Teresa, Key West is one of my very favorite places! Love,love,love Blue Heaven! Not a fan of Louie's Backyard, food is hit or miss and the servers are pretentious. I like to stay at the Casa Marina now a Waldorf which is the original Flagler Hotel. And of course, can't miss a stop at sunset celebration or Sloppy Joes for a libation. Took my first trip to Key West when I was 20. Had a backpack, bikini and a pair of jeans and I fell in love with the people, atmosphere and scenery. Did I mention the fishing? Many decades later, I still love it and hope to spend at least part of retirement there.

* Posted by sally2 (My Page) on Tue, Nov 17, 09 at 20:26 I am getting so hungry reading all these recipes and posts! Here's the potato-fennel soup recipe I mentioned earlier. It was posted on this forum back, oh wow, exactly 3 years ago today, November 17, 2006, by Lynnalexndra. She said in the post that it was an Ina Garten recipe. Roasted Potato-Fennel Soup 4 pounds red potatoes, unpeeled and quartered 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon minced garlic (about 3 cloves) 1 tablepspoon kosher salt 2 teaspoons fresh ground pepper 4 cups choped yellow onions (4 onions) 4 cups chopped fennel bulb (about 2 pounds) 3 quarts chicken stock or water 1 cup heavy cream Pre-heat the oven to 400 degrees. In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through. Saute the onions and fennel with 2 tablespoons olive oil in a large stock pot on medium heat until translucent, 10 - 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. (I use an immersion blender). Taste for salt and pepper. Reheat and serve hot. This past weekend I made a different roasted potato soup which combined this cookalong with the squash one. I just made it up as I went along. I made a mistake or 2, but it ended up tasting quite good. One of the mistakes I made was cutting the squash up into too small of pieces. I tried peeling it before roasting, but the scalloped shape made that too frustrating, so I decided to roast it first, then scrape the squash out. Well, it was a pain to do since I had cut it up into small pieces. My goal was to get all the vegetables cut into fairly equal sizes. The second mistake was just not having the equipment. I didn't have my trusty immersion blender with me (we were at our Oklahoma house), so I couldn't puree the veggies. I was never able to smash up the onions, so they remained in pretty big pieces. We just called it country style. Next time I make this, I'll experiment with the size of squash pieces and use a blender. Roasted vegetable soup Pre heat oven to 375 degrees 1 acorn squash 2 russet potatoes 2 onions 1 bulb of garlic Olive Oil Salt and pepper to taste dried sage, around 1/2 to 1 teaspoon or to taste Cut up the potatoes and onions into similar sizes. If you can peel the squash ahead of time, that's great, otherwise, just cut it in half, scoop out the seeds, and place along side the other vegetables on a large baking sheet. Coat the veggies with olive oil, and sprinkle with the salt, pepper and sage. Bake until the veggies are barely tender, around 40 minutes to an hour, stirring them every 15 or 20 minutes. Towards the end of roasting time, in a large soup pan, bring some water to a boil, enough water to cover the vegetables. When the veggies are done roasting, add them into the boiling water. Scrape the squash pulp out of the skins and add to the pot, too. Stir and let simmer till the veggies are tender. Turn off heat and puree using an immersion blender if you have one, or just smash them with your spoon as best you can, which is what I did. That makes it more "country style." Enjoy. Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Wed, Nov 18, 09 at 0:03 Nancy and all, glad to see the cookalongs are back!! Lots of great recipes above that I'll be saving and working my way through. I've loved these pancakes for years and finally found a copy cat recipes that I've been playing with. I add at least twice as much onion and double the parsley. Sour cream and applesauce are my choices to go on top of them. Perkin's Potatoe Pancakes Ingredients: 1 cup all-purpose flour 1 cup whole milk 4 eggs 3 tablespoons butter, melted 3 tablespoons sugar 1/4 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon chopped fresh parsley 1 tablespoon minced onion 4 shredded fresh potatoes -or- 2 1/2 cups frozen hash browns (defrosted) Directions: Combine all of the ingredients, except for the potatoes, in a large mixing bowl. Beat by hand until smooth. Add the potatoes to the batter and mix by hand until the potatoes are combined. Let the batter rest while you preheat a skillet to about medium heat. Grease the pan with some butter. Ladle 1/4 cup scoops of batter into the pan. Cook as many at a time as will fit comfortably into your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. David o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Nov 19, 09 at 22:20 Looking through the recipes that have been posted already, I can see that I will be using this thread many, many times. It's a good reminder of some of the very best uses of potatoes. Then I got to thinking that I didn't notice any basic potato salad recipes..... and what potato collection would be complete without potato salad. I also wanted to share a favorite soup, I make a double batch of this and take to my DM in 8oz freezer containers, every few months.... she loves it! I usually cut back the milk a bit so that it is almost like a side dish. Loaded Baked Potato Soup 4 lg baking potatoes, baked (Note: Plan ahead and bake the potatoes when convenient) 2/3 C butter 2/3 C flour 6 C milk 3/4 tsp salt 1/2 tsp black pepper 4 green onions, chopped and divided 1 1/4 C grated cheddar cheese, divided 12 slices bacon (thick is best), cooked, crumbled and divided 1 8-oz carton sour cream (can use plain yogurt) ~Cut potatoes in half, scoop out the pulp and set aside. Discard skins (or make some potato skin snacks) ~Melt butter in a heavy saucepan, add flour, stirring until smooth. Cook 1 min., stirring constantly and gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. ~Add potato pulp, salt pepper, 2 tbsp of the green onion, 1/2 C bacon and 1 C cheese. Cook until thoroughly heated and stir in sour cream. Add extra milk for desired consistency. ~Garnish with remaining onion, bacon and cheese. Yield: about 10 cups. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Backwoods Basic Potato Salad 3# cooked and cooled red potatoes, chopped 4 hard boiled eggs, chopped 2 lg stalks of celery, chopped 6 green onions, chopped ¼ C sweet pickle relish Dressing 1½ C Hellman's (Best Foods) mayo 1 tsp celery seed 1 Tbsp vinegar 1 Tbsp sugar ½ tsp garlic powder 1 tsp salt ½ tsp pepper 1 tsp dry mustard Combine dressing ingredients and toss with potato mixture. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Backwoods Deli Style Potato Salad 3# red potatoes, cooked, cooled and chopped 2 stalks of celery, chopped 6 green onions, chopped ½ C chopped red pepper ½ C thin sliced radishes Dressing 1½ C Miracle Whip 2 Tbsp vinegar 2 Tbsp sugar 1 tsp celery seed 1-2 Tbsp prepared mustard Combine dressing ingredients and toss with potatoes and vegetables. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Blue Cheese Potato Salad 3# cooked red potatoes, cooled and chopped ¼ C dry white wine ½ tsp salt ¼ tsp pepper ½ C mayo (Hellman's) ½ C sour cream 1½ Tbsp Dijon mustard 4 oz. blue cheese, crumbled 3 green onions, chopped fine 1 C coarsely chopped celery In a large bowl combine potatoes, wine, salt and pepper. Let sit until the wine is absorbed by the potatoes, about 30 minutes. Combine mayo with remaining ingredients. Add to potatoes and stir well. Allow about 30 minutes for flavors to combine before serving. This blue cheese salad is great with a good steak or grilled tenderloin. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ranch Potato Salad 3# cooked red potatoes, cooled and chopped 5-6 green onions, chopped 6-8 slices bacon, cooked and crumbled ½ C shredded cheddar cheese 1 envelope dry ranch dressing mix 1½ C Hellman's Mayo (sometimes I use part sour cream if I have it on hand) Toss together the potatoes, onions, bacon and cheddar. Combine the ranch dressing mix and mayo, pour over the potato mixture and stir to combine. Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 22, 09 at 22:55 Was this the weekend to do the cookalong? Did anybody else do it this weekend? I tried Lori's Gnocchi. It was the first time I've ever eaten them, and certainly the first time to make them, but that was half the fun! I think I need more practice, but DH really enjoyed them, so I don't think he'll object to me practicing on him. I did the sage butter sauce that she recommended. Very simple but quite delicious. On the side, I served a spinach salad with dried cranberries, shallots, shredded carrots and toasted almonds, and a vinaigrette made from Trader Joes Orange Mango Vinegar sauce and olive oil. Photobucket Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 1:14 I'll be here tomorrow, to draw a name. Got caught up in watching the AMA awards tonight... LOL Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 10:45 Just drew a name.... Sherrman....hope you check this thread! Please pick a new topic and post it here asap. I'll be checking. Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 12:03 TTT so Sherrman can see :) o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Nov 23, 09 at 13:42 I'm way late posting but ;last night I made Potato and cheese pierogi for the cook a long. Sauted the pierogi in butter and onion after boiling. Served with cabbage roll's, sour cream and sauerkraut. It was so good! Can't wait to hear what Sherrman has up her sleeve! o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Nov 23, 09 at 14:40 Sharon, I'm late too. I was in Toledo, Ohio, I took my mother to the library there to do her geneology stuff, she was looking for birth/death/marriage records, etc. Anyway, while I was at Elery's I made potato bread using the King Arthur Flour recipe. I made it Friday evening and baked it on Saturday to take to Mom's cousin for dinner on Saturday night. I forgot my camera, so no pictures, but here's the recipe: Potato Bread 1 tablespoon dry yeast 9 tablespoons (1/2 cup plus 1 tablespoon) granulated sugar 1 1/2 cups lukewarm (110°F) potato water (water in which potatoes have been cooked) 3/4 cup (1 1/2 sticks) butter, softened 1 1/2 tablespoons salt 2 eggs 1 cup mashed potatoes (5 small potatoes, 2 medium or 1 large) 6 cups (approximately) King Arthur Unbleached All-Purpose Flour Boil unskinned potatoes until easily pierced with the tip of a knife. Remove potatoes from water (reserving water), and let sit till they're cool enough to handle. Peel potatoes and mash them. Set aside. Dissolve yeast and 1 tablespoon of sugar in lukewarm potato water. Beat in butter, remaining 1/2 cup sugar, salt, eggs and potato. Stir in enough flour to make a dough suitable for kneading. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Or, knead in a mixer equipped with a dough hook for 5 minutes, or in a food processor for 90 seconds to 2 minutes. Place kneaded dough in a greased bowl, turning to coat all sides. Set bowl in the refrigerator overnight; for maximum flavor, we like to refrigerate it for about 16 hours. Remove dough from refrigerator and shape to fit 3 medium-sized (8 1/2 x 4 1/2-inch) loaf pans, or 1 medium-sized and 1 large (10 x 5-inch) loaf pan, or 8 mini (6 x 3 1/2-inch) loaf pans. Let rise until doubled in bulk, about 4 hours (remember, dough is cold from refrigerator, and will take longer to rise). Bakes loaves in a preheated 375°F oven for 45 minutes, or until bread tests done. Remove from oven and cool on a wire rack. Annie o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 19:59 TTT...still waiting for Sherrman.. o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 7:07 TTT o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Nov 24, 09 at 9:44 Annie, I'm glad you posted that potato bread recipe, because when I made the gnocchi, I boiled one too many potatoes. They were very large, so I decided I didn't need 3. I'm wanting to make potato bread with the 3rd potato. Thanks. Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 12:03 I have to go out for the rest of the day but I'll check back this evening. Sherrman......where are you???? Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 23:23 TTT o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Nov 25, 09 at 11:48 Sherrman? o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleen_li (My Page) on Wed, Nov 25, 09 at 15:37 I bought a 50 lb bag of potatoes at the farm and I have been trying to find 50 ways to use them on my blog.. I cut them with fall shaped cutter, tossed them in oil and s and p and baked till browned.. I intend to do them with star cutters for Christmas. The gkids loved them.. Photobucket So many excellent potato recipes from all of you here..thank you! Here is a link that might be useful: LOTS of POTATOES... o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Wed, Nov 25, 09 at 17:29 Kathleen - they're beautiful! What a cool idea. o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Nov 26, 09 at 8:02 How cute! I can't imagine trying to use up 50# of potatoes before they start growing. I see you don't have the limited imagination I do. Sally

Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 26, 10 at 17:25 Doucanoe has a craving for peaches, so she picked them for our next cookalong topic. Great choice Linda, I have some sitting in a fruit bowl, begging for me to use them right now. Please post your favorite peach recipes, don't forget ice cream, jams, butters, salsas along with the desserts and breads.... T+T please. We can play with this for a couple of weeks.... Thanks! Nancy Here is a link that might be useful: Cookalong #31 ----Strawberries Follow-Up Postings: o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jul 26, 10 at 17:59 OMG OMG OMG!!!!! I am so excited! Please be sure to include any canning or preserving recipes too...... I have yet to try any of them, but the 10 lbs of peaches are sitting on my counter waiting to soften so I can do something FAB with them. In the meantime, here is my contribution Georgia Peach Pound Cake 3c flour 1/4 tsp baking soda 1/2tsp salt 1c butter, softened 3c sugar 6 eggs (at room temperature) 1tsp vanilla 1/2tsp almond extract 1/2c sour cream 2c chopped, peeled peaches Preheat oven to 350F. Grease and flour 10 inch tube pan Mix flour, soda, and salt in small bowl. In mixer bowl, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla and almond extract. Add dry ingredients and mix well. Fold in sour cream and peaches Pour into prepared pan, bake 75-85 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then invert onto wire rack and cool completely. Icing: 8oz cream cheese 1/4c butter, softened 1T milk 1/2tsp almond extract 1lb confectioners sugar, sifted In mixer bowl, cream cheese and butter until light and fluffy. Add milk and almond extract, mix well. Add sugar gradually, beating until smooth. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Jul 26, 10 at 18:59 Alexa, I had just typed this out from my aunt's index card to add to your post and saw the cookalong thread. I'm guessing it's from WWII when sugar was rationed. I use the lower amount of honey because the tomatoes were overall more acidic then. VICTORY RELISH 22 large ripe tomatoes (8 to 10 lbs.) 7 large onions 5 pears 10 peaches 2 sweet green peppers 1 cup whole pickling spices 3 cups cider vinegar 2 1/4 to 2 3/4 cups honey Peel and coarsely chop the tomatoes and onions. Set them aside. Peel and core the pears, and peel and pit the peaches. Seed the peppers. Coarsely chop the pears, peaches and peppers in a food processor or meat grinder. Tie the pickling spices loosely in a piece of cheesecloth. Place all the ingredients in a stainless steel or enameled pan, and bring them to a boil. Lower the heat and simmer, stirring occasionally, for 2 hours, or until the mixture is thick. Remove the pickling spices. Place the hot relish in hot, sterilized jars and seal. Cool, then store in the refrigerator for up to 2 months. To can, pour into hot, sterilized pint canning jars, leaving a 1/2 inch headspace. Process for 15 minutes in a boiling water bath. Store in a cool, dark place up to one year. You can freeze this relish for up to one year. Makes 10 to 13 pints, depending upon the size of the tomatoes. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jul 26, 10 at 19:29 MMM, Alexa, I love that pound cake recipe. I make it as often as I can! This one is good, it came from the cardboard insert on a cake pan I bought a few years back. Peach Melba Crumble 2 c all purpose flour 1 cup sugar 1 tsp salt 10 T butter, chilled and cut into cubes 1 tsp baking powder 1/2 tsp baking soda 3/4 c buttermilk 1 egg 1 tsp vanilla 5 c sliced peaches (if using frozen, thaw first) 1 c fresh raspberries 1/2 c firmly packed brown sugar Preheat oven to 350F. Lightly spray 9x13 baking pan with oooking spray. Combine flour, sugar, salt & butter in work bowl of food processor. Process until mixture resembles corn meal. Reserve 1 cup of this mixture for topping. Combine remaining flour mixture with baking powder, soda, buttermilk, egg and vanilla to form a smooth batter. Do not overmix. Spread batter into prepared pan, top with fruit. Add brown sugar to reserved flour mixture and mix well. Sprinkle over fruit. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Coll or serve warm. 12 servings **any sliced fruit (apples, pears, plums etc.) may be substituted for the peach slices. Here is one Ruthanna posted several years ago that I have been meaning to try. I think I'll finally make these for the cookalong! GRILLED STUFFED PEACHES serves 4 4 large peaches 2 Tbs. fresh lemon juice 1/ 3 cup quick-cooking oats 2 Tbs. firmly packed light brown sugar 1 Tbs. finely chopped almonds 1 Tbs. butter, melted 1/ 2 tsp. cinnamon In a large pot of boiling water, cook the whole peaches for 30 seconds. Rinse them under cold water and carefully peel the skins. Halve and pit the peaches and cut a very thin slice from the back of each so it will lie flat. In a bowl, toss the peach halves with the lemon juice. Preheat the grill to medium heat. Combine the remaining ingredients and divide evenly, filling the centers of the peach halves. Place the filled peaches on the grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Place the peach halves on 4 plates and serve hot or warm. (161 calories per serving) Ruthanna-GW And another I am going to try very soon. Spiked Peach Limeade Granita If you prefer to serve this as a beverage, skip the freezing and scraping steps. 4 cups water 3 cups peach slices (about 3 medium) 1 1/3 cups sugar 6 mint leaves 1 1/3 cups fresh lime juice 3/4 cup rum Peach slices (optional) Fresh mint sprigs (optional) 1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint. 2. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9"inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish. 3. Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired. Note: Nutritional analysis is less than 1% from fat. Yield: 8 servings (serving size: about 1 cup) CALORIES 202 (1% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 0.2mg; CHOLESTEROL 0.0mg; CALCIUM 12mg; CARBOHYDRATE 40.3g; SODIUM 5mg; PROTEIN 0.5g; FIBER 0.7g Cooking Light, JULY 2008 And then, of course there are the peach preserves recipes everyone posted on Alexa's thread that I have to get to also! Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by bulldinkie (My Page) on Mon, Jul 26, 10 at 22:19 i Make peach dumplings mmmI roll out dough,cut in 1/4. i make my own but pie dough.I peel,slice peaches,place a good ammont 1/2 c.on the dough,I put 1t,br sugar,1t sugar,cinnomon,a couple pieces of chopped butter.Pull up the dough over peaches.place on sprayed dish,after get them all made bake about 350 for about 45 min or until lightly browned,half way through put 1/2 brown sugar in small sauce pan add 1/2 c water boil,pour over the dumplings finish baking.Oh my gosh I must go get peaches tomorrow.I just made my mouth water.Pa dutch recipe.enjoy My mother always served them with milk. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Jul 27, 10 at 8:57 1) Mix chopped peaches into your favorite pancake batter recipe. 2) Mix a chopped peach, a tsp. each of lemon juice and honey, and about a Tbs. of toasted chopped walnuts into 8 oz. of cream cheese. Use on buttery crackers or to stuff celery. This is one of our traditional Ladies Night Around the Pool beverages: BELLINI FREEZE 4 fresh ripe peaches, peeled 1/2 cup sugar 2 Tbs. almond liqueur 1 (750 ml) bottle Asti Spumante or other sweet sparking white wine, chilled Remove peach pits and quarter peaches. In blender or food processor, puree peaches and sugar until almost smooth. Add almond liqueur; process 2 to 3 seconds to blend. Pour into a 9" X 5" loaf pan. Cover with foil or plastic wrap. Place in freezer, freeze until almost firm, 1 to 3 hours. Cut 3 lengthwise rows and 8 crosswise rows through partially frozen mixture. Replace cover and return to freezer; freeze until firm, 1 to 3 hours. Place in refrigerator to soften slightly 10 to 15 minutes before serving. To serve, place 3 pieces of frozen mixture in each of 8 sherbet glasses or champagne glasses. Pour wine over frozen mixture. Serve with a spoon. Makes 8 servings. This is our favorite peach pie. NUTTY PEACH PIE Standard pie pastry for a one-crust pie 1 lightly beaten egg white 8 cups peeled, pitted and sliced peaches (about 9 medium) 1 cup sugar 3 Tbs. quick-cooking tapioca Grated peel of one medium orange (orange part only 1 Tbs. orange juice Topping: 1/3 cup firmly packed brown sugar 1/3 cup flour 3 Tbs. softened butter or margarine 1 cup coarsely chopped pecans Preheat oven to 425 degrees. Fit pastry loosely into a 9 inch pie pan. Prick bottom and sides of crust in several places with a fork. Brush bottom and sides of crust with egg white. Bake crust for 7 minutes and remove to cool on wire rack. You can skip this step but it prevents a soggy crust. In a large bowl, combine peaches, white sugar, tapioca, orange peel and juice. Toss to mix well. Turn filling into prepared pie shell. Combine brown sugar and flour. Cut in butter to make coarse crumbs. Stir in pecans. Sprinkle topping over peach filling. Bake pie for 15 minutes at 425 degrees. Cover loosely with foil; reduce heat to 400 degrees and bake 35 to 40 minutes longer, or until peaches are tender. Notes: Use less tapioca if your peaches are not very juicy. This can also be made without the crust. Just put the filling and topping in a pie pan and bake about at 400 degrees for 30 to 40 minutes, until peaches are tender. Use the foil if nuts are getting too brown. