Cooking Sharp Blog

Make a Beautiful Cookie Bouquet for Christmas

2011-11-03T00:30:00.000-05:00

As I get older, I get more inclined to give edible gifts. Most of the family is middle aged and older, and who needs more clutter? The Cookie Bouquet book is full of beautiful designs for really inspired, tasty bouquets.

What's neat is that it takes you by the hand and leads you from the beginning, showing you how to make the cookies and other goodies from scratch. And then you have detailed instructions for a dozen bouquets on various holiday and just fun themes.

For this time of year, you could make the Fall Harvest bouquet, or sculpt a crispy Winter Wonderland with trees, presents, and even a snowman!

Grandma's Kitchen Triple Pour Soy Candle

2011-11-02T00:30:00.001-05:00

Just in time for Christmas, Rada has brought back the popular Grandma's Kitchen triple-pour candle. I love it because it's in three layers - Cinnamon Bun, Sugar Cookie, and Carrot Cake - so it's like getting three scented candles in one.

And it doesn't aggravate my allergies like a lot of scented candles do. The wax is pure soy (from American soybeans, to boot!) and the wick is natural cotton. There aren't any additives or metals to contaminate the air in your home, and the scents are pure and strong.

Cowboy Cookies Recipe

2010-11-01T20:19:00.002-05:00

Contributed by Shirley Hodges of Stone Hill Collectibles

1 cup oleo
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups oatmeal
2 cups flour
1 t. vanilla
1 t. soda
1/2 t. salt
1/2 t. baking powder 1 large package chocolate bits

Cream shortening. Add brown sugar. Cream, add eggs 1 at a time.
Sift all dry ingredients together and add, beat. Add oats, vanilla, and chocolate bits. (Nuts optional) Drop onto stoneware baking sheet.
Cook at 350 degrees for 10-12 minutes.

Chicken Cacciatori Recipe

2010-10-31T18:18:00.001-05:00

Contributed by Yuki Hung of Cuddly Crew

1 large onion, diced with the Cook's Utility Knife
1-2 garlic cloves
Chicken breast
Cooking red wine
Basil, Italian seasoning, bay leaf
Chicken broth
Tomato sauce

Saute the diced onions and garlic cloves in olive oil. Add chicken breast, about 1 lb or whatever you desire. Cook until the chicken is done. Deglaze the pan with cooking red wine, use about 1/2 cup to 3/4 cup. Add 1 1/2 teaspoon of basil, Italian seasoning and a bay leaf. Add 1/2 can chicken broth and 1/2 can (small can) tomato sauce. Simmer for about 10 minutes. Boil enough pasta for how much you'd like. Serve the sauce over the noodles. Enjoy!

Pork Chops and Savannah Red Rice Recipe

2010-10-30T17:57:00.002-05:00

Contributed by Jennifer Stieler of Livvies Corner

Serves 4

4 (3/4 in thick) pork chops
2 tablespoons vegetable oil
¼ cup onion, diced with the Plain Food Chopper
1 celery rib, sliced with the Super Paring Knife
2 (8 ounce) cans tomato sauce
1 cup uncooked rice
1 ½ cups water
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon basil

Cook chops in hot oil in a large skillet over medium heat 4 minutes on each side or until browned, turning with a Spatula. Remove pork chops from skillet.
Saute’ onions and celery in skillet over medium-high heat 2 minutes. Drain.
Stir in tomato sauce and add water, brown sugar, salt, basil, and rice. Top with pork chops, and bring to a boil.
Cover; reduce heat and simmer 25 minutes (or until rice is cooked).

Alfredo Sauce Quick-Mix Recipes

2010-07-24T00:56:00.000-05:00

ALFREDO WITH TRI-COLORED CHEESE TORTELLINI

1 pkg. (18-20 oz.) frozen tortellini pasta
2 cups water
1 pkg. Alfredo Sauce Quick Mix

Blend Alfredo Sauce Quick Mix and water with the Handi-Stir. Cook tortellini pasta as directed and drain. Toss with AlfredoSauce and serve. Add cooked chicken, shrimp or other meats if desired. Toss withfresh tomatoes or spinach.

GARLIC CHICKEN ALFREDO PIZZA

1 lb. chicken breasts (grilled or cooked as desired) diced with Stubby Butcher Knife
2 pizza crusts (made from scratch or mix)
2 cups mushrooms sliced with Peeling Paring Knife
3 cups shredded mozzarella cheese
2 cups water
1 pkg. Alfredo Sauce Quick Mix

Preheat oven to 425 degrees F.
Roll out pizza onto Baking Stone. Blend Alfredo Sauce Quick Mix and water with the Handi-Stir andspread evenly over pizza dough. Distribute the chicken and mushrooms evenly overthe Alfredo sauce and cover with mozzarella cheese. Place in oven on middle rackand bake for 13-15 minutes or until edges of crust turn golden brown.

GRILLED CHICKEN BREASTS WITH ALFREDO AND PICO DE GALLO

4-6 boneless skinless chicken breasts (approx. 4 oz. each)
4 roma tomatoes
1 small yellow onion
1 green bell pepper
2 Tbsp. chopped cilantro
2 Tbsp. lime juice
1 Tbsp. red wine vinegar
2 cups water
1 pkg. Alfredo Sauce Quick Mix

Cut roma tomatoes in half with the Tomato Slicer and remove seeds and dice. Dice the yellow onion and greenbell pepper with the French Chef Knife the same size as the tomatoes. Mix chopped cilantro, lime juice andvinegar and diced ingredients to make Pico de Gallo. Prepare Alfredo Sauce as directedand set aside. Grill or broil chicken breasts until done. Arrange chicken on a servingplatter and top with the Pico de Gallo and Roasted Garlic Alfredo Sauce. Serve withfresh grilled asparagus.

