Recipes

Reply to: Thanks, everyone. It was actually a lot easier than I expected but that black frosting, LOL, it caused every problem that was mentioned! LindaC, here's the recipe. The trick is to beat the eggs for a long time, I go for at least 5 minutes. Otherwise the cake is dense, although still good. Hot Milk Cake - Pixistix Old fashioned, simple, melts in your mouth! 4 eggs 2 cups sugar 2 1/4 cups flour 2 1/4 tsp. baking powder 1 tsp. vanilla 1 1/4 cups milk 1/2 cup (1 stick) butter Beat eggs and sugar well (I beat about 5 minutes, for the "loft"). Combine flour with baking powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended. Pour batter into a greased 9x13 pan. Bake at 350 for 30 to 35 minutes. (I actually bake at 325F, it takes a little longer but the cake doesn't get as brown and seems to stay more moist) This also makes an awesome strawberry shortcake and is sturdy enough to hold up fondant if you're playing with that particular medium. Annie

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Reply to: This is the recipe that I use: Biscotti 2 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon cardamom or coriander 1/4 teaspoon salt 1-1/2 cups unblanched whole almonds 3 large eggs 2 teaspoons pure vanilla extract or Amaretto 8-10 oz dark or bittersweet chocolate Position a rack in the center of the oven and preheat the oven to 350°. Line a baking sheet with parchment or silpat and set aside. Put the flour, sugar, baking powder, cardamom, and salt in a large bowl and stir with a rubber spatula to mix. Stir in the almonds. Whisk the eggs and vanilla together in a small bowl; then stir them into the flour mixture. The dough will be loose at first but will come together during the kneading process. Turn the dough out onto a lightly floured work surface and knead, folding it over onto itself until it is smooth. Divide the dough in half and shape each half into a 12 inch long log. Gently press down on the logs to flatten them until they are about 2 inches wide and 1 inch high. Transfer them to the prepared pan. First Baking Bake the logs for about 30 minutes, or until they are slightly risen and firm to the touch. Slide the logs off the baking sheet and onto a cooling rack. The logs must be completely cool before you can continue with the recipe. Since they will take about 30 minutes to cool, you can either turn the oven off or leave it on for the next step. You can bake the biscotti up to this point several days ahead. Wrap the logs well in plastic and continue when it is convenient. Second Baking When the logs have cooled completely, preheat the oven to 350°F, if necessary. With a sharp serrated knife, cut the cooled logs diagonally into 3/8 to 1/2 inch thick slices. Place the sliced cookies cut side down on the pans and bake for 15 to 25 minutes, or until the biscotti are crisp and golden. Cool on the pans. Thicker slices will take longer to get crisp. You can slice them as thin as 1/4” thick, if preferred. Melt the chocolate in the top of a double boiler. Dip flat side of cooled cookie into the chocolate and return it to the pan to cool again. If you have chocolate left over, you use a metal spatula to add more to the cookies or drizzle it over.

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Reply to: Discount rate

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Reply to: If you want something a bit different, Ann posted a Potato Roll recipe some time ago that I have used for hamburger buns and pulled pork when I want something "special" for a party. Particularly amazing for meatball or sausage and pepper sammies! Potato Rosemary Rolls - Use For Hamburgers Or Sandwiches 1 potato, cooked and mashed 1 Lb (3 1/2 cups) bread or all-purpose -unbleached flour 3/4 - 1 cup water, Ann Used A Little More Than A Cup 2 Tsp instant yeast 2 Tsp salt 1 Tbl butter, Mash With The Potato 1 Tbl dried rosemary or 2 tablespoons fresh -rosemary 1 Tsp ground black pepper 1 Tsp ground sage leaves, Optional Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached. I added close to a full cup of water and ended up with an extremely sticky dough that was difficult to work with. I was only able to shape the rolls by repeatedly dipping my fingers in flour. The end result was wonderful though. Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes. Remove the dough from the bowl, gently degas it, and shape it. For rolls or buns you can weigh them if you like or just eyeball them. I cut racquetball sized chunks of dough (larger than golf balls, smaller than tennis balls) then rolled them into balls in my well-floured hands. I placed them on a baking sheet covered with parchment, placed the entire sheet in a plastic trash bag, and set it aside to rise for approximately an hour again. While the dough rose, I preheated the oven to 375 degrees. If you have a spritzer, spray the top of the rolls with water right before placing them in the oven. Place them in the center rack and bake them for 10 minutes. Rotate the pan 180 degrees and bake them for another 10 to 20 minutes, depending on size. My large hamburger bun sized rolls took close to half an hour to bake. You'll know they are done when the bottom of the rolls is solid and slightly crispy. If you have a probe thermometer, check the temperature inside one of the rolls. When the internal temperature is approaching 200 degrees F, they are ready to pull out of the oven. Ann brushed tops with butter after cooking an spritzed them before Ann used food processor,mixed everything except salt, let rest 20 minutes and then add salt and kneaded in the food processor. Then knead by hand a few minutes. Or 10-15- minutes in the mixer.

