HELP Please !

[silversolara]

Originally Posted by jubabe72

does anyone have a good oatmeal and raisin cookie recipe...i have a craving for these cookies and am dying to make them!

am new to this forum and love the recipes i am getting

The one on the lid of the Quaker Oatmeal container is the one I always use and it is fantastic tasting.

[silversolara]

Originally Posted by tiggrowl

i am looking for a easy fudge recipe it would seem i am pretty good with the stove top but horrid with the oven..................anyone please?????

Here it is again in case you don't see the post I made:

Fudge

1 jar ( 7 0z) marshmallow crème (Fluff)
2/3 cup evaporated milk
1/2 cup butter, cubed
2 tsp vanilla
3 cups semi-sweet chocolate chips
2 cups chopped toasted walnuts or pecans ( I obviously didn't use)

Line a 9" square pan with foil and coat with non stick cooking spray. Set aside. In a large sauce pan, combine marshmallow , milk, and butter. Cook and stir over medium heat until smooth. Bring to boil and boil for 5 minutes ( I let it go a little longer) stirring constantly. Remove from heat and add vanilla and nuts if used. Pour into prepared pan and refrigerate 2 hrs or till firm.

[shasta]

hi from Australia, can some kind person explain what cool whip is as we dont have it here down under, guessing maybe airasole can of whipped cream? thanks guys and gals

[Kitchen Witch]

Cool whip is a non-dairy whipped topping found in the frozen food section of the supermarket.

Check the RECIPE EXCHANGE for the recipe to make it homemade.

Kitchen Witch

[gayla50]

Help please .... my darling husband remember an Acorn Pie does any one know what he is taling about?????

[Kitchen Witch]

ACORN PIE

3 large egg whites beaten stiff
1 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla extract
20 each soda crackers coarsely broken
1/2 cup pecans chopped

Beat egg whites until stiff; add baking powder and beat more. Add sugar and vanilla; beat again. Fold in crackers and pecans.

Put in buttered pie plate and bake at 300 degrees F for 30 minutes. Let cool and top with Cool Whip and chopped pecans.


by any chance do you mean Acorn Squash Pie?? I have that one too - just let me know!

Kitchen Witch

[gayla50]

thank you so much are there any recipes using acorns???

[Kitchen Witch]

You are very welcomed! I will look for more acorn recipes for you.

KW

[kellyann]

I am looking for a strawberry fruit dessert recipe. I am not sure what this fruit dessert is called but it has a very thick and creamy strawberry sauce and then also has real slices of strawberries in it.

[Aline]

Originally Posted by kellyann

I am looking for a strawberry fruit dessert recipe. I am not sure what this fruit dessert is called but it has a very thick and creamy strawberry sauce and then also has real slices of strawberries in it.

Are u talking about strawberry preserves? My mother makes this for dessert. You can eat it on its own or serve it with crepes, cheese cake, ice cream, etc. I make it often too because my daughter just loves it! You can also add some rhubarb to it.

Very simple to make. I put frozen strawberries in a saucepot and add some sugar (something like...4 cups berries and 2/3 cup sugar.. depends on how sweet the berries are and how sweet u like it). Cook over low heat until fruit softens. The juices will appear and u can then taste for sweetness. Try not to stir it too much so u don't break up the strawberries.

You can leave the syrup as is or mash a few strawberries that are in it, or you can add a slurry (cornstarch and water) to desired thickness. We just leave it as is.

[Kitchen Witch]

Strawberry Sauce

INGREDIENTS:

* 1 package (16 ounces) frozen strawberries, thawed (the kind with juice)
* 2 teaspoons cornstarch

PREPARATION:
In a medium saucepan, combine juice from strawberries and cornstarch. Cook over, medium heat, stirring constantly, until mixture thickens. Cook 2 minutes longer. Add strawberries and heat to serving temperature.

Do not overcook the strawberries.
Serve as a dessert sauce for pound cake, bread pudding, pancakes, angel food cake or ice cream

[Kitchen Witch]

Fresh Strawberry Sauce



This sauce is delicious on ice cream, and it's great on bread pudding, pound cake, cheesecake, or slices of angel food cake.
INGREDIENTS:

* 16 ounces fresh strawberries
* 1/2 cup granulated sugar
* 1/4 cup water or orange juice
* juice and finely grated zest of 1/2 lemon
* 2 tablespoons butter

PREPARATION:
Hull and slice the strawberries; rinse well and drain.