GRILLED MARINATED SALMON WITH BLACK BEAN ALFREDO SAUCE

4-6 salmon fillets or steaks
1 cup vegetable oil
2 limes
1 tsp. salt
1/2 tsp. pepper
1-15 oz can black beans, drained and rinsed
2 cups water
1 pkg. Alfredo Sauce Quick Mix

Cut two limes with the Heavy Duty Paring Knife and juice them. About half an hour before serving, prepare the marinade by combining the oil, lime juice,salt and pepper. Stir vigorously with the Handi-Stir to combine. Pour marinade over the salmon and placein refrigerator. Add the drained black beans to the Alfredo Sauce and prepare asdirected. Grill the salmon over medium heat, being sure not to overcook. Place salmonon platter and top with the black bean sauce. Serve with steamed broccoli and roastedbaby red potatoes.

Bar Be Que Country Style Ribs recipe

2010-07-23T22:08:00.001-05:00

Contributed by Lin Anderson of Rhinestones Past

2 or 3 pounds pork country style ribs
1 bottle bar b que sauce (I prefer the honey or maple)
1/4 cup oil
Salt and pepper to taste
1/4 cup vinegar
1/2 cup flour

Rinse ribs in cold water, this takes off bone fragments.

Salt and pepper, on both sides, and coat with flour all over.

I use a large skillet 14", put oil in pan and heat medium hot.

Place ribs in oil and brown on all sides, turning with spatula. Brown one batch at a time.

Remove from pan and place on paper towels.

In a bowl pour vinegar and bar b que sauce - mix well.

In a large covered pan (dutch oven or 5 quart deep pan) pourenough sauce to cover the bottom of the pan, place one layer ofribs in pan very close, then add some more sauce to cover add moreribs on top and sauce, repeat this till all the ribs are covered with sauce.

Put lid on, pre-heat oven to 350 degrees, place in oven, and cook for 1hour then reduce heat to 300 degrees and bake for 2 more hours.

Check ribs every hour or so to make sure they are not burning, which there should be enough juice from the ribs to prevent this. The last 30 minutes of cooking timeremove lid this helps them brown slightly.They will fall apartwhile removing them from the pan, I use a large spatula. Enjoy, they are good!

NEW Rada Serrated Paring Knife

2010-07-22T21:59:00.000-05:00

Devoted Rada fans will be intrigued to learn of the release of the first new Rada paring knife in years. Unlike all the others, it isn't smooth-edged. It has super-fine serrations along its 3 1/4" blade.

The Serrated Paring Knife combines the fine control of a paring knife with the cutting power of a serrated blade. I predict it's going to be one of Rada's most popular knives.

It will be available to order on August 1st.

Diana's Fresh Asparagus Omelet Recipe

2010-07-22T19:21:00.001-05:00

Contributed by Diana Burrell-Shipton of Organic Gifts by Diana

I make this all of the time during the Spring when my asparagus is in active growth in my garden.Once it starts to go to seed, it gets too stringy and bitter.
Here's how I make it:

10-12 medium eggs (depending on the servings you need - figure 2 eggs per person)
1/3 to a 1/2 pound asparagus
1/2 cup milk
2 teaspoons real butter garlic (1 smashed section of a clove or use a pinch of garlic powder)
1 very small onion quartered and sliced very thinly with a paring knife
black pepper (to taste)
a few thin slices of cheddar or mozzerella cheese if desired

Gather pencil-pinky size thick stalks of asparagus (remove the very end of the stems and peel the very bottom with a paring knife if tough) and throw them in a bowl of room tempature water for 2-3 minutes and strain off the bugs and dirt with the water.

While the asparagus is soaking, brown the onion slivers a little with 1 teaspoon of the butter, then add the garlic in a saute pan. Saute until golden brown and turn off the heat. Let stand until needed.
Strain asparagus.While it is straining, break the eggs into a bowl and mix well with a fork, add pepper (if using onion and garlic powder - this is when you would add it in) and milk to beaten eggs and whip with the fork to get it a little frothy.

Now, arrange the strained asparagus in a single layer in a wide flat saute pan and add 1/2 cup of fresh water (not the soaking water) over the asparagus. Turn the heat on high so that the boiling water will steam the asparagus. Keep on high heat until the water is gone and the pan is dry.

Add in the onion and garlic that you browned earlier and add the other 1 teaspoon of butter.

Turn the heat down to medium now and add the beaten/fluffy eggs.Reduce heat to low and from time to time lift the edges of the omelet up and let the raw egg mixture run underneath so it will cook.When the eggs are almost completely cooked, add thinly sliced cheese sparingly on top and cover the pan with a lid.

Turn off heat and allow the steam in the pan to finish cooking the eggs and melt the cheese.

*You can finish the cooking in the oven at about 375 for 10 minutes if you like, but I don't like to waste the energy heating up the oven for just this.If you're using the oven for something else, then it's okay and wont be wasteful.
**In proper cooking circles, this dish would likely be called a frittata, but to me, it is just a thick omelet :)Enjoy !

Southern Style Dump Cake Recipe

2010-07-21T12:21:00.000-05:00

1 box yellow cake mix (any brand works)
1 stick butter (or margarine like Blue Bonnet works great)
1 can fruit pie filling (pick your favorite, I love Cherry)
1 can (same size as pie filling) crushed Pineapple (don't drain)

In a 9 x 13 inch baking dish, first layer crushed pineapple, then pie filling, and then dry cake mix. Cut stick of butter into pats and place around top of cake mix. Bake at 350 degrees for 25-30 minutes until bubbly and golden on top. Dish up with a Serverspoon, add vanilla ice cream and enjoy!