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Reply to: The recipe that Sharon posted is excellent. So is this one shared by Lori of All That Splatters. These buns can be made in about an hour. Hamburger /Hot Dog Buns Source: All That Splatters 1 cup milk 1/2 cup water 1 tablespoons honey 1/4 cup unsalted butter 1 egg, room temperature 4 1/2 cups flour (unbleached, whole wheat, or a mix) 1 package instant yeast (2-1/4 teaspoons) 1 1/2 teaspoons salt Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg. Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition. When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes. Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silpat (or Parchment) covered baking sheet. Let rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes. If you are making hot dog buns I find it easiest to roll the dough out into a large rectangle and cut into smaller rectangles. Let rise with sides touching. You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like.

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Reply to: I like the King Arthur Flour recipe. Beautiful Burger Buns - King Arthur NOTES : The following recipe created quite a stir when it was first posted on our message board page, www.bakingcircle.com. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet and golden-yellow from the butter and egg, these simple buns are perfect for burgers, but also fine for any kind of sandwich. 3/4 To 1 Cup Luke Warm Water 2 tablespoons butter 1 large egg 3 1/2 cups King Arthur Unbleached -All-Purpose Flour 1/4 cup sugar 1 1/4 teaspoons salt 1 tablespoon instant yeast 1) Mix and knead all of the dough ingredients by hand, mixer, or bread machine to make a soft, smooth dough. 2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk. 3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy. 4) If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds. 5) Bake the buns in a preheated 375F oven for 12 to 15 minutes, till golden. Cool on a rack. Recipe summary

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Reply to: I've made these - very good! Note: I did leave out the coconut as my family does not care for it. From Emeril.com OOEY GOOEY STUFFED CUPCAKES Ingredients needed: 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/2 cup sifted cocoa powder (for chocolate cupcakes) 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg, cracked into a small cup or saucer 1 stick unsalted butter, softened 1/2 cup buttermilk 1 teaspoon vanilla extract 1/2 cup hot water Chocolate Sauce OOEY GOOEY FILLING: 6 ounces cream cheese 1/4 cup sugar 6 ounces bittersweet chocolate chips 1/4 cup flaked sweetened coconut Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 tablespoons of water to each of the paperless muffin wells. In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the paper muffin-tin liners. In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut. Drop the cream cheese mixture into the center of the cupcakes. Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely. Drizzle chocolate sauce over cupcakes when serving. Yield: 16 cupcakes

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Reply to: I googled and found the recipe and it is buttercream frosting. WOW...lots of sugar in this recipe!!! Magnolia's Cupcakes CAKE 1 cup (2 sticks) unsalted butter, softened 2 cups sugar 4 large eggs, at room temperature 1 1/2 cups self-rising flour 1 1/4 cups all-purpose flour 1 cup milk 1 tsp. vanilla extract BUTTERCREAM FROSTING 1 cups (2 sticks) unsalted butter, very soft 8 cups confectioners' sugar 1/2 cup milk 2 tsp. vanilla extract 1. Preheat oven to 350 degrees. Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottoms with waxed paper. 2. To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in the pans for 10 minutes. Remove from pans and cool completely on wire rack. 3. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing. When cake has cooled, ice between the layers, then ice top and sides of cake. 4. To make the icing: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container for up to three days.

