I have to confess.

[dr_mabeuse]

I just use bisquick, eggs, and milk, but I think I have a recipe for buttermilk pancakes. I'll go look.

Found it.

Buttermilk Pancakes

2 cups self-rising flour
1/4 cup sugar
1/2 teaspoon baking soda
2 eggs
2 cups of buttermilk
1/3 cup of cooking oil

Mix flour, sugar, and baking soda together. Add the other ingredients. Mix well and fry in very small amount of oil in already heated skillet or griddle.

Wow. That's a lot of sugar! I leave it out. Also, if you have oil in the batter, you don't need to oil the griddle. I leave that out too, pour some oil on the hot griddle and spread it around with a folded paper towel. You only have to oil it once.

The batter should be the consistency of very heavy cream. Don't worry if there are lumps in it, they'll cook out.

The secret is to get the griddle good and hot--medium high heat--before you put the first one on, so turn on the heat as you start mixing stuff. When it's hot enough, a drop of water should ball up and dance on the griddle. They should sizzle when you pour the batter on. Cook them till the edges get dry, then flip and cook for a minute more, that's all.

Using Bisquick is the best way to go and pretty idiot-proof. I don't even measure anything anymore. I just eyeball a cup or two into a bowl, crack in a couple of eggs, and pour in milk till the consistency's right. If you want to make pseudo-crepes, just add another egg and thin with water. Spread them with butter and jelly, roll them up, and hit them with powdered sugar.

 

[Bizkit_Writer]

I'm addicted to the Food Network channel.
All those holiday shows mesmerize me.
The gingerbread house competions, the holiday cakes and all those cookies.
My face is pressed against the tv screen while visions of sugar plums dance in front of me.
Then I go and look up the recipes.

I'm a junkie.

but I bet I'm not alone.

I love the food network! I am such an addict! Course I love to cook anyway I don't like Bobby Flay but Tyler Florence is HOT!!!!

 

[Salvor-Hardon]

Ok I'm jumping in late.....


I LOVE Food Network! If we ever have technology that lets us pay for a set number of channels and we pick our channels, that is tops of my list!

Good Eats with Alton Brown (Alton is local around here and I've been in like half of the places they show him at) is geeks in teh kitchen so off course I'd love that.

And Rachel Ray is cute but not hot, but definitely cute. Bobby Flay should be horse whipped next Emeril, and Cat Cora needs her own show!

Ok I'm better now.

 

[ABSTRUSE]

COOKIE NIGHT!!!!

 

[sophia jane]

COOKIE NIGHT!!!!

Hopefully it'll be put me in the mood for all the baking I'm doing this weekend.

 

[ABSTRUSE]

Hopefully it'll be put me in the mood for all the baking I'm doing this weekend.

Girl I found a shitload of great recipes for candy yesterday.

 

[sophia jane]

Girl I found a shitload of great recipes for candy yesterday.

My only almost candy making is going to be fudge. Cuz I'm inherently lazy.

 

[ABSTRUSE]

My only almost candy making is going to be fudge. Cuz I'm inherently lazy.

Candy is a breeze.

Tell me this doesn't sound great...

Caramel apple egg rolls
Apple Filling:
3 Granny Smith apples, peeled, cored, and cut into small dice
2/3 cup sugar
1/3 cup bourbon
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Pinch ground cloves
1 heaping tablespoon finely diced candied ginger
12 lumpia wrappers (available at Asian markets)
1 egg, beaten with 1 tablespoon cold water
Vegetable oil, for deep-frying
2/3 cup powdered sugar
1 quart vanilla ice cream, as accompaniment


To prepare the filling, toss the apples with about 1 tablespoon of the sugar and set aside. Place the remaining sugar in a large saute pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes (it happens fast, so don?t leave the stove). Add the apples and toss to coat with the sugar. Remove the pan from the heat, add the bourbon, and then place it back over the heat. (The bourbon can flame up, so be very careful.) Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg, and cloves, and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid. Add the candied ginger and mix well.
To prepare the egg rolls, place 1 lumpia wrapper on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape). Place a heaping tablespoon of the filling on the wrapper about 1/2-inch from the corner closest to you, and then fold the corner over the filling. Fold the side corners over the filling, then roll to the opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal. Continue with the remaining wrappers and filling.

Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350 degrees F. (You can check the temperature with a candy thermometer, or place a piece of bread in the oil; if it turns brown in about 40 seconds the oil should be at about 350 degrees F) Add as many egg rolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with the remaining egg rolls.

Serve warm or at room temperature with vanilla ice cream.

 

[sophia jane]

Candy is a breeze.

Tell me this doesn't sound great...

Definitely yummy.

 

[Guest]

Candy is a breeze.

1. Put old sheet over kid to make him look like a ghost
2. Send him out Trick or Treating
3. When he gets home, send him to bed.
4. Steal candy.

Mine is much simpler and free.

 

[matriarch]

Wow. That's a lot of sugar! I leave it out. Also, if you have oil in the batter, you don't need to oil the griddle. I leave that out too, pour some oil on the hot griddle and spread it around with a folded paper towel. You only have to oil it once.

The batter should be the consistency of very heavy cream. Don't worry if there are lumps in it, they'll cook out.

The secret is to get the griddle good and hot--medium high heat--before you put the first one on, so turn on the heat as you start mixing stuff. When it's hot enough, a drop of water should ball up and dance on the griddle. They should sizzle when you pour the batter on. Cook them till the edges get dry, then flip and cook for a minute more, that's all.

Using Bisquick is the best way to go and pretty idiot-proof. I don't even measure anything anymore. I just eyeball a cup or two into a bowl, crack in a couple of eggs, and pour in milk till the consistency's right. If you want to make pseudo-crepes, just add another egg and thin with water. Spread them with butter and jelly, roll them up, and hit them with powdered sugar.

Thank you for your addition Doc, 't'will be taken on board. Like you, when cooking pancakes, I greatly reduce the sugar in the recipe, relying on the syrup for the sweetness. And, like you, I wipe the hot griddle with butter on a paper towel, just enough to prevent sticking. I always amend recipes when I cook them, to suit my taste.

My thanks to all of you for your input. I'll let you know how they turn out this weekend.

Mat

 

[ABSTRUSE]

Definitely yummy.

I'm ignoring Ted now.

 

[zeb1094]

1. Put old sheet over kid to make him look like a ghost
2. Send him out Trick or Treating
3. When he gets home, send him to bed.
4. Steal candy.

Mine is much simpler and free.

That is just wrong on more levels than I can think of right now.

 

[sophia jane]

I'm ignoring Ted now.

He has his moments.

 

[ABSTRUSE]

He has his moments.

He has candy too.

 

[sophia jane]

He has candy too.

He's been known to keep ice cream in the house, too. Or so I hear.

 

[matriarch]

I have a friend who makes Sloe Gin every year, for Christmas, and when the fruit is removed from the Gin, rather than throw away the gin infused waste, he melts good quality chocolate, then stirs in the fruit and some chopped nuts, pours it all into a tray to set, and brakes it into rough pieces.

Its the yummiest fruit'n'nut chocolate I've ever tasted !!

Sloe Gin - information

Sloe Gin - recipe and picture

 

[ABSTRUSE]

This one is fun for the kids to do too. They can play with it and eat it.: it's like chocolate play doh.

DARK CHOCOLATE PLASTIC:

1 pound (16 ounces) semi-sweet chocolate

2/3 cup light corn syrup


1 cookie sheet or jelly roll pan covered with plastic wrap

1. Finely chop chocolate and place in a clean, dry bowl.

2. Place bowl over a pan of water that has been brought to a boil and removed from heat. Stir chocolate to melt evenly. Remove bowl from the surface of the water and stir to cool slightly.

3. Stir in corn syrup thoroughly and scrape the paste from the bowl. Allow the paste to cool and harden.

4. Squeeze fat from plastic on paper towels before kneading.

5. Lightly dust work surface and chocolate with sifted cocoa powder. Divide the batch into workable pieces and pound each piece with a rolling pin to soften it and make it pliable. Knead until smooth and pliable. It takes awhile. From here it goes cutting, rolling etc.

