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I know a lot of people out there like to cook. Some like to share recipes. This is certainly the time for baking, so I thought it might be fun to do a recipe exchange.

Hopefully, this isn't against some kind of tos. I'd really like to see some other favorite recipes.

This is a southern favorite, but I'm sure you don't have to be a southerner to enjoy this rich, creamy pie.

I know Thanksgiving is tomorrow, but these are great recipes to keep all year long.

Old Fashioned Peanut Butter Pie

1 cup sugar
3 rounded tablespoons flour
1/8 teaspoons salt
3 egg yolks (reserve whites for meringue)
2 cup whole milk
½ cup peanut butter
1 tablespoons butter
1 teaspoons vanilla
1 prebaked pie shell

Meringue:
3 egg whites
2 teaspoons sugar
pinch of cream of tartar
How to make it
In a large saucepan, combine sugar, flour, salt and egg yolks, adding a little milk and stirring constantly until you have a thick, smooth paste. Add the rest of the milk slowly, continuing to stir until all is blended. Stir in peanut butter, butter and vanilla and cook over medium heat, stirring constantly (nonstop stirring is critical to this recipe). When the mixture starts to thicken, lower the heat and cook slowly, continuing to stir until filling is the consistency of pudding. Pour filling into prebaked, cooled pie shell

Preheat oven to 300 degrees. In a large mixing bowl with an electric mixer, beat egg whites with sugar and cream of tartar until very thick, stiff peaks form. Spread on top of pie and bake at 300 degrees until meringue is lightly browned. If you prefer, you may bake the pie without the meringue and top with whipped cream or refrigerated topping after it has cooled.

Never Fail Pie Crust

This is the pie crust recipe I use. It’s called Never Fail Pie Crust and it doesn’t. If I’m making a fruit pie, I add almond extract to the dough and a little less water. If making a meat pie either no flavoring or a bit of poultry seasoning for chicken pot pie, etc. It seems difficult, but it isn’t, and it’s worth the effort.

3 c. plain flour
1 1/4 c. very cold or frozen butter cut in small chunks
1 egg
1/2 c. ice water
2 tsp. salt
1 tsp. vinegar

Mix flour, butter, and salt. Either pulse a bit with a food processor or use a pastry blender until the texture of cornmeal. Beat together water, egg and vinegar. Mix well. Combine with flour mixture. Mix until just incorporated. Over-mixing pie crust makes it tough. Divide into thirds and pat out in freezer bags. I shake a little flour in my bags. Chill before rolling into crust or you can freeze until you’re ready.

Makes 3 (9-inch) single crusts

When you make your pie crusts for pies like peanut butter pie, prebake the shells. Roll them out on a floured surface and fold them in quarters. Put the folded crust in the pan and unfold it then turn the edges under and flute them. Prick the dough in five or six places with a fork so the crust doesn’t puff up too much. Put dried beans in the bottom as weights and lay a strip of foil over the edge to keep it from over browning. Bake for ten-fifteen minutes at 375. You can remove the foil strips and beans about five-ten minutes in.

Keep the beans for the next time you bake.

Well as a food lover

Step 1: Aquire fish (raw or cooked)

Step 2: Enjoy

Step 3: Sleep

Great recipes! Here's one of my favorites.

Wendy's Baconator

Step 1: Drive to a Wendy's near you.
Step 2: Exchange a moderate amount of currency for delicious food.
Step 3: Enjoy

And there you have it! The extent of my culinary skills.

Baconator...cute, very cute.

That peanut butter pie sounds yummy though, I might have to try it!

Actually, Tom, that sounds pretty good. Now I'm hungry for a hamburger.

The peanut butter pie is delicious, Sizzle, but very rich. Cut your slices small.

I'm going to add a family favorite for cookies since the holidays are upon us. This is a recipe that is easy to make, but be warned, they won't last long, so it might be wise to double the batch.

Melting Moments Recipe:

1 1/2 cups all purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

1/2 cup confectioners sugar

1 cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 teaspoon almond extract (I usually add more and increase flour slightly)


Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.

Preheat oven to 300 degrees F (150 degrees C).

Chill dough one hour. Shape into 1 inch balls or roll out and cut with cookie cutters. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork if you made balls.

Bake for about 15-20 minutes or until edges are just lightly browned. Watch oven fairly closely to determine your perfect time. Don't overbake.

If you made balls roll them in powdered sugar while still warm. If you made cutouts, frost with your favorite frosting. I like cream cheese or buttercream icing/frosting.

This recipe is also really good to make date-filled cookies with. Cut out a circle, put a spoonful of filling slightly off center then fold the other half of circle over and crimp with a fork to seal edges. I stick the top with a fork to leave little vents.

These cookies really do melt in your mouth and they are addictive.

This is the most complex dish I know how to make. But oooooh do I make it good.

