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Re: Food for Thought (and Discussion)

PostPosted: Jan 06, 2018 7:52 am
by fantasia
Yes, no, pork. ;))

Here's the recipe. ... pe-1918585 :D Let me know if you try it and what you think!

Re: Food for Thought (and Discussion)

PostPosted: Jan 06, 2018 4:33 pm
by ValiantArcher

Thanks, fk! :) Will post here if/when I get a chance to try it!

Last night and this morning I made a variant on Peanut Butter Twisters, one of Summer's favourite treats. The original recipe calls for a rolled-out dough spread with a peanut filling to be folded in half, cut into strips, the strips twisted and baked, and then drizzled with a chocolate sauce. Instead of making them into strips, I spread the filling all over the dough and then rolled it up into a log. I cut the log into circles and baked them like cinnamon rolls, "frosting" with the chocolate sauce after baking. I think they were about comparable to the originals, but perhaps a bit drier - I think this might be solved by increasing the amount of peanut butter filling. Overall, though, people liked them. :)

Re: Food for Thought (and Discussion)

PostPosted: Jan 23, 2018 12:09 pm
by fantasia
I started a new tradition last year with the Super Bowl: Making two desserts that loosely represent the two teams competing. So this year for a super bowl party (that no one may come to, and if that's the case the hubby will take the food to work), I'm making a Boston Cream Pie and a Philadelphia Cheesecake. :D

Oh, and Kansas Day is this Monday so I need to get some groceries put together for a Kansas Dirt Cake. ;))

And my husband's birthday is coming up too, and he wants a chocolate cake with peanut butter frosting. I usually do the molten lava cakes with peanut butter filling for him, but we're getting to be such a huge family (babies everywhere!) that those are getting to be a bit overwhelming.

Making desserts > Making real food :))

Re: Food for Thought (and Discussion)

PostPosted: Jan 24, 2018 2:05 pm
by johobbit
You gals are making me h-u-n-g-r-y! ;))

One of our (many) favourite dishes is Sweet and Sour Chicken. It's such an easy-to-make meal and is delicious with fresh brown rice and a couple of vegetables. We're having ours with sautéed spinach with garlic cloves tonight and crunchy carrot sticks, mmm!


1/4 cup white vinegar
1 cup ketchup
1 cup water (I use more like 3/4 cup)
1 Tbsp Worcestershire sauce
1 Tbsp butter
1/4 cup brown sugar
1/2 cup minced onion
1 tsp salt
1/4 tsp freshly ground pepper

6-8 chicken breasts or thighs
salt and pepper

Sauce: Combine all sauce ingredients in saucepan. Simmer over low heat for 20 minutes or until a bit thickened.

Chicken: Place chicken in roasting dish. Sprinkle with salt and pepper and dot with butter. Brown, uncovered, in oven at 425°F for 30 minutes. Reduce heat to 325°F. Pour sauce over chicken. Cover and continue for approximately 2 hours.

A few notes:
*I hardly ever include salt in my recipes (including this one), and they are still very tasteful
*I usually double the sauce recipe to freeze a batch. Obviously it needs to simmer longer if doubled. I think I let it go nearly an hour last night.
*2 hours seems long to me. I often stop ours baking at ! & 1/2 hours and it was yummy. I guess if you want the flavour to sink in even more, continue for that extra time.

It's been fun having lots of homemade soups and muffins in the freezer over this winter. They're certainly handy for us to pull out, and also it is so important (in our family) to have them readily available to give away to folk who could use a little pick-me-up in mid-winter. :)

Re: Food for Thought (and Discussion)

PostPosted: Jan 25, 2018 10:36 pm
by stargazer
I like your idea of the representative desserts, fantasia.

Note to self: don't look at this thread when hungry. ;))

Re: Food for Thought (and Discussion)

PostPosted: Feb 03, 2018 11:07 am
by Grandmama
fantasia kitty, can I come to your house for your Super Bowl party? Yum!

Re: Food for Thought (and Discussion)

PostPosted: Mar 11, 2018 7:12 am
by wild rose
Recently I've gotten back into baking cakes :) The other week I made Chocolate Devil's Food Cake for the teacher I work with. It was kind of a random idea, our students came up to me and said it's going to be her birthday March 1st and we should do something and I threw out that I can make a cake and they all agreed it was a wonderful idea. Problem is I only get home 8 pm earliest. I also have to get up at 5 am to get to work on time.

Still I stayed up till 1 am in the morning and got up at 4 am to finish the icing. I have to say it was a great cake...if I'm not blowing my own horn here ;))

Next monday I'll bring over three cakes to celebrate my birthday which was last Friday. I've already decided that one is going to be a chocolate chip cake, I'm still making up my mind about the other two, but I think I'll go with spice-cake and probably apple and cinammon. :)

Re: Food for Thought (and Discussion)

PostPosted: May 04, 2018 4:09 pm
by Valiant_Nymph
Wild Rose, I'm looking for a good chocolate cake recipe! Would you be able to share yours? :)

Re: Food for Thought (and Discussion)

PostPosted: May 10, 2018 3:55 pm
by The Rose-Tree Dryad
I can't say that I have a favorite chocolate cake recipe in my arsenal of recipes, Valiant_Nymph, but I did make this black bean chocolate cake recently and I thought it turned out pretty well. That may be not at all what you're looking for, though. ;))

I also made a yellow cake with white beans the other day and tried something new for the frosting — I used pureed beans for that as well instead of the customary truckload of confectionery sugar. I know buttercream made from beans sounds really weird from an American standpoint, but white bean paste is actually commonly used in Korean desserts and is the key ingredient for making the intricate icing flowers that top Korean cupcakes. It's called baek ahng geum and it's very simple to make.