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Reply to: terri pacnw - Sorry I can't remember who shared this recipe on this board about 18-months ago, but the link to the original recipe is below, and it's become a favorite cake of ours. Here's my lower-fat, lower-glycemic version for ONE 9-inch cake: 1/2 c. white whole wheat flour 1/2 c. c. wholegrain spelt flour 1/2 t. baking powder 3/4 t. baking soda 1/2 t. salt 1 t. cinnamon 1/4 c. melted coconut oil 1/4 c. agave nectar 2 eggs 1 c. grated carrots 1/2 c. unsweetened crushed canned pineapple, drained 1/2 c. chopped walnuts (the more the merrier ;-) - plus more for garnish on the top) I bake mine in my Sharp Convection/Microwave Oven (15-17 minutes 325°F LOW/MIX BAKE), so adjust the time and temperature to a standard oven. I also make a sugar-free/low-glycemic cream cheese frosting with 3-4 oz. cream cheese, agave nectar to sweeten (2-3 T. - I've never measured - this is a "dump recipe" ;-), approx. 1 T. milk/cream/half-and-half (whatever you have on hand) - more if frosting is too thick, plus enough dried milk powder to create a thick cream cheese frosting. I use Morning Moo's or 1st Best Whey Milk powder - which are whey-based milk substitutes and a little sweeter to taste than regular non-fat dry milk. If using regular non-fat dry milk powder, you may want to run it through the blender to make the powder smaller for better mixing. -Grainlady Here is a link that might be useful: The Fantabulous Whole Wheat Carrot Cake

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Reply to: There are two ways most of the world cooks brisket - Jewish and Texan. Jewish style, the one I grew up with, requires a big pot of water, chopped vegetables, some spices, and three days to cook. Texas style is smoked, low and slow 225 to 250 degrees for hours and hours until the deepest part of the meat hits 200 degrees. I've never cooked one in an oven, but the only difference between the oven and the smoker is the smoke. If you're going to cook one Texas/oven style, here's a great rub. I took 1st Place in the Brisket category three times with this rub. Apply it liberally to the raw meat and refrigerate it overnight. Cook it fat side up in a throwaway pan. I always cut the flat from the point since the flat is going to finish cooking first and the point or deckle has the best flavor and is done around 185 degrees. Boca Boys Brisket Rub - also good for beef ribs 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano

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Reply to: Here's a copycat recipe from kitchenlink.com; OLIVE GARDENS' MINESTRNOE SOUP Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely minced celery 1 cup finely minced onion 1 cup finely minced carrot 1/4 cup butter 1/2 cup garbanzo beans 1/2 cup kidney beans 1/2 cup whole dried peas 1/2 cup white pea beans 3/4 cup sliced carrots 3/4 cup coarsely chopped onion 3/4 cup sliced celery 3/4 cup chopped bell pepper 1/2 cup rice or barley 1 cup shell macaroni 2 tablespoons minced parsley 1 teaspoon oregano 1 teaspoon basil 2 teaspoons soy sauce Pepper to taste Parmesan cheese Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread. AmyT Here is a link that might be useful: Olive Garden Minestrone Soup

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Reply to: This is the one hallngarden makes:Chocolate sour cream cake 1 cup all-purpose flour 1 cup sugar 3 tablespoons baking cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 egg Instructions 1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. 2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish. 3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool, then cut into squares. Top with whipped cream, frosting of choice, or dust with confectionate sugar.

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Reply to: Put this one on your "to make" list. Made this, and DIL cannot stop raving over it. Used to make long time ago, and now it's regaining its popularity with the virus. this is NOT the one hallngarden makes, I'm just sharing this one with her in case she wants to try it. Depression Cake 1½ cups All-purpose flour ¼ cup Cocoa powder 1 cup Granulated sugar 1 tsp Baking soda ½ tsp Salt 1 tbsp White vinegar 1 tsp Vanilla extract 5 tbsp Vegetable oil 1 cup Water In a square cake pan (Dimensions: 8x8- Ungreased), add flour, cocoa powder, sugar, baking soda, salt and whisk everything together. Use your finger to make 2 small holes and 1 large hole in this dry flour mixture. Pour vinegar and vanilla extract in the small holes. Pour oil in the large hole. Pour water over everything. Mix everything together until just combined. Don't worry if you have some lumps. Just don't over-mix or else you will end up with a rubbery cake. Bake at 350 degrees for 30 minutes or until an toothpick inserted in the center comes out clean.

