Lars, I am going to have to try that one... too interesting not to, lol.. I buy cottage cheese to have on hand for a childhood comfort food of spaghetti and cottage cheese, so next time I'll buy a large container and try it. I'll report back. I like the Nathans crust, and that perfect butter crust that Terri posted is about what I usually do. I don't usually use a recipe since I've made so many pies, often in large numbers. That crust that uses 5#'s of flour is a good one too. I love oatmeal so I'm going to have to try Ann's Maple Oat one too. We picked up a bunch of apples today at the heritage farm, and I think that would be good with them. Thanks for posting it Terri. The only one I don't care for is the one that uses vodka. I've tried it a couple times and just didn't care for it. Didn't care for the taste and texture could have been better. I drink vodka, so the taste shouldn't have been a problem, lol. I do better winging it.. smiles. Those pie crust pinwheels were made with the last of that crust I had frozen. I didn't even like it used as that but luckily Christy liked them. Wasn't my technique, since I have no trouble with a light hand anyplace else, plus I made it twice, had to give it a good chance. But, hey, that's what this place is about. Not everyone will like every recipe.

* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.

Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 31, 11 at 16:13 It seems like a good time to resume the Cookalongs, the last one was in December. Instead of pulling a name out of a hat, I decided to pick the first ingredient for 2011. I'm choosing Citrus because it's in season and because there are so many good things to use it in. So please dig out your favorite T+T recipes that call for any of the citrus flavors, orange, lemon, lime or grapefruit. If you know where the recipe came from please give credit. A quick reminder, please only post recipes you have actually made and if you have a picture please post that too. A recipe that you found on the net is OK if you have made it but is not OK if you haven't. We are only interested in T+T. In a couple of weeks I'll jot down all the names of those who participated in this Cookalong and pull a new name out of the hat for that person to pick a new focus ingredient. I'll post that name at the end of the thread and if I can, I'll also email that person. So please check to make sure that your email through GW is working. My cooking has been in a rut lately so I am really looking forward to some new recipes to liven up our meals. Nancy Here is a link that might be useful: Cookalong #38 ---- Dates! Follow-Up Postings: o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Jan 31, 11 at 17:26 Here's one with orange juice as a main ingredient in the sauce. I prefer it with bone-in chicken breasts but made it a couple of weeks ago with the boneless ones. HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine (I used 2 Tbs. of butter and 1 Tbs. safflower oil) 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour (less for boneless breasts), basting occasionally with sauce. Note: I usually use skinless bone-in breasts so I turn them over halfway through the cooking time. I also melt the butter in a pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I don't dirty measuring cups. Can sprikle top with toasted almonds or cashews, if desired. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Jan 31, 11 at 17:42 Oh my....you hit me well on this! This from my DIL...no pics, but it's beautiful with the ornage and red bits... Citrus baked turkey 1 whole turkey breast about 4 1/2 pounds Marinade 2 oranges, grated rind and juice 1/2 cup corn oil 1/2 cup honey 1 red bell pepper seeded and diced 1 jalapeno pepper, seeded and diced ( I like 2....maybe 3!) 1/2 tsp salt. Marinate in a plastic bag at least 2 hours or all day. Bake 375 in a covered roasting pan with the marinade poured over it. Bake an hour, remove lid and continue to bake until thermometer reads 165 ( about 1/2 an hour more). Baste frequently. Remove from oven, let stand 20 minutes, skim fat from sauce, slice turkey and serve with the sauce. I skim the fat from the sauce and thicken with a slurry of cornstarch. And I don't know who sent me this...but someone on this forum....and it's a keeper! Linda, this sauce with fresh ginger, orange zest and orange juice is wonderful. I also had a dill sauce available. Everyone loved this. I think it has your name on it. 1/2 cup sour cream 1/4 cup mayonnaise 2 teaspoons Dijon-style mustard 1 1/2 tablespoons grated peeled fresh gingerroot 1 teaspoon freshly grated orange zest 2 tablespoons fresh orange juice 1 1/2 tablespoons drained green peppercorns (*I omitted) 1/2 teaspoon sugar 1 tablespoon white-wine vinegar Make the sauce while the salmon is poaching: In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop. And this dressing will be a happy surprise...lemon and blue cheese are great together! Fran Lozano's zesty blue dressing 4 oz Maytag blue cheese 1/2 cup olive oil 1 tsp grated lemon peel juice of � a lemon 1 cup sour cream 1 clove minced garlic. Mash cheese with fork and mix in oil until creamy. add remaining ingredients. I have lots more...but I'll leave room for someone else. Linda C o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jan 31, 11 at 18:16 Cardamom Citrus Fruit Salad 1 large ruby pink grapefruit 3 oranges (navel, blood, mandarin or a combination) 1/4 c honey 2 T fresh lime or lemon juice 1/4 tsp ground cardamom Peel the fruit and cut away the membranes from the individual segments with a sharp knife. Place peeled segments in a large bowl. Drain off any excess juice from the fruit