In the Forums

Register

Today's Posts

Search


Get the Weekly
Inkling
newsletter





Previous Issues

Get Social

Like Splitcoaststampers on Facebook Follow Splitcoaststampers on Twitter Watch Splitcoaststampers Videos on YouTube

Sponsored Ads


 
Splitcoaststampers.com - the world's #1 papercrafting community
You're currently viewing Splitcoaststampers as a GUEST. We pride ourselves on being great hosts, but guests have limited access to some of our incredible artwork, our lively forums and other super cool features of the site! You can join our incredible papercrafting community at NO COST. So what are you waiting for?

Join the party at Splitcoaststampers today!

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
Old 08-23-2011, 11:26 AM   #41
Polyshrink Goddess
 
Join Date: Nov 2004
Posts: 630
Default

From Kitchen Daily. I tried a combo of blackberries,raspberries and blueberries. It was ok. Then I used peaches instead of blueberries and it was absolutely delicious.

Mixed Berry Crumble
o For the topping:
o 1/2 cup dark brown sugar
o 1/2 cup all purpose flour
o 1/2 cup quick oats
o 1/4 cup butter, cut into small pieces
o 1/2 teaspoon ground cinnamon

o For the filling:
o 2 or 3 peaches, boiled for a minute and skinned, cut into chunks
o 1 cup raspberries
o 1 cup blackberries
o juice of one lemon
o 1/4 cup sugar
o 2 tablespoons flour

Preheat the oven to 350F.
Grease the baking pan or ramekins and set aside.
To make the topping, stir together the brown sugar and the flour in a large bowl. With your fingers, work the butter into the flour mixture to the texture of course crumbs. Add in the quick oats and the cinnamon, and set aside.
To make the filling, toss the fruit in lemon juice and sugar. Sprinkle with flour, then gently toss. Put the filling in a small baking pan, or evenly distribute the filling between the four ramekins. Top with the oat mixture, pressing lightly.
If using ramekins, place them on a sheet pan. Place the cobbler in the oven and bake for 25-30 minutes, or until the topping is browned and the berries are bubbling.
Serve warm or room temperature.
SurfLola is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 08-29-2011, 03:13 PM   #42
Insane Embellisher
 
Join Date: Jul 2004
Location: Deep South
Posts: 769
Default

I took this recipe for a fellowship luncheon at church yesterday. It was a big hit! It's very rich, but good!

Chocolate Peanut Butter Eclair Cake

1 Box Chocolate Graham Crackers
2 small boxes of Vanilla Instant Pudding
1 Cup Peanut Butter
3-1/2 Cups of Milk
1 Small Tub of Cool Whip
1 Can of Chocolate Frosting

Mix pudding, milk, and peanut butter for 2 minutes with a hand mixer. Fold in Cool Whip.
Line the bottom of a 13" x 9" pan with graham crackers, top with half of the pudding mixture, add another layer of graham crackers, add remaining pudding mixture and top with another layer of graham crackers. Heat chocolate frosting in microwave for 1 minute and pour over top layer of graham crackers. Chill for at least 12 hours.
southernstamper is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 08-29-2011, 04:20 PM   #43
Polyshrink Goddess
 
Terstamper's Avatar
 
Join Date: May 2007
Location: Canada's Capitol
Posts: 663
Default

Mmm Mmm Mmm! Looks awesome, a must try.

Ter
__________________
Live, Laugh, Love a Little More
Terstamper is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 08-29-2011, 04:40 PM   #44
Polyshrink Goddess
 
Terstamper's Avatar
 
Join Date: May 2007
Location: Canada's Capitol
Posts: 663
Default

Quote:
Originally Posted by SurfLola View Post
What desserts are you making?

Last night I made this delicious recipe to test on my family! I thought I would make this for friends or teachers and put them in take-out boxes or cello bags with ribbon for Christmas. This took 10 minutes to make and the add-ins are endless: dark, milk, white chocolate, cashews, almonds, pecans....
I used peppermint extract, but only 1/2 tsp and almonds.

