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RECIPES
Mar 21, 2008 14:36:06 GMT -5
Post by Dillasandra on Mar 21, 2008 14:36:06 GMT -5
Poached Pears in Honey and Cream
4 large firm but ripe pears, any type. 2 cups water 1/2 cup honey 1 cup heavy whipping cream 1/4 cup brown sugar 1/2 tsp each cinnamon, nutmeg, ginger, allspice or cloves. pinch sea salt
Peel, core and slice pears. In skillet, heat water, honey, sugar and salt and spices to a simmer. Add pears, poach until tender. Taste liquid or pears to determine desired sweetness, add more sugar or honey to taste.
When pears are tender, reduce heat and stir in heavy cream. Simmer on low heat for a few minutes to reduce liquid.
Serve hot, or allow to cool slightly and serve with ice cream. May also be ladeled over pound cake.
For extra zip,add a touch of rum or cinnamon shnapps.
You may also substitute half or all of the pears for apples, or add a handful of raisins or peeled grapes.
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RECIPES
Mar 22, 2008 9:47:33 GMT -5
Post by Lady Catharine on Mar 22, 2008 9:47:33 GMT -5
Dill, query, rather then use butter, can Promise be a sub?
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RECIPES
Mar 22, 2008 14:04:00 GMT -5
Post by johndcleve on Mar 22, 2008 14:04:00 GMT -5
hmmmm.......I didn't see butter in that recipe?? or am I looking at wrong recipe?? have a great EASTER!!
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RECIPES
Mar 22, 2008 19:49:59 GMT -5
Post by Hephzibah on Mar 22, 2008 19:49:59 GMT -5
johndcleve I think what Lady C is asking is if butter is called for a recipe or if you can use a substitute. Like flour or cake flour. A difference.
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RECIPES
Mar 22, 2008 21:18:47 GMT -5
Post by Dillasandra on Mar 22, 2008 21:18:47 GMT -5
Dill, query, rather then use butter, can Promise be a sub? Yeah, a little confused myself there for a moment! Thanks, Hep.....at least, I'm assuming you nailed what was actually meant? Anyway, Lady C., depends on what you want to substitute for. In just about anything like pastas, casseroles, on veggies, etc. the Promise wlll be fine. Also, in most sauces, though the texture won't be as silky. In baking, however, it is not going to work well. Most butter substitutes, except pure margarine, add a lot of water to the product, and that will seriously screw up your cookies, cakes, etc. Same reason you can't fry properly with the subs....some things just call for real fats! If you want, -and this only works in some recipes, and then only to a point,- you can sub applesauce for your fat. Works okay in cakes or muffins. Not cookies though. I'm afraid that for really good baked goods, you're best off with the real thing. Oh, and just for the record, I know that virtually any box cake mix now calls for the addition of oil.....you can in fact skip it altogether and still have a perfectly good cake. Not quite as super-moist, but if you frost it, chances are you'll never know the difference! If I misunderstood, and that doesn't answer your question, feel free to try me again. And I THINK Promise makes a 'full fat' margarine that should work just fine for baking.....check the package, it should tell you there. One more note, about that poached pear recipe......altho I didn't include it in the orignal, since most people are watching their fat these days, if you want to go thoroly overboard, you can in fact add a couple of pats of REAL BUTTER. Makes it all that much more silky and rich!
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RECIPES
Mar 23, 2008 18:05:21 GMT -5
Post by Lady Catharine on Mar 23, 2008 18:05:21 GMT -5
thanks DIll, too late now, I did one of the recipes, and DID NOT sub it..
I took it to work this morning, since I wasnt going to eat it. , I didn't want it to turn out funky and have the ''''eeeeuuuwww factor'. thanks anyway..
LC
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RECIPES
Mar 24, 2008 14:21:56 GMT -5
Post by Dillasandra on Mar 24, 2008 14:21:56 GMT -5
Need to use up some of that leftover ham?
Quick Ham Spread
4-5 cups diced ham 1/2 cup pickle relish 1 cup mayo or sandwich spread of choice ( the fat free type works fine ) 1 generous tablespoon mustard Black pepper to taste
Grind ham in food processer or blender until finely shredded. Combine in bowl with remaining ingredients, mix well. Add a bit more mayo or spread to taste if desired. Dill relish may be used in place of sweet, again, to taste.
