• T.O.H. Daily Recipe - 20

    From Dave Drum@1:3634/12 to All on Wednesday, February 15, 2023 14:06:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: The Best French Toast
    Categories: Breads, Dairy, Spices
    Yield: 4 servings

    1 1/2 c Half & Half cream
    3 lg Egg yolks
    3 tb Brown sugar
    2 ts Vanilla extract
    3/4 ts Ground cinnamon
    1/2 ts Salt
    1/4 ts Ground nutmeg
    8 sl Day-old brioche bread; 1"
    - thick

    In a shallow dish, whisk together the first seven
    ingredients. Heat a greased griddle over medium heat.

    Dip bread into egg mixture, letting it soak 5 seconds on
    each side. Cook on griddle until golden brown on both
    sides. Serve with toppings as desired.

    TIP: Using day-old bread from a bakery helps the French
    toast to keep its shape. If you're using commercially
    produced brioche, be sure to allow the bread to become
    slightly stale for best results.

    Audrey Rompon, Milwaukee, Wisconsin

    Makes 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:18/200 to All on Monday, September 18, 2023 08:33:30
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple Pie w/Cheese
    Categories: Pies, Pastry, Fruits, Cheese
    Yield: 6 servings

    Pie dough for a double crust
    - pie; store bought or
    - scratch made
    1/3 c Sugar
    1/3 c (packed) brown sugar
    1/4 c A-P flour
    1 ts Cinnamon
    1/4 ts Ground ginger
    1/4 ts Ground nutmeg
    6 c (to 7 c) thin sliced, peeled
    - tart apples
    1 tb Lemon juice
    1 tb Butter
    1 lg Egg white
    sl Cheddar cheese

    MMMMM--------------------------OPTIONAL-------------------------------
    Turbinado or coarse sugar
    Ground cinnamon
    Vanilla bean ice cream
    Caramel sauce

    Set oven # 375+|F/190+|C.

    In a small bowl, combine sugars, flour and spices. In
    a large bowl, toss apples with lemon juice. Add sugar
    mixture and toss to coat. Let the coated apples sit
    while you prepare the dough.

    On a lightly floured surface, roll half the dough to a
    1/8-inch thick circle; transfer to a 9" pie plate. Roll
    remaining dough to a 1/8" thick circle and set aside for
    topping the pie.

    Add filling to bottom crust and dot with butter. Place
    the top crust gently over the filling. Trim, seal and
    flute the edges. Cut slits on top to allow air
    ventilation.

    Beat your egg white until foamy, then brush it over the
    crust. Sprinkle with turbinado sugar and ground cinnamon
    if desired.

    Bake on the lowest rack for 60 to 70 minutes, until the
    crust is golden brown and the filling is bubbly. Cover
    the pie with foil if the crust begins to get too dark.
    Allow to cool in the pan on a wire rack. Remove a slice
    of pie and cover with a slice of cheese. * Warm under
    the broiler for two minutes if desired.

    Serve immediately!

    * Or place the cheese between the top crust and the
    filling as we did when I was growing up - UDD

    Risa Lichtman, Portland, Oregon

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple Pie w/Cheese
    Categories: Pies, Pastry, Fruits, Cheese
    Yield: 6 servings

    Pie dough for a double crust
    - pie; store bought or
    - scratch made
    1/3 c Sugar
    1/3 c (packed) brown sugar
    1/4 c A-P flour
    1 ts Cinnamon
    1/4 ts Ground ginger
    1/4 ts Ground nutmeg
    6 c (to 7 c) thin sliced, peeled
    - tart apples
    1 tb Lemon juice
    1 tb Butter
    1 lg Egg white
    sl Cheddar cheese

    MMMMM--------------------------OPTIONAL-------------------------------
    Turbinado or coarse sugar
    Ground cinnamon
    Vanilla bean ice cream
    Caramel sauce

    Set oven # 375+|F/190+|C.

    In a small bowl, combine sugars, flour and spices. In
    a large bowl, toss apples with lemon juice. Add sugar
    mixture and toss to coat. Let the coated apples sit
    while you prepare the dough.

