| T O P I C R E V I E W |
| wildflower17 |
Posted - Aug 01 2013 : 09:44:01 AM
I am in need of some recipes. Any kind...or anything that would be good for the upcoming holidays...I just want to add to my collection...
If you have time please send me one or two to my email address through the MJF site.
I truly appreciate it!!!
Hugs!
Judy
"Blessed Beyond Measure"!!!
"Country Girl at Heart"... |
| 24 L A T E S T R E P L I E S (Newest First) |
| coccocolorado |
Posted - Aug 12 2013 : 7:47:34 PM
Thanks, Sharon!
I will have to start stalking freecycle for some nice sheet pans. I will let you know how the untoasteds come out.
C
Farmgirl Sister #5348
City Girl
Country Heart |
| wildflower17 |
Posted - Aug 10 2013 : 6:02:15 PM
Everything sounds so good!
Hugs!
Judy
"Blessed Beyond Measure"!!!
"Country Girl at Heart"... |
| CindyG |
Posted - Aug 10 2013 : 11:22:09 AM
Here comes an odd collection of appetizer ideas, and I thoroughly enjoy every one of them. I think I have a somewhat unsophisticated palette because I like very bold flavors. I will give almost any sweet plus savory combo a try just to see what it is like, thanks to a friend of mine who said "trust me!" for the first item listed.
-Brie and ginger snaps. Seriously! Homemade cookies are best because you can make them a little thinner than most commercial ones. A blob of room-temp Brie on a ginger snap is a fabulous flavor combo, especially with a drink featuring cranberry. The tart, sweet, pungent combo is surprisingly pleasant.
-Dates stuffed with Parmesan cheese. Easy peasy: cut a slit in a pitted date, being careful to not cut it all the way through. Stuff in a small hunk/thin shard of good Parmesan cheese and a smoked almond, if you'd like. I did this with Blue Diamond's wasabi almonds - woohoo!
-Prunes stuffed with feta cheese. I forget THE prune company name, but they make prunes with either orange or cherry "essence". Get these, cut a slit like the date thingee above and tuck in a piece of feta cheese. Again that sweet and salty flavor thing really works together. These go well with a dry martini.
-THE BEST but only if you like all the components is a thing called "Devils on Horseback". I have no idea why the name, but I know they are so good it should be illegal. There are many variations of this, but the one I know is this:
Do the slit in a date thing yet again, but this time stuff in a clove of roasted garlic and a piece of blue cheese. Wrap this in half a slice of bacon (cut one 10 inch piece in to two 5 inch pieces, not cut it in half along the full length to make two thin but long pieces). Secure with a toothpick soaked in water so it doesn't scorch. Bake 20 minutes or so at 400 degrees, until bacon is done to the level of crispness you like. Drain on paper towels for a minute.
The kicker: serve with a well-chilled horseradish sour cream mixture you made the night before. Salt, sweet, cold, hot, garlic and pig candy- yowza. Stand back and wait for the compliments.
If you make the above with a scallop, it gets called "Angels on Horseback".
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| jenne.f |
Posted - Aug 08 2013 : 6:07:26 PM
I am enjoying the recipes. I have been wanting to try Biscotti.
Now I have a Farmgirl recommended recipe! thank you.
~blessings~
Jenne
Farmgirl #4616
"Longin' to be farmin'.." |
| wildflower17 |
Posted - Aug 08 2013 : 5:52:26 PM
Patsy,
Sounds delicious! Thanks for sharing.
Hugs!
Judy
"Blessed Beyond Measure"!!!
"Country Girl at Heart"... |
| Dirtduchess |
Posted - Aug 08 2013 : 10:36:16 AM
Oh, wow,
I love all the recipes above. Here is a summer time favorite of three generations of our family.
Garden Gumbo
1 large onion chopped in large pieces
1 large potato (leave peeling on ) cubed in about 1/2" pieces
1 cup sliced okra
1 medium yellow squash sliced thinly
1 large tomato chopped (keep juice)
Oil.
Put in just enough oil to cover bottom of a large non stick pan.
Sauté onions not allowing to brown. Take out of pan.
Add more oil if needed and brown potatoes.
Add to pan onion, squash and okra. Add water just to cover ingredients. place lid slightly ajar. Cook
on low medium until veggies are soft. You may have to add a little more water.
