displacedtexan

Thanks for the comments, and the compliment. You did a fine job of saying what I was trying to get across.

RAMROD2006

I can give more than I get with my opinionsQ

BC847

You're not gonna be satisfied till this thread's locked are you?

What a shame we all have to loose because a few can't seem to control themselves.

runamuk

You bet your bippy buddy I hear you hummin!! LOUD and clear!!!

Rick

dodgezilla04

hey runamuk, now i'm getting bashed via pm about being a chapter pres. over this. whoo hoo. thanks dude.


can we just go back to brownies that i can make and feed to my children? please?

displacedtexan

The Betty Crocker ones are suprisingly good. But homemade is always better

dodgezilla04

i've got a recipe for dutch oven apple cobbler that is very easy to make, feeds an army, and is really good.



Apple Cobbler Deluxe
Filling Topping
8 cups Granny Smith apples; thinly sliced 2 cups flour
1 cup dried currants or raisins 2 cups sugar
1 cup sugar 2 tsp. baking powder
1 tsp. cinnamon 1/2 tsp. salt
1 1/4 cup coarsley chopped pecans; divided 2 eggs; well beaten
1 cup evaporated milk
1/2 cup butter; melted

Prepare Filling: Place apples in a buttered 12" Dutch oven. Sprinkle raisins over the apples. In a separate bowl combine sugar, cinnamon, and 1 cup of the pecans; stir to mix. Spinkle over top of apples.

Prepare Topping: In a large bowl sift together the flour, sugar, baking powder and salt. In a separate bowl mix together eggs, evaporated milk and melted butter. Add liquid ingredients to dry all at once and mix until smooth. Pour batter over apples then sprinkle with remaining pecans.

Cover and bake for 45 to 60 minutes using 8-10 briquettes bottom and 14-16 briquettes top until topping is golden brown.

Serve with vanilla ice cream.

Serves: 12-14

displacedtexan

I can cook, but I don't know how to make anything where at least one step isn't "look in the _____ and see what is in there I can use"

Festus

We'll leave the awesome brownies to Kemble.

How about some pie?

Rhubarb and Cottage Cheese Pie:

1)Combine 2 cups of dry cottage cheese, white sugar, 2 teaspoons cinnamon and 1 egg yolk. Sugar to taste. Put in unbaked pie crust.

2)Combine 2 cups chopped rhubarb, 1 cup more or less white sugar and 2 tablespoons cornstarch. Boil until thickened. Spread on top of cheese mixture.

3)Cover with top pie crust, pinch edges to seal, make a few slits in top crust. Brush with beaten egg.

4)Bake in 350 oven for 45 minutes. Don't fill pie too full because it will go over in the oven.

Btw, dry cottage cheese is the farm cottage cheese - mot the runny stuff in the plastic tub in the milf isle at the supermarket. If you know a Ukrainian Baba.....she'll know what you're looking for....check the farmer's markets.

Now, I don't normally like pie crust at all. My Mom has a great recipe for pie crust that is absolutely, unbelievable, awesome. I'll have to see if I can get her to devulge the secret.

The type of pie doesn't sound great I know, but try it! You'll see. If you don't like it, something went wrong. I'd have to figure a way to ship y'all a frozen pie from Mom.

And y'all thought I was kidding about the pie.

dodgezilla04

can you give an indication where to start with sugar to taste? i have this thing about tasting uncooked eggs. you know, with the salmonila scares and all. just a ballpark measured amount.

Festus

I can't give you an answer to that in an honest capacity - if it wasn't so late, I'd phone. I'm going to say a 1/2 cup sugar, but I'll call Mom tomorrow to find out for sure. I have never actually made it myself, but I'm a darn good taste tester.

I do know that the lower the amount of sugar, the more tangy it is. Kinda like a transition of a mouthful of flavour goodness between the cottage cheese and the sweet rubarb. I like mine a little more on the tangy side.

jthorpe

Sorry guys. I wish I didn't have to do this, but you know the drill.