MaryAnn. Apple rolls sound so good. Going to make once I get feeling better from this Awful Cold and cough I came down with.
I use to make a lot of things using Bisquick. Just never buy it anymore. Still like to make pie crust using a little lard with butter. Can't beat it.
Winter is beginning to hit us here in Illinois. Looking for a little snow this weekend.

Mary Ann, that Apple Roll sounds delicious.  Halving the recipe is a good idea for the two of us.  I often use just half of a recipe, especially for desserts, as Larry never eats much dessert.

Thanks Jeanne and Jean!  I haven't made the Apple Roll in years but I know I liked it.  Really just another version of Apple Pie.  I'll surprise Tom with it some day.  We don't eat desserts but cookies and cupcakes disappear rapidly.  I'll tell one on Tom - recently I ordered some chocolate cupcakes, two-bite size.  I am not fond of fudgy chocolate, but I like dark chocolate and/or devils food cake.  Anyway, I noticed I had help in eating the cupcakes - and they were GOOD!  I mentioned to Tom how good they were and he said, "yes, and don't get them again".  I did order more last grocery order, but I brought the cupcakes in the computer room where I think he won't miss them.  By the time I finish them, they'll be dry.

The above reminds me of Norm coming to my condo and the first thing he'd do would be to go to the cookie jar.  One day he said, "Quit buying cookies because I shouldn't eat them".  I laughed and told him he didn't have to go to the cookie jar first thing.

Mary Ann

Mary Ann, thank you! That Apple roll will be made  tomorrow. I bought a basket of apples with a little bit of everything in it so this should be good!!

Amy, thank you.  I am getting the urge to make it myself.  Being apple, I know Tom will help me eat it.

While I was still working, our company division made a cookbook and I submitted that recipe.  I neglected to say it was a dessert and because of the word "roll", it was listed with the breads.

Mary Ann

MaryAnn, I went to Safeway, Kroger's Fred Meyers, and Walmart for Bisquick and not a box was anywhere probably because of the approaching holiday. Luckily, they all face each other in a square mall development area, so I didn't have far to walk. I'm going to have to make my own biscuits. I already have frozen cherries, don't remember if they're sour or not and I have two gallons of frozen local blueberries.

I purchased three large red delicious type apples, so I'm all set for the different recipes.

Patricia, I'm sure there are other brands of baking mix.  In our area is Jiffy Mix, but I think there is Martha White - and other brands made in various sections of the country.  If anything like those are available, buy them.  I buy Jiffy in preference to Bisquick because it is less expensive and it comes from Chelsea Michigan.  You might find a brand that comes from Washington State, maybe one from Canada.

I would think frozen cherries that are not sour would be OK, just don't use the entire amount of sugar.  I am not a good cook, nor inventive, but I would think an experienced cook could even use cherry pie mix if that was all that was available.  I know tart cherries are hard to find, but I usually did.  Now I'll have to check my grocery site to see if it's available.  I think the main thing is that the fruit be unsweetened but the added sugar makes up for that and I know the amount could be adjusted if the fruit is sweetened.

Mary Ann

Patricia, here's an idea if it hasn't been bought out like Bisquick.  I looked for generic baking mix and found two or three listed as Pancake and Baking Mix.  I am sure they're compatible.  Jiffy makes small biscuit mixes and they are similar to a regular baking mix. 

I will advise you to use whatever cherries you have because I found one brand tart cherries (from Oregon) and it cost $4.50!  I was shocked.  It is on the list now but I may remove it.  Apples are cheaper - I think.  If the cherries cost $4.50 here what must they cost in Alaska???

Mary Ann

MaryAnn, a small, half cup package of fresh raspberries here is 4.99 which is crazy because they grow wild here, in fields, yards, unpaved roadways, well like weeds. Food is priced higher here because freight costs are higher often due to going over water. Some items are beyond ridiculous such as equipment for hummingbirds when there are none in Alaska! I once asked a manager about it and he said they have to take what the main store ships out.