This is always a hit at our family gatherings, so easy and delicious.

Contributed by Karen of Baby's Own Room

Raspberry Pie Recipe

2010-07-20T20:58:00.000-05:00

Make 9 inch pie
Line pie plate with crust
Pick over and hull 4 cups fresh berries

Combine:

2/3 - 1 cup sugar
4 T. flour
2 t. tapioca
1 1/2 T. lemon juice or 1/2 t. cinnamon

Sprinkle this over berries and stir gently with a cook's spoon until well blended. Pour into crust. Dot with butter.
Bake on lower rack at 450 for 50 minutes.
Cool on rack. Serve with serrated pie server.

Contributed by Shirley Hodges of Stone Hill Collectibles

It's Tomato Time Again!

2010-07-19T16:58:00.002-05:00

Look at these great tomato pics from Landreth Seeds... I need to get even more plants next year!

And to slice your tomatoes just the way you want them, the Rada Tomato Knife, with a brushed aluminum or black resin handle:

Pineapple Cream Cheese Pie Recipe

2010-07-19T16:09:00.004-05:00

1/3 Cup sugar
1 Tablespoon cornstarch
9 oz can crushed pineapple

In small saucepan, blend first 3 ingredients (include juice from crushed pineapple can). Cook on medium heat stirring constantly until mixture is thick and clear. Allow to cool.

8 oz pkg Philadelphia Cream Cheese (softened to room temperature)
1/2 Cup sugar
1 teaspoon salt
2 eggs
1/2 Cup milk
1/2 teaspoon vanilla
9" unbaked pastry shell
Chopped nuts (optional)

In separate bowl, blend softened cream cheese with sugar and salt. Add eggs one at a time stirring well after each. Blend in milk and vanilla.
Spread cooled pineapple mixture over bottom of unbaked pastry shell in stoneware pie plate. Next, pour cream cheese mixture (very liquid) over pineapple mixture and top with a few chopped nuts, if desired.
Bake at 400° 10 minutes. Reduce to 325° and continue baking for 50 minutes.

Contributed by Sandy Lee of 4CrossRider

Triple Chocolate Cheesecake Recipe Made from Scratch

2010-07-19T14:32:00.000-05:00

For more recipes, visit divinechef

Crust:  
• 5 tablespoons melted butter 
• 1 1/4 cups graham cracker crumbs 
• 1/4 cup granulated sugar
• 1 teaspoon cocoa powder  

Filling:  
• 4 packages (8 ounces each) cream cheese, softened 
• 1 can (14 ounces) sweetened condensed milk 
• 4 eggs 
• 1/2 cup all-purpose flour 
• 1 tablespoon vanilla extract
* 1 tablespoon cocoa powder
• 4 oz. melted bittersweet chocolate
• 2 tablespoons whipping cream  Topping:  
• 8 oz. melted semisweet chocolate
• 2 tablespoons shortening 
• 1/4 cup whipping cream
• 1 cup milk chocolate morsels

Preparation:  
Combine ingredients for crust. Place in 9" coated spring form pan  
Whip room temperature cream cheese with sweetened condensed milk
Add cocoa powder
Add flour and vanilla 
Combine until creamy
Add melted bittersweet chocolate 
Add eggs one at a time 
Pour over crust in pan 
Bake for 1 hour at 325 degrees with a pan with 1/2 inch water on bottom of oven 
Cool and refrigerate cake overnight

Drizzle melted semisweet chocolate over cake then add milk chocolate morsels. Refrigerate at least 4 hours before serving.  

Note:
For filling:
To melt 4 oz unsweetened chocolate, chop chocolate thoroughly and melt about 50% done on medium heat.
Remove from microwave and stir in whipping cream and melt until creamy.

For topping:
To melt chocolate, chop 8 oz semisweet chocolate thoroughly, add shortening and melt about 50% done on medium heat.
Remove from microwave and stir in whipping cream and melt until creamy.

Campfire Cooking

2010-07-18T16:30:00.000-05:00

Designed just for the campsite, the Campfire Cooking cookbook recipes can be prepared six different ways – in a pie iron, wrapped in foil, on a stick, on the grill, in a Dutch oven or in a skillet.

Features more than 100 recipes that are ideal for a family or scout troop, easy to assemble and fun for young people!

With everything from Barbecue Chicken Pies to Sailor S'mores, this book will make you a hit in the wilderness, no matter what your preferred camping cooking method may be.

Pineapple Casserole Recipe

2010-07-16T21:08:00.000-05:00

2 eggs
½ cup butter or margarine
1 cup sugar
½ cup milk
20 oz can crushed pineapple
4 cups bread cubes

Cream together first four ingredients. Add bread cubes and pineapple.
Bake at 375° in buttered casserole dish for 45 minutes. Do not let get dry. Can add a little more milk as it cooks.
Serve with a mini server spatula.

Submitted by Dale Zearfaus of Dale's Miscellaney New & Used Books & More

Dance Through Your Kitchen!

2010-07-14T00:15:00.000-05:00

Cucumber Onion Dill Recipes

2010-07-12T22:19:00.002-05:00

BAKED CRAB DIP

8 oz. cream cheese, softened
1/3 cup mayonnaise
1 tsp lemon juice
4 green onions, sliced thin
8 oz crab meat (or imitation crab), chopped
1 Tbsp Cucumber Onion Dill seasoning

Preheat oven to 350 degrees F
Combine all ingredients and mix well. Spread into a 2 quart baking dish. Bake for 15-20 minutes. Serve with chips, crackers or vegetables.

