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RECIPES! post your recipes here
seaside sewer Intermediate UNITED KINGDOM Member since 6/23/09 Posts: 280	Login to reply to this post Like this post Date: 12/14/11 4:23 AM Some great recipes have been posted in other threads. Can we post them here, so that they are all together? ------ Multi-lingual [fluent in many machines] Dream like you will live forever, Live like you'll die today Quilting is my passion, but chocolate comes a close second I am only responsible for what I say, not for what you understand
seaside sewer Intermediate UNITED KINGDOM Member since 6/23/09 Posts: 280	Login to reply to this post Like this post Date: 12/14/11 4:26 AM Scottish Shortbread 9 ounces flour 6 ounces butter 3 ounces caster sugar Mix together in food processor Can be rolled out to make individual cookies, or pressed into a shorbread mould and baked I sprinkle mine with more caster sugar before cooking, and bake at 150C for 18/20 mins [individual cookies,] or around 35 mins for large shortbread. I also chill the unbaked dough for 1 hour, and mark into pieces before baking. ------ Multi-lingual [fluent in many machines] Dream like you will live forever, Live like you'll die today Quilting is my passion, but chocolate comes a close second I am only responsible for what I say, not for what you understand
seaside sewer Intermediate UNITED KINGDOM Member since 6/23/09 Posts: 280	Login to reply to this post Like this post Date: 12/14/11 4:27 AM Boiled fruit cake; 2 & 2/3 cups mixed dried fruit chopped small if necessary 1/2 cup water [this is where I sometimes use a cup of tea without milk instead of water and sherry] 1 cup firmly packed brown sugar 125 grams butter 1 teaspoon mixed spice [a mixture of cinnamon, nutmeg, ground cloves] 1/2 teaspoon bicarbonate of soda 1/2 cup of sweet sherry [ see note about water] 1 egg, beaten 1 cup plain [all purpose] flour 1 cup self raising flour [self raising flour = 8oz plain flour and 2 level teaspoons of baking powder.] Optional topping; 2 tablespoons sweet sherry and blanched almonds Combine fruit,water, sugar, butter, spice and soda in a large pan; stir over heat, without boiling, until sugar is dissolved and butter melted. Bring to the boil, cover and simmer for 5 minutes. Remove from heat, stir in the sherry, cover and cool. Grease and line an 8 inch round cake tin. Line the sides with double thickness paper, and extend 2 inches above the edge of the pan. Stir in beaten egg and sift the flours into the fruit mixture. Spread into the prepared pan, decorate top with almonds if used. Bake at 325F for about 2 hours until cooked. Brush top with extra sherry, if used. Cover with foil and cool in the pan. Can be made up to 2 weeks ahead if you wish. Store in an airtight container. Can be frozen ------ Multi-lingual [fluent in many machines] Dream like you will live forever, Live like you'll die today Quilting is my passion, but chocolate comes a close second I am only responsible for what I say, not for what you understand
seaside sewer Intermediate UNITED KINGDOM Member since 6/23/09 Posts: 280	Login to reply to this post Like this post Date: 12/14/11 4:29 AM Christmas Pig For the ham, whatever weight you buy, have enough bottled cider to cover it. I usually have around a 8-10lb ham, and 2 x 3 litre bottles of cider, dry or sweet, doesn't matter. I start to soak it around 5 days before Christmas eve. I place it in a large bowl, cover it with the cider, then leave it either outside in my garage, brrrr very cold, or at the bottom of my refridgerator, but tightly covered wherever you put it. On Christmas eve, I place it in a large baking pan, cover it with foil, and cook for the recommended time for it's weight, around 30 mins per pound, at abround 350-375F. When it's cooking time is up, I take it out of the oven, and whilst it's cooling enough to remove the rind, I mix 1/2 jar of apricot jam with 2-3 tablespoons of curry powder, [I use mild, but the strength is your choice] I remove the rind, score the fat layer into diamonds, for effect, then smother the fat with the jam/curry powder mix. I return the ham to the oven at 400F for up to one hour, to caramelise the glaze. It's lovely hot, but much much nicer cold, as the flavour seems to develop more. I keep in in my fridge wrapped in greaseproof paper, and slice as require. I have also sliced it and frozen it in meal sized amounts for up to 3 months with no effect on the flavour. Also, the little offcuts left I use in a cassoulet ------ Multi-lingual [fluent in many machines] Dream like you will live forever, Live like you'll die today Quilting is my passion, but chocolate comes a close second I am only responsible for what I say, not for what you understand
petro   Intermediate FRANCE Member since 6/24/07 Posts: 2217	Login to reply to this post 2 members like this. Date: 12/14/11 4:59 AM Perked up cabbage. If an omnivore start with gently frying small bacon pieces in a heavy iron or non stick pan, if veggie skip this and put a spoonful of olive oil in. Shred some cabbage very finely. Toss it around the pan until its got a slightly translucent look but is still crisp. A handful of nuts thrown in here helps the veggie version. Add a spoonful of soy sauce and toss it around for a couple of seconds more. Serve with rice. That's it girls - cheap, nutritious, tasty and uses up the great wodge of cabbage lurking in the fridge. ------ so many patterns, clamouring to be sewn http://patternpandemonium.wordpress.com/
JTink Intermediate VA USA Member since 4/20/08 Posts: 4931	Login to reply to this post In reply to petro Like this post Date: 12/14/11 8:44 AM Petro, thank you so much for this cabbage "reminder". Many years ago, I use to make it like this, with the soy sauce. I don't know why I stopped. Seaside, starting this thread is a great idea.
