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Monday, February 13th, 2006
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5:09 pm - Appetite for Seduction Premiering on iTunes this Valentine's Day
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| Tuesday, November 29th, 2005
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7:50 pm - Boiled fruit cake
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ajsk
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I need help.
When I was about 17 I used to make a superb boiled fruit cake made with wholemeal flour. I lost the cookbook and it was one of the student "eat for under £5". books that is impossible to find and out of print (I'm talking a good 10 years ago now)
I have always wanted to try making it again but although I can remember the ingredients I just cannot remember the ingredient amounts which is driving me crazy!
About a month ago I decided to put the ingredients into a search engine instead of just "boiled fruit cake" and it gave me the recipe below.
All but the ginger, use of sultanas and currents instead of mixed fruit and type of flour is the same recipe, but the quantities are all wrong, even for this particular cake! There isn't enough water to boil the fruit in and there is so much butter I feared my arteries would close up in protest.
I made it at the weekend and instead of it coming out moist (as it is supposed to do) it came out crumbly. I'd had to leave it in the oven longer than the time stated because it was still uncooked in the middle and so it came out burnt as well, just to add insult to injury.
I'm not a cook. I wouldn't dare start messing about with stuff that I haven't a clue about. I need advice, if anybody can possibly help me? If you have a better idea about quantities and things I would really appreciate it.
ps, I am making this cake for Christmas for my family. I made the mistake of telling them I had the recipe again and they always loved the cake from before and I really don't want to disappoint them :/
Cross posted out of desperation
BOILED FRUITCAKE
Serves 8
Prep: 20 min plus cooling
Cook: 1 hour
150g butter, chopped
300g sultanas
300g currants
180g soft brown sugar
1tsp ground mixed spice
1tsp ground cinnamon
1tsp ground ginger
1tsp bicarbonate of soda
250ml water
2 eggs, well beaten
150g plain flour
150g self-raising flour
METHOD
Heat the oven to 180C/Gas 4. Combine the butter, sultanas, currants, sugar, mixed spice, cinnamon, ginger, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then set aside to cool.
Add the eggs one at a time, beating well with a wooden spoon. Sift the two flours into the mixture and beat well. Pour into a lightly oiled cake tin of about 22cm diameter.
Bake for an hour, or until a thin skewer inserted in the centre comes out clean. Remove from the oven and allow to cool slightly before taking the cake from the tin. Cool and store in an airtight container until required.
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(comment on this)
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| Monday, October 3rd, 2005
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10:14 am - The Ultrasecret (well maybe not anymore) Magic Cookie Bar Recipe
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tianna_ivymoon
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Preheat Oven to 325
Put all ingredients into greased 13x9" pan IN ORDER
1/2 c. melted margarine or butter
1 pkg. (1 1/4 - 1 1/2 c.) graham crackers (crushed)
16oz. pkg. butterscotch chips
16 oz. pkg. chocolate chips
1 c. coconut (shredded)
1 can Eagle Brand sweetened condensed milk
Bake at 325 for 25-30 min
These are delicious and have been passed down for a few generations.
Enjoy!!
current mood:  accomplished
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(comment on this)
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| Wednesday, April 6th, 2005
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11:21 pm
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instantwhorekit
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Hoping somebody can help me. My boyfriend's from Oklahoma, and he's always raving about the queso he used to eat down there. We have searched the entire internet, and scoured all the stores and restaurants, with no luck. I'm hoping somebody will have a recipe for it or something similar, or at least know what I'm talking about and point me in the right direction.
Thanks ^^
*x-posted like mad cause i'm desperate :D
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(6 comments | comment on this)
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| Tuesday, December 14th, 2004
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12:04 pm
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| Thursday, September 30th, 2004
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5:21 pm - From one cookbook to another...
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hadattack
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I posted this last week in ![[info]](http://p-stat.livejournal.com/img/community.gif) hip_domestics, but thought, hey, why not expand the search, since the results have been so great.
I am looking for quick, easy and delicious recipes to make. Initially, I was looking for dinner's, but I think that if you have 1-2 recipe's you love, I want to know about it. That includes:
- Salads
- Soups
- Appetizers
- Main Dishes
- Deserts
The guidelines are that the recipe can't be too far out there, and it has to be relatively healthy (not a lot of fried foods). I have two somewhat picky eaters to contend with. Out there in our house usually means that: 1) The ingredients must be found in a normal grocery store (a weird husband quirk), 2) Usually anything Middle Eastern or Indian doesn't fly (I get my exotic food fixes at restaurants with friends). My other requirement is that it must be no more than 45 minutes of prep time, and no more than 1.5 hours of cook time.
