| T O P I C R E V I E W |
| Eileen |
Posted - Sep 22 2004 : 11:51:08 AM
Grandmas Shortbread
1 pound butter(no substitutes,fresh organic if available.)
1 cup sugar
6 cups white flour (I use white spelt flour and increase the amount to about 71/2 cups)
pinch of salt
Whip butter until it looks like whipped cream. About 10 to 15 minutes in a warm kitchen. Beat in the sugar and beat an additional 4 minutes. Blend in salt and 1/2 the flour with the mixer. Work in the rest of the flour by hand with a wooden spoon or your hands. Add additional flour if still sticky until the mixture resembles a semi mealy consistency and sticks together like play dough. You can form a ball. Press this into a 9x13x2 or a 10x15x1 inch jellyroll pan.Smooth with the back of a fork until level throughout. Next gently press in slightly all around the outside of the edges with the back of the fork to bring edges away from pan slightly. Next prick the entire surface of the shortbread all the way through every 1/4 inch with the tines of a fork. Time consuming but esential to the crispness of the bread. Then gently drag the tines of the fork over the surface of the bread in strait lines to raise the grain a little. Bake in a 275 degree oven for about 1 hour to 1 1/2 hours or until it begins to get a little color and you can no longer hear it singing as my grandma put it. The thinner shortbread cooks a little faster. Just watch it after about 45 minutes and make a judgement call. It is not supposed to be brown only just slightly darker that before it was cooked. It will be almost 1 inch thick. Turn out onto a dish towel after it has had about 5 minutes to cool slightly and carefully slice by pressing downwards with a sharp butchers knife every 1 or 2 inches. I cut 2 inch squares. Finish cooling on a cookie rack.
This is the real thing girls and guys.
Enjoy
Eileen
songbird |
| 25 L A T E S T R E P L I E S (Newest First) |
| Eileen |
Posted - Nov 18 2005 : 1:04:28 PM
Sue, These sound wonderful!! I have made something similar but not with all the spices. Cannot wait to try them. Sent it to my daughter too.
I add real rum and brandy to my eggnog when I serve it if the people drinking it wish it and are of age. The rum flavoring is for those folks who don't want the real thing. It was so funny, the year I let each of my "of age" children try it with the real stuff, they all made a face and were not sure if they liked it or not.
I think they do now however! LOL
Eileen
Songbird; singing joy to the earth |
| BlueEggBabe |
Posted - Nov 18 2005 : 07:53:36 AM
Bramble,
My eggnog recipe is just like yours. Sweet
Well, I thought I'd share these nutritious "candies" that I make with my class. Sent a few out with some farmgirl orders recently and everybody loves'em so I'll share the recipe with you all. Really nice homemade gift. And who doesn't love the taste of Chai??? MMMM
Farm at Coventry’s Decadent “Chai” Doom Balls
I like to use dried, whole spices and then freshly grind them in an electric coffee mill, but feel free to use pre-ground spices. This recipe is eternally forgiving and receptive to all sorts of substitutions.But it is really important to add enough nuts and/or coconut to make the balls stiff enough to hold their shape.
For gift giving, wrap the candies in purchased wax paper lined
gold foil candy papers or foil candy cups. Just Lovely!
Combine well:
1 cup almond or cashew butter
1 cup sesame tahini (oil drained)
1 cup honey (give or take)
Blend together in a bowl and then mix well into the above mixture:
4 Tb. cinnamon powder
4 teaspoons cardamom
4 teaspoons allspice
2 teaspoons ginger
2 teaspoons coriander
2 teaspoons fennel
2 teaspoons nutmeg
4 star anise (or substitute:
1 teaspoon anise)
1 teaspoon cloves
1/2 teaspoon mace (optional)
splash of vanilla extract
little cayenne, optional, but fun!
Blend in until mixture becomes pretty stiff:
8 oz. or more toasted coconut
2 cups or more ground almonds
cocoa or carob powder to taste
Roll mixture into small bite size balls and finish off by rolling in additional cocoa, coconut, ground nuts, or chocolate jimmies.
These freeze beautifully or can be kept in the fridge.
Foe finest flavor serv at room temperatue....
oh my these are sooooo good!!
