Post # 1
Hello Bees! Longtime lurker, first post. I’m looking forward to using WB as a resource for my 2014 wedding, but for now…
I want your recipes!! 🙂
I love to cook, especially around the holidays. I bake a mean red raspberry pie every year, but I think it’s time to look for some new dessert ideas. What dishes do you prepare that everyone raves about (dessert or otherwise)?
Thanks in advance.
I’ll start by sharing my red raspberry pie recipe:
4 containers fresh red raspberries
1 1/2 cups sugar
1/3 cup instant or minute tapioca–MUST be quick cooking tapioca
1/4 teaspoon salt
1 tablespoon of butter melted
Around 1 tablespoon of butter sliced into small pieces
1 egg white
1 mixing bowl
2 mixing spoons
1 9″ pie pan
1 baking sheet
1 pastry brush
- Rinse red raspberries under cold water and put in mixing bowl. Avoid getting any excess water in the mixing bowl.
- Pour sugar, tapioca and salt on top of the raspberries and mix as gently as possible. Ensure that everything is mixed evenly, but try not to smash the raspberries.
- Melt 1 tablespoon of butter and pour on top of the raspberry mixture. Again, mix but don’t smash.
- Let mixture sit for about 15 minutes.
- Line bottom of pie pan with one pie crust.
- Pour raspberry mixture into pan, spreading evenly.
- Dot mixture with small slices of butter.
- Place second pie crust on top of mixture. Seal and crimp two pie crusts.
- Use pastry brush to lightly coat crust with egg white (edges and all!)
- Make about 6 small cuts in top pie crust.
- Gently cover edges of pie with foil so crust don’t burn while baking (this step is optional, but the crust turns out best if you include this step).
- Place pie on top of baking sheet so oven doesn’t get messy. Pie almost always bubbles over a bit while baking.
- Bake pie in oven at 450 degrees for 10 minutes.
- REMOVE FOIL, reduce heat to 350 degrees, bake for another 40 minutes.
Crust will be golden brown, filling will be bubbly. Allow pie to cool before covering (or serving!). Voila!
Post # 3
That pie sounds amazing! I will have to look around and find some of my favorite recipes. I will post soon! Great thread =) Thanks for sharing!
Post # 4
I “stuck” this thread to the top of the cooking board so hopefully more bees will participate! Great idea!
Post # 5
I have this saved on my favorites list. We have Ham on christmas, and before my mom passed away my mom and her best friend whould swap a dish for dinner. My mom’s friend used to make this and it’s so good. You can use any bread you have laying around, the more stale the better. For my family we serve it with dinner, at DH’s house it’s dessert with some ice cream
- 1/2 cup butter, room temperature
- 3/4 cup sugar
- 4 eggs
- 5 slices white bread, crusts removed and cubed*
- 20 ounce can crushed pineapple, drained
Preheat oven to 350 degrees F. Grease 9-inch square pan or souffle dish. Cream butter and sugar. Add eggs one at a time. Stir in bread cubes and pineapple. Place in prepared dish. Bake Easy Pineapple Bread Pudding for 40 to 45 minutes.
Post # 6
One of my FAVORITE desserts to make- Chocolatey Raspberry Crumb Bars
- 1 cup (2 sticks) butter or margarine, softened
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 2 cups (12-ounce package) Semi-Sweet Chocolate Morsels. (I use 1 cup milk chocolate and 1 cup white chocolate)
- 1 can (14 ounces)Sweetened Condensed Milk
- 1/2 cup chopped nuts (optional)
- 1/3 cup seedless raspberry jam
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
BAKE for 10 to 12 minutes or until edges are golden brown.
MICROWAVE 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.
STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.
BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.
Ohh they are so yummy!
Post # 7
Thank you–Test it out and let me know what you think! My future in-laws request it for basically every family gathering haha.
Thanks!! Much appreciated!
Post # 8
sounds delish! I’ve never tried to make a bread pudding before.
Post # 9
OMG I love chocolate+raspberry. Thank you for sharing.
Post # 10
Holiday shortbread cookies–these are very rich and are festive colors (green, red, and white) too:
cranberry, pistachio & white chocolate shortbread cookies
makes 3 1/2 – 4 dozen
3/4 pound (3 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all purpose flour
1/4 teaspoon kosher salt
3/4 cup chopped dried cranberries
1 cup roughly chopped pistachios
1 cup white chocolate chips
cream together the butter and sugar until light and fluffy, about 3
minutes. mix in the vanilla extract.
in a separate bowl, whisk or sift together the flour and salt.
add the flour & salt to the butter mixture. mix on low speed until it
just starts to come together. add the cranberries, pistachios, and
white chocolate a half a cup at a time until it’s incorporated. mix
until the dough forms a ball.
roll into a log about 2 inches in diameter (roll it wider or skinnier
depending on how big you want your cookies). roll the log in some wax
chill in the fridge for at least 1 hour.
preheat the oven to 350F and line a sheet pan with parchment paper.
slice the log into 1/4 inch slices. place the slices on the sheet pan.
they don’t spread much, so they can be pretty close together.
bake for 10-13 minutes, or until the edges are just starting to brown.
remove from the pan and cool to room temp.
Post # 11
I present… the family stuffing recipe!! (It sounds really weird, but it’s actually super awesome and my favorite holiday food.) Someone’s great aunt made it. I’m not sure whose?
Also, exact measurements are iffy at best since it’s just in our blood to make this.
Family peanut stuffing!
10C Cubed bread
2-3 Large Onions – chopped
3-4 celery stalks with leaves – chopped
1 Cube Butter
Salt, pepper, garlic
1 can cream of mushroom soup – thinned with broth
1 ½ T peanut butter
¼ C Peanuts – chopped
- Cook chopped onion in large skillet
- Add chopped celery when almost done and cook
- Add a couple cloves of chopped garlic with celery if desired
- Mix in other seasonings
- Turn off heat and add in bread cubes and mix
- If making the day before, stop here.
- In microwave melt peanut butter with cup of broth
- Combine cream of mushroom soup with peanut butter, broth and a beaten egg. Mix evenly with hands through bread cube mixture
- Add peanuts
- Let sit, then add more broth if necessary
Post # 12
I do blue cheese cauliflower cheese. Make a standard cheese sauce, but use cream instead of milk, and crumble a wedge of good blue cheese in. Cover in breadcrumbs or bacon strips and bake at 180c (ie standard, I don’t know farenheit) for about 30 minutes, cauliflower is cooked.
Post # 13
Oh those sound good!!!
Pumpkin Spice Cake
1 box Spice Cake mix
1-3.4oz box instant vanilla pudding
1-15oz can pumpkin (not pumpkin pie mix!)
1/2 cup veg. oil
1/2 cup water
3 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
Mix all the ingredients in a large mixing bowl. Blend with mixer on low for 1 minute. Scrape the sides of the bowl and mix for 2 minutes on medium speed. For baking, follow directions on the cake mix box. Ice with cream cheese icing when cooled.
Post # 14
Anyone have a good fondue recipe? Maybe I should start a new thread…
YUM. Thank you for sharing!
Post # 15
I shouldn’t have read this. I’m so hungry now!!!
@Baimee-I LOVE stuffing. OMG. I had to get a fix yesterday. I went to COSI and got their turkey and stuffing sandwich! Not as good as home made, but it curbed the craving for now
Post # 16
haha I totally agree, stuffing is my FAVORITE!!