    On a lightly floured surface, roll half the dough to a
    1/8-inch thick circle; transfer to a 9" pie plate. Roll
    remaining dough to a 1/8" thick circle and set aside for
    topping the pie.

    Add filling to bottom crust and dot with butter. Place
    the top crust gently over the filling. Trim, seal and
    flute the edges. Cut slits on top to allow air
    ventilation.

    Beat your egg white until foamy, then brush it over the
    crust. Sprinkle with turbinado sugar and ground cinnamon
    if desired.

    Bake on the lowest rack for 60 to 70 minutes, until the
    crust is golden brown and the filling is bubbly. Cover
    the pie with foil if the crust begins to get too dark.
    Allow to cool in the pan on a wire rack. Remove a slice
    of pie and cover with a slice of cheese. * Warm under
    the broiler for two minutes if desired.

    Serve immediately!

    * Or place the cheese between the top crust and the
    filling as we did when I was growing up - UDD

    Risa Lichtman, Portland, Oregon

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple Pie w/Cheese
    Categories: Pies, Pastry, Fruits, Cheese
    Yield: 6 servings

    Pie dough for a double crust
    - pie; store bought or
    - scratch made
    1/3 c Sugar
    1/3 c (packed) brown sugar
    1/4 c A-P flour
    1 ts Cinnamon
    1/4 ts Ground ginger
    1/4 ts Ground nutmeg
    6 c (to 7 c) thin sliced, peeled
    - tart apples
    1 tb Lemon juice
    1 tb Butter
    1 lg Egg white
    sl Cheddar cheese

    MMMMM--------------------------OPTIONAL-------------------------------
    Turbinado or coarse sugar
    Ground cinnamon
    Vanilla bean ice cream
    Caramel sauce

    Set oven # 375+|F/190+|C.

    In a small bowl, combine sugars, flour and spices. In
    a large bowl, toss apples with lemon juice. Add sugar
    mixture and toss to coat. Let the coated apples sit
    while you prepare the dough.

    On a lightly floured surface, roll half the dough to a
    1/8-inch thick circle; transfer to a 9" pie plate. Roll
    remaining dough to a 1/8" thick circle and set aside for
    topping the pie.

    Add filling to bottom crust and dot with butter. Place
    the top crust gently over the filling. Trim, seal and
    flute the edges. Cut slits on top to allow air
    ventilation.

    Beat your egg white until foamy, then brush it over the
    crust. Sprinkle with turbinado sugar and ground cinnamon
    if desired.

    Bake on the lowest rack for 60 to 70 minutes, until the
    crust is golden brown and the filling is bubbly. Cover
    the pie with foil if the crust begins to get too dark.
    Allow to cool in the pan on a wire rack. Remove a slice
    of pie and cover with a slice of cheese. * Warm under
    the broiler for two minutes if desired.

    Serve immediately!

    * Or place the cheese between the top crust and the
    filling as we did when I was growing up - UDD

    Risa Lichtman, Portland, Oregon

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Monday, September 18, 2023 08:33:32
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple Cinnamon Bread
    Categories: Breads, Fruits, Herbs, Nuts
    Yield: 24 servings

    3 c A-P flour
    1 1/2 c Sugar
    1 ts Baking powder
    1 ts Salt
    1 ts Baking soda
    1 ts Ground cinnamon
    2 lg Eggs; room temp
    1/2 c Unsweetened applesauce
    1/3 c Oil
    1 ts Vanilla extract
    3 c Chopped, peeled, tart
    - apples

    MMMMM--------------------------TOPPING-------------------------------
    1/2 c A-P flour
    1/2 c Sugar
    2 tb Chopped walnuts
    1/3 c Cold butter

    Set oven @ 350+|F/175+|C.

    In a large bowl, combine the first 6 ingredients. In
    another bowl, whisk eggs, applesauce, oil and vanilla.
    Stir into dry ingredients just until moistened. Fold in
    apples. Transfer to 2 greased 8" Z 4". loaf pans.

