GlockTalk.com
Home Forums Classifieds Blogs Today's Posts Search Social Groups



  
SIGN-UP
Notices

Glock Talk
Welcome To The Glock Talk Forums.

 
  
Reply
 
Thread Tools Display Modes
Old 11-22-2006, 08:40   #141
kcb
Southern Lady
 
kcb's Avatar
 
Join Date: May 2005
Location: God's BEAUTIFUL World
Posts: 29,350
Quote:
Originally posted by Toodles
Anyone got a good basic cookie dough mix recipe ?
Like Wulfinite said,

Sugar? Chocolate Chip?

Or, I have a Refrigerator Cookie Dough recipe, for Christmas Cookies?
__________________

Karen
kcb is offline   Reply With Quote
Old 11-22-2006, 08:42   #142
kcb
Southern Lady
 
kcb's Avatar
 
Join Date: May 2005
Location: God's BEAUTIFUL World
Posts: 29,350
Re: Re: Punkin Stuff

Quote:
Originally posted by Arizonny
This is really good...I can attest to that. I am makine my second one this week.

I ammended it to add the one cup of sugar listed to go in the topping to the filling. No sugar needed in topping.
That does sound good! Never heard of using Yellow Cake mix for
the crust before...I take that back, one friend of mine has used it for a creamy fruit pie crust.

Sounds great! I might try that!
__________________

Karen

Last edited by kcb; 11-24-2006 at 14:30..
kcb is offline   Reply With Quote
Old 11-28-2006, 17:17   #143
Zonny
Senior Member
 
Zonny's Avatar
 
Join Date: Apr 2006
Posts: 14,398


Black Bottom Banana Cream Pie
1 (9-inch) pastry crust
3 tbsp cornstarch, divided
2 tbsp sugar
2 tbsp unsweetened cocoa
dash of salt
1 1/3 cps milk divided
1 ounce semisweet chocolate chopped
1/2 cup sugar
1/4 tsp salt
2 large eggs
1 tbsp stick butter
2 tsp vanilla extract
2 ounces block style cream cheese
2 cups sliced (about 2) bananas
1 1/2 cups frozen whipped topping

1. Prepare and bake pastry crust in 9-in pie plate. cool completely

2. Combine 1 tbsp cornstarch, 2 tbsp sugar, cocoa, and dash of salt in a small, heavy saucepan, gradually adding 1/3 cup milk with whisk. Cook 2 minutes over med-low heat. Stir in chocolate, bring to a boil over medium heat. Reduce heat to low, cook 1 minute stirring constantly. Spread chocolate mixture in bottom of prepared crust.

3. Combine 2 tbps cornstarch, 1/2 cp sugar, 1/4 tsp salt, eggs, 1 cup milk and butter in a heavy pan over medium heat.Stirring constantly with whisk. Bring to boil. Reduce heat to low and cook until think about 30 seconds). Add 1/4 cup hot custard to cream cheese and beat until jus blended. Stir in remaining custard.

4. Arrange banana slices on top of chocolate layer, spoon custard over bananas. Press plastic wrap onto surface of custard, chill for 4 hours. remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls. Chill until ready to serve.






All times are GMT -7 hours. The time now is 16:16.

Last edited by Zonny; 11-28-2006 at 17:25..
Zonny is offline   Reply With Quote
Old 11-29-2006, 16:57   #144
OEF_VET
Registered User
 
OEF_VET's Avatar
 
Join Date: May 2006
Location: Murfreesboro, TN
Posts: 110
Since it's the holiday season, I thought I'd pass on my turkey recipe. (It's a bit expensive, because of the black truffles, but it is so worth it.)

First step is to marinate the bird overnight in a Coca-Cola and salt-water brine. Use about a 2L bottle of coke, add a bunch of ice, and use enough salt-water to cover the bird. (I usually just toss it together, so no real measurements in this recipe.)

The next day, before cooking the bird, you'll need to do some prep.

Preheat oven to 500 degrees.

First, mince a couple black truffles, and knead into some room temperature butter (1/4# should be fine). Once everything is mixed together, rub the butter between the skin and the meat, applying liberally.

Next, cut 2 apples and an onion into wedges. Toss apple and onion wedges, fresh sage, rosemary, and thyme into the cavity. Rub plain butter (no truffles) over the skin and season lightly with salt and pepper.

