WHAT? You gotta better way to make 'em?Quote:
Originally posted by flute
heehee :D
:eek:
:D
Bwahahahahahahahahahahahaha....
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WHAT? You gotta better way to make 'em?Quote:
Originally posted by flute
heehee :D
:eek:
:D
Bwahahahahahahahahahahahaha....
:D BWAHAAAAAAAAAAAHAHAAAAAAAAAHAAAAAAAAAAAAAAAA :p ;) You Bad ;)Quote:
Originally posted by jaybird
Depending, of course, on the size of your balls.......
Tipsy Sweet Potatoes
2-1/2 cups cooked, mashed sweet potatoes
4 tablespoons butter, softened
1/2 cup firmly packed light brown sugar
Pinch of salt
1/3 cup Jack Daniel's Whiskey
Pecan halves or marshmallow for topping
Instructions
Preheat oven to 325 degrees F. Combine all ingredients except topping. Spoon into a greased 1-quart casserole. Top with pecan halves or marshmallows. Bake for 20 to 25 minutes until bubbly.
:p
Oooh. I have this recipe! And I make it a lot. Only, guess what? I use SoCo or Cap'ns. And it is REALLLLLLLY good if you save the 1/3 cup of alcohol and just drink it instead of mixing it in...Quote:
Originally posted by the fugative
Tipsy Sweet Potatoes
2-1/2 cups cooked, mashed sweet potatoes
4 tablespoons butter, softened
1/2 cup firmly packed light brown sugar
Pinch of salt
1/3 cup Jack Daniel's Whiskey
Pecan halves or marshmallow for topping
Instructions
Preheat oven to 325 degrees F. Combine all ingredients except topping. Spoon into a greased 1-quart casserole. Top with pecan halves or marshmallows. Bake for 20 to 25 minutes until bubbly.
:p
Sounds good to me ;)Quote:
Originally posted by jaybird
Oooh. I have this recipe! And I make it a lot. Only, guess what? I use SoCo or Cap'ns. And it is REALLLLLLLY good if you save the 1/3 cup of alcohol and just drink it instead of mixing it in...
Whiskey Pumpkin Pie
pastry to line a 10-inch pie plate
2 cups cooked, mashed pumpkin or one can pumpkin puree (do not use pie filling)
1 cup sugar
4 eggs, separated
1/2 teaspoon cinnamon
1/2 cup butter, melted
1/2 cup whiskey
1/3 cup whipping cream
1 Tablespoon cornstarch
Preheat oven to 375 degrees F. Line a ten-inch pie plate with the pastry and put plate on a baking sheet. Beat together pumpkin, sugar, egg yolks, cinnamon in a large bowl. Stir in melted butter, whiskey and cream. Beat egg whites until stiff, then sprinkle with cornstarch. Stir one quarter of egg whites into pumpkin mixture to lighten it, then fold in remaining whites until no white streaks remain. Pour mixture into a prepared pie plate. Bake for one hour, until center is firm to the touch.
:p
Ooookay. You're forcing me to dig out my Southern Comfort recipes. But tomorrow. I've got to do some quilting tonight. I have to get this done and back to Raven BEFORE October 15th...
tick
tick
tick...
Quote:
Originally posted by jaybird
Ooookay. You're forcing me to dig out my Southern Comfort recipes. But tomorrow. I've got to do some quilting tonight. I have to get this done and back to Raven BEFORE October 15th...
tick
tick
tick...
:p Hehehehe
tick tock tick tock
Pistachio Whiskey Cake
1 pk Vanilla cake mix
Eggs
Vegetable oil
1/2 c Water
3/4 c Whiskey
1 pk Instant pistachio pudding;
1 serving size
1 c Maraschino cherries, chopped
1 c Walnuts; chopped
2 c Chocolate chips
Prepare cake mix as directed on package, usinf
recommended amount of eggs and oil but 1/2 c water and
3/4 c whiskey for the liquid. Blend in the pudding
mix, then fold in the cherries, walnuts and chocolate
chips. Bake in greased and floured Bundt pan for 50
to 60 minutes at 350 degrees. Let cool before adding
glaze.
Glaze for Pistachio Whiskey Cake
2 c Confectioners' sugar
1 ts Vanilla
2 tb Butter; softened
3 tb To 4 tb milk or light cream
Coloured sprinkles for
-decoration (opt)
Beat together the sugar, vanilla, butter and milk to
make glaze. Pour over cake. Decorate with green amd
red sprinkles, if desired.
;) :p :D
FUGI! Quit posting them and start baking and mailing them! ;)
Change of plans, going to my sil's for dinner, so I didn't make the navy bean soup and the white chocolate cake...
JOLIE>>>I want to make the navy bean soup tomorrow. Is that a cup of elbow macaroni COOKED OR UNCOOKED?
GAH! Where's the cornbread recipes you posted? I've gone through 40 pages here. Gotta run, guess that'll learn me for not copying them down right away.
I'll hunt more later.
