I think that this kind of brings us up to date on what I was putting on my emails. No, I think that there was a Pineapple Swirl Coffee Cake from Mary and my Raspberry Poppy Seed Honey Salad Dressing as well as Salad Linda's way. Next time. I have been on this machine long enough and I have got to help Betty out today through the noon meal and clean up.
I will be spending most of the day Saturday and Sunday getting ready for our trip. Buddy still is trying to talk me into taking him along. He has never flown before and I don't think that I am going to try it this time around. Our old dog Rocky was a great flier and just took the hussle and bussle like a trooper. Buddy is a bit more vocal about things so he would have to be on a downer the whole time going and coming home so I think he and Dr. Miller will be doing some quality time in Doc's Howl-a Day-Inn.
God Bless and Hugs To All,
Linda
Friday, February 27, 2009
Den's Favorite Mashed Potatoes
Den loves mashed potatoes done this way so much that he wants a big batch each time I make them as he will snack on them warmed in the micro-wave.
Scrub and quarter (leave the skins on these darling) a mixture of russet, yukon gold and red potatoes, cover with cold water in a large heavy stock pot with a bit of salt, I use about a teaspoon of salt and I usually have 5 smaller red potatoes and yukon gold and 4 reg. sized russets, not the baker size. Add 1/4 of a small head of cabbage roughly sliced) Cover and bring to a boil, simmer until the potatoes are fork tender, just like you are making mashed from scratch.
Pour off the water. Add in the following:
1/2 stick of Butter (use the real thing, it tastes so much better)
1/2 C. sour cream or cream cheese (one or the other)
1 C. grated yellow cheese (cheddar, long horn, colby or even a mix of colby and Montery Jack will do you proud)
1 tsp. salt or more if you are a salt lover
1/2 tsp. fresh ground pepper or to taste
Evaporated Milk or Half and Half
Using the old fashioned potato masher give your arm a work out. Your are not making Whipped Potatoes here, there will be some lumps in this and that is perfectly OK. Save the milk or cream until the very end as you just put in enough to make it the consistancy that you like.
These mashed potatoes will be rich and tasty and you can put gravy on them but I am saying that they won't need it. You decide.
I will tell you when the house isn't closed up for the winter and I am using the grill I like to take a whole bulb of garlic and lop off the top, exposing the tops of the cloves. I use 2 sheets of broiler foil large enough to gather up over the top of the whole thing and twist tight. But before I close it up, I drizzle a bit of EVOO over those exposed cloves. I seal it up tight and set it on a medium grill with indirect heat, close the lit and smell up the neighborhood for about 30 minutes to 45 minutes max. Remove and allow to cool slightly so you can handle it safely. When you are making your mashed potatoes open you now roasted garlic and turn it exposed cloves sides down over the pot of potatoes and gently squeeze out the roasted garlic (if you have never roasted garlic, it is like onion in that it takes on a sweetness and becomes like a paste that is wonderful on toast points or crackers, if you friends don't mind, and in any number of dishes) being careful not to drop any of the garlic skins into the potatoes. You just mix this into the potatoes with the butter, cheese and cream. It is wonderful.
Scrub and quarter (leave the skins on these darling) a mixture of russet, yukon gold and red potatoes, cover with cold water in a large heavy stock pot with a bit of salt, I use about a teaspoon of salt and I usually have 5 smaller red potatoes and yukon gold and 4 reg. sized russets, not the baker size. Add 1/4 of a small head of cabbage roughly sliced) Cover and bring to a boil, simmer until the potatoes are fork tender, just like you are making mashed from scratch.
Pour off the water. Add in the following:
1/2 stick of Butter (use the real thing, it tastes so much better)
1/2 C. sour cream or cream cheese (one or the other)
1 C. grated yellow cheese (cheddar, long horn, colby or even a mix of colby and Montery Jack will do you proud)
1 tsp. salt or more if you are a salt lover
1/2 tsp. fresh ground pepper or to taste
Evaporated Milk or Half and Half
Using the old fashioned potato masher give your arm a work out. Your are not making Whipped Potatoes here, there will be some lumps in this and that is perfectly OK. Save the milk or cream until the very end as you just put in enough to make it the consistancy that you like.
These mashed potatoes will be rich and tasty and you can put gravy on them but I am saying that they won't need it. You decide.
I will tell you when the house isn't closed up for the winter and I am using the grill I like to take a whole bulb of garlic and lop off the top, exposing the tops of the cloves. I use 2 sheets of broiler foil large enough to gather up over the top of the whole thing and twist tight. But before I close it up, I drizzle a bit of EVOO over those exposed cloves. I seal it up tight and set it on a medium grill with indirect heat, close the lit and smell up the neighborhood for about 30 minutes to 45 minutes max. Remove and allow to cool slightly so you can handle it safely. When you are making your mashed potatoes open you now roasted garlic and turn it exposed cloves sides down over the pot of potatoes and gently squeeze out the roasted garlic (if you have never roasted garlic, it is like onion in that it takes on a sweetness and becomes like a paste that is wonderful on toast points or crackers, if you friends don't mind, and in any number of dishes) being careful not to drop any of the garlic skins into the potatoes. You just mix this into the potatoes with the butter, cheese and cream. It is wonderful.
Linda's Warm Chicken Pasta w/ Roasted Veggies
Linda's Warm Chicken Pasta w/ Roasted Veggies
Set you oven at 350F
On a non-stick sprayed baking sheet spread the following:
1 pkg Franciscan frozen veggies (carrots, cauliflower, broccoli, and red bell pepper)
1/2 C chopped celery ( this is something I like to keep in the freezer as well, all ready to put into soups and such
1/2 C chopped onion ( same here, in the freezer, cuts down on the prep time)
Sprinkle liberally but don't over do it with Lawry's, fresh ground sea salt and fresh ground pepper.
Drizzle with EVOO (extra virgin olive oil)
Roast for 30-45 minutes, until you like the color on the edges but don't dry the veggies out.
In the mean time:
2 C diced roasted chicken
1/3 C minced black olives
1/2 pound of cooked penne pasta or what ever shape you like
If the chicken is cold then mix this all up and heat in a micro-wave safe dish for 2 minutes on high.
When your veggies are done, carefully add them to the chicken mixture.
1/2 C more or less of Good Season or other Italian dressing that you like. Add this to the bowl and mix it all well.
Return the bowl, covered, to the micro-wave and heat on high for another 2 minutes.
Stir well and serve adding you favorite cheese, Feta would be great but Den kind of liked Parmesan.
Set you oven at 350F
On a non-stick sprayed baking sheet spread the following:
1 pkg Franciscan frozen veggies (carrots, cauliflower, broccoli, and red bell pepper)
1/2 C chopped celery ( this is something I like to keep in the freezer as well, all ready to put into soups and such
1/2 C chopped onion ( same here, in the freezer, cuts down on the prep time)
Sprinkle liberally but don't over do it with Lawry's, fresh ground sea salt and fresh ground pepper.
Drizzle with EVOO (extra virgin olive oil)
Roast for 30-45 minutes, until you like the color on the edges but don't dry the veggies out.
In the mean time:
2 C diced roasted chicken
1/3 C minced black olives
1/2 pound of cooked penne pasta or what ever shape you like
If the chicken is cold then mix this all up and heat in a micro-wave safe dish for 2 minutes on high.
When your veggies are done, carefully add them to the chicken mixture.
1/2 C more or less of Good Season or other Italian dressing that you like. Add this to the bowl and mix it all well.
Return the bowl, covered, to the micro-wave and heat on high for another 2 minutes.
Stir well and serve adding you favorite cheese, Feta would be great but Den kind of liked Parmesan.
Linda's Tequila Lime Chicken Breast
Tequila Lime Chicken Breast
4 skinless/boneless chicken breast portions (I have told you how to do this before, where you beat the meat flat and cut each half in half again to make 4 portions of 1 breast of chicken)
Brush with EVOO and cover with Lowery's Tequila Lime marinate. Refrigerate covered for 30 minutes. Grill on indirect heat, turning frequently, until the juices run clean. Be careful as this really doesn't take long at all, just a couple of minutes to cook.
There is a powdered type of Tequila Lime flavoring that you can get at some specialty stores as well. I often see it at Cabelas and we use it often.
Chicken breast done this way is really great cut into strips and put on a salad. Great sandwich and tastes great with a salad and rice.
All of these are full of loads of flavor, great nutrition and are fairly low in the things that you are looking to avoid.
4 skinless/boneless chicken breast portions (I have told you how to do this before, where you beat the meat flat and cut each half in half again to make 4 portions of 1 breast of chicken)
Brush with EVOO and cover with Lowery's Tequila Lime marinate. Refrigerate covered for 30 minutes. Grill on indirect heat, turning frequently, until the juices run clean. Be careful as this really doesn't take long at all, just a couple of minutes to cook.
There is a powdered type of Tequila Lime flavoring that you can get at some specialty stores as well. I often see it at Cabelas and we use it often.
Chicken breast done this way is really great cut into strips and put on a salad. Great sandwich and tastes great with a salad and rice.
All of these are full of loads of flavor, great nutrition and are fairly low in the things that you are looking to avoid.
Steak Done Linda's Way
Steak Done Linda's Way
Heat the grill for indirect cooking, if gas just use the back and front burners and leave the center one off. If charcoal, make a place where you are not directly over the charcoal, a space large enough to cook your potato and your onion.
1 medium to large Idaho Russet scrubbed and lightly oiled with EVOO and pierced several times
Push a metal skewer through it, it helps to oil the skewer before so it cleans more easily later. Set that aside while you prepare the onion.
Peal and trim a good sized onion. Trim it so that there is a flat place on the top and the bottom.
Make two sheets of heavy foil, one on top of the other and form a cup in the center to set the onion in. On top of the onion place a pat (1/2 tbsp) butter and 1 bullion cube. Draw the foil layer up over the top and twist it tightly, you don't want to lose any of these juices. If there isn't a flat enough shape to allow the bundle to sit with it's topknot up fix it so that it is.
Put the potato and the wrapped onion in an indirect heat position on the grill. Both will be done at about the same time. So when you spud is ready so is the onion. Remove both and keep warm while you fix the steak.
Get your grill good and hot. No indirect on this process. I am going to sear in the juices.
1 steak(T-bone, porterhouse, rib eye, what ever) cut between 3/4 and 1 inch thick
Brush it with EVOO
Sprinkle Garlic Powder lightly over the oiled sides and put directly over the hot part of the grill. It will sizzle so pretty and smell, OH, Heavens!!!!!. Leave it there for the count of 10 and turn it over and count 10 one more time.
Place on a warm plate with the potato. Take the onion packet in your left hand and hold it directly above the steak. Using you steak knife pierce the bottom of the foil packet releasing the now cooked onion and it's buttery juices all over that wonderful steak.
Now is the best part cut you first mouth watering bite, close you eyes and sink into that wonderful taste.
Heat the grill for indirect cooking, if gas just use the back and front burners and leave the center one off. If charcoal, make a place where you are not directly over the charcoal, a space large enough to cook your potato and your onion.
1 medium to large Idaho Russet scrubbed and lightly oiled with EVOO and pierced several times
Push a metal skewer through it, it helps to oil the skewer before so it cleans more easily later. Set that aside while you prepare the onion.
Peal and trim a good sized onion. Trim it so that there is a flat place on the top and the bottom.
Make two sheets of heavy foil, one on top of the other and form a cup in the center to set the onion in. On top of the onion place a pat (1/2 tbsp) butter and 1 bullion cube. Draw the foil layer up over the top and twist it tightly, you don't want to lose any of these juices. If there isn't a flat enough shape to allow the bundle to sit with it's topknot up fix it so that it is.
Put the potato and the wrapped onion in an indirect heat position on the grill. Both will be done at about the same time. So when you spud is ready so is the onion. Remove both and keep warm while you fix the steak.
Get your grill good and hot. No indirect on this process. I am going to sear in the juices.
1 steak(T-bone, porterhouse, rib eye, what ever) cut between 3/4 and 1 inch thick
Brush it with EVOO
Sprinkle Garlic Powder lightly over the oiled sides and put directly over the hot part of the grill. It will sizzle so pretty and smell, OH, Heavens!!!!!. Leave it there for the count of 10 and turn it over and count 10 one more time.
Place on a warm plate with the potato. Take the onion packet in your left hand and hold it directly above the steak. Using you steak knife pierce the bottom of the foil packet releasing the now cooked onion and it's buttery juices all over that wonderful steak.
Now is the best part cut you first mouth watering bite, close you eyes and sink into that wonderful taste.
Sauce For Salmon
Sauce for Salmon
2 Tbsp. EVOO
1/2 med. onion chopped
1 tsp. minced garlic
salt and pepper
1 tbsp balsamic vinegar
1/2 C. dry white wine
In a heavy skillet sauté the onion and garlic until tender. Season to taste. Add in to wine and turn the heat down low and allow the sauce to reduce by about half. Remove from the heat.
2 Tbsp. EVOO
1/2 med. onion chopped
1 tsp. minced garlic
salt and pepper
1 tbsp balsamic vinegar
1/2 C. dry white wine
In a heavy skillet sauté the onion and garlic until tender. Season to taste. Add in to wine and turn the heat down low and allow the sauce to reduce by about half. Remove from the heat.
Linda' Salmon On The Grill
Salmon On The Grill
2 to 4 Salmon portions
Get the grill hot but you are going to want to do this with indirect heat. If you are using charcoal move the bricketts to the outer edge of the grill, leaving the center free of direct heat. If you are using gas, this works best on a 3 burner grill so you can turn off the center burner and leave the front and back ones on medium heat.
Brush the salmon portions with EVOO and season with salt and pepper. Carefully place the portions meat side down on the grill for 2-3 minutes, close the cover. Open the cover at the end of this time and with your grill tools use the one that you would turn burgers with and very gently pick up each portion and with the help of your grill fork burn each portion skin side down. Baste each portion with the prepared sauce. Close the cover and continue cooking for about 7 minutes, basting every couple of minutes. The salmon is done when the meat is easily flaked.
Remove from the grill to a heated platter and serve immediately.
We like the ratatue and salmon together and often have rice as the starch.
