The late dh and I differed on the chicken soup - based on our heritage - his Jewish style with a parsnip and mine Italian style with parsley sprigs and a tomato. I surprised him once by making matzo balls. I used the recipe on the matzo meal box and made them about the size of Italian meat balls...had NO idea that they would swell and grow...ended up being HUGE - like baseball size... He commented on how large they were - but ate them and seemed happy. He made them stuffed with a little carmelized onions. They were soooo good. -maria

Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 12:49 The new *star* ingredient is CHEESE!!!! Rob33 has picked something that I'm sure we all have favorite recipes for. So let's make this a real 'cheesey' thread! Here's the link for the last cookalong... Nancy Here is a link that might be useful: Link to #12-----CORN Follow-Up Postings: o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jul 6, 09 at 14:00 Right up my alley! Here's one of the best cheese cakes I have tasted! Nothing strange in it...just good stuff! Secret Lindy's-Style New York Cheesecake Cookie Pastry Crust • 1/4 lb. (1 stick) unsalted butter, room temperature • 1/4 c. sugar • 1 egg • 1 1/2 c. flour Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 mins. Add the egg and flour and mix until a smooth dough is formed. With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it until it's firm. Remove the sides from the springform pan and press one third of the pastry evenly over the bottom. Place on baking sheet and bake in 400F oven for 6 mins. or until golden. Remove from the oven and cool. Increase oven temperature to 500F. Butter the sides of the springform pan and attach it to the bottom. Press the remaining pastry about two thirds up the sides. Filling • 5 8-oz. pkgs. cream cheese, room temperature • 1 3/4 c. sugar • 3 T. flour • 2 t. lemon peel • 1 1/2 t. orange peel • 1/4 t. salt • 1/4 t. vanilla • 5 eggs plus 2 egg yolks, room temperature • 1/4 c. sour cream Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be thin. Pour it into the pastry-lined springform pan. Put it together Place the pan on a baking sheet. Bake it in the oven at 500F for 8 mins. or until the top is golden. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight. Serve it up! Remove the sides of the springform pan. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake. Keep it refrigerated until serving time! Steaks with brandy walnut cheese glaze... 2, 3, 4 or whatever 6 to 8 ounce beef filets mignon, at room temperature (let sit out for at least 30 minutes before beginning prep work) kosher salt black pepper clarified butter cognac or brandy Maytag blue cheese crumbled (about 1/2T per serving) coarsely chopped walnuts (about 1T per serving) On your Weber Genesis, pre-heat a cast-iron skillet that's large enough to hold all the steaks at once (or two smaller) over the Weber burners set on High-High-High for at least 15 minutes, or until the Weber's thermometer reads 550 degrees. You MUST use cast iron for this - anything less will burn or warp. Do not use stainless or aluminum, and only use porcelinized cast iron (like Le Crueset) if you don't mind permanent black stains. While that is preheating, season the filets with a pinch of kosher salt and a generous dose of freshly ground pepper - all pressed into the meat, both sides. Next, toast the chopped walnuts in a dry sauté pan over medium heat for 3-5 minutes - until they begin to brown. When the pan on the grill is BLAZING hot (showing a little gray ash in the center, grill thermometer between 500 and 550 degrees), dip the filets in the butter on both sides (pour a puddle onto a plate - this is why they must be room temp. If colder, the butter will congeal and stick to the plate you set them back on and stay there, and the steaks will stick and burn to the pan) and CAREFULLY drop into the hot pan. They will smoke like a three-alarm fire as they cook. LEAVE THE HOOD ON THE GRILL UP unless it's colder than about 50 degrees outside. Let them cook on the first side about 2 minutes, then turn over and cut the heat to Medium-Off-Medium (your three Weber burners there) and cook with the hood down until just slightly less than your desired doneness (a 1" thick filet will take about 4-5 minutes on the second side) Then open the hood and dump about 2 T of brandy or cognac per serving into the pan and ignite with a long match or lighter - wait for the flame to subside and then remove the steaks to a warmed plate tented with foil to keep the steaks warm. Then, add enough brandy to the pan to be sure you have enough to "sauce" each steak, flame again if needed to burn off the alcohol, and cook until it just begins to thicken and get syrupy - scrape the pan with a wooden spoon or spatula as you do. Then, add in the blue cheese and walnuts and stir until the cheese is melted. Remove the pan from the heat, carry inside, plate up each steak and pour a little sauce over each and add a portion of the nuts. Serve and enjoy. Blue satin soup: one14oz. can chicken broth 1 cup milk 4 T. butter 4 oz Maytag Blue cheese 2 oz dry sherry 1/2 c. flour 1 cup light cream Fresh ground pepper, to taste 1/4 c. each very finely minced celery, green onion and green pepper melt butter in heavy sauce pan, add vegetables and saute very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes, Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired. There are many many more....but this is a start... Linda C o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Mon, Jul 6, 09 at 14:26 Nancy, is there a target date for a virtual cook along and if so when? I'd love to participate in more of these cookalongs. Linda, that Lindy Style Cheesecake is a classic. Back when I baked cheesecakes on a more regular basis, that was the one I made. Here are a couple of "Cheesey" recipes Home Cookin Chapter: Recipes From Thibeault's Table Praline Cheesecake ================== 1-1/4 cup crushed graham crackers 1/4 cup granulated sugar 1/4 cup finely chopped pecans toasted 1/4 cup butter melted 3 - 8 oz packages cream cheese 1 cup packed brown sugar 2/3 cup evaporated milk NOte: I used coffee cream 2 Tablespoons all purpose flour 2 teaspoons vanilla 3 eggs 1 cup pecan halves toasted. Caramel Sauce topping 1 cup corn syrup - dark 1/4 cup cornstarch 2 Tablespoon Brown sugar 1 Tablespoon vanilla Note: I use my regular caramel sauce instead of the one mentioned above: Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc.. Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" inch spring pan. Bake at 350F for 10 minutes. Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add eggs and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively. Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla. To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table. NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake. (Toronto Star Newspaper: 1981) Home Cookin Chapter: Recipes From Thibeault's Table Chiles Rellenos =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monterey jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chilies chicken broth Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not over beat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chilies, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chili rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 14:56 Ann, it seemed like it was getting harder to get everyone to cookalong on the same night as we went from winter into spring. So I suggested everyone just post what they made, when they made it during the two week period. I think life got really hectic when nice weather hit and school was out. I do have a new idea though.... maybe after Labor Day we could do a virtual dinner where we use only cookalong recipes (except for the meat). Do you think that would be fun? Nancy o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jul 6, 09 at 15:22 I only make a Delicious, Fluffier type CheeseCake and add Strange things,EG. Vanilla Ice Cream, Cornstarch. My Daughter makes the NY Style and the Italian Style, Easter CheeseCake using Riccotta Cheese. She brings some for me or I pick up a piece at our Market. I use Sharp Provolone when I make Pannini, with Roasted Peppers and Lunchmeat. Also use it in Salads, along with Feta and Cheddar. Of course there is everything you can imagine, in there too. Can't think much Cheese right now. LOU o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 6, 09 at 17:44 I think I am a cheese-a-holic. I have heard that there are addictive compounds in cheese. Here's something I found online from "Physicians Committee for Responsible