Store in tightly sealed bowl up to a week. Makes great sandwiches or spread on crackers. Also good stuffed in celery.
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RECIPES
Mar 24, 2008 17:10:47 GMT -5
Post by Lady Catharine on Mar 24, 2008 17:10:47 GMT -5
My My, arent you the cook? If I had the time, I would too.. I give up trying to be super-woman., something has got to give.. Hopefully work...soon..real soon...
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RECIPES
Mar 24, 2008 17:46:04 GMT -5
Post by Dillasandra on Mar 24, 2008 17:46:04 GMT -5
In my case, it's nothing to do with being super woman. Rather, it's a creative thing for me, and a comfort when I'm stressed, so I'll find time reguardless of what's going on or how busy I am. I also love to cook for people.....that's a maternal thing. So basically, no matter what, you'll find me playing around in the kitchen, and the wilder and more creative I can get, the better! ( Hey, at least around me, you never go hungry! )
I'm intresting to shop with, too. I'll buy things simply because I've never tried them or just plain don't know what they are! Hey, life's too short to miss out trying anything you can......................... ;D
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RECIPES
Mar 24, 2008 20:34:22 GMT -5
Post by Hephzibah on Mar 24, 2008 20:34:22 GMT -5
Dill know what you are talking about with letting stress out in the kitchen. When I worked 60 hrs plus raiseing 5 kids I was always in the kitchen baking or cooking just to let it out. Man I came up with some good Momma Surprises at the time that the kids call for today but between you and me ..I do not know what they are talking lol, I just used things that I had on hand. Never wrote them down.
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RECIPES
Mar 24, 2008 21:05:30 GMT -5
Post by Dillasandra on Mar 24, 2008 21:05:30 GMT -5
Yeah, Hep, I know that one! I virtually never use a cookbook, and for me, winging it on what I've got around is half the fun, so I've had my share of those requests for 'that great whatever that you made that time' and I'm at a total loss. Doesn't help that I rarely make the same thing the same way twice, either. Still, lately, I have taken to writing down some of my better inventions. No family, so no one to leave them to......mostly just for my own future refrences, since the ol' mind just ain't what it used to be! ;D
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RECIPES
Mar 25, 2008 13:01:23 GMT -5
Post by Dillasandra on Mar 25, 2008 13:01:23 GMT -5
I like this one because it saves a lot of mess and extra steps......
1-Step Bacon Cheese Burgers
In a large bowl combine the following.... 2 lbs. ground beef ( chuck is best for burgers ) Black pepper to taste 1 lb. bacon, cooked and crumbled OR a couple of packs of pre-cooked crumbled bacon bits (Use the real thing, not fake bits ) 1 cup shredded cheddar cheese, more if you like it really cheesy.
Mix well, cook as usual.....these reheat well too.
BUNNIE! WE SAID WE WERE GOING TO TAKE TURNS PUTTING UP RECIPES.......SO WHERE ARE YOU ??! GET WITH THE PROGRAM, WOMAN! ;D ;D ;D
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RECIPES
Mar 26, 2008 12:20:30 GMT -5
Post by Lady Catharine on Mar 26, 2008 12:20:30 GMT -5
Oh My God---that recipe(above) sounds scrumptious!
Unfortunately, trying to thin out--cholosterol way too high....
but my oh my I would love to devor those burgers...instead, I'll sit here and drool.
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RECIPES
Mar 26, 2008 13:39:43 GMT -5
Post by Dillasandra on Mar 26, 2008 13:39:43 GMT -5
Yeah, they ARE good.....unfortunatly, though, I can't even BEGIN to pretend that they're healthy! If you make them with a really lean ground sirloin and the pre-cooked bacon bits, which are surprisingly low in fat, it'll help. The cheese, however................
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RECIPES
Mar 26, 2008 14:11:09 GMT -5
Post by Lady Catharine on Mar 26, 2008 14:11:09 GMT -5
yes the cheese!!!
I'll pass with a block of sharp chedder in my rt hand...
ah,,what away to go....
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