Your "Thank You" Recipe (At the present moment)

[AKillian24]

I have TONS of people I am grateful for posting different recipes. They've helped me impress guests, escape disasters and learn new tricks.

At this particular moment, I'm ever-so-grateful for Kooka's Magic White Sauce (and Variations). I seem to have developed an unhealthy obsession with it. I'm constantly adding different spices to go with whatever I've made.. etc. I use it on weeknights for quick and easy, and weekends for special meals.

What is your "Thank you for posting" recipe of the moment?

[Kellymike]

Chef Ellabella's New England Creamy Rice Pudding has been a hit this year. I never made rice pudding before but DH loves it so I learned using this recipe. DH says it is exactly right.

So, THANK YOU, Chef Ellabella, wherever you are!

[UnknownChef86]

I need to talk to DD, as we're having Christmas at her house, but something I'm thinking of making as part of breakfast Christmas morning is Individual Cream Cheese Danish, by ms. Bold's. They're delightful!

Thank you for posting this, ms. bold!

[Stella Mae]

A few years ago Hey Jude posted a recipe for Amish Cream Pie. She was so excited about how good it was that she came on and said, "You've just got to try this pie!" I thought that was cute, and because of her enthusiasm I tried the recipe.

Well, let me tell you, it has been a favorite ever since because it's not only delicious, but versatile. It's a rich pie, all right, but you can also serve it in individual ramekins as an elegant dessert with coffee. You can "decorate" with a sprig of mint or a marachino cherry.

[UnknownChef86]

Stella Mae wrote:
A few years ago Hey Jude posted a recipe for Amish Cream Pie. She was so excited about how good it was that she came on and said, "You've just got to try this pie!" I thought that was cute, and because of her enthusiasm I tried the recipe.

Well, let me tell you, it has been a favorite ever since because it's not only delicious, but versatile. It's a rich pie, all right, but you can also serve it in individual ramekins as an elegant dessert with coffee. You can "decorate" with a sprig of mint or a marachino cherry.

Have you cooked this in ramekins before? What is difference in cooking time?

[Kookaburra]

I'm grateful to Raquel Grinnell for her recipe for Emeril's Lobster Cheesecake which I will be making for Christmas lunch.

I don't know whether I like this recipe or not, but I am grateful that it has totally grossed out my cousin Doug and deterred him from joining us for lunch on Christmas day!

Oh, and AKillian, I'm glad you like the white sauce - but I have to give British cook, Delia Smith the credit for it. I don't even bother measuring any more. I just chuck everything in and whisk. I've even done it in the microwave if I just want a small amount, but you have to whisk every couple of minutes that way.

[JustJanS]

I'm so thankful Evie posted her strawberry tiramisu. It makes me look like I enjoy making desserts!

[HappyBunny]

UnknownChef86 wrote:
I need to talk to DD, as we're having Christmas at her house, but something I'm thinking of making as part of breakfast Christmas morning is Individual Cream Cheese Danish, by ms. Bold's. They're delightful!

Thank you for posting this, ms. bold!

I've been looking for something quick and easy to make on Christmas Day, that is different from the eggy bread and pancakes that we often have at weekends. Thanks UC86/ms bold, I've just found my Christmas breakfast. Great thread AK!

[Stella Mae]

UnknownChef86 wrote:
Have you cooked this in ramekins before? What is difference in cooking time?

First, my experience with the pie was that it bubbled easily and I was glad I had put it on a cookie sheet that had sides. I baked it at sea level, so I don't know if that made a difference.

Another time, I cooked the filling in ramekins and omitted the crust. I put the ramekins in a pan that I filled with water halfway up the sides of the ramekins. I reduced the heat, and I think the cooking time was almost the same as when I made the pie. When it chilled, it turned out fine, but I may press pie crust inside each ramekin another time and see if I like them as mini pies.

I want to experiment further with this recipe and fill my demitasse cups with the filling. The filling is terribly rich, so a small amount is sufficient. Also, the demitasse cups on their saucers look so pretty for a more formal dinner party, and a bland, rolled cookie could be placed on the saucer next to the demitasse spoon.

But to fill the demitasse cups, the filling must obviously be cooked, first. I don't know whether to simmer the filling on the stove or bake it in the oven as I'm not sure if there'd be a change in consistency or taste to prepare the filling on the stove. But I want to give it a try on the stove.

[Kookaburra]

Stella Mae wrote:
I want to experiment further with this recipe and fill my demitasse cups with the filling.

Stella Mae, I know what lovely demitasse cups you have. Have you thought about filling them with chocolate mousse, or as I did earlier this year, putting out a fruit platter and giving each person a demitasse cup filled with: Tia Maria Sour Cream Dip for Fruit

[Kat's Mom]

As some of you might know I suffer from fibromyalgia and chronic fatigue. Since I work full time, most weeknights it is very difficult for me to cook.

Hamburger Stew has been my saviour. I can quickly make up a big batch and vary the meat & veggies so every pot tastes different. It tastes even better the next day and freezes well. Paired with bread and butter, my DH never feels deprived when I just can't stand in the kitchen.

[Cookgirl]

This dessert, because it's eggless and dairless and superduper easy to make, especially at this time of year:

Crazy Spice Cake

Two steps. Count 'em 2!!

[UnknownChef86]

Stella Mae wrote:

UnknownChef86 wrote:
Have you cooked this in ramekins before? What is difference in cooking time?

First, my experience with the pie was that it bubbled easily and I was glad I had put it on a cookie sheet that had sides. I baked it at sea level, so I don't know if that made a difference.

Another time, I cooked the filling in ramekins and omitted the crust. I put the ramekins in a pan that I filled with water halfway up the sides of the ramekins. I reduced the heat, and I think the cooking time was almost the same as when I made the pie. When it chilled, it turned out fine, but I may press pie crust inside each ramekin another time and see if I like them as mini pies.

I want to experiment further with this recipe and fill my demitasse cups with the filling. The filling is terribly rich, so a small amount is sufficient. Also, the demitasse cups on their saucers look so pretty for a more formal dinner party, and a bland, rolled cookie could be placed on the saucer next to the demitasse spoon.

But to fill the demitasse cups, the filling must obviously be cooked, first. I don't know whether to simmer the filling on the stove or bake it in the oven as I'm not sure if there'd be a change in consistency or taste to prepare the filling on the stove. But I want to give it a try on the stove.

Thank you very much! I want to make this for some company, but was considering doing it in small ramekins...possibly using a shortbread or gingersnap crust.

I may have to make a batch ahead of time to do a taste-test/comparison. I suppose I'll just have to jump on that landmine, eh? Darn.

[UnknownChef86]

For those interested, I'm starting a cookbook from this thread.

[Cookgirl]

UnknownChef86 wrote:
For those interested, I'm starting a cookbook from this thread.

Smart!