* Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 12:05 I make this dish all the time - I never measure tho, so I don't have exact ingredients, but exact measurements aren't necessary anyway, so it doesn't matter! Roasted Carrots Slice carrots into thick "coins" and place in a 9 x 13 baking dish. Mix 1 cup orange juice with 1 or 2 shots of whiskey and pour over the top. I fill the pan about half way with carrots when I make it, so that amount of whiskey/juice is good for that amount of carrots - you can reduce or increase the amount if you're making more or less - it's not critical if you're off a little. And I HATE whiskey, but in this dish it adds a great taste! Grind fresh sea salt and pepper over the top, dot with butter all over, cover with foil, and bake at 350 until done to desired. I like my carrots with a bit of bite still in them. I also uncover them for the last 10-15 minutes to make sure the liquids turn into a "glaze" and the carrots brown a bit. You might need to add a bit more juice at this point if there isn't enough liquid left so what's left doesn't just burn up. You can also drizzle some maple syrup over the top after you dot them with the butter, but I find they're sweet enough without it. Sometimes I add it and sometimes I don't. Lisa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 19, 09 at 13:31 Warning, I have not made that carrot-cumin tart either, but with cheese and cream and carrots and cumin . . . how can you go wrong? I am leaning towards making the carrot tart for a dessert, (I don't know if it will be good or not, it is mostly a curiosity thing) but we'll see, because my weekend plans haven't firmed up yet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 13:39 Lisa, Roasted Carrots w/whiskey is calling my name! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 15:30 mustangs - as I said, I'm really not a whiskey fan, but in this dish, it's really good. It just adds a special taste that you can't quite put your finger on! Lisa o Coconut Carrots clip this post email this post what is this? see most clipped and recent clippings * Posted by jeri (My Page) on Thu, Feb 19, 09 at 16:12 This has got to be one of the simplest carrot recipes ever – and delicious too! :-) Simmer Carrots in Coconut Cream. That’s it! I always have baby carrots on hand and a can of Coconut Cream in the pantry. It *has* to be Coconut Cream which you find in the Liquor Isle. It doesn’t contain liquor – but I guess it is used for certain mixed drinks? Anyway – this will *not* work with Coconut Milk. The Coconut Cream is slightly sweet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 16:41 Lisa, Strangely I don't drink (well there was that time in December Sheshebop made me) but I am drawn to recipes with liqueur, beer, or wine. In fact I just shared your recipe with the guy ahead of me at the checkout line. He had a huge bag of carrots. Turns out the carrots were for his horse. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by posie4u (My Page) on Thu, Feb 19, 09 at 17:48 I love carrots. The following recipe was given to me by a co-worker (a dietitian) who advised that for he and his wife, it is a must have dish for Thanksgiving. It is yummy. Horsey Carrotts 1 bag of baby carrots or 12 carrots, pared/sliced 1 cup mayonnaise 2 Tbs grated horseradish, more or less to taste 1/4 - 1/3 cup grated onion 1 tsp salt 1/2 tsp pepper 1 cup fresh, buttered bread crumbs Cook carrots until tender; drain. Put in 1 quart baking dish. Preheat oven to 300. Combine mayonnaise and horseradish. Add onion, salt and pepper. Mix well and stir into carrots. Sauté breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish. Bake 15 minutes. Can be done ahead and baked before dinner. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Thu, Feb 19, 09 at 17:48 LOL, Cathy. When we had horses, we always bought large bags of carrots as a treat. They got them in the evening, and we always had to cut up one extra carrot for one of our dogs who loves raw carrots as well :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Thu, Feb 19, 09 at 17:52 Okay - I don't know how to count this... BUT Last night I made the following carrot heavy recipes: Piquant Carrots Worlds Best Meatloaf Which both met with huge approval.... And I am making Marilyns Carrot Cake for DHs Birthday celebration this weekend.... Do I qualify? LOL! Alexa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Feb 19, 09 at 19:59 Coconut-nj, you add milk to the carrots without draining the water? I'm not understanding how "soupy" your recipe is supposed to be. Lisa, the roasted carrots sound really good, but so does the carrot cumin tart. Hmmm, decisions, decisions. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Thu, Feb 19, 09 at 23:43 Sally, it's not supposed to be soupy at all. You're basically making a white sauce using the carrot "broth" as the base. After the carrots cook, the liquid has usually come down a little below the level of the carrots, so when adding enough milk to cover the carrots it will turn it white. The great flavor comes from the carrot cooking liquid, which is basically a single vegetable broth. When you add the slurry, you make it nice and thick, then stir in some butter. I just put several tablespoons [or more] of cornstarch into a cup and add enough cold water to dissolve it while stirring. Then when the carrots with liquid come back to a boil/simmer, stir in the slurry while stirring until it gets as thick as you want it. We like it rather thick, but you make it how you like cream sauces. I usually make more slurry than I think I'll need since cornstarch is cheap and I'd rather have more ready then have to go back and make some more if it didn't make it thick enough. I hope I explained this clearly. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Fri, Feb 20, 09 at 15:27 I had this salad at a restaurant in Chicago called Russian Tea Time. It's much greater than the sum of its parts. Tashkent Carrot Salad Carrots — 2 lbs. Coriander — 1 tsp Garlic — 4 cloves Olive oil — 6 T White vinegar — 6 T Paprika — to taste Salt — to taste Pepper — to taste Sugar — 2 T Thinly shred carrots, mix with sugar and crushed garlic. Let stand for 10 minutes to get the juices out. Mix with the rest of seasoning. Let marinate for 6 hours. Mix thoroughly before serving as juices tend to collect on the bottom of the dish. Serve chilled. (serves 6) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Feb 21, 09 at 9:36 Your explanation cleared it up for me, Coconut-NJ. Thanks. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 9:52 I eat carrots almost every day, and carrot muffins are one of my favorites. I have several recipes. Here's a nice seasonal one. Maple Carrot Muffins 1 1/2 cups unsifted flour (can use some oatmeal if you like) 1/4 cup packed brown sugar (optional, I am a health nut who is always trying to cut the sugar) 1/4 cup pure maple syrup 1/3 cup melted margarine (I think butter would be OK too. Or 1/4 cup vegetable oil) 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt (or less) 1 cup finely shredded carrots 1/2 cup finely chopped walnuts (or less) 2 eggs, beaten Preheat oven to 350 degrees. Combine dry ingredients and set aside. Grate carrots and set aside. Combine the carrots with the wet ingredients. Add the dry ingredients and MIX WELL! Fill muffin cups 3/4 full. Bake 18-20 min. (or more) Cool 5 min. Store in the fridge because these muffins are moist and they'll mold otherwise. Notes: The reason I have so many "optional" notes in this recipe is because I am always trying to cut the high calorie/fat ingredients down to the minimum levels without sacraficing good taste. Everyone has their own ideas about this, so you'll have to use your judgement. I am probably on the more "healthy" side of taste, which is not for everyone. Also, I usually use paper lined muffin tins, but if you don't want to do that you have to grease the muffin tins with some type of shortening. With the variability of the baking time, I suggest inserting a toothpick in the muffins to test them. When the toothpick comes out clean, the muffins are done. But watch carefully, because maple syrup burns easier than white sugar sweetened baked goods. But the taste is worth the trouble, IMHO. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 13:58 I'm surprised no one has posted a Tsimmes recipe, that classic Jewish mix of carrots, dried fruit and meat. Being vegetarian, it's not something I make, but I actually have a recipe I like, although this is a "company" dish. A "tsimmes" in yiddish is slang for a confusing fuss, lol! Carbonada Criolla (Argentinian Tsimmes) I think I got this recipe from the Detroit Free Press and I think it came from Joan Nathan. I make this as a stuffing for baked squash. The best time I ever made it I stuffed a small baked hubbard squash with it. The squash was about the size of a smallish football. Start by baking the cleaned squash halves at 375 degrees for 45 minutes. I always have trouble baking squash perfectly, so use whatever method works best for you. Meanwhile, make the tsimmes. Traditionally tsimmes is put in an oven or on the back of the stove on the evening of the Sabbath so it will be ready to eat the next day after a long slow cooking, and no more work will have to be put into it. This would work in a crockpot too, I think. 2 TBLSP vegetable oil 2 cups dark red kidney beans, or fake meat or baked or smoked tofu. (The original recipe called for some kind of meat, probably ground chuck?) 