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Reply to: Here ya go.....For a lighter colored dressing I use rice and white balsamic vinegars.... SALAD DRESSING 1T dijon mustard 1 clove of garlic, crushed (or chopped very fine) 1T honey 1/3 cup cider vinegar and balsamic vinegar, mixed…mostly cider Mix together, I use a wire whisk 1/2 cup olive oil...whisk the oil in a slow stream, whisking all the while Then I like to add some dried or fresh herbs....most of the time I use oregano.

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Reply to: Have you tried the Korean Beef recipe that floats around? It's super easy/quick and different, though you would need to omit the garlic. I make it with thin-sliced beef rather than ground beef, add tons of stir-fried broccoli at the end. :) Here's the original recipe: Korean beef bowl 1/3 cup brown sugar, packed 1/4 cup soy sauce 1 tablespoon sesame oil 1/2 teaspoon crushed red-pepper flakes, or more to taste 1/4 teaspoon ground ginger 1 tablespoon vegetable oil 3 cloves garlic, minced 1 pound ground beef 2 green onions, thinly sliced Cooked rice, for serving In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately with rice.

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Reply to: Shambo, the recipe I use is very similar to Seagrass' version, although I've never used Italian sausage, only ground beef with taco seasonings. I have my own "mix" because I don't like all the salt, but packaged stuff would work. I never used cream cheese either, although it might make a nice addition. I spread the refried beans in the bottom of the pan, topped it with the taco seasoned meat and shredded cheese, bake until hot and the cheese melts, then add the shredded lettuce, tomatoes, chopped avocado, sour cream, whatever your family likes, serve with tortilla chips. Leftovers (yeah, right), can be rolled into a tortilla like a burrito and eaten like that, or spread on a tortilla, topped with scambled egg, rolled up and eaten as a breakfast burrito. Here is the seasoning mix I use: Taco Seasoning 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper Mix all ingredients together. Makes enough for two pounds of ground beef, but my family likes it mild, so you might need more. Like Seagrass', mine sits out while people eat it, so it's at room temperature by the time it's consumed. Have fun! Annie

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Reply to: This recipe is never fail....from Ginger years back....never fail! Works every time....at least it has for me for a lot of years! I think it's the extra egg white. POPOVERS 1 1/4 cups milk 1 1/4 cups flour 1/2 tsp salt 3 eggs + 1 egg white Preheat oven to 425°. Pour milk into medium sized mixing bowl. Add flour & salt. With wire whisk, beat until well blended. Do not overbeat. One at a time, add the eggs, beating in each until completely blended. Pour batter into greased popover cups, filling 3/4 full. Do not scrape bowl. Bake at 425° for 20 minutes. Reduce temperature to 325° & continue baking 15-20 minutes or until golden brown. Serve immediately.

