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Hermits
Jun 10, 2003 9:24:10 GMT -6
Post by cuteascountry_Shortcake on Jun 10, 2003 9:24:10 GMT -6
If you have ever had the pleasure of enjoying Hermits, I don't need to say anything more.... ;D -Shortcake From the Atlantic Journal-Constitution, in the state of Georgia: www.ajc.com/living/content/living/food/goddess/1125.htmlThe reader who submitted the recipe wrote: "In response to a request for a recipe for true hermits, these are the very best! I got this recipe from my mother-in-law years ago, and have not seen a similar one. We used to buy these in bakeries in New Hampshire -- no one seems to make them anymore."
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Post by cuteascountry_Shortcake on Jul 18, 2003 12:53:01 GMT -6
Hi Star, I am posting a link I think you may be interested in checking out. Scroll down the page to see the recipe for DECEMBER CAKE OF THE MONTH CONGRATULATIONS TO ANN ROTH FOR HER CREAM CHEESE FILLED, CINNAMON TOPPED CAKE ( a tube or bundt cake ) Further down the page you will find additional information for poundcakes. www.pipeline.com/~rosskat/wizzl.htmlHere is the homepage for this website: www.pipeline.com/~rosskat/index.htmlPlease note, Joan has a wealth of information on this website. She has posted this requirement on her home page: WELCOME TO JOAN AND LARRY ROSS'S CULINARY PAGES Home of Joan's Culinary Baking Adventures and Joan's Quality Cuisine ! Copyright /Web Page Policies- reciprocal sharing policy, 1997 -2003 THIS IS A RECIPROCAL RECIPE SHARING SITE- REQUEST INFORMATION . OR FOR A RECIPE?? THEN SHARE A RECIPE OR CULINARY TIP! Note from Shortcake: I felt it important to advise all visitors from Nancy's Kitchen of Joan's stipulation to insure we honor her policy of reciprocal sharing. Judging by the capital letters, she means what she says. I'm not clear if it is a take something/leave something or share something if you want Joan to send you an answer. In any case, Star, I hope you find some helpful tips if you have not already discovered the steps necessary to make the delicious poundcake you were trying to duplicate. Take care, -Shortcake
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Post by cuteascountry_Shortcake on Jun 9, 2003 19:47:32 GMT -6
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Post by cuteascountry_Shortcake on Jun 30, 2003 14:27:36 GMT -6
Hi Dorothypbx, I believe this is the recipe you were looking for. Started by Baking_Bud | Post by Baking_Bud Angel Food Pumpkin Cake 1- 1 step Angel Food Cake Mix 1 cup of water 1- 15 oz. cn of Libby's pumpkin (not pumpkin mix kind) 1 tbsp. pumpkin pie spice 1 tbsp. cinnamon Directions: Mix all of the ingredients together. Pour into a PAM sprayed 13X9 inch pan. Bake at 350 degrees for 30-35 minutes. Serves 12. Serve plain, top with sugar free applesauce to lightly coat it, or LF whip cream. -Shortcake
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Post by cuteascountry_Shortcake on Mar 24, 2003 14:38:46 GMT -6
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Post by cuteascountry_Shortcake on Mar 24, 2003 14:24:48 GMT -6
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Post by cuteascountry_Shortcake on Mar 7, 2003 21:48:57 GMT -6
Hi Debbie Kay, Are you placing the cake pan on a wire rack to cool after you take it out of the oven? Also, are you timing the cake to cool it no more than 5 minutes before inverting it onto a serving plate? The cake should be cooled only slightly to make it easier to remove/invert it from the pan onto a serving dish, otherwise the sugar gets a chance to become set. You may need to run a dull knife around the edges of the cake after it has cooled for 5 minutes. Invert it onto a serving dish by holding the dish and pan together, flip the two over and perhaps gently tap and/or jiggle the inverted pan until the cake gently releases from the pan. Hope this helps. -Shortcake
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Post by cuteascountry_Shortcake on Aug 19, 2002 23:02:00 GMT -6
Caramel Peanut Bars
1 1/2 cups quick-cooking oats 1 1/2 cups all-purpose flour 1 1/4 cups packed brown sugar 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter or margarine, melted 1 package (14 ounce) caramels 1/2 cup whipping cream 1 1/2 cups (9 ounces) semisweet chocolate chips 3/4 cup chopped peanuts In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press the remaining mixture into a greased 13 x 9 x 2-inch baking pan. Bake at 350* for 10 minutes or until lightly browned. Meanwhile, combine caramels and cream in a heavy saucepan or microwave-safe bowl. Cook over low heat or microwave until melted, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with the caramel mixture. Sprinkle with reserved oat mixture. Bake for 15 - 20 minutes or until topping is golden brown. Cool completely before cutting. Yield: 3 dozen.
