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Old May 31st, 2009, 02:15 AM   #41
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Chr*st! 99C for a 5lb bag of sugar? here it is over 2.40 dollars a 5 lb bag.

I better get to the Ohio border fast.
Around the holidays, it's always on sale...normally it's still only around $1.50, though.

Come on up...over? Guess it'd be up & over for you. And, hey, while you're shopping, you can make a pit-stop at my rink. LOL
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Old May 31st, 2009, 02:38 PM   #42
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Around the holidays, it's always on sale...normally it's still only around $1.50, though.

Come on up...over? Guess it'd be up & over for you. And, hey, while you're shopping, you can make a pit-stop at my rink. LOL
Since we have folks in PA, it might not be too bad of an idea. When and if we ever come back there...Where is the rink? I have some near Middletown, Oh...is that close? Youngstown is the closest, though.

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Old May 31st, 2009, 02:41 PM   #43
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Butterscotch Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels, divided
3/4 cup light corn syrup
3 large eggs, at room temperature
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups pecan halves, coarsely chopped
1 1/2 cups whipped cream (optional)

MELT 1 1/3 cups morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

ADD corn syrup, eggs, flour and salt to melted morsels. Beat on medium until smooth. Stir in pecans. Pour pecan mixture into pie shell.

BAKE for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time.

TO GARNISH AND SERVE:
LINE baking sheet with wax paper.

PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 10 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until firm.

PLACE 10 dollops of whipped cream around edge of pie. Remove drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.

NOTES
*If using frozen pie shell, use deep-dish style. Do not thaw. Bake on baking sheet.

TIPS:
• 1/3 cup Semi-Sweet Chocolate Morsels can also be melted and made into drizzle designs instead of the Butterscotch Flavored Morsels.
•Two shallow (2-cup volume) pie shells can be substituted for the one deep-dish pie shell. Follow directions above and bake for 30 to 35 minutes.
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Old May 31st, 2009, 02:44 PM   #44
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When Mom or Dad simply forgot, this would be really great...

Simple Sprite Cake
1 white cake mix
4 eggs
3/4 cup vegetable oil
1 box instant vanilla pudding (3 oz. size)
8 oz. can of Sprite (the mini one)

Preheat oven to 350 degrees.
Grease and flour two 9 inch cake pans.
Mix ingredients on low until combined and then increase speed to medium and mix for about 2 minutes.
Pour batter into pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
Recipe amended from here.

Make it simple all the way and tear open a can of vanilla ready-made frosting… (don't worry I won't tell) or you can use this really easy frosting recipe:

Buttercream Frosting

1 cup (2 sticks) butter, softened
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

Using a mixer, cream softened butter and vanilla with until smooth.
Add sugar gradually, allowing butter and sugar to cream together before adding more.
If you want it a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
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Old May 31st, 2009, 02:56 PM   #45
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CAKE POPS
SMILE AND WORLD SMILES WITH YOU



1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)
Wax paper
Yellow candy melts (1 lb. pkg.)
Lollipop sticks
Edible ink pens


After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
Place them in the freezer for a little while to firm up.
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.
Place in a styrofoam block to dry.
Once dry, draw faces with an edible ink pen and allow ink to dry!
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Old May 31st, 2009, 02:56 PM   #46
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Individual Chocolate Soufflés
1/2 cup (1 stick) butter
1 1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2/3 cup milk
1/2 teaspoon powdered instant coffee
2/3 cup all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking powder
1 cup (1/2 pint) whipping cream
2 tablespoons powdered sugar


Preheat oven to 325 degrees.
Grease and sugar eight 6-ounce ramekins.
In large mixer bowl, beat butter, sugar and vanilla until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Scald milk. Remove from heat and add powdered coffee, stirring until dissolved.
Stir together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture. Beat 1 minute on medium.
Divide batter evenly among ramekins.
Place ramekins in 2 8-inch square pans. Pour hot water in bottom of pans to 1/8 inch deep and place pans in oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.
Remove pans from oven and let ramekins stand in water for 5 minutes.