REDUCE HEAT TO 350 DEGREES!!!!!!!

Place turkey into roasting pan, tuck wing tips under the bird, and tie legs together loosely. Put turkey into oven and allow to roast for 1 hour. Pour 1/2 cup chicken broth, 1/4 cup apple cider, and 1/4 cup balsamic vinegar over the bird. Roast for another hour, and then baste with pan drippings.

Continue roasting, and basting, until thermometer reads 175 degrees when stuck into the thickest part of the bird. (Cover loosely with foil if it begins to brown too quickly.) Once turkey is finished, allow it to rest about 20-30 minutes before serving.

While turkey is resting, prepare gravy. Pour pan juices into a measuring cup and spoon fat off of the top and toss. Put roasting pan on stove burners and return the pan juices to the pan. Add sifted flour to the gravy and allow to come to boil. Reduce heat to medium low and simmer until gravy reduces slightly and thickens, being sure to scrape up any browned bits of the pan (fond). Season to taste with salt and pepper, and strain into gravy server.

It's been a year since I did this recipe, and I've never written it down before; I pretty much did it from muscle memory, as it were. So, there aren't any quantities listed, and you may want to tweak it to your preferences.
OEF_VET is offline   Reply With Quote
Old 12-01-2006, 08:03   #145
SouthernGal
What's Up Dox?
 
SouthernGal's Avatar
 
Join Date: Jun 2004
Location: NW MS
Posts: 12,563
Potato Cheese Soup

8 potatos, peeled and cubed
1/2 cup butter
1/2 cup all purpose flour
8 cups milk (I use fat free plus)
8 oz sour cream (regular OR light is fine)
2 cups shredded velveeta (comes pre-packaged)
1/4 cup chopped onion
salt & pepper to taste

Microwave or steam potatos until tender. While cooking potatos, melt butter. Add flour and milk. Heat at Medium. Add sour cream, onions, salt & pepper. Melt velveeta into mixuture until smooth. Add potatos and cook on Medium until done. Top with bacon bits and grated cheddar.

Note--you may also had a small bit of neufatchel cheese (cream cheese) for more zing.

OX & Alex Forum

Last edited by SouthernGal; 12-04-2006 at 08:51..
SouthernGal is offline   Reply With Quote
Old 12-01-2006, 08:52   #146
okie
GT Mayor
 
okie's Avatar
 
Join Date: Oct 2001
Location: Muskogee Ok.
Posts: 129,520


Re: Potato Cheese Soup

Quote:
Originally posted by SouthernGal
8 potatos, peeled and cubed
1/2 cup butter
1/2 cup all purpose flour
8 cups milk (I use fat free plus)
8 oz sour cream (regular OR light is fine)
2 cups shredded velveeta (comes pre-packaged)
1/4 cup chopped onion
salt & pepper to taste

Microwave or steam potatos until tender. While cooking potatos, melt butter. Add flour and milk. Heat at Medium. Add sour cream, onions, salt & pepper. Melt velveeta into mixuture until smooth. Add potatos and cook on Medium until done. Top with bacon bits and grated cheddar.

Note--you may also had a small bit of neufatchel cheese (cream cheese) for more zing.
That sounds WAY Yum-O SG honey
__________________
Don't dial 911, dial 1911
If you don't stand behind our troops, PLEASE feel free to stand in front of them!
Schiit audio, everything else ain't.
okie is offline   Reply With Quote
Old 12-01-2006, 08:56   #147
SouthernGal
What's Up Dox?
 
SouthernGal's Avatar
 
Join Date: Jun 2004
Location: NW MS
Posts: 12,563
Re: Re: Potato Cheese Soup

Quote:
Originally posted by okie
That sounds WAY Yum-O SG honey
The SO seemed to like it pretty well.
SouthernGal is offline   Reply With Quote
Old 12-04-2006, 17:33   #148
Shoeless
Gun Totin' Girl
 
Shoeless's Avatar
 
Join Date: Nov 2001
Location: Planet Earth
Posts: 10,530


My old family recipe for baked corn pudding. It gets RAVE reviews at every holiday gathering. Enjoy!

BAKED CORN PUDDING

4 cups frozen corn kernels, thawed
4 large eggs
1 cup heavy whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Dash of cinnamon
Dash of nutmeg


Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in blender or food processor until smooth but not runny. Pour batter into baking dish. Bake pudding until brown and center is just set, about 60 minutes. Cool 10 minutes; serve.

