Any Home Bakers Here?

[pennyJo1960]

Hello,

Here is one thing I would like to share from my grandpa.

I tried making clam chowder one day, and my grandpa came over to visit. He told me how to make an awesome clam chowder using cream of potato soup as the base, cooking celery and diced potatoes and clams separately until they were done, then put them into the potato base then cook it a little more. I tried that, and it was the best clam chowder I had ever had. The BEST.

Then, my grandma makes an awesome goulash recipe. I got it from her once, and it is buried in my recipe cabinet. If I find it, I will post it. It is an awesome goulash recipe.

Anyway, I hope this catches everyone’s interest. If you have questions, feel free to ask.

Jared

I learned things like that with my Dad he had been cook in a truck stop after he came home from service uncertain he was of life then

 

[sunflour]

Tried a new recipe this afternoon. One of DH's favorite store-bought treats are the Little Debbie Oatmeal Cream Pies (he probably only gets them about once a year ). I came across a copycat recipe the other day and they're good! Won't be buying any more of these (not even once a year).

View attachment 1263223

MY OATMEAL CREME PIES

Cookie:
1 1/4 C softened unsalted butter
1 C brown sugar, packed
1/2 C granulated sugar
1 egg
2 tsp vanilla extract
1 Tab dark molasses
1 1/2 C AP flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground cloves
3 C uncooked quick-cooking oats

Creme Filling:
3/4 C softened unsalted butter
3 C powdered sugar
3 Tab heavy cream
1/2 tsp vanilla extract
pinch of salt

Cookies:
1. With a stand or handheld mixer, cream the butter and sugars together util light and creamy. Add egg, vanilla and molasses. Set aside.
2. In a separate bowl, combine the flour, baking soda, salt, cinnamon and cloves. Whisk it up. Add the quick oats and combine.
3. Pre-heat oven to 375*.
4. With the mixer running on slow, slowly add the dry ingredients to the wet ingredients. The dough will be thick.
5. Line baking sheets with parchment paper. Using a large (3 Tab) cookie scoop, drop dough balls on the baking sheets, leaving balls at least 2" apart because they will spread. (I could only got 6 cookies per baking sheet without them spreading together)
6. Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Filling:
1. With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Add heavy cream, vanilla extract and pinch of salt. Mix on high for 3-4 minutes. The filling will be thick.
2. Spread about 1 1/2 Tab of cream filling on the bottom side of half the cookies, top with remaining cookies right side up.

Note 1: These are BIG, next time I'll make them smaller. Using my large cookie scoop, I ended up with 9 huge oatmeal creme pies.
Note 2: You definitely want to use some sort of mixer for this recipe...both the cookie dough and the filling are thick.

View attachment 1263240

I love those, bet the home made are so much better.

I might have to give the little debbie pies a try

If you like oatmeal and icing, you'll love them. IMO it is a healthy snack

 

[The Farmers' Daughter]

Hello,

Here is one thing I would like to share from my grandpa.

I tried making clam chowder one day, and my grandpa came over to visit. He told me how to make an awesome clam chowder using cream of potato soup as the base, cooking celery and diced potatoes and clams separately until they were done, then put them into the potato base then cook it a little more. I tried that, and it was the best clam chowder I had ever had. The BEST.

Then, my grandma makes an awesome goulash recipe. I got it from her once, and it is buried in my recipe cabinet. If I find it, I will post it. It is an awesome goulash recipe.

Anyway, I hope this catches everyone’s interest. If you have questions, feel free to ask.

Jared

I'll have to try that chowder. I make Emeril Legasse's "chowder of love". It tastes awesome, but really expensive to make.

 

[N F C]

I love those, bet the home made are so much better.

Thanks sunflour, DH sure enjoyed them! Now he wants me to include them in the roster of things I bake for the golf course restaurant. It would be a quick grab & go snack or dessert I suppose.

I love the oatmeal cookie part, that's going to be my oatmeal cookie recipe from now on. The bit of molasses and the cinnamon & cloves made for a nice soft cookie.

 

[N F C]

I'll have to try that chowder. I make Emeril Legasse's "chowder of love". It tastes awesome, but really expensive to make.

I always enjoyed watching Emeril cook on tv but don't think I've tried any of his recipes.

 

[The Farmers' Daughter]

Omg
sallysbakingaddiction.com/2018/02/12/dark-chocolate-bread-pudding/#m

 

[Lazy Farmer]

Farmer Connie's Corn Fritter Recipe:

Gather these Ingredients:

• 2 Cups of corn from cob
• 1 Egg
• 1 tbsp Sugar
• 2 tbsp Corn Meal
• 3/4 Cup Flour
• 1-1/2 tsp Salt
• 1-1/2 tsp Baking Powder
• 1/4 tsp Granulated Cayenne Pepper
• 1/2 Cup of Milk

1. Heat Oil to 375*F
2. Combine all ingredients
3. Drop "spoon size" dough into hot oil carefully
4. Cook until golden brown

 

[ronott1]

Farmer Connie's Corn Fritter Recipe:
View attachment 1263964
Gather these Ingredients:

• 2 Cups of corn from cob
• 1 Egg
• 1 tbsp Sugar
• 2 tbsp Corn Meal
• 3/4 Cup Flour
• 1-1/2 tsp Salt
• 1-1/2 tsp Baking Powder
• 1/4 tsp Granulated Cayenne Pepper
• 1/2 Cup of Milk

1. Heat Oil to 375*F
2. Combine all ingredients
3. Drop "spoon size" dough into hot oil carefully
4. Cook until golden brown

View attachment 1263966View attachment 1263965View attachment 1263979

View attachment 1263981​

Thanks for the Recipe!

Looks amazingly good too

 

[pennyJo1960]

Mornin all going to monthly shopping today will take most the time
thank you @Farmer Connie fritters loopk great recipe will be a keeper but
may use it for hotdogs?

 

[jnicholes]

Hello,

I found my grandmothers goulash recipe. She makes it whenever she visits and it is the best goulash ever in my opinion. If you have questions, feel free to ask. If you want to try this recipe, go right ahead!


My grandmas goulash recipe.

1 diced onion

1 pound of lean ground beef.

1 pound elbow macaroni.

Two 6 ounce cans tomato paste

Two 10 and three-quarter ounce cans tomato soup

Two 10 1/2 ounce cans cream of mushroom soup

Two 10 1/2 ounce cans cream of celery soup

Two 14 1/2 ounce cans cream corn

Two 14 1/2 ounce cans diced tomatoes

One 4 ounce can sliced mushrooms, drained of juice.



Cook onions and meat in a pan until cooked.

Cook macaroni until cooked.

Combine tomato paste, tomato soup, cream of mushroom, cream of celery, cream corn, diced tomatoes, sliced mushrooms, and beef and onion mixture into a large pot with the macaroni and stir.

Let the ingredients simmer for a while. The longer it simmers, the tastier.