After spending only 10 months in the development stage, I proudly present to you, my long-suffering readers, the recipe for the most expensive candy you'll ever think about making--Pecan Pralines, done Nitrocat style.
North to South Pecan Pralines
Equipment needed:
Silicone treated parchment paper
candy thermometer (I prefer the professional type where the bulb is housed in a metal frame--cost $10)
Vehicle, fuel, overnight bag and hotel reservations
Ingredients
3/4 c butter
1/2 c white sugar
1 c. confectioners sugar
1 c. firmly packed light brown sugar
1 (14 oz) can sweetened condensed milk
1/4 c bourbon maple syrup*
1/8 t salt
3 c pecan pieces
2 t bourbon or rum
Instructions:
*Drive to the General Store in Minnetonka, MN and purchase the Bourbon Maple Syrup that they sell there. Drive home. (cost of 900 mile overnight trip plus syrup: $276.50)
Cover counter top with parchment paper. In a medium bowl, blend white sugar, confectioner's sugar, brown sugar and salt with a fork or pastry cutter until fine with no lumps. Measure other ingredients and have them ready to hand.
In a 2 quart heavy saucepan (with candy thermometer in place), melt butter over medium low heat. Add milk and syrup and stir until well combined with a heat resistant or wooden spatula (I like the ones with the flat bottom). From this point on, you must not stop stirring! Don't forget to move the thermometer occasionally and stir behind it too. Slowly add the sugars and mix well. Cook on medium low heat to 238* (soft ball stage). Cooking time should take about 10 minutes. Remove thermometer and remove from heat. Add the bourbon and stir well. Add the pecans and stir until fully incorporated. Working quickly, drop by rounded tablespoon onto parchment. Cool completely. Store in an airtight container. Makes about 3 dozen.
Now drive to Louisiana to share with your friend. Try not to eat all the Pralines before you get there. (cost for 1700 mile round trip...oh, nevermind. You get the idea.)
*It is also possible to mail order this syrup from Three Rivers Farm, but where's the fun in that?
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, December 14, 2011
Friday, November 4, 2011
Stuffing of the Month Club
There are as many Stuffing recipes in existence as there were Pilgrims at the first Thanksgiving. Maybe more.
I thought it would be fun to share a few here. Feel free to add your favorites to the comments below.
Oh, and if you live south of the Mason-Dixon line, Stuffing is the bread dish (plus seasonings) that you serve with a meal--stuffed inside a turkey or alongside. I believe ya'll call is Dressing.
Old World Corn Stuffing
3 c. day old bread cubes
1 can cream style corn
1 egg, lightly beaten
1 t. grated onion
1/2 t. sage
1/2 t. basil
1/2 t. salt
1/4 t. pepper
broth, optional
Combine all ingredients in a large bowl. You may need to add a little broth. The bread should be moist, but not soggy. If baking alone, pat into a greased casserole dish and bake at 350* for 30 minutes--covered or uncovered, depending on how crispy you like it.
Incidentally, this is fabulous with pork chops. Brown the chops in olive oil, and season with salt and pepper. Add the drippings to the stuffing if you like. Alternate the stuffing and chops vertically in a buttered casserole dish and bake at 350* for 1 hour.
Christian Family Thanksgiving Stuffing
1 c. butter, melted (Yes, they're Norwegian)
3/4 c minced onions
12 c. bread cubes
1 1/2 c chopped celery
1 t. pepper
1 t. sage
1 t. thyme
1 t marjoram
poultry seasoning to taste--about 1 t.
broth to soften
Mix all ingredients in large bowl. Stuff and bake turkey per instructions. Extra stuffing can be baked at 350* till golden, or heated in a Slow Cooker.
Willard Family Cornbread Stuffing
Make Cornbread (use yellow cornmeal and a recipe with no sugar), cool and crumble fine
Boil a chicken (a whole chicken, giblets and all--none of this boneless/skinless breast bit), remove from broth (reserve), cool and shred. Chop giblets fine.
Egg
Onion
Sage to taste (remember, sage intensifies as it cooks)
S&P to taste
This is all that there is to the recipe, so the rest is personal preference. You can saute the onion or add it raw. Add a little shredded chicken or a lot, but be sure you use at least some of the dark meat. This is a Southern dish, after all. One egg or two? Moisten the stuffing with the broth, but don't make it soggy.
Bake it in the bird, or by itself. Probably 350* until cooked through and beginning to brown on top. *Shrug* It's stuffing, not a thermonuclear reaction. It doesn't have to be precise. Or even the same every time. (Unlike the other side of the family, where it's "Heaven help you" if you try to get creative with a traditional recipe.)
A new one to try (Just so you know, I stole this one out of the current issue of Midwest Living):
Butter-Roasted Corn Bread Stuffing
3/4 c. flour
3/4 c. yellow cornmeal
4 1/2 t. sugar
1 1/4 t. baking powder
1 t. kosher salt (I'm asking myself why it needs to be Kosher since they're going to add sausage later)
1/3 c pine nuts, toasted
1/3 c shredded sharp cheddar cheese
1/4 medium onion, chopped (okay, it says 1/2 inch pieces, but I'm not measuring), 1/4 c
2 ounces uncooked mild Italian sausage link, cooked and thinly sliced (efficiency isn't their strong suite, is it?)
1/2 t snipped fresh rosemary (don't cut it or chop it-make sure you snip it)
1 large clove garlic, minced
1 egg, lightly beaten
1 egg yolk, lightly beaten
3/4 c milk
3 T unsalted butter, melted and cooled
4 1/2 t olive oil
2 T unsalted butter, melted
Kosher salt
Freshly ground black pepper
Okay, all poking fun aside, this sounds ridiculously delicious and I plan to try it this weekend. However, I am not typing out the next 4 paragraphs of instructions, so here's the abbreviated version:
Preheat oven to 425*. Temper a shiny 9x9 pan in the hot oven while you mix.
Blend 1st 5 ingredients. Stir in next 7 ingredients. In a separate bowl whisk egg, yolk, milk and 3 T butter. Add all at once to flour mixture and stir until just combined. Will be lumpy.
Add olive oil to hot pan and swirl to coat. Pour in batter. Bake at 425 for 17-20 minutes or until golden brown. Cool on wire rack 10 minutes. Invert bread onto rack and cool completely. Cut into 1 inch pieces.
Oven at 400* (I imagine this could even be the next day, if desired). Spread cubed bread in shallow baking pan. Drizzle with 2 T melted butter and toss to coat. Sprinkle with S&P and bake 10 minutes, turning a few times, until golden brown and with crisp edges.
There are so many more good stuffing recipes, for all seasons, so this will like be a repeat topic. Who needs a jelly of the month club when you can have Stuffing?
I thought it would be fun to share a few here. Feel free to add your favorites to the comments below.
Oh, and if you live south of the Mason-Dixon line, Stuffing is the bread dish (plus seasonings) that you serve with a meal--stuffed inside a turkey or alongside. I believe ya'll call is Dressing.
Old World Corn Stuffing
3 c. day old bread cubes
1 can cream style corn
1 egg, lightly beaten
1 t. grated onion
1/2 t. sage
1/2 t. basil
1/2 t. salt
1/4 t. pepper
broth, optional
Combine all ingredients in a large bowl. You may need to add a little broth. The bread should be moist, but not soggy. If baking alone, pat into a greased casserole dish and bake at 350* for 30 minutes--covered or uncovered, depending on how crispy you like it.
Incidentally, this is fabulous with pork chops. Brown the chops in olive oil, and season with salt and pepper. Add the drippings to the stuffing if you like. Alternate the stuffing and chops vertically in a buttered casserole dish and bake at 350* for 1 hour.
Christian Family Thanksgiving Stuffing
1 c. butter, melted (Yes, they're Norwegian)
3/4 c minced onions
12 c. bread cubes
1 1/2 c chopped celery
1 t. pepper
1 t. sage
1 t. thyme
1 t marjoram
poultry seasoning to taste--about 1 t.
broth to soften
Mix all ingredients in large bowl. Stuff and bake turkey per instructions. Extra stuffing can be baked at 350* till golden, or heated in a Slow Cooker.
Willard Family Cornbread Stuffing
Make Cornbread (use yellow cornmeal and a recipe with no sugar), cool and crumble fine
Boil a chicken (a whole chicken, giblets and all--none of this boneless/skinless breast bit), remove from broth (reserve), cool and shred. Chop giblets fine.
Egg
Onion
Sage to taste (remember, sage intensifies as it cooks)
S&P to taste
This is all that there is to the recipe, so the rest is personal preference. You can saute the onion or add it raw. Add a little shredded chicken or a lot, but be sure you use at least some of the dark meat. This is a Southern dish, after all. One egg or two? Moisten the stuffing with the broth, but don't make it soggy.
Bake it in the bird, or by itself. Probably 350* until cooked through and beginning to brown on top. *Shrug* It's stuffing, not a thermonuclear reaction. It doesn't have to be precise. Or even the same every time. (Unlike the other side of the family, where it's "Heaven help you" if you try to get creative with a traditional recipe.)
A new one to try (Just so you know, I stole this one out of the current issue of Midwest Living):
Butter-Roasted Corn Bread Stuffing
3/4 c. flour
3/4 c. yellow cornmeal
4 1/2 t. sugar
1 1/4 t. baking powder
1 t. kosher salt (I'm asking myself why it needs to be Kosher since they're going to add sausage later)
1/3 c pine nuts, toasted
1/3 c shredded sharp cheddar cheese
1/4 medium onion, chopped (okay, it says 1/2 inch pieces, but I'm not measuring), 1/4 c
2 ounces uncooked mild Italian sausage link, cooked and thinly sliced (efficiency isn't their strong suite, is it?)