into a saucepan. Add the lime juice, honey and cardamom. Bring to a boil and reduce heat to low. Simmer for 10 minutes then remove from heat and cool to room temp. Pour over the fruit mixture and gently fold to coat fruit. Chill 15 minutes. Serves 4 o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Mon, Jan 31, 11 at 18:41 This is a colorful, fresh citrus salad in the winter... Orange Salad with Stuffed Dates SERVES 4 1/2 cup sliced almonds 8 medjool dates 2 ounces soft goat cheese 4 navel oranges 3 tablespoons white wine vinegar Salt and pepper, to taste 1/2 cup olive oil 1/2 cup whole flat-leaf parsley leaves 1 small red onion, thinly sliced Set the oven at 375 degrees. Place the almonds on a rimmed baking sheet. Toast the nuts, turning several times, for 5 to 8 minutes or until brown. Watch them carefully, because they burn easily. Use a sharp paring knife to cut a lengthwise slit on one side of each date; don't cut all the way through. Remove the pits. With a small blunt knife, press 1 tablespoon of the goat cheese inside each date. Pinch the sides of the dates together; the goat cheese should show at the seam. Use a serrated knife to cut off both ends of one of the oranges. Set a flat end on a cutting board. Make a vertical cut in the orange between the rind and the flesh, starting at the top and curving the knife as you move to the bottom of the fruit. Continue making vertical cuts around the orange, so that the rind and pith are removed and only a round of flesh remains. Place the orange on a rounded side and slice 1/4-inch rounds through the segments (the slices should look like the spokes of a wheel). Repeat with the remaining the oranges. On each of 4 large salad plates, overlap orange slices. Set the plates aside. In a bowl, whisk the vinegar with salt and pepper. Gradually whisk in the oil. Spoon the dressing over the oranges. Garnish the oranges with parsley leaves, red onion slices, and toasted sliced almonds. Set 2 stuffed dates on each plate and serve at once. DELISH!! seagrass o Buddhacello - similar to Limoncello clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_mn (My Page) on Mon, Jan 31, 11 at 19:23 I found this on a food blog and cannot find the person's name or name of the blog. about a quarter cup of grated citron zest (Buddha's Hand) 1 750 ml bottle of 100 proof vodka 2 cups sugar 2.5 cups water Put zest and vodka in a glass container, cover tightly, and let steep for about two weeks. When time is up, make a syrup using the sugar and water. While it's cooling, strain solids out of vodka using a fine mesh strainer. Then strain again through cloth. (Note: cheesecloth is too coarse; I used rags torn from an old white cotton bed sheet. Be sure to wet the cloth before you start. This step can take a while, but it's worth it to get all the sediment out.) Add about half the sugar syrup to the infused vodka, taste, and keep adding until it tastes sweet enough to you (traditional limoncello is quite sweet, but yours doesn't have to be). Pour into pretty bottle(s) (e.g. the final container) and age for another two weeks. You can use this recipe to make liqueur from just about any citrus fruit, but you might want to increase the amount of zest for less aromatic fruits such as tangerines. Preserved Lemons from Jenny's Nourished Kitchen I have included a link. I love these with a Moroccan Stew or with grilled chicken or fish. Here is a link that might be useful: Preserved Lemons from the Nourished Kitchen o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Tue, Feb 1, 11 at 8:15 Don't remember who posted this before - but I make it often using regular oranges and have made it with only lemons. FLOURLESS CLEMENTINE CAKE 4-5 clementines (about 375g or 1 lb.) 6 eggs 225g sugar (1 cup + 2 Tblsp.) 250g ground almonds (2-1/3 cups) 1 heaping tsp. baking powder Put the clementines in a pot with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375� F. Butter and line an 8-inch springform pan. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to one and one-quarter cups and slightly anglicize it, too, by adding a glaze made of confectioner's sugar mixed to a paste with lemon juice and a little water. Recipe by Nigella Lawson. Here is a link that might be useful: Link to recipe on Food Network website o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Tue, Feb 1, 11 at 9:23 Question, is it fair to print a recipe I got from a live cooking show? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Feb 1, 11 at 12:58 Sure it's fair as long as you have actually made it. The origin of a recipe is not the big concern, we just want to make sure you have made it and tested the recipe. Over the years we have had posters that just pretended to cook or bake and who posted recipes that they have never actually made. Sometimes those recipes are a big dud. