Author Topic: The Recipe Thread:  (Read 32009 times)

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Offline R-C

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Re: The Recipe Thread:
« Reply #30 on: October 14, 2008, 08:55:33 PM »
This one is especially for all the diabetics here and I know there are a few of us.  This pie is awesome you really can not tell it is sugar free, in fact I like it better than regular type.

Sugar Free Pecan Pie
1 cup sugar free honey (I have found this in most grocery stores with the regular honey, I get mine at walmart grocery, you have to look closely because it looks just like real honey)
1cup splenda
1tsp vanilla
1 9" deep dish pie shell
3 eggs
2 tablespoons butter
1 1/4 cup pecans

Pre heat oven to 350
In a large bowl combine the honey, eggs, splenda, and vanilla until well blended.
Stir in pecans and pour into deep dish pie shell.
Bake for 50-55 minutes or until knife inserted  in center comes out clean.
Let cool.
this is the brand I get at walmart
http://www.walmart.com/catalog/product.do?product_id=10448151

I have found so many uses for the sugar free honey, I use it on toast, drizzle it in tea and drinks, it is an excellent sugar replacement, including in my oatmeal.  There are a lot of recipes online that use it.


another recipe I use the sugar-free honey in is
Honey Mustard Pork Tenderloin

1 pork tenderloin lean raw
4TBS of the honey
2TBS of cider vinegar
2TBS brown sugar (I use the splenda brown sugar)
1TBS dijon mustard

1 Combine all ingredients but tenderloin. Coat tenderloin well with sauce.
2 Heat oven to 375 degrees F and roast tenderloin 20-30 minutes or until meat thermometer registers 155-160 degrees F; baste occasionally. Slice thinly to serve.
I sometimes put a little lemon zest in there to give it that touch of citrus.
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Offline Corrine

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Re: The Recipe Thread:
« Reply #31 on: November 10, 2008, 08:51:28 PM »
For the Holidays:  Mrs. Claus' Cookbook (including Metric Conversions).


Take a walk through the "Security Garden" -- Where Everything is Coming up Roses!

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Offline BigTuc

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Re: The Recipe Thread:
« Reply #32 on: November 11, 2008, 10:03:15 PM »
Corrine   :goodie: thank you looks like I am going to get fat this Holidays :hysterical: :laughing:

Offline GR@PH;<'S

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Re: The Recipe Thread:
« Reply #33 on: November 12, 2008, 07:08:01 PM »
BigTuc,
 :blink: Oh no looks like you need Guinea Pigs to come see if they taste ok before you place them out for all to enjoy  :mitch:

Notice to you all he not do to bad a job a bit sweet mind but hmmmmmmm i sur ewe should have left him some for his friends  :laughing:

GR@PH;<'S   :Hammys pint:
press Enter then have a Brandy then if the problem is still there have another Brandy
Q: does it work
A: It does seem to for a few hours at least.

Offline Niecarrah

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Re: The Recipe Thread:
« Reply #34 on: December 09, 2008, 07:06:44 PM »
I want/need a recipe for a really moist Bread Pudding, anyone?
I can't know...?
 NEVER LET BEING GOOD ENOUGH, BE GOOD ENOUGH!"

Offline BigTuc

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Re: The Recipe Thread:
« Reply #35 on: December 11, 2008, 05:32:30 AM »
          BREAD PUDDING
I love bread pudding  my Mum's recipe, which I always use;

1lb white bread (soaked in water till sloppy then squeezed dry)
1lb dried fruit
3 tbsp sugar
3 tsp mixed spice
1/4lb suet
2 tbsp flour
(optional 2 tbsp marmalade)

Mix everything together, put in greased/lined baking tin (7or8" square is what I use), sprinkle a little extra sugar over and bake Gas 4 an hour to an hour and a half (depends how wet your mixture is).
Yum

Offline Niecarrah

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Re: The Recipe Thread:
« Reply #36 on: December 11, 2008, 05:22:01 PM »
1lb dried fruit = Like raisins?
3 tsp mixed spice = what spices?
1/4lb suet = Eoow!

What oven temp? F or C  Have only electric.

    HELP  No eggs or Milk? Whatsup?

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Offline R-C

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Re: The Recipe Thread:
« Reply #37 on: December 12, 2008, 05:23:08 PM »
I have 2 that are very good this first one is by a great chef.

PALACE CAFE WHITE CHOCOLATE BREAD PUDDING

Source: Chef Dick Brennan Jr., Palace Café - New Orleans, LA

Chef Dick Brennan says that this is the most-requested recipe at Palace Cafe in New Orleans: a rich bread pudding flavored with white chocolate and topped with a warm white-chocolate sauce.
Serves 8 to 10

Bread Pudding

3 cups heavy (whipping) cream

10 ounces white chocolate, chopped

1 cup milk

1/2 cup granulated sugar

2 eggs

8 egg yolks

1 loaf day-old French bread, cut into ¼-inch-thick slices

2 tablespoons chocolate shaving for garnish

 

White Chocolate Sauce

8 ounces white chocolate, chopped

1/3 cup heavy (whipping) cream

 

To make the bread pudding: Preheat the oven to 275 degrees F. In a medium saucepan heat, but do not boil, the cream. Remove from the heat, add the white chocolate and stir until melted and smooth. In a double boiler over barely simmering water beat together the milk, sugar, eggs and egg yolks, and heat until warm. Blend the egg mixture into the cream and chocolate mixture.

