Kai's "Old-Fashioned" Recipe Thread

[Gumball1960]

LIGHTER POUND CAKE

INGREDIENTS:
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon mace,ground
1/2 cup margarine,corn oil
1 cup sugar
3 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk

DIRECTIONS:
Preheat oven to 350 degrees. Spray an 8 1/2 by 4 1/2 inch
loaf pan with nonstick cooking spray. In a bowl, combine flour,
baking powder, baking soda, salt and mace. Mix well and set
aside. In a mixing bowl, cream margarine and sugar together
until smooth. Add egg whites and vanilla; blend until smooth.
Alternately add flour mixture and buttermilk to batter in two
additions each, blending well after each addition. Spoon batter
into prepared pan and bake for 1 hour. Let cake cool before
slicing.

YIELD: 1 LOAF


BREAD MACHINE APPLE OATMEAL BREAD

INGREDIENTS:
1/2 cup Old-fashioned rolled oats
5/8 cup water
1/2 cup Unsweetened applesauce
2 3/4 cups Bread flour
1 1/2 teaspoons Salt
2 tablespoons Brown sugar
1 1/2 tablespoons dry milk powder
1 1/2 tablespoons Butter or margarine
1/2 cup Raisins
2 teaspoons Ground cinnamon
2 teaspoons active dry yeast

DIRECTIONS:
Place all ingredients in bread pan. Select Light Crust
setting, and pess Start. After the baking cycle ends,
remove bread from pan, place on cake rack, and allow to
cool 1 hour before slicing.

Yield: 1 1/2 pound loaf


CHOCOLATE DROP COOKIES

INGREDIENTS:
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup toasted, slivered almonds
1 3/4 cups Milk Chocolate Chunks

DIRECTIONS:
Heat oven to 350 degrees. In a large mixer bowl, beat
butter, sugar, eggs, and vanilla until light and fluffy.
Stir together flour, cocoa, baking, soda, and salt; add
to creamed mixture. Stir in almonds and milk chocolate
chunks. Drop by tablespoons onto ungreased cookie sheets.
Bake 8 to 10 minutes or just until set. Cool slightly;
remove from cookie sheet onto wire rack. Cool completely.

To toast almonds: Preheat oven to 350 degrees. On shallow
baking pan, place slivered almonds on pan and toast until
lightly browned, about 8 to 10 minutes.


MAKE YOUR OWN PUMPKIN PIE SPICE:

1/4 cup Ground cinnamon
1 tb Ground ginger
2 ts Ground nutmeg
1 ts Ground allspice
1 ts Ground cloves

* just blend all ingredients

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[Gumball1960]

BEEF FIESTA CASSEROLE

INGREDIENTS:
1 pound lean ground beef
salt & pepper, to taste
4 ounces cheddar cheese, shredded
1 cup dairy sour cream
2/3 cup mayonnaise or Salad Dressing
2 teaspoons onion, finely chopped
2 cup Bisquick baking Mix
1/2 cup water
2-3 ripe tomatoes, thinly sliced
3/4 cup green bell pepper,chopped
paprika

DIRECTIONS:
Heat the oven to 375 degrees. Cook and stir the meat in
a large skillet until brown. Drain off the excess fat.
Season the meat with the salt and pepper, then set aside.
Mix the cheese, sour cream, mayonnaise and onion and set this
mixture aside. Stir the baking mix and water together until
a soft dough forms. With floured fingers, pat the dough in a
greased 9x13 baking pan, pressing the dough 1/2 inch up the
sides of the pan. Layer the meat, then tomato slices, and
green pepper onto the dough. Spoon the sour cream mixture over
the top and sprinkle with the paprika, if used. Bake uncovered
until the edges of the dough are light brown, 25 to 30 minutes.
Cool 5 minutes and then cut into squares.

