Recipes

[Guest guest]

Hey Katcha,

That's a great idea printing your recipes and putting them in a card file. My system is a bit different (got the idea from a magazine). I have a few 1" binders, each for a theme like breakfast, light meals, meats & BBQ, desserts & baking, etc. Then I put in dividers for subcategories in each binder. If I like a recipe, I printed from online, I just hole-punch it and file it. If it's a magazine recipe, I just cut it out and glue it on a white piece of paper. My recipes have a lot of notes on them, too, to remind me what adjustments I made and how everybody liked the dish.

Oh, I still have my mastercook software floating around on my computer. It's high time for me to update it!!! Nickie

Moody friends. Drama queens. Your life? Nope! - their life, your story. Play Sims Stories at Yahoo! Games.

[Guest guest]

Man, there have been some really yummy sounding holiday treats. How about sharing some of these recipes? That is if they aren't family secrets!

--Alana

-------------- Original message --------------

My aunt makes the most AMAZING pumpkin crunch cake every year. She's the baker of the family, haha. It's two layers of pumpkin cake with chopped pecans and homemade whipped cream in between, with more whipped cream smothered over the top. it is BEYOND delicious. i always make sure to leave room for it on thanksgiving! Oh my gosh, the gingerbread latte is back at > > dunkin donuts now!> > > Definitely stopping before work tomorrow! It's so nice not to have to> > > plan for a latte in my day. If I have a latte, I probably won't have> > > enough room to eat all the food I brought for lunch...so what if an> > > apple or some ramen comes back home with me.> > > > > > Anyway, looking forward to my latte tomorrow got me thinking..what is> > > your favorite holiday treat that you are so glad to finally have> > > guilt-free this year? For me it's white chocolate anything (white hot> > > chocolate, white chocolate cookies, white chocolate pretzels, etc.);> > > pumpkin and pecan pie, warm lattes, and soft baked sugar cookies> > > (mm...potbelly cookies!!)....gotta love intuitive eating > > > > > > > > > > > > > > > > > > > > > ---------------------------------> > > Ask a question on any topic and get answers from real people. Go to Yahoo! Answers.> > >> > > > > > > > > > > > > > ---------------------------------> > Be a better pen pal. Text or chat with friends inside Yahoo! Mail. See how.> >>

[Guest guest]

I think that the pecan pralines and the pumpkin crunch cake

recipes ought to be combined with cream cheese frosting replacing the whipped

cream.  ¡Mamasita!  The more I think about it, the more my mouth is watering!

I’m hosting Thanksgiving for my in-laws and am going

to buy real cream for dessert.  I’m also going to use some for the mashed

potatoes – which makes them very white and rich.

[Guest guest]

Yes please share recipes that would be fun. EvaSee what's new at AOL.com and Make AOL Your Homepage.

[Guest guest]

Yes please share recipes that would be fun. EvaSee what's new at AOL.com and Make AOL Your Homepage.

[Guest guest]

Last year I made a wonderful apple frangipane tart that disappeared even before

the pumpkin

and pecan pie. I have a similarly disappearing pumpkin muffins and scones.

Another recipe I

have not made in years - but have been thinking about - is a pumpkin roll - a

pumpkin cake

rolled with a cream cheese filling.

One thing that I like that is not made in this country, is bread sauce. It goes

with roast

poultry - and I make it just for me ..

if anything sounds interesting, let me know and I'll post it.

>

> Man, there have been some really yummy sounding holiday treats. How about

sharing

some of these recipes? That is if they aren't family secrets!

>

> --

> Alana

[Guest guest]

Last year I made a wonderful apple frangipane tart that disappeared even before

the pumpkin

and pecan pie. I have a similarly disappearing pumpkin muffins and scones.

Another recipe I

have not made in years - but have been thinking about - is a pumpkin roll - a

pumpkin cake

rolled with a cream cheese filling.

One thing that I like that is not made in this country, is bread sauce. It goes

with roast

poultry - and I make it just for me ..

if anything sounds interesting, let me know and I'll post it.

