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Cooking Class
Topic Started: Mar 22 2014, 05:42 PM (15,924 Views)
U Thant
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Truthie
Sep 21 2014, 12:24 PM
... tried a ground turkey and kidney bean chili ...but
Gotta use dark red kidney beans plus add a bit of Swansons' seafood broth...usually found at most 99 cents/Dollar Tree stores
Edited by U Thant, Sep 24 2014, 07:11 PM.
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Moon Pie
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Red Beans and Rice, one of my favorite meals. :wub: :wub:
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U Thant
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emotions' SOLE controller
Sep 14 2014, 01:44 PM
oooohweeee, that means I'm waiting on a pm now featuring that *homemade* Italian dressing recipe
B-)
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Plus 1

emotions' SOLE controller
Sep 25 2014, 04:09 PM
emotions' SOLE controller
Sep 14 2014, 01:44 PM
oooohweeee, that means I'm waiting on a pm now featuring that *homemade* Italian dressing recipe
B-)
:-) I did put the dressing information on here!
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jelly pastries
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Here's a recipe for pumpkin bread..a nice fall treat..may try it when it gets cold..and i dont feel guilty eating it...

Pumpkin Bread Pudding

From Martha Stewart Living Omnimedia
Beneath this bread pudding's crusty golden top, soft cinnamon ginger-and-pumpkin spiced custard provides a robust treat. A sprinkle of confectioners' sugar brightens the brown hues of baked bread and bourbon-soaked raisins (or, if you prefer to omit the bourbon, simply double the amount of hot water). Serve the miniature puddings in front of a crackling fire with tall glasses of cold milk.
--
Pumpkin bread pudding

Courtesy of Martha Stewart

Serves: 6

Oven Temp: 350

Ingredients

Unsalted butter, room temperature, for ramekins
6 tablespoon(s) dark-brown sugar
1 cup(s) raisins
1/3 cup(s) bourbon
1/3 cup(s) hot water
1 can(s) (15-ounce) pumpkin puree
4 large eggs
1 cup(s) granulated sugar
1 1/2 cup(s) milk
2 teaspoon(s) pure vanilla extract
1 teaspoon(s) ground cinnamon
teaspoon(s) ground ginger
1/4 teaspoon(s) ground allspice
1 pinch(s) salt
1 loaf(s) (12-ounce) day-old brioche or challah bread, cut into 3/4-inch cubes
Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.
Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners' sugar.

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Snidely Whiplash
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Plus 1
Sep 23 2014, 04:14 PM
Peanut Butter Bars

1 Cup butter; melted
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cups powder sugar
1 cup peanut butter
1/2 tsp vanilla
1 bag Hershey's chocolate chips

Combine everything except the chips. Stir until well combined. Pat the mixture into a 9 X 13 dish.

Melt the chocolate chips in a double boiler. (Folks, I used the microwave!)
Pour the chocolate over the peanut mixture, using a rubber spatula to spread it around.

Place in the fridge until the chocolate and peanut mixture is "set"; about an hour. Cut into 1 inch squares and enjoy!
I have got to try this. Also can't wait to see your alternative recipe. B-)
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jelly pastries
Sep 27 2014, 04:34 PM
Here's a recipe for pumpkin bread..a nice fall treat..may try it when it gets cold..and i dont feel guilty eating it...

Pumpkin Bread Pudding

From Martha Stewart Living Omnimedia
Beneath this bread pudding's crusty golden top, soft cinnamon ginger-and-pumpkin spiced custard provides a robust treat. A sprinkle of confectioners' sugar brightens the brown hues of baked bread and bourbon-soaked raisins (or, if you prefer to omit the bourbon, simply double the amount of hot water). Serve the miniature puddings in front of a crackling fire with tall glasses of cold milk.
--
Pumpkin bread pudding

Courtesy of Martha Stewart

Serves: 6

Oven Temp: 350

Ingredients

Unsalted butter, room temperature, for ramekins
6 tablespoon(s) dark-brown sugar
1 cup(s) raisins
1/3 cup(s) bourbon
1/3 cup(s) hot water
1 can(s) (15-ounce) pumpkin puree
4 large eggs
1 cup(s) granulated sugar
1 1/2 cup(s) milk
2 teaspoon(s) pure vanilla extract
1 teaspoon(s) ground cinnamon
teaspoon(s) ground ginger
1/4 teaspoon(s) ground allspice
1 pinch(s) salt
1 loaf(s) (12-ounce) day-old brioche or challah bread, cut into 3/4-inch cubes
Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.
Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners' sugar.

Sounds delightful.

I might make this at the Center for the kids to enjoy. :-)
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Plus 1

Snidely Whiplash
Sep 27 2014, 10:56 PM
Plus 1
Sep 23 2014, 04:14 PM
Peanut Butter Bars

1 Cup butter; melted
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cups powder sugar
1 cup peanut butter
1/2 tsp vanilla
1 bag Hershey's chocolate chips

Combine everything except the chips. Stir until well combined. Pat the mixture into a 9 X 13 dish.

Melt the chocolate chips in a double boiler. (Folks, I used the microwave!)
Pour the chocolate over the peanut mixture, using a rubber spatula to spread it around.

Place in the fridge until the chocolate and peanut mixture is "set"; about an hour. Cut into 1 inch squares and enjoy!
I have got to try this. Also can't wait to see your alternative recipe. B-)
I haven't tried it yet, but here is my alternate. I'll let you know how it turned out when I make it. :-)

I'm going to use ground steel cut oatmeal vs. graham crackers. Less sugar & it will be gluten free, too, at that point.

I'm going to use pure maple syrup in the place of brown sugar. It's lower on the glycemic index.

I'm going to find & use peanut butter with the least amount of sugar in it.

I'm going to drizzle the melted chocolate on top, instead of dumping and spreading the whole bag of chips! I can use 1/3 of the bag, less sugar but it will still have a chocolate flavor.

I'm confident it will still taste great but this is a better way to make them.
Edited by Plus 1, Sep 28 2014, 09:43 AM.
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VoiceofReason

Plus 1
Sep 28 2014, 09:42 AM
Snidely Whiplash
Sep 27 2014, 10:56 PM
Plus 1
Sep 23 2014, 04:14 PM
Peanut Butter Bars

1 Cup butter; melted
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cups powder sugar
1 cup peanut butter
1/2 tsp vanilla
1 bag Hershey's chocolate chips

Combine everything except the chips. Stir until well combined. Pat the mixture into a 9 X 13 dish.

Melt the chocolate chips in a double boiler. (Folks, I used the microwave!)
Pour the chocolate over the peanut mixture, using a rubber spatula to spread it around.

Place in the fridge until the chocolate and peanut mixture is "set"; about an hour. Cut into 1 inch squares and enjoy!
I have got to try this. Also can't wait to see your alternative recipe. B-)
I haven't tried it yet, but here is my alternate. I'll let you know how it turned out when I make it. :-)

I'm going to use ground steel cut oatmeal vs. graham crackers. Less sugar & it will be gluten free, too, at that point.

I'm going to use pure maple syrup in the place of brown sugar. It's lower on the glycemic index.

I'm going to find & use peanut butter with the least amount of sugar in it.

I'm going to drizzle the melted chocolate on top, instead of dumping and spreading the whole bag of chips! I can use 1/3 of the bag, less sugar but it will still have a chocolate flavor.

I'm confident it will still taste great but this is a better way to make them.
Those are great ideas on how to make it a bit healthier. You can easily make peanut butter: shell 'em then grind 'em. You control the salt content and you need nothing else. I use a Vitamix blender.
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Amber
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Great post
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