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Reply to: Here are some recipes from our family cookbook. You have my sympathy. I always get over zealous in planting eggplant. Then... They all seem to come at once and keep producing. I love eggplant, but after a while, I can't bear to look at them. Unfortunately, eggplant dishes don't seem to freeze very well. I know the challenge you're facing. You've got to use them up while they're still fresh. Good luck! Melintzanosalata (Roasted Eggplant Salad) Deliciously different! A perfect appetizer spread with crackers. 1 large eggplant 1 medium onion, finely chopped 2 garlic cloves, finely minced or crushed ¼ cup chopped parsley ¼ cup olive oil ¼ cup wine vinegar or lemon juice (juice of 1 lemon) Salt and pepper to taste Place whole, washed eggplant in greased baking pan. Bake at 350° oven 60 minutes, until soft. Allow skin to turn black so as to give a smoky flavor to the salad. Allow eggplant to cool off a bit so you can handle it. Slice the eggplant down the middle and scoop out the pulp. Put the eggplant pulp on a cutting board and chop it up finely. Lightly sauté chopped onion and garlic in olive oil. In a bowl, combine the chopped eggplant, onion and garlic mixture with all the olive oil, and vinegar or lemon juice. Salt and pepper to taste. Cover and refrigerate for at least 1 hour. Adjust seasonings if necessary. Serve with pita bread, flat bread, or whole wheat/sesame crackers (like Ak Mak). Briami (Baked Summer Vegetables) A variety of summer vegetables, baked in olive oil. A simple, tasty, and nutritious casserole. Use as a main dish or a delicious vegetable side dish. 1 pound summer squash (zucchini, crookneck, etc.) 1 pound eggplant 1 pound potatoes 2 onions 1 - 1½ pounds tomatoes (fresh or canned) ½ - 1 cup olive oil Salt and pepper to taste 1 cup chopped parsley ½ cup water, hot 2 green peppers (optional) 2 cloves garlic, minced (optional) 1 cup buttered breadcrumbs (optional) ½ cup grated Parmesan cheese (optional) Scrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks. Scrub eggplant and cut off ends; cut into ¼ inch slices. (Eggplant may be salted and set aside on paper towels to release moisture for at least 30 minutes. Rinse well before adding to casserole.) Wash and peel potatoes; cut in ¼ inch slices. Peel onions; cut in ¼ inch slices. Wash, peel and cut tomatoes into slices (roughly slice or chop canned whole tomatoes). If using peppers, wash, remove seeds and cut into strips. Beginning with sliced potatoes, layer all vegetables in a large casserole. Salt and pepper each layer of vegetables lightly (If eggplant slices have been pre-salted, do not salt eggplant layer.) Add olive oil and hot water. Cover and bake at 350° for 60 minutes. (If desired, sprinkle with buttered breadcrumbs and grated Parmesan cheese.) Uncover and bake for an additional 20 minutes. Let stand uncovered 10-15 minutes before serving. For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold. Moussaka (Greek Eggplant Casserole) A classic Greek dish, famous throughout the world, and a favorite at Greek restaurants and festivals. Delicious eggplant layered with a spicy tomato sauce and topped off with a Parmesan flavored egg custard. A feast for the eyes and the palate! Meat Sauce: 1 pound lean ground beef or lamb 2 large onions, finely chopped 2 4 cloves garlic, finely chopped 2 tablespoons olive oil 1 - 6 ounce can.tomato paste ¾-1 cup water or broth (may substitute up to ½ cup wine for water or broth) 1/8-teaspoon allspice ¼ teaspoon nutmeg ½ teaspoon cinnamon 1 teaspoon Greek oregano Salt & pepper to taste Eggplant: 3 large eggplants Vegetable oil Flour (optional) Egg (optional) Cream Sauce: ½ cup flour ½ cup butter 2 cups warmed milk 4 eggs, beaten ¼ cup Parmesan cheese Dash nutmeg Salt to taste Meat Sauce Preparation: Sauté onion and garlic in olive oil until translucent; do not brown. In separate pan, brown ground beef or lamb; drain well. Add browned ground meat, tomato paste, water, broth, or wine, nutmeg, allspice cinnamon, and oregano to onion mixture. Simmer about 20 minutes over medium heat; sauce will not be juicy. Season to taste with salt and pepper (do not over salt). Cream Sauce Preparation: Melt butter and stir in flour. Cook over medium/low heat, stirring until mixture is well blended and bubbling. Off heat, add warmed milk slowly and stir continuously until sauce is well blended and thickened. Sauce will be quite thick. Season lightly with salt. Allow sauce to cool. Add beaten eggs to sauce; stir until all sauce is blended with eggs. Stir in ¼ cup Parmesan cheese and dash nutmeg. Eggplant Preparation: If desired, peel eggplant. Slice into 1/3-½ inch rounds. Sprinkle both sides of slices heavily with salt. Set aside on paper towels to release moisture for at least 30 minutes. Rinse eggplant slices and blot completely dry. Choose a browning method for eggplant: 1.Baked Brush eggplant slices with oil and bake in 425° oven, turning once, until both sides are golden brown (about 10 minutes per side); do not overcook. 2.Broiled Brush eggplant slices with oil and broil, turning once, until both sides are golden brown (about 5-7 minutes per side); do not overcook. 3.Fried Coat the eggplant pieces generously with flour (if desired, dip slices in egg wash and flour a second time); heat oil in a skillet and fry eggplant, turning once, until golden brown; do not overcook; drain well on paper towels. Moussaka Assembly: Brush bottom and sides of deep 13" x 9" baking dish with olive oil. Place ½ of eggplant slices onto bottom of pan; cut slices to fit so that the entire surface is completely covered with eggplant. Spoon meat mixture over eggplant. Top with remaining eggplant slices; cut slices to fit so that the entire surface is completely covered with eggplant. Pour cream sauce over all; spread evenly to completely cover all the eggplant. Bake at 350° for 60 minutes (the top should be set, slightly puffy, and nicely browned). Let rest for 15 minutes before cutting into serving pieces. Variations: Potato: Potatoes may be substituted for part or for all of the eggplant. Cut potatoes lengthwise into 1/3-½ inch thick slices and fry before assembling the casserole. Place potato layer on bottom of casserole. Summer Squash: Summer squash (zucchini, crookneck, pattypan, etc.) may be substituted for part or for all of the eggplant. Cut squash lengthwise into 1/3-½ inch thick slices and either fry, broil or bake before assembling the casserole. Do not overcook squash, and do not use overgrown squash with large seeds.

