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Viewing 8 posts - 16 through 23 (of 23 total)
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  • #2195
    sonofnorway56
    Participant

      Dawn, to get to the Charlatan Recipes thread I just go to the search box and put in something like “chocolate cake” and related threads including the recipe thread should pop up.

      #2198
      Sarah Simpson-Weiss
      Participant

        Shoot – I’m afraid there’s no quick-and-easy way for me to grab and re-post the recipes for you. One has to scroll through the thread, find the recipes among all the comments, then copy and paste. I will grab a couple though, just to create a sense of continuity….

        #2199
        Sarah Simpson-Weiss
        Participant

          Shoot – I’m afraid there’s no quick-and-easy way for me to grab and re-post the recipes for you. One has to scroll through the thread, find the recipes among all the comments, then copy and paste. I will grab a couple though, just to create a sense of continuity….

          #2200
          Sarah Simpson-Weiss
          Participant

            RE-POST – dyin*4*dark – 2011-08-11

            All the talk of Funnel cake on the boards made me go hunting for a recipe. I got this one from Kraft. I havent made it yet, but I plan to!!!

            what you need

            1-1/2 cups flour
            1/4 cup granulated sugar
            1-1/2 tsp. CALUMET Baking Powder
            1/2 tsp. baking soda
            1/4 tsp. salt
            2 eggs
            1 cup milk
            1 tsp. vanilla
            Oil, for frying
            1/4 cup powdered sugar

            Make It

            SIFT flour, granulated sugar, baking powder, baking soda and salt into large mixing bowl; set aside. Beat eggs, milk and vanilla in bowl with wire whisk until well blended. Add to flour mixture; mix well.

            HEAT oil to 375°F in large saucepan or deep fryer. Slowly pour 1/4 cup of the batter into hot oil in a free-form lattice pattern. Cook 30 sec. on each side or until golden brown on both sides. Drain funnel cake on paper towels. Repeat with remaining batter, allowing oil to return to 375°F between batches.

            SPRINKLE with powdered sugar.

            #2201
            Sarah Simpson-Weiss
            Participant

              RE-POST – arotre – 2011-07-19

              Many pages ago someone asked for a Pineapple Upside Down Cake. The best I have ever made is from Scott Peabody & Edna Lewis cookbook.
              Glaze: 6 T. butter, melted, 1 1/2 cups dark brown sugar, 12 ozsl canned pineapple rings packed in juice (reserve juice)
              Cake: 1 1/2 cups cake flour, sifted, 2 teaspoons baking powder, 1/4 t. salt, 1/2 cup granulated sugar, 1 egg, 1/2 cup milk, 1 t. vanilla extract, 1 stick butter, melted.

              Preheat oven to 400 degrees.

              Put 6 T. butter in a 8 or 9 inch cast-iron skillet. (no fear you can use a cake pan). Add the 1 1/2 cups dark-brown sugar, and stir until dissolved. Add 1/2 cup pineapple juice from the can, and bring to a simmer for 1 minute, then remove from the heat.

              Arrange the pineapple slices in a layer on the bottom of the pan, and break remaining slices into piece. Work the pieces into the empty space left by whole slices.

              Put the sifted four, baking powder, salt, and sugar in a mixing bowl and whisk to blend. In separate bowl beat the egg, then add milk, vanilla and melted butter, mix well. Pour the liquid ingredients into the dry ones and whisk well until just smooth.
              Pour the cake batter into the cast-iron pan, over the pineapple. Bake in the oven for about 25 minutes or until a cake tester inserted in the center of the cake comes out clean.

              Remove from the oven, then let the cake rest 5 minutes in the pan. Invert onto and serving platter, and cut slices with a serrated knife. Serve with ice cream or whip cream.

              The cookbook is called The Gift of Southern Cooking and I’ve not produced one bad dish from it. In fact it has the best tomato aspic recipe I’ve ever had. On top of that it is beautiful with a dollop of homemade mayonnaise.

              #2202
              Sarah Simpson-Weiss
              Participant

                RE-POST – aquamarine3454 – 2011-08-21

                Do you think this the peach tea recipe Sookie has made? Has anyone ever made peach tea?
                Does this ring a bell with anyone?

                3 12oz. cans of peach juice
                2 quarts tea
                1 sugar
                1/4 cup lemon juice

                Combine everything and chill. Serve over ice.

                #2203
                Sarah Simpson-Weiss
                Participant

                  And this is one of the standards in my own home:

                  Crockpot Pumpkin Turkey Chilli
                  Super fast and easy! Freezes up also! It may sound weird, but the pumpkin and cinnamon make it very cozy tasting!
                  4-6 Servings

                  Ingredients
                  1 pound lean ground turkey
                  1 medium-sized onion, chopped
                  1 Tablespoon minced garlic
                  1 15 oz. can tri-bean blend (pinto, kidney, and black)
                  1 15 oz. can great northern beans
                  1 15 oz. can stewed tomatoes, diced
                  1 15 oz. can tomato sauce
                  1 cup pumpkin puree (NOT pumpkin pie filling)
                  1 Tablespoon cumin
                  2 teaspoons chili powder
                  2 teaspoons garlic powder
                  1 1/2 teaspoon cinnamon
                  1 teaspoon smoked paprika
                  1 teaspoon cayenne (optional)
                  Salt & pepper to taste

                  Preparation
                  Crumble ground turkey into a large skillet and cook over medium-high heat until almost browned.
                  Add onions and garlic and continue cooking until meat is browned and onions are tender.
                  Transfer meat to a slow cooker, add the rest of the ingredients, stir, and cook on high for 2-3 hours. [or Instant Pot on “chilli” setting]
                  Serve topped with a dollop of Greek yogurt and fresh avocado

                  #2213
                  Bigmama
                  Participant

                    Many of the newish folks may not be aware we have a Charlatan Cookbook. If there is enough interest I may try to find the master and print a few more copies. A few of the recipes were included in the Sookie Stackhouse Companion but there were MANY more! 🙂 Bigmama

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