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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: 44
Latest Activity: on Sunday

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Crock Pot Recipes

Started by Lee - GKD DT/Moderator. Last reply by Charlene Baker Oct 13. 11 Replies


Foodie Blogs............Share Here!!!

Started by Lee - GKD DT/Moderator. Last reply by ANA BELEN GONZALEZ AFONSO Feb 28, 2012. 12 Replies

Got some wonderful and favorite Food/Recipe Blogs you want to share??  Post away and I'll keep this main post edited to add the links to keep them easy to find! …Continue


Started by Kim Neff. Last reply by Kim Neff Nov 7, 2011. 1 Reply

Do you have a favorite to go along with a good cup of coffee or tea?


Started by Kim Neff. Last reply by Kim Neff Nov 7, 2011. 1 Reply

Dig in that old recipe box for Grandma's favorites...we would love for you to share them!

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Comment by Keith M Waugh on Sunday

Wonderful Muffins

2-1/2 cups all-purpose flour

1 cup granulated sugar

1 cup sliced almonds

1-tablespoon baking powder

1/4-teaspoon salt

2 large eggs

1/2-cup vegetable oil

1-tablespoon vanilla

1-cup milk


Preheat oven to 400°

Combine dry ingredients in the bowl of your food processor and process until the almonds are ground into a very fine meal. Add the wet ingredients and process for 20 seconds.

Spoon batter into paper lined muffin cups, filling 2/3 of the cup with batter. Drop several blueberries on top of each muffin and poke the berries down into the batter with your finger.

Bake 15 to 17 minutes or until toothpick comes out clean.

Makes 1-1/2 dozen muffins

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1/3-cup brown sugar

1/3-cup flour

1-teaspoon cinnamon

4 tablespoons butter

Before you make the muffins put this mixture in the food processor and pulse until the consistency of cracker crumbs. Pour into a separate bowl and set aside. Make the muffins and sprinkle mixture over muffins and bake as above.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~

Replace 1/2 the white sugar with brown sugar and top with chocolate chips and bake as above.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~

Replace 1/2 the vanilla with strawberry extract and top with sliced strawberries, poke berries into batter with your finger and bake as above.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~

Increase sugar to 1-1/2 cups and add 3 ounces of melted baking chocolate; top with white chocolate chips and chopped pecans and bake as above.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~

In a saucepan over low heat melt 20 caramels with 3 tablespoons of milk, stir until smooth. Spoon sauce over the top muffins then top with chocolate chips and chopped pecans then bake as above.

Comment by Keith M Waugh on December 7, 2014 at 5:11pm

Cafe Du Monde Beignet Recipe

Each region of the country has its own holiday food specialties, and in the New Orleans area beignets are favorites. Cafe Du Monde makes them as good as anyone, often having lines of 50 or more waiting to get in.


* 2/3 cup buttermilk

* 1/4 cup water

* 1 egg

* 1 tablespoon margarine or butter

* 1 teaspoon vanilla

* 3 cups bread flour

* 1/4 cup sugar

* 3/4 teaspoon salt

* 1-1/4 teaspoons active dry yeast or bread machine yeast

* Cooking oil for deep-fat frying

* Sifted powdered sugar


1. Add all ingredients, except the cooking oil and powdered sugar, to a bread machine according to manufacturer's directions or a mixer using the dough hook attachment. Mix for about 5 minutes. Let it rest for about an hour. Punch down. Cover. Let rest for 10 minutes.

2. Divide the dough in half. On a lightly floured surface, roll each portion of dough into a 9-inch square. Cut each into sixteen 2-1/4-inch squares.

3. Fry the dough squares, 2 or 3 at a time, in deep, hot oil (375 degrees F) for 1 to 2 minutes or until golden brown, turning once. Using a slotted spoon, remove beignet from oil and drain on wire rack to cool. Sprinkle with powdered sugar.

Makes 32.

Comment by Keith M Waugh on November 30, 2014 at 4:12pm

More Gravy!?

Thanksgiving was three days ago... it's time to boil the carcass!!! I broke it up into four big chunks, placed into a stock pot half filled with fresh water and covered with a lid. I boiled it for about four hours, removed the four large pieces and set them aside to cool. I used a skimmer to remove any remaining chunks, and then added poultry seasoning, sage and salt. Once again covered, I set it on simmer and added the gelatin from the turkey platter that was previously de-boned and stored in the refrigerator. After an hour I added about 3 tablespoons of butter and left the pot uncovered. Letting it simmer and reduce in quantity takes several hours, but the smell is wonderful! When it has reduced by half, make a light brown roux of about 6 tablespoons, or a corn starch slurry and thicken the broth.

I followed up by simply spooning turkey gravy over two slices of shredded bread chunks just like my grandmother used to do. For my effort I have 5 or 6 cups of gravy, ready to be used for anything!