>

> Man, there have been some really yummy sounding holiday treats. How about

sharing

some of these recipes? That is if they aren't family secrets!

>

> --

> Alana

[Guest guest]

Last year I made a wonderful apple frangipane tart that disappeared even before

the pumpkin

and pecan pie. I have a similarly disappearing pumpkin muffins and scones.

Another recipe I

have not made in years - but have been thinking about - is a pumpkin roll - a

pumpkin cake

rolled with a cream cheese filling.

One thing that I like that is not made in this country, is bread sauce. It goes

with roast

poultry - and I make it just for me ..

if anything sounds interesting, let me know and I'll post it.

>

> Man, there have been some really yummy sounding holiday treats. How about

sharing

some of these recipes? That is if they aren't family secrets!

>

> --

> Alana

[Guest guest]

Everything you have talked about sounds absolutely wonderful!

--Alana

-------------- Original message --------------

Last year I made a wonderful apple frangipane tart that disappeared even before the pumpkin and pecan pie. I have a similarly disappearing pumpkin muffins and scones. Another recipe I have not made in years - but have been thinking about - is a pumpkin roll - a pumpkin cake rolled with a cream cheese filling.One thing that I like that is not made in this country, is bread sauce. It goes with roast poultry - and I make it just for me ..if anything sounds interesting, let me know and I'll post it.>> Man, there have been some really yummy sounding holiday treats. How about sharing some of these recipes? That is if they aren't family secrets! > > --> Alana

[Guest guest]

Everything you have talked about sounds absolutely wonderful!

--Alana

-------------- Original message --------------

Last year I made a wonderful apple frangipane tart that disappeared even before the pumpkin and pecan pie. I have a similarly disappearing pumpkin muffins and scones. Another recipe I have not made in years - but have been thinking about - is a pumpkin roll - a pumpkin cake rolled with a cream cheese filling.One thing that I like that is not made in this country, is bread sauce. It goes with roast poultry - and I make it just for me ..if anything sounds interesting, let me know and I'll post it.>> Man, there have been some really yummy sounding holiday treats. How about sharing some of these recipes? That is if they aren't family secrets! > > --> Alana

[Guest guest]

Everything you have talked about sounds absolutely wonderful!

--Alana

-------------- Original message --------------

Last year I made a wonderful apple frangipane tart that disappeared even before the pumpkin and pecan pie. I have a similarly disappearing pumpkin muffins and scones. Another recipe I have not made in years - but have been thinking about - is a pumpkin roll - a pumpkin cake rolled with a cream cheese filling.One thing that I like that is not made in this country, is bread sauce. It goes with roast poultry - and I make it just for me ..if anything sounds interesting, let me know and I'll post it.>> Man, there have been some really yummy sounding holiday treats. How about sharing some of these recipes? That is if they aren't family secrets! > > --> Alana

[Guest guest]

Pumpkin Scones

2 cups (280 grams) all purpose flour

1/3 cup (72 grams) light or dark brown sugar

1/2 teaspoons ground ginger

1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

1/3 cup (50 grams) raisins

1/4 cup (30 grams) toasted and chopped pecans (optional)

1/3 - 1/2 cup (80 - 120 ml) buttermilk

1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there

are no

spices or sugar added)

1 teaspoon pure vanilla extract

Egg Wash:

1 large egg

1 tablespoon milk or cream

Turbinado sugar for sprinkling the tops of the scones (optional)

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.

Line a

baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking

soda and

salt. Cut the butter into small pieces and blend into the flour mixture with a

pastry

blender or two knives. The mixture should look like coarse crumbs. Stir in

the raisins

and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin

puree and

vanilla and then add the buttermilk mixture to the flour mixture. Mix just

until the dough

comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times

and then

pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2

inches

(3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped

wedges

(triangles). Place the scones on the baking sheet. Brush the tops of the

scones with the

egg wash and sprinkle a little Turbinado sugar on top, if desired.