Oh, Den and I very often will poach salmon in the micro-wave. Den loves salmon just about any way I fix it. To poach it, I put the salmon portions in a micro wave safe dish, skin side down. Pour enough dry white wine over the meat to cover it. Add 1 tablespoon of EVOO and 1 1/2 teaspoons of tarragon over the top of it all. Cover with Press and Seal and micro wave on high for 8 minutes max. Remove from the wine and serve immediately.
2 to 4 Salmon portions
Get the grill hot but you are going to want to do this with indirect heat. If you are using charcoal move the bricketts to the outer edge of the grill, leaving the center free of direct heat. If you are using gas, this works best on a 3 burner grill so you can turn off the center burner and leave the front and back ones on medium heat.
Brush the salmon portions with EVOO and season with salt and pepper. Carefully place the portions meat side down on the grill for 2-3 minutes, close the cover. Open the cover at the end of this time and with your grill tools use the one that you would turn burgers with and very gently pick up each portion and with the help of your grill fork burn each portion skin side down. Baste each portion with the prepared sauce. Close the cover and continue cooking for about 7 minutes, basting every couple of minutes. The salmon is done when the meat is easily flaked.
Remove from the grill to a heated platter and serve immediately.
We like the ratatue and salmon together and often have rice as the starch.
Oh, Den and I very often will poach salmon in the micro-wave. Den loves salmon just about any way I fix it. To poach it, I put the salmon portions in a micro wave safe dish, skin side down. Pour enough dry white wine over the meat to cover it. Add 1 tablespoon of EVOO and 1 1/2 teaspoons of tarragon over the top of it all. Cover with Press and Seal and micro wave on high for 8 minutes max. Remove from the wine and serve immediately.
Linda's Ratatulli
1 each of the following Veggies
1 egg plant, washed, ends removed and you can pare it if you like. Cut into bite sized chunks and lightly salted (set this one aside while you do the "su chef"work on the rest of this)
1 medium sized or 2 smaller zucinine washed and ends removed, cut into bite sized chunks
1 medium red bell pepper, washed, seeded and cut into bite sized chunks
1 medium onion, pared, and chopped, you can use scallions, that would be fine as well
1 or 2 large garlic cloves
1 or 2 small carrots cut in small pieces
1/2 # portabella or button mushrooms, washed and cut up
2 medium ripe tomatoes (if you have to buy those mealy things at the store let them set on the counter for a day or so and they well get to be more health looking) washed and if you need them to be skinned and cut in to wedges
EVOO as needed
Lawry's or veggie seasoning
I usually do this during the summer but I have seen egg plant in the grocery store lately and the rest of it so I would say go for it. We do this many times during the week during the summer months. Den like it warmed over and will make a meal of it if given the chance.
In a large skillet over medium heat with a couple of tablespoons of EVOO, start out with those veggies that take the longest to cook, like the carrots if you wanted them, the garlic, onion to get the flavors started. Add in the pepper and the mushrooms followed by the zucinine and lastly the egg plant, rinsed of the salt if you like. Stir this well as the each layer of flavor is added. Be gentle, you aren't looking to mash the tender pieces. Season as you like, we like Lawry's and we also like McCormick's veggie seasoning or even Emerl's Essence. You can cover loosely if you want the flavors to sweat a bit but nothing too tight. Keep it light. If it starts to dry out at all add a bit more EVOO.
When the veggies are fork tender, you are ready to eat.
1 egg plant, washed, ends removed and you can pare it if you like. Cut into bite sized chunks and lightly salted (set this one aside while you do the "su chef"work on the rest of this)
1 medium sized or 2 smaller zucinine washed and ends removed, cut into bite sized chunks
1 medium red bell pepper, washed, seeded and cut into bite sized chunks
1 medium onion, pared, and chopped, you can use scallions, that would be fine as well
1 or 2 large garlic cloves
1 or 2 small carrots cut in small pieces
1/2 # portabella or button mushrooms, washed and cut up
2 medium ripe tomatoes (if you have to buy those mealy things at the store let them set on the counter for a day or so and they well get to be more health looking) washed and if you need them to be skinned and cut in to wedges
EVOO as needed
Lawry's or veggie seasoning
I usually do this during the summer but I have seen egg plant in the grocery store lately and the rest of it so I would say go for it. We do this many times during the week during the summer months. Den like it warmed over and will make a meal of it if given the chance.
In a large skillet over medium heat with a couple of tablespoons of EVOO, start out with those veggies that take the longest to cook, like the carrots if you wanted them, the garlic, onion to get the flavors started. Add in the pepper and the mushrooms followed by the zucinine and lastly the egg plant, rinsed of the salt if you like. Stir this well as the each layer of flavor is added. Be gentle, you aren't looking to mash the tender pieces. Season as you like, we like Lawry's and we also like McCormick's veggie seasoning or even Emerl's Essence. You can cover loosely if you want the flavors to sweat a bit but nothing too tight. Keep it light. If it starts to dry out at all add a bit more EVOO.
When the veggies are fork tender, you are ready to eat.
Pumpkin Pie Biscotte from Christmas with Southern Living '96
Pumpkin Pie Biscotti
Makes about 30 (The recipe said 96 and it makes a good many but I would guess that I got no more than 30 out of those that I made
3-1/2 cups all-purpose flour1-1/2 cups firmly packed brown sugar2 teaspoons baking powder1/2 teaspoon salt2 teaspoons pumpkin pie spice 1/2 cup mashed canned pumpkin 2 large eggs, lightly beaten 1 tablespoon vanilla extract 2 tablespoons butter or margarine1-1/4 cup pecan nuts, coarsely chopped
Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter n a large skillet over medium heat; add pecan nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks.
When these are cooled and pretty well dried, I melted a package of Vanilla Almond Bark in the micro-wave and dipped one end in it, coating about 1/2 way up the cookie and then allowed them to dry on a sheet of parchment paper.
Note: Christmas with Southern Living 1996
Makes about 30 (The recipe said 96 and it makes a good many but I would guess that I got no more than 30 out of those that I made
3-1/2 cups all-purpose flour1-1/2 cups firmly packed brown sugar2 teaspoons baking powder1/2 teaspoon salt2 teaspoons pumpkin pie spice 1/2 cup mashed canned pumpkin 2 large eggs, lightly beaten 1 tablespoon vanilla extract 2 tablespoons butter or margarine1-1/4 cup pecan nuts, coarsely chopped
Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter n a large skillet over medium heat; add pecan nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks.
When these are cooled and pretty well dried, I melted a package of Vanilla Almond Bark in the micro-wave and dipped one end in it, coating about 1/2 way up the cookie and then allowed them to dry on a sheet of parchment paper.
Note: Christmas with Southern Living 1996
Linda's Pesto Butter
Pesto Butter
In a mini-prep
process
1/4 C pine nuts
1 tsp. minced garlic
2 tbsp parmesan cheese
2 tbsp butter
1/2 tsp fresh sweet basil chopped
This is wicked good stuff but not at all cal-conscious. We like this on grilled or poached salmon as well. You would use just a tiny bit on what ever you are serving it on.
In a mini-prep
process
1/4 C pine nuts
1 tsp. minced garlic
2 tbsp parmesan cheese
2 tbsp butter
1/2 tsp fresh sweet basil chopped
This is wicked good stuff but not at all cal-conscious. We like this on grilled or poached salmon as well. You would use just a tiny bit on what ever you are serving it on.
Sweet Potato Pie from the African Sisters website
Sweet Potato Pie
Often prepared for holidays or any special occassion. INGREDIENTS 1 unbaked 10-inch deep-dish pie shell or 9” standard and 2 ramekins (I have one of those deep dish pottery pie pans, I got it from William Sonoma years ago and it just fits perfectly)
I added the bit of praline topping as it seemed to call for it.
1 tsp. vanilla extract
¼ C flour or King Arthur Pie Filling Enhancer or corn starch2-3 eggs - slightly beaten3/4 cup granulated sugar2 1/4 cups Evaporated Milk1/2 cup (1 stick) butter - melted1 1/2 teaspoons ground cinnamon3/4 teaspoon salt (optional)1/2 teaspoon ground ginger1/2 teaspoon ground cloves2 3/4 cups cooked sweet potatoes
Topping:
¼ C melted butter
½ C brown sugar1/3 C chopped pecans.METHOD Preheat oven to 425 degrees FCombine the filling ingred. And pour into the pie crust.Bake for 15 minutes. Reduce temperature to 350 degrees F; bake for 50 minutes or until knife inserted near center comes out clean. Mix the topping ingred.and smooth over the top of the pie and return to the oven for 5-8 more minutes. Cool on wire rack for 2 hours.Serve immediately or refrigerate. 6-8 servings per pie. Recipe courtesy of African Sisters
Often prepared for holidays or any special occassion. INGREDIENTS 1 unbaked 10-inch deep-dish pie shell or 9” standard and 2 ramekins (I have one of those deep dish pottery pie pans, I got it from William Sonoma years ago and it just fits perfectly)
I added the bit of praline topping as it seemed to call for it.
1 tsp. vanilla extract
¼ C flour or King Arthur Pie Filling Enhancer or corn starch2-3 eggs - slightly beaten3/4 cup granulated sugar2 1/4 cups Evaporated Milk1/2 cup (1 stick) butter - melted1 1/2 teaspoons ground cinnamon3/4 teaspoon salt (optional)1/2 teaspoon ground ginger1/2 teaspoon ground cloves2 3/4 cups cooked sweet potatoes
Topping:
¼ C melted butter
½ C brown sugar1/3 C chopped pecans.METHOD Preheat oven to 425 degrees FCombine the filling ingred. And pour into the pie crust.Bake for 15 minutes. Reduce temperature to 350 degrees F; bake for 50 minutes or until knife inserted near center comes out clean. Mix the topping ingred.and smooth over the top of the pie and return to the oven for 5-8 more minutes. Cool on wire rack for 2 hours.Serve immediately or refrigerate. 6-8 servings per pie. Recipe courtesy of African Sisters
New Orleans Bread Pudding, Burbbon Sauce and Spiced Cream
These came from Allrecipes.com if I remember correctly. When we lived in the Phoenix area one of our favorite places to go was to a place in Tempe call Ruls Bula. It is an Irish pub that was built in Dublin and then taken apart and shipped to Tempe. You can get some really great "Pub Grub" there as well as the atmosphere and music for the old sod. Oh, and they will build you a Guinnus as well.
This is as close as I have come to their Irish Bread Pudding with Whisky Sauce.
New Orleans Bread Pudding
1 tsp butter, melted (to grease the baking dish)
4 lrg eggs
1 C firmly packed brown sugar (Betty's uses white sugar)
1/2 tsp cinnamon
1/8 tsp freshly grated nutmeg
1 tsp vanilla extract
2 C 1/2&1/2(Betty uses whipping cream)
8 slices of stale French bread cut into 1/2" cubes (about 4 cups roughly)(Betty uses croissants, but day old sweet rolls would be really good as well)
1 C dried fruit (Raisin, cherries, cranberries are all good choices. However, please do yourself a favor and soften them. Put them in a bowl and cover them with water. In the micro-wave for 1-1.5 minutes on high. Let them set in the water while you mix up the rest and drain them of the water.
Butter or spray with non-stick a 6 cup baking dish or 9.25x5.25x2.75 loaf pan.
Whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together in a large bowl (this recipe calls for 1/4 C of bourbon to use here if you want to you can) until it is very smooth and well blended. Add in the 1/2&1/2 and mix well. Add in the bread cubes and mix well. Add in to fruit that you have chosen and again mix it in well.
Put this in the refrigerator for 2 hours, stirring occasionally.
Pour the mixture into the prepared pan.
Bake it at 350F until the pudding is set in the center and doesn't jiggle when you shake the pan a bit. About 55 minutes.
Let it cool just a bit and them serve. This is very often served with a bourbon sause.
This one came with the Bread Pudding recipe
Bourbon Sauce
1 1/2 C heavy cream
1 C 1/2&1/2
2 tsp vanilla extract
1 tbsp corn starch
3 tbsp bourbon
Heat the cream, 1/2&1/2,vanilla and sugar in a heavy sauce pan over high heat, whisking for 3 minutes. Dissolve the corn starch in the bourbon, When the cream mixture, still on the heat, bubble form around the edges, stir in the bourbon mixture and swisk briskly. When the mixture begins to boil remove it from the heat and continue stirring with that whisk until throughly blended. The sauce will thicken slightly. Return to the heat at medium and continue stirring and cooking for 1 additional minute.
You might like to top it with spiced whip cream
Spiced Whipped Cream
2 C heavy whipping cream
1/4 C sugar
1/4 tsp cinnamon
1/8 tsp fresh grated nutmeg
Whip it just like you would whip cream. I usually like mine kind of stiff but be aware that the close you get to making it butter the stiffer it gets. So be careful. I have made butter more times than I care to remember.
This can be put in to a decorators bag and piped on any number of thing but in this case use a large tip and give it a pretty "Dairy Queen" swirl.
This is as close as I have come to their Irish Bread Pudding with Whisky Sauce.
New Orleans Bread Pudding
1 tsp butter, melted (to grease the baking dish)
4 lrg eggs
1 C firmly packed brown sugar (Betty's uses white sugar)
1/2 tsp cinnamon
1/8 tsp freshly grated nutmeg
1 tsp vanilla extract
2 C 1/2&1/2(Betty uses whipping cream)
8 slices of stale French bread cut into 1/2" cubes (about 4 cups roughly)(Betty uses croissants, but day old sweet rolls would be really good as well)
1 C dried fruit (Raisin, cherries, cranberries are all good choices. However, please do yourself a favor and soften them. Put them in a bowl and cover them with water. In the micro-wave for 1-1.5 minutes on high. Let them set in the water while you mix up the rest and drain them of the water.
Butter or spray with non-stick a 6 cup baking dish or 9.25x5.25x2.75 loaf pan.
Whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together in a large bowl (this recipe calls for 1/4 C of bourbon to use here if you want to you can) until it is very smooth and well blended. Add in the 1/2&1/2 and mix well. Add in the bread cubes and mix well. Add in to fruit that you have chosen and again mix it in well.
Put this in the refrigerator for 2 hours, stirring occasionally.
Pour the mixture into the prepared pan.
Bake it at 350F until the pudding is set in the center and doesn't jiggle when you shake the pan a bit. About 55 minutes.
Let it cool just a bit and them serve. This is very often served with a bourbon sause.
