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Admin Comment by Grover LeBlanc on December 11, 2011 at 1:23pm

Crispy, Crunchy, Potato Latkes

2-pounds baking potatoes

2-large eggs

1/2 medium onion - coarsely chopped

1/2 medium apple (firm) - peel, core and coarsely chopped

1-1/2 teaspoon, kosher salt (coarse), or to taste

1/8 teaspoon, white pepper

1teaspoon, baking powder

1/4-1/2 cup, all purpose flour or Matzo Meal

Peanut or Canola Oil- for frying

Peel and cut potatoes into 1 inch cubes. Place potatoes in a bowl of water to keep potatoes white.

Drain and squeeze the potatoes dry with paper towels.

Place eggs in a blender. Add onion, apple, salt, white pepper and baking powder. Add potatoes to fill the blender (all two pounds may bot fit). Blend and carefully push down on the side with a rubber spatula. Blend until the just move around.Add remaining potatoes as you are blending.Don't over-process.The texture should resemble applesauce.

Transtfer the batter to a large bowl and mix in the flour. The batter should be flowing but not too thin.

Add oil to a large skillet to coat the bottom. Heat over medium-high heat until quite hot but not smoking. Scoop up approximately 2 tablespoons of batter and drop into pan. Repeat until pan is full without crowding. Cook for about one minute or until brown.Carefully flip each one over and cook the other side for one minute.

Drain latkes on paper towels. Keep warm. Add more oil to pan as needed.

Serve immediately with applesauce or sour cream.

Admin Comment by Bob Cheney on December 3, 2011 at 8:25am

Honey Lime Chicken Wings

Ingredients

• 18 whole chicken wings, split
• 1/4 cup honey
• 2 tablespoons fresh lime juice
• 1 tablespoon grated lime zest
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 2 quarts vegetable oil for frying

Directions

1. In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
2. Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
3. In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediatel

Admin Comment by Grover LeBlanc on November 27, 2011 at 3:59am

Pecan Dainties

1/2 cup soft butter

2 tablespoons granulated sugar

1 teaspoon vanilla

1 cup sifted flour

1 cup pecans, chopped

Mix butter, sugar, and vanilla together.

Stir in flour and pecans.

Chill for at least an hour.

Shape into marble-size balls.

Bake on ungreased cookie sheet 350 degrees for 15-17 minutes until firm but not brown.

Roll gently in powered sugar and cool. Sugar again. Makes about 50.

Admin Comment by Pat Patteey, Admin on October 22, 2011 at 2:44am

Thanks for the invite.  Now what an eye-catching name for a group; it's really cute.

Suicide Smoothies, love this name , man oh man, what a drink.  All the recipes look delicious.

Admin Comment by Bob Cheney on October 21, 2011 at 2:46pm

SUICIDE SMOOTHIES

Ingredients

• 1 cup strawberries
• 1/2 cup bananas, sliced
• 1/2 cup fresh raspberries
• 1/2 cup strawberry yogurt
• 1 tablespoon powdered lemonade mix
• 1/2 cup ice cubes
• 2 fluid ounces vodka
• 2 fluid ounces rum
• 2 fluid ounces whiskey, (such as Black Velvet™)
• 2 fluid ounces cherry vodka (such as UV Red™)

 

Admin Comment by Bob Cheney on October 21, 2011 at 2:44pm

Chocolate pudding

Ingredients

• 1/3 cup sugar
• 1/4 cup cornstarch
• 1/3 cup unsweetened cocoa
• 1/4 teaspoon salt
• 3 cups Silk Pure Almond Vanilla
• 1 teaspoon vanilla and/or almond extract
• 3 tablespoons butter or margarine

Directions

1. Whisk together sugar, cornstarch, cocoa and salt in a medium saucepan. Slowly whisk in Pure Almond. Bring mixture to a boil over medium heat, whisking constantly. Reduce heat to low and simmer, whisking occasionally, until mixture thickens, about 4-5 minutes. Remove from heat and whisk in extract(s) and butter. Pour into 1 large bowl or 8 small serving bowls and refrigerate for at least an hour, until thoroughly chilled.

 

Admin Comment by Bob Cheney on October 21, 2011 at 2:43pm

BEST brownies

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
•  
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

 

Admin Comment by Bob Cheney on October 21, 2011 at 2:42pm

Back Magic Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

 

MWF Comment by Geoff Dixon on October 21, 2011 at 11:47am

Thanks for the invite John looks interesting 

Admin Comment by Grover LeBlanc on October 21, 2011 at 11:20am

Hi john,

Thank you for this kind invitation. I appreciate it and really love the recipes.