Milk and Cookies
#milkandcookies
Wednesday, September 30, 2015
Butter Cream Syrup
Ingredients:
1 stick butter (no substitutes)
1 c sugar
1 pt heavy cream
1 dash(es) salt
1/2 tsp vanilla (optional)
Directions:
Melt the butter in a sauce pan - add sugar and stir until disolved. Add the cream and whisk together for a couple of minutes. Serve warm over pancakes or waffles.
www.justapinch.com
Butter Cream Syrup
Time: 10 minutes
Yield: 4 cups
Recipe from the lovely and wonderful Angela Howells
***NOTE: You could easily half this recipe. Also, it will keep for 5-6 days in the refrigerator.
Ingredients:
1 C butter (I use salted)
2 C sugar
1 (12 ounce) can evaporated milk
2 tsp vanilla
dash salt
Directions:
1. Place 1 cup butter into a sauce pan and melt it over medium high heat. (Melt the butter not the pan, man.)
2. Add 2 cups sugar and 1 can evaporated milk. (Not sweetened condensed milk, please...though it is wonderful, yes?)
3. Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.
4. Add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine.
5. Allow it to sit for 3-4 minutes, it will thicken up a bit for you while it sits.
Serve over pancakes, waffles, ice cream. warm peach cobbler.
Jamie Oliver
Vanilla Milkshake (White Cow)
Ingredients:
4 Scoops Vanilla Ice Cream
1 tbl Vanilla Extract
1 1/2 cups Milk
Directions:
Put into a blender container and blend until smooth. Serve immediately.
Soda fountain recipes from the twenties and thirties.
4 Scoops Vanilla Ice Cream
1 tbl Vanilla Extract
1 1/2 cups Milk
Directions:
Put into a blender container and blend until smooth. Serve immediately.
Soda fountain recipes from the twenties and thirties.
Cherry Chocolate Ice Cream Float
Ingredients:
1 cup water
3/4 cup sugar
2 cups carbonated water, chilled
3 tablespoons maraschino cherry juice
Chocolate syrup
14 scoops chocolate ice cream
Whipped cream in a can
7 maraschino cherries
Directions:
In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer for 5 minutes. Cool. Stir in carbonated water and cherry juice.
Drizzle chocolate syrup in each of seven chilled glasses. Place two scoops of ice cream in each glass. Pour carbonated water mixture over ice cream; top each with whipped cream and a cherry. Serve immediately.
Yield: 7 servings.
Simple and Delicious Magazine
Tuesday, September 29, 2015
Woolworth's Banana Roll
Ingredients:
1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 large) mashed ripe banana
1 tablespoon sour cream
1 teaspoon finely grated lemon zest
5 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature
Directions:
Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small area in the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch baking pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Grease and flour the foil.
Sift the flour, baking soda, baking powder, and salt. Combine the mashed banana, sour cream and lemon zest in a small bowl.
Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the sugar and scrape the mixture clinging to the sides into the center of the bowl.
Continue to cream until the mixture is light and fluffy. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending well. Add the remaining flour mixture, blending until smooth. Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend it to the rest of the sheet in as even a layer as possible.
Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center. Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release the foil from the pan's edges. Lifting up on the flaps, transfer it to a large rack to cool. Place a sheet of foil over the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, then proceed to assemble the roll.
Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the long end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to that end as you roll.) Begin rolling by flipping the edge of cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With your hands, wrap some of the foil around the roll to assist you in rounding the shape as you work toward the other end of the cake. Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it. Lift it onto a serving plate with a long, wide spatula or a baking sheet without sides.
Filling:
Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer than for most desserts.
Uncle Phaedrus
1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 large) mashed ripe banana
1 tablespoon sour cream
1 teaspoon finely grated lemon zest
5 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature
Directions:
Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small area in the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch baking pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Grease and flour the foil.
Sift the flour, baking soda, baking powder, and salt. Combine the mashed banana, sour cream and lemon zest in a small bowl.
Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the sugar and scrape the mixture clinging to the sides into the center of the bowl.
Continue to cream until the mixture is light and fluffy. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending well. Add the remaining flour mixture, blending until smooth. Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend it to the rest of the sheet in as even a layer as possible.
Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center. Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release the foil from the pan's edges. Lifting up on the flaps, transfer it to a large rack to cool. Place a sheet of foil over the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, then proceed to assemble the roll.
Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the long end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to that end as you roll.) Begin rolling by flipping the edge of cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With your hands, wrap some of the foil around the roll to assist you in rounding the shape as you work toward the other end of the cake. Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it. Lift it onto a serving plate with a long, wide spatula or a baking sheet without sides.
Filling:
Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer than for most desserts.
Uncle Phaedrus
Banana Bundt Cake
Ingredients:
1 yellow cake mix
1 pkg. instant banana pudding
4 eggs
1/4 c. oil
1 c. water
2 bananas
Directions:
Cream bananas in mixer; add rest of ingredients and mix 1 minute. Pour in greased and floured bundt or tube pan. Bake at 350 degrees, 60 to 70 minutes.
www.cooks.com
1 yellow cake mix
1 pkg. instant banana pudding
4 eggs
1/4 c. oil
1 c. water
2 bananas
Directions:
Cream bananas in mixer; add rest of ingredients and mix 1 minute. Pour in greased and floured bundt or tube pan. Bake at 350 degrees, 60 to 70 minutes.
www.cooks.com
Woolworth's Cheesecake
INGREDIENTS:
1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 (12 ounce) can Carnation evaporated milk, well chilled
1 cup graham crackers, crushed
1⁄4 cup graham crackers, crushed
DIRECTIONS:
Dissolve Jell-O in boiling water. Cool until slightly
thickened.
Beat cream cheese, sugar and lemon juice with mixer until
smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy.
Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with 1/4 cup more crushed
Graham crackers. Chill.
www.food.com
1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 (12 ounce) can Carnation evaporated milk, well chilled
1 cup graham crackers, crushed
1⁄4 cup graham crackers, crushed
DIRECTIONS:
Dissolve Jell-O in boiling water. Cool until slightly
thickened.
Beat cream cheese, sugar and lemon juice with mixer until
smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy.
Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with 1/4 cup more crushed
Graham crackers. Chill.
www.food.com
Kresge's Chili Burgers
Ingredients:
6 pounds ground beef
3 cups chopped onions
3 cups tomato puree (not sauce or paste)
4 tablespoons chili powder
4 tablespoons paprika
2 tablespoon salt
1 tablespoon pepper
Directions:
Brown ground beef with onions in large skillet, drain fat. Stir in remaining ingredients and simmer on low an hour, or until liquid has evaporated. Serve on buns. Makes 12 servings.
