Have Any Interesting Recipes to Share?

109330 Views 1078 Replies 102 Participants Last post by Bush Lady, Sep 10, 2014

Bush Lady

Discussion Starter · Jan 15, 2005

This is receipe is for German Apple Pancakes. These are a favorite of mine.

http://www.bbonline.com/recipe/country_mt_recipe1.html

Recipes & Cookbooks : Pancakes | Fruit Dishes
German Apple Pancakes

German Apple Pancakes presented by Yellowstone Country Bed & Breakfast Email this page to a Friend

2 large pancakes serve 4 people

4 eggs
3/4 cup flour
3/4 cup milk
1/2 teaspoon salt
1/4 cup butter
2 medium apples thinly sliced
1/4 cup sugar
1/2 teaspoon cinnamon

Place 2 round pans (I use pie plates) in oven which has been heated to 400 degrees.

Beat eggs, flour, milk and salt together for 1 minute.

Remove pans from oven. Place 2 tablespoons butter in each pan and rotate pans until butter is melted and coats sides of pans.

In each pan arrange half of apple slices, divide the batter evenly and pour over apple slices. Mix sugar and cinnamon and sprinkle over batter in each pan.

Bake until puffed and golden brown - about 20-25 minutes.

Enjoy with sausage and syrup for breakfast or with ice cream or whipping cream for dessert.

Apple Kuchen

2-1/4 cups flour
1/3 cup sugar
2-1/4 tsp. yeast
1 tsp salt
1/2 cup water
1/4 milk
1/3 cup butter or margarine
1 large egg
3 cups sliced fresh cooking apples

Cinnamon Topping
2/3 cup sugar
1-1/2 tsp. ground cinnamon
2 tbsp. butter or margarine

Cinnamon Topping:
In a small bowl, combine 2/3 cup sugar, 1-1/2 tsp. ground cinnamon. Cut in 2 tbsp. butter or margarine with pastry blender until mixture resembles coarse crumbs.

In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water milk, and butter until very warm (120 - 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionaly. Add egg and 1 cup flour, beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Turn in greased 13 x 9 inch pan. arrange apple slices evenly over batter, sprinkle with Cinnamon Topping. Cover, let rise in warm, draft- free place until doubled in size, about 1 hour.

Bake at 375 F for 25 minutes or until done.

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Bush Lady

Discussion Starter · #21 · Jan 21, 2005

Chicken Seasoning Mix

2 Tbsp. Salt
2 tsp. pepper
1/2 tsp. red pepper
2 tsp.garlic powder
2 tsp. onion powder
1/4 tsp. ground bay leaves
1/4 tsp File powder (have no idea what this is), ( just leave it out)
3/4 tsp. basil
1/2 tsp. paprika

contralto

· #22 · Jan 21, 2005

b1jqxk44 said:
Chicken Seasoning Mix

2 Tbsp. Salt
2 tsp. pepper
1/2 tsp. red pepper
2 tsp.garlic powder
2 tsp. onion powder
1/4 tsp. ground bay leaves
1/4 tsp File powder (have no idea what this is), ( just leave it out)
3/4 tsp. basil
1/2 tsp. paprika

file powder is a cajun spice... used in gumbo and such

http://www.thespicehouse.com/product/product_132_description.php

Bush Lady

Discussion Starter · #23 · Jan 21, 2005

Spaghetti Sauce Seasoning Mix
(this is great, there is no need to guess what to put in)
( it just needs salt)

1/2 cup onion flakes ( I used onion powder)
1/2 cup parsley flakes
2 Tbsp. dried oregano crumbled
2 Tbsp. sugar
1 Tbsp. each dried thyme & basil crumbles (I leave out the thyme)
2 tsp. pepper
1 tsp. garlic flakes (I used garlic powder)
4 Bay leaves, crumbled fine

Bush Lady

Discussion Starter · #24 · Jan 21, 2005

contralto said:
file powder is a cajun spice... used in gumbo and such

http://www.thespicehouse.com/product/product_132_description.php

I have tried it without the file powder, it is just as good. Besides it looks expensive.

ymfoster

· #25 · Jan 21, 2005

b1jqxk44 said:
This is 'beer' what you are making right. A question, Don't you use a fermination valve on your container so oxygen doesn't get into the beer. You are useing sugar and yeast, this produces alcohol. If oxygen gets onto the beer then your brew will turn to vinegar.

