I'll share my recipes if you'll share yours, September 13, 2010

13 years ago

THE COFFEE HAUS COOKIES

* 1 cup packed brown sugar

* 3/4 cup sugar

* 1 cup butter, softened

* 1 teaspoon vanilla

* 2 eggs

* 2 1/2 cups flour

* 3/4 teaspoon baking soda

* 3/4 teaspoon salt

* 1 cup M&Ms chocolate candies

* 1 cup shredded, sweetened coconut

* 1 cup toasted pecans, chopped

* 1/2 (12 oz) package semi-sweet chocolate chips

Heat oven to 375ÂºF degrees.

Beat sugars and butter in large bowl with mixer on medium speed until fluffy, about 3-5 minutes. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in M&Ms candies, coconut, pecans and chocolate chips.

Drop dough 1/4 cupfuls about 2 inches apart on ungreased cookie sheet. Bake 11-14 minutes to until the edges are light brown (middle will be soft). Cool 3-5 minute; remove from cookie sheet to wire rack.

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Comments (10)

Marilyn Sue McClintock
13 years ago
Moon Cake

1 cup water
1/2 cup margarine
1 cup flour
4 eggs
2 small packages vanilla pudding (instant)
4 cups milk
1 - 8 ounce package cream cheese
Cool Whip
Chocolate syrup
Nuts

Mix water and margarine. Bring to boil and add flour all at once, stirring rapidly until mixture forms a ball. Remove from heat and cool. Beat in eggs one at a time. Spread on un greased 11 x 15 inch jelly roll pan. Bake at 400 degrees for 30 minutes. Cool. Will be puffy and uneven. Mix pudding according to package directions and beat in softened cream cheese. Spread on crust. Refrigerate for 20 minutes. Top with Cool Whip and drizzle chocolate syrup and sprinkle with chopped nuts.

This is from my latest cook book, "Recipes Tried & True by Bobbie-Q".

Sue
nicole__
13 years ago
Chocolate Mayo Cake
Made with mayonnaise in place of eggs & oil.

Ingredients:

Â2 cups flour
Â1/2 cup cocoa
Â1 1/2 teaspoons baking soda
Â1/4 teaspoon salt
Â1 cup sugar
Â3/4 cup mayonnaise
Â1 cup water
Â1 teaspoon vanilla

Preparation:

Sift together the dry ingredients(flour, cocoa, soda, salt). Cream together the sugar, mayo, water & vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into 2 greased & floured layer cake pans or a 9" x 13" pan. Bake at 350Â°F. for 25 minutes.