Makes 8 side-dish servings.

*To reduce the fat, try using ALL milk instead of the heavy cream and adding about 3 Tablespoons of corn meal to thicken it and help it set up.
__________________
Follow me on
To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures.
or
To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures.
View my
To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures.

To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures.
and
To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures.
Shoeless is offline   Reply With Quote
Old 12-11-2006, 08:59   #149
Wulfenite
The King
 
Wulfenite's Avatar
 
Join Date: Jun 2000
Location: Pretty Fly for a White Guy
Posts: 13,475
Wow, that sounds good. My litle one is a corn bread fiend, I'm sure he'd like that.
__________________
I look around me and I see what I wanted and what I settled for
Yeah, I’ve got the heart of a joan of arc but the soul of a gigolo
Wulfenite is offline   Reply With Quote
Old 12-11-2006, 09:19   #150
WINGS
CLM Number 18
Charter Lifetime Member
 
WINGS's Avatar
 
Join Date: May 2006
Location: New Hampshire
Posts: 4,437


THIS IS A PERFECT WAY TO COOK ROAST BEEF TO PERFECTION




1 large Roast of beef

1 small Roast of beef

Take the two roasts and put them in the oven @ 350°. When the little one burns,
the big one is done
__________________
NRA Life Member
After Monday and Tuesday,
even the calendar says W T F
WINGS is offline   Reply With Quote
Old 12-14-2006, 12:30   #151
Lynn D
Bullseye?
 
Lynn D's Avatar
 
Join Date: Jan 2006
Location: What bullseye?
Posts: 4,839
Molasses crybabies

Grammy Foster's Old Mission Crybabies (molasses cookies)

1 c. sugar
1 c. shortening (we use Crisco)
1 c. molasses (I prefer full flavor Brer Rabbit)

Cream these together until smooth. Then add two eggs. Mix well.

In a second bowl, mix:

4 1/2 c. flour
2 t. cinnamon
2 t. ginger
1/2 t. salt

Add wet to dry ingredients, alternating with:

1 c. strong coffee (double strength) with 2 t. baking soda added

Mix all together well. Batter will be thick and dark brown. Mmmmmm....

Drop by spoonfuls onto cookie sheet. Bake at 400 for 10-12 minutes.
Store in airtight container when cool.


Notes from experience

1. Mixing the coffee makes it foam, fun for kids...
2. Make your first sheet a test sheet ... my over tends to run hot and 10-12 minutes gives me charcoal. I like mine just underdone....about 8 minutes.
3. Make sure the coffee is strong...this will help flavor the cookies.
4. I use parchment paper on my cookie sheets...easier to clean up! My grammy's directions don't say whether to grease or not.
5. Eat as many as you can with a glass of cold milk!!!!!
__________________
I'm not myself today. Maybe I'm you.
Lynn D is offline   Reply With Quote
Old 12-14-2006, 15:38   #152
MtBaldy
Obie Wan, RIP
 
MtBaldy's Avatar
 
Join Date: Jul 2005
Location: At the beach
Posts: 15,946


Since this is a time of year to wow guests here's one of my favorite cakes. I have made this 6-8 times over the last few years and always get rave reviews. Our good friend married to a pastry chef thinks this is the best cake she's ever had. She's not the first one to tell me that either. The recipe is slightly involved but it's worth it. Be sure to use only fresh juices. This is better after sitting overnight in the refrigerator. Recipe is from the McCall's Cooking School collection. Enjoy.

Coconut Cream Cake with Lemon-Lime Filling
OX & Alex Forum

Ingredients:

Cake:

2 1/2 cups sifted all purpose flour.
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup softened butter
2 cups granulated sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract

Filling:

1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/4 cup water
3 egg yolks
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
few drops green food coloring

Frosting:

2 cups chilled heavy whipping cream
1/2 cup sifted confectioners sugar
1 (4 oz.) can flaked coconut
3 thin slices lime cut in half

Preparation:

Preheat oven to 350 degrees. Grease and flour three 9" round cake pans. Sift flour with baking powder and 1/2 teaspoon salt. In large bowl of mixer, at high speed, beat butter and 2 cups sugar until light yellow and fluffy. Add 4 eggs one at a time beating each one in before adding the next. Continue beating until fluffy, about two minutes, scrape bowl occasionally to insure full mixing. At low speed beat in flour mixture (in fourths) alternating with milk (in thirds), starting and ending with flour. Add vanilla extract and beat until smooth, about one minute. Pour one third batter into each of the prepared cake pans. Bake on middle rack for 25-30 minutes until surface springs back when gently pressed. Cool cakes 10 minutes in pans on wire racks then remove from pans and cool completely on wire racks.

