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Cat Forum / Cat Anecdotes / November 2005Thanksgiving Tradition
It has long been a tradition in my family to share a recipe that will be made for Thanksgiving with another family. I would like to share my recipe with my "Cat Family". I hope that others here will share their special recipe too! Creamcheese Pound Cake with Mandarian Oranges Ingredients: 3 Sticks unsalted butter 8 oz of cream cheese 6 Eggs 1 pound of sugar (about 3 cups) 2 teaspoons of salt 1-1/2 teaspoons of vanilla 1 pound of flour (about 3 cups) Large can of Mandarian Oranges. Directions: Let Creamcheese and butter stand at room temperature for 1 hour. Preheat oven to 350F Degrees (180C). Cream together. Add eggs one at a time, mixing well after each. Add sugar one cup at a time, again mix well after each. Add salt and vanilla, mixing well. Add flour one cup at a time, mixing well after each cup. Pour into two (2) 8x4 loaf pans sprayed with baking spray. Bake for 60-70 minutes. Serve slightly warm topped with Mandarian oranges. Hope you all enjoy this recipe as much as my family does. You can top this with any sort of fruit or eat plain. Skritches, KittyLady >It has long been a tradition in my family to share a recipe that will >be made for Thanksgiving with another family. I would like to share my >recipe with my "Cat Family". I hope that others here will share their >special recipe too! > >Creamcheese Pound Cake with Mandarian Oranges It sounds delicious! Thanks for sharing. I will be joining my sister and her family for a going-out dinner on Thursday. It's a nice restaurant, very acceptable when she can't cook. She will be doing the full throttle cook-thing on saturday, but I won't be joining them at that time. It's a very long story, and I won't bore y'all with it. Jane - owned and operated by Princess Rita >It has long been a tradition in my family to share a recipe that will >be made for Thanksgiving with another family. I would like to share my >recipe with my "Cat Family". I hope that others here will share their >special recipe too! I've been baking all afternoon for thanksgiving... I said I'd make pies for twenty :) And I'm sure I've made way too many but it was fun (if exhausting). I almost copped out and bought premade pastry but then I looked at the ingredients listing and entirely lost my appetite! So I made my own from scratch. It's not hard, I'm just lazy and hate rolling it out! I've made apple and blackberry, peach, homemade fruitmince, pecan cheesecake, and regular pumpkin pies... and tomorrow I'm going to make a chocolate marshmallow pie with a peanutbutter crumb crust. Here's my recipe for the fruitmince pie. 1 pie crust 1 grannysmith apple 1/2 cup raisins 1 cup golden raisins 1/2 cup currants 1/4 cup cherries couple tablespoons brown sugar cinnamon apple pie spice. water or applejuice Chop the apple finely and put it and the fruit into a saucepan. Chop the cherries and add them to the pan. Add about a quarter cup of water and the spices and sugar, and simmer till the apple is soft and the fruit is plump and the liquid is thickened. Put it in the pie shell and bake at 350F for half an hour. I topped mine with a twisted pastry lattice but you can put whatever you want on top.  Signature~Karen aka Kajikit Crafts, cats, and chocolate - the three essentials of life http://www.kajikitscorner.com Online photo album - http://community.webshots.com/user/kajikit That is a good one I going to add that to my book >>It has long been a tradition in my family to share a recipe that will >>be made for Thanksgiving with another family. I would like to share my [quoted text clipped - 31 lines] > and bake at 350F for half an hour. I topped mine with a twisted pastry > lattice but you can put whatever you want on top. Kajikit wrote: Here's my recipe for the fruitmince pie. 1 pie crust 1 grannysmith apple 1/2 cup raisins 1 cup golden raisins 1/2 cup currants 1/4 cup cherries About the cherries, are they the dried? Frozen? This time of the year we don't have them fresh. Thanks! Sounds yummy! -PatM you got to shop the whole markets I went shopping today they had everything out of season there nice and fresh of course over priced but what do you expect for out of season. I can't wait for the next two days to go pass > Kajikit wrote: > Here's my recipe for the fruitmince pie. [quoted text clipped - 9 lines] > > -PatM > Creamcheese Pound Cake with Mandarian Oranges > [quoted text clipped - 7 lines] > 1 pound of flour (about 3 cups) > Large can of Mandarian Oranges. *Sigh* I thought I knew a lot about American or English measures, and how to convert them, but obviously not enough... How much is a "Stick" of unsalted butter? It doesn't even give me the slightest hint on how much it is. Help meout, please! Hans 16 oz to 1 lb one stick of butter = 4 oz or 1/4 lb or 113.4 grams >> Creamcheese Pound Cake with Mandarian Oranges >> [quoted text clipped - 14 lines] > > Hans > 16 oz to 1 lb > > one stick of butter = 4 oz or 1/4 lb or 113.4 grams Thank you very much, now it may be possible to try it... Hans >>16 oz to 1 lb >> >>one stick of butter = 4 oz or 1/4 lb or 113.4 grams > > Thank you very much, now it may be possible to try it... Hans, this may be of help in the future: http://www.onlineconversion.com/cooking_butter.htm I use this for other cooking conversions: http://www.onlineconversion.com/cooking_volume.htm And all the rest of them (temps, weights, distances etc): http://www.onlineconversion.com/ You can find almost anything in the drop-down menu on the right. SignatureMarina, Frank, Miranda and Caliban. In loving memory of Nikki. marina (dot) kurten (at) iki (dot) fi Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki >> Creamcheese Pound Cake with Mandarian Oranges >> [quoted text clipped - 14 lines] > > Hans Especially since other ingredients are by weight etd. (and no way do three cups of sugar weigh about what three cups of flour weigh) Our butter is sold by the pound, which is divided into four quarters or sticks. So a stick of butter is 4 ounces or half a cup. I suspect you can convert from there. It does sound like a really good cake doesn't it? Jo >>Creamcheese Pound Cake with Mandarian Oranges >> [quoted text clipped - 11 lines] > convert them, but obviously not enough... How much is a "Stick" of unsalted > butter? A quarter of a pound. Most butter in U.S. supermarkets is packaged in indivually wrapped 1/4 pound "sticks". (I think that equates to 1/2 cup, but I'm not sure.) It doesn't even give me the slightest hint on how much it is. Help > meout, please! > > Hans > Hope you all enjoy this recipe as much as my family does. You can top > this with any sort of fruit or eat plain. > > Skritches, > KittyLady A tradition I would like to see... we did this 2 Christmas' ago We baked a real heavy dry walnut cake. Then we reduced a buttery bourbon sauce (with some sugar in it) Then pour that over the walnut bunt cake Will last through end of January. - Daily give it a shot of bourbon. Hairball Dejur wrote: Will last through end of January. - Daily give it a shot of bourbon. One for the cake, one for the cook...?! Cheers, PatM >>Hope you all enjoy this recipe as much as my family does. You can top >>this with any sort of fruit or eat plain. [quoted text clipped - 10 lines] > > Will last through end of January. - Daily give it a shot of bourbon. Not neglecting a shot for yourself, at the same time? ;-) |
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