Remove ramekins from water and let cool slightly.
You can serve in dish or invert onto dessert plates.
For topping: beat whipping cream and powdered sugar in small mixing bowl until stiff and spoon onto warm soufflés.
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Old June 4th, 2009, 12:16 AM   #47
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CHERRY CRISP

Ingredients
4 cups pitted sour cherries
1 1/2 cups white sugar
4 tablespoons all-purpose flour
1 1/2 cups all-purpose flour 1 cup old-fashioned oats
1 cup brown sugar
1/2 cup butter
1/2 cup shortening

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9 x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.

Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.
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Old June 29th, 2009, 03:54 PM   #48
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HAVE MOM OR/AND DAD WITH YOU ON THIS ADVENTURE...IT CAN BE MESSY!

New York Meat Sauce
Preheat oven to 350 F.

Mix: 1 pound ground beef and 1/4 pound ground veal. Spread meat in a baking pan and cook in the moderate oven for 20 minutes. Stir and continue to cook for 10 minutes longer.

In a saucepan combine: 1/4 teaspoon sage, 1/4 teaspoon oregano, 1 Tablespoons salt, 1/2 teaspoon pepper, 1 onion, ground, 1/4 pound mushrooms, ground, and 3 cloves garlic, ground. Heat, stirring, on top of stove.

Spread over meat and continue to cook in oven for 15 minutes longer.

Remove meat mixture from oven and transfer to a large saucepan.

Add: 4 cups canned tomatoes, 1 cup tomato puree, and 1/2 cup tomato paste. Mix well, bring to a boil, and simmer for 1 1/4 hours. Correct seasoning with salt, cool, and store in refrigerator, where it will keep for at least a week, or in freezer. Reheat when needed.

This makes 6 cups but you can freeze what you don’t use for the shrimp. This sauce is excellent just as it is, served on spaghetti or any of the pastas.
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Old July 3rd, 2009, 02:08 PM   #49
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CHOCOLATE ICE CREAM
NO MACHINE, NO CHRUNING AND NO FUSS


No double boiler!

MAKES 1 QRT.
1 TSP. INSTANT COFFEE OR ESPRESSO PWD.
1 TBSP. HOT WATER
4 OZ BITTER-SWT CHOCOLATE CHOPPED FINE
½ C. SWEETENED CONDENSED MILK
½ TSP. VANILLA EXTR.
PINCH SALT
1 ¼ C. COLD HEAVY CREAM

1 Melt chocolate base. Combine coffee or pwd and hot water in sm. Bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetnd-milk and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.

Mix and free with electric mixer on med-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/3 of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks.
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Old July 3rd, 2009, 02:10 PM   #50
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Quote:
Originally Posted by 7Skaters View Post
Around the holidays, it's always on sale...normally it's still only around $1.50, though.

Come on up...over? Guess it'd be up & over for you. And, hey, while you're shopping, you can make a pit-stop at my rink. LOL

When we get over there, I will take my little one to see your rink, where is this near? I would be near the Youngstown's rink, but open to getting toward Sandusky for Cedar Point.
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Old July 8th, 2009, 12:30 AM   #51
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FANCY STRAWBERRY PUDDING
(ALCOHOL IS INVOLVED, SO MOM AND DAD PRESENT)
2 pounds washed, hulled, and quartered strawberries
1 pound raspberries
12 ounces blueberries
1/2 cup granulated sugar
3 tablespoons orange liqueur, such as Grand Marnier
10 (3/4-inch-thick) slices brioche, crusts removed
Chilled whipped cream, for serving

Combine berries, sugar, and orange liqueur in a large, nonreactive bowl and stir to coat the fruit. Let rest at room temperature, stirring occasionally, for 1 hour, so the mixture releases its juices.
Meanwhile, butter a 1-quart bowl and line it with enough plastic wrap so at least 6 inches is hanging off on all sides. Press the plastic wrap into the bowl so there are no air bubbles.
Line the inside of the prepared bowl with brioche slices, cutting them as necessary to fit snugly. (You may have to overlap the slices, and you should have a few left over to cover berries.) Set aside.
Once the fruit has rested, pour the berries and juices into the brioche-lined bowl, pressing down so they all fit. Top with remaining brioche, taking care to cover exposed berries. Press firmly on the top bread pieces to flatten them and push the juices into the bread. Cover the bread with the overhanging plastic wrap and place a plate (small enough to fit just inside the bowl) on top. Put 6 to 7 pounds of weight on the plate (large cans of tomatoes work well), and place the bowl in the refrigerator for 24 hours.
To unmold the pudding, remove the plate, unwrap the plastic, invert the bowl onto a serving platter, and lift off the bowl. Remove the plastic wrap and serve the pudding sliced, with whipped cream and additional berries if desired.
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Old July 12th, 2009, 07:18 PM   #52
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*tell them you will only raid the cookie jar, after you finished your homework and including your skating

