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Footsie's Favorite Recipes

Last post 09-26-2008 8:38 AM by _FOOTSIE. 136 replies.
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  • 05-08-2007 5:54 AM

    Footsie's Favorite Recipes

    Reply Contact
    I've been asked repeatedly to put up a Favorites thread so I guess it's about time I got around to it. Most of them are already on the board somewhere I think, but at least now maybe I can find them when I need them lol!


    Hazelnut Cookies
    Posted by FootsieBear at recipegoldmine.com 8/29/2001 5:41 am

    Source: Mom

    3 egg whites
    1 1/2 pounds hazelnuts, finely ground
    1 pound confectioners' sugar
    Maraschino cherries, cut in half

    Beat egg whites stiffly. Add sugar gradually and add hazelnuts slowly. Put into cookie press. Press out cookie, onto lightly greased cookie sheet, put cherry half in center.

    Bake at 375 degrees F for 8-10 minutes or till light brown. Remove at once from cookie sheet.


    These are awesome but be careful, they're very fragile especially when warm.





    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 5:57 AM In reply to

    RE: Footsie's Favorite Recipes

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    Hazelnut Cake
    Source: Mom

    1 cup butter
    1 1/4 cup sugar
    6 egg yolks, well beaten
    2 cups flour
    3/4 tsp baking soda
    1 1/2 tsp baking powder
    1/2 tsp salt
    1 cup sour cream
    1 3/4 cups hazelnuts, finely ground
    6 egg whites



    1 Cream butter, sugar and egg yolks. Sift dry ingredients. Add to creamed mixture, alternating with sour cream. Add nuts. Fold in stiffly beaten egg whites. Pour into greased and floured tube or bundt pan.
    2 Bake at 325F for 1 hour or till tests done.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 5:58 AM In reply to

    RE: Footsie's Favorite Recipes

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    FRENCH FRUITCAKE
    Source: The White House Chef Cookbook

    I've made this every year since my sister first asked me to see if I could find it. It's not heavy like traditional fruitcakes are. It's more like a chiffon cake with fruit in it. It's the only kind I'll eat now. Thanks to Jan Larson for posting it for me back in 1997!

    1 1/4 cups candied fruits
    3/4 cup raisins
    1 ounce dark rum
    1 1/4 cups butter, room temp.
    1 1/2 cups sugar
    3 whole eggs
    2 egg yolks
    1 1/2 cups sifted flour
    4 egg whites

    Mix fruits and raisins with the rum and allow to soak overnight.

    Preheat oven to 325ºF.

    Soften the butter in a large mixing bowl and gradually blend in the sugar. One by one, mix in the 3 eggs and 2 yolks.

    Mix the flour with the rum-soaked fruits and add this to the butter mixture.

    Whip the egg whites very stiff and fold in.

    Line two 9 x 5 x 3-inch loaf pans with parchment paper. divide the batter evenly. Bake until toothpick comes out clean, about 45 minutes. Halfway through the baking, use a knife to make a slit in the middle of the cake.

    Serves 15 to 20

    Another Footsie Note: I make this in my mini-Bundt pans and wrap in colored plastic wrap to give as gifts. Sorry, I never did write down the cooking time.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 5:59 AM In reply to

    RE: Footsie's Favorite Recipes

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    Footsie, these look so good! Will you be posting most of the day? I have to go out of town this morning, but I'll check back later. I love your recipes! Thanks!

  • 05-08-2007 6:01 AM In reply to

    RE: Footsie's Favorite Recipes

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    CARAMEL APPLE PIE

    Crust:

    2 cups all-purpose flour
    1/4 teaspoon salt
    2/3 cup cold Butter
    4 to 5 tablespoons cold water
    1 tablespoon Butter, melted
    1 teaspoon sugar

    Filling:

    1/3 cup thick caramel ice cream topping
    8 medium tart cooking apples, peeled, sliced 1/4-inch or thinner
    1 tablespoon lemon juice
    1/2 cup sugar
    1/4 cup firmly packed brown sugar
    1/3 cup all-purpose flour
    1 Tbsp. ground cinnamon

    Instructions:

    Heat oven to 400°F. Combine 2 cups flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened . Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.

    Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

    Lightly toss together ice cream topping, apples and lemon juice in large bowl. Add 1/2 cup sugar, brown sugar, flour and cinnamon; toss lightly. Spoon apple mixture into prepared crust.