This one came with the Bread Pudding recipe
Bourbon Sauce
1 1/2 C heavy cream
1 C 1/2&1/2
2 tsp vanilla extract
1 tbsp corn starch
3 tbsp bourbon
Heat the cream, 1/2&1/2,vanilla and sugar in a heavy sauce pan over high heat, whisking for 3 minutes. Dissolve the corn starch in the bourbon, When the cream mixture, still on the heat, bubble form around the edges, stir in the bourbon mixture and swisk briskly. When the mixture begins to boil remove it from the heat and continue stirring with that whisk until throughly blended. The sauce will thicken slightly. Return to the heat at medium and continue stirring and cooking for 1 additional minute.
You might like to top it with spiced whip cream
Spiced Whipped Cream
2 C heavy whipping cream
1/4 C sugar
1/4 tsp cinnamon
1/8 tsp fresh grated nutmeg
Whip it just like you would whip cream. I usually like mine kind of stiff but be aware that the close you get to making it butter the stiffer it gets. So be careful. I have made butter more times than I care to remember.
This can be put in to a decorators bag and piped on any number of thing but in this case use a large tip and give it a pretty "Dairy Queen" swirl.
Mac and Cheese with.........
Mac and Cheese with
2 C. dry pasta, cook per package directions (I have a favorite in penne)
2 C. chopped fresh broccoli, add at the last 3 minutes of the pasta's cooking time
While that is cooking combine in a large bowl
4 C. shredded cheese (I usually mix them up depending on what I have and what I have a feeling for but usually keep to cheddar and a white cheese. Try it with pepper jack if you like things spicy)
1 can evaporated milk
1 pkg Albacore Tuna or can but make it water packed if you use the canned tuna (I have used a can of pink salmon as well, after I removed the bones and skin and all juice from the meat)
Add the now cooked pasta mixture to the cheese and mix well.
Pour into a 9x13 baking dish that has been sprayed with non-stick (what did I ever do before they came out with that stuff?)
Cover tightly with foil and bake at 350F for 20 minutes
While that is baking mix up some topping for it with:
3 Tbsp. toasted bread crumbs
3 Tbsp. parmesan cheese
When the 20 minutes are up, remove the foil and sprinkle the cheesy bread crumbs over the top. Return to the oven for 10 minutes and serve.
I have put 1/2 C. chopped ripe olives to this and it is was great as well.
2 C. dry pasta, cook per package directions (I have a favorite in penne)
2 C. chopped fresh broccoli, add at the last 3 minutes of the pasta's cooking time
While that is cooking combine in a large bowl
4 C. shredded cheese (I usually mix them up depending on what I have and what I have a feeling for but usually keep to cheddar and a white cheese. Try it with pepper jack if you like things spicy)
1 can evaporated milk
1 pkg Albacore Tuna or can but make it water packed if you use the canned tuna (I have used a can of pink salmon as well, after I removed the bones and skin and all juice from the meat)
Add the now cooked pasta mixture to the cheese and mix well.
Pour into a 9x13 baking dish that has been sprayed with non-stick (what did I ever do before they came out with that stuff?)
Cover tightly with foil and bake at 350F for 20 minutes
While that is baking mix up some topping for it with:
3 Tbsp. toasted bread crumbs
3 Tbsp. parmesan cheese
When the 20 minutes are up, remove the foil and sprinkle the cheesy bread crumbs over the top. Return to the oven for 10 minutes and serve.
I have put 1/2 C. chopped ripe olives to this and it is was great as well.
Linda's Veggie Beef Soup (using cole vegetables and no legumes)
Linda's Veggie Beef Soup (using cole vegetables and no legumes)
In a large Dutch oven or soup pot combine the following.
2 Tbsp. EVOO
1 lb. extra lean stew beef, trimmed and cut into small bite size pieces (Den really is death on animal fat so I try to keep it as lean as possible in deference to his likes and I like the pieces on the small side)
Brown the meat over a medium heat, stirring often to brown all sides (this releases the flavors of the beef be caramelizing the juices a bit as well as sealing in the bulk of the juices)
Begin adding the soups vegetables and seasoning while the pot is still on the heat and stir it often. This allow the flavors to begin to meld.
1/8 tsp. more or less to taste, fresh ground pepper
1 tsp. more or less to taste, sea salt
2 bay leaves (if you do much cooking that calls for bay leaves it is worth using good ones. I get mine from Penzey's Spices by mail order and have shared them with friends. They tend to be more flavorful than the ones off the grocery store shelf.)
1 tsp. Emerl Essence
1/2 tsp. sweet basil ( this is a pretty plant and easy to grow in a pot in doors or in the garden. We use quite a bit it fresh on pizza and Caprisi, and such.)
14.5 oz can diced tomatoes
1 turnip, pared and diced
1 lb more or less small potatoes, washed and diced (I like to mix them up as each kind of potato offers it's own quality to what you are cooking, this time I used red, russet and Yukon golds)
1 garlic clove, minced (about 1 tsp. from the jar)
1 medium onion, chopped
1/2 C. frozen whole kernel corn
2-3 ribs of celery, chopped (remember, I keep this and the onion chopped in the freezer ready, 2-3 ribs would be 1 cup more or less)
2 C. carrots, washed, pared and diced (about 4 medium carrots)
1 medium broccoli top, stemmed, washed and loosely chopped
5 flowers from a head of cauliflower, washed, stemmed and chopped
1 1/2 Tbsp. Beef Soup Base (again the base that I use comes from Penzey's Spices. You can pay $30. for the stuff that William Sonoma offers but Penzey's is just as good for less. You can also use the soup base sold at the grocery store but it has MSG in it and there are lots of folks that are sensitive to MSG)
2 C. more or less of beef broth (I add enough to cover what is in the pot and just a smidge more)
Reduce the heat to simmer, cover and simmer for about 1 hour.
Now to honest, I love veggies of all kinds but due to Den's bodily reaction to legumes I have to stay away from them. That being said if things were other wise, I would have used a can of green beans and some frozen peas in this as well.
I would suggest that if you would like, through in 1/2 C. barley to pot in the last 30 minutes of cook time and it will thicken things up.
I tend to like my soups hearty and served with a slice of homemade bread.
In a large Dutch oven or soup pot combine the following.
2 Tbsp. EVOO
1 lb. extra lean stew beef, trimmed and cut into small bite size pieces (Den really is death on animal fat so I try to keep it as lean as possible in deference to his likes and I like the pieces on the small side)
Brown the meat over a medium heat, stirring often to brown all sides (this releases the flavors of the beef be caramelizing the juices a bit as well as sealing in the bulk of the juices)
Begin adding the soups vegetables and seasoning while the pot is still on the heat and stir it often. This allow the flavors to begin to meld.
1/8 tsp. more or less to taste, fresh ground pepper
1 tsp. more or less to taste, sea salt
2 bay leaves (if you do much cooking that calls for bay leaves it is worth using good ones. I get mine from Penzey's Spices by mail order and have shared them with friends. They tend to be more flavorful than the ones off the grocery store shelf.)
1 tsp. Emerl Essence
1/2 tsp. sweet basil ( this is a pretty plant and easy to grow in a pot in doors or in the garden. We use quite a bit it fresh on pizza and Caprisi, and such.)
14.5 oz can diced tomatoes
1 turnip, pared and diced
1 lb more or less small potatoes, washed and diced (I like to mix them up as each kind of potato offers it's own quality to what you are cooking, this time I used red, russet and Yukon golds)
1 garlic clove, minced (about 1 tsp. from the jar)
1 medium onion, chopped
1/2 C. frozen whole kernel corn
2-3 ribs of celery, chopped (remember, I keep this and the onion chopped in the freezer ready, 2-3 ribs would be 1 cup more or less)
2 C. carrots, washed, pared and diced (about 4 medium carrots)
1 medium broccoli top, stemmed, washed and loosely chopped
5 flowers from a head of cauliflower, washed, stemmed and chopped
1 1/2 Tbsp. Beef Soup Base (again the base that I use comes from Penzey's Spices. You can pay $30. for the stuff that William Sonoma offers but Penzey's is just as good for less. You can also use the soup base sold at the grocery store but it has MSG in it and there are lots of folks that are sensitive to MSG)
2 C. more or less of beef broth (I add enough to cover what is in the pot and just a smidge more)
Reduce the heat to simmer, cover and simmer for about 1 hour.
Now to honest, I love veggies of all kinds but due to Den's bodily reaction to legumes I have to stay away from them. That being said if things were other wise, I would have used a can of green beans and some frozen peas in this as well.
I would suggest that if you would like, through in 1/2 C. barley to pot in the last 30 minutes of cook time and it will thicken things up.
I tend to like my soups hearty and served with a slice of homemade bread.
Karen's Guatamala Corn Cake
My dear friend Karen and her husband adopted 2 of the most beautiful children from Guatamala when they found that they could not have children the usual way. I was one of the folks that put forth athadavids atesting to their suitability as parents for the first adoption. So, this one is very special to me.
Guatemalan Corn Cake
1¼ hours 20 min prep
SERVES 16
1 yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 (8 1/2 ounce) can cream-style corn, mashed and strained,then add milk to corn to make one cup (I use a spoon to mash/push all the juice through a strainer and then scrape the remaining corn kernals into a 1 cup liquid measure add milk to make 1 level cup - I use whole milk since I have kids but should be fine with any - never tried skim though)
1 teaspoon vanilla (I use real bourbon vanilla I bought in Costco)
Mix all ingredients on medium speed for 2 minutes.
Pour into greased and floured bundt or tube pan. (I use Pam for Baking - spray really good or it will stick)
Bake at 350 degrees for about 55 minutes, or until inserted toothpick comes out clean. (I usually check it around 50 mins)
Cool 15 minutes, then turn out of pan.
Cool; dust with powdered sugar if desired.
Guatemalan Corn Cake
1¼ hours 20 min prep
SERVES 16
1 yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 (8 1/2 ounce) can cream-style corn, mashed and strained,then add milk to corn to make one cup (I use a spoon to mash/push all the juice through a strainer and then scrape the remaining corn kernals into a 1 cup liquid measure add milk to make 1 level cup - I use whole milk since I have kids but should be fine with any - never tried skim though)
1 teaspoon vanilla (I use real bourbon vanilla I bought in Costco)
Mix all ingredients on medium speed for 2 minutes.
Pour into greased and floured bundt or tube pan. (I use Pam for Baking - spray really good or it will stick)
Bake at 350 degrees for about 55 minutes, or until inserted toothpick comes out clean. (I usually check it around 50 mins)
Cool 15 minutes, then turn out of pan.
Cool; dust with powdered sugar if desired.
Ed and Ruth Honey Whole Wheat Bread
E & R Bread
Named so because when my dad retired my mom had to make room for him in her kitchen. Every week or so they made their bread primarily for toasting to have for breakfast each morning. This bread is very flavorful, heavy and sweet. This recipe makes 4 loaves.
3 ½ C. milk (they always used evaporated milk and so do I)
½ C. butter
3 tsp. salt
½ C. brown sugar
2/3 C. honey
1 C. warm water
Melt the butter, add the remaining ingredients, heat to 115 degrees (use your candy thermometer here) I would heat it in the micro wave a bit at a time to avoid scorching the milk.
3 pkgs. Dry yeast
1 Tbsp. sugar
½ C. warm water
Dissolve the yeast and sugar in the water and allow it work just a bit.
2 lrg. eggs, slightly beaten
6 C. bread flour (Robin Hood is high in wheat gluten and works better than say Gold Metal)
6 C. Whole Wheat flour (it cost more but I like King Arthur for this)
In a large bowl (I use my Kitchenaid mixer for this) start with 4 cups of the bread flour and blend in the milk mixture and blend well. Add in the eggs and yeast mixture, again, blend well. Add in the 6 cups of whole wheat flour a cup at a time and blend well. You should then have 2 cups of bread flour that remains. Add in enough of the remaining bread flour to form a smooth elastic dough. (Being an old fashion type, I just knead this last 2 cups in on my work surface.) Place the dough in a large greased bowl, turning it to grease all sides (I usually use PAM for this). Cover loosely with plastic wrap and a cloth towel. Let raise in a warm place (80-90 degrees, I set the bowl on a heating pad on medium) until double, about 1 hour.
Turn the dough out on to your lightly floured work surface and punch it down. Divide the dough into 4 equal parts. Cover and let rest for 15 minutes. Knead and shape each portion and place in a into loaf pans (mine are roughly 9.5X 5.5X3” pans) that have been sprayed with PAM. Brush the top of each loaf with melted butter and, again, let raise in a warm place until double or about 1 hour.
Bake in a preheated oven @ 350F for about 35 minutes or until the loaves sound hollow when lightly tapped in top.
Turn out of the pans straight out of the oven and return to right side up on a cooling rack. (I like to again brush the tops lightly with butter. Allow to completely cook before bagging. If you can keep your hands off it, allow the bread to cool before cutting. A serrated knife works best.
This bread is not your store purchased bread. As I said this is a hearty, flavorful, heavy bread that lends itself well to toast in the morning. It freezes well. I have found that Hefty “Baggies” storage bags(gallon size) work well if the loaves aren’t really high, otherwise, I am afraid that you will need to stop at the bakery counter of you local super market and purchase a few of their bread bags or keep some that you have finished from purchased bread.
Named so because when my dad retired my mom had to make room for him in her kitchen. Every week or so they made their bread primarily for toasting to have for breakfast each morning. This bread is very flavorful, heavy and sweet. This recipe makes 4 loaves.
3 ½ C. milk (they always used evaporated milk and so do I)
½ C. butter
3 tsp. salt
½ C. brown sugar
2/3 C. honey
1 C. warm water
Melt the butter, add the remaining ingredients, heat to 115 degrees (use your candy thermometer here) I would heat it in the micro wave a bit at a time to avoid scorching the milk.
3 pkgs. Dry yeast
1 Tbsp. sugar
½ C. warm water
Dissolve the yeast and sugar in the water and allow it work just a bit.