Peanut Butter & Banana Sandwiches
Ingredients:
2 large bananas
6 slices white bread
1 stick (1/2 cup) butter
1 cup peanut butter
Directions:
Peel and mash bananas. Mix peanut butter with banana, thoroughly. Toast bread lightly and spread mix on bread. Melt butter in skillet
and brown sandwiches on each side slowly, until golden brown.
Elvis Presley
2 large bananas
6 slices white bread
1 stick (1/2 cup) butter
1 cup peanut butter
Directions:
Peel and mash bananas. Mix peanut butter with banana, thoroughly. Toast bread lightly and spread mix on bread. Melt butter in skillet
and brown sandwiches on each side slowly, until golden brown.
Elvis Presley
Five Flavor Pound Cake
INGREDIENTS:
Cake:
1 cup butter, softened
1⁄2 cup shortening
3 cups granulated sugar
5 eggs, beaten
3 cups all-purpose flour
1⁄2 teaspoon baking powder
1 pinch salt
1 cup milk
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon butter flavor extract
1 teaspoon vanilla extract
Glaze
1⁄2 cup white sugar
1⁄4 cup water
1⁄2 teaspoon coconut extract
1⁄2 teaspoon rum extract
1⁄2 teaspoon butter flavor extract
1⁄2 teaspoon lemon extract
1⁄2 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 325°F.
Grease a 10-inch tube or Bundt cake pan.
In small bowl, combine flour, baking powder and salt; set aside.
In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
Add eggs one at a time and beat until smooth.
Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
Spoon mixture into prepared pan.
Bake for 1 1/2 hours, or until cake tests done.
Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
Slowly spoon remaining glaze onto top of hot cake.
Cool completely before serving.
To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
Bring to a boil, stirring until sugar is dissolved.
Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients.
Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.
Magnolia Beauregard (Madea), my maternal great-grandmother, loved making this cake.
www.food.com
Cake:
1 cup butter, softened
1⁄2 cup shortening
3 cups granulated sugar
5 eggs, beaten
3 cups all-purpose flour
1⁄2 teaspoon baking powder
1 pinch salt
1 cup milk
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon butter flavor extract
1 teaspoon vanilla extract
Glaze
1⁄2 cup white sugar
1⁄4 cup water
1⁄2 teaspoon coconut extract
1⁄2 teaspoon rum extract
1⁄2 teaspoon butter flavor extract
1⁄2 teaspoon lemon extract
1⁄2 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 325°F.
Grease a 10-inch tube or Bundt cake pan.
In small bowl, combine flour, baking powder and salt; set aside.
In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
Add eggs one at a time and beat until smooth.
Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
Spoon mixture into prepared pan.
Bake for 1 1/2 hours, or until cake tests done.
Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
Slowly spoon remaining glaze onto top of hot cake.
Cool completely before serving.
To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
Bring to a boil, stirring until sugar is dissolved.
Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients.
Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.
Magnolia Beauregard (Madea), my maternal great-grandmother, loved making this cake.
www.food.com
Maraschino Cherry Sauce
Ingredients:
2/3 cup boiling water
1/4 cup Maraschino cherries, cut in halves
1/3 cup sugar
2 tablespoons corn-starch
1/2 cup Maraschino syrup
1/2 tablespoon butter
Directions:
Mix sugar and corn-starch, add gradually to boiling water, stirring constantly. Boil five minutes, and add cherries, syrup, and butter.
NOTES:
Emma Revels (Mamadoit), my paternal grandmother, would use red and green cherries for Christmas ham. It was poured over the ham the last 30 minutes of baking.
Boston Cooking School
2/3 cup boiling water
1/4 cup Maraschino cherries, cut in halves
1/3 cup sugar
2 tablespoons corn-starch
1/2 cup Maraschino syrup
1/2 tablespoon butter
Directions:
Mix sugar and corn-starch, add gradually to boiling water, stirring constantly. Boil five minutes, and add cherries, syrup, and butter.
NOTES:
Emma Revels (Mamadoit), my paternal grandmother, would use red and green cherries for Christmas ham. It was poured over the ham the last 30 minutes of baking.
Boston Cooking School
Classic Red Velvet Cake
Ingredients:
Cake:
2 1/2
cups Gold Medal™ all-purpose flour
1 1/2
cups sugar
2
tablespoons unsweetened baking cocoa
1
tablespoon baking powder
1
teaspoon salt
1 1/2
cups vegetable oil
1
cup buttermilk
1
teaspoon vanilla
1
bottle (1 oz) red food color
2
eggs
Frosting:
1/2
cup Gold Medal™ all-purpose flour
1 1/2
cups milk
1 1/2
cups sugar
1 1/2
cups butter, softened
1
tablespoon vanilla
Directions:
1. Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
3. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
www.bettycrocker.com
Butter Roux Frosting
INGREDIENTS:
1 cup Whole Milk
3 TB All Purpose Flour
A pinch of Salt
1 cup unsalted Butter
1 cup Granulated Sugar
1 tsp Vanilla extract
DIRECTIONS:
Whisk flour into milk and place over medium heat in a small sauce pan.
Cook mixture until thickened, whisking constantly.
Remove from heat and whisk in the salt.
Pour into a clean bowl and cover with plastic wrap on the surface. (This will stop the cooking and the plastic will prevent crusting).
Set aside to cool slightly.
In a stand mixer, begin creaming the butter and sugar until fluffy.
Add vanilla extract and mix to combine.
When milk mixture is slightly cooled; add 1 TB at a time to the creamed butter mixture while the mixer is running on medium speed.
Slowly but surely the gluten will pull in the butter into a pseudo emulsion.
You should have an extremely fluffy, light and buttery frosting when completed.
NOTES:
The Traditional frosting for Red Velvet cake, Ermine is also known as Boiled Milk or Butter Roux Frosting.
It has a boiled milk and flour base that is added to creamed butter and sugar. This gives you a rich but light taste with an ermine-like mouth feel, thus the name. Not quite a butter creme, but close. It's really quite a unique and delicious type of frosting, but does need to be refrigerated though as it does not stand up well to temps above 70 degrees.