    For the topping, combine flour, sugar and walnuts; cut
    in butter until crumbly. Sprinkle over batter.

    Bake until a toothpick inserted in the center comes out
    clean, 45-55 minutes. Cool 10 minutes before removing
    from pans to wire racks.

    Liz Titler, Madison, Ohio

    Makes: 2 loaves (12 pieces each)

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:18/200 to All on Monday, September 18, 2023 08:33:34
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Amish Chicken & Noodles
    Categories: Poultry, Herbs, Pasta
    Yield: 8 servings

    4 lb Broiler/fryer chicken
    2 tb Chicken bouillon granules
    2 tb Butter
    6 Bay leaves
    12 oz Home-style egg noodles
    3/4 ts Salt
    1/2 ts Pepper

    Place the chicken in a large stockpot or Dutch oven
    (make sure the giblets are removed) and add enough water
    to cover the chicken entirely. This will ensure even
    cooking and that the flavoring can seep into all surface
    areas.

    Next, stir in the flavor: bouillon, butter and bay
    leaves. Slowly bring to a boil. Once there, reduce the
    heat and simmer, covered, until the chicken is
    tender-roughly 1 to 1 1/2 hours. Of course, the longer
    it simmers, the more flavor your broth will have.

    Remove the chicken from the pot and allow to cool
    slightly on a cutting board. Next, strain the broth
    through a cheesecloth-lined colander. Skim and discard
    any fat thatgCOs left floating on top.

    Remove the chicken meat from the bones and shred or cut
    into bite-sized pieces. YougCOll want chicken in each bite
    of the final dish, so smaller pieces will allow it to
    disperse more evenly. Discard the bones.

    Return 4 cups of broth to the pot (save remaining broth
    for a future recipe and for reheating leftovers) and
    bring it to a boil. Then stir in the egg noodles. Reduce
    the heat and cover the pot. Simmer until the noodles are
    tender and most of the liquid is absorbed, about 12-15
    minutes.

    Now that most of your liquid has been absorbed, add the
    chicken to the pot and season with salt and pepper.
    Garnish with a little parsley for a pop of color, if
    desired.

    Jill Schildhouse, Pisgah Switch, Illinois

    Makes: 8 servings.

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:18/200 to All on Monday, September 18, 2023 08:34:36
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pioneer Woman's Cheese Ball
    Categories: Pork, Cheese, Dairy, Vegetables
    Yield: 9 servings

    8 sl Smoked bacon; cooked,
    - drained, divided
    8 oz Softened cream cheese;
    - diced
    8 oz Grated white Cheddar cheese
    2 tb Sour cream
    1 tb Ranch seasoning
    5 Scallions; white parts fine
    - chopped, green parts thin
    - sliced
    Cooking spray
    Crackers; to serve

    Add two slices of cooked bacon, the softened cream
    cheese, grated cheddar, sour cream, ranch seasoning and
    scallion whites to the bowl of a food processor. Pulse
    and then run the processor on low speed until everything
    is well blended. (If you dongCOt have a food processor,
    dice the bacon and then mash everything together in a
    bowl using a fork.)

    Finely chop the remaining six pieces of bacon. Toss the
    bacon bits together with the sliced scallion greens on a
    large, shallow plate. Spread the mixture out into an
    even layer on the plate.

    Scoop the cheese mixture into a small bowl. Spray your
    hands with a thin coating of cooking spray, then shape
    the cheese mixture into a ball. Place the cheese ball on
    the plate with the bacon and scallions; roll the ball
    all around the plate to coat it with a layer of bacon
    and scallions. Use your fingers to pick up leftover bits
    from the plate and press them into place on the cheese
    ball.

    Place the coated cheese ball in the center of a serving
    plate, and cover the plate with plastic wrap.
    Refrigerate the cheese ball for at least one hour or up
    to eight hours.

    Remove it from the fridge 30 minutes before serving.
    Arrange crackers all around the cheese ball, add a small
    cheese knife to the plate.

    Ree Drummond, TV Land, USA

    Makes: 8 - 10 servings

    RECIPE FROM: https://www.tasteofhome.com

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