Recipes

[jmorgan]

Pap sounds like you need a hillbilly boost.  take an eight ball and a little blue pill.  Wait 20 minutes and hold on!!

 

[happypappy]

I would die. Are you trying to kill me jmorgan?

 

[DGSB0708]

I would die. Are you trying to kill me jmorgan?

Yes, he is. /default_ph34r.png

 

[happypappy]

Thought so...... sneaky little bastard!

 

[jmorgan]

This is the recipe section right?  I thought you might like a little cocktail of death /default_laugh.png

 

[happypappy]

How about a great dessert? Who's got one?

 

[jmorgan]

How about a great dessert? Who's got one?

Ok Pappy, here are my favorite cookie.  They may look hard and take a bit of time, but they really don't.  They are like Nutter Butters on steroids.

Peanut Butter Sandwich Cookies

Makes 24 cookies
Do not use unsalted peanut butter for this recipe.

Ingredients

• Cookies
  
• 1 1/4 cups (6 1/4 ounces) raw peanuts, toasted and cooled
  
• 3/4 cup (3 3/4 ounces) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 1/2 cup creamy peanut butter
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 cup packed (3 1/2 ounces) light brown sugar
• 3 tablespoons whole milk
• 1 large egg
• Filling
  
• 3/4 cup creamy peanut butter
• 3 tablespoons unsalted butter
• 1 cup (4 ounces) confectioners' sugar

Instructions
1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Pulse peanuts in food processor until finely chopped, about 8 pulses. Whisk flour, baking soda, and salt together in bowl. Whisk butter, peanut butter, granulated sugar, brown sugar, milk, and egg together in second bowl. Stir flour mixture into peanut butter mixture with rubber spatula until combined. Stir in peanuts until evenly distributed.
2. Using #60 scoop or tablespoon measure, place 12 mounds, evenly spaced, on each prepared baking sheet. Using damp hand, flatten mounds until 2 inches in diameter.
3. Bake until deep golden brown and firm to touch, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes. Repeat portioning and baking remaining dough.
4. FOR THE FILLING: Microwave peanut butter and butter until butter is melted and warm, about 40 seconds. Using rubber spatula, stir in confectioners’ sugar until combined.
5. TO ASSEMBLE: Place 24 cookies upside down on work surface. Place 1 level tablespoon (or #60 scoop) warm filling in center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving. Assembled cookies can be stored in airtight container for up to 3 days.

 

[happypappy]

I'm allergic to peanuts

 

[jmorgan]

I'm allergic to peanuts

Ok, if you don't like this one you need to go check yourself in somewhere /default_biggrin.png

Carrot Layer Cake

Serves 10 to 12
Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. Do not substitute liquid buttermilk for the buttermilk powder. To ensure the proper spreading consistency for the frosting, use cold cream cheese. If your baked cake is of an uneven thickness, adjust the orientation of the layers as they are stacked to produce a level cake. Assembling this cake on a cardboard cake round trimmed to a 6 by 8-inch rectangle makes it easy to press the pecans onto the sides of the frosted cake.

Ingredients

• Cake
  
• 1 3/4 cups (8 3/4 ounces) all-purpose flour
  
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 1/4 cups (8 3/4 ounces) light brown sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 2/3 cups shredded carrots (4 carrots)
• 2/3 cups dried currants
• Frosting
  
• 16 tablespoons unsalted butter, softened
• 3 cups (12 ounces) confectioners' sugar
• 1/3 cup buttermilk powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 12 ounces cream cheese, chilled and cut into 12 equal pieces
• 2 cups (8 ounces) pecans, toasted and chopped coarse

Instructions
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18 by 13-inch rimmed baking sheet, line with parchment paper, and grease parchment. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in large bowl.
2. Whisk sugar, oil, eggs, and vanilla together until mixture is smooth. Stir in carrots and currants. Add flour mixture and fold with rubber spatula until mixture is just combined.
3. Transfer batter to prepared baking sheet and smooth surface with offset spatula. Bake until center of cake is firm to touch, 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Invert cake onto wire rack (do not remove parchment) and then reinvert onto second wire rack. Cool cake completely, about 30 minutes.
4. FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter, sugar, buttermilk powder, vanilla, and salt on low speed until smooth, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low; add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes.
5. Transfer cooled cake to cutting board, parchment side down. Using sharp chef’s knife, cut cake and parchment in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.
6. Place 6 by 8-inch cardboard rectangle on cake turntable or plate. Place 1 cake rectangle, parchment side up, on cardboard and carefully remove parchment. Using offset spatula, spread 2/3 cup frosting evenly over cake layer. Repeat with two more layers of cake, frosting each layer with 2/3 cup frosting and pressing gently on each layer to level. Place last rectangle of cake on top and frost top of cake with 1 cup frosting. Use remaining frosting to coat sides of cake. (It’s fine if some crumbs show through frosting on sides, but if you go back to smooth top of cake, be sure that spatula is free of crumbs.)
7. Hold cake with 1 hand and gently press chopped pecans onto sides with other hand. Chill for at least 1 hour before serving.
To Make Ahead: The cake may be refrigerated for up to 24 hours before serving.