MACAROONS "CARDAMON & SAFFRON"

Nonstick cooking spray
One 14-ounce package shredded sweetened coconut
10 ounces sweetened condensed milk (such as Eagle brand) from a 14-ounce can
1 1/2 teaspoon ground cardamom
1 teaspoon saffron threads, crushed
1/4 teaspoon table salt
2 small egg whites, whipped into peaks (see Notes)

Procedure
1. Heat the oven to 350° F. Prepare a baking sheet by lining it with parchment paper and lightly spraying it with nonstick spray.

2. Combine the coconut, condensed milk, cardamom, saffron, and salt in a bowl. (It will form a mixture that is not like typical cookie dough, but one the egg whites are folded in, the mixture will hold together.)

3. Gently fold in the egg whites.

4. Using a spoon, mold the mixture into tablespoon-size balls and place 1 inch apart on the prepared pan.

5. Bake the macaroons for 14 to 16 minutes, until the exterior is very slightly brown, the middle is soft, and the bottoms are beginning to turn golden brown.

6. Remove from the oven. Allow to cool for about 20 minutes.

7. Serve at room temperature. These can be stored in an airtight container for up to a week
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Old July 12th, 2009, 11:30 PM   #53
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Apricot Melba
1 cup sugar
2 cups water
1/4 cup lemon juice
1 lemon, zested
12 ripe, firm apricots, pitted
1/2 pint vanilla ice cream
Raspberry Sauce:

1 pound raspberries
1 cup sugar
2 tablespoon lemon juice
Garnish:

2 cups heavy cream, whipped
1 cup sliced almonds, toasted

In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.

Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.

To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.

Remove fruits from syrup.

To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.
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Old July 12th, 2009, 11:30 PM   #54
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ask for some help with an elder

Blackberry jam CAKE


1/4 cup butter
1 cup white sugar
2 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup blackberry preserves
1 cup sifted confectioners' sugar
2 tablespoons milk
1 tablespoon butter, softened
1/2 teaspoon vanilla extract

1. Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.

2. Dissolve soda in buttermilk, stirring well.

3. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.

4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.

5. Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake
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Old July 12th, 2009, 11:34 PM   #55
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GINGER CHIPS

6 ounces ginger, young
Salt and pepper to taste
Olive oil
Cornstarch

Peel ginger. Slice against the grain of the root to prevent chips from being stringy. When slicing, slice pieces as thinly as possible. If young ginger is not available, use of common ginger can be substituted. In the case of using common ginger, after slicing, rinse pieces in cold water and let soak for at least 12 hours, occasionally changing water. This will remove sharpness, so that it won't be overpowering. Heat a saute pan with olive oil. Heat to about 300 degrees F. Lightly dust ginger chips in cornstarch and fry in hot oil. Turn chips for even cooking. When golden brown, remove. Store on a towel-lined plate to absorb any excess oil. Use as desired
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Old August 16th, 2009, 10:44 PM   #56
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This is a mom and dad recipe, for we need to use a knife.
GREEN BEANS OLD’ SOUTH

6 SLICES THICK-CUT BACON
1 ONION, CHOPPED FINE
3LBS GR. BEANS, TRIMMED AN HALVED
1 C. LOW SOIDUM CHICKEN BROTH
1 TBSP BROWN SUGAR
1 TSP. MINCED FRESH THYME
SALT AND PEPPER