I am sure this is part of the reason that it has been forsaken for the more modern Cream Cheese frosting (Which I LOVE on Carrot Carrot cake).
www.culinaryalchemist.com
Monday, September 28, 2015
Curry Chicken
Ingredients:
2 lbs of chicken breasts or chicken parts
4 tsp. curry (more if you like very spicy)
1 onion
garlic powder (optional)
2 tsp. garlic salt (or to taste)
2 tsp of ground black pepper
Directions:
Wash and drain chicken. Cut into bite-sized parts and season with salt and pepper to taste. Place in skillet with 1/4-inch of oil. Completely brown the chicken and remove from skillet.
Sauté the onions in skillet over remaining oil until transparent. Add the curry powder saute; stirring for a few minutes. Add about a cup of water (enough to cover chicken) to make a gravy mixture. Add back chicken and remaining ingredients. Cover and stir periodically.
Allow to cook for approximately 45 minutes. Serve hot with rice.
www.cooks.com
2 lbs of chicken breasts or chicken parts
4 tsp. curry (more if you like very spicy)
1 onion
garlic powder (optional)
2 tsp. garlic salt (or to taste)
2 tsp of ground black pepper
Directions:
Wash and drain chicken. Cut into bite-sized parts and season with salt and pepper to taste. Place in skillet with 1/4-inch of oil. Completely brown the chicken and remove from skillet.
Sauté the onions in skillet over remaining oil until transparent. Add the curry powder saute; stirring for a few minutes. Add about a cup of water (enough to cover chicken) to make a gravy mixture. Add back chicken and remaining ingredients. Cover and stir periodically.
Allow to cook for approximately 45 minutes. Serve hot with rice.
www.cooks.com
Southern Catfish Stew
INGREDIENTS:
1 lb catfish fillet
3 slices bacon, chopped
1 cup chopped onion
1⁄2 cup chopped green bell pepper
1 (28 ounce) can tomatoes
2 cups peeled and diced potatoes
1 cup water
1⁄4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon thyme
DIRECTIONS:
Wash the catfish fillets and cut them into 1-inch pieces; set aside.
Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
Add the remaining ingredients and bring to a simmer.
Cook, covered, for 30 minutes.
Add the fish and cook for another 20 minutes.
Correct the seasonings, if necessary, and serve hot with cornbread.
www.food.com
1 lb catfish fillet
3 slices bacon, chopped
1 cup chopped onion
1⁄2 cup chopped green bell pepper
1 (28 ounce) can tomatoes
2 cups peeled and diced potatoes
1 cup water
1⁄4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon thyme
DIRECTIONS:
Wash the catfish fillets and cut them into 1-inch pieces; set aside.
Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
Add the remaining ingredients and bring to a simmer.
Cook, covered, for 30 minutes.
Add the fish and cook for another 20 minutes.
Correct the seasonings, if necessary, and serve hot with cornbread.
www.food.com
Country Potato Salad
Ingredients:
2 pounds Yukon Gold potatoes (about 6 medium)
1 ½ cups of mayonnaise (no Miracle Whip please)
1 tablespoon white vinegar
1 tablespoon yellow mustard
3-4 tablespoons of chicken stock or broth
1 teaspoon salt
¼ teaspoon pepper
2 stalks of celery, finely chopped (about 1 cup)
1 medium onion, finely chopped (about ½ cup)
4 hard boiled eggs, chopped
Directions:
Peel and dice potatoes into cubes. Place potatoes into a large pot of water. Boil for about 20 minutes (or until fork tender). Take care not to overcook your potatoes – you don’t want them overly mushy.
Mix mayonnaise, vinegar, mustard, chicken stock and salt and pepper in a large bowl. Add potatoes, celery, onion and stir gently. Stir in eggs.
Cover and refrigerate at least 4 hours to blend flavors and chill.
Cook’s Note: Potatoes love to soak up all the mayonnaise, so if you noticed your salad is just a little dry when you are ready to serve, add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad. How do you make the perfect hard boiled egg? Put eggs in a medium pot. Cover with cool water. Place on burner over high heat. Bring to a boil then take pot off of heat and cover with lid. Set timer for 15 minutes. Dump water out of pot and rinse with cool water. You will have perfectly hard boiled eggs and no green rings!
www.thecountrycook.net
Quick Greens
Ingredients:
1-2 bags of greens (whatever type you prefer)
1/4 cup apple cider vinegar
1/2 cup chopped onion
pinch of sugar
smoked meat (whatever you prefer for added flavor)
chicken soup base (creamy)
Directions:
Put washed greens in a pot.
Pour vinegar over greens.
Add, onion and sugar, allow to set.
This opens the greens up so they will accept flavor and be tender.
Mix chicken soup base and hot water together; to taste.
Pour over greens.
There should be enough liquid to at least cover the greens.
Boil for 1 hour or until you feel the greens are done (nice and tender).
www.chefrick.com
1-2 bags of greens (whatever type you prefer)
1/4 cup apple cider vinegar
1/2 cup chopped onion
pinch of sugar
smoked meat (whatever you prefer for added flavor)
chicken soup base (creamy)
Directions:
Put washed greens in a pot.
Pour vinegar over greens.
Add, onion and sugar, allow to set.
This opens the greens up so they will accept flavor and be tender.
Mix chicken soup base and hot water together; to taste.
Pour over greens.
There should be enough liquid to at least cover the greens.
Boil for 1 hour or until you feel the greens are done (nice and tender).
www.chefrick.com
Salt and Pepper Catfish
Ingredients:
Yield: 2-4 servings
1 cup buttermilk
4 catfish fillets
1 cup cornmeal
1/2 cup flour
1 1/2 teaspoon kosher or freshly ground sea salt
2 tablespoons coarsely ground black pepper
Vegetable oil for frying
Directions:
Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes.
Place oil in a 12-inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer.
In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain. Place fillets in bag and shake gently until completely coated.
Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve hot.
www.chefrick.com
Yield: 2-4 servings
1 cup buttermilk
4 catfish fillets
1 cup cornmeal
1/2 cup flour
1 1/2 teaspoon kosher or freshly ground sea salt
2 tablespoons coarsely ground black pepper
Vegetable oil for frying
Directions:
Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes.
Place oil in a 12-inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer.
In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain. Place fillets in bag and shake gently until completely coated.
Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve hot.
www.chefrick.com
Old-Fashioned Chicken Stew
Ingredients:
1 (5 to 6 pound) chicken, cut into 8 pieces
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
2 onions, diced
1/2 cup celery, diced
4 cups warm water
2 tablespoons poultry seasoning
1 recipe Basic Rice
Directions:
In a 6- to 8-quart Dutch oven over medium heat, brown chicken pieces in oil. Remove from pot and allow to cool. Remove meat from bones and set aside.
