[Farmgirl22]

Tom, I AM the original author of the recipe. You pour the whipping cream in the pan and scrape the bottom, that is what mixes the fond INTO the sauce. You aren't supposed to take the fond out of the sauce, that would defeat the purpose of making the sauce. You use the whipping cream to deglaze the pan, and add a splash of wine, then bring to a gentle boil stirring constantly. Anyway, you don't completely remove the fond, you are just supposed to loosen it from the bottom of the pan....I don't know how I messed up the recipe so that it was so confusing....I'm sorry.

[lotuseclat79]

Hi Farmgirl22,

I think it was when you used the expression "remove the flan (i.e. fond)" that confused the issue.

At any rate, keep on creating your great recipes!

-- Tom

[Farmgirl22]

Originally Posted by lotuseclat79

Hi Farmgirl22,

I think it was when you used the expression "remove the flan (i.e. fond)" that confused the issue.

At any rate, keep on creating your great recipes!

-- Tom

Have you tried that breakfast one yet? Did it work for you?

[Bush Lady]

had found a recipe for Carrot cake that I really like. I put on a different icing because 3 cups of sugar in 9 oz. of cream cheese just doesn't turn my crank. This is the icing I used on the cake. It is a butter cream icing uses about 1/2 cup of sugar (100gr) for 1/2 liter or about 1 pint of milk.

Use 45 gr. cornstarch (1 slightly heaped tablespoon is 10 gr.)
1 pint milk. (570milliliters)
6 tbsp. cold milk ( to mix with the cornstarch.
an egg yolk (for the yellow color in the pudding) (You don't want the yolk to cook, it is just suppose to color the pudding yellow) If you don't want to use an egg yolk, use a little yellow food coloring.
1/2 cup sugar (100 gr.)
and vanilla
Make the pudding. Add the sugar in the pudding and vanilla to taste. Take a half cup unsalted soft butter, wisk it to make sure it is creamy. The pudding has to be stirred while cooling off so it doesn't get a hard coating on top.
Keep stirring the pudding making sure that it is cooled of. If it is not properly cooled off, when you mix it into the butter. The butter and the pudding will separate.

When you know that the pudding is completely cooled. Using a wisk, and with a tablespoon. Put the pudding in the butter one tablespoon at a time. Stirring it in completely.

Keep doing this until the pudding is gone.

Now the recipe for cake I used.

Carrot Coconut Cake

1 1/2 c grated carrots
3/4 c crushed pineapple
3/4 c unsweetened coconut
3/4 c chopped walnuts
1/2 c chopped dates
3/4 c vegetable oil
3/4 c brown sugar
1/3 c white sugar
3 eggs
2 t vanilla
1 1/2 c unbleached flour (you could probably get away with using some whole wheat flour here)
1 1/2 t cinnamon
2 t baking powder
1 t baking soda
1/4 t salt
1 1/2 t ginger
1/2 t freshly grated nutmeg
1/2 t allspice

icing

9 oz (270 g) cream cheese (firm block, not spreadable)
1/4 c unsalted butter, softened
1 t vanilla
3 oz (90 g) white chocolate
3 c icing sugar, sifted (if you cut down on the sugar you get less icing, of course, but it's less sweet and more rich)

1. Preheat oven to 350. Butter and flour two 8" round cake pans (or, apparently, one 9X13 pan) and set aside. Combine grated carrot, pineapple, coconut, dates and walnuts in a large bowl. In a mixing bowl, beat the sugars with the eggs. Stir in the vanilla and whip on high until the volume has tripled. On low, pour the oil in slowly to blend in.

2. Combine the remaining dry ingredients and gently stir into the egg mix. Fold in the carrot mixture. Divide the batter between the cake pans and smooth the tops. Bake 30 minutes, until an inserted toothpick comes out clean.

I left the ingredients for the cream filling in the recipe. You see why it turns me off. the three cups of sugar.

Just spread the butter cream on the cake after it has cooled. I cut some of the outer crust off the cake before spreading the cream on it.