    Roll out remaining ball of dough into 11-inch circle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, across filling in pie pan. Weave remaining 5 strips at right angles to strips already in place. Trim ends. Fold trimmed edge of bottom crust over strips; build up an edge. Crimp or flute edge. Brush strips with 1 tablespoon melted butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

    Bake for 35 minutes. Remove aluminum foil. Continue baking for 20 to 25 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 to 45 minutes. Serve warm.

    See Footsie Notes Below




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 6:01 AM In reply to

    RE: Footsie's Favorite Recipes

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    Caramel Apple Pie Footsie Notes:

    The first dozen times I made this, I used a frozen crust, but one day I dropped the crust and had to make my first scratch crust. I couldn't believe how easy it was and how good it came out, now it's the only pie crust I use.

    Also I use a mandolin to slice my apples so they're a lot thinner than 1/4 inch. The secret to making an apple pie that doesn't shrink is to pack the apples tightly into the pie crust, (found this out from a pro at the apple farm) the less air you have between the apples when you put it in the oven, the less air you will have between the apples and crust when it's cooked.

    I use mini cookie cutters and cut out leaves in the top crust then arrange them on the crust. Then I brush it with melted butter and sprinkle turbinado sugar on the top.

    Oh and you can use a little more caramel ice cream topping than it calls for, won't hurt a thing.

    Enjoy!




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 6:05 AM In reply to

    RE: Footsie's Favorite Recipes

    Reply Contact
    Sloppy Joe Mixture
    Source Mary/Idahobluebird

    1 lb lean ground beef
    1/2 cup chopped green pepper
    1/3 cup chopped celery
    1 sm onion chopped
    1 8-0z can tomato sauce
    1/2 cup catsup
    1 Tbs frimly packed brown sugar
    1 tsp dry mustard or 2 tsp prepared mustard
    1/4 tsp salt
    1/8 tsp pepper
    1 Tbs worcestershire sauce
    1 Tbs vinegar

    In large skillet, brown ground beef, green pepper, celery and onion. drain any excess fat. Stir in remaining ingred. Simmer covered 15-20 min stirring occasionally. Serve over toasted buns. 4-5 servings

    This freezes very well.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 6:28 AM In reply to

    RE: Footsie's Favorite Recipes

    Reply Contact
    Pork Kabobs with Cucumber Yogurt Sauce (T&T) recipe
    Posted by bettyboop50 at recipegoldmine.com May 30, 2001

    This recipe was sent to me by my sister who thought I would be interested in using for my catering. I have used it as an appetizer with wonderful results and great comments. I have made these on a portable grill when catering. I now make them on my George Foreman's grilling machine and they take no time at all and taste just super.

    Make sure you use pork that has some fat in it. Boneless country style ribs work very well in this, but any well marbled cut of pork will work fine. If the pork is too lean it will dry out on the grill.

    1/2 cup olive oil
    1/4 cup chopped onion
    3 tablespoons fresh lemon juice
    1 tablespoon minced fresh parsley
    1 garlic clove, minced
    1/2 teaspoon salt
    1/2 teaspoon dried marjoram
    1/8 teaspoon pepper
    2 pounds boneless pork, cut into 1-inch cube

    Cucumber Yogurt Sauce
    1 (8 ounce) carton plain yogurt
    1/2 cup chopped cucumber
    1 tablespoon chopped onion
    1 tablespoon minced fresh parsley
    1 teaspoon lemon juice
    1/8 teaspoon garlic salt
    Pita bread, optional

    In a resealable plastic bag or shallow non reactive container, combine oil, onion, lemon juice, parsley, garlic, salt, marjoram, and pepper, add pork cubes and toss to coat. Seal or cover and refrigerate overnight.

    Combine sauce ingredients, cover and refrigerate for several hours.

    Drain pork and discard marinade, When ready to cook on grill. Thread pork on skewers, leaving a space between each. Grill uncovered, over medium coals for 8 to 10 minutes or until meat is done, turning frequently.

    Serve with dipping sauce if using as an appetizer or in pita bread with sauce drizzled over.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 6:31 AM In reply to

    RE: Footsie's Favorite Recipes

    Reply Contact
    Sour Cream and Cucumbers

    2 large cucumbers, sliced thin
    1 medium onion, sliced thin
    4 tablespoons cider vinegar
    2 rounded tablespoons sour cream
    1 1/2 tablespoons granulated sugar
    Salt & Pepper to taste

    Place cucumber slices in bowl, salt generously. Set in the refrigerator. Remove from refrigerator after 1 hour and drain off the salted water. Squeeze the cucumber slices to drain additional water. (The salting is optional. It is done to remove some of the moisture from the cucumber so as to prevent thinning of the cream dressing. Whether or not to do it depends on the moisture content of the cucumbers being used. When in doubt, salt.)

