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Stamp TV Recipe & Cooking Group


Stamp TV Recipe & Cooking Group

Love to cook, bake and share recipes?  Well, come on in!

Members: 50
Latest Activity: Apr 26

Discussion Forum

Main Dish Recipes

Started by Lee - GKD DT/Moderator. Last reply by Anna Jernigan Mar 20. 2 Replies


Baker's Delight

Started by Keith M Waugh. Last reply by Keith M Waugh Mar 7. 2 Replies

Baking is a unique part of "Cooking" and requires a different set of skills. If you are a baker, or interested in baking, this is the place for you! Enjoy!Continue

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Comment by lovinpaper on April 26, 2015 at 6:28pm

My Mom used bacon fat for everything, it seemed.  I would have to purchase bacon to give this a try.  Maybe that would be good.  But then I would have to purchase a cast iron skillet also.  Mom always used one for many things.  She made pineapple upside down cake in one.  But usually it was to fry bacon and eggs.

Comment by Keith M Waugh on April 26, 2015 at 4:55pm

Basic Southern Cornbread

1 3/4 cup course ground cornmeal, white if possible

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 cups buttermilk

2 eggs

1 tbsp bacon fat (more or less)

cast iron skillet 9 or 10 ", smoking hot

Mix all ingredients together, pour into hot pan, 450* oven for 20-25 minutes.

Real deep cornmeal good!

Leftovers make great base for cornmeal stuffing because it is savory, not sweet.

Comment by Keith M Waugh on April 24, 2015 at 8:44am

Ohhhh... I may have to make a trip to the market today! Actually, I already have the berries (blackberries, strawberries and blueberries), and the yogurt but I need the mascarpone.

Tomorrow for Breakfast!!!

Comment by lovinpaper on April 24, 2015 at 7:47am

You can tell where I shop.  You can use any brand.

Comment by lovinpaper on April 24, 2015 at 7:47am

I saw a recipe that looks like a nice treat.  It is called Grilled Berry Pizza.  

Berry Grilled Pizza

2 c. fresh berries (blackberries, raspberries, blueberries, strawberries)

  • 1 (6.5 oz) pkg Hy-Vee pizza crust mix

  • 1/2 c. hot (not boiling) water

  • 1/4 c. Hy-Vee flour

  • 1/2 c. mascarpone

  • 1/4 c. plus 2 tbsp Hy-Vee vanilla Greek yogurt

  • 1/4 c. Hy-Vee powdered sugar

  • 1/4 tsp Hy-Vee vanilla extract

  • 1 tbsp Hy-Vee canola oil, divided

  • 2 tbsp cinnamon sugar

  • 1/3 c. Hy-Vee sliced almonds

  • Grated zest of one lemon

  1. Prepare a clean grill to medium heat. Rinse and thoroughly dry berries on paper towels.

  2. In a medium bowl, stir pizza crust mix and hot water. Knead in flour. Cover and let rest 5 minutes.

  3. In a small bowl, stir together mascarpone, yogurt, powdered sugar and vanilla; set aside.

  4. On a lightly floured surface, roll dough into a 12-inch-diameter circle. Place on greased baking sheet. Brush with 1/2 tablespoon oil.

  5. Carefully transfer pizza dough, oiled-side-down, to hot grill grate. Brush top of crust with remaining 1/2 tablespoon oil. Grill 1 to 2 minutes or until bottom is golden and slightly charred, being careful not to burn. Using a pizza peel or large spatula, quickly flip crust; cook 1 to 2 minutes more or until golden.

  6. Remove crust to serving surface. Spread with mascarpone mixture and sprinkle with cinnamon sugar. Top with berries, almonds and lemon zest. Cut into squares and serve warm.

Looks good!

Comment by Keith M Waugh on April 17, 2015 at 8:00pm

A wonderful breakfast treat:

Basic Doughnuts

1 egg

1/2 cup sugar

1/2 cup milk

2 tablespoons melted shortening

2 cups sifted flour

2 teaspoons baking powder

1/4 tsp of cinnamon

1/4 tsp of nutmeg

Dash of salt


In a large, deep heavy pot or an electric fryer heat the oil to 375 degrees.

In a large bowl, beat together the egg and sugar.

Stir in the milk and the shortening.

Sift together all of the dry ingredients.

