|
Post by canadianshewolf on Jul 3, 2014 3:32:27 GMT -6
.......Hello! fyi........quite a few of the recent newsletters have had in-active "hot-links" to the recipes listed.....this mornings/last nights,.... was no exception!
|
|
|
Post by canadianshewolf on Sept 19, 2010 5:59:41 GMT -6
Thanks a lot for answering!
I haven't been in on site for some time,(bad Carol!.....lolol)
I am going to take a closer look at the "import shelves" next time I am at the grocery store.....might find it OR something quite similiar.
Thanks again.
|
|
|
Post by canadianshewolf on Aug 1, 2010 20:08:40 GMT -6
This is a really interesting looking recipe!
|
|
|
Post by canadianshewolf on Jul 29, 2010 11:46:20 GMT -6
The copy-kat recipe for Kenny Rogers' mini muffins. Would anyone happen to have it plz & tyvm?
I am making my request on this thread because the "new topic" option is NOT available on the "request" thread. Sorry for any inconvienence this may cause.
|
|
|
Post by canadianshewolf on Jul 28, 2010 9:30:32 GMT -6
Cathi....since your post was made way back in 2003.....I surely hope you came up with a recipe for that year!..lolol .I did however come across this and it "looks" in appearance like a Claxton "ingredient" cake. Mess with it tho.....and see what ya come up with. Good luck! ******************
"The fruitcake was THE BEST FRUITCAKE IN THE ENTIRE UNIVERSE. And I don't even like fruitcake. A thin slice was like a super deluxe gourmet Fig Newton for adults. I loved it. Dh ate most of it when I wasn't looking."
It started out as the "DARK FRUIT CAKE" recipe from The Joy of Cooking (the 1962 edition), but over the years I removed the ingredients I didn't like (citron and nuts), added ones I preferred (figs, dates, and other fruits), simplified the procedure, and added whiskey to the final product. [Please note: this recipe is too hard to make if you don't have an electric mixer --- hand-held is fine. If you don't, either borrow one or forget it; it's just too much work to get the batter smooth by hand. Also: this is a big recipe! If you don't have really big mixing bowls, make a half recipe the first time, just to be safe -- it can get unmanageable.]
Ingredients
4 cups all-purpose flour (sift before measuring) 1 tablespoon cinnamon 1 tablespoon cloves 1 tablespoon allspice 1 tablespoon nutmeg 1/2 tablespoon mace 1-1/2 teaspoon salt 7 pounds dried fruit 1 pound brown sugar 1 pound butter (plus 1/2 stick) 15 eggs 1/2 cup red wine a bottle of whiskey The dried fruit can be whatever you like; I tend to use 3-4 pounds of raisins and currants, a pound each of dates, figs, and a pound or two of prunes, cherries, berries, or whatever I can find cheap. If you put in a lot of tart fruits, you might want to increase the brown sugar a little to compensate. The red wine can be anything you have (or port, or sherry, or fruit juice ...). I might almost say "the whiskey is optional" except I just can't imagine this recipe without it.
This recipe makes about 12 pounds of cake. I bake it in disposable aluminum loaf pans, which come in two sizes: a small one that holds about 1 pound, and a large one (almost full bread loaf size) that holds about 2 pounds. These are sturdy enough to wash and reuse year after year.
Tools
Pastry brush (for buttering pans; you can use a paper towel) Electric mixer (essential!) Loaf pans Mixing bowls Big paper bag (grocery store bag) Scissors (optional; for cutting up fruit if desired; you can use a knife, but it takes longer)
Procedure
Preheat the oven to 300°. Put 1 cup of the sifted flour into the bottom the paper bag. Cut up the fruit if desired (remove pits if necessary; it helps if you wet the scissors), and put it into the bag. Close the bag and coat the fruit with flour by shaking vigorously (this keeps the fruit from sticking to itself, and helps the batter coat it). Put 1 pound of butter in a pan over a low flame to melt (save the 1/2 stick for later). Mix 3 remaining cups of flour and the spices (but not the brown sugar); a sifter works well for this. Once the butter is melted, mix in the brown sugar. Put butter/sugar, flour/spices, eggs, and wine into a big bowl and mix with the electric mixer (you didn't forget about the mixer, did you?) until completely smooth. Mix in the dried fruit. Melt the 1/2 stick of butter and brush it on the loaf pans. Fill the loaf pans with the batter (it's stiff, so push it down). How long to bake? The original recipe says "3 to 4 hours", but that's at 275° (which the original recipe said); at 300° I've never had to go more than 2 hours. But keep an eye on them; when the tops look firm, pour some whisky over them; repeat this every 15 minutes until the edges start looking a little crisp, then take them out. Pour some whiskey on them as soon as they come out of the oven, and at least once more later (once they don't look moist anymore).