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Reply to: We met with my wife's family for New Years like we have done for the past 20 years, although this year was in St Pete rather than in Vermont. Each night a different person was responsible for dinner and each night was a success. The first two nights our host cooked, making chicken marbella one night and a roast beef tenderloin the other, while regaling us with tales from when she worked at the New England Culinary Institute. The next night I made "Moroccan Pork with Ras el Hanout" which I've posted here: https://www.gardenweb.com/discussions/5846092/moroccan-pork-with-ras-el-hanout the next night there was breaded roast lemon chicken cutlets. All of these turned out great, so the for final night, New Years Eve, Cindy (the newest member of the family, who married my wife's oldest brother back in August) was feeling a lot of pressure to measure up to the previous days meals. After changing plans for what to make a couple of times, she eventually decided to make a Prime Rib Roast, and received a "foolproof" recipe from her son in Arizona. Even though the accompaniments were simple, plain spaghetti with butter, olive oil and parsley, and a caesar salad with whole white anchovies, in my opinion it was the best meal of the entire gathering. This is the "foolproof" recipe that her son sent. Prime Rib -- Perfect every time (size does not matter) Pick well-marbled Roast with layer of white fat. Let Roast stand at room temp for at least 1 hour (more not less) Pre-heat oven to 375 deg F Rub Roast with salt, pepper, seasoning of your choice. Optional to rub with pkg of dry onion soup mix. Make small knife slits sporadically around Roast and push in whole garlic cloves. Place meat fat side up in shallow roasting pan. Do not cover! Do not add water. Place roast in oven -- From this point on NEVER open oven door -- Tape across door with duck tape to remind all -- Do Not Touch. Cook roast for 1 hour at 375 deg F the turn the oven temp off. Do not open the oven door anytime ... Let Roast sit in oven ... Regardless of size until 30-40 minutes before preparing to eat. Turn oven to pre-heat 375 deg F again, Once oven hits 375 deg F -- cook roast for 30-40 minutes at 375 deg F -- again -- Never touch the door until this is completed. Now open oven door -- remove Roast to serving platter. Let stand 15-20 min. Roast will be brown and crisp on outside, pink and juicy on the inside. Carve slices .. garnish with parsley (Med-Rare) Bon Appetit!!

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Reply to: I tried to find spiced peaches a couple of years ago with no luck. I made my own using the recipe below. I was very pleased with the results....so was everyone else!

