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Have Any Interesting Recipes to Share?

109330 Views 1078 Replies 102 Participants Last post by  Bush Lady
This is receipe is for German Apple Pancakes. These are a favorite of mine.

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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list of 10 items

1. The proper storage products for freezing desserts should be kept on hand:
freezer storage bags, plastic wrap, heavy plastic containers, and heavy
aluminum foil.

2. For a cake-type dessert or bread with a topping, put it on a cookie sheet
to be frozen. Wrap the frozen item. Be sure to unwrap the baked goods before
defrosting. This way the "frosting" will not disturbed.

3. Double wrap everything. I first wrap in plastic wrap and then in aluminum
foil. Wrapping in heavy plastic wrap and then tossed into a freezer bag
works, as well.

4. Mark each item before it goes into the freezer. I use regular masking
tape and a permanent marker. Hint: Remove the masking tape from a plastic or
metal container before defrosting. This way, there will not be any stick residue.

5. Keep a notebook just for listing freezer items. Cross-out items as they
are used. This is very useful when it's time to go shopping or plan a menu.

6. Not all desserts work perfectly in the freezer. If you're unsure which
ones can be frozen and which can't, experiment before company arrives. Hint:
If it's not the type of dessert you can buy in the frozen food section of your
grocery store, it probably can't be frozen.

7. I am a big one for writing in cookbooks and on recipes. Besides rating
the recipe, I also add any necessary cooking notes. Whether the item does
well in the freezer is one of those notes.

8. Try freezing your own pie dough: Save the cardboard from your old, but
clean, pizza delivery boxes. Cut it into squares or circles that will hold
an 8" or 9" pie dough. Cover the cardboard with heavy plastic wrap. Place
rolled pie dough on the plastic. Then cover entirely heavy plastic wrap.
Even when pie dough is frozen, it's still fragile. Try not to set anything on top of

9. I always save a couple of muffins or cookies, at a time, for the freezer.
When I get a dozen or so, I have a nice selection to place in my covered
glass cake stand.

10. When defrosting any baked good, unwrap it first and then let it defrost.
There will not be as much moisture leftover from the freezing process. Also,
the wrapping may stick to the defrosted item.
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found this one in my archives and wanted o share. :D


Read more about it at,174,155176-228204,00.html
Content Copyright © 2012 - All rights reserved.
1 c. warm water
1 pkg. dry yeast
2 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 3/4 to 3 1/4 c. all-purpose flour
Stir water and yeast together in a large bowl and let stand until dissolved, 1 minute. Add the olive oil, salt, pepper and 2 cups of the flour. Beat vigorously until well blended, then add enough flour to make a manageable dough. Turn out onto a lightly floured surface, knead for a minute or two, then let rest for 10 minutes.
3/4 c. tomato paste
1/4 c. olive oil
3 cloves garlic, minced
1/2 tsp. salt
1 tsp. dried oregano, crumbled
1 c. Parmesan cheese (fresh, if possible)
1 1/2 tbsp. dried basil, crumbled
Combine all ingredients for filling and set aside.
Resume kneading the dough until smooth and elastic, adding only enough flour to keep it from getting sticky. Place in a greased bowl, cover, and let rise until double.
Punch down the dough and on a lightly floured surface roll it out to a rectangle, about 9x16 inches. Spread evenly with the tomato mixture. Roll the dough up, beginning with the short end, and pat it into a loaf shape. Place in a greased bread pan, cover, and let rise to the top of the pan. Bake in a preheated oven for 45 minutes to 50 minutes. Remove from pan and let cool on a rack.
NOTE: This sounds like a lot of work, but it is well worth it!
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Christmas Cookie Rules

1. If you eat a Christmas cookie fresh out of the oven, it has no calories because everyone knows that the first cookie is the test and thus calorie free.

2. If you drink a diet soda after eating your second cookie, it also has no calories because the diet soda cancels out the cookie calories.

3. If a friend comes over while you're making your Christmas cookies and needs to sample, you must sample with your friend. Because your friend's first cookie is calorie free, (rule #1) yours is also. It would be rude to let your friend sample alone and, being the friend that you are, that makes your cookie calorie free.