Chocolate Bark

1 package of chocolate chips
1 Tbsp vegetable oil (I used canola)
1 tsp extract (peppermint, almond, etc)
Nuts
dried fruit and or candy bits

Melt chocolate chips in the microwave (set at 50% power for 3 mins, stirring halfway through). Add the vegetable oil and extract. Stir in the nuts, dried fruit, and or candy bits. Spread it out on a baking pan lined with parchment. Let it harden in the refrigerator for about 2 hours; then break apart into pieces.
What size of bag of Chocolate chips?
__________________
Live, Laugh, Love a Little More
Terstamper is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 08-31-2011, 03:56 AM   #45
Polyshrink Goddess
 
Join Date: Nov 2004
Posts: 630
Default

12 oz (2 cups) and since I see you are in Canada's capitol, 340 gr!

Just a silly side note: normally I use Hershey's and their packages are now 11.5 oz. The store brand is 12 oz. They also label the Hershey's "Approximately 2 cups" Its not a big deal but I have seen this quite often lately. Comapanies are selling less product in the same packaging. I refuse to buy Ronzoni pasta for that reason. Its not a big amount but it just irks me.
SurfLola is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 08-31-2011, 04:07 AM   #46
Polyshrink Goddess
 
Join Date: Nov 2004
Posts: 630
Default

From They Draw and Cook. I made these and put the strawberry jam on from the thread here. They vanished.

CORN MUFFINS
2 c. bisquick
1 c. sugar
1 c. milk
2 eggs
1 c. yellow cornmeal

Mix in a bowl. Pour in muffin cups with liners or greased. Bake at 375* for 15 to 18 minutes.
SurfLola is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 02-15-2012, 03:49 PM   #47
Polyshrink Goddess
 
Join Date: Nov 2004
Posts: 630
Default

Normally I have made whipped cream with heavy cream and granulated sugar. Tonight I used powdered sugar and it was so much better. I think it melts into the cream and is delicious.
Next time you make homemade whipped cream (not from the can) try it with powdered or confectioner's sugar.
Awesome.
SurfLola is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 03-02-2012, 09:07 AM   #48
New Mommy
 
Join Date: Jul 2004
Location: Colorado
Posts: 23,830
Send a message via MSN to jkincolorado
Default

Just found this thread. I have a huge sweet tooth and can't wait to try some of these recipes, especially the shortbread
__________________
♥Jennifer
My Blog

jkincolorado is online now  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 07-18-2012, 01:54 PM   #49
Polyshrink Goddess
 
Join Date: Nov 2004
Posts: 630
Default

Blueberry Tart

Ingredients
flour for the work surface
1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioners' sugar
2 cups blueberries (or raspberries or fresh peaches or a combination of whatever you like)


Directions
1.Heat oven to 375 F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
2.Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
3.Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
4.Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
5.Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar
SurfLola is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 07-26-2012, 12:08 AM   #50
Cardstock Collector
 
Join Date: May 2011
Location: Singapore
Posts: 9
Default

Because I love tiramisu so much..

Asian Mango Tiramisu
Ingredients:
1 lb. Mascarpone cheese
6 mangos
4 egg yolks
1/2 cup dark rum
1/4 cup sugar
6 2" square or round slices pound cake
1/4 cup pureed mango
1/4 cup macadamia nuts, chopped
1 T. vanilla
1/2 cup whipped cream
3 cups heavy cream
Cinnamon

Preparation:

Remove skin from mangos and slice fruit from pit.
Cut 3 mangos into wedges and puree remainder in food processor. Set aside.
Beat cheese, egg yolks, sugar, and mango puree together.
Beat cream until stiff and fold into cheese mixture. Set into martini glasses.
Put two tablespoons cheese mixture in glass.
Dip pound cake in rum and add to glass.
Line edge of glass with mango wedges and fill with cheese mixture.
Cover and set in refrigerator 1 hour before serving.
Can be made one day in advance.
To serve, top with whipped cream, chopped macadamia nuts, and cinnamon.


