Food Floof! Dips!
amylou321
2 years ago
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Food Floof! Potluck Specialty
Comments (69)I am another lover of potlucks. So many flavors and a variety of stuff I don't usually bake/make and some I've never heard of. Love it! Love it! My DIL has a family reunion (100th this year) that she has invited us to attend for the last 10 years that she and DS have been married. So sweet since they are the only family I have -- while she has 87 cousins and a passel of assorted other relatives. The revolving hostess arranges to have the main dish delivered - usually from an upscale restaurant, dinner service pieces, table flowers, etc. Everyone contributes to the cost that also covers the servers, cleaner-uppers, etc. $15 ea is a really inexpensive meal for the two of us! Almost everyone brings something homemade (or sometimes purchased), or a bottle of booze, or nibbles, or who tosses in a few extra dollars for the service. My DIL is a professional cake decorator (my son is the baker - like me) so she contributes a couple gorgeous cakes that are show stoppers. Not knowing what to bring the first time, I laid out a platter of my homegrown/homemade pickled okra, maybe 150 pieces. Not one tiny speck was left! So, now it is on the hostess's list asking me to bring it every year. I feel like such a part of a welcoming family. A simple thing that makes the difference to someone. So, if you are asked/expected to bring a certain dish, you may not know how much people look forward to it....See MoreMore Food Floof! The Must-Haves....
Comments (39)I second the request for the Chocolate Bread Pudding. There's not really any "must have"s here but I miss a few things: My godmother always made lefse and dinner rolls. They were both excellent. That poor sweet lady made them every year up until maybe a year or two before she died, and she was mid-90s when she died. And making homemade yeast rolls was plenty of work for people who have ever done it the old-fashioned way, and no, she didn't use a "Kitchen-Aid"! She got weaker in her old age and less able to stand for the long time. But she knew how popular they were and she always wanted to do it. And most of the time until her latter years, she'd walk to the grocery store (I'd guess maybe 1/2 mile away!) What a trooper! RIP my dear, you're missed in SO many ways! Making lefse is not easy either, especially by yourself! In the later years she couldn't roll it as thin as she used to but still gave it her best shot and it still was a treat. I've made lefse a few times. Should give it a try again but my limitations probably would affect it. And I can buy decent stuff from a couple places so I can still have a memory and a treat. Also my cousin used to (probably still does) make excellent iced sugar cookies. But the local "produce" store makes some that are pretty much identical so that fix is taken care of and even Lofthouse cookies are an adequate substitute. As far as other dishes, I can be pretty flexible but I have, in the past few years, been making a BBQ bacon ranch corn that I really enjoy and I'm getting back to really enjoying turkey again so I usually get a smoked turkey breast. Probably 20-30 years ago I started my own semi-tradition of having a "themed" holiday. Guess I got a little tired of the always-turkey or always-ham meals. One year it could be "comfort" foods, another "Italian", another was "diner" food, etc. And I always tried to add a new dish that I wanted to try that I hadn't made before. Keep some staples in there in case it didn't turn out. But it became quite popular with guests. And when the GFs didn't have to cook they always appreciated it no matter what I made! Could be 99¢ TV dinners and they probably wouldn't complain... too much. Uh, strike that. Yeah, they could complain. :)...See MoreFood Floof! A hard decision
Comments (29)Savory: Fried chicken (white meat and livers only), turnip greens, fried okra (slightly burnt), and fresh creamed corn. Cornbread and butter. Sweet iced tea with lots of extra lemon (would probably turn that into a John Daly after 3 days of eating the same thing! 😂) Sweet: Lemon Icebox Pie made with recipe on the Eagle Brand Condensed Milk label Snack: Cheetos (fried, of course) with a nice Pinot Noir or an iced-cold Coke Does anything give away the fact that I’m Southern? HA!...See MoreFood Floof! My Famous....what?
Comments (52)Edited to correct typos. Preheat oven to 350F. Grease two 9-inch round cake pans with shortening or coat with cooking spray. Line bottoms with parchment paper and grease again. Measure flour, cocoa, baking soda, baking powder and salt into a medium-size bowl. Stir with a fork until well blended and no lumps of cocoa remain. In large mixing bowl, beat butter using an electric mixer on medium-high speed until very creamy. Gradually add 1 cup granulated sugar and 3/4 cup brown sugar, beating until light and fluffy, at least 3 minutes. Beat in eggs, 1 at a time. Add vanilla until blended. Turn mixer to low and beat in 1/3 of flour mixture, then half of buttermilk, beating only until mixed after each addition. Beat in another third of flour mixture, then remaining buttermilk, ending with remaining flour mixture. Beat only until evenly blended. Overbeating at this point will toughen cake. Divide batter evenly between pans, then bang pans on counter several times to remove air bubbles. Bake in center of 350F oven until center of cake springs back when lightly touched and sides of cake start to pull away from pan, from 30 to 35 minutes. Let cakes cool in pans set on a rack for 10 minutes, then turn out. Remove parchment paper, then cool cakes thoroughly on racks. When ready to assemble cake, slice each in half horizontally to make 4 layers. To make filling, combine frozen concentrate, 3/4 cup sugar and gelatin in a small saucepan. Cook over medium heat, stirring constantly, until sugar and gelatin are dissolved, about 5 minutes. Remove from heat and stir in orange zest and 1/4 cup liqueur. Press a sheet of waxed paper into surface of orange mixture and refrigerate just until it no longer feels warm to the touch, about 20 minutes. Whip cream in a large mixing bowl until soft peaks will form. Gradually beat in icing sugar until combined. Fold in liqueur mixture until evenly blended and no white streaks of whipping cream remain. To assemble, place a layer of cake, cut side up, on a serving plate. Brush with about 1 tbsp liqueur. Spoon a scant fifth of filling onto middle of layer, then gently spread almost to edge. Top with a cake layer, brush with 1 tbsp liqueur, then spread with a fifth of filling. Repeat until all layers have been added. Use remaining filling to frost top and sides of cake. Refrigerate immediately for at least 4 hours, preferably overnight, so flavors blend. For best flavor, bring cake to room temperature before serving. Leftover cake will keep well, loosely covered, in the refrigerator for about 2 days....See MoreZalco/bring back Sophie!
2 years agolast modified: 2 years agoamylou321 thanked Zalco/bring back Sophie!
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