Sprinkle flour in pot and stir until brown. Add onions and celery; cook until tender. Add a little of the water slowly, scraping brown bits from bottom and stirring to combine. Add remaining water, chicken and poultry seasoning.
Reduce heat and simmer until tender (about 1 hour), stirring occasionally as stew thickens. Serve over rice.
www.chefrick.com
Baked Ham with Pineapple
Ingredients:
1 fully cooked bone-in ham (6 to 8 pounds)
Whole cloves
1/2 cup packed brown sugar
1/4 cup pineapple juice
1 can (8 ounces) sliced pineapple, drained
5 maraschino cherries
Directions:
Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Combine brown sugar and pineapple juice; pour over ham. Arrange pineapple and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a meat thermometer reads 140° and the ham is heated through.
Yield: 16-20 servings.
www.tasteofhome.com
Chocolate Roll
Ingredients (Chocolate Roll)
1 cup sugar, divided use 3 tablespoons cocoa
6 eggs 1 pint heavy cream, whipped with 3 tablespoons sugar
5 tablespoons flour 1 tablespoon hot water
1 teaspoon baking powder ¼ cup chopped pecans (if desired)
1 teaspoon vanilla
Instructions (Chocolate Roll)
Preheat oven to 350°. Line one 15½ × 10½ inch jelly roll pan with parchment paper and grease and flour lightly. Separate the eggs. Beat the whites until stiff and gradually add 1/4 cup sugar. Cream ½ cup of sugar with egg yolks and stir in vanilla. Sift the cocoa, baking powder and flour together and add to egg yolk mixture. Carefully fold in beaten egg whites. Evenly spread the batter into the prepared pan. Bake at 350° for 20 minutes, or until cake springs away from sides of pan. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner’s sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again, frost with chocolate frosting and sprinkle with chopped nuts.
Ingredients: (Frosting)
1 cup sugar 1 egg white
½ cup water 2 tablespoons cocoa (or to taste)
Instructions: (Frosting*)
Beat egg white until stiff. Boil sugar and water until reaches soft-ball stage (a drop will form a soft ball in a cup of cool water). Stir in cocoa, cool slightly and fold gradually into beaten egg white.
Mrs. Willie P. Gramling
Orangeburg’s Choice Recipes
* Mrs. McKay usually sprinkles with powdered sugar instead of using the frosting.
www.charlestongateway.com
Sweet Tea
Ingredients: (1 Gallon)
6 cups boiling water
4 family-size tea bags
1 to 1½ cups sugar
Instructions:
In order to make a gallon of this southern delight, bring 6 cups of water to a boil, remove it from the heat and add 4 family-size tea bags to the water to steep. Next pour the warm tea in a pitcher and add 1 to 1½ cups of sugar. Stir until the sugar has dissolved and fill the rest of the pitcher with cold water or ice cubes and your “southern house wine” is ready! For an even more refreshing drink, gather a few mint leaves out of your garden and add them to your glass of Southern Sweet Tea. Remember, the sweeter the tea, the better!
www.charlestongateway.com
6 cups boiling water
4 family-size tea bags
1 to 1½ cups sugar
Instructions:
In order to make a gallon of this southern delight, bring 6 cups of water to a boil, remove it from the heat and add 4 family-size tea bags to the water to steep. Next pour the warm tea in a pitcher and add 1 to 1½ cups of sugar. Stir until the sugar has dissolved and fill the rest of the pitcher with cold water or ice cubes and your “southern house wine” is ready! For an even more refreshing drink, gather a few mint leaves out of your garden and add them to your glass of Southern Sweet Tea. Remember, the sweeter the tea, the better!
www.charlestongateway.com
Tomato Sandwich (Southern Style)
Ingredients:
Tomatoes, ripened in the hot summer sun, still warm from the garden. Never put them in the refrigerator.
Mayonnaise, real, full-fat
Squishy, cheap white bread, like Wonder Bread
Instructions:
Slice your tomatoes and thickly spread mayonnaise on the bread. Put the sandwich together, adding salt and pepper to taste. Cut in half before eating. Use lots of napkins because the sticky, delicious tomato juice will run down your chin while you eat. Repeat until summer is over, and fresh tomatoes are only a tasty memory.
www.charlestongateway.com
Shrimp and Grits
Ingredients:
1½ pounds medium shrimp, peeled, deveined and halved
Juice of 1 lemon
Tabasco or other hot pepper sauce
1½ teaspoons salt or more to taste
1½ cups stone-ground grits, not instant or quick-cooking
6 thick slices bacon, chopped
1 small onion, finely chopped
¼ cup finely chopped green bell pepper
1 garlic clove, minced
½ cup thinly sliced scallions
2 tablespoons unbleached all-purpose flour
1 cup chicken stock
1 to 2 tablespoons unsalted butter
1 cup (about ¼ pound) grated medium to sharp Cheddar cheese
Instructions:
Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy.
Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.
While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sautéing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.
When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.
Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy. Serves 4
A Real American Breakfast, by Cheryl Alters Jamison and Bill Jamison. This is one of many ways to prepare shrimp & grits. Find more recipes in any Charleston cookbook.
www.charlestongateway.com
Creamy Shrimp and Grits
Ingredients:
1 pound large raw shrimp, peeled and deveined *
1 cup heavy cream
2 cups water
1½ cups hot stock (shrimp, chicken or vegetable)
¼ cup butter
Salt and black pepper to taste
1 cup stone-ground grits **
3 tablespoons freshly-squeezed lemon juice
Salt and black pepper to taste
6 bacon slices
2 tablespoons finely-chopped onion
1 clove garlic, minced
2 tablespoons finely-chopped green or red bell pepper
Instructions:
* Add additional flavor: Place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. Remove from heat and strain the broth, discarding shells. Add shrimp broth to hot stock.
** If using quick-cooking grits (not instant), reduce cream to ½ cup and reduce stock to 1 cup.
In a large saucepan over medium-high heat, combine cream, water and hot stock; bring to a gentle boil. Add butter salt and pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added; reduce heat to medium-low. Cook for 20 minutes, stirring occasionally (be careful not to scorch mixture), or until the grits are tender.
Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin and remove from heat.
Sprinkle shrimp with lemon juice, salt, and pepper; set aside.
In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside. Coarsely chop bacon when cool. Reserve 4 tablespoons bacon grease in the frying pan. Add onion, garlic, and green or red bell pepper; sauté 10 minutes or until the onion is transparent. Add shrimp mixture and bacon; sauté 5 to 7 minutes or until shrimp are opaque in center (cut to test). Remove from heat.