[Farmgirl22]

Originally Posted by Bush Lady

I left the ingredients for the cream filling in the recipe. You see why it turns me off. the three cups of sugar.

That's what turns you off?? There's about 6 cups of sugar in most jelly recipes that I've seen. I'm not a huge fan of carrot cake....OK, so actually I despise the stuff, but my hubby LOVES it, so I might use this recipe to make him a cake sometime soon....like Valentine's day. So thank you!


I made a recipe the other day that was REALLY good, and if you use the leftovers as described in the reviews, it's fairly cheap to make as well. Anyway, HERE'S the link for it. Enjoy!

[Farmgirl22]

Mexican Casserole:

1 lb. ground beef
2 cups of Macaroni
1 packet of taco seasoning
Water
Cheddar Cheese
1 can fat free refried beans (optional)
1 can corn (optional)

Brown hamburger as normal, adding taco seasoning per directions after hamburger is done. While cooking the hamburger, you should also cook the pasta to your desired doneness.

If using refried beans and corn, mix them with the cooked/drained pasta. (If not, just layer the noodles in the bottom of a 9x13 glass or stone pan.) Smooth noodle mixture on bottom of casserole dish.

Sprinkle cheese (if desired) over noodle mixture, otherwise layer the seasoned hamburger over the noodle mixture. Sprinkle with desired amount of cheese.

OPTIONAL: Crumble up some tortilla chips and sprinkle them on BEFORE the cheese. (I only do this if I know there won't be any leftovers, otherwise it makes the leftovers soggy instead of crispy).

It's not the prettiest dish out there, but it's good, cheap to make, and if you use low/no fat ingredients, pretty healthy too. Shredded chicken could probably be substituted for the beef if you wanted. I got the original idea from allrecipes.com, but I've made it pretty well my own, so I figured I would just put it on here. Anyway, it's a great "busy night dinner" because you can assemble the whole thing the night before and put it in the fridge--just be sure to let it get close to room temp before baking so that you don't crack your casserole dish. Enjoy!

NOTE: Metal cake pans don't work for this sort of thing--it scorches the bottom. Ya'all probably already know that, but just in case.....

[Farmgirl22]

Kielbasa Stew (Cheap dinner!! )

1 Polska Kielbasa--1 or 1.5 lbs I think
1 Can of Corn (or frozen in a similar amount)
2 cups of Frozen Peas (NOT canned!!)
2 Cans of Diced tomatoes with Basil/Garlic/Oregano
Medium or Short grain Rice--about 2 cups
Water
Cornstarch

1. Slice Kielbasa into small bite-sized pieces and put into a 6 qt. stockpot.

2. Drain and rinse corn--add to stockpot

3. Add frozen peas

4. Add both cans of diced tomatoes (you can mash them a bit if you like)

5. Add enough water that liquid covers all other ingredients with about a half inch of coverage. (I think I used enough water to fill/rinse both cans that had the diced tomatoes+another half can)

6. Stir--until well mixed.

7. Add rice to pot until you are satisfied with amount.

8. Bring to rapid boil over Medium High heat, then reduce temp to low--covering and simmering for about 20 minutes or until rice is fully cooked.

9. In coffee mug or other small liquid tight container mix water with some cornstarch--pour that mix into the stockpot and boil for a couple of minutes on Med Hi until thickened.

10. Enjoy your meal--each serving costs less than a dollar!! (I spent about $6 total on all the ingredients, and it goes a long way!)

We ate ours over mashed potatoes the first night, but it also ate it straight in bowls tonight. It's good either way. You'll want to probably give it a bit more OOOMPH with some of your favorite spices, because it's somewhat bland this way, but I'll leave those add-ins up to you.

Works pretty good for a quick weeknight dinner, because once everything is in the pot, it cooks fairly fast, but you don't have to babysit it. At my house, that's a definite !

[smeegle]

FarmGirl, loved that Mexican casserole recipe.

