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Post by RickB on Dec 13, 2019 19:24:50 GMT -5
An old family favorite this time of year. Never had this with rum in it but I bet that would be good. Raisin Date Nut Loaf 1 lb. chopped dates 1 cup raisins 2 cups chopped pecans 1 teaspoon vanilla 1 teaspoon baking soda 1 egg (beaten) 2 tbsp. vegetable oil 3/4 cup sugar 1 cup boiling water 2 cups self-rising flour Place fruit in a mixing bowl, add boiling water and soda. When cool, mix in rest of the ingredients. Bake at 300 degrees in a long loaf pan or two 4x8 loaf pans for 1 hour or until tested done.
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Post by fernwood on Dec 14, 2019 11:09:01 GMT -5
Tis the Season. My Grandma's recipe for White Butter Fudge. Hand written by my Mom. Added my notes to it. The only fudge I have ever tasted that was similar was from Mackinac Island Fudge A friend I grew up with who loved this fudge was there and purchased 4 pieces for $7.50 in the early 2000's. Over the past 40 years I have found this fudge is very touchy to make. A lot depends on humidity within the house. I must be made on a gas range. I tried to make it for a friend who was diabetic. It must have white, refined sugar. I do not know how lactose free milk would work with this. My daughter and I might be trying this option. All I know is that this fudge was Christmas to me as a child. My Grandma made it for many days. It was given to many in the area. Friends, Milk Man, Post Man, any one who stopped by. It was also available for purchase at some local grocery stores. Sometimes, it was sold out a week before Christmas. The store would then call for more. My job as a child was to help measure ingredients. Watch the thermometer. Stir when needed. The stirring is an important part. Knowing the exact time to stop stirring is also important. Another important item is house temperature. The temps should be between 70 and 74 degrees. So, here you go.
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Post by fernwood on Dec 14, 2019 11:25:32 GMT -5
Oh, beating must be done by hand. Wooden spoon preferred. A mixmaster set on low does not work. Need,slow, even strokes.No scraping of any fudge above the boil line. If that is mixed with the rest, everything will turn out grainy. This is melt in your mouth fudge.
The recipe makes enough to fill a standard bread pan, 3/4" thick. The bottom and lower sides of bread pan should have butter on them. Another option is to line the pan with aluminum or plastic wrap. This way you can wrap it first for storage or or for a gift. Not much quantity ,but well worth it.
I remember days on end of making this as a child. We did about 24 batches.
The great thing is if this turns out grainy or hard,it can easily be done over. Just break the fudge unto 1" pieces. Add about 1/2 cup milk and 1-2 Tbs to pot. Start over. This batch should only take about 2 hours to complete.
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Post by RocksInNJ on Dec 14, 2019 13:20:27 GMT -5
That sounds sooooo good.
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Post by miket on Dec 14, 2019 13:22:40 GMT -5
Oh, beating must be done by hand. Wooden spoon preferred. A mixmaster set on low does not work. Need,slow, even strokes.No scraping of any fudge above the boil line. If that is mixed with the rest, everything will turn out grainy. This is melt in your mouth fudge. The recipe makes enough to fill a standard bread pan, 3/4" thick. The bottom and lower sides of bread pan should have butter on them. Another option is to line the pan with aluminum or plastic wrap. This way you can wrap it first for storage or or for a gift. Not much quantity ,but well worth it. I remember days on end of making this as a child. We did about 24 batches. The great thing is if this turns out grainy or hard,it can easily be done over. Just break the fudge unto 1" pieces. Add about 1/2 cup milk and 1-2 Tbs to pot. Start over. This batch should only take about 2 hours to complete. I might have to try this one. I have a horrible sweet tooth! The first 😊
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Post by fernwood on Dec 15, 2019 0:39:17 GMT -5
That sounds sooooo good. It is. Another option is to undercook it and use for cake frosting.
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Post by RickB on Dec 15, 2019 15:34:38 GMT -5
Wife asked me to post this recipe that she's been fixing for years.
Banana Nut Bread Better Homes and Garden Cookbook (1973)
1/3 cup shortening 1/2 cup sugar 2 eggs 1 3/4 cups sifted all-purpose flour 1 tsp baking powder 1/2 tsp soda 1/2 tsp salt 1 cup mashed ripe bananas 1/2 cup chopped walnuts
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts.
Pour into well-greased 9x5x3-inch loaf pan. Bake in moderate oven (350*) 45 to 50 minutes or until done. Remove from pan; cool on rack. Wrap and store overnight.