To serve, spoon hot grits onto individual serving plates and top with shrimp mixture.
Makes 4 servings.
whatscookingamerica.net
Cassoulet (adapted from Saveur recipe)
Makes 8 servings
Ingredients:
4 cups dried Great Northern or other small white beans
1 pound ham hocks
3 large yellow onions, peeled, quartered
5 sprigs thyme
Salt and freshly ground black pepper
1/3 pound cubed bacon
1 ham bone
1 tablespoon duck fat (I used bacon drippings)
1 pound fresh pork sausage, cut into 2-inch pieces
1 large head garlic, separated into cloves, peeled (about 3/4 cup)
Confit of 1 quartered duck, or 4 whole legs
1/4 teaspoon nutmeg
Directions:
Rinse the beans, picking out any damaged beans or pebbles.
Put ham hocks in a large pot. Add 1 onion, thyme, salt and pepper. Cover with water and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, for 2 hours. Remove from heat, cool for 15 minutes, then drain ham hocks, discarding onion and thyme. Remove meat from each hock, cutting it into small pieces. Discard bones.
Meanwhile, place bacon, ham bone, and 1 onion in a large, heavy-bottomed pot. Cook over medium heat, stirring frequently, until bacon is rendered, about 20 minutes. Add beans and enough water to cover by 1⁄2 inch (about 8 cups) and season with salt. Bring to a simmer, then reduce the heat to low and cook until beans are tender, about 45 minutes. Adjust salt, if necessary, then set the beans aside to cool.
Heat duck fat (or bacon grease) in a large skillet over medium-high heat. Add sausages and cook, turning to brown on all sides, for about 10 minutes.
Place garlic, remaining onion, and 1⁄2 cup water in a blender and purée until smooth. Add garlic paste to sausages and reduce heat to medium-low. Cook, turning sausages occasionally, for 10 minutes more.
Preheat oven to 350 degrees. Using a slotted spoon, remove and discard the ham bone and onion from beans (it is okay if some pieces of onion remain). Using a slotted spoon, transfer about half the beans with bacon to a heavy wide-mouthed 5 or 6-quart cast-iron, clay, or earthenware pot, about 4 inches deep.
Assemble cassoulet in layers: Place meat from the ham hocks on top of the beans and cover with sausages and garlic paste. If using a whole quartered duck, separate into pieces and cut breasts in halves. Arrange duck on sausages, then spoon in the remaining beans with bacon. Season with nutmeg and add just enough reserved bean cooking liquid to cover the beans (about 3 cups). Reserve remaining liquid. Bake, uncovered, until cassoulet comes to a simmer and a crust begins to form, about 1 hour.
Reduce oven heat to 250 degrees, and cook for 3 hours, checking every hour or so to make sure the cassoulet is barely simmering (a little liquid should be bubbling around edges of cassoulet). If cassoulet appears dry, break crust (browned top layer) by gently pushing it down with the back of a spoon, allowing a new layer of beans to rise to the surface. Add just enough reserved bean cooking liquid (or water) to moisten beans.
Remove cassoulet from the oven. Allow to cool completely, then cover with a lid or aluminum foil and refrigerate overnight.
Remove cassoulet from refrigerator and allow to come to room temperature for at least 45 minutes. Meanwhile, preheat the oven to 350 degrees. Bake for 1 hour.
When the cassoulet begins to simmer, break the crust and add enough warm water to just cover beans (about 1 cup). Reduce heat to 250 degrees and bake, breaking crust and adding water as needed, for 3 hours. Remove the cassoulet from oven and allow to rest for 15–20 minutes. Serve the cassoulet from the pot, breaking the crust at the table.
www.nola.com
Original Taco Salad
Ingredients:
1 large head iceburg lettuce or 1-1/2 medium heads
1 to 1-1/4 pounds lean ground beef
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced or pressed
1/2 teaspoon dried oregano
15-ounce can Ranch Style beans or "chili beans", drained
3 large ripe tomatoes, chopped
1/2 cup chopped sweet onion or green onion (both white and green part)
1 cup grated sharp cheddar cheese
2 cups slightly crushed Fritos
2 ripe Haas avocados, peeled and roughly chopped
1 teaspoon salt
3 tablespoons fresh lemon juice
2/3 cup mayonnaise
Directions:
With a paring knife, remove the core from the head of lettuce, as well as any thick ribs. Wash and drain well on paper towels in the refrigerator. Pat excess water from lettuce with more paper towels.
Brown the ground beef with the chili powder, cumin, garlic and oregano. Drain well. Set aside and keep at room temperature.
Tear the chilled lettuce into bite-size pieces and combine in a large bowl with the beef mixture, beans, tomatoes, onion, cheese, Fritos and avocados. Toss to combine ingredients.
Mix the salt and lemon juice with the mayonnaise and stir until smooth. Pour mixture over the salad and toss again. Serve at once. Makes about 8 to 10 generous servings.
Prep time: 35 minutes; Cooking time: 10 minutes; Total time: 45 minutes
Note: This recipe makes a lot of salad. It's a great choice for a buffet or gathering of eight, ten or a dozen guests. If you are making the recipe as stated here, you'll need a very large bowl in which to toss the salad and a somewhat smaller bowl in which to serve it. However, the recipe can be easily halved if you're cooking for a smaller group.
www.texascooking.com
1 large head iceburg lettuce or 1-1/2 medium heads
1 to 1-1/4 pounds lean ground beef
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced or pressed
1/2 teaspoon dried oregano
15-ounce can Ranch Style beans or "chili beans", drained
3 large ripe tomatoes, chopped
1/2 cup chopped sweet onion or green onion (both white and green part)
1 cup grated sharp cheddar cheese
2 cups slightly crushed Fritos
2 ripe Haas avocados, peeled and roughly chopped
1 teaspoon salt
3 tablespoons fresh lemon juice
2/3 cup mayonnaise
Directions:
With a paring knife, remove the core from the head of lettuce, as well as any thick ribs. Wash and drain well on paper towels in the refrigerator. Pat excess water from lettuce with more paper towels.
Brown the ground beef with the chili powder, cumin, garlic and oregano. Drain well. Set aside and keep at room temperature.
Tear the chilled lettuce into bite-size pieces and combine in a large bowl with the beef mixture, beans, tomatoes, onion, cheese, Fritos and avocados. Toss to combine ingredients.