I have added a splash of rum or liqueur to these as well as ground rose petals and ground lavender....
the sky is the limit.
Enjoy!!
BEB
www.feedsackfarmgirls.blogspot.com
www.farmatcoventry.com
"If more of us valued good food, cheer and song above hoarded gold,the world would be a merrier place."
J.J.R.Tolkien |
| bramble |
Posted - Nov 17 2005 : 10:13:28 PM
Our recipe is almost identical to Eileen's with one exception...we use real rum and brandy; about a shot glass full of each. Real traditional recipes don't cook the mix and have raw eggs added but that's not a great idea for two reasons: salmonella and you must serve it right away. The cooked type you can chill and serve which is what we do.Hope you like it!
with a happy heart |
| nh farmgirl |
Posted - Nov 16 2005 : 6:25:26 PM
Thanks Eileen for the egg nog info. I will give it a try. |
| Eileen |
Posted - Nov 16 2005 : 10:58:23 AM
 I have made my own egg nog and it was wonderful. I just use the recipe out of the Betty Crocker cook book that is for warm egg nog. It has been a family tradition to have fresh hot egg nog and cinnamon buns for breakfast on Christmas morning since before I was born. The home made variety is not as thick or as sweet as the store bought variety that has added stuff to thicken it. It also does not contain any preservatives or corn syrup which is really an unhealthy additive as it is highly addictive.
When I want mine to be thick I beat the eggwhites to a stiff peak and fold it in at the last just before serving.
My daughter sent me this recipe last year and I have used it twice. It is richer because of the heavy whipping cream.
Holly-Nog
6 eggs
3/4 cups sugar
1/4 tsp salt
3 cups milk
1 tsp vanilla
1 cup whipping cream
2 tsp rum extract
nutmeg
2 Tbsp powdered sugar
In a medium bowl, beat together eggs, sugar, and salt. In a medium saucepan heat 2 cups milk over medium low heat just until hot(careful of scorching).Slowly wisk warm milk into egg mixture. return Egg /milk mixture to saucepan. Cook over low heat, stirring constantly until it reaches 160 degreesF. Remove from heat and stir in remaining milk and vanilla. Transfer to a clean bowl and refridgerate overnight. Just before serving, beat whipping cream until soft peaks form, add powdered sugar and egg mixture combining well. Stir in rum extract and garnish with nutmeg. YUmmy!
I find this recipe to be a little too sweet so I always add an additional cup of milk.
Hope you like it
Eileen
Songbird; singing joy to the earth |
| nh farmgirl |
Posted - Nov 14 2005 : 6:39:27 PM
Was wondering if anyone has ever made their own eggnog and how was it? |
| bramble |
Posted - Nov 14 2005 : 10:39:42 AM
Oooo Lareyna! That sounds good and we love clam chowder home made. Thanks!
Here is the recipe:
CHICKEN W/YOGURT SAUCE AND FETA
Chicken breasts (boneless, skinless)
Crumbled Feta cheese
Mix together:
1-2 c. plain, organic yogurt
2 garlic cloves crushed
fresh rosemary, thyme (2-3 tsps or to taste)
1 Tbs. lemon pepper
Cover chicken with yogurt sauce and allow to marinate for up to 8 hours in the fridge.
Place chicken in a lightly oiled baking pan and top with feta cheese and additional herbs . Cover with foil and bake at 350 for 1/2 hr. Uncover for additional 10-15 minutes for cheese to brown and bubble.
Serve with spinach salad or spanikopita. Easy, breezy...delicious!
with a happy heart |
| lareyna |
Posted - Aug 24 2005 : 09:22:54 AM
I am very sure this is not the healthiest recipe (bacon & flour)(butter & half & half) in the world but sure is good
I get the clams at Costco,very inexpensive
Large Pot of Clam Chowder
1 large can clams (approx. 50 oz)
1 large can chicken broth (50 oz)
1 pound bacon sliced small
10 large potatoes peeled and chopped into small cubes
1 pint half and half
1 cube butter (not margarine)
Wondra flour
2 med onions
Drain clams, reserving juice in large pot, add chicken broth to pot, reserving about 2 cups of broth for later, when broth and clam juice come to a boil, add potatoes and cook until almost done.
