Hi Deb! Here is what I wrote to a friend's sister recently: Raw feeding your dog is not difficult, contrary to what you may read on some web sites, where ultra-high maintenance type people act like it is rocket science. Think about it, we feed ourselves pretty well so why can't we feed our dogs without a doctor okay or pet food company okay? It's all marketing! To start a newbie dog out, put down an old towel or plastic mat - I use a vinyl outdoor tablecloth - and give her a chicken leg. I warm up chicken pieces in a bowl of hot water for a few minutes since Odo doesn't like it cold out of the fridge. See how she reacts. If she doesn't pick it up or looks unsure what to do, pick up one end of it and hold it up to her to sniff and encourage her to eat it. if she is a food gulper, you might have to hold the end and get her to eat it more slowly. don't be afraid, dogs can swallow much larger things than we can. You do want to supervise any feeding of meaty bones, just in case the dog swallows too much and tries to hork it back up. �Sometimes a dog will do that. If Odo is hungry and excited, he might swallow too big a piece. He will hork it up and break it into more manageable pieces. Ideally, the dog will crunch the bone and scissor the meat and skin into pieces they can manage to swallow. Dogs don't really chew - they don't have molars. If she doesn't want to eat a chick leg, cut the meat off for her instead. If she is not accustomed to eating bones, you can feed her other raw food and meat-and-veg table scraps. You can also buy premade raw meat patties that contain ground bone, but this premade stuff is expensive. You can make your own patties and freeze them. �I did that in the beginning. Now I just give Odo the stuff separately. The ideal raw diet is mostly meat, bones, organ meats, eggs - dogs can eat egg shells too, cooked veggies, raw veggies. Don't feed garlic and absolutely no onion, which is deadly for dogs. Here is a list of food I feed Odo: Chicken legs, wings, necks Beef meaty bones Ground meats Turkey necks Pork chop bones Eggs - Odo doesn't like raw eggs unless they are mixed into a meat patty. i will give him scrambled egg when we eat them. Cooked veggie scraps like squash, green beans, broccoli, carrot, sweet potato, asparagus - whatever you are having. Feed starchy vegs like sweet potato and carrots sparingly since they are high in calories. Raw lettuces - Odo like this with salad dressing, he won't eat it plain! Dogs do have their likes and dislikes just like we do! Organ meats like liver - this is very nutritious but very rich. Try tiny portions first. Red meat like beef is richer than poultry, so start with small amounts. Regarding doggy taste buds - they do appreciate tasty stuff like we do, so sometimes when Odo looks longingly at our aromatic grilled meat, I'll do something extra like rub his raw chicken in my plate juices (after dinner!) or put a little cooking juice or broth on it. Dogs don't need grains. Dogs don't need dairy so don't feed yogurt or cheese, even though, like us, dogs love all that. Meat and bones should be 80 percent or more of what you feed. Dogs notoriously get sick with the runs when introduced to new foods. So introduce one new food at a time, a small amount at a time. Keep a can of unsweetened pumpkin onhand - it helps with diarrhea. If you give your dog bones that she gnaws on but doesn't eat up, that's okay. Some bones may be too hard for her to break. In fact, many raw feeders give their dogs bones that are too large for the purpose of gnawing on, which is good for the teeth, gums and jaw, and keeps the dog occupied in something that wild canines do. Just be sure to supervise, train her to keep bones in one place so she doesn't carry raw bones all over the house. Don't feed any commercial treats, edible bone treats, and absolutely no rawhide products. These are bad for dogs. For treats, those dried chicken breast pieces are good, and Kong toys stuffed with ground meat/egg mixtures (maybe a touch of peanut butter), then freeze the Kong. it will take her a while to work the stuff out. Odo is 20 lbs and he eats 2 chicken legs worth for dinner, and doesn't like to eat breakfast, just a couple of treats during the day. Best of luck!