1/2 t snipped fresh rosemary (don't cut it or chop it-make sure you snip it)
1 large clove garlic, minced
1 egg, lightly beaten
1 egg yolk, lightly beaten
3/4 c milk
3 T unsalted butter, melted and cooled
4 1/2 t olive oil
2 T unsalted butter, melted
Kosher salt
Freshly ground black pepper
Okay, all poking fun aside, this sounds ridiculously delicious and I plan to try it this weekend. However, I am not typing out the next 4 paragraphs of instructions, so here's the abbreviated version:
Preheat oven to 425*. Temper a shiny 9x9 pan in the hot oven while you mix.
Blend 1st 5 ingredients. Stir in next 7 ingredients. In a separate bowl whisk egg, yolk, milk and 3 T butter. Add all at once to flour mixture and stir until just combined. Will be lumpy.
Add olive oil to hot pan and swirl to coat. Pour in batter. Bake at 425 for 17-20 minutes or until golden brown. Cool on wire rack 10 minutes. Invert bread onto rack and cool completely. Cut into 1 inch pieces.
Oven at 400* (I imagine this could even be the next day, if desired). Spread cubed bread in shallow baking pan. Drizzle with 2 T melted butter and toss to coat. Sprinkle with S&P and bake 10 minutes, turning a few times, until golden brown and with crisp edges.
There are so many more good stuffing recipes, for all seasons, so this will like be a repeat topic. Who needs a jelly of the month club when you can have Stuffing?
Tuesday, October 11, 2011
Three Supermodels and a Cow
Supermodel bookmarks, that is, but I bet that got your attention!
Over the weekend, I tatted up three bookmarks using Brooklynne Michelle's pattern, which is, in turn, inspired by Kersti's Stumpy bookmark pattern, which is next on my list.
On the first (left), I omitted the Josephine chain because I messed up the very first chain and I didn't think it would support it. I ended with a ring and tassel instead. I was completely torn about using the magnificent HDT from Yarnplayer (this one is Stardate in a size 20) for a tassel, because it seemed wasteful, but I didn't have any matching embroidery floss that would work.
The second (far right), I ended with a clover so that it would mirror the top. Still needs it's tassel.
The third (middle) is the Supermodel whose career is over and she has let herself go.
After months with the shuttle, I pulled out my needle and worked this pattern. I never thought I'd say it, but I prefer the shuttle. The needle is still faster, but only just. Making even picots is a little easier, as is correcting mistakes and hiding thread tails. However, the tension of shuttle tatting is significantly better for me.
Analyzing that, I think it has to do with the diameter of the needle, which is the substitute for the core thread as you are forming the stitches. Because you have to thread the needle, it will always be slightly larger than the diameter of the thread you are using. No matter how tight your stitches, the channel that you pass the core thread through when you finish the rings and chains will always be slightly too big. This gives the work a softer feel, but also leaves the stitches a little slack to wallow around a bit. Picots also tend to not stay put.
This is just the results that I have seen. Looking at the work of other needle tatters, like Totusmel, it is obviously a problem that can be overcome. I think I need a consult.
You're still wondering about the cow, aren't you?
Yesterday, our freezer beef was delivered. The faithful may remember that every year my FiL purchases a steer at the 4-H auction, has it processed, and shares it with BiL's family and us. He has done this for years. I'm not even sure what beef costs in the stores anymore. Needless to say, this is a huge blessing for which we could never be too thankful. Not to mention that it is delicious beyond words. Hand fed and pampered, it probably even had a name, but we don't want to think about that.
Guess what we had for dinner last night?
Another Beef BBQ
1# ground beef
1 small onion, chopped
1 t. salt
1 t. chili powder (give or take)
3/4 c BBQ sauce (I used the Dr Pepper BBQ!)
8 oz tomato sauce
1 c sweet corn
1 c. shredded cheddar
Brown beef and onion, add remaining ingredients and simmer 15 minutes. Add cheese and heat until melted.
We served this over hot buttermilk cheddar biscuits (Betty Crocker recipe with cheese added), which were heavenly, but the BBQ overwhelms the flavor of the biscuits. We're going to try it over homemade cornbread next time. I suspect it will do the same, but it's yummy anyway.
Over the weekend, I tatted up three bookmarks using Brooklynne Michelle's pattern, which is, in turn, inspired by Kersti's Stumpy bookmark pattern, which is next on my list.
The second (far right), I ended with a clover so that it would mirror the top. Still needs it's tassel.
The third (middle) is the Supermodel whose career is over and she has let herself go.
After months with the shuttle, I pulled out my needle and worked this pattern. I never thought I'd say it, but I prefer the shuttle. The needle is still faster, but only just. Making even picots is a little easier, as is correcting mistakes and hiding thread tails. However, the tension of shuttle tatting is significantly better for me.
Analyzing that, I think it has to do with the diameter of the needle, which is the substitute for the core thread as you are forming the stitches. Because you have to thread the needle, it will always be slightly larger than the diameter of the thread you are using. No matter how tight your stitches, the channel that you pass the core thread through when you finish the rings and chains will always be slightly too big. This gives the work a softer feel, but also leaves the stitches a little slack to wallow around a bit. Picots also tend to not stay put.
This is just the results that I have seen. Looking at the work of other needle tatters, like Totusmel, it is obviously a problem that can be overcome. I think I need a consult.
You're still wondering about the cow, aren't you?
Yesterday, our freezer beef was delivered. The faithful may remember that every year my FiL purchases a steer at the 4-H auction, has it processed, and shares it with BiL's family and us. He has done this for years. I'm not even sure what beef costs in the stores anymore. Needless to say, this is a huge blessing for which we could never be too thankful. Not to mention that it is delicious beyond words. Hand fed and pampered, it probably even had a name, but we don't want to think about that.
Guess what we had for dinner last night?
Another Beef BBQ
1# ground beef
1 small onion, chopped
1 t. salt
1 t. chili powder (give or take)
3/4 c BBQ sauce (I used the Dr Pepper BBQ!)
8 oz tomato sauce
1 c sweet corn
1 c. shredded cheddar
Brown beef and onion, add remaining ingredients and simmer 15 minutes. Add cheese and heat until melted.
We served this over hot buttermilk cheddar biscuits (Betty Crocker recipe with cheese added), which were heavenly, but the BBQ overwhelms the flavor of the biscuits. We're going to try it over homemade cornbread next time. I suspect it will do the same, but it's yummy anyway.
Thursday, January 6, 2011
Tagliatelle with Walnut Pesto
The list for today included installing the new webcam, vacuuming, and paying bills. Instead, I'm prepping to make fresh pasta for the first time and playing with the new "convertible carry-on" that arrived yesterday. M also wants me to attach the tatted collar that I made for her new sweater. The webcam might still happen, but the vacuuming? I'm thinkin' not.
DH bought one of Lidia Bastianich's cookbooks for me for Christmas. We have been watching her show, Lidia's Italy, on PBS for months, and she never fails to make our mouths water. Unlike the super models pretending to cook on those other shows, Lidia is a real Italian (with a real Italian shape) making real Italian food. Since making pasta was on my "To Learn" list anyway, I thought her book would be a good place to start. I might have to get a little inventive with some of the ingredients. They just don't sell Grana Padano in Newark. I wonder why?
You can find the recipe for Walnut Pesto Here.
I have several observations about hand made pasta:
DH bought one of Lidia Bastianich's cookbooks for me for Christmas. We have been watching her show, Lidia's Italy, on PBS for months, and she never fails to make our mouths water. Unlike the super models pretending to cook on those other shows, Lidia is a real Italian (with a real Italian shape) making real Italian food. Since making pasta was on my "To Learn" list anyway, I thought her book would be a good place to start. I might have to get a little inventive with some of the ingredients. They just don't sell Grana Padano in Newark. I wonder why?
You can find the recipe for Walnut Pesto Here.
I have several observations about hand made pasta:
- It is amazing. This recipe was easy to follow and delicious. There is no going back for us now.
- I am convinced that no one who eats much pasta would ever be overweight if they always rolled the dough by hand. What a workout! A pasta machine might just have to go on my purchase list. It will probably turn out to be a mistake, however. For now, I'll just roll.
- Fresh pasta has always been one of those "dare I even try?" things. It turned out to be far easier than I imagined.
- According to M, it was "the best meal I've had all week!" Of course, she's comparing it to frozen pot pies and boxed mac n cheese.
- It pays to try new things. I fully expected the rest of the family to push the walnut pesto pasta around their plates suspiciously before rejecting it outright. Surprise, surprise.
Friday, July 2, 2010
A Birthday
Recently, we celebrated M's 8th birthday. She has now reached the milestone of no longer needing a booster seat in the car. She is also growing up (too quickly) in other areas as well.
We like to take the girls out to dinner at a restaurant of their choice as part of our celebrations. M requested Red Lobster. However, this year, we used our parental veto powers and decided that she needed to experience the next level in dining out. We took her to Key Wester instead. It's still a pretty casual place, but the atmosphere and food quality are a significant step above Red Lobster. We had a wonderful time. If you go on Friday or Saturday night, they have someone playing the piano in the Reef Room or on the deck, and he sang Over the Rainbow for her, and then Happy Birthday a little later. That took her by surprise and made her feel self conscious and a little silly. The food was excellent too. Of course, this is a dangerous game that we played as well, since there is now no going back.
M had requested a nightstand for her birthday, along with an alarm clock and lamp to go with it. I watched for the right opportunity and was able to find a matching dresser as well, and saved 40% in the process. After opening her presents, she asked her Papa if he could help her "install" the alarm and lamp.
We created a homemade Wizard of Oz theme, and surprised her with it. Poppy plates, lollipops, Rainbow cake and all (Thanks, Aunt Miranda!) I asked everyone to wrap her gifts in green paper, and we built the Emerald City with them. Of course, having furniture to wrap really helped the effect.