For filling: In small saucepan mix 1 cup sugar with cornstarch and salt. Gradually stir in orange, lemon, and lime juices and the water. Bring to boiling over medium heat stirring constantly. Remove from heat. Add egg yolks one at a time beating after adding each yolk Bring to boiling stirring constantly. Boil for one minute. Remove pan from heat. Stir in lemon and lime peels and a few drops of green food coloring. Pour into a bowl and cool over ice.

Make frosting: In medium bowl combine cream and confectioners sugar. Cover and refrigerate for 1/2 hour. Beat until stiff. With whisk gently fold 1 cup frosting into filling. Assemble: Place one cake layer upside down on cake plate. Spread with half the filling and top with second layer. Spread with the rest of the filling and top with final layer. Frost with the rest of the frosting and decorate with the coconut and lime slices.

Last edited by MtBaldy; 12-15-2006 at 08:18..
MtBaldy is offline   Reply With Quote
Old 12-16-2006, 14:22   #153
major
Rejected member
 
major's Avatar
 
Join Date: Aug 2001
Location: Cochrane, Alberta
Posts: 6,463


Brunswick Stew (A Southern Favorite)

1 large white onion
1 bottle Catsup (24 oz.)
1 bottle Worcestershire (5 oz.)
2 cans Castleberry’s pork barbecue
3 cans baby lima beans
3 cans chicken broth
3 cans whole potatoes
3 cans diced tomatoes
3 cans whole kernel corn
1 stick of butter
2 pounds ground beef
8-10 boneless chicken breast strips

Brown ground beef and drain grease. Boil chicken breasts.
Chop up onion. Cut potatoes into bite size pieces. Add all ingredients to a large pot, except for the corn. (I also add the juices of the ingredients, right from the can.) Season to taste with salt, pepper, and tabasco. Bring to a boil, then let simmer 5-6 for hours, stirring occasionally. When it looks and tastes right, add the corn. Corn will stick to bottom unless you add it last and stir it.
major is offline   Reply With Quote
Old 12-24-2006, 22:34   #154
Bogey
CLM Number 242
The Mouth®
 
Bogey's Avatar
 
Join Date: Sep 2004
Location: Raleigh, NC
Posts: 36,781
Send a message via Yahoo to Bogey


Having been away from my mom for many many years and not spending as many Christmas's as I would have liked to, we never got to keep many traditions with her. It was maybe the last 10 or 15 years that we started one....one that mom brought with her to our home in her later years. This is the first Christmas without her, and it just warmed my soul to think of her as I prepared it tonight.

I hope some of you try it, and hope that you enjoy the as much as my family does. Guess they will have just a tad more heart to them this year.


Pecan Rolls

4 oz. Pecans, chopped
1 pkg frozen yeast rolls (we use Parkerhouse style)
1 small pkg Butterscotch cook and serve pudding (NO instant)
1 Cup brown sugar
1 stick softened BUTTER (can use margarine)

Grease a tube pan
Sprinkle nuts evenly on bottom
Place rolls on top of nuts, 12-14 rolls
Mix dry ingredients with butter into a thick paste and sprinkle over rolls

Cover pan with towel, and leave on counter overnight for rolls to rise.

Place tube pan on greased cookie sheet and bake @ 350deg. for 40 minutes. Let stand 15 minutes (absolutely NO longer) and turn out onto platter.

Goes well with milk. Expect a great sugar buzz.



If you're wondering about the duration between prep and bake, I usually fix the stuff around 11:00 PM, and throw it in the oven the next morning between 7 and 8AM.
Bogey is offline   Reply With Quote
Old 12-25-2006, 19:31   #155
Lynn D
Bullseye?
 