Medicine" (Note: I am NOT dissing cheese, or chocolate, for that matter.) It's just FYI. I intend to keep on eating it. I try to limit myself to one or two servings a day. I used to be able to stick to one consistently, but I'm getting soft in my old age, kinda like Brie. I'm also not trying to rain on the parade here, VIVE LA FROMAGE! I'm just rationalizing my cheese monkey. "My name is Lpink and I'm a cheese-a-holic." "As common as chocolate addiction may be, it is by no means the only potentially addictive food, nor is it the most dangerous. In PCRMs research studies, when we take people off meat, dairy products, and other unhealthy fare, we often find that the desire for cheese, in particular, lingers on much more strongly than for other foods. While they might like ice cream or yogurt, they describe their feelings for cheese as a deep-seated craving. Could cheese really be addictive? In 1981, Eli Hazum and his colleagues at Wellcome Research Laboratories in Research Triangle Park, N.C., reported a remarkable discovery. Analyzing samples of cows milk, they found traces of a chemical that looked very much like morphine. They put it to one chemical test after another. And, finally, they arrived at the conclusion that, in fact, it is morphine. There is not a lot of it, and not every sample had detectable levels. But there is indeed some morphine in both cows milk and human milk. Morphine, of course, is an opiate and is highly addictive. So how did it get into milk? At first, the researchers theorized that it must have come from the cows diets. After all, morphine used in hospitals comes from poppies and is also produced naturally by a few other plants that the cows might have been eating. But it turns out that cows actually produce it within their bodies, just as poppies do. Traces of morphine, along with codeine and other opiates, are apparently produced in cows livers and can end up in their milk. But that was only the beginning, as other researchers soon found. Cows milkor the milk of any other species, for that mattercontains a protein called casein that breaks apart during digestion to release a whole host of opiates called casomorphins. A cup of cows milk contains about six grams of casein. Skim milk contains a bit more, and casein is concentrated in the production of cheese. If you examined a casein molecule under a powerful microscope, it would look like a long chain of beads (the "beads" are amino acidssimple building blocks that combine to make up all the proteins in your body). When you drink a glass of milk or eat a slice of cheese, stomach acid and intestinal bacteria snip the casein molecular chains into casomorphins of various lengths. One of them, a short string made up of just five amino acids, has about one-tenth the pain-killing potency of morphine. What are these opiates doing there, hidden in milk proteins? It appears that the opiates from mothers milk produce a calming effect on the infant and, in fact, may be responsible for a good measure of the mother-infant bond. No, its not all lullabies and cooing. Psychological bonds always have a physical underpinning. Like it or not, mothers milk has a drug-like effect on the babys brain that ensures that the baby will bond with Mom and continue to nurse and get the nutrients all babies need. Like heroin or codeine, casomorphins slow intestinal movements and have a decided antidiarrheal effect. The opiate effect may be why adults often find that cheese can be constipating, just as opiate painkillers are. It is an open question to what extent dairy opiates enter the adult circulation. Until the 1990s, researchers thought that these protein fragments were too large to pass through the intestinal wall into the blood, except in infants, whose immature digestive tracts are not very selective about what passes through. They theorized that milk opiates mainly acted within the digestive tract and that they signaled comfort or relief to the brain indirectly, through the hormones traveling from the intestinal tract to the brain. But French researchers fed skim milk and yogurt to volunteers and found that, sure enough, at least some casein fragments do pass into the bloodstream. They reach their peak about 40 minutes after eating. Cheese contains far more casein than other dairy products do. As milk is turned into cheese, most of its water, whey proteins, and lactose sugar are removed, leaving behind concentrated casein and fat. Cheese holds other drug-like compounds as well. It contains an amphetamine-like chemical called phenylethylamine, or PEA, which is also found in chocolate and sausage. And there are many hormones and other compounds in cheese and other dairy products whose functions are not yet understood. In naloxone tests, the opiate-blocking drugeliminates some of cheeses appeal, just as it does for chocolate." Got . . . to . . . . have . . . . . Havarti . . . o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Mon, Jul 6, 09 at 17:59 Though I could go without meat the rest of my life, I absolutely could not go without cheese - about my most favorite food. This appetizer was from Lloyd Bridges, the actor, & was published in the LA Times. It is a great hit every time I make it. Curried Cheese Pate with Chutney Makes 4 1/2 cups - about 20 servings Best if made ahead. 2 8-oz pkg sharp Cheddar 2 8-oz pkg cream cheese, softened 2 tsp curry powder 1/4 c. chopped green onions 1/4 c. Port 1/4 tsp salt or to taste 1/2 c. mango chutney such as Major Grey's finely chopped green onions orange twists, optional parsley springs, optional Shred Cheddar in food processor. Remove from processor bowl & set aside. Place cream cheese & curry powder in processor & process until well-blended. Add half of the Chedddar to cream cheese mix & blend well. Add remaining Cheddar, green onion, Port & salt. Blend until smooth. Line a 5-cup (1-qt)casserole or bowl with foil, pressing foil tightly against sides of dish. Lightly spray foil with vegetable cooking spray. Spoon cheese mixture into bowl. Cover & refrigerate 4-6 hours or overnight. To serve, uncover & turn upside down on serving tray about 30 minutes before serving. Remove foil. Spread some chutney on top, & serve remaining chutney on the side. Sprinkle green onions around the top edge. Garnish with orange twists & parsley. Serve with assorted crackers. I've had this 'dressier' version of macaroni & cheese for almost 25 years, & have taken it as a main dish to vegetarians. Instead of layering I have also mixed the ingredients together, topping with the sliced tomato & the shredded Jack cheese. It's good the next day, too. Deluxe Macaroni and Cheese 4-6 servings 1 c. elbow macaroni 1 10-oz pkg frozen French-cut green beans 1/2 lb. Monterey Jack cheese 1/4 c. grated Parmesan cheese 1 pint (16-oz) small curd cottage cheese 1/2 tsp oregano 1/2 tsp basil 1/2 tsp tarragon 1/4 tsp pepper 1 large tomato Cook macaroni in boiling salted water as package directs. Drain & turn into 1 1/2-qt baking dish. Place green beans in a colander & run under hot water until thawed enough to separate. Drain well & spread on top of macaroni. Sprinkle lightly with salt. Dice half the Monterey Jack cheese. Mix in a separate bowl with the Parmesan, cottage cheese, herbs, pepper & 1 tsp salt. Spoon into dish as third layer. Top with sliced tomato. Shred remaining Jack cheese & sprinkle it over the tomato & cheese mixture. Baked in covered 400 degree oven 30 minutes or until heated through. Sprinkle with minced parsley if desired. Can be assembled & refrigerated earlier in the day to cook later, if desired. Increase baking time 5-10 minutes. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jul 6, 09 at 18:53 Pinky: I think it is addictive. Always snacking on Ritz , with Extra Sharp Provolone and Pepperoni. Sometimes with wine. After snacking, I walk about 2 feet off the Floor and Bang my head on the doorways. Not the Wine, because it does that when I drink Soda too. Lou o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jul 6, 09 at 18:54 lpink....I had to get up and go get some cheese on a cracker before I could read all your post! Addictive indeed! Linda's Cheese ball: 8 oz cream cheese 8 oz sharp cheddar, grated (don't even THINK of using that stuff in the bag!) mix together...I use a hand held beater.. Add: 1 tsp Worchestershire 1/2 tsp garlic powder 1 tsp dried parsley ( or 2 T fresh chopped). 