Just in case you wonder how I did the cake, here are the instructions:
Mix up a white cake (you can use a mix, but I used the Betty Crocker Silver White cake recipe). Divide into six bowls (for me, each portion weighed about 7.5 ounces). Here are your color recipes:
Happy Birthday, Daughter!
We like to take the girls out to dinner at a restaurant of their choice as part of our celebrations. M requested Red Lobster. However, this year, we used our parental veto powers and decided that she needed to experience the next level in dining out. We took her to Key Wester instead. It's still a pretty casual place, but the atmosphere and food quality are a significant step above Red Lobster. We had a wonderful time. If you go on Friday or Saturday night, they have someone playing the piano in the Reef Room or on the deck, and he sang Over the Rainbow for her, and then Happy Birthday a little later. That took her by surprise and made her feel self conscious and a little silly. The food was excellent too. Of course, this is a dangerous game that we played as well, since there is now no going back.
M had requested a nightstand for her birthday, along with an alarm clock and lamp to go with it. I watched for the right opportunity and was able to find a matching dresser as well, and saved 40% in the process. After opening her presents, she asked her Papa if he could help her "install" the alarm and lamp.
We created a homemade Wizard of Oz theme, and surprised her with it. Poppy plates, lollipops, Rainbow cake and all (Thanks, Aunt Miranda!) I asked everyone to wrap her gifts in green paper, and we built the Emerald City with them. Of course, having furniture to wrap really helped the effect.
Just in case you wonder how I did the cake, here are the instructions:
Mix up a white cake (you can use a mix, but I used the Betty Crocker Silver White cake recipe). Divide into six bowls (for me, each portion weighed about 7.5 ounces). Here are your color recipes:
- Red-18 drops red food coloring
- Orange-12 drops yellow, 4 red
- Yellow-12 drops yellow
- Green-12 drops green
- Blue-12 drops blue
- Purple-9 drops red, 6 blue
Happy Birthday, Daughter!
Monday, March 15, 2010
Mud Pie
Mississippi Mud Pie
3 oz semi sweet chocolate
1/4 c butter
3 T light corn syrup
3 eggs
2/3 c sugar
1 t vanilla
pie crust
whipping cream
chocolate curls
I use the Betty Crocker pie crust recipe. The pie directions call for par baking the crust, but I think I'm going to skip that next time. I would recommend pricking the crust with a fork before baking.
In a double boiler, melt butter, chocolate and corn syrup. In separate bowl, combine eggs, sugar and vanilla. When chocolate is smooth, turn off heat and slowly add egg mixture, stirring until completely combined. Pour into pie shell and bake at 350* 35-45 minutes, or until filling is set. Cool on wire rack and spread with whipping cream and decorate with chocolate curls.
*Photo provided by Zazzle...since my pie didn't last long enough to have it's picture taken.
Wednesday, January 6, 2010
Krumkake
**Disclaimer--The author assumes no resposibility whatsoever for any adverse affects suffered by the reader, either direct or indirect, as a result of this post. The following substance is inherently dangerous and should only be experienced under the most strictly controlled conditions.
Norwegian Krumkake (pronounced kroom kah keh) is a thin, waffle-like, crisp cookie rolled into a cone shape. They are worse than potato chips in that once you eat one, before you realize it you've eaten nine of them. I am thoroughly convinced that the reason Ole and Lena are shaped the way they are can be entirely blamed on the consumption of Krumkake. There is no such thing as willpower when there is Krumkake in the house. Resistance is futile.
For Christmas, I received a Krumkake iron. This is probably not a good thing, but I have wanted one for several years. Of course we had to try it out right away, but the first batch got inhaled before I could even take pictures.
Krumkake
3 eggs
1/2 c. sugar
1/2 c. melted butter
3/4 c flour
1/2 t. vanilla
Mix all ingredients well. Drop by spoonfuls onto hot iron and close lid. Heat 30-40 second until light brown. Roll on cone while hot and place on wire racks to cool. You can leave one on the iron so it stays soft, but you must work quickly. Store in a large airtight container or tin.
This really is an easy recipe to make (and therein lies the danger). The trick is getting them to look pretty. Just the right amount of batter placed slightly off center, so they end up round when you close the lid, is something that only comes with practice.
Oddly enough, the recipe we like best comes from the back of one of my Hardanger books.
Krumkake is very fragile. They can be allowed to cool and harden flat, but they store better and break less as cones. I should probably mention that the cones can be filled with sweetened whipped cream, but to be honest, they have never lasted long enough around here for us to even try it.
Norwegian Krumkake (pronounced kroom kah keh) is a thin, waffle-like, crisp cookie rolled into a cone shape. They are worse than potato chips in that once you eat one, before you realize it you've eaten nine of them. I am thoroughly convinced that the reason Ole and Lena are shaped the way they are can be entirely blamed on the consumption of Krumkake. There is no such thing as willpower when there is Krumkake in the house. Resistance is futile.
For Christmas, I received a Krumkake iron. This is probably not a good thing, but I have wanted one for several years. Of course we had to try it out right away, but the first batch got inhaled before I could even take pictures.Krumkake
3 eggs
1/2 c. sugar
1/2 c. melted butter
3/4 c flour
1/2 t. vanilla
Mix all ingredients well. Drop by spoonfuls onto hot iron and close lid. Heat 30-40 second until light brown. Roll on cone while hot and place on wire racks to cool. You can leave one on the iron so it stays soft, but you must work quickly. Store in a large airtight container or tin.
This really is an easy recipe to make (and therein lies the danger). The trick is getting them to look pretty. Just the right amount of batter placed slightly off center, so they end up round when you close the lid, is something that only comes with practice.
Oddly enough, the recipe we like best comes from the back of one of my Hardanger books.
Krumkake is very fragile. They can be allowed to cool and harden flat, but they store better and break less as cones. I should probably mention that the cones can be filled with sweetened whipped cream, but to be honest, they have never lasted long enough around here for us to even try it.
Tuesday, January 5, 2010
Swedish Shortcut
Leave it up to the Slacker Extraordinaire to figure out how to make Swedish meatballs without actually making meatballs. With an enormous amount of left over mashed potatoes to use up and no desire whatsoever to cook, this is what we made for supper the other night. It was so good that I may never make real meatballs again.
Swedish Shortcut
1# ground beef
1 medium onion, chopped
12 oz can evaporated milk
1/4 c dry bread crumbs*
1/2 t. salt
1/4 t. pepper
2 t. beef bouillon (or 2 cubes)
1 1/2 c. water
2 T. flour
Cooked mashed potatoes, rice or noodles
Brown meat and onion in a large skillet. While meat is cooking, mix together remaining ingredients in a bowl. When meat is thoroughly cooked, pour milk mixture into skillet and continue simmering over medium heat, stirring occasionally, until gravy thickens. Serve over mashed potatoes, rice or noodles.
*I used Shake n Bake instead~an ingredient that I do not usually keep on hand. Several packages were given to me and it worked well for this.
**Posts may be a bit sketchy over the next few days as winter colds are rampaging through my household.
Swedish Shortcut
1# ground beef
1 medium onion, chopped
12 oz can evaporated milk
1/4 c dry bread crumbs*
1/2 t. salt
1/4 t. pepper
2 t. beef bouillon (or 2 cubes)
1 1/2 c. water
2 T. flour
Cooked mashed potatoes, rice or noodles
Brown meat and onion in a large skillet. While meat is cooking, mix together remaining ingredients in a bowl. When meat is thoroughly cooked, pour milk mixture into skillet and continue simmering over medium heat, stirring occasionally, until gravy thickens. Serve over mashed potatoes, rice or noodles.
*I used Shake n Bake instead~an ingredient that I do not usually keep on hand. Several packages were given to me and it worked well for this.
**Posts may be a bit sketchy over the next few days as winter colds are rampaging through my household.
Thursday, December 24, 2009
Favorite Things
These are a few of our Favorite Things at Christmas time:
Christmas Caramels (last recipe this year, I promise)
Candy Thermometer
1 c. butter
2 1/4 c. brown sugar
1 c. light corn syrup
dash salt
15 oz can sweetened condensed milk (not fat free!)
1 t. vanilla
In a heavy saucepan over medium low heat, melt butter. Then add brown sugar, syrup, and salt and stir until well combined. Slowly add sweetened condensed milk. Stirring constantly (a heat resistant utensil with a flat edge that will be flush against the bottom of the pan works best), cook until mixture reaches 245*. Remove from heat and stir in vanilla. Pour into a greased 8x8 inch pan, cover and cool over night. When cool, cut into small squares and wrap each square in wax paper. Store in air tight container.
*This recipe is not hard, but requires patience. It should take about 20 minutes to reach the right temp and you cannot stop stirring or it will burn. Please be mindful of the high temps you are working at as well.
- Nativities--wherever we can see them
- Music--Brooklyn Tabernacle Choir, St. Olaf, Mannheim Steamroller, New Irish Hymns #3
- Candles--just not making them
- Lehnertz Avenue--This is a street in Aurora, IL where each house puts up part of the Christmas story, Scripture on one side and characters all moving toward the huge nativity in the park on the other, and you drive past the whole thing. There is music playing and if it happens to be snowing a little; well, it doesn't get much more perfect than that. When you get to the circle at the far end, there is a Charlie Brown story. They have been doing this since before my parents were born.
- Being up to our eyeballs in Family
- Fuzzy PJs
- Special sweet treats (but you knew that already, didn't you?)
- Snowflakes--as long as we don't have to go anywhere
- Snuggling by the fireplace and reading together
- The grace given to us in the form of Immanuel
Christmas Caramels (last recipe this year, I promise)
Candy Thermometer
1 c. butter
2 1/4 c. brown sugar
1 c. light corn syrup
dash salt
15 oz can sweetened condensed milk (not fat free!)
