The kitchen

[staropeace]

This is a memory from my childhood. Yum
The Perfect Newfoundland Snowballs Recipe - Rock Recipes - Rock Recipes

 

[Out of Order]

Oops, my mistake. I meant to say 'abracapocused.' Got my cartoons mixed up.

Jeepers, you know I can't read words over 8 letters.......

Lol, I use a salamander to brown lasagna and onion soup. I can roast your sallie if you wish though.

~~~Shudders~~~

Don't use me sallie in your endeavors.........!!

 

[danie]

Jeepers, you know I can't read words over 8 letters.......

Oh yeah. Try 'magicked.'

 

[AnnaMarie]

This is a memory from my childhood. Yum
The Perfect Newfoundland Snowballs Recipe - Rock Recipes - Rock Recipes

I make something very similar, but it is rolled in icing sugar instead of coconut.

 

[Out of Order]

Oh yeah. Try 'magicked.'

That's cutting it pretty close.

I don't want to sully Anna's thread further (good Lord I'm so guilty of that!) so you better post a recipe for some delicious Kentucky dish mighty quick!

 

[danie]

That's cutting it pretty close.

I don't want to sully Anna's thread further (good Lord I'm so guilty of that!) so you better post a recipe for some delicious Kentucky dish mighty quick!

You're right! Here's the caramel cake recipe Doc Creed wanted last night.

Spoiler: Southern Caramel Cake

Southern Caramel Cake
1 c. butter or margarine
2 c. sugar
4 eggs
1 tsp. vanilla
2 1/4 c. flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 c. buttermilk
Caramel Frosting

In a large mixing bowl, cream butter and sugar. Bear in eggs and vanilla. Sift together flour, baking soda, baking powder and salt. Add flour mixture alternately with buttermilk to egg mixture.
Pour batter into 3 greased and floured 9-inch cake pans. Bake in a preheated 350-degree oven for 25-30 minutes, or until done.
Cool cakes slightly, then remove from pans. Cool on wire racks. Fill and frost with Caramel Frosting.

Caramel Frosting
4 c. sugar, divided
1 c. milk
1 c. butter or margarine
2 tsp. vinegar
1 tsp. baking soda
In a large saucepan, combine 3 1/2 c. sugar, milk and butter. Bring to a rapid boil; remove from heat.
In a small saucepan, heat remaining 1/2 c. sugar over low heat until it caramelizes. (Stir the sugar as it starts to melt and continue stirring until all the sugar is melted and it turns a golden brown color.) Carefully add hot sugar mixture to milk mixture in large saucepan.
Return milk mixture to medium heat; cook to the hard ball stage (250 degrees on a candy thermometer). Remove from heat and add vinegar and baking soda. Cool for a few minutes, then beat until of spreading consistency. (This took about 12 minutes for me.)
Fill and frost cake.

 

[Out of Order]

I was hoping for.......... you know..........

Spoiler

A Potato Salad one..

 

[danie]

I was hoping for.......... you know..........

Spoiler

A Potato Salad one..

Spoiler: Out of Order Potato Salad!

Bacon and Eggs Potato Salad for OoO
2 1/2 pounds red potatoes, quartered
1 cup mayonnaise
1 cup petite green peas
5 hard-boiled eggs, chopped
4 slices cooked bacon, chopped

1/4 cup minced onion
2 tablespoons mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.
Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.

 

[Out of Order]

Oh Heaven, danie! But we will be doubling that.............Am I right?

 

[Neesy]

A place to share recipes, ask for cooking advice, etc.


I want to make a desert with pineapple. I have a can of sliced pineapple, so can cut if chunks or crushed is called for.

I do NOT want to do pineapple upside down.

I was thinking of something like a cobbler. But all the pineapple recipes I find on-line ask for self-rising flour, which I do not have and do not want to buy.

If I use a recipe for Apple or peach cobbler, and substitute pineapple (and maybe different spices?) is there any reason it should not work?

I'm thinking, pineapple, cherries (jar), and brown sugar; topped with flour, oats, salt, crumbled with butter.

My recipe asks for cinnamon (with apples) but I don't think cinnamon would work....what about ginger?

~~~

If anyone has a tried and successful recipe I'd appreciate it.

If a recipe calls for self-rising flour I just use regular flour and add half a tsp of baking soda and 1 tsp of baking powder. This is normally the correct proportion if the recipe calls for say 1 1/2 to 2 cups of flour.

Good luck!

 

[Neesy]

here is a cookie recipe very similar to one my mom used- she substituted butter for the shortening. *** sliced can pineapple may contain more juice than a can of crushed, you might want to drain some of the liquid, but not all.

