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Post by BuffyAnne5763 on Feb 22, 2005 1:53:03 GMT -5
"You gotta eat the rest of your life, so you should eat well." ~Robert Rodriguez, writer/director "Desperado", "Once Upon a Time in Mexico"
Okay, I'm makin a new thread, thank you Ren for giving me the idea for this...
I know this is so cornball, but what are your favorite recipes? Is there anything unusual that you like to cook (if you can cook that is) that you can share? Personally, I'm a bit of a foodie, and I like to look out for things I can try and what-have-you... so if you have something you'd like to share with the rest of us, by all means post it here!
p.s.: Hey Ren, can you re-post the Rum Cake here?
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Post by Renaissance on Feb 22, 2005 9:01:13 GMT -5
Sure can do
Rum Cake INGREDIENTS: 1 (18.25 ounce) package yellow cake mix 1 (3.5 ounce) package instant vanilla pudding mix 4 eggs 1/2 cup water 1/2 cup vegetable oil 1/2 cup rum 1/2 cup chopped pecans 3 tablespoons butter 1/4 cup water 1 cup white sugar 1/2 cup rum
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DIRECTIONS: Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan. Combine cake mix and pudding mix. In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans. Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom) To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
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Post by irol on Feb 22, 2005 12:08:24 GMT -5
Wow, I like the idea for this thread, good one! I'll be back later this evening to post some when I have time.
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Post by Skittles on Feb 22, 2005 15:20:49 GMT -5
I don't cook/bake/etc, therefore I have no recipes.
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Mouse2005
Demon
"A doodle. I do doodle. You, too. You do doodle too."
Posts: 164
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Post by Mouse2005 on Feb 22, 2005 17:12:45 GMT -5
Just wanted to say yeah good idea for this new thread. I will also need to be back and post some. LOL I just need to try not to post to much before people can try it. LOL J/K But yeah love the iead. I'm one that doesn't mind cooking but when i do i love it. Thanks Cool again !!!
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Post by Skinwalker on Feb 22, 2005 20:45:30 GMT -5
i love cooking, well depends, i used to love it more than i do now, but i love trying new recipe's though, they can be fun. and yay rum cake!!! teedeedee
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Mouse2005
Demon
"A doodle. I do doodle. You, too. You do doodle too."
Posts: 164
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Post by Mouse2005 on Feb 22, 2005 22:29:20 GMT -5
Never know luc this could make you a better cook yet. Sorry guys need to get to those recipes tomorrow. Too tired!!
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Post by BuffyAnne5763 on Feb 22, 2005 23:24:32 GMT -5
Hey, no prob, and in the middle of my little "moving on" scenario that I'm not about to get into (skit knows what I'm talking about)... I made the rum cake today, and damned if it isn't good!!! Okay, here's one that I know even Skitto can make: Easy 3 Berry Pie: 1 pkg Pillsbury ready made pie crusts (and now they are in a rolled up form, so you just unroll and put in the pan 2 cans blueberries, drained (and not pie filling) 1 small container of fresh raspberries 1 small container of fresh blackberries 1 cup sugar 3 tablespoons butter 3 tablespoons flour 1/2 cup lemon juice divided in 1/2 Unroll one of the piecrusts and press into a 9" pie pan. Preheat oven to 425 degrees F (I dunno what the Celsius would be, I flunked science, sue me). Make sure the blueberries are drained well, and dump them into a bowl. VERY LIGHTLY rinse the blackberries and raspberries and add them to the blueberries. Stir very gently so as not to crush any of the berries. Add the flour, the sugar and half the lemon juice. Stir gently until the sugar and flour are dissolved. Pour berry mixture into pie crust. Drizzle with remaining lemon juice and place the butter in chunks on top. Take your second crust and unroll it out onto a cutting board. With a fork, poke several small holes into the crust. Gently take the crust and cover the top of your pie, and pinch the edges together, making sure that it is sealed. Cover the edge of the pie with tinfoil (unless you have one of those handy dandy pie rings, which I don't ) and place gently into oven, middle rack. Bake for 30-40 minutes. Remove gently from oven and let stand for at least 5-10 minutes. Serve warm with Vanilla Bean Ice Cream! YUM!!!
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Mouse2005
Demon
"A doodle. I do doodle. You, too. You do doodle too."
Posts: 164
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Post by Mouse2005 on Feb 22, 2005 23:32:09 GMT -5
MMMM sounds good. really good!!
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Post by BuffyAnne5763 on Feb 22, 2005 23:39:06 GMT -5
It is, I made one yesterday, and the rum cake today... (baking is my therapy)
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Mouse2005
Demon
"A doodle. I do doodle. You, too. You do doodle too."
Posts: 164
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Post by Mouse2005 on Feb 23, 2005 18:06:23 GMT -5
Cool B. Cook some for us all.
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Post by BuffyAnne5763 on Feb 23, 2005 23:42:39 GMT -5
I kinda modified the Rum cake a little, but damned if it isn't exquisite!
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Post by Renaissance on Feb 24, 2005 9:24:25 GMT -5
I kinda modified the Rum cake a little, but damned if it isn't exquisite! I got the recipe from my mom but... *takes a bow* Okay, here is a recipe both Bs would like (Buffy and our resident BuffyAnne) Chocolate Truffles (Makes 40 - 50) 1 lb. chocolate in small pieces 1 C. whipping cream 1 1/2 lbs. tempered chocolate or chocolate compound Heat whipping cream, until it just begins to steam. Add 1lb. of chocolate pieces and remove from heat. Stir until the chocolate is melted. If you need to put it back on the heat for a minute or two, that's okay. Let cool. When the mixture is cooled, whip it with the mixer until light, 1 - 2 minutes. Let ripen on the counter at room temperature overnight. Make 1 inch balls. I use a scoop and then refrigerate for a few minutes to chill them, before I make the balls. Have ready 1 1/2 lbs. tempered chocolate or chocolate compound. Dip in the chocolate and let set to harden. Store in an airtight container in a cool place.
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Post by BuffyAnne5763 on Feb 24, 2005 11:26:47 GMT -5
mmm, there is no problem that cannot be solved by chocolate!
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Post by Renaissance on Feb 24, 2005 17:07:25 GMT -5
Kit Kat-Cheese Sandwich Is this a gag? Not really I made up this recipe a while back and although its not the Ritz it sure adds some zest.
Ingredients: 2 slices of bread Butter 1 slice of cheese 1 Kit Kat bar
Directions: 1 lovingly spread butter to bread 2 place cheese on one side 3 break Kit Kat in half and place on cheese 4 place second slice of bread on top 5 cut bread into two halves 6 ENJOY!
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