1 t. vanilla
In a heavy saucepan over medium low heat, melt butter. Then add brown sugar, syrup, and salt and stir until well combined. Slowly add sweetened condensed milk. Stirring constantly (a heat resistant utensil with a flat edge that will be flush against the bottom of the pan works best), cook until mixture reaches 245*. Remove from heat and stir in vanilla. Pour into a greased 8x8 inch pan, cover and cool over night. When cool, cut into small squares and wrap each square in wax paper. Store in air tight container.
*This recipe is not hard, but requires patience. It should take about 20 minutes to reach the right temp and you cannot stop stirring or it will burn. Please be mindful of the high temps you are working at as well.
Tuesday, December 22, 2009
Christmas Cookies
Your house is probably much like mine around the holidays. There are just certain activities, recipes and other traditions that make the season for your family and friends. Without them, it just doesn't feel right.
I'm guessing that cookies are probably one of those traditions. For us, there are four must-make recipes. Any others are welcome, but just nice extras. The Thumbprints, Almond Butter Cookies, Chocolate Snowballs and Maple Walnut bars are not optional.
Thumbprints
1/2 c. shortening
1/2 c. softened butter
2 eggs, separated
1 t. vanilla
2 c. flour
1 /2 t. salt
1-1 1/2 c finely chopped nuts
Preheat oven to 350*. In a medium bowl, whisk flour and salt. In a large mixer bowl, cream shortening, butter, sugar, egg yolk and vanilla. Slowly add flour mixture. In a small bowl, beat egg whites until foamy but not stiff. Roll dough into walnut sized ball, dip in egg white and roll in nuts*. Place 1" apart on a greased cookie sheet. Make a depression in center of each ball with your thumb. Bake 17-20 minutes, or until they begin to brown. Cool completely and fill the centers with buttercream icing.
*I'm going to share my trade secret for not making a complete mess at this stage. Get your materials closely lined up: egg white near your right hand, dough in front of you, nuts near your left hand and cookie sheet at your left side (or reverse it if you want). Use just your palms to roll the dough balls and drop them about four at a time into the egg. Then use only your right finger tips to coat them with the egg and drop them into the nut bowl. Then use only your left finger tips to roll them in the nuts and place them on the cookie sheet. By assigning a specific task to each part of your hands, you will keep from polluting each step with the others. You'll be able to finish quickly and not spend half the time washing your hands.
Buttercream Icing
5 1/3 T. softened butter
1/4 c. milk
1 t. vanilla
dash salt
4 c. powdered sugar
food coloring paste (made by Wilton-liquid FC works, but you will need much more to get the desired color. Pink is for Valentine's Day.)
In a small mixer bowl, beat butter, milk, vanilla, salt and food coloring until smooth. Gradually add powdered sugar until icing reaches desired consistency. You will want it to be a little stiff. After you fill the thumbprints, let the cookies sit out until just the surface of the icing dries so that it won't stick to your plastic wrap.
Almond Butter Cookies
3/4 c. sugar
1/2 c. butter, softened
1/2 c. shortening
1 egg
1 T. light corn syrup
1 t. almond extract
1/2 t. salt
3 1/3 c. flour*
Cream sugar, butter, shortening, egg, syrup and extract. Gradually add salt and flour and mix until just combined.
Now you have options. You know those clay cookie molds like the Brown Bag Cookie Molds? This dough works really well with them. Follow the mold instructions. Bake at 350* until the edges just begin to show a hint of browning.
You can also roll this dough out and make cut out cookies. Or you can use it in a cookie press. *If you use a cookie press, cut the flour down by about 1/2 cup so that the dough is soft enough to use with the press. I'm partial to the cookie press. What slacker wouldn't be?
Chocolate Snowballs
3 c. flour
2/3 c. unsweetened cocoa powder
1 c. softened butter
2 c. sugar
2 t. vanilla
2 eggs
1 c. powdered sugar
Preheat oven to 325*. In a medium bowl, whisk together flour and cocoa. In a large mixer bowl, cream together butter, sugar, vanilla and eggs. Slowly add flour mixture and blend until dry and crumbly. With your hands, work the dough until a ball forms and the sides of the bowl come clean. Roll the dough into small balls and place 1" apart on an ungreased cookie sheet. You should get 4 1/2-5 dozen cookies. Bake for 16-18 minutes, or until outside of dough is dry but inside is still soft. Cool on pan. While just barely still warm, roll the cookies in powdered sugar. Try not to eat them all in one sitting.
Maple Walnut Bars (These are DH's personal favorites.)
2 c. flour
1/2 t. soda
1/2 c. light brown sugar
1/2 c. softened butter
1 c. real maple syrup
1 egg
2 t. vanilla
1 c. chopped nuts
Preheat oven to 325*. In a medium bowl, whisk together flour and soda. In large mixer bowl, cream together sugars, syrup, egg and vanilla. Add flour and blend until just combined. Pour into greased 8x8 inch pan and bake 45-50 minutes, or until it tests done with a toothpick. Cool completely and then frost. Store in fridge.
Maple Frosting
1/2 c softened butter
2 oz. softened cream cheese
1 T. brown sugar
3 T. maple syrup
6 T. powdered sugar
Cream all ingredients in a small mixer bowl and frost bars.
Snickerdoodles
1 c. shortening
1 1/2 c sugar
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
4 T. sugar
2 t. cinnamon
In a mixer bowl cream together shortening, sugar, and eggs. In separate bowl, whisk flour soda, salt and cream of tartar. Don't make the mistake of thinking the cream of tartar is optional unless you want nice little concrete circles on your cookie tray. Gradually add flour mixture to sugar mixture and blend well. The dough will be crumbly. With your hands, work the dough until it forms a ball and the sides of the bowl are clean. Wrap dough in plastic wrap and refrigerate for an hour or so. When chilled, form walnut sized balls of dough and roll them in cinnamon and sugar mixture. Place 1 1/2 " apart on ungreased cookie sheet and bake at 400* 8-10 minutes. You do not want them to brown.
**Just in case you're wondering, these are all handwritten recipes in my very own personal stash, and therefore fair game. ;)
I'm guessing that cookies are probably one of those traditions. For us, there are four must-make recipes. Any others are welcome, but just nice extras. The Thumbprints, Almond Butter Cookies, Chocolate Snowballs and Maple Walnut bars are not optional.
Thumbprints
1/2 c. shortening
1/2 c. softened butter
2 eggs, separated
1 t. vanilla
2 c. flour
1 /2 t. salt
1-1 1/2 c finely chopped nuts
Preheat oven to 350*. In a medium bowl, whisk flour and salt. In a large mixer bowl, cream shortening, butter, sugar, egg yolk and vanilla. Slowly add flour mixture. In a small bowl, beat egg whites until foamy but not stiff. Roll dough into walnut sized ball, dip in egg white and roll in nuts*. Place 1" apart on a greased cookie sheet. Make a depression in center of each ball with your thumb. Bake 17-20 minutes, or until they begin to brown. Cool completely and fill the centers with buttercream icing.
*I'm going to share my trade secret for not making a complete mess at this stage. Get your materials closely lined up: egg white near your right hand, dough in front of you, nuts near your left hand and cookie sheet at your left side (or reverse it if you want). Use just your palms to roll the dough balls and drop them about four at a time into the egg. Then use only your right finger tips to coat them with the egg and drop them into the nut bowl. Then use only your left finger tips to roll them in the nuts and place them on the cookie sheet. By assigning a specific task to each part of your hands, you will keep from polluting each step with the others. You'll be able to finish quickly and not spend half the time washing your hands.
Buttercream Icing
5 1/3 T. softened butter
1/4 c. milk
1 t. vanilla
dash salt
4 c. powdered sugar
food coloring paste (made by Wilton-liquid FC works, but you will need much more to get the desired color. Pink is for Valentine's Day.)
In a small mixer bowl, beat butter, milk, vanilla, salt and food coloring until smooth. Gradually add powdered sugar until icing reaches desired consistency. You will want it to be a little stiff. After you fill the thumbprints, let the cookies sit out until just the surface of the icing dries so that it won't stick to your plastic wrap.
Almond Butter Cookies
3/4 c. sugar
1/2 c. butter, softened
1/2 c. shortening
1 egg
1 T. light corn syrup
1 t. almond extract
1/2 t. salt
3 1/3 c. flour*
Cream sugar, butter, shortening, egg, syrup and extract. Gradually add salt and flour and mix until just combined.
Now you have options. You know those clay cookie molds like the Brown Bag Cookie Molds? This dough works really well with them. Follow the mold instructions. Bake at 350* until the edges just begin to show a hint of browning.
You can also roll this dough out and make cut out cookies. Or you can use it in a cookie press. *If you use a cookie press, cut the flour down by about 1/2 cup so that the dough is soft enough to use with the press. I'm partial to the cookie press. What slacker wouldn't be?
Chocolate Snowballs
3 c. flour
2/3 c. unsweetened cocoa powder
1 c. softened butter
2 c. sugar
2 t. vanilla
2 eggs
1 c. powdered sugar
Preheat oven to 325*. In a medium bowl, whisk together flour and cocoa. In a large mixer bowl, cream together butter, sugar, vanilla and eggs. Slowly add flour mixture and blend until dry and crumbly. With your hands, work the dough until a ball forms and the sides of the bowl come clean. Roll the dough into small balls and place 1" apart on an ungreased cookie sheet. You should get 4 1/2-5 dozen cookies. Bake for 16-18 minutes, or until outside of dough is dry but inside is still soft. Cool on pan. While just barely still warm, roll the cookies in powdered sugar. Try not to eat them all in one sitting.
Maple Walnut Bars (These are DH's personal favorites.)
2 c. flour
1/2 t. soda
1/2 c. light brown sugar
1/2 c. softened butter
1 c. real maple syrup
1 egg
2 t. vanilla
1 c. chopped nuts
Preheat oven to 325*. In a medium bowl, whisk together flour and soda. In large mixer bowl, cream together sugars, syrup, egg and vanilla. Add flour and blend until just combined. Pour into greased 8x8 inch pan and bake 45-50 minutes, or until it tests done with a toothpick. Cool completely and then frost. Store in fridge.
