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Best and easiest way to make oatmeal for 20 plus people.

maybe baked oatmeal?
Here's a recipe that says 6 generous servings from an 8x8 pan. Then you wouldn't have to buy anything, just use the pans or casseroles you have available. And you could leave the "add-in's" out until after for people to pick their own.
http://www.epicurious.com/recipes/foo...
This one says 8 servings from an 9x13
http://allrecipes.com/recipe/baked-oa...

Dec 20, 2013
cookingofjoy in Home Cooking

Please help me survive Christmas morning! Make-ahead brunch items?

I've really liked these scones, adapted from the Martha Stewart Living cookbook. The bonus is that they're supposed to be frozen before baking, so they're easy to make ahead, even a few weeks. Then they can be baked day of.

Raspberry Oat Scones
1 1/4 cups whole-wheat flour
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon kosher salt
1 teaspoon baking soda
2 1/2 teaspoons baking powder
2 1/2 cups old-fashioned oats
1 cup frozen raspberries
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup buttermilk
just before baking:
1 tablespoon heavy cream
1 tablespoon raw sugar

In a mixer, combine the dry ingredients (flours, 3/4 c sugar, salt, soda, powder, oats) and mix. Gradually add butter and blend until it looks like pie crust. Add the buttermilk and blend just until it comes together. Gently mix in raspberries by hand.

On the counter, lay out a 18" piece of plastic wrap, and turn out half the dough. Form the dough into a 4x16 log that's about an inch and half to two inches tall. Cut into three sections, and then cut each section in half into two triangles.

Place the sections back into the shape of the log and wrap with plastic wrap. Wrap with foil and freeze (2 hrs to a few months). Repeat with the remaining dough.

When ready to bake, preheat oven to 350. Take out dough from freezer, unwrap and space on cookie sheet. For each log, brush with 1/2 TB cream and sprinkle with 1/2 TB sugar. The dough will still be frozen to bake. Depending on how cold the dough is, bake for 45-55 min

Dec 16, 2013
cookingofjoy in Home Cooking
1

"Light, Fluffy," Bakery-style Frosting

This probably isn't exactly what he's thinking of, but it's light.

Swiss Meringue Buttercream
4 egg white
3 sticks butter
1/2 cup sugar
1 t vanilla
Cook egg whites and sugar over water til reaches 160 degrees. Transfer to a mixer and beat til it reaches stiff peaks. Add the butter in chunks and beat til of frosting consistency (the meringue will drop and look curdled first) and then add vanilla.

Nov 18, 2013
cookingofjoy in Home Cooking

Your recipes that would go into a family cookbook.

That is a fantastic idea! And I love the exchange with your mom, " well, I gave you two" ha!

Jun 16, 2013
cookingofjoy in Home Cooking
1

Twinkies: Homemade and Unplugged!

Ive not tried Twinkies or diplomat cream, but I've done the fake cupcakes, too, with the epicurious double chocolate layer cake
and Rosenberg's buttercream
1 stick of butter
1 1/4 cup powered sugar
3/4 cup plus 2 tb. chilled heavy whipping cream
Beat til curdles, keep beating til light. It helps if I let it warm a bit after curdling. It takes forever, but I love it.

Nov 18, 2012
cookingofjoy in Home Cooking

Milwaukee: cola flavoured slushees (pls indulge me)

I think Burger King has them? I don't know if they do in the area, but I remember about ten years ago one in Rockford had them.

(and blue is blue raspberry usually, I think. Just in case you decide cherry or blue is better than nothing and then are hoping for blueberry)

Jul 20, 2012
cookingofjoy in Great Lakes

Mom Mom's Red Velvet Cake/Butter Cream Icing

They look delicious!

Jul 18, 2012
cookingofjoy in Home Cooking

Mom Mom's Red Velvet Cake/Butter Cream Icing

This is the best metaphor for using food coloring!

Jul 18, 2012
cookingofjoy in Home Cooking

Best candy & bakeries in NE Wisconsin (GB/Manitowoc/Fox Valley)

Thanks for the recommendation! We've been in Manitowoc quite a bit, but we've never seen Hartmann's. I'll go on the list, especially with the donuts. I haven't had good donuts in a long time!

Jul 16, 2012
cookingofjoy in Great Lakes

Grocery stores & casual eats in Green Bay? Looking for help.

