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    Soaps Boards :: Guiding Light Forum :: Guiding Lights fans cooking...

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    Guiding Lights fans cooking...

    Started by Rosie Butterface at 2009/07/29 06:12AM
    Latest post: 2014/02/22 03:00PM, Views: 21833, Replies: 178
    « 8 9 10 11 12 13 14 15 16 17 18 » »| page:
    #121   2010/07/07 06:27AM
    Re: Guiding Lights fans cooking...
    Rosie Butter...
    image

    Quote Bizzie Fan: Rosie, Hope all is well. I love smoked turkey. We had a smoker several years ago til it bit the dust. We finally got another one this year and like you we are loving it. We are making beef brisket today.


    Hi Bizzie, it is good to hear from ya! I love brisket in the smoker!! The first one I did needed some extra time cooking to make it softer, but the flavor is sooo wonderful. We are still trying to figure out the secret to it, which is most of the fun!!

    #122   2010/07/07 06:35AM
    Re: Guiding Lights fans cooking...
    Rosie Butter...
    image

    Rosie’s Butterface-Butter Baby Drink. I saw this on RHWNJ and had to look up the recipe(it really is ButterBaby, but to good not to add Butterface). I want to try to make this soon, as I love the two ingredients by themselves.

    .5 shot Butterschotch Schnapps
    .5 show of Irish Cream
    Layer in shot glass, irish cream first.

    #123   2010/07/07 06:37AM
    Re: Guiding Lights fans cooking...
    Rosie Butter...
    image

    Quote merrymary: Hi Rosie, all is well with me. I just put in a new kitchen, so I would love to have you come to my home and cook some of the fab recipes you give to us. Can you take a week or two off from yor family? I'll leave a light on for you. Have a Blessed and Happy Easter Day.


    Merrymary, how are you? Have not heard from you for awhile. Hope you are on a cruise with Josh Lewis having fun in the sun!!

    #124   2010/07/07 04:06PM
    Re: Guiding Lights fans cooking...
    Bizzie Fan
    image

    Quote Rosie Butterface:
    Quote Bizzie Fan: Rosie, Hope all is well. I love smoked turkey. We had a smoker several years ago til it bit the dust. We finally got another one this year and like you we are loving it. We are making beef brisket today.


    Hi Bizzie, it is good to hear from ya! I love brisket in the smoker!! The first one I did needed some extra time cooking to make it softer, but the flavor is sooo wonderful. We are still trying to figure out the secret to it, which is most of the fun!!


    I know what you mean Rosie. The first time that we did pork ribs, they were perfect. The next time that we did them, we cooked them the same amount of time, and they weren't done. My last brisket was a bit tough also. Go figure.

    #125   2010/07/11 08:18PM
    Re: Guiding Lights fans cooking...
    Rosie Butter...
    image

    Oil Rig recipe. This has to be something Billy came up with and served at the nightclub Billy and Hamp co-owned, Heartbreakers.
    1 oz. Scotch whisky
    1 oz peppermint schnapps

    #126   2010/07/29 02:35PM
    Re: Guiding Lights fans cooking...
    Rosie Butter...
    image

    Springfield's Residents are Banana Splits-Ville Cake. As many marriages we saw, we saw equal or more couples spilt-up. This recipe does not require a HOT stove, good for Summer. I know in 5-6 months(maybe sooner) I will be complaining of the cold.
    2 C. graham crackers crumbs
    1 stick of oleo(melted)
    3 T. sugar
    Mix and spread evenly into a 9X12 pan. Press down firmly.
    2 eggs
    2 C. powdered sugar
    2 sticks of oleo(soften)
    Beat with electric mixer until smooth. Spread over graham crackers. Slice 3-4 bananas-depending on the size. I guess size does count here:0), and put on top of the mixture.
    On top of this, spread 1 medium size can of pineapple(drained) and then 1 large carton of whip cream. On top of this, put ½ cups of maraschino cherries and ¾ cups of chopped nuts. Any kind of nuts you like will work, we all know Springfield had many Varity of nuts!!

    #127   2010/09/09 03:26PM
    Re: Guiding Lights fans cooking...
    Rosie Butter...
    image

    Floyd Parker's Weenie. Ok, this one you may not want to try, it was "created" in my kitchen by my ten-year-old. Take one hot dog. Cut it down the middle, length wise. Put Carmels where you cut the "dog" at. Nuke it for 30 seconds. Take out and put Ranch Dressing on it. According to my son, this is GREAT! Needless to say, the older two kids, who were watching him when this masterpiece was made, let him do this. I will try to get some Tailgating food up. We went to Nebraska for the Labor Day Weekend. Had fun at the Henry Dorley Zoo in Omaha. Stayed with my parents and bought the Husker Nation Dogs--which my ten-year-old was not allowed to put carmel on. My parents, farmers, gave us a big cooler of beef. So, I am trying to decide when to cook the t-bones. I made Bauer Burgers the other day--AWSOME!!