Rinse clams to remove any sand, set aside
While potatoes are cooking, sautee bacon in large frying pan until almost done but NOT crisp, add chopped onion, sautee until soft. Do NOT drain grease.
Add wondra flour to bacon mix a little at a time, stirring it in until it looks kind of like cookie dough (as if making gravy)
Add bacon mixture to potatoes and broth, bring back to boil, stirring often to prevent burning on bottom.
If the mixture is not thick enough, add about a half cup of Wondra flour to cold, reserved broth, shake until smooth and add to Soup a little at a time while stirring, (again, as if making gravy)
When soup is really thick and hot, add butter, when this is melted into soup, add half and half.
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| JoyIowa |
Posted - Aug 10 2005 : 08:23:10 AM
Lori,
Try going to kopycatrecipes.com Look under Bennigans or under soups. I have found "KFC" chicken, Boston Market Cornbread, and was pleased with the result of each recipe.
Joy
quote:
Originally posted by bayoubunch
Morning y'all,
Just wondering if anyone has a recipe for Baked Potatoe soup like the kind served at Bennigans?? have tried many from cook books but it is missing something..any ideas??..Have a great day ...lorij
Rejoice...
To live without farm life is merely existing, to live with farm life is living life to it very last experience. |
| FloralSaucer |
Posted - Aug 09 2005 : 7:49:07 PM
They have sultana scones on that site
http://www.sunbeamfoods.com.au/recipes_muffins.htm
you could put craisins in place of the sultanas. I love sultanas myself. |
| FloralSaucer |
Posted - Aug 09 2005 : 7:37:51 PM
I found a site that described raisins as sticky.
Here is a picture anyway:
http://www.sunbeamfoods.com.au/products_raisins.htm
|
| FloralSaucer |
Posted - Aug 09 2005 : 7:35:42 PM
That's OK. I am not sure that raisins are the same in both countries. We have sultanas and raisins. Raisins are the larger ones. Currants are the tiny dark ones. |
| MeadowLark |
Posted - Aug 09 2005 : 6:03:41 PM
Thanks Floral Saucer! Those look delicious! I am a real scone fan! There is a little coffee shop here where I live that I go to with my daughters sometimes on Saturday mornings that make awesome cranberry walnut scones. The chef won't give me his recipe But this will suffice very well... Thanks again! YUM!
Being is what it is. Jean Paul Sartre |
| FloralSaucer |
Posted - Aug 09 2005 : 5:35:11 PM
Cinnamon and Apple Scones
3 1/2 cups wholemeal self raising flour
2 heaped tsp cinnamon
6oz cottage cheese
1 cup raisins
2 cups cold cooked apple
1 tab honey
1/2 cup skim milk
Preheat oven to 440oF. Place flour and cinnamon in a bowl. Add cottage cheese. Combine with fingertips until mixture resembles bread crumbs. Add raisins, honey and apple and mix thoroughly. Add milk. Do not over mix. Add a tab of milk at a time if mixutre is dry. Place dough on flour board, knead then roll into a 2 inch flat shape. Don't knead too long. With a 2 inch cutter or rim of a glass, stamp out scone shapes. Place on floured baking tray 2cm apart. Brush tops lightly with milk and bake in hot oven for 20-25 minutes. |
| MeadowLark |
Posted - Aug 08 2005 : 11:07:47 AM
Oh that potato soup recipe sounds wonderful! Thank you! I will save it for a cool autumn day if that will ever come! Potatoes are big at our house, DH is Irish ancestry.
The flowers flee from Autumn, but not you-
You are the fearless rose that grows amidst the freezing wind. Rumi |
| FarmGirlsConnect |
Posted - Aug 08 2005 : 12:33:32 AM
Hi Bayoubunch...Try this one and let me know if it's the one you are looking for...
Bennigan's Ultimate Baked Potato Soup
3 pounds all-purpose potatoes, scrubbed
and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions
Preheat oven to 400 degrees F.
Bake potatoes 1 hour or until tender when pierced.
Peel when cool enough to handle.
Melt Butter in a 4- to 6-quart pot over medium low heat.
Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown.
Add 2/3 of the potatoes and mash with a potato masher.
Add broth, milk, salt and pepper.
Bring to a simmer, stirring occasionally.
Cut remaining potatoes in small cubes.
Add to soup and stir gently to reheat.
Sprinkle each serving with topping.
Yields 8 (1 cup) servings or 4 main dish servings
--What is a weed? A plant whose virtues have not been discovered--Ralph Waldo Emerson |
| FloralSaucer |
Posted - Jul 31 2005 : 06:24:37 AM
Maybe this will help with the scones, they have to be baked on a higher temperature to other things.
http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=wholemealscones
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| FloralSaucer |
Posted - Jul 31 2005 : 06:16:06 AM
I need to read this in detail too.
I have been meaning to make miso soup. I have had the instant one.
I have been doing lots of pumpkin meals.
Wholemeal Date Scones are my favorite. Not sure where my recipe is, I have seen them online. |
| Kim |
Posted - May 04 2005 : 7:33:20 PM
It's been awhile since I've been at this thread for some reason. Thank you for the homemade tofu recipe and all the other yummy stuff!!
farmgirl@heart
Be at peace with yourself and the rest will follow |
| Eileen |
Posted - May 04 2005 : 09:20:36 AM
Oh My! I love watermelon! Cannot wait to try this one.Thanks
eileen
songbird; singing joy to the earth |
| Aunt Jenny |
Posted - May 03 2005 : 3:36:01 PM
Oh...that sounds wonderful...a keeper in my book too!! Can't wait for ripe watermelon to try it!!!
Jenny in Utah
Bloom where you are planted! |
| MeadowLark |
Posted - May 03 2005 : 3:15:03 PM
Sounds delicious Clare! This is definitely a keeper.
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. |
| Clare |
Posted - May 03 2005 : 2:04:20 PM
I must be really craving SUMMER, because when I saw this recipe, my mouth started watering. It sounds just yummy to me right now, and I'd thought I'd share it with "the girls":
Watermelon & Red Onion Salad
Ingredients:
2 cup watercress, large stems removed
1 qt watermelon, seedless, peeled, large dice
1 cup red onion slices, thin
3 tbsp olive oil
3 tbsp raspberry vinegar
Preparation Steps (Estimated Time: 20 min):
1. Rinse and dry watercress
2. Combine watermelon, onion, watercress,
oil and vinegar in a large salad bowl.
3. Toss to evenly distribute.
4. Season to taste with salt and pepper.
5. Serve.
Serves 4
Nutritional Information
serving size: 7.0 oz
Calories: 154
Total fat: 11 g
Sodium: 305 mg
Chol: 0 mg
Carbs: 14 g
Protein: 2 g
****Gardener, Stitcher, Spiritual Explorer and Appreciator of all Things Natural****
"Begin to weave and God will give the thread." - German Proverb |
| n/a |
Posted - Dec 24 2004 : 12:07:21 PM
Well, the presents are bought and wrapped and it is time to load up the car and head to my parents for Christmas Eve dinner, then to my fiance's for Christmas. I have a recipe to offer that is always a hit, although it is probably not new to some of you, but perhaps not all. Jalapeno Roll Ups: soft flour tortilla shells, 1 block of softened cream cheese, 1 cup of shredded cheddar cheese, 1 bunch of chopped green onions, 3 cloves of minced garlic and a package of cilantro that needs to be washed and chopped fine. Mix all in a large bowl, then spread the mix on the tortilla shells, sprinkle chopped pickled jalapenos on top, roll & chill. Slice just before serving. These are cold and creamy and very sneaky also (smile), three will make my forhead start to perspire. Merry Christmas, everyone...
dance, dance, dance
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| bramble |
Posted - Nov 09 2004 : 11:42:31 AM
Julie--Strange but true...we had pork roast last night and thanks to you I am now making a stew with the leftovers! I love that pumpkin cream sauce and the idea for a second pasta sauce, thanks! I once had crab ravioli with a pumpkin sauce that I could never figure out what was in it, you may have solved the puzzle! Thanks for the ideas they sound...DELICIOUS!
with a happy heart |