I grew up in Green Bay, though haven't lived there as an adult, just to keep in mind my experience with my recommendations :)

For grocery stores, Woodman's (off 41 and Shawano/Dousman) has a great selection for ethnic foods and some of the less available pantry items (xanthan powder, odd grains). I've never heard good things about their produce there, though. I think Festival (41 and Mason) has a pretty good reputation for produce, otherwise it's a pretty standard grocery store.

Krolls (by the stadium http://www.krollswest.com/) was good for hamburgers, very casual and reasonably priced. They used to have cheese curds, too.

Bangkok Gardens was a favorite for volcano chicken and pad thai (http://www.greenbaythaifood.com/). In trying to find a recipe online, it seems like volcano chicken might be regional (http://www.simplecomfortfood.com/2009...), so that might be something to try.

These are two places we still visit when we go back, I'll keep thinking and add any others that come to mind!

Jul 09, 2012
cookingofjoy in Great Lakes

Best candy & bakeries in NE Wisconsin (GB/Manitowoc/Fox Valley)

I found this article, and I'm hoping to plan a little road trip visiting some great candy or chocolate shops and bakeries. http://travel.nytimes.com/2008/02/08/...

The article recommends:
Appleton: Wilmar Chocolates
Vande Walle’s Candies
Oshkosh: Oaks
Hughes
Kiel: Roeck’s Bakery
Manitowoc: Beerntsens (family favorite - love the turtle sundaes!
)DePere: Seroogy’s
Green Bay: Kaap’s

I'm only familiar with Beerntsens and Seroogy's, and we've liked both, but especially Beerntsens, the cute shop, lunch, ice cream sodas, the sundaes, and chocolate and candy to go!
Any reviews of the ones on the list?

Any other places that should be on my list?
For my plans, it looks like Hughes and Wilmar's are both closed for the month, so I'd really love any other shops/bakeries that were missed!

Jul 08, 2012
cookingofjoy in Great Lakes

Donut recipes?

Thanks for the recommendation! The kids have "making doughnuts" on their summer bucket list, so I'm excited to follow this discussion!

Jul 08, 2012
cookingofjoy in Home Cooking

making potato salad the night before?

That was very kind, though, porker - It was my kids' birthday party, so I'll take the wishes for them :)

Again, thanks for the tips! I've only made potato salad maybe twice before, so not much experience, but I love the vinegar and I tried the cayenne this time, which I really liked. And the texture today was much better with the rest than last night. I could see the difference between 'flavored' and 'bathed'.

And the weather was great! Instead of storming in the nineties, by party time it was clear and eighties - perfect!

Jun 24, 2012
cookingofjoy in Home Cooking

Summer cranberry recipes

David Lebovitz has a cranberry sorbet that's on my list to try this summer (I overstocked the freezer this year!)
http://www.davidlebovitz.com/2010/12/...

Jun 24, 2012
cookingofjoy in Home Cooking

Pulled pork crockpot recipe?

I just made the Splendid Table recipe http://www.publicradio.org/columns/sp...
but reduced the liquid smoke (I used 2 TB versus the 1/2 c). I could do without the liquid smoke, but the rub was really nice. I used smoked spanish paprika for half of the paprika. I always think pulled pork in the crockpot is the perfect do ahead and forget it kind of meal, but I haven't found "the one" yet. I'll have to try some of the suggestions here!

Jun 24, 2012
cookingofjoy in Home Cooking

making potato salad the night before?

Gosh, sorry I was unclear. Definitely no counter sitting! I was thinking if it wouldn't work to mix with the dressing the day before, I'd at least be able to get the potatoes and eggs boiled, and then in the fridge to cut for the salad the day of. The air conditioner comment really was just about trying to keep the house more comfortable.

"I think you can easily make the salad 1-2 days ahead - just mix the ingredients when they are cold (potatoes & eggs& mayo & rest of ingredients) and keep in fridge until ready to go."
This is perfect! Thanks!

Jun 23, 2012
cookingofjoy in Home Cooking

making potato salad the night before?

Thank you for all the replies and tips! It'll definitely be made today (at 84) and not tomorrow (in the nineties and storming). I'll have to try the sprinkling vinegar first - I've not tried that before,but it makes sense. And the cayenne or Old Bay sounds like a really good idea, too, along with the boiling in the seasoning. These potatoes will get special treatment :)

Jun 23, 2012
cookingofjoy in Home Cooking

making potato salad the night before?

