Recipe Request
Errant_gw
9 years ago
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plllog
9 years agolast modified: 9 years agoiris_gal
9 years agolast modified: 9 years agoRelated Discussions
Autumn loaf Recipe request
Comments (9)Google's your friend! (This piqued my curiosity, just wondering what type of loaf it was. Sounds good!) Posted by readinglady (My Page) on Sat, Oct 3, 09 at 14:58 This recipe I just love for the fall. I normally use Hubbard squash instead of the pumpkin but it's great either way. So good the glaze isn't necessary. Source is Merle Alexander, copy editor for The Oregonian. * Exported from MasterCook * Autumn Cake Loaf Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon cloves 1/2 cup butter 1 cup sugar 1 teaspoon vanilla 2 eggs 3/4 cup pumpkin 3/4 cup chocolate chips -- (I used the mini-chips) 1/2 cup pecans -- toasted, coarsely chopped GLAZE: 1/2 cup sifted powdered sugar 1/8 teaspoon nutmeg 1/8 tablespoon cinnamon Grease bottom of 9 x 5 x 3 inch loaf pan. Preheat oven to 350 degrees. Sift together flour, baking soda, salt and spices. Cream butter in large mixing bowl; gradually add sugar, beating until light and fluffy. Add vanilla. Blend in eggs; beat well. At low speed add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. Stir in chocolate morsels and 1/4 cup nuts. Spread in pan; sprinkle with remaining nuts. Bake at 350 degrees for 60-70 minutes or until cake springs back when lightly touched in center. Let cool 15 minutes; remove from pan and allow to cool completely. Drizzle with glaze. Let stand at least 6 hours before slicing. Glaze: Combine ingredients and blend with 1-2 tablespoons cream until it is of consistency of a glaze....See MoreHave you ever said no to a recipe request?
Comments (34)",,,along with a bill for $175." The "$250 cookie recipe" hoax lives on... (sigh) Was it Nieman Marcus or Mrs. Fields? LOL Jasdip, that thing happens all the time. I laugh every time I see one poster claiming a recipe (or multiple recipes!) is (/are) "hers", posting it at every opportunity with same claim and it was clearly stolen from the Southern Fried Succubus' website. At least Deen gave credit (that time) to the source of the recipe. It's so hilarious because the language is quoted verbatim and so clearly identifiable. Don't need DNA with those fingerprints all over it! I always try to give credit to a source, and if I change it, which I often do, I say something like my variation of _____. Often I'll even include what I modified. Seems only right to me. Guess I don't have that kind of ego that needs to be fed that way. I always get a kick out of stolen recipes too when they include the typos! Yes there's times I've done things I thought were original and it'd been done before. I remember when I was a kid looking out the window at the ice dams on peoples houses thinking there's got to be a way to hook up an electrical wire to melt that ice and mount it to the roof. If I were like some, I'd have sued the ones who came up with the idea years before I was born! I don't decline recipe requests unless it's one person who I know will screw it up and then not only blame me, but spread it around. I could see how she messed up a recipe I gave her once and she wouldn't admit it. She kept on "YOU didn't give me the right recipe!" And it was a simple foolproof recipe. But as I learned in life, make something idiot-proof, they develop a better idiot. Most "cooking" recipes to me are guidelines and vary a lot. But I'll still share the guidelines. I was known more for my baking and always gave recipes freely. Especially when I got it from someone else anyway! Or I'd tell them where to get it. I usually prefer to do that since as mentioned people change things or occasionally if there's certain tools that make a difference that can very well impact the results. I will say I would not give a recipe to someone who would try to sell it or profit from it unless they shared with me. Some get overly concerned that they'd be ruined if their "secret recipe" got out, but Tony Chachery hasn't gone under and he sold his seasoning salt recipe in his cookbook. (Gotta laugh at the people screaming "gotta have some Tony's" and it's 80% salt