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Post by braided-rug on Feb 13, 2006 16:26:30 GMT 10
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Admin
Major Contributor
formerly ~cara~
Posts: 4,651
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Post by Admin on Feb 14, 2006 3:49:35 GMT 10
Good recipes BR, I will not do Venison..I don't shoot Bambi. LOL. Someone else will have to take this one...
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Post by ArmyOfFive on Feb 14, 2006 11:20:52 GMT 10
Deer jerky
deer burgers
Venison stew
Next ingredient is Jell-o
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Post by braided-rug on Feb 14, 2006 11:51:30 GMT 10
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Post by braided-rug on Feb 14, 2006 11:57:30 GMT 10
You have to look at the pic for jelly cakes! www.abc.net.au/kyliekwong/recipes/s952462.htmRecipe: "Mum's jelly cakes. Serves: about 30 little cakes Ingredients 1 cup boiling water 1 x 85 g (3 oz) packet strawberry or raspberry jelly (jello BR) crystals 3/4 cup cold water 125 g (4 oz) butter 1/2 cup caster (superfine) sugar 1 egg 1 1/4 cups self-raising (self-rising) flour, sifted 1/2 cup milk 1/2 teaspoon vanilla essence 2 1/2 cups desiccated coconut Method Pour boiling water into a large heatproof jug. Sprinkle jelly crystals into jug, stir until crystals are dissolved, then stir in cold water. Pour jelly mixture into a large, shallow dish, about 20 x 25 cm (8 x 10 in), cover and refrigerate for 2-2 1/2 hours, or until jelly is just starting to set. (It is important that the jelly is used at the right consistency; if it is too firm it will not stick to the cakes.) Meanwhile, lightly grease 3 x 12-hole shallow patty-pan tins (1 1/2-tablespoon capacity) and preheat oven to 180°C (350°F). Cream together butter and sugar with an electric mixer until light and fluffy. Add egg and beat until just combined. Add flour, milk and vanilla and mix until smooth. Spoon tablespoons of the mixture into prepared tins. Bake for about 10 minutes, or until lightly browned. They're ready when a skewer inserted in the centre comes out clean. Remove cakes from tins and transfer to a wire rack to cool. Remove jelly from refrigerator and quickly roll a cake in the jelly, coating it evenly. Toss the jelly-covered cake in coconut until it's coated all over. Repeat with remaining cakes and arrange on a platter to serve." My Nana made her own version, very nice. ~ Next ingredient, yoghurt. |
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Post by braided-rug on Feb 20, 2006 16:21:52 GMT 10
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Post by braided-rug on Feb 20, 2006 16:24:12 GMT 10
Next ingredient~
Corn syrup.
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Post by ArmyOfFive on Feb 21, 2006 2:01:15 GMT 10
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Post by braided-rug on Feb 21, 2006 10:43:09 GMT 10
"Pumpkin Fruit Cake 1 cup mashed pumpkin 125 gms butter 1 cup brown sugar 2 eggs 2 teaspoons vanilla essense 500gm sultanas, or mixed fruit (I prefer just sultanas) 2 cups self raising flour Line a large tin with two layers of baking paper. Cream butter and sugar; add eggs one by one; then pumpkin, vanilla and fruit, then the flour. The mixture should be quite moist, but if is seems too dry (which it may be if the pumpkin is dryish) then add a little milk or water or orange juice. Pour the mix into the tin; bake at 200 C for one hour or till it's brown on top and a skewer comes out clean. This cake is rich, moist, a wonderful deep golden colour and very, very good. Pumpkin rock cakes Place spoonfuls of the mix on a greased baking tray. Bake for 10 -15 minutes. Half a cup of mixed peel or 2 tbsps grated lemon or orange zest are good additions. Pumpkin Muffins Bake in patty cases or a muffin tray. Again, a little orange or lemon zest are good additions." From: www.jackiefrench.com/recipes.htmlNote: sultanas are golden raisins. |
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Post by braided-rug on Feb 21, 2006 10:50:35 GMT 10
Next ingredient:
sunflower seeds!
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Post by ArmyOfFive on Feb 21, 2006 12:18:46 GMT 10
Harvest bread
Trail mix
Squash risotto
Next ingredient: Powdered milk
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Post by braided-rug on Feb 21, 2006 14:02:54 GMT 10
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Post by braided-rug on Feb 21, 2006 14:24:38 GMT 10
"CHESTNUT BREAD (for a bread machine) GLUTEN FREE 3 large eggs 1 tsp white cider vinegar 1/4 C canola oil 1 1/2 C water 1 C chestnut flour 1 C white rice flour 1/2 C potato starch 1/2 C tapioca flour 1/3 C corn starch 2 tbsp xanthan gum 3 tbsp sugar 1 1/2 tsp salt 2/3 dry buttermilk (or dried milk) 2 1/2 tsp yeast Pre-heat the oven to 375o F. Mix the first 4 ingredients and place in bread machine pan. Mix the remaining ingredients except the yeast and put on top of the liquid ingredients. Create a well in the top of the dry ingredients and add the yeast. Program the bread machine for "dough". When the cycle completes place the contents in a 5x9" lightly oiled bread pan. Bake 45-50 minutes. Turn out the bread immediately and let cool. This is a wonderful bread for sandwiches or toast." From: www.chestnutsonline.com/recipes.htm |
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Post by braided-rug on Feb 21, 2006 14:29:37 GMT 10
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Post by braided-rug on Feb 21, 2006 14:31:33 GMT 10
I'm thinking...
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