

1 teaspoon Worcestershire sauce

1 to 2 garlic cloves, minced

½ teaspoon salt

¼ teaspoon pepper

½ cup olive oil

1 tablespoon dairy sour cream

In medium bowl, combine lemon juice, lemon peel, mustard, anchovy paste, Worcestershire sauce, garlic, salt and pepper. Whisk to blend. Gradually add olive oil, whisking constantly until smooth. Add sour cream. Whisk until smooth


:D


CREAMY RASPBERRY VINAIGRETTE DRESSING


Makes 2 cups.

2/3 cup olive oil

¼ cup flaxseed oil (optional)

¼ cup balsamic vinegar

¼ cup red-wine vinegar

¼ cup raspberry juice, squeezed from fresh or frozen raspberries

2 tablespoons honey

2 tablespoons nonfat dry milk

1 garlic, peeled and quartered

1/8 teaspoon fresh ground black pepper

In blender, combine olive oil, flaxseed oil, vinegars, raspberry juice, honey, dry milk, garlic and pepper. Blend on high until thoroughly mixed. Refrigerate.

:D

RASPBERRY VINAIGRETTE

Makes 1 cup.

¼ cup raspberry vinegar

1 tablespoon raspberry preserves

1 tablespoon honey mustard

1 teaspoon fresh lemon juice

¾ cup canola oil

In medium bowl, whisk together raspberry vinegar, preserves, honey mustard and lemon juice. Slowly add oil, whisking to blend. Refrigerate.


:D


RASPBERRY VINEGAR


Makes 2 to 3 cups

1 quart (4 cups) fresh rasp-berries

1¼ cups white vinegar

Put raspberries in large glass jar with tight-fitting lid. Pour vinegar over berries. Screw on lid. Let stand for 6 days. (Note: Shake berries and vinegar once each day.) At end of sixth day, strain mixture to remove berries and seeds. Funnel vinegar into clean glass container. Cover. Store in cool, dark place

:D

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:eek:

Quote:

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Total Posts: 2,037

User Posts :

the fugative 594
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MAN !! I AM OVER 100 RECIPES BEHIND YOU ????

:eek: :( :eek: :( :eek: