Do You Have A Recipe You Like?
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RECIPE: Do you have a favorite Splenda recipe?
Comments (8)No bake cheesecake with splenda....... 4 8 oz boxs of room temp cream cheese..... 1/2 cup of splenda mix above ing. then add 1-8oz tub sug free coolwhip ....1 or 2 tsp vanilla to taste Pour all into a 10 inch sug free graham cracker pie crust. Let set in fridge for about4 hours then top any way you like and enjoy. I use this a basic recipe and add change it depending on the mood I am in this time of year I like to add 1/2 cup of puried friut like strawberrys to the mix right after I add the cool whip but blackberrys and rassberrys are also a big hit. I add splenda to taste to the berrys before I add them to the mix. This recipe is also good if yoiu substatue sugar for the splenda and extra creamy coolwhip for the sugarfree stuff . You can also half the recipe and use a 8 inch pie crust instead if you don,t want the large really full 10 inch one....See MoreDo you have a never-fail recipe you use for cherry pie?
Comments (8)Growing up in my small hometown in Indiana, pie baking was an art and if you made a good pie, you could probably have a statue of yourself on the courthouse lawn! LOL! This recipe came from one of the many bake-offs the Home Extension office put on during the year. It is the recipe from a lady who was famous for her pies. She made them for the best restaurant in town and was the go-to person if you wanted pie for a special occasion. Her crust was made of lard and just about melted in your mouth. Anyway, here is her cherry pie recipe. It's the only one I use. I haven't made one in years (but now I'm craving) and the recipe doesn't give the oven temp and I don't remember??? CHERRY PIE 2 c. canned tart cherries, drained (save juice) 1 c. cherry juice 1 c. sugar 1/4 tsp. salt 3 Tbsp, flour 1/3 tsp. red food coloring (optional) 1/8 tsp. almond extract 1 Tbsp. butter Mix sugar, salt and flour together. Add cherry juice, food coloring and extract. Stir well. Carefully add cherries....See MoreDo You Use Your Slow-Cooker Year-Round?
Comments (13)Slow-Cooker Porcupine Meatloaf In a large bowl combine: 1 ½ lb lean ground beef ½ cup uncooked minute rice ½ onion, chopped 1 T Worcestershire sauce ¼ tsp salt ¼ tsp pepper 1 garlic clove, minced 1 egg In a smaller bowl combine: 1 can tomato soup ½ cup chunky salsa ¼ cup water When the meat mixture is combined, add ½ cup from the small bowl, and mix together. Shape into a loaf and fit it into your slow cooker. Pour rest of the small bowl on top and cook on low for 7-9 hours. Serve with a garden salad and cheese bread. Hint: To make it easier to lift the loaf from cooker when done, use 1" wide folded strips of tinfoil, long enough to line the cooker bowl with extra hanging over the sides, and use as lifters when the loaf is done. (I use the new slow cooker liners)...See MoreBuffalo Cauliflower--good recipe, anyone?
Comments (14)Ninasmom, that's interesting about the seltzer and cornstarch. I can see where that would make the sauce adhere better. Sherry, thanks for the link. Some of those were ones I hadn't seen before. The legible ones (no ads pasted over top) didn't seem much different. None seem right. More like people are just making chicken wings subbing cauliflower. I like the approach that Ninasmom uses, but I don't that that's like any I've tasted. The first were at a vegan gastropub. The other places I've met it may have just been copying them. :) They're not identical, but that's like flour coated fried chicken is different from cook to cook, but it's still pretty much the same thing. I have to put it off 'till tomorrow or Monday,anyway (spontaneous company, who are getting ersatz stir fry and salad). Thanks everyone, for your comments. Sherri, good luck! Keep us informed if you make it!...See More
7 years agolast modified: 7 years agoMarilyn Sue thanked carolb_w_fl_coastal_9/10
7 years ago
7 years ago"I have some of Betty Crocker's old cookbooks."
Marilyn_Sue, my mom gave me this one when I was 9. I still have it but it's a bit tattered.
Marilyn Sue thanked chloebud
7 years agoMy mom gave me her copy of the 1950 Betty Crocker's cookbook when I left home to be on my own. I still have it but it was falling apart, I had used it so much, so I put it away to keep and bought a "like new" one on ebay to use.
Marilyn Sue thanked caflowerluver
7 years agoStill on the shelf, with the original electrical tape holding the binder together. I think I was 7 or 8
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Marilyn Sue thanked plllog
7 years agoOh, and I have an old Betty Crocker child's cookbook too, a birthday gift from my Grandmother when I was about 6 or 7:
When I got married to my first husband in 1974 she gave me this one:
And, of course, this is about half of my cookbook collection. The binders are all Cooking Forum recipes, including Thibault's Table and Moe's Diner, thanks to AnnT.
I do have all Grandma's old Farm Journal cookbooks, maybe there's a wilted lettuce recipe in there somewhere. Grandma's favorite cookbook was by Meta Givens, something called "The Modern Family Cookbook". Here is her recipe, somewhat different, and not what Grandma used.
Sorry about the sideways picture, I don't know how to fix that....
Annie
Marilyn Sue thanked annie1992- 7 years ago
7 years agoI can remember my Mom making it, not that I would eat it though. Funny thing is, I've thought about it lately and considered making it-I have a lot of lettuce.
Here's the recipe from her c.1942 Searchlight cookbook.
Marilyn Sue thanked leahikesgardenspdx
glenda_al