Thread to share your tried and true RECIPES or to ask for them :)

[j*oono]

I love raspberries.

My last trifle was made with raspberries and fresh berries but why are they so expensive at Christmas?  

[lurker172602]

hahahaha all this talk of food and cooking and we're having Chinese takeaway tonight lol

[k0llectable5]

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@lurker172602 wrote:
Baby Pecan Pies (these are a bit fiddely but well worth the effort, they freeze really well too and can be taken out and thawed at a moments notice)

Put 125g butter, 1c flour and 1/2c icing sugar in food processor and run until it clumps into a ball. Divide into 24 balls and press into well greased mini muffin pans. Put in the fridge for half an hour. Roughly chop about a cup of pecans and put into pastry cases. Mix 60g melted butter with an egg, a cup of brown sugar and some vanilla essence. Mix until smooth and "gluey". Spoon over pecans. Be careful to wipe up any spills or they will stick when you take the out of the pan. Cook 180deg for about 20 minutes or until pastry is golden brown. When they are cool enough to handle give each pie a little twist to loosen then cool on a rack. Yummo 🙂

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Oh Yum Lurker, they sound delish.  Imma have to try them I reckon 🙂

@LOL @ Chinese take away we're having pizza lol

[bushies.girl]

Am*3 shame you cant grown your own rasberries, so much nicer than the shop bought ones, we are in Vic and ours grow quite well, they need the heat to ripen but perhaps not the humidity. Next year I am going try to growing our own grapes as well, really dont like store bought fruit.

[sineaterdoodah]

here's the raspberry cordial recipe. you can use any kind of berry,but mom only made raspberry and gooseberry.

2 quarts of raspberries

2 cups boiling water

2 cups table sugar

in a nonmetallic bowl(she used  a bean crock) crush the berries with a jelly glass,or a wine bottle until well pulped.

stir in the boiling water and cover with a towel(needs to be big enough not to drop into the liquid. mom put weights on the edges just in case.) ,then let stand in a warm place for 24 hours,stir it several times through that time period. her recipe says 8 times,but i remember more like 6 times.

strain this through a colander lined with cheese cloth to remove the seeds and pulp. be sure to press it,to get all the liquid.

stir in the sugar,then stir every 15 minutes for an hour.

funnel liquid into glass bottles, do NOT cork at this stage! top the bottles with balloons that you pinprick once.store them in a dark cupboard. if,after 2 days,it hasn't gotten frothy on top(the first stage of fermentation),add just a scoche of baking yeast to speed it up.

the balloons will inflate during fermentation,and it's done when they completely deflate,about 2 months.

then you cork it tightly,and store the bottles on their sides in a cool dark place for another 2 months.it will be slightly fizzy,so decant it,then you can store it in clear bottles to show it off!

gooseberries need an additional 1/2 cup of sugar.

[katydidthat]

I just read a recipe for corned beef with parsley sauce in a women's magazine ... two questions.

Why add a cup and a half of white vinegar to the saucepan?

Why only cook the meat for an hour?

[sineaterdoodah]

i'm afraid i can't help with your questions,that's not how i cook corned beef,sorry...

[ruloinfovoter]

Ha!

I know about corned beef and cabbage for that matter,lol.

Sure, take it or leave it, don't I know, but corned beef needs to be boiled, really simmered for a long time.  

Never heard of the vinegar thing.

[katydidthat]

On this point, we agree, Steppe.

[sandypas]

I always add vinegar, brown sugar, mustard and peppercorns to the water ..... 'cos my mum did .

[ruloinfovoter]

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@katydidthat wrote:
On this point, we agree, Steppe.

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Then there is a God.