a7yrstitch   Intermediate TX USA Member since 4/1/08 Posts: 4474	Login to reply to this post In reply to seaside sewer Like this post Date: 12/14/11 10:43 AM Salad found years ago in a woman's magazine that had recipes for an entire Mexican Fiesta Christmas Eve Buffet. The mix of fruit to cabbage varies between 1/3 cabbage-2/3 fruit and 1/2 - 1/2. If you cannot find Greek yogurt, drain double the amount of regular yogurt overnight. The original recipe calls for mayonnaise which we do not eat. The yogurt is refreshing. I hand cut the cabbage. --------------------------------------------------------------------------------- Finely shred cabbage. Small head or portion of medium head. Cut two apples to bite size pieces. Granny Smith apples are very good. Prepare two oranges for salad. Add two cups of seedless green grapes cut in half. One small container Greek yogurt (peach, mango, or pineapple flavor) If you use plain Greek yogurt, add about a teaspoon of something sweet like a peach or mango preserve in a tropical flavor. --------------------------------------------------------------------------------- The green grapes can be substituted with red or purple grapes or pomegranate seeds based on availability. The pomegranate seeds are amazing with or without the grapes in the salad. Even though this was for a Christmas Eve buffet, we like to eat it year round, especially in the summer. If it is too hot to cook or eat, I add walnuts and turn the salad into a meal. --------------------------------------------------------------------------------- For preparing ahead for a big party separate ingredients into ziploc bags. Prepare cabbage and add yogurt. Keep grapes separate. Keep oranges separate. Soak cut apples in water with Vitamin C crystals for a few minutes before storing them separately. Before party, assemble first bowl of salad, then replenish from bags of separated ingredients. ------ I have no idea what Apple thought I was saying so be a Peach and credit anything bizarre to auto correct.
a7yrstitch   Intermediate TX USA Member since 4/1/08 Posts: 4474	Login to reply to this post In reply to seaside sewer Like this post Date: 12/14/11 11:08 AM I'm going to share a very pretty holiday somethin' I created that makes an excellent gift. This is a big deal, because I rarely share my holiday somethin's. Buy 34 degree brand Cracked Pepper CrispBread rounds. I buy them at Whole Food. (These are about as thick or a tiny bit thicker than a communion wafer. They snap or crack when you break them, they don't crumble or fall into dusty bits. The light pepper flavor is important to contrast the sweet. If you can only find a plain crispbread round, barely sprinkle finely ground black pepper in a narrow strip across the dipped cracker after the chocolate dipping. Try it with 3 or 4 crackers and sample. The bite of the pepper should be something that is a gentle surprise after the first sensation of chocolate and caramel. Similar to the awareness of the use of fresh peppercorns in a good chicken soup. --------------------------------------------------------------------------------- Make homemade caramel at the same consistency that you would you use to coat an apple. Dip Cracked Pepper CrispBread rounds into homemade caramel, coat about 70% of the round. You can use a silicone spreader to quickly take off some of the excess at the bottom so you have a nice even coating. Place on a silicone sheet. In a double boiler (makeshift is fine) melt 50% excellent quality dark chocolate in with 50% Hershey's Milk Chocolate bars. After caramel has totally cooled, dip the caramel covered Cracked Pepper round in the chocolate and totally cover the caramel. Lay on clean silicone sheet. These things are amazing. Please do not share beyond PR, seriously. If anyone is interested, I will post my assembly line shortcuts as I also send these to the office and serve them at our parties at home. I have another gift, or party recipe I created for our diabetic friends. ------ I have no idea what Apple thought I was saying so be a Peach and credit anything bizarre to auto correct.
Canadian Jane Advanced Beginner AB CANADA Member since 10/30/10 Posts: 1209	Login to reply to this post Like this post Date: 12/14/11 11:11 AM Seaside Sewer - thanks for this post and for posting your Christmas Pig recipe. I think I can manage this. After a few whirls I might even see if I can get it to work in a crock pot. I will post my recipes below separate.
quiltingwolf Advanced MD USA Member since 12/15/02 Posts: 5212	Login to reply to this post In reply to a7yrstitch Like this post Date: 12/14/11 11:12 AM these sound great can't go wrong with caramel and chocolate. ------ quiltingwolf.blogspot.com

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