Kai's "Old-Fashioned" Recipe Thread

Quote:

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Originally posted by jaybird
Not what til January Flute? Bananas or lemon juice??????

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Considering I"m giving her bananas tomorrow.....what do u think???

:p :p :p :p :p :p ;

I kinda thought that one was a no brainer? Does jaybird need sleep?

flute;

Quote:

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Jolie, how would you make carrot or sweet potatoe juice? Just mix in small amounts of carrot & sweet potatoes?

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I have a juicer - just toss 'em in ! I save the pulp for recipes or stew/soup. Some I just add a little bit of juice & it goes into the chopper for babyfood. :) They have some books at the library - cookbooks exspecially for home made babyfoods.

Quote:

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Originally posted by flute
Does jaybird need sleep?

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Oh man, you don't even know. I'm like a zombie and it's only Tuesday. I SOOOOOO need a vacation. Friday better hurry up and get here because I am OFF all next week and heading down to the lake ASAP!

I don't have a juicer.....dang it :( do have a blender tho..

lol. jaybird..i understand lack of sleep...I do..... *yawn*

Todays Recipie

for Jolie


Elephant Ears


--DOUGH:--

1 1/2 c. milk
1 pkg. dry yeast
1/4 c. water
2 c. flour, sifted
1 1/2 tbsp. sugar (granulated)
1/2 tsp. salt
1/2 c. soft butter
1 egg yolk

--FILLING:--

2 tbsp. soft butter
1 1/2 c. sugar (granulated)
1 tbsp. cinnamon
1/4 c. nuts, chopped
Butter, melted

Scald milk: cool to lukewarm. Dissolve yeast in very warm water. Add 1 1/2 tablespoons sugar and 1/2 teaspoon salt to yeast. Cut in 1/2 cup butter to flour. Combine egg yolk and yeast mixture; add to flour mixture. Mix well. Cover and chill until firm (2 hours). Turn onto lightly floured pastry cloth, let rest 10 minutes. Roll into rectangle, spread with 2 tablespoons soft butter. Mix 1/2 cup sugar, nuts and cinnamon. Sprinkle over dough. Roll like a jelly roll. Cut into 1 1/2 inch slices. Mix remaining sugar and cinnamon, place on waxed paper. Place slices one at a time on sugar mixture. Roll into large ear shape. Brush with melted butter. Bake on ungreased cookie sheet at 400 degrees in gas oven 8 to 10 minutes.

:D

kewl !

Weintraubentorte

Dough
2 cups Flour; Unbleached, Unsifted
2/3 cup Sugar
1/4 cup Butter Or Margarine
1 Egg; Large
1 Egg Yolk; Large
1 Lemon; Grated Rind Of
1/8 tsp Salt
Filling
1 lb Grapes
3 Egg Whites; Large
6 tb Sugar
1/2 Lemon; Juice Of
4 oz Almonds; Ground


DOUGH:

Sift flour and sugar into a medium-size bowl. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg, egg yolk,
lemon rind, and salt; mix with a fork to form dough. Cover
dough and let rest in refrigerator 20 minutes. Roll out dough
into a circle; place in an ungreased springform pan. Form a 1-inch
high rim. Bake in preheated 350 degree F. oven for 10 minutes.

FILLING:

Meanwhile, clean and halve grapes, and remove seeds if necessary.
Beat egg whites until stiff; blend in sugar, lemon juice, and
ground almonds. Carefully fold in the grapes. Remove cake from the
oven. Fill baked cake shell with grape mixture, return to the
oven, and bake for another 30 minutes at 350 degrees F. Remove cake
from pan and cool on wire rack.

:D

Bayerische Erdbeercreme


1 qt Strawberries; Fresh
3/4 cup Sugar
1 tbsp Gelatin; Unflavored,(1 env.)
1/2 cup ;Water, Cold
2 tsp Lemon Juice
1 cup Cream; Heavy, Whipped

Slice strawberries and mix with the sugar. Let stand until
sugar dissolves. Sprinkle gelatin over cold water. Set stand 5
minutes, then heat gently until gelatin dissolves completely. Add
gelatin and lemon juice to sliced berries. Fold in whipped cream.
Pour into a 1-quart mold or serving dish. Chill until set. Carefully
unmold and serve.