Maple Frosting
1/2 c softened butter
2 oz. softened cream cheese
1 T. brown sugar
3 T. maple syrup
6 T. powdered sugar
Cream all ingredients in a small mixer bowl and frost bars.
Snickerdoodles
1 c. shortening
1 1/2 c sugar
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
4 T. sugar
2 t. cinnamon
In a mixer bowl cream together shortening, sugar, and eggs. In separate bowl, whisk flour soda, salt and cream of tartar. Don't make the mistake of thinking the cream of tartar is optional unless you want nice little concrete circles on your cookie tray. Gradually add flour mixture to sugar mixture and blend well. The dough will be crumbly. With your hands, work the dough until it forms a ball and the sides of the bowl are clean. Wrap dough in plastic wrap and refrigerate for an hour or so. When chilled, form walnut sized balls of dough and roll them in cinnamon and sugar mixture. Place 1 1/2 " apart on ungreased cookie sheet and bake at 400* 8-10 minutes. You do not want them to brown.
**Just in case you're wondering, these are all handwritten recipes in my very own personal stash, and therefore fair game. ;)
Wednesday, December 16, 2009
The Pumpkin Anthology
Have I told you lately how much I adore Pumpkin? I've already posted the recipe for Pumpkin Ice Cream Pie and Pumpkin Stew. Here are a few more:
Pumpkin Coffee
Brew your coffee as usual. To each mug of hot coffee, add one teaspoon (or more to taste) pumpkin puree and a tablespoon or so of eggnog (regular or vanilla spice).
Pumpkin Pie
Not all pumpkin pie is created equal, so I'm posting our recipe.
Single crust for 9 inch pie
1 c. canned pumpkin
1 c. sugar
1 T. flour
1/4 t. ground cloves
1 t. cinnamon
1 egg
1 c. milk
Roll out crust and place in pie plate. Combine remaining ingredients and mix well. Pour into pie shell and bake at 400* for 10 minutes. Then reduce heat to 350* and continue baking 50 minutes longer, or until center is set. If a skin forms, you baked it too long.
Pumpkin Cake
4 eggs
2 c. canned pumpkin
2 c. flour
1 t. cinnamon
2 c. sugar
3/4 c. melted butter
2 t. baking powder
1 t. soda
Combine all ingredients and mix well. Pour into 15x10 inch jelly roll pan and bake at 325* for 15-20 minutes or until it tests done with a toothpick.
Frosting:
3 oz cream cheese, softened
3/4 stick butter, softened
1 t. vanilla
1 t. milk
3 c. powdered sugar
Beat first 4 ingredients until well blended. Blend in one cup of powdered sugar at a time until desired consitency.
*According to my DH, I could put this frosting on shoe leather and he'd eat it.
Pumpkin Pancakes
2 eggs, beaten
2 c. buttermilk
2 T. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
1 c. pumpkin
2-3 c. flour
In a large bowl, combine first 7 ingredients and blend well. Add flour one cup at a time until batter reaches desired thickness. Bake on hot griddle as usual.
*You may find it helpful to lower the temp on your griddle ever so slightly to allow the pumpkin to cook through.
Pumpkin Doughnuts
3 1/2 c. flour
1 T. baking powder
1 t. baking soda
1 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/4 c. softened butter
3/4 c. sugar
2 eggs
2/3 c. pumpkin
2/3 c. buttermilk
For topping
1/2 c. brown sugar
1/2 c. white sugar
In a large bowl blend together first 6 ingredients. In a mixer bowl, cream together butter, sugar, eggs, pumpkin and buttermilk. Slowly add flour, mixing well. Store dough in airtight container overnight. Roll out dough on floured surface to just under 1/2 inch thick. Cut out doughnut shapes and let rest 10 minutes on floured surface. Heat oil in large skillet and cook doughnuts until golden on both sides, about 3-5 minutes.
Combine sugars in a bag. While the doughnuts are still warm, place them in the bag and tumble them until coated.
Pumpkin Butter
3 1/2 c. cooked pumpkin
1 T. pumpkin pie spice (or 1 tsp each cinnamon, ginger, nutmeg)
1 3/4 oz powdered fruit pectin
4 1/2 c. sugar
In a heavy saucepan, combine pumpkin, spice and pectin; mix well. Bring mixture to a low boil over medium heat. Immediately add sugar and mix well. Bring to a rolling boil and cook 1 minute, stirring constantly. Remove from heat and ladle into jars. Store 2-3 weeks in fridge or freeze. Makes about 5 1/2 cups.
*I'm going to try a slow cook version of this in the crock pot without the pectin.
Pumpkin Bread
16 oz can pumpkin
1 2/3 c sugar
2/3 c. vegetable oil (I usually use olive)
2 t. vanilla
4 eggs
3 c. flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 c. ground cloves
1/2 t. baking powder
1 c. nuts, optional (not for me, thanks!)
Surely you know how to mix ingredients by now?! 2 greased loaf pans. 350* 50-60 minutes or until toothpick comes out clean.
Pumpkin Spice Cookies
2 1/2 c. flour
1 t. baking soda
1/4 t. salt
2 t. pumpkin pie spice
1 c. dark brown sugar
1/2 c. white sugar
3/4 c. butter, softened
1 egg
1 c. pumpkin
1 t. vanilla
1 c. raisins, opt.
1/2 c. chopped walnuts, opt.
Preheat oven to 300*. Combine flour, soda, salt and spice in a bowl. In mixer bowl cream butter and sugars. Add egg pumpkin and vanilla and blend well. Slowly add flour mixture and mix until just combined. Add raisins and walnuts if you must. Drop by rounded tablespoons onto ungreased cookie sheets and bake 22-24 minutes until cookies are slightly brown along the edges. Cool on wire racks.
That should do it. Any more and even I will be sick of pumpkin.
Pumpkin Coffee
Brew your coffee as usual. To each mug of hot coffee, add one teaspoon (or more to taste) pumpkin puree and a tablespoon or so of eggnog (regular or vanilla spice).
Pumpkin Pie
Not all pumpkin pie is created equal, so I'm posting our recipe.
Single crust for 9 inch pie
1 c. canned pumpkin
1 c. sugar
1 T. flour
1/4 t. ground cloves
1 t. cinnamon
1 egg
1 c. milk
Roll out crust and place in pie plate. Combine remaining ingredients and mix well. Pour into pie shell and bake at 400* for 10 minutes. Then reduce heat to 350* and continue baking 50 minutes longer, or until center is set. If a skin forms, you baked it too long.
Pumpkin Cake
4 eggs
2 c. canned pumpkin
2 c. flour
1 t. cinnamon
2 c. sugar
3/4 c. melted butter
2 t. baking powder
1 t. soda
Combine all ingredients and mix well. Pour into 15x10 inch jelly roll pan and bake at 325* for 15-20 minutes or until it tests done with a toothpick.
Frosting:
3 oz cream cheese, softened
3/4 stick butter, softened
1 t. vanilla
1 t. milk
3 c. powdered sugar
Beat first 4 ingredients until well blended. Blend in one cup of powdered sugar at a time until desired consitency.
*According to my DH, I could put this frosting on shoe leather and he'd eat it.
Pumpkin Pancakes
2 eggs, beaten
2 c. buttermilk
2 T. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
1 c. pumpkin
2-3 c. flour
In a large bowl, combine first 7 ingredients and blend well. Add flour one cup at a time until batter reaches desired thickness. Bake on hot griddle as usual.
*You may find it helpful to lower the temp on your griddle ever so slightly to allow the pumpkin to cook through.
Pumpkin Doughnuts
3 1/2 c. flour
1 T. baking powder
1 t. baking soda
1 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/4 c. softened butter
3/4 c. sugar
2 eggs
2/3 c. pumpkin
2/3 c. buttermilk
For topping
1/2 c. brown sugar
1/2 c. white sugar
In a large bowl blend together first 6 ingredients. In a mixer bowl, cream together butter, sugar, eggs, pumpkin and buttermilk. Slowly add flour, mixing well. Store dough in airtight container overnight. Roll out dough on floured surface to just under 1/2 inch thick. Cut out doughnut shapes and let rest 10 minutes on floured surface. Heat oil in large skillet and cook doughnuts until golden on both sides, about 3-5 minutes.
Combine sugars in a bag. While the doughnuts are still warm, place them in the bag and tumble them until coated.
Pumpkin Butter
3 1/2 c. cooked pumpkin
1 T. pumpkin pie spice (or 1 tsp each cinnamon, ginger, nutmeg)
1 3/4 oz powdered fruit pectin
4 1/2 c. sugar
In a heavy saucepan, combine pumpkin, spice and pectin; mix well. Bring mixture to a low boil over medium heat. Immediately add sugar and mix well. Bring to a rolling boil and cook 1 minute, stirring constantly. Remove from heat and ladle into jars. Store 2-3 weeks in fridge or freeze. Makes about 5 1/2 cups.
*I'm going to try a slow cook version of this in the crock pot without the pectin.
Pumpkin Bread
16 oz can pumpkin
1 2/3 c sugar
2/3 c. vegetable oil (I usually use olive)
2 t. vanilla
4 eggs
3 c. flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 c. ground cloves
1/2 t. baking powder
1 c. nuts, optional (not for me, thanks!)
Surely you know how to mix ingredients by now?! 2 greased loaf pans. 350* 50-60 minutes or until toothpick comes out clean.
Pumpkin Spice Cookies
2 1/2 c. flour
1 t. baking soda
1/4 t. salt
2 t. pumpkin pie spice
1 c. dark brown sugar
1/2 c. white sugar
3/4 c. butter, softened
1 egg
1 c. pumpkin
1 t. vanilla
1 c. raisins, opt.