In a saucepan, combine sugar, water, and lemon juice. Bring to a light boil. Add lemon zest, and strawberries. Heat through and then stir in the butter.

Remove from heat and let cool. Chill for serving over ice cream or desserts.
Serves 4 to 6.

[Kitchen Witch]

Strawberry Syrup Recipe

A strawberry syrup recipe for desserts and pancakes, made with frozen strawberries and corn syrup.
INGREDIENTS:

* 1 package (10 ounces) frozen sliced strawberries in juice, thawed
* 1/2 cup light corn syrup
* dash salt

PREPARATION:
Blend berries in blender, processor, or with an electric mixer until smooth. Stir in syrup and salt. Transfer to a saucepan and bring to a boil over medium heat. Reduce heat to medium low and boil, stirring constantly, for about 5 minutes.

Makes about 1 1/2 cups of strawberry syrup.

[Aline]

Originally Posted by kellyann

I am looking for a strawberry fruit dessert recipe. I am not sure what this fruit dessert is called but it has a very thick and creamy strawberry sauce and then also has real slices of strawberries in it.

I was looking through my cookbooks this morning and found this recipe. Sounds close to what you're describing.


Strawberry Whip

1 pint fresh strawberries
1 cup whipping cream
½ cup confectioners’ sugar, sifted
1 egg white
1 tsp maraschino liqueur
1 tsp kirsch


Remove the hulls from the strawberries and set aside 6 of the largest. Place remaining strawberries in blender container and process until puréed.

Whip the cream until soft peaks form, then beat in half the sugar. Beat the egg white until stiff but no dry, then fold into the whipped cream gently with the maraschino. Blend the kirsch and remaining sugar into the strawberry purée, then fold into the cream mixture.

Spoon into 6 individual serving dishes and chill thoroughly. Garnish with the reserved strawberries. Makes 6 servings.

NOTE: You can add sliced strawberries to the strawberry purée before folding it into the cream mixture.

[cooknik]

Hi...I have an extremely easy recipe for a peanut butter fudge...everytime I make this, it gets gone really fast...it tastes like a peanut butter meltaway...


1 bag semisweet chocolate chips
1 bag white chocolate chips
1 jar (18oz) skippy peanut butter

You'll need to melt both kinds of chips. I melt them in a bowl over hot water on the stove but you can use the microwave or your preferred choice. Once melted, stir in whole jar of peanut butter until thoroghly melted in. Pour into a pyrex dish or dish of your choice and place in refrigerator til firm. This is a soft fudge so it won't get as hard as some other types of fudge.

[Debbie Brannack]

I was wondering if anyone knows the recipe for White Out Cake. I bought one in the Bakery at Wal-Mart during Christmas. It was wonderful!!!! It is a white cake with Cream Cheese and White chocolate. I hope someone can help.

Thanks
Debbie

[Southern Belle 2067]

Hi Debbie,

I brought the same cake during Christmas and have been trying to find a recipe for that cake that may just be one of theirs I am going to Wal-mart tomorrow and will ask them and try to get the recipe for it it was very good I really liked it to.

You have a grand night.

Southern Belle 2067

[Kitchen Witch]

Originally Posted by Debbie Brannack

I was wondering if anyone knows the recipe for White Out Cake. I bought one in the Bakery at Wal-Mart during Christmas. It was wonderful!!!! It is a white cake with Cream Cheese and White chocolate. I hope someone can help.

Thanks
Debbie

Hi Debbie -

One thing you need to remember is that the days of real baking are gone in these places. It is more cost-efficient for them to use mixes that come in 50# bags. WalMart - just like many other stores - have their cakes made in one location, freeze them, truck them to the stores to stay frozen, and they frost them when needed using 5# pails of pre-made frostings. One thing - you'll neve be able to get any sort of recipe out of them - you can only work on it yourself until you get it to where you want it.