Enjoy
__________________
Food Catering Singapore
lara08 is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 08-15-2012, 03:51 PM   #51
Polyshrink Goddess
 
Join Date: Nov 2004
Posts: 630
Default

Brownie Batter Dip

from melskitchencafe.com


INGREDIENTS:

8 ounces cream cheese, light or regular, softened to room temperature

1/4 cup (4 tablespoons) butter, softened to room temperature

2 cups powdered sugar, plus more for a stiffer consistency, if needed

5 tablespoons all-purpose flour

5 tablespoons cocoa powder, regular or Dutch-process

2 tablespoons brown sugar

1 teaspoon vanilla

2-4 tablespoons milk

Chocolate chips for garnish (optional)


Pretzels, strawberries, graham crackers, animal crackers, apples for dipping


DIRECTIONS:

In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer, whip together the cream cheese and butter until light and fluffy, 1-2 minutes. Add 2 cups of the powdered sugar. Mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth. Add additional powdered sugar and/or milk, if needed, until desired consistency is reached. The dip should be soft enough to easily dip a pretzel in (without breaking the pretzel!) but not so soft that it spreads out instead of holding it's shape in a fluffy cloud of brownie batter goodness. Garnish with chocolate chips, if desired.
SurfLola is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 08-15-2012, 03:58 PM   #52
Polyshrink Goddess
 
Join Date: Nov 2004
Posts: 630
Default

Pecan Pie Bars
From Pinterest

Makes 24 bars
For the Shortbread Crust:
1 1/2 sticks cold, unsalted butter
2 cups all-purpose flour
1/2 cup packed, light brown sugar
1/2 teaspoon salt

For the Pie Filling:
2 heaping cups of whole pecans
1 stick (1/2 cup) unsalted butter
1 cup packed, light brown sugar
1/3 cup honey
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon pure vanilla extract

For the Chocolate Dipping (optional):
8 ounces good quality dark chocolate
1/2 teaspoon vegetable or canola oil

Preheat the oven to 350 degrees Fahrenheit.

Line a 13 x 9 x 2-inch pan with parchment paper or foil leaving some excess hanging over the ends.

To make the crust, cut the butter into a 1/2-inch dice. Then, in a food processor fitted with a metal blade, process all the ingredients for the crust together (including the diced butter) until the mixture begins to form tiny lumps and appears downey, about 30-45 seconds. Tip this mixture into the prepared pan and using your hands or a big spatula, evenly press the shortbread crust into the bottom of the pan. Bake in the middle of the oven until golden, about 18-20 minutes. While the shortbread crust is baking, prepare the filling.

To make the filling, roughly chop the pecans. It's ok to have some whole pecans and some pecan pieces. Set aside. In a heavy saucepan over medium heat, melt the butter, brown sugar, honey, cream and salt. Bring to a simmer and allow to bubble, stirring occasionally, for about 1 minute. Remove from heat and stir in vanilla extract and pecans. Pour the pecan filling into the hot shortbread crust and spread as evenly as possible. Bake in the middle of the oven until bubbling evenly all over, about 12-15 minutes.

Cool completely, lift out of the baking pan using the overhanging parchment or foil and cut into bars. At this point, you can just start eating the bars, they are very tasty plain.

However, since we wanted to add chocolate, we dipped the cut and cooled bars in melted chocolate.
To do this, first, prepare a large baking sheet by lining it with parchment paper. To melt the chocolate, put 6 ounces of the chocolate and the oil together in a glass container that is taller than it is deep (this will make it easier to dip the bars) and heat in the microwave in 30-second increments stirring after each round. It took us about 1 minute and 15 seconds. When the chocolate is just melted, add the remaining 2 ounces of chocolate and stir until completely smooth and glossy. Dip the bars into the chocolate allowing the excess to drip off. Place on the prepared baking sheet to cool and firm up.