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Post by cuteascountry_Shortcake on Aug 26, 2002 18:46:35 GMT -6
CHOCOLATE PRETZEL BARS This recipe uses Chocolate-flavored Sweetened Condensed Milk. You can find the recipe here listed under cookies and bars: www.thefunplace.com/recipes/
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Post by cuteascountry_Shortcake on Sept 5, 2002 17:21:55 GMT -6
Hi Donna, I hope one of these recipes is what you are looking for. -Shortcake
BROWNIE MOUNDS 3 1/3 cups sifted flour 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup margarine 1 1/2 cups sugar 2/3 cup light corn syrup 2 eggs 6 (1-ounce) squares chocolate, melted 2 teaspoons vanilla 1 1/2 cups coarsely chopped nuts (I used walnuts) Sift first 3 ingredients. Mix margarine and sugar then corn syrup and eggs. Add flour. Stir in remaining ingredients. Drop by heaping measuring Tablespoonfuls onto greased baking sheet. Bake in 350*F. oven 10 to 12 minutes. Makes 4 dozen. I don't frost these cookies, but I don't see why you couldn't if desired.
Chocolate Mint Creams 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 2/3 cup brown sugar, packed 6 Tablespoons butter or margarine 1 Tablespoon water 1 6 ounce package semi-sweet chocolate pieces 1 egg 1/2 to 3/4 pound pastel cream mint kisses (The mints can be found at candy shops or food gift shops). Stir together flour and baking soda. In a medium saucepan, heat and stir brown sugar, butter and water over low heat until butter is melted. Add chocolate pieces. Heat and stir until chocolate is melted. Pour into a large mixing bowl and let stand for 10 - 15 minutes or until cool. Beat egg into chocolate mixture. Stir in the flour mixture until well mixed. (Dough will be soft.) Cover and chill for 1 - 2 hours or until easy to handle. Shape into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Bake at 350* for 8 minutes. Do not overbake. Remove and immediately top each cookie with a mint. Return to the oven and bake about 2 minutes more. Remove pan from oven; swirl the melted mints with a knife to frost cookies. Cool cookies on racks until mints are firm.
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Post by cuteascountry_Shortcake on Sept 12, 2002 13:03:22 GMT -6
RING-OF-COCONUT FUDGE CAKE
FILLING: 8-ounce package cream cheese, softened 1/4 cup sugar 1 teaspoon vanilla 1 egg 1/2 cup flaked coconut 6 ounce package (1 cup) semi-sweet or milk chocolate chips
CAKE: 3 cups all purpose, unbleached or self-rising flour* 3/4 cup unsweetened cocoa 2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 teaspoons salt 2 cups sugar 1 cup cooking oil 2 eggs 1 cup hot coffee or water 1 cup buttermilk** 1 teaspoon vanilla 1/2 cup chopped nuts
GLAZE: 1 cup powdered sugar 3 Tablespoons unsweetened cocoa 2 Tablespoons butter or margarine, softened 2 teaspoons vanilla 1 to 3 Tablespoons hot water
Heat oven to 350*F. Generously grease and lightly flour 12-cup fluted tube pan or 10-inch tube pan. In a small bowl, beat cream cheese, 1/4 cup sugar, 1 teaspoon vanilla and 1 egg until smooth. By hand, stir in coconut and chocolate chips; set aside.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, 3/4 cup cocoa, baking soda, baking powder and salt; mix well. In large bowl, combine 2 cups sugar, oil and 2 eggs; beat 1 minute at high speed. Add flour mixture, coffee, buttermilk and 1 teaspoon vanilla to sugar mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in nuts. Pour half of batter into greased and floured pan. Carefully spoon cream cheese filling over batter. (Filling should not touch sides or center of pan.) Spoon remaining batter over filling. Bake at 350*F. for 70 to 75 minutes or until top springs back when touched lightly in center. Cool upright in pan 15 minutes; invert onto serving plate. Cool completely. In small bowl, blend powdered sugar, 3 Tablespoons cocoa, butter or margarine, 2 teaspoons vanilla and enough water for desired glaze consistency. Spoon over cake, allowing some to run down sides. Store in refrigerator. 16 servings.