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Post by rockjunquie on Dec 15, 2019 15:37:18 GMT -5
Wife asked me to post this recipe that she's been fixing for years. Banana Nut Bread Better Homes and Garden Cookbook (1973) 1/3 cup shortening 1/2 cup sugar 2 eggs 1 3/4 cups sifted all-purpose flour 1 tsp baking powder 1/2 tsp soda 1/2 tsp salt 1 cup mashed ripe bananas 1/2 cup chopped walnuts Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 9x5x3-inch loaf pan. Bake in moderate oven (350*) 45 to 50 minutes or until done. Remove from pan; cool on rack. Wrap and store overnight. Mmmmmm......
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Post by rockpickerforever on Dec 15, 2019 17:10:12 GMT -5
I recently made some banana bread, but using a different recipe. I had a slice just before I saw this! Good stuff!
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Post by RickB on Dec 17, 2019 8:00:16 GMT -5
Another recipe the wife is sending. The kids loved this one - hard to not like sweet and lemony.
Lemon Squares Betty Crocker's Cookbook (1974)
1 cup all-purpose flour * 1/2 cup butter or margarine, softened 1/4 cup confectioners' sugar 2 eggs 1 cup granulated sugar 1/2 tsp baking powder 1/4 tsp salt 2 tbsp lemon juice
Heat oven to 350 degrees. Mix thoroughly flour, butter and confectioners' sugar. Press in ungreased square pan, 8x8x2 inches, building up a 1/2-inch edge. Bake 20 minutes.
Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center. Cool, cut into squares
25 cookies
* If using self-rising flour, omit baking powder and salt
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Post by Pat on Dec 17, 2019 8:59:16 GMT -5
I love Lemon Bars! Thanks! rockjunquie I think this entire thread ought to be thumbtacked. It's a keeper. Hmmm, I see that it is already thumbtacked! I should wake up before I start typing. lol
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Post by RickB on Dec 17, 2019 9:30:21 GMT -5
I love Lemon Bars! Thanks! rockjunquie I think this entire thread ought to be thumbtacked. It's a keeper. Hmmm, I see that it is already thumbtacked! I should wake up before I start typing. lol Can we change the thumb tack imoge to a pork chop?
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Post by rockjunquie on Dec 17, 2019 9:53:55 GMT -5
My SIL maks the most delicious pumpkin loaf cake. Whenever she does she has to make a ton of loaves. DH alwways gets 2 and my BIL always takes several to work- everyone always wants some! I like to spread some cream cheese on the slices. This is too good, y'all. This is what she sent me:
I always use butter instead of oil. It is originally from this book: www.amazon.com/Amish-Mennonite-Kitchens-Phyllis-Good/dp/0934672210 Pumpkin Bread Mix: 3 cups sugar 1 cup melted butter or oil 4 eggs 1 tsp nutmeg 1 tsp cinnamon 1 ½ tsp salt Add and mix well: 2 cups pumpkin (1 15 oz 100% pure pumpkin) 2/3 cup water 1 tsp baking soda ½ tsp bakaing powder 3 cups flour Pour into 2 regular sized loaf pans or 3 medium ones. Bake at 350° for 1 hour.
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neural
starting to spend too much on rocks
Member since November 2019
Posts: 114
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Post by neural on Dec 17, 2019 16:12:43 GMT -5
I can see I'm going to have to divide my time between the garage and the kitchen. Way too many good recipes to try here. I'm going to add one that, while simple, always seems to catch some folks by surprise. Short backstory: I learned this recipe from a lady who managed a ski resort cafeteria I worked at, so I can't claim it's my own. I will also note that there are no exact amounts with this, it's more about the ratio. last but not least: pretty much everything is "to taste" when it comes to this, but I'll narrow it down for people who want a base to start with. (yes, all that for....Garlic bread) Garlic Bread Ingredients: 1/2C Mayonnaise (brand is choice, we use Best Foods with canola) 1/2C Butter (again, your choice on brand, but use salted. No salt is a fine option for those with dietary limitations in that regard, but just be aware that it seems to change the taste quite a bit) 1Tbsp. Chopped/minced garlic. Fresh loaf of french bread (other types of bread can be fine. This works well with sour dough also, but please do not use Boudin Sour Dough, as bread of such fame and quality shouldn't be brought so low as to be made into garlic bread ) Preparing the butter: Mix Mayo, Garlic, and Butter together thoroughly (Note: the 1/2C and 1Tbsp are just measurements that I find work for the standard supermarket french bread loaf, however, garlic is "to taste", and the butter/mayo ratio can also be adjusted if needed. The 1:1 ratio on the butter/mayo is standard for adjusting the size. I originally made this in a cafeteria where I used 1lb. sticks of butter and buckets of mayo, so it scales quite