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Hello,
Thank you IMAQT1962, Robin, Trudy and Joy for today's recipes!
Thanks for reading,
Susan
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Recipe Requests
I made beer can chicken on propane barby yesterday. It was very moist and tender however the taste was the same as regular chicken without the beer. Any tips for the next time?
Sharon L Martin from Canada
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I had a meatloaf recipe that was cooked in the crockpot. It was made with ground beef, stove top dressing mix, eggs and what else? Have misplaced the recipe and cannot remember the amounts. There is one on Kraft's site but it is not the one. The one I am looking far does not have BBQ sauce or tomato sauce in it.
TIA,
Opal from Dallas, TX
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Today's Recipes
Combine first 4 ingredients in a saucepan and cook over medium heat stirring occasionally until mixture comes to a full boil. Let boil for 7 minutes then turn off heat and let syrup cool for 15 minutes. Add maple flavoring.
When completely cooled transfer to plastic or glass container. This makes 1 quart. If you like your syrup butter flavored, add 3 tbsp. Butter to mixture before heating.
By IMAQT1962 from ILLINOIS
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In a small, heavy saucepan, over low heat, melt chocolate, stirring constantly; remove from heat. Or, in a small glass bowl, microwave chocolate on high for 2-3 minutes, stirring after each minute. Preheat oven to 350 degrees F. Grease bottom and sides of a loaf pan. In large bowl, combine all remaining ingredients, except confectioners' sugar. With electric mixer at medium speed, beat one minute, scraping bowl constantly; or beat 100 strokes by hand... Pour mixture into prepared pan.
Bake 55-65 minutes, or until cake tester inserted into center of loaf comes out clean. Cool loaf 10 minutes in pan on rack. Gently remove loaf from pan; cool completely before slicing. Wrap loaf tightly in plastic wrap or aluminum foil. Store in refrigerator. Before serving, sprinkle top of loaf with sifted confectioners' sugar. Makes 18 slices.
By Robin from Washington, IA
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Overnight Refrigerator Pancakes
Combine yeast, water and sugar. Let stand 5 minutes. Combine remaining dry ingredients in a large bowl. Combine eggs, buttermilk, and oil. Make a well in the center of the dry ingredients. Pour in egg mixture, stirring just until moistened. Stir in yeast mixture. Cover and refrigerate overnight. When ready to use, mix batter well. Can be stored 1 week in refrigerator. The recipe can be cut in half. Makes 36 medium pancakes.
By Robin from Washington, IA
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This is an easy chicken recipe that I have made many times. Use 4 boneless, skinless chicken breasts. Take a bottle of Italian dressing-do not shake. Pour dressing out of the neck of the bottle. Refill the neck with teriyaki. Pour contents of bottle over chicken and marinate 2-4 hours. Grill or bake at 400 degrees F for about 20 minutes or until done.
By Joy from Jacksonville, FL
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Best-Ever Chocolate Coconut Cake
Preheat oven to 350 degrees F. Grease and flour three 9 inch cake pans. Set aside. In 3 qt. saucepan, combine 1 cup butter and 4 squares chocolate. Cook over low heat, stirring often, until mixture is melted and smooth. Cool at room temperature 15 minutes. In medium bowl, beat 2 eggs with the buttermilk and vanilla. On waxed paper, mix together flour, 2 cup sugar and the baking soda. With wooden spoon or wire whisk, add dry ingredients and buttermilk mixture alternately to chocolate mixture. Mix until well blended. Divide evenly among prepared pans.
Bake 20 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in pans on wire racks 5 minutes. Loosen edges of cake with metal spatula or knife. Turn out on racks, and cool completely. Meanwhile, prepare filling: In 2 qt. saucepan, combine cream, sugar, egg yolks and butter. Cook over medium heat, stirring constantly, until mixture thickens enough to coat the back of a spoon - about 12 minutes; remove from heat. Add chocolate, stirring until melted; stir in coconut. Spread filling in 9x13 pan. Chill in freezer until cooled and thick enough to spread, about 20 minutes. Place one layer on serving platter with half of chilled filling. Top with second layer and remaining filling. Place third layer over filling; frost outside and top of cake with Satin Chocolate Frosting. Makes 8-10 servings.
In top of double boiler or in medium saucepan, melt chocolate over hot, not boiling, water. Remove from hot water; cool 5 minutes. Stir in sour cream until smooth.
By Robin from Washington, IA
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Remove peel in 4 sections. Cover with cold water, boil 10 minutes and drain. Repeat that process 3 times. Cut peel in thin strips with scissors. Combine sugar, syrup, and water in another saucepan, add color. Add peel and bring to a boil. Boil gently for 40 minutes. Cook until most of the syrup is absorbed. Drain in strainer. Roll in granulated sugar. Let dry uncovered 48 hours. Store in container.
By Trudy from Springfield, IL
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