It's a rich tasting cake, not as spongy as a boxed mix.
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I'll share my recipes if you'll share yours, September 24, 2010
Q
Comments (10)
This recipe looks good, but I would use canned salmon. Salmon Burgers with Dill Tartar Sauce Fresh salmon, punched up with shallots, capers, and mustard, make up these savory burgers. Dress them with spinach, tomato, and a creamy dill sauce. Serves 4 1-1/2 lbs. salmon fillet, skinned, cut into 1-inch cubes, and chilled 1 small shallot, finely diced (about 2 Tbs.) 1 Tbs. capers, rinsed and chopped 1 tsp. Dijon mustard Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1/3 cup dill pickle relish 2 Tbs. chopped fresh dill 2 Tbs. fresh lemon juice, more to taste 2 Tbs. olive oil 1 cup lightly packed baby spinach (about 1 oz.) 1 small red onion, cut into thin rings 1 large tomato, cut into 8 thin slices 4 hamburger buns, split and toasted Put half of the salmon in a food processor and pulse until itÃ¯Â¿Â½s coarsely chopped. Transfer to a medium bowl. Chop the remaining salmon in the same manner, and add to the bowl. Fold in the shallot, capers, mustard, and 3/4 tsp. each salt and pepper. Form into four 3/4-inch-thick patties, set on a large oiled plate and cover, and refrigerate until ready to cook (up to 4 hours). Meanwhile, make the tartar sauce. In a small bowl, mix the mayonnaise with the relish, dill, lemon juice, and 1/4 tsp. each salt and pepper. Taste and add more lemon juice, salt, and pepper if needed. The sauce will keep for up to one day in the refrigerator. Heat the oil in a large (12-inch), nonstick skillet over medium-high heat until itÃ¯Â¿Â½s shimmering. Add the salmon burgers (straight from the refrigerator; the cold temperature will help them hold together), reduce the heat to medium, and cook without touching until they brown at the edges, 2 to 3 minutes. Flip and cook until browned and the burgers are just a little pink in the center (check by slicing into a thicker part of one of the burgers with a paring knife), about 3 to 4 more minutes. Put the spinach, onion, and 2 tomato slices on each of the buns; top with the burgers and a dollop of the tartar sauce; add the top of the bun and serve.
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I'll share my recipes, if you'll share yours September 26, 2010
Q
Comments (7)
Three C Bread (Carrot, Cherry and Coconut) Moist and Delicious 3 beaten eggs 1/2 C cooking oil 1/2 C milk 2 C flour 1 cup sugar 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 2 C shredded carrots 1 1/3 C flaked coconut 1/2 C cut up maraschino cherries 1/2 C raisins (optional) 1/2 C chopped pecans Combine eggs, oil and milk. Sift flour, soda and baking powder, cinnamon, sugar and salt. Add egg mixture and mix until just combined. Bake in 2 greased loaf pans 55 minutes at 350 degrees or until knife inserted into the center comes out clean. OR bake in five tiny loaf pans for Christmas giving. With 5 pans bake approximately 25 minutes or until the knife inserted into the center comes out clean. Chill before use. This is an unusual and very moist nut bread. It is quite colorful with the various ingredients. You may use the maraschino juice instead of part of the milk makes a very festive loaf. Sue
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I'll share my recipes if you'll share yours, September 22, 2010
Q
Comments (12)
This is not a tried and true recipe. It was in today's paper and when I read it I thought it sounded SO good. I clipped it out to try in the future. German Style Potato Bake 2 pounds red potatoes, unpeeled 4 slices bacon,chopped 3 tablespoons butter 1 cup chopped onion 3 tablespoons flour 1 cup beer 1 cup chicken broth 2 tablespoons spicy brown mustard 1 teaspoon horseradish 1/4 teaspoon pepper 2 tablespoons finely chopped fresh parsley leaves Cook potatoes, covered, in a pot of boiling water. Depending on size of potatoes, they will probably need to cook for at least 20 minutes. When potatoes are tender, drain and allow to cool. At this point, potatoes can be covered and refrigerated overnight. Lightly butter a shallow 2 qt baking dish. Set aside. Preheat oven to 375 degrees. Slice potatoes into 1/2 inch thick rounds.Arrange slices in prepared baking pan. Set aside. Cook bacon til crispy in a large skillet. Transfer cooked bacon to paper towels. Reserve bacon fat in pan. You should have about 1 tablespoon of fat in the pan. Add 3 tablespoons butter to the pan and heat until melted. Add chopped onion and saute til tender. Remove pan from heat and sprinkle in the flour, stirring til smooth. Return to heat and cook 1 minute, stirring constantly. Remove from heat. Gradually add beer and brother, stirring til mixture is smooth. Return to burner and cook over medium heat stirring constantly, until mixture is thickened and bubbly. Stir in mustard,horseradish and pepper. Pour sauce over potato slices, Bake uncovered for about 20 minutes or until thorougly heated and bubbling around the edges of the dish. While potatoes are baking crumble bacon pieces into small bits. In a small bowl, mix the bacon bits with the chopped parsley. Just before serving, sprinkle bacon parsley mix over the potatoes. Yield:5 to 6 servings **If you prefer not to use beer in the potatoes, use chicken broth for the entire 2 cups of liquid.**
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I'll share my recipes if you'll share yours, September 5, 2010
Q
Comments (8)
EGGPLANT ROUNDS I came up with this recipe as my husband likes eggplant but I don't like it mushy---like cooked in tomato sauce, etc. Slice a large fat Eggplant in rounds, about 1/4 inch thick. Beat a couple of eggs & dip EP in that, then in fine breadcrumbs til well-coated. Place on a baking sheet single layer & bake at 325 til coating is lightly browned & EP is partially done. Meanwhile heat up a tomato pasta sauce, home-made or jarred, til it's nice & thick. Toward the end I like to add fresh chopped mushrooms & salami. Put about 1/8 cup of the pasta sauce on each EP round. then put back in oven for another very short baking. Pull. then top each EP round with a big dollop of prepared basil pesto & a slice of SMOKED mozzorella (sp?) cheese, put back in the warm oven only til cheese melts (mozz. cheese tends to get "rubbery" at high temps.) This dish can be served hot or at room temperature so works well at a potluck or a lunch accompanied by a simple green salad.
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Jasdip
13 years ago
Creamy Rice Pudding

I've made this recipe for a number of years. I'm writing the recipe as given to me, but I omit the eggs and butter. I also don't usually put raisins in, as I don't care for them. Hubby loves raisins though, so he puts them in his own servings, sometimes.