 

[happypappy]

I'm not really allergic! Both sound great thank you my friend!

 

[happypappy]

CONGRATS ON VIP JMORGAN!!

 

[jmorgan]

Thanks not paying much attention to that, just trying to make sure you have your dessert.  I know how my grampy got when sweets were withheld from him.

 

[happypappy]

Well thanks for looking out!!

 

[Kalsima]

DBSB0708, gotta try that pimp juice sounds so good, I only drink on rare occasions since my college days, but next time I do, this is one I have to try, thanks, sounds yummy, and my husband might get some!

Sent from my iPad using Tapatalk

 

[Guest]

This sounds so good. It almost makes me want to eat something!

Just wanted to let you know that i hear you. Lots of times, particularly when i am stressed, i cannot even swallow any food. It gets stuck and i have to have liquid to chase it. I love to eat though. People tend to think I have an eating disorder when they see how much i CAN eat when i can eat......lol

Peace LWD

 

[Guest]

You GUYS! I am starving now! With my busy life (sigh) i have not cooked anything in weeks!n during spring break i am gonna be trying as many of your recipes as I can! Something special about recipes coming from my DBG family. First things to try will be Jewys carbonara, ms tomato soup, Dzs chicken and EVERYTHING DGSB posted. Also the morning glory muffins! I am certain I forgot a few,

I love to cook, my Dad owned a smaller high-end catering company when I was growing up. I have the love of cooking in my genes!

Thanks, all of you, for posting! My family will be very grateful. I promise to post a couple of my recipes during break! Love you!

 

[jmorgan]

Cat, I read in another post you like breakfast type things.  Here is one of my fav's I like to cook for my better half.  Quick too.  You can take some liberties with any of the ingredients.  I have substituted the bacon for diced ham or ground turkey sausage.  I don't use heavy cream, instead use skim milk and I like to add mild green (canned) chilies and bell peppers to add color.  It always turns out great.  Pretty easy if I might say so myself.

Breakfast Casserole for Two

Serves 2

You can substitute an equal amount of shredded Swiss, Gouda, or pepper Jack cheese for the cheddar.

Ingredients

• 3 slices bacon, chopped
  
• 2 slices hearty white sandwich bread, cut into 1/2-inch pieces
• 6 tablespoons heavy cream
• 4 large eggs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 scallions, sliced thin
• 1/2 cup shredded sharp cheddar cheese

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Cook bacon in 8-inch nonstick, ovensafe skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from pan.
2. Add half of bread to skillet and cook over medium heat, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to medium bowl and toss with untoasted bread.
3. Whisk cream, eggs, salt, and pepper in another medium bowl until smooth. Stir in bacon, scallions, and cheddar. Add egg mixture to now-empty skillet and cook over medium heat, using spatula to scrape bottom of pan, until eggs are just beginning to set, about 1 minute. Fold in bread and lightly pat mixture into even thickness. Bake until puffed and golden brown, 7 to 9 minutes. Serve.

 

[jmorgan]

Cat, you can't go wrong with the carbonara.  It WILL be a family fav.  The only mistake you can do... is not making enough /default_cool.png

I am not letting jewy off the hook for other recipes.  When you find someone that has some great recipes ya gotta gettem when you can.  Now I am getting hungry.

 

[longwaydown]

Just wanted to let you know that i hear you. Lots of times, particularly when i am stressed, i cannot even swallow any food. It gets stuck and i have to have liquid to chase it. I love to eat though. People tend to think I have an eating disorder when they see how much i CAN eat when i can eat......lol

Peace LWD

That's EXACTLY how I am. Instead of being a "stress eater" I am a "stress non eater." It's not on purpose, but it's the way it is for me. I have no appetite, nothing sounds appealing for the most part and my stomach hurts.

However, when I can eat- watch out!