I found this about the "true cost of living in Alaska." however they are mainly discussing Anchorage. I have a gallon size bag of frozen generic cherries and while I don't remember the actual price, I know it was over eight dollars.

https://smartasset.com/mortgage/what-is-the-true-cost-of-living-in-alaska

We don't have Martha White altho I've seen the brand in the south. Jiffy products here range for muffins such as bran or cornbread. I'm going back out on Monday as my other check arrived so I'll see if there are any generic mixes available.

I was talking to Dora about their vet visit today for their diabetic cat and later asked her for any easy recipes. Here is one she makes for quick or unexpected gifting needs.

Potato Coconut Candy

Total Time
Prep: 30 min. + chilling
Makes
2 pounds (40 servings)

Ingredients

    4 cups confectioners' sugar
    4 cups sweetened shredded coconut
    3/4 cup cold mashed potatoes (without added milk and butter)
    1-1/2 teaspoons vanilla extract
    1/2 teaspoon salt
    1 pound dark chocolate candy coating, coarsely chopped


Directions

    In a large bowl, combine the first five ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze.

    In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

Patricia, that recipe sounds good.

I knew prices in Alaska would be higher but comparing house prices, I don't think they're too much higher than down here.  I understand about shipping etc.

Mary Ann

Hope this is the right place to post this

When you make your Johnny cake/cornbread do you like it sweetened or unsweetened. I have only had the sweetened kind but would like to try a recipe that also has corn in it.

I've rarely had sweet cornbread and I would have to check my recipes.

Here is what I have Amy;

Beat one egg, then beat in three-fourths cup white cornmeal, one half teaspoon soda, one half teaspoon salt and one and one half cups buttermilk. Pour into a hot one-quart casserole with one tablespoon butter melted in it. Bake until set.

I usually set the oven to 400 and bake for 20 to 25 minutes.

Edit, Heat casserole in oven while preheating.

Changes in the appearance of the Recipe Indexes.  We exceeded the 20,000 character limit of a discussion so I had to create an individual Dessert Index.  I also went back and decided to list in the title all of the categories of recipes in the individual Index.  In so doing it was necessary to eliminate the word Recipe in the title and save every space possible for some of the headings and went ahead and conformed the others Indexes.  I tried again to get the Indexes in alphabetical order in the listing but without success. 

Patricia, thank you. I shall give this a try. I am not sure we have the white cornmeal here but will look for it. I do know I have a bag of the yellow in the freezer.

Larry, thanks for the effort to keep it up to date. I know it is a lot of work.

In my recipes file I also found that alphabetical is impossible. I group together the same components: potato dishes together, beans together in the vegs section, chicken together, soups together, etc. It makes it easier to find when searching.

Bubble, I knew that the dessert Index was getting pretty large but wasn't too happy when I got the message I couldn't post anymore Index items in it because of exceeding the limit.  However, this may happen from time to time.  I hope having all the categories listed in the heading of the Index link will make it more obvious where certain recipes are located.  I tried to index by main ingredient and if I wasn't certain it went into the Miscellaneous folder. I found the Index header also will accept only so many characters and thus the change in format. 

Larry, I also appreciate all you're doing for us. While Bunny helped with indexing, I remember Rae grumbling from time to time while keeping up indexes for a few years before she abruptly announced she would no longer be maintaining the recipe indexes. So, I know it is a difficult job, and I am happy for all that you do.

Larry.
I was thinking that problem came up in SNet years ago and it was the reason that they only wanted Recipes that were Tried and True. Such as going back to Grandma etc. I remember I made one up to go in of some of the Recipes we used in England during the War years. That was even put in one Forum in Australia and New Zealand.  They stopped putting in all recipes that came from magazines etc because they fulled up the spaces. Many just to long and to many things needed to fix them.

JeanneP.;  Bunny and I worked along with Rae in the recipes forum for SeniorNet. All recipe collecting from the site came through either me or Bunny and Rae indexed them until she was overwhelmed and quit.

If I somehow missed your involvement and participation in organizing with Bunny and I  and or helping Rae to index those recipes, please excuse my not having any recall.