[Farmgirl22]

Originally Posted by smeegle

FarmGirl, loved that Mexican casserole recipe.

Thanks....I felt bad that I forgot to mention that you needed chips, salsa, and sour cream to make it AWESOME, but after I thought about it, I suppose it's pretty self explanatory. If you didn't try it with those things (assuming you like all of them) you should try it with them next time. Then it's even better!

Glad you enjoyed it--I'm always trying to find recipes that fit our budget that still taste good....it's harder than I had thought sometimes.

[Sooky 47]

bump!

[Bush Lady]

Baked Beans
Servings: 16 to 20

4 cups (1 L) white pea (navy) beans
5 strips bacon, chopped
1 onion, chopped
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) ground ginger
1 cup (250 mL) chili sauce
1 can (10 oz/284 mL) condensed tomato soup
1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) fancy molasses
1/4 cup (50 mL) all-purpose flour
Preparation:
Soak beans overnight in about 12 cups (3 L) cold water; drain.

In large slow cooker, stir together beans, 5 cups (1.25 L) cold water, bacon, onion, salt, pepper and ginger. Cover and cook on High for about 4 hours or until beans are very tender.

I used this recipe as a bases, to make brown beans. I didn't however used any water when starting to cook. I didn't used chili sauce or canned tomato soup. I have frozen tomatoes in the freezer made tomato sauce. Used about 2 cups tomato sauce, some V8 vegetable cocktail instead of water. Put the molasses and brown sugar in right away.

Fried the bacon and onion in a pan until the bacon was brown. Put it all in the pot with the navy beans to cook. I found the navy beans only needed to cook 3 hours, but at during the last hour. I found that I had to add water to the beans, because it was getting to thick.

I didn't have to add the flour as it says in the recipe.

These beans taste great.

I actually doubled the recipe right away. Put all the stuff when finished in the freezer.

Spaghetti Sauce Mix

1/2 c. onion powder
1/2 c. parsley flakes
2 tbsp. dried oregano, crumbled
2 tbsp. sugar
1 tbsp. each thyme and basil
2 tsp. pepper
1 tsp. garlic powder
4 Bay leaves, crumbled fine

Used about 2 or three tablespoons for the amount I was making

This what I used to make my tomato sauce. I used a half a can tomato paste, and one can tomato soup when cooking the tomato sauce. My tomato sauce cooks about 3 hours, to get the consistency you want.

I use a 2 quart pot for this.

If you have someone that gets heartburn when eating this tomato sauce, just add some extra sugar to your tomato sauce when cooking.

[Sooky 47]

Bush Lady ............. I've been wondering where you have been!

[Bush Lady]

Originally Posted by Sooky 47

Bush Lady ............. I've been wondering where you have been!

I know I haven't posted anything in a while here. But "Farmgirl" is doing such a good job.

[Farmgirl22]

Originally Posted by Bush Lady

I know I haven't posted anything in a while here. But "Farmgirl" is doing such a good job.

I'm hoping that's a compliment??? My food is generally mediocre at best--but the base premises is generally pretty good. I haven't posted anything in a while, but here's a tip that I thought was really good.

Kraft Parmesan Plus blends make AWESOME breading for chicken breasts (we like the Garlic and Herb one I think). I use that instead of the cracker breading I make most of the time just to change things up a bit--make a wine sauce to accompany it, and it seems like you spent hours slaving away over such an elegant meal. I like to serve it with rice and whatever veggie you feel like--I don't like asparagus, but I'm told that it goes well with the rest of the meal.

[Bush Lady]

Originally Posted by Farmgirl22

I'm hoping that's a compliment??? My food is generally mediocre at best--but the base premises is generally pretty good.

You don't have anything to worry about it was a compliment. At least you want to cook. There are so many that would rather eat out, and don't want to cook. If they can afford to eat out.

But the restaurant food after awhile just doesn't taste good.

I myself haven't gone into a restaurant in years.

It's a good thing that there aren't so many people like me because then there wouldn't be a restaurant or a fast food joint in town.