2 lrg. eggs, slightly beaten
6 C. bread flour (Robin Hood is high in wheat gluten and works better than say Gold Metal)
6 C. Whole Wheat flour (it cost more but I like King Arthur for this)
In a large bowl (I use my Kitchenaid mixer for this) start with 4 cups of the bread flour and blend in the milk mixture and blend well. Add in the eggs and yeast mixture, again, blend well. Add in the 6 cups of whole wheat flour a cup at a time and blend well. You should then have 2 cups of bread flour that remains. Add in enough of the remaining bread flour to form a smooth elastic dough. (Being an old fashion type, I just knead this last 2 cups in on my work surface.) Place the dough in a large greased bowl, turning it to grease all sides (I usually use PAM for this). Cover loosely with plastic wrap and a cloth towel. Let raise in a warm place (80-90 degrees, I set the bowl on a heating pad on medium) until double, about 1 hour.
Turn the dough out on to your lightly floured work surface and punch it down. Divide the dough into 4 equal parts. Cover and let rest for 15 minutes. Knead and shape each portion and place in a into loaf pans (mine are roughly 9.5X 5.5X3” pans) that have been sprayed with PAM. Brush the top of each loaf with melted butter and, again, let raise in a warm place until double or about 1 hour.
Bake in a preheated oven @ 350F for about 35 minutes or until the loaves sound hollow when lightly tapped in top.
Turn out of the pans straight out of the oven and return to right side up on a cooling rack. (I like to again brush the tops lightly with butter. Allow to completely cook before bagging. If you can keep your hands off it, allow the bread to cool before cutting. A serrated knife works best.
This bread is not your store purchased bread. As I said this is a hearty, flavorful, heavy bread that lends itself well to toast in the morning. It freezes well. I have found that Hefty “Baggies” storage bags(gallon size) work well if the loaves aren’t really high, otherwise, I am afraid that you will need to stop at the bakery counter of you local super market and purchase a few of their bread bags or keep some that you have finished from purchased bread.
Dutch Baby Pancakes from Martha Stewart Living
Dutch Baby Pancake
1 1/2 Tbsp. butter
1 Granny Smith or other cooking apple, cored, pared and cut into 1/2 inch wedges
1/3 C. honey (Did you ever try spraying the measuring cup with PAM before measuring the honey out? It helps, your honey releases from the measuring cup more easily so that you get a truer measure)
1/4 tsp. ground cardamom (Cardamom is a spice that you don't see used all that often, usually in old recipes using apples. It imparts a kind of earthy taste. I suggest that you keep cardamom but if you don't have it go for one of the other apple friendly spices like cinnamon or nutmeg.)
3 lrg. eggs
3/4 C. milk
3/4 C. flour
1/4 tsp. salt
some confectioner's sugar.
Heat the oven to 400F.
Heat a well seasoned 10" cast iron skillet or I have used a Calthalon skillet as it they have metal handles so the high heat of the oven won't harm it and their skillets are pretty much all non-stick now a days. Add butter and melt then add the apple wedges. Cook until softened and lightly browned on the sides (about 2 minutes). Stir in the cardamom and honey and remove the skillet from the heat.
In a medium sized bowl, whisk together the remaining ingredients less the confectioner's sugar until smooth. Pour over the apple mixture in the skillet.
Bake at 400F until puffed and brown, about 20 minutes. (This is where the difference between the cast iron skillet and the calthlon are going to show up. As the confection bakes it sometime will force the apple slices up the sides of the calthalon and might actually cause you to loose one or two of the apple pieces so you might want to protect the bottom of your oven if you are not using the cast iron. I usually set the skillet on a sheet of foil that extends beyond the edges of the skillet a bit.)
When the baking is done slide the pancake onto a serving platter and cut in to four equal portions and dust with confectioner's sugar and serve immediately.
If you are serving more than 4 or if the appetites are good, I would say that you could prepare this in a 9x13 pan by doing the following steps. Brown the apples in the butter and add the honey and cardamom in the skillet, then transfer to a non-stick sprayed 9x13 baking dish. Doing it this way you should be able to double the recipe and get a suffient number of servings and follow the directions for baking as shown above. I would not suggest, however, that you try to slip the 9x13 size on to a serving platter without help and a fairly good sized platter. I would hate to see anyone get burned or hurt in anyway.
1 1/2 Tbsp. butter
1 Granny Smith or other cooking apple, cored, pared and cut into 1/2 inch wedges
1/3 C. honey (Did you ever try spraying the measuring cup with PAM before measuring the honey out? It helps, your honey releases from the measuring cup more easily so that you get a truer measure)
1/4 tsp. ground cardamom (Cardamom is a spice that you don't see used all that often, usually in old recipes using apples. It imparts a kind of earthy taste. I suggest that you keep cardamom but if you don't have it go for one of the other apple friendly spices like cinnamon or nutmeg.)
3 lrg. eggs
3/4 C. milk
3/4 C. flour
1/4 tsp. salt
some confectioner's sugar.
Heat the oven to 400F.
Heat a well seasoned 10" cast iron skillet or I have used a Calthalon skillet as it they have metal handles so the high heat of the oven won't harm it and their skillets are pretty much all non-stick now a days. Add butter and melt then add the apple wedges. Cook until softened and lightly browned on the sides (about 2 minutes). Stir in the cardamom and honey and remove the skillet from the heat.
In a medium sized bowl, whisk together the remaining ingredients less the confectioner's sugar until smooth. Pour over the apple mixture in the skillet.
Bake at 400F until puffed and brown, about 20 minutes. (This is where the difference between the cast iron skillet and the calthlon are going to show up. As the confection bakes it sometime will force the apple slices up the sides of the calthalon and might actually cause you to loose one or two of the apple pieces so you might want to protect the bottom of your oven if you are not using the cast iron. I usually set the skillet on a sheet of foil that extends beyond the edges of the skillet a bit.)
When the baking is done slide the pancake onto a serving platter and cut in to four equal portions and dust with confectioner's sugar and serve immediately.
If you are serving more than 4 or if the appetites are good, I would say that you could prepare this in a 9x13 pan by doing the following steps. Brown the apples in the butter and add the honey and cardamom in the skillet, then transfer to a non-stick sprayed 9x13 baking dish. Doing it this way you should be able to double the recipe and get a suffient number of servings and follow the directions for baking as shown above. I would not suggest, however, that you try to slip the 9x13 size on to a serving platter without help and a fairly good sized platter. I would hate to see anyone get burned or hurt in anyway.
Cindy's Cream Cheese Mints
Cream Cheese Mints
1/4 of an 8 oz. package of cream cheese (2 oz )
1/4 tsp. flavoring or more if desired
2 2/3 C. powdered sugar (1 used 2 and 1/3 cup
any color desired
Mash cheese and add flavor and color. Mix in sugar finally kneading with hands until about like pie crust.
Roll in balls about the size of marbles
Place one side in a small amt of granulated sugar, Then press sugar side down in your mold. Unmold at once on wax paper.
The varieties are numerous you could make. We always did colored flowers to match the theme, and green leaves. Mary has bells that are pretty in white for weddings. I think we will make these in Jane's colors to have on the table. As I remember you really need to use Wilton's paste colors for the special colors you might want.
If you are looking for these molds they are about 1+ inches square, grey rubber. Wilton also makes the molds and while years ago they may have seemed like rubber in todays world you would think silicone, but most likely they will appear as a flexible clear plastic.
1/4 of an 8 oz. package of cream cheese (2 oz )
1/4 tsp. flavoring or more if desired
2 2/3 C. powdered sugar (1 used 2 and 1/3 cup
any color desired
Mash cheese and add flavor and color. Mix in sugar finally kneading with hands until about like pie crust.
Roll in balls about the size of marbles
Place one side in a small amt of granulated sugar, Then press sugar side down in your mold. Unmold at once on wax paper.
The varieties are numerous you could make. We always did colored flowers to match the theme, and green leaves. Mary has bells that are pretty in white for weddings. I think we will make these in Jane's colors to have on the table. As I remember you really need to use Wilton's paste colors for the special colors you might want.
If you are looking for these molds they are about 1+ inches square, grey rubber. Wilton also makes the molds and while years ago they may have seemed like rubber in todays world you would think silicone, but most likely they will appear as a flexible clear plastic.
Cookies and Cream Wedges from Pillsbury's Choc. Lovers years ago
Cookies and Cream Wedges
From Pillsbury’s Chocolate Lovers Cookbook
Crust:
2 C. finely crushed Oreo cookies (don’t use the double stuffed, too much frosting)
1/3 C. melted butter
Mix well and spread into the bottom and up the sides of a 9 inch spring form pan. Place in the refrigerator or freezer while you make the filling.
Filling:
2 8 oz. pkgs. Cream cheese, softened
2/3 C. sugar
1 Tbsp. vanilla extract
2 oz. semi-sweet chocolate, grated
1 C. heavy whipping cream
In a large bowl, beat the cream cheese and sugar together until light and fluffy.
Add in the grated chocolate and vanilla and blend well.
In a small bowl whip the cream to a fairly stiff state. It helps sometimes to add a bit of sugar while you are whipping (helps keep it from going to butter)
Gently but completely fold the cream and the cheese mixture together until well blended. Pour into the prepared crust and spread evenly. Refrigerated for at least 4 hours before serving.
If you want you can save back a couple of tablespoons of the crushed cookies to sprinkle over the top as a garnish.
This makes a pretty dessert when garnished with a dollop of whipped cream and maraschinos cherry on each wedge or drizzled with raspberry pie filling.
From Pillsbury’s Chocolate Lovers Cookbook
Crust:
2 C. finely crushed Oreo cookies (don’t use the double stuffed, too much frosting)
1/3 C. melted butter
Mix well and spread into the bottom and up the sides of a 9 inch spring form pan. Place in the refrigerator or freezer while you make the filling.
Filling:
2 8 oz. pkgs. Cream cheese, softened
2/3 C. sugar
1 Tbsp. vanilla extract
2 oz. semi-sweet chocolate, grated
1 C. heavy whipping cream
In a large bowl, beat the cream cheese and sugar together until light and fluffy.
Add in the grated chocolate and vanilla and blend well.
In a small bowl whip the cream to a fairly stiff state. It helps sometimes to add a bit of sugar while you are whipping (helps keep it from going to butter)
Gently but completely fold the cream and the cheese mixture together until well blended. Pour into the prepared crust and spread evenly. Refrigerated for at least 4 hours before serving.
If you want you can save back a couple of tablespoons of the crushed cookies to sprinkle over the top as a garnish.
This makes a pretty dessert when garnished with a dollop of whipped cream and maraschinos cherry on each wedge or drizzled with raspberry pie filling.
Chili Cheese Dip
Chile Cheese Dip ( I have made this for years and have no idea anymore where it came from or who shared it with me. I would bet it was one of those great Polish ladies that I used to work with in Schaumburg, Illinois)
2 cans of Hormel's No Bean Chili (if you like the toots, use the beany kind, if you want to lighten it up just a touch and I mean just a touch, use the turkey one)
1 lb. Velveeta cheese
In an oven or micro-wave proof dish empty the chili in and nuke it covered for about 3 minutes.
While that is heating cube the Velveeta into 1" cubes. Add these to the top of the heated chili and stir to start the melting. Nuke it for 2 more minutes covered and then stir again. Repeat this process until the Velveeta is well incorporated into the chili and the whole thing is heated through.
Serve warm with tortilla chips. (My old boss used to heap this on his plate by the spoonful and fill the rest of the plate with the chips and just hunker down in his office and enjoy. It got so every time we had what we called a "food day" occasion, Gary would make it a point to come by and ask me to not to forget to bring this.)
If you like it on the spicy side, Velveeta used to make this in a Mexican flavor that had hot peppers in it and I think that Hormel makes the chili in a spicier variety as well.
2 cans of Hormel's No Bean Chili (if you like the toots, use the beany kind, if you want to lighten it up just a touch and I mean just a touch, use the turkey one)
1 lb. Velveeta cheese
In an oven or micro-wave proof dish empty the chili in and nuke it covered for about 3 minutes.
While that is heating cube the Velveeta into 1" cubes. Add these to the top of the heated chili and stir to start the melting. Nuke it for 2 more minutes covered and then stir again. Repeat this process until the Velveeta is well incorporated into the chili and the whole thing is heated through.
Serve warm with tortilla chips. (My old boss used to heap this on his plate by the spoonful and fill the rest of the plate with the chips and just hunker down in his office and enjoy. It got so every time we had what we called a "food day" occasion, Gary would make it a point to come by and ask me to not to forget to bring this.)
If you like it on the spicy side, Velveeta used to make this in a Mexican flavor that had hot peppers in it and I think that Hormel makes the chili in a spicier variety as well.
Linda's Chicken Florentine with Bearneise Sauce
Chicken Florentine with Bearneise Sauce from a recipe found in Taste Of Home Magazine a number of years back called Chicken with Cheese Sauce, I made a couple of changes to suit my taste
4 boneless, skinless chicken breast halves, flattened to about 1/8 inch thick, (Place a sheet of waxed paper on the counter and arrange the beast halves with room to spread between then and cover with plastic wrap. Using the flat side of you meat mallet gently but firmly flatten the meat portions.)
1/2 C. Italian salad dressing
1/4 C. onion chopped
1 C. bread crumbs, toasted and divided
1 pkg. frozen chopped spinach, thawed and squeezed dry of liquid
2 Tbsp. fresh parsley, minced
2 Tbsp. butter
1 envelope Knorr Béarnaise Sauce mix, prepared per package instructions
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Depending on the size of the appetites in your house, you can leave the breast halves as they are or cut them in halve. Place the portions of meat in a resealable plastic bag large enough to hold them, I would suggest a 1 gallon size. Add 1/4 cup of the Italian dressing to the bag and seal. Refrigerate the bagged mixture for 2 hours, turning it frequently.
In a large skillet, saute the onion in the remaining salad dressing until tender. Add 1/2 cup of the bread crumbs, spinach and parsley. Cook for 5 minutes or until heated through. Remove from the heat.
Drain and discard the marinade from the chicken portions. Spoon 1/4 cup to 1/2 cup of the spinach mixture on to each portion of chicken breast. (I say it this way in case you did cut each of the halves in half again.) Roll up like a jelly roll and fasten the over lapping ends with a tooth pick. Roll in the remaining bread crumbs. Place in a greased 9 inch square baking pan. Bake uncovered at 375F for 35 minutes or until the juices of the chicken run clear. (Chicken breast beaten this thin will cook rather quickly so don't wander off here.)