Amy, I Googled and found this info about purchasing white cornmeal.

https://www.google.com/search?q=where+can+i+buy+white+cornmeal&oq=Where+to+buy+white+cornmeal&aqs=chrome.4.0l5.22451j0j7&sourceid=chrome&ie=UTF-8&dlnr=1&sei=AxDhW5jpJorz0wKkrImoBg

When I grew up in Texas, I didn't know there was anything BUT yellow cornmeal.  I couldn't figure it out when we moved to Tennessee and all I could find was white.  I learned that they were interchangeable - at least for my purposes (cornbread, turkey stuffing, corn muffins, etc.).  But I still prefer yellow cornmeal.  And never, EVER put sugar in cornbread!   

Let me assure all of you that I don't mind the work of keeping up the Index as sort of have it down to a science of mainly coping and pasting.  I know my wife loves to just look at various recipes online and used to love to do the same thing with the cookbooks, which have now been retired to the back shelf.  The cookbooks have now been replaced by notebooks full of recipes she has printed out, some of which she has made and others that will probably never be made. 

Thank you all for the comments of appreciation. 

Patricia, thank you...I had no idea there was white but see it is interchangeable.. 

Mary Ann or Patricia, I’m assuming that when using Bisquick you would not include the butter for those recipes as Bisquick or other mix already contains shortening.

I bought a can of cherries yesterday for about a dollar forty so not that expensive.

Jean, I would assume you would only add the liquid to the Bisquick.  If you got tart cherries, add the sugar and if they are not tart, use your judgment as to  how much, if any, to add. 

Grand Haven is spectacular right now - very windy, lots of whitecaps and hard to see the pier or lighthouses.

Mary Ann

I have bags of frozen fruit that I'm going to use this afternoon after voting, and I want to try the Jiffy all-purpose mix because I haven't used that before. I've used both white and yellow cornmeal before, but the recipe I showed was my mother's and the one I grew up on.

MaryAnn, you see lots of white horses, (as Kelly used to say); on that cam! We're going for a high of ten today and presently at minus four. It's not that good with little to no snow over all that ice!

This is from The Chowhound and is one I'm making for meal prep.
"This is the perfect centerpiece of a smaller Thanksgiving or other holiday dinner. An aromatic paste of black peppercorns, garlic, fennel seeds, lemon zest, and rosemary gives turkey a flavor that challenges the notion that breast meat is bland and uninteresting. Note that you might need to special-order skin-on, bone-in breasts from your butcher."

Chowhound's Roast Turkey Breast

INGREDIENTS
2 skin-on, bone-in turkey breast halves (weighing 6 to 7 pounds total)
6 tablespoons olive oil
3 tablespoons kosher salt
8 medium garlic cloves, halved
2 tablespoons fresh rosemary leaves
2 tablespoons fennel seeds, lightly crushed
1 tablespoon whole black peppercorns, lightly crushed
1 medium lemon, zested

INSTRUCTIONS
1 Pat the turkey breasts thoroughly dry with paper towels. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt. Place in a large dish, cover loosely, and refrigerate for 2 hours.

2 Heat the oven to 425°F and arrange a rack in the middle. Meanwhile, combine the remaining 4 tablespoons of olive oil, remaining 1 tablespoon of salt, the garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until the mixture is a coarse paste, scraping down the sides of the bowl at least once.

3 Remove the turkey breasts from the refrigerator and rub all over (including under the skin) with the paste. Let sit at room temperature while the oven heats up, about 30 minutes.

4 Arrange the turkey breasts skin side up in a roasting pan fitted with a rack, ensuring that the meat is not crowded and the breasts don’t touch. Roast until the skin starts to turn golden, about 30 minutes. Reduce heat to 375°F and roast until the internal temperature reaches 160°F and the juices run clear when pierced with a fork, about 40 to 50 minutes more. Let the turkey rest at least 10 minutes before carving.

Patricia, that sounds good.  Fortunately, I don't have to fix the turkey this year.  As I wrote elsewhere, we will be going to Holland to James' and Alicia's and her parents are coming from Milwaukee and we will celebrate either Friday or Saturday (I forget which).  There will be either six or seven adults plus the twins.  I am going to send money to James to buy the turkey. 

I can see Grand Haven better than I did earlier.  There are two kites flying and a good day for it.

Mary Ann