The Talked About Recipe Thread

Huntn

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Welsh Cookies (Family recipe)
Simple but delicious.
  • 4 Cups White Flour
  • 1 Cup Shortening
  • 2 Cups White Sugar
  • 2 Eggs
  • 1/8-1/4 cup Milk or Water
  • 10 Oz Currents
  • 1 Teaspoon Nutmeg
  • 3 Teaspoon Baking Powder (not baking soda)
  • Nutmeg for sprinkling.
  • small bowl of sugar for dipping
Heat oven to 375 degrees F. Mix ingredients except (except flour, milk or water) together. I start with the shortening and sugar first, eggs, seasoning, then add flour and currents last. This mixture will be on the verge of being crumbly to being crumbly. Then add just enough milk or water to moisten the mix so it holds together, don't over do it. If you add more than the recommended quantity of liquid, the dough will become sticky when you are handling it. I take a large tablespoon dallop, shape into a ball, flatten the dough a little, then dip the top in white sugar. Place a dozen on a greased cooking sheet. Sprinkle them lightly with nutmeg. Bake for 15 minutes. Makes approximately 2 1/2 dozen cookies.

3Jan Updated Recipe to make corrections, length of time to cook, amount of liquid specified, suggestions on the order to mix ingredients, my photo.

Welch Cookies 2nd try.jpg
My cookies, mm. :)
 
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Huntn

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Gingerbread Cutouts

1 Cup Butter
1 Cup white granular sugar
1 Egg
1 Cup Dark Molasses
2 TBS Vinegar
5 Cups All Purpose Flour
1.5 TSP Baking Soda
2 TSP ginger
1 TSP Cinnamon
1 TSP Cloves


Cream butter. Add sugar, beat in egg, molasses, and vinegar. Blend in dry ingredients. The original recipe says to sift ingredients, but I never do. Wrap dough in plastic wrap and chill.

Then take out of the refrigerator, allow to warm enough to roll out at 1/8”-1/4” thick on a flourerd surface. Cut into desired shapes, ideally with cookie cutter cutouts. Place on greased baking sheet. Bake at 375, 5-15 minutes depending on thickness. Allow to cool on sheets of paper towels. Then after they have cooled, apply icing and sugar sprinkles if desired. Should make several dozen up to 5 dozen, cookies depending on how large they are.

Here are my masterpieces. My favorite is the road kill reindeer and the Christmas headstones, somehow Mickey Mouse showed up. :)

C8B9636D-6118-4CBD-8010-D768F4ED940F.jpeg
 
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Huntn

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Brandy-Buttered Cornish Hens (Southern Living Cookbook 1987, page 406)
Bake 1-1.5 hours @350°F
Yield: 4 servings.


Cornish Hens clipped.jpg
  • 4- 1.5 Lb Cornish Hens
  • Salt and Pepper
  • Pecan Stuffing
  • 1/3 Cup butter melted
  • 3 Tbs Aricot, Peach, or Plum flavored Brandy
  • Fresh Parsley sprigs
  • Apple Slices
  • Green Grapes
Instructions
  • Remove any giblets found in hens, reserve for other uses if desired. Rinse with cold water, and pat dry. Sprinkle cavity with salt and pepper.
  • Stuff hens with Pecan stuffing and close cavities with wooden picks or truss. (or heat the Pecan stuffing separately your preference).
  • Brush hens with butter and sprinkle generously with pepper. Combine remaining butter with brandy.
  • Place hens, breast side up, in a shallow pan. Bake 1-1.5 hours @ 350°F or until juices run clear when thigh is pierced with a fork, basting frequently with the brandy/butter mix.
  • Garnish with parsley, apple slices, and grapes.
Microwave Cooking Direction
Place hens breast side down on a microwave roasting rack, placed in a 12x8x2 inch baking dish. Cover hens with a tent of wax paper. Microwave High for 15 minutes. Flip hens breast side up then rotate 1/2 turn on rack. Brush with brandy mixture. Cover with wax paper, and microwave at High for 16-20 minutes or until juices run clear when thigh is pierced with a fork.
Baste with brandy mixture, and turn uncooked portions to outside every 5 minutes.* After cooking let stand 4-6 minutes before serving. Garnish with fruit as above.
*I'm not actually sure what "uncooked portions to outside" means. I assume this means to baste the birds and rotate them on the rack every 5 minus.


Pecan Stuffing- This is delicious.
Yield: Enough stuffing for 4 Cornish Hens.
  • 1 cup apple juice
  • 1/4 cup apricot, peach, or plum flavored brandy
  • 1/4 cup butter
  • 1- 8oz package of cornbread stuffing mix.
  • 3/4 cup chopped pecans.
Combine first 3 ingredients in a saucepan; cook over medium heat, stirring occasionally, until butter melts. Add stuffing mix and pecans; stir lightly.
 
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lizkat

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Hah, my grandma handing me a huge basket when I was a little kid, to go out and fill it up by picking spinach leaves, and me wondering how the heck she managed to turn such a big basket of leaves every single time into this ordinary casserole-sized dish of spinach on the dinner table. I used to think she must have wasted a lot of it or froze the extra or something. And yet somehow she managed to turn just two cups of uncooked rice grains into enough to fill another ordinary sized casserole dish at that table. WTF? I decided that cooking involved magic even back then.
 

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I won’t explain why I’m posting this link. 👀 ;)


That is hilarious.
Hah, my grandma handing me a huge basket when I was a little kid, to go out and fill it up by picking spinach leaves, and me wondering how the heck she managed to turn such a big basket of leaves every single time into this ordinary casserole-sized dish of spinach on the dinner table. I used to think she must have wasted a lot of it or froze the extra or something. And yet somehow she managed to turn just two cups of uncooked rice grains into enough to fill another ordinary sized casserole dish at that table. WTF? I decided that cooking involved magic even back then.

