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Author Topic: Favorite recipes  (Read 32476 times)
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5CatMom
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« on: October 02, 2008, 11:28:12 AM »

Sour Cream and Cream Cheese

Ingredients:
1 pint of table cream.
1/4 cup of buttermilk.

http://www.mex-recipes.com/sour-cream-recipe.html

5CatMom
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5CatMom
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« Reply #1 on: October 02, 2008, 11:30:19 AM »

Homemade Vanilla Ice Cream

10 oz. Half 'n Half
8 oz. Whipping Cream
1 Cup Milk
1 Tablespoon Vanilla extract
5/8 Cup Sugar
 
Mix and let sit overnight in fridge.  Stir a few times to disolve sugar.  This makes about 1 quart of mix for an electric ice cream maker.

This is really good, but I usually eat too much of it.

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5CatMom
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« Reply #2 on: October 02, 2008, 11:33:46 AM »

Pumpkin Cake
 
4 eggs
2 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cups sugar
1 cup salad oil
1 can (1lb) pumpkin
 
1.  In large bowl of electric mixer, let eggs warm to room temperature--about 30 minutes.
 
2.  Preheat oven to 350F.  Sift flour with baking soda, salt, cloves, cinnamon, ginger and nutmeg.
 
3.  At high speed, beat eggs with sugar until light and fluffy.  Beat in oil and pumpkin to blend well.  At low speed, beat in flour mixture just until combined.
 
4.  Pour into an ungreased 9-inch tube pan.  Bake about 1 hour, or until surface springs back when gently pressed with fingertip.
 
5.  Cool cake completely in pan.  With spatula, carefully loosen cake from pan; remove. 
 
Notes:  I don't sift anything--just use a fork to mix dry ingredients.  Use extra large eggs, and don't overmix the batter.  Otherwise cake may sink in the center during baking.  This cake can be baked in a 9" x 13" pan.  Cook time is about 35 min in a gas oven. 
 
 
Cream Cheese Frosting
 
3 oz. cream cheese
4 cups powdered sugar
1 tablespoon milk
1 1/2 teaspoon vanilla
dash of salt
 
Let cream cheese soften at room temperature.  Blend cream cheese, milk, vanilla and salt.  Gradually add sugar, beating until frosting is smoothe and of spreading consistency.  If necessary, stir in additional milk, 1 teaspoon at a time.
« Last Edit: October 02, 2008, 03:00:05 PM by 5CatMom » Logged
catbird
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« Reply #3 on: October 02, 2008, 11:46:09 AM »

5CatMom--DH has a birthday coming up, and loves pumpkin.  I will make this cake for his birthday.  I think I'll put a few pecans on top too.  Thanks for the recipe.
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purringfur
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« Reply #4 on: October 02, 2008, 12:23:18 PM »

5cat, that pumpkin cake sounds sooooo good.  I have about 15 large Butternut squashes in the garden.  I understand that the canned pumpkin is actually Butternut squash.  So, at least one will be made into your cake.  Thanks for the recipe.   Kiss  Yum! 
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5CatMom
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« Reply #5 on: October 02, 2008, 12:30:26 PM »

You guys are welcome.

I've had the recipe since 1968!  It's the best "spice cake" I've ever tried.

Be sure to use X large eggs, so it doesn't sink in the middle.

Catbird, the nuts on top are yummy.

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tesla
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« Reply #6 on: October 02, 2008, 12:56:19 PM »

Thanks for the Pumpkin Cake recipe.  It is perfect timing since it is Fall and time to be thinking about upcoming holidays.  It sounds delicious and I will definitely be making it on our next get-together. Cheesy

What type of nuts do you recommend Catmom?
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5CatMom
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« Reply #7 on: October 02, 2008, 01:01:39 PM »

Tesla,

I use about 1/2 cups of chopped pecans ('cause I'm a Southern girl  Grin).

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5CatMom
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« Reply #8 on: October 02, 2008, 03:11:00 PM »

Ooops!

