Val Strate Posted October 22, 2010 Report Share Posted October 22, 2010 Reading this thread makes my hungry and I love cooking. I wish I had time tonight to make an oreo fluff or a dirt pudding, which would be so fitting for DOH. You could call it 'crushed tire desert', or 'blacktop pudding'. Yes, I have a sweettooth. I'll have to try making something like that and post it up here. Quote Link to comment Share on other sites More sharing options...
waikiki23 Posted October 27, 2010 Report Share Posted October 27, 2010 I am so hungary reading this thread!!!! I hope my recipe is worthy, as it is a southern type desert:Cobbler1 cup self rising flour1 cup milk1 cup sugarMix the ingredients together very well. Any type of fruit will work. My favorites are fresh blueberry and blackberry. Use a 9x9 pan and spray well. Put the fruit in the bottom of the pan and pour the batter over the fruit. Bake for about an hour, or until a toothpick comes out clean. You do not want the batter to be runny. You really want the top to be brown.I'm sure you all will love this, as it has been passed from my grandmother to my mother to me. Quote Link to comment Share on other sites More sharing options...
waikiki23 Posted October 28, 2010 Report Share Posted October 28, 2010 I have a few easy recipes. I'll start with the easiest. I got this recipe from Woman's Day magazine but it sounds like something uncle Jesse would make. Fast, easy and can feed two hungry Dukes boys when served the bisque.It's called 2-ingredient no-knead beer bread.2 2/3 cups self-rising flour (not cake flour)12 oz beer (a bottle) freshly opened.- Put flour in a bowl and add beer. Stir with a rubber spatula just until flour is moistened completely.- Scrape in lightly greased 9 x 5 x 3 in. loaf pan and bake for 50 to 55 minutes in 375F oven until top is slightly browned and pick inserted near center comes out clean.- Cool in pan on rack for 5 minutes then turn out on rack to cool completely.I just made one and I will taste it tomorrow for breakfast. I'll tell you how it is. They say it makes great toast.If anyone is interested I also have other very easy recipes like a fabulous chicken in wine sauce recipe from actor/TV host Evan Farmer, Pâté Chinois (Shepherd's pie) Quebec style and a pretty good macaroni and cheese recipe from a NHL player. Oh and Frittata (omelette) made with leftover pasta.Thank you so much for this recipe. My second loaf is baking in the oven right now! It is awesome bread!!!! Quote Link to comment Share on other sites More sharing options...
HossC Posted October 31, 2010 Report Share Posted October 31, 2010 Here's a recipe for Bonfire Toffee. It's a traditional British candy, made especially in the north of England around Halloween and Bonfire Night.Ingredients:12oz/300g demerara sugar (turbinado sugar should also work)4oz/100g butter2 level tablespoons of golden syrup1 level tablespoon of black treacle/molasses2 fl oz/4 tablespoons of waterMethod:1) Put all the ingredients into a pan (the mixture bubbles, so use a big enough pan).2) Heat slowly, stirring until the butter melts and the sugar dissolves.3) Bring to the boil. Cover the pan, and boil gently for 2 minutes.4) Uncover the pan, and continue to boil for 10 to 15 minutes, stirring occasionally.5) Test by dropping a little of the mixture into a cup of cold water. It should seperate into brittle threads.6) Pour into a buttered 6in/15cm square tin, and leave to set.7) Turn out on a board, and break up with a small hammer.Recipe makes about 1lb / 500g of toffee.When I was younger, it used to be sold in those old-fashioned candy stores with dozens of jars lining their shelves. Sadly there aren't many of them left . Quote Link to comment Share on other sites More sharing options...
LoriDavenport Posted November 1, 2010 Report Share Posted November 1, 2010 HossC, I'm going to have to write that one down. It has molasses in it, so I can guarantee I'll like it! A while back I said if I ever found the Bloomin' Onion Recipe that is served at our Black Gold Festival I would post it. I found it on the food network website and will post the recipe here: IngredientsOil, for deep frying1 large sweet onion1 1/4 cups all-purpose flour1 tablespoon paprika1 tablespoon seafood and meat seasoning (recommended: Old Bay seasoning)1 tablespoon kosher salt1 tablespoon white pepper1/2 cup milk1 egg, slightly beatenMild ranch dressing or spicy barbecue dressing, for servingDirectionsHeat oil in a heavy saucepan or Dutch oven with tall sides to 350 degrees F. The oil should only come halfway up the sides of the pan, but should completely immerse the whole onion.Peel the skin off the onion, leaving the root end intact. Cut a small slice off the top. Starting at the top of the onion make a cut down 1 side toward the root, stopping 1/2-inch from the bottom. Make additional cuts at 1/8-inch intervals until there are cuts across the entire top of the onion.Rotate the onion so the cuts are horizontal to you. Continue to cut at 1/8-inch intervals, forming a checkerboard pattern across the entire top of the onion. To help the onion "bloom," gently spread the "petals."Combine the dry ingredients in a shallow bowl or pan. Dust the onion with the flour mixture. Combine milk and beaten egg in a small, deep bowl. Dip the dusted onion into the egg mixture and then back into the flour mixture.When the oil has reached 350 degrees F, carefully submerge the onion in the oil and fry for 10 minutes, turning as needed, until a golden color. Remove and drain the excess oil.Serve with a variety of sauces, such as a mild ranch dressing or a spicy barbecue sauce. Quote Link to comment Share on other sites More sharing options...
waikiki23 Posted November 1, 2010 Report Share Posted November 1, 2010 That sounds good Lori! I have a similar recipe. Its the Outback recipe for the Bloomin' Onion. I love them! Quote Link to comment Share on other sites More sharing options...
pendragon1980 Posted December 6, 2010 Report Share Posted December 6, 2010 Since its a cold, snowy day, sometimes you need just a rich, hearty bowl of chiliDisclaimer: I like chili notoriously spicy, so adjust to tasteHot Dog Mustard Chili1 14oz package BallPark Franks1.5 pounds ground sirloin 28oz can crushed tomatoes15oz can dark kidney beans, drained. 1 onion2 hot peppers2-3 cups beef broth, depending how loose you like your chilichili powder (I use two palm-fulls)crushed garlic (I use 2-4 cloves)cumin (I use one palm-full)hot saucebrown mustard (I use approx 1/2 cup)Servings 16: *Approx 1 cup per serving*. Freezes well. Broil hotdogs until browned. Chop up and set aside. Saute onion , peppers and garlic in cooking spray until tender, add sirloin and brown. Meanwhile add tomatoes, broth, beans and spices into a large pot. Add hotdogs, set over med heat. Add sirloin when done, let simmer for 15-20 minutes. Add hot sauce to taste. Enjoy! Quote Link to comment Share on other sites More sharing options...
NastyTheReindeer Posted December 17, 2010 Report Share Posted December 17, 2010 You know what would make this really tasty?A splash o' holiday cheer! *adds homemade egg nog*Good recipie. Quote Link to comment Share on other sites More sharing options...
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