PUMPKIN CORNBREADQuote:
Originally posted by jaybird
GAH! Where's the cornbread recipes you posted? I've gone through 40 pages here. Gotta run, guess that'll learn me for not copying them down right away.
I'll hunt more later.
1 Cup Cornmeal
1/2 Cup flour
1/2 Cup Whole wheat flour
1 Teaspoon baking soda
1 Teaspoon salt
1/2 Teaspoon cinnamon
1/4 Teaspoon nutmeg
2 Eggs
1 Cup of pumpkin puree
2/3 Cup Brown sugar
1 Tablespoon molasses
1/2 cup chopped pecans ( optional )
Sift cornmeal, flours, baking soda, salt and spices into
mixing bowl. Beat eggs lightly in a seperate bowl, whisk in
pumpkin, brown sugar, oil and molasses.
Make a well it the sifted dry ingrediants and add liquids.
Using quick strokes, blend just until no traces of flour remain
Add pecans and mix 1-2 more times.
Pour batter into a greased 10 inch glass pie pan or a 9 inch
square baking pan. Bake in a 400 degree oven for 30 min or
until surface is browned and springy.
:D
Cornbread
1 cup White cornmeal
1 cup White flour
1 Tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup finely crushed French fried onions
1 Tablespoon parmesan cheese
1 cup sour cream
Combine first five ingredients in bowl. Add egg, milk, sour cream, and oil beating until smooth. Coat a greased cast iron skillet with onion crumbs and cheese, reserving excess crumbs. Pour batter into prepared pan. Sprinkle with reserved crumbs. Cook at 400 degrees for 1 hour. Invert onto a wire rack to cool.
Cornbread
9-inch Divided Skillet, or Corn-Stick Pan
1/2 egg
9/10 cup buttermilk
2 tbsp. vegetable or olive oil
*1 scant cup self-rising cornmeal mix
1/2 tsp. salt (optional)
Big Skillet (10 inch across about 2 deep)
1 egg
1 4/5 cups buttermilk
4 tbsp. vegetable or olive oil
*2 scant cups self-rising cornmeal mix
1 tsp. salt (optional)
*If you don't have self-rising cornmeal, you can use regular cornmeal plus 1/2 tsp. baking soda and 1 tsp. baking powder (double those amounts if you're making the Big Skillet quantity).
Directions
Pre-heat the oven to 500 degrees.
Beat the egg in a medium- to large-sized bowl.
Add the buttermilk and oil. Mix.
Add salt (optional, and not at all necessary).
Gradually add the cornmeal, and stir just until blended.
Coat the inside of the skillet with about 1 tbsp. of oil. Heat it on an eye of the stove until it smokes. By now the oven should be good and hot, too.
Pour the batter into the skillet. It will give off a satisfying sizzle.
Put the skillet into the oven. (This is why you can't use one with a plastic or wooden handle.)
Check on the cornbread after about 15 minutes, and keep looking at it every minute or two. Opening the oven door lets out a lot of the heat really fast, so just look through the glass window if your oven door has one; if it's old and dingy like mine, use a flashlight.
When it's done the cornbread should be a lovely golden brown, and a knife inserted in it should come out clean. It should take 20 minutes at the most.
Cornbread
1/4 cup vegetable oil
2 cups cornmeal mix
1 1/4 cups milk
1 egg,beaten
1 1/2 teaspoons fennel seed, cracked
1 1/2 teaspoons pepper, cracked
Preheat oven to 450 degrees. Pour the shortening in a 10-inch cast-iron
skillet. Place the skillet in the hot oven. Place the self-rising cornmeal or
mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and
stir until thoroughly blended. Stir the hot shortening into the batter, then
pour the batter into the hot skillet. Bake 15 to 20 minutes, until done.
Cornbread
3/4 cup whole-kernel stone ground cornmeal
1/4 cup wheat flour
1 teaspoon salt
2 teaspoons baking powder
1/4 + a tad teaspoon baking soda
2 level tablespoons sugar
1 egg
2 tablespoons melted fat (see below)
3/4 to 1 cup buttermilk (*)
In a 9'' cast iron skillet, melt 2+ tablespoons of fat (Crisco, bacon fat, etc). Pre-heat oven to 375F.
Mix dry ingredients together; mix in egg and buttermilk to make a goopy, sloppy mix, and pour into (slightly) warm skillet. Bake fifteen minutes (**). Turn out onto a warm plate and serve.
(*) If real buttermilk is not available, it can be simulated by adding 1 tablespoon of vinegar to whole milk and allowing the mixture to warm at room temp (or slightly more) for about an hour.
(**) When tableknife stuck in center of pan comes out clean the bread is done.
:D
Yay!
You're the man Fugi.
(frantically copies the recipes down)
(((((HUGE HUGS)))))
POUNCE X 2 !!
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uncooked... :) enjoy - too hot to make that yet - was 100* today.Quote:
jaybird : JOLIE>>>I want to make the navy bean soup tomorrow. Is that a cup of elbow macaroni COOKED OR UNCOOKED?