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Tue, Jul 27, 10 at 9:17 One very hot summer in high school I attended a month-long workshop in D.C. and boarded with a Czech family. What I remember best is the awful heat and Mrs. Holub's fantastic fruit kuchens. Over the years I worked out my own recipe. Peach Kuchen The Dough 2 packages yeast, dissolved in 1/4 c warm water 1 tsp salt (3/4 tsp if using salted butter) 1/3 c sugar 1 c milk, scalded and cooled to lukewarm 1 tsp vanilla 1/2 tsp grated lemon rind 3 eggs 5 cups flour 1/2 cup butter Mix dissolved yeast and milk with about a cup of flour. Beat in eggs, sugar, salt, vanilla and lemon rind. Add enough flour to make a medium soft dough. Work in soft butter. Knead until shiny and elastic. (Note: I make this in a heavy-duty processor and put in all 5 cups of flour at the beginning, along with the sugar, salt, lemon rind, eggs, and cut-up butter. The milk, vanilla and dissolved yeast go in through the feed tube while the machine is running.) Let rise in a buttered bowl, covered, until doubled in bulk. Punch down and divide in two. Let rest to relax the gluten before rolling. (Can be chilled at this point if desired.) The Kuchen 4 or 5 ripe peaches, peeled 1 egg mixed with 1 tsp cream cinnamon sugar the dough Slice peaches very thinly. Drain in one layer on paper towels. Roll each piece of dough out gently to fit into an 11" x 16" jelly roll pan. (Or any pans that add up to roughly the same area; big is better, though, because the dough rises at the edges.) Let rise until puffy but not doubled. Brush with beaten egg mixture. Arrange sliced peaches on top, close but not overlapping. Sprinkle with cinnamon sugar. Bake on the lowest rack of a preheated 350-degree oven, 25 to 30 minutes. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Jul 27, 10 at 10:03 So for peach dumplings you use a pie crust wrapping? My new BF said his grandmother, (who was Czech) made the best dumplings but he hasn't been able to make them like hers. I am pie crust challenged but would be willing to try for him. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Jul 27, 10 at 11:02 ruthanna, I also add chopped peaches and some pecans to pancakes, and I make peach syrup on purpose, just peach preserves that aren't cooked long enough to really jell, just thicken. That goes over the top instead of maple syrup, it's yummy. My mother likes these, with the spices, over vanilla ice cream, but you gotta like brandy! Brandied Peaches (Ball Blue Book of Canning) 4 lbs. whole peeled peaches 3 lbs. sugar 1 tsp. salt 1 quart boiling water 3/4 cup peach brandy Dissolve one half of the sugar and the salt in the boiling water. Add one layer of peaches at a time, and boil gently for 6 minutes. Peaches will darken if not heated through, but should not be cooked until soft. Put heated peaches in a deep bowl, boil syrup 5 minutes and pour over fruit. Cover bowl and let stand overnight. Drain syrup into sauce pot, add remaining sugar, boil 5 minutes and pour back over peaches. Next day, strain peaches out of the syrup and pack peaches into hot jars, leaving 1/2 inch head space. Add 3 or 4 TBLSP of brandy to each jar. Boil syrup until thick like warm honey. Pour hot syrup over peaches, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minuts in boiling water bath. Peaches should be ready to use in about a month. Yield: about 3 pints. Option: If you want your brandied peaches spicy you may prepare a spice bag with whole cloves, a cinnamon stick and orange zest to boil in the syrup. This is one of those jams that you can eat with a spoon. It's a bit softer than commercial jam because it has no pectin and it's low in sugar, but it's delicious. Peach Melba Jam Recipe 4 cups of pitted, chopped up fresh peaches 1 cup of raspberries, fresh or frozen Juice of one lemon 1 - 2 cups sugar (to taste) Chop up whole peaches and put in large cooking pot. Squeeze juice of one lemon and strain out seeds, add lemon juice to peaches and mash peaches and lemon juice well with a potato masher. Bring to a boil over medium heat. Cover and simmer for ten minutes, stirring occasionally then stir in raspberries and sugar. Increase heat to medium high. Bring to jell point, (I start checking with a frozen plate at 218F here), remove from heat and skim off of foam. Process in a boiling water bath canner for 10 minutes for half pints. I've never done it in larger jars, but you could use pints if you'd rather, or just keep it in the fridge to eat! You can also double this recipe and it's OK. Don't want to can? OK, this is Amanda's favorite dessert, it was one of Dad's favorites too. Peach cobbler from the Betty Crocker (1969 version) cookbook. 4 Cups Of Fresh Sliced Skinless Pitted Peaches 1/2 Cup Milk 3 Tablespoons Shortening 1 Cup Flour 1 Tablespoon Cornstarch 1/2 Teaspoon Cinnamon 1 1/2 Teaspoons Baking Powder 1/2 Cup Sugar 1 Teaspoon Lemon Juice 1/2 Teaspoon Salt 1 Tablespoon Dark Brown Sugar Serving Size 6 Preheat oven to 400 degrees Fahrenheit. In saucepan, mix sugar, cornstarch, and cinnamon. stir in the peaches and lemon juice. Bring to a boil over medium high heat, stirring often to prevent the mixture from burning. Once the sugar has completely melted, pour the peach filling into a two quart baking dish. In a mixing bowl, cut shortening into the flour, then mix in the dark brown sugar,baking powder, and salt. Stir in milk and drop spoonfuls of the this batter into your still hot peach filling mixture. Bake for 30 minutes, or until the topping is golden brown. Annie o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Jul 27, 10 at 11:17 Great sounding peach recipes everyone! Linda - was that a recipe you orignially posted on the CF (Georgia Peach Pound Cake)???? I have made it several times and it is fantastic, I just didn't have it credited to anyone so I didn;t know where it came from..... If it is your, please let me know so I can add your name in the credits. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Jul 27, 10 at 15:40 No Alexa, it isn't mine, but it was originally posted by SOMEONE on this forum! I may have it noted at home, I'll check. I love it, tho! Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Wed, Jul 28, 10 at 21:00 Well I am not technically cooking but I was inspired by Grace's Peach Brandy in another thread. I went on a hunt for the correct jar, the organic peaches, and quality gin. Gin is my second favorite alcohol so I figured how could it turn out bad. This is what it looks like on day 2. Peach Brandy Day 2 From Grace Louisiana Peach Brandy 1 wide-mouth gallon jar with top 10-12 peaches, washed but unpeeled 2 1/2 lbs sugar 1 fifth gin Put peaches in jar. Pour in sugar and gin. Put top on jar. Leave in secure place. Every couple of days, twist jar around to help dissolve sugar. AFter about a week, add more gin to cover peaches. (Peaches will shrink) Taste after a couple of months. You may add more sugar or gin to taste. Remove peaches. (They are good on icecream) Strain liquid through several layers of cheese cloth so it will be beautifully clear. Bottle and enjoy. This may be made in July and bottled in November or December for Christmas gifts. Yield: 3/4 gallon Recipe from Mrs. Percy E. Roberts from the River Roads 2 Cookbook o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Thu, Jul 29, 10 at 7:29 I made this a couple of weeks ago and it was to die for! PEACH PRALINE PIE 1 tsp. flour 1 unbaked (9-inch) deep-dish pie shell 1/3 cup flour 1/4 cup sugar 1/4 tsp. salt 1/4 tsp. nutmeg or cinnamon 1/2 cup light corn syrup 3 eggs 3 cups fresh peaches, peeled, cut into 1-inch pieces 1/4 cup (1/2 stick) butter, melted 1/4 cup packed dark brown sugar 2 Tblsp. butter, softened 1/2 cup coarsely chopped pecans Sprinkle 1 tsp. flour over the pie shell. Beat 3 Tblsp. of the flour, sugar, salt, nutmeg, corn syrup and eggs in a mixer bowl for 1 minute. Stir in the peaches and the melted butter. Spoon into the prepared pie shell. Combine the remaining flour and brown sugar in a bowl and mix well. Cut in 2 Tblsp. butter until crumbly. Stir in the pecans. Sprinkle evenly over the peach mixture. Bake at 375° F. for 45 minutes or until set, covering the edge with foil as needed to prevent burning. Serve with ice cream. Serves 6 to 8. From Secret Ingredients by the Jr. League of Alexandria, LA. This was shared with me on another board and it's really good too. INDIVIDUAL TOFFEE PECAN PEACH CRISPS Filling: 6 cups frozen sliced peaches (about 2-1/2 pounds) thawed, (I used 9 FRESH peaches) 3 Tblsp. sugar (I used light brown sugar) 1 Tblsp. fresh lime juice (I used lemon juice) 2Tblsp. all-purpose flour Topping: 3/4 cup all purpose flour 1/3 cup packed golden brown sugar 1/4 tsp. salt (I used kosher) 6 Tblsp. chilled unsalted butter, cut into pieces 3/4 cup English toffee bits (such as Skor) 1/2 cup pecans, coarsely chopped Vanilla ice cream For filling: Preheat oven to 350°F. Place six 1-1/4 cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins. For topping: Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. (I did this in my food processor) Stir in toffee and pecans; sprinkle over filling. Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired. Makes 6 servings. **NOTES: I baked the whole thing in a large oval Corning ware dish instead of using ramekins. It's supposed to make 6 servings, but I think you could easily get 8 out of it. All of my changes are in parentheses. From Bon Appétit, March 2002. â" Notes by Linda in MO, posted at Mimiâs Cyber-Kitchen 7/28/02. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Jul 29, 10 at 7:47 Joan - I think you need to fill it further, those peaaches need to be covered. The exposed parts could turn moldy and ruin the entire batch. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Jul 29, 10 at 8:12 FRESH PEACH MOUSSE â" 6 to 8 servings 1 package (3 oz.) peach or orange gelatin (can use sugar free) 1 cup boiling water 3 ripe medium peaches, peeled and sliced 2 Tbs. honey 1/4 tsp. almond extract 1/2 cup whipping cream, whipped, or 1 cup light whipped topping Fresh mint sprigs and additional peach slices, optional In a large mixing bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1 1/2 hours. Beat on high speed until doubled in volume, about 5 minutes. Fold in the whipped cream or topping. Spoon into dessert dishes. Refrigerate until firm, at least one hour. Garnish with mint and additional peach slices, if desired. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Jul 29, 10 at 9:16 Alexa, the instructions say to swirl it around every couple of days to dissolve the sugar, I'd imagine that would rearrange the peaches so different ones would be covered. I do notice that big drift of sugar in the bottom, LOL. Then after a week, add more gin to cover, and the peaches will shrink down. That's a beautiful picture, joanm. Annie o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Jul 29, 10 at 13:15 On day one the sugar was twice as high as in that picture but my camera batteries were dead. I think when I get home today the sugar may be disolved enough for the peaches to be covered. It looked like art on day one. I will swirl it around tonight. