The Posse that cooks together...Recipe Thread :)
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Thanks to you too! Maybe it's the same baby. I know my Grandmother fed it some days, stirred it others. It made great cinnamon rolls, breads....
My wife is a baker. I'll ask her about it. She always says she has to "feed the baby" at work!
It looks like you can actually buy starter on the King Arthur site. I'm trying to find their recipe, but not having any luck at the moment. You're probably better off with advice from Jeff's wife. Who makes better bread than a baker?
Or prettier cakes. I keep watching to see more of them.
I'm digging through her old cookbook looking to see if it's in there.
Ta Da! http://www.food.com/recipe/herman-starter-420209
I'm digging through her old cookbook looking to see if it's in there.
Ta Da! http://www.food.com/recipe/herman-starter-420209
Ingredients
2 cups all-purpose flour 2 cups warm water (110 degrees F/45 degrees C) 1 (.25 ounce) package active dry yeast
Directions
Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.
Late again
2 cups all-purpose flour 2 cups warm water (110 degrees F/45 degrees C) 1 (.25 ounce) package active dry yeast
Directions
Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.
Late again
Nope, not late. I can just print out your post and I'm good to go.
Like I really need to bake when I am supposed to be on a diet.
I'll give my share to Victor. He's not round, he's skinny.
Like I really need to bake when I am supposed to be on a diet.
I'll give my share to Victor. He's not round, he's skinny.
These are pretty easy.I'm all for easy.I hate to admit but mine hardley ever gets to be whoopie pies.They seam to disapear be for they get filling.
ingredients:
1 (18.25-oz) box yellow cake mix¾ cup orange juice ??? cup vegetable oil3 large eggs Zest of 1 large orange2 drops orange food coloring (optional)1 cup vegetable shortening2 cups marshmallow cream (such as Fluff)1½ cups confectioners sugar, plus extra for dusting1 tsp vanilla extractSave & Serve Home · Value Recipes · Savings Center28At a glance:
Servings: Makes 12
Active Time: 20 min
Total Time: 35 min
Key Tags:
yellow cake mix orange juice orange zest orange food coloring marshmallow cream confectioners sugar vanilla extract
directions:
1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
2. In a large bowl, combine cake mix, juice, oil, eggs, zest, and coloring. Beat with an electric mixer on low for 30 seconds. Beat on high for 2 minutes.
3. Scoop 24 (2-inch) circles of batter onto cookie sheets. Bake 10 to 15 minutes or until a toothpick comes out clean. Cool cakes before filling.
4. Beat shortening and marshmallow cream in a large bowl. Add sugar and vanilla extract. Beat on high for 3 minutes or until fluffy.
5. Spread filling on flat side of 12 cakes. Sandwich each with flat side of another cake. Dust with confectioners sugar.
KITCHEN COUNTER:
Makes 12. Per Pie: 520 cal, 64g carbs, 3g protein, 28g fat, 55mg chol, 310mg sodium, 1g fiber
They seam to disapear be for they get filling.
ingredients:
1 (18.25-oz) box yellow cake mix¾ cup orange juice ??? cup vegetable oil3 large eggs Zest of 1 large orange2 drops orange food coloring (optional)1 cup vegetable shortening2 cups marshmallow cream (such as Fluff)1½ cups confectioners sugar, plus extra for dusting1 tsp vanilla extractSave & Serve Home · Value Recipes · Savings Center28At a glance:
Servings: Makes 12
Active Time: 20 min
Total Time: 35 min
Key Tags:
yellow cake mix orange juice orange zest orange food coloring marshmallow cream confectioners sugar vanilla extract
directions:
1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
2. In a large bowl, combine cake mix, juice, oil, eggs, zest, and coloring. Beat with an electric mixer on low for 30 seconds. Beat on high for 2 minutes.
3. Scoop 24 (2-inch) circles of batter onto cookie sheets. Bake 10 to 15 minutes or until a toothpick comes out clean. Cool cakes before filling.
4. Beat shortening and marshmallow cream in a large bowl. Add sugar and vanilla extract. Beat on high for 3 minutes or until fluffy.
