Topic: RECIPES from the TQS FORUM (4/6) - The Quilt Show Forum

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TOPIC: RECIPES from the TQS FORUM

Re: RECIPES from the TQS FORUM 02 May 2012 09:47 #80093

idaho OFFLINE Posts: 2531 Thank you received: 183	I'm thinkin' these are really a quick bread/cake rather than a yeast bread/cake....the sourdough is more a flavoring than a leven-er....no rising time...
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Re: RECIPES from the TQS FORUM 02 May 2012 03:19 #80069

PosyP
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I had a Herman cake just before christmas last year - in come respects it is worse than the gingerbeer plants that were popular in the 70's, because when you split a gingerbeer plant you only got 2, with a herman cake you get 4 - one to bake, one to keep and 2 to re-home. What I don't 'get' is that although you are using a yeast sourdough when you come to make it up you also need to add baking powder - why the 2 raising agents?

Embroideress Extrordinaire & Mad Hatter

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Re: RECIPES from the TQS FORUM 01 May 2012 14:34 #80033

Reetzbobeetz OFFLINE Posts: 4193 Thank you received: 209	Hmmm, interesting! Mellymoo do you have a recipe that you are willing to share?
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Re: RECIPES from the TQS FORUM 01 May 2012 14:29 #80032

idaho OFFLINE Posts: 2531 Thank you received: 183	Just as I thought ! Be advised, tho'...these tend to multiply very quickly ! I have a couple of starters in the freezer from the last go round !
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Re: RECIPES from the TQS FORUM 01 May 2012 14:18 #80031

lotti
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Herman is a friendship cake on a sourdough base... You add something and stir every day for a week or so, then you take a bit of the base and pass it on and bake a cake with the rest...
http://srroberts.hubpages.com/hub/German-Friendship-Cake-Herman

If a herman ever comes your way, do not, as I did with my very first Herman, decide that he needs just another five minutes in the oven, then go off to the theater and when you get home - three hours later - get greeted by a shrivelled, smelly piece of charcoal with a tiny tiny core of gold...

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Re: RECIPES from the TQS FORUM 01 May 2012 14:04 #80030

Reetzbobeetz OFFLINE Posts: 4193 Thank you received: 209	What's a Herman Cake?
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Re: RECIPES from the TQS FORUM 01 May 2012 13:49 #80028

idaho OFFLINE Posts: 2531 Thank you received: 183	Could it have something to do with sourdough? "sweet"sourdough batters are sometimes called "hermans"
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Re: RECIPES from the TQS FORUM 01 May 2012 13:24 #80026

mellymoo OFFLINE Posts: 74 Thank you received: 17	Has anyone received a Herman Cake ?
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Re: RECIPES from the TQS FORUM 30 Apr 2012 18:09 #79989

idaho OFFLINE Posts: 2531 Thank you received: 183
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Re: RECIPES from the TQS FORUM 30 Apr 2012 17:54 #79984

RiverOwl
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oh, oh, oh

I have a really good (short by my standards anyway) true story to tell you. It kinda has to do with cooking. . . .

In the old days on our little Island, (And had only one stop light) when the Highway patrol came across a deer freshly killed on the highway; they would call the Fire Dept & ask them if they wanted to come out & fetch it to eat. This also saved the Highway Dept from having to come remove it, so it was economical. Well, my husband (who is the Captain of the station) got a call one night from a SC Highway patrolmen that a tourist had just hit a deer. Well the firemen went out and fetched the deer bringing it back to the station to butcher & fill their freezer with fresh venison. They hung the deer to drain on the back of the fire truck from the big ladder that sticks out the end of the fire truck & guess what happened? You can see it coming can’t ya ? ? ?

Yep, they got a call & in their rush to get to the fire they forgot all about the deer hanging off the back of the fire truck ladder. You can see what’s coming next, can’t ya? Yep, the dispatcher came over the radio & told my husband they had a few calls about their fire truck hitting a deer with their ladder & they needed to stop and see if it was still alive! Hope this doesn’t offend anyone but on HHI in those days we only had one grocery store & it was only open in the daytime so venison was a welcome food.

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Re: RECIPES from the TQS FORUM 30 Apr 2012 17:35 #79982

RiverOwl
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oh, oh, oh;

I got this recipe book in a small town in NC on vacation last year & just have to share this recipe. It goes like this

Elephant Stew

1 medium-sized elephant
2 rabbits (optional)
salt to taste
peper to taste

Cut elephant into bit-sized pieces. Coat pieces w/flour, salt & paper to taste. Add enough water to make brown gravy. Cook over large fire (465 degrees) for 4 weeks. This recipe serves 3,814 people. If more are expected, add the rabbits, but only if absolutely necessary, because most people don’t like to find hares in their stew!