Mix the salt and lemon juice with the mayonnaise and stir until smooth. Pour mixture over the salad and toss again. Serve at once. Makes about 8 to 10 generous servings.
Prep time: 35 minutes; Cooking time: 10 minutes; Total time: 45 minutes
Note: This recipe makes a lot of salad. It's a great choice for a buffet or gathering of eight, ten or a dozen guests. If you are making the recipe as stated here, you'll need a very large bowl in which to toss the salad and a somewhat smaller bowl in which to serve it. However, the recipe can be easily halved if you're cooking for a smaller group.
www.texascooking.com
Sunday, September 27, 2015
Creole Chitterlings (Chitlins)
Ingredients:
20 pounds frozen cleaned chitterlings, thawed
1 large baking potato
2 large onions, peeled and halved
1 green bell pepper, chopped
3 cloves garlic
3 stalks celery, with leaves
1 cup apple cider vinegar
2 tablespoons salt
1 bay leaf
1 teaspoon Creole seasoning to taste
1 teaspoon red pepper flakes, or to taste
Directions:
Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.
www.allrecipes.com
20 pounds frozen cleaned chitterlings, thawed
1 large baking potato
2 large onions, peeled and halved
1 green bell pepper, chopped
3 cloves garlic
3 stalks celery, with leaves
1 cup apple cider vinegar
2 tablespoons salt
1 bay leaf
1 teaspoon Creole seasoning to taste
1 teaspoon red pepper flakes, or to taste
Directions:
Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.
www.allrecipes.com
Kool-Aid Punch
Ingredients:
1 packet cherry kool-aid
1 packet strawberry kool-aid
2 cups sugar
6 ounces frozen orange juice concentrate
6 ounces frozen lemonade concentrate
3 quarts water
1 quart ginger ale
Directions:
Combine all in punch bowl. If not serving immediately, add the ginger ale just before serving.
www.cdkitchen.com
Country Oxtails
Ingredients:
3 pounds oxtails
House Seasoning, recipe follows
1 teaspoon olive oil
1 can beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
6 cloves garlic, large ones cut in 1/2
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 (8-ounce) can tomato sauce
1/2 Vidalia onion, cut into 6 wedges
6 small new red potatoes, cut in 1/2
4 medium carrots, cut into 2-inch lengths
1 pot hot buttered rice
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Directions:
Preheat oven to 300 to 350 degrees F.
Sprinkle the oxtails liberally with House Seasoning on both sides.
Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce, and the reserved oxtails. Stir to combine all ingredients together.
Cover tightly, place in oven, and bake for 2 to 3 hours.
Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.
Serve oxtails with the vegetables over hot buttered rice.
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe courtesy of Paula Deen, 2008
Island Oxtail Stew
Ingredients:
2 1/2 -3 lbs. oxtail
½ c. flour
½ tsp. salt
¼ tsp. freshly ground black pepper
1/4 c. vegetable oil
1 large onion, wedges
2 cloves garlic, chopped
3 c. water
2 bay leaves
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 (8 oz) can tomato sauce
1 (10 3/4 oz) can condensed tomato soup
2 small carrots, peeled, 1-inch pieces
1 large potato, peeled, quartered
2 stalks celery, peeled, 1-inch pieces
3 TB flour, mixed with ½ c. water
Cooking Process:
Dredge oxtails in flour; brown lightly in large pot on all sides in hot oil. Add onions and garlic; brown lightly. Add water and bay leaves; bring to boil; cover and simmer 1 1/2 to 2 hours or until oxtails are tender. Add remaining ingredients; simmer additional 30 minutes or until vegetables are done. Thicken with flour slurry as desired.
Serve 3-4.
www.cookinghawaiinstyle.com
2 1/2 -3 lbs. oxtail
½ c. flour
½ tsp. salt
¼ tsp. freshly ground black pepper
1/4 c. vegetable oil
1 large onion, wedges
2 cloves garlic, chopped
3 c. water
2 bay leaves
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 (8 oz) can tomato sauce
1 (10 3/4 oz) can condensed tomato soup
2 small carrots, peeled, 1-inch pieces
1 large potato, peeled, quartered
2 stalks celery, peeled, 1-inch pieces
3 TB flour, mixed with ½ c. water
Cooking Process:
Dredge oxtails in flour; brown lightly in large pot on all sides in hot oil. Add onions and garlic; brown lightly. Add water and bay leaves; bring to boil; cover and simmer 1 1/2 to 2 hours or until oxtails are tender. Add remaining ingredients; simmer additional 30 minutes or until vegetables are done. Thicken with flour slurry as desired.
Serve 3-4.
www.cookinghawaiinstyle.com
Mary's Favorite Hamburger Soup
Ingredients:
1 tablespoon cooking oil
1 cup of chopped or sliced carrots
1-1/2 cups of chopped onion
1/4 cup of chopped celery
1 tablespoon of minced garlic
1-1/4 pounds of ground beef
2 (14.5 oz.) cans diced or stewed tomatoes
1 teaspoon of kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups water
4 cups of beef stock or broth
4 teaspoons beef base, like Better Than Bouillon
1/2 tablespoon Worcestershire sauce
Splash Kitchen Bouquet, optional
2 to 4 cups of frozen, canned and drained, or leftover mixed vegetables
Egg noodles or other medium cut pasta, cooked
Parmesan cheese, grated, for garnish, optional
Dried parsley flakes, for garnish, optional
Instructions:
In a large soup pot, sauté the carrots, onion, celery and garlic in oil over medium high until veggies soften. Add the ground beef and cook through; drain off any excess fat, if needed.
Add the tomatoes, along with the juice, salt, both peppers, basil, and oregano; cook and stir over medium high, about 5 minutes. Add the water, stock, beef base, Worcestershire and Kitchen Bouquet, if using. Increase to high and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Add the vegetables, bring back up to a boil, reduce heat to simmer and continue to cook until veggies are cooked or warmed through. Taste and adjust seasonings if needed.
Soup can be served at this point, or reduce heat to low and let it slow simmer an hour or more, stirring occasionally, until you are ready to eat! Cook egg noodles, or your favorite pasta separately, according to package directions; drain. Spoon noodles into soup bowls, ladle soup over top of noodles and sprinkle with grated Parmesan cheese. Serve with homemade bread, or crusty rolls.
Crockpot: Sauté veggies, brown and drain ground beef, transfer to slow cooker. Add remaining ingredients (except for noodles and garnishes) down to the veggies, cover and cook on low for 6 to 8 hours.