TIPS: *If using self-rising flour, decrease baking soda to 1 teaspoon; omit baking powder and salt. ** To substitute for buttermilk, use 1 Tablespoon vinegar or lemon juice plus milk to make 1 cup.
HIGH ALTITUDE: Above 3500 Feet: Increase flour to 3 1/2 cups. Decrease sugar in cake to 1 2/3 cups.
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Post by cuteascountry_Shortcake on Sept 12, 2002 13:04:45 GMT -6
Chocolate Macaroon Ring Cake Macaroon: 2 egg whites 1/2 teaspoon almond extract 1/2 cup sugar 1/2 cup flaked coconut 1/4 cup all-purpose flour Cake: 1 pkg. Devil's Food cake mix, with pudding in the mix 1/3 cup cooking oil 1 cup water 2 egg yolks 1 whole egg Preheat oven to 350*. For macaroon, whip 2 egg whites and almond extract until frothy in a small mixer bowl. Gradually add sugar and heat at high speed until peaks are only slightly rounded. Mix in coconut and flour. For cake, combine ingredients in a large mixer bowl; mix 2 minutes at medium speed. Spread half of the batter in a greased and floured 10-inch or fluted tube pan. Spoon macaroon in a ring on batter. Carefully cover with remaining batter. Bake at 350*F. for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes; invert onto serving plate. For glaze, blend 1 cup confectioners' sugar with 1 Tablespoon plus 1 teaspoon milk, 1 teaspoon cooking oil, and 1/4 teaspoon vanilla extract (optional). If needed, add more sugar to thicken or milk to thin for desired consistency. Spoon glaze over cooled cake. Makes 12 to 16 servings.
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Post by cuteascountry_Shortcake on Sept 27, 2003 20:53:27 GMT -6
I just came across this recipe recently. I thought I would post it for future reference. Swimming Pool Cake baking.about.com/library/recipes/blcak7.htmSwimming Pool Cake as sent in by Nancy B. and ShadoeRose 1 pkg. (85 grams) of blue Jell-O 13" X 9" white cake 2 cups fluffy white icing Decorations: 44 multi-colored cream-filled wafers (chocolate, strawberry, vanilla) 1 piece (7 inches/18 cm long) red and green shoestring licorice pink chocolate rounds multicolored sprinkles chocolate finger cookies doughnut-shaped jelly candies gumballs Cover bottom and sides of 13" X 9" cake pan with plastic wrap. Make Jell-O as per instructions but use only 3/4 cup cold water; pour into prepared pan. Refrigerate, uncovered, for 1 hour or until completely set. Meanwhile, cut cake into kidney shape; place on cake board. With spoon, hollow out 1/2 inch from top of cake, leaving 3/4 inch thick walls as border. Freeze cake scraps for other use. With palette knife, spread icing over sides and border of cake. Trim wafers to match height of cake. Alternating colors, press wafers onto side of cake for fence, leaving 2 inch space uncovered for ladder. With spatula, pick up long slabs of blue Jell-O, arrange in hollowed-out center of cake, rippling to resemble waves. Cut red piece of licorice in half; arrange both halves on space on side of cake for ladder edges, pressing ends into cake to secure. Cut green licorice into small pieces for ladder steps; secure in place with icing. At opposite end from ladder, press wafer in place for diving board. At pool-side, arrange pink chocolate rounds and multi-colored sprinkles for landscape. Arrange chocolate finger cookies for wooden planking. Just before serving, place toy people or gummy bears in doughnut shaped candy for swimmers in rafts. Add gum balls for beach balls. Makes 16 - 20 servings.