4. Any cookie calories consumed while walking around will fall to your feet and eventually fall off as you move. This is due to gravity and the density of the caloric mass.

5. Any calories consumed during the frosting of the Christmas cookies will be used up because it takes many calories to lick excess frosting from a knife without cutting your tongue.

6. Cookies colored red or green have very few calories. Red ones have three and green ones have five - one calorie for each letter. Make more red ones!

7. Cookies eaten while watching "Miracle on 34th Street " have no calories because they are part of the entertainment package and not part of one's personal fuel.

8. As always, cookie pieces contain no calories because the process of breaking causes calorie leakage.

9. Any cookies consumed from someone else's plate have no calories since the calories rightfully belong to the other person and will cling to their plate. We all know how calories like to CLING!

10. Any cookies consumed while feeling stressed have no calories because cookies used for medicinal purposes NEVER have calories.

It's a rule!

So, go out and enjoy those Christmas Cookies - we only get them this time of year!

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Is anyone here on the Paleo diet? I'm actually considering this pretty heavily, and I've been doing some research on it, but I'd like to hear personal experiences from someone that I "know". I don't know that we would go full on Paleo (I don't see us completely ditching dairy), but I'd like to give it a significant chance.
* Thaw frozen seafood in the refrigerator, under cold running wateror in the microwave oven following the manufacturer's guidelines.Never thaw seafood on the counter at room temperature.
* Always wash hands thoroughly with hot soapy water before and afterhandling raw seafood or other raw protein foods.
* Before cooking, rinse seafood under cold water to remove surfacebacteria.
* Always marinate shellfish in the refrigerator, never at roomtemperature. Discard the marinade after use.
* Make sure that juices from raw seafood don't drip onto cookedfoods; this leads to cross-contamination.
Had this side dish last night - it was yummy!


2 (10 oz.) pkg. frozen lima beans
1 1/2 c. water

6 slices bacon, diced
1 c. chopped onion

1/2 c. chopped celery
1 c. (4 oz.) shredded Monterey Jack cheese

1/4 tsp. Worcestershire sauce
1/4 tsp. pepper

Combine lima beans and water; bring to a boil. Cover, reduceheat and simmer 15 minutes. Drain beans,reserving 1/2 cup liquid. Cook bacon in a large skillet until limp. Removebacon with slotted spoon. Reserve 1tablespoon of drippings in skillet, set bacon aside. Sauté onion and celery inreserved drippings until tender.
Stir in beans, cheese, Worcestershire sauce and pepper.Spoon the mixture into lightly greased, 2 quart casserole. Sprinkle with bacon.Bake, uncovered, and at 350 degrees for 25 minutes or until bacon is browned.Yield: 6 to 8 servings.

I'll be growing beans this year! :)
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If you have any interesting cooking recipes to share I am going to start with one
I find these very addicting.

Marshmallow Caramel Popcorn

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Yield: 8 cups

Ooey and gooey, this popcorn is coated with a marshmallow and caramel mixture, making it addictive and delicious.

8 cups popped popcorn (about 1/2 cup of popcorn kernels if using an air popper)
1 cup brown sugar
1/2 cup butter [115 g]
1/8 cup light corn syrup
2 cups mini marshmallows
1/2 teaspoon vanilla

1] Place the popcorn in a large bowl.
2] In a large saucepan, combine the brown sugar, butter and corn syrup. Cook until the butter is melted. Add in the marshmallows and stir until completely melted. Remove from heat and add in the vanilla.
3] Pour the marshmallow caramel mixture over the popcorn and stir until completely coated.
4] **this popcorn stays sticky and soft. Store in a covered container (if it lasts that long!)**

[a foot note use double the popcorn for the same amount of mix, so use 1 cup of kernels for an air popper]
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Well we have a tradition here around when Pumpkins are ready to be displayed as Jack-O-Lanterns and we scoop all of the Seeds....We rinse them and place them on an oiled cookie pan and add salt, pepper, and spices, and into the oven they go for about an hour at 375 degrees turning them every 10 minutes...Roasted Pumpkin Seeds...:up:
Here in NZ we have a great recipe you put everything in a pot and boil it up.....
I've merged this new thread into the existing one and reopened it. In the future, please report the thread to request that it be reopened to post in rather than starting a new one. :)
I've merged this new thread into the existing one and reopened it. In the future, please report the thread to request that it be reopened to post in rather than starting a new one. :)
Can I rename the thread to "Have any interesting recipes to share?" :)
Can I rename the thread to "Have any interesting recipes to share?" :)
Sure. I've made the change. :)
You're going to love these they taste just like Reese's Peanut butter cups. Make sure you keep them in the fridge.