Stir the dry ingredients into the egg mixture and stir to combine.

Chill the dough for 30 minutes.

On a lightly floured surface, flatten the dough to 1/2 inch thickness with your fingertips or a rolling pin.

Cut out the doughnuts using a doughnut cutter or two sizes of round cookie cutters.

Transfer doughnuts to wax paper and allow to dry for 10 minutes.

Using a spatula dipped in the hot oil, carefully transfer the doughnuts to the hot oil.

Cook 2 - 3 doughnuts at a time, flipping them when they brown on a side.

Remove to paper towels to drain.

Dust with confectioners' sugar or cinnamon sugar mixture.or as they are Serve warm.

Doughnut holes: Add dough to hot oil by the spoonful and fry until golden.

Coatings: Confectioners' sugar or granulated sugar mixed with cinnamon

Variations: Chocolate doughnuts: Combine the melted shortening with 1 ounce of melted chocolate before adding to batter.

Glazed doughnuts: Combine 1/2 cup confectioner's sugar with 2 teaspoons hot milk and 1/2 teaspoon vanilla. Drizzle over cooled doughnuts.

Jelly doughnuts: Stir 1/2 cup jelly of choice until smooth. Transfer jelly to a plastic baggie and snip off one corner to squeeze out jelly. Poke doughnut round with a chopstick And squirt in jelly.

Comment by Keith M Waugh on April 10, 2015 at 9:16am

Anna, the Chicken Teriyaki recipe is a copy of what Subway sandwich shop uses. The chicken, at least in my case, is diced so I can put it on a hoagy roll, cut it into two and serve on a platter with chips for a casual lunch with guests.

The smoker isn't difficult. I have a BBQ grill with a hood. An inexpensive charcoal grill with a dome can be easily bought at a big box store. Then, get your chips (my two favorites are apple and/or hickory) soak them over night, and put them into an aluminum foil pan. The pan rests directly on top of heated charcoals in the grill, below the grill rack and food to be smoked. Close the lid and let it smoke for... however long hereafter is your choice.

I know what you mean about being "pie people." For my birthday, for as long as I can remember (about age 3) I would get a blueberry pie. My mother would make two pies, one for only myself and one for everyone else! HaHa!

And NO, you are not boring! Not at all! We look forward to your musings.

Comment by Anna Jernigan on April 10, 2015 at 8:56am

BTW...Keith your chicken/teriyaki sauce recipe sounded great. 

Quick question: When you make the chicken recipe.  Do you cut up the chicken, or, just do whole pieces with your yummy sounding sauce? 

AND..speaking of smoking.  I loved to use our smoker, the kind with briquettes, and favored wood chips.  We used to do a turkey, and a bunch of whole chickens all at once.  As many as could fit in the smoker. 

Boy, that was so yummy, and, of course, freeze all the extras for future meals, and THAT was such a great thing.  Always had a nice frozen smoked chicken, or frozen turkey bits, ready to warm up for a fast no mess dinner!

Often, we would give the kids a smoked chicken to take home for their freezer.  Well, when there was a sale on whole chickens, what the heck? 

We could smoke a bunch in that unit!  Loved it.  Didn't particularly care for the clean-up, but well worth it.  We used that thing often, back then.  Been a long while since.  Now that I mentioned it, I think we need to get a new smoker...our old one is long gone.  Arizona is not good on metallic objects, covered or not!

Any thoughts?

Comment by Anna Jernigan on April 10, 2015 at 8:44am

OMGosh!  I LOVE Cheesecake!  To heck with the BBQ...just cut me a big slice of Cheesecake! 

We were pie lovers, so on Birthdays, we would rather have pie, not cake.

Hadn't thought of Cheesecake, which I love.  I am a purist, I like the plain ole' Cheesecake, with perhaps a bit of cherry topping, or blueberries could work!  I never got on board with all the flavored type cheesecakes, like chocolate chip or peanut butter.  I like mine just plain.  Toppings have gotten a bit too crazy with the huge selection list!  But, I like good ole' fashioned berry toppings! 

Am I a bit too boring?  How 'bout the rest of ya?  Just curious!

Have an excellent birthday, girlfriend!!! 

Comment by lovinpaper on April 10, 2015 at 7:56am

Today's plan is bar-be-Que with cheesecake.  There are other plans as well.

Thanks for the happy wishes.


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