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221. 19 Dec 2009 13:42

Robindcr8l

Well, I have to admit I thought this peach cobbler was much better warm than cold. And I forgot one ingredient. I sprinkled cinnamin all over the topping before putting the butter on it. I wish I could edit that post so I could just add it in there.

222. 19 Dec 2009 14:04

holidays

Yes, would a idea.

223. 19 Dec 2009 15:19

polenta

HOLIDAYS SPEAKE GOODE ENLISHE

224. 19 Dec 2009 15:39

holidays

No, just moved and cannot out English.

225. 20 Dec 2009 06:13

Robindcr8l

From Baldur, post 5045:

Cheesy Potatoes

The quantities here will be for a smallish casserole that might serve 4 as a side dish, but you can multiply it up as many times as necessary

Parboil 6 large potatoes until just slightly undercooked
Remove them from the pan and allow to cool until comfortable to handle
meanwhile
Take 2 cups of milk and heat it up in a double boiler or a saucepan, when it is hot add a couple of vegetable bouillon cubes. This is optional, you can otherwise season it with salt & pepper, onion powder, a little nutmeg.
Remember if not using a double boiler to take care not to scorch the bottom of the sauce, use gentle heat and stir constantly.
In a small bowl take 1/2 cup of cold milk and whisk 2 heaping tablespoons of flour into it. When it is blended smooth whisk it into the hot milk and continue stirring and cooking until a rather thin sauce forms.
Fold in 1 cup (or more..2 cups is not too much) of chopped sharp cheddar.
Stir it a little, it is not necessary to completely melt the cheese, little chunks in this recipe are perfectly fine.
You may also add a bit of sherry if you'd like.
Butter an adequately sized casserole dish
Pour enough cheese sauce into the bottom to coat it
Peel and slice the potatoes (not too thinly) and add them to the casserole.
At this point you may, if you wish add some thinly sliced onion, or some diced pimientos or roasted red peppers for a bit of color.
Likewise chopped scallions or chives would work
Cover everything with the remaining cheese sauce
Sprinkle with paprika
Those French fried onion shreds from a can would also be a nice topping, if you'd like.
Place into a 350 degree Farenheit oven
Bake until bubbly around the edges and golden on top
40-45 minutes

226. 20 Dec 2009 19:47

Robindcr8l

From Baldur, post 5048:

Another recipe which is somewhat easier is:

Stuffed Mushroom Caps

Take a package of largish mushrooms, either white of baby bella and clean them well.
Remove the stems and reserve them
Take the mushroom caps and place them open end up on a baking tray.
Chop and onion and the mushroom stems and saute' them briefly in butter
Prepare a package of bread stuffing mix (i.e. Stovetop brand) according to the directions on the box and stir in the sauteed vegetables
Spoon the stuffing into the mushroom caps pressing it down a bit as you go.
Bake at 350 degrees Farenheit for 20 minutes, larger jumbo mushroom caps will take a bit longer.

Variations:

Add a can of drained lump crab meat to the finished stuffing
(Using the liquid as part of the water in the stuffing directions)
or
Press a cube of sharp cheese into the top of each before baking
or
top each with a partially cooked square of bacon, it will finish cooking in the oven

227. 20 Dec 2009 19:49

Robindcr8l

From Baldur, post 5050:

Another crowd please

Torta Rustica

Baldur first had this at a Cafe' run by an Austrian/Argentine woman in Boston. Her recipe was encased in a dough and baked.
My version skips a lot of steps]

Buy a large round or oval loaf of crusty bread.
Pretend you are making a Jack o'Lantern and cut a good sized round off the top and scoop out the innards.
Reserve the innards for another use.
Into the hollowed out bread layer sliced meats such as Italian ham, pepperoni pastrami etc alternating them with sliced cheeses such as Swiss, mozzarella, muenster. In between these layers add any of the following: drained marinated artichoke hearts, roasted red peppers, defrosted chopped spinach which has had moisture pressed out of it and seasoned with olive oil and garlic, black pitted olives etc etc.
They key things to remember here are that you shouldn't add anything too wet and that you need enough cheese to act as glue when melted.
When the bread is looking stuffed, press everything down firmly and add more stuff if necessary ending with more cheese.
Replace the lid on top and wrap the whole thing well with Aluminum (Aluminium in the UK) foil.
Place it on a baking sheet and put it into a 325 degree for at least an hour or 90 minutes until the interior is all melted and gooey,
Allow it to cool to room temperature and slice it into wedges to serve.

