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Message thread at CPP
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**** BAKING AND COOKING CLUB****
Share cooking tips and recipes here. If its from a cookbook say where you got it, please. Tasty Apple Crisp
ingredients:
4 medium Granny Smith apples,peeled and cored
1 teaspoon lemon juice
1 cup flour
1 cup brown sugar, firmly packed
3/4 cup old fashioned oats
1/3 cup walnuts,chopped
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs, beaten
1/2 cup butter,melted
1. preheat oven to 375 degrees.
2. cut apple into 1/4' thick slices,then cut slices into 1' pieces. put apple pieces and lemon juice in bowl and toss.
3. to make topping,place flour, brown sugar, oats, walnuts and cinnamon in a large bowl and mix together with fork.
4. in a small bowl, whisk together eggs and vanilla. Add this mixture to the dry mixture in a large bowl and stir.
5. spread apples over the bottom of cookie pan; sprinkle the topping mixture over apples. drizzle butter over topping.
6. bake uncovered for 35-40 minutes,or until topping is brown and apples are tender | 
maxymoon & moonshadow | | 2010-12-05 19:17:04 | | GARLIC BREAD
Perhaps the first thing I ever learned to cook.
Take
1 loaf french bread
Slice it into 1 & 1/2 inch thick slices
Mash together
1 stick (1/2 cup) butter
6 pressed garlic cloves
Spread the garlic butter on the bread slices, then reassemble the loaf and wrap in aluminum foil. Seal carefully and put in oven.
Bake in the oven at 350 degrees for 15-20 minutes, until butter is melted.
| 
Jane Crandal & JB | | 2010-12-07 17:25:50 | | Ingredients
1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips
Directions
1.In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
2.Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
3.Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
4.Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving. | 
CrazyHorse45 & Black Beauty | | 2010-12-11 17:40:39 | | Here is one for you equines (horses) out there!
Mollasses dipped carrots
You will need:
Mollases: and a big tub of it!
Carrots: one for each horse
Loads of oats!
1. Dip the carrot in the mollasses
2. roll the sticky carrot in oats.
This recipe is real easy, and the horses love it! If you don't allow your pony to eat oats, the carrot doesn't need oats! If you don't wan't your pony to eats mollasses, clut a hole in the top of the carrot, and hollow the carrot out. Stuff it with oats. If you allow your pony to eat mollasses, fill the carrot with it! | 
Ellie Renneberg2 & Max | | 2010-12-14 04:39:37 | | HI, I HAVE A SPECIAL RECIPE.IT"S FOR SOMETHING CALLED : Chicken and Macaroni Bake.
Ingredients:
•8 ounces elbow macaroni or small shells
•salt
•3 tablespoons butter
•3 tablespoons flour
•1 cup chicken broth
•1/2 cup heavy cream
•3 to 4 ounces smoked gouda cheese, shredded or cut in small pieces
•pepper, to taste
•1 teaspoon fresh parsley, optional
•1 1/2 to 2 cups cubed cooked chicken
•1 1/2 cups frozen peas and carrots, thawed
•1/2 cup soft bread crumbs
•1 to 2 teaspoons butter, melted
Preparation:
Cook macaroni in boiling salted water as package directs. Drain and set aside.
In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer.
Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.
Serves 4 to 6.
* Under cooked food or allergic reaction is not my fault, please take caution, cook with an adult! |
Dasher & Aero | | 2010-12-18 02:15:42 | | CAKE BALLS! The new way to enjoy your favorite birthday treat...
Ingredients:
-Box of your favorite cake mix.
-Jar of your favorite icing or corresponding icing.
-Bakers chocolate.
-cooking spray.
Instructions:
-Cook the box cake according to the directions on the box. Once it cools, take it out of the pan and break it up into a large mixing bowl.
-Scoop out the icing from the jar into the mixing bowl full of cake. Make sure your hands are washed (!) and start kneading the cake and the icing together until it becomes a moldable mixture. Mix it as if you were making hamloaf. (haha)
-Once it is all evenly distributed and moldable, shape the mix into balls about the size of a golf ball. Set aside.
-Dip the tops of each cake ball into the melted white bakers chocolate and set on a cookie sheet.
-Place in the fridge and enjoy!
These are fun to make and even more fun to eat :)
Great cake mixture include:
-Red velvet cake and cream cheese icing
-chocolate cake and chocolate icing
-confetti cake and vanilla icing
-lemon cake and lemon icing
-create your own! | 
ecbeventing & Winston | | 2010-12-18 03:47:01 | | Hi
Is this your original recipe? |
Jane Crandal & JB | | 2010-12-18 21:24:37 | | Yes it is my mother's original recipe.. does the ckae and icing have to be made from scratch too?
That would be too time consuming for many Pony Pals who want a fast and fun birthday treat. |
ecbeventing & Winston | | 2010-12-22 11:58:48 | | I just learned that there is a whole store just for cake balls... However theirs are made in cupcake tins and look very different to the ones my mom made a few years ago.
ecb |
ecbeventing & Winston | | 2010-12-22 12:01:03 | | I so like to cook, that it is always fun for me. But people can buy ready-made cakes and icing if they want, I will not judge them.
"Judge not, that ye be not judged" is good advice here. |
Jane Crandal & JB | | 2010-12-22 16:55:36 | |
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