1/2 c. chopped walnuts, opt.
Preheat oven to 300*. Combine flour, soda, salt and spice in a bowl. In mixer bowl cream butter and sugars. Add egg pumpkin and vanilla and blend well. Slowly add flour mixture and mix until just combined. Add raisins and walnuts if you must. Drop by rounded tablespoons onto ungreased cookie sheets and bake 22-24 minutes until cookies are slightly brown along the edges. Cool on wire racks.
That should do it. Any more and even I will be sick of pumpkin.
Tuesday, December 8, 2009
Norwegian Lefse
To a certain extent our Christmas baking, at least the Norwegian part of it, is a mild Sequence. (If you are unaware of Sequences, you need to find a copy of Patrick McManus' book The Night the Bear Ate Goombaw and educate yourself.) We need 1/4 c. of Whole Milk to make Potato Cakes. Nobody sells milk in 1/4 c. containers, and so we are left with nearly a half gallon of milk that no one in this household will drink. So there is nothing to do but make Lefse with it.
What is Lefse, you ask? It's a Scandinavian tortilla that you fill with Salt Cod, potatoes and melted butter for Beitas on Christmas Eve. Or spread them with butter and dust with sugar like the potato cakes. Are you beginning to sense a theme here? You can do what you like with them, as long it involves Butter. You get bonus points if you include potatoes with the butter.
In order to make Lefse, you will need some special equipment, as follows:
- A Lefse Grill--an oversized electric griddle. Lefse griddles are larger. They also have no sides.
- A specialized rolling pin--the surface is carved into tiny squares. (mine is only parallel lines, not squares, but I can live with that.)
- A Lefse Stick--Every Norwegian community seems to have stories floating around about Somebody's Great Grandmother using the stick out of the bottom of a roller shade when the real thing wasn't available.
- Extra large new pizza boxes--Pizza boxes?! Of course. You have to store the Lefse in something when it's finished.
The recipe:
Four, Two and a stick. Well, that 's how I learned it anyway. Let me 'splain.
4 c. flour
2 c. whole milk
a stick of butter (this should be no surprise by now)
I should note that there is also Potato Lefse, but that's a different recipe. We'll do basics first.
Measure flour into a large bowl. In a heavy saucepan, heat milk and better until it begins to steam. Turn off heat and pour milk over flour. Mix with a spoon until combined and then knead with your hands until smooth. It will be very hot, so be careful. (Actually, this is my favorite part. By the time I make the Lefse, I've usually already done quite a lot and the heat feels good on my aching hands.) Form into a 13" log, wrap in plastic wrap and set aside.
Taking one inch at a time, roll out on a lightly floured surface with the Lefse rolling pin until you have a large circle (Much heated discussion has taken place over the merits of circle vs. square Lefse. Essentially, circles are prettier, but squares are more functional. Mine tend to look more like the continent of Africa.) You want it thin enough to be able to read through...almost. As you roll, alternate the direction of your motion, so that the pattern on the rolling pin goes every which way. You will also want to flip and re....
Oh, forget it. The only way you're going to learn how to do this properly is to come to my house and let me teach you. I'm pretty sure that if I haven't lost you yet, I certainly would when we got to the part about hanging it on the stick. And I'd never be able to digitally translate how to soak them.
Det blir alltid plass til ein velkommen gjest.
So when are you coming?
Monday, December 7, 2009
Christmas Kitchen II
The King's Singers and Mannheim Steamroller are playing on the stereo today. A quick re-read of the last post tells me that I need to tone down the sugar a notch; which is unfortunate since we made Cashew Brittle today*.
But first we'll do the Potato Cakes we prepped for yesterday. In the middle of all the rest of the projects yesterday, I peeled, cooked and mashed potatoes. I should note that this is the only recipe in my kitchen for which I ever peel potatoes. Here is the rest:
Potato Cakes
8 c. cooked, mashed potatoes
1/4 c. whole milk
2 t. salt
1 stick butter
In a large bowl, add milk, salt and butter to potatoes and mix well. Cover and refrigerate overnight.
2 c. potatoes
3/4 c. flour
1/8 t. baking powder
One batch at a time, mix cold potatoes, flour and baking powder until thoroughly combined. Dough will be very sticky. On a well floured surface, roll dough to 1/16th inch thickness. Cut 6 inch circles (I use a sherbet lid. Sophisticated, huh?) and cook on a hot griddle (400* or so) until golden brown spots form. Flip and repeat on other side.
You need to work fast to get the dough rolled out while it is cold. As it warms it will be harder to work with unless you use a lot of flour. Too much flour can make them tough though. I find it useful to keep a pastry brush handy to brush off excess flour before cooking. Once the circles are cut and moved from the rolling surface, however, they can sit for a little while until there is room on the griddle. Electric griddles work better than stove top. If this is your first time making these, I highly recommend that you have a second person there to man the griddle, so you can concentrate on rolling. Once you get the hang of it, you will be able to coordinate rolling and flipping.
If you are not covered in flour from the waist up when finished, then you didn't do it right.
To serve, spread a thin layer of butter on a warm potato cake and heavily dust with sugar and tri-fold them. You did know this was a Norwegian recipe, right? They work equally well when used in place of a tortilla and stuffed with ham, scrambled eggs or whatever else you can find.
You should get 45-50 cakes out of this, with about 1/2 c. of extra potatoes left over.
They freeze well, but you will need to put a layer of wax paper in between each one as you stack them. The wax paper isn't necessary if they are just going in the fridge.
Evil Cashew Brittle
1 c. butter (Not margarine!)
2 T. light corn syrup
1 c. sugar
1 1/2 c. cashew halves
In a heavy saucepan, bring butter, syrup and sugar to a boil. Over medium heat, boil 5-6 minutes, stirring constantly, until candy thermometer reaches 300*. Remove from heat, stir in cashews and immediately spread on greased parchment paper on a baking sheet. Cool completely and break in pieces. Store in an air tight container. You can double this recipe, but any more than that and it becomes too difficult to spread out before it hardens.
*In this case today isn't actually today. My posts are slightly off kilter with reality, so what I'm writing about happened on Friday.
But first we'll do the Potato Cakes we prepped for yesterday. In the middle of all the rest of the projects yesterday, I peeled, cooked and mashed potatoes. I should note that this is the only recipe in my kitchen for which I ever peel potatoes. Here is the rest:
Potato Cakes
8 c. cooked, mashed potatoes
1/4 c. whole milk
2 t. salt
1 stick butter
In a large bowl, add milk, salt and butter to potatoes and mix well. Cover and refrigerate overnight.
2 c. potatoes
3/4 c. flour
1/8 t. baking powder
One batch at a time, mix cold potatoes, flour and baking powder until thoroughly combined. Dough will be very sticky. On a well floured surface, roll dough to 1/16th inch thickness. Cut 6 inch circles (I use a sherbet lid. Sophisticated, huh?) and cook on a hot griddle (400* or so) until golden brown spots form. Flip and repeat on other side.
You need to work fast to get the dough rolled out while it is cold. As it warms it will be harder to work with unless you use a lot of flour. Too much flour can make them tough though. I find it useful to keep a pastry brush handy to brush off excess flour before cooking. Once the circles are cut and moved from the rolling surface, however, they can sit for a little while until there is room on the griddle. Electric griddles work better than stove top. If this is your first time making these, I highly recommend that you have a second person there to man the griddle, so you can concentrate on rolling. Once you get the hang of it, you will be able to coordinate rolling and flipping.
If you are not covered in flour from the waist up when finished, then you didn't do it right.
To serve, spread a thin layer of butter on a warm potato cake and heavily dust with sugar and tri-fold them. You did know this was a Norwegian recipe, right? They work equally well when used in place of a tortilla and stuffed with ham, scrambled eggs or whatever else you can find.
You should get 45-50 cakes out of this, with about 1/2 c. of extra potatoes left over.
They freeze well, but you will need to put a layer of wax paper in between each one as you stack them. The wax paper isn't necessary if they are just going in the fridge.
Evil Cashew Brittle
1 c. butter (Not margarine!)
2 T. light corn syrup
1 c. sugar
1 1/2 c. cashew halves
In a heavy saucepan, bring butter, syrup and sugar to a boil. Over medium heat, boil 5-6 minutes, stirring constantly, until candy thermometer reaches 300*. Remove from heat, stir in cashews and immediately spread on greased parchment paper on a baking sheet. Cool completely and break in pieces. Store in an air tight container. You can double this recipe, but any more than that and it becomes too difficult to spread out before it hardens.
*In this case today isn't actually today. My posts are slightly off kilter with reality, so what I'm writing about happened on Friday.
Saturday, December 5, 2009
The Christmas Kitchen
Now that Nano is over, I am finding myself in need of something to keep from going into writing withdrawal. I don't really want to start editing until January.
Soooo...after schoolwork was done for the day (I'm writing this on Thursday), we converted the kitchen into Christmas mode. I had done some serious grocery shopping on Monday and now the cupboards that are packed like a South American bus. We had to set up a card table to hold all of the extra baking supplies.
There are just certain recipes that have to be made this time of year; whether as part of our gifting traditions for specific people or "just 'cuz". I think it's cute, but every year the guys that DH works with send home a stack of empty tins. No note. No instructions. Nothing but the implied request to "please, pretty please fill these with something yummy?" Cashew Brittle and Fudge are the stand by recipes that I make for them.
Today, we plugged Christmas with the Rat Pack and A Looney Tunes Christmas into the stereo and made one gigantic recipe of Multigrain Pilaf (which will serve our supper needs for weeks to come), one batch of Cider Cranberry Sauce, Two 9x13s of Fudge, and the 8 cups of mashed potatoes for the Potato Cakes that I intend to start tomorrow. We also broke in the shiny new 7 1/2 quart color coordinated brick red Crockpot with a batch of Potato Soup.
