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PostPosted: Mon Dec 23, 2013 11:23 pm 
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Marchella's Famous Cheesecake

Crust:
1 box nilla wafers
1 Cup Hazelnuts
4-5 Tablespoons butter (melted)

Filling:
40 ounces Cream Cheese softened
1 Cup granulated sugar
1 Tablespoon vanilla extract
1 Tablespoon Realemon juice
1/2 teaspoon salt
3 large eggs
1/2 Cup sour cream

Preheat oven to 350 degrees
Grind crust ingredients together and press into a 10 inch springform pan. Bake for 8-10 minutes. Let cool.

Mix remaining ingredients together well. Making sure there are no lumps. Pour into prepared pan and bake for 45-60 minutes. To help cracking place a small pan of water in bottom of oven. When cheesecake is almost done (very center will still not be set), turn oven off, leave oven door open a couple of inches and leave cake in to cool down slowly for 1 hour. Remove cheesecake and refrigerate.


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PostPosted: Mon Dec 23, 2013 11:31 pm 
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Nellie Bly's Womyn's Gathering BLACK HOLE CHILI

This is from a women's group I have been involved with since ca. 1980. The recipe is designed to feed a large group.

7 lbs meat or more - tough meat such as goat, pork legs, beef shanks, defatted and deboned. Or stew meat. Whatever you can get.
9 (or more) garlic cloves, chopped or mashed fine Olive Oil or a mixture of olive oil and sesame oil, 5:1

Combine the oil, garlic and meat and cook till brown. If you didn't realize that the meat must be in 1 cm cubes, start cutting.

25 jalapeno peppers, large red and dried. Add Habanero peppers if you want it hot. Be sure to use rubber gloves when preparing peppers, trust me on this !!!

Start deseeding (the seeds are too hot) and boil in a few quarts of water until they are soft, then scrape the inside pulp out. Add to meat mixture when the meat begins to brown, reserving the chili water. 14 chili pequine peppers - squashed with a hammer. Add to chili.

Now add 2.5 cups water or beer, plus 1.5 cups of the water you boiled the peppers in, and simmer slowly in the pot for 80 minutes while you win moseyin' and egg toss contests, and just generally fall down a lot.

Now let your chili settle and the grease rise so that you can skim discard it (the grease, not the meat).

Dispense with all remaining sobriety.

ADDITION OF SPICES CEREMONY
Gather the ladies together for this ceremony. This is the point to go all out for showmanship, so ham it up. Hopefully you have ground the following spices freshly, so that laborious grinding processes do not sap the climax of its power.

SPICES

8 tablespoons ground cominos (cumin) - group chants praises of cumin
6 tablespoons ground oregano - butches may praise the oregano somewhat more loudly
4 tablespoons ground coriander - femmes may swoon
1.5 teaspoons cayenne pepper from a flask labelled 'paprika'
1 tablespoon salt (add half this at first, increment as necessary
1 tablespoon tabasco - accompanied by loud chants and gyrating hips
8 tablespoons or more paprika, from a container prominently labelled 'cayenne pepper' - accompanied by a crescendo of frenzied shouting and counting of tablespoons. If your bois can still count high enough, add 24 teaspoons instead.
4 oz tomato paste after the hubbub has died down and no judges are looking. Remember, real womyn do not put vegetables in their chili
1 tsp exotic spice could be added here, too, e.g. mint and epizote. No one knew, or knows yet, what epizote is. The more obscure the spice, the better.
0.5 tbl masa harina - or less, to thicken the chili if it is too thin. This must be added last. In a pinch, just use rice, The principle is the same.

Cook 10 more minutes

Beat back the stampede with a 2x4.Des


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PostPosted: Mon Dec 23, 2013 11:38 pm 
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Night-Tripper's White Chocolate Fudge with Cranberries and Pistachios

1 can Eagle Brand milk (low fat sweetened condensed milk)
12 oz Bakers white chocolate (1 square= 1 oz)
1 tsp Vanilla extract
1 cup Icing sugar sifted
1/2 cup Pistachios chopped and toasted
1/3 cup chopped dried cranberries (craisins)

- in top of double broiler, over boiling water, heat together milk and chocolate pieces until chocolate melts

- cook for 15 minutes, stirring frequently.