While the meat is in the oven, prepare the Knorr Bearnaise Sauce. Den loves this stuff so I usually make 2 envelopes. You can make you own from scratch, but for the taste, I think the Knorr is really a good close to the from scratch and it sure is a great deal easier and less time consuming. I usually arrange the cooked meat portions on a warm platter and drizzle some of the sauce over for presentation. The balance of the sauce I serve in a gravy boat on the table.
With this I like to serve a salad that uses my Raspberry Poppy Seed Dressing.
A bag of baby spinach leaves, washed and trimmed
6 -8 lrg. ripe strawberries
1/4 C. toasted Pine nuts or slivered almonds
When we were backpacking in Glacier National park with special friends from Illinois, a number of years ago, the guide served this on our first evening meal. It was a hit with both the Parkins and the Robertson and has been the spring board for lots of pretty salads since at the Robertson's house.
We like rice as an alternative to potatoes and often have rice at our house. Uncle Ben's mixes are super and very satisfying and would work well with this entree.
Hope that you enjoy it. As I said you can pare the fat out of fairly easily by cutting the butter in the prep and using EVOO or some light margarine.
4 boneless, skinless chicken breast halves, flattened to about 1/8 inch thick, (Place a sheet of waxed paper on the counter and arrange the beast halves with room to spread between then and cover with plastic wrap. Using the flat side of you meat mallet gently but firmly flatten the meat portions.)
1/2 C. Italian salad dressing
1/4 C. onion chopped
1 C. bread crumbs, toasted and divided
1 pkg. frozen chopped spinach, thawed and squeezed dry of liquid
2 Tbsp. fresh parsley, minced
2 Tbsp. butter
1 envelope Knorr Béarnaise Sauce mix, prepared per package instructions
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Depending on the size of the appetites in your house, you can leave the breast halves as they are or cut them in halve. Place the portions of meat in a resealable plastic bag large enough to hold them, I would suggest a 1 gallon size. Add 1/4 cup of the Italian dressing to the bag and seal. Refrigerate the bagged mixture for 2 hours, turning it frequently.
In a large skillet, saute the onion in the remaining salad dressing until tender. Add 1/2 cup of the bread crumbs, spinach and parsley. Cook for 5 minutes or until heated through. Remove from the heat.
Drain and discard the marinade from the chicken portions. Spoon 1/4 cup to 1/2 cup of the spinach mixture on to each portion of chicken breast. (I say it this way in case you did cut each of the halves in half again.) Roll up like a jelly roll and fasten the over lapping ends with a tooth pick. Roll in the remaining bread crumbs. Place in a greased 9 inch square baking pan. Bake uncovered at 375F for 35 minutes or until the juices of the chicken run clear. (Chicken breast beaten this thin will cook rather quickly so don't wander off here.)
While the meat is in the oven, prepare the Knorr Bearnaise Sauce. Den loves this stuff so I usually make 2 envelopes. You can make you own from scratch, but for the taste, I think the Knorr is really a good close to the from scratch and it sure is a great deal easier and less time consuming. I usually arrange the cooked meat portions on a warm platter and drizzle some of the sauce over for presentation. The balance of the sauce I serve in a gravy boat on the table.
With this I like to serve a salad that uses my Raspberry Poppy Seed Dressing.
A bag of baby spinach leaves, washed and trimmed
6 -8 lrg. ripe strawberries
1/4 C. toasted Pine nuts or slivered almonds
When we were backpacking in Glacier National park with special friends from Illinois, a number of years ago, the guide served this on our first evening meal. It was a hit with both the Parkins and the Robertson and has been the spring board for lots of pretty salads since at the Robertson's house.
We like rice as an alternative to potatoes and often have rice at our house. Uncle Ben's mixes are super and very satisfying and would work well with this entree.
Hope that you enjoy it. As I said you can pare the fat out of fairly easily by cutting the butter in the prep and using EVOO or some light margarine.
Cheesy Chicken Chowder from Taste Of Home Mag
Cheesy Chicken Chowder
3 C. chicken broth, purchased or homemade
2 C. potatoes, scrubbed and diced
1 C. carrots, pared and diced
1/2 C. onion, diced
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 C. butter, melted
1/3 C. flour
2 C. milk
2 C. chicken, cooked and diced
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In at least a 4 quart stock pot bring the chicken broth to a boil. Reduce the heat; add the veggies, salt, and pepper. Cover and simmer for 15 minutes or until the veggies are fork tender
Mean while, melt the butter in a medium sauce pan; add flour and mix well (yes, you are making a rue) gradually stir in the milk. Cook over low heat until slightly thickened, stirring constantly. Stir in the cheese and stir until melted. Add the cubed chicken.
Now add the content of the smaller pan to the larger one. Mix well.
Serves 6-8 This filling and hearty, great for a cold day.
3 C. chicken broth, purchased or homemade
2 C. potatoes, scrubbed and diced
1 C. carrots, pared and diced
1/2 C. onion, diced
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 C. butter, melted
1/3 C. flour
2 C. milk
2 C. chicken, cooked and diced
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In at least a 4 quart stock pot bring the chicken broth to a boil. Reduce the heat; add the veggies, salt, and pepper. Cover and simmer for 15 minutes or until the veggies are fork tender
Mean while, melt the butter in a medium sauce pan; add flour and mix well (yes, you are making a rue) gradually stir in the milk. Cook over low heat until slightly thickened, stirring constantly. Stir in the cheese and stir until melted. Add the cubed chicken.
Now add the content of the smaller pan to the larger one. Mix well.
Serves 6-8 This filling and hearty, great for a cold day.
Cindy's Caramelized Peach French Toast
CARAMELIZED PEACH FRENCH TOAST
MELT AND BRING TO BOIL OVER LOW HEAT AND SIMMER FOR 10 MINUTES, STIRRING FREQUENTLY:
1/2 CUP BUTTER
1 C UP BROWN SUGAR
2 TABLESPOONS WATER
SPOON THIS INTO A LARGE GREASED GLASS BAKING DISH (9X13)
PLACE 1 – 29oz. CAN SLICED FREESTONE PEACHES (DRAINED) OVER THE CARMEL SAUCE ( I CUT THE PEACHES INTO SMALLER PIECES)
ARRANGE 16 - 1 INCH SLICES OF FRENCH BREAD ON TOP OF PEACHES. I USED PEPPERRIDE FARMS FRENCH BAQUETTS FROM THE REGULAR BREAD SECTION OF JEWEL STORE NOT THE BAKERY. YOU COULD USE WHATEVER SIZE BREAD YOU WANT THAT WILL FIT IN THE PAN. IT WILL JUST CHANGE THE AMOUNT OF SERVINGS.
BEAT TOGETHER :
5 LARGE EGGS
1 ½ CUPS OF WHOLE MILK
1 TABLESPOON VANILLA
POUR EGG MIXTURE OFER THE BREAD. TRY TO POUR EVENLY OVER ALL THE BREAD SLICES. COVER WITH PLASTIC WRAP AND REFRIGERATE OVERNIGHT.
IN THE MORNING, TAKE OUT AND LET STAND FOR ABOUT ½ HOUR. REMOVE PLASTIC WRAP AND SPRINKLE BREAD LIGHTLY WITH CINNAMON AND SUGAR.
COVER WITH ALUMINUM FOIL AND BAKE AT 350 FOR 35 MINUTES.
REMOVE FOIL AND BAKE UNCOVERED FOR ANOTHER 15 MINUTES.
REMOVE SLICES OF FRENCH BREAD AND SPOON PEACHES AND SAUCE FROM BOTTOM OF PAN ONTO THE SLICES. SERVE AND ENJOY!!!!!
MELT AND BRING TO BOIL OVER LOW HEAT AND SIMMER FOR 10 MINUTES, STIRRING FREQUENTLY:
1/2 CUP BUTTER
1 C UP BROWN SUGAR
2 TABLESPOONS WATER
SPOON THIS INTO A LARGE GREASED GLASS BAKING DISH (9X13)
PLACE 1 – 29oz. CAN SLICED FREESTONE PEACHES (DRAINED) OVER THE CARMEL SAUCE ( I CUT THE PEACHES INTO SMALLER PIECES)
ARRANGE 16 - 1 INCH SLICES OF FRENCH BREAD ON TOP OF PEACHES. I USED PEPPERRIDE FARMS FRENCH BAQUETTS FROM THE REGULAR BREAD SECTION OF JEWEL STORE NOT THE BAKERY. YOU COULD USE WHATEVER SIZE BREAD YOU WANT THAT WILL FIT IN THE PAN. IT WILL JUST CHANGE THE AMOUNT OF SERVINGS.
BEAT TOGETHER :
5 LARGE EGGS
1 ½ CUPS OF WHOLE MILK
1 TABLESPOON VANILLA
POUR EGG MIXTURE OFER THE BREAD. TRY TO POUR EVENLY OVER ALL THE BREAD SLICES. COVER WITH PLASTIC WRAP AND REFRIGERATE OVERNIGHT.
IN THE MORNING, TAKE OUT AND LET STAND FOR ABOUT ½ HOUR. REMOVE PLASTIC WRAP AND SPRINKLE BREAD LIGHTLY WITH CINNAMON AND SUGAR.
COVER WITH ALUMINUM FOIL AND BAKE AT 350 FOR 35 MINUTES.
REMOVE FOIL AND BAKE UNCOVERED FOR ANOTHER 15 MINUTES.
REMOVE SLICES OF FRENCH BREAD AND SPOON PEACHES AND SAUCE FROM BOTTOM OF PAN ONTO THE SLICES. SERVE AND ENJOY!!!!!
Cannolie Cake Roll from Sunset Mag. and Allrecipes.com
Cannoli Cake Roll
Cake:
5 eggs, separated
1 tsp. vanilla extract
½ C. white sugar, divided
¼ tsp. cream of tartar
¼ tsp. salt
¾ C. cake flour
Preheat oven to 375F. Grease one 15.5x10.5 inch jelly roll pan and line with parchment paper.
Separate the eggs. In a small bowl, with the mixer on high speed, beat the egg yolks, vanilla and ¼ C. sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.
In a large bowl, with clean beaters and with mixer on high speed, beat egg whites, cream of tartar and salt until soft peaks form. Beating at high speed, gradually sprinkle in ¼ C. sugar until sugar dissolves and whites stand in stiff peaks.
Transfer the beaten egg yolks into another large bowl. With a rubber spatula, gently fold beaten egg whites into the beaten egg yolks, 1/3 at a time. Sift and fold in 1/3 of the flour at a time into the egg mixture.
With a metal spatula, spread batter evenly in the prepared pan. Bake for 10 minutes or until the top of the cake springs back when lightly touched with finger.
Mean while, in a cup or small bowl, mix 2 Tbsp. orange liqueur with 1 Tbsp. water and 1 Tbsp. sugar until the sugar dissolves.
Sprinkle clean cloth towel with confectioners’ sugar. When the cake is done, immediately invert hot cake onto the towel. Carefully peel off the parchment paper and discard. Brush cake with orange-liqueur mixture. Starting on the long side, roll cake with towel jelly-roll fashion. Cool cake, seam side down, on a wire rack until completely cool, about 1 hour.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Filling:
1 ¼ C. ricotta cheese
4 oz. cream cheese
- Canoli Cake Roll pg 2-
½ C. confectioners’ sugar
½ tsp. vanilla extract
¼ tsp. ground cinnamon
¼ C. mini chocolate chips
In a food processor with the knife attachment, blend the ricotta cheese, cream cheese, confectioners’ sugar, vanilla and cinnamon, until smooth. Transfer filing to bowl and stir in the chocolate chips. Cover and refrigerate filling while the cake completely cools.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Assemble cake:
Gently unroll the cooled cake. With metal spatula spread the filling over the cake almost to the edges. Starting from the same long side, roll cake without towel. Place cake, seam side down, on platter.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Frosting:
¾ C heavy whipping cream
3 Tbsp. confectioners’ sugar
2 Tbsp. orange liqueur
½ tsp. vanilla extract
In a small bowl, with mixer on medium speed, beat whipping cream and 3 Tbsp. confectioners’ sugar until soft peak form. With rubber spatula, fold in the orange liqueur and vanilla. Using a metal spatula, spread the whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate curls.
Cake:
5 eggs, separated
1 tsp. vanilla extract
½ C. white sugar, divided
¼ tsp. cream of tartar
¼ tsp. salt
¾ C. cake flour
Preheat oven to 375F. Grease one 15.5x10.5 inch jelly roll pan and line with parchment paper.
Separate the eggs. In a small bowl, with the mixer on high speed, beat the egg yolks, vanilla and ¼ C. sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.
In a large bowl, with clean beaters and with mixer on high speed, beat egg whites, cream of tartar and salt until soft peaks form. Beating at high speed, gradually sprinkle in ¼ C. sugar until sugar dissolves and whites stand in stiff peaks.
Transfer the beaten egg yolks into another large bowl. With a rubber spatula, gently fold beaten egg whites into the beaten egg yolks, 1/3 at a time. Sift and fold in 1/3 of the flour at a time into the egg mixture.
With a metal spatula, spread batter evenly in the prepared pan. Bake for 10 minutes or until the top of the cake springs back when lightly touched with finger.
Mean while, in a cup or small bowl, mix 2 Tbsp. orange liqueur with 1 Tbsp. water and 1 Tbsp. sugar until the sugar dissolves.
Sprinkle clean cloth towel with confectioners’ sugar. When the cake is done, immediately invert hot cake onto the towel. Carefully peel off the parchment paper and discard. Brush cake with orange-liqueur mixture. Starting on the long side, roll cake with towel jelly-roll fashion. Cool cake, seam side down, on a wire rack until completely cool, about 1 hour.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Filling:
1 ¼ C. ricotta cheese
4 oz. cream cheese
- Canoli Cake Roll pg 2-
½ C. confectioners’ sugar
½ tsp. vanilla extract
¼ tsp. ground cinnamon
¼ C. mini chocolate chips
In a food processor with the knife attachment, blend the ricotta cheese, cream cheese, confectioners’ sugar, vanilla and cinnamon, until smooth. Transfer filing to bowl and stir in the chocolate chips. Cover and refrigerate filling while the cake completely cools.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Assemble cake:
Gently unroll the cooled cake. With metal spatula spread the filling over the cake almost to the edges. Starting from the same long side, roll cake without towel. Place cake, seam side down, on platter.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Frosting:
¾ C heavy whipping cream
3 Tbsp. confectioners’ sugar
2 Tbsp. orange liqueur
½ tsp. vanilla extract
In a small bowl, with mixer on medium speed, beat whipping cream and 3 Tbsp. confectioners’ sugar until soft peak form. With rubber spatula, fold in the orange liqueur and vanilla. Using a metal spatula, spread the whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate curls.