1.
Cook bacon in large skillet over med – heat until crisp, about 8 minutes. Transfer 4 slices bacon paper towel-lined plate, when cool enough to handle crumble bacon and reserve
2. Add onion to pan with remaining slices bacon and cook, stirring frequently, until golden brown, about 8 minutes. Add beans, broth, 1 tbsp vinegar, sugar, thyme, ¼ tsp salt, and ¼ tsp. pepper. Bring to boil then reduce heat to med-low and cook, covered, until beans are tender, about 12 minutes.
3. Uncover skillet and discard bacon slices, increase heat to med-high and cook until, liquid evaporates, 3 to 5 minutes. Off heat, stir in remaining vinegar and crumbled bacon. Season with salt and pepper. Serve
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Old August 18th, 2009, 10:15 PM   #57
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BBQ SAUCE
(ideal for Ribs, around 4 lbs)
1/2 cup soy sauce
3/4 cup dry red wine
1/4 cup tomato catsup
2 tablespoons honey
1 clove garlic put through a press
1/4 teaspoon powdered ginger
1/8 teaspoon powdered cloves
Pour this over the meat and let stand in the refrigerator at least 2 hours -- 2 days isn't too long if you turn the meat now and then.
When you are ready to cook them, grill slowly over hot coals, turning frequently and brushing with the marinade. Or-- and this is less troublesome for a large quantity -- put the meat in shallow baking pans, brush with the marinade and bake at 350 degrees for 30 minutes. Turn them once during this time and brush again with the marinade.
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Old September 12th, 2009, 03:12 PM   #58
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No Bake bars

Makes 24 bars

1 C PACKED LT. BROWN SUGAR
1 C. LT. CORN SYRUP
1 C PEANUT BUTTER
1 C SALTED DRY-ROASTED PEANUTS, CHPD
6 C CORNFLAKES
1 C SEMI-SWT CHOCOLATE CHIPS, MELTED
1. Grease 13 by 9 inch baking pan. Bring sugar and corn syrup to simmer in large pot. Off heat, add peanut butter and peanuts,, stirring until smooth. Add cornflakes and stir until incorporated.
2. Scrape mixture into prepared pan and press into bottom and corners with greased spatula. Drizzle melted chocolate over top and spread to cover. Let cool completely, about 30 minutes. Slice and serve.(Bars can be stored in airtight container for 2 days)
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Old September 14th, 2009, 04:00 PM   #59
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STRAWBERRY SHORTCAKE
SERVES 6

Buttermilk Biscuit

5 cups Flour
¼ cup Baking Powder
1TBL Salt
¼ pound Butter
½ cup Sugar
crumble all above ingredients together with pastry cutter

4 Eggs
2 cups Cream (you might need a splash more cream)
mix eggs and cream together then add to flour mix, mix by hand until it just holds together
roll to ½ inch thick, cut in circles and bake 375 degrees

Macerated Strawberries
2 pints strawberries, washed and sliced
¼ cup extra fine sugar
¼ tsp vanilla
combine all ingredients and gently squeeze strawberries, let rest 30 minutes

Chantilly Cream
1cup Heavy Cream
1Tbl extra fine sugar
whip until soft peaks
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Old November 5th, 2009, 02:21 AM   #60
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NYC MAC N CHEESE


1 1/2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups milk
2 tablespoons light cream
1 packed cup shredded cheddar cheese
1/4 cup crushed tomatoes
1/2 teaspoon sugar
Dash of ground cayenne pepper or more to taste
Dash of ground whate pepper, or more to taste
1/2 teaspoon salt
1/2 lb. small elbow macaroni, cooked until barely done
Preheat oven to 400 degrees. Butter a shalow baking dish. In a small saucepan, over a low heat, melt the butter, then blend the flour in and cook for about 2 minutes. Beat in the milk, then cream, and cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Remove from heat. Stir in cheese and cook until melted,then add thetomatoes, sugar, cayenne, and white pepper. Taste for salt and add to taste, starting with about 1/2 teaspoon. Sitr in macaroni. Pour into the prepared baking dish. Bake until the surface browns, about 25 to 30 minutes. Note: this recipe must have been broken down from one that made an enormous quantity, which explains the samll amount of light cream. You can substitute 2 additional tablespoons of milk for the cream.
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