|
|
|
|
|
|
|
|
 |
 |
 |
 |
Message thread at CPP
<< Back to previous page
**** BAKING AND COOKING CLUB****
Share cooking tips and recipes here. If its from a cookbook say where you got it, please.Anyone like a after work/school snack easy?
Okay here is a fast easy to make recipe!:
ANTS ON A LOG!
You Need: Peanut Butter
Raisins
Celery
STEPS:
1. Cut up pieces of Celery
2.Fill the inside with Peanut butter
3. Put raisins on top of the Peanut Butter Filling
4. ENJOY!
WANNA GO OVER THE TOPS??:
Put different fillings like cream cheese and different toppings like Carrots!
NOTE: They are wonderful treats and take about 5 min. to make! I made them for my B-day party and for my friends Birth Day! Everyone loves them! They are Healthy and Yummy! Have fun Making them! | 
Comanche1999 & Dancer | | 2010-10-02 14:03:26 | | Vegetable-Bacon Carbonara Pasta
(An egg-free variation of carbonara pasta rich in colorful vegetables and tasty bacon)
Ingredients: Box of short pasta (fusili, farfalle or penne), (organic) bacon, carrots, frozen peas and/or lima beans, onion, milk, flour, grated parmesan.
Cook 6-10 strips of bacon; remove from pan to cool and then crumble into small pieces. Do not discard the bacon fat! Use it to prepare a sauce by stirring in 3-4 tablespoons of flour, then gradually adding 1 cup of milk while stirring until thickened. Add salt and pepper to taste (I also add curry powder for its flavor and warm yellow color).
In a medium sauce-pan, saute thinly sliced onion, then add 2-3 thinly sliced carrots and stir until slightly carmellized. Add 1-2 cups frozen peas and/or lima beans, cover and cook on medium-low heat until tender. Feel free to add any other vegetables (broccoli, green beans, zucchini, etc.) your family likes!
Cook pasta al dente according to instructions on the box; drain but do not rinse. Immediately pour sauce over pasta, add cooked vegetables and bacon, sprinkle parmesan to taste and mix well. Best while warm; serves 6 or more.
Onaneagle | 
Onaneagle & Sherlock | | 2010-10-03 18:21:35 | | I promised a chocolate cake recipe -- this one is fabulous and has NO CHOLESTEROL if you use skim milk.
SOUR MILK CAKE
3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1/3 cup cocoa
Use a fairly big bowl. Mix dry ingredients thoroughly. Make well -- a depression in the middle of the dry ingredients. Add:
3/4 cup salad oil
1 teaspoon vanilla
2 cups milk *
2 tbsp. vinegar
(2 eggs -- optional)
Mix until no lumps. Pour into ungreased cake pans. Makes 3 - 9" circular pans, 2 - 9" square pans, or a big flat cake pan, at least 11" x 14". Bake at 375ºF for twenty to thirty minutes until an inserted toothpick comes out clean. If this cake is baked too long it gets dry.
*If you have milk that is a little "off" (smells bad, tastes a little funny, but has no lumps), you can use it and omit the vinegar. By the time it gets really smelly and has curds, it will impart some of that cheesy smell to the cake. Not desirable.
| 
Jane Crandal & JB | | 2010-10-04 00:35:21 | | STUFFED PUMPKIN
Most pumpkins are sold as decor around Halloween, are carved up and then tossed. For a small pumpkin (6-10 inches in diameter) here's an elegant way to serve it. I usually make rice and a tossed salad to go with this.
Preheat oven to 350ºF, or find a steamer to support the pumpkin in a big pot above about 1 1/2 inches of water.
Wash the pumpkin and dry. With a small paring knife, cut a "lid" around the stem, so there is an opening at least 4 inches in diameter. Carefully pull the stem end off the rest of the pumpkin. Remove all seeds and strings, and set aside in a colander. (see Pepitas recipe for what to do with seeds).
Mix in a bowl:
1 cup chopped or ground walnuts
2 small hot peppers minced
1 large or 2 small green peppers minced
1 can (12 oz) pinto beans or black beans with juice from can
1 tsp. fresh or dried tarragon
dash of black pepper.