CUCUMBER ONION DILL CHEESEBALL

8 oz cream cheese, softened
2 Tbsp margarine, softened
1/4 tsp Cucumber Onion Dill dip mix

Blend together cream cheese and margarine until creamy. Add Cucumber Onion Dill seasoning and mix evenly. Refrigerate one hour. Remove from refrigerator and form into a ball. Roll in chopped parsley or chopped nuts. Serve with crackers.

CREAMY CUCUMBER ONION DILL DRESSING

3/4 cup salad dressing or mayonnaise
1/2 cup 2% milk
3/4 cup Sour Cream
1 pkg Cucumber Onion Dill seasoning

Combine Cucumber Onion Dill seasoning and milk. Add remaining ingredients and blend well. Allow to set in the refrigerator for 15 minutes, then serve over your favorite salad.

CUCUMBER ONION DILL GRILLING SAUCE
½ pkg. Cucumber Onion Dill Quick Mix
½ cup real mayonnaise
½ cup plain yogurt
Juice from one lime
4-6 Salmon filets or steaks

Combine dip mix, mayonnaise, yogurt and lime. Mix well. Grill, broil or bake the Salmon or steak. Brush fish or steak with grilling sauce before serving. Serve extra on the side for dipping.

Win something nice for your kitchen!

2010-07-05T21:33:00.000-05:00

I'm going to be giving away something nice as soon as 250 people have "fanned" or "liked" the Cooking Sharp Facebook Page.

Just click on the link, and then click the "Like" button, and you'll be entered in the random drawing as soon as the number of fans reaches 250. (To make the drawing happen faster, and to get your friends in on the fun, click the "Suggest to friends" link in the left column of the Facebook page.)

Oh, yes, it's going to be a scrumptious but mysterious prize! What do YOU think it will be? A gleaming knife, a set of tasty mixes, a popular cookbook, a sweet-smelling candle, or...?

Rada Party Gift Set

2010-07-04T22:03:00.002-05:00

The Cheese Knife paired with the Party Spreader in an elegant gift set caters to all your party needs - the Cheese Knife to cut and serve cheese and the Party Spreader for cheese balls and party spreads.

The Rada Party Gift Set includes the option of the NEW black resin handles! They look great even after many runs through the dishwasher.

Kitchen Knife Gift Sets come in a stylish presentation box with a silver-and-blue lid and a blue flocked interior.

Peanut Brittle Recipe

2010-07-03T01:09:00.000-05:00

Combine in large iron skillet:

1 C. white sugar
1 C. light Karo Syrup
1/2 C. water

Cook until it spins a thread.

(Use wooden spoon throughout.)
Add:

1 to 2 C. Spanish (red skins) peanuts
a pinch of salt

Cook until syrup is golden brown, you will hear the peanuts 'pop'.

Add a heaping teaspoon of butter and stir until melted.
Add:

A heaping teaspoon baking soda.

Stir and pour up quickly (it will foam up) on foil.

Spread with back of wooden spoon.
When cool, pick up foil and drop it to break brittle into pieces.

Store in dry, airtight container.

Contributed by Charlotte Proctor of Charlotte's Retro Web

Strawberry Cream No-Bake Cheesecake

2010-02-19T22:13:00.000-06:00

Bring summer to your holiday dinner table with this sweet blend of strawberries and cream in a graham cracker crust.

STRAWBERRY CREAM NO-BAKE CHEESECAKE DIRECTIONS:
Crust:

2 1/2 tbsp butter, melted
1 pkg graham cracker crust

Mix together butter and graham cracker crust. Spread evenly into a 9 inch pie pan forming a thin crust. Refrigerate 30 minutes before filling.
Filling:

1 pkg Strawberry Cream No-Bake Cheesecake filling
16 oz. softened cream cheese
1 - 8 oz. container whipped topping, divided

Beat cream cheese until smooth. Add Strawberry Cream No-Bake Cheesecake filling and mix until smooth. Fold in half of the whipped topping and gently spoon into the prepared pie crust. Refrigerate for 1 hour. Spread the remaining whipped topping with the Super Spreader. Slice strawberries thin with the Granny Parer to garnish. Cut and serve with the Serrated Pie Server.

Vintage Vanilla Pretzel Recipe

2010-02-10T23:42:00.000-06:00

1 cup margarine
1 cup sugar
2 eggs
1/2 Tablespoon vanilla
3 1/4 cup flour
1/2 teaspoon baking powder
Pinch salt
1 teaspoon almond extract

Cream butter and sugar. Add eggs and beat thoroughly. Then add vanilla. Add flour gradually.

Use cookie machine and bake 350 degrees for 8 - 10 minutes. Ice when cool.

(If you don't have an old-fashioned cookie machine, you can cut them out with a pretzel maker and bake them on a cookie sheet.)

Thanks to Shirley Hodges of Stone Hill Collectibles

Fruit Bouquets and Centerpieces

2010-02-08T21:30:00.003-06:00

I just adore melons - watermelons, canteloupes, honeydews... they're all great. I used to love those melon boats, with the scooped-out watermelon shell full of varied melon balls.

But the Melon Mania fruit bouquet takes it to a whole new level. Look at that - carved pineapple flowers with canteloupe centers, orange-slice leaves swirled with chocolate, grape and strawberry accents... where's this party? I'm hungry!

It's one of the centerpieces from the Delicious Designs Fruit Bouquets Recipe Book, and the rest of the bouquets are just as yummy!

Vintage Snickerdoodles Recipe

2010-02-08T07:00:00.004-06:00

Cream together:

2 sticks of butter
1 1/2 cups sugar

Add:

2 eggs, and mix well

Sift and add:

2 3/4 cup flour
2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon soda

Blend well.

