The New Intimacy

#EdenCooks - Three Layer Dessert - Mon. Sept 17th, 8pm EST

Skip to last post
Set alerts
Updates
Forum search
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova
My hair is naturally highlight-ey (all different types of blonde and brown) so I think red wouldn't be so out of place.
Then you should go for it! When I go fire-red, I feel like a totally new girl and it adds some spice where life normally lacked excitement.
09/17/2012
Contributor: Antipova Antipova

Well now that there are enough people here, I can ask:
Do these kinds of changes have an effect on how you cook and eat? Are you cooking more this month than last month, or less?
09/17/2012
Contributor: Melan!e Melan!e
Quote:
Originally posted by Antipova

Well now that there are enough people here, I can ask:
Do these kinds of changes have an effect on how you cook and eat? Are you cooking more this month than last month, or less?
I always do a lot less cooking during school time
09/17/2012
Contributor: Beck Beck
Quote:
Originally posted by SneakersAndPearls
Howdy ho, Beck!
The only thing I could think of was Mr. Hankey!

09/17/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova

Well now that there are enough people here, I can ask:
Do these kinds of changes have an effect on how you cook and eat? Are you cooking more this month than last month, or less?
I've cooked more this last month than I did all summer. It's been a nice change of pace. I hope to make a pot roast this weekend.
09/17/2012
Contributor: Jordan B Jordan B
Quote:
Originally posted by Antipova

Well now that there are enough people here, I can ask:
Do these kinds of changes have an effect on how you cook and eat? Are you cooking more this month than last month, or less?
Well I think the gf will be cooking less because shes in school full time so she doesn't find much time to do cooking.
09/17/2012
Contributor: Melan!e Melan!e
When I do cook, I make things that we can eat for a few days. Like roasts and BBQ chickens and stews...
09/17/2012
Contributor: Beck Beck
Quote:
Originally posted by Antipova

Well now that there are enough people here, I can ask:
Do these kinds of changes have an effect on how you cook and eat? Are you cooking more this month than last month, or less?
I cook more often as the weather changes because I don't have to worry about how much I heat up the house. In the summer we wait until late night and cook the next days food. Or we order take out a lot. YUMMMY Wonton Soup!
09/17/2012
Contributor: SneakersAndPearls SneakersAndPearls
About the same, but I will be baking more as pie season comes in.
09/17/2012
Contributor: Melan!e Melan!e
Quote:
Originally posted by Beck
I cook more often as the weather changes because I don't have to worry about how much I heat up the house. In the summer we wait until late night and cook the next days food. Or we order take out a lot. YUMMMY Wonton Soup!
Mmm Wonton soup.. You're making me crave it
09/17/2012
Contributor: Antipova Antipova

My cooking tends toward the less oven-intensive side in the summer, which can lead me to being a little lazy with my cooking. Now that it's September again and the temperature is dropping, I'm going to be back backing full force. And I'm really looking forward to it! I have a sourdough starter that I'm working on, and I am looking forward to making some really great bread.
09/17/2012
Contributor: Antipova Antipova

The local time for East Coasters is now well past 8pm, so let's get started with our Eden Cooks meeting! September is prime time for potlucks and bake sales, but more than that, a good dessert is always appreciated. My mom's "raspberry jello stuff" with a cream cheese center and pretzel crust is cheered whenever she brings it to the table.

This is really easy to make, and you can make it a few days early if you want too---just keep it refrigerated.
09/17/2012
Contributor: SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Antipova

My cooking tends toward the less oven-intensive side in the summer, which can lead me to being a little lazy with my cooking. Now that it's September again and the temperature is dropping, I'm going to be back backing full force. And ... more
I made bread today!
09/17/2012
Contributor: Airen Wolf Airen Wolf
(EF Review Program Mentor)
Quote:
Originally posted by Antipova

Well now that there are enough people here, I can ask:
Do these kinds of changes have an effect on how you cook and eat? Are you cooking more this month than last month, or less?
I have been cooking less but this is a stressful Month that I hope won't be repeated.
09/17/2012
Contributor: Beck Beck
Quote:
Originally posted by Melan!e
Mmm Wonton soup.. You're making me crave it
i crave it weekly now! I never use to like it, but all of a sudden lately...I could bathe in Wonton soup! YUM!
09/17/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova

My cooking tends toward the less oven-intensive side in the summer, which can lead me to being a little lazy with my cooking. Now that it's September again and the temperature is dropping, I'm going to be back backing full force. And ... more
Starter reminded me of a really old recipe my mother and her friends passed between them. It was a friendship cake made with fermented fruits. The friendship part comes in because you save one cup of your mixture as a starter for the next person.
09/17/2012
Contributor: Antipova Antipova
Quote:
Originally posted by SneakersAndPearls
I made bread today!
What kind?
09/17/2012
Contributor: Antipova Antipova


Mom's Raspberry Jello Stuff

Pretzel crust
1 1/2 cup crushed pretzels
2 T sugar
3/4 cup melted butter

Cream Cheese Layer
1 (8 oz) cream cheese, softened
1 cup sugar
1 (8 oz) cool whip, softened (refridgerator-

Jello Layer
2 cups boiling water
1 large package raspberry jello
2 (10 oz) frozen raspberries (not presweetened)


09/17/2012
Contributor: Beck Beck
Quote:
Originally posted by Ansley
Starter reminded me of a really old recipe my mother and her friends passed between them. It was a friendship cake made with fermented fruits. The friendship part comes in because you save one cup of your mixture as a starter for the next person.
Aww! That sounds cool.
09/17/2012
Contributor: SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Antipova
What kind?
I made "1 hour sandwich bread," aka, what I call "cheater's bread." The normal sandwich bread I make takes about 3.5 hours, this one takes one. And I made pitas a few days ago.
09/17/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova


Mom's Raspberry Jello Stuff

Pretzel crust
1 1/2 cup crushed pretzels
2 T sugar
3/4 cup melted butter

Cream Cheese Layer
1 (8 oz) cream cheese, softened
1 cup sugar
1 (8 oz) cool whip, softened ... more
OMG NO WAY!!! I was hoping this is what this would be. My aunt does this, but with strawberries.
09/17/2012
Contributor: Ansley Ansley
I originally typed pretzels, maybe I shouldn't drink tonight.
09/17/2012
Contributor: SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Ansley
I originally typed pretzels, maybe I shouldn't drink tonight.
I'm about to have a drink myself. But I can actually only tolerate one. True story.
09/17/2012
Contributor: Antipova Antipova
Quote:
Originally posted by SneakersAndPearls
I made "1 hour sandwich bread," aka, what I call "cheater's bread." The normal sandwich bread I make takes about 3.5 hours, this one takes one. And I made pitas a few days ago.
I love pita so much.

And yeah, I have a 45 minute hamburger bun recipe, and I don't think it's cheating at all! Even if it uses a ton of yeast, it is still homemade bread instead of store-bought, in the same amount of time as it takes to make burgers!
09/17/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Ansley
OMG NO WAY!!! I was hoping this is what this would be. My aunt does this, but with strawberries.
YUMMMM! I love strawberries even more.
09/17/2012
Contributor: Beck Beck
Quote:
Originally posted by Ansley
I originally typed pretzels, maybe I shouldn't drink tonight.
I am doing the same thing. 5 glasses down and I can't type very well. Hehe!
09/17/2012
Contributor: SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Antipova
I love pita so much.

And yeah, I have a 45 minute hamburger bun recipe, and I don't think it's cheating at all! Even if it uses a ton of yeast, it is still homemade bread instead of store-bought, in the same amount of time as it takes ... more
Store bread < lots-o-yeast forced rise bread < long rise bread.
09/17/2012
Contributor: Antipova Antipova
Quote:
Originally posted by SneakersAndPearls
Store bread < lots-o-yeast forced rise bread < long rise bread.
Yep yep yep!




Very first, set your oven to 350.

The first actual step is to make all of the ingredients for the crust smaller. Run your pretzels (to make a cup and a half, I used about 4 cups of whole pretzles of the checkerboard variety, but it depends on your pretzel style. Put the 2T of sugar in the same container as your pretzel crumbs.




Then cut the butter up into chunks. Put the butter chunks in a 9x13" pan, and let them melt in the oven. Check on this about every minute, because if the butter burns, everything will not be delicious.



09/17/2012
Contributor: Beck Beck
Quote:
Originally posted by Antipova
Yep yep yep!




Very first, set your oven to 350.

The first actual step is to make all of the ingredients for the crust smaller. Run your pretzels (to make a cup and a half, I used about 4 cups of whole pretzles of the ... more
YUMMY! I love pretzel crusts!
09/17/2012
Contributor: Melan!e Melan!e
I've never had anything with a pretzel crust before. I'm looking forward to trying this!
09/17/2012