Recipes? I thought you'd never ask!
Multigrain Pilaf
16 cups water
16 cubes or 1/4 c bouillon, if desired
1/2 c. dry Oats (not Oatmeal)
1/2 c. pearled Barley
2 c. Brown Rice
2 c. Wild Rice
1/2 c. Amaranth
1/2 c. Quinoa
1/2 c. Buckwheat
In large stockpot, bring seasoned water to a boil and add Oats. Simmer 20 minutes and add Barley. Cook 5 minutes and add brown and wild rice. Cook 10 minutes and then add Amaranth. Continue cooking 5 minutes and then add Quinoa. Cook 5 more minutes and then add Buckwheat. Cook 15 minutes or until grains are tendier. Add additional water in small amounts if necessary. Drain any extra water. Cool completely, divide into containers and freeze. This makes about 24 cups of Pilaf, but it freezes very well. If you choose to cut the recipe in half, cut the amounts, but not the cooking times.
Cider Cranberry Sauce
6 c. fresh cranberries
1 1/2 c. cider
1 1/4 c. sugar
4-5 long strands of orange zest
2 t. lemon juice
In a non reactive saucepan, bring all ingredients to a boil. Lower heat to a simmer and cook 10-12 minutes. Cool and store. Or you can eat it. It's your choice. Goes especially well with ham. Or ice cream.
Fudge
1 c. butter
1 c. milk
4 c. sugar
12 oz semi sweet chips
12 oz Brach's stars (if you can't find them, use milk chocolate chips)
2 squares unsweetened chocolate
18 large marshmallows
1 c. nuts, optional
In a reinforced saucepan, bring butter, milk and sugar to a boil. Remove from heat and pour over remaining ingredients (you might want to put them in a bowl first). Stir until your arm falls off or the marshmallows are completely melted, whichever comes first. Pour into a 9x13 pan and cool overnight. I got smart this year and let my Kitchen aide do the stirring. This is supposedly the Fannie May fudge recipe, but what are the odds?
Potato Soup
6-8 potatoes, cut up
carrots and celery (specific, huh? Well, I use about 2 c. of each)
1 large onion, chopped
1 can cream of chicken soup
1 quart chicken broth
2 c. milk
1/2 stick butter
4 slices bacon, cooked and crumbled (Eh, why not? Throw in the whole package.)
1 container sour cream (I'm guessing it's the small container. What do you think?)
Throw all of it, except the sour cream, in a large crock pot and cook the begeebers out of it. Add the sour cream before serving. Cheese is good too; but isn't it always?
Soooo...after schoolwork was done for the day (I'm writing this on Thursday), we converted the kitchen into Christmas mode. I had done some serious grocery shopping on Monday and now the cupboards that are packed like a South American bus. We had to set up a card table to hold all of the extra baking supplies.
There are just certain recipes that have to be made this time of year; whether as part of our gifting traditions for specific people or "just 'cuz". I think it's cute, but every year the guys that DH works with send home a stack of empty tins. No note. No instructions. Nothing but the implied request to "please, pretty please fill these with something yummy?" Cashew Brittle and Fudge are the stand by recipes that I make for them.
Today, we plugged Christmas with the Rat Pack and A Looney Tunes Christmas into the stereo and made one gigantic recipe of Multigrain Pilaf (which will serve our supper needs for weeks to come), one batch of Cider Cranberry Sauce, Two 9x13s of Fudge, and the 8 cups of mashed potatoes for the Potato Cakes that I intend to start tomorrow. We also broke in the shiny new 7 1/2 quart color coordinated brick red Crockpot with a batch of Potato Soup.
Recipes? I thought you'd never ask!
Multigrain Pilaf
16 cups water
16 cubes or 1/4 c bouillon, if desired
1/2 c. dry Oats (not Oatmeal)
1/2 c. pearled Barley
2 c. Brown Rice
2 c. Wild Rice
1/2 c. Amaranth
1/2 c. Quinoa
1/2 c. Buckwheat
In large stockpot, bring seasoned water to a boil and add Oats. Simmer 20 minutes and add Barley. Cook 5 minutes and add brown and wild rice. Cook 10 minutes and then add Amaranth. Continue cooking 5 minutes and then add Quinoa. Cook 5 more minutes and then add Buckwheat. Cook 15 minutes or until grains are tendier. Add additional water in small amounts if necessary. Drain any extra water. Cool completely, divide into containers and freeze. This makes about 24 cups of Pilaf, but it freezes very well. If you choose to cut the recipe in half, cut the amounts, but not the cooking times.
Cider Cranberry Sauce
6 c. fresh cranberries
1 1/2 c. cider
1 1/4 c. sugar
4-5 long strands of orange zest
2 t. lemon juice
In a non reactive saucepan, bring all ingredients to a boil. Lower heat to a simmer and cook 10-12 minutes. Cool and store. Or you can eat it. It's your choice. Goes especially well with ham. Or ice cream.
Fudge
1 c. butter
1 c. milk
4 c. sugar
12 oz semi sweet chips
12 oz Brach's stars (if you can't find them, use milk chocolate chips)
2 squares unsweetened chocolate
18 large marshmallows
1 c. nuts, optional
In a reinforced saucepan, bring butter, milk and sugar to a boil. Remove from heat and pour over remaining ingredients (you might want to put them in a bowl first). Stir until your arm falls off or the marshmallows are completely melted, whichever comes first. Pour into a 9x13 pan and cool overnight. I got smart this year and let my Kitchen aide do the stirring. This is supposedly the Fannie May fudge recipe, but what are the odds?
Potato Soup
6-8 potatoes, cut up
carrots and celery (specific, huh? Well, I use about 2 c. of each)
1 large onion, chopped
1 can cream of chicken soup
1 quart chicken broth
2 c. milk
1/2 stick butter
4 slices bacon, cooked and crumbled (Eh, why not? Throw in the whole package.)
1 container sour cream (I'm guessing it's the small container. What do you think?)
Throw all of it, except the sour cream, in a large crock pot and cook the begeebers out of it. Add the sour cream before serving. Cheese is good too; but isn't it always?
Monday, November 23, 2009
Reservations for Scotland
Our next stop is Scotland. These wonderful pages were created by Wyvern of Potsdam, NY. Scotland would definitely be on my list of places I would love to see. I love the tartan samples she included and the Highland Kyloe.
The photo of the "Shepherd's Cot in Glen Nevis, Inverness-shire" opens up to reveal this poem.
The other side has a recipe for Pitcaithly Bannock, a type of shortbread.
8 oz flour
4 oz butter
2 oz caster sugar (superfine ground sugar)
1 oz chopped almonds
1 oz mixed candied peel
Set oven to 325*F or Mark 3. Grease a baking sheet. Sift flour into bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and the mixed peel, making sure they are evenly distributed. Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered.
The photo of the "Shepherd's Cot in Glen Nevis, Inverness-shire" opens up to reveal this poem.The other side has a recipe for Pitcaithly Bannock, a type of shortbread.
8 oz flour
4 oz butter
2 oz caster sugar (superfine ground sugar)
1 oz chopped almonds
1 oz mixed candied peel
Set oven to 325*F or Mark 3. Grease a baking sheet. Sift flour into bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and the mixed peel, making sure they are evenly distributed. Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered.
Saturday, October 24, 2009
Delicata
There is a certain decadent pleasure in enjoying something for which no one else in the household cares. There is no guilt in stashing very dark chocolate when you know that no one wants to share it with you anyway.
The same holds true for my love affair with Delicata Squash. I don't ever have to worry about going to the fridge and finding the squash inexplicably missing. And even when the cooking aromas from the skillet are making my mouth water, there is never anyone else hovering over my shoulder and pestering me about when it will be done.
While Delicatas can be obtained year round, there is nothing like getting it fresh and in season. And it is beautiful too.
Here is my favorite recipe:
1 small Delicata squash
1 1/2 T butter
1/2 t. sage
1/4 t. rosemary
1/2 c water
3/4 c apple cider
1 T. red wine
salt and pepper to taste, optional (I omit these)
Peel, halve, seed and cube squash (I didn't peel mine for the photo). Melt butter in skillet and add seasonings. Add squash and liquid to skillet. Cover and simmer 20-30 minutes, or until squash is tender and liquid has reduced to a syrupy consistency. Serve immediately. Makes 2 servings.
The same holds true for my love affair with Delicata Squash. I don't ever have to worry about going to the fridge and finding the squash inexplicably missing. And even when the cooking aromas from the skillet are making my mouth water, there is never anyone else hovering over my shoulder and pestering me about when it will be done.
While Delicatas can be obtained year round, there is nothing like getting it fresh and in season. And it is beautiful too.
Here is my favorite recipe:1 small Delicata squash
1 1/2 T butter
1/2 t. sage
1/4 t. rosemary
1/2 c water
3/4 c apple cider
1 T. red wine
salt and pepper to taste, optional (I omit these)
Peel, halve, seed and cube squash (I didn't peel mine for the photo). Melt butter in skillet and add seasonings. Add squash and liquid to skillet. Cover and simmer 20-30 minutes, or until squash is tender and liquid has reduced to a syrupy consistency. Serve immediately. Makes 2 servings.
Friday, October 23, 2009
Its What's for Dinner
My intention is not to be insensitive, but there are good reasons why we are not vegetarians. The reasons are mostly practical, but have their roots in faith.
Every autumn for nearly the past decade, my In Laws have purchased beef at the local county fair. The beef is hand raised, usually as part of a 4H project and therefore is the highest quality meat available. Once it is dressed, it is divided three ways and delivered to our freezers. All at no cost to us. This year, it was over 1300 pounds on the hoof, which means that my 15 cubic foot deep freeze is packed to the top with more meat than the four of us can possibly eat in a year. I have already started giving some of it away.