With your hands, roll dough into balls the size of a walnut and roll each ball into a mixture of 2 Tablespoons each sugar and cinnamon.

Place an inch apart on ungreased cookie sheet.

Bake for 10 minutes at 400 degrees.
7 dozen cookies.

Thanks to Shirley Hodges of Stone Hill Collectibles

Traveling Oatmeal Cake Recipe

2010-02-07T22:27:00.000-06:00

This recipe was given to me by a neighbor, Joy Tate, when we lived on Southside in the late 60’s. She said you could use leftover oatmeal from breakfast if you had it. I never did. This cake is so dense, and so rich, and so moist that it travels extremely well.

Grease bottom of 2 quart baking dish; preheat oven to 350°.

Pour 1¼ cup boiling water
Over 1 cup oatmeal (quick-cooking or old-fashioned; your choice: there’s a difference in texture, but it’s all good.)
And 1 stick oleo. Cover and let stand for 20 minutes.

Sift:

1 cup brown sugar,
1 tsp. soda,
1 ½ tsp. cinnamon,
1½ cup flour,
½ tsp. salt

Beat 2 eggs and 1 tsp. vanilla into oat mixture, add dry ingredients,
Pour into greased baking dish. Bake at 350° for 30 minutes.
Just before it’s due to come out of the oven, make the topping:
Melt and stir over low heat until sugar melts:

1 stick oleo
1 cup brown sugar
1 cup sweetened coconut
1 cup chopped nuts (I use pecans)
¼ cup evaporated milk

Put on hot cake: serve with Mini Server Spatula from same dish, warm or cold.

Contributed by Charlotte Proctor of Charlotte's Retro Web

Hot, Hearty Iowa Steak Soup

2010-02-07T22:18:00.000-06:00

It's been freezing! Of course, we're not as bad off as the folks with 30 inches of snow, but still it's icy for Alabama.

I wanted something hot and soothing yesterday, so I got out a package of Iowa Steak Soup Mix. The directions couldn't be easier: I just browned and drained a pound of hamburger (I could have used steak, but hamburger's what I had on hand!) and cooked it for 20 minutes with the soup mix and water.

The resulting soup was dark brown, and spicy enough to be interesting without overwhelming our taste buds. There was plenty lunch for both of us, and leftovers today. It tastes just as good the second day!

Vintage Slaw Dressing Recipe

2010-02-07T21:47:00.005-06:00

1 egg (beaten)
Salt
1/3 cup vinegar
1 Tablespon sugar (to taste)

Cook until thick - cool.
Add cream to desired thickness.

Pour over shredded cabbage and carrots - stir with cook's spoon.
Refrigerate until serving time.

Thanks to Shirley Hodges of Stone Hill Collectibles

Vintage Lemon Pie Recipe

2009-12-02T19:20:00.002-06:00

4 tablespoons flour
¾ cup sugar
1 cup boiling water
1 teaspoon butter
2 egg yolks
3 tablespoons lemon juice
Grated rind 1 lemon

Mix flour and sugar. Add boiling water, stirring constantly. Cook 2 minutes. Stir in butter, egg
yolk, lemon juice and rind. Let cool. Put in filling and cook.

Thanks to Shirley Hodges of Stone Hill Collectibles

Easy Cowboy Cookies

2009-12-01T19:10:00.002-06:00

1 cup oleo
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups oatmeal
2 cups flour
1 t. vanilla
1 t. soda
1/2 t. salt
1/2 t. baking powder
1 large package chocolate bits

Cream shortening. Add brown sugar. Cream, add eggs 1 at a time.

Sift all dry ingredients together and add, beat. Add oats, vanilla, and chocolate bits. (Nuts optional) Drop onto stoneware baking sheet.

Cook at 350 degrees for 10-12 minutes.

Thanks to Shirley Hodges of Stone Hill Collectibles

Old-Fashioned Brown Betty

2009-11-30T15:44:00.002-06:00

2 T melted butter
2 c toasted bread crumbs
4 apples, sliced or chopped with the Cook's Knife
Grated rind from 1 lemon or orange
Juice of 1 orange. Add enough water to make ½ c liquid.
1/3 c sugar

Put buttered crumbs into baking dish in alternate layers with apples making last layer crumbs. Sprinkle each layer of apples with the fruit, rind, liquid, and sugar.

Bake 1 hour in mod. oven. Cover dish for the first 30 minutes.

Pineapple may be used the same way, using pineapple juice for liquid.

Thanks to Shirley Hodges of Stone Hill Collectibles

Spicy Bourbon Cake

2009-11-29T15:29:00.004-06:00

8” square pan or 2 qt. baking dish

350° for 40 minutes
Pour boiling water over:

1 ½ Cup golden raisins; set aside to plump

Coarsely chop 1 Cup Pecans or Walnuts with the Serrated Food Chopper

Cream together:

1 stick oleo
1 cup sugar

Add:

1 egg

Sift together:

1½ cup flour1 tsp. soda
½ tsp. salt
¼ tsp. allspice
½ tsp. nutmeg
¼ tsp. cloves

Drain raisins, save ¾ cup liquid.

Dredge raisins in flour mixture.

Add flour alternately with ¾ cup liquid,
Beginning and ending with flour.

Stir in 3 Tbsp. bourbon and chopped nuts.
Pour into greased pan and bake 40 minutes at 350°.

Icing:

Mix 3 cups sifted 10X sugar with
3 Tbsp. bourbon and
½ Cup softened oleo, until smooth.

This sinfully delicious and oh, so, sweet smelling recipe was given to me by a Cajun neighbor.

I don’t remember her name, but I’ll never forget her bourbon cake recipe.
I sent this cake to my sister in Texas for Christmas, the icing packed separately.