1 large coarsely chopped onion 2 cloves garlic 1 12 oz. can chopped italian style tomatoes 1 tsp. dried oregano 1 large or 2 small sweet potatoes (parboil for faster prep. time) 1 large or 2 small white potatoes (I always cook with Yukon gold, parboil as above if you want) 1 cup vegetable broth 2 med. carrots, large dice 1 small can corn or 2/3 cup from a frozen bag 4-8 pitted prunes (to taste, I like the lesser amount) 4-8 dried peach halves or dried apples Saute onions, garlic and protein source until onions are translucent. Add tomatoes, and veg. broth, bring to a boil then simmer. Add potatoes and carrots. Simmer 30 min. Add some water or more broth if needed. Add corn and fruit, simmer 15 min. more. Stuff tsimmes into squash, bake in the oven for 15 min. more. You can top this with bread crumbs, parmesean cheese, or grated white cheddar, or any type of mixuture, but it is not necessary. Could also add a dollop of lowfat sour cream and sprinkle with chopped parsley. That's how I like it. Here's a carrot pie that is lower in fat than that carrot-cumin tart and something I have made before. The recipe comes from "The Enchanted Broccoli Forest" by Mollie Katzen. Russian Carrot Pie TBLSP butter 1 cup onions, finely minced 1 lb. carrots, very thinly sliced 1 TBLSP unbleached white flour Saute the onions in butter, add the carrots and cook until tender. Can add up to 3 TBLSP of water to keep from sticking. At the end, sprinkle in the flour to brown slightly. Combine 1 1/2 cups firm cottage or pot cheese 1/2 cup grated mild white cheddar 1 beaten egg lots of freshly ground black pepper 1 tsp. dill weed Mix this with the carrots. Put into prepared pie crust (not prebaked) and sprinkle top with 3 TBLSP wheat germ and some paprika. Bake 15 min at 375 then turn down to 350 for 39 min. Cool 5 min. Here's my regular pie crust recipe. It is very different from a shortening crust, but I still like it. I got the recipe and technique from my friend Martha Pie Crust (makes top and bottom crust) 2 cups flour - I usually use half whole wheat pastry flour 2 tsp. salt Mix these together Put 4 TBLSP COLD water into 1/2 cup oil. Stir until it bubbles/starts to emulsify if that's the right word (gets well combined) Pour liquid into flour and stir. Separate into two piles and roll out into rounds between layers of WAXED paper. You can cut this recipe in half for just a bottom crust pie. If you want to get fancy with the crust for this pie, your can mix in some poppy seeds or ground sesame seeds, maybe 2 TBLSP. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sat, Feb 21, 09 at 14:18 Cathy, like promised, I tried my Mom's carrot pie/bread and results will be below. First let me share another carrot experiment my DH did, as he is the carrot lover in this family :) He did bacon wrapped carrots in our Advantium microwave/oven Here is how the carrots looked like going in: we tried potato as well. The carrots cooked at H10,L10,M5 for 6 minutes and then looked like this: My DH loved the result, told me that the bacon added an interesting touch to it. The potatoes did not get anything extra from the bacon, I guess the potato skin is too thick to let bacon juices through. Now today I did the carrot pie/bread and at the same time the other half was roasted beef mozzarella cheese. I use sweet dough recipe from my Cuisinart bread machine recipe book. Any dough recipe that is meant for rolls or probably even pizza will do. The carrot mix for 1 lb of dough is supposed to be: 1 lb of cooked and shredded carrots, 2 cooked eggs, chopped to little pieces, 2 table spoons of melted butter, salt and pepper to taste. Mix it all together and spread on the dough like on the photo: Roll it and let it rise another 30 - 40 min before baking. I baked this in 375F for 30 min. For me it was little over cooked, so next time I will try 350F for 30 min. Also, next time I will double the amount of carrot mix, as for me it was not nearly enough. But it did taste like my moms. And the roasted beef side, just heaven :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cabogirl (My Page) on Sat, Feb 21, 09 at 15:29 We had a monthly poker game last night and I had everything in the house for carrot cake. I put in a 13x9 pan just to make it easier to eat and it went.... Ingredients Cake: * 3 cups unbleached all-purpose flour * 2 cups sugar * 1 teaspoon salt * 1 Tbsp baking soda * 1 Tbsp cinnamon * 1 1/2 cups olive oil or grapeseed oil * 4 large eggs, lightly beaten * 1 Tbsp vanilla extract * 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping) * 1 1/2 cups sweetened, shredded coconut * 2 cups of finely grated carrots * 1 cup of drained crushed pineapple Frosting: * 8 oz cream cheese, at room temperature * 6 Tbsp unsalted butter, room temp * 2 1/2 cups of confectioners' sugar * 1 teaspoon vanilla extract * 2 Tbsp lemon juice Method 1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack. 4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. 5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16. recipe from Simply Recipes o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by bri29 (My Page) on Sat, Feb 21, 09 at 15:35 We just had ragu bolognese for dinner. It has carrots in it, it's healthy! So what if there's a ton of meat in it!? That's totally beside the point. :) 5 tablespoons extra-virgin olive oil 3 tablespoons butter 1 carrot, finely, diced 1 medium onion, diced 1 rib celery, finely diced 1 clove garlic, sliced 1 pound veal, ground 1 pound pork, ground 1/4 pound pancetta or slab bacon, ground 1/2 tube tomato paste 1 cup milk 1 cup dry white wine Kosher salt and freshly ground black pepper Parmigiano-Reggiano, for grating In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the carrot, onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Sat, Feb 21, 09 at 22:30 This is timely for me...I have five or six pounds of hairy carrots from last years garden (still better than storebought!). It will be easy to use them up now. We use a lot of carrots but I don't care much for them cooked, I always eat mine before they go in with the pot roast. Julienned in a stir fry, diced/pureed in soup or shredded in cakes etc. are ok. Lars, I had some wonderful ginger carrot soup at a fundraiser soup and bread dinner. I have the recipe in a local cookbook at the library...I'll find it next week. Jeri, we prowled a cool little Asian market yesterday and I bought some coconut cream. Was wondering what to do with it. My carrots are all small...this is perfect. We've been making plain old carrot and raisin or carrot, raisin and pineapple salad. Mayo for the dressing. Makes the kid feel like she's 5 again, she says. Our favorite carrot cake is very much like cabogirl's, but with a cream cheese glaze/ not-quite-frosting....just softened cream cheese and honey to taste. This was in a recipe booklet I found in a box of donations - Taste of Home,I think. Maybe next year I'll get carrots big enough to stuff. * Exported from MasterCook * Baked Stuffed Carrots Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium carrots 1/4 cup mayonnaise 4 teaspoons grated onion 2 teaspoons prepared horseradish 1/8 teaspoon ground nutmeg Salt and pepper to taste 1/4 cup dry bread crumbs 2 tablespoons butter -- melted, divided 1/8 teaspoon paprika Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter. Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings - - - - - - - - - - - - - - - - - - - I'm sorry I missed that garlic cookalong... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Sun, Feb 22, 09 at 2:46 Our dinner tonight (sorry, no photos) was spinach salad with bleu, craisins and candied pecans, filet mignon on the grill, shredded zucchini tossed with fresh lemon and grated parmesan, fingerling potatoes, AND of course our carrots steamed slightly and then sauteed with orange juice concentrate, freshly zested orange peel and butter(margarine for me) topped with some sweet basil from Penzey's. Dessert was fresh berries with Grand Marnier and brownies. Our guests were very complimentary and enjoyed it all! Thanks to Nancy (and Sherry) for inspiring us to have this little impromtu dinner party--I visited 2 markets and Costco and was able to be ready to go by 7pm! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Feb 22, 09 at 12:34 I made the honey date carrot muffin recipe teresa posted for breakfast yesterday and they were delicious. I didn't change anything in the recipe, except that I was a little short on the amount of dates and made up the balance with dried apple bits. They weren't very sweet but that's the way we like them. DH instructed me to make sure I saved the recipe. Thanks for posting it. Katie, I had saved the same stuffed carrot from and old Taste of Home magazine and pulled it out for carrot week. I cooked and carved out the carrots yesterday and refrigerated them and the centers to finish off for dinner one night this week. I'm not sure about the mayo but I'll never know unless I try it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Feb 22, 09 at 14:37 Got to looking for recipes w/carrots and found these in my old (80's) Land O'Lakes cookbook. HONEY GLAZED PEA PODS AND CARROTS 3/4 c. water 2 c. (4 med.) diagonally sliced 1/4 inch carrots 8 oz. fresh pea pods, washed, remove tips and strings 3 tbsp. butter 1/2 tsp. cornstarch 2 tbsp. honey In 2 quart saucepan bring water to a full boil. Add carrots, cover; cook over medium heat until carrots are crisply tender (10 to 12 minutes). Add pea pods. Continue cooking until pea pods are crisply tender (1 to 2 minutes). Drain; set aside. In same pan melt butter; stir in cornstarch. Add carrots, pea pods and honey. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes). 2 (6 oz.) pkg. frozen pea pods can be substituted for 8 oz. fresh pea pods. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CHUCKWAGON CARROTS Crisp bacon gives smoked flavor to hearty chunks of carrots. 3 cups carrots, sliced 1/2 inch (6 med) 1/4 cup cooked crumbled bacon 3 tablespoons butter or margarine 1 tablespoon firmly packed brown sugar 2 tablespoons green onions, sliced 1/8 inch 1/4 teaspoon salt 1/8 teaspoon black pepper In 2-qt saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender (8-12 minutes). Drain and return to pan. Add remaining ingredients. Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes). Serves 4-6 Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Sun, Feb 22, 09 at 14:51 Oooh -- glad I saw this thread, as I have a Tried and True recipe to post. It is for a Red Lentil and Carrot soup, and it is in my top-5 favorite soups of all time... The recipe was originally by Mark Bittman, but my main modification to it is to double the amount of carrot in it, which I think really improves it. Red Lentil and Carrot Soup Time: 45 minutes – Serves 4 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 carrots, peeled and coarsely grated on a box grater 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth + 1 cup water 1 cup red lentils 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 1 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. If it is too thick, add a little more water to thin it down. YUM! Emily o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Feb 23, 09 at 3:18 Oops--Ok, so I was a week off, LOL! Hey there's no guarantee that I can do this again next week, so if not, I had my dinner a week early! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Feb 25, 09 at 7:15 Well, I did make the stuffed carrots last night and despite the fact that they looked interesting on the plate, I wouldn't make them again. I like both horseradish and mayonnaise but the combination in the stuffing did nothing to enhance the flavor of the carrots. However, if it wouldn't have been for the Cookalong, I probably wouldn't have tried them. DH and I are both enjoying the adventures with the Cookalong ingredients. This weekend will be the Apple and Carrot Confetti. Photobucket o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Wed, Feb 25, 09 at 20:41 I was hoping that I would be able to participate in this one but I will not. Have fun everyone and I look forward to seeing what everyone made. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 26, 09 at 8:39 Ruthanna I'm really enjoying your pictures! I was going to have a dinner party this weekend, but after another hectic week I just cannot pull it off. I hope to try something though. I'm looking for a full time job, plus working a 30 hour one too. And commuting two hours most days. And trying to watch my weight! I love these cookalongs though! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Fri, Feb 27, 09 at 16:20 The carrot Cookalong dinner is tomorrow night. I've decided to make the carrots and pea pod recipe...found fresh ones! Not an easy task sometimes.. So, what are you making??? Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Fri, Feb 27, 09 at 20:34 I'm going to make Indian food: red lentils and carrots with a butter dressing (includes onions, tomatoes, garlic, cilantro), spicy cabbage and carrot slaw (not indian, just winging it), scallion rice and flat bread. Thanks Emily for posting your recipe. I've saved it as I love red lentils. The dish I'm making tomorrow is an old favorite that I want to try with carrots included. I've not made the rice or flat bread before, so we'll see how that turns out. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Feb 28, 09 at 17:55 I almost forgot about this. I picked up fresh carrots when I was out and had to improvise when I came home. I picked Mustangs honey roasted vegetables since I had sweet potatoes and shallots on hand. I had to leave out the parsnips and turnips so the pan looks really orange right now. I can't wait to taste it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Feb 28, 09 at 18:05 I just now made up a batch of carrot soup. I would never serve this as a soup but I wanted to have it as a drink. It's just carrot juice, orange juice, and orange flower water - chilled. I really liked it until I added the flower water. It tastes just like it smells and over powered the drink. I bought it for a recipe I saw and now don't know where to find it, lol. I think I'll juice up a few more oranges to see if that'll fix it. Or, maybe I could use it in some muffins as the liquid... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Feb 28, 09 at 18:36 I made the Czechoslovakian Apple and Carrot Confetti that sally2 posted and we really liked it. I used golden raisins instead of the currants and added about a heaping teaspoon of sugar. We also had roasted asparagus and a small pork tenderloin with a molasses and mustard glaze and the salad was a perfect complement for it. I'd also like it as a side dish for baked ham. It's definitely going in my "keep" file. I can't wait to see what the next Cookalong ingredient will be.

* Posted by mamalou (My Page) on Sun, Mar 22, 09 at 19:16 I made Ann T's Lemon Tart with Walnut Crust today and it was wonderful. My husband ate two pieces and he is not a sweet lover. Will be making this again and again!! Thanks for the recipe Ann, and thanks to sheshebop for posting it. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Mon, Mar 23, 09 at 20:48 I've been a little out of sorts as I just lost a friend, way too young, completely sudden and unexpected. Somewhere along the line I fell under the impression that I missed the lemon cookalong, which I've been really looking forward to. So today I made lemon stuff, only to find now that I'm actually five days early, not two days late. Oh well. Here's what I made: Fettucini with Lemon and Cream - Cook's Illustrated's variation on their Alfredo, basically just adding some lemon juice and zest to the mix. It was wonderful; it's been quite some time since I made homemade pasta and I forgot how easy and worth it it is. I also topped it with grilled chicken and shrimp for good measure. The lemon squares that Canarybird posted. As promised these were very sweet and heavy - and delicious. I did make what I think was a critical mistake though; my only 9x9 was a pyrex dish, so the crust never really cooked right and was soggy and dripping with butter even after 30 minutes in the oven. So once cooled, I cut the squares and let them soak into some paper towels, and those of course stuck. So overall a less than perfect presentation, but we enjoyed them no less. Thanks Sharon! Time permitting I'll gladly try a new menu on Saturday. Until then, I figure it'll be a few days before I dare to jump on the scale, or open up the "March Weight Loss Support" thread for that matter. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Tue, Mar 24, 09 at 7:55 Food I am so sorry for your loss and especially so in that it was so unexpected. It's never easy but the shock just adds to the grief. Your pasta sounds wonderful! I think I'm having the Gina's pasta Saturday, maybe I'll add some cream. Great idea. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Mar 24, 09 at 10:29 I made lemon bars for my group....tried one....really good....tried another....still good o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by teresa_nc7 (My Page) on Tue, Mar 24, 09 at 12:22 This weekend I made hummus with the juice of one whole big lemon! It is delicious! I have frozen two small containers to see how I like it after freezing. Lordy, I could eat the whole recipe! Teresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 9:36 Here's a Lemon Risotto recipe I've made before and really enjoyed. I'm thinking of making it for this cook-off, but so many of everyone else's recipes look so good, too. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop. Lemon Risotto 6 cups vegetable stock 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, minced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 teaspoon grated zest and 2 tablespoons juice from 1 large lemon 6 large fresh sage leaves, minced 2 tablespoons minced fresh parsley leaves 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table salt and freshly ground black pepper 2 tablespoons heavy cream (optional) 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and sauté over medium heat until translucent, about 5 minutes. Using a wooden spoon, stir in the rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes. 3. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring. After about 15 minutes, stir in the lemon zest and sage. 4. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 10 minutes more. (Add hot water if you run out of stock.) Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1 to 2 minutes more. 5. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/4 cup cheese. Add salt and pepper to taste. Stir in the heavy cream, if using. Divide the risotto among individual soup bowls. Serve immediately with more grated cheese passed separately at the table. I'm looking forward to this cook-off. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Mar 25, 09 at 12:18 foodonastump, I'm sorry to hear about your friend. As for lemon, I'm thinking lemonade and limoncello. Just for Sherry, of course. LOL Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 19:55 Oh, Foodonastump, I was totally remiss in not acknowledging your loss. I'm so sorry that happened. It's so hard. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Thu, Mar 26, 09 at 8:43 Foodonastump, I'm sorry to hear of the loss of your friend. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Mar 26, 09 at 9:19 Foodonastump, it's so hard to lose a friend, my condolences. I'm pumped for this lemon thing! I had to go to Traverse City yesterday, so I hit the Meijer's store. Love that store (regional chain). I bought Meyer Lemons!!! Not sure what I'll make with them, any suggestions? This cookalong virtual dinner will be hard for me, I need to make something that I can freeze because Kim is out of town until Monday. Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Thu, Mar 26, 09 at 20:30 Foodonastump, I'm sorry about your loss. Here's a recipe I posted last spring. If you want a dead easy lemon recipe, this is it. Delicias de Limón La Venta -- Lemon Yogurt Pudding June 1987 Gourmet Whisk together a cup of yogurt, half a cup (I recommend using less, because I found it a bit too tart) of lemon juice, half a cup of sweetened condensed milk,and two teaspoons of grated lemon rind, and chill for four hours or overnight. Divide into six serving bowls, garnish with thin slices of lemon, sugar wafer cookies, and cinnamon. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Thu, Mar 26, 09 at 20:42 Thanks a lot for the thoughts, I really appreciate them. But really all I was trying to convey was my blunder with the dates. So, back to lemons! I'm trying to hold on tight to a free Saturday night, but it's getting tougher with each passing day. Something tells me I'll be "clipping" off this thread a bunch! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, Mar 27, 09 at 7:22 I think I'm going to make a very Canary Island dish although I understand it's also made in South America....called Leche Asada, or Roasted Milk, which is, in fact a milk and egg pudding with added sugar, grated lemon and cinnamon. And I'll probably be making it tomorrow (Saturday) or Sunday so I can come back here when I have more time and type out the translation to English. It's dead easy to make but I'd like to try it and see how it tastes. It's also served here with a swirl of the dark honey from the island of La Palma, which I'm going to buy today. (image from web) Till later, SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by magic_az (My Page) on Fri, Mar 27, 09 at 23:24 I am mostly just a lurker here but I have a great cocktail recipe if anyone is so inclined. Lemon Drop Cocktail 1 part Citrus Vodka 1 part sweet and sour 1 part fresh squeezed lemon juice sugar to taste Serve over ice with a lemon wheel. You can also rim the glass in lemon and sugar if you like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 0:05 Foodonastump, adding my condolences to you and yours. I've had a weather delay but will be cooking tomorrow...think I'll start with breakfast and take it from there. Oh man, those lemon drops are killer in more ways than one!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by malna (My Page) on Sun, Mar 29, 09 at 7:05 Here's what DH whipped up last night. Planked salmon with lemon-dill mayonnaise, steamed broccoli and spinach salad with lemon vinaigrette dressing. Dessert was mini-cheesecakes with raspberry-lemon topping (from a jar). And he even made the plank :-) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Mar 29, 09 at 13:32 I had company from out of town that requested teriyaki salmon so I made Lpinkmountain's lemon scented olive oil muffins for breakfast. Yum! Photobucket o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Sun, Mar 29, 09 at 13:54 I made the Algerian Chicken posted by Lars. I roasted it in the oven, though. Very good! I have been meaning to try that for a long time. Thanks to the Cookalong I finally did. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Mar 29, 09 at 14:21 Well my lemon dish wasn't all that I'd hope it would be. LECHE ASADA or Roasted Milk, a Canary Island recipe, tasted more like sweetened scrambled egg to me, although my DH thought it was quite alright. I would suggest it as an ideal dish for someone who has teeth or stomach problems and needs a bland, soft, custardy egg dish. It won't be making it to my try-again list! Here it is though: LECHE ASADA - Milk and egg pudding Ingredients 1/2 liter milk (1/2 quart approx) 4 eggs 3 TBS sugar salt 1/2 teasp lemon zest - grated rind of 1 medium lemon 1 teasp cinnamon 1. Preheat oven to 350F 2. Beat eggs, add milk, lemon rind, cinnamon, sugar and salt. 3. Pour mixture into buttered 9 inch square casserole dish and cook about 30 - 40 minutes or until centre is done when pierced with knife. 4. Let cool a little and cut into portions, topped with cream, honey or fruit slices. Translated from : Traditional Recipes of Gran Canaria SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Mar 29, 09 at 16:06 I made Gina's Lemon Shrimp Scampi with fresh homemade ( by Clive!) pasta. It was wonderful. Made it along with a Caesar sald and Gilroy garlic bread...you would have thought it was the garlic virtual dinner ! LOL I'm at the coittage without the stuff I need to download pics but will do that Tuesday. Such a great dish , thanks again Gina! PS: I swear I have made this dish more than Gina has !!!! PPS: Leona you are getting on my nerves....... o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 19:32 I started with a late breakfast With Sue's Lemon-Ricotta Hot Cakes. Added some bacon, cantalope, and a pot of coffee. YUM! Image Hosting by I planned on making Gina's shrimp recipe thinking I had shrimp in the freezer...nope...no shrimp to be found darn it. I do have Oly's lemon pound cake in the over now and it smells wonderful. I'll share a pic later tonight or tomorrow. Good looking and sounding food so far. Congrats to himself for making the pasta Sharon. Nancy, sorry you were home alone this weekend. Looking forward the next cookalong!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Sun, Mar 29, 09 at 20:02 Ooh, the Chicago contingent had a wonderful Lemon Challenge. Since my bettery was dead on my camera, I did not take any pix, so I will let someone else post about it. Sherry o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Mar 29, 09 at 22:53 We made the Lemon Picatta recipe from Sherry and the Lemon Risotto from Sally, both were very good, first time cooking Risotto. Couldn't find Chicken Cutlets at the store we shopped today so simply used chicken breasts and cooked longer. Enjoyed the strong lemon/garlic/caper flavors on the chicken...DH said its a keeper! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Mar 29, 09 at 22:58 Oh yeah, I got that covered! Peppi made some really good chicken with lemon, I think she said it was greek.... Photobucket Sherry made a wonderful cake. The cake was from Joy of Cooking, the filling was a combination of two lemon curd recipes, a raspberry filling from another recipe and a frosting with lemon and mascarpone cheese. Oh my, it was good. So good we had some for breakfast on Sunday, after having it for dinner the night before! Photobucket Photobucket Photobucket What? Me? I participated. I brought the Limoncello, LOL. Hey, it was important! Photobucket Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Mar 29, 09 at 23:51 I was thrilled tonight that my son and his girlfriend joined us for dinner, especially since my daughter is here for the week visiting us from Portland. I made the Lemon Risotto, plus I picked some beets and the greens from my garden and made a roasted beet and carrot salad to top the cooked greens. I was planning on making a beet salad and the beet greens, but there weren't enough beets for 5 people, so I added the carrots and just topped the greens with the salad. I also broiled some tofu I marinated in some lemon zest, lemon juice, olive oil, soy sauce and some herbs. My daughter and I made a couple of loaves of ciabatta to go with the meal, plus we made some World Peace Cookies for desert. We all had a great time. Early on, I took some pictures of my freshly gathered beets, but my battery went dead. So, I put it in the charger, planning on having the camera ready for supper when the Risotto and everything was ready and dinner was served and I could take some pictures. Well, the best laid plans....... we were half way through dinner when I remembered about taking pictures. Sorry guys, I'm just not good at the picture thing. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 8:49 Seems my post from yesterday was deleted. Anyway, I just didn't get motivated to cook this weekend. I certainly intended to but I was home alone and got into another project. I'll be back to share what I do with my Meyer lemons....that are sitting on the counter. Great theme, David. It was nice to have something that inspired both cooking and baking. I just drew the name for the next Cookalong. Ruthanna...are you up to the challenge? :) I'll check back here to see what Ruthanna picks (will keep an eye on my email too). Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 9:36 Wiz why don't you make some of that myer lemon vanilla bean marmelade. I made it two years ago--very yum. In fact I didn't make any marmelade this year because I still have so much left over from last year to use up. I don't have my recipe handy but you could probably find it by doing a search of the Harvest Forum. I am soooooooo slow in the kitchen. I am one cookalong behind. This weekend I made carrot and red lentil soup from the last ingredient! It was good. I've also been using Thai Curry paste made from cilantro and lemon juice and other stuff in my stir frys this week. The recipe comes from Moosewood Restaurant Lowfat Favorites. Very yummy if you like cilantro. Sherry that cake is the bomb!! Wow. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Mar 30, 09 at 10:40 I didn't really cook either. My lemon use was on Weds night when I whipped up a quick chicken piccata after work that I served with a salad, roasted zucchini and brussels sprouts. Friday night I sauteed some mushroom(?) asagio sausage with some white wine and lemon juice. Enuf said. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 12:35 Hope Ruthanna sees this! Ruthanna....next Cookalong ingredient is your pick! Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 12:39 theresafic, a chicken cutlet is just a chicken breast that you have pounded until it is quite thin. But yours looks wonderful anyway. Great picture. Did you like the lemon risotto? I have never made it before but it sounds like something I would like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Mon, Mar 30, 09 at 13:48 Sherry, I know, but my husband who is doing the cookalong with me, didn't want to pound it out. He felt you needed a special tool and he thought the recipes were too complicated already.... I am bringing him along slowly.. At least he is participating and he is the one who takes the pictures. The lemon risotto was really good, not that hard to make and it was really lemony. I liked the fact it was not too fattening. I didn't use any butter, just oil, and just the amount of cheese specified without extra for the table. I will make it again. Theresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, Mar 30, 09 at 15:20 Oooo, I feel like the Iron Chef whipping the cover off the challenges's secret ingredient. The ingredient I've selected another one that can be used in either sweet or savory dishes - Dried Fruits. That includes dried apricots, raisins, dried cranberries and cherries, dried plums (formerly known as prunes), dried apples or figs and any other varieties of dried fruit. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 16:56 I LOVE that idea ruthanna. I always have dried fruits and would love to get some more recipes besides the prune and apricot stuffed pork roast that I frequently do. Yummy! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 17:15 Too bad the Chicago trip crew didn't bring back some of those dried persimmons! :) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 19:59 Continue to post anything else here that applies to the Lemon Cookalong. I just want to thank everyone for another great Coolalong! Nancy Here is a link that might be useful: Cookalong #6 --DRIED FRUITS o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by claire_de_luna (My Page) on Tue, Mar 31, 09 at 13:19 I'm too late for the cookalong, but I recently made these to take with us on a road trip and wanted to post my favorite Lemon cookie recipe with the rest of yours. Lemon Lover's Cookie is made entirely in the food processor, so it's super easy. I first made these in August 2004, to try out my new convection oven, and they were an instant hit, light and delicate. Keeping an extra cookie roll in the fridge or freezer is nice to have on hand. I recently visited some friends in New Mexico and took them a bag, along with a few for ourselves. They cookies keep beautifully, and still tasted fresh after 10 days on the road. I like a lot of lemon flavor, so I punch it up by adding the zest of two lemons, which I didn't include in the recipe. Lemon Lovers Cookies A delicate cookie, from The Lemon Lovers Cookbook. Plan ahead, as you have to leave the dough in the refrigerator for several hours before baking. 