I need to find some of those chopstick helpers. Sebastian is actually quite good with chopsticks and has been since about the age of 2. however he needs the paper and rubberband thing, or the kind that is attached. However he has snapped several of the attached ones. He is a fidgeter. I love it all!! The dipping bowls are beautiful, outside of the kids chopsticks I love the very first set in the photo. Something about that simple dot pattern really appeals to me. Of course the copper is beautiful and it will look wonderful in Deb's beautiful kitchen. I love the photo of the helpers. -Robin

Posted by lpinkmountain (My Page) on Sat, Sep 18, 10 at 12:01 I made Terri's Cappicinno muffins this morning since I had some coffee and chips to use up. I did two small tweaks, used 1/2 WWH pastry flour for some of the flour, and used 3/4 cup sugar instead of 1 cup. They were great with my morning coffee! I didn't bother with the white chocolate glaze--they were sweet enough and I'm a terminally lazy cook. It's a sunny day and me and BF are going to a festival. That does it for me for chocolate, I am all out, lol! o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Sep 19, 10 at 8:49 I'm a chocoholic, and I can't believe I've not been testing every recipe here, but I've just not had the opportunity to make anything yet. Plus, it's still just so hot, or actually so humid, I haven't been in the mood to bake much. But, I realized I have some chocolate pasta I never did anything with, so I'm going to try something out with it. I decided I'm going to make a desert type mac and cheese, using the chocolate pasta and marscapone or cream cheese. I figured I could make a ganache, or some sort of bechemel, add the marscaone and some sugar, and mix it with the cooked pasta. I'll fold in some raspberries and put it in a baking dish. Then I'll top it off with some kind of crumbly walnut type topping, and bake it a little, or at least run it under the broiler to brown the topping, maybe. That part I'm a little shaky on. Maybe I won't bake it. But I picture it all topped with some shaved chocolate. I've never used the pasta because it just seems like it would be so heavy of a desert. But this cookalong gives me a good excuse to use them. I'll report back on how it turns out. Sally o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by empress (My Page) on Sun, Sep 19, 10 at 15:24 Wow! I have gotten so many wonderful recipes from this forum over the years, I cannot believe I can contribute some that I know are wonderful that I have not seen here before. Here are three of my favorite chocolate recipes: Dessert Cheeseball Soften: 8 oz. of cream cheese 1/2 cup butter (1 stick). Mix together well with: 2 tablespoons of brown sugar 1/2 cup of powdered sugar Stir in: 1/2 cup mini chocolate chips After that is all mixed together, press firmly into a round bowl and chill completely - I recommend overnight. Remove from bowl, retaining shape as well as possible (maybe you should line the bowl with plastic wrap before pressing cheese mixture into it....). Ultimately, you want to shape this into a nice cheese ball and roll it into more mini chocolate chips. Place on center of serving dish and re-chill. Serve surrounded by graham crackers, vanilla wafers, chocolate wafers, apple wedges, or whatever sounds good to you. Enjoy! ~~~~~~~~~~~ One-pan Chocolate Pudding Cake from Land O' Lakes Cake: 1 cup flour 3/4 cup granulated sugar 3 tablespoons cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla Topping: 3/4 cup brown sugar 1/4 cup cocoa 1 3/4 cups boiling water or coffee Heat oven to 350 degrees F. In a mixing bowl, stir together flour, sugar, 3 tablespoons cocoa, baking powder and salt. With a fork, mix in milk, oil and vanilla. Spread the batter evenly in a lightly buttered 9-inch square baking pan. Combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. Slowly pour boiling hot water over the batter and brown sugar-cocoa mixture. Bake chocolate pudding cake for 40 minutes. Let chocolate pudding cake stand for 5 minutes. Spoon into dessert dishes or cut into squares. Top chocolate pudding cake with ice cream or whipped topping. ~~~~~~~~~~~~ This is a recipe I have served since the mid-70's, so I more than likely found it in a woman's magazine at that time. Brownie Mint Dessert 3 egg whites, room temperature 3/4 cup sugar 3/4 cup chocolate wafer cookie crumbs 1/2 cup walnuts or pecans, chopped 1/2 tsp vanilla extract 1 cup whipping cream 2 Tbsp confectioner's sugar 1/4 cup soft peppermint stick candy, crushed chocolate curls grated chocolate Beat egg whites until foamy. Gradually add sugar, 1 tablespoon at a time, beating until mixture is glossy. Fold in crumbs, chopped nuts, and vanilla. Spread mixture into a buttered 8-inch square baking pan. Bake at 325 degrees F for 30 minutes. Cool completely. