Groupings, Personal Space, Garden Art, and Color forum: Favorite Recipes 2

 
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Imagevic
Aug 30, 2016 10:09 AM CST
Name: Vicki
North Carolina
Angel Biscuits - posted on BG by Sally

Angel Biscuits

1 pkg yeast
1/4 c. warm water
2 1/2 c. flour
1/2 t. baking soda
1 t. baking powder
1 t. salt
1/3 c. sugar
1/2 c. shortning
1 c. buttermilk

Dissolve yeast in the water and set aside. Mix dry ingredients and cut the shortning in till it resembles crumbs. Stir in the yeast and buttermilk. It can be refigerated at this point for up to a week.

To use, bring to room temp. Knead lightly. This is a wet dough so you will use a lot of flour. Roll out to about 3/4'' and cut with a biscuit cutter. Place on a greased sheet and allow to rise a bit before baking. Bake 400° 12 to 15 minutes.
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Imagevic
Aug 30, 2016 10:11 AM CST
Name: Vicki
North Carolina
No Knead Crusty Bread - Arlene posted on BG from this website:

http://www.kingarthurflour.com/recipes/no-knead-crusty-white...

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ImageMaryE
Aug 31, 2016 8:06 AM CST
Name: Mary
The dry side of Oregon
Be yourself, you can be no one else
Vic, thanks for posting those. It's handy to have the shortbread and shortcake recipes next to each other.
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ImageLarryR
Sep 8, 2016 9:50 AM CST
Name: Larry Rettig
South Amana, IA
Beet Surprise Cake

2 t lemon juice
1 cup beets, boiled and grated
21/2 cups all-purpose flour
1 t salt
2 t baking soda
2 cups white sugar
1/2 cup unsweetened cocoa powder
11/4 cups melted butter
4 eggs, beaten

2 T clover honey
1/2 cup milk
2 t vanilla extract
3 T cream
3 oz. cream cheese
1 t vanilla extract
1 pinch salt
1 lb. confectioners' sugar

1. Grease one 9 X 13 pan. Preheat oven to 350 degrees. Sprinkle lemon juice over beets and set aside.
2. Combine flour, 1 t salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 t vanilla in a large mixing bowl. Stir in beets. Beat 2 min. at medium speed on mixer. Pour into prepared pan.
3. Bake at 350 degrees for about 40 min. Cool and frost.
4. Frosting: Combine cream and cream cheese, 1 t vanilla, and pinch of salt. Add confectioners' sugar and beat until fluffy. Spread on cake. Add nuts if desired.
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ImageSharon
Sep 8, 2016 10:06 AM CST
Name: Sharon
Kentucky
For all you B**t lovers, this sounds great but you know what, Larry, it's almost the same cake that I make exchanging beets for apples and chocolate for instant vanilla pudding mix. But I use more apples, usually.

I haven't made it in a long time, but it sounds very nearly the same.
Imagemcash70
Sep 8, 2016 11:28 AM CST
Name: Margaret
BC, Can.
Larry, I love beets, and that sounds like a great cake. Drooling
ImageArleneB
Sep 8, 2016 7:16 PM CST
Name: Arlene
Grantville, GA
Thanks Larry!
ImageDaylilyOma2
Sep 8, 2016 9:20 PM CST
Name: DaylilyOma2
OH
Be a good day maker! Smile!
Thanks, Larry! The recipe looks interesting. Wonder if I can use canned beets. Less fuss.
Oma
Imagemcash70
Sep 8, 2016 10:39 PM CST
Name: Margaret
BC, Can.
May not have the same texture Oma, as canned beets are softer, I like the fresh ones myself.
ImageArleneB
Sep 9, 2016 5:36 AM CST
Name: Arlene
Grantville, GA
Thanks Larry!
Imagenap
Sep 9, 2016 8:12 AM CST
Name: Nancy
Buffalo NY
Since mention of your beet cake, Larry, I've been craving my mother-in-law's beet jello. Here's that recipe.