- Remove from heat, stir in vanilla and icing sugar and beat for about 1 minute

- stir in pistachios and cranberries

- in a 8x8 pan put in parchment paper leaving some over the sides to lift later and spray with Pam ( or other non stick spray )

- spread in pan

- cover and chill for 3 hours

- cut into 1 inch squares

- can be refrigerated, covered , for up to 10 days

enjoy! Courtesy of Night-Tripper


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PostPosted: Mon Dec 23, 2013 11:41 pm 
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Paolo's Homemade Panttone

460 g of flour Manitoba/12 g of fresh yeast or 50 g of yeast essiccato/70 ml latte/30 g yoghurt magro/160 g of sugar velo/160 g (2 medium) of uova/60 g (average 3) of tuorli/130 g butter / 6 g sale/100 g raisins sultanina/100 cedrini g / grated rind of half a lemon or 1 vial of vanilla flavoring


Video http://www.youtube.com/watch?v=qDGLtecoRzs

Merry Christmas


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 Post subject: R'alf's Egg Nog
PostPosted: Mon Dec 23, 2013 11:43 pm 
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R'alf's Egg Nog

8 ounces milk
1 egg raw
1 tablespoon sugar (more or less to taste)
mix in blender
Sprinkle Nutmeg on top


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PostPosted: Mon Dec 23, 2013 11:45 pm 
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Janeerah's Recette de Poisson

800g monkfish (a bit less than 2 pounds)

7 eggs

1 large can of tomato puree

2 tsp Concentrated tomato soup

1 bunch of chives

1 bunch of basil

Cook Monkfish broth for 10 minutes

chop the basil and chives

Beat eggs

drain well monkfish, remove bones, cut into chunks

Mix the tomato concentrate, chives, basil, salt and pepper

incorporate the monkfish

butter a loaf pan, pour the mixture, bake for 50 minutes, 400 F
serve cold

preferably with a mayonnaise


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PostPosted: Mon Dec 23, 2013 11:47 pm 
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Ro'Jethhe's Pimento Cheese Dip

Ingredients

2 cups grated Mild-Cheddar
4 ounces cream cheese
3 tablespoons diced pimentos
1/2 diced oinon
1/4 cup mayonnaise

Directions

Mix the Cheddar cheese in a bowl with the cream cheese. Add in the pimentos and diced onion.. Using a hand mixer, begin to blend together. Add 1 Tbs. mayonnaise at a time and continue mixing until creamy.

Serve with your favorite crackers or make finger sandwiches.

Tastes even better the next day, Ro'Jethhe


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PostPosted: Mon Dec 23, 2013 11:51 pm 
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Sanguina's Kladdkaka (Sticky cake)

Ingredients:

2 eggs

3 dl sugar

4 tbsp cocoa

2 tsp vanilla sugar

½ tsp baking powder

1 ½ dl wheat flour

1 pinch of salt

100 g butter

1. Turn on the oven and set it to 200°C/392°F.

2. Butter a baking tin and sprinkle with crumbs.

3. Mix the cocoa, vanilla sugar, baking powder, wheat flour and the salt in a bowl.

4. Melt the butter but do not add it yet.

5. Whisk the eggs together with the sugar until it gets white and fluffy.

6. Stir together the egg batter with the flour mixture.

7. Pour the butter into the batter and stir until it turns smooth and everything is mixed properly.

8. Pour the batter into the baking tin and put it into the oven when the temperature is at 200°C/392°F and immediately turn it down to 175°C/347°F. Leave it there for 10 minutes.

9. Then turn down the temperature to 150°C/302°F and leave the cake to bake in there for around 20-25 minutes.

Tip! This cake is supposed to be a bit crunchy on the outside and sticky on the inside, so to know when it´s done, use a test stick to check if it´s sticky enough on the inside.

I usually stick it when 20 minutes have passed, and if some batter sticks to the stick and the surface has solidified, it´s done.

10. Take it out of the oven and let it cool down a little before you dig in

Done!


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 Post subject: Sky's Holiday Dessert
PostPosted: Mon Dec 23, 2013 11:53 pm 
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Sky's Holiday Dessert

1/2 gallon homestyle vanilla ice cream
1 large can frozen orange juice
6 ounces Grand Marnier (orange-flavored cognac liqueur)

Let ice cream soften and mix all ingredients together. Pour into fancy glasses (I suggest champagne coupe glasses) and put in freezer to harden ice cream again.