I have these for you - hopefully it will help you to come up with what you are looking for:


Devil?s Food White Out Layer Cake
Cake:
1 1/3 cups all purpose flour
1/2 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temperature
1/2 cup brown sugar
1/2 cup sugar
3 large eggs, room temperature
1 tsp vanilla extract
2 oz. bittersweet/semisweet chocolate, melted and cooled
1/2 cup buttermilk, room temperature
1/2 cup water, warm
2/3 cup chocolate chips (regular or mini)
Preheat oven to 350F.
Grease 2 8-inch round cake pans, line the bottoms with circles of parchment paper, and butter the top of the paper.
In a medium bowl, sift together flour, cocoa powder baking soda, baking powder and salt
In a large bowl, cream together butter and sugars until light. Beat in eggs one at a time, waiting until each is incorporated (1 minute per egg) to add the next, then beat in the vanilla and the melted chocolate.
Combine buttermilk and water in a measuring cup. Working in two or three additions, alternate adding buttermilk mixture and flour mixture to the sugar mixture. Scrape sides to ensure batter is even. Stir in chocolate chips and divide batter into prepared pans.
Bake for 25-30 minutes, or until a tester comes out clean.
Let cakes cool in their pans for 5 minutes, then turn out onto wire racks and peel off parchment paper. Cool completely.
Once cakes are cool, slice each in half. Three slices will be used for cake layers. One should be set aside and crumbled to make the topping.
Frosting
4 large egg whites, room temperature
1 cup sugar
3/4 tsp cream of tartar
1/2 cup water
1 tbsp vanilla extract
Put the egg whites in to bowl of an electric mixer or a large bowl with a hand mixer nearby.
Combine sugar, cream of tartar and water in a small saucepan. Bring to a boil and cool until syrup reaches 242F (use a candy thermometer).
As syrup nears correct temperature, begin to beat egg whites to soft peaks. Slowly stream in the hot sugar syrup, followed by the vanilla extract. Beat for about 5 minutes after everything has been incorporated, or until frosting reaches room temperature.
Assembly
Place one layer of the chocolate cake on a cake stand or serving platter. Top with a generous amount of white frosting and spread into an even layer. Repeat with remaining two layers. Spread frosting down the sides of the cake and use a large, offset spatula to keep everything even. When the cake has been completely frosted, take the extra, crumbled cake layer and pat the crumbs into the sides of the cake (I went up the sides and over the top, but left the center of the top white).
Refrigerate for at least one hour and up to overnight before serving.
Serves 12.



White Butter Cake:

1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar, divided
2 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
1/8 teaspoon cream of tartar

Filling:
1/4 cup strawberry puree (sauce) or 1/4 cup of your favorite jam

Cream Cheese Frosting:
1/2 cup (113 grams) unsalted butter, room temperature
1 - 8 ounce (227 grams) cream cheese, room temperature
2 1/2 cups (290 grams) confectioners' (icing or powdered) sugar, sifted
zest of 1 lemon or orange
1 teaspoon pure vanilla extract
Fresh Berries

Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites from drying out.

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Grease and flour two - 8 inch (20 cm) round cake pans. Alternatively spray pan with Baker's Joy. Line bottom of pan with parchment paper and grease and flour parchment paper. Set aside.

White Butter Cake: While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.
In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: Cream the butter and cream cheese together until nice and smooth with no lumps. Add the confectioners' sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl. Add the zest and vanilla extract and beat on high speed until the frosting is light and fluffy.
Assemble: Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with about 1/4 cup of strawberry sauce or your favorite jam. Next, spread about 3/4 cup of the frosting on top of the sauce or jam. Place the next cake layer, top of the cake facing down, onto the filling. Spread the remaining frosting over the top and sides of the cake. Cover and refrigerate until serving time. Just before serving garnish the top of the cake with fresh berries.
Makes one - 8 inch (20 cm) two layer cake.


Also - I have many more if you need anything!

Kitchen Witch

[DESIGNINGCHIC]

I need a good recipe for blue punch for a baby shower.
any suggestions?

[Kitchen Witch]

Hi DesigningChic -

I hope this helps:

* 1 (0.13 ounce) package blue, berry flavored unsweetened drink mix
* 1 (2 liter) bottle lemon-lime flavored carbonated beverage
* 1 (64 fluid ounce) bottle white cranberry juice, white grape juice or apple juice
* 8 scoops vanilla ice cream
* 1 cup white sugar, or to taste


1. In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.

[Pcolalady]

One of my WW members was talking about an old recipe that she has misplaced. It was for a cheese-less cheesecake. Anyone have this recipe? I would appreciate it.