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Re: Members Recipes
Reply #216 - Dec 30th, 2013, 12:15pm
2 Ingredient cookies!! (+ the mix ins of your choice)

Yes. For real. Two ingredients. (Yes, you can add other things if you want but you dont HAVE to!)


2 large old bananas
1 cup of  oats (quick or regular! if you use regular, id suggest chopping them a little so everything holds together better)

Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, and then stick em all in the freezer.

Then add in what sounds yummy to you! (or nothing!) i love:
-a handful of chocolate chips
-crushed walnut pieces

Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies wont hold together very well.

you cook them at 350 degrees for 15 minutes on a GREASED cookie sheet. Dont forget the greased part. I did once and had to scrub my pan forever.

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fairytale love
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Re: Members Recipes
Reply #217 - Dec 30th, 2013, 4:46pm
I will try this recipe sometime. Sounds good.

Noraa83 wrote on Jun 13th, 2013, 4:52pm:
Dark Chocolate Rum Soaked Orange Cake

1/4 cup instant espresso powder/instant coffee

2 tablespoons unsweetened cocoa powder

1 cup bourbon or rum

1/2 teaspoon salt

2 cups sugar

3 large eggs

1 tablespoon vanilla extract

1 teaspoon baking soda

Confectioners sugar, for garnish (optional).

1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.

2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.

3. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

4. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving. Alternatively you may garnished with confectioners sugar.

Yield: 10 to 12 servings.


3 1/2 ounces of bittersweet chocolate

2 tablespoons of salted butter

1/2 cup of heavy cream

2 tablespoons of orange zest

1 teaspoon ground cloves

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate and butter, and whisk until smooth.
Add spices and zest. Stir until incorporated.
Allow the ganache to cool slightly before drizzling over the cake.

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Re: Members Recipes
Reply #218 - Jan 8th, 2014, 4:45am
Blueberry Muffins

This was out of the inspiration of Joanne Fluke's Blueberry Muffin Murder book recipe. However, there's a few key ingredients I added to make these delicious Blueberry Muffins very light and fluffy treat.

Here are the following ingredients you will need:

2 Packages of Marie Calendar's Blueberry Muffin Mix
1 Carton of Fresh Blueberries
1 Stick of Melted Butter
1 Cup of Sugar
2 Large Eggs Beaten
1/4 Cup of Milk
1 Cup of Flour
2 Teaspoons of Baking Powder
2 Tablespoons of Vegetable Oil

First, you are going to need a mixing bowl with a large spoon. Pour in the Melted Butter and add the 1 Cup of Sugar into the bowl. Stir the ingredients and throw in the 2 Beaten Eggs. Thoroughly mix the wet ingredients together then add 2 Teaspoons of Baking Powder.

You will need to add the 2 packages of Marie Calendar's Blueberry Muffin mix which is equivalent to 2 cups of flour. Now you need to pour 1 Cup of Flour with a 1/4 Cup of Milk until it's incorporated. Add the fresh Blueberries, stir, and start putting the muffin liners in the pan.

You want to evenly distribute the mixture in a muffin pan and this should be perfect for 12 Jumbo sized Blueberry muffins. Use an ice cream scooper to scoop the muffin mix. I set my oven to 300 F degrees for first 10 mins then last 5-10 mins increase to 325 F degrees. Use a toothpick to check if it's done. Let it cool on a rack on the side and hope you enjoy these sweet fluffy Blueberry muffins!

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« Last Edit: Jan 8th, 2014, 4:46am by Asuka »  
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Re: Members Recipes
Reply #219 - Jan 24th, 2014, 1:36am
White Chocolate Lemon Fruit Dip:

prep time: 5 min
ingredients: 3
serving size: 4

2 tbs : premier white morsels
3 pudding cups: (3.25 oz each) Snack Pack-Vanilla Pudding
3 tb : fresh squeezed lemon juice
Fresh strawberries or pretzels, optional

Place morsels in medium microwave-safe bowl.
Microwave on High 45 sec or until morsels melt when stirred.
Add pudding and stir until blended, stir in lemon juice.
Serve w/ Strawberries or Pretzels, if desired!!!
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Re: Members Recipes
Reply #220 - Feb 5th, 2014, 7:12am
i wish i wasnt allergic to choc : /
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Re: Members Recipes
Reply #221 - Apr 11th, 2014, 10:39am
Sticky Toffee Pudding.... I can't make it too often, it's too nice. Smiley

Pre-heat oven 170c /Gas Mark 3

190g Plain Flour
1 1/2 Teaspoons Baking Powder
120g Soft Brown Sugar
A wee pinch of salt.
120ml Milk
2 Large Eggs
6 Tablespoons of melted butter (it's about 100g solid)
2 teaspoons of Vanilla Extract

Sift together the flour, salt and baking powder. Then mix in the sugar with yer favourite wooden spoon, get stuck in...don't taste it yet. However, dot a bit on a child's nose, seeing them go cross eyed is brilliant.
 In another bowl, get all chef'y by adding the milk, eggs, vanilla extract and melted butter. Whisk it till it sort of foams on top, not quite bubble bath, but not blowing bubble is soup with a straw either. Theres no real guide, but 'you'll know' what I mean. Prepare for mess if you go electric - also fun. Cheesy
 Now the 2nd best bit - mix the two bowls into one, get stirring, whisking is good too, we want air in there. Keep at it till all combined and has a sort of smooth shiny appearance - or until yer knackered and 'that'll do'.

Pour into a greased tin, I used a loaf tin, but 23cm square/round tins also do fine. If in doubt, split it into 2 tins, or get a massive one. Not helpful I know, but I'm limited on my kitchen utensils Smiley. Once happy, then the realisation your kitchen is an absolute state, introduce the tin/s to the oven, preferably middle shelf so you can watch that baby rise. Every oven is different - times vary between 20-30 minutes. Check by sticking a sharpie in the middle after about 20 mins. If it's still sticky, give it another 5 mins.

NOW THE BEST BIT!!!!  Cheesy

ToFfEe SaUcE

120g Butter, (unsalted if you don't like salty hints, and salted if you do!)
200g Soft Brown Sugar
250ml Double Cream (if you have none, Milk will do)

Shove it all in a pan, no prejudice, make sure to dip yer finger in the cream..mmmmmmm. Simmer to a medium heat, don't boil it, be nice. Smell it...mmmmmmmm.
It's a long old slog, but keep at it, trust me it's going to be worth it - keep at it until it turns all smooth and goes a dark brown, almost milk chocolate coloured. Now here's the tricky part, getting it a sauce and not a toffee, although  the toffee itself is delicious, the cake will not be any good without it's flagship addition. Letting it boil, will start the crystallisation process, and this is where toffee starts.  Have a glass of water nearby, and drip a drop into it, if it sinks to the bottom, but stays sticky and OooOOoo..then yer fine, if it turns into a miniature marble...well..you know what to do next time!

When you have had enough and determined that, that is enough. Let it stand in the pot for 10 minutes.

Nearly there... remove the cake from the tin/s. Eat bits that fall off, or try and stick them back on hoping no-one will notice. Then you have two choices. Pour the sauce all over it...or wait till you cut the cake and serve it, then add the sauce. Don't serve it yet though, let the sauce soak in a wee bit. If yer really talented, you'll also have a custard on the go as well. I am not talented, and forgot about the custard. But soon got one up and running before the massive congregation of family noticed.

Sorry this is lengthy, but thats me. If you like this...I also have a Scottish Shortbread recipe that beats the supermarket variety hands down. Enjoy.

(I will not be held responsible for anything that I posted here...it's your fault if it goes wrong Tongue)

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