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Post by moonstone on Apr 10, 2008 14:07:26 GMT -5
Maybe we should start a recipe thread. I read a couple of Davidson's books a few years ago, but at this moment I'm interested in whether she has anything interesting that can be done with sugar-free jello. Oh, that would be fun. Sugar-free jello, if you're serious, can be used like regular jello in recipes. Everyone knows I'm always serious, especially about my jello. Bring on those recipes.
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Post by Laura on Apr 10, 2008 14:17:15 GMT -5
LOL! Loved it. Now, hold those dishes with fish. Strawberry ice with bits of tuna fish! shrimp salad topped with chocolate sauce...EeeeeeWwwwww!
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Post by Fairweather on Apr 10, 2008 14:26:45 GMT -5
Oh, that would be fun. Sugar-free jello, if you're serious, can be used like regular jello in recipes. Everyone knows I'm always serious, especially about my jello. Bring on those recipes. Okay, moon, you asked for it--but let me go through the proper attribution thing, cause I don't want lawyers or any thicknecked goons who look like they work for anybody's security knocking on my door: From Joanne Fluke's KEY LIME PIE MURDER (2007) Kitty's Orange Cake Preheat oven to 350 degrees F., rack in the middle position. l box yellow cake mix (1 lb. 2.24 oz.) one package (3 oz.) orange Jello powder (NOT sugar free, she says) 1 cup orange juice 1 tsp. orange extract 1 tsp. vegetable oil l tsp. orange zest (optional) 4 eggs 1 cup semisweet mini chocolate morsels (6 oz. pkg.--she used Nestle) Grease and flour a Bundt pan. (She sprayed hers with Pam first.) Dump the dry yellow cake mix into a large mixing bowl. Mix in the orange Jello powder. Add the orange juice, orange extract, vegetable oil, and the orange zest (if you decide to use it). Mix all the ingredients until well blended. Add the eggs one at a time, mixing after each addition. Beat two minutes on medium speed with an electric mixer or three minutes by hand. (Hmm--g1's "egg timer" won't help here.) Fold in the mini chocolate morsels by hand. Pour the batter into the Bundt pan. Bake at 350 F. for 45 to 55 minutes or until a cake tester inserted into the center of the cake comes out dry. Cool on a rack for 20-25 minutes. Loosen the outside edges and the middle and tip the cake out of the pan. Let the cake cool completely on the rack. Okay, moon, you want the glaze recipe too? It's orange fudge, she says.
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Post by moonstone on Apr 10, 2008 14:36:05 GMT -5
Thanks, Katie. Looks delicious. I'd love the glaze recipe, if it's not too much trouble.
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Post by moonstone on Apr 10, 2008 14:40:33 GMT -5
LOL! Loved it. Now, hold those dishes with fish. Strawberry ice with bits of tuna fish! shrimp salad topped with chocolate sauce...EeeeeeWwwwww! Well, now you've gone and done it, blue. I was suppressing those memories ... until now. LoL
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Post by Fairweather on Apr 10, 2008 14:47:40 GMT -5
Okay, moon.
Orange-Fudge frosting:
2 T. chilled butter (1/4 stick, 1/8 cup)
1 cup semisweet chocolate chips (6 oz. bag)
1 tsp. orange extract
2 T. refrigerated orange juice
Place the butter in the bottom of a 2 cup microwave safe bowl. Add the chocolate chips. Heat on HIGH for 60 seconds.
Stir to see if the chips are melted. (They tend to maintain their shape even when melted, so you can't tell just by looking.) If they're not melted and can't be stirred smooth, heat them on HIGH at fifteen second intervals until they are, stirring to check after each fifteen second interval.
Add the orange extract and stir it in.
Add the orange juice tablesthingy by tablesthingy, stirring after each addition.
Pour the frosting over the ridge of the cake, letting it run partway down the sides. It'll be thicker on top. (my take--well, DUH!)
