Anyone have a recipe for TP?
nancyjane_gardener
4 years ago
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plllog
4 years agoannie1992
4 years agoRelated Discussions
TP stands anyone? Love or hate? Pics?
Comments (3)I hated to drill holes in our beadboard wainscoting so I got a T-paper stand. Instead of seeking the stable style, I opted for the matching finish. That was my first mistake. The second mistake was assuming I could make it stand level, and stay tight, without any screws working loose. Sigh.... I am putting up with it, because it does match, and I do not want to drill any holes. Also, I can move it around easily to whatever spot is convenient to reach. The one I like is in a different bath in our second home, and it is a polished chrome. I got it from Linen N Things before they closed shop. It is very stable, it has a round base, it has two bars which come up and arch at the top which makes a good handle. The top area has the cross bar which rolls the T-paper. There is even a short vertical column in the middle of the base, which can hold two extra rolls of T-paper. With the good bottom weight AND the two extra rolls loaded, it is heavy enough to keep the stand from tipping or wobbling. When I find an oil rubbed bronze stand like THAT, I will buy it. There is another option though. I found a chrome over-the-tank hook which holds one roll of paper in a vertical position. It works best for an extra roll of T-paper though, because it is hard to reach while seated....See MoreRECIPE: Anyone have Breakfast Cookie Recipe?
Comments (4)A lot of Italian families have Biscotti with their breakfast coffee: Sobe Biscotti Makes 32 biscotti Source: Burt Wolf's Local Flavors, Miami, Florida The Miami Beach restaurant Nemo serves these biscotti with an assortment of fruit sorbets. Pastry chef Hedy Goldsmith suggests an easy way to line the loaf pan with foil. "Invert the loaf pan and mold the foil around the outside. Turn the pan over and place the molded foil right in the pan." 4 ounces (1 1/2 cups) thinly-sliced almonds Butter or Pam vegetable spray 4 eggs, separated 1 teaspoon fresh lemon juice 3/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt Grated zest of 1 lemon, finely grated 2 cups sifted all-purpose flour 1/2 cup dried sour cherries 1/2 cup dried cranberries Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and toast for 10 minutes, until golden brown. Set aside to cool. Line a 5 x 9 1/2-inch loaf pan with foil on all sides. Butter or spray Pam all over the inside of the pan and set aside. TO PREPARE THE BATTER: Place the egg whites in the bowl of an electric mixer with the whisk attachment. Beat the egg whites with the lemon juice until they just begin to hold stiff peaks. Gradually add 1/4 cup of the sugar to the whites and continue to beat on high until they hold firm, stiff peaks. Transfer the beaten whites to a large mixing bowl. In a small bowl, whisk the egg yolks, vanilla, and salt together until the mixture becomes thick and then add the lemon zest. With a wide blade rubber spatula, fold this egg yolk mixture into the beaten whites, once it is incorporated, gradually add the remaining 1/2 cup of sugar. Then fold in the sifted flour and then the toasted almonds, cherries and cranberries. Turn the batter out into the prepared loaf pan. Use the back of a spoon, dipped in water, to smooth out the top. Place the loaf pan into the oven and bake for 30 minutes. After 30 minutes, cover the loaf pan with a piece of foil. This will prevent the top of the loaf from becoming too brown. Return the loaf to the oven and continue to bake for 30 to 35 minutes, or until a cake tester or toothpick comes out clean when inserted in the center. Remove the loaf from the oven and allow to cool for 15 minutes. Invert the loaf onto a plate, remove the foil, and immediately wrap with a fresh piece of foil. Allow to cool to room temperature and then place into the refrigerator for at least 2 hours or overnight. FOR THE SECOND BAKING: Place the two oven racks on the top third and the bottom third of the oven to create two tiers and preheat the oven to 275 degrees F. Unwrap the loaf and using a serrated knife, cut the loaf into 1/4-inch thick slices. Place the slices on a baking sheet and bake two sheets at a time until the cookies are lightly golden: this should take about 30 minutes. You want the cookies to be dry and crisp, but not too dark in color. Halfway during the baking, reverse the baking sheets to ensure that they cook evenly. Once the cookies are dry and crisp, place them on a cooling rack to cool completely and then serve. Store in an airtight container. Recipe courtesy of Pastry chef Hedy Goldsmith, Nemo, Miami Beach, Florida...See MoreAnyone have a good pickle relish recipe for canning?
Comments (11)I've tried canning a lot of relishes . This is the one I keep coming back to. It's from an old Ball Blue Book. * Exported from MasterCook * Cucumber Relish Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts chopped cucumbers 2 cups chopped sweer green peppers 2 cups chopped sweer red peppers 1 cup chopped onion 1/2 cup salt 2 quarts cold water 1 1/2 cups brown sugar 2 sticks cinnamon 1 tablespoon mustard seed 1 tablespoon turmeric 2 teaspoons whole allspice 2 teaspoons whole cloves 1 quart vinegar Combine cucumbers, peppers and onion; sprinkle with turmeric. Dissolve salt in 2 qt. water. Pour over chopped vegetables; let stand 3-4 hours. Drain. Cover with cold water and let stand one hour. Drain thoroughly. Tie spices in a cheesecloth bag; add to sugar and vinegar. Bring to a boil and pour over vegetables. Cover and let stand 12-18 hours in a cool place. Bring to boil; simmer until hot. Pack into clean, hot jars. leaving 1/2" headspace. Adjust lids. Process in a boiling water bath: 10 min. at 0-1000. ft., 15 min. at 1001-6000 ft., and 20 min. above 6000 ft. Source: "Ball Blue Book" Copyright: "1989" Yield: "6 pints" - - - - - - - - - - - - - - - - - - -...See MoreAnyone have a good cocktail sauce recipe?
Comments (13)I had no doubt the red cocktail sauce recipe was wanted. Most common across the US states. Coastal Eastern seaside towns like where i grew up, French style and remoulade is more common. Especially the deep south around NewOrleans. It isn't fancy, just a creamy version using a bit of mayo. Often creme fraise, sour cream, greek yogurt, or simply mayo. Similarly my small beachside boardwalk makes British fish-n-chips. Malt vinegar, homemade tatere sauce spiced and a bit pink in color. If you want ketchup, red cocktail sauce, or white tarter sauce you get the tiny Kraft packets. No judgement at all. Heavy summer tourism where some are not familiar with the local desires. One boardwalk town an hour south has no fish-n-chips, just 'french fries' and malt vinegar is in small plastic packets. My childhood home, where my parents are, and extended family, has a small retail seafood monger shop, ---they are a huge retail fisherman opperation suppling the entire east coast...one small retail shelf of fish fry, oyster crackers, hot sauces, and a small variety of cocktail sauces. Mostly 'French style'. Hence my desire to share my family preferences---both sauces. I make my own but Mom stocks the far right horseradish remoulade....See Morebragu_DSM 5
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