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Reply to: This is not a "fruitcake" per se... It has only raisins and nuts, but is very dark and flavorful and is steamed in a tube pan rather than baked. It's actually my grandmother's recipe. My Mom would make several of these and ship them to family all over the country at Christmas. If you want, you can sprinkle a little bit of brandy on top for extra flavor, but she never did. She made hers with black walnuts, because my grandparents had several trees. Personally I prefer pecans, and one of my cousins like English walnuts in hers. She never put any kind of frosting or anything on this but I suppose you could put some kind of glaze on it. The cake does freeze well if you have leftovers. Applesauce Cake Place large roasting pan in oven and put 2" of hot water in it. Preheat oven to 325° Ingredients: 1 cup unsalted butter, softened 1 cup sugar 4-1/2 cups all-purpose flour 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon grated nutmeg 1 teaspoon ground cloves 2 eggs 3 cups unsweetened applesauce 2 cups raisins (can use a mix of regular and golden or even currents) 1 cup chopped nuts *** Cream butter and sugar. Sift dry ingredients together. In separate bowl combine eggs and applesauce, add alternately with dry ingredients about 1/3 at a time mixing well after each addition. When all is mixed, stir in raisins and nuts. Pour into well-greased tube pan. Place pan carefully into roasting pan and cover all with foil. Let steam for 2-1/2 hours. Uncover and let brown for 15 minutes. Her recipe doesn't give cooling instructions... I think she let it cool some sitting upright then ran a sharp thin knife around the outside and inner edges then turned upside down on a cooling rack. I can tell you, the whole house smells amazing while this is baking!

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Reply to: This is the recipe for noel's from Alabama Power that I've used since 1990, You can tell it's been used lots. Noels 2 tsp vanilla 1/2 c powdered sugar 1 cup chopped nuts 1 c margarine 2 c flour Cream together margarine and powdered sugar add remaining ingredients mix well shape into small balls and bake at 350 degrees for 20 minutes partially cool and roll balls in more powdered sugar

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Reply to: I found this recipe online and it looked good so I thought I would try it...all I can say is "WOW- this is without question the best BBQ sauce I have tried yet!!!" The recipe was originally submitted by a lady named Sharon Moeller and she says it was an old family hand me down recipe. OVEN BBQ PORK SPARERIBS (I used boneless country style ribs) Prep time 15min. Cook time 2hrs Yield 2 servings Ingredients: 3/4 to 1 lb lb of country style pork ribs 1/4 cup chopped onion 2 tsp of butter or margarine 1/4cup ketchup 2 tbsp of freshly chopped celery 1 tbsp lemon juice (i used real lemon) 2tsp brown sugar 2tsp cider vinegar 3/4tsp worchestershire sauce 1/4 tsp salt 1/4 tsp prepared yellow salad mustard 1/8 tsp black pepper 1/8 tsp chili powder place 3/4 to 1lb of ribs in a shallow baking dish and bake in a 350 degF oven for 1-1/2hrs.. In a saucepan sautee 1/4cup of chopped onion until onions are clear..Add remaining ingredients , bring to a boil, then reduce heat & simmer uncovered for 10 minutes. Pour sauce over ribs and bake uncovered for 30minutes or until meat is tender. NOTE: You may rest assured that I will be making a quart of that sauce.

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Reply to: I've been using this recipe, I got here in the 90s (!), for years! I make the full recipe because I have friends who HAVE to have jars whenever I make it. Sharon's Homemade Sweet & Sour Bacon Dressing ********************************** Fry 1lb. bacon in heavy pot till crisp. Drain & break into tiny pieces-not crumbled! Pour out half the grease-leave rest in pot. ADD: **** 5 eggs (beaten with a spoon) 5 1/2 cups sugar 1 1/4 tsp. salt MIX WELL. ADD: *** 1 cup flour 5 tsps dry mustard MIX WELL-use slotted spoon or whisk ADD: **** 2 1/2 cups CIDER vinegar 5 cups water-Mix till well blended. * Heat on medium-stirring often, but not constantly, as this lowers the cooking temperature. In about 15-20 minutes, mixture will begin to thicken. Make sure you scrape sides of pot & the bottom-often-don't let burn! * Once it is as thick as a medium gravy-remove from heat, and add bacon and 2 TBS margarine or butter. DRESSING WILL THICKEN AS IT COOLS. Sharon says: You may think this makes an awful lot-but it keeps in the fridge for 4 weeks--share with a neighbor! Excellent on Spinach Salads, Baked Potatoes, or just lettuce. Really good if you microwave a serving for 30 seconds or till just warm. ENJOY, ENJOY, ENJOY. Makes great Xmas gifts- just buy jelly jars, and add a bow around the neck of the jar. When my mom had her brain surgery-I took jars to the ICU for the Drs & nurses. At noon-I'd go to the cafeteria to eat & here I'd see all of them walking in with their 'dressing jars" LOL! Note from Ang - this is great for dipping egg rolls and fried won tons in too!