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Post by cuteascountry_Shortcake on Sept 16, 2002 19:08:25 GMT -6
Hi Malinda, Here is an idea for you to work with. www.kraftfoods.com/jello/jlo_snacktivities.jhtmlClick on the picture of the Jello Beach Dessert to see the recipe. This will show you how to make the jello look like a body of water. Another thought I had was perhaps you could make Jello Jigglers and cut them in the shape you wish to come up with the effect you are trying to create. www.bevscountrycottage.com/jigglers.htmlGood luck, Shortcake
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Post by cuteascountry_Shortcake on Nov 20, 2002 23:52:00 GMT -6
SWEET POTATO POUNDCAKE Governor Zell Miller's Sweet Potato Poundcake (Zell Miller is the Governor of Georgia) Please click on the link below to locate the recipe. www.geocities.com/webcipes/cake/c1/k37.htmlRecipe submitted by Ben on 8/6/98
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Post by cuteascountry_Shortcake on Nov 23, 2002 9:43:53 GMT -6
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Post by cuteascountry_Shortcake on Nov 27, 2002 21:52:02 GMT -6
Hi Amy, Perhaps you might find some help on this page. cake.allrecipes.com/az/ListViewPages/19213241.aspScroll down and you will see several recipes for Milky Way Cake. There have been comments made by people who have tried the recipes submitted. Hope this helps some. Welcome to the board. -Shortcake
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Post by cuteascountry_Shortcake on Dec 3, 2002 22:00:53 GMT -6
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Post by cuteascountry_Shortcake on Dec 4, 2002 23:01:49 GMT -6
www.hungrybrowser.com/phaedrus/m012400.htmPIGNOLI NUT COOKIES Ingredients : 1/2 c. sugar 1/2 c. confectioners sugar 1/4 c. flour 1/8 tsp. salt 1 can (8 oz.) almond paste 2 egg whites, slightly beaten Pegnoli nuts (pine nuts) Preparation : Sift sugar, flour, salt, and set aside. In a medium bowl break up paste with wooden spoon. Add egg whites and beat until fairly smooth. Stir in flour mixture. Drop slightly rounded teaspoonfuls 2 inches on 2 lightly greased cookie sheets. Lightly press nuts into cookie. Bake at 300 degrees for 20-25 minutes or golden. Remove to rack. ---------------------------------- PINE NUT COOKIES Ingredients : 1/2 c. sugar 1/4 to 1/2 c. flour 2 egg whites, whipped 1/2 c. powdered sugar 8 oz. almond paste Pine nuts for topping Preparation : Mix well first 5 ingredients. Place teaspoonfuls onto greased pan. Flatten slightly and sprinkle with pine nuts. Lightly press nuts into batter. Batter should press down to about 2 1/2 inch diameter and not touch each other. Bake in preheated 300 degree oven for 20-25 minutes. Makes 2 1/2 dozen. ---------------------------------- PINE NUT COOKIES Ingredients : 4 egg whites 2 c. granulated sugar 1 lb. almond paste, not almond filling 8 oz. pine nuts Preparation : In large bowl with electric mixer beat egg whites until frothy. Add sugar and beat 30 seconds. Cut almond paste into tiny pieces and add to bowl. Beat several minutes until smooth and well combined. Wet hands and pinch off approximately 1tablespoon of the mixture. Roll between moistened palms until smooth. Roll into the pine nuts and place on lightly greased baking sheet. Bake 15 minutes at 350 degrees or until brown around edges. Remove from oven and let set 5 minutes before removing from pan. Remove carefully with spatula. ----------------------------------
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Post by cuteascountry_Shortcake on Dec 5, 2002 22:34:42 GMT -6
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Post by cuteascountry_Shortcake on Dec 10, 2002 11:44:41 GMT -6
Here you go, Shellie. Click on the link to see the picture. You may also click on the printer friendly link at that site to print out your own recipe complete with picture on the page. The picture would not transfer here. family.go.com/recipes/special/cake/cake_cow/
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Post by cuteascountry_Shortcake on Dec 10, 2002 11:59:20 GMT -6
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Post by cuteascountry_Shortcake on Dec 18, 2002 22:38:55 GMT -6
Quick and Easy Spice Cake (no eggs) 1 cup sugar 1 cup water 1 cup raisins 1/2 cup oil 1 teaspoon ground cloves 1 teaspoon cinnamon 1 1/2 cups flour 1 teaspoon baking soda
In saucepan, bring just to a boil all ingredients except the flour and baking soda. After bringing just to a boil, cool to lukewarm. Sift together flour and baking soda. Stir into lukewarm mixutre in saucepan. Pour into greased and floured 9 x 9 -inch or 8 x 8 -inch square pan. Bake 30 minutes at 350*F. Frost or glaze if desired. Note: Sharon C. from Boston, MA comments "I am always amazed that a cake that tastes so good can be so easy."
Note from -Shortcake: I will post this with the Eggless Recipes also.
