Anonymous wrote:
(When I serve this dish, people often ask for thirds! To serve 6 - 8, I double the recipe. For 12 people, I use 18 ears of corn but only double the milk and butter.)



Stewed Corn

6 ears fresh Silver Queen corn (or other sweet white corn--not yellow)
½ stick butter (not margarine)
½ cup whole milk
1 teaspoon salt

Shuck corn and remove all silks. Finely cut the corn. (With a sharp knife, vertically slice each row of kernels. Then cut off about ½ of the kernels, going round the cob. Repeat.) With back of knife, scrape juice from each cob. Place in double boiler. Add other ingredients. Cover and cook over gently boiling water for approximately 1 ½ hours. If needed, add more milk. Serves 4.

Anonymous wrote:

Anonymous wrote:I'm not trying to be mean or anything but I often wonder about this. People who say they are cooking then use a canned soup mixture or some other box stuff? One of my neighbors told me she made a to die for apple pie, intgrigued, I asked what did you use. She proceeds to tell me frozen sliced apples she bought at Giant and the premade crust!

They're not cooking from scratch, but they're cooking. Cut them some slack. We all probably cut corners in some areas of life.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My chocolate chip cookies, aka Hillary's chips. Back in 1992, during the "I could have stayed home and baked cookies" brouhaha during the election, the Post printed the chocolate chip cookies recipes of Barbara Bush and Hillary Clinton. I never tried Barbara's, but Hillary's have been an enduring winner for me over the years. I still have that yellowed piece of newsprint containing this recipe:

1½ cups unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening (butter flavor)
1 cup firmly packed light brown sugar
½ cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 (12-ounce) package semisweet chocolate chips

Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded measuring teaspoonfuls onto greased baking sheets. Bake 8 to 10 minutes or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove to wire rack to cool completely.

It's the Crisco that makes the difference!

You don't know diddly about baking. Butter, butter, butter. I write this as someone who has spent twenty years developing the perfect chocolate chip candied walnut cookie recipe, which I will not, of course, be sharing.

You sound fat. Keep your damn recipe!

Isn't it the truth. It's all in how you deliver a message.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My chocolate chip cookies, aka Hillary's chips. Back in 1992, during the "I could have stayed home and baked cookies" brouhaha during the election, the Post printed the chocolate chip cookies recipes of Barbara Bush and Hillary Clinton. I never tried Barbara's, but Hillary's have been an enduring winner for me over the years. I still have that yellowed piece of newsprint containing this recipe:

1½ cups unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening (butter flavor)
1 cup firmly packed light brown sugar
½ cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 (12-ounce) package semisweet chocolate chips

Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded measuring teaspoonfuls onto greased baking sheets. Bake 8 to 10 minutes or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove to wire rack to cool completely.

It's the Crisco that makes the difference!

You don't know diddly about baking. Butter, butter, butter. I write this as someone who has spent twenty years developing the perfect chocolate chip candied walnut cookie recipe, which I will not, of course, be sharing.

You sound fat. Keep your damn recipe!