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Favorite Family Recipes - Page 6  

post #151 of 164
...to all those who have responded to my editing questions about your recipe submissions. There are 4 messages to which I have not had responses, and I think the submissions were in old threads -- perhaps some are not active members -- I haven't checked that. Anyway -- if you're reading this, Debra Myers, Airprincess, Nenners, Bundylee, please drop me a note. Thanks.
post #152 of 164
Thank YOU for working on the editing!
post #153 of 164
Munga B's Hot Water Chocolate Cake

2 c. sugar
1/2 c. shortening
2 eggs
4 Tbsp. cocoa
1 c. milk or buttermilk
2 tsp. soda
2 1/2 c. flour
1 c. hot water

1/2 tsp. salt
Combine all ingredients in order and mix well. Bake in a 9x13 pan at 375 degrees F. for 40 minutes. Frost as you wish.
post #154 of 164
Personal marker - all recipes collected to this point.
post #155 of 164
OK, it is´t not to late, I´ll try and put something here tonight...
I never get around doing this, since I have to change the messurements from grams to ounces, but I have quite a few ones in mind that I would like to post
post #156 of 164
We've got a conversion chart at the end of the cookbook. There is a mixture of recipes in grams versus ounces in the book.
post #157 of 164
So I don´t have to change anything then?
Then I will definately post some of them tonight, after I have put my son to bed
I have actually been trying to reach a friend of mine, that has one very very easy lemon marege pie, but I cant find her. I dont know if there are any allready in the book, but this one is super easy. I have one recipe for lemon m. pie, that is so complicated, still tastes delicious, but I think people are more willing to make things that are more easy (at least I am, and tend to do my "easy" cakes more often thant the other ones , well except for my 3 layer cheescake...)
post #158 of 164
I need to know how much cream cheese for the following recipe (I'm editing the cake section). Anyone in touch with Aries4460 or can anyone offer an educated guess here?


Originally posted by Aries4460
1 pkg Cream Cheese Softened
1/2 cup sugar
1/8 tsp salt
1/2 cup milk
1 tbsp plus 2 tsp real Lemon juice
1 tsp vanilla
1 1/2 cup thawed Cool whip
1 Ready made Keebler Graham Cracker crust
I can Cherries


Beat softened cream cheese until smooth and fluffy. Add sugar gradually, beating constantly. Add salt. blend in milk, lemon juice and vanilla until well mixed. Blend in cool Whip. Pour mixture in ready made graham cracker curst and top with Cherries and refrigerate for 3 hrs.

You can substitute different canned fruit such as strawberries or blueberries.

Number Of Servings:

Preparation Time:15 min
post #159 of 164
When I see "1 package cream cheese" in a recipe, I pick up the 8 ounce package. I would think that it's the standard one.
post #160 of 164
One "educated guess" coming up. Looking at the quantities of sugar and milk, I'd hunch 8 oz. I did a quick scan of several cheesecake recipes from various sources, and that seems to be borne out, except for the extraordinarily rich ones, where it is more and there's whole bunches of other stuff, too. But comparable recipes seem to call for an 8 oz package.
post #161 of 164
Another guess...
I agree that the 8 oz might be likely, but I very often make a cheesecake that has now real recipe. I took ideas from 2 somewhat alike recipes, and one of them said about 120 gr. creamcheese, and the other double the amount (don´t remember the excact weight), but with other ingredience very similar. As the creamchese here comes in 400 gr. package I just put the whole package in because otherwise the rest just goes out of date in the fridge, and like that it´s delicious. 400 gr. is about 14 oz.

The point I am trying to make is that it is not really important exactly how much cream cheese there is
post #162 of 164
Thanks everyone. I also took a gander at 8oz, but wanted to be sure. I may post more questions later. . . . . if I don't hear from Lhezzza re: some of her contributed recipes.
post #163 of 164
Carrot Souffle

1 lb cooked carrots
3 eggs
3/4 c. sugar
3 T. Flour
1 t. baking powder
1 t. vanilla
1 stick melted butter
dash cinnamon/nutmeg


1 individual size box of corn flakes, crushed (about 1/4 cup)
2 T. Butter
3 T. brown sugar
dash nutmeg/cinnamon

Mix cooked carrots and eggs in blender. transfer to large mixing bowl. Add the rest of the ingredients and stir well. Pour into well greased baking dish. Bake at 350 for 40 minutes.

For Topping. Mix all ingredients. Sprinkle over souffle. Put back in oven for 5 minutes to warm/brown if desired.
post #164 of 164
Sounds Yummy!

Unfortunately, I am almost finished with the final Cookbook, which should be released early next week, so I can't put the last recipe in the book without messing up the formatting, table of contents, etc. Sorry!

Actually, I will close this thread since the cookbook it almost ready to go and we can't do any more submissions.
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