I was wondering if anyone would like to share their favorite baked goodie recipes (cookies, pies, cakes, etc), and pa** them along to me (love to have treasured family recipes). I ask because, my goal is when I finally moved to the place I can HOME, I will be a Pastry Chef. My Mama gave me all her recipes, and my 2 best friends passed along their mother/grandmother's recipes. I can guarantee that I will truely enjoy making your recipes & make them famous too...

Peanut butter, oats, and chocolate chips: it's like having your three favorite cookies in one!


Yields: 18 servings
INGREDIENTS
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup butter
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Combine all ingredients and mix well. Drop by tablespoon on to lightly greased cookie sheet. Bake 10 to 12 minutes.



"TFS" RULES above all others Except for... link [soforum.proboards103.com]

i finally am getting used to this forum site, at first ihad thought it was only the homepage... lol, i'm catching on!! but i was so happy to see the cooking "threads".. ahh yes, the lingo is sticking.

well in the event that i actually follow through with one of my all time dreams- i will open my own dessert shop... so i can't give away too much but here is one of my favorites that i make at home!!

i'm big on things being semi homemade- getting premade things from the grocery store are always a convienience if you don't have time, but if the time is there- from scratch always has its little perks.

start with any type of pound/sponge cake, pref. the individual sponge cups- they usually come in packs of 6 (each about the size of a cupcake)

then cut up some of your favorite fuites.. i get the best results with strawberries, banannas, and blackberries.. cut them into bite size pieces and then mix them with sugar in a bowl.

then take nutella (it's a spanish chocolate hazelnut spread).. melt it for about 30 seconds... put a dab on the bottom on the cake, then throw ontop the mixture of berries and sugar..

finish it up with some rediwhip, or you can whip your own cream!-

then take a powder chocolate (nesquick!), and sprinkle it on top!!!

ENJOY!!!

hey if anyone tries it let me know what you think, ill definitely be back around.!


Not guilty, he who does not feel me is not real to me. Therefore he doesn't exist ~ Jay-Z

Great to see people swapping recipe ideas. For a savoury bake you could try this:

MOZARELLA, CHERRY TOMATO AND BASIL MUFFINS

Makes 6

150g/5oz plain flour
˝ tbsp baking powder
˝ tsp each salt and pepper
50g/2oz butter
2 large eggs
120ml/4floz milk
50g mozzarella, drained and cut into small cubes
3tbsp fresh basil
25g/1oz tomatoes, cut into pieces


Preheat oven to 200C/Gas6.
Sift flour, baking powder and salt and pepper into a large bowl.
Melt butter and cool slightly.
Beat eggs and milk together, then stir into the flour with the butter.
Fold in the mozzarella, the basil leaves and the tomatoes.
Divide the mixture into a greased 6-hole muffin tin.
Bake for 25-30 minutes until risen and golden.
Transfer to a wire rack and serve warm or cold.

I cant type the ingredients out cos i dont cook but my sis does a gorgeous fairy cake mixture and throws mini rolo's in , scoops it into the cake cases then cooks


If it's white, sticky and not yours dont touch it.



Confession? Go here link [grouphug.us]

I had to find the most authentic recipe and copy and paste it for accuracy. I would eat this every day, this the most gorgeous thing a human could ever feed themselves on. Hope you try it. P.S. I can't cook but this is what my mum used to make.


Spanakotyropita: Spinach Pie with Feta Cheese & Herbs

This is often called spanakopita, but there is a difference. The long name comes from a combination of the words "spanaki" (spinach), "tyri" (cheese), and "pita" (pie). Pull out all the stops with this version that includes the tastes of mint, dill, parsley, and leeks for a fabulous result.

INGREDIENTS:
4 pounds of fresh spinach, roots trimmed, washed well (3-4 changes of water)
1/3 cup of olive oil
3/4 cup of finely chopped fresh dill
1 1/2 cups of finely chopped fresh flat-leaf parsley
1 cup of finely chopped fresh mint
2 cups of finely chopped leeks (just the lighter green stalk)
3/4 - 7/8 pound of feta cheese
1 egg
2 teaspoons of sea salt
1 teaspoon of freshly ground pepper
1 pound package of phyllo pastry sheets, defrosted as per package directions
olive oil to brush pan and phyllo (4-5 tablespoons)
PREPARATION:
Wash the spinach well in cold water, chop coarsely, place in a colander, and set aside to drain.

In a large pot, heat the oil over medium-high heat. When hot, sauté the leeks until they soften, stirring continuously with a wood spoon. Add the spinach and continue to cook, stirring to prevent sticking.

When the spinach wilts (moisture from the spinach will accumulate in the bottom of the pot and begin to boil), add dill, parsley, mint, salt, and pepper. Stir to combine. Cook for 10 minutes (counting from the time it resumes a full boil) stirring occasionally.

Transfer to a colander and set aside to drain for at least 3-4 hours (or overnight, covered, in the refrigerator).

Preheat the oven to 350F (175C).

Before making the spanakotyropita, bring all ingredients (packaged phyllo dough, egg, spinach and herb mixure) to room temperature except the cheese. Use a spoon or hands to press the spinach and herb mixture one more time to remove moisture, then toss with a fork.

Beat the egg with a fork and add to spinach. Toss well to combine. (A little bit of egg may drip through the colander; this is all right.)

Rinse the feta under cold water and break into very small pieces using a fork. Add to spinach and egg mixture, and toss well to distribute evenly.

Brush the bottom and sides of a deep baking pan lightly with oil (the pan can be round, square, or rectangular). Lay half the phyllo sheets on the bottom, brushing only the top sheet with 2 tablespoons of olive oil. Spoon in the spinach mixture and spread evenly. Fold any extending phyllo in over the mixture. Lay the remaining phyllo sheets on top.

Overlapping phyllo can be folded in, trimmed with a scissors, or crimped with oiled hands (do not use water).

Brush the top lightly and evenly with olive oil and score into serving-size squares, cutting through to the bottom. Wet your hands and shake off the excess water over the top of the spinach and cheese pie.

Bake on the rack just below the center of the oven at 350F (175C) for 45 minutes or until golden brown. When done, remove from the oven and allow to cool 20 minutes before serving. Spanakotyropita is generally served warm or at room temperature.

Serving suggestions: This can be served as an appetizer (small pieces), side dish (medium-sized pieces), or as a main dish (3-4" square pieces) served with a salad and crusty bread.


A Freudian slip is when you say one thing but mean your mother.

This one requires corn.



I didnt do it!

That is DISGUSTING!!

Bit of trivia: Nutella is french


"Masquerading as a normal person day after day is exhausting." (Random Tshirt)

Disgusting but HILARIOUS lol


"Masquerading as a normal person day after day is exhausting." (Random Tshirt)

Lemon Angel Bars

1 can lemon pie filling
1 box 1 step angel food cake mix
1/2 cup of water

Mix together, pour in a jelly roll pan (I use a 15x9x1 cookie sheet) Bake at 350 F for about 15 minuetes. After it cools I dust with powder sugar.


And in the end, it's not the years in your life that count. It's the life in your years. Abe Lincoln