These bars will keep, covered, for 5 days at room temperature.
SurfLola is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 10-20-2012, 02:09 PM   #53
Crimping Master
 
gr8cards's Avatar
 
Join Date: Feb 2011
Posts: 1,040
Default

Peach Enchilladas

4 large peaches quartered and peeled (use frozen if out of season)
1C sugar
1C melted butter
1tsp cinnamon
12 oz. Mountain Dew, Sprite, 7-Up...any one will do
2 pkgs. crescent rolls

Oven at 350

lightly grease bottom of 9 x 13 pan
open crescent rolls and place one peach segment at the large end
fold corners and roll up
place in pan point down
continue until all 16 are in pan

stir sugar and cinnamon into melted butter and pour over "enchiladas"

pour soda over enchiladas (I only use about 10 oz. but it works fine either way...some use 3/4 C sugar as well)

Bake for 45 minutes or until bubbly and rich golden brown
Serve warm or cold...ice cream is good on it, too

Make copies of the recipe because people will want it!!!
gr8cards is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 10-22-2012, 03:57 PM   #54
Polyshrink Goddess
 
Join Date: Nov 2004
Posts: 630
Default

Gr8cards, I'm still trying to wrap my head around pouring soda on a dessert! But I am intrigued and will definately try it. Thank you for posting it.

One question: since peaches are out of season, must they be thawed if I use frozen first or do I just put them on the crescent roll, all cold and frosty?

Thanks again. This might be a nice brunch dessert for Thanksgiving weekend.....
SurfLola is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 10-27-2012, 04:55 PM   #55
Crimping Master
 
gr8cards's Avatar
 
Join Date: Feb 2011
Posts: 1,040
Default

I used some frozen last week and did thaw them...worked fine! Yep, the soda thing just doesn't seem right, does it?


Marcia
gr8cards is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 12-25-2012, 02:43 PM   #56
Insane Embellisher
 
Join Date: Jul 2004
Location: Deep South
Posts: 769
Default

fresh Granny Smith Apple Slices are good too
southernstamper is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 02-19-2013, 09:31 AM   #57
Insane Embellisher
 
Join Date: Jul 2004
Location: Deep South
Posts: 769
Default

Orange Juice is just as well
southernstamper is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Old 02-19-2013, 09:56 AM   #58
Gabfest Goddess
 
craftymomto2's Avatar
 
Join Date: Apr 2008
Location: Kansas City, MO.
Posts: 7,053
Default

Quote:
Originally Posted by gr8cards View Post
Peach Enchilladas

4 large peaches quartered and peeled (use frozen if out of season)
1C sugar
1C melted butter
1tsp cinnamon
12 oz. Mountain Dew, Sprite, 7-Up...any one will do
2 pkgs. crescent rolls

Oven at 350

lightly grease bottom of 9 x 13 pan
open crescent rolls and place one peach segment at the large end
fold corners and roll up
place in pan point down
continue until all 16 are in pan

stir sugar and cinnamon into melted butter and pour over "enchiladas"

pour soda over enchiladas (I only use about 10 oz. but it works fine either way...some use 3/4 C sugar as well)

Bake for 45 minutes or until bubbly and rich golden brown
Serve warm or cold...ice cream is good on it, too

Make copies of the recipe because people will want it!!!
Sounds yummy, does the pop/sugar turn into a glaze/goo type thing?
__________________
Mary
Stampin' Up! Demonstrator
My blogs: www.maryscraftroom.blogspot.com
www.icantbelieveimadethat.blogspot.com
Proud RAK Member
"Always do your best. What you plan now, you will harvest later." Og Mandino
craftymomto2 is offline  
Tweet this Post! Share on Facebook Reddit!! Pin on Pinterest! Share on Google+!
Reply With Quote
Reply





Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off