momlovestocook
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Posts posted by momlovestocook
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First, I am so sorry for your loss. I lost my mother almost 20 years ago when I was 22 and she was 56. The sadness fades but the missing never ends.
My mother was not a gourmet cook but she was willing to try new things. When tofu started becoming popular in the 70's, my mother bought it and cooked with it(don't think my Dad was too impressed LOL). It is because of her that I think cooking is fun and not just a chore that has to be done. I, like her, love trying new things.
I too think I wish my mother was here to share special moments with(mostly my children) but I like to think she knows and is smiling with joy at the happy times in my life and hugging me during the rough ones.
One day at a time, life goes on.
Sandra
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My list includes: new pots, a food mill, a mandoline, lots of cookbooks I've read about here, new counters with marble, and a bigger oven. I think that should take care of at least 5K!
Dh is you're reading this, Christmas is coming LOL.
Sandra
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Here's a link to a few apple recipes. One is an apple cake.
Sandra
ps I have not tried the recipe but have liked every recipe from this site that I have tried.
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Hi
I can only speak to my experience with my two girls(4 and 7) and hot pink frosting LOL. I think I have at least three pink paste colors in my cupboard. One suggestion is to make a cake for adults and for the happy birthday singing and candles. For the kids, decorate your own cupcakes. Kids can decorate them as they like and adults can have whatever cake you like. I just made everyday chocolate cupcakes from Martha stewart's site this morning to bring to school for a function tomorrow-the batter tasted awesome.
I made the cake from the best chocolate cake thread for dd's birthday and it was a hit. My brother-in-law couldn't stop eating it-he had three pieces.
Good luck, have fun. My dd turns 5 on the 15th of December and she's already planning her party(we bought a pinata yesterday LOL).
Sandra
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Hi
It's Canadian thanksgiving this weekend. I want to make dessert since we go to my MIL's and she always buys supermarket black forest cake. I am into baking right now so want to make something yummy. Dh LOVES cheesecake. I was thinking of making a pumpkin cheesecake recipe here but substituting some of the sugar with melted white chocolate(another fave of dh's).
Has anyone paired these two flavors with success? I was thinking of just adding the melted chocolate(3 or 4 ounces or maybe more????) instead of the 1/3 cup of sugar that is added to the pumpkin. Any thoughts on how much to add.
thanks for any help
Sandra
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Hi
I am just watching a show on food tv canada. It's called Sugar. The show is on marshmallows. Here is her recipe for rocky road truffle cake-brownie base, chocolate ganache then marshmallow layer. Recipe link
She makes the marshmallows a little different. Adds the sugar to frothy egg whites and then adds warmed gelatin at the end.
Thought I would share what looked like another great way to use those homemade marshmallows.
Sandra
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Hi
Love the smell of almost anything baking. Roast chicken, anything with basil, garlic is also good.
My least favorite thing to smell is ketchup on a fried egg. My mother used to eat this and I would almost lose my breakfast if I smelled it. Oh and the smell of whatever spices she put into make chili sauce.
Sandra
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I am definitely not an expert baker. I have been following the all american pie recipe from the pie and pastry bible. recipe link
You let the apples sit and then drain the juices. You then reduce the juices with some butter, add some cornstarch to the apples and you are ready to bake(after adding the reduced syrup back into the apples). I cut into a still warm pie the other day and there was no extra juice flowing out.
Sandra
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This is my favorite banana bread. It's halfway between a cake and a loaf
1 cup mashed bananas(very ripe)
1 cup granulated sugar
1/4 cup vegetable oil
1/2 cup sour cream
2 eggs, beaten
1 1/2 cups ap flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
In large bowl, mix together bananas, sugar, oil, sour cream and eggs. Mix thoroughly. In another bowl, mix together dry ingredients. Add dry to wet ingredients just until combined. Pour into 9x5 loaf pan. Bake at 325 for 1 to 1 1/4 hours.
The sour cream makes this a moist tasty banana bread.
Sandra
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So I'm watching my local lunch time news program and see a cooking segment. I watch for a few minutes and it's someone from heinz it up making apple pie with ketchup. The poor host looked scared to take a bite LOL. She was surprised you could not taste the ketchup. Apple pie with ketchup recipe here.
Anyone brave enough to try it? I know I will not be adding ketchup to my apple pies this week. I noticed a recipe for chocolate cookies as well.
Now maybe if they come out with a recipe to add ketchup to fruit and veggies my 7 year old will eat them LOL.
Sandra
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I think that one of reasons we go to restaurants is to try different foods. The problem is in a lot of places, you order an appetizer and it's a meal's worth of food. Your main dish comes and it's two meal's worth of food. I would love to order more than one thing when I go out(rarely but that's another story LOL) but I just can't justify leaving half my meal. I usually have a main meal and that's it. I loved the resort we stayed at on our honeymoon. Four or five course dinners but you didn't leave with that stuffed feeling. The portions where small, tasty and you left satisfied.
I would definitely go to a restaurant that offered smaller portions. I am constantly amazed at the commercials on tv for the bigger portion, eat more here mentality.
Sandra
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Hi
I know she was trying to compliment me on my marshmallows. She rarely bakes or makes anything from scratch so I doubt she realized the aim is to improve on store bought not recreate it LOL. If there is a campfire tomorrow night, I will bring and share my latest batch. Well, off to make pie crust(my latest obsession) for apple pies.