YIELD: 6 servings

[Gumball1960]

ROASTED ONION SOUP

INGREDIENTS:
1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in
half 4 cups low-sodium chicken broth
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced

DIRECTIONS:
Set oven rack at the lowest level; preheat to 450 degrees.
Combine onions, shallots, garlic and oil in a large shallow
roasting pan. Roast for 20 to 25 minutes, stirring every
5 minutes, or until the onions are golden. Remove from oven
and pour in one-fourth of the chicken stock. Stir liquid in
the pan, scraping the bottom to loosen and dissolve any
caramelized bits. (The liquid will become quite dark.) Transfer
the onion mixture to a soup pot and add brandy, thyme and the
remaining chicken stock. Bring to a boil; reduce heat to low
and simmer, covered, for 30 minutes. Season with salt and
pepper and top with Parmesan cheese.

Yield: approx 4 Servings


STAINED GLASS TORTE

INGREDIENTS:
1 package lemon or orange jello
1 package lime jello
1 package cherry, raspberry, or strawberry jello

Filling:
1 package unflavored gelatin
1/4 cup cold water
1 cup hot pineapple juice
2 cups whipping cream
1/2 cup sugar
1 teaspoon vanilla

Crust:
2 dozen graham crackers
1/2 cup soft margarine
1/2 cup sugar

DIRECTIONS:
For Jello: Make the three kinds of jello, dissolving each
in 1 and 1/2 cups hot water. Set into separate square or
cake pans, for thin layer of jello and chill until firm,
or overnight.

For Crust: Crush graham crackers. Mix with butter and sugar.
Line a spring-form pan or pie dish with mixture. Set aside
some of the crumb mixture, this will later be used as a
topping. Place the graham crumb base in the fridge so that
it starts to harden.

For Filling: Soften unflavored gelatin in cold water; dissolve
in hot pineapple juice. Whip cream, adding sugar and vanilla
when almost whipped, while pineapple-gelatin mixture is cooling.
When cool, fold into whipped cream.

Cut flavored jello into small 1/2 inch cubes; fold into
filling. Pour into pan over crust and sprinkle with remaining
crust mixture. Chill six to eight hours or overnight.

YIELD: Apx 16 Servings


ULTIMATE CARAMEL APPLES

INGREDIENTS:

1 cup water
1 cup sugar
1/2 cup heavy cream
10-inch square piece of styrofoam
6 popsicle sticks or small wooden dowels
6 Red Delicious or Golden Delicious apples
3 ounces white chocolate
3 ounces semi-sweet chocolate, finely chopped
1/4 cup chopped nuts

DIRECTIONS:

In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken. Cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples). Insert popsicle sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden. Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Sprinkle with chopped nuts.

YIELD: 6 Servings

[Gumball1960]

Taco Soup

1 pound Lean Ground Beef
16 ounces Tomatoes, canned -- chopped
2 cups Corn -- frozen or fresh
16 ounces Kidney Beans -- drained
8 ounces Tomato Sauce
1 package Taco Seasoning Mix
1 small Onion -- chopped
1/2 cup Black Olives -- sliced, with juice

Toppings:
Corn Chips
Cheddar Cheese -- shredded
Sour Cream

Brown ground beef and onion with taco seasoning and 3/4 cup water.
Add tomato sauce, kidney beans, corn, tomatoes and olives & juice.
Add about four cups of water to bring to soup consistency. Simmer
for 15 minutes. Serve in bowls over corn chips with sour cream and
cheese on top.

Note: To freeze, make soup, and freeze in large zip baggies, flat in
freezer so they can be stacked or placed on shelves like books. Be
sure to label baggies. When ready to serve later on, thaw overnight
in refrigerator, and heat until simmering. Serve in bowls over corn
chips with sour cream and cheese on top.

