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Off-Topic: Recipe Exchange

December 14th, 2011 at 07:04 pm

I received an e-mail recipe exchange tree. I am wondering if I can get six to twenty recipes as comments in here to give to my e-mail friends. Naturally the repeat visitors to this post can use what commentators share.

Here's mine, "Syllabub" from The Grange, a 1835-era "gentleman's house" which was originally the house of Upper Canada's "government elite" the Family Compact Boultons.

Syllabub -- a popular dessert recipe served from The Grange kitchens. If it gets runny and starts to separate, serve it as a great drink. Metric measurements are to the right of the item. Use US or metric, but not both, unless you want to double the recipe.

1 large lemon 1
1/3 cup medium sherry 75 mL
2 tbsp brandy (optional) 25 mL
1/4 cup granulated sugar 50 mL
1 cup whipping cream 250mL

Grate lemon peel finely; cut lemon in half and squeeze juice into bowl. Add grated peel, sherry, brandy if using, and sugar. Stir until sugar dissolves. Add cream and whisk until soft peaks form. Spoon mixture into wine glasses. This tastes best refrigerated for 24 hours before serving. Makes four servings.

Gainsbourg is closed due to a kitchen fire, until the end of the holidays. Maybe I'll just make homemade Chex Mix and the Syllabub.

4 Responses to “Off-Topic: Recipe Exchange”

  1. ceejay74 Says:

    I thought of this one for some reason:
    Basic potato gnocchi

    2 cups cooked potatoes
    1 cup flour
    1 Tablespoon oil
    1/4 teaspoon salt

    1. Mash potatoes well with fork, then stir in the flour, oil and salt. Get some water boiling and have a slotted spoon and a plate or colander handy.
    2. Put the potato-flour mixture onto a clean flour-dusted surface and knead lightly for a couple minutes until it's like a dough. If it seems a little sticky to the touch at any point during the process, add or dust with more flour.
    3. Divide the dough into 2 equal parts. Roll each into a thin log, about 1 inch thick. Cut each log into 1-inch pieces (doesn't have to be perfect; it's "rustic" if it's not exact).
    4. Either roll each piece along a fork to create a cylinder with grooves around it, or simply press your thumb or forefinger gently into the middle of each to make a little indentation.
    5. Drop about half of the little pieces into the boiling water, making sure they go in separately and don't stick to one another. They will sink to the bottom at first. When 90% of them have risen to the top, put the timer on for 2 minutes. Then scoop the gnocchi out with the slotted spoon onto a plate or colander. Dump the rest of them in and repeat.
    6. Top with your choice of Italian pasta sauce and enjoy! (I sometimes mix them with tomato sauce and then spoon onto a bed of fresh spinach.)

  2. CB in the City Says:

    Sharon's Casserole

    Saute 1 lb. of ground beef or turkey with chopped onion and green pepper (about 1/2 cup each). Drain and add 1 jar of spaghetti sauce. Set aside.

    Mix 3 oz. cream cheese, 1 cup cottage cheese or ricotta, and 1/2 cup sour cream and 1 Tbsp. of chopped chives. Set aside.

    Boil 1 bag of egg noodles till tender.

    Assemble the casserole:

    Layer one: 1/2 the ground beef mixture

    Layer two: 1/2 the noodles

    Layer three: all the cream cheese mixture

    Layer four: other half of noodles

    Layer five: other half of ground beef mixture.

    Bake at 350 for 40 minutes.

    Full of calories and everybody loves it!

  3. ladymiller Says:


    2 c. crushed pretzel sticks
    3/4 c. melted butter
    3 tbsp. sugar
    8 oz. cream cheese
    1 c. sugar
    8 oz. Cool Whip
    1 (6 oz.) pkg. strawberry Jello
    2 c. boiling water
    2 (10 oz.) pkgs. frozen strawberries, partially thawed or 2 cups fresh strawberries, sliced

    Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

    (Hint) make sure you spread the cream cheese mixture completely over the pretzels so no jello can seep through...you don't want soggy pretzels!

  4. LuxLiving Says:

    This one is easy peasy and looks pretty for holiday gifts, hostess gifts or holiday party fare - came out of a ladies magazine...

    Magic Mint Chocolate Bark

    Dark Chocolate and Mint Chocolate Chips (Nestle's has a nice mixed bag)

    1/3 cup chopped oven roasted or toasted almonds

    PREHEAT oven to 325° F. Line small baking sheet with foil or parchment paper.

    POUR morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle).

    BAKE for 1 to 3 minutes or until morsels are shiny. Morsels will retain their shape. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.

    SPRINKLE with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

    VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds.

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