Re: The *OFFICIAL* TBR Recipe Thread

[Elderberry]

I was going to reactivate this thread.

Anyone have a good (no fail) recipe for Divinity?

Both of my late grandmother's made great stuff. But they didn't follow a written recipe. They just made it.  Same with a lot of other things they cooked.

My Mom's Divinity Notes:

3 c sugar
1 -1/2 c water
2 egg whites
1 t vanilla
1 box light brown sugar
1 c white Karo
2 c chopped nuts

Dissolve sugars, water and syrup.
Boil until soft ball stage.
Beat the egg whites just before the syrup is ready and use a pinch of salt with them.
Pour half over stiffly beaten egg whites.
Cook the remainder of syrup until it spins a long thread, then beat into the egg whites.
Add nuts and vanilla.
Drop by spoonful onto waxed paper or buttered dish.

I made a batch with my Mom and wrote down the temperatures of the 2 stages, but that data is now long lost.

Most sites show soft ball as 235 - 240F

I am guessing "spins a long thread" is what most sites call "firmball"  245-250F

[Silver Pines]

@RoosGirl
@Cyber Liberty

I made the gravy recipe, and it turned out really well!  The hubs loved it.  It went off without a hitch.  I browned the flour & used the amount for a slightly thinner consistency.  The mother-in-law
bought us all hams from Snake River Farms, which I never heard of but are supposed to be really good.  Lots of marbling, or in other words lots of fat, so I used some of that.  Geez, that ham is extremely rich.

[RoosGirl]

@RoosGirl
@Cyber Liberty

I made the gravy recipe, and it turned out really well!  The hubs loved it.  It went off without a hitch.  I browned the flour & used the amount for a slightly thinner consistency.  The mother-in-law
bought us all hams from Snake River Farms, which I never heard of but are supposed to be really good.  Lots of marbling, or in other words lots of fat, so I used some of that.  Geez, that ham is extremely rich.

@CatherineofAragon Wonderful!  I'm glad you had success with it!  You can use that "recipe" for any kind of sauce or gravy.  For example, parmesan sauce for over shrimp/chicken and pasta; butter, flour and milk in same ratios and add cheese.

[Silver Pines]

@CatherineofAragon Wonderful!  I'm glad you had success with it!  You can use that "recipe" for any kind of sauce or gravy.  For example, parmesan sauce for over shrimp/chicken and pasta; butter, flour and milk in same ratios and add cheese.

@RoosGirl

You had to go and say the c-word, didn’t you.

Seriously, though, thank you for the recipe.

[Cyber Liberty]

@RoosGirl

You had to go and say the c-word, didn’t you.

Seriously, though, thank you for the recipe.

If I'd realized you were doing Hams, I'd have gotten you a good Red-Eye Gravy recipe...

[RoosGirl]

@RoosGirl

You had to go and say the c-word, didn’t you.

Seriously, though, thank you for the recipe.

Sorry, forgot you were unAmerican and hated cheese. ;)

Sub out garlic for the parm.  ^-^

[Suppressed]

[XenaLee]

Post your favorite holiday recipes here.

Ehhh.... I'm doing something completely different for NY's day dinner this year.  I'm making seafood gumbo.  I've only made gumbo twice before in my lifetime, both times with store-bought roux base.  This time... I have two types of store-bought roux base (Zatarain's and Bootsie's roux base)...  but I am thinking I should try to make the roux myself for S&Gs... with the store-bought stuff as backup.  Got 2 lbs of shrimp ready, a container of crab meat, some oysters, Andouille sausage and okra ready to add once I get the roux and veggies done.  I really don't see how I could mess it up... so I would predict that it's going to be spectacular!  (but modesty forbids....)   ^-^

Oh, and also have the obligatory blackeyed peas (with jalapeno) and ham.... with Champagne and Lindt Lindor truffles for desert.

[XenaLee]

Lemme see if I can get that on Alexa....

(Personally, I'd like some penuche)

Personally.... I prefer me some good pee-can pralines.      

[Cyber Liberty]

Ehhh.... I'm doing something completely different for NY's day dinner this year.  I'm making seafood gumbo.  I've only made gumbo twice before in my lifetime, both times with store-bought roux base.  This time... I have two types of store-bought roux base (Zatarain's and Bootsie's roux base)...  but I am thinking I should try to make the roux myself for S&Gs... with the store-bought stuff as backup.  Got 2 lbs of shrimp ready, a container of crab meat, some oysters, Andouille sausage and okra ready to add once I get the roux and veggies done.  I really don't see how I could mess it up... so I would predict that it's going to be spectacular!  (but modesty forbids....)   ^-^

Oh, and also have the obligatory blackeyed peas (with jalapeno) and ham.... with Champagne and Lindt Lindor truffles for desert.

