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Post by Suluby on Feb 4, 2012 15:05:46 GMT -5
Welcome to the DYBT Diner, everyone!
Pull up a chair and set a spell. We're gonna yak about food, exchange recipes, learn tips and techniques that work well for our friends.
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There's only one rule I'd like to establish from the start. It would make searching for a recipe much easier if each recipe had its own thread and was the title.
That way, if you're looking for a new dessert recipe, you don't have to open the thread labeled "Lamb Stew" ..... {See that, Jt ..... I was paying attention!  }
To make things easier and since Nora gave me some of her special secret superpowers, if I find a gem buried in another thread, I'll move it to its own place of honor!
I hope you all enjoy yourselves ...... and that we all find new recipes to try.
Of course, if you have any complaints ..... you can, as Nora has posted, go to Helen Wait with your complaints!
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Post by Nora on Feb 4, 2012 17:20:33 GMT -5
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Post by Deleted on Feb 4, 2012 18:51:28 GMT -5
Napkin is tied around neck. Fork on one hand...knife in the other. tapping them on the table. Well cmon people. What's it take to get something to eat around here?!?!?!?!
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Post by Deleted on Feb 5, 2012 9:06:22 GMT -5
I'm going to post recipes, but I need a few days to dig them up. I'll be posting from the healthy eating camp. Some of it may sound too weird, boring, whatever....but Ill put it here anyway. :/
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Post by Suluby on Feb 5, 2012 9:31:43 GMT -5
I'm going to post recipes, but I need a few days to dig them up. I'll be posting from the healthy eating camp. Some of it may sound too weird, boring, whatever....but Ill put it here anyway. :/
That's good, Jeannie.
Healthy food never killed anybody!
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Post by Deleted on Feb 8, 2012 11:28:38 GMT -5
I'm going to post recipes, but I need a few days to dig them up. I'll be posting from the healthy eating camp. Some of it may sound too weird, boring, whatever....but Ill put it here anyway. :/
That's my campground as well, lol. Thanks so much for doing this Su !
I'll be back with recipe contributions. I'm just in extra busy mode at present, I can't even really catch up with the main board. |
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Post by Deleted on Mar 24, 2012 13:06:01 GMT -5
SEE?! Something else I've missed out on! I LOVE THIS!
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Post by michael on Mar 16, 2013 5:07:22 GMT -5
I have never been to this board, but since things are looking up and I'm buying food again, lol, I thought I would take a look. Now I need to learn how to cook, and I will.
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Post by cherrythetart on Aug 6, 2013 7:38:58 GMT -5
I am learning how this board works. I am getting old so I am a slow learner. Yo Suluby, thanks for coming to my blog and making a great comment, as usual. This is PhillyRose. This recipe is very good.
I found this recipe in a regional cookbook Friendly Recipes published by Warrington Quarterly Meeting of the Society of Friends (Quakers). It came from Mary Yeaple of York Friends Meeting. Ms. Yeaple says of this recipe "I always make two pies at a time because they don't last long."
Cranberry Walnut Pie
1 1/4 cups fresh or frozen Cranberries
1/4 cup Brown Sugar
1/4 cup chopped Walnuts
1 Egg
1/2 cup Sugar
1/2 cup all purpose Flour
1/3 cup Butter, melted *
Preheat oven to 325 degrees. Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and nuts. In a bowl, beat egg until thick; gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Pour or spoon over the cranberries. Do not stir. Do not worry if the batter does not cover each berry and nut. The high butter content and lack of leavening make the batter relax and become more liquid when heated. Bake for 40-45 minutes or until golden brown. Cut into wedges and serve with ice cream or whipped topping. English custard sauce would be good too.
* Editor's Note: 5 1/3 tablespoons to be exact - I eyeball it with the help of the little tablespoon marks on the butter label. Be sure to use a nine inch pie pan. Do not take the pie out too soon or it will be too soft. Let it cool completely before slicing. A pie server is useful as the bottom is soft.
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