These cakes will last nearly forever if necessary (though they're seldom put to the test). Because of all the whiskey, they tend to be moist, so wrap them in plastic, then aluminum foil
|
|
|
Post by canadianshewolf on Jul 28, 2010 9:16:04 GMT -6
I am from Canada & I guess that is why I have never heard of "Mamade".exactly what is that? Thank you in advance for your time to reply.
|
|
|
Post by canadianshewolf on Jul 27, 2010 17:00:16 GMT -6
Thanks Sylvia! I wonder IF the poster will catch it?.....I copied what was there & will set it aside....in hopes that? Thanks again!
|
|
|
Post by canadianshewolf on Jul 27, 2010 10:33:50 GMT -6
I have read this recipe through a number of times & I truly believe that it is "incomplete" as posted in the newsletter. I am c&p-ing it here for you to read too. ************ Southwestern Corn Relish
3 large ears fresh corn, husks and silk removed 2 t olive oil or salad oil 1 small red pepper, diced 1 jalapeno pepper, minced 1/2 small onion, diced 1/2 t salt 1/4 t ground black pepper 2 T white wine vinegar 3/4 t sugar 1 T chopped fresh cilantro leaves
In large saucepan over medium heat in oil cook red pepper, jalapeno pepper, onion, salt and pepper - stirring frequently. Cook until vegetables begin to soften - about 5 minutes
Into pepper mixture in saucepan, stir in white wine vinegar, sugar and 1 T water. ************** Is it just me or is the method not complete? Thank you in advance for your help. Ciao! from Etobicoke,Canada.
|
|
|
Post by canadianshewolf on Jul 13, 2009 11:57:46 GMT -6
Couldn't find anywhere where "sauces" were listed so am plunking my request here!....lolol
Does anyone happen to have a recipe for a Butterscotch sauce that is cooked? (Plz do NOT confuse my request for a "Brown Sugar" sauce..I already have that one).
The one I am looking for the one that uses carnation milk.......I think!
I have checked their site but nothing seems to trigger the memory bank from about 45 years ago & when I made this often for over ice cream!
Thank you in advance.......
|
|
|
Post by canadianshewolf on Jul 13, 2009 11:47:05 GMT -6
Unfortunately...there was NOT a card that represented Canada.......so I chose one anyway and sent it on its' way!
|
|
|
Post by canadianshewolf on Jul 13, 2009 11:38:51 GMT -6
I have way over 3500 cookbooks in my collection & NEVER..have I come across this recipe. I have printed them BOTH out....for future use! Thank you.....
|
|
|
Post by canadianshewolf on Jul 13, 2009 11:34:32 GMT -6
Toasted with jam!mmmmmmmmmmmmmmmm!
|
|
|
Post by canadianshewolf on Jul 13, 2009 10:59:11 GMT -6
1 cup butter, room temperature 1 cup brown sugar 1 tsp. vanilla 2 cups all purpose flour
Cream butter until fluffy. Add brown sugar and continue to beat until light an fluffy. Beat in vanilla. Gradually work in flour. Gather the dough and shape into a disc. Wrap well and chill until firm. Dough can also be frozen for up to 1 month. Roll out dough to 1/4 inch thickness. Cut out with floured cookie cutters. Place cookies on ungreased baking sheets and bake at 300 degrees F for 15 to 20 minutes or until golden. Cool on baking sheets for 5 minutes then remove to cooling racks.