I have a feeling this recipe book was put together by a women’s club & everyone was asked to submit a recipe & Ms. “Hoyte Jones” din’t have anything so she threw this in! What a hoot but only if you throw an owl into the stew, eh?

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Re: RECIPES from the TQS FORUM 30 Apr 2012 17:20 #79979

RiverOwl
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Posts: 181

PosyP wrote:

RiverOwl wrote:

I have a recipe that is creamy broccoli soup; another adapted weight watchers recipe (I changed a bit)

One full head of fresh broccoli
cut up head of broccoli (I use a potato peeler & peel off the outside of the large stems, cut off bottom of stems & then dice stems & add to soup w/broccoli flourets
2 1/4 cups of fat-free half and half /half cream & half milk (located in refrigerator section/milk area)
14 ounces of (I use Swanson, MSG free chicken broth) chicken broth
12 ounces of Velveeta Light cheese (cubed) Velveeta cheese has markings on the package like butter sticks so you don’t have to worry about weighing the 12 ounces; it is on the foil that the cheese is wrapped in. Velvetta is a processed yellow cheese that comes in a block. It is a soft cheese that melts well w/a little heat.
1 fresh garlic clove or 1 tsp minced bottle garlic
1/3 cup of all-purpose flour
1/2 cup water
1/3 tsp ground red pepper
Combine first five (5) ingredients in a large saucepan (I use a Le Crueset pot that works great!) ; cook, uncovered over medium head until cheese melts; 5-10 minutes. Must stirring frequently
Put flour in a small bow & gradually add 1/2 cup cold water (I use a whisk to get all the lumps out)
Add flour mixture to soup, reduce heat to medium low & cook another 10 minutes, stirring constantly.
Remove from heat stir in red pepper to taste, it serves about eight people

It is the fastest easiest soup to make & is a very hearty soup. I serve mine with fresh bread. My DH & I make it together & it even goes faster! Enjoy

A couple of questions -

'2 1/4 cups of fat-free half and half (located in refrigerator section/milk area)' Half and half WHAT? I'm guessing that it might have something to do with milk, but it could also be cream, butter, margarine.........(wine & water

)

'Velveeta Light cheese ' what is this cheese like? we don't have it in UK. Is it a soft cream cheese like Philidelphia, a curd/cottage cheese or a hard cheese like cheddar?

Sorry Rosemary;

I have (hopefully) clarified the above recipe. The half & half is a half cream & half milk. The Velvetta cheese is an American yellow processed block cheese that melts well with just a little heat. We use it to make a lot of dips, etc. I am sorry I don’t know what the equivalent UK would be. I can tell ya it’s not Nutrella! We just got that in the States in our grocery stores a little over a year or so ago! Does that help?

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Re: RECIPES from the TQS FORUM 30 Apr 2012 10:07 #79947

PosyP
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Thank you received: 361

Lorna1021 wrote:

Half and half is equivalent to a light or single cream. In the USA we have Half & Half and Heavy or Whipping cream. Here are a couple ideas for substitutes from on-line...I haven't tested them.

For dishes that are cooked or baked, you may substitute 4-1/2 teaspoons melted butter plus enough whole milk to equal 1 cup. One cup of evaporated milk may also be substituted for each cup of half-and-half cream. http://www.food.com says to just use 1 cup milk and 1 tablespoon melted butter, cooled

I'm not sure Velveeta is only cheese. It is sort of like a yellow cheddar, but sort of soft and rubbery. It melts up extremely smoothly for sauces and dips.

From Google search:
"A popular brand of pasteurized process cheese introduced by Kraft Foods in 1928. Velveeta is a blend of colby and cheddar cheeses with emulsifiers and salt." "Has a taste that is identified as a type of American cheese with a texture that is softer"

Lorna

Oh good! a translator

It sounds as if the cheese is similar to 'Dairylea' or the french version, 'Laughing Cow', that is now available in UK.

Embroideress Extrordinaire & Mad Hatter

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Re: RECIPES from the TQS FORUM 30 Apr 2012 10:04 #79946

idaho OFFLINE Posts: 2531 Thank you received: 183	Lorna's right on the money, I think ! I make one very like this, but use whole milk and 2% fat mild cheddar to reduce the calorie load!
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