Hi b1jqxk44,

We were given one of these plants & made our ginger beer as instructed,
I think it could turn to vinegar if left long enough, but we used it within a couple of months & it was ok.

PS ... The person who gave it to me was a strict tea-totaller, so maybe she made it differently

Bush Lady

Discussion Starter · #26 · Jan 22, 2005

I haven't tried to make this breakfast sausage myself, but am told it is easy to make. You can't make to many mistakes making these.

2 tsp. dried sage
2 tsp. salt
1 tsp. ground black pepper
1/4 tsp. dried marjoram
1/8 tsp. crushed pepper flakes
1 pinch ground cloves
2 lbs. pork.

1. In a small, bowl combine the sage, salt, ground balck pepper, marjoram, brown
sugar, crushed red pepper and cloves. Mix well.

2. Place the pork in a large bowl and add the mixed spices to it. Mix well with your
hands and form into patties

3. Saute the patties in a large skillet over medium high heat for 5 minutes per side, or
until internal pork temperature reaches 160 degrees F (70 degrees C)

If you don't want patties, go to the butcher and buy sheep casing.

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Bush Lady

Discussion Starter · #27 · Jan 27, 2005

Picked up two more seasoning mixes that maybe someone can use.

Italian Seasoning Mix
2 Tbsp. dry rosemary leaves
3/4 tsp. fennel seed
1/4 cup. dry oregano leaves
1/4 cup dry basil
1 Tbsp. garlic powder
1 Tbsp. dry thyme

Popcorn Seasoning Mix
3 Tbsp. butter flavoured sprinkles
2 Tbsp. grated parmesan cheese
1 tsp. dried basil, crushed
1/2 tsp. dried parsley flakes crushed
1/4 tsp. garlic powder

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smeegle

· #28 · Jan 27, 2005

Does anybody have a lemon pie recipe? I had one that only required sweetened condensed milk, lemon juice, and egg yolks. You saved the egg whites to make meringue. I remember most of the ingredients but I don't remember the instructions.

Bush Lady

Discussion Starter · #29 · Jan 28, 2005

smeegle said:
Does anybody have a lemon pie recipe? I had one that only required sweetened condensed milk, lemon juice, and egg yolks. You saved the egg whites to make meringue. I remember most of the ingredients but I don't remember the instructions.

* Exported from MasterCook *

MAGIC LEMON PIE (CRS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lemon filling:
15 oz Milk -- sweetened condensed
1/2 c Lemon juice
1 t Lemon zest
2 Egg yolks
Meringue:
2 Egg whites
1/4 ts Cream of tartar
4 tb Sugar
Graham cracker crust:
18 Graham cracker squares
1/4 lb Butter or margarine,
1/3 c Sugar
1/8 ts Cinnamon

Thoroughly mix crust ingredients and pack into a nine
inch pie pan. Bake at 375 degrees for 10 minutes and
put aside to cool. Reduce oven temperature to 325
degrees. In a mixing bowl, combine condensed milk,
lemon juice, lemon zest and egg yolks. Stir until
mixture thickens. Pour into cooled crust. Add cream
of tartar to the egg whites and beat until almost
stiff. Add sugar gradually, beating until stiff and
glossy but not dry. Pile lightly on pie filling. Bake
at 325 until lightly browned, about 15 minutes. Cool
thoroughly. Enjoy! Hint: try to get the crust
thickness very even and not too thick. Source: CRS file

- - - - - - - - - - - - - - - - - -

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smeegle

· #30 · Jan 28, 2005

Thanks, B1jqxk44. This sounds like the one that I had. That's a nice recipe for the graham cracker crust but I always use the store bought ones. Nobody has complained yet.

