"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Closed Thread
 
Thread Tools Display Modes
 
Old 03-10-2008, 10:30 PM   #151
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
still sweet cookies

i made oatmeal , butterscotch chip cookies. was really hungry for a cookie so diabetic diet in mind, i played witht the recipe. use splenda brown and white instead of sugar. the chips of course have sugar but i did cut it down quite a bit.

they are very, very good. and i can eat them with few pangs of guilt. lol

babe
__________________

__________________
babetoo is offline  
Old 03-10-2008, 10:34 PM   #152
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
Quote:
Originally Posted by Calagara View Post
Hello! I am a newbie to this site and love everything I have read so far. Today I am cooking for lunch after church tomorrow. I have a pot of large lima butterbeans with chunky ham on the stovetop, potatoes for creamed spuds in the boiler, hard boiled eggs cooling on the sideboard for deviled eggs and cornbread in the oven. After that I am going to attempt my Grandmother Ladelle's Apricot Nectar Bundt Cake. My only difficulty is the "icing". My Grandmothers recipe just says to take a little bit of nectar and mix it with confectioners sugar and drizzle over the warm cake. I can't seem to get the proportions right for it to drizzle and still harden like I remember it. As near as I can remember, it is the consistency of the glaze you pour onto doughnuts. Any ideas?

thanks
is that the recipe calling for a cake mix. haven't tried one in a long time. last couple times, ten years ago. it flopped. don't remember, but think it was just flat. my sis had same problem. thought maybe they had changed cake mix some how. could u email me the directions. printer still not working. thanks

babe
__________________

__________________
babetoo is offline  
Old 03-10-2008, 11:21 PM   #153
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
I overcooked the brownies
Into the garbage they go.
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline  
Old 03-11-2008, 12:16 AM   #154
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,934
Quote:
Originally Posted by corazon View Post
I overcooked the brownies
Into the garbage they go.
Oh, corazon, I hope you haven't thrown them out yet!!!! At camp last year we had a huge batch of brownies not work out and we really couldn't waste anything. So, we ground them up and then layered them with chocolate pudding and added gummy worms to the top layer (the pudding). It was a huge hit with the kids! You can leave out the worms and it is a wonderful "adult" parfait as well.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline  
Old 03-11-2008, 12:32 AM   #155
Sous Chef
 
Join Date: Feb 2008
Location: Green Bay, WI
Posts: 666
Send a message via AIM to AMSeccia
Was planning on making my late MILs incredible banana bars, but my daughter used all the bananas (2-1/3 cups worth!) on one loaf of banana bread while I was napping. At least the kid can cook! :)
__________________
AMSeccia is offline  
Old 03-11-2008, 12:36 AM   #156
Sous Chef
 
Join Date: Feb 2008
Location: Green Bay, WI
Posts: 666
Send a message via AIM to AMSeccia
Oh yes Corazon, on the overbaked brownies ... cut into squares and make a mocha trifle. Mix some pudding with a bit of coffee and whipped topping and layer with brownies and toffee bits (or whatever else you might have on hand ... berries, mini chocolate chips, etc.). Unless they are blackened and taste burnt, they will soften up and be fabulous in a tifle! You can even drizzle some sweetened condensed milk and melted frosting over the top of them if you don't want to fuss. Or mix in with some ice cream for a shake or smoothie. Can't toss chocolate ... it's just not patriotic!
__________________
AMSeccia is offline  
Old 03-11-2008, 01:32 AM   #157
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by LPBeier View Post
Wow! I made pizza dough today and am about to do my usual 12 doz. chocolate chips. You are way ahead of me! Happy Birthday to Carson!
Thanks LP
I got up today and just fell into a baking frenzy..I enjoyed every minute of it

kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline  
Old 03-11-2008, 07:25 AM   #158
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
I just baked lemon squares. This version has a base of shortbread with a top layer of lemon curd. It's still cooling on the rack before getting refrigerated later. Then it just needs a sprinkling of icing sugar on top before serving. I can't wait to taste it!
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline  
Old 03-11-2008, 09:51 AM   #159
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,934
Quote:
Originally Posted by babetoo View Post
i made oatmeal , butterscotch chip cookies. was really hungry for a cookie so diabetic diet in mind, i played witht the recipe. use splenda brown and white instead of sugar. the chips of course have sugar but i did cut it down quite a bit.

they are very, very good. and i can eat them with few pangs of guilt. lol

babe
Babe, be careful with the Splenda brown sugar. The call it a "blend" and it does have real sugar in it. I know that I can't use it for my Dad - I tried it once with one of the Splenda recipes and his blood sugar went sky high even on a small piece (and there was no other sugar in it).
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline  
Old 03-12-2008, 02:13 PM   #160
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
I've been baking this stuff
Nutritional Information : Bagels
Nutritional Information : Muffins
for about a week and a half straight, so quite frankly I will be baking absolutely NOTHING til Saturday! :)
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline  
Closed Thread

Tags
rye bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.