[the fugative]

CHEDDAR POTATO-BEER SOUP WITH SHREDDED HAM


2 tablespoons butter or vegetable oil

10 packaged baby carrots

5 red potatoes, peeled, cut into large pieces

1 onion, sliced

¼ teaspoon salt

Freshly ground pepper

Red-pepper flakes

1 bottle (12 ounces) beer

2 cans (14½ ounces each) chicken or vegetable broth

2½ cups grated cheddar cheese

1 cup shredded or julienned cooked ham

To make soup: Heat butter in large, heavy saucepan over medium-high heat. Add carrots, potatoes and onion. Cook, stirring, for 10 minutes, or until lightly browned. Add salt, pepper and red-pepper flakes to taste. Add beer. Bring to a boil, stirring to scrape up any browned bits. Add chicken broth. Bring to a boil. Cook for 12 minutes, or until potatoes and carrots are tender.

To puree soup: Pour soup, in batches if necessary, into blender or food processor container. Puree. Return to saucepan. Stir in cheese. Heat, stirring, for 2 minutes, or until cheese is melted. Taste for seasoning. Add more red-pepper flakes if needed. Ladle into bowls. Top each with shredded ham.

Cooking tips

• If you don't have beer on hand, add another can of chicken broth.

• Cut potatoes and carrots into smaller pieces so they cook quickly



Spinach-Lentil Soup


• 4 c. fat-free broth, divided

• 1 1/2 c. chopped spinach

• 3 cloves garlic, minced

• 1/2 c. dry bulgur

• 1/2 c. dry red or green lentils, rinsed and picked over

• 1 lb. fresh roma tomatoes, cored and chopped

• 2 tbsp. tomato paste

• 1/3 c. chopped fresh basil

• Salt, freshly ground black pepper

Bring 1 cup of the broth to boil in large Dutch oven over medium-high heat. Add spinach and garlic and cook, stirring occasionally, 3 minutes. Add bulgur, lentils and remaining 3 cups broth. Bring to boil. Reduce heat and cook 20 minutes.

Add tomatoes and tomato paste and cook 30 minutes, or until lentils are soft. Add basil and salt and pepper to taste.



How to cook pumpkin



Here's how to to cook fresh pumpkin and purée it.

Baked: To bake a fresh 6-to 7-pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan and add a little water. Bake, uncovered, in preheated 375-degree oven 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and purée, a little at time, in food processor or blender. Mix with a little salt.

Boiled: Place a 3-to 4-pound pumpkin, cut into 2-to 3-inch chunks, in a saucepan along with a quart of boiling water and a sprinkling of salt. Cover. Boil gently about 25 to 30 minutes or until fork-tender. Drain, peel and purée to use in other recipes, or serve chunks with a sprinkling of pepper and a couple of tablespoons of butter for a vegetable.

Steamed: Place pumpkin chunks in a steamer over rapidly boiling water. Cover. Steam over medium heat 30 to 35 minutes or until fork-tender. Drain well, cool and peel. Season and serve or mash or purée in a food processor to use in other recipes.

Microwaved: Halve a small pumpkin or cut a larger one into big chunks. Place pieces, flesh side down, in a microwave-proof dish with a little water. Cover with plastic wrap and cook on high power, checking and turning often, until fork-tender. Figure a 4-to 5-pound pumpkin, cut in half, will take around 16 to 24 minutes on high power. Cool, drain off any liquid and remove peel. Purée in food processor or blender.

To remove excess moisture: To drive off any excess moisture from puréed fresh pumpkin, heat, uncovered over low heat, stirring occasionally. Cool for use in recipes. Season as desired (with a little cream, pepper and butter), beat with an electric mixer, if desired, and serve as a vegetable purée alongside meats, fish or poultry.

[flute]

any way to cook & eat pumpkin seeds from a gutted pumpkin? going to have to buy one..(Im' not giving my daughter CANNED pumpkin)

anyway, ideas recipes, tips, tricks?

(note: they'd have to be baked in the oven or microwave cus I don't have like a dehydrator or anything special like that)

[intrigued]

PUMPKIN SEED SNACK

Halloween treats from FamilyFun

Scoop all the seeds out of a pumpkin, rinse them, and let them dry. Preheat oven to 375 degrees. Drizzle 2 tablespoons of vegetable oil over the seeds. Sprinkle with salt and toss. Spread the seeds on a cookie sheet and bake for 15 minutes, or until light brown.