Grilled Cheese

What you will need:
-copious, like really offensively large, amounts of butter or margarine
-a butter knife
-two slices of bread
-two slices of cheese
-a spatula
-a frying pan or skillet

Butter one side of each slice of bread. Generously. No, a little more than that. More. Can you see the bread under that butter? No? Good. Perfect. Wait, wait! That corner on the left looks like it could use some more.... no, now it's too much. You'll just have to put more on the whole slice of bread to even it out. And the other slice. There ya go.
Put both slices of cheese between the two slices of bread -- making sure the buttered sides of the bread are on the outside.
Heat the frying pan or skillet. Place your sandwich in the frying pan or skillet. Let it sizzle a few minutes, then flip it to the other side. Let it sizzle a few minutes. If both sides are browned, you should be good to go. If not, give it a little bit more time on each side.
Remove sandwich from heat.
Eat it.

rofl Cray, yes and it needs to be real butter. Grilled cheese sandwiches are my comfort food.

Hello! I would like to share my favorite cookie recipe.

Peanout butter chocolate chip cookies

1 cup of butter (real thing, not margarine)
1 cup of peanut butter (crunchy is my favorite, but smooth is ok)
1 cup of brown sugar
1 cup of white sugar
2 eggs
1 tsp vanilla

2 and 3/4 cups of flour (may need more)
1 teaspoon baking soda

1- 8 ounce package chocolate chips

Mix butter and sugar until creamy, add peanut butter and vanilla, then eggs, mix together until well blended, add up to 3 cups of flour and 1 teaspoon baking soda. You may need less flour or more depending on how big the eggs are. I usually go with 2 and 3/4 and mix until the dough is quite firm. You want to be able to roll it into a ball as you do with regular peanut butter cookies. If it is too sticky you need a bit more flour.

Add the chocolate chips at the last, I use an ice cream scoop to measure the dough out and roll gently into a ball and flatten slightly onto the cookie sheet. Bake at 325 until golden brown, takes about 10 minutes.

Make sure you lock your doors and keep kids and animals out of the kitchen until you have had time to have a couple cookies before the neighborhood is alerted by the wonderful fragrances coming from your kitchen. Even my cat tried to steal a cookie! Husbands/wives you will have to share with and of course your own children...but you could wait until they are in school and he is at work...surprise them when they come home!

An old classic.

Culinary Cruelty

Take one to two quarts of leftover food, frozen for at least 3, preferably over 6 months.

Slowly reheat in a pot with a tight-fitting lid, on low (to prevent excessive burning on the bottom), checking every 10 minutes to check for defrosting.

Once mostly defrosted, add 1-2 eggs (beaten) as thickener, stir. Add liquid as desired. Season to taste (season ironically, if so inspired). Simmer, covered, until this gastric abomination is bubbling regularly, and has reached a consistency between that of a custard and whatever it was originally.

When ready to be served, utter a quiet apology to all the foodies you know, then "enjoy."

http://www.youtube.com/watch?v=bvJHVyTGXXg&list=UUR4s1DE9J4DHzZYXMltSMAg&index=10

Oh, that quiche recipe made me cringe. Leave it to a man.

He makes it look so easy.

I got this recipe at an open house my electric company hosted. They made strawberries with almond slivers dyed green for stems and leaves. These require no cooking and are super simple to make. Plus, they are luscious and a real treat.

Jell-o Marzipan Fruit Candies

INGREDIENTS:

1 3/4 cup (about) Baker's Cookie Coconut
1 package (3 oz.) Jell-O Gelatin, any flavor
1 cup ground blanched almonds
2/3 cup sweetened condensed milk
1 1/2 teaspoon sugar
2 teaspoon almond extract
Decorator sugar to roll the fruit in. This is the coarse, colored sugar in shakers.

DIRECTIONS:

Combine all ingredients and mix until well blended. Shape into small fruits or vegetables by hand, or use small candy molds. If desired, use food coloring to paint details on fruit; add whole cloves or citron or angelica for stems and blossom ends. Or, do as I do and roll in the decorator sugar which gives them a sparkle.

I use ground pecans instead of almonds.

Chill until dry; then store at room temperature in covered container.

The peanut butter chocolate chip cookies look great.

Blackeyed Peas

So the legend goes, Sherman's troops didn't destroy black-eyed peas, or cowpeas as they are also called, because they thought the peas were fit for nothing but livestock. It was all right to starve families, it appears, but livestock might be spared starvation if they survived the initial slaughter.

If you are in the south, you eat black-eyed peas for good luck as it was certainly good luck during the Civil War and kept families from starving.

When forced, here is how I prepare black-eyed peas.

Soak two cups of black-eyed peas overnight in a crock pot or heavy pan. (If you forget to soak overnight, bring the peas to a boil and then turn off the heat and let them set two hours.) The next morning, drain the peas and add 6-8 cups of good water.

Fry up a pound of bacon until almost crispy and break it into smaller pieces. Fry 1 cup diced onion in the bacon grease.

Add

2 teaspoons granulated garlic
2 teaspoons black pepper
2 teaspoons crushed red pepper
Salt, to taste

Add all to the soaked peas. Bring to boil, then simmer until peas are tender.