Refrigerate the cake without covering it, for at least twenty minutes before serving. After the twenty minute refrigeration, the cake can be left out at room temp, if you wish.
Sounds rich enough to kill with one bite--
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Post by Fairweather on Apr 10, 2008 14:50:52 GMT -5
LOL! Loved it. Now, hold those dishes with fish. Strawberry ice with bits of tuna fish! shrimp salad topped with chocolate sauce...EeeeeeWwwwww! Well, now you've gone and done it, blue. I was suppressing those memories ... until now. LoL Reminds me of the guy Dr. Phil had on once who served vanilla ice cream with BBQ sauce as dessert--and thought he was being creative.
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Post by Laura on Apr 10, 2008 14:56:36 GMT -5
Well, now you've gone and done it, blue. I was suppressing those memories ... until now. LoL Reminds me of the guy Dr. Phil had on once who served vanilla ice cream with BBQ sauce as dessert--and thought he was being creative. Yuck..what a waste of good ice cream.
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Post by moonstone on Apr 10, 2008 15:02:41 GMT -5
Sounds rich enough to kill with one bite-- Katie
Yes, it does, but I'm hoping you'll tell me it wasn't the murder weapon. Thanks, Katie.
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Post by nanalinda on Apr 10, 2008 15:08:46 GMT -5
And blue, didn't Iain Pears also have a series about art that featured an English art historian and an Italian fraud detective? If he was the one who wrote those, I've read a few of them. Katie, if you like mysteries about art, you might enjoy Jonathan Santlofer. The Killing Art, Color Blind and The Death Artist.
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Post by Krista on Apr 10, 2008 15:21:21 GMT -5
Well, now you've gone and done it, blue. I was suppressing those memories ... until now. LoL Reminds me of the guy Dr. Phil had on once who served vanilla ice cream with BBQ sauce as dessert--and thought he was being creative. Are y'all gonna make me pull this car over?! EEEeeeWWWwww!
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Post by Laura on Apr 10, 2008 15:38:06 GMT -5
Katie's Kitty's Orange Cake recipe has my sweet tooth going crazy..and the frosting..yum. Looks easy to make. I'll make it and invite cha'all over.
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Post by Fairweather on Apr 10, 2008 15:42:51 GMT -5
And blue, didn't Iain Pears also have a series about art that featured an English art historian and an Italian fraud detective? If he was the one who wrote those, I've read a few of them. Katie, if you like mysteries about art, you might enjoy Jonathan Santlofer. The Killing Art, Color Blind and The Death Artist. Thanks, Nan. I'll have to check those out. I do love art mysteries--probably because I'm a sort of half-a**ed artist--
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Post by Fairweather on Apr 10, 2008 15:44:11 GMT -5
Sounds rich enough to kill with one bite-- Katie Yes, it does, but I'm hoping you'll tell me it wasn't the murder weapon. Thanks, Katie. It wasn't--thank goodness.
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Post by moonstone on Apr 10, 2008 15:48:34 GMT -5
Katie's Kitty's Orange Cake recipe has my sweet tooth going crazy..and the frosting..yum. Looks easy to make. I'll make it and invite cha'all over. I'll be there ... with bells on. All right, all right, no bells. But put me down to bring the Lime Jello Marshmallow Cottage Cheese Surprise. Emphasis on "surprise."
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Post by Fairweather on Apr 10, 2008 15:59:16 GMT -5
BTW, I was doing a little "research" (wink wink) the other night and found this goody, which might interest some of the ladies: that sexy Richard Wolffe has coauthored a Spanish cookbook called TAPAS: A TASTE OF SPAIN IN AMERICA (2005) and has been a contributor to Food Arts and Food and Wine magazines.
