The Posse that cooks together...Recipe Thread :)

[FlyingV]

Adding these things to the grrrrocery list. It sounds soooooo good! Of course this means I have to grinch my way through the grrrrrstore.
*putting on black cape, practicing my scowl*

So why may you ask am I over here posting a recipe...It's because it's delicious and even I have mastered it....My gift to you all for Thanksgiving and Christmas..

PUMPKIN DIP

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Use Cinnamon graham cracker bears to dip...It's the bomb and sooooo easy...

 

[Drottwiler]

Doing a little baking to help warm the shack.
Easy and Yumm

SHOOFLY CAKE

1 cup dark corn syrup
2 1/4 cups boiling water
1 tablespoon baking soda
4 cups flour
3/4 cup oil
1/2 teaspoon salt
1 pound (about half a bag) light brown sugar

Mix corn syrup, water and baking soda. Set aside.
Mix flour, oil, salt and sugar until crumbly. Set aside one cup of the crumbs for the top of cake.
Add the liquid to the remaining crumbs and stir (hand-stirring is fine).
Pour into an ungreased 9X13-inch pan.
Sprinkle remaining cup of crumbs evenly over top of batter.

Bake at 350 for 40 to 50 minutes.

 

[Drottwiler]

 

[Drottwiler]

Ingredients:
1 teaspoon baking soda
2 1/4 cups boiling water
4 cups all-purpose flour
1 pound brown sugar
2 teaspoons salt
3/4 cup vegetable oil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
2. Dissolve soda in boiling water. Set aside.
3. Mix together flour, brown sugar, salt, and vegetable oil to form a crumb-like mixture. Reserve 1 cup of the crumbs. Mix the remaining crumbs with the water and soda mixture. Pour batter into the prepared pan. Sprinkle the reserved crumbs on top.
4. Bake for 45 minutes, or until done.

 

[Drottwiler]

Ok I found this Wet bottom Shoofly pie recipe. Its similar to mine but mine makes 12 pies.
I use all Bier rabbit Molasses in stead of 1/2 corn syrup.

Wet-Bottom Shoofly Pie
Ingredients:


1 1/2 cups all-purpose flour
1/2 cup brown sugar
2 tablespoons shortening
1 teaspoon baking soda
1 cup boiling water
1/2 cup dark corn syrup
1/2 cup molasses
1/4 teaspoon salt
1 egg

1 (9 inch) unbaked pie crust


Directions:

1. To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.
2. Preheat oven to 375 degrees F (190 degrees C).
3. To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
4. Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.

 

[FlyingV]

My FA thanks you.

 

[Drottwiler]

Just noticed I posted the cake before.

 

[FlyingV]

That's okay, now I won't have to go look for it.

 

[Drottwiler]

Not my recipe but its good. Easy one for a beginner.
This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make."

Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Directions:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

 

[tlmoody27]

Thanks Drott!!

 

[RickMc]

Sauerkraut strudel:

1 jar sauerkraut (or the equivalent if you make your own or can get good stuff)
2-3 slices bacon, cooked and crumbled, or you can use salt pork
1-2 Bay leaves
Lard (optional)
1/2 -1 onion, chopped (optional)
1-2 cooking apples, coarsely chopped (optional)
Allspice

Cooked ground beef (optional)

1 cup heated milk (not too hot)
1 pkg. dry yeast
1 tsp. salt
2 TBSP oil (or lard)
Roughly 3 cups all-purpose flour

Preparing the sauerkraut: Rinse in water or not, depending on your taste. I prefer it sharper, so I don't, especially if adding onion or apple. Add bacon, bay leaves, a bit of lard if desired, onion if desired, apple if desired, and allspice to taste and bring to simmer.

Simmer until onion and apple are well cooked, cover and cool.

Preparing the dough: In bowl stir yeast thoroughly into heated milk and let sit until it just starts to bubble a bit. Add flour, sugar, oil and salt, mix/knead thoroughly. Cover and let rise until just about doubled. Punch and knead down, separate into 12 pieces and roll round.

Place well-drained sauerkraut (and ground beef if desired) in center and pull sides over, pinching closed. Place seam side down on greased cookie sheet and bake at 350 degrees about 20 minutes.

 

[FlyingV]

I love you.

Sauerkraut strudel:

1 jar sauerkraut (or the equivalent if you make your own or can get good stuff)
2-3 slices bacon, cooked and crumbled, or you can use salt pork
1-2 Bay leaves
Lard (optional)
1/2 -1 onion, chopped (optional)
1-2 cooking apples, coarsely chopped (optional)
Allspice

Cooked ground beef (optional)

1 cup heated milk (not too hot)
1 pkg. dry yeast
1 tsp. salt
2 TBSP oil (or lard)
Roughly 3 cups all-purpose flour

Preparing the sauerkraut: Rinse in water or not, depending on your taste. I prefer it sharper, so I don't, especially if adding onion or apple. Add bacon, bay leaves, a bit of lard if desired, onion if desired, apple if desired, and allspice to taste and bring to simmer.

Simmer until onion and apple are well cooked, cover and cool.

Preparing the dough: In bowl stir yeast thoroughly into heated milk and let sit until it just starts to bubble a bit. Add flour, sugar, pil and salt, mix/knead thoroughly. Cover and let rise until just about doubled. Punch and knead down, separate into 12 pieces and roll round.

Place well-drained sauerkraut (and ground beef if desired) in center and pull sides over, pinching closed. Place seam side down on greased cookie sheet and bake at 350 degrees about 20 minutes.

 

[Drottwiler]

Yum of course it will be lard ( bacon fat) here at the shack. ty Rick.

 

[RickMc]

My pleasure. I love all of you guys...you're among the few people who can appreciate doing things the OLD FASHIONED (better) way. Well, maybe there are more, but I don't know many of 'em except you guys.

 

[Drottwiler]

Who wouldn't like these roses????

 

[FlyingV]

I would love a dozen of those for Valentine's day.

 

[FlyingV]

I made this tonight, it was very good!


Scallops in Cream Vermouth Sauce

Ingredients

1 lb sea scallops
2 tablespoons all-purpose flour
2 tablespoons butter or 2 tablespoons margarine
1/4 cup sweet vermouth
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Coat the scallops with flour, dusting off excess.
Melt the butter in a large skillet over medium heat.
Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
Bring to a boil and reduce the volume of liquid by half.
Stir in cream, salt, and pepper and turn heat down to low.
Add the scallops back to the pan and cook till heated through.

 

[Drottwiler]

I think I'll try this. Scallops are on sale this week. I'm thinking Linguine. Yumm

 

[Bamrz]

OK, now I am hungry!

 

[RickMc]

I made this tonight, it was very good!


Scallops in Cream Vermouth Sauce

Ingredients

1 lb sea scallops
2 tablespoons all-purpose flour
2 tablespoons butter or 2 tablespoons margarine
1/4 cup sweet vermouth
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Coat the scallops with flour, dusting off excess.
Melt the butter in a large skillet over medium heat.
Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
Bring to a boil and reduce the volume of liquid by half.
Stir in cream, salt, and pepper and turn heat down to low.
Add the scallops back to the pan and cook till heated through.

Those sound amazing.