Place the baking sheet inside another baking sheet to prevent the bottoms of the

scones

from over browning. Bake for about 20 minutes or until golden brown and a

toothpick

inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 6 scones.

[Guest guest]

Pumpkin Scones

2 cups (280 grams) all purpose flour

1/3 cup (72 grams) light or dark brown sugar

1/2 teaspoons ground ginger

1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

1/3 cup (50 grams) raisins

1/4 cup (30 grams) toasted and chopped pecans (optional)

1/3 - 1/2 cup (80 - 120 ml) buttermilk

1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there

are no

spices or sugar added)

1 teaspoon pure vanilla extract

Egg Wash:

1 large egg

1 tablespoon milk or cream

Turbinado sugar for sprinkling the tops of the scones (optional)

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.

Line a

baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking

soda and

salt. Cut the butter into small pieces and blend into the flour mixture with a

pastry

blender or two knives. The mixture should look like coarse crumbs. Stir in

the raisins

and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin

puree and

vanilla and then add the buttermilk mixture to the flour mixture. Mix just

until the dough

comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times

and then

pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2

inches

(3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped

wedges

(triangles). Place the scones on the baking sheet. Brush the tops of the

scones with the

egg wash and sprinkle a little Turbinado sugar on top, if desired.

Place the baking sheet inside another baking sheet to prevent the bottoms of the

scones

from over browning. Bake for about 20 minutes or until golden brown and a

toothpick

inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 6 scones.

[Guest guest]

Pumpkin Scones

2 cups (280 grams) all purpose flour

1/3 cup (72 grams) light or dark brown sugar

1/2 teaspoons ground ginger

1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

1/3 cup (50 grams) raisins

1/4 cup (30 grams) toasted and chopped pecans (optional)

1/3 - 1/2 cup (80 - 120 ml) buttermilk

1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there

are no

spices or sugar added)

1 teaspoon pure vanilla extract

Egg Wash:

1 large egg

1 tablespoon milk or cream

Turbinado sugar for sprinkling the tops of the scones (optional)

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.

Line a

baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking

soda and

salt. Cut the butter into small pieces and blend into the flour mixture with a

pastry

blender or two knives. The mixture should look like coarse crumbs. Stir in

the raisins

and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin

puree and

vanilla and then add the buttermilk mixture to the flour mixture. Mix just

until the dough

comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times

and then

pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2

inches

(3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped

wedges

(triangles). Place the scones on the baking sheet. Brush the tops of the

scones with the

egg wash and sprinkle a little Turbinado sugar on top, if desired.

Place the baking sheet inside another baking sheet to prevent the bottoms of the

scones

from over browning. Bake for about 20 minutes or until golden brown and a

toothpick

inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 6 scones.

[Guest guest]

Bread Sauce

http://www.deliaonline.com/recipes/traditional-bread-sauce,1053,RC.html

With photos and and instructions.

[Guest guest]

Bread Sauce

http://www.deliaonline.com/recipes/traditional-bread-sauce,1053,RC.html

With photos and and instructions.

[Guest guest]

Bread Sauce

http://www.deliaonline.com/recipes/traditional-bread-sauce,1053,RC.html

With photos and and instructions.

[Guest guest]

The Apple Tart came from the Joy of Baking website, and it's too long to bother

with cutting

and pasting :

http://www.joyofbaking.com/AppleFrangipaneTart.html

[Guest guest]

The Apple Tart came from the Joy of Baking website, and it's too long to bother

with cutting

and pasting :

http://www.joyofbaking.com/AppleFrangipaneTart.html

[Guest guest]

The Apple Tart came from the Joy of Baking website, and it's too long to bother

with cutting

and pasting :

http://www.joyofbaking.com/AppleFrangipaneTart.html

[Guest guest]

>

> Last year I made a wonderful apple frangipane tart that disappeared

even before the pumpkin

> and pecan pie. I have a similarly disappearing pumpkin muffins and

scones. Another recipe I

> have not made in years - but have been thinking about - is a

pumpkin roll - a pumpkin cake

> rolled with a cream cheese filling.

