Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

1 cup potato water (warm)

I assume this refers to the water in which the potatos were cooked ?

[Advertisement]

[the fugative]

Originally posted by Jolie Rouge
I assume this refers to the water in which the potatos were cooked ?

Yep

[flute]

OK for those of you not blessed to grow up with my parents, u too can make a super sandwich.

Super Sandwich
ham
cheese
egg
bread

Ingredients will vary by amount, depending on how many sandwiches you want, how high you want it piled.

Get your egg on. Cook it. I poack & flip mine over to get out all the "runny." Put ham in pan to warm it. Put bread in toaster.
Pile on all ingredients on 1 slice of bread. Top with cheese. I stick mine in the microwave to melt cheese.

ENJOY!

[the fugative]

Chilled White Chocolate Souffle


• 6 tbsp. cold water

• 2 tsp. unflavored gelatin powder (one 1/4-oz. packet)

• 1 c. whole milk

• 3/4 c. granulated sugar, divided

• 2 pasteurized egg yolks, at room temperature

• 1/4 tsp. cornstarch

• 2 oz. finely chopped white chocolate

• 2 tbsp. white crème de cacao

• 5 pasteurized egg whites, at room temperature

• 1/4 tsp. cream of tartar

• 3/4 c. heavy cream

• White chocolate curls or silver dragees for garnish

If using a 1-quart soufflé dish, attach aluminum foil collar to dish
(If using a 1-quart soufflé dish, make a foil collar for it by tearing off a piece of foil 3 inches longer than the circumference of the dish. Now fold the foil in half lengthwise and then in half again, so that the "collar" is just a few inches high. Wrap it around the soufflé dish so that the foil extends about 3 inches higher than the rim, and tape together the overlapping ends. Also tape the foil to the outside of the dish. Carefully remove the collar before serving. For those less concerned about appearance, the soufflé can be served from any 1 1/2-quart serving bowl.)

Place water in a small bowl, sprinkle gelatin onto the surface of the liquid; set aside.

In a medium saucepan over low-medium heat, heat milk and 1/2 cup of the sugar, stirring occasionally, until milk is steaming and sugar is dissolved, about 5 minutes. Meanwhile, in a medium bowl, whisk together yolks, 2 tablespoons sugar and cornstarch until pale yellow and thickened. Whisking constantly, gradually add hot milk to yolks.

Return milk and egg mixture to saucepan and cook, stirring constantly, over medium-low heat until foam has dissipated to a thin layer and mixture thickens to the consistency of heavy cream and registers 185 degrees on an instant-read thermometer, about 4 minutes.

Add white chocolate to warm custard and stir until chocolate is melted and fully incorporated. Strain custard through a fine wire-mesh sieve into a large clean bowl; stir in gelatin mixture and crème de cacao. Set bowl of custard in a large bowl of ice water; stir occasionally until cool.

While custard mixture is chilling, in large bowl of mixer beat egg whites on medium speed until foamy, about 2 minutes. Add cream of tartar and increase speed to medium high; gradually add remaining 2 tablespoons sugar and continue to beat until whites are glossy and hold a soft peak when beater is lifted, about 3 to 4 minutes longer. Do not overbeat.

Remove bowl containing cooled custard mixture from ice water bath; gently whisk in about 1/3 of egg whites, then fold in remaining whites with a large rubber spatula until almost no white streaks remain.

In same mixer bowl (washing not necessary), beat heavy cream on medium-high speed until soft peaks form when beater is lifted, 2 to 3 minutes. Fold cream into egg-white mixture until no white streaks remain. Pour into prepared soufflé dish, 1 1/2-quart bowl, or individual serving glasses or ramekins. Refrigerate until set but not stiff, about 1 1/2 hours (can be refrigerated up to 6 hours). Remove foil collar, if using, and serve.



NOTE: Because the eggs in this recipe are uncooked, for food safety reasons use pasteurized eggs. White crème de cacao, a chocolate-flavor liqueur, is available in most liquor stores. If you prefer not to use liqueur, add 1 tablespoon plus 2 teaspoons of water used with the gelatin, and add about 1 teaspoon almond or vanilla extract to the heavy cream as it is being whipped.