Bush Lady

Discussion Starter · #31 · Jan 29, 2005

smeegle said:
This sounds like the one that I had. That's a nice recipe for the graham cracker crust

There's nothing like home made.

poochee

· #32 · Jan 29, 2005

Hi, just found this thread. Great recipes. I am going to start with the baked salmon! :up:

poochee

· #33 · Jan 29, 2005

ymfoster said:
GINGER BEER (& Plant)

It is preferable to use a stone crock but any jar large enough to hold about 4 litres (2 gallons) will do.
Into the jar, put 1 small cup of warm water, 1 dessertspoon of sugar, 1 teaspoon of ground ginger, 2 teaspoons of compressed yeast dissolved in a little warm water.
Let it all stand for 24 hours. This is the 'plant'. After 24 hours, mix 1 small cup of sugar, 1 teaspoon of ground ginger, 1 cut up lemon, without the white pith.
Add enough hot water to dissolve the sugar, add cold water to make luke warm, then pour onto the plant.
Fill the jar right up, and leave for another 24 hours, then strain & bottle. Cork tightly. We used to tie the corks down with string, but screw tops will be satisfactory if put on with a very firm hand.

Now make up another mixture the same as you did after the first 24 hours, and pour over the plant.
Never leave the plant without adding to it, for more than 24 hours.
If the plant gets too hot it may be divided or thrown out.
Never have more than 6mm (1/4") to 12mm (1/2") of plant in the jar.
Make sure you have plenty of thoroughly clean bottles before you start.

Store bottles in a cool safe place & use the oldest lot first if another batch is done, the bottles can explode if left for months & get too warm.
If you divide the plant you can give the other half to a friend.

I haven't had any Ginger Beer in years!! I love it.

Won't attempt to make it but will find some after this reminder. Thank you.

contralto

· #34 · Jan 29, 2005

poochee said:
Hi, just found this thread. Great recipes. I am going to start with the baked salmon! :up:

yeah, poochee..... the baked salmon does sound great, doesn't it?

i may have to try it as well .

let us know how yours turns out, okay?

ymfoster

· #35 · Jan 29, 2005

poochee said:
I haven't had any Ginger Beer in years!! I love it. Won't attempt to make it but will find some after this reminder. Thank you.

Hi Poochee,

Yes it's a great drink, more refreshing than soft drinks, .... I make lemon cordial also & it's so much nicer than the too sweet bought stuff.

cavtek

· #36 · Jan 29, 2005

I have used this recipe for years mostly for D/Fryed panfish and wingdings.

1 1/4 cup flour
1 teas salt or seasoned salt
1 teas baking powder
1/2 teas pepper
1 egg
1 cup beer (more or less for prefered thickness)
2 tbls vegetable oil

combine ingredients and mix well.
will batter appx. 1 lb of panfish.

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Bush Lady

Discussion Starter · #37 · Jan 29, 2005

Chili Seasoning Mix

1Tbsp. instant minced onions
1-1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. crushed dried red pepper
1/2 tsp. instant minced garlic
1/2 tsp. sugar
1/2 tsp. cumin

Bush Lady

Discussion Starter · #38 · Jan 29, 2005

Golden Parmesan Potatoes

2 lbs. potatoes, scrubbed & quartered
1 cup. Parmesan cheese
1/3 cup oil
2 cloves garlic. crushed
1-1/2 tsp. Italian Seasoning

After tossing potatoes with all ingredients. Place in pan & bake for 45 minutes.

poochee

· #39 · Jan 29, 2005

I must stay away from this thread. I feel my waistline expanding!! Must have those Golden Parmesan Potatoes...Yum, Yum.

Bush Lady

Discussion Starter · #40 · Jan 29, 2005

Creamy Dill Dressing

285 ml (1-1/4 cups) mayonnaise
125 ml (1/2 cup) sour cream
75 ml (1/3 cup) fresh dill, chopped
50 ml (1/4 cup) grated parmesan cheese
45 ml (3 tbsp) lemon juice
39 g (4 tsp) grated onion
3 garlic cloves, minced
10 ml (2 tsp) worcestershire sauce

Wisk mayonnaise and sour cream in medium bowl until smooth. Stir in remaining ingredients.
Season with salt & pepper. Cover and chill 1 hour to blend flavours. Makes 300ml (1-1/3 cups) Great on potato salad

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