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Old 08-09-2009, 11:55 AM   #1
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B2B mamas recipe thread

We mamas at the B2B daily chat thread have shared a LOT of recipes in our chat threads, but they are HTF later when we need them. So this thread is a holding place for said recipes so they are easy to find. You don't need to be a B2B mama to post or use these recipes, we welcome everyone to participate! Thanks everyone for sharing!

And...just in case you were wondering...B2B means back to basics, meaning we like flats, PFs, covers, and wool - the very basic stuff of cloth diapering. So if you love only prefolds or love your only prefold, feel free to join us in the B2B daily chat thread in the subforum Daily Chat Threads of Extra Fluffy.
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Old 08-09-2009, 11:56 AM   #2
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Re: B2B mamas recipe thread

This is one of the B2B recipes I am always searching for, Shirley's hash brown casserole and her ham cornbread casserole:

hash brown casserole
frozen shreadded potatoes
cream of chicken soup
8oz sour cream
2c cheddar (i use colby jack)
stick of butter and a tbsp for topping
onion (regular or dried minced)
salt and pepper.
1cup cornflakes

melt stick of butter, add soup and sour cream. next the onion (sometimes i also add green pepper). mix well. add potatoes and cheese. (i ofter add some hamburger and peas) put in a baking dish.
mix together melted tbs butter and crushed corn flakes and sprinkle on top.
bake at 350 for about 1 hr or until set and brown.


VERY YUMMY. and the leftovers seem even yummier.

another casserole....

ham and cornbread casserole
jiffy cornbread mix
stick of butter
cream of corn
whole kernal corn drained
3 eggs
1c milk
1~2 c ham peices (i have used hamburger cuz im a cheap B. ^%ard)
cheese for topping
salt and pepper
onion (green pepper good in it too) (all for hiding greens)

mix melted butter, eggs, milk and cream corn. next your cornbread mix. then after its a batter i add my meat and whole kernal corn. add salt and pepper to your preference.
bake at 350 till slightly toothpic comes out clean. then add cheese to the toP.

i usually double this and it just fits a big casserole dish. also one that is awsome as leftovers, the bread absorbs all the flavors....
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Old 08-09-2009, 12:00 PM   #3
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Re: B2B mamas recipe thread

Cheryl's Pumpkin Bread (makes two big loaves or about 16 mini loaves)(source unknown)

3 1/2 c flour
3 c sugar
1 1/2 tsp salt
2 tsp baking soda
1 tsp each ginger, allspice, cinnamon, nutmeg (or substitute 4 scoops of Homemade Gourmet Spice Mix)
2 c cooked pumpkin
5/8 c water
1 c oil
4 eggs
Combine dry ingredients in a large bowl. Make a well, add remaining wet ingredients. Mix well by hand. Pour in two greased loaf pans. Bake about 60 minutes at 350F. Can also be made in smaller pans, but usually requires less cooking time. It is done when the top of the bread springs back at the touch.

I have recently made these in cake pans, and it works fine, so you can do a heart shaped pan for Vday if you want!

I have also made this substituting mashed banana for pumpkin to make banana bread, and it is fabulous.
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Old 08-09-2009, 12:00 PM   #4
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Re: B2B mamas recipe thread

Rebekah's Homemade Fries:

My Favorite Homemade Fries:

3-4 Medium Potatoes
1 tbsp Montreal Steak Seasoning
1/2 c. Parmesan Cheese
2 tbsp Olive Oil (regular, not extra virgin; or you can use vegetable oil)

Slice the potatoes julienne style. Soak in cold water for a few minutes. Pat dry with a clean towel. Toss in a bowl with all other ingredients. Bake at 400 until crispy. Yum!
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Old 08-09-2009, 12:01 PM   #5
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Re: B2B mamas recipe thread

Kari's Chocolate Mug cake:

MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla
Add dry ingredients to mug, and mix well .
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!

This is perfect for 2 to share! Or if you just need a quick chocolate fix!
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Old 02-24-2010, 12:24 AM   #6
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Re: B2B mamas recipe thread

Quote:
Originally Posted by cherylchoo View Post
Kari's Chocolate Mug cake:

MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla
Add dry ingredients to mug, and mix well .
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!

This is perfect for 2 to share! Or if you just need a quick chocolate fix!
Love this!!! Has been the perfect "need a sweet" solution for us!!!!
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Old 04-27-2010, 06:48 PM   #7
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Re: B2B mamas recipe thread

Quote:
Originally Posted by cherylchoo View Post
Kari's Chocolate Mug cake:

MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla
Add dry ingredients to mug, and mix well .
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!

