Rubbadubber

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EW NEWBIE

Latest post on 11 September 2012 - 11:07

I posted in the classifieds as well and we are getting bombarded with emails for her! She will not be able to keep up with the replys. I think if you are interested in her you need to send her an email telling her a bit about yourself so she can decide who she needs to reply back to. You can reach her at yasmine underscore manubag at yahoo dot com. Thanks!

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Rubbadubber

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EW NEWBIE

Latest post on 11 September 2012 - 08:54

Yes mine is available, she is wonderful. I hate to have to give her away, but thats life sometimes :( mushypeas posted the link for the post I left about her below.

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Rubbadubber

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EW NEWBIE

Latest post on 03 June 2012 - 19:37

If you buy the Pecans I will make you a homemade Southern Pecan Pie! I also make a delicious Coconut Cream Pie! I would love to have a reason to bake a pie, cuz I cannot eat any right now :( Please PLEASE for the benefit of all EW-ers on her, please post the recipe for these pies!!! TIA ;) Pecan Pie: 1 unbaked pie crust (make your own or buy the pre made ones from C4) 1 cup white sugar 2 tablespoons brown sugar 1/4 teaspoon salt 1 cup corn syrup 1/3 cup melted butter (regular, salted) 3 eggs, beaten 1/4 teaspoon vanilla 1 1/2 cup chopped pecans or 2 cups whole pecans Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees farenheit for 50 minutes, being careful not too overbake!! Will still be a bit wiggly in the middle, but it will set up once cool. Perfect Pie Crust: (from The Pioneer Woman website she does a detail w/pics! best pie crust!!!) make 3 single crusts. Ingredients ■1-1/2 cup Crisco (vegetable Shortening) ■3 cups All-purpose Flour ■1 whole Egg ■5 Tablespoons Cold Water ■1 Tablespoon White Vinegar ■1 teaspoon Salt Preparation Instructions In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. Coconut Cream Pie w/Meringue: 1 pre cooked pie crust (poke holes in crust before baking w/fork all around bottom and up sides) FILLING: 1 cup sugar 1/3 cup all-purpose flour Dash salt 3 cups 2% milk 4 egg yolks, lightly beaten 1 1/2 cups flaked coconut 1 teaspoons vanilla extract MERINGUE: 3 tablespoons sugar (I use icing sugar) 4 egg whites 1 tsp cream of tartar For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and vanilla extract. Pour filling into pastry shells. For meringue, In a large bowl, beat egg whites until soft peaks form. Add sugar & Cream of Tartar beating constantly until stiff peaks form. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in frig. edited by Rubbadubber on 03/06/2012 <em>edited by Rubbadubber on 03/06/2012</em>

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Rubbadubber

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EW NEWBIE

Latest post on 27 May 2012 - 22:10

This recipe is very similar, but the original ones have some sort of dough conditioner in them that is what makes them so fluffy. But I have used this recipe forThanksgiving rolls and were told they taste similar to Texas Roadhouse Rolls. •1 package active dry yeast •1/2 c. warm water •2 c. milk, scalded then cooled to room temperature •3 Tbsp. melted butter, slightly cooled •1/2 c. sugar •7-8 c. flour •2 eggs •2 tsp. salt •1/2 c. honey Directions 1.Dissolve the yeast in the warm water with a teaspoon of the sugar. In a mixing bowl, add the yeast and sugar mixture, milk, the rest of the sugar, honey (if you're using it), and enough flour to make a medium batter. Beat thoroughly. Beat together and let it stand until light and foamy. Add the melted butter, eggs, and salt and beat well. 2.At this point you'll want to add enough flour to form a soft dough. Don't throw all 8 cups in or it might be too much. Sprinkle a small amount of flour onto the counter top and let the dough rest for a few minutes. 3.While the dough is resting, grease a large bowl. Then knead the dough until it is smooth and satiny. If you have a KitchenAid you can knead the dough with the hook attachment for about 4-5 minutes. Then put the dough in the greased bowl. Pick it up and turn it over so it's greased on the other side as well. Cover the dough and let it rise till it is double in size (about 30 to 40 minutes). 4.When it has risen to double get some rage out and punch away. Put the dough out onto a floured surface and divide it out into portions for shaping. Let it rest for another 10 minutes. Shape the little dough pieces into desired forms. Place on greased baking sheets and let rise until doubled in size. 5.Bake at 350 degrees for 15 minutes until golden brown. Baste immediately with butter. shape rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then fold the rectangle in half, making it about 1-inch thick. Use rolling pin and roll over the dough just to seal the two halves together. Then use a dough scraper and cut the rolls into squares and place them on a greased baking sheet. ◦Cinnamon Honey Butter: ◦1/2 cup butter ◦1/2 cup powdered sugar ◦1/2 cup honey ◦1 tsp. cinnamon (Leave powdered sugar out if too sweet for your taste)

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