Sorry, I forgot to show the 1 tablespoon of milk in the cream cheese frosting. 

I edited the recipe if you want to print it out again.

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JJ
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« Reply #9 on: October 02, 2008, 11:06:49 PM »

5cat that ice cream receipe is sure easy to make - will have to buy the ingredients and give it a try.
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5CatMom
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« Reply #10 on: October 03, 2008, 02:42:52 AM »

JJ,

Please let me know how you like it.

5CatMom
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purringfur
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« Reply #11 on: October 03, 2008, 04:47:30 AM »

Do you think 2 cups of pumpkin already cooked down would equal a 1 lb. can, or is 2 cups way too much?  TIA.
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straybaby
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« Reply #12 on: October 03, 2008, 08:17:35 AM »

Do you think 2 cups of pumpkin already cooked down would equal a 1 lb. can, or is 2 cups way too much?  TIA.


You may want to look into getting a kitchen scale. I use it for canning also. I have a chart that approximates fruit and veggie lbs into quarts and pints, which helps me know what I'm dealing with for sterilizing jars etc  Smiley
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5CatMom
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« Reply #13 on: October 04, 2008, 02:36:11 AM »

Purringfur,

That's a good question.  I tried to find the conversion for you.  So far, have found:

3 cups of fresh cooked pumpkin replaces one 12 oz can of commercial canned pumpkin

http://www.pumpkinpatchesandmore.org/pumpkincheesecake.php

So if you do the math, that's 3 3/4 cups fresh cooked pumkin per 15 oz canned.  These days, a can is 15 oz, not 16 oz.

I'm not sure that the above info is correct.  It seems to contradict the following info.  What exactly is meant by "cooked pumpkin"?  The amount of water that remains would be a factor to consider.

In the recipe, I use a 15 oz. can of organic pumpkin.


The following may be more helpful:

"Here is an easy method for cooking fresh pumpkin and making your own puree."
Original recipe yield: 4 to 6 cups

INGREDIENTS
1 medium sugar pumpkin

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Cut pumpkin into small manageable pieces and cut off pith and seeds.
Place cut pumpkin skin side up in a large roasting pan. Add 1/4 water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin"


For scratch cooks, it's very helpful to have a good kitchen scale. 

5CatMom
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« Last Edit: October 04, 2008, 03:14:11 AM by 5CatMom » Logged
purringfur
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« Reply #14 on: October 04, 2008, 04:11:28 AM »

Thanks straybaby % 5catmom.  I think I'll prepare 2 squashes and aim for almost 4 -5 cups of a finished product.  I'll see what the water content looks like after they've baked because the canned pumpkin is so condensed.  I may have to cook them down a little more or use a colander.

The conversions in canning are a little tough.  I don't like seeing something such as "40# of tomatoes" listed.  I'm saying to myself, "OK.  So tell me how many quarts or cups that is.  Just give it to me straight."    Grin  What do I do, hop on the scale with and without boxes of tomatoes?   Grin Grin  I do have a nice postal scale, so maybe I should just cover it in plastic wrap to use during canning season.  Thanks.  Smiley

And, thanks for starting this thread, 5cat.
.......................................
 
Sweet Potato Recipes Please?? 

This morning is reserved for digging sweet potatoes.  I can't wait to see what we have.  They should have been dug yesterday before the frost, but they should be fine yet this morning.  They'll have to cure for several days before they can be used.  Does anyone have any good tried and true recipes such as a southern sweet potato pie, shepherd's pie or some other warm hearty dish?  We've usually just had them as baked potatoes.  Oh, my dogs just reminded me that a lot of the sweet potatoes are for them.  Yes, puppies.  Kiss Kiss I'll remember.  TIA.

 

 

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Buy local.  Buy organic.
If you ate today, thank a farmer, hopefully a small, local farmer.

Remember the thousands & thousands of pets that died to give US a wake-up call about the safety of ALL food and products.
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