5. Spread filling on flat side of 12 cakes. Sandwich each with flat side of another cake. Dust with confectioners sugar.
KITCHEN COUNTER:
Makes 12. Per Pie: 520 cal, 64g carbs, 3g protein, 28g fat, 55mg chol, 310mg sodium, 1g fiber
I swear I'm making a list of threads to avoid.Classies,show us your woods,CC recipe.etc etc,etc.I don't see it working
I don't see it working
Yeah, we've been hearing about you avoiding the classies for awhile now Drott. How long did that New Year's resolution last? 
•1/4 pound pork fat, cubed
•1/4 cup very finely minced onion
•1 small clove garlic, finely chopped
•1 teaspoon finely ground coriander
•1/4 teaspoon dried marjoram
•1/4 teaspoon ground mace
•1/2 teaspoon ground mustard seed
•1 teaspoon sweet paprika
•1 teaspoon freshly fine ground white pepper
•1 egg white
•1-1/2 teaspoons sugar
•1 teaspoon salt, or to taste
•1/4 cup milk
You can also also mix in any mice, rats, chickens or roaches like the larger companys they should be dead but not bloated.
Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.
Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
Preparing the Casing
Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing.
Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.
•1/4 cup very finely minced onion
•1 small clove garlic, finely chopped
•1 teaspoon finely ground coriander
•1/4 teaspoon dried marjoram
•1/4 teaspoon ground mace
•1/2 teaspoon ground mustard seed
•1 teaspoon sweet paprika
•1 teaspoon freshly fine ground white pepper
•1 egg white
•1-1/2 teaspoons sugar
•1 teaspoon salt, or to taste
•1/4 cup milk
You can also also mix in any mice, rats, chickens or roaches like the larger companys they should be dead but not bloated.
Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.
Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
Preparing the Casing
Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing.
Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.
I have come to LOVE blackened tilapia. But when I went to make it for lunch yesterday, I had nothing to go with it. SO, I tried this and it worked out REALLY well... Basically a grilled cheese with a chunk of blackened seasoned fish in it.
One Tilapia fillet
two slices of American cheese
LOTS of butter
Two slices of bread
Zatarains Blackened seasoning
In a pan, melt down some butter, just enough to cover the area needed to cook the Tilapia fillet
Place the fillet into the melted butter and sprinkle the blackened seasoning to taste. I like a LOT of it.
While thats cooking, butter one side of each slice of bread
Flip the fillet half way through cooking, season the second side to taste.
Fillet is done when the edges are barely golden brown, and the fillet breaks apart easily with a fork
Put one slice of buttered bread (butter side down) in the pan, place one slice of cheese on the bread, put the fillet on top (cut in half to make it fit if needed), the second slice of cheese on top, put the second slice of bread on that, butter side up.
Cook both sides of the sandwich until golden brown.
Enjoy!
Ive tried variations of this using chicken breast and pork chops. Using either of those two variations, dice the meat, but prep everything else the same. Ive also used cheddar cheese, but to me, it works better with American.
One Tilapia fillet
two slices of American cheese
LOTS of butter
Two slices of bread
Zatarains Blackened seasoning
In a pan, melt down some butter, just enough to cover the area needed to cook the Tilapia fillet
Place the fillet into the melted butter and sprinkle the blackened seasoning to taste. I like a LOT of it.
While thats cooking, butter one side of each slice of bread
Flip the fillet half way through cooking, season the second side to taste.
Fillet is done when the edges are barely golden brown, and the fillet breaks apart easily with a fork
Put one slice of buttered bread (butter side down) in the pan, place one slice of cheese on the bread, put the fillet on top (cut in half to make it fit if needed), the second slice of cheese on top, put the second slice of bread on that, butter side up.
Cook both sides of the sandwich until golden brown.
Enjoy!
Ive tried variations of this using chicken breast and pork chops. Using either of those two variations, dice the meat, but prep everything else the same. Ive also used cheddar cheese, but to me, it works better with American.
Our family makes these at Xmas every year...they are my daughter's fave and very easy and yum...
they taste like fudge w/peanut butter...Enjoy!...
No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
Yield: 2 to 3 dozen cookies
Prep Time: 10 minutes | Cooling Time: 30 minutes
½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats
1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.
(Recipe adapted from Ezra Pound Cake)
they taste like fudge w/peanut butter...Enjoy!...
No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
Yield: 2 to 3 dozen cookies
Prep Time: 10 minutes | Cooling Time: 30 minutes
½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats
1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.
(Recipe adapted from Ezra Pound Cake)
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