Lynn D's Avatar
 
Join Date: Jan 2006
Location: What bullseye?
Posts: 4,839
Quote:
Originally posted by Bogey1155
Having been away from my mom for many many years and not spending as many Christmas's as I would have liked to, we never got to keep many traditions with her. It was maybe the last 10 or 15 years that we started one....one that mom brought with her to our home in her later years. This is the first Christmas without her, and it just warmed my soul to think of her as I prepared it tonight.

I hope some of you try it, and hope that you enjoy the as much as my family does. Guess they will have just a tad more heart to them this year.
My roommates in grad school used to make these.....I never knew how! Yum-O Bogey!!!!
__________________
I'm not myself today. Maybe I'm you.
Lynn D is offline   Reply With Quote
Old 12-26-2006, 16:20   #156
Bogey
CLM Number 242
The Mouth®
 
Bogey's Avatar
 
Join Date: Sep 2004
Location: Raleigh, NC
Posts: 36,781
Send a message via Yahoo to Bogey


Quote:
Originally posted by Lynn D
My roommates in grad school used to make these.....I never knew how! Yum-O Bogey!!!!
Lynn...they are DY-NO-MITE!
Bogey is offline   Reply With Quote
Old 01-13-2007, 02:54   #157
digitspaw
RIP 08/95~09/09
 
digitspaw's Avatar
 
Join Date: Jun 2004
Location: She waits for me at Rainbow Bridge
Posts: 16,238


Recipe for a glass of water:


One Glass
Just add water.




__________________
I have a perfect body. It's in the trunk and starting to stink.
Nevada & Utah CCW Instructor///NRA Instructor-P/R/S/PPIH/HFS/RSO
digitspaw is offline   Reply With Quote
Old 01-13-2007, 05:54   #158
Bogey
CLM Number 242
The Mouth®
 
Bogey's Avatar
 
Join Date: Sep 2004
Location: Raleigh, NC
Posts: 36,781
Send a message via Yahoo to Bogey


Quote:
Originally posted by digitspaw
Recipe for a glass of water:


One Glass
Just add water.




The culinary master has posted.
Bogey is offline   Reply With Quote
Old 01-13-2007, 11:28   #159
digitspaw
RIP 08/95~09/09
 
digitspaw's Avatar
 
Join Date: Jun 2004
Location: She waits for me at Rainbow Bridge
Posts: 16,238


Quote:
Originally posted by Bogey
The culinary master has posted.

Well, it *was* the most OAFish recipe I could think of at the time.
__________________
I have a perfect body. It's in the trunk and starting to stink.
Nevada & Utah CCW Instructor///NRA Instructor-P/R/S/PPIH/HFS/RSO
digitspaw is offline   Reply With Quote
Old 01-15-2007, 06:25   #160
Santa CruZin
RIP Mr. Mayor
 
Santa CruZin's Avatar
 
Join Date: Jun 2000
Location: Dixie
Posts: 21,961


White Bean Enchiladas

These are quick, cheap, healthy and quite yummy.



16 oz can Cannellini beans, rinsed and drained

2 Tablespoons sour cream

1 Tablespoon chopped green onion

2 Tablespoons chopped cilantro

1 teaspoon Cumin

10 ounce can of red enchilada sauce, 1/3 cup divided out.

1/4 cup water

3/4 cup pre-shredded Mexican cheese mix.

6 6” corn tortillas



Preheat oven to 350. Grease (or butter) an 11x7 inch baking dish. Dump the rinsed and drained beans along with the sour cream into a food processor, and process until almost smooth. Stir in the green onion, cilantro, cumin and 1/4 cup of the cheese. Mix 1/3 cup of enchilada sauce with 1/4 cup water in a small skillet, and place over medium stove heat. Soften a tortilla in the skillet by turning on each side in the heated water and sauce for several seconds. Place the tortilla on a plate, add about 1/4 cup of the bean mix, roll into an enchilada and place in the baking dish. Repeat for the remaining five tortillas. Pour the remaining sauce over all the tortillas, followed by the remaining grated cheese. Bake for 30 minutes.



__________________
A gun is like a parachute. If you need one and don't have one, you'll probably never need one again.
Santa CruZin is offline   Reply With Quote

 
  
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump




All times are GMT -6. The time now is 16:46.




Homepage
FAQ
Forums
Calendar
Advertise
Gallery
GT Wiki
GT Blogs
Social Groups
Classifieds


Users Currently Online: 1,170
342 Members
828 Guests

Most users ever online: 2,244
Nov 11, 2013 at 16:42