2 T dry sherry wine Mix well, chill and form into a ball and roll in chopped toasted pecans...takes about 1/3 cup to cover. OR mix in the nuts and serve in a crock or a bowl as a spread. Linda C....deciding to have a fresh spinach, mushroom and chedder omelette for dinner o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jul 7, 09 at 10:39 I must be immune to that addiction because I could live the rest of my life without cheese and not miss it. I don't dislike it, I'm just kind of apathetic. Good thing, it's so bad for my cholesterol levels, LOL. Elery just loves the stuff and I think he eats some of it every day, usually just all by itself. His dog loves it too, so I always have several kinds on hand. However, I will admit that the Dubliner that I bought at Trader Joe's was pretty awesome on that dark rye Peppi's Dad gave me, along with a slice of proscuitto... Now, just to be difficult, in spite of the fact that I don't like beer at all and I'm not crazy over cheese, I love this bread. It can be made without a bread machine too, just warm the beer, add the yeast and then the rest of the dry stuff, knead in the cheese, let rise and bake as usual, I do 350 for about 30 minutes but sometimes it takes longer. BEER CHEESE BREAD 1 package active dry yeast 3 cups bread flour ( I use all purpose) 1 tablespoon sugar 1 1/2 teaspoons salt 1 tablespoon butter 10 ounces beer, at room temperature 4 ounces shredded or diced processed American cheese 4 ounces shredded or diced Monterey Jack cheese (I used 8 ounces of sharp cheddar and shredded it) On stovetop or in microwave, heat beer and American cheese together until just warm. There is no need to completely melt cheese. Stir; transfer mixture to bread machine pan. Add remaining ingredients, select white bread or basic setting, and push start. Makes a 1 1/2-pound loaf. I also like the cheese thumbprints filled with my homemade Habanero Gold. My continual thanks goes to Readinglady for giving me this Rick Rodgers recipe. Savory Cheddar and Jalapeño Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jul 8, 09 at 9:44 Hi, I'm Sally, and I'm a cheese-a-holic, too. One of my favorite ways to eat cheese is with pasta. (Maybe I should say some of my favorite ways, since there's so many ways to eat cheese with pasta.) A very simple thing to do is to cook your pasta - I usually us spaghetti noodles for this - and crumble lots of blue cheese on the hot, drained pasta when it's done. Add as much chopped garlic as you like (lots and lots for me) and some good extra virgin olive oil, some ground white pepper and salt to taste. You can add other stuff as you like, such as chopped scallions, chopped olives, veggies, mushrooms, herbs (basil is especially good with this dish). If you have any left-over chicken or other meat, you can add that, too. There are so many ways to do this simple "mac and cheese" type dish. Linda, I don't know about other people, but the measurements in first recipe you posted show up as odd symbols rather than numbers. Actually, re-reading it, the odd symbols are before the numbers for the measurements. I don't know if there's supposed to be something there instead of the symbols, or if that's just the way the recipe is presented. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Wed, Jul 8, 09 at 11:08 I don't know about those symbols either....I copied and pasted the recipe from my recipe file...but if you ignore the symbols the measurements are correct....and those symbols are NOT in my copy of the recipe, nor did they show up in the preview. Gremlins? Anyhow....Annie's beer/cheese bread reminded me of a beer cheese spread. 1/2 pound sharp cheddar shredded 1/2 pound Emmenthaler shredded 1/2 tsp Coleman's dry mustard...or perhaps a little more if you like some bite 1/4 tsp garlic powder...or a good sized clove grated on a microplane 1 can of beer...I prefer a lager not a dark beer or a fancy ale. Depending on the cheese it may not take quite all the can of beer....so add half...mix let it sit and then add some more. Mix all together....let sit a few hours and spread on crackers...or rounds of rye bread.....also good on a piece of french bread and then stuck under the broiler for a couple of minutes. This is only as good as the cheese you use....it won't be good with bagged shredded cheese. Linda C o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by cooksnsews (My Page) on Wed, Jul 8, 09 at 13:43 I had to check this thread to see if anyone had a recipe to help out LindaC with her surfeit of "dog-cheese".... Anyway, I have a beery cheesy quick bread that I adapted from a magazine I found last autumn. This should be a bit quicker than Annie's yeasty beery cheese bread. Cheesy Beery Quick Bread 2 tbsp olive oil 1 large onion, chopped 1 clove garlic (or more), chopped ground black pepper 2 1/2 c whole wheat flour 2 tsp baking powder 1 tsp salt 1 c grated aged cheddar (good stuff!) 12oz/350ml bottle of beer (needn't be good stuff) Pre-heat oven to 375F. Saute onion in oo until it begins to brown. Add garlic and stir for another minute or so. Allow to cool slightly. Stir cheese into mixed dry ingredients, then gently stir in onions and beer, just enough to blend. Bake for 45-60 minutes in a greased loaf pan, until it tests done. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Jul 10, 09 at 13:13 How about "Omlette DU fromage." In her best Steve Martin voice: "You know those French have different word for practically EVERYTHING." I can rarely get a perfect omlette. Mine are basically well-ordered scrambled eggs. I make a version called "Dream Eggs" which I first had at a lake joint in Michigan. You mix cubes of cream cheese (in my case neufatchel) in with scrambled eggs. I add Penzey's "Mural of Flavor" seasoning to them (basically a lemon shallot pepper, which ROCKS btw) but you can use any type of salt/pepper/onion/lemon mix. Chives would be good with this too. Scramble the eggs with a touch of milk, then pour into a well oiled pan at med. heat. When eggs are about half set, toss in the cream cheese cubes (and chives if you have them or like them) and cook until eggs are just set. Sprinkle with seasoned salt or lemon pepper if desired, or just plain salt and pepper. Go easy on the seasonings or you'll overpower the dreaminess of the eggs. Just a touch. Heavanyly with raspberry struesel muffins. Here's two from my "to try" files, which I may or may not get to. I can't vouch for either one. Chevre-Fig Spread (from Better Homes and Gardens magazine, Prize tested recipe by Sara Renee Morris, Laguna Niguel, CA, Jan. 2009) 3/4 cup snipped dried figs 3/4 cup crumbled chevre (3 oz) 1/2 cup light sour cream (I might use some neufatchel here) 3 TBLSP snipped fresh basil (This will be awesome when my cinnamon basil comes on) 2 TBLSP milk 1 TBLSP snipped fresh thyme (mine's lemon thyme) Salt and Ground black pepper to taste 1/2 cup chopped toasted walnuts In a small bowl, pour boiling water over figs to cover, let stand 15 minutes. Drain well. Meanwhile, in a med. bowl, stir together chevere, sour cream, basil, milk and thyme. Season to taste with salt and pepper. Stir in drained figs and half the walnuts. Cover and chill in the fridge. Can make up to 24 hours in advance of serving. To serve, transfer spread to a serving bowl. Sprinkle with remaining nuts and fresh thyme sprigs. Serve with baguette slices or crackers. Makes about 1 1/2 cups (12 2-TBLSP servings) Sweet Polenta Pizza (this is still leftover from the Corn Cookalong) Reipe courtesy of Mario Batali on 1 3/4 cup fresh ricotta 3/4 cup granulated sugar 1/2 TBLSP ground cinnamon 1/2 cup pine nuts, toasted 1/4 cup raisins, plumped in 1/4 to 1/2 cups white wine for 15 min., then drained. 2 cups cornmeal flour (polenta) 2 TBLSP butter Preheat the oven to 310 degrees F. Place the ricotta in a large mixing bowl. Bit by bit, add 1 cup water, mixing well with a wooden spoon after each addition. When the ricotta is loose and creamy, add the sugar, cinnamon, pine nuts and raisins. Stir until the mixture is homogenous. As you stir, add the cornmeal flour bit by bit until completely incorporated. Use 1 TBLSP butter to lightly grease a 9 inch baking pan. Pour the ricotta mixture into the pan and use the back of the wooden spoon to level the top of the filling. Dab the remaining butter across the top of the ricotta mixture. Bake until firm and golden brown, about 40 minutes. Serve immediately, cut into "pizza" slices. This one scares me. Could be good, could be a disaster. Corn flour, cornmeal and polenta are all very different things. Depends of the grind of the corn. So I dunno which to use, I actually have all three! I might mix them together. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Fri, Jul 10, 09 at 13:52 Here is another mac and cheese from Kathleenca! I have this in my fridge right now, waiting to be baked tomorrow (had to do it today cause we're going to the beach with the whole famdamily tomorrow and I've got the first night to cook - but then I should be off duty for the rest of the week, I think :) This tastes great cold, before baking, so I can only imagine how good it will be when its baked. Thanks, Kathleen! Joan's on Third Macaroni and Cheese Posted by kathleenca (My Page) on Wed, Feb 25, 09 at 17:24 I made this recipe last month for the first time, though I cut it out of the paper about two years ago. It's now my very favorite macaroni & cheese. It's very rich & feeds a lot. I gave some to two others, who are still talking about it. It keeps well - doesn't break down & get watery. It is SO good! Joan's on Third is a popular restaurant in Los Angeles. 10 - 12 servings 1 pound pasta (elbow macaroni, fusilli, or any shape desired) 2 ounces butter 3 3/4 cups whole milk 6 ounces ricotta or small curd cottage cheese 3 ounces cream cheese 12 ounces Monterey jack, shredded 12 ounces Gouda, shredded, plus 8 ounces Salt and freshly ground black pepper Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of Gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sun, Jul 12, 09 at 16:45 These are my son's favorite buns - cheese buns that he calls irresistible and addictive LOL CheeseBunDone Ingredients: * Egg, fresh, 1 large ( 0.09 ¢) * Water ¼ cup * Sour Cream, 3 tbsp ( 0.16 ¢) * Olive Oil, 3 tbsp ( 0.24 ¢) * Granulated Sugar, 3 tbsp ( 0.09 ¢) * Flour, white, 2 1/8 cup ( 0.23 ¢) * Yeast, ½ tbsp ( 0.01 ¢) * Cheddar cheese, 8 oz ($1.50) Total $ 2.32 or 0.19¢ per bun I use bread maker to make the dough and I usually make double the dough at one time, as I have 2lb bread machine. CheeseBunDougReady Once the dough is done, preheat the oven to 350 °. Roll the dough out to about 9" by 13". CheeseBunRolledOutWCheese Cover the dough with shredded cheddar cheese (I used extra sharp). Roll the dough into jellyroll and cut it to 12 pieces. CheeseBunShaping Spray pan with oil and put the buns into it. CheeseBunReadyForOven Bake for 30 minutes or until golden brown. Enjoy. CheeseBunCloseupSmall1 Here is a link that might be useful: for nutritional info, check ou the link o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Jul 12, 09 at 18:50 Funny...I made some "cheesey cinnamon rolls" a couple of weeks ago...about the only difference was that I added a little grated parmesan cheese on top of the cheddar. Yummy!! About time for another cheesy recipe. Robins blue blazers 1/2 cup butter or margarine 2 oz Maytag Blue Cheese 1 T cognac 2 T chili sauce 1/4 cup fresh grated Parmesan cheese 1/4 cup chopped walnuts 2 T minced green onion Cayenne pepper to taste ( more is better!) 4 English muffins split and lightly toasted Black olive halves to garnish Have butter and blue cheese at room temperature. Mix all but muffins and olives with a fork until well mixed. Spread on muffin halves, cut into quarters, top each piece with a black olive half, place on a cookie sheet and broil until lightly browned. Serve hot. I am sure this counts as a "cheese recipe"! Marbled Cream Cheese Brownies ============================= 6 ounces semisweet chocolate 4 tablespoons butter 2 tablespoons butter 4 ounces of cream cheese, softened 1 cup granulated sugar, divided 3 eggs, divided 1/2 cup plus 2 tablespoon all-purpose flour 3 teaspoons vanilla, divided. 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup coarsely chopped walnuts or pecans 3/4 cup semisweet chocolate chips 2 tablespoons butter 3 tablespoons milk 1/2 teaspoon vanilla 1 1/4 cup powdered sugar (more as needed) . Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4 tablespoons of the butter in small heavy saucepan over low heat; set aside. Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add 1 egg, the 2 tablespoon flour and 1 teaspoon of the vanilla; set aside. Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 2 teaspoon vanilla. Stir in walnuts or pecans. Spread half of the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Do not overbake. Meanwhile, prepare Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Cool completely in pan on wire rack. Cut into 2-inch squares. Makes 16 brownies Icing Combine chocolate chips, butter, milk in a bowl and melt in the microwave. Stir until smooth and add vanilla. Add powdered sugar; beat until glossy and easy to spread. I love spinach and blue cheese together! Blue Cheese Chicken Breasts 4 Chicken breast halves, boned and skinless 1 10 oz package of frozen chopped spinach 1 cup medium white sauce (2 T butter, 1 1/2 T. flour and 1 cup of milk) 1 small onion chopped 1 T olive oil (extra virgin is best) 1 clove garlic chopped 1 can water chestnuts, chopped 1/4 cup crumbled Maytag Blue Cheese 1 T dry sherry Sauté onion in olive oil until soft, thaw spinach and drain well, and mix onions, garlic and water chestnuts with the spinach, Mix well. Spread spinach mix in a 9 by 9 baking dish. Arrange chicken breasts over the spinach. Stir blue cheese into white sauce and heat until cheese is melted. Add sherry and parsley and spoon over chicken. (Can be refrigerated, covered, at this point) Bake at 350 degrees for 30 minutes until bubbly and chicken is done. longer if refrigerated. And another cheesy dessert. Apple Kuchen Bars Source: Fireside (Food Network) For the crust: 2 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 2 sticks unsalted butter, cold and cut into pieces For the filling: 1 pound cream cheese, at room temp 3/4 cup sugar 1 teaspoon vanilla extract 1 egg, at room temperature For the topping: 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 3 Granny Smith apples, peeled, if desired, cored, and thinly sliced Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan. To make the crust: Place the flour, sugar, and salt in a large bowl or food processor and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan. Bake until slightly golden but not brown, about 12 to 15 minutes. Set aside to cool. Lower the oven temperature to 400 degrees. To make the filling: Beat the cream cheese, sugar, and vanilla until creamy. Add the egg, mix to combine, pour over the cooled crust. Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon and sugar. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces. That's enough for now.... o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 13, 09 at 20:13 This one is my tried and true. I've posted it here before to good reviews. Easy way to make something vaguely "gourmet" without any fussing. But also loved by kids. Baked Greek Pasta and Cheese. Serves 4-6 Preheat oven to 300 degrees 1 lb. spaghetti 1 lb feta cheese, crumbled 4 TBLSP melted butter 3 eggs, beaten 1 TBLSP minced parsley 1 tsp. ground nutmeg Break spaghetti into 2" or 3" lengths. (I just break into three parts) Cook in 2 qts. boiling water for 6-8 minutes. Mix all other ingredients together. Add to cooked spaghetti. Place this mixture in a greased baking dish and bake in a 300 degree oven for 20 minutes until top becomes golden brown. Let stand 10-15 minutes before serving (this is important). Note: this gets dry. You'll probably have to add milk to it if you want to reheat it after it's baked. I tend to add a splash of milk to it before I put it in the oven. You can also top this with bread crumbs and melted butter if you want a really golden brown crust. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Jul 18, 09 at 9:30 I guess we're all busy with summer stuff. I'm going to be away from the computer for a few days, and I just haven't had the time lately to do a lot of cooking or posting, so I guess I'm not participating in this cookalong. Actually, it's hard to narrow down the choices, since I use cheese every single day, whether eating it by itself as a snack (one of my favorite ways to eat cheese) or cooked in something or grated onto my salads. Everyone's recipes look so good, though, I want to save them. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sat, Jul 18, 09 at 11:01 I'm afraid that I can't participate here either at the moment because I'm on a diet and have just been allowed the first bits of fresh goat cheese per day and no other type so it's slim picking for me for a while. But I'll copy recipes with pleasure and if I still find one in my files to add here I'll come back and do so. Sorry. SharonCb o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jul 18, 09 at 14:53 OK, for those of us watching our weight, here' a way I lower the calories in my cheese sandwiches. I am probably making this over the weekend or early in the week: Mix equal parts grated cheese and lowfat cottage cheese in the food processor or use a potato masher. I'm using swiss cheese (jarlsburg) but you could use sharp cheddar or any other strong flavored cheese. You can doll up this cheese spread with veggies and seasonings. I'm using a chopped scallion and some pickled yellow peppers because I have them on hand. Can use dill or caraway or cumin to season. Is great on rye and also on whole wheat with tomato, lettuce and avocado. (But with avocado, there goes your calorie savings!) Can also fill celery sticks, pepper boats or tomatoes with this. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jul 19, 09 at 20:10 This sure is a Cheesey thread! Pun intended! I really am wondering if we should wait until after Labor Day to start the next Cookalong. I've had a hard time myself due to working extra hours. Once vacations are over and life settles down for everyone we can pick up again. What do you think? It's up to you... Nancy o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Mon, Jul 20, 09 at 8:58 Punamytsike, That's different and looks tasty. I probably wouldn't have thought to give it a try without your visuals, thanks. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Jul 20, 09 at 9:44 Yum, Punamytsike, that looks delicious. However, last night I made a white cheddar and beer loaf, with some of the apple flavored Unibroue beer called Ephemere (because that's what I had on hand, LOL) and white cheddar. I decided to add some marjoram, some basil, onion and garlic and some cayenne pepper. Aye yi yi, it was spicy, but good. I suppose I should take a picture..... Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, Jul 20, 09 at 9:44 I would agree to suspend until Labor Day Nancy. That's in September isn't it? I know I won't be making any special dishes until I'm back to eating at a normal pace which would hopefully be some time in the fall. Since summer is vacation time, many of us would be travelling or moving around. But see how everyone else thinks. SharonCb o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 20, 09 at 9:47 Hey Annie, I don't have beer (I'm allergic) but I do have one small serving sized bottle of cheapo champagne. Do you think that would work for the "beer bread?" You know me, no beer bread for this girl, it's champagne all the way! :) o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Jul 24, 09 at 9:47 I don't mind suspending the cookalong until September. It's not like the whole forum would be suspended, and we can still cook as much as we want and post about it as much as we want. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Fri, Jul 24, 09 at 9:56 L, I don't see any reason why the champagne wouldn't work just like the beer does. It still has yeast and flour and doesn't rely on the beer to rise, I think the beer is just liquid. Probably apple juice would work the same, but the flavor would sure be different. Here's the recipe I use, but I just grate up all the cheese and toss it into the bread machine at the beginning with everything else, on top of the dry ingredients. I don't warm anything because my bread machine has a "preheat" cycle. Oh, and I completely ignore that last part about waiting until it's cool to cut it, LOL. Una's Cheddar Beer Bread ) 1 (12 fluid ounce) can or bottle premium lager 2 tablespoons margarine 2 tablespoons milk 4 cups all-purpose flour 2 teaspoons salt 2 tablespoons sugar 4 teaspoons yeast 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 8 ounces extra-sharp Cheddar cheese 2 tablespoons butter, melted Grease two (9x5 inch) loaf pans. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C). When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted butter. Cool completely before cutting. Oh, and it makes awesome grilled cheese sandwiches and my secretary makes it by hand because she doesn't have a bread machine. Just dump everything into a bowl, stir it up, then knead and let rise, punch it down, shape, rise and bake. Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Jul 24, 09 at 11:08 Last night, with a bit of chicken marsala (two chicken tenders is a bit, right?) I had Sol's Angel Hair Flan. Mmm. Since we're all watching our weight it, it has 204 calories per serving; not too bad. Angel Hair Flan 1 cup whipping cream 3 large eggs 1 teaspoon minced, fresh thyme or pinch of dried thyme. ½ teaspoon ground nutmeg 1½ cups freshly grated Pecorino cheese 3 ounces angel hair pasta, cooked Butter 6 - ½ cup ramekins. Whisk first four ingredients. Season generously with S & P. Stir in 1 cup Pecorino. Divide freshly cooked pasta evenly among prepared ramekins. Pour egg mixture over pasta to the very top of ramekins. Sprinkle flans with remaining ½ cup Pecorino cheese. Bake in a 350°F oven, until flans are set and golden brown, 20-25 minutes. Run a knife around sides of ramekins to loosen. Unmold and serve. These flans will puff up just like a soufflé and once removed from the oven, will fall slightly, just like a soufflé ... but no one will care. ;-) o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Fri, Jul 24, 09 at 12:23 Light Cheddar Cheese Cassorole with Broccoli and Chicken. How could I forget this ??? Recipe: 1/2 cup Light Cheddar Cheese cut in small pieces. Or American Cheese. You can also mix in some Parmesan. 2 cups of Instant Rice par cooked in Chicken Broth. I small can of Cream of Mushroom Soup. 1 1/2 cups of Partly steamed or Nuked , Broccoli. 1/2 teaspoon of Onion and Garlic Powder ( optional ). 1 1/2 cups of Cut up Roasted Chicken Breasts ( had saved in the freezer). Cook the rice with Chicken Broth , while the Broccoli is steaming. Add in all the other ingredients and put this into a baking Dish. Bake at 320 Deg.for about 15 to 20 minutes or until the Cheese is melted. This is a fast delicious meal !!! Lou

Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 8:15 Beenthere_dunthat has picked walnuts for our Cooalong focus this time. Nice choice for this time of year when all the holiday baking is going on. Please post your recipes using walnuts asap, I'm sure we will all find some new goodies to make. A new name will be drawn from those who post to this thread on Dec 27, 2009. Here is a link that might be useful: Cookalong #16 --------------APPLES Follow-Up Postings: o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Tue, Dec 15, 09 at 8:56 Great choice, Bean! I love nuts of any kind and especially walnuts! Free Image Hosting at Cranberry Walnut Tart Sweet pastry dough (recipe follows) 3 large eggs 2/3 cup packed dark brown sugar 2/3 cup light corn syrup 1/2 stick (1/4 cup) unsalted butter, melted and cooled 1/2 teaspoon salt 1 teaspoon vanilla 1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen) 1 cup chopped walnuts (1/4 lb) Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice Make shell: Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes. Put oven rack in lower third of oven and preheat oven to 425F. Line shell with foil and fill with pie weights. Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack. Make filling: Move oven rack to middle position and reduce oven temperature to 350°F. Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts. Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack. Cooks' notes: Tart can be baked 1 day ahead and kept, covered, at room temperature. For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom. Makes 8 to 10 servings. Sweet Pastry Dough 1-1/3 c all purpose flour 2 T sugar 1/4 tsp salt 1/2 c cold, unsalted butter cut into 1/2 inch cubes 1 large egg yolk 1-1/2 T ice water Whisk together flour, sugar and salt in a large bowl. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal with some small (pea-sized) butter lumps. Beat together egg yolk and water with a fork and stir into flour misture until well combined. Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4-5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least an hour. Cooks not: Dough can be chilled up to 2 days. Makes enough dough for one 10-11 inch tart. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one was taken from the Olive Garden website. However i made several changes, so this is the recipe as I made it. It is wonderful! Free Image Hosting at Ravioli in Mushroom-Walnut Cream Sauce 1 lb ravioli or tortellini, cooked according to package directions 2 Tbsp extra virgin olive oil 12 oz mushrooms, sliced 1/4 cup walnuts, chopped 1-1/2 cup heavy whipping cream 1/4 tsp black pepper 1 1/2 cups freshly grated Parmesan cheese HEAT olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil. DRAIN pasta and place on a serving plate. Pour sauce over pasta. GARNISH with parsley. Serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Pear and Candied-Walnut Salad Rachel Ray recipe 1 1/2 cups walnut halves 1 egg white, lightly beaten 1/2 cup dark brown sugar 2/3 cup granulated sugar 1/3 cup lemon juice 1/2 red onion, finely chopped 1 tablespoon Dijon mustard 1 tablespoon poppy seeds 1/2 teaspoon salt 2/3 c vegetable oil 1/2 head romaine lettuce, chopped (3 cups) 1/2 cup chopped red bell pepper 2 scallions, thinly sliced 3 pears, chopped 1. Preheat the oven to 350°. In a small bowl, toss the walnuts with the egg whites to coat. Add the brown sugar and toss again. Transfer to a rimmed nonstick baking sheet and toast in the oven for 15 minutes. Let cool, then break apart. 