Stir once in a while. When veggies are soft, take lid off pan. Raise the heat just enough to evaporate
the water. Slightly brown veggies. Lower heat and add tomatoes and their juice. When tomatoes are soft
This dish is done. Add salt and pepper to taste.
Good the next day. Sometimes I add leftover chicken or Parmesan cheese.
My DH puts ketchup on top of his.
Hope you like it.
Patsy
Farmgirl 4678
Leave room in your garden for the fairies to dance. |
| Calicogirl |
Posted - Aug 08 2013 : 07:51:17 AM
C,
I had to add that because we love them :) I have not used untoasted coconut. I think that would be a wonderful idea for favors. Be prepared and get some more 10x13 pans so you can make batch after batch. I find using a pizza cutter works best. I have noticed a little difference with the humidity, I have needed to whisk the mixture a little longer. It may take a little longer to set too. I usually make the marshmallows later in the day and leave to set overnight. Come morning I cut into pieces and let them sit a little bit too. Oh, I would probably just stick with vanilla extract (not butter). 
edited to add: or you could probably use sheet pans but just make the marshmallows smaller :)
By His Grace, For His Glory
~Sharon
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| coccocolorado |
Posted - Aug 08 2013 : 05:51:29 AM
Sharon,
Thanks for adding the toasted coconut marshmallow recipe! Have you used just the sweetened, untoasted coconut? My daughters wedding cake will have a layer of coconut frosted and I'm thinking about making some for the goodie bags.
Have those of you who have made marshmallow noticed any differences in the outcome, based on the weather? I know meringue does not do so well in humidity...
C
Farmgirl Sister #5348
City Girl
Country Heart |
| wildflower17 |
Posted - Aug 06 2013 : 11:18:46 AM
Thanks for the recipes. Hope I get more!
Hugs!
Judy
"Blessed Beyond Measure"!!!
"Country Girl at Heart"... |
| Calicogirl |
Posted - Aug 05 2013 : 9:30:14 PM
C,
I haven't tried the marshmallows with the chillover yet. I have been making marshmallows for 16 years and they are so different than storebought.
Here is the recipe:
Homemade Marshmallows
4 envelopes unflavored gelatin
1 1/2 cups water
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract (I actually use 1 tsp. vanilla and 1 tsp. butter extract)
1 1/2 cups powdered sugar, plus additional for rolling
Spray a 10x13-inch Pyrex baking dish with non-stick cooking spray. In the bowl of a standing electric mixer, soften the gelatin with 3/4 cup of the water.
Place the sugar, corn syrup, the remaining 3/4-cup water, and the salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234-240 degrees on a candy thermometer (or until it reaches soft-ball stage).With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until the mixture is very stiff, about 15 minutes. Beat in the vanilla.
Pour the mixture prepared dish and smooth the top with an oiled spatula. Allow the mixture to rest, uncovered, at room temperature 10-12 hours. Using a fine sieve, sprinkle the powdered sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, and using a pizza cutter dipped in powdered sugar cut marshmallows into squares. Be sure to dip the cut edges of the marshmallows into the powdered sugar to prevent sticking. Yield: About 40 marshmallows
** Don't skimp and use cheaper corn syrup. I have tried and the marshmallows don't set right. Use Karo.
**Don’t forget to adjust for altitude: For every 1000 feet above sea level subtract 2 degrees from temperature.
For Toasted Coconut Marshmallows use the same recipe but instead of using powdered sugar substitute Toasted Coconut.
The recipe is basically for the Homemade Marshmallows but here is what I did:
-I took one bag of flaked Coconut per batch of marshmallows and toasted it. I let it cool before using.
-Then I used butter to grease the pyrex pan. I placed about a third of the coconut along the bottom of the pan.
-After mixing up the "batter" for the marshmallows I poured it into the pan and spread it out.
-Then I sprinkled another third of the coconut on top covering it. I patted it down lightly so it would stick.
-After I removed the marshmallows from the pan, I used a pizza cutter dipped in powdered sugar to cut with.
-I rolled the cut sides of the marshmallow in the remaining toasted coconut.
For Chocolate Marshmallows:
It is basically the same recipe but add the following ingredients:
1/3 cup sifted baking cocoa
1 cup powdered sugar sifted with 1/3 cup baking cocoa (to roll marshmallows in) *I also used a whisk to make sure that both were evenly distributed
Follow the same instructions but add the 1/3 cup sifted baking cocoa once the syrup is incorporated. (after mixing ingredients and cooking to soft-ball stage).