No cabbage to go with the Black Eyes?

[RoosGirl]

No cabbage to go with the Black Eyes?

Cabbage to go with black eyed peas?  Where you from, son?

[Cyber Liberty]

Cabbage to go with black eyed peas?  Where you from, son?

It's that year I misspent in TX.  Nobody in MI or AZ does any of that, bless your heart.   

[LadyLiberty]

Cabbage on New Year's is a southern thing:  http://973thedawg.com/black-eyed-peas-and-cabbage-for-new-years-why/

[roamer_1]

A lot of effort for New Year....

Mine is more about nachos, tortilla chips, bean dip and PBRs... And binge-watching a movie/series to keep us up late...

This year is going to be 'Battle Star Gallactica' ... We had almost settled on 'Star Trek: Deep Space 9', but BSG won out... A bit more nostalgic and out of the ordinary...

[Cripplecreek]

Old school boiled dinner for me tonight.

A meat heavy ham bone with taters, carrots, onions, and cabbage.

[RoosGirl]

It's that year I misspent in TX.  Nobody in MI or AZ does any of that, bless your heart.   

I have an interesting recipe for BBQ cabbage in one of my cookbooks.  You remove the core and kind of pull the cabbage apart a bit.  Sprinkle the inside with a rub that you like and butter.  Wrap the whole thing in tinfoil, except for the hole where the core came out, and put it on the grill to cook low and slow for a couple hours.

But, I prefer cabbage just sauteed in butter. I've never heard of serving it with black eyed peas though.

[Sanguine]

Cabbage to go with black eyed peas?  Where you from, son?

Yeah, WTH?

[RoosGirl]

Cabbage on New Year's is a southern thing:  http://973thedawg.com/black-eyed-peas-and-cabbage-for-new-years-why/

Ahh, we always did collards, not cabbage.

[Cyber Liberty]

Cabbage on New Year's is a southern thing:  http://973thedawg.com/black-eyed-peas-and-cabbage-for-new-years-why/

I appreciate the background on that!  My ex was from TX, so we spent a number of Christmas/New Year holidays with the in-laws in E. Texas.  We always had Black Eyed Peas and Cabbage on New Years Day to ensure prosperity.

It never worked so well for us, because my ex was a spendthrift who misspent us into bankruptcy, which is one of many reasons why she's an "ex."

[Bigun]

Fried chicken, black eyed peas, and cabbage are traditional New Years day fare around here and have been for longer than I've been on the scene.

[Sanguine]

Must be an east Texas thing.  I never have cabbage on New Year's.  But, I like cabbage, so I may start doing that.

[RoosGirl]

This is *the best* recipe I've ever had that involves cabbage.  http://www.recipetineats.com/satay-chicken-noodle-salad/  I leave the noodles out and add more cabbage.  The dressing makes it!

[LadyLiberty]

Must be an east Texas thing.  I never have cabbage on New Year's.  But, I like cabbage, so I may start doing that.

Well my mom was from San Augustine County so that may be true.  She also always had a bit of salt pork, which is another tradition.  Too salty, just give me some bacon!

[LadyLiberty]

This is *the best* recipe I've ever had that involves cabbage.  http://www.recipetineats.com/satay-chicken-noodle-salad/  I leave the noodles out and add more cabbage.  The dressing makes it!

That looks really good, if I could only have one food item for the rest of my life it would be peanut butter. 

I use an app named "cheftap" on my kindle. In the app, you can search for any food blogger recipe, pull it up, and then tell it to "clip." It cuts out all of the jibber jabber and pulls in only the ingredients and the cooking instructions.  The ingredients are in a left hand column and the instructions are on the right, and the two columns can scroll independently.  So far I've only used it for a lot of new recipes for an Instant Pot pressure cooker (got it on prime day and I love it), but I may just "clip" this one.

[Sanguine]

That looks really good, if I could only have one food item for the rest of my life it would be peanut butter. 

I use an app named "cheftap" on my kindle. In the app, you can search for any food blogger recipe, pull it up, and then tell it to "clip." It cuts out all of the jibber jabber and pulls in only the ingredients and the cooking instructions.  The ingredients are in a left hand column and the instructions are on the right, and the two columns can scroll independently.  So far I've only used it for a lot of new recipes for an Instant Pot pressure cooker (got it on prime day and I love it), but I may just "clip" this one.

I'll have to look for that app.