 Place the bread slices in a baking pan. Pour half of the chocolate mixture over the bread. Let sit for 30 minutes, then pour in the rest of the chocolate mixture. Make sure all the bread is moistened. Cover with aluminum foil and bake for 15 minutes or until golden brown.

 To make the White Chocolate Sauce: In a double boiler over barely simmering water melt the chocolate, stirring until smooth. Remove from the heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in an airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth.

 To serve: Spoon the pudding hot out of the pan, top with warm sauce, and garnish with chocolate shavings. Or, let cool to room temperature for about 45 minutes, loosen the sides and invert the pan to unmold. Cut into squares. Top each serving with warm sauce and sprinkle with chocolate shavings.

This one is with whiskey sauce and is quite yummy.

BREAD PUDDING WITH WHISKEY SAUCE

1/2 stick butter                         1/4 tsp. salt

2 cups milk                              1/2 cup sugar

1 qt.cubed day old French Bread          1/2 tsp. cinnamon

1/2 cup cubed pineapple                  1/2 tsp nutmeg

1/2 cup raisins                           1 tsp. vanilla

2 eggs, beaten

 

      Combine milk and butter in a saucepan and heat until

butter is melted.  In a large mixing bowl, combine bread,

pineapple and raisins.  Add milk and butter.  Mix and let stand

to let bread absorb liquid.

      Combine sugar, salt and spices.  Add beaten eggs and

vanilla and mix well.  Pour over bread and milk mixture and stir

well until mixed.

      Pour into a well greased 1 1/2 qt. baking dish or black

iron skillet. Bake at 350 degrees for 40 minutes.  Serve warm

with a whiskey sauce.

 WHISKEY SAUCE

 

1/2 stick butter          2 cups powdered sugar          1/4 cup bourbon

 
Cream together butter and powdered sugar.  Slowly beat

in bourbon.

both are excellent

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Offline Niecarrah

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Re: The Recipe Thread:
« Reply #38 on: December 12, 2008, 07:03:31 PM »
Thank You R-C, this one I will try, and I will report back!  Bourbon...me thinks I will like!



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Offline R-C

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Re: The Recipe Thread:
« Reply #39 on: December 12, 2008, 09:19:32 PM »
you will like it, every time I make it people want the recipe.
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Offline BigTuc

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Re: The Recipe Thread:
« Reply #40 on: December 13, 2008, 11:31:20 PM »
Niecarrah I'm sorry I forgot  2eggs  2cups milk .

Gas mark 4 is 350f   180c Moderate  Medium


R-C looks good. Hope you try them let us know how you get on. :goodie: :cheers2:

Offline Temmu

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peanut butter delights
« Reply #41 on: January 11, 2012, 02:15:03 AM »
1 jar peanut butter
1 loaf bread
1 quart water

spread pb on bread.  eat.
the water, you say?  use it to wash down the sammich!

Offline Corrine

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Re: The Recipe Thread:
« Reply #42 on: January 11, 2012, 03:59:52 PM »
Thanks, Temmu.  We needed a new, ah, recipe.  :thud:  You might find that substituting milk for the water enhances the flavor of your recipe. 

Others may prefer the Elvis favorite fried peanut butter and banana sammich

Ingredients

    2 slices white bread
    2 tablespoons butter
    1 small ripe banana
    2 tablespoons creamy peanut butter

Directions

Place 2 pieces of white bread in the toaster on a light setting. Heat skillet over medium heat with 2 tablespoons butter. While the bread is toasting, in a small bowl, using a fork mash the ripe banana until it reaches a smooth consistency. Using a knife, take both pieces of the toasted bread and spread 2 tablespoons of creamy peanut butter, topping 1 side with the mashed banana. Place 1 slice of bread on top of the other forming a sandwich. Place sandwich in hot skillet browning each side, flipping with a spatula, about 2 minutes per side. Take out of skillet, slice on a diagonal and serve on a plate.


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Offline BigTuc

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Re: The Recipe Thread:
« Reply #43 on: January 15, 2012, 05:18:52 PM »
I am going to try this out I may be got for some time :sos: who said I was mad :smash:

Offline WalnutCreek

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Horsey Carrots
« Reply #44 on: November 01, 2012, 06:38:15 PM »
Here is a great recipe for Thanksgiving.

Horsey Carrots

A former Chief of Dietetics Service in a large hospital where I worked gave me this recipe.  He said he and his wife have to have it every Thanksgiving.  We just love it.
 
1 bag of baby carrots or 12 carrots, pared/sliced
1 cup mayonnaise
2 Tbs grated horseradish, more or less to taste
1/4 - 1/3 cup grated onion
1 tsp salt
1/2 tsp pepper
1 cup fresh, buttered bread crumbs
 
Cook carrots until tender; drain.  Put in 1 quart baking dish.  Preheat oven to 300. Combine mayonnaise and horseradish.  Add onion, salt and pepper.  Mix well and stir into carrots.  Sauté breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish.  Bake 15 minutes.  Can be done ahead and baked before dinner.