3/4 short-grain rice
1 cup boiling water
1/3 cup sugar
1 tsp corn starch
pinch salt
4 cups milk
1 cup cream or half-and-half
nutmeg to taste
1/2 cup raisins
2 egg yolks
1 tsp vanilla
2 tbsp butter
cinnamon to taste

Combine rice and boiling water in medium saucepan. Cover and simmer 12 minutes until rice is absorbed

Combine sugar, cornstarch and salt. Whisk in 1 cup of the milk; add to the rice, stirring well. Add remaining milk and cream and combine. Add nutmeg and raisins.

Stirring steadily, bring to a boil. Cover and reduce heat to the barest simmer. Stirring occasionally, cook 1 1/2 hours or until mixture is creamy.

Beat egg yolk. Remove pudding from heat. Whisk a little pudding into yolk then add yolk mixture to the pudding. Cook 1 minute; remove from heat and stir in vanilla and butter.

Cool, serve topped with cinnamon.
patti43
13 years ago
Nicole, that's my daughter's favorite. She always asked for it for her birthday cake. Here'a another cake:

ORANGE COCONUT CAKE

1 box Duncan Hines golden butter cake mix
1 can mandarin oranges, including any liquid in the can (11-oz.)
4 eggs
1/ 2 cup cooking oil like Crisco oil
Mix together in a large bowl and beat with mixer until oranges have broken up and are distributed through batter, about 4-5 minutes, scraping sides of bowl. Divide batter evenly into 3 greased round cake pans and bake at 325 degrees 20-35 minutes or until done. Remove from oven and set aside on racks to cool.
1 (20 oz.) can crushed pineapple with juice
1 small package INSTANT lemon pudding mix
1 (7 oz.) package sweetened flaked coconut
1 (8-10 oz.) container of Cool Whip (can use low fat but not the fat free)

Mix pineapple and pudding mix until smooth in large bowl. Add coconut and mix. Blend in cool whip gently but thoroughly.
Assemble cake, spreading a lot of cool whip mixture between layers. Frost sides and top. Chill overnight in the refrigerator. Notes: finished cake can be frozen and then defrosted in the refrigerator. You can also bake it in two pans; just increase the cooking time.
kayjones
13 years ago
I have always baked the chocolate mayonnaise cake in a half sheet pan and frosted it with chocolate glaze - it's my favorite cake - so moist and yummy! If you make it, be sure the soda and flour are mixed thoroughly or you will taste the baking soda - not so good.
patti43
13 years ago
Kay, I never thought about baking it in a sheet pan. I bet it's good that way!

What kind of frosting do you all use? I like caramel best.
nicole__
13 years ago
It was my husbands favorite,so it was one of the first scratch cakes I learned to make.

kay....post your chocolate glaze.

I just make a regular chocolate frosting:

1/2 cup butter
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/2- cup milk(I start with 1/4 cup and add as needed)
4 cups confectioners' sugar

Mix the first 4 & gradually add the sugar.
glenda_al
13 years ago
Haven't made these in years, but oh so good.

mayonnaise skillet biscuits

Makes 1 dozen

Ingredients
1 1/3 cups milk
1 cup HELLMANN'S Real Mayonnaise
4 cups self-rising flour
1 tablespoon butter
Preparation
1. Whisk together milk and mayonnaise until smooth. Stir milk mixture into flour just until blended.

2. Butter a 10-inch cast-iron skillet; place in a 425Â° oven for 3 minutes.

3. Remove skillet from oven; drop batter by rounded 1/4 cupfuls into hot skillet, dropping 8 around edge and 4 in center. (Biscuits will touch.)

4. Bake at 425Â° for 25 to 30 minutes or until lightly browned.
Marilyn Sue McClintock
13 years ago
I copied your cookie recipe Luckygardner, and Jasdip, your rice is similar to mine but I don't use any eggs. I like the raisins though.

Sue
kayjones
13 years ago
Chocolate Glaze for mayonnaise cake:

I just kind of 'do it' - the measurements are NOT exact.

I put a couple of tablespoons of butter, half a box of confectioner's sugar, a teaspoon of vanilla, dash of salt, about 2 tablespoons of cocoa powder (or more, but the cake is chocolate, so sometimes I don't add more) in a bowl and then stir in enough boiling water to make it the consistency I like.

I haven't made this for a few months, but now that it's beginning to cool down, here in Florida, I will start baking again, and will make this to top the mayonnaise sheet cake - it soaks in a bit, sets up, then becomes a sinful indulgence!

I only bake this cake to TAKE somewhere - to give away - get it out of my house, so I don't eat it. LOL

I'll share my recipes if you'll share yours, September 13, 2010

Comments (10)

Marilyn Sue McClintock

nicole__

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