One of those links Annie just posted reminded me how much I miss canarybird (Sharoncb's) pictures and stories.

Cookebook, did you ever go by another name? I don't remember you from SharonCB's days here. I do agree with you; she added much to this forum! And now I'm reminded it's time to make her World's Best Meatloaf again. It's a once a year thing for me.

No I’ve always been cookebook but I’ve only recently started contributing. I know you all so well I probably come off as creepy lol

2Many, if possible, you might want to edit your link to the Zucchini Pancakes, as that is not my recipe.

To avoid confusion, here is the recipe:

Sol's Zucchini Pancakes

I'll have to dig through my files, and post more CF all-time favorites collected over the last 2 decades. Yes, there are many!

.

Cookebook, I often think about Sharon; she was quite an amazing lady and friend.

.

Sol

Solsthumper, I’m so embarrassed! Thanks for bringing that to my attention, and I’ve corrected the link : )

Although in the midst of a remodel with no kitchen now, I’m still collecting recipes and though it may be months, and months… and months, I’ll eventually be back trying all these wonderful recipes!

When I have time I will post a couple of my favorite CF recipes. One from dear, dear departed SharonCB (Canarybird) and one from Marlen, who died right when I joined. And then there's "Janet's a Peach" salsa. And even though I don't have a particular favorite recipe of theirs, I miss Lee and also Tricia. Such wonderful ladies, really the best of the best people.

Marlen was before my time but I remember reading her patriotic posts!

Spammer is at it again.

Ugh...

I guess this thread got revived by a spammer (that post was deleted?) but I'm glad as I had not read it before since I'm only on here sporadically. I don't think anyone mentioned AnnT's Decadent Brownies. They are fabulous!

http://thibeaultstablerecipes.blogspot.com/2009/06/brownies-decadent-brownies.html

Thank you lowspark : ) I've always enjoyed Ann's recipes, but have yet to get to many of them... someday I will!

Yeah, great, you reminded me to go check Ann's blog for updates on Moe, and then there were cookies.....

Annie

So many, no idea where to start..

Ann' s just about everything

Lori's manicotti

Woodies Gilroy garlic bread and ceasar salad dressing

Lindac' s blue cheese dressing and cole slaw dressing

Joes Lasagna

Cindy' s Louisiana shrimp

Stacey' s pork tenderloin with peppercorn sauce

Annies salsa

Sue ( rv) spareribs and stuffed pork tenderloin

.......that' s off the top of my head , there are so many more

Oh, and Chase's chile sauce, I make it every year, the grandkids use it to make sloppy joes and I go through a LOT of it.

Annie

Joe had quite a few good recipes, and I almost met him in Santa Barbara, but the event he invited me to got called off.

I terribly miss Lee (whom I met several times) as well as Tricia. Tricia helped me with making lobster, and I still use her method. Shortly before Lee died, I was planning a trip to Boulder to visit her, but when I talked with her on the phone, she told me she was not feeling well enough to receive visitors. I had no idea that she would die just a few weeks later.

what a great thread.

Thanks to the spammer for bringing this up. I think there are some recipes in this thread that will help my quest.

I like the trendy no knead bread recipes, cooked in Dutch oven.

3 cups flour. 1/2 tsp yeast, 1/4 tsp salt and 1.5 cups water.

Mix and let rise/double with saran-like wrap atop container you mixed the dough in. plop it in parchment paper, and fold it over a few times to form a ball and let it rise whilst the oven comes to temp in HOT (450) OVEN FOR 30 MIN., with dutch oven in the oven to heat. Plop the dough, parchment and all, into dutch oven, cover and bake for 30 minutes. Remove cover and bake another 10-15-25 min for crunchy exterior.

Don't have to have a dutch oven; a round corning ware vessel with a lid works great.

So much missed: SharonCB, Janet, Lee, Tricia, Linda of the North Woods, and unofficial member Roger. So full of life. I can't bring myself to delete some of my FB connections with those folks . . . And then there's Marlen, who died right as I was joining CF. She lives on in the recipes of hers I use! And we just lost another occasional poster on several forums, HavingFun, who I hope is truly whooping it up in the afterlife, she had such a variety of interests but struggled with health disabilities.

L pink, I know what you mean, while I celebrate them through their recipes (especially SharonCB & Marlen & how could I forget Linda *doucanoe*!), it's also so very sad to know they're gone. I just found out mamapinky is another one we recently lost.

Oh dear, I'm sorry to hear that we've lost mamapinky. (sigh) I think of Linda (doucanoe) often, and smile, but I hurt for her daughter and those grandbabies that she doted on who lost their Grandmother much too soon.

I do need to make Joey's Killer Lasagna soon, now that I'm reminded, and SharonCB's salmon quiche since I have lots of eggs.

Annie

I love this thread and the walk back in time. I'm a rare poster but have been around since the early 2000s and remember the posters mentioned. I've copied several of the recipes and bookmarked Sol's blog, so a big "Thank You" to everyone for providing the info.

Another rare poster, I am so enjoying this trip in the time machine. The first time I ever made Yorkshire puddings , Ann T practically tutored me through it, on Christmas no less. Used her Prime Rib method too, both dishes were glorious successes!

I have used so many recipes from this site successfully, they have become a part of my personal recipe collection, but one I have never made has been on my "to try" list FOREVER is Sols's Dirt Bombs!

Lou's Pizzelles

3 extra large eggs

1/2 cup (1 stick ) melted butter (not hot)

3 tablespoons oil

1 cup sugar + 3 Tablespoons

4 teaspoons Anise Extract or 1 teaspoon Anise Oil

OR 1 to 2 teaspoons almond extract

1 3/4 cups flour, add more to thicken

4 teaspoons Baking Powder

Mix well, all ingredients, except flour & baking powder

Add flour and baking powder, mix well.

If dough is too soft, add a little more flour until the batter is a little stiff and peaks.

Brush Pizzelle iron lightly with oil when hot, before starting to bake them. Makes about 40 Pizzelles.

@annie1992: Do you have the recipe for SharonCB's salmon quiche. As soon as I saw your mention of it above, my mouth started watering as I love that dish. However, I cannot locate it in my files; think it may be one that went away when I had a ransomware attack which encrypted all my files. Anyway, enough about that. I want to make the quiche, so did a search on this site and cannot find it. I would love for you to share if you have the recipe. TIA.

Walnut: The recipe for SharonCB's salmon quiche (posted by Annie1992) is on a thread titled: salmon ideas. Hope that helps!

Walnut Creek, here it is. The notes are Sharon's and I haven't tried it with tuna, although she said that was an acceptable substitution.

SALMON QUICHE WITH WALNUT CRUMB CRUST
posted by SharonCb

Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.
1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven.

Meanwhile mix the following ingredients in a bowl:

Filling:
3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise

Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe.

Annie

Thank you so much, Annie. It sounds great. Can hardly wait to try it.

Ksenia Milova, please go away and stay away. This forum is for friends who like to cook to discuss their ideas and recipes. It is not for you to spam random recipes from your website.

Ann_T’s Green Peppercorn Sauce. https://www.gardenweb.com/discussions/2430145/need-beef-ideas-tenderloin-pieces

In the thread, I said I doubted I would be able to find greenpeppercorns. I was wrong. Our local grocery carried them. I now keep them in the fridge. It is still one of my favorite sauces for beef!

I also regularly make Ann_T’s Blueberry Upside Down Cake http://www.thibeaultstable.com/2009/08/blueberry-upside-down-cake.html

And SharonCB’s salmon quiche, LindaC’s corned beef brisket, and a pumpkin cheesecake using bits and pieces of this thread http://ths.gardenweb.com/forums/load/cooking/msg1109475631990.html

I learned how to grill lobster from Tricia, and I do miss her very much.

bbstx, I was looking for AnnT's peppercorn sauce! Thanks so much : ) This is a great thread. I think I'll try the lobster grilling next time they are on sale, too Lars.

I'd love to try the Salmon Quiche, but just the 2 of us can't eat an entire quiche, and I'm not sure if it'd freeze (no canned salmon here, so I'd have to use fresh as well).