NOTE: Use gloves when kneading and working with the chocolate plastic. I found it easier as it kept my fingers from warming the chocolate too much.

MILK AND WHITE CHOCOLATE PLASTIC: This recipe is not as stiff as the Dark Chocolate one.

1 pound (16 pounces) milk or white chocolate

1/2 cup light corn syrup


Directions same as Chocolate Plastic Recipe.

NOTE: "Also as you know, white chocolate isn't really white. Kind of antique looking to me. I tried adding a gel paste white color to the plastic but the left over oils from the chocolate wouldn't let it stick. So I added powdered sugar which soaked up the oils and turned it white. It also caused the plastic to turn chewy which tasted great with the cake." Posted by Melissa, Ask Sarah, 5-5-05

CHOCOLATE WRAPPING PAPER
from Susan Morgan Susan wraps her cakes in what she calls chocolate wrapping paper.

Ingredients:
1 lb. (16 ounces) Belgian White Chocolate (or your favorite import)
1/2 cup light Corn Syrup
Food Coloring (optional)
Preparation

1. Melt Chocolate slowly. Fold corn syrup until combines. Wrap chocolate dough in plastic wrap and let it rest on counter over night. Cut chocolate dough into 3-inch cubes.
2. Soften chocolate dough in the microwave on low for 1 minute or until soft. Wear plastic gloves to kneed food coloring into chocolate dough for desired colors.
Roll out chocolate dough through pasta machine or with rolling pin to 1/8-inch thickness. Cut your favorite cake in two-inch cubes. Wrap the pieces of cake with ribbon and bows.

 

[Guest]

He has candy too.

He's been known to keep ice cream in the house, too. Or so I hear.

And whip cream for fun & games.

 

[Tom Collins]

I just need a proper recipe for the pancakes you people eat over here. Mine were an unmitigated disaster.

Offers, please??? And put it in language I can understand. Please.

I'm Betty Crocker's bitch, mat.

Pancakes

1 egg
1 cup all-purpose flour
3/4 cup milk
1 tablespoon granulated or packed brown sugar (I prefer the brown, has more umph)
2 tablespoons vegetable oil (I use canolla, veg smells like bad fish to me when it gets hot.)
3 teaspoons baking powder (claber girl is a good brand)
1/4 teaspoon salt
Margarine, butter, or shortening (I use shortening, it doesn't burn like butter, and doesn't have added water like margarine.)

Beat egg, with hand mixer, in medium bowl until fluffy. Beat in remaining ingredients, except shortening, just until smooth. For thinner pancakes, stir in additional 1-2 tablespoons milk. Heat griddle or skillet over medium heat or 375 degrees. Grease griddle with shortening. (To test griddle, sprinkle with drops of water. If bubbles skitter around, heat is just right.)

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around the edges. Turn and cook other side until golden brown. Makes nine 4-inch pancakes

Buttermilk Pancakes

Substitute 1 cup buttermilk for the milk. Decrease baking powder to 1 teaspoon and beat in 1/2 teaspoon baking soda.

Hope you like them. I think they are great.

 

[ABSTRUSE]

And whip cream for fun & games.

Is it canned or freshly whipped?

 

[Guest]

Is it canned or freshly whipped?

Freshly whipped, of course.

And so's the cream.

 

[ABSTRUSE]

Freshly whipped, of course.

And so's the cream.

You're such a....Ted.

 

[Tom Collins]

OK, I can see mine are not the first pancakes to appear.
Should'a known I wouldn't be.
They're really good though, and not much sugar in them. Perfect for stacking with fried eggs.
I also LOVE Alton Brown...such a crush I have.
Like the thumb said, gotta love a geek in the kitchen.

 

[ABSTRUSE]

OK, I can see mine are not the first pancakes to appear.
Should'a known I wouldn't be.
They're really good though, and not much sugar in them. Perfect for stacking with fried eggs.
I also LOVE Alton Brown...such a crush I have.
Like the thumb said, gotta love a geek in the kitchen.

I love food. Period.