Beet Jello

6 oz pkg raspberry jello
2 cups boiling water
2 Tbsp vinegar
1/2 tsp horseradish
1 can sliced beets, cut into very small pieces

That's her recipe, just the ingredients, no directions. But easy enough to figure out what to do, eh? Stir the jello into the boiling water until it dissolves, add the remaining ingredients and refrigerate.
ImageLarryR
Sep 30, 2016 7:35 PM CST
Name: Larry Rettig
South Amana, IA
Gooey Butter Cake

Cake
1 (18¼ oz.) package yellow cake mix
1 egg
8 T butter, melted

Filling
1 8 oz. package cream cheese, softened
2 eggs
1 t vanilla
8 T butter, melted
1 16 oz. box of powdered sugar

Preheat oven to 350 degrees.
Combine the cake mix, egg, and butter and mix well with electric mixer. Grease the bottoms and sides of two 9-inch cake pans, line with wax paper, and grease it. Pat the mixture into the bottoms of the pans.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and butter and beat together. Add the powdered sugar and mix well. Spread over cake batter.

Bake 30 minutes. Make sure not to over bake, as the center should be a little gooey.

Wilma used canned fluffy frosting, one vanilla and one chocolate. She spread the vanilla frosting between the layers and the chocolate over the outside of the cake. The frosting added something really special to the taste, so I recommend using those frostings.

This is one of the best tasting and richest cakes I've ever eaten. Don't be surprised by the consistency nor by the fact that the batter hardly rises. It's not cake-like

Edited to make a few changes that Wilma recommended.
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Website: https://cottageinthemeadow.plantfans.com/
[Last edited Sep 30, 2016 8:05 PM CST]
Quote | Post #1217411 (12)
Imagemcash70
Sep 30, 2016 10:38 PM CST
Name: Margaret
BC, Can.
Sounds delicious Larry. Drooling
ImageSkiekitty
Oct 4, 2016 2:50 PM CST
Name: Toni
Denver Metro, Zone 5
Too many cats!!
Larry - Never heard of a gooey butter cake before, and then I find this recipe..

https://www.tablespoon.com/recipes/gooey-pumpkin-butter-cake...

Cake base:
1 box Betty Crocker™ SuperMoist™ yellow cake mix
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 egg

Filling:
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 teaspoon vanilla
3 eggs
1 (16 ounce) box or bag powdered sugar
2 teaspoons pumpkin pie spice
Caramel sauce and candied pecans, for topping

Directions
Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack.
Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.
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Imagemcash70
Oct 4, 2016 2:54 PM CST
Name: Margaret
BC, Can.
Sounds good Toni. Sticking tongue out
ImageArleneB
Oct 4, 2016 2:54 PM CST
Name: Arlene
Grantville, GA
They both sound good and I have been looking for pumpkin recipes to use up my stash of frozen pumpkin. I'll let you know when I make it.

Vic, I got the stuff to make the spaghetti lasagna casserole but I'll use ricotta instead of cottage cheese, just because I already had it.
ImageSkiekitty
Oct 4, 2016 2:58 PM CST
Name: Toni
Denver Metro, Zone 5
Too many cats!!
Arlene - I make these on a regular basis:

http://allrecipes.com/recipe/56312/pumpkin-wheat-honey-muffi...

except I use regular flour & not whole wheat and substitute melted butter for the oil. And I usually add way more honey and white chocolate chips.
Never be afraid of a scar. It just means that you were stronger than something that tried to hurt you.
My new Etsy shop - handmade jewelry by ME!! http://www.etsy.com/shop/OjodelGato
Buy some of my photos! http://www.catsonkeyboards.com
"I've seen better acting from extras in Godzilla movies!" - Calculon
ImageArleneB
Oct 5, 2016 6:00 AM CST
Name: Arlene
Grantville, GA
Printed out and will try next week. They sound great. I think I'll start with the WW flour.

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