[flute]

intrigued ty soo much

[intrigued]

Your welcome! Anytime!

[Gumball1960]

Here's another way you can do it...

ROASTING PUMPKIN SEEDS:

Don't waste the seeds after cooking your pie or making
jack-o-lanterns. Instead, roast and salt the seeds for a
delicious and nutritious snack. Let the children slosh
through the fibers in pursuit of the slippery seeds, it
is so much fun.

1 quart water
2 Tablespoons salt
2 cups pumpkin seeds
1 Tablespoon vegetable oil or melted, unsalted butter

Preheat oven to 250°F. Pick through seeds and remove any
cut seeds. Remove as much of the stringy fibers as possible.
Bring the water and salt to a boil. Add the seeds and boil
for 10 minutes. Drain, spread on kitchen towel or paper towel
and pat dry. Place the seeds in a bowl and toss with oil or
melted butter. Spread evenly on a large cookie sheet or
roasting pan. Place pan in a preheated oven and roast the
seeds for 30 to 40 minutes. Stir about every 10 minutes, until
crisp and golden brown. Cool the seeds, then shell and eat or
pack in air-tight containers or zip closure bags and refrigerate
until ready to eat.


Baked Pumpkin Seeds

2 cups pumpkin seeds
2 tablespoons light cooking oil (vegetable, peanut, or other)
1 teaspoon spice (cayenne, garlic powder, cumin, curry, or any favorite
—add more or less to taste)
1 teaspoon salt

Preheat oven to 350° F. Remove seeds from pumpkin and rinse with water to remove
any remaining pulp. Dry seeds between two paper towels. Mix oil with spices and/or salt,
and toss mixture with seeds. Spread seeds over a baking sheet. Bake seeds approximately
30 minutes or until crisp and very lightly browned, tossing occasionally.

[Jolie Rouge]

Bourbon Fudge:

3-cups chocolate chips (Guittard)
1-can condensed Milk (not evaporated)
dash salt
1-cup chopped walnuts,or pecans
1-1/2teaspoon vanilla
2-T inst coffee grandles
1/2-jiger bourbon

Line 8-9" square pan with foil extending over edges of pan, butter all sides Real good. In medium heavy sausepan over low heat; melt chocolate chips with condensed milk,salt,coffee. Remove from heat and add the bourbon,vanilla. Spread into prepared pan ref for 2-hrs until firm. Peel off the aluminum foil and cut into squares. Enjoy.



Kahlua Pumpkin Pie

1 cup evaporated milk
1/2 cup light brown sugar, packed
1/4 cup Kahlua or other coffee liqueur
1/4 cup light corn syrup
1-1/2 tsp pumpkin pie spice
1/2 tsp salt
1-1/2 cups canned pumpkin
2 large eggs, beaten
Pastry Crust
Kahlua Cream Topping (Recipe follows)

Line 9 inch pie pan with your favorite pastry recipe; chill. Preheat oven 450 F. Combine milk, sugar, Kahlua, corn syrup, spice and salt. Add pumpkin and eggs; blend well. Set aside. Bake pastry for 7-8 mins until lightly browned. Pull oven rack part way out; slowly pour pumpkin mixture into shell. Reduce oven to 325 F. Continue baking until filling is barely set in center, about 40 mins. Cook on wire rack. Serve with Kahlua Cream Topping.

Serves 8-10.

Kahlua Cream Topping

Beat 1 cup whipping cream with 2 TBSP Kahlua until stiff peaks form. Turn into serving bowl and drizzle 1 TBSP Kahlua on top.



Sambuca Romana Jam

5 cups crushed, fresh blueberries
1 tsp grated lemon rind
1/2 cup water
2 1/2 cup sugar
1 box light fruit pectin
1/2 cup Sambuca Romana
10 offee beans per jar

Mix 3/4 cup sugar and pectin together. Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, still stirring constantly. Boil for 1 minute. Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in each jar. Immediately pour jam into hot sterilized jars and vacuum seal.

Yield: 5 half-pint jars