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Post by cuteascountry_Shortcake on Dec 17, 2002 20:43:00 GMT -6
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Post by cuteascountry_Shortcake on Jan 27, 2006 11:40:07 GMT -6
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Post by cuteascountry_Shortcake on Sept 20, 2005 22:55:46 GMT -6
VENISON JERKY #2 3 lb venison-sliced super thin 1 bottle Liquid Smoke 1/2 c black pepper 1/4 c seasoned salt 1/3 c dry onion powder 1 ds lemon pepper 1 ds paprika 2 TB garlic powder 1 ds cayenne pepper
Use a large container with lid. Mix all ingredients (vary spice to your taste). Add meat. Shake well. Refrigerate 24-48 hours shaking often. Spread in dehydrator. This takes usually about 36 hours.
Venison Jerky 4 lb venison 1 cup barbecue sauce 2 tablespoon liquid smoke 1 teaspoon chili powder 1 tablespoon Worcestershire sauce 1 few grains cayenne pepper
Freeze venison until firm and solid enough to slice easily. Cut into 1/8-inch slices with a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well.
Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jerky should be dark and fibrous looking and brittle enough to splinter when bent in two.
Sun: Drying meat or venison jerky is not recommended in most climates
Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours.
Deer Jerky.#2 1 lb. deer meet [steak or roast] 4 tablespoon Worcestershire sauce 1/4 teaspoon black pepper 1 teaspoon hickory smoke salt 2 oz. hot or picante sauce 1 cup soy sauce 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 2 oz. liquid smoke
Cut meat into 1 inch strips. Soak the deer meat in salt water. Remove from salt water and place in pan with sauce made with the above ingredients. Marinate in the sauce 8 hours or longer. [The longer soaked, the better flavor.] Set the oven temperature at the lowest setting. [140-150 degrees. Place the strips on the oven rack and dry for 6-8 hours. Thicker pieces may take 10 hours. Beef may be used instead of deer.
Deer Jerky enough marinade for a 5--5 1/2 pounds; sliced roast 6 T. tenderquik 3 t. black pepper 3 t. red pepper 3/4 t. chili powder 6 t. garlic powder 1 1/2 --t. accent 6 T. beef bouillon 6 T. brown sugar 1-1/2 bottles liquid smoke, approx.6 oz size 1-1/2 bottles (liquid small warm water
Combine all of the ingredients and pour over meat. Let marinade for 5 hours, stirring every hour or so. This is fairly spicy hot, so you may want to reduce the red pepper. Dehydrate at least 5 hours. Test for doneness. Wayne
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Post by cuteascountry_Shortcake on Sept 20, 2005 22:45:57 GMT -6
This is in response to Dot from Ohio. This is not a jerky recipe, but I thought she might like this also, or some of the other hunters out there might like it.
Deer Sausage 15# ground deer meat, not too fat 1/2# Morton's Tender Quick 1/2 qt veggie oil 1/2 teaspoon plain or garlic salt per pound of meat 1/2 teaspoon pepper per pound of meat 2 teaspoons liquid smoke Grind meat twice. Mix together and stuff tight into pig casings. Cook in oven in a roaster for 2-1/2 hours at 250. After meat is cold rub more liquid smoke on it after removing the casing and put it in a plastic bag and keep in fridge. DO NOT FREEZE. This is the actual measurements I used for 15# of meat: 6 teaspoons pepper 4 teaspoons garlic salt 3-1/2 teaspoons salt I found it to be a good combination.
I hope you try it, it is really quite good. Judy in Ohio
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Post by cuteascountry_Shortcake on Feb 4, 2005 0:04:39 GMT -6
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Post by cuteascountry_Shortcake on Jun 4, 2005 22:05:06 GMT -6
Crispy Fried Frog Legs 2 to 2-1/2 pounds small frog legs 1/3 cup lemon juice crushed ice 1/3 cup milk 2 eggs, separated 2 teaspoons vegetable oil salt and pepper dash cayenne pepper, optional 2 cups all-purpose flour vegetable oil for deep frying Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper, and a little cayenne, if using; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375° F. Fry frog legs until golden brown. With a slotted spoon, transfer to paper towels to drain. Serves 4 to 6. Source: www.recipegoldmine.comSubmitted to Nancy's Kitchen by Victoria in D.C. Printed in Nancy's Kitchen Newsletter 6/02/05
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Post by cuteascountry_Shortcake on Nov 16, 2003 0:12:40 GMT -6
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