The benefit to you is that after I try everything, and can compile all of the recipe's, I am going to e-mail the results to all interested parties.
So what do you have lurking in your recipe books?
(X-posted all over the place)
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(comment on this)
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| Saturday, August 7th, 2004
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3:04 pm
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noxiousbitch
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So, I've been a member for a little while now, but I've never posted..
Yesterday my mom took me to The Cheesecake Factory for lunch *swoon*.. Anyways, they have these Avocado Egg Rolls that I'm absolutely in love with. I have to have them every time I go. Last night I was determined to find the recipe for these wonderful things, and find it I did. So, I figured I'd share it with all of you.
( Recipe )
If any of you try to make it, let me know how it turns out. I plan on making it soon so when I do I'll post about it.
(X-posted like theres no tomorrow.)
current mood:  bored
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(1 comment | comment on this)
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| Wednesday, December 31st, 2003
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4:21 pm - new....
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ioldman2
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hi everybody....hope 2004 will be a better year for everybody...i be new to this here community...i had my daughter build me a website a few years ago so if ya visit it i can't take the credit for it...
i collect recipes but i TRY to invent them so if any of you want to exchange recipes that you INVENTED i would be more than happy to do that...there is a recipe on my website that has a permission at the bottom of it...if you print it out you have to include that also...worked my fingers to the bones to satisfy the company i got the recipe from to agree how i would acknowledge where i got the recipe from...so please include it when you print it out...
hope to hear from you all....have a happy new year...
oh yeah forgot one thing...do NOT send me any type of recipe that has to do with seafood...don't care for shrimp...lobster..oysters(looks like one big ugly booger)..tuna fish recipes be ok...i know i know...that be sea food...but i like tuna...
current mood:  anxious
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(comment on this)
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| Wednesday, November 26th, 2003
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9:53 am - Yummy Yummy Apple pie
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playmoby
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I love this recipe. Its great!
Carrie’s Apple Pie
Preheat oven to 375º
Crust:
• 3 cups all purpose flour
• 1 Tbsp. granulated sugar
• 1 cup unsalted butter, cut up
• 1 large egg yolk
• 1 Tbsp. distilled white vinegar
• 4-5 Tbsp. half and half cream
Filling:
• 6-7 small/medium tart apples, cut up
• ½ cup granulated sugar
• 1 large egg white
• 1 Tbsp. water
• ¼ firmly packed brown sugar
• 1 tsp. apple pie spice or pumpkin pie spice
• 2 Tbsp. cornstarch
• ¼ tsp. salt
• dash of extra cinnamon
Directions:
1.For the pastry, combine flour, granulated sugar, and salt in bowl. Add butter and mix until mixture resembles coarse crumbs. Whisk together egg yolk and vinegar in a separate dish. Pour into mixture. With machine running, add half and half until dough is formed (I use all 5 Tbsp’s). Shape into 2 balls, one slightly larger than the other; flatten into thick disks. Refrigerate.
2. For the filling, combine apples, sugar, brown sugar, apple pie spice, cornstarch, and salt in a bowl. Mix well.
3. Roll out dough into 13 inch circles. Place one into pie dish. Fill with apple mixture and cover with 2nd circle. Trim edges and discard extra dough. Pinch pie crusts together to finish. Score top with holes and bake in oven for about an hour.
Voila! You have a tasty, yummy pie!
current mood:  awake
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(comment on this)
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| Thursday, August 21st, 2003
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9:17 pm
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alocin
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Hi :D
I'm looking for lots of yummy, healthy recipes (low fat/low carbs anything that's not cooked in oil)
:D
Can anyone share some, or maybe direct me toa cool link?
Thanks :)
current mood:  hungry
current music: Elvis Presley - A Little Less Conversation (JXL Remix)
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(1 comment | comment on this)
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| Friday, June 27th, 2003
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12:18 am
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| Wednesday, April 23rd, 2003
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9:00 pm
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1:06 pm
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| Thursday, April 17th, 2003
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4:32 pm
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alocin
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Easter Muffins -
Just take your normal muffin recipe, but with a twist.