228. 21 Dec 2009 15:10

holidays

I sorry my English, I just learning. I moved, things my were going well....

229. 23 Dec 2009 16:35

Dragon

Baldur's Butterscotch Pecan Bars with Brown Sugar Meringue

Preheat your oven to 350 degrees Farenheit
Place 2 cups of pecans in a shallow pan and toast them for 7 minutes.
Coat a nonstick 9" by 13" by 2" nonstick baking pan with vegetable
oil spray.
In the bowl of your food processor combine:
1+1/2 cups flour
1+1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup brown sugar.
Process briefly, add
1/2 cup cold butter, cut into bits
process until it forms lumps the size of small peas. Add
2 egg yolks
1 teaspoon Vanilla extract.
Process for just a couple seconds longer.
Transfer the mixture into the prepared pan and tamp it down gently into a nice flat even layer.
Scatter the toasted pecans over this layer and gently press them into the surface.
In your mixer place
2 egg whites
beat then until they start to form peaks. Add
1 cup brown sugar
Beat for exactly 4 minutes.
Spread the goop over the top of the pecans
Bake for 25 minutes until a tester inserted into the bars comes out clean.
Allow the bars to cool completely before you try to slice them
(yeah right).
The meringue will appear brittle and crack when cut, but it will adhere itself back together with a little pressure from your fingertips.

230. 23 Dec 2009 19:08

Robindcr8l

Robin's Chocolate Crinkle Cookies, not to be confused with Baldur's:

I leave out the nuts and double the recipe:

Chocolate crinkles

1c. semi-sweet chocolate chips
1c. brown sugar
1/3 c. oil
2 eggs
1 tsp vanilla
1c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped walnuts

Melt chocolate. Combine with sugar and oil. Add eggs one at a time, beat well. Add vanilla. Combine flour, baking powder, and salt. Add to chocolate mixture. Stir in nuts. Chill dough. Drop teaspoonfuls dough in powdered sugar. Roll to coat. Place on greased cookie sheet. Bake at 350 for 10-12 minutes. Makes 4 dozen. (yeah right, maybe if they're super small!)

231. 7 Jan 2010 17:02

Robindcr8l

From Auntie B, post 5552:

Auntie B's Matzo Ball Soup

Prepare 3 quarts of vegetable broth in your soup kettle.
You may use purchased broth and/or make your own
To this add
6 carrots, peeled and sliced
4 ribs of celery, cleaned and sliced
1 leek, the white and light green part only, very carefully cleaned and sliced thinly
1/2 teaspoon toasted sesame oil
freshly ground black pepper
Simmer everything together until the veggies are tender.

Meanwhile set a large cauldron of water on to boil.

In a bowl whisk 6 eggs together until light and frothy
add
1/2 cup vegetable oil
1/4 cup chopped fresh parsley and/or chives (optional but very nice)
1 teaspoon Kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup seltzer water (regular water may be used but seltzer water improves the texture)
2 cups matzo meal
1 teaspoon baking powder
Stir everything together until just combined and then put the bowl aside to rest for about 20 minutes.

When the water is boiling and the matzo ball mixture has rested lightly oil your hands with vegetable oil and form the dough into 2 dozen or so nice round balls. They should be slightly smaller than a ping pong ball.
Carefully transfer the balls to the boiling water.
Reduce the flame under the pot so that the water is barely simmering, cover the pot and let the matzo balls cook at low heat for 45 minutes.
Remove them with a slotted spoon and place them in a bowl of cold water.
(By cooking them separately from the soup you keep the broth from becoming murky)
When ready to serve bring the soup up to a light simmer.
At this point you may add
A couple mushrooms thinly sliced (optional)
A handful of frozen green peas (optional)
Add the matzo balls and heat the soup only until they are nice and hot
Serves 1 if it is my nephew Baldur
otherwise it will make 8 portions

232. 12 Jan 2010 11:36

Robindcr8l

In search of an easy caramel corn recipe. Anyone have one??

