Reipes from scratch.

OOOOOOOoooooooooooooOOOOOOOOOooooooooh I LOVEEEEEEEE To Cook, My Favorite recipe is Blueberry Dumplings


1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving
Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.
 
I call this Nan Nan's Pound Cake, it is SOoooooooOOOOOoooooo GOOD!


Nan Nan's Pound Cake

Ingredients:

2 sticks butter
1/2 Cup Mazola Oil
3 Cups Sugar
5 eggs
3 cups flour
1/2 teaspoon baking powder
1 Cup Milk
1 teaspoon Vanilla
1 teaspoon Lemon Flavor
1 teaspoon Butter Flavor (or orange extract)
1 teaspoon rum flavor or almond extract
1/2 teaspoon coconut flavoring

Preheat Oven to 325

Cream Butter, Oil & sugar until fluffy, add eggs one at a time beating well after each until creamy. Mix Baking powder in flour & alternately with milk. Mix in flavorings. Spray Pan well w/ bakers joy or other Veg Spray.

Bake at 325 for 1 to 1 and 1/2 hours (baked at 1.5 hrs preferably
 
Slow Cooker recipe for Mac and Cheese (I cook alot!)

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
 
OK - this is WAY too weird! I was just about to start a thread like this about 2 minutes ago! STRANGE..............
 
Chocolate Fever

chocolate pudding, chocolate cake, whipped creme, and heath bar. Layer the cake then the pudding then the whipped creme then the heath. then repeat that one more time.
 
PugGirl said:
chocolate pudding, chocolate cake, whipped creme, and heath bar. Layer the cake then the pudding then the whipped creme then the heath. then repeat that one more time.
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YUMMMMMMMMMMM Time to make another root canal happen! :rofl:
 
I know I could probably Google and come up with something. But I was wondering if any Spoofers had an authentic recipie for Tres Leches Cake? I want the kind Abolita used to make...I've had 2 different versions in a restaurant. One that was home-made and was served milky and wet..and then they switched to a frozen premade version that wasn't as yummy. Can't get them to give me the old recipie..no habla englesh...

Anyone out there with a good old passed down version? ..please...?
 
oooh yes.. i've been looking for this too.
 
Absolutely light yet very moist. I can eat this forever.

Zucchini Bread

Ingredients

* 4 eggs
* 2 ½ cups sugar
* 1 ½ cups salad oil
* 1 teaspoon vanilla
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 ½ teaspoon baking powder
* 1 ½ teaspoon cinnamon
* 3 cups grated zucchini
* 3 cups flour
* 1 cup chopped walnut




Directions

Beat eggs, sugar, and oil until fluffy

Add in vanilla, baking soda, baking powder, salt and cinnamon

Blend in zucchini

Mix in flour and walnut

Pour into a 9x12 lightly-oiled pan

Bake at 350 for 60 minutes
 
cybermom said:
I know I could probably Google and come up with something. But I was wondering if any Spoofers had an authentic recipie for Tres Leches Cake? I want the kind Abolita used to make...I've had 2 different versions in a restaurant. One that was home-made and was served milky and wet..and then they switched to a frozen premade version that wasn't as yummy. Can't get them to give me the old recipie..no habla englesh...

Anyone out there with a good old passed down version? ..please...?
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I have NEVER made this, but a friend of mine (who lived in Miami where this is popular) makes this recipe and loves it.


This is a very rich and very filling cake. It gets its name from the "three milks" sweetened condensed milk, evaporated milk, and heavy cream, which are soaked into the cake, making it the most moist and delicious cake you've ever had. The cake is like one big giant sponge soaking up the delicious milk syrup. You can actually eat this one with a spoon!


Ingredients

Cake Batter:

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs, separated
2 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup whole milk


Milk Syrup:

1 (14-ounce) can sweetened condensed milk
1 1/4 cups heavy cream
1 (14-ounce) can evaporated milk
2 tablespoons light rum

Frosting:

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup Water
1 cup Light corn syrup
1 1/2 cups sugar

Cake:

Preheat oven to 350°F.
Grease and lightly flour a 9 x 13 baking dish. Sift flour, baking powder, and salt together.

Separate the egg yolks and whites. Beat the whites until very foamy and frothy. Set aside. In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract with an electric mixer.

Continue mixing and slowly add the milk. Then start adding the flour mixture, a little at a time, until all the flour is incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whites until completely mixed.

Pour batter into a greased and lightly floured 9 x 13 baking dish. Bake for 35 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Allow cake to cool on a wire rack for 20 minutes.

Now it's time to get fancy. Invert the cake onto a jelly roll pan or a baking tray with a raised edge on it -- something to catch the syrup! Use a fork to repeatedly pierce the top of the cake.

Milk Syrup

Whisk together the sweetened condensed milk, evaporated milk, heavy cream and rum in a mixing bowl, until well blended. Pour syrup over the cake a little at a time, until it soaks through. This is a cake that demands patience! Pour the milk syrup slowly and let it soak in. Use your fork to help it along a bit, piercing here and there through the syrup until it soaks in. Keep doing this until most of the milk syrup is absorbed. Don’t worry if there is still a pool of syrup around the bottom of the cake, it will gradually soak in. Cover the now syrup-drenched cake in plastic wrap and refrigerate for at least three hours before frosting.

Frosting

Beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside. In a separate pan, mix the water, sugar, and corn syrup. Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat. While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites; continue beating for about five minutes. Let frosting cool in refrigerator. With a wet spatula, spread a thick layer of the frosting on the cake. To serve, cut individual squares, top with a red maraschino cherry, and serve cold.
Banana Variation

To make a Banana Tres Leches Cake, add 1/3 cup banana liqueur to the milk syrup, omit rum and reduce the evaporated milk to 3/4 can.
Cuatro Leches

Many Miami restaurants now serve a cuatro leches cake. This is the basic tres leches cake with a topping of dulce de leche (a caramel sauce). If you want to serve this, follow recipe instructions above. Serve the cake in a bowl or round sundae dish. Add a layer of dulce de leche around the sides of the cake in the bowl.

Serves 12
 
Thank you BlueSky!!! Thank you very very very much! It's exactly what I'm looking for! The spoon-y kind!

Thanks so much for taking the time to put it here! Very kind! ..and the bananna version sounds so yummy too!!!

I am so going to get myself fat on this!
 
I need a good recipe for stuffing. :convinced: I have tried a few but haven't found one I like.
 
SharonL said:
I need a good recipe for stuffing. :convinced: I have tried a few but haven't found one I like.
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If you want a doctored up easy one, I'll tell you what I do. I use StoveTop, but to it I add-

In a frying pan/skillet w/butter -onions, mushrooms, bite sized peeled apple chunks, slivered almonds and extra spices. Stir it in and make the Stove-Top per directions. For everyday I nuke it. For special meals I bake it so the top gets yummy.

I've also thought about throwing Craisens in it. One year I used real cranberries and it was aweful! They were so bitter!
 
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