    Mix together the cucumbers and onions. Combine the vinegar, sour cream, sugar and pepper, making sure that the sugar is dissolved. Pour dressing over the cucumbers and return to refrigerator for several hours.

    Will keep in refrigerator for up to 1 week, although the dressing will become thin as cucumbers lose their moisture.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 6:35 AM In reply to

    RE: Footsie's Favorite Recipes

    Reply Contact
    I'll keep adding to it. I have some errands to run and some of the recipes still have to be typed but it'll be an ongoing project.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 6:51 AM In reply to

    RE: Footsie's Favorite Recipes

    Reply Contact
    Woo Hoo! I found my original copy of my favorite Hushpuppy recipe!

    Hushpuppies

    2 Cups self-rising corn meal
    1 egg
    1 sm. onion or 2 bunches green onion, chopped
    1 can cream style corn
    Chopped Hot Peppers to taste.

    Mix together and drop by teaspoonsful into hot grease. Fry til golden brown.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 7:15 AM In reply to

    RE: Footsie's Favorite Recipes

    Reply Contact
    Deep-Fried Peaches

    1 cup of flour
    1 and 1/2 tsps. baking powder
    2 Tbsp sugar
    1/2 tsp.salt
    1/2 cup milk
    1 egg
    5 or 6 apples/peaches

    Mix and sift flour, baking powder, sugar, and salt. Add milk and well-beaten egg. Mix well. For apples . . . pare, core and quarter. For peaches . . . cut peaches in half and then in quarters (removing stone).

    Dip each piece of apple/peach in the batter and fry in deep hot fat (365°) until brown. Drain on unglazed paper(presuming paper towel) and sprinkle with powdered sugar.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 7:31 AM In reply to

    RE: Footsie's Favorite Recipes

    Reply Contact
    Italian Chocolate Cookies
    =========================
    Source: My sister Judy

    3 3/4 cups flour
    1 cup sugar
    1/2 cup cocoa
    1 tsp. baking soda
    1 tsp. baking powder
    1 1/2 tsp. cinnamon
    1 tsp. nutmeg
    3/4 cup chopped nuts, raisins, or chocolate chips


    Mix all in one bowl. Make a well and add: 1 cup oil
    1 tsp. vanilla
    1 cup warm milk


    Preheat oven to 375. Grease cookie sheet.

    Stir altogether with wooden spoon. Roll into small balls. Bake at 375 for 9 minutes- NO Longer! Cool. Glaze and sprinkle with chopped nuts or jimmies.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 7:51 AM In reply to

    RE: Footsie's Favorite Recipes

    Reply Contact
    Raspberry Pinwheels
    ===================
    Posted by FootsieBear on 10/5/2001, 3:53 pm

    Now this is the perfect cookie!!!!
    RASPBERRY PINWHEELS
    2 Cups flour
    1 Teaspoon baking powder
    1/4 Teaspoon salt
    1/2 Cup butter
    1 Cup sugar
    1 egg
    1 Teaspoon vanilla
    1/2 Cup raspberry jam
    1/2 Cup coconut
    1/4 Cup chopped nuts


    Combine flour, baking powder and salt. Blend well. Cream butter, sugar, egg and vanilla. Mix dry ingredients with the creamed mixture. Roll dough between waxed paper to a 12" x 9" rectangle. Combine jam, coconut and nuts.
    Spread over dough to 1/2" from edge. Roll up tightly. Seal edge. Wrap and
    chill overnight. Cut into 1/4" slices. Bake on greased sheets at 375 degrees for 8-10 minutes.




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.

  • 05-08-2007 8:56 AM In reply to

    RE: Footsie's Favorite Recipes

    Reply Contact
    Judy's Italian Almond Paste Cookies

    2 cups almond paste (about 1 1/2 lbs) or 3 cans of solo almond paste
    1/2 cup egg whites ( about 4 large eggs)
    2 cups powdered sugar
    1 tsp almond flavoring

    Mix it all together, put in pastry bag with large flower tip (2 or 4b works good), squeeze onto parchment paper put 1/2 or 1/4 (depending on size of cookie of candied or maraschino cherry in center bake at 325F 15-20 minutes




    Yes, I know I am a btch.
    I have been a btch all my life. I am good at it.
    It takes very little effort on my part, and I am used to it. Applying the same reasoning to you, I cannot understand your offense at being called stupid.
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