:D


Bienenstich


Bienenstich cake mixture:
1 3/4 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
8 Tbsp. (1 stick) of real butter
2/3 cup granulated sugar
2 eggs, unbeaten
1 tsp. vanilla
6 Tbsp. whole milk


Almond topping mixture:
1/2 cup slivered blanched almonds
1/3 cup sugar
1/4 cup (4 Tbsp.) butter
1 Tbsp. milk or cream


Filling mixture:
2 and 1/2 Tbsp. sugar
2 Tbsp. cornstarch
3 egg yolks, lightly beaten
1 cup milk
1/2 tsp. almond extract
3 egg whites, stiffly beaten
a pinch of salt


Preheat oven to 375° F. Grease and flour a 9" spring form pan.
Sift together flour, baking powder and salt. Cream the butter until fluffy, add sugar gradually, beating until light. Add eggs one at a time, beating well after each addition. Add vanilla. Add dry ingredients 1/3rd at a time alternating with the 6 tablespoons of milk. Stir only enough to blend thoroughly. Pour into the spring form pan.


The topping: Heat together almonds, sugar, butter and milk or cream until the
sugar dissolves. Pat a spoonful of flour over the top of the cake batter using the back of a spoon. Pour the almond mixture evenly over the batter. Bake 25 minutes or until cake tester comes out clean. Cool cake while preparing filling.


The filling: Combine sugar, cornstarch and egg yolks in the top of a double boiler. Separately heat milk to scalding, slowly pour over egg yolk mixture, stirring constantly and quickly with a whisk. Place over hot water, cook stirring constantly until smooth and thick. DO NOT ALLOW TO BOIL. Stir in almond extract. Beat egg whites, adding the salt, until stiff peaks form. Fold egg whites into the yolk mixture. Place a piece of wax paper over the top and chill.


Putting it all together: When the cake has cooled, slice in half crossways to
make two layers. Place bottom layer cut side up on cake plate. Spread with
filling. Top with the second layer with the almond glazed side up.
Refrigerate until time to serve.


:D

Is it a pretty good assumption that anything that comes in a "stage 1" jar of baby food, I can feed to Isabel?

stage one and stage two are exactly the same thing- only difference, is stage 2 is a larger jar and is actually cheaper!! I figured this out with my first baby and never even bought stage one for the second!! My second baby noah, was born in germany and they have lots of different baby foods and juices, and it was a german women who recomended the carrot juice in the bottle- noah LOVED it and carrots are really good for you. They also feed babies tea in germany- In the hospital, they wouldnt allow me to breastfeed for the first 24 hours, they gave him tea instead!!!

wooooohoooooo !
Chile Pepper/Cooking Zesty magazine is naming the "Sixty Best Zesty" restaurants in America in its June 2002 issue.

The top Cajun/Creole restaurant on the list is K-Paul's in New Orleans.

Other Louisiana restaurants receiving mention include Alex Patout's, New Orleans; Commander's Palace, New Orleans; Gumbo Shop, New Orleans; Boudin King, Jennings; Mosca's, Waggaman; and Andrea's, Metairie.

This reminds me - took all the kids to the library the other day - my niece sees Emirel Lagasse's new kids cookbook "There's A Chef In My Soup" on display and she gets all excited; jumping up & down, clapping her hands, asking if that can be her "pick". One of the ladies started laughing and says : " Do you even know who that is ?"

Sarah says : "Yes, that is my *favorite* chef ~ BAM!!" {{with appropriate hand/body motion.}}

Everybody fell out !

Only in Louisiana does a three-year-old have her a favorite chef !

Magnolia Cafe

Fried Green Tomatoes with Shrimp & Mississippi Comeback Sauce

Fried Green Tomatoes with Shrimp

2 large green tomatoes
1 cup flour
egg wash
1 cup season breadcrumbs
1/2 cup olive oil
boiled shrimp (you pick size)

Slice tomatoes about 1/2 inch thick.
Dredge in flour, egg wash, and finally breadcrumbs.
Saute in olive oil until golden brown.


Mississippi Comeback Sauce

2 tbs chopped garlic
2 cups mayo
1/2 cup chili sauce
1/2 ketchup
1 cup olive oil
2 tbs pepper
1/4 cup lemon juice
2 tsp mustard
2 tsp Worcestershire
half of one onion

For sauce, take all ingredients and place in food processor until smooth.
Place tomatoes on plate.
Top with boiled shrimp, and drizzle with sauce.