We're going to be having a little family get together at our place. We have an old home, so just a couple window units, no central air. If possible, I'd like to make the potato salad the night before (less heat with the boiling). Would there be any problems with making the salad the night before? Or should/could I boil the potatoes and eggs and mix the salad together the day of?

Jun 22, 2012
cookingofjoy in Home Cooking

I've never eaten cauliflower before...

Thanks for sharing this! We just tried it today, and it is fantastic!
For anyone else thinking about trying it, we ended up doubling the hot sauce.

Oct 22, 2011
cookingofjoy in Home Cooking

I've never eaten cauliflower before...

I really like Pepin's quick pickles. It's pretty much cauliflower, red bell pepper, carrots, green beans in
6 cloves garlic
2 1/2 c water
1 c distilled white vinegar
1 1/2 TB salt
1 1/2 TB sugar
6 whole cloves
1/2 tsp allspice berries
(also tarragon and juniper berries, but I didn't have those)

Oct 21, 2011
cookingofjoy in Home Cooking

Why Jacques Pepin is a god...

I love La Technique! The best roast chicken and stock I've ever made :)

Oct 11, 2011
cookingofjoy in Food Media & News

what to do with extra 1/2 can of pumpkin puree

Sherry Yard has a pumpkin brioche recipe calling for 1c puree. Here's a copy online http://hungryoyster.blogspot.com/2009...

Oct 11, 2011
cookingofjoy in Home Cooking

Bread Bowls

I've used the Artisan Bread in 5 master subbing in 2 c white whole wheat for a bread bowl for french onion soup, too. It's kind of amazing, but it worked well.

Oct 11, 2011
cookingofjoy in Home Cooking

I am drowning in honey!

I love Ferber's yellow peach and lavender honey jam, though I do it without the lavender.
3lb peaches
2 1/3 c sugar
1 1/4 c honey
juice of one lemon

Sep 28, 2011
cookingofjoy in Home Cooking

Need dinner idea to bring to family with new baby

The recipe I've gotten the best response on is these stuffed chicken breasts
http://www.food.com/recipe/stuffed-ch...
and using CI's marinara sauce. They bake pretty quickly, and they can pull out however many they want at a time.

I love the suggestions of the veggies with hummus or whatever, too. I'm going to remember that for next time!

The cookies are a great idea (maybe a roll of slice-n-bake shortbread or Korovas?). I remember I always wanted to have a plate of something when people stopped by.

Sep 22, 2011
cookingofjoy in Home Cooking

Coke for breakfast?

I've known quite a few women who have a diet pepsi/coke or diet mtn dew habit, and they've always been very loyal to their brand. I've never known anyone to drink a regular or non-caffeinated soda in the morning.

Sep 20, 2011
cookingofjoy in General Topics

Cake with potential needs a flavor boost. Any ideas?

I don't know how this might play out, but I made some apple scone, I think, where the apples were cooked first, and the apples themselves were more prominent in the baked good at the end. I think with the baked goods I've tried where I've just added raw apple, the apple turns to mush and doesn't have a lot of flavor.
The other was Dorie Greenspan's tourtely apple tart where she browns butter, adds cider, brown sugar and the spices and then adds the apples before they go into the tart. I would make this again just for how it made the kitchen smell! (Here's a copy of the recipe:
http://thewhimsicalcupcake.wordpress....

)

Anyway, my suggestion would be to try Dorie's approach with the apples, subbing some of the oil with butter to brown, and adding some vanilla, nutmeg, cinnamon and cider. It's kind of the same idea already, except with cake instead of the the pie crust.

Sep 19, 2011
cookingofjoy in Home Cooking

Pie Crust...I will not be defeated!

You've gotten a lot of responses here, but I thought I'd still throw in my 2cents. I wasn't able to get a decent pie crust either until using Rose Levy Beranbaum's recipe (here on epicurious http://www.epicurious.com/recipes/foo...). She's so detailed in her directions that I finally got it right, and then I was able to use other recipes successfully, too. Good luck with your crusts - I hope your pudding pie turned out well!

Sep 17, 2011
cookingofjoy in Home Cooking