Linda's Boneless Pork Loin Roast
Linda's Boneless Pork Loin Roast
7.5 # boneless pork loin roast, trimmed of the connective tissue under the fat pad that is usually on it. This is easy to do and just requires a sharp knife and a careful hand. After you have trimmed the loin cut it in half across the center making two equal sized roasts out of it. Place on top of the other and tie firmly with butchers twine in 3 or 4 places.
Rub:
1/4 C good crushed sage, I like to get mine from Anna's Pantry in Mt. Pleasant but the most important thing to remember is that the fresher the better. So many times we hang on to our herbs and spices to the point that the value of what we have in the cupboard is pretty much nil when it comes to real flavor
1/2 tsp. sea salt
3/4 tsp. garlic powder
1/8 tsp. fresh ground pepper
Mix the rub ingredience unit well blended.
Pat most of the moisture from the tied roast and rub this mixture in well on all sides. Put some effort into it, OK. Now you need to brush over the top of the rub on the top and sides liberally with EVOO (extra virgin olive oil). Right over the top of the rub that you just put on there. I learned a long time ago that any version of olive oil is going to stick to the meat and not run off in the cooking process. It actually helps to seal those juices into the meat. This is true for what ever meat that you are cooking.
The next step is kind of odd but I learned doing a turkey this way, it cuts the cook time by about half and give you a tender and juicy product. Normally, a boneless roast of this size would cook at 325F for 35-45 minutes per pound of meat,or somewhere in the vicinity of 4 hours.
7.5 # boneless pork loin roast, trimmed of the connective tissue under the fat pad that is usually on it. This is easy to do and just requires a sharp knife and a careful hand. After you have trimmed the loin cut it in half across the center making two equal sized roasts out of it. Place on top of the other and tie firmly with butchers twine in 3 or 4 places.
Rub:
1/4 C good crushed sage, I like to get mine from Anna's Pantry in Mt. Pleasant but the most important thing to remember is that the fresher the better. So many times we hang on to our herbs and spices to the point that the value of what we have in the cupboard is pretty much nil when it comes to real flavor
1/2 tsp. sea salt
3/4 tsp. garlic powder
1/8 tsp. fresh ground pepper
Mix the rub ingredience unit well blended.
Pat most of the moisture from the tied roast and rub this mixture in well on all sides. Put some effort into it, OK. Now you need to brush over the top of the rub on the top and sides liberally with EVOO (extra virgin olive oil). Right over the top of the rub that you just put on there. I learned a long time ago that any version of olive oil is going to stick to the meat and not run off in the cooking process. It actually helps to seal those juices into the meat. This is true for what ever meat that you are cooking.
The next step is kind of odd but I learned doing a turkey this way, it cuts the cook time by about half and give you a tender and juicy product. Normally, a boneless roast of this size would cook at 325F for 35-45 minutes per pound of meat,or somewhere in the vicinity of 4 hours.
My Take On Betty's Swiss Baked Chicken
Betty's Swiss Baked Chicken serves 6-8
2 full skinless, boneless chicken breasts, trimmed, beaten flat to about 1/3 of an inch or so, cut into quarters and dredged in flour and a bit of baking powder added. Season these to taste with salt and pepper and Lawry's if you like
Brown these portions in a large skillet with some butter and EVOO. When the juices run clear move the meat to a 9x13 sprayed with non-stick and if there isn't too much in the skillet, I like to just add the pan dripping to that. Cover tightly with foil and put into a 350F oven for about 30 minutes.
Meanwhile:
In a bowl mix well;
1 reg. can condensed cream of chicken soup
1 C. sour cream
Remove the meat from the oven and either place a slice of Swiss Cheese on each portion of meat or sprinkle liberally with grated Swiss Cheese (about 1 1/2 C should do it). Pour the sour cream mixture evenly over the top of it all.
Return to the oven for 15 minutes or so until the sauce is bubbling a bit.
Remove from the oven and sprinkle with Stove Top Chicken Stuffing Mix (This is just the dry stuff, don't make the dressing and then do this. What we are doing here is making a crunchy top to the dish.) Return to the oven for 5-10 minutes more. You just want the stuffing stuff to brown a little bit.
Serve with your favorite green veggie and a salad. I think that weekend, I roasted asparagras on the grill that one of the other folks brought. Nothing like roasted asparagras.
2 full skinless, boneless chicken breasts, trimmed, beaten flat to about 1/3 of an inch or so, cut into quarters and dredged in flour and a bit of baking powder added. Season these to taste with salt and pepper and Lawry's if you like
Brown these portions in a large skillet with some butter and EVOO. When the juices run clear move the meat to a 9x13 sprayed with non-stick and if there isn't too much in the skillet, I like to just add the pan dripping to that. Cover tightly with foil and put into a 350F oven for about 30 minutes.
Meanwhile:
In a bowl mix well;
1 reg. can condensed cream of chicken soup
1 C. sour cream
Remove the meat from the oven and either place a slice of Swiss Cheese on each portion of meat or sprinkle liberally with grated Swiss Cheese (about 1 1/2 C should do it). Pour the sour cream mixture evenly over the top of it all.
Return to the oven for 15 minutes or so until the sauce is bubbling a bit.
Remove from the oven and sprinkle with Stove Top Chicken Stuffing Mix (This is just the dry stuff, don't make the dressing and then do this. What we are doing here is making a crunchy top to the dish.) Return to the oven for 5-10 minutes more. You just want the stuffing stuff to brown a little bit.
Serve with your favorite green veggie and a salad. I think that weekend, I roasted asparagras on the grill that one of the other folks brought. Nothing like roasted asparagras.
Best Stuffed Mushrooms from Cooks Country Mag.
Best Stuffed Mushrooms
From
Cooks Country Magazine
Topping:
1 slice heavy white bread, quartered
2 cloves garlic, minced
2 Tbsp. EVOO
Pulse the bread in a mini prep until it becomes crumbs. Add the garlic and EVOO and pulse once more.
Mushrooms:
24 lrg white button or baby bella’s, stems removed and washed
¼ C. EVOO
1 tsp. lemon juice
¼ tsp. sea salt
1/8 tsp. ground pepper
Oven rack in the middle @450F
Line the baking sheet with foil and set a wire rack inside the baking sheet.
Toss the mushrooms with the EVOO, lemon juice, salt and pepper
Arrange the mushroom gill side up on the rack for roasting. Roast until the liquids are releasted (about 20 minutes). Turn the camps over and roast an additional 10 minutes.
Remove from the sheet and flip gill side up. Cook slightly. Fill a Zip-Lock bag with your choice of stuffing and cut one corner to allow you to fill the caps as you would with a pastry tube. Press each of the caps, stuffing side down in to the topping and arrange the caps gill side up on the rack. Bake until the filling is hot and the topping is brown (about 10 minutes) Cool 5 minutes before serving
STUFFINGS
Shrimp Stuffing:
¼ lb. chopped cooked shrimp
½ C. cream cheese
2 Tbsp. jarred roasted red bell pepper, drained and chopped
3 scallions, washed and thinly sliced
1 clove garlic, minced ( about 1 tsp.)
1 Tbsp. fresh lemon juice
½ tsp. old bay seasoning
¼ tsp. salt
1/8 tsp. pepper
Goat Cheese and Herb Stuffing:
4 oz. Feta cheese
2 oz. cream cheese
1 Tbsp. EVOO
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh tarragon, chopped
2 Tbsp. fresh thyme, chopped
¼ tsp. salt
1/8 tsp. pepper
Spinach Lemon Stuffing
½ C frozen spinach, thawed and squeezed dry
½ C cheddar cheese, shredded
2 oz. cream cheese
2 Tbsp. EVOO
1 clove garlic, minced (about 1 tsp)
2 Tbsp. fresh lemon juice
½ tsp. salt
3 scallions, washed and sliced thin
1/8 tsp pepper
From
Cooks Country Magazine
Topping:
1 slice heavy white bread, quartered
2 cloves garlic, minced
2 Tbsp. EVOO
Pulse the bread in a mini prep until it becomes crumbs. Add the garlic and EVOO and pulse once more.
Mushrooms:
24 lrg white button or baby bella’s, stems removed and washed
¼ C. EVOO
1 tsp. lemon juice
¼ tsp. sea salt
1/8 tsp. ground pepper
Oven rack in the middle @450F
Line the baking sheet with foil and set a wire rack inside the baking sheet.
Toss the mushrooms with the EVOO, lemon juice, salt and pepper
Arrange the mushroom gill side up on the rack for roasting. Roast until the liquids are releasted (about 20 minutes). Turn the camps over and roast an additional 10 minutes.
Remove from the sheet and flip gill side up. Cook slightly. Fill a Zip-Lock bag with your choice of stuffing and cut one corner to allow you to fill the caps as you would with a pastry tube. Press each of the caps, stuffing side down in to the topping and arrange the caps gill side up on the rack. Bake until the filling is hot and the topping is brown (about 10 minutes) Cool 5 minutes before serving
STUFFINGS
Shrimp Stuffing:
¼ lb. chopped cooked shrimp
½ C. cream cheese
2 Tbsp. jarred roasted red bell pepper, drained and chopped
3 scallions, washed and thinly sliced
1 clove garlic, minced ( about 1 tsp.)
1 Tbsp. fresh lemon juice
½ tsp. old bay seasoning
¼ tsp. salt
1/8 tsp. pepper
Goat Cheese and Herb Stuffing:
4 oz. Feta cheese
2 oz. cream cheese
1 Tbsp. EVOO
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh tarragon, chopped
2 Tbsp. fresh thyme, chopped
¼ tsp. salt
1/8 tsp. pepper
Spinach Lemon Stuffing
½ C frozen spinach, thawed and squeezed dry
½ C cheddar cheese, shredded
2 oz. cream cheese
2 Tbsp. EVOO
1 clove garlic, minced (about 1 tsp)
2 Tbsp. fresh lemon juice
½ tsp. salt
3 scallions, washed and sliced thin
1/8 tsp pepper
Bill's Cranberry Eggnog Cheese Cake
Cranberry Cheesecake
Topping: 1 cup granulated sugar
2 tablespoons cornstarch
1/3 cup Orange Juice
1/3 cup Crème de Cassis
1/3up cranberry juice
1 1/2 cups fresh or frozen cranberries
Pinch Allspice
Crust:
1 cup graham cracker crumbs (about 14 squares)
¼ tsp cinnamon
3 tablespoons granulated sugar
3 tablespoons butter, melted
Filling:
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup purchased eggnog
½ tsp nutmeg
1 tablespoon vanilla extract
Preheat oven to 325*F (160*C). Grease a 9-inch springform pan; set aside.
In a saucepan, combine the first 7ingredients; bring to a boil. Reduce heat; cook and stir over medium heat until all the berries have popped open. Remove from heat; set aside to cool.
In a small bowl, combine cracker crumbs, cinnamon; stir in butter. Press into the bottom of prepared pan. Bake for 10 minutes. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beating on low speed until just until blended. Add eggnog, nutmeg and vanilla; beat just until blended. Pour the filling over the crust.
Bake for 60 to 70 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer at room temperature. Pour cooled topping over the top, and then refrigerate for several hours or overnight.
6. Remove sides of pan. Serve.
Makes 12 servings.
Topping: 1 cup granulated sugar
2 tablespoons cornstarch
1/3 cup Orange Juice
1/3 cup Crème de Cassis
1/3up cranberry juice
1 1/2 cups fresh or frozen cranberries
Pinch Allspice
Crust:
1 cup graham cracker crumbs (about 14 squares)
¼ tsp cinnamon
3 tablespoons granulated sugar
3 tablespoons butter, melted
Filling:
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup purchased eggnog
½ tsp nutmeg
1 tablespoon vanilla extract
Preheat oven to 325*F (160*C). Grease a 9-inch springform pan; set aside.
In a saucepan, combine the first 7ingredients; bring to a boil. Reduce heat; cook and stir over medium heat until all the berries have popped open. Remove from heat; set aside to cool.
In a small bowl, combine cracker crumbs, cinnamon; stir in butter. Press into the bottom of prepared pan. Bake for 10 minutes. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beating on low speed until just until blended. Add eggnog, nutmeg and vanilla; beat just until blended. Pour the filling over the crust.
Bake for 60 to 70 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer at room temperature. Pour cooled topping over the top, and then refrigerate for several hours or overnight.
6. Remove sides of pan. Serve.
Makes 12 servings.
Banana Cake Bread
Mom and I were talking after my brother Vic and his lady Linda had been there for a visit. Linda has shared a recipe with her that Vic really likes a great deal. Linda isn't that much of a fan but let me tell my mom likes this one. It is really tender and sweet as well as moist and full of flavor.
Banana Cake Bread
1 yellow cake mix, dry (Mom favors Dunkin Hines)
1 reg. pkg. Banana Instant Pudding, dry
2 med. overly ripe bananas, mashed well
4 lrg. eggs, slightly beaten
1/2 C. vegetable oil (I used canola)
1/2 C. water
1/2 C. chopped pecans (this is a trick that will keep your nut meats from sinking to the bottom while the goodies bake, put a bit of the cake mix in a plastic bag with the nutmeats and shake them up pretty good before adding the whole thing to the batter)
1 tbsp. vanilla extract
In a large bowl mix the banana, eggs, oil and water on medium speed. When well blended add the cake mix, pudding mix as well as the bit with the nutmeats and continue to beat on medium speed until well blended
As an aside here I will tell you that at this point I figure any banana bread that I was making would need some nutmeg and a bit of cinnamon as well so I grated in a bit of nutmeg and gave it a few twists of fresh ground cinnamon.
This will make 2 regular sized loaves, 3 small loaves and as much as 4 of the mini loaves. Spray you pans, which ever size that you using, with PAM and divide the batter evenly between the sprayed pans. Bake @ 350F and here is where I get weedy, 50 minutes for the regular loaves. You will have to watch you smaller ones and test them with a cake tester, tooth pick or a strand of spaghetti.