>

I tell ya, this pumpkin thing is fascinating me. I gotta go over to

the States to try some of this stuff. <gg>

S

ps - what is a " scone " in US terminology? I thought what we

call " scones " you called " biscuit " - and what we call " biscuit " , you

call a " cookie " .

Confused!!! *headdesk*

[Guest guest]

Scone is usually the same thing here, though they tend to often be triangular -

and

usually large:). I make them round. Although *some* parts of the US do a fry

bread that

they call a scone. I dont' know why they do that. I dont' count those

US biscuits - are along the lines of savoury scones.

US cookies are your biscuits though

>

>

> I tell ya, this pumpkin thing is fascinating me. I gotta go over to

> the States to try some of this stuff. <gg>

> S

>

> ps - what is a " scone " in US terminology? I thought what we

> call " scones " you called " biscuit " - and what we call " biscuit " , you

> call a " cookie " .

>

> Confused!!! *headdesk*

>

[Guest guest]

In US terms -

Biscuit is a rather plain and simple quick bread type item generally

made for breakfast. NO sweet taste.

A scone is like a biscuit, but richer - made with cream and sweetened

a bit, maybe with tiny bits of fruit (orange peel)? I usually

associate scones with 'tea' time.

Cookies are what British influenced people term biscuits. Many

flavors, textures and always a sweet.

Is Oz getting into 'wraps' too? To me these will always be tortillas!!

> ps - what is a " scone " in US terminology? I thought what we

> call " scones " you called " biscuit " - and what we call " biscuit " , you

> call a " cookie " .

>

> Confused!!! *headdesk*

>

[Guest guest]

>

> In US terms -

>

> Biscuit is a rather plain and simple quick bread type item generally

> made for breakfast. NO sweet taste.

>

> A scone is like a biscuit, but richer - made with cream and sweetened

> a bit, maybe with tiny bits of fruit (orange peel)? I usually

> associate scones with 'tea' time.

>

> Cookies are what British influenced people term biscuits. Many

> flavors, textures and always a sweet.

>

> Is Oz getting into 'wraps' too? To me these will always be tortillas!!

>

>

Thanks, K & I.

To me, a scone is a smallish disc (or can be cut roughly into squares)

of flour/sugar/butter/milk, slightly sweet, to have with jam and cream -

Devonshire tea - or with dried fruit, etc and just buttered. Can be

savoury (say, cheesy) if made without sugar. I have tried pumpkin

scones, but I don't think they were anywhere near as complicated (or

yummy!) sounding as Ivy's - must try making them one day - thanks!

Yes, we have wraps. We'll wrap anything! We wouldn't call them

tortillas though, unless we're specifically having a Mexican style meal.

S

[Guest guest]

>

> In US terms -

>

> Biscuit is a rather plain and simple quick bread type item generally

> made for breakfast. NO sweet taste.

>

> A scone is like a biscuit, but richer - made with cream and sweetened

> a bit, maybe with tiny bits of fruit (orange peel)? I usually

> associate scones with 'tea' time.

>

> Cookies are what British influenced people term biscuits. Many

> flavors, textures and always a sweet.

>

> Is Oz getting into 'wraps' too? To me these will always be tortillas!!

>

>

Thanks, K & I.

To me, a scone is a smallish disc (or can be cut roughly into squares)

of flour/sugar/butter/milk, slightly sweet, to have with jam and cream -

Devonshire tea - or with dried fruit, etc and just buttered. Can be

savoury (say, cheesy) if made without sugar. I have tried pumpkin

scones, but I don't think they were anywhere near as complicated (or

yummy!) sounding as Ivy's - must try making them one day - thanks!

Yes, we have wraps. We'll wrap anything! We wouldn't call them

tortillas though, unless we're specifically having a Mexican style meal.

S