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Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

Last post 09-10-2008 9:05 AM by baker12. 308 replies.
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  • 08-24-2005 9:33 AM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    bump

  • 08-24-2005 11:54 AM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    GRANDMA’S OATMEAL CHOCOLATE CHIP COOKIES
    This is tried and true. In fact, I’m making these cookies today. We had all the variations---peanuts, chocolate chips, butterscotch. When my grandma originally used this recipe only chocolate chips and butterscotch chips were available.

    2 cups flour
    1 cup oatmeal
    1 cup corn flakes
    1 teaspoon baking powder
    1 teaspoon soda
    1 cup margarine
    1 cup white sugar
    1 cup brown sugar
    2 eggs
    1 cup peanuts OR chocolate chips OR butterscotch chips

    --Stir together: flour, oatmeal, corn flakes, baking powder, soda. Set aside.
    --Cream margarine with white and brown sugar. Add eggs. Beat until light and fluffy.
    --Gradually add dry ingredients. Stir in peanuts OR chocolate OR butterscotch chips.
    --Drop from spoon on ungreased cookie sheets. (NOTE: Cookies will spread.)
    --Bake at 350 degrees for 10 to 12 minutes. (Remove from oven even when edges look browned and centers still light and puffy.)
    --Cool 4 to 5 minutes before removing from cookie sheets.
    Photobucket

  • 08-24-2005 11:55 AM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    GRANDMA’S PEANUT BUTTER OATMEAL COOKIES

    1 cup flour
    2 cups oatmeal
    1 teaspoon soda
    ½ teaspoon salt
    1 cup shortening
    1 cup peanut butter
    1 cup white sugar
    1 cup brown sugar
    2 eggs
    1 cup chocolate chips

    Stir together: flour, oatmeal, soda, and salt. Set aside.
    Cream shortening, peanut butter, white sugar, and brown sugar. Add eggs. Beat until light and fluffy.
    Gradually add dry ingredients. Stir in chocolate chips.
    Drop from spoon on cookie sheet. Bake at350 degrees for 12 minutes.



    Photobucket

  • 08-24-2005 11:55 AM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    GRANDMA’S REFRIGERATOR OATMEAL COOKIES

    3 cups flour
    2 cups oatmeal
    2 teaspoons soda
    1 teaspoon baking powder
    1 teaspoon salt
    1 teaspoon cinnamon
    2 cups shortening (Original recipe --- “half oleo and half lard”)
    1-½ cups white sugar
    1-½ cups brown sugar
    2 eggs
    1 teaspoon vanilla

    Stir together: flour, oatmeal, soda, baking powder, salt, and cinnamon.
    Cream: shortening, white sugar, and brown sugar. Add eggs and vanilla. Beat until light and fluffy.
    Gradually add dry ingredients.
    Bake at 350 degrees until lightly browned.

    ** Oleo is the one of the original baking terms for “oleo margarine,” which is now called margarine.



    Photobucket

  • 08-24-2005 1:19 PM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    Want to copy some of these recipes later. Plase keep

    BUMPED

    Bosox

  • 08-24-2005 7:52 PM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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  • 08-24-2005 9:17 PM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    These are some of my most favorite recipes!

    Crab Triangles

    1 package English muffins, split
    1/2 cup butter or margarine
    1 (5 oz) jar Old English Cheese Spread*
    1 garlic clove, crushed
    1/2 tsp seasoning salt
    1/4 tsp dill weed
    Heaping TBS mayonnaise
    1 cup imitation crabmeat or a 7 oz can drained crabmeat

    Soften butter and cheese mixture; mix with other ingredients. Spread on muffin halves. Place on a cookie sheet and freeze. Before cooking, cut each muffin half into 4-6 triangles. Bake in a 350 degree oven until lightly browned, about ten minutes.
    *This is usually sold near the Velveeta cheese products.

  • 08-24-2005 9:19 PM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    Crab and Corn Chowder –

    1/4 cup butter
    1/4 cup all-purpose flour
    2 cups whole milk
    2 cups half and half
    2 cups corn (fresh, frozen or canned)
    1 cup green onions, finely chopped
    1 lb fresh or imitation crab meat
    1/2 tsp pepper
    1/2 tsp seasoning salt
    1 TBS soy sauce
    Avocado, chopped (optional)

    In a heavy bottom cooking pot, melt butter on medium heat. Add flour and stir gently until blended; DO NOT LET MIXTURE DARKEN. Add milk gradually, stirring continuously until it starts to simmer. Add half and half, stir gently until well blended.

    Add corn and green onions and cook for 3-4 minutes or until corn is just tender, stirring occasionally. Add crab meat, pepper, salt and soy sauce and simmer until very hot and small bubbles start to form around edge of pot. Stir frequently, but do not boil. Adjust seasonings to taste. Garnish with chopped avocado if desired.