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Feb 1, 11 at 19:40 Since I have several citrus trees, I like to keep up with citrus recipes. Here are some of my favorites: Lars' Lime Pie Crust 6 tbsp unsalted butter 2-1/2 tbsp sugar 1-1/4 cups Graham cracker crumbs Filling 2 tbsp cream cheese or Neufchatel cheese 2 tsp sugar 2 eggs, slightly beaten 3-4 fresh limes (enough for 1/2 cup juice) 2 tbsp cornstarch 1 smidgeon salt (1/32 tsp) 1 - 14 oz can sweetened condensed milk Topping 1-1/4 cups heavy whipping cream 1 tbsp sugar 1 tsp cornstarch Directions Melt butter and add sugar. This can be done in a 9" or 8" Pyrex pie pan, or a bowl, as you prefer. Add the Graham cracker crumbs and mix with a fork to combine. Press into a 9" pie pan and bake 7 minutes at 350� and allow to cool. Soften the cream cheese in a bowl with 2 tsp sugar and add the eggs. Beat to combine thoroughly. Zest the limes, preferably with a Microplane grater, to obtain 1 tbsp lime zest, to be used later. Squeeze limes to obtain at least half a cup of lime juice, and add the cornstarch . Mix this with the cream cheese/egg mixture and add the salt and condensed milk, and combine. A hand-held mixer can be used at this point, especially if you have used it to beat the cream cheese and eggs. Stir in the lime zest by hand and pour the mixture into the slightly cooled pie shell. Bake at 375 degree for 18 minutes. Allow the pie to cool, and then chill in the refrigerator for at least two hours. Chill the egg beaters and bowl for the whipping cream in the freezer while the pie is chilling, and then whip the cream until soft peaks form. Add the sugar and cornstarch and beat until fairly stiff. Cover the top of the chilled pie with whipped cream and serve. Yield: 8 servings. Lars' Hummus Ingredients 1/2 pound (1-1/3 c) dried garbanzo beans, (about 3-1/2 cups cooked) 1/3 cup lemon juice 2-3 large cloves of garlic (4-5 if small) 1/2 cup olive oil 1/4 cup toasted sesame seed oil 1/2 cup tahini (toasted, if available) 2 tsp salt 1/8 tsp cayenne 1 1/4 tsp freshly ground black pepper (or to taste) 1-2 tbsp water, if needed Directions Cook beans according to package instructions. I generally boil them for two minutes in a large pan, with triple height of water. Then I turn off the heat and soak for 1 hour covered and then wash them. Return to pan with water to cover plus 1/2 tsp baking soda and simmer for about 1-1/2 hours, or until tender. They will get tender much more quickly with the added baking soda. After cooking, I rinse them twice with cold water to remove the cooking water. Put the drained beans in a large food processor with the peeled garlic cloves (coarsely chopped) and the rest of the ingredients. Process until smooth. If it is too thick, thin with water, a tablespoon at a time. Avgolemono Sauce (use this sauce over noodles with chicken) 1 cup stock (or 1 cup water with 1 tsp soup base � vegetable or chicken) 2 tbsp butter 2 tbsp flour 1/4 cup lemon juice (approx. one very large lemon) 2 eggs 2 tbsp water 1/8 tsp cayenne 1/2 tsp black pepper salt to taste, unless using soup base that contains salt) Heat the stock, or heat the water and dissolve the soup base. Make a roux with the butter and flour and add the stock. In a separate bowl, lightly beat the eggs and add the lemon juice and water. Slowly add this mixture to the thickened stock, stirring constantly, and heat to desired temperature. Add pepper and salt, as needed. I've made all of the recipes many times. Lars o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Tue, Feb 1, 11 at 23:46 At our house it's called Jessy's Sauce. Love this for grilled/baked chicken, fish or pork. I can quadruple batches for Christmas gifts and for the pantry. * Exported from MasterCook * Lime-Chipotle Sauce Recipe By :Jessy- Cooking Forum Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobo sauce 3 tablespoons brown mustard -- (or dijon) 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Blend in food processor. Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. - - - - - - - - - - - - - - - - - - - NOTES : Katie's note: This can be canned in a boiling waterbath for 15 min. at 0-1000 ft., 20 min. at 1001-6000 ft. and 25 min. above 6000 ft. ................................. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Wed, Feb 2, 11 at 5:56 Wondering - has anyone tried Jessy's sauce on chicken wings? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 6:36 These are all recipes I make regularly and can highly recommend. Margarita Balls Servings: 24 Ingredients: 1 (12 ounce) package vanilla wafers 1/2 pound ground almonds 1/4 pound white chocolate 1/2 cup tequila 3 Tbsp Rose’s Lime Juice 1/4 cup orange marmalade 2 tablespoons light corn syrup Directions: 1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds. 2. Melt four 1 oz squares white chocolate according to package directions. 3. In blender, process tequila, orange marmalade, lime juice and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture. 4. Shape into 1 inch balls and coat with sugar. Store in refrigerator. ******************************************************* Macadamia Crusted Halibut with Citrus Butter Sauce Serves 4 Four 6 oz. halibut filets 1/2 cup unsalted butter, softened 1/4 cup panko flakes (Japanese bread crumbs) 1/4 cup macadamia nuts, toasted, ground fine 2 Tbsp. olive oil salt and pepper 1 tsp each grated orange, lemon and lime zest 1/2 cup orange juice 2 tbsp lime juice 2 tbsp lemon juice 1 minced shallot 1 tbsp honey 5 tbsp butter Season each filet with salt and pepper. Mix the toasted macadamia nuts into the soft butter. Add in panko flakes. Spread top of fish with crust and sear quickly in 2 Tbsp olive oil in hot sauté pan on both sides. Chop the shallot very fine. Saute in 1 tbsp butter until soft. Add the zests, juices and honey. Bring to a boil and reduce just a bit. Add 4 tbsp butter and swirl it to incorporate. Serve over the fish. ******************************************************* Honey Ginger Salmon 1 teaspoon ground ginger 1 teaspoon garlic powder 1/3 cup soy sauce 1/3 cup orange juice 1/4 cup honey 1 green onion, chopped 1 1/2 lbs salmon fillet 4 servings 1. In a large self-closing plastic bag, combine first six ingredients; mix well. 2. Place salmon in bag and seal tightly. 3. Turn bag gently to distribute marinade. 4. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. 5. Turn bag occasionally. 6. Lightly grease grill rack. 7. Preheat grill to medium heat. 8. Remove salmon from marinade; reserve the marinade. 9. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. 10. Brush with reserved marinade up until the last 5 minutes of cooking time. 11. Discard leftover marinade. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 8:46 Yes I have made this several times. Ingredients * 4 chicken breast halves (I used boneless breasts) * 1/2 teaspoon salt * 1/8 teaspoon freshly ground black pepper * 2 tablespoons butter * 1 large onion, finely chopped * 1 teaspoon paprika * 1 1/2 cups green onions, chopped (about 6 green onions, including green part) * 1/2 cup orange juice * 2 tablespoons bourbon * 1 cup chopped fresh peaches (about 2 medium peaches) * Dash nutmeg Directions Preheat oven to 400 degrees. Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside. In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes. Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally. (I covered during most of this time) Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Feb 2, 11 at 9:11 Hey Pat - I haven't tried that recipe with wings! But I will now. One thing I notice with this marinade is I have to watch the meat (salmon is awesome) carefully, the high sugar level means it can burn quickly. o RE: Oops clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 12:27 I forgot the name of the recipe. "Bourbon laced tipsy Chicken" o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 2, 11 at 14:36 Eandhl, that recipe sounds really good. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 14:44 This was in timely if you are lucky enough to find Seville Oranges which are only available in February. 2 lbs Seville Oranges (the ugliest oranges in the world) 6 cups water 1 lemon 7 1/2 cups sugar. Place oranges and lemon in a large pot cover with water and simmer ( do not boil) until soft, about 2 hours. Remove fruit, cool slightly and then cut in half. Scrape out seeds, pith and flesh . Place pith and seeds in a cheescloth bag. Return bag and flesh to the water. Slice the skins into desired thickness or process in a food processor. Add peel and sugar to the pot. Bring to a boil and boil about 30 minutes (maybe less maybe more depending on natural pectin) or until reaches gel stage. Remove form heat, skim foam , stir. Pour into sterilized jars and hot water bath 10 mins. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 16:09 Id be remiss if I didn't post this one because it's one of my all time favourite recipes! Thanks again for the umpteenth time Gina! Lemon Linguine With Scampi (Gina) 3/4 Lb linguine 3 Tbl unsalted butter 2 1/2 Tbl good olive oil 1 1/2 Tbl minced garlic (4 cloves) 1 Lb large shrimp (about 16 shrimp), peeled and deveined 1/2 teaspoon Kosher salt 1/4 Tsp freshly ground black pepper 1/3 Cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 Cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 Tsp hot red pepper flakes Cook pasta to al dente. Meanwhile, in a large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Note: I usually add some chicken broth to get more sauce. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 16:44 Oh gee Sharon! You reminded me of another recipe from years ago that I make without even consciously thinking about it. It is very good. Alexa ********************************************** Lemon Chicken from Rao’s two (2-1/2 to 3 lbs each) broiling chickens, halved Lemon Sauce (recipe follows) 1/4 cup chopped Italian parsley Preheat broiler for at least 15 minutes. Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces). Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates. Pour sauce into a heavy saucepan, and stir in the parsley. Place over high heat and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce. LEMON SAUCE 2 cups fresh lemon juice 1 cup olive oil 1 tbsp red wine vinegar 1-1/2 tsp minced or crushed garlic, or more according to your taste 1/2 tsp dried oregano salt and pepper to taste Place all ingredients into a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 18:43 Thanks wizardnm, it is really good and I have served it to company a few times. Everyone seems to like it. Can't take any credit I saw it on a cooking show. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Feb 2, 11 at 20:00 Alexa, I just made that for the first time, using some of the Meyer lemons from Arlene. It was really good. I don't have a broiler to speak of, I have one of those things under my oven what means you have to lie on your stomach on the floor to put anything under the "broiler". So, I browned the chicken in the oven, dumped the sauce over top and baked it until the chicken was done and the sauce reduced a bit. It turned out wonderfully. Teresa, I just made limoncello from some of those Meyer lemons too, I used Doucanoe's recipe and it was/is really good. OK, one of my new favorites Photobucket Shaker Lemon Pie From the episode: Two Perfect Pies You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice. Serves 8. Ingredients 1 double-crust pie dough 3 large lemons , sliced thin and seeded (see note) 1 3/4 cups sugar 1/8 teaspoon salt 1 tablespoon cornstarch 4 large eggs 1 tablespoon heavy cream Instructions 1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes. 2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves. 3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough. 4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.) We found that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. We had better results with a mandoline (or V-slicer), which produced perfectly thin slices in no time at all. If you don’t have a mandoline, we did find another piece of kitchen equipment that will make the process easier��"the freezer. Popping