One more thing that you should know, baking this in glass will be a different than in shiny aluminum and different still in a dark colored pan. The darker pan will brown faster. The glass is what I usually use for anything and the shiny aluminum will through the timing off again for it's reflective properties. You might Google the differences to satisfy you wondering.
It was still warm when I sliced us each a thick slice for dessert with lunch. I sure enjoyed my piece and his highness seems to concur. I know that all bowl and beater licking is done by himself and he proclaimed the batter delish.
Banana Cake Bread
1 yellow cake mix, dry (Mom favors Dunkin Hines)
1 reg. pkg. Banana Instant Pudding, dry
2 med. overly ripe bananas, mashed well
4 lrg. eggs, slightly beaten
1/2 C. vegetable oil (I used canola)
1/2 C. water
1/2 C. chopped pecans (this is a trick that will keep your nut meats from sinking to the bottom while the goodies bake, put a bit of the cake mix in a plastic bag with the nutmeats and shake them up pretty good before adding the whole thing to the batter)
1 tbsp. vanilla extract
In a large bowl mix the banana, eggs, oil and water on medium speed. When well blended add the cake mix, pudding mix as well as the bit with the nutmeats and continue to beat on medium speed until well blended
As an aside here I will tell you that at this point I figure any banana bread that I was making would need some nutmeg and a bit of cinnamon as well so I grated in a bit of nutmeg and gave it a few twists of fresh ground cinnamon.
This will make 2 regular sized loaves, 3 small loaves and as much as 4 of the mini loaves. Spray you pans, which ever size that you using, with PAM and divide the batter evenly between the sprayed pans. Bake @ 350F and here is where I get weedy, 50 minutes for the regular loaves. You will have to watch you smaller ones and test them with a cake tester, tooth pick or a strand of spaghetti.
One more thing that you should know, baking this in glass will be a different than in shiny aluminum and different still in a dark colored pan. The darker pan will brown faster. The glass is what I usually use for anything and the shiny aluminum will through the timing off again for it's reflective properties. You might Google the differences to satisfy you wondering.
It was still warm when I sliced us each a thick slice for dessert with lunch. I sure enjoyed my piece and his highness seems to concur. I know that all bowl and beater licking is done by himself and he proclaimed the batter delish.
Amish Friendship Bread
Amish Friendship Bread
Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.
Required Main Ingredient
1 cup live yeast starter (see above)
day 1:
Do nothing with the starter.
days 2-5:
Stir with a wooden spoon.
day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
days 7-9:
Stir with a wooden spoon.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil1/2 cup milk3 eggs1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour1 cup sugar1-1/2 tsp baking powder2 tsp cinnamon1/2 tsp baking soda1 - (5.1 oz) box instant vanilla pudding1/2 tsp salt1 cup nuts
Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.
Cherii Martin's Banana Amish Friendship Bread
Omit cinnamon and vanilla pudding in the basic recipe and add two bananas (mashed)
Cherii Martin's Chocolate Amish Friendship Bread
Omit cinnamon and vanilla pudding from the basic recipe and add 1 - (5.1 oz) box of instant chocolate pudding, 3 tsp. cocoa and 3/4 cup chocolate chips. Bake for 1-1/2 to 1-3/4 hours.
Cherii Martin's Apple Cinnamon Friendship Bread
add one cup of raisins and one small diced apple.
Suzette Pierce's Pudding, Chocolate Chip and Nut Variations
Suzette Pierce writes: "You can use many different flavors of pudding. My favorite is pistachio flavor. You may also use different flavors of chocolate chips and nuts."
Lori Panzino's Butterscotch Amish Friendship Bread
Lori Panzino writes: "Add 1 box of butterscotch pudding and 1 cup of butterscotch chips. We bake the cake in a 13" x 9" pan. It's my family's favorite cake! She adds "Don't forget to omit the vanilla pudding"
Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.
Required Main Ingredient
1 cup live yeast starter (see above)
day 1:
Do nothing with the starter.
days 2-5:
Stir with a wooden spoon.
day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
days 7-9:
Stir with a wooden spoon.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil1/2 cup milk3 eggs1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour1 cup sugar1-1/2 tsp baking powder2 tsp cinnamon1/2 tsp baking soda1 - (5.1 oz) box instant vanilla pudding1/2 tsp salt1 cup nuts
Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.
Cherii Martin's Banana Amish Friendship Bread
Omit cinnamon and vanilla pudding in the basic recipe and add two bananas (mashed)
Cherii Martin's Chocolate Amish Friendship Bread
Omit cinnamon and vanilla pudding from the basic recipe and add 1 - (5.1 oz) box of instant chocolate pudding, 3 tsp. cocoa and 3/4 cup chocolate chips. Bake for 1-1/2 to 1-3/4 hours.
Cherii Martin's Apple Cinnamon Friendship Bread
add one cup of raisins and one small diced apple.
Suzette Pierce's Pudding, Chocolate Chip and Nut Variations
Suzette Pierce writes: "You can use many different flavors of pudding. My favorite is pistachio flavor. You may also use different flavors of chocolate chips and nuts."
Lori Panzino's Butterscotch Amish Friendship Bread
Lori Panzino writes: "Add 1 box of butterscotch pudding and 1 cup of butterscotch chips. We bake the cake in a 13" x 9" pan. It's my family's favorite cake! She adds "Don't forget to omit the vanilla pudding"
Apple Pork Chops
Apple Pork Chops
350 degrees 4 serving 45 minutes
1 large Brown-in-Bag
1 Tbsp flour
4 boneless loin pork chops
1 large apple, cored and sliced
Loose handful of dried cranberries
1 package of Pork Gravy mix
1 C. Cran-apple juice
Open the Brown-in-Bag and sprinkle the flour inside and shake gently. Place the bag in a baking dish, making sure that the flour is down the center of the bag. Arrange the pork chops in the bag over the flour. Sprinkle the gravy mix evenly over the chops. Arrange the apple slices over all and then pour the juice over the works. Seal the bag and cut the three slits in the top as the instructions tell you. Making sure that the sides of the bag are within the baking dish, seal with the provided tie.
Bake for 45 minutes at 350 degrees. Carefully open the bag at the end of the baking time being careful not to be burned by the steam. Serve with the apples on the pork and the gravy over all.
350 degrees 4 serving 45 minutes
1 large Brown-in-Bag
1 Tbsp flour
4 boneless loin pork chops
1 large apple, cored and sliced
Loose handful of dried cranberries
1 package of Pork Gravy mix
1 C. Cran-apple juice
Open the Brown-in-Bag and sprinkle the flour inside and shake gently. Place the bag in a baking dish, making sure that the flour is down the center of the bag. Arrange the pork chops in the bag over the flour. Sprinkle the gravy mix evenly over the chops. Arrange the apple slices over all and then pour the juice over the works. Seal the bag and cut the three slits in the top as the instructions tell you. Making sure that the sides of the bag are within the baking dish, seal with the provided tie.
Bake for 45 minutes at 350 degrees. Carefully open the bag at the end of the baking time being careful not to be burned by the steam. Serve with the apples on the pork and the gravy over all.
Thursday, February 26, 2009
Linda's Strawberry/Rhubarb Pie
Linda's Strawberry/Rhubarb Pie (my brother-in-law swears it's the best he has ever eaten and he has eaten a few)
The crust is just your typical double crust 9" pie crust using lard. This is mine
In the bowl of a food processor with the blade in the bottom add the following (or you can do it by hand using a pastry cutter and get the same results with less arm work)
2 C all purpose flour
2/3 C chilled lard
1 tsp salt
Work this in the which every method you choose to a course meal. (I have a food processor and found that I really like making my pie crust using it. I put the flour and salt in and then pulse it to blend the two and then add in the lard cut into chunks. I pulse it to a course meal stage and then add the ice water slowly until it comes together in a workable ball of dough. I turn that on to a pastry cloth or lightly floured work surface and divide into 2 equal portions. Wrap the portions in plastic wrap and refrigerate for 15-20 minutes before rolling out to the size needed for the pie.) However, for years I have used the old hand pastry cutter and it works really well but takes more effort. Slowly work in 4-5 Tbsps of ice water. After about the 3rd tbsp. kind of take it easy with putting water to it, do it just a tiny bit at a time. You just want to water to allow the dough to be made into a ball that doesn't readily fall apart when you handle it. Divide the dough into 2 equal portions. Place on portion a plastic wrap in the refrigerator and work the other on a pastry cloth or lightly floured surface. Betty uses a stocking on her rolling pin and I like it well enough but I also like using my marble rolling pin. Roll the dough out in to a fairly evenly round circle to fit your pie pan, turning and applying flour very lightly as you work the dough out into the size you need.
Place the dough in a pie pan of your choice but I would suggest spaying it with Non-Stick (PAM). There should be dough hanging over the sides. If there are gaps around the edge where the sides of the crust doesn't meet the lip of the pie pan, use some of the over hanging dough to form what ever patches you need to make. The patches would need to wetted and applied to the wetted area that falls short of meeting the edge.
The filling goes like this and I am going to tell you how it goes using frozen fruit.
1 pkg of sliced rhubarb from the freezer case(no sugar added and just let them thaw about half way and pour off the thawed water)
1 pkg of whole strawberries from the freezer case (again, with no sugar added, thaw them to remove ice between the berries and soften them a bit)
1 C sugar
1 tsp Cinnamon (I like to grind mine fresh but the stuff from the store will work)
1/4 tsp. fresh grated nutmeg (yes you can us the stuff from the store but you are missing a treat)
Dash of salt
1/2 C corn starch
dab of butter on the top
1/2 tsp. lemon juice (optional)
Mix this us well and pour into the prepared bottom crust of the your pie. Even it out as best you can in the process.
Roll out your top crust and here is where you can get pretty. My family usually cuts a elongated S (kind of stretch it out a bit) into the center and then with the tip of a table knife just stick it into the dough on the left side of the top of the S around the curve and then on the right side of the bottom of the S. Them take the tip of the knife and twirl it in place on the inside of the top and bottom curves and at the top and bottom of the S. Some will tell you that this is a a Double Wheat. It always says Mom made it to me and I know that I am in for a treat.
Apply your top crust, seal (apply water from the tips of your fingers to the edge of the crust and press the top crust to the bottom to form a seal) and flute as your like (here again, in my family we lift the sealed edge up a bit and then using the thumb and first finger of the left hand and the first finger of the right, we pinch a bit of the scallop all the way around). Spread a bit of soft butter hear and there over the top and sprinkle with cinnamon sugar ( cream will work as well as the butter).
Bake at 425F or 45 minutes.
I would suggest putting this on one of those oven saver rings and applying a crust saver to the top edges to keep your fluting pretty. I also almost always use a glass pie pan and spray it with non-stick to have good release and the glass just makes the crust brown a bit nicer than my experience with metal.
I have learned a few thing in my years of banging around the kitchen.
* fruit pies like to be seasoned with cinnamon and nutmeg and if it is apple it like a bit of cardamom as well.
* If you are using these spices you need to add a tsp. of vanilla to make them shine in taste. Vanilla is my friend and I use the real thing. I don't care what any one says, there is a difference, even in making cookies.
* pies made with "stone fruit" (cherries, peaches and the like) also like just a touch of Almond extract. Never more than a 1/4 tsp. but just the hint does something wonderful
* Butter under the top crust is the glue that binds all of the flavors together. I told you once before that your fats are the vehicle that moves flavors around your mouth and it is still true.
* the only pies that I turn the heat down on during the baking are pumpkin and sweet potato pie. For some reason the custard need to have that temp a bit lower.
God Bless and Hugs To All,
Linda
The crust is just your typical double crust 9" pie crust using lard. This is mine
In the bowl of a food processor with the blade in the bottom add the following (or you can do it by hand using a pastry cutter and get the same results with less arm work)
2 C all purpose flour
2/3 C chilled lard
1 tsp salt
Work this in the which every method you choose to a course meal. (I have a food processor and found that I really like making my pie crust using it. I put the flour and salt in and then pulse it to blend the two and then add in the lard cut into chunks. I pulse it to a course meal stage and then add the ice water slowly until it comes together in a workable ball of dough. I turn that on to a pastry cloth or lightly floured work surface and divide into 2 equal portions. Wrap the portions in plastic wrap and refrigerate for 15-20 minutes before rolling out to the size needed for the pie.) However, for years I have used the old hand pastry cutter and it works really well but takes more effort. Slowly work in 4-5 Tbsps of ice water. After about the 3rd tbsp. kind of take it easy with putting water to it, do it just a tiny bit at a time. You just want to water to allow the dough to be made into a ball that doesn't readily fall apart when you handle it. Divide the dough into 2 equal portions. Place on portion a plastic wrap in the refrigerator and work the other on a pastry cloth or lightly floured surface. Betty uses a stocking on her rolling pin and I like it well enough but I also like using my marble rolling pin. Roll the dough out in to a fairly evenly round circle to fit your pie pan, turning and applying flour very lightly as you work the dough out into the size you need.
Place the dough in a pie pan of your choice but I would suggest spaying it with Non-Stick (PAM). There should be dough hanging over the sides. If there are gaps around the edge where the sides of the crust doesn't meet the lip of the pie pan, use some of the over hanging dough to form what ever patches you need to make. The patches would need to wetted and applied to the wetted area that falls short of meeting the edge.
The filling goes like this and I am going to tell you how it goes using frozen fruit.
1 pkg of sliced rhubarb from the freezer case(no sugar added and just let them thaw about half way and pour off the thawed water)
1 pkg of whole strawberries from the freezer case (again, with no sugar added, thaw them to remove ice between the berries and soften them a bit)
1 C sugar
1 tsp Cinnamon (I like to grind mine fresh but the stuff from the store will work)
1/4 tsp. fresh grated nutmeg (yes you can us the stuff from the store but you are missing a treat)
Dash of salt
1/2 C corn starch
dab of butter on the top
1/2 tsp. lemon juice (optional)
Mix this us well and pour into the prepared bottom crust of the your pie. Even it out as best you can in the process.
Roll out your top crust and here is where you can get pretty. My family usually cuts a elongated S (kind of stretch it out a bit) into the center and then with the tip of a table knife just stick it into the dough on the left side of the top of the S around the curve and then on the right side of the bottom of the S. Them take the tip of the knife and twirl it in place on the inside of the top and bottom curves and at the top and bottom of the S. Some will tell you that this is a a Double Wheat. It always says Mom made it to me and I know that I am in for a treat.