1 large lemon, zest of 1 cup granulated sugar 1 cup butter, chilled and cut into pieces (2 sticks) 2 1/3 cups cake flour, sifted 1/2 teaspoon baking soda 1/4 teaspoon salt Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar. Add the butter. Process until fluffy. Scrape down the bowl. Add the flour, baking soda and salt. Process briefly until mixed. Form dough into two 1-1/2-inch-round logs and wrap each in wax paper. Refrigerate until firm. Preheat the oven to 350 degrees. Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges. Do not overbake! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Mar 31, 09 at 19:32 I love lemon cookies. I'll have to add those to my list to try. Just a little addendum on the lemon risotto - the recipe I use calls for butter, and optional cream, although I don't use the cream. It also allows for additional parm at the table if you choose to. The way Theresa made it sounds intriguing, since she cut out the butter. I like the idea of making it a little bit healthier and it still tasting good. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:49 I don't see 1, 2 or 4?????

Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Aug 10, 10 at 23:54 Ready for another Cookalong? Joanm looked in her pantry to come up with this next focus ingredient and it's something that everybody uses.... Cinnamon!!!!!!!!! Without even looking it up, I'm sure it's the most popular, well used spice in the world. I can't wait to see your favorite T+T recipes. Nancy Here is a link that might be useful: Cookalong #32 ---------- PEACHES! Follow-Up Postings: o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Wed, Aug 11, 10 at 0:04 Cinnamon and ground red pepper...mixed half and half makes an awesome rub for a grilled pork loin! And we have cinnamon rolls apple dumplings any kind of crisp...apple peach, rhubarb blue berry is nothing without cinnamon. And a lovely Greek tomato sauce with as trong whiff of cinnamon. I need to make a Penzey's run! Linda C o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Wed, Aug 11, 10 at 14:29 This is my ''go to recipe'' when I need something quick! Forgive me for not posting something new, but this is an old favorite. One Bowl Chocolate Cupcakes With Cinnamon Buttercream Frosting Makes 2 dozen 3/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup warm water 3/4 cup buttermilk 3 tablespoons vegetable oil 1 teaspoon pure vanilla extract Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Divide the batter evenly among liners (use an ice cream scoop), filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely. Cinnamon Buttercream 1 cup butter 1 T. vanilla 1 T. ground cinnamon (Penzey’s Vietnamese Cinnamon) 1 lb. powdered sugar 3 T. Half and Half or cream o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Wed, Aug 11, 10 at 14:39 My favorite thing to do with cinnamon.. "ornaments" Drain a cup of applesauce well overnight in a coffee filter lined wire strainer. Mix enough cinnamon in to make a moist but firm dough. Roll out to between an 1/8"-1/4" and cut out with cookie cutters or form into small "buttons" with your hands. Let dry in a low oven, dehydrator or tight weaved cooling rack until dry.. I like to use them as "package" decorations as well as garlands on the Christmas tree..or even in a glass vase, with christmas lights...(the warmth scents the room)... I'll be back with a few "edible" recipes. LOL o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Aug 11, 10 at 15:22 Some favorites... Cinnamon Swirl Quick Bread 2 cups all purpose flour 1 1/2 cups sugar, divided 1 tsp. baking soda 1/2 tsp salt 1 cup buttermilk 1 egg 1/4 cup vegetable oil 3 tsp. ground cinnamon Glaze: 1/4 cup confectioner' s sugar 1 1/2 to 2 tsp. milk Combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. Grease the bottom only of a 9 x 5 inch loaf pan. Pour half of the batter into pan. Sprinkle with half of the cinnamon sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon sugar; cut through batter with a knife to swirl. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted comes out clean. Cool completely. Combine glaze ingredients and drizzle over loaf. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Harvest Breakfast Bake 3/4 cup quick-cooking oats 3/4 cup warm apple juice 2 tablespoons oil or applesauce 2 large egg whites 2 teaspoons vanilla 1 tablespoon margarine , melted 1 cup packed brown sugar , divided 1 large granny smith apples , peeled and thinly sliced (about 1 1/2 c.) 1 1/4 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Preheat oven to 350°F Combine oats, apple juice, and oil or applesauce in a small bowl; let stand for 10 minutes.Stir in egg whites and vanilla. Pour margarine in the bottom of a 9" round cake pan coated with cooking spray.Sprinkle 1/4 cup brown sugar.Arrange apple slices spoke-like on top of brown sugar, working from center of pan to edge. Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl; stir with a whisk.Add oat mixture and stir just until moistened.Pour into prepared pan. Bake at 350°F for 40 minutes or until wooden pick inserted in center comes out clean.Cool in pan 10 minutes Place a plate upside down on top of cake; invert onto plate.Cut into wedges. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Cinnamon Crepes Serves: 6 to 8 (generously) / Preparation time: 45 minutes Total time: 1 hour 45 minutes Don't let the long list of ingredients discourage you. All the ingredients can be prepared a day ahead and combined the day you serve. These make generous portions, enough to share. CREPES 1 1/2 cups all-purpose flour Pinch of salt 3 large eggs 1/2 cup sugar 1 1/2 to 2 cups milk 1 teaspoon vanilla extract 4 tablespoons clarified butter CREAM FILLING 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar SAUCE TOPPING 1 1/2 cups light brown sugar 1/2 teaspoon flour 1 cup water 1 tablespoon butter 1 teaspoon maple flavoring APPLE FILLING 4 Golden Delicious apples, peeled, cored, shredded 2 teaspoons cinnamon 1 tablespoon sugar GARNISH Whipped cream Maraschino cherries Confectioners' sugar Whisk together the flour and salt in a medium bowl. In a separate large bowl, whisk together the eggs and sugar. Whisk in 1 1/2 cups of the milk, the vanilla and the flour until combined. If the mixture is too thick, add the remaining milk. Cover and refrigerate batter for 30 minutes. Heat a crepe pan or an 8-inch skillet over medium heat for about 1 minute. Cover the surface of the pan with 1 tablespoon of clarified butter and heat until it sizzles. Ladle about 1/2 cup of the batter into the middle of the pan and immediately start swirling the pan to move the batter over the surface. Cook for 45 seconds or until the crepe is lightly golden brown. Flip the crepe over and cook the other side for 20 seconds. Remove the crepe to a plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed. Place wax paper between the crepe layers. The crepes can be refrigerated for up to 3 days. Makes 6 to 8 crepes depending on how thick you like them. To make the cream filling, in a medium bowl, beat the cream cheese until it's smooth. Add the confectioners' sugar and beat until it's incorporated. Set the cheese aside. For the sauce topping, in a saucepan, combine the brown sugar, flour and water. Cook over medium heat until the mix becomes slightly thick. Remove it from the heat and whisk in the butter and maple flavoring. Set the sauce aside. To make the apple filling, place the shredded apples, cinnamon and sugar in a covered microwave dish. Heat on high for 1 minute. Remove and stir. Microwave on high for another 1 minute, then remove and stir them. Continue until the apples are heated through. To serve: Place a warm crepe on a serving plate. Place 2 heaping spoonfuls of the cream filling in the center of the crepe. Spread it the length of the crepe. Add about 1/2 cup of the heated apple filling. Fold both sides of crepe toward the center of filling. Top with 2 spoonfuls of the heated sauce. Top with whipped cream and a maraschino cherry. Sprinkle with confectioners' sugar. From Frances Gurk, Garden City. Tested by Susan Selasky for the Free Press Test Kitchen. Analysis based on generous servings. 730 calories (31% from fat), 25 grams fat (15 grams sat. fat), 117 grams carbohydrates, 12 grams protein, 300 mg sodium, 174 mg cholesterol, 191 mg calcium, 3 grams fiber. Copyright © 2006 Detroit Free Press Inc. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Aug 11, 10 at 15:33 I definitely need to make those ornaments. I will be searching the dollar store for cheap-o cinnamon though, I am not using my Vietnamese stuff for that! LOL! And Nancy - I am so making that Breakfast bake for tomorrow AM! That is one of the few benefits of being an insomniac, I can bake at 4 AM and not heat up the house LOLOLOL! IT sounds fantastic! Here are a couple of favorites at our house: Spice Rubbed Lamb Chops (Morocco) From Food Network Kitchens 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 teaspoon freshly ground cloves 1 teaspoon freshly ground nutmeg 1/2 teaspoon ground cinnamon 8 loin lamb chops Preheat the oven to 325 degrees F. Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. ********************************************************* Greek Meatballs 1 egg, beaten ½ cup soft breadcrumbs 2 tbsp raisins, snipped 2 tbsp pine nuts, toasted 4 cloves garlic, minced ½ tsp salt ½ tsp ground cinnamon (or more to taste) 1 lb ground lamb EVO In a large bowl combine egg, bread crumbs, raisins, pine nuts, garlic, salt and cinnamon. Add lamb, mix well. Moisten hands with water and shape lamb mixture into 32 meatballs. Preheat oven to 400F. Lightly brush a 15 x 10 pan with oil. Place meatballs ½ inch apart on pan. Brush lightly with EVO. Bake about 20 minutes or until cooked through (160F). Drizzle with additional EVO if desired and serve immediately. Yogurt Feta Sauce 4 oz. Crumbed feta cheese ¾ c. plain yogurt (Preferably Greek) 2 T. milk 1 clove minced garlic 1/3 c. seeded cucumber, chopped or shredded 1 t. fresh dill (optional) Place cheese, yogurt, milk and garlic for sauce into food processor using steel blade and process until smooth. Put it in abowl and gently mix in the cukes. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Aug 12, 10 at 9:14 I am kinda picky about what I like cinnmon in. Don't care for it much in savory dishes, or with chocolate, but I do like it in breads and rolls and things with apple or pumpkin. Here is a Lebanese dish from my son-in-law that my daughter raves about. I am going to try it, and hopefully it will change my mind on the savory issue! Stuffed Zucchinis 5 med. zucchinis with centers cored out Stuffing: 1/2 cup short grain rice that has soaked in water for a half hour 1/2 - 1 lb cooked ground beef (depending on your affinity for meat) 1/4 tsp. allspice 1/4 tsp. cinnamon 1tsp. salt ------- 8 oz. tomato sauce (or crushed tomatoes) 3 cups water 6 tbsp lemon juice 1 tsp. dried mint 2 cloves crushed garlic Drain rice and mix with the rest of the stuffing ingredients. Fill each zucchini 3/4 full and place standing up in a stock pot. In a separate bowl, mix the remaining ingredients and pour over zucchinis. Bring to a boil. Reduce heat, cover and cook for an hour or until rice is tender. Eggplant may be substituted for zucchini and if you don' t want the hassle of coring the vegetables, just cut in slices and cook in sauce and serve over rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And here is a T&T dessert recipe. I have subbed cream for the evaporated milk with no problem. Apple Walnut Cobbler Source BH&G January 1997 5 c tart apples, peeled and thinly sliced 3/4 c chopped walnuts 3/4 c sugar, divided 1/2 tsp ground cinnamon 1 c all purpose flour 1 tsp baking powder 1 egg, beaten 1/2 c evaporated milk 1/3 c butter or margarine, melted Half & Half or light cream (Optional) Preheat oven to 325F. Lightly grease an 8x8 square baking dish. Spread the apples in prepared baking dish. Sprinkle with 1/2 c walnuts, 1/4 c sugar and the cinnamon. In medium mixing bowl, stir together the flour, 1/2 c sugar and baking powder. In small bowl, combine the egg, milk and melted butter. Stir egg mixture into the dry ingredients until smooth. Pour evenly over the apples, sprinkle with remaining walnuts. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Serve warm, cut into squares. If desired, serve with half & half or cream. 9 servings Linda o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Thu, Aug 12, 10 at 10:57 I'd say these are more of a cross between a scone and a biscuit than a regular biscuit. Found this recipe when I was looking for a way to use up some extra plain yogurt I had. Cinnamon Biscuits Bon Appetit Yield: Makes about 12 biscuits 2/3 cup plus 2 tablespoons sugar 2 cups all-purpose flour 2 cups cake flour 4 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces 2 large eggs 1 cup chilled plain yogurt Blend 2/3 cup sugar, flour, cake flour, baking powder, salt, cinnamon and baking soda in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Beat eggs in medium bowl. Transfer 1 tablespoon beaten eggs to small bowl; reserve for glaze. Whisk yogurt into remaining eggs in medium bowl. Stir yogurt mixture into dry ingredients. Gather dough into ball. Gently knead dough on lightly floured surface until dough just holds together, about 6 turns. Roll or pat dough into 1-inch-thick round. Using 2 1/2- to 3-inch-diameter heart-shaped cookie cutter, cut out biscuits. Gather dough scraps, reroll to 1-inch thickness and cut out additional biscuits. Place biscuits on ungreased baking sheet. (Can be prepared 1 day ahead. Cover biscuits and reserved egg glaze separately and refrigerate.) Preheat oven to 400°F. Brush biscuits with reserved egg glaze. Sprinkle with remaining 2 tablespoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool 10 minutes. Serve warm or at room temperature. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Aug 12, 10 at 16:30 I probably use cinnamon as often in savory dishes as in sweet ones but never in overpowering quantities. I make this often in summer, when green beans and tomatoes are ready in the gardens. BEEF AND GREEN BEAN STEW " 4 servings 1 lb. lean beef 1 Tbs. olive oil 1 large onion, peeled and coarsely chopped 2 vine-ripened tomatoes, peeled, diced 1 cup tomato juice 2 Tbs. lime juice 1/4 tsp. curry powder 1/4 tsp. ground cinnamon 2 Tbs. chopped fresh mint salt and pepper to taste 1 clove garlic, minced 1 pound fresh green beans, tipped and cut Cut the beef into 1 1/2 inch cubes. Brown the meat cubes in the oil in a Dutch oven. Stir in remaining ingredients except green beans. Lower heat to simmering. Cover tightly and simmer over low heat until beef is tender â" about one hour. Stir in green beans. Cover and cook five minutes. Uncover and continue to cook, stirring frequently, until green beans are tender-crisp and liquid is reduced to a thick sauce. Good served with cooked orzo or small boiled potatoes. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Thu, Aug 12, 10 at 16:55 Cognac Fruit Dip This makes a lot; I half the recipe below and itâs plenty for the family Christmas brunch. 12 ounces cream cheese 1 cup confectioners sugar, unsifted 7 ounces marshmallow creme 1 cup sour cream 2 teaspoons vanilla extract 2 teaspoons almond extract 2 teaspoons cinnamon 2 tablespoons cognac whole fresh strawberries for dipping In small bowl of electric mixer, cream the cheese until soft and smooth. Add the confectioners sugar and beat until well-blended. Add the sour cream and the rest of the ingredients. Blend just until well-combined. Cover and chill several hours before serving. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Fri, Aug 13, 10 at 10:01 I'm hoping for recipes for Cinnamon Ice Cream and Cinnamon Babka. Here's my ultra lame-o contribution to this thread. My kids LOVED this for dessert when they were little. Haven't made it in a long time. Spread a tortilla with butter. Sprinkle generously with sugar and cinnamon. Broil till bubbly (maybe 2-3 minutes). Eat. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Fri, Aug 13, 10 at 10:39 I am hoping for a cinnamon ice cream recipe too. I had it at a restaurant once and it wowed me. I tried mixing some cinnamon into store bought vanilla once with mixed results. Now that I have an ice cream maker I should try it again. Here is a recipe that I saw Cat Cora make once. It looked really good and she said she makes it for her family. I haven't tried it yet, but maybe I can give it a shot during the cook along. Cinnamon stewed Chicken Cat Cora Prep: 20 minutes Cook: 1 hour, 15 minutes Makes 6 servings Ingredients: 1 teaspoon ground cinnamon 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (2 1/2- to 3-pound) whole chicken, cut into 8 pieces 2 tablespoons extra-virgin olive oil 2 coarsely chopped yellow onions 5 garlic cloves, minced and divided 1/2 cup dry white wine 1 cup water 1 cup chicken broth 1 (6-ounce) can tomato paste 1 tablespoon chopped fresh oregano 1/2 cup ricotta salata cheese, grated Instructions: 1. Mix cinnamon, salt, and pepper in a bowl. Pat chicken dry with paper towels, and rub with cinnamon seasoning. 2. Heat olive oil in a deep skillet over high heat. (Donât overcrowd chicken, or it will steam rather than brown.) Brown chicken in oil for about 4â"5 minutes on each side. Turn frequently with a spatula. Remove chicken when nicely browned on all sides; set aside. 3. Lower heat to medium-high. Add onions and 3 minced garlic cloves and cook, stirring constantly, for about 3 minutes or until onions are soft and golden brown. Add wine to pan, scraping up any browned bits with a spatula. 4. When wine has evaporated, add water, broth, tomato paste, oregano, and remaining 2 garlic cloves. Return chicken to pan. (Liquid should cover the chicken about three-fourths of the way.) Cover and simmer over low heat about 1 hour or until chicken is tender and cooked through. Add salt and pepper to taste. 5. Serve chicken topped with sauce and sprinkled with cheese. Remove skin before eating. (Serving size: about 1 piece of chicken with sauce) Nutrition: Calories 336; Fat 15g (sat 4g, mono 6g, poly 2g); Choles¬terol 98mg; Protein 35g; Carbohydrate 11g; Sugars 5g; Fiber 2g; Iron 3mg; Sodium 796mg; Calcium 94mg o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Fri, Aug 13, 10 at 13:50 You know, I may be in the minority, but I've tried Cinnamon Ice Cream twice now, and didn't care for it much. It was gritty, and didn't have a great texture. If someone knows how to make it without being gritty, I'd love to know the secret. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Aug 13, 10 at 14:29 I love cinnamon in savory dishes. Here are 3 I like. I'll most likely be making a version of one of them this weekend, as I have lots of veggies to use up. As for sweet, this time of year I'm most likely to use cinnamon ina fruit pie or cobbler. But those things aren't good for my figure so I don't make them unless I know I'll have enough company to help me eat them up before they mold. I might make something this weekend since I am going visiting, and if so I'll report back with the recipe. Influenced Vegetable Stew (From "Enchanted Broccoli Forest" by Molly Katzen) 3/4 cups raw kidney beans, cooked as per your favorite method, or one can of dark red kidneys 3 TBLSP olive oil 4 med. cloves crushed garlic 1 1/2 cups chopped onion 1 1/4 tsp. salt 1 cup thinly sliced potatoes 1 tsp. cinnamon 1 tsp. ground cumin lots of fresh black pepper crushed red hot pepper to taste juice from 1 large lemon 2 large carrots, sliced 1 small cauliflower, broken into small flowerettes 4 med. sided fresh, ripe tomatoes, cubed (I tend to use a can of diced tomatoes here) 2 tsp. honey In a very large skillet, saute the onions and garlic in olive oil, with salt, for 5 minutes, or until the onions are soft and transluscent. Add potatoes, spices and lemon juice. Coer and cook 8-10 minutes, stirring occasionally. (Note: I parboil potatoes, or I add some of the tomato liquid, because otherwise in my experience, starchy potatoes stick to the pan unless you use more olive oil which I don't like to do). Add remaining ingredients except for the beans. Cover, and let stew over med. heat about 30 min, stirring occasionally. Add the cooked beans, stir, cover and let it simmer about 10 more minutes. Serve with tsatsiki (cuke salad with yogurt or sour cream), greek olives and crusty bread. Picadillo (from the "Three Guys from Miami Cook Cuban" Web site) Olive oil for frying 1 large onion, diced 1 large green bell pepper, seeded and finely chopped 4 garlic cloves, minced 2 lbs. ground beef or ground round (I sub one lb. fake meat crumbles. You can also use marinated tofu, carribean or smoked style) 3 tomatoes, peeled, seeded and chopped (again, I'll use canned diced ones unless I have a plethora of fresh ones) 1/2 tsp. ground cumin 1/8 tsp. cinnamon 1/8 tsp. ground cloves 1/2 tsp. oregano 1/2 cup chopped green olives or 1/4 cup capers (optional) Salt and pepper to taste Saute onion, green pepper, and garlic in large frying pan. Fry about 5 min., until they are softened, then add the ground beef. Mash the veg. ingredients into the frying meat. Add the tomatoes, cumin, cinnamon, cloves and oregano and cover. Reduce heat to low and simmer for about 15 minutes. Add olives and raisins and simmer 5 min. longer. Adjust seasonings to taste. Serve over rice or polenta. Optional: instead of serving over rice, you can add potatoes into the mix, 3 cups peeled and diced. Fry with meat and then simmer in tomato sauce. Parboil potatoes if you wish. Add a dash of dry red wine to the final stew. This one is a big hit with kids, like sloppy joes over spaghetti. Not traditional Cinci chili but better, IMHO. More subtle. Cincinnati Style Chili (Recipe courtesy "Gourmet" magazine) 2 TBLSP veg. oil 2 med. onions, chopped 5 cloves garlic, minced 2 lbs. ground beef chuck (I use 1 lb. fake meat crumbles and a can of dark red kidney beans) 4 TBLSP commercial chili powder 1 TBLSP sweet paprika 1 tsp. cumin 1/2 tsp. allspice 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground coriander Salt and fresh ground black pepper 1 bay leaf 1 TBLSP red wine vinegar 1 TBLSP molasses 1 cup tomato sauce 1 1/2 cups water or bouillon (I don't add it all at once and only add as needed to get the desired chili thickness) Spaghetti cooked and drained, kidney beans (If not adding them instead of meat), grated cheddar, chopped white onion and oyster crackers as traditional accomaniments for "Five Ways" chili. I omit the crackers and onions, but heap on the cheddar. In a large heavy pot, heat the oil over med. heat and cook the onions and garlic until softened. Add the ground beef (or veggie equivalent of fake meat and kidney beans), stirring unil the beef is no longer pink. Drain off any excess fat and discard. Add the spices, stirring to combine and cook 1 min. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water/bouillon. Bring to a boil. Reduce heat and simmer chili covered for about 1 1/2 hours, adding additional water if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust salt and pepper. Serve the chili over cooked spahgetti with the traditional accompaniments. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Aug 13, 10 at 15:55 One of my favorites, Cinnamon Bunns, East Coast Style, ( not Cinnamon Rolls ). If anyone would like the Recipe, I'll post it. Thanks Lou o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by nightnurse1968 (My Page) on Fri, Aug 13, 10 at 22:53 This is a great recipe that I make during the holidays but they would be good any time. I never drizzle the icing but I'm sure they are great like that. CINNAMON BUN COOKIES from VANILLA COOKIE DOUGH ½ cup (2 ounces) powdered sugar ¾ cup (1½ sticks, 6 ounces) unsalted butter ½ tsp salt 1½ tsp vanilla extract 1½ cups (6¼ ounces) unbleached all-purpose flour MIDDLE: 1 large egg white 1 Tbs water ¼ cup granulated sugar 1½ tsp ground cinnamon ICING: ½ cup powdered sugar 2 Tbs heavy whipping cream ½ tsp vanilla extract ½ tsp ground cinnamon 1. Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until youâre ready to use it. 2. Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9Ã12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm. 3. Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into ½-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until theyâre a light golden brown. Remove them from the oven and transfer to a rack to cool. 4. Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping). Yield: 2 dozen cookies Read more: o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by gardengrl (My Page) on Sun, Aug 15, 10 at 18:35 This recipe is from Bon Appetit and promises to solve that "strange texture" cinnamon ice-cream can have if the cinnamon powder is added too early in the recipe. I'm sure if you just want cinnamon ice-cream, you can omit the rum. Cinnamon-Rum Ice Cream Makes 1 1/2 quarts 6 large egg yolks 1 1/2 cups heavy whipping cream, divided 1 1/2 cups whole milk 3/4 cup sugar Pinch of salt 2 tablespoons dark rum 2 teaspoons ground cinnamon Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into the custard registers 160° (do not boil), about 5 minutes. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and cinnamon. Chill custard until cold, about 2 hours. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice-cream to container; freeze until firm, at least 4 hours or overnight. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Sun, Aug 15, 10 at 22:39 Alexa, yep $$ store cinnamon...:) o cinnamon recipes clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Sun, Aug 15, 10 at 22:53 Okay here's 2 in my arsenal. Roselin's Chocolate Snickerdoodles 1c buter 1 1/2 c sugar 2 eggs 2 1/4 c flour 1/2 c cocoa 2 t cream of tarter 1 t baking soda 1/2 t salt 1 t vanilla Topping 2T sugar 2 t cinnamon Combine butter, sugar, vanilla and eggs. Cream well. Sift dry ingredients except Topping. Add to egg mixture and chill dough for at least 1 hour. Roll dough into walnut size balls and roll in cinnamon sugar. Place on ungreased cookie sheet and bake at 375F for 8-10 minutes. Makes 4-5 dozen. Applesauce Cake 3/4 c butter, softened 1 1/2 c sugar 3 eggs 2 3/4 c flour 1 1/2 t salt 1 1/2 t baking powder 3/4 t baking soda 3/4 t nutmeg 3/4 t cinnamon 1 14oz can of sweetened applesauce (I use homemade barely sweetened and also have used pear sauce.) 3/4 c chopped nuts (optional) 2 greased loaf pans (8x4) Preheat oven to 350F. Cream butter and sugar until light and fluffy. Add in blended dry ingredients, alternating with applesauce. Stir in 3/4 c chopped nuts before pouring into 2 loaf pans. Bake for 1 hour or until done. (start checking at 50 minutes) Remove and cool for 10 minutes and then remove from pans and cool on rack. Optional Sugar Glaze: Mix 1/2 c icing sugar with 1 T water, pour over cake. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Mon, Aug 16, 10 at 3:49 I will look for what I have in my recipe file, although I lost so much of it when my computer crashed in April. When I was kid and wanted a snack I would make some... Cinnamon Toast Mix equal parts of cinnamon and icing sugar (confectioners' sugar) in a cup. Spread freshly made toast thickly with soft butter. Then sprinkle the sugar/cinnamon mix on top. Eat...Yum...and don't tell your mom or your dentist! SharonCb o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Mon, Aug 16, 10 at 11:21 oooh icing sugar..I never heard of that...it would be meltier..(spell check doesn't like that word) LOL I keep a sugar jar/dispenser full of cinnamon sugar for the boys. But use granulated. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Aug 17, 10 at 21:53 Nancy, I made your Cinnamon Swirl Quick Bread. It came out of the oven 10 minutes ago. Delicious!!! This one's definitely a keeper!! o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Aug 18, 10 at 11:02 I don't have any recipes to share that feature cinnamon that wouldn't basically repeat what's already been posted, but I can see I'm going to be adding many of the above recipes to my arsenal. As far as ornaments are concerned, when my children were small, we painted santa faces on cinnamon sticks, and glued wires to them to make Christmas ornaments. They turned out quite cute. They make long, skinny Santas. We actually still have a few left. Sally o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ci_lantro (My Page) on Thu, Aug 19, 10 at 7:59 Lou, I would love to have a recipe for the cinnamon buns. Those look so yummy! Please post the recipe!! o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Thu, Aug 19, 10 at 10:09 You can't go wrong wtih the Joy of Baking's Cinnamon Rolls. I top mine with a cream cheese frosting. Sometimes I pack them into the pan so that they touch and they end up looking like this: Or I bake them on a cookie sheet, spaced so they don't touch and they look like this: Home Cookin Chapter: Recipes From Thibeault's Table Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 package active dry yeast 1 cup milk 1/3 cup "" butter 1/3 cup sugar 1/2 teaspoon salt "3 eggs Filling: 3/4 cup packed brown"sugar 1/4 cup all-purpose " flour 1 tablespoon ground cinnamon 1/2 Cup" butter 1/2 cup light raisins (optional) 1 tablespoon half-and-half 1 recipe Powdered Sugar Glaze Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, donât chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent over-browning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Aug 19, 10 at 10:12 OMG Ann - those photos are absolutely drool worthy and since I have made that recipe before I know for a fact that it turns out the best product ever! Ci_Lantro - you need to look no further - this IS the Holy Grail of Cinnamon Buns! Alexa o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Aug 19, 10 at 10:59 I don't care for cinnamon with tomatoes, otherwise I love it nearly any way. These cookies are a King Arthur Flour recipe, but I seldom cut them out, I roll them into logs and slice and bake when I want them. I never have cinnamon oil and I sprinkle them with cinnamon sugar before baking. Cinnamon Snaps 1/2 cup (1 stick, 4 ounces) unsalted butter 3/4 cup (5 5/8 ounces) brown sugar, packed 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cinnamon 1/8 teaspoon cinnamon oil, optional 1 large egg 2 tablespoons light corn syrup (1 1/2 ounces) 1 2/3 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour To prepare the dough: In a medium-sized mixing bowl, cream together the butter, sugar, baking soda, salt, ground cinnamon, and cinnamon oil. Beat in the egg and syrup. Add the flour, beating until smooth. Divide the dough in half, and shape each half into a smooth-edged disk (like a hockey puck). Wrap and refrigerate for 1 hour, or overnight. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. To shape and bake the cookies: Working with one half of dough at a time, roll the dough 1/8" thick. Use a cutter to cut the shapes of your choice, and transfer them to the prepared baking sheets. Bake the cookies for 12 to 13 minutes; this will make a cookie thatâs crisp, but not hard. (If you have any doubts about your ovenâs temperature or baking time, bake one cookie first, allow it to cool, and see if itâs the texture you like.) Remove the cookies from the oven, and cool them on the pan for 5 minutes before transferring to a rack to cool completely. Yield: about 7 dozen 2" to 2 ½" cutout cookies. annie o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Aug 19, 10 at 12:47 Ann, you would have to post that recipe. I haven't made those rolls for awhile and now I have a very strong craving. Those are the best unadulterated cinnamon rolls. Just the way I like them. Annie, the cookies would be great too! Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Aug 19, 10 at 15:41 To me Cinnamon Buns/Rolls are what Ann posted. I love those and that recipe is wonderful. The picture Lou posted is what I know as Sticky Buns. I just can't eat them for all the toothache inducing sticky stuff. I like cinnamon buns sometimes with the cream cheese drippy frosting! But I admit to also eating them plain hot from the oven when I can't wait just for the warm yeasty roll. I hate cold weather but I am so ready for a long baking day when it cools off a bit. Kat o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Aug 19, 10 at 15:53 Kat, we've always called them "sticky buns" or _sticky rolls) too, because they're...well...sticky. (grin) I like the frosting on cinnamon rolls but when I was a kid they were never frosted, we ate them hot from the oven with butter on them, like any other bread. I still love them that way the best. Annie o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Aug 19, 10 at 16:13 Annie, So glad to hear that I am not the only one that likes them with butter and almost plain. I think the cinnamon taste is the best that way! My favorite days growing up were the ones spent in my grandmother's farm kitchen on baking day. She would bake bread, dinner rolls and make apple dumplings and cinnamon rolls; enough for the week. I couldn't wait for the cinnamon rolls to come out of the oven. Oh and there were always chewy oatmeal raisin cookies too. As she aged the oatmeal cookies became the only baking she did; but boy she didn't lose her touch with them. Anyone around would fight over those cookies! She sure didn't have the kitchen equipment we have today, but what she turned out of that kitchen was wonderful. Kat o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Aug 19, 10 at 16:43 I was all set to make Ann T's Cinnamon Buns and then as I was gathering ingredients I realized I was out of yeast! No idea how that happened but in any case, I was still in the mood for something cinnamon-y and I found this recipe in my "to try" file. It is in the oven right now and smells heavenly! And I think I will make the white glaze from Ann cinnamon Buns instead of the brown sugar one listed here... or maybe I'll cover half with one and half with the other. Alexa Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze Cake: ⢠1 stick plus 2 teaspoons unsalted butter ⢠1 1/2 cups packed light brown sugar ⢠2 large eggs ⢠2 cups all purpose flour ⢠1 teaspoon baking soda ⢠1 teaspoon ground cinnamon ⢠1/2 teaspoon salt ⢠1 cup sour cream ⢠1 teaspoon pure vanilla extract ⢠2 cups peeled, cored and chopped apples Crumble Topping: ⢠1/2 cup packed light brown sugar ⢠1/2 cup all purpose flour ⢠1/2 teaspoon ground cinnamon ⢠4 tablespoons unsalted butter, softened Brown Sugar Glaze: ⢠1/2 cup packed light brown sugar ⢠1/2 teaspoon vanilla extract ⢠2 tablespoons water Directions Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Aug 22, 10 at 17:45 All the Cookalong Links Here is a link that might be useful: All the Cookalong Links o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Aug 22, 10 at 22:08 I'll be out of town until Wednesday night. Will draw a name upon my return... Keep adding cinnamon recipes.....I love cinnamon! Denise...thank you for keeping track of the threads! Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by dancinglemons (My Page) on Mon, Aug 23, 10 at 2:51 Baked Beans (semi-homemade) 2 large cans Bush*s Vegetarian Beans 1/2 cup ketchup 2 tablespoons dark brown sugar 1/2 teaspoon ground black pepper 2 tablespoons mustard (yellow) 1/4 teaspoon cinnamon 1/2 cup chopped onions Put all in large pot and simmer for 20 minutes or Bake in 350F oven for 45 minutes Enjoy! DL o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Aug 23, 10 at 10:04 I'm a little late to the party, but I made this last night for DS's and my combined birthday dinner. DH, who says he hates cake, loved it. The best part about it is that it's easy and quick. DH had made some chocolate chip ice cream, and the comments about cinnamon ice cream got me to thinking this would be a perfect match to go with the ice cream. It was. I didn't make the frosting - partly due to time constraints, but also because I figured the ice cream would serve that purpose. I'm not much of a frosting lover. I'll post the recipe for it, anyway. From: Baking, From My Home to Yours by Dorie Greenspan Cinnamon Squares For the cake: 1 1/4 cups plus 2 tablespoons sugar, divided 1 tablespoon plus 2 1/2 teaspoons ground cinnamon, divided 1 1/2 teaspoons instant espresso powder 1 3/4 cups all-purpose flour 2 teaspoons baking powder Pinch of salt 3/4 cup whole milk (I used 1%, which is all I had, and it turned out fine) 2 large eggs 1/2 teaspoon pure vanilla extract 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, melted and cooled 3 ounces bittersweet chocolate, finely chopped, or 1/2 cup store-bought mini chocolate chips For the frosting 6 ounces bittersweet chocolate, finely chopped 2 1/2 tablespoons unsalted butter, cut into 4 pieces Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet. To make the cake: Stir 2 tablespoons of the sugar, 2 1/2 teaspoons of the cinnamon and the espresso together in a small bowl. In a large bowl, whisk together the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogenous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You'll have a smooth, satiny batter. Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again. Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before un-molding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up. To make the frosting: Put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little.) Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2 1/2 inches on a side. Boy, after typing out that frosting recipe, I'm wondering why I didn't want it! Sally o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 23, 10 at 18:14 ci lantro: Sorry I haven't been Posting much, plus I've been away to AC, NJ. Below is the Recipe for the Cinnamon Bunns and Dough. rosewitch: Far as I know Cinnamon Bunns are mainly an East Coast name. Anything West of N.Y. , N.J. and Pa. they are called Sticky Bunns. *********************************** Louâs Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Donât be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you donât want to , donât do it but donât blame me , if you didnât Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. ************************************************* Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: ************************* Louâs - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. ************************* 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - 1/2 teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnât stick to your hands. I now substitute a cup of WW Flour. Makes a nice texture and tender. Stir the yeast in a 1/3 cup of warm water w. 1/2 spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnât stick to your hands. Donât make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Subtle , sweet taste. o PS - Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 23, 10 at 22:03 Should have read thru the Recipe. Didn't know all the Braided Bread was in there too. Lou o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Aug 30, 10 at 10:20 Whew...it's been a busy week, I'm late in getting this next Cookalong started. Here we go....... drawing a name.....it is >>>>>>>> Terri pacnw Terry, please pick out next subject, check the FAQ for the list of what has already been covered. Then post to this thread and I'll set up the new one. Thanks all, there are many good recipes here. Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Mon, Aug 30, 10 at 11:19 WOW...me...a winnner... Well, every thing I could think of..was already chosen.. BUT Chocolate, Chicken(we did years ago, could do a redo), Coconut or Coffee... Ummmm I'm picking Chocolate...cocoa, cocao nibs, milk, dark, semi, white, cocoa butter..bittersweet, unsweetened.. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Mon, Aug 30, 10 at 11:36 Whether they are called 'Cinnamon Buns', Cinnamon Rolls', or 'Sticky Buns'. I can vouch for Lou's recipe. The grandsons love them! For us, I go light on the syrup, heavy on the cinnamon. Also add lots of walnuts. And 'plump' the raisins in hot water. Addictive! Rusty o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Aug 30, 10 at 11:57 Thanks Terri! What a wonderful choice, there are very few who dislike chocolate. I'll set up the new cookalong.... Here is a link that might be useful: Link to Cookalong # 34 - Chocolate o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 30, 10 at 22:33 Rusty: Thanks for the Plug !!! I appreciate it. Almost too late ??? Terri: I have all of them Chocolates, Now I'll have to think of how to use them , besides eating them . Lou

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!