She said:
‘The spice cake was delicious, but the icing had spoiled so I threw it out!’
She mistook that pungent bourbon odor for fermentation!
P.S. The alcohol evaporates from the cake as it bakes, but the icing is potent.

Thanks to Charlotte Proctor of Charlotte's Retro Web

Refreshing Rhubarb Punch

2009-11-28T14:30:00.007-06:00

Ingredients:

10 Cups rhubarb, chopped with French Chef's Knife
6 Cup water
1 Cup raw honey
2 Cups orange juice
3/4 Cup lemon juice
1 liter ginger ale (or soda water if you want to avoid all sugar but still get the bubbles)
1 Qt. fresh strawberries or kiwi slices for garnish if you like

Procedure:

In a deep pan, simmer rhubarb and water (stir often with a Cook's Spoon to avoid sticking to the bottom of the pan) until rhubarb is very soft - about a half hour or so.

Cool; strain through cheesecloth until all of the goodness is squeezed out of the pulp.
Put strained juice in a pan and add the honey. If needed, heat a little just to dissolve the honey into the juice.

Now, chill very well. (This is the point that should you want to freeze for later use to do so.)

When ready to serve, add the orange juice, lemon juices, and the bubbly (ginger ale or club soda)
Pour over ice and decorate with the strawberries and/or kiwi if desired.
Enjoy !

Thanks to Diana Burrell-Shipton of All Natural Recipes from My Organic Garden

Christine's Banana Bread

2009-11-27T15:16:00.008-06:00

Ingredients:

2 eggs
1/3 cup butter (5 1/2 tablespoons), softened
2 medium ripe bananas
2/3 cup sugar

-------

1 3/4 cups sifted flour
3/4 tsp baking soda
1 1/4 tsp cream of tartar
1/2 tsp salt

Preheat oven to 350 degrees and grease loaf pan.

Blend first 4 ingredients in blender.

In medium bowl, combine dry ingredients.

Add blender ingredients to dry ingredients and mix well.

Pour into greased loaf pan and bake 45 minutes, or until golden.

Cool on wire rack. Slice with a bread knife.

Contributed by Christine of Online Fuller Brush

Diana's Party Dip

2009-11-26T14:21:00.004-06:00

Soften an 8 ounce package of natural cream cheese and add a 1/4 cup of whole milk and stir/blend very well.

Add 6 tablespoons of dill weed, finely chopped with the Cook's Utility Knife.
Add 1 tablespoon each of:
finely minced garlic, finely minced onion, minced chives or green onions, chopped parsley *
Add 1 teaspoon of chopped oregano*
Add 1/8 teaspoon of ground black pepper

* All of the measurements for herbs were for fresh herbs - if using dried, use half of the amount given.
Mix, cover and put into fridge overnight - or at least for a few hours for the flavors to blend.

Stir again before serving.

Serve with a vegetable tray for scooping up the dip or spread onto crackers with the Party Spreader.

Thanks to Diana Burrell-Shipton of All Natural Recipes from My Organic Garden

Hoagie Dip Recipe

2009-11-25T14:17:00.011-06:00

1 lb Ham - Chopped with Cook's Utility Knife
1 lb Salami (not hard) - Chopped
1/2 lb Pepperoni - Chopped
2 Large or 3 Medium Tomatoes (or to taste) - Diced with Tomato Slicer
1 Small Onion (or to taste) - Chopped with Plain Food Chopper
1/2 lb (8 oz) Cheddar Cheese - Shredded
1/2 lb (8 oz) Mozzarella Cheese - Shredded
1 cup Mayo
1/8 cup Vegetable Oil
Oregano or Italian Seasoning to taste

Mix all ingredients well. Serve on Townhouse crackers or as Sub sandwiches. You can also top your sub sandwich with shredded lettuce.

Everything can be modified to your taste, I usually add more mayo to make it creamier.

Thanks to Crystal Minner of Skyye Lights Handcrafted Gel Candles

Delicious Fried Pumpkin for Thanksgiving

2009-11-24T14:12:00.004-06:00

Wash the dirt off a PIE pumpkin. Gut the pumpkin with your Cook's Spoon and slice it about 1/4" thick with your Serrated Slicing Knife, leaving the skin on, and throw the slices in a pan of icewater.

Mix up a couple eggs, 3 or 4 Tablespoons of sugar and enough flour to make it thicker than pancake batter. Spice the batter to taste with Cinnamon, nutmeg and clove if you like clove.

Heat up the oil in the fryer, and when it's ready, ADD a teaspoon of baking powder add just enough soda water to the batter so it hangs onto the slices but doesn't build.

If you need to test the batter, drop a pea size lump into the hot oil and see how it works.

Take the slices out of the icewater and shake 'em free of the water, or lay 'em on a towel to get the water off. Dredge the slice through the batter, and drop into the hot oil to fry, just like you'd do french fries. You can leave some slices sit in the batter while others fry up.

Pull out of the oil when cooked and drain on paper towels. If you haven't got a large fryer you can keep them hot on a plate in the oven till they are all cooked.

Thanks to Diana Burrell-Shipton of Organic Gifts by Diana

Holiday Baking at Apron Madness

2009-10-19T15:57:00.018-05:00

Shelly over at the Apron Madness Blog is showcasing holiday recipes. Right now she's posting eight Hanukkah latke (potato cake) recipes.

Right before that, she ran thirty Christmas Cookie recipes. I especially like the Festive Eggnog Wreath Cookies. They're lovely and elaborate, as well as tasty.

For something simpler, try the holiday Coconut Macaroons. I love macaroons, and adding those festive morsels makes them perfect for holiday parties!