Poor the first base of batter in, then throw in a small solid egg and a small caramel filled egg, put in the rest of the batter and BAKE :D
YUM YUM!
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(comment on this)
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| Wednesday, April 16th, 2003
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7:10 pm - Excellent Appetizer/Snack
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| Sunday, April 13th, 2003
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12:02 pm
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12:01 pm - My First Post, Hello! *waves*
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| Saturday, December 28th, 2002
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10:54 am - Question...
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valeriana
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I got a new crockpot for christmas and am dying to try it out....
I was thinking of doing a whole chicken in it (yes, I got the big one *grins*) but the only chicken I have is frozen solid. I have a recipe that would take 8-12 hours to cook...and I'm wondering just...do I need to thaw the chicken out? Or do I just put it in there frozen?
I'm also trolling for any good crockpot recipes y'all feel like sharing:)
Thanks!!
current mood:  creative
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(2 comments | comment on this)
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| Thursday, December 19th, 2002
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6:54 am - Sweet Potato Casserole
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shannihilation
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- 1 40 oz can Bruces Yams
- 8 oz cream cheese
- 2 eggs
- 1/2 c sugar
- 1 tsp vanilla
- 1 cup chopped nuts
- 1 cup sugar frosted flakes
- 1/2 butter
drain sweet potatoes and mix with cream cheese, eggs, vanilla, sugar.
place in 1 1/2 qt baking dish
melt butter and mix with nuts and frosted flakes
put nut mixture on top of sweet potatoes and bake in 350 oven for 30 minutes
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(comment on this)
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| Wednesday, December 4th, 2002
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8:22 am - Comfort Food For A Cold Winter's Night
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jesus_h_biscuit
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Jude's Brandycream Chicken Penné
Alright kiddies, this is my first post here - it's an indulgent one, but oozing with yummy goodness. All measurements are approximate, since I don't measure when I cook. Be experimental and make it your own!
1 lb mushrooms, cut into quarters
1 cup real butter, divided
1-2 large onions, thinly sliced
8 cloves garlic, peeled, smashed, and chopped to equal 2 tbsp*
4 boneless, skinless chicken breasts, cut into bite sized cubes
1-1/2 cups of flour
1/2 tsp garlic powder
1 tsp freshly ground black pepper
1/2 tsp salt
1/4 cup extra virgin olive oil
1 cup (more or less) brandy (I use E&J brandy)
2 pints (more or less) heavy cream
1-2 tbsp granulated chicken flavored boullion
1 lb cooked, drained penné pasta
grated parmesan cheese for serving
1. In a large skillet or sauté pan, melt 1/2 cup of the butter over medium heat. Add the onion and saute, stirring occaisionally, until the onion softens. Add the mushrooms and 1 1/2 tbsp of the garlic, continue cooking until the mushrooms have given off their liquid and it has evaporated. Transfer to a bowl, keep warm.
2. Season the flour with the salt, pepper, and garlic powder and toss the chicken cubes in the seasoned flour. Heat the olive oil in the skillet over high heat. Quickly saute the chicken in the olive oil, stirring constantly until it begins to brown a bit. Here's the tricky bit, and if you have little to no experience flambééing things, TAKE THE PAN OUTSIDE for this. Pour in the brandy and ignite one side of the pan with a lighter. Shake the pan from side to side until the flames die out. Return to the kitchen. Assuming you're in the kitchen at this point, add the mushrooms and onions to the pan and pour in the cream. sprinkle the bouillion over the cream and stir it all in, blending everything together. Allow it to simmer for 10 minutes uncovered, stirring occaisionally. The sauce will thicken upon simmering.
3. Pour the chicken and sauce over the pasta and toss to mix. Serve immediately with the parmesan cheese for everyone to top their pasta bowls with. It is my opinion that pasta with any cream sauce begs for tons of freshly ground black pepper, so have the peppermill handy!
* = Allow the remaining 1/2 cup of butter to soften, blend in the reserved garlic, dried parsley, salt and pepper to taste. A little garlic powder in conjunction with the fresh garlic will give it more depth, I use both together in many things as I love garlic. This garlic butter is useful for many things, I stir it into sauces and plain hot pasta. I keep it at room temperature for serving as a spread for french bread, which you should have for this dish. Enjoy!
current mood: awake
current music: Lover, You Should've Come Over - Jeff Buckley
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