Pour the mixture prepared dish and smooth the top with an oiled spatula. Allow the mixture to rest, uncovered, at room temperature 10-12 hours. Sprinkle the powdered sugar and cocoa mixture onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, cut into squares with a lightly oiled knife. Be sure to dip the cut edges of the marshmallows into the powdered sugar cocoa mixture to prevent sticking.
By His Grace, For His Glory
~Sharon
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| coccocolorado |
Posted - Aug 05 2013 : 4:36:49 PM
Danyel!
Keep 'em coming ;)
C
Farmgirl Sister #5348
City Girl
Country Heart |
| danyel |
Posted - Aug 05 2013 : 07:14:54 AM
I hope I posted the recipes where you wanted them at.
I also have a maple pound cake recipe, and you said breads? A homemade English muffin recipe that was a sell out at my home bakery,
and is still a staple in my bread box. And for fall a cranberry coffee cake, If you are interested let me know. I enjoy baking.
Danyel
Farmgirl sister 4202 |
| danyel |
Posted - Aug 05 2013 : 07:09:17 AM
Chocolate dipped maple slices
3/4 cup packed brown sugar
3/4 cup butter or margarine, softened
1/4 tsp maple extract
1 2/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup chopped pecans
beat brown sugar, butter, and maple extract until blended
stir in flour, baking powder, and salt
stir in pecans
shape into a roll 12 inches long
wrap, and refrigerate, about 2 hours or until firm
preheat oven to 375
cut into 1/4 slices
place on ungreased cookie sheet
bake 8 - 10 minutes, or until the edges are golden brown
remove to cool
chocolate glaze optional:
1 cup semisweet chocolate chips
2 tsp shortening
heat over low until smooth
dip half the cookie in the chocolate and let set to firm
can add more chopped nuts while chocolate is wet
I get about 2 - 1/2 dozen
Danyel
Farmgirl sister 4202 |
| danyel |
Posted - Aug 05 2013 : 07:00:04 AM
You may already have these two recipes but I know my family really enjoys them, and they are made with maple flavoring.
Baked oatmeal:
1/2 cup softened butter
1 cup sugar
2 eggs
mix together
add
1 cup milk
2 tsp vanilla
2 tsp baking powder
2 tsp cinnamon (optional)
3 cups quick oats
pour into a 13 x 9 baking dish that has been greased lightly
325 degree preheated oven
for 30 minutes
substitutions:
use 1 tsp vanilla and 1 tsp maple flavoring ( I guess you could change both but it may be strong)
add one cup apples and one cup nuts ( I like pecans but walnuts work also)
one cup dried fruit
no need to change the other ingredients
it is simple and quick but has a great flavor
Danyel
Farmgirl sister 4202 |
| coccocolorado |
Posted - Aug 04 2013 : 06:45:33 AM
Basic Biscotti Recipe:
2C flour
1C sugar
1t baking POWDER
1/8t salt
3 eggs
1t vanilla
This batter is tough-I have murdered several cheap handmixers, and have gotten to the point that I mix it with my hands. The best cook's tools are two clean hands ;) Form the stiff dough into a loaf (or two, more on that later)
Biscotti means "twice baked" so for the first baking:
350 for 30-40 minutes until firm-skewer should come out clean. Don't overcook them at this stage-err on the side of being a little less done,so long as it's not mushy on the inside-you need to be able to slice the loaf. slice the loaf(ves) on a bias and bake for the second time at 300 until they are nice and crunchy. Only another 10-15 mins or so.
One loaf will give you big planks of biscotti,like you see at the coffee shop. They look pretty as gifts, etc. but frankly, it's a lot at once. If you make two loaves you can always leave one out of the second baking-my eldest loves them just like this. The twice baked will last forever. Maybe not as long as a hotdog, but long enough to see them all eaten. I just bag them up-but if you wanted to get an early start on holiday baking, I would freeze them.
Flavorings:
Our favorite, hands down is almond! Just add one cup of almonds and a teaspoon of almond extract.