(OPTIONAL -- 1/2 cup cubes of cheese...brie, Monterey jack, mozzarella)
Put the stuffing into the pumpkin. Replace the "lid" and set on a steamer in a large pot, or into a baking dish. Steam or bake until a knife can easily be inserted into the pumpkin.
|
Jane Crandal & JB | | 2010-10-06 04:01:34 | | PEPITAS
Take the seeds from one pumpkin, wash thoroughly removing any strings or other slimy stuff from inside the pumpkin. Put in a pie plate or small baking pan, shake 1 teaspoon salt over them and stir, so that the salt melts in the dampness from washing the seeds. Put the pan in the oven at 350 degrees (OK to do while baking the stuffed pumpkin), and stir regularly, about every 10 minutes. The seeds will tend to stick together at first, then a few will begin to pop, and they are done when they turn golden brown. These beat store bought pumpkin seeds by a mile.
|
Jane Crandal & JB | | 2010-10-06 04:03:07 | | APPLE CRISP
Slice and core apples until your have
2 quarts apple slices
Arrange in a 9" x 14" baking dish
Cut together in a bowl until crumbly
1 cup flour
1 cup sugar
1/2 cup butter or margarine
1/2 tsp. salt
1 tbsp. powdered cinnamon
Once it is the consistency of cornmeal add
1 cup rolled oats
1/4 cup vegetable oil
Mix all dry ingredients together and sprinkle over apples in baking dish.
Pour evenly over the top
1/2 cup of lemon juice.
Bake at 350 degrees F until the apples are soft and bubbling and the crust is slightly browned. The lemon juice adds a great taste to the top crumbly crust.
Cool before eating. |
Jane Crandal & JB | | 2010-10-07 19:19:41 | | Ok here is the blondie brownie recipe:
2 cups Bisquick
4 eggs
3 cups light brown sugar
2 cups chopped peacans
Heat oven to 325 degreese Grease9x13 pan after finnished mixing pour into greased pan.Bake 25-30 minites
Enjoy, |
Sebras & Boomer | | 2010-10-07 20:43:22 | | Yummy Pumpkin Dip
It tastes really good when you dip gingerbread cookies or apple slices in it.
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
Directions
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. |
lilyjo & Calvin | | 2010-10-09 12:59:24 | | Spring garlic and egg soup
Ingredients
* 4 bulbs spring garlic, cloves removed and peeled
* 3 tbsp extra virgin olive oil
* 5 tbsp tomato puree
* 3 eggs
* 100g parmesan, grated
* Salt and pepper
* 4 slices sourdough or country-style bread, toasted, to serve
Method
Thinly slice garlic cloves. In a pot, heat olive oil on low heat and lightly poach garlic with lid on until transparent and soft. Make sure garlic doesn't colour. Raise heat to moderate. Add tomato puree and simmer for five minutes. Add 500ml water and boil. Beat eggs and parmesan in a bowl and mix into soup. Season with salt and pepper and serve with toast.
Serves 4
got off from http://www.cuisine.com.au/recipe/spring_garlic_and_egg_soup |
koolkat22 & Bella | | 2010-10-11 05:23:08 | | BRAN MUFFINS -- makes about 18 muffins
1 and 1/2 cups whole wheat flour
1 and 1/2 cups flaky wheat bran
3/4 teaspoon salt
3 teaspoons baking powder
1/3 cup vegetable oil
½ cup honey or molasses
2 cups milk
1/2 cup raisins
(1/2 teaspoon cinnamon)
(1/8 teaspoon nutmeg and/or allspice)
Preheat oven to 400ºF. Thoroughly butter or line muffin tins with cupcake papers. There is so little fat in this recipe that if you don't grease the bottom of the cupcake tins these muffins will self-destruct when you try to remove them.
Combine the dry ingredients and mix thoroughly. Make a well in the middle of the bowl. Pour in all the liquid ingredients. Mix until there are no lumps. Add raisins. Spoon into the muffin tins. Bake at 400ºF for twenty minutes.
Let cool a bit before eating.
Great frozen then microwaved to warm.
|
Jane Crandal & JB | | 2010-10-12 05:18:17 | |
|
 |
 |
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