Hi to everyone, I'm not sure if this forum is still active, I've been reminiscing lately about all the fun cooking discussions here and the amazing people that were around. I am doing well, family also. I turned 70 last february. cheers everyone !!

What a blast from the past Mitchdesj! So nice to "see" you. I always enjoyed your posts.

I loved seeing this again. Such good memories.

Reading Lady was a treasure. I still make her recpe for Sloppy Joes; they’re always a winner in my family

Mitchdesj, it's good to see you here, and I'm greatly enjoying this thread, it reminded me of a couple of recipes I haven't made in a while.

Readinglady WAS a treasure, I miss her a lot. We also exchanged emails outside of Cooking/Harvest forum, and I greatly enjoyed those conversations. Then they just stopped and I never knew what happened to her, although I know both she and her husband had health issues.

Annie

I’m wondering if I can post this here as nothing else of Cooking shows up for me

Following

Well I never saw this so I decided to scroll thru my google docs to see if I spotted and classics that were not listed here. First up is Linda C’s Bretzel rolls. A huge favorite around here.

Bretzel Rolls (Bavarian Pretzel Sandwich Rolls)

Total Time: 1 hrs 54 mins

Prep Time: 35 mins

Cook Time: 1 hrs 19 mins

Serves: 12

Dough

1 1⁄3; cups warm water

2 tablespoons warm milk

2 ½ teaspoons active dry yeast

1⁄3; cup light brown sugar

2 tablespoons butter , melted

4 cups all-purpose flour

kosher salt or pretzel salt

Parboiling Liquid

2 quarts cold water

baking soda (1/2 cup)

Directions:

1 In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.

2 Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).

3 Add flour and mix on dough cycle or med-low speed.

4 Remove dough from bread machine once it forms a nice a firm, pliable dough ball.

5 Add more flour if necessary.

6 Turn dough out onto a lightly floured table and knead for 2 minutes.

7 Roll into a 2 foot long log and cut into 12 even pieces.

8 Cover dough with plastic and a damp cloth and let sit for 10 minutes.

9 Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.

10 Let the pretzels rest for an additional 30 minutes.

11 Preheat the oven to 425°.

12 Lightly oil 2 baking sheets.

13 In a large stockpot, bring the cold water to a rolling boil and add baking soda.

14 Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.

15 Carefully remove with tongs or slotted spoon and hold above pot and let drain.

16 Sprinkle lightly with salt.

17 Repeat with the remaining rolls.

18 Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.

19 Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.

20 Serve warm or at room temperature.

My favorite homemade cookie came from Annie.

Chewy Molasses Cookies

1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste)
1 cups granulated sugar
1 cup dark brown sugar
2 eggs
3/4 cup of dark molasses
4 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon ground cloves

Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger

Coarse sugar or turbinado sugar for rolling

Ccream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour.

After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven.

The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks.

I make Sue’s ribs often.

Roadhouse Grill Baby Back Ribs

Here is Sue's (Cookingrvc) famous recipe! They're really, really delicious. It's my favorite rib recipe. Don't pay attention to the "one teaspoon" amount of whiskey, just slosh it in, you need more than one teaspoon!

2 large racks pork baby back ribs
salt
coarse ground black pepper

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
Cookingrvc (Sue)

Thank you so much, JoanM. I am so glad to be able to have these recipes again. My computer these were on died along with everything on it. I learned to always keep treasured materials on an external disk - where all of these are going. I was under two different names on Gardenweb then Houzz. I can no longer recall what my old Gardenweb name was.

This is Neely, I have been trying for weeks to post on Cooking

Even now I can only post on this discussion and only for a sentence or two. I have contacted Houzzz

That is horrible, Neely. Wonder what could be wrong.

I’ve been able to post on the Good Grief thread at long last… I don’t know how I do it and it seems different each time but so far so good. This thread came up on Google so I gave it a try and apparently it worked but of course it didn’t fit the topic.

I think phones get more weirdness than tablets or computers. I have general issues with browswers on my phone, but I rarely use it.

What happens when you go to the top of this thread and click 'cooking'?

Sleeve it goes to a long list of recent Houzz threads about all topicsand covering a sofa etc