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Thu, Jul 29, 10 at 13:20 Link to all the cookalongs. Here is a link that might be useful: Link to all the cookalongs o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Jul 29, 10 at 19:02 Well the sugar was not dissolved so I picked up another bottle of Tanqueray and dumped in about half of it. That is when I discovered that peaches float :-> There is no way I can get those peaches covered unless I put something on top of them. Maybe they will sink when they get a little more saturated? o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Jul 29, 10 at 22:07 Almost forgot this one. Would be very refreshing in this heat! I have also subbed peach schnapps for the pureed peach and it's good that way, too. Free Image Hosting at White Peach Sangria 1 bottle white wine 3 ounces brandy 2 ounces triple sec 1 cup orange juice 1 cup pineapple juice 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled. 1 peach, cut up & pureed in blender w/the simple syrup Fresh sliced peaches, oranges, and apples Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice. Posted by lucyny 6/07 Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Fri, Jul 30, 10 at 8:59 Just wondering....is there any reason why the Peach Brandy Recipe can't be halved? Thanks. jude o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Sat, Jul 31, 10 at 6:33 Jude - halved is certainly an option. You could even make it isn "single serving" little canning jars with a single peach. That might be a fun winter gift. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Jul 31, 10 at 9:53 Thanks for a great idea, Alexa. Now, being a slow learner, how do you figure out the ratio of sugar, peaches and gin. I gathered you need to cover the peach/sugar mixture with gin, or is there a specific amount? I'm headed to SC Monday to get peaches so I'd like to be thinking about the ways I'm going to use them, besides peach preserves or butter and, of course, the ice cream. I won't be getting a ton of them...it's basically just a fun trip with DD and best friend. TIA, jude o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Sat, Jul 31, 10 at 10:15 Jude - that is too much math for me to think about this early on a Saturday. LOL! I would take the 750 ml bottle of gin (or whatever alcohol you choose) and pour in about 1/2 way up each canning jar (I'm assuming the 8 oz size) until you run out of booze. Poke a peach into each one and then evenly divide the 2 1/2 lbs of sugar across the jars. If any look skimpy, add a bit of booze or sugar. I don't think you need to worry about exact proportions of sugar to booze, it is going to be wonderful in 4 - 6 months no matter what! I think the only thing I might do differently is to poke a couple of holes in the peach with a toothpick or wooden skewer to maximize the peach flavor that is extracted. Good luck! A o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Sat, Jul 31, 10 at 10:27 I'll try the math Jude. 750 ml = 25.35 oz round up to 26 oz 2 1/2 lb sugar = 40 oz 1/2 recipe 13 oz gin 20 oz sugar 6 peaches 1/4 recipe 6.5 oz gin 10 oz sugar 3 peaches o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Jul 31, 10 at 10:46 By Jove, I think I can do it!!!!! Thanks to both of you! jude o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Sat, Jul 31, 10 at 11:09 Thanks Joan! Actually from an ex-bartenders perspective, that is perfect proportions! That is a 2 oz pour per peach (I might go a little lighter on the sugar, 3 oz sugar per sounds like a lot to me) but it will be sweet and smooth, that is for sure. Good luck! Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by traceys (My Page) on Sat, Jul 31, 10 at 12:14 I made these this morning with a minor adjustment, and we loved them. I could not find my ginger, so I added a little cinnamon to the flour mixture. These were very easy. I should have doubled the recipe. Tracey Individual Peach Upside-Down Cake Recipe courtesy Alton Brown, 2006 Serves: 4 servings Ingredients ⢠3 tablespoons unsalted butter, divided ⢠1/4 cup light brown sugar ⢠2 medium peaches, peeled ⢠1-ounce finely chopped crystallized ginger, approximately 3 tablespoons ⢠2.5 ounces all-purpose flour, approximately 1/2 cup ⢠1 teaspoon baking powder ⢠1/8 teaspoon baking soda ⢠1/8 teaspoon kosher salt ⢠1/3 cup granulated sugar ⢠1/2 cup buttermilk, room temperature ⢠1/2 teaspoon vanilla extract ⢠Whipped cream or ice cream, for serving, optional Directions Preheat oven to 350 degrees F. Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside. In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer. Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by virginia7074 (My Page) on Mon, Aug 2, 10 at 20:59 I just saved a bunch of recipes from this thread. (Come to think of it, maybe I could have just saved the thread???) Anyway, my favorite recipe for peach cobbler comes from one of the Silver Palate cookbooks. I just made it tonight! Peach Cobbler Source: Silver Palate 4 cups peaches, peeled and sliced 2/3 cup plus 3 tbsp sugar 1 tbsp lemon juice 1 tsp grated lemon zest 1/4 tsp almond extract 1 1/2 cups flour 1 tbsp baking powder 1/2 tsp salt 1/3 cup vegetable shortening (I use butter) 1 egg, beaten 1/4 cup milk Preheat oven to 400 F. Toss peaches with 2/3 cup sugar, lemon zest & juice and almond extract. Spoon into 2-qt baking dish. Bake 20 minutes. Combine flour, baking powder, 1 tbsp sugar, and salt together in a large bowl. Cut in butter. Combine egg and milk and mix into dry ingredients to form a soft dough. Remove peaches from oven. Drop dough in large spoonfuls over peaches. Sprinkle with remaining 2 tbsp of sugar. Bake for 15-20 minutes, until top is firm and golden brown. Serve warm. (The original recipe suggests serving it with 1 cup of cream whipped with 3-4 tablespoons of peach brandy or peach cordial, but I like ice cream. I also sometimes omit the lemon zest & juice and the almond extract the add cinnamon.) o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Fri, Aug 6, 10 at 19:21 Check out almost shrunken head stage of the peach brandy. I have been breaking up the sugar every other day now. No signs of mold. I don't think anything could grow in that alcohol. I get to lick the knife after stirring ;-> Yummo! I glad I have almost a double batch of this stuff. Peach Brandy o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Sat, Aug 7, 10 at 15:29 Joan, your shrunken heads are funny! I see the peaches are doing their job giving up their essence, as the mixture looks like it's going to be delicious. Here's one I tried last summer when I ''discovered'' Dorie Greenspan. I see from my NOTES I made this last year on Independence Day. It's not as easy as 3-ingredient ice cream, but definitely worth a little effort. Honey-Peach Ice Cream *From ''Baking from my Home to Yours'' by Dorie Greenspan 4-6 large ripe peaches (about 2 pounds), peeled and pitted 1/4 cup honey 1 cup whole milk 1 cup heavy cream 3 large egg yolks 1/2 cup sugar 2 teaspoons pure vanilla extract Coarsely chop half the peaches into 1/2-inch chunks and toss them into a small saucepan. Add the honey and bring to a boil, then lower the heat, cover the pan and cook, stirring occasionally until the peaches are soft but not mushy, about 10 minutes. Using a hand blender, whir to puree. Set the peach puree aside while you make the custard. Bring the milk and cream to a boil in a medium heavy-bottomed saucepan. In a mixing bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid - this will temper, or warm, the eggs so they don't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of the spoon; if you run your finger down the bowl of the spoon the custard should not run into the track. (The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant read thermometer.) Immediately remove the pan from the heat and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and the peach puree. Refrigerate the custard until chilled before churning it into ice cream. Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer's instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop. NOTE: OMG! This is absolutely the best peach ice cream Iâve ever eaten. I never need to try another recipe for this again. Cooking the peaches with the honey syrup helps develop the peach flavor, and the puree makes it absolutely smooth. Delightful and tastes like summer. July 4, 2009 o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lyndaluu2 (My Page) on Sat, Aug 7, 10 at 18:23 Peach Cobbler Ice Cream 1 1/2 cups peach nectar 1 1/2 cups heavy cream 1 can sweetened condensed milk 1/4 tsp almond extract Mix together and chill for an hour Pour into ice cream maker and mix (20 mins) Enjoy or put in freezer to harden a little more. Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gbsim (My Page) on Sat, Aug 7, 10 at 18:29 Joan, I'm so glad you decided to give the peach brandy a try!! It is scrumptious.... Now that I see your pics I remember that the last time I made it a few years ago, I went ahead and dissolved the sugar in the gin before adding the peaches. Seemed like it took forever for the sugar to dissolve so I just stirred it up good before adding the peaches. Now you see why I questioned the original recipe suggesting using the peaches after a few months. They definitely look like little shrunken heads!! Grace o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Aug 8, 10 at 9:06 It's definitely peach time at our local Sunday farmers' market. They pull in wagons with different varieties of peaches right from the orchards and park the tractors in the lot. Photobucket o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gldno1 (My Page) on Sun, Aug 8, 10 at 11:52 We have actually had some peaches from our trees this year, shared by the blasted Japanese Beetles. I found this recipe on a blog, Katie's Kitchen Garden. She refers to it as her Grandmother's peach cream pie but to me it is more a tart. We absolutely love it. It was so simple to make. If you already had a pie crust in the freezer, even quicker. Note: Don't use frozen peaches; they will make the tart/pie too soupy. The tastier the peaches, the tastier the pie. 1 cup sugar 3 tablespoons flour 2 tablespoons butter 1/2 cup cream 3-4 fresh peaches, peeled and halved (I sliced my peaches) Mix first 3 ingredients together. Pour half into unbaked pie shell. Fill with fresh peach halves. Cover with the rest of the mixture. Pour cream over the top. Bake at 350 degrees for 1 hour or until set. From Food o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Sun, Aug 8, 10 at 23:37 I almost missed this one. Looking forward to trying some of these...I'm getting two lugs of peaches next week. We'll be making these three recipes for sure. And jam for cold mornings. And the brandy. Peaches...mmmmm.... * Exported from MasterCook * Peach Salsa Recipe By :Katie, adapted from a Bernardin recipe. Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups peaches -- diced 1 1/4 cups red onion -- chopped 4 jalapeno peppers -- chopped* 1 red pepper -- chopped 1/2 cup chopped fresh cilantro -- loosely packed 1/2 cup white vinegar 2 tablespoons honey 3 cloves garlic -- (or 4) finely chopped 2 teaspoons cumin 1/2 teaspoon cayenne Simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.). *We like it spicy, so I leave in most of the ribs and seeds of the jalapenos. * Exported from MasterCook * Chiff's Peach Chipotle Jam Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chopped ripe peaches -- unpeeled 2 tablespoons lime juice 5 cups sugar 2 tablespoons chopped chipotle in adobe sauce 1 package dry pectin Mix together the peaches, chipotle, and lemon juice. Process in food processor until the peaches are extremely small but not pureed; they should resemble flecks. Place peach mixture in a heavy bottomed saucepan. Over medium/high heat, bring to a boil and add pectin - stirring constantly. Add sugar, combine well and return to a full rolling boil. Boil one minute. Remove from heat and skim foam if necessary. Ladle into clean hot jars and process in a hot water bath for 10 minutes. Source: "Harvest Forum - spicier version of Chiff's Peach Chipotle Jam" - - - - - - - - - - - - - - - - - - - NOTES : Makes six 8-ounce jars * Exported from MasterCook * Tassajara Peach Kuchen Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 cups flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup heavy cream -- or sour cream (I use 1 1/4 c.) 1 cup brown sugar 12 peach halves -- (or use slices) 2 eggs -- (I use three eggs) 2 teaspoons cinnamon Cut butter into flour, baking powder, salt and 2 tablespoons of the sugar until it looks like coarse meal. Press firmly into baking pan. Arrange peaches over top of crust. Sprinkle with remaining sugar and cinnamon. Bake 15 minutes at 400F. Pour eggs beaten with cream over top and bake 40 minutes longer at 375F. Source: "Tassajara Bread Book, 1970" - - - - - - - - - - - - - - - - - - - NOTES : May use other fruits. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Aug 9, 10 at 8:21 Katie - what size baking pan for the kuchen? It sounds yummy. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gbsim (My Page) on Mon, Aug 9, 10 at 10:39 Katie-- those recipes sound delicious! Have you ever tried not peeling the peaches for the salsa? Tell me about the Chipolte Jam? What do you use it on? Grace o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Aug 9, 10 at 10:43 I'm too busy jammin' and pickling right now so I probably won't make these in time to hit the "cookalong" window, but these will definately be on my menu soon, as new BF loves peaches and he had the audacity to BUY a peach muffin at Wegman's yesterday (and leave me to the blueberry ones I made that morning!!). Peach and Brown Sugar Muffins (makes 20 muffins, recipe could be halved) Prehat oven to 400 degrees. Bake 20-25 min. 4 cups all purpose flour 2/3 cup packed brown sugar 2 TBLSP baking powder 1 tsp. salt 1/2 tsp. soda 1/4 tsp. allspice 2 eggs 2 cups dairy sour cream (I use nonfat yogurt) 1 cup chopped peaches (can use thawed frozen ones or canned ones off season) Mix dry ing. together and liquid ingredients. Combine. Spoon into greased muffin tins, 2/3 full. Bake at 400 degrees for 20-30 min. Here's one I often bring to potlucks, it can be thrown together last minute with refrigerator pie crust and frozen berries and peaches. Also makes impressive quickie dessert for dinner parties that way. But is very yummy with fresh fruit and homeade pie crust too! Peach Raspberry Pie Bake at 375 degrees for 60 min. 1 1/2 cups sugar 1/4 cup cornstarch 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 4 cups peeled and sliced peaches 3 cups red raspberries 2 TBLSP butter or margarine Pie crust for top and bottom, use your favorite recipe or store bought. Combine sugar, cornstarch, cinnamon and nutmeg. Stir in peaches and berries (gently!) Transfer to a pastry lined pie pan. Dot with butter. Top with pie crust or even crumble topping if you like. Bake for 60 min. Watch for last 20 min. and if edges of pie crust start to brown too much, cover them with aluminum foil. This pie may ooze so you may want to put a cookie sheet under the pie while baking. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Aug 9, 10 at 21:43 Alexa, I usually use a 9 x 13, but I've used a 10 x 15 pan for a thinner kuchen. Grace, I always peel the peaches. The salsa is so pretty... I think if they were diced you'd wind up with little pieces of curled up peel floating around in it. The chipotle jam is pretty much like pepper jelly... I dump it over cream cheese or use it in pepper jelly cheesecake. A friend of mine uses it for a grill glaze, and puts it on ham, pork roasts and chicken. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Aug 10, 10 at 17:35 Keep on adding peach recipes, they are all good and I think these threads are handy to have. I know I've used the Cookalong threads many times. Now it's time to move on..... pulling a name..... >>>>>>>>> Joanm Please pick an ingredient for use to focus on. You can check the FAQ if you need to see what we have already used. Reminder for all... we stay away from meats, seafood and poultry so that more can participate. Along with fruits and vegetables there's a lot of spices, herbs and other pantry items...... Nancy o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Tue, Aug 10, 10 at 21:06 I just had a look at the past cookalong lists and I was stumped. So I walked into my pantry and looked around. I noticed that I have 3 different types of cinnamon. So what can I do with all that cinnamon? o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Aug 10, 10 at 23:55 Joan, I'll bet the cooks here will find lot's to do with cinnamon... Good choice! Here is a link that might be useful: Cookalong #33 ------ Cinnamon o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by bettyd_z7_va (My Page) on Wed, Aug 11, 10 at 15:17 OH MY GOSH!!! I made the Peach Salsa last night that Katiec posted, without the onions and garlic which I'm allergic to. (I know - I know. I have to do what I have do to live.) I was lean on the jalapeno and spices because I was afraid it would be too hot for me. Next time I will make it by the recipe. But still - I couldn't quit dipping chips in it while it was simmering! DH and DS LOVE it! I will be eating leftovers while DH and DS have grilled venison. I don't eat venison, mainly because I haven't found a recipe that I like. ( One that kills that wild deer taste!) Anyhoo, I can't wait until we have to go to a pot luck. I'm taking peach Salsa. Everyone will love it. Thanks, Katiec! Betty

Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Aug 10, 10 at 23:54 Ready for another Cookalong? Joanm looked in her pantry to come up with this next focus ingredient and it's something that everybody uses.... Cinnamon!!!!!!!!! Without even looking it up, I'm sure it's the most popular, well used spice in the world. I can't wait to see your favorite T+T recipes. Nancy Here is a link that might be useful: Cookalong #32 ---------- PEACHES! Follow-Up Postings: o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Wed, Aug 11, 10 at 0:04 Cinnamon and ground red pepper...mixed half and half makes an awesome rub for a grilled pork loin! And we have cinnamon rolls apple dumplings any kind of crisp...apple peach, rhubarb blue berry is nothing without cinnamon. And a lovely Greek tomato sauce with as trong whiff of cinnamon. I need to make a Penzey's run! Linda C o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Wed, Aug 11, 10 at 14:29 This is my ''go to recipe'' when I need something quick! Forgive me for not posting something new, but this is an old favorite. One Bowl Chocolate Cupcakes With Cinnamon Buttercream Frosting Makes 2 dozen 3/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup warm water 3/4 cup buttermilk 3 tablespoons vegetable oil 1 teaspoon pure vanilla extract Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Divide the batter evenly among liners (use an ice cream scoop), filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely. Cinnamon Buttercream 1 cup butter 1 T. vanilla 1 T. ground cinnamon (Penzey’s Vietnamese Cinnamon) 1 lb. powdered sugar 3 T. Half and Half or cream o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Wed, Aug 11, 10 at 14:39 My favorite thing to do with cinnamon.. "ornaments" Drain a cup of applesauce well overnight in a coffee filter lined wire strainer. Mix enough cinnamon in to make a moist but firm dough. Roll out to between an 1/8"-1/4" and cut out with cookie cutters or form into small "buttons" with your hands. Let dry in a low oven, dehydrator or tight weaved cooling rack until dry.. I like to use them as "package" decorations as well as garlands on the Christmas tree..or even in a glass vase, with christmas lights...(the warmth scents the room)... I'll be back with a few "edible" recipes. LOL o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Aug 11, 10 at 15:22 Some favorites... Cinnamon Swirl Quick Bread 2 cups all purpose flour 1 1/2 cups sugar, divided 1 tsp. baking soda 1/2 tsp salt 1 cup buttermilk 1 egg 1/4 cup vegetable oil 3 tsp. ground cinnamon Glaze: 1/4 cup confectioner' s sugar 1 1/2 to 2 tsp. milk Combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. Grease the bottom only of a 9 x 5 inch loaf pan. Pour half of the batter into pan. Sprinkle with half of the cinnamon sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon sugar; cut through batter with a knife to swirl. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted comes out clean. Cool completely. Combine glaze ingredients and drizzle over loaf. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Harvest Breakfast Bake 3/4 cup quick-cooking oats 3/4 cup warm apple juice 2 tablespoons oil or applesauce 2 large egg whites 2 teaspoons vanilla 1 tablespoon margarine , melted 1 cup packed brown sugar , divided 1 large granny smith apples , peeled and thinly sliced (about 1 1/2 c.) 1 1/4 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Preheat oven to 350°F Combine oats, apple juice, and oil or applesauce in a small bowl; let stand for 10 minutes.Stir in egg whites and vanilla. Pour margarine in the bottom of a 9" round cake pan coated with cooking spray.Sprinkle 1/4 cup brown sugar.Arrange apple slices spoke-like on top of brown sugar, working from center of pan to edge. Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl; stir with a whisk.Add oat mixture and stir just until moistened.Pour into prepared pan. Bake at 350°F for 40 minutes or until wooden pick inserted in center comes out clean.Cool in pan 10 minutes Place a plate upside down on top of cake; invert onto plate.Cut into wedges. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Cinnamon Crepes Serves: 6 to 8 (generously) / Preparation time: 45 minutes Total time: 1 hour 45 minutes Don't let the long list of ingredients discourage you. All the ingredients can be prepared a day ahead and combined the day you serve. These make generous portions, enough to share. CREPES 1 1/2 cups all-purpose flour Pinch of salt 3 large eggs 1/2 cup sugar 1 1/2 to 2 cups milk 1 teaspoon vanilla extract 4 tablespoons clarified butter CREAM FILLING 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar SAUCE TOPPING 1 1/2 cups light brown sugar 1/2 teaspoon flour 1 cup water 1 tablespoon butter 1 teaspoon maple flavoring APPLE FILLING 4 Golden Delicious apples, peeled, cored, shredded 2 teaspoons cinnamon 1 tablespoon sugar GARNISH Whipped cream Maraschino cherries Confectioners' sugar Whisk together the flour and salt in a medium bowl. In a separate large bowl, whisk together the eggs and sugar. Whisk in 1 1/2 cups of the milk, the vanilla and the flour until combined. If the mixture is too thick, add the remaining milk. Cover and refrigerate batter for 30 minutes. Heat a crepe pan or an 8-inch skillet over medium heat for about 1 minute. Cover the surface of the pan with 1 tablespoon of clarified butter and heat until it sizzles. Ladle about 1/2 cup of the batter into the middle of the pan and immediately start swirling the pan to move the batter over the surface. Cook for 45 seconds or until the crepe is lightly golden brown. Flip the crepe over and cook the other side for 20 seconds. Remove the crepe to a plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed. Place wax paper between the crepe layers. The crepes can be refrigerated for up to 3 days. Makes 6 to 8 crepes depending on how thick you like them. To make the cream filling, in a medium bowl, beat the cream cheese until it's smooth. Add the confectioners' sugar and beat until it's incorporated. Set the cheese aside. For the sauce topping, in a saucepan, combine the brown sugar, flour and water. Cook over medium heat until the mix becomes slightly thick. Remove it from the heat and whisk in the butter and maple flavoring. Set the sauce aside. To make the apple filling, place the shredded apples, cinnamon and sugar in a covered microwave dish. Heat on high for 1 minute. Remove and stir. Microwave on high for another 1 minute, then remove and stir them. Continue until the apples are heated through. To serve: Place a warm crepe on a serving plate. Place 2 heaping spoonfuls of the cream filling in the center of the crepe. Spread it the length of the crepe. Add about 1/2 cup of the heated apple filling. Fold both sides of crepe toward the center of filling. Top with 2 spoonfuls of the heated sauce. Top with whipped cream and a maraschino cherry. Sprinkle with confectioners' sugar. From Frances Gurk, Garden City. Tested by Susan Selasky for the Free Press Test Kitchen. Analysis based on generous servings. 730 calories (31% from fat), 25 grams fat (15 grams sat. fat), 117 grams carbohydrates, 12 grams protein, 300 mg sodium, 174 mg cholesterol, 191 mg calcium, 3 grams fiber. Copyright © 2006 Detroit Free Press Inc. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Aug 11, 10 at 15:33 I definitely need to make those ornaments. I will be searching the dollar store for cheap-o cinnamon though, I am not using my Vietnamese stuff for that! LOL! And Nancy - I am so making that Breakfast bake for tomorrow AM! That is one of the few benefits of being an insomniac, I can bake at 4 AM and not heat up the house LOLOLOL! IT sounds fantastic! Here are a couple of favorites at our house: Spice Rubbed Lamb Chops (Morocco) From Food Network Kitchens 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 teaspoon freshly ground cloves 1 teaspoon freshly ground nutmeg 1/2 teaspoon ground cinnamon 8 loin lamb chops Preheat the oven to 325 degrees F. Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. ********************************************************* Greek Meatballs 1 egg, beaten ½ cup soft breadcrumbs 2 tbsp raisins, snipped 2 tbsp pine nuts, toasted 4 cloves garlic, minced ½ tsp salt ½ tsp ground cinnamon (or more to taste) 1 lb ground lamb EVO In a large bowl combine egg, bread crumbs, raisins, pine nuts, garlic, salt and cinnamon. Add lamb, mix well. Moisten hands with water and shape lamb mixture into 32 meatballs. Preheat oven to 400F. Lightly brush a 15 x 10 pan with oil. Place meatballs ½ inch apart on pan. Brush lightly with EVO. Bake about 20 minutes or until cooked through (160F). Drizzle with additional EVO if desired and serve immediately. Yogurt Feta Sauce 4 oz. Crumbed feta cheese ¾ c. plain yogurt (Preferably Greek) 2 T. milk 1 clove minced garlic 1/3 c. seeded cucumber, chopped or shredded 1 t. fresh dill (optional) Place cheese, yogurt, milk and garlic for sauce into food processor using steel blade and process until smooth. Put it in abowl and gently mix in the cukes. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Aug 12, 10 at 9:14 I am kinda picky about what I like cinnmon in. Don't care for it much in savory dishes, or with chocolate, but I do like it in breads and rolls and things with apple or pumpkin. Here is a Lebanese dish from my son-in-law that my daughter raves about. I am going to try it, and hopefully it will change my mind on the savory issue! Stuffed Zucchinis 5 med. zucchinis with centers cored out Stuffing: 1/2 cup short grain rice that has soaked in water for a half hour 1/2 - 1 lb cooked ground beef (depending on your affinity for meat) 1/4 tsp. allspice 1/4 tsp. cinnamon 1tsp. salt ------- 8 oz. tomato sauce (or crushed tomatoes) 3 cups water 6 tbsp lemon juice 1 tsp. dried mint 2 cloves crushed garlic Drain rice and mix with the rest of the stuffing ingredients. Fill each zucchini 3/4 full and place standing up in a stock pot. In a separate bowl, mix the remaining ingredients and pour over zucchinis. Bring to a boil. Reduce heat, cover and cook for an hour or until rice is tender. Eggplant may be substituted for zucchini and if you don' t want the hassle of coring the vegetables, just cut in slices and cook in sauce and serve over rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And here is a T&T dessert recipe. I have subbed cream for the evaporated milk with no problem. Apple Walnut Cobbler Source BH&G January 1997 5 c tart apples, peeled and thinly sliced 3/4 c chopped walnuts 3/4 c sugar, divided 1/2 tsp ground cinnamon 1 c all purpose flour 1 tsp baking powder 1 egg, beaten 1/2 c evaporated milk 1/3 c butter or margarine, melted Half & Half or light cream (Optional) Preheat oven to 325F. Lightly grease an 8x8 square baking dish. Spread the apples in prepared baking dish. Sprinkle with 1/2 c walnuts, 1/4 c sugar and the cinnamon. In medium mixing bowl, stir together the flour, 1/2 c sugar and baking powder. In small bowl, combine the egg, milk and melted butter. Stir egg mixture into the dry ingredients until smooth. Pour evenly over the apples, sprinkle with remaining walnuts. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Serve warm, cut into squares. If desired, serve with half & half or cream. 9 servings Linda o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Thu, Aug 12, 10 at 10:57 I'd say these are more of a cross between a scone and a biscuit than a regular biscuit. Found this recipe when I was looking for a way to use up some extra plain yogurt I had. Cinnamon Biscuits Bon Appetit Yield: Makes about 12 biscuits 2/3 cup plus 2 tablespoons sugar 2 cups all-purpose flour 2 cups cake flour 4 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces 2 large eggs 1 cup chilled plain yogurt Blend 2/3 cup sugar, flour, cake flour, baking powder, salt, cinnamon and baking soda in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Beat eggs in medium bowl. Transfer 1 tablespoon beaten eggs to small bowl; reserve for glaze. Whisk yogurt into remaining eggs in medium bowl. Stir yogurt mixture into dry ingredients. Gather dough into ball. Gently knead dough on lightly floured surface until dough just holds together, about 6 turns. Roll or pat dough into 1-inch-thick round. Using 2 1/2- to 3-inch-diameter heart-shaped cookie cutter, cut out biscuits. Gather dough scraps, reroll to 1-inch thickness and cut out additional biscuits. Place biscuits on ungreased baking sheet. (Can be prepared 1 day ahead. Cover biscuits and reserved egg glaze separately and refrigerate.) Preheat oven to 400°F. Brush biscuits with reserved egg glaze. Sprinkle with remaining 2 tablespoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool 10 minutes. Serve warm or at room temperature. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Aug 12, 10 at 16:30 I probably use cinnamon as often in savory dishes as in sweet ones but never in overpowering quantities. I make this often in summer, when green beans and tomatoes are ready in the gardens. BEEF AND GREEN BEAN STEW " 4 servings 1 lb. lean beef 1 Tbs. olive oil 1 large onion, peeled and coarsely chopped 2 vine-ripened tomatoes, peeled, diced 1 cup tomato juice 2 Tbs. lime juice 1/4 tsp. curry powder 1/4 tsp. ground cinnamon 2 Tbs. chopped fresh mint salt and pepper to taste 1 clove garlic, minced 1 pound fresh green beans, tipped and cut Cut the beef into 1 1/2 inch cubes. Brown the meat cubes in the oil in a Dutch oven. Stir in remaining ingredients except green beans. Lower heat to simmering. Cover tightly and simmer over low heat until beef is tender â" about one hour. Stir in green beans. Cover and cook five minutes. Uncover and continue to cook, stirring frequently, until green beans are tender-crisp and liquid is reduced to a thick sauce. Good served with cooked orzo or small boiled potatoes. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Thu, Aug 12, 10 at 16:55 Cognac Fruit Dip This makes a lot; I half the recipe below and itâs plenty for the family Christmas brunch. 12 ounces cream cheese 1 cup confectioners sugar, unsifted 7 ounces marshmallow creme 1 cup sour cream 2 teaspoons vanilla extract 2 teaspoons almond extract 2 teaspoons cinnamon 2 tablespoons cognac whole fresh strawberries for dipping In small bowl of electric mixer, cream the cheese until soft and smooth. Add the confectioners sugar and beat until well-blended. Add the sour cream and the rest of the ingredients. Blend just until well-combined. Cover and chill several hours before serving. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Fri, Aug 13, 10 at 10:01 I'm hoping for recipes for Cinnamon Ice Cream and Cinnamon Babka. Here's my ultra lame-o contribution to this thread. My kids LOVED this for dessert when they were little. Haven't made it in a long time. Spread a tortilla with butter. Sprinkle generously with sugar and cinnamon. Broil till bubbly (maybe 2-3 minutes). Eat. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Fri, Aug 13, 10 at 10:39 I am hoping for a cinnamon ice cream recipe too. I had it at a restaurant once and it wowed me. I tried mixing some cinnamon into store bought vanilla once with mixed results. Now that I have an ice cream maker I should try it again. Here is a recipe that I saw Cat Cora make once. It looked really good and she said she makes it for her family. I haven't tried it yet, but maybe I can give it a shot during the cook along. Cinnamon stewed Chicken Cat Cora Prep: 20 minutes Cook: 1 hour, 15 minutes Makes 6 servings Ingredients: 1 teaspoon ground cinnamon 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (2 1/2- to 3-pound) whole chicken, cut into 8 pieces 2 tablespoons extra-virgin olive oil 2 coarsely chopped yellow onions 5 garlic cloves, minced and divided 1/2 cup dry white wine 1 cup water 1 cup chicken broth 1 (6-ounce) can tomato paste 1 tablespoon chopped fresh oregano 1/2 cup ricotta salata cheese, grated Instructions: 1. Mix cinnamon, salt, and pepper in a bowl. Pat chicken dry with paper towels, and rub with cinnamon seasoning. 2. Heat olive oil in a deep skillet over high heat. (Donât overcrowd chicken, or it will steam rather than brown.) Brown chicken in oil for about 4â"5 minutes on each side. Turn frequently with a spatula. Remove chicken when nicely browned on all sides; set aside. 3. Lower heat to medium-high. Add onions and 3 minced garlic cloves and cook, stirring constantly, for about 3 minutes or until onions are soft and golden brown. Add wine to pan, scraping up any browned bits with a spatula. 4. When wine has evaporated, add water, broth, tomato paste, oregano, and remaining 2 garlic cloves. Return chicken to pan. (Liquid should cover the chicken about three-fourths of the way.) Cover and simmer over low heat about 1 hour or until chicken is tender and cooked through. Add salt and pepper to taste. 