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3 c. Bread Flour
½ c. Sugar
2 Tbsp Baking Powder
½ tsp Salt
2 c. Heavy Cream
2 Tbsp. Milk
2 Tbsp coarse/raw sugar for topping
Cut two 10-inch circles of parchment or waxed paper. Use 1 circle to line a 10 inch round cake pan, reserve the second piece. Sift the flour, sugar, baking powder and salt together into a large mixing bowl. Make a well in the center of the flour mixture. Add the cream to the flour mixture and stir by hand until just moistened. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze dough until firm, at least 12 hours. Preheat oven to 350 F. Prepare a baking sheet by spraying lightly with cooking spray or lining with parchment paper. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 8 to 10 equal wedges and place them on the baking sheet about 2 inches apart. Brush the scones with milk and sprinkle with sugar.
Bake the scones until golden brown, 30-40 minutes. Cool them on a baking sheet for a few minute then transfer to cooling racks. Serve warm or at room temperature. Serve the day made or freeze for up to 4 weeks.
Cooked Shrimp 1.5 lbs
Chicken 1.5 lbs
Andouille 1.5 lbs
Onion 3.5 cups
Green Onion 1 1/2 cup tops only
Rice 3 cups
Bay leaves 3
Bell Pepper 1
celery 3/4 cup
garlic 3 tbsp
tomatoes 3 cups
hot sauce 2 tsp
creole seasoning 2 tbsp
Worcestershier 2 tsp
chicken stock 6 cups
olive oil 2-3 tbsp
salt to taste
pepper to taste
Servings 8 to 10
In a bowl combine the chicken and 1/2 creole seasoning in another the Shrimp and 1/2 creole seasoning
In a large saucepan heat oil over high heat
sautee the onion, bell pepper and celery 3-5 mintues
Add sausage and saute approx 2 minutes
Add garlic, tomatoes, bay leaves, worcestershire, and hotsauce stir for about 1 minute
Add chicken to the pot and brown for 6-8 minutes
scrape bottom of pan to release any browned pieces
Add the rice and saute for 2-3 minutes to cover evenly
Add the stock, bring to a boil and then lower to a simmer for 25-30 minutes or until rice is tender and liquid is absorbed
Add shrimp within last 5 minutes of cooking
Remove bay leaves, Stir in green onions and reseason if necessary
OK who's in for more stamping tomorrow? LOL
I've been working on clearing up my desk to be able to start fresh.
Me! My stamp club girlies will be here tomorrow afternoon. I've stocked up on decaf coffee and M&M's. I've got my card ready to go .. We all bring a finished card and kits for all members - we go home with 6 finished cards. Tomorrow we are making an extra card each for a charity event. I'm going to introduce them to this challenge.
big time supply collector
part time scrapbooker & stamper
Yup.. I'm highly offended if anyone puts ketsup on my meatloaf. I do put velveeta slices on top at the very end of cooking. My boys love that. I will use a small amount of A1 sometimes, but I'm not a gravy person.
Could that be the reason why my siblings and I never appreciated Mom's Meatloaf? hahaha
Splitcoast Dirty Dozen Alumni SCS Gallery Moderator Splitcoast Challenge Hostess Tickle a Teapotter Coordinator
Join Date: Jul 2007
Location: Dublin, Ireland
Yes 8 am central is the scheduled time; yesterday was early - a nice surprise. Now, if I turned the laptop off I could catnap for 20 minutes and be all fresh for today's challenge. I'm so tired after work today, but I thought if today's was early too I could just get going on it since I got home earlier than normal.
Thought I'd pop in with a recipe. Our Canadian Thanksgiving is this coming weekend. Made this for my hubby's office potluck and I'll be making it again for us.
12 ounces of cranberries
1/2 c. brown sugar
1/2 c. white sugar
3/4 c. orange juice
1/4 c. Grand Marnier
Use a medium sized sauce pan and dissolve the sugar in the O.J. and Grand Marnier over medium heat. Stir in the cranberries and cook them until they pop. (around 15 to 20 minutes or so). Remove from heat and cool. It will thicken as it cools.
Oooh, I wonder if it is the Apple Brown Betty recipe that I've been looking for. There was a recipe in a 4-H cookbook (1960s) that made a wonderfully crisp Apple Brown Betty. I lost the book and have never found that recipe again. I would love to see your recipe.
Originally Posted by sewsplendidstamper
I use an old Apple Brown Betty recipe that doesn't have oatmeal.
In fact I do it so much I don't even need the recipe anymore but to know how hot to make the oven LOL
__________________ Val (a/k/a Greywolf)
Proud Fan Club Member
OK I'll post the recipe exactly as it is then tell you what I really do LOL
Apple Brown Betty
4C sliced granny smith apples
1/4 C orange juice
3/4 C flour
1 C sugar
1/2 tspn cinnamon
1/4 tspn nutmeg
1 stick butter chilled
375° bake about 45 min
OK I don't use any juice. Tho I used to. In fact once my mom and I made it when I was little and all we had was HiC juice boxes and we used that LOL
Slice apples and pile into a pie plate
mix flour sugar cinnamon nutmeg and salt and then cut in butter. Pea size is what you're going for.
Pour this on top of the apples being sure to mound it thickest at the top of the mound of apples. 375° about 45 minutes.
Now this usually comes out some baked apples and some apple sauce. We like it like that. DO NOT slice your apples thin. Slice like into 8 pieces otherwise you will really have applesauce. We like it better the second day and fight over the main big crunchy bit on the top.
I have a picture of the last one I made let me find it LOL