I used navy beans in my batch because that's what I had on hand, but next time I'll try the traditional cannellini beans. I didn't know quite what to expect from the flavor, but using plenty of vanilla extract resulted in a nice, not-too-sweet buttercream. Even my brother liked it, so I'd say it was a success. ;))

Re: Food for Thought (and Discussion)

PostPosted: May 10, 2018 5:39 pm
by Valiant_Nymph
The Rose-Tree Dryad wrote:I can't say that I have a favorite chocolate cake recipe in my arsenal of recipes, Valiant_Nymph, but I did make this black bean chocolate cake recently and I thought it turned out pretty well. That may be not at all what you're looking for, though. ;))

Ha, that's not what I had in mind, but I might try is out! ;))

Re: Food for Thought (and Discussion)

PostPosted: May 14, 2018 2:36 pm
by JillPoleFriend
Does any have a good recipe for chocolate chip cookies? I'm trying to make some for my mom's birthday :)

Re: Food for Thought (and Discussion)

PostPosted: May 14, 2018 2:53 pm
by Valiant_Nymph
I know this is strange JillPoleFan, but I find the recipe on the back of a particular brand of chocolate chips to be really good. Not sure if they have this brand in your area, but here is the recipe: ... ecipe.html

Re: Food for Thought (and Discussion)

PostPosted: May 23, 2018 11:14 am
by SnowAngel
I have a great chocolate cake recipe, but I can't remember if I am allowed to share it. It's my great-grandma's recipe. Somewhere in this thread I posted my favorite buttermilk brownie recipe that is a lot like a chocolate cake.

This recipe was one of my birthday pies, other pie was sour cream blackberry and I am sure I have posted that recipe already.

Mocha Chiffon Pie (adapted from Better Homes And Gardens New Cook Book copyright 1965)

1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup water (I used shots of espresso)
2 BRCC instant coffee sticks (maybe 2 teaspoons of instant coffee)
2 ounces unsweetened chocolate
3 egg yolks
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 or 2 T. coffee grounds (could use coffee grounds from making coffee listed above)
1/3 cup sugar
3 stiff beaten egg whites
baked pie shell

Soften gelatin in 1/4 cup cold water. Heat 1/2 cup water (or coffee) to boiling; add instant coffee and chocolate; dissolve. Add softened gelatin, stir until dissolved. Cool.

Beat egg yolks with 1/3 cup sugar till light; add chocolate coffee mixture, salt, vanilla, and coffee grounds. Cool at room temperature.

Gradually beat 1/3 cup sugar into beaten whites; fold into chocolate mixture. Pour into pie shell. Chill until firm, about 2-4 hours. Trim with whipped cream and chocolate curls.


Re: Food for Thought (and Discussion)

PostPosted: Jan 18, 2019 11:02 pm
by SnowAngel
I told a couple of the gals on the forum that I would post my family's turkey stuffing casserole recipe and I still intend to, however my mom just kinds throws the stuffing part together and I can't figure out the measurements to write down. I will figure it out and post it this year.

In the meantime, I have been replacing white sugar with the truvia baking blend in some of my favorite dessert recipes. Would love to use just xylitol or erythritol, but that's not in the currently in the budget. Anyway, I used the truvia blend in the sour cream berry pie (skipped the topping in favor of whipped cream) and chocolate chiffon pie, both recipes turned out great. I already make a pie crust without sugar, I am very happy to be able to significantly reduce white sugar and still have a delicious dessert. :)

Recently I tried a wheat thin recipe I found on pinterest, so yummy. I try really hard not to eat store-bought crackers, and so finding this cracker recipe that doesn't use a ton of butter was awesome. I have made it several times, the last couple batches I added worcestershire sauce, onion powder, garlic powder, dry mustard, and more salt for a classic party mix flavor. Still working on the measurements for the spices and the liquid for the recipe, our wheat flour is kinda course and seems to need more liquid.


Re: Food for Thought (and Discussion)

PostPosted: Jan 20, 2019 9:17 pm
by Kalta79
Found a recipe for Black Bean (chocolate) Lava Cakes that I plan to try :-)

Wednesday I'll find the link again and post it. Decided to inventory all our canned/dry goods on Friday, and found 17 cans of black beans spread all over the place...this has got to stop...not only the 'hoarding', but nothing between categorized properly and just put wherever there's room. I got so frustrated, I quit taking stock and started organizing instead. Hence my spring cleaning taking place early this year. Lots of stuff will be thrown out this year!

Re: Food for Thought (and Discussion)

PostPosted: Feb 28, 2019 11:58 pm
by SnowAngel
Well, I almost have the stuffing casserole recipe figured out. My mom made again a few weeks ago and she made an ingredients list with sort of measurements, only now I'm not sure where the list is. 8-|

I've been wanting to crackers again, but a part in the oven broke and had to be replaced. Since it is now fixed, I will hopefully have sometime this weekend to make a couple batches of crackers, they freeze really well and taste good right out of the freezer. :) This is recipe I used: ... eat-thins/

While there was no oven, I decided to make Healthy Thin Mints and not bake the cookies. I used a cookie scoop and made them into "cakeballs" (without frosting) and I refrigerated the cookies for a while before putting on the melted chocolate. I used equal parts coconut flour, almond flour, and flaxseed in place of the THM baking blend. It was so good. But then chocolate and mint are always good. :)