well Baking rack should be in the center or just lower position in the oven. Preheat oven to 350F While the oven is heating, cut the French bread in half lengthwise so that the top and bottom are now two halves. Using a knife or spoon, spread the garlic butter mix onto the faces of the two halves, and feel free to put it on thickly. Cover a baking sheet with aluminum foil (not necessary if the sheet you intend to use is clean/safe and you don't mind washing it afterwards) and place the bread face up onto the sheet. Cook at 350F for 10 minutes. After 10 minutes, set the oven to Broil ("low" if this is an option) and broil for 1 to 3 minutes to get a nice toast on the top of the bread. Check often during this part to avoid burning! Once done, remove from the oven and using proper safety precautions, cut the bread up and serve. Optional: Sprinkle shredded Mozzarella cheese on the bread before putting it in the oven. or Sprinkle shredded Parmesan cheese on the bread before baking (please note: I've tried this in the past, but I hihgly recommend only doing this if you want to use unsalted butter, as the flavor of the cheese along with salted butter can create an overly salted flavor)
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Post by RocksInNJ on Dec 17, 2019 16:41:00 GMT -5
Mayo huh? I make a lot of different types of garlic bread, but have never heard of a mayo one. Must try this out, I usually go with oil, salt, pepper, fresh garlic, red pepper flakes, oregano and parm cheese. Sometimes will use butter as well. I’ve even added a light coating of paprika at times.
I love to experiment and come up with new creations. Thanks for sharing.
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neural
starting to spend too much on rocks
Member since November 2019
Posts: 114
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Post by neural on Dec 19, 2019 13:47:44 GMT -5
RocksInNJ: The Mayo actually doesn't change the flavor much, in my opinion, but it does make it very smooth/creamy. I am going to have to try the red pepper flakes sometime. I like spicy food.
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Post by RickB on Dec 23, 2019 16:58:41 GMT -5
One afternoon while wife and I were camping, I heard, then saw her using a Eastwing 3lb hammer on the picnic table to tenderize a couple chicken breasts. Chicken was in a plastic bag so no rock dust/schist contaminated it. Photo is of a new Eastwing 3lb rock hammer. She used one of my older beat up Eastwing's on the chicken. Chicken didn't stand a chance - flat as a pancake, salt, pepper, floured and fried. Many uses for rock hounding tools. Rick B
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Post by hummingbirdstones on Dec 23, 2019 17:29:36 GMT -5
This is my SIL's recipe. No idea where she got it from, but I love it and make it every Christmas.
Kahlua Creamy Fudge
1-1/3 cup granulated sugar 1 jar (7 oz) marshmallow creme 2/3 cup evaporated milk 1/4 cup butter 1/4 cup Kahlua 1/4 tsp. salt 1 tsp. vanilla 2 cups semi-sweet chocolate chips 1 cup milk chocolalte chips 2/3 cup nuts (optional)
Line 8" pan with foil. In 2 qt. saucepan combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil stirring constantly for 5 minutes. Remove from heat, add all chocolate and stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut into squares. Makes about 2-3/4 lbs.
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Post by HankRocks on Dec 23, 2019 18:39:30 GMT -5
One afternoon while wife and I were camping, I heard, then saw her using a Eastwing 3lb hammer on the picnic table to tenderize a couple chicken breasts. Chicken was in a plastic bag so no rock dust/schist contaminated it. Photo is of a new Eastwing 3lb rock hammer. She used one of my older beat up Eastwing's on the chicken. Chicken didn't stand a chance - flat as a pancake, salt, pepper, floured and fried. Many uses for rock hounding tools. Rick B "Flat as a pancake!" heck you are lucky she didn't make ground chicken meat!!
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Post by HankRocks on Dec 23, 2019 18:49:37 GMT -5
This is my SIL's recipe. No idea where she got it from, but I love it and make it every Christmas.
Kahlua Creamy Fudge
1-1/3 cup granulated sugar 1 jar (7 oz) marshmallow creme 2/3 cup evaporated milk 1/4 cup butter 1/4 cup Kahlua 1/4 tsp. salt 1 tsp. vanilla 2 cups semi-sweet chocolate chips 1 cup milk chocolalte chips 2/3 cup nuts (optional)
Line 8" pan with foil. In 2 qt. saucepan combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil stirring constantly for 5 minutes. Remove from heat, add all chocolate and stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut into squares. Makes about 2-3/4 lbs.
"Kahlua Creamy Fudge!!" I think that's illegal in most states!!! Might be better than....no I am not that old yet!!!
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