Sandra
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I finally made these marshmallows yesterday. I only made half a batch since they were just basically to try the recipe. I make a recipe last week from epicurious that uses egg whites. My best taste tester(my dh with a monster sweet tooth) said these are way better. He said it was like eating fudge. I sent some of the other marshmallows to a friends place last week(had to stay home with sick dd) and she was impressed that I actually made marshmallows. Then she had to add that they tasted just like the ones you buy in a bag. WHAT!!!!! Obviously she needs her taste buds checked LOL. Now I'm debating on whether or not I'm going to bring some of my better batch for her to try.
thanks for the wonderful recipe. It is definitely on my list of things to make for my dd's teachers for the holidays.
Sandra
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thanks Patti
When they redid the site, the recipe section didn't come back. I guess they are working on the software for that part. It will be back, they are not sure when.
thanks again, your remarks will make it easier for me to make
Sandra
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No
I didn't get the recipe yet.
Sandra
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Hi
I am just a home baker but I do make cut out cookies for my kids a lot. My favorite recipe so far is martha stewart's sugar cookie recipe. The dough is easy to work with but stays nice and tender for eating.
Sandra
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Hi
A small favor(or maybe it's a big one). I want to make these tomorrow for our weekly campfire with friends. I didn't print out the recipe and recipegullet is down so I cannot access it. Could someone post it for me Please.
thanks so much
Sandra
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Therese
I have not used those vitamins but I have read on the ww boards of similar experiences to yours. I guess if you can't eat(or lose what you have eaten) you will definitely lose weight.
The last couple of nights I tried a new recipe from the ww site.
Breakfast apple cinnamon couscous
1/4 cup couscous
1 small apple, peeled, cored and sliced
1/4 tsp cinnamon
1/2 cup fat free evaporated milk
1 pkt splenda
1/2 tsp vanilla(not on the original recipe)
Mix all together and microwave for 2 minutes. Stir and microwave another 30 seconds. Best if you let it sit for about 5 minutes.
Reminds me a little of rice pudding
On core it's free or 6 points on flex.
I've been on core for a week now. While I have not lost weight, I have not gained like I normally do at this time of month. Since I hit goal, I gain at least 2 up to 4 pounds when I ovulate and it stays there until tom is over. My leader yesterday said she didn't really want to try core but had to. She lost 3 pounds in two weeks.
Sandra
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I read on the message boards that the 2 point bars seemed to be missing at the meetings as well. Obviously not core friendly. Isn't there some lawsuit with the makers of the frozen dinners or desserts? Not up on all the business news.
In Canada, we only have weight watchers breads-no frozen foods. I guess the only ones around here that would be core are the lean cuisine atkins-3 points but not very tasty. I tried the beef one in a moment of I need supper quick thought. Rubber meat and tasteless sauce YUCK.
Oh the recipe for lemon greek chicken thighs was very tasty. I put it in the marinade in the morning and by supper the chicken was had a strong lemon, garlic flavor which I like. Dh said he liked it too-the chicken was really moist. It would probably be nice with some bulgur or couscous instead of the potatoes.
I'm hearing good reviews of the apple couscous breakfast recipe. I may try that this weekend.
Sandra
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This is my third day on the core program. I think it's actually easier than flex. If you are used to eating fairly healthy already and do not rely on a lot of processed food it's just takes a little tweaking to follow. I find I'm not eating as much. When I count points, I make sure I get my whole serving for a point. With core, I just eat what I want-generally less than a serving size and I'm happy. I'm still seeing how many points I am eating just for curiousity. Yesterday I had a total of 18 points. That's with eating at a food court for lunch and salmon for supper.
I am making the lemon greek chicken thighs with potatoes tonight. I'll make a salad and roast some veggies and I am sure I will be satisfied. I'll let you know how it turns out.
Sandra
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Okay, total idiot question here. I have been looking for potato starch and have only found potato flour. Is it the same thing? I know it's probably not but I thought I would ask(since I already bought the flour).
Sandra
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I am trying core this week. I'm starting today. I have not been to my meeting yet but I am online(on Canadian site). I've gone through the food lists, etc. I have a few questions for my leader about certain products. In the US the fat free label is used a lot more than in Canada(different rules here). The Canadian site just basically relies on US content so it can get a little confusing when we do not have the same products here.
So far today, I've used 2 flex points for my sandwich at lunch.
There are a couple of things about the core program I like. One is I can make a soup or a stew and not "worry" about the points of each individual item. If it's all core items, I can just eat a regular serving without thinking about how many ounces of meat is that for x points. Okay, so I'm a little anal about counting my points.
Also, olive oil is a core item. I had my tomato salad at lunch with my 2 tsp of olive oil and love that I do not have to go into flex points for it.
I am lifetime but put on a couple of pounds due to lack of exercise lately. Once I get back down to my personal goal, I'll see how maintenance is supposed to work with this program. I have not really seen any info on that yet.
Sandra
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Here's the link for the crapapple hot pepper jelly(hope it works).
I made it last night and it's good. Sweet and hot at the same time. The green peppers and the red of the crab apples would make a nice festive christmas present.
Also, if you do a search for crab apples on the site with the recipe, the apple butter is there too.
Sandra
ps made the plain old crab apple jelly this week. I'll be making more this weekend.
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I have some crabapple "mush" draining right now to make jelly tomorrow. I've been looking for recipes other than jelly myself. If you google crab apple pickles, you will come up with a recipe that uses whole crabapples. My sister in law ate them when she was little. I bought the spices to try them-maybe next week. I also saw a recipe for crab apple pepper jelly. Since I have some hot peppers to use up, I may try that as well. I know I bookmarked the recipe but can not think of the source at the moment.
Sandra
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White Chocolate - All about it.
in Pastry & Baking
Posted