  • 08-24-2005 9:21 PM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    French Bread Rolls –

    1 & 1/2 cups water
    1 TBS active dry yeast
    2 TBS sugar
    2 TBS olive oil
    1 tsp salt
    4 cups bread flour

    Mix together warm water, yeast, and sugar. Let stand for 10 minutes. In a large bowl, combine yeast mixture with oil, salt, and 2 cups flour. Stir well to combine. Stir in remaining flour 1/2 cup at a time, beating well after each addition.

    Turn out onto lightly floured board and knead until smooth and elastic. Lightly oil a large bowl and place dough in and turn to coat with oil. Cover with cloth and let rise until doubled (about 1 hour). Punch dough and on floured board, divide into 16 equal pieces and form into rounds. Cover with cloth, let rise until doubled (about 40 minutes.) Bake at 400 degrees for 18-20 minutes.

  • 08-24-2005 9:22 PM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    Oven-Roasted Mussels with Garlic-Herb Butter –

    1/4 cup butter
    2 TBS (packed) shallots, minced
    1 TBS fresh Italian parsley, chopped
    1 TBS fresh chives, chopped
    1 TBS fresh lemon juice
    2 garlic cloves, minced
    2 tsp fresh thyme, chopped
    French or sourdough bread bagettes , sliced
    1/4 cup extra-virgin olive oil
    2 lbs fresh mussels, scrubbed, de-bearded
    Additional chopped fresh chives

    Mix 1st seven ingredients in a small bowl. Season herb butter with salt and pepper. Position 1 rack in top third of oven and the other in the bottom third of the oven. Brush bread on both sides with oil; place on baking sheet. Place bread on top oven rack; toast until golden, turning once.
    Meanwhile, place mussels in wide ovenproof pot. Cover, place on bottom oven rack, and roast just until mussels open, about 5-9 minutes. Remove pot from oven and discard any mussels that did not open. Add herb butter to mussels; stir until melted. Season to taste with salt and ground black pepper. Divide mussels and juices from pot among 4 bowls. Sprinkle with additional chopped chives. Top each bowl with bread and serve.

  • 08-24-2005 9:23 PM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    Peach Cobbler –

    1 cup Bisquick
    1 cup milk
    1/2 tsp nutmeg
    1 (29 oz) can sliced peaches, drained
    1 cup sugar
    1/2 cup butter, melted

    Mix Bisquick, milk and nutmeg. Pour into an ungreased 8x8” dish. Preheat oven to 375 degrees. Mix in melted butter and stir until combined. In another bowl, mix peaches and sugar. Spoon over batter. Bake for 40-55 minutes or until light brown.

  • 08-25-2005 2:06 AM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    bump for later

  • 08-25-2005 4:55 AM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    bump

  • 08-25-2005 4:55 AM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    This is one of our favorites! Trish

    This is so addictive! We like snack mixes and this one is sure to rank right up there as one of the best in my files! I found this recipe in a little cookbook from an electric company I bought at a garage sale for 25 cents...WHAT A FIND!!!!!

    Out Of This World Party Mix

    (1) 12 Ounce Box Crispix Cereal (10 Cups)
    (1) 13 Ounce Box Honey Graham Cereal (9 Cups)
    (2) 12.25 Ounce Bags Bugles (8 Cups)
    (1) 12 Ounce Bag Pepperidge Farm Goldfish (5 Cups)
    (1) 14 Ounce Bag Pretzels (9 Cups)
    (2) 17 Ounce Cans Mixed Nuts
    (2) .7 Ounce Packages Hidden Valley Ranch Dressing Mix
    (2) 12 Ounce Bottles Orville Redenbacher Popcorn Oil

    Dump the first six ingredients into a VERY LARGE roaster. Mix the dressing mixes and popping oil in a small bowl. Pour over ingredients. Bake uncovered at 250 degrees for 1 hour, stirring every 15 minutes. This makes a huge amount, so you have to have a large roaster to make it in the first place.....or find something large to mix in and use two roaster pans to bake in! I presume you could halve the recipe, but I don't know for sure.

  • 08-25-2005 4:57 AM In reply to

    RE: Let's do a virtual recipe swap! Please post 5 of your favourite tried and true recipes

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    We just had this last night for onion rings and batter fried cheese curds. My DS also requested a batter fried Snickers bar....they are way too sweet for me, but he liked them! Trish

    I make this recipe for everything?fish, veggies, cheese curd. I grew up in Wisconsin and Friday fish fry's.

    Wisconsin Beer Batter

    1 cup flour
    3 Tbl cornstarch
    1 tsp salt
    1/2 tsp paprika
    1 cup beer
    1 Tbl vegetable oil

    Mix the dry ingredients. Add the beer and oil. Mix until smooth.
    (I always let this sit for 2-3 hours. It will thicken and is excellent for cheese curd or veggies.)
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