Angel Food Cake

• 12 egg whites, at room temperature

• 3/4 tsp. cream of tartar

• 1 tsp. lemon juice

• 1 tsp. vanilla

• 1 1/2 c. sugar, divided

• 1 c. cake flour

• 1/2 tsp. salt

• Cream Cheese Sauce (see recipe), optional

Beat egg whites and cream of tartar to soft peaks in a large bowl. Beat in lemon juice and vanilla; gradually adding 1/2 cup sugar. Beat just to stiff peaks (do not overbeat). Sprinkle another 1/2 cup sugar over egg whites and fold in. Combine remaining 1/2 cup sugar, flour and salt; sift half the flour mixture over egg whites and fold in. Repeat with remaining flour mixture (and any flavorings, as noted in the variations below).

Pour batter into ungreased 10-inch tube pan. Bake until cake is golden and cracks look dry, about 40 minutes. Invert pan on funnel and cool completely. Loosen side of cake from pan with metal spatula and invert onto serving plate.

Serve individual pieces with Cream Cheese Sauce

Variations: For a different flavor of angel food cake try these additions:

Peppermint: Fold in 1/3 cup crushed peppermint candy when last addition of flour is added.

Spice: Fold in 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground allspice and 1/4 teaspoon ground nutmeg when last addition of flour is added.

Almond: Beat in 1/4 teaspoon almond extract after the egg whites and cream of tartar are in soft peaks. For more almond flavor, top cooled cake with an almond glaze made by mixing together 1 cup powdered sugar, 1/4 to 1/2 teaspoon almond extract and 2 to 3 tablespoons milk


Cream Cheese Sauce


Makes 2 1/2 cups

• 1 (8-oz.) pkg. cream cheese, at room temperature

• 1/2 c. sugar

• 1 tsp. vanilla

• 1 c. sour cream

• About 1/2 c. half-and-half, cream or milk, to desired consistency

In an electric mixer, blend cream cheese and sugar together until smooth. Add vanilla, sour cream and enough half-and-half to make sauce the consistency you want.

Drizzle it atop a slice of angel food cake, or pool it underneath. For a white-on-white effect, sprinkle a bit of grated coconut over each cake-and-sauce serving

[the fugative]

Gremlins

[the fugative]

Bienenstichkuchen


Topping:

• 3/4 c. sliced almonds

• 1/2 c. sugar

• 1/4 c. ( 1/2 stick) butter

• 2 tbsp. heavy cream

Cake:

• 1 3/4 c. flour

• 2 tsp. baking powder

• 1/4 tsp. salt

• 1/2 c. (1 stick) butter, softened

• 2/3 c. sugar

• 2 eggs

• 1 tsp. vanilla

• 1/2 tsp. almond extract

• 1/2 c. milk

Filling:

• 1 c. milk, divided

• 1/3 c. sugar

• 2 tbsp. cornstarch

• 4 egg yolks

• 1 tsp. vanilla

• 1/2 tsp. almond extract

• 1/2 c. (1 stick) butter, softened and cut into 8 pieces

Prepare the topping: In a small saucepan, combine the almonds, the 1/2 cup of sugar, the 1/2 stick of butter and the 2 tablespoons of cream; stir over medium heat until the butter melts. Set aside.

Prepare the cake: Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan. Sift together the flour, baking powder and salt; set aside. In the large bowl of the electric mixer, cream the stick of butter, gradually adding the 2/3 cup of sugar and beating until the mixture is light and fluffy.

Beat in the eggs one at a time, beating well after each, then beat in the teaspoon of vanilla and 1/2 teaspoon of almond extract. Beat in the flour mixture, alternating with the 1/2 cup of milk. Pour the batter into the prepared pan, smoothing the top.

Stir the almond mixture and pour/ sprinkle it evenly over the batter. Bake about 40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan 20 minutes, then loosen the pan and remove the side.

Prepare the filling: In a medium saucepan combine 3/4 cup of the milk and the 1/3 cup of sugar, stirring well. Bring to the boil. Meanwhile, put the cornstarch in a medium bowl and gradually stir in the remaining 1/4 cup of milk. Add the egg yolks one at a time, whisking until the mixture is smooth.