Rada Paring Knives On Sale

2009-10-19T03:42:00.000-05:00

Cooking Sharp has all five of the Rada paring knives marked down this week. These are Rada's most popular knives. They're made in America of razor-sharp surgical stainless steel.

There's a paring knife for every need: Regular Parer, Granny Parer, Heavy Duty Parer, Peeling Parer, and Super Parer.

Besides the classic brushed aluminum handles, they now also come with dishwasher-safe black resin handles. These knives are endlessly useful around the kitchen, and make great Christmas presents, too!

Halloween Peanut Butter Skulls

2009-10-18T11:26:00.016-05:00

The Gourmet Mama has a recipe for peanut butter skulls. They're based on confections made for the Day of the Dead in Mexico, as adapted for the more light-hearted American Halloween.

These are cute and sound tasty. I don't think I would have realized they were skulls just from looking at the picture!

Gourmet Mama is asking folks who make their own candy skulls to post pictures on her blog. Sounds like a fun project!

Eating Little Bitty Octopusses

2009-10-17T21:37:00.000-05:00

To continue the seafood theme, a group of friends experiment with cooking and eating baby octopi. Not for the cephalapodophobic!

GetReeled.com Cooking Contest

2009-10-17T21:18:00.000-05:00

This is interesting - a contest at GetReeled.com for the best fishing dish. You enter by posting your favorite fishing recipe along with a picture of the dish. Hmmmm...it doesn't say if they want a recipe for fish, or for what you eat while fishing.

It also doesn't say what the prize is. But, hey, that can add to the excitement! Enter to compete for a mystery prize from North America's largest fishing social network!

Candy Bouquets and Centerpieces

2009-10-17T11:16:00.001-05:00

This is the cutest candy bouquet - it's made with a milkshake glass, some ribbon and rickrack, styrofoam and picks, malted candy balls, and a straw.

The Lollipop Malt comes from Delicious Designs Candy Bouquets, along with twenty-four other projects. I particularly like the Golden Globe Topiary, Fishing for Goodies, and the Gumball Machine.

These make really creative gifts and party decorations. The pictures are clear and the instructions are easy to follow.

Chess Pie Vintage Recipe

2009-10-12T22:10:00.002-05:00

3 egg yolks or 2 whole eggs
1 cup sugar
1/3 cup butter (Too greasy, use less butter)
2 tablespoons flour
1/3 cup rich milk
1/8 teaspoon salt (optional)
Flavoring
Meringue, if desired

Mix all ingredients well and pour into pie dish.

Top with meringue.

Bake at 350 degrees for 45 minutes.

This recipe is from my grandmother, Conus Rheubush, with additions by my mother, Charlotte Proctor.

Granny Paring Knife

2009-10-05T19:21:00.006-05:00

This is the oddest little parer! People call them Granny Parers, but they're also called parrot beak or bird beak paring knives, because of the curved blade.

The Granny Paring Knife is used backwards from others. You use it to cut soft foods, like fruit, or to peel apples. You push the blade towards you instead of away.

This is neat for recipes with lots of sliced fruit, like a fruit salad or fruit pizza.

New England Fish Chowder at Simply Recipes

2009-10-05T19:07:00.002-05:00

Elise over at Simply Recipes has a new post on New England Fish Chowder, that I'm eager to try out. This is a neat group blog of one family's recipes. They have hundreds between them.

Elise does her own photography. It's very clear and makes the food look scrumptious, though I notice she often chooses to crop the photos off-center. I guess that helps emphasize that the food, and not the bowl, is the center of interest.

On her photography techniques page, she says she uses Photoshop to adjust the lighting. I think it's about time for me to move beyond Picasa and see what Gimpshop (a freeware equivalent of Photoshop) can do!

Grape Nut Bread Vintage Recipe

2009-10-05T18:40:00.002-05:00

1 cup Grape Nuts
1 3/4 cups sugar
2 cups sour milk
1 tsp soda

Mix together and let stand 1 hour.
Then add:

2 beaten eggs
2 tsp baking powder
1 tsp salt
4 cups flour

Bake 1 hour in two loaf pans at 350 degrees

Thanks to Shirley Hodges at Stone Hill Collectibles

Slice those tomatoes thin, thin, thin!

2009-09-29T10:25:00.006-05:00

A lady was telling me yesterday that her niece liked to make sandwiches, but she cut her tomatoes into such big chunks that it wasn't much fun to eat them. So she told her niece, "I'll get you a tomato slicing knife - you'll have perfect tomato slices!"

I hear this all the time. People don't buy just one tomato knife. They get some more for their friends and in-laws. They get an extra in case they lose one. They get another one to cut frozen food. Then they think of an upcoming birthday or graduation, and how can they send the young one out in the world without a good tomato slicer?

So try one. Then come back and buy some more. I'll be here to listen to your stories - and they're always good!

Thanksgiving Dinner Gift Set

2009-09-29T06:00:00.032-05:00

It's not too early to be thinking of what you're going to serve for Thanksgiving dinner. Are you a turkey person or a ham person?

If the latter, you're going to want a good ham slicing knife. That's the funny-looking long blade with the forked tip, which you use for picking up the ham to serve it.

The other knife you'll want is a long bread slicing knife, to take care of those homemade wheat loaves, as well as all the banana bread and pumpkin bread that appear at this time of year.

Off-season, both can be used to slice watermelons and cantaloupes. So get a Thanksgiving Dinner Kitchen Knife Gift Set, and get ready to slice!

Whisk: A Food Blog

2009-09-28T06:00:00.019-05:00

Here's a basket of a kind of fritters, called "Nun's Farts". It sounds more appetizing in the original French: "Pets de Nonnes". (How the French deal with it I don't know...)