Makes 3 dozen Cookies
|
|
|
Post by canadianshewolf on Jul 13, 2009 10:51:05 GMT -6
I sorta follow your recipe BUT I use cream of celery soup......(have evn used cream of asparagras soup, when that was only "cream soup" in the cupboard!)
|
|
|
Post by canadianshewolf on Jul 13, 2009 10:44:01 GMT -6
This recipe sure look interesting! It is a keeper for sure.....for when the weather gets cooler!
|
|
|
Post by canadianshewolf on Jul 13, 2009 10:20:12 GMT -6
And IF you like "squares/bars"....we have Butter Tarts that way too!
Butter tart squares Makes one 9" x 9" pan
Ingredients 1⁄2 cup unsalted butter, softened 2 tbsp granulated sugar 1 1⁄2 cups all-purpose flour 1 1⁄2 cups brown sugar, packed 2 eggs 1⁄4 cup unsalted butter, melted 1 tbsp lemon juice 1 tsp pure vanilla extract 1⁄2 cup toasted, chopped walnuts 1⁄2 cup golden raisins
Preheat the oven to 350°F. In a small bowl, cream together butter and sugar. Stir in flour to make a soft dough.
Press the dough into a 9" x 9" square pan. Bake for 10 to 12 minutes.
The pastry will still be very pale.
In a large bowl, beat together brown sugar, eggs, melted butter, lemon juice and vanilla. Stir in walnuts and raisins.
Pour filling over par-baked crust, spreading gently to even out. Bake for 30 to 35 minutes, until filling begins to bubble and caramelize. Allow to cool before cutting into squares.
|
|
|
Post by canadianshewolf on Jul 13, 2009 10:12:45 GMT -6
Old-fashioned butter tarts Makes 12 medium tarts, shown above Five star pastry 2 1⁄4 cups all-purpose flour 1 tbsp icing sugar 1⁄4 tsp kosher salt 1 cup shortening 1 tbsp white vinegar 2 tbsp ice water 1 egg Sift the flour, icing sugar and salt into a large mixing bowl. Pinch the shortening into small cubes and rub lightly into the flour mixture until all the shortening is broken into small crumbly pieces. In a small bowl, whisk vinegar, ice water and egg together with a fork. Pour mixture around edges of flour mixture and pull together with the fork to form a ball. Flatten pastry into two disks and wrap tightly in plastic wrap. Chill at least 30 minutes before rolling. On a lightly floured surface, roll out one of the pastry disks into a circle about 1/8" thick. Using a 4-inch cutter, stamp out 6 pastry rounds and ease them gently into medium muffin tins, pressing softly so that they reach the bottom. Repeat with the remaining pastry. Chill the prepared pastry tart shells for 30 minutes before baking. Filling 1⁄2 cup corn syrup 1 cup brown sugar, packed 1⁄3 cup unsalted butter, melted 2 eggs 1 tsp pure vanilla extract 1⁄2 cup golden raisins Preheat the oven to 350°F. In a bowl, beat together the corn syrup, brown sugar, melted butter, eggs and vanilla. Divide the raisins among the prepared pastry tart shells. Fill almost to the top with the syrup mixture. Bake for 22 to 25 minutes, or until the tart shells are golden brown. Allow to cool before removing from the muffin pan.
|
|
|
Post by canadianshewolf on Jul 13, 2009 10:10:00 GMT -6
If you're unfamiliar with these wonderful little tarts, you're in for a treat that's similar to a pecan pie.
Ingredients: 2 eggs 1 1/2 cups brown sugar (read this first) 1/2 cup corn syrup 3 tablespoons butter, melted 1 cup currants or raisins 1/2 cup chopped walnuts 2 teaspoons vinegar pinch of salt 1/2 teaspoon vanilla extract One batch of pie crust
Method: Preheat oven to 350 degrees Fahrenheit.
Beat the eggs well. Add sugar, syrup, and melted butter and beat again. Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.
Put a small amount of corn meal into tart tins or muffin pans OR use cupcake papers (latter is recommended). Place circles of uncooked pie crust into the pans. Fill the shells 2/3 full and bake until the pastry is light brown, about 20 minutes. For runnier tarts, cook for 15 to 17 minutes.
Recipe yields two dozen tarts of approximately 10,500 calories each.
The tarts should cool before they're eaten. Store in a sealed container at room temperature. Consume within five days, if they last that long. Freezing is OK but may result in loss of flavor.
|
|