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Old 08-26-2010, 08:42 PM   #1
BabyLuvinMama's Avatar
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Join Date: Jan 2009
Location: Oregon
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Just thought I would share a few favorite Recipes!!

Share em.... Make em.... take pictures of what you make and share those too its not ALL about the fluff in here is int ok it mostly is but I wanna share my Other passion COOKING!!!

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NO Kneed Bread for those who want bread NOW its Denser more like Soda bread IMO but still VERY tasty this is so Easy you dont even need special equipment

No kneed Bread Makes 2 Loafs
6 C Flour
3C warm water No hoter than 105
1 Tblspn Salt
1.5 Tblspn Yeast
Put yeast and and salt in a bowl
then Add water Stir till salt desolves
Add FLour stir till no dry lumps


cover AND LET RISE about 2 hours Cut dough in Half

Pre-heat Oven 450 degrees

Grease the pan place in oven for 10 Minutes to pre-heat

Dough will be soft so Gently grease your hands and rubber spatula and
place dough into pans

Needs to have Water Dish in bottom for added Moisture

2 loafs will take 30 minutes
1 Large loaf will take 45-60 Mins.

ONCE Loaf is removed from Oven remove from Pan and Cool on HARD surface
like Counter or cutting board
COOL completely before Cutting
For a Softer crust cover with towel or brush with Oil or butter while
it cools.

**I like to stud mine with Whole garlic cloves and Rosemarry then top with seasalt **
BUT any thing could be added
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This one is a little more Advanced and Requires some special tools but I promise you its VERY tasty and pretty darn close to the actual product

Homemade Twinkies

*makes about 16 to 12 twinkies*

Ingredients for cakes:

(1) 16 oz box of Pound Cake mix – I used Betty crocker

4 egg whites

2/3 cup water

Preheat oven to 325 degrees F.

Whip the egg whites until stiff. In a separate bowl,
mix the cake mix and water. Then fold the egg whites into the cake mixture,
then beat with hand mixer until combined. Fill the molds halfway and bake 22 – 23 mins.
Bake until golden brown and a toothpick comes out clean. Mine took longer in the tin foil molds.

Ingredients for cream filling:

2 tsp hot water

1/4 tsp salt

2 cups marshmallow cream / fluff ( the whole 7oz jar)

1/2 cup shortening

1/3 cup powdered sugar

1 tsp vanilla extract

For the filling, mix the salt into the hot water to dissolve.
Let it cool. Combine marshamallow, shortening, powdered sugar and vanilla in bowl and mix until fluffy.
Mix in the salt water.

When the cakes have cooled, poke holes into the bottom of the cakes
with a chopstick and wiggle it around to create a cavern inside the cake.
Fill with cakes with cream filling using a pastry bag.

These can be stored in a wax paper-lined container for a few hours before serving.
It helps if you let them sit for a few hours before eating since
the cream really melds with the twinkies.
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this is a REGULAR sunday brunch in our house

{Potato pancakes}

1 C. raw, grated potato
1 C. cooked mashed potatos (leftover is fine)
1 onion, minced fine (optional -- for savory boxty pancakes)
1 C. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 tbsp garlic powder
1 egg, beaten
1 C. buttermilk
2 tbsp. butter

Instructions: 1. In a med. mixing bowl, combine the grated potato, onion (if using), and buttermilk (this keeps the potato from discoloring).

2. In a large mixing bowl, sift together flour, salt,Garlic powder and baking powder.

3. Add grated potato mixture, egg, and mashed potato.

4. Mix well. Batter should be about the texture of thick pancake batter. Add additional flour or buttermilk if necessary.

5. Melt butter in a heavy skillet or on a griddle.

6. Over medium heat, drop large spoonfuls of boxty batter into skillet, making approximately 6" pancakes.

7. Brown well on both sides.

~served as is Or with a little sour cream and chives MMMMMM good
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these are only as Spicy as you make them and they go GREAT with chilli

Jalapeño-Cheddar Corn Cakes (Savory Ebelskivers)

2 cups cornmeal pancake mix*

1 egg

1 1/2 cups milk

4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking

1/4 cup finely diced jalapeño

2 oz. sharp cheddar cheese, cut into 1/2-inch cubes


In a bowl, whisk together the pancake mix, egg, milk and the 4 Tbs. melted butter.
Fold in the jalapeño.

Put 1/4 tsp. butter in each well of a filled-pancake pan.
Place over medium heat and heat until the butter begins to bubble.
Pour 1 Tbs. batter into each well and put 1 cube of cheese in the center of each pancake,
then top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 5 to 6 minutes.
Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
Transfer to a plate. Repeat with the remaining batter and cheese. Makes about 22 corn cakes.
SAHM of 4 Kids Two boys Two girls All Potty learned for many years.
I AM A COOKIN FOOL, learning to sew, knit, crochet, bead and darn socks
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