Spoiler: soft pineapple cookies

Ingredients
25 mservings72 cals

• 1/2 cup shortening
  
  
• 1 cup brown sugar
  
  
• 1 egg
  
  
• 1 teaspoon vanilla extract
  
  
• 1 (8 ounce) can crushed pineapple

• 2 cups all-purpose flour
  
  
• 1 1/2 teaspoons baking powder
  
  
• 1/4 teaspoon baking soda
  
  
• 1/8 teaspoon salt
  
  
• Add all ingredients to list

Directions
Print

• 
  Prep
  
  10 m
• Cook
  
  15 m
• Ready In
  
  25 m

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

This looks yummy! I would probably add 1 cup of coconut to it as it goes so well with pineapple - thanks

 

[Neesy]

I don't have a recipe for pineapple but I did find that you can make your own self-rising flour by adding 1-1/2 tsp. baking powder and 1/4 tsp. salt to 1 cup regular flour. The caveat was that it may be a little less tender than if you used the self-rising flour.

Oh right - salt - I forgot about the salt!

I have never actually looked for this 'self-rising' flour to be honest. A lot of the UK recipes called for it when I was over there.

 

[Neesy]

Lol, I use a salamander to brown lasagna and onion soup. I can roast your sallie if you wish though.

While trying to figure out what the expression "roast your sallie" means, I ran across this video about making a traditional Newfoundland pastry - thought you might like it!

 

[Neesy]

You're right! Here's the caramel cake recipe Doc Creed wanted last night.

Spoiler: Southern Caramel Cake

Southern Caramel Cake
1 c. butter or margarine
2 c. sugar
4 eggs
1 tsp. vanilla
2 1/4 c. flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 c. buttermilk
Caramel Frosting

In a large mixing bowl, cream butter and sugar. Bear in eggs and vanilla. Sift together flour, baking soda, baking powder and salt. Add flour mixture alternately with buttermilk to egg mixture.
Pour batter into 3 greased and floured 9-inch cake pans. Bake in a preheated 350-degree oven for 25-30 minutes, or until done.
Cool cakes slightly, then remove from pans. Cool on wire racks. Fill and frost with Caramel Frosting.

Caramel Frosting
4 c. sugar, divided
1 c. milk
1 c. butter or margarine
2 tsp. vinegar
1 tsp. baking soda
In a large saucepan, combine 3 1/2 c. sugar, milk and butter. Bring to a rapid boil; remove from heat.
In a small saucepan, heat remaining 1/2 c. sugar over low heat until it caramelizes. (Stir the sugar as it starts to melt and continue stirring until all the sugar is melted and it turns a golden brown color.) Carefully add hot sugar mixture to milk mixture in large saucepan.
Return milk mixture to medium heat; cook to the hard ball stage (250 degrees on a candy thermometer). Remove from heat and add vinegar and baking soda. Cool for a few minutes, then beat until of spreading consistency. (This took about 12 minutes for me.)
Fill and frost cake.

Oh my goodness - that sounds so delicious!

 

[no bounce no play]

I have a question. I don't cook much but you'd think I could peel a hardboiled egg... I can't I take chunks out the egg trying to peel it. Is there a trick or a magic spell to peeling hardboiled eggs?

 

[Spideyman]

I have a question. I don't cook much but you'd think I could peel a hardboiled egg... I can't I take chunks out the egg trying to peel it. Is there a trick or a magic spell to peeling hardboiled eggs?

I peel mine under running water.
Here is another idea:

Spoiler: peel hardboil egg

Perfectly Peel A Hard Boiled Egg In Seconds -- With A Glass Of Water

 

[no bounce no play]

I peel mine under running water.
Here is another idea:

Spoiler: peel hardboil egg

Perfectly Peel A Hard Boiled Egg In Seconds -- With A Glass Of Water

Thanks! I watched the video and I was amazed at how easily the shell was removed! I'm going to try it today

 

[Moderator]

Thanks! I watched the video and I was amazed at how easily the shell was removed! I'm going to try it today

Let us know how/if it works. I'm another one who has trouble peeling eggs. Sometimes they peel perfectly and other times, I get chunks of egg along with the shell. I'm going to try that glass thing, though. That's amazing if it actually works.

 

[AnnaMarie]

I have a question. I don't cook much but you'd think I could peel a hardboiled egg... I can't I take chunks out the egg trying to peel it. Is there a trick or a magic spell to peeling hardboiled eggs?

I thought it related to how long you boils the egg. If I boil longer chunks come off.

 

[Moderator]

I thought it related to how long you boils the egg. If I boil longer chunks come off.

I don't think so as I always use the same method, i.e. as soon as water comes to a boil, turn the heat off, cover and let sit for 15 minutes, drain and rinse with cold water. I can have some eggs in the same batch peel with no problems and others end up with chunks missing. If I can manage to catch that membrane between the shell and the egg with my fingernail so it pulls away from the egg, it helps but doesn't always work.