Happy Holidays!
--sky


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PostPosted: Mon Dec 23, 2013 11:55 pm 
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Syreus' Holiday French Toast

2 eggs
3/4 cup milk
6 slices of raisin bread (slightly stale) I use Italian raisin bread
1/2 teaspoon cinnamon
1 tablespoon oil
1 teaspoon vanilla
Hot skillet or grill

mix together all ingredients in a bowl
soak bread slices until well covered, not soaked!
brown on both sides

Serve with butter and maple syrup

Enjoy, Syreus


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PostPosted: Mon Dec 23, 2013 11:58 pm 
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Taadpole's Bestest Cheese Ball in the Whole World

2 - 8 oz Pkgs cream cheese ( matters not, go cheap )
softened
1/4 cup chopped green bell pepper (red or yellow is also ok)
2 Tablespoons chopped green onion (the green tops also) (I double the G.Onion must be chopped very fine!)
1 small can crushed pineapple / drained well
1 teaspoon season salt
** 2 cups fine chopped pecans * 1 cup in cream cheese mix
(Fine Chopped = smashed and chopped)

Mix all together, **except 1 cup fine chopped pecans
Save that cup for the outside of the ball, or log, or your concept of an interesting sculpture.

So.. you must chill if this is gonna be a sculpture.
The last cup of chopped nuts cover the outside of the cheese creation.
Refrigerate

From many years of experience ..... 16 oz serves 6 if you are lucky, and there is a lot of other mosh....
It is! very simple! It is the most yummy cheese ball in the whole wide world! Cheap! Fast! and delicious!!!
By the By, It took 10 YRS! for me to extract this from my "best" friend Karen!
It is, to good to keep secret!!!!
I only promised to keep the corn souffle secret!
ENJOY!!! the Mosh!!!


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PostPosted: Tue Dec 24, 2013 12:01 am 
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Ventris' Elemental Chocolate Truffles

8 oz. semisweet chocolate

4oz unsalted butter

1 Tbsp vanilla

1/2 cup powdered cocoa

Heat chocolate in a double boiler until soft. Remove from heat and let the chocolate melt for 5 minutes until smooth, return to heat briefly if needed.

Whisk in butter piece by piece

Add vanilla to taste.

Set the pan in a bowl of ice water and beat to chill.

When congealed and firm, form into rock like shape with a teaspoon (or fingers but this is messy).

Roll in cocoa powder (this is also messy) and drop into paper candy cups or onto wax paper.
Can be frozen.


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PostPosted: Tue Dec 24, 2013 12:03 am 
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Ventris' Peacock in Splendour (Harleian MS 4016)

Take a peacock, break his neck, and cut his throat, And flay him, the skin and the feathers together, and the head still to the skin of the neck. And keep the skin and the feathers whole together; draw him as a hen, And keep the bone to the neck whole and roast him, And set the bone of the neck above the spit as he was wont to sit alive; And above the legs to the body as he was wont to sit alive; And when he is roasted enough take him off, And let him cool; And then wind the skin with the feathers and the tail about the body, And serve him forth as he were alive.


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PostPosted: Tue Dec 24, 2013 12:11 am 
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White Rose's 3 Chocolate Fudge

3 1/3 Cup White Sugar
1 Cup Dark Brown Sugar Packed
1 4 oz.Cube Butter Cut up
1 Can Evaporated Milk
3 Giant Hershey Bars remove 4 squares
2 Cups Semi Sweet Chocolate Bits
(1 12 oz. bag equals 2 Cups of bits)
32 Large Marshmallows cut in half
2 1 oz. Squares Bakers Semi Sweet Chocolate
2 Cups Pecans chopped small
2 tsp Vanilla

Break up the Hershey bars, shave the bakers chocolate, cut marshmallows chop pecans.
Place first 4 ingredients in large pan over medium heat. Stir continuously until it boils boil for 5 minutes turn off heat add marshmallows stir until completely dissolved. Add bars, and bakers chocolate stir until completely melted. Add bits stir until completely melted. Fold in pecans and vanilla. Pour into well buttered 11X15 pan let sit until it has hardened. Make brownie sized cuts to bottom of pan lengthwise and side wise the cut in half again lengthwise. Refrigerate. Next day remove from pan. Makes 5 pounds.


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PostPosted: Tue Dec 24, 2013 12:12 am 
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Zyxia's Cranberry and Almond Granola

This is a recipe from the internet that I really like :)

2/3 cup frozen unsweetened apple juice concentrate, thawed

1/2 cup maple syrup

1/3 cup almond oil, or canola oil

1/4 cup packed dark brown sugar

1 tablespoon ground cinnamon

1/2 teaspoon salt, or to taste

5 cups rolled oats, (not quick-cooking)

1 cup toasted wheat germ

1 cup whole almonds, coarsely chopped (4 1/2 ounces)

1/2 cup sunflower seeds, (2 ounces)

1 cup dried cranberries, divided

Preparation

Position racks in the top and bottom thirds of the oven; preheat to 325°F. Coat 2 large baking sheets with sides with cooking spray.

Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.

Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.

Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet. Let cool completely

Store in aitight container.

Keeps 2 months.


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