then some garlic, pepper and MSG, that's all.) Emeril has given away his "Essense" recipes and still sells a lot. KFC's ingredients from several sources say there's not 11 herbs and spices anymore after doing a lab test on the contents. Their "secret" is not the spices, but the preparation (pressure cooker deep frying in specified amounts). Different ovens can make a difference, different altitudes and more. I modify a lot. I make no bones that I'll be leaving out mushrooms, olives and other things from a certain dish. I never blame someone if I make it wrong. But if you require a cast iron pan and a wood fired oven, say so, then the responsibility is on the other person. I know people who will be going to their graves with their secret recipes. Too bad really. The legacy of good food died with them. But there's always other options. Often I wonder if that recipe I remember as a kid was so good or whether I just thought it was great at the time and with tastes changing over the years, maybe I wouldn' like it now. A great gal on another forum has "Recipes are to be shared" on her website. So true IMO....See MoreSometimes the kids surprise me with the recipe requests from childhood
Comments (12)For party-music50: Here's white chili with my rendition: 1 can chicken broth 1Tbl olive oil 2 boneless chicken breast, chopped ****I buy rotissorie chicken and use breast only shredded. Works great! I like mine shredded vs chopped 1/4 cup or more chopped onion 1 4 oz can green chiles, chopped ***I puree mine with my hand blender WITH juice 1 19 oz can navy beans, undrained 1 tsp garlic powder 1/2 tsp cilantro ***I use instead 2 tsp chili powder 1/2 tsp oregano 1/8 tsp red pepper Saute chicken and onions 4-5 minutes in olive oil **If using rotissorie, saute onions only till translucent Stir in spices, broth, simmer about 15 minutes, then add beans and shredded chicken and simmer 5 more minutes, to get the flavors blended. We love it topped with fritos, shredded cheese, and a dollop of sour cream...See MoreChocolate Amaretto bundt cake recipe request, please
Comments (11)I found this on a Yahoo search. And I just happen to have a bottle of Amaretto. I'll bake this on Monday and post the results here. Chocolate Amaretto Bundt Cake Prep Time: 20 minutes Cook Time: 50 minutes Ingredients 2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 large eggs, at room temperature 6 ounces semisweet chocolate, melted 1 cup milk 3 teaspoons almond extract 1 teaspoon vanilla extract 4 tablespoons amaretto-flavored liqueur Instructions Preheat oven to 350°. Grease and lightly flour a 10-inch Bundt pan. Sift together the flour and baking soda. Set aside. Using an electric mixer on medium speed, mix the butter, sugar, and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each. Add the chocolate and mix well. Add the flour/baking soda mixture in thirds, alternating with the milk and the extracts. Beat after each addition until smooth. Mix in the liqueur. Pour batter into prepared pan. Bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in pan for 20 minutes. Then, remove from pan and cool completely on a wire rack. Notes Recipe adapted from The Magnolia Bakery Cookbook.http://www.bakeorbreak.com/2008/08/chocolate-amaretto-bundt-cake/ Copyright 2016 Bake or Break...See Moreiris_gal
9 years agolast modified: 9 years agograinlady_ks
9 years agolast modified: 9 years agoSolsthumper
9 years agolast modified: 9 years agoErrant_gw
9 years agolast modified: 9 years agobeesneeds
9 years agolast modified: 9 years agocolleenoz
9 years agolast modified: 9 years agoparty_music50
9 years agolast modified: 9 years agobbstx
9 years agolast modified: 9 years agobbstx
9 years agolast modified: 9 years agoannie1992
9 years agolast modified: 9 years agoNancy
9 years agolast modified: 9 years agoediej1209 AL Zn 7
9 years agolast modified: 9 years agoErrant_gw
9 years agolast modified: 9 years agosleevendog (5a NY 6aNYC NL CA)
9 years agolast modified: 9 years agoJasdip
9 years agolast modified: 9 years agojoyce_6333
9 years agolast modified: 9 years agoErrant_gw
9 years agolast modified: 9 years agoduluthinbloomz4
9 years agolast modified: 9 years ago
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