Tip: You can save leftover bits and pieces of vegetables from meals in a small container in the freezer. As you have leftover veggies, continue layering them into the container. This works perfect for soups like this!
Source: http://deepsouthdish.com
Bags of Gold
INGREDIENTS:
1 quart tomato juice or 1 quart tomato soup
4 cheddar cheese cubes (or your fav. - 1 in.)
1 1⁄2 cups baking mix
1⁄2 cup milk
DIRECTIONS:
Heat the juice or soup in a large pot.
Cut the cubes of cheese.
Combine the baking mix and milk.
Divide dough into 4 dumplings and wrap around the cheese cubes.
Carefully drop dumplings into the soup and cook for 10 minutes, covered, then 10 minutes uncovered.
Put a dumpling in each bowl and cover with soup.
www.food.com
1 quart tomato juice or 1 quart tomato soup
4 cheddar cheese cubes (or your fav. - 1 in.)
1 1⁄2 cups baking mix
1⁄2 cup milk
DIRECTIONS:
Heat the juice or soup in a large pot.
Cut the cubes of cheese.
Combine the baking mix and milk.
Divide dough into 4 dumplings and wrap around the cheese cubes.
Carefully drop dumplings into the soup and cook for 10 minutes, covered, then 10 minutes uncovered.
Put a dumpling in each bowl and cover with soup.
www.food.com
Saturday, September 26, 2015
Hamburger Hash
Ingredients:
1 lg. onion
1 tbsp. vegetable oil
4 c. raw potatoes, peeled and cubed
1-1/2 pounds ground beef
6 c. hot water
3 tbsp. flour
1/4 c. cold water
Salt and pepper
1 tbsp sage or to taste
Directions:
Chop onion fine and saute in salad oil until translucent. Add the ground beef and cook through; drain off any excess fat, if needed.
Bring 6 cups of water to boil in 2 quart saucepan with lid and add potatoes. Add hamburger and onions to the pot. Cover; simmer until potatoes are tender. Thicken gravy with flour mixed to smooth paste in cold water. Add seasonings. Heat thoroughly. Serves 6.
Note: Add hot water after adding flour paste, if needed, to thin gravy.
This recipe by courtesy of Sweetmilk and Tea Cakes©
Tea Cakes
Yield :100 cookies
INGREDIENTS:
1 cup butter, soft at room temperature
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
3 cups all-purpose flour*
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
DIRECTIONS:
Preheat oven to 350°F.
Cream butter and sugar until light and fluffy in a mixing bowl.
Add eggs one at a time waiting for previous egg to be fully incorporated into mixture. Add vanilla and mix slightly.
Sift baking powder and baking soda with flour. Add to creamed mixture and mix until just combined.
Line cookie sheets with parchment paper or spray with baking spray. Drop by teaspoonfuls onto cookie sheet. Bake for 10-12 minutes or until golden brown.
www.imperialsugar.com
Huntsburgers
Ingredients:
6 hamburger buns
1 lb. lean ground chuck
2 tablespoons finely chopped onion
1 teaspoon salt
1/8 teaspoon pepper
2 cans (8 oz. each) Hunt's Tomato Sauce, divided use
Directions:
Hollow out centers of the buns, leaving bottom and 1/2-inch rim. (You may use sliced or unsliced buns.)
Crumble up the bread you have removed and mix well with meat, onion, salt, pepper and 1 1/2 cans of the tomato sauce. Fill buns.
Bake on cookie sheet in moderately hot oven (375 degrees F) for 20 minutes. Spoon remaining sauce over buns.
Bake about 5 minutes more, until sauce is hot.
Click here to view: http://www.recipelink.com/msgbrd/board_31/2009/FEB/49624.html
Friday, September 25, 2015
Uncle's Bundt Cake
Ingredients:
Butter, for greasing pan
Flour, for dusting pan
6 eggs
2 sticks butter (1 cup), softened
2 cups sugar
One 12-ounce box vanilla wafers, crushed
1 cup sweetened flaked coconut or 1 can coconut flakes, 3 1/2-oz
2 cups chopped pecans
1/2 cup sweet milk (whole milk)
Directions:
Cook's Note: An easy way to crush your vanilla wafers is to place half of the box at a time in a gallon zipper-seal bag and roll over them with a rolling pin or glass, then repeat with the other half.
Preheat the oven to 325°.
Cream butter and sugar. Add eggs one at a time. Add half of wafers crushed fine. Add coconut, nuts, milk, and balance of wafers. Spoon into a greased and floured tube cake pan. Cover pan with a clean tea towel; leave on counter for 45 minutes. *
Bake at 325° for 1 hour, or until a toothpick inserted in the center comes out clean.
Leave in pan 10 minutes to cool; turn out onto plate and allow to cool completely.
*There is no leavening in the 'Vanilla Wafer Cake'; therefore, you must allow time for the wafers to absorb the liquid and 'swell'. Do not skip this step.
Marcy Dempsey's Championship " Uncle's Bundt Cake" - The Toledo Blade~ August 4, 1976
This recipe by courtesy of Sweetmilk and Tea Cakes©
Deep-Dish Apple Pie
Ingredients:
2 cups all-purpose flour
1/2 cup shortening
1 large egg
1/4 cup cold water
2 tablespoons white vinegar
FILLING:
10 cups sliced peeled tart apples (about 8 medium)
1 teaspoon lemon juice
1/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon butter
1 large egg
1 tablespoon milk
Directions:
Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed.
Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.
On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 15 servings.
www.tasteofhome.com
Triple-Crust Peach Cobbler
INGREDIENTS:
3 packages (11 ounces each) Betty Crocker™ pie crust mix
1 cup cold water
1 1/2 cups sugar
3/4 cup butter or margarine, melted
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons vanilla
2 teaspoons lemon extract
2 cans (29 ounces each) sliced peaches in syrup, undrained
DIRECTIONS:
Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.
Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside.
Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish.
Arrange pastry strips on top. Pour remaining half of peach mixture on top.
Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish.
Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.
www.tablespoon.com
Old-Fashioned Sweet Potato Pie
Ingredients:
2-1/4 cup cooked and mashed sweet potatoes
1/2 cup butter or
margarine
1-1/4 cup sugar
1 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. ground cloves
2 eggs, beaten
2 cans (5-1/3 oz. each) evaporated milk or
1 can (13 oz.) evaporated milk
2/3 cup milk
2 9-inch unbaked pie crusts
Instructions:
Combine sweet potatoes & butter, mixing until blended.