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in peppermint; spread over chocolate layer. Garnish with chocolate curls and grated chocolate. Cover and chill at least 3 hours. Cut into squares to serve. Store in refrigerator. This recipe is rich, but light and cool, so we enjoy it in the summer. I have successfully made substitutions in this recipe, such as scraping the cream out of Oreo cookies to use when I couldn't find the plain dark chocolate cookie wafers. I have used commercial whipped topping when I didn't have cream handy. I have also used regular peppermint candy, but now when I find the softer, puffed, peppermint I stock up and store it in the freezer just for this dessert. Enjoy! And thanks again for all the wonderful recipes, information, and especially inspiration I've received here. o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Sun, Sep 19, 10 at 18:11 Pink, I'm glad you made those changes. I too sub part WWP flour in a lot of things...and reduce the sugar in everything by atleast a 1/4c if it's 1c and 1/2 c for 2 cups of sugar. I agree the drizzle is over kill..but it's a nice addition on a treat plate. o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by loves2cook4six (My Page) on Sun, Sep 19, 10 at 18:47 Posting from my cell phone but I want to add that sheshebop's prizewinning Kahlua cake with Chocolate Mousse absolutely MUST be on this list. o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Sun, Sep 19, 10 at 19:55 This thread needs to go on forever!! When I think it's about ended I am going to copy and save it all!! here's anotehr goodie....good for make ahead. Frangos 1 cup butter 2 cups sifted powdered sugar 4 sq baking chocolate, melted 4 eggs ( I use refrigerated, pasturized egg stuff like egg beaters) 1 tsp pure vanilla 1/2 tsp other flavoring...peppermint, almond, hazlenut, raspberry etc. Vanilla wafer crumbs....about 1/2 a 7 oz box Place cup cake papers in the bottom of muffin tins and put a lite coating of crumbs in the bottom of each one. Cream the butter and sugar and add the melted chocolate and beat well, add the eggs and flavorings and beat again fill muffin cups and freeze. Makes 10 or 12....depending on how full you fill the cups. o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Sep 19, 10 at 22:19 Link to all the Cookalongs. Here is a link that might be useful: All the Cookalongs o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Sep 19, 10 at 22:44 I have a few to add.. Rich Chocolate-Cherry Cookies Yields: About 3 dozen cookies Cook Time: 13 minutes per batch Total Time: 45 minutes plus cooling INGREDIENTS: 1 package (8 ounces) semisweet-chocolate squares, coarsely chopped 6 tablespoons margarine or butter, cut up 3/4 cup sugar 2 teaspoons vanilla extract 2 large eggs 1/4 cup all-purpose flour 1/4 cup unsweetened cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 1 package (6 ounces) semisweet-chocolate chips (1 cup) 1 cup dried tart cherries DIRECTIONS: 1. Preheat oven to 350 degrees F. In 3-quart saucepan, melt chocolate with margarine or butter over low heat, stirring frequently. Remove saucepan from heat and, with wire whisk, stir in sugar and vanilla until blended. Whisk in eggs, 1 at a time. With spoon, stir in flour, cocoa, baking powder, and salt. Add chocolate chips and cherries, stir just until evenly mixed. 2. Drop dough by rounded tablespoons, 1 1/2 inches apart, onto ungreased large cookie sheet. Bake 13 to 15 minutes, until tops of cookies are set. Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly. With wide metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ WORLD PEACE COOKIES Dorie Greenspan Servings: Makes about 36 cookies --These cookies, the brainchild of Parisian pastry chef Pierre Herm�, with whom Dorie Greenspan wrote "Desserts by Pierre Herm�," caused Greenspan's neighbor, Richard Gold, to say that a daily dose of these is all that is needed to ensure planetary peace and happiness. You can't eat just one. The salt is important to the taste; don't skimp on it. Ingredients: 1 1/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 tsp. baking soda 1 stick plus 3 Tbsps. (11 Tbsps. altogether) unsalted butter, at room temperature 2/3 cup packed light-brown sugar 1/4 cup sugar 1/2 tsp. fleur de sel or 1/4 tsp. fine sea salt 1 tsp. pure vanilla extract 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store- bought mini chocolate chips 1. Sift flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat butter on medium speed until soft and creamy. Add both sugars, salt and vanilla extract and beat 2 minutes longer. 3. Turn off mixer. Pour in dry ingredients; drape a kitchen towel over stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek -- if there is still a lot of flour on the surface of the dough, pulse a couple more times; if not, remove the towel. Continuing at low speed, mix for about 30 seconds longer, just until the flour disappears into the dough -- for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only enough to incorporate. 4. Turn dough out onto a work surface, gather it together and divide it into half. Working with half at a time, shape dough into logs that are 11/2 inches in diameter. Wrap logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking -- just slice the logs into cookies and bake 1 minute longer.) 