233. 12 Jan 2010 13:10

polenta

I don't have a caramel corn recipe(never tasted it) but I have this traditional Uruguayan recipe called GARRAPIÑADA. It's a sweet and you can keep it for up to 6 months or eat it right away.

INGREDIENTS: 1 CUP WATER
1 CUP SUGAR
1 TEASPOONFUL OF VANILLA
1 CUP PEELED PEANUTS

Take a Teflon pan or casserole and put the sugar, the peanuts and the vanilla. Medium=sized fire and stir all the time. When it begins to look like crystals, remove it from the fire and continue stirring. Later put it on the fire until the sugar looks like gold. Then put it on a tray and separate the peanuts. Let it cool and put it in bags if you want to keep them or eat them while they are a little warm if you want.

234. 12 Jan 2010 13:13

polenta

sorry, the water with the sugar. There are many GARRAPIÑADA recipes. I could look for another. Some take cacao or chocolate.

235. 12 Jan 2010 13:18

polenta

http://images.google.com.uy/imgres?imgurl=http://misfotosecuencias.com.ar/wp-content/uploads/2 007/07/garrapinadas09.jpg&imgrefurl=http://foro.univision.com/univision/board/message%3Fboa rd.id%3Dpostres%26message.id%3D1635739&usg=__MFWcSsJqhieiK0PJEKrl9uzrsP4=&h=338&w=4 50&sz=47&hl=es&start=5&um=1&tbnid=GJ-tMVi9tSVZNM:&tbnh=95&tbnw=127& amp;prev=/images%3Fq%3Dgarrapinada%2Bespa%25C3%25B1a%26hl%3Des%26um%3D1

if this link works there are photos of how to prepare garrapiñada. You will understand it even if you don't know the language.

236. 12 Jan 2010 13:57

Robindcr8l

polenta, I didn't get that link to work so I just googled it myself. Sounds easy and WONDERFUL! I might make some very soon. Thanks for sharing!

237. 13 Jan 2010 05:02

polenta

Robin, I said I had never eaten caramel corn but when I googled it to see a photo of it I realized you meant POP CORN. Well, pop corn is very well-known of course....´(remember going to the movies?). I personally don't like it but most people love it.
I hope you get a good recipe of it.

238. 13 Jan 2010 05:13

Baldur

polenta caramel corn is pop corn with a sweet caramelized sugary glaze applied over it.
The sugar hardens and the popcorn is even crunchier then before.

239. 13 Jan 2010 05:37

polenta

Then Baldur maybe it's not what they sell at the movie theaters lobby, it might be similar and I really haven't tasted it.
I have asked for the simplest cake and I was answered chiffon, sponge etc.
I went to youtube to see if I could get a video with the Spanish word for it : BIZCOCHUELO.
I WAS ASTONISHED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
The cook says there are hundreds of recipes and she uses one that has millions of eggs. That's OK even if my recipe is much, much lighter. What ASTONISHED ME was that she says that in bakeries, when the amount of batter is very big, they do everything with their hands because a spatula can't reach all the little parts of the batter, etc, etc.
Aren't you surprised about this?????
Now, every time I eat a birthday cake..... I will see hands all over. LOL
Fortunately, her nails look very clean.
What do you think?

http://www.youtube.com/watch?v=gganY_8Ug7w

240. 14 Jan 2010 18:33

Robindcr8l

Post 5694 from Auntie B:

OK now it's time for the exciting new radio show on Radio Baldur.

'Cookin' with Auntie B'
Tonight Auntie B needs chocolate so let's get started right away

Butter a 13" by 9" baking pan
In a big pot melt 3 tablespoons of real butter
Dump in a bag (10 ounces) of marshmallows
Stir over low heat until melted and smooth
Dump in 6 cups of Cocoa Pebbles cereal (purists will scream 'Rice Krispies' but I'm having my chocolate moment)
Quickly using a buttered spatula smash and spread the mixture in the prepared pan.
While it is still warm and sticky scatter M&Ms (mini or regular), chocolate chips and/or broken up Hershey's bars all over the top and press down on them until they stick.
Scrape the last bit of sticky stuff out of the pot with your wooden spoon and eat it.
Place the chocolate sticky mess in the refrigerator for at least a couple minutes just to say you did before sitting down with it on your lap to watch 'Desperate Housewives'.
Leave the messy pot in the sink for Diego to clean up later.