I have thrown in all manner of dried fruits, nuts, chocolate chips, fennel seed (with anise flavoring, it's closest to the original Italian flavor) dipped them in chocolate, drizzled them with a lemon glaze...you get the idea. Whatever you have on hand. This is THE go-to recipe for the surprise bake sales-you know the "I need something for the bake sale tomorrow" because they always turn out, are made with things a farmgirl has on hand at all times and look so pretty!
Delicious dipped in coffee, hot chocolate and even....wine!
Farmgirl Sister #5348
City Girl
Country Heart |
| coccocolorado |
Posted - Aug 03 2013 : 09:41:49 AM
Sharon! I would love your marshmallow recipe! One of my favorite, fun foods I have wanted to try to make myself-without all the junk in the supermarket brands. I was thinking of trying MJ's chillover in place of gelatin-have you done so?
C
Farmgirl Sister #5348
City Girl
Country Heart |
| wildflower17 |
Posted - Aug 02 2013 : 6:02:19 PM
The biscotti recipe sounds good...please share when you have time.
Hugs!
Judy
"Blessed Beyond Measure"!!!
"Country Girl at Heart"... |
| wildflower17 |
Posted - Aug 02 2013 : 6:00:39 PM
Hey Girls,
I just want to add to my collection of recipes. I am interested in Holiday recipes...desserts...breads...and main dishes...anything goes. I would really like to have some from each state if that is possible. Anything you would like to email me or copy and snail mail me is greatly appreciated. I like anything with maple flavoring...and if anyone has any low sugar or sugar free recipes they would be greatly appreciated.
Hugs!
Judy
"Blessed Beyond Measure"!!!
"Country Girl at Heart"... |
| AnnieinIdaho |
Posted - Aug 02 2013 : 4:51:59 PM
Oh wow, this sounds like a really cool MaryJanesFarm Farmgirl Connection Cookbook in the making. Perhaps for the trouble of the MJF organization putting one together from all of our submitted recipes (just like the auxiliary cookbooks abound) we could buy a MJF Cookbook with membership recipes. It's a huge project, but what a wonderful book that will be! Oh oh...did I see some staffers just roll their eyes anticipating all the work. One would have to be really inspired to take that one on.
Annie
"The turnings of life seldom show a sign-post; or rather, though the sign is always there, it is usually placed some distance back, like the notices that give warning of a bad hill or a level railway-crossing." Edith Wharton, 1913 from 'The Custom of the Country'. |
| Cozynana |
Posted - Aug 02 2013 : 09:55:29 AM
I have the absolute best hot fudge sauce. My aunt's chiro wanted it every year for Christmas and ate it right out of the jar. |
| nubidane |
Posted - Aug 02 2013 : 09:12:23 AM
C Coccocolorado, I would love to see the biscotti recipe. I love that it is not too sweet.
Thanks!
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
| Calicogirl |
Posted - Aug 02 2013 : 09:07:34 AM
Judy,
I make Homemade Marshmallows for the holidays for gifting (and sneaking ;)) If you would like the recipe I would be glad to send it to you :) I also make Cocoa Mix (it's an Alton Brown recipe), I order natural flavor oils and add to make flavored cocoa.
By His Grace, For His Glory
~Sharon
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| hudsonsinaf |
Posted - Aug 02 2013 : 07:04:09 AM
What a neat idea! This would be a great swap.... each month picking a different type of food... ssh as chicken one month, salads one month, vegetarian one month, etc.
Anyways - Judy - what kind of recipes are you after? Are you looking for breakfast or supper? Cooking style? Any specific genre you prefer? Main ingredients? I know - lots of questions :) I'm one of those "weird" ones that makes a new recipe almost every night! I LOVE trying new foods and recipes and then "grading" them as far as what our family prefers. We have found some great new recipes that way! I'd be happy to share some that our family LOVES, but with the wide variety of ones we have, I'd like a little more information on what you prefer. Oh - and how do you feel about spice? Any allergies? |
| coccocolorado |
Posted - Aug 02 2013 : 06:53:03 AM
My eldest just made her first batch of biscotti and they turned out amazing-it's a great quick recipe if you are interested? This is real biscotti-not the super sweet stuff you find at coffee shops-because while they are delish on their own, they are really to be used as a tool to soak up coffee and.....yes, even wine! She did dip some in chocolate, to make them a little more fancy, since they are very rustic.
Let me know if you are interested!
C
Farmgirl Sister #5348
City Girl
Country Heart |