5. When ready to bake, center a rack in the oven and preheat the oven to 325 degrees. Line 2 baking sheets with parchment or silicone mats. 6. Using a sharp, thin knife, slice logs into rounds that are 1/2 inch thick. (The rounds may crack as you're cutting them; don't be concerned, just squeeze the bits back onto each cookie.) Arrange rounds on baking sheets, leaving about 1 inch between them. 7. Bake cookies 1 sheet at a time for 12 minutes. They won't look done nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are just warm, at which point you can serve them, or wait until they are room temperature. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Wicked Chocolate Banana Cake Cakes Ingredients: CAKE 6 oz. sweet cooking chocolate 3/4 c. margarine or butter 4 eggs, separated 1/8 tsp. salt 3/4 c. granulated sugar 3/4 c. ground pecans 1/2 c. mashed banana (about 1 med.) CREAMY BANANA SAUCE 1 c. mashed bananas (about 2 med.) 1/4 c. whipping cream 2 tbsp. powdered sugar 1/8 tsp. ground cinnamon Pecan halves, toasted Directions: Heat oven to 375 degrees. To prepare cake, grease and flour 8 x 2 1/2 inch springform pan. Heat chocolate and margarine in 1-1/2 quart saucepan until melted. Cool 5 minutes. Beat egg whites and salt in medium bowl on high speed until stiff but not dry. Beat egg yolks and sugar on medium speed until lemon colored. Stir into chocolate. Stir in ground pecans and banana. Gradually fold chocolate mixture into egg whites. Pour into pan. Bake until top is dry and knife inserted in center comes out slightly wet, 40 to 45 minutes. (Do not overbake). Cool completely. Remove from pan. To prepare sauce, beat together bananas, cream, powdered sugar and cinnamon until well blended. Makes 12 servings. Serve cake with sauce, garnished with pecan halves. Nancy o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Sep 20, 10 at 9:06 World Peace Cookies have become a standard at my house. So good, so subtle, but so outstanding, too. I didn't have time to make that pasta yesterday, after all, but I'll try to get to it today, even if it's after the fact. I'll have to copy and paste this thread, too. There's so many recipes and so little time, and so much exercise to do to make up for it! Sally o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 9:42 I made AnnT's Boston Cream Pie...sooo good. But I'm a bad girl, I forgot to take a picture. I need to jot down names a then draw one... I'll be back in a little while. Nancy o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Sep 20, 10 at 11:10 Terri I've been lovin' up those muffins with my morning coffee! They'll also be a great quick and easy dessert (with the glaze) for an italian dinner party with liqueur flavored coffee! If I can ever regain control of my house from the disorganization gremlin! o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Sep 20, 10 at 12:29 Linda, do you remember the frango mints at Marshall Fields? o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 13:06 Ready to move on to a new topic? I'm drawing a name from those that posted on this thread.... It is >>>>>>>>>>>>>>>>>>>> Rosewitch <<<<<<<<<<<<<<<<<<<< Rosewitch, please post your choice here and I'll set up the new thread. Thanks. Thank You to all that posted all the chocolate recipes, I know I'll be referring to this thread over and over. Nancy o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 20, 10 at 19:51 How about mustard? Both prepared from the jar and dry or mustard seed? I keep all of them but really can't say that I use them. Other than a chicken dish that calls for mustard and cream and topping a hot-dog, I never know what else to do with mustard. Yet on a recent trip to Lancaster, Pa, I came home with Horseradish mustard and Raspberry Honey mustard that have yet to be opened. I do keep Dijon and Colman's on hand but hardly use them. So I hope to get some great ideas and the nudge to open these jars. Thanks, Kat o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 20:06 Busy weekend here so I'm reporting in late. I made the flourless cake that Gina posted. I saw Linda's too but only had eight eggs in the fridge. I added some rasberries and sauce for serving. This is a wonderful and VERY rich cake. A small slice will take care of your chocolate fix for sure! Image Hosting by Image Hosting by Beverly asked me for this recipe a couple of weeks ago. I'm posting it here and hope she finds it. I don't have her email addy....might post a new thread so she can see??? A friend brought this over for Labor Day Weekend. We took a quick pic on her phone so it's not the best but you get the idea. She got the recipe from Women's World but they don't have a web site. We found this one on google and it's the same that was in the magazine. Deluxe Dirt Cake Posted by shirley on May 10, 2008, 6:59 pm in General ( Shirleys collections) Ingredients: 1 pkg. (18.25 oz.) devil's food cake mix eggs, oil and water 2 pkgs. (3.9-oz.) instant chocolate pudding and pie filling 1-1/2 cups + 3 tbsp. milk 1 cup butter, room temperature 1 pkg. (8 oz.) cream cheese room temperature 5-1/2 cups confectioners' sugar from 2 (1 lb.) bags 1 tsp. vanilla extract 36 Oreo cookies Directions: 1. Preheat oven to 350 degrees. Grease and flour 2 (9-in.) round cake pans. Prepare cake mix according to package directions, adding 1 pkg, pudding filling to batter. Divide batter between pans. Bake 35 minutes or until a toothpick inserted in center comes out clean. Cool 10-minutes. Remove from pans to racks; cool completely. 