the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. This was one of the few Cook's Illustrated recipes that I've tried that I like and will use again, it was delicious, tart and bitter from the rind. Annie o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 9, 11 at 17:38 Here are a couple of my favorite orange recipes. I need to make both again very soon! Spicy Orange Beef 2 tablespoons vegetable oil 1 pound round steak, cut into thin strips on the diagonal 1/4 cup orange peel, cut into slivers 1 clove garlic, minced 1/2 teaspoon ground ginger 2 tablespoons cornstarch 1 cup beef broth 1/4 cup soy sauce 1/4 cup sherry 1/4 cup orange marmalade 1/2 teaspoon crushed red pepper flakes 1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels. 2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute. 3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I've made this using sour cream when I didn't have any ricotta on hand. I like a rich dough... Orange Glazed Coffee Cake 1 pkg active dry yeast 1/2 cup warm milk 1/2 cup granulaqted sugar 1 TBS grated orange zest 1 Lg. egg, lightly beaten 1/4 cup warm water 1/2 cup fresh orange juice 1/2 cup ricotta cheese 1/2 tsp salt 3 1/2-4 cups all purpose flour GLAZE: 1 large egg, lightly beaten ICING: 1 cup confectioners' sugar; 1 1/2-2 TBS fresh orange juice In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 425 deg.F. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly. To prepare icing, in a small bowl, stir together the confectioners' sugar and orange juice until smooth. Spread icing over warm cake and serve warm. Makes approx. 12 servings. Nancy o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by brightonborn (My Page) on Sun, Feb 13, 11 at 7:06 Looking for a good lemon square recipe please !!! o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 16:56 I've made this recipe with many different varieties of fish. The one under the citrus mixture in the photo is a striped bass. Sometimes I use olive oil instead of the butter. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Sun, Feb 13, 11 at 17:54 Here you go, brightonborn. Lemon Butter Bars Source: Land-O-Lakes Crust 1 c AP flour 1/2 c butter, softened 1/4 c sugar Filling 3/4 c sugar 2 eggs 3 T lemon juice 2 T AP flour 1 tsp grated lemon peel 1/4 tsp baking powder Powdered sugar Preheat oven to 350F. Combine all crust ingredients in a small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press into bottom of ungreased 8x8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned. Meanwhile combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often until well mixed. Pour filling over hot crust. Bake 18-20 minutes or until filling is set. Sprinkle with powdered sugar while still warm and again when cool. Cut into squares. Makes 16 bars. Linda o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 19:31 Oops, I forgot to add the recipe. CITRUS-BAKED FISH 1 orange, unpeeled, cut into very thin slices 1 lemon, unpeeled, cut into very thin slices 1 lime, unpeeled, cut into very thin slices 1 large onion, peeled and cut into very thin slices 1 tsp. salt 2 � 3 tsp. Old Bay seasoning 1 whole fish, gutted (head can be on or off as you prefer), about 5 lbs. 3 Tbs. butter or margarine Mix together fruits, onions, Old Bay and salt. Place fish on a rack in a baking dish and put 2/3 of the citrus mixture in the center cavity and 1/3 on top. Dot with butter. Bake at 350 degrees until fish is done. Discard stuffing before serving. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 14, 11 at 16:46 This is very quick and easy, and it's good. Orange Braised Chicken Thighs with Green Olives Gourmet : December 1995 Can be prepared in 45 minutes or less. Serves 2. 4 chicken thighs with skin 2 teaspoons olive oil 3 large garlic cloves, minced 1 medium onion, sliced thin 1/2 teaspoon ground cumin 1/2 cup fresh orange juice 1 tablespoon fresh lemon juice 1/3 cup small pitted green olives Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate. Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Feb 14, 11 at 17:57 Just finished up a batch of marmalade. A labour of love because I don't care for it much but himself loves it and after all it is Valentines Day.... o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Feb 15, 11 at 7:36 My new favorite sauce/marinade/dip/glaze for veggies, chicken, - Equal parts hoisin and orange juice, mixed

o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sun, Apr 11, 10 at 16:36 I don't know Food, but don't use it if you make this..it doesn't come out nice and creamy... Photobucket Photobucket Crab Spread.. 1/2 lb crab meat 8 oz cream cheese 1 small onion, minced 1 heaping teaspoon horseradish, or to taste 3 TBS cream or 1/2 and 1/2 juice of a half lemon pepper Mix all together. Spread into greased casserole.Sprinkle with crumbled bacon or slivered almonds..Bake till it bubbles and browns lightly..350 deg. Allow to sit a few mins before serving on crackers. Apricot Cheese Coffee Cake Photobucket Photobucket Here is the recipe, from Land O Lakes Country Heritage. Coffee Cake Ingredients: 1 3/4 cups all-purpose flour 3/4 cup LAND O LAKES® Butter, softened 1/2 cup sugar 2 LAND O LAKESâ„¢ All-Natural Farm-Fresh Eggs 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling Ingredients: 1/4 cup sugar 1 (8-ounce) package cream cheese, softened 1 LAND O LAKESâ„¢ All-Natural Farm-Fresh Egg 1 teaspoon freshly grated lemon peel 1 (12-ounce) jar apricot preserves Glaze Ingredients: 1/3 cup powdered sugar 1 to 2 teaspoons lemon juice Heat oven to 350°F. Grease and flour bottom and sides of 10-inch springform pan. Set aside. Combine all coffee cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread batter on bottom and 2 inches up sides of prepared pan. Combine all filling ingredients except apricot preserves in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread evenly over batter in pan. Spoon preserves evenly over filling. Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes. Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan. Meanwhile, stir together powdered sugar and enough lemon juice for desired drizzling consistency in small bowl. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated. I am enjoying reading and seeing the recipes. I make the cheese coffee cake that Annt does, my pic isn't as good! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Apr 11, 10 at 16:58 Here is a link to the previous cookalongs. I'm sure that we would all appreciate additions to any of these old threads if any one has found great uses of these ingredients. Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 17:11 Caramel Apple Cheesecake I made this recipe for Thanksgiving and everyone said it was a KEEPER!! The whole thing disappeared! 1 cup graham cracker crumbs 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 2 tablespoons finely chopped pecans Filling 3 (8 ounce) packages cream cheese, softened 3/4 cup sugar 3 eggs 3/4 teaspoon vanilla extract Topping 2 1/2 cups chopped peeled apples 1 tablespoon lemon juice 1/4 cup sugar 1/2 teaspoon ground cinnamon 6 tablespoons caramel ice cream topping, divided sweetened whipped cream 2 tablespoons chopped pecans Directions: 1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch spring form pan. 2. Bake at 350 degrees for 10 minutes; cool. 3. In a mixing bowl, beat cream cheese and sugar until smooth. 4. Add eggs; beat on low just until combined. 5. Stir in vanilla. 6. Pour over crust. 7. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. 8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set. 9. Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes. 10. Carefully run a knife around edge of pan to loosen. 11. Drizzle with 4 tablespoons caramel topping. 12. Cool for 1 hour. 13. Refrigerate overnight. 14. Remove sides of pan. 15. Just before serving, garnish with whipped cream. 16. Drizzle with remaining caramel; sprinkle with pecans. 17. Store in refrigerator. X-Treme Chocolate Double Nut Caramel Ladyfinger Torte Kathy Specht, Cambria, California Southern Living, OCTOBER 2004 Prep: 30 min., Cool: 5 min., Cook: 5 min., Chill: 1 hr. Ingredients: 1 1/2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 2 (3-ounce) packages ladyfingers 1 (13-ounce) jar hazelnut spread (I use Nutella brand) 20 caramels 2 1/3 cups whipping cream, divided 1 1/2 cups chopped pecans 1/3 cup DOMINO 10-X Confectioners Sugar 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened 2 tablespoons crème de cacao 3 (1-ounce) semisweet chocolate baking squares 2 tablespoons DOMINO 10-X Confectioners Sugar Directions: Microwave chocolate morsels at HIGH 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside. Split ladyfingers, and stand halves around edge of a 9-inch spring form pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for other uses. Spread hazelnut spread evenly over ladyfingers on bottom of pan. Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread. Beat 1/3 cup confectioners sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended. Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan. Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners sugar. Chill 1 hour. Yield: Makes 12 servings o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Apr 11, 10 at 19:21 Neufatchel, which has a little hat on one of the vowels but I don't know how to type that, has 1/3 less the calories than regular cream cheese, so 1/3 less taste. I've read it is not good for cheesecake but I don't make cheesecake anyway. I have seen recipes for cheesecake using it in Cooking Light magazine, but I dunno if the recipes are any good. Probably not good in danish and the like either. I use it mostly to spread on bagels and toast and english muffins, in which case it tastes just fine. I top it with a dab of homeade jam, yum. Great with lox, since that has a strong taste so I don't miss the extra taste for that application. Fine with those dream eggs, because they were flavored with the herbs anyway, and the neufatchel just added a wonderful creamy texture, even with 1/3 less fat. Since cream cheese is almost pure fat, 1/3 less doesn't make it a diet food by any means, but I like it just as well if not better than cream cheese for what I use it for, so that's what I buy for the calorie savings. I don't mind it in party spreads either. If I want them to taste "fatter" I can always add mayo or butter. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Apr 12, 10 at 10:48 Thanks lpink - but is there any taste difference between it and 1/3 less fat cream cheese? It looks like Philly makes both, so there must be some difference, no? The recipe I was looking at was artichoke dip. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Apr 12, 10 at 15:54 This is a great spread. I especially like to put it in a pretty ramekin and bring it, along with a spreader, as a hostess gift Homemade Boursin With Fresh Herbs 1 lb farmers cheese, or 1/2 cottage cheese & 1/2 Ricotta 8 ounces cream cheese 1/2 cup butter, softened 4 large garlic cloves, minced 2 medium shallots, minced 1/2 cup fresh parsley, chopped finely and packed tight 1/2 cup chopped fresh thyme OR 2/3 cups fresh dill chopped finely 1/3 cup chives, chopped finely 1 tsp pepper, freshly ground 1/4 tsp cayenne Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 17:13 The taste difference is that stuff made with neufatchel tastes 1/3 less rich, and with 1/3 less fat carrying the flavor, neufatchel doesn't have the same "creamy" taste of cream cheese. However, I LIKE the taste of neufatchel better than cream cheese, to me it's slightly tangier. NO FAT cream cheese, on the other hand, tastes "gummy" to me and with almost no taste, it's all gummy texture. The best I can describe it is tastes slightly of plastic. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Mon, Apr 12, 10 at 20:16 I agree with Lpink - it's a little tangier and less creamy. IMO, no-fat cream cheese is awful stuff. "Plastic" is a good description for it. I'll do without or make a different recipe before I'd use/eat it. I made this today. Yummy stuff. Miss Verba's Pimento Cheese Ingredients: 1 pound sharp yellow cheddar 1/4 pound cream cheese, softened 1 teaspoon freshly ground white pepper 3 large red bell peppers, roasted, peeled, seeded, and chopped 1/2 cup homemade mayonnaise or best-quality commercial mayonnaise 1 teaspoon sugar Splash of hot sauce, such as Tabasco or Cholulu 1/8 teaspoon cayenne pepper (optional) Method: 1. Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater. 2. Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly. 3. Refrigerate and serve chilled. (The spread will keep for several days in the refrigerator, but it usually disappears long before than.) Source: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill My notes: I used Cabot extra sharp cheddar (so mine isn't really the "proper" color). Normally, I'd cut the sugar, but I was using Duke's mayo (which has no sugar), so this amount was about right. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Apr 12, 10 at 21:23 I use Neufchatel almost exclusively these days and have not noticed any real diference in flavor or richness. Funny the difference in what people can taste. I actually prefer "parmesan" over "parmigianno reggiano". To me it tastes better! OMG..I am DEFINITELY going to make that Apricot Cream Cheese Coffeecake! (I feel faint....) Linda o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 22:02 I agree with Doucanoe, I think with spreads and highly seasoned dishes neufatchel is good. Even with blintzes or fillings. Where it wouldn't do too good is where the cream cheese is the major fat in the recipe, like a cookie dough or cake recipe, or frosting. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Apr 13, 10 at 10:44 Alexa, I'll be making the coffee cake recipe you posted when it's my turn to take a treat to our Knitting Circle at the library. Mmmmm. I'm not a big fan of cheesecake but I often make these when bite-sized desserts are needed. I usually mix up the dough and shape the balls (store tightly covered) the night before but bake them the day of the event. TINY CHERRY CHEESECAKES 1 cup flour 1/3 cup sugar 1/4 cup baking cocoa 1/2 cup cold butter 2 Tbsp. cold water Filling: 2 packages (3 oz. each) cream cheese, softened 1/4 cup sugar 2 Tbsp. Milk 1 tsp. vanilla extract 1 egg 1 can (21 oz.) cherry pie filling In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cram cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 10:49 I asked the group last week if I could freeze these and the only problem I've had is that they went too quickly. They are great cold or even frozen! Carrot Cake Sandwich Cookies - Martha Stewart's Cookies Makes about 25 sandwiches Ingredients: 1 cup packed light-brown sugar 1 cup granulated sugar 1/2 pound (2 sticks) unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old-fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots) 1 cup raisins Cream Cheese Frosting: 8 ounces cream cheese, room temperature 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract For the cookies: Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator. Cream Cheese Frosting: Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. Photobucket I'm sorry I don't know the rules on cookalongs but could I suggest all types of beans? o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Tue, Apr 13, 10 at 18:38 Hi natesgram, Beans were the subject of the 21st cookalong - see the following link. :) When it's time for the next cookalong, wizardnm will pull a name from those who contributed to the current cookalong, & that person selects the next topic. I hope you're enjoying it. BTW, links to all the cookalongs are in this link: Here is a link that might be useful: Cookalong #21 --- Beans o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 22:51 Thank you Kathleen, so many good recipes and so little time to read them all. I'll check out that link. :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by georgysmom (My Page) on Wed, Apr 14, 10 at 10:15 Jezebel Sauce 1 (18 oz.) jar pineapple preserves 1 (18oz.) jar apple jelly 1 can dry mustard (1.12 oz.) 1 5 oz jar horseradish 1 T. coarsely ground black pepper Mix together in blender and pour back into jars......... Refrigerate. Serve over cream cheese with favorite cracker. I prefer wheat thins with this. . o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by cookebook (My Page) on Wed, Apr 14, 10 at 13:14 My Mom's Cucumber Sandwiches in her words: 1 8 oz. pkg. cream cheeseâ€"I always use the Neufchatel 1 small cucumber, peeled, seeded and chopped fine 2-3 green onions with tops, chopped fine Soften cream cheese, thin with a little milk, yogurt or sour cream and 1 tablespoon real mayonnaise. Add chopped veggiess and season with 1/2 teaspoon each lemon pepper and cayenne pepper, and 1/4 teaspoon red pepper flakes, or to taste. Spread mixture on heavy brown bread and cut each sandwich into 3 or 4 pieces desired shape. Make at least the day before serving. Cover and refrigerate with damp paper towels on top of sandwiches so they will stay moist. Makes 4-5 large sandwichesâ€"maybe 4 because I like lots of filling in mine. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Apr 15, 10 at 11:23 OK, better late than never: JALAPENO CHEESECAKE (MY FAVORITE) 8 ounces cream cheese 5 ounces sharp che4ddar cheese, grated 2 cloves garlic 1 egg 8 ounces jalapeno jelly Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 335 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers. Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because it’s covered with jelly!! I use my own home canned Habanero Gold to make this stuff, and I'll be making 8 or 10 of them for that wedding in May. Somehow I just know I'm going to be eating some of them myself, and I'm going to experiment with making one with a fruit jam instead of the hot pepper jam and see how that works, the bride wanted something "sweet", she says "only the guys will like the hot stuff". HUH? I love it and I'm sure not a guy! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sat, Apr 17, 10 at 22:12 You are not late, still one more day! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 11:11 Nate, I want to make those cookies! I have a lot of carrots, and today just might be a great day to make cookies with my grandson. "• For an extra-fancy presentation, borrow an old trick from French chef Michele Girard. Serve the eggs in their shells by carefully cutting away the top third of each shell, emptying out the egg, then sterilizing the shell in simmering water. Drain completely. Have egg cups handy. Stuff the hot eggs into the shells, mounding them high. Sprinkle with a little fresh herb for color and serve." ...Yeah, right. But the eggs sound very good. I'll have to try those sometime. Lpink, that kugel recipe looks interesting, too. I've never had anything like it. I'm wondering if I could do something along those lines, varying some of the ingredients, and using that chocolate pasta I haven't gotten around to using yet. I'll think about it and come up with something I hope works. Ann, your recipes and photos are always so tempting and beautiful! David, I want to save that onion dip recipe, too. Everyone's recipes look so good. Great choice. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Apr 18, 10 at 19:01 LOL! Sally, I believe my response to that part of the recipe was "Yeah, I'll do that the day after h_ll freezes over. Sure thing." But since it was part of the original recipe in the newsletter, I figured I should include it. :) Nate's killing me with those cookies. I'm going to have to make them now that I know they can be frozen! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Sun, Apr 18, 10 at 19:26 OK, I'm still chuckling about Renee cutting the tops off egg shells, sterilizing them and filling them with cooked egg, or anything else. ROFL. I just finished two of the habanero cheesecakes for the wedding so I even cooked along for a change. Thanks, Kathleen, for letting me know I'm not late. I just figured I was, I always am, somehow... Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 22:41 Well, I had good intentions, and got started, but ran out of time to meet tonight's deadline. DH and I went out today on a chicken coop tour of East Dallas. (which was lots of fun, but a whole nother topic) Then I had to clean the kitchen in order to cook in it. But, my little grandson (a month away from 3 yrs. old) and I did get started on Nate's carrot cake cookies, but since we didn't finish making the dough until an hour before his bed time, and the dough has to chill at least an hour, it'll be tomorrow before we bake them and do the cream cheese part. It doesn't matter. Both DGS and I had a great time mixing up the batter. He got to taste the flour, the sugar, the butter, and all the other ingredients as they went into the mix. No germaphobes need taste these cookies when they're done! Thanks Nate for the recipe, and the fun time with my grandson! Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 8:06 Great response, everyone loves to bake and cook with cream cheese. Thank You to all that contributed!! I just pulled out a name for the next ingredient choice..... >>>>>>>>>> Tracey_Oh <<<<<<<<<<<<<<< Please post your ingredient pick here....... Nancy o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Mon, Apr 19, 10 at 9:25 Whoo hoo! Ok, I think I'm going to go with peanut butter. If I had to pick one food to live on, it would definitely be that. Thanks again Nancy for organizing these cookalongs! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 11:33 Great choice! I love peanut butter too. Thanks Tracey! Nancy Here is a link that might be useful: Cookalong #26 ----- Peanut Butter o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Mon, Apr 19, 10 at 12:08 Gosh, the only recipe I have that uses peanut butter is for Peanut Butter Cookies! I put it under jam and on toast and bananas and apples all the time, but don't use it in "recipes." I can't wait to see what we get here! Sherry o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 14:19 Sally, I'm still chuckling over the "chicken coop tour". Now there's something I'd really like! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Apr 19, 10 at 15:59 Oh, Annie, it was a blast! I can post over on conversations about it, if anyone's interested. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 17:01 I'm interested, I don't know about anyone else. Deanna, maybe? Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Mon, Apr 19, 10 at 17:08 Oh I'm definitely interested in a Chicken Coop Tour! Do tell Sally!