To refuse such a gift would be to deny God's provision for us through Chad's loving parents and would undoubtedly do damage to our relationship. Accepting it allows us to exercise good stewardship and be generous with others. I probably shouldn't even mention how delicious it is.
Italian Beef
4-5 # roast
water
2-3 onions, sliced
1 t. onion salt
1 t. garlic salt
1 t. oregano
2 t. Italian seasoning
1 t. seasoned salt
1 t. basil
3 beef bouillon cubes
rolls
shredded cheese
banana peppers
Put 1 inch water in bottom of crock pot. Add roast and remaining ingredients. Cook on low 8-10 hours (I usually do this overnight). Remove roast and shred. Place back in crock pot and continue cooking another 2 hours. Serve on rolls with cheese and peppers.
*tip~if there is any leftover juice, it makes wonderful gravy.
Corn Burgers
1 egg
1 c. cooked whole corn
1/2 c coarsely crushed cheese crackers
1/4 c chopped green onions
1/4 c. chopped fresh parsley (or 1 T. dried)
1 t. Worcestershire sauce
2 # ground beef
1 t. salt
1/2 t. pepper
1/2 t. ground sage
Combine all ingredients in a large bowl. Shape into patties and grill over medium coals until well done. A "Foreman" indoor grill works well also. Serve with all of your favorite toppings.
Every autumn for nearly the past decade, my In Laws have purchased beef at the local county fair. The beef is hand raised, usually as part of a 4H project and therefore is the highest quality meat available. Once it is dressed, it is divided three ways and delivered to our freezers. All at no cost to us. This year, it was over 1300 pounds on the hoof, which means that my 15 cubic foot deep freeze is packed to the top with more meat than the four of us can possibly eat in a year. I have already started giving some of it away.
To refuse such a gift would be to deny God's provision for us through Chad's loving parents and would undoubtedly do damage to our relationship. Accepting it allows us to exercise good stewardship and be generous with others. I probably shouldn't even mention how delicious it is.
Italian Beef
4-5 # roast
water
2-3 onions, sliced
1 t. onion salt
1 t. garlic salt
1 t. oregano
2 t. Italian seasoning
1 t. seasoned salt
1 t. basil
3 beef bouillon cubes
rolls
shredded cheese
banana peppers
Put 1 inch water in bottom of crock pot. Add roast and remaining ingredients. Cook on low 8-10 hours (I usually do this overnight). Remove roast and shred. Place back in crock pot and continue cooking another 2 hours. Serve on rolls with cheese and peppers.
*tip~if there is any leftover juice, it makes wonderful gravy.
Corn Burgers
1 egg
1 c. cooked whole corn
1/2 c coarsely crushed cheese crackers
1/4 c chopped green onions
1/4 c. chopped fresh parsley (or 1 T. dried)
1 t. Worcestershire sauce
2 # ground beef
1 t. salt
1/2 t. pepper
1/2 t. ground sage
Combine all ingredients in a large bowl. Shape into patties and grill over medium coals until well done. A "Foreman" indoor grill works well also. Serve with all of your favorite toppings.
Saturday, October 17, 2009
Autumn in the Kitchen V
Time for Dessert! Here are some of my favorite treats for Fall or Holiday gatherings. You know, the ones that DH gets frustrated about when I make them and then take them away somewhere.
Maple Spice Pecan Pie (see Gooseberry Patch Christmas books for the following recipes)
Candy Apple Walnut Pie
Pumpkin Ice Cream Pie
Cinnamon Ice Cream
1 quart half and half
1 quart heavy whipping cream
2 1/2 c. sugar
2 c. evaporated milk
1 T. vanilla
Cinnamon to taste-start light. You can always add more.
You're on your own here. Just follow direction on ice cream machine. Serve with above pies.
Maple Spice Pecan Pie (see Gooseberry Patch Christmas books for the following recipes)
Candy Apple Walnut Pie
Pumpkin Ice Cream Pie
Cinnamon Ice Cream
1 quart half and half
1 quart heavy whipping cream
2 1/2 c. sugar
2 c. evaporated milk
1 T. vanilla
Cinnamon to taste-start light. You can always add more.
You're on your own here. Just follow direction on ice cream machine. Serve with above pies.
Friday, October 16, 2009
Autumn in the Kitchen IV
You realize, this could go on for weeks, right?
Today, I have a few condiment/snack recipes. I'm warning you though, the smell of these three will drive you crazy!
All Day Apple Butter
5 1/2# apples, cored and chopped (you can either peel them now, or run the butter through a food mill to remove the peels later.)
4 c. sugar
2-3 T. cinnamon
1/4 t. ground cloves
1/4 t. salt
Cook in large crockpot one hour on high and then on low 9-11 hours, stirring occasionally toward the end to prevent sticking. Use a food mill or hand blender (if you peeled in the beginning) to smooth lumps. Can or freeze.
Maple Walnut Popcorn
12 c. popped popcorn
3 cups walnut halves
1/2 c. butter
1 c. dark brown sugar
1/4 c. real maple syrup
1/2 t. salt
1/2 t. baking soda
Preheat oven to 200*. Place popcorn and walnuts in a roasting pan. Bring butter, sugar, syrup and salt to a boil in a heavy saucepan and cook 4-5 minutes, stirring constantly. Add soda and stir until thoroughly mixed and foamy. Pour over popcorn and mix until completely combined. Bake for 1 hour, stirring every 15 minutes. Cool and store in an airtight container. If the popcorn gets soft, you can crisp it back up by placing it in a 200* oven for fifteen minutes. Doubles easily.
Sugar and Spice Nuts
3 c. lightly salted deluxe mixed nuts
1 egg white
1 T. orange juice
2/3 c sugar
1 T. grated orange peel
1 t. cinnamon
1/2 t. ground ginger
1/2 t. ground allspice
Preheat oven to 275*. Place nuts in a large bowl. In a small bowl, beat egg white and orange juice until foamy. Add sugar and spices and mix well. Pour over nuts and stir until thoroughly combined. Spread on a baking pan and bake for 45-50 minutes, stirring every 15 minutes until crisp and lightly browned. Store in an airtight container. Doubles easily.
Today, I have a few condiment/snack recipes. I'm warning you though, the smell of these three will drive you crazy!
All Day Apple Butter
5 1/2# apples, cored and chopped (you can either peel them now, or run the butter through a food mill to remove the peels later.)
4 c. sugar
2-3 T. cinnamon
1/4 t. ground cloves
1/4 t. salt
Cook in large crockpot one hour on high and then on low 9-11 hours, stirring occasionally toward the end to prevent sticking. Use a food mill or hand blender (if you peeled in the beginning) to smooth lumps. Can or freeze.
Maple Walnut Popcorn
12 c. popped popcorn
3 cups walnut halves
1/2 c. butter
1 c. dark brown sugar
1/4 c. real maple syrup
1/2 t. salt
1/2 t. baking soda
Preheat oven to 200*. Place popcorn and walnuts in a roasting pan. Bring butter, sugar, syrup and salt to a boil in a heavy saucepan and cook 4-5 minutes, stirring constantly. Add soda and stir until thoroughly mixed and foamy. Pour over popcorn and mix until completely combined. Bake for 1 hour, stirring every 15 minutes. Cool and store in an airtight container. If the popcorn gets soft, you can crisp it back up by placing it in a 200* oven for fifteen minutes. Doubles easily.
Sugar and Spice Nuts
3 c. lightly salted deluxe mixed nuts
1 egg white
1 T. orange juice
2/3 c sugar
1 T. grated orange peel
1 t. cinnamon
1/2 t. ground ginger
1/2 t. ground allspice
Preheat oven to 275*. Place nuts in a large bowl. In a small bowl, beat egg white and orange juice until foamy. Add sugar and spices and mix well. Pour over nuts and stir until thoroughly combined. Spread on a baking pan and bake for 45-50 minutes, stirring every 15 minutes until crisp and lightly browned. Store in an airtight container. Doubles easily.
Thursday, October 15, 2009
Autumn in the Kitchen III
Russian Black Bread
1/3 c. water
3 T Olive oil
1 1/2 T. Black Strap Molasses (or barley malt syrup)
1 1/2 T. vinegar
1 t. sugar
1 t. salt
2 T. unsweetened cocoa
1/2 t. minced onion
1 t. instant coffee granules
1 T. caraway seed
1/2 t. fennel
2 1/2 c. bread flour
1 1/4 c. rye flour
2 t. yeast
Whole Wheat, Sweet or Basic cycle in bread machine. For fun, you can use the dough cycle and then shape the dough into bowls and bake in the oven. This is the recipe that I use for Rye or Pumpernickel bread, and it goes really well with chili or a spinach or crab appetizer dip.
One of the greatest cooking compliments of my life is tied up in this recipe. One of the young ladies in our church is from Russia. When she gave birth, we were all providing meals for her family. Her Aunt was here from Russia to help her and, through a translator, asked me for the recipe. She said it was the best Black bread she had ever tasted. I think I beamed for days.
1/3 c. water
3 T Olive oil
1 1/2 T. Black Strap Molasses (or barley malt syrup)
1 1/2 T. vinegar
1 t. sugar
1 t. salt
2 T. unsweetened cocoa
1/2 t. minced onion
1 t. instant coffee granules
1 T. caraway seed
1/2 t. fennel
2 1/2 c. bread flour
1 1/4 c. rye flour
2 t. yeast
Whole Wheat, Sweet or Basic cycle in bread machine. For fun, you can use the dough cycle and then shape the dough into bowls and bake in the oven. This is the recipe that I use for Rye or Pumpernickel bread, and it goes really well with chili or a spinach or crab appetizer dip.
One of the greatest cooking compliments of my life is tied up in this recipe. One of the young ladies in our church is from Russia. When she gave birth, we were all providing meals for her family. Her Aunt was here from Russia to help her and, through a translator, asked me for the recipe. She said it was the best Black bread she had ever tasted. I think I beamed for days.
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