    #128   2010/09/13 06:50PM
    Re: Guiding Lights fans cooking...
    Rosie Butter...
    image

    This week I am going to try to add our friends from As The World Turns. I am sure many of us GL fans were also ATWT fans too. I have a Dear Grandma Snyder, now in heaven. She and Emma Snyder were a like in many ways; both raised a handful plus of kids, lived the farm life and made the best food EVER! No one can cook like a farm wife, well, that is my opinion! My Grandma Snyder had a Black Walnut Tree in her yard and would spend many winters cracking and shelling them, putting them in bags and freezing them. Oh how I loved her Apple Nut Cookies.
    1 cup light brown sugar
    1/2 cup butter (Most the time I would say Margarine would work, but not with this)
    1 egg
    1 2/3 cups flour
    1/2 teaspoon soda
    1/2 teaspoon salt
    1 teaspoon vanilla
    1 cup black walnuts, chopped
    granulated sugar, for dipping
    Cream sugar and butter until light. Add egg and vanilla; beat well. Sift together dry ingredients; add along with the black walnuts; mix. Dip fingers in sugar, and then shape dough into a small ball about the size of a walnut. Dip cookie balls in sugar; press down onto a greased cookie sheet. Bake cookies for 12 to 15 minutes at 375°.

    #129   2010/09/14 10:50AM
    Re: Guiding Lights fans cooking...
    Rosie Butter...
    image

    Nancy Hughes’ Heavenly Dessert Puff. Helen Wagner was acknowledged by the Guinness Book of Records for having the longest run in a single role on television. As Ms. Wagner played Trudy Bauer on Guiding Light, ATWT’s sister show. This looks a little more work then I do in cooking, but a pro like Nancy Hughes would have it down with ease!
    1 (17.3 ounce) package frozen puff pastry sheets, thawed
    1 pound strawberries, hulled and sliced
    1 cup sour cream
    1/2 cup cold milk
    1 (3.4 ounce) box pistachio instant pudding and pie filling
    1 (8 ounce) container Cool Whip, thawed and divided
    1/2 teaspoon red and green sugar crystals
    Heat the oven to 400 degrees F.
    Gently unfold one puff pastry sheet; roll onto 12 x 10 rectangle baking stone with dough roller. Unfold second pastry sheet on 18 x 12-inch grooved cutting board. Cut four 1-inch thick strips lengthwise from second pastry sheet. Save any remaining dough for decoration. Using pastry brush, brush water onto edges of the pastry on baking stone. Lay strips over edges making an outer rim. Prick entire bottom pastry sheet with fork. Cut stars from remaining dough with star-shaped bread tube; sprinkle red and green sugars. Place pastry star on pastry strips, brushed with water at corners and along sides, as desired. Bake 15 to 18 minutes or till golden brown. (Centers may puff up slightly, but will flatten as they cool.)
    Cool completely. Reserve a few strawberries for garnishing. Slice remaining strawberries with Egg Slicer Plus, arranging over bottom of a pastry shell. In classic 2 quart batter bowl, whisk sour cream and milk using 10-inch whisk until blended. Whisk in pudding mix until it is dissolved and begins to thickens. Fold 1 1/2 cup of the whipped topping (1/2 of the container) into pudding until well blended. Spread evenly over strawberries to fill pastry shell. Using Egg Slicer Plus, make strawberry fans with reserved strawberries. Garnish with strawberry fans and remaining whipped topping using easy accent decorator. Serve immediately after preparing. Or, if you like, refrigerate the dessert 30 minutes.

    #130   2010/09/15 03:25PM
    Re: Guiding Lights fans cooking...
    Rosie Butter...
    image

    Hal Munson’s Police Station’s Orange Glazed Giant Donuts with Almonds. Well, being married to Barbara for so long, who expect a plain glazed donuts. Miss ya Hal!! I am not a donut guru in the kitchen, but I am good at eating them!! Do not forget, hot oil can really bun—no naked cooking with this one!!
    • 3 ounces unsalted butter, softened
    • 1 cup sugar
    • 2 teaspoons salt
    • 2 tablespoons powdered milk
    • 3/4 teaspoon ground mace or allspice
    • 2 teaspoons vanilla extract
    • 2 large eggs
    • 2 large egg yolks
    • 2 cups milk
    • 6 cups cake flour
    • 3 cups bread flour
    • 1/4 cup baking powder
    • 2 cups confectioners' sugar
    • 1 tablespoon orange zest
    • 1/4 cup fresh squeezed orange juice
    • 3/4 cup sliced almonds, toasted
    In the bowl of an electric mixer fitted with a paddle attachment, cream the butter on medium speed with the sugar, salt, powdered milk and mace until smooth and creamy, about 1 to 2 minutes. In a small bowl, beat the vanilla with the eggs and egg yolks, and add to the creamed butter. Pour the milk in the bowl and continue to beat until all is well incorporated. Switch the paddle on the mixer with the dough hook. Add the cake flour, bread flour and baking powder to the mixing bowl. Mix on low speed until a ball forms. Increase the speed to medium and continue to beat the dough for 2 to 3 minutes.
    Remove the dough from the mixer and place on a floured work surface. Cover with a damp towel and allow the dough to rest for about 15 to 20 minutes.
    Preheat a fryer to 360 degrees F.
    Once the dough has rested, remove the towel and roll the dough out to 3/4-inch thickness. Use a 4 1/4 to 4 1/2-inch round cutter to cut 12 rounds out of the dough. Use a 1 1/2-inch round cutter to cut a hole out of the center of each of the 12 rounds.
    Place the rings in the fryer and fry for 3 minutes per side. Remove from the fryer and set on a wire cookie rack set over a sheet pan. Continue in the same manner for the remaining dough rings. Once all of the donuts have been fried, allow to cool on the rack for 10 to 12 minutes.
    In a medium bowl, combine the confectioners' sugar, orange zest and juice and whisk to combine to form a glaze. Dip the fried donuts into the glaze and twist to allow the excess to drip off. Place the donuts back on the rack, glaze side up, and sprinkle with 2 tablespoons of the almonds. Repeat this process with the remaining donuts, glaze and almonds. Serve the prepared donuts immediately.

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