Recipes.

[Neesy]

I see it has been 7 months since anyone posted a recipe so here goes:

mal

These look tasty!
Mal’s Evil Apples
Ingredients

• Unsalted butter, for parchment paper
• 2 cups sugar
• 3/4 cup water
• 1/2 cup light corn syrup
• 1/2 teaspoon purple gel food coloring
• 6 medium apples

Directions

1. Line a baking sheet with parchment paper.
2. Grease parchment paper with butter and set aside.
3. In a medium heavy-bottomed saucepan, combine sugar, water, corn syrup, and food coloring.
4. Bring to a boil over high heat while stirring to dissolve sugar.
5. Reduce heat to medium-high.
6. Insert candy thermometer and continue to boil without stirring, until temperature reaches 300° (hard crack), about 20 minutes.
7. Meanwhile, insert a wooden dowel into the top of each apple, pushing it about halfway through.
8. When candy mixture reaches 300°, immediately remove from heat.
9. Quickly dip apples in sugar mixture until completely coated.
10. Transfer to prepared baking sheet and allow to cool.
11. Enjoy!
    
    
    

 

[Neesy]

ayuh

 

[AnnaMarie]

I found this recipe on Facebook. Delicious.

Cranberry Christmas Cake | 01Recipes

 

[Neesy]

I found this recipe on Facebook. Delicious.

Cranberry Christmas Cake | 01Recipes

That sounds good - I guess I would have to use frozen cranberries - not sure where I could find fresh ones

 

[doowopgirl]

That sounds good - I guess I would have to use frozen cranberries - not sure where I could find fresh ones

Sounds yummy and easy. I have often used frozen cranberries and never had a problem

 

[AnnaMarie]

That sounds good - I guess I would have to use frozen cranberries - not sure where I could find fresh ones

Fresh ones are in grocery stores right now. However, I bought extra bags and froze them because I plan to make this for our Christmas Eve dinner.

The bags I bought are the size asked for. I put a little less in it.

I think cherries would work too. I'm planning to try it with a jar of maraschino cherries, or the candied cherries.

 

[Alexandra M]

I found this recipe on Facebook. Delicious.

Cranberry Christmas Cake | 01Recipes

Sounds and looks very good. I think it would be great with cherries too

 

[Neesy]

Sounds and looks very good. I think it would be great with cherries too

I found this one too (under the other recipe on Facebook)

Shortbread (melt in your mouth Shortbread)

“This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.”
Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners’ sugar

• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.

This reminds me of the recipe you sent me! (for Great Grandma Robina's Chocolate shortbread)

 

[Alexandra M]

Here is my recipe contribution. I made it yesterday and thought of Walter Oobleck and all those
tomatoes he harvested...
Tomato Salad
3 medium size ripe tomatoes
1/2 medium size purple onion
salt, pepper, basil
Italian Dressing (just from the bottle,I use Kraft)
Core and scope out the pulp of the tomatoes and chop the tomatoes into small pieces
Chop the onion
Add salt, pepper and basil (I use dried basil, about a tablespoon)
Stir it up and put it in a zip lock bag. Add dressing to cover the content. Seal the bag
and lay it in the fridge to marinate for about 3 hours.
Then drain off most of dressing.
Serve with a side dish of parmesan cheese to sprinkle over the salad.
Serves 2 or 3

 

[Walter Oobleck]

Here is my recipe contribution. I made it yesterday and thought of Walter Oobleck and all those
tomatoes he harvested...
Tomato Salad
3 medium size ripe tomatoes
1/2 medium size purple onion
salt, pepper, basil
Italian Dressing (just from the bottle,I use Kraft)
Core and scope out the pulp of the tomatoes and chop the tomatoes into small pieces
Chop the onion
Add salt, pepper and basil (I use dried basil, about a tablespoon)
Stir it up and put it in a zip lock bag. Add dressing to cover the content. Seal the bag
and lay it in the fridge to marinate for about 3 hours.
Then drain off most of dressing.
Serve with a side dish of parmesan cheese to sprinkle over the salad.
Serves 2 or 3

my wife makes something like that...has most of those ingredients, but she also puts those flat noodles? i don't know what they're called. flat noodles, about a half to 3/4s of an inch wide ...black olives. i can't remember what she calls it but it is good. might be another ingredient or two in it, too. i don't think she drains the dressing. i'm wanting some now.

 

[Alexandra M]

I found this one too (under the other recipe on Facebook)

Shortbread (melt in your mouth Shortbread)

“This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.”
Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners’ sugar

• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.

This reminds me of the recipe you sent me! (for Great Grandma Robina's Chocolate shortbread)

Neesy
They look good, Neesy, nice and light. Do you know how many the recipe makes? Think I will try them before Christmas just need the cherries first.

 

[DiO'Bolic]

Scrapple... "The other gray meat."

Ingredients
1 pork heart
1 pound meaty pork ribs or bones
2 pounds pork liver
4 cups roasted cornmeal
2 1/2 tablespoons salt
2 tablespoons freshly ground black pepper

Directions
Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.

Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.

Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.

After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.

When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple or Karo syrup.

The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.

 

[Sundrop]

Scrapple... "The other gray meat."

Ingredients
1 pork heart
1 pound meaty pork ribs or bones
2 pounds pork liver
4 cups roasted cornmeal
2 1/2 tablespoons salt
2 tablespoons freshly ground black pepper

Directions
Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.

Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.

Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.

After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.

When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple or Karo syrup.

The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.

You eat this stuff, and worry about me being hazardous to your health??

 

[DiO'Bolic]

You eat this stuff, and worry about me being hazardous to your health??

Try it, you'll like it.

Don't make it at home anymore, but do occasionally order it for breakfast at diners in these here parts.

 

[Neesy]

Neesy
They look good, Neesy, nice and light. Do you know how many the recipe makes? Think I will try them before Christmas just need the cherries first.

Judging by the list of ingredients (only 1 cup of butter and 1 1/2 cups of flour) my guess is around 2 - 3 dozen

I find if a recipe says it makes 48 I always end up with 36 (must make my cookies bigger than average)

 

[not_nadine]

Try it, you'll like it.

Don't make it at home anymore, but do occasionally order it for breakfast at diners in these here parts.

I do too. I can't help myself. Something in the Pennsylvania
blood, I guess. Hairy, snout ridden scapple. You have to flour it first to get the crust on it, to reveal the grey innerd of it. Oh gods.

 

[GNTLGNT]

I do too. I can't help myself. Something in the Pennsylvania
blood, I guess. Hairy, snout ridden scapple. You have to flour it first to get the crust on it, to reveal the grey innerd of it. Oh gods.

 

[not_nadine]

ACk! I was a kid, see.. Didn't know what I was eatin...
But it gets into ya. You need it sometimes. calls you, you must have it.

I was in 3rd grade when I found out. Never forget it. The kid that sat behind me.. Told me.

He was also the one who would get us in trouble for laughing in class.
(used to walk his fingers with a raisin between. and let it go.) Har har.

 

[Dana Jean]

This

This looks like those old stickers that used to come in bubble gum packages way back in the day, where they made fun of all sorts of things.

 

[GNTLGNT]

This

This looks like those old stickers that used to come in bubble gum packages way back in the day, where they made fun of all sorts of things.

...exactly what it was...think that ones from '04.....