No-Bake Reese's Peanut Butter Bars

Easy homemade Reese's Peanut Butter Cup bars made with only 5 ingredients. Cut them as large or small as you want! Bars are *gluten free* if using GF graham crackers.

yield: 16 LARGE BARS


1/2 cup (115g) salted butter, melted*
1 cup graham cracker crumbs (about 8 full sheets)
1 cup (120g) confectioners' (powdered) sugar
3/4 cup + 2 Tablespoons (215g) creamy peanut butter (not natural style)
1 cup (180g) semi-sweet chocolate chips

Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.
In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator. Serve chilled.
*Unsalted butter may be used instead - add 1/4 teaspoon salt with the peanut butter in step 2.

SALLY’S BAKING ADDICTION. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

first tried May 1, 2014

put a few chopped walnuts in. Used salted olive oil margarine instead of salted butter
Use more walnuts next time.

May 23, 2014

used about 50 gr. chopped walnuts (1/4 cup)

I think there should be more graham cracker crumbs for the amount of chocolate coating on top.
So maybe I will use 1-1/2 cups or 1-3/4 cups, and I put all the peanut butter on top with the chocolate chips. Instead of using 3/4 cups with the graham crackers and powdered sugar and walnuts, and margarine. And 2 tablespoons peanut butter with the chocolate chips for the coating on top.

I could still use more topping as I did before, but next time put some peanut butter in with the graham crackers, and use more graham cracker crumbs.


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Wow, that looks good Bush Lady, I'm gonna experiment with this....:cool:
Wow, that looks good Bush Lady, I'm gonna experiment with this....:cool:
You don't need to use aluminum foil in the pan. Just grease the pan with oil.
[You will notice the recipe doesn't use enough salt. As I put in on Nov 7, 2013. I used 1.5 tbsp. salt for 3.5 lbs meat, and not just 2 tsp.]

Spicy Pizza Sausage


1 lb ground turkey
1 1/3 lbs ground lean pork
1/2 cup dry red wine
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon crushed fennel seed
1 1/2 teaspoons crushed red pepper flakes
2 tablespoons grated parmesan cheese or asiago cheese
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 garlic cloves, pressed

1. In a large bowl, combine all the ingredients and stir well.
2. Over medium heat in a large nonstick skillet, brown the sausage, stirring to crumble into pieces of the desired size (I like big-ish chunks rather than "gravel"), about 7 to 9 minutes.
3. Drain well.
4. Use on your pizza.
5. Makes 5 cups (5 servings of 1 cup each, for a large pizza) of pizza sausage – you can put it into Ziplock bags and freeze them for later use, if you like.

First tried November 7, 2013
had 3.5 lbs.
Used 1.5 tbsp. Salt not just 2 tsp.

This is what I used
3.5 lbs. Meat (more chicken than pork)
6 tbsp. Ground parsley
6 tbsp. Basil
1 tsp. Oregano
2 tbsp. Fennel
3 tsp. crushed red pepper flakes
1 tsp. Pepper
10 cloves garlic
1.5 tbsp. Salt.

January 4, 2014

Had 4.5 lbs meat 3 lbs chicken breast and 1.5 lbs pork

Used the same amount of spices as for 3.5 lbs.

July 11, 2014

Have 5 lbs meat half chicken, half pork

7 tbsp. ground parsley
7 tbsp. basil
2 tsp. oregano
3 tbsp. fennel
4 tsp. crushed red pepper flakes
2 tsp. pepper
12 cloves garlic
2 tbsp. salt


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