Yes, both pasta and rice expand (though rice expands even more than does pasta) while spinach inexplicably shrinks; no matter how much of it you buy, there is never enough in the finished dish, a fact that never bothered me until I learned that butter, oil and garlic, are seriously intimate friends of spinach, a dish best kept well away from water.
 

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I‘m finished with today’s batch of Welch Cookies, and by virtue of reading baking powder and grabbing baking soda, I have been rewarded with some tasty but flatter than usual cookies. I varied the recipe a bit, going with half white and half wheat flour. Making them appear darker.

Now if you read the link I posted earlier, both of these ingredients do the same thing, help baked goods rise, in fact they are both bicarbonate of soda, but baking powder also includes cream of tartar and starch and the article describes the difference.

78C363D9-DF76-4CDA-9BB4-7464B54F2B13.jpeg

86E11AA0-54EA-46B8-BE08-BD061668AC7A.jpeg
missing 2 cookies eaten...​
 

Huntn

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I‘m finished with today’s batch of Welch Cookies, and by virtue of reading baking powder and grabbing baking soda, I have been rewarded with some tasty but flatter than usual cookies. I varied the recipe a bit, going with half white and half wheat flour. Making them appear darker.

Now if you read the link I posted earlier, both of these ingredients do the same thing, help baked goods rise, in fact they are both bicarbonate of soda, but baking powder also includes cream of tartar and starch and the article describes the difference.

View attachment 2277

View attachment 2278
missing 2 cookies eaten...​
Updated post No.1. to make corrections, length of time to cook, amount of liquid specified, suggestions on the order to mix ingredients, my photo. If you look at the new photo, you'll see that these cookies from the second batch are not flat. :)
 
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Scepticalscribe

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A version of Indonesian rice, or Nasi Goreng; actually it is an adaptation of Gordon Ramsay's Indonesian rice recipe.

Indonesian rice: First,"old rice" (yesterday's left over basmati - I deliberately made extra yestersay when preparing dinner). For this dish, you always use day old rice.

Finely diced onions and carrots (organic) sautéed, to which a cup of peas (from the freezer, but defrosted earlier) are added, and sautéed until soft; Chinese chives - finely chopped - are added to this - the lot seasoned with sea salt and black pepper.

Then, the spices are added: a grated thumb of galangal, and some grated ginger, and a finely diced chilli pepper plus a full head of minced garlic, all sautéed, and a little brown sugar. And finely chopped French onions.

Eggs (free range, organic, three or four) have already been whisked; then, they are added to the pan and scrambled briskly.

This is when the old rice is added, and fried, and sautéed (even toasted); at this point, I made a well in the rice, and added some sambal oelek paste, and some rendang paste into the well, - I tend to have a generous hand in such things - and fried them off, and then stirred the rice through them. Once that has been done, a dessertspoon (or two) of kecap manis, sweet Indonesian soy sauce, is added and fried off, and stirred and mixed through the rice.
 

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Broccoli Puff Casserole
https://www.keyingredient.com/recipes/207553/broccoli-puff-casserole/
We make this for special occasions, although it could be eaten more often than that. The original is one of my wife's Mom's recipes, but could not find it. This is the closest we've found online. ;)
Ingredients
  • 2 bunches broccoli (2 small bags of frozen or 1 large bag of broccoli florets)
  • 1 can cream of mushroom soup
  • 1 cup grated cheddar
  • 1/4 cup milk
  • 1/4 cup mayo
  • 1 beaten egg
  • 1/4 cup bread crumbs
  • 1 tablespoon melted butte
Directions
  • Heat oven to 350°F.
  • Cut up broccoli into florets, and steam until crisp, drain (Starting with frozen broccoli, place in a microwavable bowl, add a small amount of water, cover bowl with a plastic food wrap, and cook on high 4 min, then jostle them, and cook for another 4 min.)
  • Put broccoli in casserole dish.
  • Stir soup, cheese, milk and egg together and pour over broccoli. Combine bread crumbs and butter and sprinkle over top.
  • Bake for 45 minutes.
D3AAC584-1FA9-45A2-8D30-EB2D0F1C3AE0.jpeg
 
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Huntn

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Grilled Fish Fillets (Southern Living Cookbook 1987)
Used on catfish filets, which are delicious, no fishy taste.


E47A62D2-7F14-453E-BBD4-E9FE828BEF47.jpeg

Not my image, but it looks like this, minus the parsley flakes.
Also Cooked on the grill, not in the pan.
  • 6 fish fillets (3/4” thick)
  • 1/2 cup butter
  • 1/4 cup lemon juice
  • 1 TBS Worcestershire Sauce
  • 1/2 TSP Seasoned salt
  • 1/2 TSP paprika
  • 1/4 TSP red pepper
Place fillets in large shallow dish. Combine ingredients in a saucepan, cook, stirring constantly until butter melts. Pour marinade over fish. Cover, place in refrigerator for 1 hour (but it can sit in the fridge all day if you want).

Drain marinade, saving liquid. Place fillets in fish basket and grill over hot coals for 5 minutes on each side until flakey, basting with marinade.

Note- recipe alterations:
  • I don’t use a fish basket or know what that is. I place a piece of aluminum foil on the grill grating and cook the fish on that, placing the skin side up first so it is easier to get a spatula under it to flip before it becomes flakey and tends to fall apart. For catfish the skin has been removed, but you can still identify which side is the skin side.
  • I also sprinkle seasoned salt on the fish once it is on the grill.
 
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