Apply your top crust, seal (apply water from the tips of your fingers to the edge of the crust and press the top crust to the bottom to form a seal) and flute as your like (here again, in my family we lift the sealed edge up a bit and then using the thumb and first finger of the left hand and the first finger of the right, we pinch a bit of the scallop all the way around). Spread a bit of soft butter hear and there over the top and sprinkle with cinnamon sugar ( cream will work as well as the butter).
Bake at 425F or 45 minutes.
I would suggest putting this on one of those oven saver rings and applying a crust saver to the top edges to keep your fluting pretty. I also almost always use a glass pie pan and spray it with non-stick to have good release and the glass just makes the crust brown a bit nicer than my experience with metal.
I have learned a few thing in my years of banging around the kitchen.
* fruit pies like to be seasoned with cinnamon and nutmeg and if it is apple it like a bit of cardamom as well.
* If you are using these spices you need to add a tsp. of vanilla to make them shine in taste. Vanilla is my friend and I use the real thing. I don't care what any one says, there is a difference, even in making cookies.
* pies made with "stone fruit" (cherries, peaches and the like) also like just a touch of Almond extract. Never more than a 1/4 tsp. but just the hint does something wonderful
* Butter under the top crust is the glue that binds all of the flavors together. I told you once before that your fats are the vehicle that moves flavors around your mouth and it is still true.
* the only pies that I turn the heat down on during the baking are pumpkin and sweet potato pie. For some reason the custard need to have that temp a bit lower.
God Bless and Hugs To All,
Linda
Getting Started
Boy do I feel dumb. My cousin's daughter ask that I start using a blog as it would make it easier for her to use the recipes that I put out here and I think that she is using some of them maybe for the folks that come in to food bank where she is the administrator. I know that it seems that I have gotten this started now if I just can figure out how it really works.
Hey, if you have help to offer, I am all eyes here. Let me have it.
Many of my friends have told me that they really enjoy the What's Cooking thing that I have been doing by email for the past few months so I guess that I will continue. I enjoy cooking and trying new things.
I don't know a whole lot about any thing but have learned a few things along life's road and I am willing to share and learn from those of you who have done the same.
I tend to cook comfort foods so you aren't likely to find anything that is going to be really easy on the old waste line.
What I really would like is to receive your thoughts on recipes and things along the way here. It would like for it to be an exchange, if you will. I won't be able to try each of them that you send but that doesn't mean that someone else who is looking at this won't get an idea and use it.
My husband has many allergies so that fact tends to come into play with what I am cooking. Den is deathly allergic to peanuts and reacts to all legumes. So, I shy away from all soy based products as well as any beans, peas or the like.
I am looking forward to learning how this thing works and I hope that I don't find a way to mess it up for anyone.
You will hear about places that I have traveled or lived and about my family and yes, you will even meet my little Buddy. Buddy is a bit over 1 1/2 yrs. old now, male ShizTzu. When I learn to do pictures I will share those as well.
God Bless and Hugs To All,
Linda
Hey, if you have help to offer, I am all eyes here. Let me have it.
Many of my friends have told me that they really enjoy the What's Cooking thing that I have been doing by email for the past few months so I guess that I will continue. I enjoy cooking and trying new things.
I don't know a whole lot about any thing but have learned a few things along life's road and I am willing to share and learn from those of you who have done the same.
I tend to cook comfort foods so you aren't likely to find anything that is going to be really easy on the old waste line.
What I really would like is to receive your thoughts on recipes and things along the way here. It would like for it to be an exchange, if you will. I won't be able to try each of them that you send but that doesn't mean that someone else who is looking at this won't get an idea and use it.
My husband has many allergies so that fact tends to come into play with what I am cooking. Den is deathly allergic to peanuts and reacts to all legumes. So, I shy away from all soy based products as well as any beans, peas or the like.
I am looking forward to learning how this thing works and I hope that I don't find a way to mess it up for anyone.
You will hear about places that I have traveled or lived and about my family and yes, you will even meet my little Buddy. Buddy is a bit over 1 1/2 yrs. old now, male ShizTzu. When I learn to do pictures I will share those as well.
God Bless and Hugs To All,
Linda
Savory Cheese Cake, Sweet Fries, Catfish
Good morning!!!!
We are down to very little snow around here with yesterday being in the low 40's but we are to get ice and snow today. How confusing is this late winter weather anyway.
I worked yesterday and it was really busy. We like it busy but I have to tell you that if our friend Dianne hadn't stuck her head in when she did and pitched in to help, I think we would have all been in a puddles on the floor by the end of the day. Too cool for AC but when you are running like we were, the old "power surge" was kicking in for all of us working. Dianne stepped in and sure made a huge difference. Betty called me last evening so see if I had survived and be both felt the same that if Di hadn't stepped in when she did we were "goners" for sure.
We served a salmon fillet portion and every one seemed to really enjoy it. Salmon is kind of a love hate thing with me. I love the Omega3 that it brings into my life but unless it is done correctly and is quite fresh it is not a tasty thing in my book.
I very often will make a quick lunch for us using a good quality canned salmon drained, bones removed and all evidence of skin or dark meat removed. We like it in casseroles and in salmon cakes with béarnaise. I think that I gave you the homemade mac&cheese thing that I put the broken up salmon in. Salmon cakes are really simple and quick. Basically you must prepare the canned salmon as I mentioned above and break it down using a folk. Add in 1 egg, 1 scallion cleaned and thinly sliced (use some of the green top as well) and enough bread crumbs to make it hold together. I make cakes about 2 inches across in size and fry them in some melted butter in an open skillet over medium heat. Add some steamed veggies and maybe some rice and serve with Knorr's Béarnaise sauce and it tastes pretty fine.
However, for my money, nothing beats a nice catfish fillet. If you are buying fish in the grocery store and over the meat counter ask them to allow you to smell it before you buy it. If it smells fishy, take a pass and find something else for dinner. Catfish has taken on a much higher price of late when you find it in the meat case. the farm raised fish don't seem to have the mud vain that we are familiar with when Dad ran bank lines back when we were kids. Now a days they are kind of pricey but great. We always have something called Louisiana Fish Fry coating in the house. Don't let the Louisiana scare you, it isn't Cajun spicy, OK. I get out my big 12" cast iron skillet and put a good inch of canola oil in it. Turn the heat up to get the oil hot. Keep an eye on it thought. The fillets are laid out on paper towels and kind of patted dry. Then I coat them well and kind of push the coasting mix onto the fillets. When the oil is hot, I very carefully put the coated fillets in on at a time,being sure not to over crowd the pan. Try to only turn the fillets once in the cooking process. It doesn't take very long to cook then so no more than 4 or 5 minutes per side unless you have some really big ones (test for doneness by putting the tines of you fork into the thickest portion and twisting slightly, if the meat gives easily it should be ready. I would suggest using a cookie sheet with slices of bread on it to drain the cooked fillets, paper towels impart a taste that the bread doesn't. Now before you put that oil away, I would suggests that you make some "sweet fries" by paring and thinly slicing a couple of small sweet potatoes. Wash and lightly dust in the coating. Put those thin slices into the hot oil and cook until they float. Season whole thing with Lawry's and you have a feast.
Den's cousin, Bill, from the Houston area told me about making a Crawfish Cheese cake some time back and actually told me how and what was in it. It sounds good and all of the proportions sound about right to set up properly so with some of you being in Lent right now, I though that maybe you would want to try it. I have yet to find crawfish in the freeze of our local Fareway Food Centre but Bill tells me that thawed frozen crab, shrimp, lobster, scallops or the like would work as well, so the "mud-bugs" aren't essential to make this main dish. It just makes so much and I am thinking that I will wait for Bill to come visit so he can help us eat it all.
Crawdad Cheese Cake
Bill Poston
2 sleeves of Club Crackers
1 tbsp. garlic rosemary seasoning
1 stick + 1/3 stick butter
In a food processor, combine the crackers, seasoning and butter. Process to a fine mixture and press into the bottom and up the sides of a 9” spring form pan.
Bake @ 350F 10-15 minutes.
********************************************************************
1 C. frozen onion, celery, bell pepper and parsley (from the grocery freezer case) or I guess you could do your own)
1 C. mixed bell pepper, diced (yellow, red and orange) (make your own or buy frozen)
3 8oz. pkgs. Cream cheese, softened
½ C. sour cream
3 lrg. eggs
3 Tbsp. flour
1 tsp. Tony Chachere’s seasoning (Cajun Seasoning)
Mix until smooth.
Fold in:
12 oz. frozen crawdad tails (thawed and drained) (you could use shrimp, crab or even lobster if you like)
Pour evenly into the prepared crust. Bake @ 250F for 1 hour. Turn the oven off and leave the cheese cake in the oven for about 1 additional hour as it finishes. Remove to a cooking rack and when it is completely cook, cover with plastic wrap and store in the refrigerator.
Den and I will be leaving town for a visit to the Phoenix area early on Monday morning so we will be "out of pocket" (wonder where that one came from) until the 12th. So, I will make this the last one for a couple of weeks. I hope that I have given you something to chew on here if you are in that Lent period. I know that when some one tells me I can't have something, that would be the only thing on my mind for the duration, the old imagination just dries up with the "no" word, don't you know.
Will let you go for now.
God Bless and Hugs To All,
Linda
We are down to very little snow around here with yesterday being in the low 40's but we are to get ice and snow today. How confusing is this late winter weather anyway.
I worked yesterday and it was really busy. We like it busy but I have to tell you that if our friend Dianne hadn't stuck her head in when she did and pitched in to help, I think we would have all been in a puddles on the floor by the end of the day. Too cool for AC but when you are running like we were, the old "power surge" was kicking in for all of us working. Dianne stepped in and sure made a huge difference. Betty called me last evening so see if I had survived and be both felt the same that if Di hadn't stepped in when she did we were "goners" for sure.
We served a salmon fillet portion and every one seemed to really enjoy it. Salmon is kind of a love hate thing with me. I love the Omega3 that it brings into my life but unless it is done correctly and is quite fresh it is not a tasty thing in my book.
I very often will make a quick lunch for us using a good quality canned salmon drained, bones removed and all evidence of skin or dark meat removed. We like it in casseroles and in salmon cakes with béarnaise. I think that I gave you the homemade mac&cheese thing that I put the broken up salmon in. Salmon cakes are really simple and quick. Basically you must prepare the canned salmon as I mentioned above and break it down using a folk. Add in 1 egg, 1 scallion cleaned and thinly sliced (use some of the green top as well) and enough bread crumbs to make it hold together. I make cakes about 2 inches across in size and fry them in some melted butter in an open skillet over medium heat. Add some steamed veggies and maybe some rice and serve with Knorr's Béarnaise sauce and it tastes pretty fine.
However, for my money, nothing beats a nice catfish fillet. If you are buying fish in the grocery store and over the meat counter ask them to allow you to smell it before you buy it. If it smells fishy, take a pass and find something else for dinner. Catfish has taken on a much higher price of late when you find it in the meat case. the farm raised fish don't seem to have the mud vain that we are familiar with when Dad ran bank lines back when we were kids. Now a days they are kind of pricey but great. We always have something called Louisiana Fish Fry coating in the house. Don't let the Louisiana scare you, it isn't Cajun spicy, OK. I get out my big 12" cast iron skillet and put a good inch of canola oil in it. Turn the heat up to get the oil hot. Keep an eye on it thought. The fillets are laid out on paper towels and kind of patted dry. Then I coat them well and kind of push the coasting mix onto the fillets. When the oil is hot, I very carefully put the coated fillets in on at a time,being sure not to over crowd the pan. Try to only turn the fillets once in the cooking process. It doesn't take very long to cook then so no more than 4 or 5 minutes per side unless you have some really big ones (test for doneness by putting the tines of you fork into the thickest portion and twisting slightly, if the meat gives easily it should be ready. I would suggest using a cookie sheet with slices of bread on it to drain the cooked fillets, paper towels impart a taste that the bread doesn't. Now before you put that oil away, I would suggests that you make some "sweet fries" by paring and thinly slicing a couple of small sweet potatoes. Wash and lightly dust in the coating. Put those thin slices into the hot oil and cook until they float. Season whole thing with Lawry's and you have a feast.
Den's cousin, Bill, from the Houston area told me about making a Crawfish Cheese cake some time back and actually told me how and what was in it. It sounds good and all of the proportions sound about right to set up properly so with some of you being in Lent right now, I though that maybe you would want to try it. I have yet to find crawfish in the freeze of our local Fareway Food Centre but Bill tells me that thawed frozen crab, shrimp, lobster, scallops or the like would work as well, so the "mud-bugs" aren't essential to make this main dish. It just makes so much and I am thinking that I will wait for Bill to come visit so he can help us eat it all.
Crawdad Cheese Cake
Bill Poston
2 sleeves of Club Crackers
1 tbsp. garlic rosemary seasoning
1 stick + 1/3 stick butter
In a food processor, combine the crackers, seasoning and butter. Process to a fine mixture and press into the bottom and up the sides of a 9” spring form pan.
Bake @ 350F 10-15 minutes.
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1 C. frozen onion, celery, bell pepper and parsley (from the grocery freezer case) or I guess you could do your own)
1 C. mixed bell pepper, diced (yellow, red and orange) (make your own or buy frozen)
3 8oz. pkgs. Cream cheese, softened
½ C. sour cream
3 lrg. eggs
3 Tbsp. flour
1 tsp. Tony Chachere’s seasoning (Cajun Seasoning)
Mix until smooth.
Fold in:
12 oz. frozen crawdad tails (thawed and drained) (you could use shrimp, crab or even lobster if you like)
Pour evenly into the prepared crust. Bake @ 250F for 1 hour. Turn the oven off and leave the cheese cake in the oven for about 1 additional hour as it finishes. Remove to a cooking rack and when it is completely cook, cover with plastic wrap and store in the refrigerator.
Den and I will be leaving town for a visit to the Phoenix area early on Monday morning so we will be "out of pocket" (wonder where that one came from) until the 12th. So, I will make this the last one for a couple of weeks. I hope that I have given you something to chew on here if you are in that Lent period. I know that when some one tells me I can't have something, that would be the only thing on my mind for the duration, the old imagination just dries up with the "no" word, don't you know.
Will let you go for now.
God Bless and Hugs To All,
Linda
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