2. In bowl, whisk remaining pudding filling and 1-1/2 cups milk until thickened. Chill until set, 15-minutes. On medium speed, beat butter and cream cheese until fluffly. Gradually beat in confectioners' sugar, remaining tbsp. milk and extract, 1-minute. 3. Place 10 cookies in plastic food storage bag; crush coarsely with rolling pin. Stir into pudding mixture. Place 1 cake layer on plate. Spread with 1-cup frosting, then with pudding mixture, leaving about 1-inch border. Top with remaining layer. Transfer 1-1/2 cups frosting to pastry bag fitted with star tip; reserve. Frost cake with remaining frosting. Pipe reserved frosting around edge of cake. Break up 10 cookies; place in center. Press remaining cookies into bottom of cake, (Cookies form a bottom border.) Chill before serving. Yields: 16 servings Image Hosting by Another great collection of recipes to work through for sure! Kate, mustard sound like a good topic too. I have one in mind when Nancy starts the new post. David o RE: Cookalong #34 ----- CHOCOLATE/// clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 20:12 Forgot to thank Nancy for letting this run another week....THANKS! I love, love chocolate anything. David o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 20:32 Hey David, that dirt cake looks fun...but was it good? Your flourless cake has me drooling, hope my keyboard doesn't short out. Thanks Rosewitch....mustard it is. I'll get it set up right now. Nancy Here is a link that might be useful: Cookalong --- #35 Mustard o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 22:45 Nancy, at two something in the morning it was a great treat for sure. LOL The kids loved it too earlier in the day. My friend and her partner went over board with the oreos on top....overkill for sure. More of a kid desset in my book though... but hey it is chocolate. : ) David

Posted by sheshebop (My Page) on Fri, Mar 12, 10 at 9:12 Wow! I clipped and saved so many of these recipes, and still wasn't even half way through. I ended up printing the entire thread. As one who loves very tart tastes, this thread was perfect for me. I love the tartness of a cranberry. Whoever picked cranberries, good choice! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 19, 10 at 20:13 I just finished off my last slice of cranberry apple pie. I still have about a cup of cranberries left, which I think I will use to make those Empire muffins. I've got the carrots, walnuts AND the applesauce. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 9:20 Really good recipes! I'm sure I'll be checking these over next fall when cranberries are plentiful again. Time for a new topic! ~~~~~~~~~~~~~~~drawing a name~~~~~~~~~~~~~~~~~~~~~~~~ OK...got it........................ >>>>>>>>>>>>>>>>>> Pat T <<<<<<<<<<<<<<<<<<<<< Pat, please give us an ingredient focus ASAP! Just post it below, I'll watch for it and then start the new thread. Thanks to everyone for the cranberry recipes. Nancy o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 22, 10 at 9:25 I should have posted yesterday, I made 12 half pints of Gina's cranberry citrus marmalade! OK, Pat T, I'll wait for your selection now... Annie o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Mar 22, 10 at 9:39 OK Nancy - Let's go with PASTA as the new focus. I'm looking forward to some new recipes & ideas! PS: Thanks for picking me. I feel so special! LOL o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Mon, Mar 22, 10 at 9:56 as usual I am a day late and a dollar short but in since these threads get saved I'm going to add two of my favorite recipes - I love cranberries. And I love Alexa's crustless cranberry pie. I like it in the freezer cut into little bite sized pieces to grab a little piece every once in awhile...yum. thanks everyone for sharing all these great recipe! Drenched Cranberry Cake - Lorijean 2 cups all-purpose flour 1 cup sugar 2-1/2 teaspoons baking powder 3 tablespoons vegetable shortening, melted 2/3 cup milk 1 egg 2 cups fresh or frozen cranberries Sauce: 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Preheat the oven to 350 F. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water (I just put a small saucepan over an extremely low flame and dispensed with the double-boiler!) Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously with the warmed sauce. Serves 8 Source: Very Cranberry, copyright 2003 posted by lorijean Cranberry Lemon Cookies -Jenn A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. ============================================================ NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 10:12 Great choice Pat! I'm getting another idea to go along with it. Thanks! Nancy Here is a link that might be useful: Cookalong #24-------PASTA! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Mar 22, 10 at 12:48 I was half way through the day yesterday, and had already made 2 loaves of bread and a pan of dark ginger bread (since we had 5 inches of snow !!! it seemed like a good day for baking, especially gingerbread) when I remembered about the cranberry cookalong. I'm going to copy and paste this thread, though. There's lots of good ideas for cranberries. Thanks for all the recipes. Sally o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Mar 24, 10 at 11:45 I can't believe no one has posted Cranberry Jezebel. Cranberry Jezebel Sauce Recipe 1 cup water 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (12 oz) bag fresh or frozen cranberries 3 tblsps prepared horseradish 1 tblsp Dijon mustard Garnish: fresh mint sprigs Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp. Stir in horseradish and mustard; cover and chill. Garnish, if desired. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, Apr 1, 10 at 19:35 Better late than never, right? I finally got around to developing and testing this recipe and making the photos. My goal was a zippy cranberry chutney. Cranberry chutney is not such an original idea as I first thought. Malna posted one early in this thread and it turns out there are many recipes for it on the Internet. Anyway, here is mine. Chutney Ingredients Chutney Appetizer CRANBERRY CHUTNEY 12 oz. fresh or frozen cranberries 1 orange, chopped 1 apple, chopped 2 Tablespoons finely minced shallots 1 Tablespoon finely minced fresh ginger root 3/4 Cup white vinegar 3/4 Cup white wine 1 Cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Combine all ingredients and bring to a boil in a covered pot. Simmer covered for 5 minutes. Simmer uncovered for 25 minutes. Note: Prior to cooking, it may appear that there is not enough liquid. Check the consistency after the first five minutes of cooking. Add wine or water if necessary. The final product should be thick. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Apr 1, 10 at 22:03 Jim, I'll go back and check the recipe in a minute but those pictures are amazing. Especially the first one! Gorgeous. You been hiding your talent boy! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 8:58 So was it any good? I've been looking for a good cranberry chutney recipe, the one I have calls for sage and I've been skeptical so haven't made it. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Apr 2, 10 at 12:00 Thanks for the nice words, Sharon. You made my day. LPM, this chutney was pretty much what I expected it to be. It's based on a review of many other recipes so I couldn't go too far wrong. My main innovations were to use shallots, ginger root and wine, nothing especially daring but fitting to the concept of a chutney I thought. I was tempted to use balsamic vinegar but went with white vinegar for the sharpness I wanted. I figured the other ingredients would provide enough fruitiness. Since it is the only cranberry chutney I ever tasted, I have no basis for comparison. I can only say it tastes good to me. I agree about that recipe which called for sage. I would not use green herbs. IMO, it's sweet spices you want with the fruitiness of chutney and that is consistent with most of the recipes I looked at. I just looked at Malna's recipe again and it looks like she also used ginger root, not ground ginger. Check her recipe and look at a few of the other on-line recipes and see what you think. Let us know if you make chutney. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 16:55 Right now I have the ingredients for Gina's Cranberry Citrus Marmelade languishing in my fridge, so if I do make preserves, that will be it. Most likely I will make the chutney to give as Christmas gifts next year, so I'll have to save this thread. I liked Malna's recipe too, but somehow I can't get my brain around curried cranberries! There is no total reason for this, other than I've never tried it. But also, I am not a big curry fan, and I don't really know why, because I liked seasoned food. There must be some particular ingredient in curry I don't like, and I think it may be fenugreek. Maybe that's not in Balti seasoning. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Fri, Apr 2, 10 at 18:58 I thought I heard my name being bantered around here LOL. Here's my take on the chutney issue - I much prefer the sweet one. As a matter of fact, I can just eat it right out of the jar. On a turkey sandwich? To die for. The curried one - DH loves it. I liked it right after I canned it but, as I said above, I think the curry part got too strong after a few months on the shelf. BTW, the ingredients in Balti are coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, mustard, cardamom, cloves, fennel, fenugreek (sorry, LPM), charnushka, star anise, ajwain, black cardamom, cilantro, anise seed and bay leaf. Whew, long list to type!