Reduce the heat under the milk and whisk about 1/4 cup of the hot milk into the yolk mixture, then pour the diluted yolk mixture into the hot milk, whisking constantly. Over medium heat, bring the milk mixture to the boil again, stirring constantly. Lower the heat and simmer 1 minute, then remove from the heat and stir in the teaspoon of vanilla and the 1/2 teaspoon of almond extract.

One piece at a time, whisk the butter into the hot filling, adding the next piece only after the previous one has been fully incorporated.

Pour the filling into a shallow bowl, cover (put plastic wrap right on the surface of the filling) and chill 2 hours or more.

When the custard mixture is cold, whisk it very briefly until it is smooth. Cut the cooled cake into two layers. Invert the bottom layer, gently peel away the pan bottom, and invert again. Set cut-side up onto the serving plate.

Spread all of the custard over the bottom half. Top with the other half, almond side up. Refrigerate until a few minutes before serving. Dust with powdered sugar

Note You'll need a springform pan: The cake is taller than a regular 9-inch cake pan.

[flute]

Dad's bourbon slush

2 tea bags
1C boiling water
1C sugar
3 1/2 C water
6oz frozen orange juice
3oz frozen lemonade
1/2 C bourbon

Seep tea bags in boiling water for 2-3 min. Remove tea bags, & stir in sugar till dissolved. Add everything else, freeze & serve.

[jaybird]

Peppermint Schnapps
((borrowed from babyfroggy!))

Make extra to give as gifts.
Makes about 3 cups


1/4 cup Granulated sugar
2 cups White corn syrup
2 cups Vodka
2 teaspoons Peppermint extract
Heat the corn syrup in a saucepan. Whisk in the sugar. Heat until dissolved. Heat, stirring frequently for five minutes. Remove from the heat. Whisk in the vodka. Cover and cool at room temperature. Whisk in the peppermint extract. Place in a bottle and seal. Chill well before serving (optional).

(Hey that's MY bourbon slush recipe)

[flute]

doesn't sound half bad janel. peppermin shnapps are good. heeheee but I wouldn't know about that

[the fugative]

For withnohalo

Pineapple Nut Sandwiches


2 cups crushed pineapple, drained
1 cup sugar
1 cup chopped nuts
One 8-ounce package cream cheese
milk or mayonnaise
In saucepan combine pineapple and sugar. Bring to boil. Cook until thick, stirring constantly. Cool. Stir in nuts. Soften and mash cheese with enough milk or mayonnaise to make a good spreading consistency. Combine with pineapple mixture. Spread on thin bread, top as sandwich. Trim and cut into squares.



Roseville Sandwiches


1/4 c Mayonnaise
1 tb Green onion, minced
1 tb Fresh dill, chopped
1 tb Capers
1 1/2 ts Horseradish
pinch Pepper
8 sl Whole wheat bread
1 1/2 ts Butter, softened
4 sl Smoked salmon
12 Cucumber slices, thin

Combine mayonnaise, onion, dill, cappers, horseradish and pepper. trim crusts from bread;
spread with butter then mayonnaise mixture. Arrange salmon and cucumber over 4 slices of
bread. Top with remaining bread; cut each sandwich into 4 triangles or squares.



Cranberry fingers


Mix some dijon mustard in whole cranberry sauce, flavor to taste. spread on the bread on then add a small slice of smoked turkey, add top layer of bread.(Rye or Pumpernickle)



Lavender Egg Salad


chop 4 hard boiled eggs, mix in 1 ounce of mayonnaise and 1 ounce of plain yogurt. Mix in 1 teaspoon of curry powder and 1 tablespoon dried lavender buds. Spread on your bread and top with a green olive
(potato bread)




Celery-Nut


Whip a soft block of cream cheese with 1/4 cup of milk, add 1/2 cup of celery and 1/2 chopped walnuts and spread on your whole wheat bread



Cherry Sandwiches



16 oz. cream cheese
slivered almonds (optional)
large jar maraschino cherries with some liquid

Soften cream cheese. Cut up cherries and add to cream
cheese. Add enough cherry juice to make soft sandwich spread.
Add almonds, if desired. Spread on white bread, trim crusts, cut into
desired shapes.