This is perfect for 2 to share! Or if you just need a quick chocolate fix!
This is quite good for cooking in the microwave. I have made it twice and at first I was skeptical that it would be cooked in 3 minutes. It sure was though! thanks for the recipe
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Old 08-09-2009, 12:02 PM   #8
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Re: B2B mamas recipe thread

Carolina's cheesecake muffins:

Chocolate, Chocolate Chip Cheesecake Muffins

Pre Heat oven to 350° F

Cheesecake Filling:
1 egg
1, 6 ounce package Chocolate Chips
1, 8 ounce package Cream Cheese (softened -room temperature)
1/3 cup of sugar

Chocolate Batter:
1 ½ cups of flour
1 cup of water
1 cup of sugar
½ cup of oil
¼ cup of cocoa (sifted)
1 Tbs vinegar
1 tsp baking soda
1 tsp vanilla
½ tsp salt

Preparation:
-Line muffin wells with paper muffin cups (16-20)
-Crumble pecans into the bottom of each cup and sprinkle a couple of dried -bing cherries into each cup
-In a medium size bowl prepare the filling. Mix the cream cheese and sugar and beat until smooth and fluffy. Add an egg and beat until well combined. Stir in the chocolate chips and set aside.
-In a large bowl prepare the batter. Combine all ingredients, dry and wet, and beat well.
-Fill cup cake cups about half full with chocolate batter. Top with one heaping teaspoon of filling. Bake at 350° F for 25 minutes. Makes 16-20 cupcakes

These taste best when chilled overnight.

I usually skip the pecans and cherries because I'm not a big fan.
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Old 08-09-2009, 12:08 PM   #9
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Re: B2B mamas recipe thread

Cheryl's crab cakes:

1 cups crab, shredded (fresh, frozen or canned)
2 cups soft whole wheat bread crumbs or conrbread crumbs, or mix of both
1/2 cup minced green onion
1/8 cup minced celery
3 tablespoons mayonnaise
1 egg -- beaten
salt and pepper to taste
Flour to dust
3 tablespoons vegetable oil to fry

In a bowl, combine all ingredients except the flour and oil.


I shape the crab cakes with a 1/3 cup measure and flatten slightly. Dust lightly with flour. In a skillet, heat the oil over medium high heat. Sauté the crab cakes in the skillet on both sides about 10 minutes or until golden brown. I can usually get 9-10 cakes out of this, or sometimes I add a little more bread to make it an even dozen.
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Old 08-09-2009, 12:25 PM   #10
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Re: B2B mamas recipe thread

Delicious Whole Wheat Bread
makes 2 loaves
Crystal Miller

2 cups warm water
1/3 cup honey
1 T yeast
1/3 cut olive oil
2 t. salt
1/3 cup gluten flour
5 to 7 cups freshly ground whole wheat flour

In a large bowl or in a large mixer (such as a Kitchen Aid or Bosch type) combine the water, yeast and honey. Let sit for a few minutes to give the yeast a chance to start working. Add the salt, oil, gluten flour and 3 to 4 cups of whole wheat flour. Continue to add more flour until the dough does not stick to the side of the bowl and does not feel sticky to the touch. Knead for 4 minutes in a Bosch mixer or 7 to 10 in other mixers or 10 to 15 minutes by hand.

When dough has finished kneading let it rise once until doubled in bulk (unless you are using a Bosch type mixer and in this case you can skip the 1st rising). Punch down dough and divide it into 2 pieces and form into loaves and set in bread pans.

Let it rise in a slightly warm oven (this means that you turn the oven on for just 2 or 3 min. or until you can feel the heat and then turn it off, if it is too hot then it will kill the yeast) for 15 to 25 minutes or until the dough is ½ inch above top of pan. Turn oven to 350 (without taking bread out) and bake for approx. 30 minutes or until golden brown.



Nut and Honey Twists


1 Tbs yeast
1/4 C warm water
2 Tbs cane juice crystals
1 tsp salt
2 Tbs butter, melted
1 C sour cream
1 egg
2 1/2 C whole wheat pastry flour, more as needed
2 Tbs. Gluten flour

**Glaze**
1/3 C sucanat
3 Tbs butter, melted
3 Tbs honey, warmed
3 Tbs heavy cream or canned milk

**Filling**
1/3 C butter, softened
1/4 C finely chopped nuts
1/4 C honey

In a mixing bowl, combine yeast and water. Stir in sugar, salt and butter. Add sour cream and egg, beat until smooth. Add 1 1/2 C flour. Blend at low speed until moistened. Blend 3 min. at medium. Add enough flour until dough is soft but not to sticky.

Combine glazed ingredients, sprad evenly in a 13x9x2 inch baking dish; set aside. Punch down dough roll into a 24x9 inch rectangle.

Combine filling ingredients, spread over dough.

Fold dough lengthwise over filling, forming a 24x 4 1/2 inch rectangle. Cut lengthwise into 2 inch widths approx and about 4 to 5 inches tall. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until double in size,about an hour.

Bake @ 350*F for 25 to 30 minutes or until golden brown. Invert plan onto a large platter: let set 1 minute before removing. Serve warm or refrigerate overnight.
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