2. In a small bowl, whisk together the granulated sugar, lemon juice, onion, mustard, poppy seeds and salt. Pour in the oil in a slow, steady stream, whisking constantly. 3. In a serving bowl, combine the lettuce, bell pepper, scallions and dressing; toss to combine. Top with the pears and candied walnuts. Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Dec 15, 09 at 9:23 Perfect timing for this thread since I just bought two pounds of them on Saturday. My favorite dish with walnuts is one from a Philadelphia restaurant that closed years ago. STEAK WITH BRIE AND WALNUTS Rub a boneless NY strip steak with a cut garlic clove and a sprinkle of Worcestershire sauce. Grill or broil to slightly less than the degree of doneness you like. Cover top of steak with toasted chopped walnuts (not too small) and cover with thin slices of brie cheese. Place under the broiler just until cheese melts. Let stand for about two minutes and serve. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by althetrainer (My Page) on Tue, Dec 15, 09 at 9:36 YES! I have tons of walnuts at home so keep it coming! I am going to try the salad today. Thanks! Al o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by lowspark (My Page) on Tue, Dec 15, 09 at 10:04 I just came across this appy recipe in a Deen Brothers cookbook and plan on making it for a get together I'm having in a couple of weeks. Couldn't be simpler. 30 toasted walnuts bleu cheese (I can't remember the exact amount off the top of my head) 15 seedless grapes, cut in half Place the walnuts flat side up on a dish. Top with a bit of bleu cheese. Place a half grape on top of the cheese. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by susancol (My Page) on Tue, Dec 15, 09 at 10:13 Here's a favorite from my Hungarian Grandmother. Nut Roll 8 cups flour 1 pkg. dry yeast 1 stick of butter or margarine melted 5 eggs 3/4 cup sugar 1 tsp. salt 2 cups of warm milk Filling: 1 lb. poppy seed or ground walnuts 1 cup sugar 1 1/2 sticks margarine or butter 1 cup milk, hot Combine all filling ingredients and beat well. Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yeast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling (nut filling should be really thick, almost an inch). Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Dec 15, 09 at 10:19 SAVORY DATE RUGELACH makes 4 dozen 1 cup butter (2 sticks), softened 1 package (8 ounces) cream cheese, softened 2 cups all-purpose flour 1/2 tsp salt 1 1/2 cups walnuts, divided 4 oz. blue cheese, cut into cubes 48 pitted dates (about 12 oz.) 1 large egg white 1 tsp. water Dough: In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy. Stir in flour and salt just until blended (or use mixer on low speed). Divide dough into 4 equal pieces; flatten each into a disk. Wrap each in plastic wrap and refrigerate at least 4 hours or overnight. Filling: In food processor with knife blade attached, pulse 1/2 cup walnuts until finely chopped; reserve in small bowl. In same food processor, pulse blue cheese and remaining 1 cup of walnuts 7 to 8 times or until a coarse mixture forms. Preheat oven to 350 degrees. Line 2 large cookie sheets with foil; grease foil. On floured surface with floured rolling pin, roll 1 disk of dough into a 10-inch round. Cut into 12 equal wedges. Beginning 1 inch from outside edge, sprinkle 1/2 cup blue cheese mixture in 2 inch wide ring on dough, leaving dough exposed in center. Place one whole date crosswise on wide end of each wedge. Starting at wide end, roll up each wedge, jelly-roll fashion. Place rugelach, 1 inch apart, on cookie sheets, point side down. Repeat with remaining four dough disks. In small bowl, beat egg white and water. Brush rolls with egg white and sprinkle with reserved walnuts. Bake 30 to 35 minutes or until golden, rotating sheets between upper and lower racks halfway through baking. Let stand for a minute or two and then transfer to wire racks to cool. Store in a tightly covered container at room temperature up to 3 days. To make ahead: Arrange unbaked rugelach in single layer in jelly roll pan; cover and freeze until firm. Remove from pan and place in freezer containers with waxed paper in between each layer. Seal and freeze up to 3 months. About 45 minutes before serving, preheat oven to 350. Line 2 large cookie sheets with foil; grease foil. Arrange frozen rugelach on prepared cookie sheets and bake 35 to 40 minutes or until golden. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Dec 15, 09 at 11:04 That cranberry walnut tart may make it to my christmas table! Linda c o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 11:19 Already some irresistible recipes, glad I just stocked up on walnuts. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 11:19 Great choice for the next ingredient. Home Cookin Chapter: Recipes From Thibeault's Table Cranberry and Toasted Walnut Crostata ===================================== Walnut Crust Dough Source: Magazine 1 1/2 cups all purpose flour 1 Tablespoon plus 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 cup toasted walnuts, finely chopped 4 Tablespoons chilled unsalted butter, cut into 1 tablespoon pieces 2 large egg yolks 3 talespoons ice water Cranberry Walnut Filling 1 cup heavy cream 1/4 cup granulated sugar 1 cup dried cranberries 1 1/2 cups toasted walnuts 1/4 teasonn ground cinnamon . Crust Place 1 1/4 cups flour, 1 teaspoon sugar, and the salt in the bowl of an electric mixer fitted with a paddle. Mix on low for 15 seconds to combine the ingredients. Add all but 2 tablespoons of the chopped walnuts ( the reserved will be sprinkled on the crust just prior to baking) and combine on low for 15 seconds. Add the chilled butter and mix on low for 1 1/2 to 2 minutes, until the mixture develops a coarse texture. In a small bowl, whisk together 1 egg yolk with the ice water. Add the egg mixture to the ixing bowl and mix on low for 1 minute, until a loose dough is formed. Remove the dough from the mixer and form into a smooth round ball. Flatten and wrap in plastic wrap and refrigerate for at least 2 hours. The filling should be prepared as soon as the dough is refrigerated. Filling Hea the heavy cream and the 1/2 cup sugar in a 3 uart saucepan over medium heat. When hot, stir to dissolve the sugar. Bring to a boil, then adjust the heat and allow to simmer for 6 minutes, until slightly thickened. Remove from heat and add the cranberries, 1 1/2 cups toasted walnuts, and the cinnamon; stir with a rubber spatula to thoroughly combine. Line a 9 inch pie pan with plastic wrap. Tranfer the hot filling to the pie pan, spreading the mixture evenly to the edges. Refrigerate until ready to assemble the crostata. Assemble Preheat oven to 375°f Roll the dough using the remaining 1/4 cup of lour as necessary to prevent the dough from sticking, into a circle 14 inches in diameter and 1/8 inch thick. Place rolled dough on a parchment lined cookie sheet. Invert the chilled cranaberry filling onto the centre of the pastry. Fold the edges of the dough towards the centre to enclose the craberry walnut filling, leaving a 3 to 4 inch window of fruit and nuts. Refrigerate 10 minutes. In a small bowl whisk the remaining egg yolk. Brush the top of the pastry with the whisked egg. Sprinkle the reserved finely chopped walnuts over the crust and then sprinkle with remaining tablespoon sugar. Place in oven on centre rack and bake for 30 minutes or until golden brown. Remove and allow to stand at room temperature for 15 minutes. Serve warm. NOTE: I cut the butter into the flour and nut mixture in the food processor and then poured the mixture into a bowl before adding the egg and water. Mixed with a fork. NOTE: I sprinkled some coarsely chopped Callebaut chocolate on top of the cranberry walnut filling before folding the pastry over the filling. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 12:02 Home Cookin Chapter: Recipes From Thibeault's Table Walnut and White Chocolate Fudge ================================ 1 cup white sugar 1 cup brown sugar 1 cup cream 1/2 cup of butter pinch of salt 1/4 cup of white Corn Syrup 6 to 8 ounces Callebaut White Chocolate Walnuts 2 teaspoons vanilla Add the two sugars, butter, cream, corn syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. (about 235°F to 238°F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes. After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 12:06 testing to see what happens to the thread.. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Tue, Dec 15, 09 at 13:29 Found some more! Didn't realize how many things I make & lovethat contain walnuts! Free Image Hosting at Chocolate Walnut Crumb Bars 1 c butter, softened 2 c all purpose flour 1/2 c granulated sugar 1/4 tsp salt 2 c Nestle semi sweet chocolate chips, divided 1-1/4 c (14 oz can) Sweetened Condensed milk 1 tsp vanilla 1 c walnuts, chopped Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack. Yield: 2-1/2 dozen bars ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broccoli Linguini 1 lb linguini 3 oz olive oil 4 cloves garlic, minced 1 lg bunch broccoli, finely chopped including 1-2" of stems 3/4 c chopped walnuts 1/2c pitted black olives, sliced 3 oz parmesan or romano cheese, grated Salt to taste Pepper, freshly ground Cook linguini according to package directions until "al dente", drain. Heat olive oil in large skillet and sauté garlic until golden. Add broccoli, walnuts and olives, cook and stir over medium heat until very hot. Season to taste with salt and pepper. Pour over hot linguini, sprinkle parmesan over top and serve immediately (From Daytons Marketplace) Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 13:35 Another sweet with walnuts. Home Cookin Chapter: Recipes From Thibeault's Table Hello Dollys ============ 1 1/2 cups graham cracker crumbs 1/2 cup butter 1/4 cup of sugar 1 1/2 to 2 cup of chocolate chips 1 cup of chopped walnuts 1 cup of coconut 1 can of condensed milk Heat over to 350°F Melt Butter and add graham cracker crumbs and sugar. Mix together and then pat into a 8 or 9 inch square baking dish. Sprinkle the walnuts over the crust, then the chocolate chips and finish with the coconut. Drizzle the condensed milk evenly over the top. Bake for about 25 minutes until the coconut is lightly brown. Cool and then cut into squares. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 15, 09 at 17:04 I got this one from Kframe several years ago. Yummy bread. Blue Cheese & Port Wine This is for the large loaf... Ingredients: 1 Cup water 1 Tablespoon butter 1/4 Cup port wine 1/3 Cup blue cheese 2 Tablespoon applesauce 3 Cups bread flour 2 Tablespoons sugar 1.5 teaspoons salt 1/3 Cup coarsely chopped walnuts 1.5 Tablespoons (or 1 packet) active dry yeast Method: Since you're not using a bread machine, mix according to instructions that accompany your mixer. But, it would probably go something like this... 1. Place all in bowl in order given. 2. Mix until thoroughly combined, and then knead with dough hooks until smooth & elastic, about 10 minutes. 3. Cover, place in warm area, and let rise until double. 4. Punch down, put in pan(s), and let rise until double again, then bake at 325 deg. F until done. Kframes Note: The above recipe, with the blue cheese, just kicks butt as a dinner bread with red meat. It also makes some pretty incredible toast for brunch with eggs. Source: adapted from Electric Bread, 2nd edition. ____________________________ I really like this sauce over penne with lots of veggies such as broccoli, red peppers, etc. Pasta with Walnut Sauce. Ingredients Salt 1 thick slice Italian bread 1/2 cup milk 1 cup walnut or pecan halves 2 garlic cloves 1/2 cup freshly grated Parmesan cheese, plus more for serving 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried 1/2 cup extra-virgin olive oil Freshly ground black pepper 1 pound dried, fresh, or stuffed pasta Method: 1. Bring a large pot of water to a boil and salt it. Soak the bread in milk. 2. Combine the nuts, garlic, cheese, and marjoram in a food processor and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a very thick paste. Now add the bread-and-milk mixture and enough water to make a saucy mixture. Sprinkle with salt and pepper. 3. Cook the pasta until tender but not mushy. Drain it reserving some of the cooking water and toss with the sauce. If the mixture appears too thick, thin it with a little of the pasta cooking water (or more olive oil). Taste and adjust the seasoning, then serve with more Parmesan Source: How to Cook Everything by Mark Bittman. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Tue, Dec 15, 09 at 23:36 All the other Cookalong links. Here is a link that might be useful: Cookalong Links o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Wed, Dec 16, 09 at 3:58 Here's this prize-winning recipe that I've posted before: SALMON QUICHE WITH WALNUT CRUMB CRUST 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. SharonCb o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Dec 16, 09 at 9:12 Wow, these all look so good! I made this bread a year or two ago, and am thinking of making it again. The dough requires an overnight rest in the fridge, so plan ahead if you want to make it. I think that's why I haven't made it again, because when I'm wanting to make bread, I look for a recipe, see this and think, "that looks good," but then I see I have to wait overnight to finish baking it. I've become much more patient now, having made other breads that require overnight rests, and tasting the results. They're worth the wait. From the book, "Baking With Julia" by Dorie Greenspan. The contributing baker was Steve Sullivan. (I guess that means it's his recipe.) Cranberry-Walnut Pumpkin Loaves Makes 3 small loaves 2 2/3 to 3 cups bread flour 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon salt 2 tablespoons tepid water (80 degrees F to 90 degrees F) 2 teaspoons active dry yeast 5 tablespoons unsalted butter, at room temperature 1/3 cup sugar 8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed (see Note) 1 large egg, at room temperature 3/4 cup walnut pieces, toasted 1 cup plump golden or dark raisins 2/3 cup cranberries (if frozen, thaw and pat dry) Mixing and Kneading: Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix; set aside until needed. Pour the water into a small bols, sprinkle in the yeast, and whisk to blend. Allow the yeast to rest until it's creamy, about 5 minutes. In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled; it will come together when you add the dry ingredients. Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about 1/2 cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the addle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more tablespoons of flour. Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of th bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the hook. (This dough develops much the way brioche does.) With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some cranberries will pop and stain a atch of dough red, think of this as charming, and proceed.) First Rise: Scrape the dough into a lightly buttered large bowl, cover tightly with lastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours. Chilling the dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight. Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant-read thermometer. (This will take as long as 3 to 4 hours - don't rush it.) If you don't have an instant read thermometer, look for the dough to be slightly cool and just a little spongy. Lightly butter three 5 3/4 x 3 1/4 x 2 inch loaf pans. Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5 x 7 inch rectangle; keep a short end facing you. Starting at the top of each rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then lace each roll, seam side down, in a prepared pan. Second rise: Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough has nearly doubled - it will rise to just above the rim of the pans. Baking the Bread: Center a rack in the oven and preheat the oven to 350 degrees F. Bake the loaves for about 35 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temperature on the rack. Storing: The breads can be ket at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month. Thaw, still wrapped, at room temperature. Note: To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 degree F oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 once of cooked pulp. Dorie Greenspan does give detailed instructions, doesn't she! Sally o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Dec 16, 09 at 9:51 I used to make a Mushroom Pie that calls for chopped walnuts, haven't made it in ages, but it is really good and I think it will be on the menu soon again. Mushroom Pie ½ cup diced onions ½ cup chopped celery 1 lb sliced mushrooms 3 tbsp butter 1 can Cream of Mushroom Soup 1 cup chopped walnuts 3-4 hard boiled eggs, sliced into ¼" round slices. Double crust for a 9" pie In a large sauté pan over medium heat, sauté onions and celery in butter until translucent. Add mushrooms and continue to cook until the mushrooms have released their liquid. Add the can of mushroom soup. Mix well. Add chopped walnuts. Line pie plate with crust. Add a single layer of sliced hard boiled eggs. Pour in mushroom mixture. Add top crust, seal edges and cut a few vent holes. Sometimes I lay the top crust flat and cut out mushroom shaped holes before I place it in position and add the extra crust pieces as decoration around the edges. Bake at 350° F for 50 60 minutes until crust is golden and filling is bubbly. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Dec 16, 09 at 10:37 TOASTED WALNUT BUTTER 4 cups 8 servings 1 pound butter, room temperature 3 Tbs. heavy cream 3 egg yolks 1 cup freshly grated Parmesan cheese 1 cup lightly toasted ground walnuts 2 tsp. salt 2 tsp. pepper 1 1/2 Tbs. minced garlic In a food processor or by hand, cream the butter. Add the cream and egg yolks and blend until smooth. Add the remaining ingredients. Refrigerate, well covered, if not using immediately. For each entree serving, have 1/2 cup of the butter at room temperature; toss with cooked, drained pasta over low heat in the pasta cooking pan. Dust with minced parsley and additional Parmesan, if desired. This butter is also good on baked potatoes, steamed green vegetables, chicken breasts, etc. Minced fresh herbs can be added. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Dec 16, 09 at 11:12 Sharon, I love that salmon quiche, it's time to make it again, thanks for the reminder. I just made Diane's (craftyrn) cuccidati, it takes walnuts, dates, figs. The cookies are yummy, like a Fig Newton, all grown up. I did not let them sit the addition 5 days before glazing them and they are still yummy. I didn't have a "string" of figs, so I just bought a bag of dried figs at the local grocery store and used the bag, I think it was around 8 or 10 ounces. I do have a picture but I'm having issues both with Photobucket AND with CF. Maybe later... Cuccidati Recipe ================ Crust: 3/4 cup margarine 1/2 cup sugar 2 eggs rind of 1 orange 4 teaspoons orange juice 3 cups flour 2 teaspoons baking powder 1 teaspoon vanilla Filling: 1 string of figs (2 cups dried or 1 eight oz. Package dried) 8 ounces raisins 8 ounces brown sugar 1 pound walnuts 1 pound dates 1 orange 2 teaspoons cinnamon 2 ounces whiskey 1/4 teaspoon black pepper 1-1/2 cups water Frosting: 3 cups powdered sugar 4 ounces butter orange juice . . Preheat oven to 375 degrees. Crust: In large bowl, cream together first 3 ingredients. Add orange juice and orange rind. In separate bowl, combine flour and baking powder. Add to creamed mixture along with vanilla. Filling: Prepare several days ahead of time. In a food grinder, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let mellow for 3 days. Note: This recipe makes enough filling for 2 batches of crust and can be divided and frozen for up to six months. Roll dough into 3" wide strips on pastry cloth. Lay filling down the center and wrap dough to form a long "sausage-like" cookie. Roll back and forth until crust seems very thin. Cut in diagonal about every 1 1/2 inches. Place on cookie sheet close together and bake for 10-13 minutes. Cookies should be barely brown. Cool and store in tins 5 days, then frost. Frosting: In medium bowl, mix together margarine and powdered sugar until well blended. Add enough juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins as follows. To Store: Line tins with foil, place a layer of cookies, then a layer of wax paper (NOT plastic wrap). Keep repeating, ending with foil and then the lid. And, of course, there are Sherry's Santa's Helpers: Santa's Helpers. Cookie: 1/2 cup butter 1 cup brown sugar Add 1 egg 1 tsp. vanilla Beat until smooth Add: 2 cup flour 1/2 tsp. baking soda 1/4 tsp salt Beat until smooth Topping: 1/2 cup brown sugar 1/4 cup sour cream 1/2 tsp cinnamon Stir until smooth and then add: 1 cup chopped walnuts Divide dough into quarters. Form each quarter into 6 balls. Place 2" apart on ungreased cookie sheet. With finger, make a wide deep depression in each cookie, clear to the edge. Fill with topping. Bake at 350 for 15-20 minutes, (or in a convection oven, about 9 minutes) If you undercook these, the filling is so heavy that it will break through when you pick them up, so I make them crunchy. You could also not make the depression in them as deep and there would be more dough to suport the filling so that it did not break through. These are my family's favorite cookies, and we have never ever seen them anywhere else. (They were my secret weapon) Also, if I make a huge depression in them, I sometimes make half again as much filling so I don't run out. Makes 24 cookies Annie o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Dec 19, 09 at 11:17 Baked Santa's Helpers this week! This recipe always works for us (no matter who the baker is in the family) as written, never needs adjusting, and is super delicious! (and almost gone!) o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 20:53 Christmas messed me up...almost forgot that tonight is the time to pull a name... I'll be back! Nancy o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 21:47 And the next person is................................... ......................................................... Doucanoe!!!!!!!!!!!! Linda........step right up and pick the next *star* ingredient. Just post it here and I'll set up the next thread. Nancy o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Sun, Dec 27, 09 at 22:16 Oh Cool! Lemme think on it overnite.... Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 22:39 No hurry, I'll check from work in the AM. o Question for Susancol clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Mon, Dec 28, 09 at 9:41 How do you cook the filling in your Walnut Roll? It sounds delicious. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Mon, Dec 28, 09 at 9:50 Okay, I choose.......MUSHROOMS! Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Dec 28, 09 at 14:36 Linking the two together. Here is a link that might be useful: Cookalong #18 ---- Mushrooms o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by booberry85 (becky@leadsafe.us) on Mon, Dec 28, 09 at 17:08 This is a little different in that its a yeast bread and not a quick bread. It has great flavor and is well worth the trouble. Walnut Bread I just discovered this at Thanksgiving 2006. This is wonderfully nutty with a touch of sweetness. This recipe is adapted from Jimmy Schmidts Cooking Class by Jimmy Schmidt. The recipe makes 2 small loaves. Ingredients 1 package (2 ½ teaspoons) dry active yeast ¼ cup maple syrup 1 ½ cups luke warm water 2 cups flour 1 cup whole wheat flour ¾ teaspoon salt ½ teaspoon coarsely ground black pepper 3 cups walnuts divided 2 tablespoons extra virgin olive oil In a small bowl, combine yeast, syrup and water. Allow the yeast to activate and foam (5 to 10 minutes). Take two cups of walnuts and chop until fine (I do this in a food processor). In a large mixing bowl combine 1 cup flour, 1 cup whole wheat flour, salt and pepper. Add the chopped walnuts. To the yeast mixture, add one cup flour and mix. Add the yeast mixture to the walnut / flour mixture. Mix until a ball forms. Add the remaining walnuts and olive oil. Place in a greased bowl and cover with a clean damp cloth. The dough will be more like a batter. Let rise until dough (batter) doubles in size. Punch down dough with floured hands. Place half the dough in a greased 9x5x3 inch baking pan. Repeat with other half. Cover with a clean damp cloth and allow to rise to 1 ½ its volume. Bake for 10 minutes at 400 degrees F; turn down temperature to 350 degrees F and bake for 15 minutes. Hints, tips, tricks and how to cheat I changed the amount of maple syrup to ⅓ cup. I used all all-purpose flour (3 cups total) instead of using the whole wheat flour (mainly because I didnt have whole wheat flour in the house at the time). I also omitted the black pepper. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by kframe19 (My Page) on Wed, Dec 30, 09 at 15:20 My recipe for walnuts... 1. Call for an ambulance. 2. Eat walnut. 3. Inject self with Epipen. 4. Hope ambulance makes it before I die. Yep, I'm deathly allergic to walnuts. Bad stuff.

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