5. Serve chicken topped with sauce and sprinkled with cheese. Remove skin before eating. (Serving size: about 1 piece of chicken with sauce) Nutrition: Calories 336; Fat 15g (sat 4g, mono 6g, poly 2g); Choles¬terol 98mg; Protein 35g; Carbohydrate 11g; Sugars 5g; Fiber 2g; Iron 3mg; Sodium 796mg; Calcium 94mg o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Fri, Aug 13, 10 at 13:50 You know, I may be in the minority, but I've tried Cinnamon Ice Cream twice now, and didn't care for it much. It was gritty, and didn't have a great texture. If someone knows how to make it without being gritty, I'd love to know the secret. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Aug 13, 10 at 14:29 I love cinnamon in savory dishes. Here are 3 I like. I'll most likely be making a version of one of them this weekend, as I have lots of veggies to use up. As for sweet, this time of year I'm most likely to use cinnamon ina fruit pie or cobbler. But those things aren't good for my figure so I don't make them unless I know I'll have enough company to help me eat them up before they mold. I might make something this weekend since I am going visiting, and if so I'll report back with the recipe. Influenced Vegetable Stew (From "Enchanted Broccoli Forest" by Molly Katzen) 3/4 cups raw kidney beans, cooked as per your favorite method, or one can of dark red kidneys 3 TBLSP olive oil 4 med. cloves crushed garlic 1 1/2 cups chopped onion 1 1/4 tsp. salt 1 cup thinly sliced potatoes 1 tsp. cinnamon 1 tsp. ground cumin lots of fresh black pepper crushed red hot pepper to taste juice from 1 large lemon 2 large carrots, sliced 1 small cauliflower, broken into small flowerettes 4 med. sided fresh, ripe tomatoes, cubed (I tend to use a can of diced tomatoes here) 2 tsp. honey In a very large skillet, saute the onions and garlic in olive oil, with salt, for 5 minutes, or until the onions are soft and transluscent. Add potatoes, spices and lemon juice. Coer and cook 8-10 minutes, stirring occasionally. (Note: I parboil potatoes, or I add some of the tomato liquid, because otherwise in my experience, starchy potatoes stick to the pan unless you use more olive oil which I don't like to do). Add remaining ingredients except for the beans. Cover, and let stew over med. heat about 30 min, stirring occasionally. Add the cooked beans, stir, cover and let it simmer about 10 more minutes. Serve with tsatsiki (cuke salad with yogurt or sour cream), greek olives and crusty bread. Picadillo (from the "Three Guys from Miami Cook Cuban" Web site) Olive oil for frying 1 large onion, diced 1 large green bell pepper, seeded and finely chopped 4 garlic cloves, minced 2 lbs. ground beef or ground round (I sub one lb. fake meat crumbles. You can also use marinated tofu, carribean or smoked style) 3 tomatoes, peeled, seeded and chopped (again, I'll use canned diced ones unless I have a plethora of fresh ones) 1/2 tsp. ground cumin 1/8 tsp. cinnamon 1/8 tsp. ground cloves 1/2 tsp. oregano 1/2 cup chopped green olives or 1/4 cup capers (optional) Salt and pepper to taste Saute onion, green pepper, and garlic in large frying pan. Fry about 5 min., until they are softened, then add the ground beef. Mash the veg. ingredients into the frying meat. Add the tomatoes, cumin, cinnamon, cloves and oregano and cover. Reduce heat to low and simmer for about 15 minutes. Add olives and raisins and simmer 5 min. longer. Adjust seasonings to taste. Serve over rice or polenta. Optional: instead of serving over rice, you can add potatoes into the mix, 3 cups peeled and diced. Fry with meat and then simmer in tomato sauce. Parboil potatoes if you wish. Add a dash of dry red wine to the final stew. This one is a big hit with kids, like sloppy joes over spaghetti. Not traditional Cinci chili but better, IMHO. More subtle. Cincinnati Style Chili (Recipe courtesy "Gourmet" magazine) 2 TBLSP veg. oil 2 med. onions, chopped 5 cloves garlic, minced 2 lbs. ground beef chuck (I use 1 lb. fake meat crumbles and a can of dark red kidney beans) 4 TBLSP commercial chili powder 1 TBLSP sweet paprika 1 tsp. cumin 1/2 tsp. allspice 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground coriander Salt and fresh ground black pepper 1 bay leaf 1 TBLSP red wine vinegar 1 TBLSP molasses 1 cup tomato sauce 1 1/2 cups water or bouillon (I don't add it all at once and only add as needed to get the desired chili thickness) Spaghetti cooked and drained, kidney beans (If not adding them instead of meat), grated cheddar, chopped white onion and oyster crackers as traditional accomaniments for "Five Ways" chili. I omit the crackers and onions, but heap on the cheddar. In a large heavy pot, heat the oil over med. heat and cook the onions and garlic until softened. Add the ground beef (or veggie equivalent of fake meat and kidney beans), stirring unil the beef is no longer pink. Drain off any excess fat and discard. Add the spices, stirring to combine and cook 1 min. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water/bouillon. Bring to a boil. Reduce heat and simmer chili covered for about 1 1/2 hours, adding additional water if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust salt and pepper. Serve the chili over cooked spahgetti with the traditional accompaniments. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Aug 13, 10 at 15:55 One of my favorites, Cinnamon Bunns, East Coast Style, ( not Cinnamon Rolls ). If anyone would like the Recipe, I'll post it. Thanks Lou o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by nightnurse1968 (My Page) on Fri, Aug 13, 10 at 22:53 This is a great recipe that I make during the holidays but they would be good any time. I never drizzle the icing but I'm sure they are great like that. CINNAMON BUN COOKIES from VANILLA COOKIE DOUGH ½ cup (2 ounces) powdered sugar ¾ cup (1½ sticks, 6 ounces) unsalted butter ½ tsp salt 1½ tsp vanilla extract 1½ cups (6¼ ounces) unbleached all-purpose flour MIDDLE: 1 large egg white 1 Tbs water ¼ cup granulated sugar 1½ tsp ground cinnamon ICING: ½ cup powdered sugar 2 Tbs heavy whipping cream ½ tsp vanilla extract ½ tsp ground cinnamon 1. Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until youâre ready to use it. 2. Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9Ã12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm. 3. Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into ½-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until theyâre a light golden brown. Remove them from the oven and transfer to a rack to cool. 4. Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping). Yield: 2 dozen cookies Read more: o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by gardengrl (My Page) on Sun, Aug 15, 10 at 18:35 This recipe is from Bon Appetit and promises to solve that "strange texture" cinnamon ice-cream can have if the cinnamon powder is added too early in the recipe. I'm sure if you just want cinnamon ice-cream, you can omit the rum. Cinnamon-Rum Ice Cream Makes 1 1/2 quarts 6 large egg yolks 1 1/2 cups heavy whipping cream, divided 1 1/2 cups whole milk 3/4 cup sugar Pinch of salt 2 tablespoons dark rum 2 teaspoons ground cinnamon Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into the custard registers 160° (do not boil), about 5 minutes. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and cinnamon. Chill custard until cold, about 2 hours. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice-cream to container; freeze until firm, at least 4 hours or overnight. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Sun, Aug 15, 10 at 22:39 Alexa, yep $$ store cinnamon...:) o cinnamon recipes clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Sun, Aug 15, 10 at 22:53 Okay here's 2 in my arsenal. Roselin's Chocolate Snickerdoodles 1c buter 1 1/2 c sugar 2 eggs 2 1/4 c flour 1/2 c cocoa 2 t cream of tarter 1 t baking soda 1/2 t salt 1 t vanilla Topping 2T sugar 2 t cinnamon Combine butter, sugar, vanilla and eggs. Cream well. Sift dry ingredients except Topping. Add to egg mixture and chill dough for at least 1 hour. Roll dough into walnut size balls and roll in cinnamon sugar. Place on ungreased cookie sheet and bake at 375F for 8-10 minutes. Makes 4-5 dozen. Applesauce Cake 3/4 c butter, softened 1 1/2 c sugar 3 eggs 2 3/4 c flour 1 1/2 t salt 1 1/2 t baking powder 3/4 t baking soda 3/4 t nutmeg 3/4 t cinnamon 1 14oz can of sweetened applesauce (I use homemade barely sweetened and also have used pear sauce.) 3/4 c chopped nuts (optional) 2 greased loaf pans (8x4) Preheat oven to 350F. Cream butter and sugar until light and fluffy. Add in blended dry ingredients, alternating with applesauce. Stir in 3/4 c chopped nuts before pouring into 2 loaf pans. Bake for 1 hour or until done. (start checking at 50 minutes) Remove and cool for 10 minutes and then remove from pans and cool on rack. Optional Sugar Glaze: Mix 1/2 c icing sugar with 1 T water, pour over cake. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Mon, Aug 16, 10 at 3:49 I will look for what I have in my recipe file, although I lost so much of it when my computer crashed in April. When I was kid and wanted a snack I would make some... Cinnamon Toast Mix equal parts of cinnamon and icing sugar (confectioners' sugar) in a cup. Spread freshly made toast thickly with soft butter. Then sprinkle the sugar/cinnamon mix on top. Eat...Yum...and don't tell your mom or your dentist! SharonCb o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Mon, Aug 16, 10 at 11:21 oooh icing sugar..I never heard of that...it would be meltier..(spell check doesn't like that word) LOL I keep a sugar jar/dispenser full of cinnamon sugar for the boys. But use granulated. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Aug 17, 10 at 21:53 Nancy, I made your Cinnamon Swirl Quick Bread. It came out of the oven 10 minutes ago. Delicious!!! This one's definitely a keeper!! o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Aug 18, 10 at 11:02 I don't have any recipes to share that feature cinnamon that wouldn't basically repeat what's already been posted, but I can see I'm going to be adding many of the above recipes to my arsenal. As far as ornaments are concerned, when my children were small, we painted santa faces on cinnamon sticks, and glued wires to them to make Christmas ornaments. They turned out quite cute. They make long, skinny Santas. We actually still have a few left. Sally o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ci_lantro (My Page) on Thu, Aug 19, 10 at 7:59 Lou, I would love to have a recipe for the cinnamon buns. Those look so yummy! Please post the recipe!! o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Thu, Aug 19, 10 at 10:09 You can't go wrong wtih the Joy of Baking's Cinnamon Rolls. I top mine with a cream cheese frosting. Sometimes I pack them into the pan so that they touch and they end up looking like this: Or I bake them on a cookie sheet, spaced so they don't touch and they look like this: Home Cookin Chapter: Recipes From Thibeault's Table Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 package active dry yeast 1 cup milk 1/3 cup "" butter 1/3 cup sugar 1/2 teaspoon salt "3 eggs Filling: 3/4 cup packed brown"sugar 1/4 cup all-purpose " flour 1 tablespoon ground cinnamon 1/2 Cup" butter 1/2 cup light raisins (optional) 1 tablespoon half-and-half 1 recipe Powdered Sugar Glaze Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, donât chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent over-browning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Aug 19, 10 at 10:12 OMG Ann - those photos are absolutely drool worthy and since I have made that recipe before I know for a fact that it turns out the best product ever! Ci_Lantro - you need to look no further - this IS the Holy Grail of Cinnamon Buns! Alexa o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Aug 19, 10 at 10:59 I don't care for cinnamon with tomatoes, otherwise I love it nearly any way. These cookies are a King Arthur Flour recipe, but I seldom cut them out, I roll them into logs and slice and bake when I want them. I never have cinnamon oil and I sprinkle them with cinnamon sugar before baking. Cinnamon Snaps 1/2 cup (1 stick, 4 ounces) unsalted butter 3/4 cup (5 5/8 ounces) brown sugar, packed 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cinnamon 1/8 teaspoon cinnamon oil, optional 1 large egg 2 tablespoons light corn syrup (1 1/2 ounces) 1 2/3 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour To prepare the dough: In a medium-sized mixing bowl, cream together the butter, sugar, baking soda, salt, ground cinnamon, and cinnamon oil. Beat in the egg and syrup. Add the flour, beating until smooth. Divide the dough in half, and shape each half into a smooth-edged disk (like a hockey puck). Wrap and refrigerate for 1 hour, or overnight. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. To shape and bake the cookies: Working with one half of dough at a time, roll the dough 1/8" thick. Use a cutter to cut the shapes of your choice, and transfer them to the prepared baking sheets. Bake the cookies for 12 to 13 minutes; this will make a cookie thatâs crisp, but not hard. (If you have any doubts about your ovenâs temperature or baking time, bake one cookie first, allow it to cool, and see if itâs the texture you like.) Remove the cookies from the oven, and cool them on the pan for 5 minutes before transferring to a rack to cool completely. Yield: about 7 dozen 2" to 2 ½" cutout cookies. annie o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Aug 19, 10 at 12:47 Ann, you would have to post that recipe. I haven't made those rolls for awhile and now I have a very strong craving. Those are the best unadulterated cinnamon rolls. Just the way I like them. Annie, the cookies would be great too! Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Aug 19, 10 at 15:41 To me Cinnamon Buns/Rolls are what Ann posted. I love those and that recipe is wonderful. The picture Lou posted is what I know as Sticky Buns. I just can't eat them for all the toothache inducing sticky stuff. I like cinnamon buns sometimes with the cream cheese drippy frosting! But I admit to also eating them plain hot from the oven when I can't wait just for the warm yeasty roll. I hate cold weather but I am so ready for a long baking day when it cools off a bit. Kat o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Aug 19, 10 at 15:53 Kat, we've always called them "sticky buns" or _sticky rolls) too, because they're...well...sticky. (grin) I like the frosting on cinnamon rolls but when I was a kid they were never frosted, we ate them hot from the oven with butter on them, like any other bread. I still love them that way the best. Annie o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Aug 19, 10 at 16:13 Annie, So glad to hear that I am not the only one that likes them with butter and almost plain. I think the cinnamon taste is the best that way! My favorite days growing up were the ones spent in my grandmother's farm kitchen on baking day. She would bake bread, dinner rolls and make apple dumplings and cinnamon rolls; enough for the week. I couldn't wait for the cinnamon rolls to come out of the oven. Oh and there were always chewy oatmeal raisin cookies too. As she aged the oatmeal cookies became the only baking she did; but boy she didn't lose her touch with them. Anyone around would fight over those cookies! She sure didn't have the kitchen equipment we have today, but what she turned out of that kitchen was wonderful. Kat o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Aug 19, 10 at 16:43 I was all set to make Ann T's Cinnamon Buns and then as I was gathering ingredients I realized I was out of yeast! No idea how that happened but in any case, I was still in the mood for something cinnamon-y and I found this recipe in my "to try" file. It is in the oven right now and smells heavenly! And I think I will make the white glaze from Ann cinnamon Buns instead of the brown sugar one listed here... or maybe I'll cover half with one and half with the other. Alexa Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze Cake: ⢠1 stick plus 2 teaspoons unsalted butter ⢠1 1/2 cups packed light brown sugar ⢠2 large eggs ⢠2 cups all purpose flour ⢠1 teaspoon baking soda ⢠1 teaspoon ground cinnamon ⢠1/2 teaspoon salt ⢠1 cup sour cream ⢠1 teaspoon pure vanilla extract ⢠2 cups peeled, cored and chopped apples Crumble Topping: ⢠1/2 cup packed light brown sugar ⢠1/2 cup all purpose flour ⢠1/2 teaspoon ground cinnamon ⢠4 tablespoons unsalted butter, softened Brown Sugar Glaze: ⢠1/2 cup packed light brown sugar ⢠1/2 teaspoon vanilla extract ⢠2 tablespoons water Directions Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Aug 22, 10 at 17:45 All the Cookalong Links Here is a link that might be useful: All the Cookalong Links o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Aug 22, 10 at 22:08 I'll be out of town until Wednesday night. Will draw a name upon my return... Keep adding cinnamon recipes.....I love cinnamon! Denise...thank you for keeping track of the threads! Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by dancinglemons (My Page) on Mon, Aug 23, 10 at 2:51 Baked Beans (semi-homemade) 2 large cans Bush*s Vegetarian Beans 1/2 cup ketchup 2 tablespoons dark brown sugar 1/2 teaspoon ground black pepper 2 tablespoons mustard (yellow) 1/4 teaspoon cinnamon 1/2 cup chopped onions Put all in large pot and simmer for 20 minutes or Bake in 350F oven for 45 minutes Enjoy! DL o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Aug 23, 10 at 10:04 I'm a little late to the party, but I made this last night for DS's and my combined birthday dinner. DH, who says he hates cake, loved it. The best part about it is that it's easy and quick. DH had made some chocolate chip ice cream, and the comments about cinnamon ice cream got me to thinking this would be a perfect match to go with the ice cream. It was. I didn't make the frosting - partly due to time constraints, but also because I figured the ice cream would serve that purpose. I'm not much of a frosting lover. I'll post the recipe for it, anyway. From: Baking, From My Home to Yours by Dorie Greenspan Cinnamon Squares For the cake: 1 1/4 cups plus 2 tablespoons sugar, divided 1 tablespoon plus 2 1/2 teaspoons ground cinnamon, divided 1 1/2 teaspoons instant espresso powder 1 3/4 cups all-purpose flour 2 teaspoons baking powder Pinch of salt 3/4 cup whole milk (I used 1%, which is all I had, and it turned out fine) 2 large eggs 1/2 teaspoon pure vanilla extract 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, melted and cooled 3 ounces bittersweet chocolate, finely chopped, or 1/2 cup store-bought mini chocolate chips For the frosting 6 ounces bittersweet chocolate, finely chopped 2 1/2 tablespoons unsalted butter, cut into 4 pieces Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet. To make the cake: Stir 2 tablespoons of the sugar, 2 1/2 teaspoons of the cinnamon and the espresso together in a small bowl. In a large bowl, whisk together the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogenous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You'll have a smooth, satiny batter. Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again. Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before un-molding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up. To make the frosting: Put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little.) Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2 1/2 inches on a side. Boy, after typing out that frosting recipe, I'm wondering why I didn't want it! Sally o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 23, 10 at 18:14 ci lantro: Sorry I haven't been Posting much, plus I've been away to AC, NJ. Below is the Recipe for the Cinnamon Bunns and Dough. rosewitch: Far as I know Cinnamon Bunns are mainly an East Coast name. Anything West of N.Y. , N.J. and Pa. they are called Sticky Bunns. *********************************** Louâs Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Donât be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you donât want to , donât do it but donât blame me , if you didnât Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. ************************************************* Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: ************************* Louâs - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. ************************* 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - 1/2 teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnât stick to your hands. I now substitute a cup of WW Flour. Makes a nice texture and tender. Stir the yeast in a 1/3 cup of warm water w. 1/2 spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnât stick to your hands. Donât make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Subtle , sweet taste. o PS - Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 23, 10 at 22:03 Should have read thru the Recipe. Didn't know all the Braided Bread was in there too. Lou o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Aug 30, 10 at 10:20 Whew...it's been a busy week, I'm late in getting this next Cookalong started. Here we go....... drawing a name.....it is >>>>>>>> Terri pacnw Terry, please pick out next subject, check the FAQ for the list of what has already been covered. Then post to this thread and I'll set up the new one. Thanks all, there are many good recipes here. Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Mon, Aug 30, 10 at 11:19 WOW...me...a winnner... Well, every thing I could think of..was already chosen.. BUT Chocolate, Chicken(we did years ago, could do a redo), Coconut or Coffee... Ummmm I'm picking Chocolate...cocoa, cocao nibs, milk, dark, semi, white, cocoa butter..bittersweet, unsweetened.. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Mon, Aug 30, 10 at 11:36 Whether they are called 'Cinnamon Buns', Cinnamon Rolls', or 'Sticky Buns'. I can vouch for Lou's recipe. The grandsons love them! For us, I go light on the syrup, heavy on the cinnamon. Also add lots of walnuts. And 'plump' the raisins in hot water. Addictive! Rusty o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Aug 30, 10 at 11:57 Thanks Terri! What a wonderful choice, there are very few who dislike chocolate. I'll set up the new cookalong.... Here is a link that might be useful: Link to Cookalong # 34 - Chocolate o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 30, 10 at 22:33 Rusty: Thanks for the Plug !!! I appreciate it. Almost too late ??? Terri: I have all of them Chocolates, Now I'll have to think of how to use them , besides eating them . Lou