Cucumber Sandwiches With Mint Mayonnaise


2 lg Egg yolks
1/2 ts Dijon mustard
2 tb Fresh lemon juice
3/4 c Fresh mint leaves, loosely
packed
1 c Vegetable oil
Salt and pepper
16 Thin slices homemade white
bread, crusts removed
1 Cucumber, peeled and thinly
sliced

MINT MAYONNAISE in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add the oil in a slow stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.

Spread each slice of bread generously on one side with the mayonnaise. On half the slices, arrange an even layer of cucumber slices. Top with remaining bread slices. Cut each sandwich into quarters before serving.





Walnut Sandwich


1 1/2 (8-ounce) packages cream cheese, room temperature
1/2 cup ground toasted walnuts
2 tablespoons finely minced fresh parsley
1 tablespoon finely minced green bell pepper
1 tablespoon finely minced onion
1 teaspoon fresh lemon juice
1/4 teaspoon grated fresh nutmeg (or more to taste)
Salt and white pepper to taste
24 slices best-quality white bread
1/2 cup unsalted butter, room temperature

In a large bowl, combine cream cheese, walnuts, parsley, and bell pepper. Add onion, lemon juice, nutmeg, salt, and pepper; stir until well blended.

Spread one side of each piece of bread lightly with butter. Top the buttered side of 12 slices of bread with some of the cream cheese mixture and top with the remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.



EGG Sandwiches




Hard-Boiled Eggs Chopped
1/4 C Mayonnaise
1 Tbsp Honey Dijon Mustard
1/4 Ts Celery Seed
Salt and Pepper To Taste
6 Tbsps Butter Softened
6 Slices Whole Wheat Bread Crusts Removed
Fresh Watercress Sprigs For Garnish

Combine chopped eggs, mayonnaise, mustard,
celery seed, and salt and pepper to taste in
bowl. Mix well and set aside. Lightly butter
bread. Spread half the bread slices with egg
mixture, then top with watercress. Top with
remaining bread slices, buttered side down.
Press gently to seal. Wrap and refrigerate at
least 1 hour. Cut sandwiches crosswise into 1"
slices.





These help any??

[the fugative]

Pear-Cranberry Crisp


• 5 c. peeled and sliced winter pears, such as Bosc or Anjou

• 2 c. fresh or frozen cranberries

• 1/2 tsp. ground cinnamon

• 1/2 tsp. vanilla

• 1/2 c. apple juice

• 1/3 c. maple syrup

• 1/4 c. water

• 1 c. rolled oats

• 1/2 c. flour

• 1/4 c. packed brown sugar

• 3 tbsp. chopped toasted walnuts

• 1/3 c. cold butter

Preheat oven to 350 degrees. Arrange pears, cranberries, cinnamon and vanilla in lightly oiled 9-by 13-inch baking dish.

In small bowl, combine apple juice, maple syrup and water. Pour over fruit.

In medium bowl, combine oats, flour, brown sugar and walnuts. Cut in butter. Mix with fingertips or fork until texture of cornmeal. Sprinkle over fruit.

Cover with foil. Bake 35 minutes, or until fruit is very soft. Remove foil and bake 10 minutes longer, or until lightly browned.




Plum Crisp


• 3 lb. plums, halved

• 3/4 c. water

• 1/2 c. sugar

• 1 tbsp. cornstarch

• 1 c. rolled oats

• 1/2 c. packed brown sugar

• 1/2 c. flour

• 1/2 tsp. salt

• 1/2 tsp. cinnamon

• 1/3 c. cold butter

Preheat oven to 375 degrees. Arrange plums in lightly oiled 9-by 13-inch baking dish.

In small bowl, combine water and sugar. Pour over fruit.

In medium bowl, combine oats, brown sugar, flour, salt and cinnamon. Cut in butter. Mix with fingertips or fork until texture of cornmeal. Sprinkle over fruit.

Bake 40 minutes, or until fruit is very soft and topping is lightly browned