I found this on Whisk: A Food Blog, which is devoted to cooking through an entire Cordon Bleu course, as well as documenting Julia Child's recipes in the blogosphere.

That's two great big undertakings at once, but the author seems well up to it. Her posts are deep but interesting, with links to references, videos, and whatever else she finds interesting. She's asking other bloggers to work through the course and post along with her.

Oddly, she's keeping a running total not only of her expenditures in the cooking course, but also of how many pounds of butter she's used. It's up to 13 pounds, but I assume she's not eating all this food by herself! It all looks delicious.

A Candle for Thanksgiving - Cranberry Clove Scent

2009-09-27T06:00:00.003-05:00

I'm looking forward to using this deliciously-scented candle on the Thanksgiving dinner table. The sweet cranberry-clove fragrance will complement the ham or turkey. It reminds me of my cousin's homemade cranberry sauce. Everybody loves that - there's never any left!

I think I'll use two or three of them, in little wreaths of greenery. We have some nice camellia and magnolia bushes that will yield pretty green leaves even late in fall.

Bran Rolls Vintage Recipe

2009-09-26T06:43:00.003-05:00

1 cup shortening
3/4 cup sugar
2 1/2 tsp salt

Cream these and add

2 eggs
1 cup All Bran
1 cup boiling water
1 1/2 cup flour

Then add

2 cakes yeast that have been dissolved in 1 cup lukewarm water
4 1/2 cups more flour

Let rise in ice box overnight.
Remove about three hours before making out.
Let rise as rolls on baking sheet until double.
Bake at 420 for 20 minutes.

Thanks to Shirley Hodges of Stone Hill Collectibles!

Stoneware! Better Baking, Freezer to Oven

2009-09-25T07:26:00.003-05:00

This stoneware baking sheet is truly impressive. I wouldn't have thought that something like this could go from the freezer to the oven, but it can, without cracking. I like the idea of prepping my cookies or pizza a couple of days ahead and then baking them when I'm ready!

The baked goods come out so nice and crispy too, perfectly done. And I don't even have to spray the sheet. It's non-stick and easy to wash. That's convenient, because it's awfully difficult to get cooking spray off of metal pans.

Thick, Rich Vintage Salad Dressing Recipes

2009-09-25T07:00:00.004-05:00

SALAD DRESSING

11 egg yolks
1 tsp salt
1 tsp mustard
1/2 cup water
1/2 cup vinegar
1 1/2 cup sugar

Cook until thick.
Add 1 cup thick cream.

FRENCH DRESSING

1 cup sugar
1 cup Mazola oil
1/4 cup catsup
1 tsp Worchestershire sauce
1 tsp salt
1/3 cup vinegar
Grated onion & garlic

Mix in bowl with mixer.

Slice salad vegetables with your favorite paring knife; pour dressing over them.

Thanks to Shirley Hodges of Stone Hill Collectibles!

Essential Kitchen Knives

2009-09-24T21:01:00.002-05:00

I like this knife set - it's got three good basic knives that will do lots of what you need in the kitchen. You peel and slice small fruits and veggies with the heavy-duty paring knife; the tomato slicer deals with the larger fruit. And the utility knife can handle medium cuts of meat, large vegetables, giant mushrooms, etc.

This set is an excellent gift to start off graduates or newlyweds. And it makes an elegant and economical Christmas present!

Crunchy Cookies Vintage Recipe

2009-09-24T06:36:00.002-05:00

1 cup white sugar
1 cup brown sugar (packed)
1 cup butter or shortening
1/2 cup oil (salad)

Cream the above, then add

Pinch salt
1 tsp vanilla
1 cup Rice Krispies
1 cup quick oatmeal

Add, sifted together:

1 tsp cream tartar
1 tsp soda

Drop by spoonfuls onto greased cookie sheet and flatten with fork.
Bake in 350 oven 15 minutes.

Thanks to Shirley Hodges of Stone Hill Collectibles!

Lovely Lilac Soy Wax Candle

2009-09-24T05:52:00.003-05:00

It's been so damp here this summer! I had to mop the deck with bleach this week to get all the green stuff and lichen off, and we still have to run the air just to dehumidify. Everything smells stale. I can't leave the windows open and there's been little sun.

Times like this, it's lovely to light a sweet-smelling candle. The lilac fragrance is cheerfully soothing. And I love how cleanly it burns! There's no nasty oil or chemicals - it's pure soy wax with a cotton wick.

A Sweet Dessert Set

2009-09-23T20:50:00.006-05:00

Do you like pie and ice cream? I sure do! Here's a great dessert serving set to make your table setting as elegant as your recipes.

The family will be waiting with their forks held high as you dish out the pie and scoop up the ice cream with the Pie a la Mode Holiday Gift Set. It makes a dandy birthday present, or get it for yourself to prepare for Thanksgiving!

The Selling Lounge is Making Me Blog!

2009-09-23T18:01:00.002-05:00

I was over at The Selling Lounge again today, same as every day, and they were talking about blogging again. Lots of the members have really beautiful blogs about their businesses. I felt so jealous!
Look at Evie Jewelry: right out of the gate and it's gorgeous. And My Lil Guyz is going to be featured on About.com, for heaven's sake! How cool is that? Then Diana keeps turning out Squidoo Lenses, which are kind of like blogs, only in chunks instead of sequentially. And there's many, many more folks with great blogs.

So I succumbed. I followed Shelley's lead (only way behind - she's another powerhouse!) and started a business blog. I'd always thought it would be too boring. Guess I'll have to try and make it exciting!

But ultimately, it's not my fault. The Selling Lounge made me do it!