INNNNN-ter-esting what you can find sneakin' around the Web--
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Post by Krista on Apr 10, 2008 16:04:53 GMT -5
BTW, I was doing a little "research" (wink wink) the other night and found this goody, which might interest some of the ladies: that sexy Richard Wolffe has coauthored a Spanish cookbook called TAPAS: A TASTE OF SPAIN IN AMERICA (2005) and has been a contributor to Food Arts and Food and Wine magazines. INNNNN-ter-esting what you can find sneakin' around the Web-- My Richard Wolffe??!!
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Post by Fairweather on Apr 10, 2008 16:07:53 GMT -5
Yes, darlin', YOUR Richard Wolffe--
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Post by Laura on Apr 10, 2008 16:09:13 GMT -5
BTW, I was doing a little "research" (wink wink) the other night and found this goody, which might interest some of the ladies: that sexy Richard Wolffe has coauthored a Spanish cookbook called TAPAS: A TASTE OF SPAIN IN AMERICA (2005) and has been a contributor to Food Arts and Food and Wine magazines. INNNNN-ter-esting what you can find sneakin' around the Web-- Caramba! An author and food gourmet as well..I'd like to see some of those recipes..deliciosos I'll bet.
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Post by moonstone on Apr 10, 2008 16:14:26 GMT -5
Okay. To pay katie back for the orange/chocolate thing and to pay blue back for letting me riff her lime jello marshmallow cottage cheese surprise, here's an easy lime jello recipe from my mother that used to be a favorite summertime treat --
Lime Delight
1 8-oz package cream cheese 1 3-oz package lime jello (dry) 1 small can mandarin oranges (+ juice) (or substitute pineapple) 1 large container whipped topping
Put cream cheese in mixer and cream. Add rest of ingredients and mix well. Use oranges on top for decoration. Refrigerate until ready to serve.
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Post by moonstone on Apr 10, 2008 16:17:17 GMT -5
BTW, I was doing a little "research" (wink wink) the other night and found this goody, which might interest some of the ladies: that sexy Richard Wolffe has coauthored a Spanish cookbook called TAPAS: A TASTE OF SPAIN IN AMERICA (2005) and has been a contributor to Food Arts and Food and Wine magazines. INNNNN-ter-esting what you can find sneakin' around the Web-- Caramba! An author and food gourmet as well..I'd like to see some of those recipes..deliciosos I'll bet. Ummmm. Life is good. But they put the wrong guy on the cover.
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Post by Laura on Apr 10, 2008 16:18:59 GMT -5
Okay. To pay katie back for the orange/chocolate thing and to pay blue back for letting me riff her lime jello marshmallow cottage cheese surprise, here's an easy lime jello recipe from my mother that used to be a favorite summertime treat -- Lime Delight 1 8-oz package cream cheese 1 3-oz package lime jello (dry) 1 small can mandarin oranges (+ juice) (or substitute pineapple) 1 large container whipped topping Put cream cheese in mixer and cream. Add rest of ingredients and mix well. Use oranges on top for decoration. Refrigerate until ready to serve. Oh now this would be perfect on a hot summer day, getting home from work, tired, hungry. A cooool bowl of this..yummy
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Post by Fairweather on Apr 10, 2008 16:24:05 GMT -5
Caramba! An author and food gourmet as well..I'd like to see some of those recipes..deliciosos I'll bet. Ummmm. Life is good. But they put the wrong guy on the cover. Some people have no aesthetic sense. A chef on the cover is one thing--but Richard Wolffe would be something else.
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Post by Laura on Apr 10, 2008 16:30:54 GMT -5
Ummmm. Life is good. But they put the wrong guy on the cover. Some people have no aesthetic sense. A chef on the cover is one thing--but Richard Wolffe would be something else. No Richard on the cover! I would demand a reprint.
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Post by g1 on Apr 10, 2008 16:34:12 GMT -5
Add the eggs one at a time, mixing after each addition. Beat two minutes on medium speed with an electric mixer or three minutes by hand. (Hmm--g1's "egg timer" won't help here.) Just to clarify... it's not "my" egg timer. (I use the microwave -- it only takes 45 seconds.... Oh, never mind...)
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