The dogs got the skin! :)

Comment by Keith M Waugh on November 22, 2014 at 1:45pm

Today I've been making white bean and ham soup. I began with half a bag of frozen beans that had been previously soaked over night when I used the other half on another recipe.

I put them into a crock pot with some water and set it on high. After the beans were mostly thawed, I diced 1/2 a small yellow sweet onion and about 12 oz. of smoked ham steak. I added both to the pot.

Please note, I could have also added a bay leaf, celery salt or celery leaves, garlic, ginger, parsley leaves, pepper, Louisiana hot sauce, etc. I DID NOT!!!

The only flavors in the crock pot are the beans, onion and smoked ham. When you taste the water, you will taste the full flavor of the soup as it should be, the longer it cooks... the better it gets! When the pot is close to boiling, I use a metal potato masher and GENTLY work it into the bottom of the pot with a twisting motion. I say gently because you don't want to break the ceramic crock pot liner, you just want to begin breaking up and splitting open the beans. The starch from the beans is what will thicken the soup as it boils, and the ham, as it's also being broken up or smashed, will release a great deal more flavor.

I won't be adding any salt or pepper until the soup has been ladled into a serving bowl and been tasted in its final form.

Cook until the beans are tender. I serve mine with a slice of buttered bread.

About 3 servings.

Comment by Keith M Waugh on November 19, 2014 at 8:50am

As Thanksgiving quickly approaches, here is a top quality product to set you above the other cooks:

All-Purpose Gravy

Makes 2 cups.

This gravy can be served with almost any type of meat or poultry or with mashed potatoes. If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent.


1 small carrot , peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small rib celery , chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small onion , chopped into rough 1/2-inch pieces (about 3/4 cup)

3 tablespoons unsalted butter

1/4 cup unbleached all-purpose flour

2 cups low-sodium chicken broth

2 cups low-sodium beef broth

1 bay leaf

1/4 teaspoon dried thyme

5 whole black peppercorns


1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.

2. Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming nearly stops, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; low simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.

3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.

The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

Comment by Keith M Waugh on November 12, 2014 at 1:49pm

An appetizer that I plan to fix sometime this holiday season. The first time I tried this was during an office potluck gathering about 30 years ago. I had to apologize to my Japanese co-worker for eating more than half of it by myself! Oh, it was delicious!!! I don't make it often, but when I do, I have to make extra just for me! :)


Total Time: 4 hr. 30 min
Prep: 4 hr.
Cook: 30 min.

Yield: 24 servings

6 chicken livers, quartered
12 slices bacon, halved crosswise
12 water chestnuts, halved
1 cup loosely packed light brown sugar

Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Using wooden toothpicks, skewer liver, chestnut, and bacon, then dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally until bacon is crisp.

Comment by Keith M Waugh on November 11, 2014 at 7:34am

A problem that many professional chefs make is:

Don't EVER add black or white pepper to the outside of an item/dish BEFORE putting it in the oven/skillet. BURNED PEPPER AND DEEP FRIED PEPPER IS BITTER! Only add freshly ground pepper to a plate just before serving and you'll be much happier with your results!

Comment by Keith M Waugh on November 2, 2014 at 5:58am

Easy Blackberry Cobbler

1 stick butter

1 cup sugar

1 cup flour

1 teaspoon baking powder

3/4 cup milk

dash salt

1 can blackberry pie filling


Melt butter in 8-x8-x2-inch baking dish.

Mix all other ingredients (except fruit) in a medium bowl. Pour over the butter. Pour pie filling over the top. Bake at 350° 45 to 60 minutes or until crust is golden brown.

For other fruit cobblers, substitute with different pie fillings.

Comment by Gabi Heinrich on October 26, 2014 at 3:55pm

Hmmmm.  That roast sounds too easy!  LOL!  What you are doing with the salt sounds almost how I 'corn' my brisket.  Only I leave it longer and wrap it.

Comment by Keith M Waugh on October 26, 2014 at 3:30am

Stupid-Simple Roast Beef with Horseradish Cream

1 cup plus 1 tablespoon kosher salt
One 7- to 8-pound top round beef roast, tied with the full fat cap on the roast
1 tablespoon freshly ground pepper, plus more for seasoning
1 cup sour cream
1/2 cup prepared horseradish

1. Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes. Repeat with another 1/2 cup of the salt. Transfer the roast to the rack and refrigerate uncovered for 2 days. Bring to room temperature 3 hours before roasting.
2. Preheat the oven to 450°. Season the meat with pepper and roast for 20 minutes. Reduce the oven temperature to 225° and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120°. Let the meat rest for 30 minutes.
3. In a bowl, mix the sour cream with the horseradish and the remaining 1 tablespoon of salt and pepper. Slice the roast and serve with the horseradish cream.

Make Ahead The roast beef can be refrigerated for up to 2 days. Serve warm or chilled. The sauce can be refrigerated for up to 2 days.


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