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Reply to: marigene, you could make an apple stack cake, it's an old southern type of tradition that takes dried apples. Elery's Mother made them for holidays. Apple Stack Cake Vola Barnes Cake: 3 cups flour 1/2 tsp baking soda 1/2 tsp cream of tartar 1 cup brown sugar 1/2 cup shortening 1/2 cup butter 2 eggs 1 tsp vanilla Filling: 2 eight oz. packages dried apples\ 5 cups wter 1 cup sugar 1 tsp nutmeg 1/4 tsp salt 1 tsp cinnamon 1/4 tsp ground cloves This recipe makes seven 8 inch rounds. Stir together flour, soda & cream of tartar. Cream sugar, shortneing and butter until fluffy. Add eggs one at a time beating well after each addition. Add vanilla, then flour mixture, beating at low speed. Put 1/2 cup of dough into each greased and floured cake pan, as many pans as will fit in your oven. Bake for 8-10 minutes, cool a couple of minutes in the pan then turn out onto racks to cool completely. Simmer apples and water for 45-50 minutes or until apples are very soft. Add sugar and spices and mash the apples. While filling is still hot, stack layers, spreading filling on each layer before adding the next layer. Chill several hours covered. Serves 16 There was also this recipe, which I haven't tried, posted by obxgina: Apple Crisp Cookies Cream Together: 1 c. shortening 1/2 c. butter or margarine 1 1/2 c. brown sugar 1 c. sugar Add: 1 (0.7oz.)pkg. instant spiced apple flavored drink mix 1 T. cinnamon 1 1/2 t. baking powder 1 1/2 t. baking soda 1/2 t. salt 3 eggs 2 t. vanilla 3 c. flour 3 c. oatmeal 1 1/2 c. raisins 1 1/2 c. chopped dried apple Drop by teaspoon onto sheets sprayed with Pam. 350* for 12 min. Makes 7 dozen. Truthfully, they'd never last long enough in my house to bake something, Ashley eats my home dehydrated apples as fast as I can dry them, it seems. Annie

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Reply to: I just made it the other night (without veal) and it was killer! Joey's Killer Lasagna 1 medium onion -- chopped 3 Tbl olive oil 1/2 Lb ground beef 1/2 Lb Italian sausage -- casings removed and broken up 1/2 Lb ground veal 2 Clove garlic -- minced 4 ounces mushrooms -- chopped 15 ounces tomato sauce 12 ounces tomato paste 1/2 Cup dry red wine 1/2 Cup water 1 Tsp oregano -- leaves 1 Tsp basil crushed 1 Tsp salt 1/2 Tsp pepper 1/2 Tsp sugar 8 ounces mozzarella cheese -- thinly sliced 1 Lb Ricotta cheese 1/2 Cup Parmesan cheese 12 ounces lasagna noodles Saute the chopped onion in the olive oil. Add and cook the ground meats, starting with the sausage, then the beef, then the veal.~ Add the garlic and mushrooms. Cook. Drain. Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours. Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles. Drain, rinse, drain again. Butter a 9 x 13-inch baking dish.~ Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the Ricotta cheese (in dollops), 1/3 of the Mozzarella. Repeat twice more. Cover with the Parmesan cheese. Bake uncovered in a 350-degree oven for 40-50 minutes, or until bubbly.

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