lovinmaryland
Well-Known Member
I had to type it out, my copy is cut out of a magazine and old and stained.
That must be a universal thing, most of my cook books and recipe cards are stained
Thanksgiving Recipes
- Thread starter bubble_gum_yum
- Start date
That must be a universal thing, most of my cook books and recipe cards are stained
That must be a universal thing, most of my cook books and recipe cards are stained
Yes, it is and how I know where and what my favorite recipes are.
That must be a universal thing, most of my cook books and recipe cards are stained
I am surprised I haven't lost it, it isn't in a book, just loose. I think I have had it about 20 years!
lovinmaryland
Well-Known Member
I actually have 2 folder/binders that everytime I cut out a recipe from a magazine or from the internet I slip it in there. Once I make the recipe if it turns out to be good I move it to the other binder/folder and I just keep that with my other cookbooks.
Sounds like a good system.
D
dems4me
Guest
Excellent idea!! 
I need to organize all my recipes. The loose ones that I got from a magazine or printed from the internet are all just stacked in the pantry next to the cookbooks.
We're deep frying the turkey this year, will the apples and onions be of any use?I cook my turkey stuffed to the gills with wedges of apples and onions inside the cavity. It adds a wonderful flavor and keeps the meat super juicy
Callie girl
New Member
I have tried to make it twice now and never stays right :shrug:
LusbyMom
You're a LOON :)
LusbyMom
You're a LOON :)
Candied yams. I can't wait for those until Thanksgiving and Christmas
ummmm I am not making those
Callie girl
New Member
You have to it's our tradition and I wait all year for them.
LusbyMom
You're a LOON :)
I don't know how
Callie girl
New Member
LusbyMom
You're a LOON :)
Callie girl
New Member
I have a better idea!! you can come early and make them
Ok we can do that
EmnJoe
nunya bidnis
Nothing on the inside. Find some good "Yard Bird" seasoning mabye with a little cajun. Mix with softened butter and rub between the skin and meat before frying. I hate the skin but this is soooo goooood. You won't have any skin left on the bird before you even get to carve it.
Also mix well grounded seasoning with melted butter and inject before frying.
sanchezf
Little ol' Me
Bread Pudding
Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce
10
servings
1½ hours 20 min prep
Cinnamon Raisin Bread Pudding
8 cups raisin bread or challah, cubed 2 apples, peeled and cubed 6 egg yolks (may use egg substitute) 3 whole eggs 1 1/2 cups granulated sugar 1/4 cup brown sugar 1 cup heavy cream (may use non-dairy creamer) 1 cup whole milk (may use 2%) 1 tablespoon vanilla 1/2 tablespoon cinnamon 2 tablespoons butter Orange Butterscotch Sauce
2 tablespoons unsalted butter 1/4 cup brown sugar 1/4 cup orange liqueur 1 orange, squeezed 1/4 cup heavy cream
Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce
10
servings
Cinnamon Raisin Bread Pudding
8 cups raisin bread or challah, cubed 2 apples, peeled and cubed 6 egg yolks (may use egg substitute) 3 whole eggs 1 1/2 cups granulated sugar 1/4 cup brown sugar 1 cup heavy cream (may use non-dairy creamer) 1 cup whole milk (may use 2%) 1 tablespoon vanilla 1/2 tablespoon cinnamon 2 tablespoons butter Orange Butterscotch Sauce
2 tablespoons unsalted butter 1/4 cup brown sugar 1/4 cup orange liqueur 1 orange, squeezed 1/4 cup heavy cream
- -------CinnamonRaisin Bread Pudding-----------.
- Peel and cube the apples.
- In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
- Remove from heat.
- In a 10" x 8" pan, layer bread cubes and apple cubes.
- In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
- Pour mixture over bread and apple cubes and allow to sit 15 minutes.
- Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
- Back in 350-degree oven for 35 minutes or until knife comes out clean.
- Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
- -----------OrangeButterscotch Sauce------------.
- In sauce pan melt butter, then add brown sugar and allow to bubble.
- Add orange liqueur and fresh orange juice and allow to reduce to half.
- Add heavy cream and reduce until lightly thickened
MLGTS08
live.LAUGH.love
Death By Chocolate
We have this for dessert on some holidays its my absolute fav!!
INGREDIENTS
1 package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) Butterfingers
DIRECTIONS
Prepare brownies according to package directions. Let cool.
Mix pudding according to package directions.
In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 butterfinger bar, crushed; 1/2 of the whipped topping.
Repeat layers in the same order. Save the last butterfinger to crumble and sprinkle on top before serving.
Refrigerate. Best if made the day before you serve it.
We have this for dessert on some holidays its my absolute fav!!
INGREDIENTS
1 package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) Butterfingers
DIRECTIONS
Prepare brownies according to package directions. Let cool.
Mix pudding according to package directions.
In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 butterfinger bar, crushed; 1/2 of the whipped topping.
Repeat layers in the same order. Save the last butterfinger to crumble and sprinkle on top before serving.
Refrigerate. Best if made the day before you serve it.