In a separate bowl combine sugar, flour, and spices. Mix well. Add to sweet potato mixture. Blend eggs and milk. Add to sweet potato mixture.
Pour mixture into pie crust.
Bake at 425°F for 10 minutes. Reduce oven temp to 350°F and continue baking for 40-60 minutes or until knife inserted to center comes out clean.
www.foodgeeks.com
Jelly Cake
Rex Jelly was used by my paternal grandmother when she made the Jelly Cake for the holidays. This jelly recipe is close to its flavor.
Ingredients:
1 box Duncan Hines Butter Cake Mix, plus ingredients to make cake
2 lb jar of apple jelly
1 pkg 3 oz., raspberry jello
1/4 tsp lemon extract
1/4 tsp vanilla extract
shredded coconut, if desired for top
Directions:
The night before you fix your cake fix the jelly by combining the last four ingredients and refrigerate.
Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch cake pans. Bake cake as directed. Cool completely.
Split layers equally to make four layers. Spread jelly mixture between layers, on top and sides of cake.
Sprinkle with coconut, if desired. Keep refrigerated.
www.justapinch.com
Ingredients:
1 box Duncan Hines Butter Cake Mix, plus ingredients to make cake
2 lb jar of apple jelly
1 pkg 3 oz., raspberry jello
1/4 tsp lemon extract
1/4 tsp vanilla extract
shredded coconut, if desired for top
Directions:
The night before you fix your cake fix the jelly by combining the last four ingredients and refrigerate.
Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch cake pans. Bake cake as directed. Cool completely.
Split layers equally to make four layers. Spread jelly mixture between layers, on top and sides of cake.
Sprinkle with coconut, if desired. Keep refrigerated.
www.justapinch.com
Imperial Pound Cake
Ingredients:
Yield: 12 servings
1 pound stick margarine, at room temperature (not soft or reduced-fat margarine; Imperial brand is recommended)
1 pound powdered sugar, plus more for optional garnish
6 eggs
1 teaspoon vanilla extract
3 cups cake flour (see note)
Chopped nuts, for optional garnish
1. Grease and flour a large tube pan. Preheat the oven to 325 degrees.
2. In a large bowl, beat margarine and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Add flour slowly, beating until well mixed.
3. Put batter into the prepared pan. If desired, sprinkle lightly with powdered sugar and nuts.
4. Bake until cake is golden brown and a toothpick inserted in the center comes out clean, about 1 to 1 1/2 hours. Cool in pan for 10 minutes, then remove from pan and let cool completely.
Per serving: 525 calories; 30g fat; 6g saturated fat; 115g cholesterol; 5g protein; 59g carbohydrate; 38g sugar; 0.5g fiber; 335mg sodium; 20mg calcium.
Note: Some versions of this recipe call for all-purpose flour.
Saint Louis Dispatch
Thursday, September 24, 2015
Old- Fashioned Chicken and Dumplings
INGREDIENTS:
1 large chicken (4 to 4 1/2 pounds), cut into quarters
Coarse salt and freshly ground pepper
8 cups Scott's Chicken Stock
1 medium onion, halved lengthwise
2 ribs celery, preferably inner ribs, with leaves attached
1 large egg
2 tablespoons vegetable oil
1 cup all-purpose flour
3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices
2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/4 cup heavy cream
DIRECTIONS:
Generously season chicken with salt. Cover, and refrigerate overnight.
In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.
Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.
When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.
Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.
Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.
Scott's Chicken Stock
INGREDIENTS:
1 chicken (2 1/2 to 3 pounds), rinsed and dried
1 teaspoon coarse salt
1 rib celery, preferably an inner rib with leaves attached
1 small onion, peeled
DIRECTIONS:
Place chicken in a large pot and add 12 cups water along with salt, celery, and onion. Bring to a boil and immediately remove from heat. Cover pot with a tight-fitting lid, and let stand in a warm area until the leg and thigh of the chicken easily separate from the joint, 1 to 1 1/2 hours.
Transfer chicken to a platter, and let cool. Reserve chicken for another use. Discard celery and onion. Strain liquid through a fine mesh sieve and carefully skim fat from the surface, if using stock immediately. Or, cool stock to room temperature and refrigerate overnight; remove solidified fat before using.
Scott Peacock
1 large chicken (4 to 4 1/2 pounds), cut into quarters
Coarse salt and freshly ground pepper
8 cups Scott's Chicken Stock
1 medium onion, halved lengthwise
2 ribs celery, preferably inner ribs, with leaves attached
1 large egg
2 tablespoons vegetable oil
1 cup all-purpose flour
3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices
2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/4 cup heavy cream
DIRECTIONS:
Generously season chicken with salt. Cover, and refrigerate overnight.
In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.
Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.
When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.
Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.
Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.
Scott's Chicken Stock
INGREDIENTS:
1 chicken (2 1/2 to 3 pounds), rinsed and dried
1 teaspoon coarse salt
1 rib celery, preferably an inner rib with leaves attached
1 small onion, peeled
DIRECTIONS:
Place chicken in a large pot and add 12 cups water along with salt, celery, and onion. Bring to a boil and immediately remove from heat. Cover pot with a tight-fitting lid, and let stand in a warm area until the leg and thigh of the chicken easily separate from the joint, 1 to 1 1/2 hours.
Transfer chicken to a platter, and let cool. Reserve chicken for another use. Discard celery and onion. Strain liquid through a fine mesh sieve and carefully skim fat from the surface, if using stock immediately. Or, cool stock to room temperature and refrigerate overnight; remove solidified fat before using.
Scott Peacock
Cajun Chicken Stew
This savory Cajun Chicken Stew Recipe is easy to prepare, but the one common mistake folks make is trying to prepare a chicken stew with young fryers. A mature hen makes a better stew. The reason why? The meat on a young chicken will fall apart quickly during the cooking process. It takes longer to cook a hen and therefore all of the herbs and spices have more time to come together to create the savory taste.
Ingredients
1 four to five pound hen cut into pieces (never use fryer)
1/2 cup oil
1/2 cup all-purpose four
2 cups onions, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
2 cloves garlic, chopped
2 cups water
salt and pepper to taste
Instructions
prepare roux with flour and oil until brown in color
add onions, celery and chicken
cook 2 to 3 minutes before adding water, garlic, bell pepper and seasoning
simmer in covered pot until hen is tender (around 1 1/2 hours)
add more water if needed
Serve over cooked rice. Makes 8 to 10 servings.
Note: You may substitute the wet roux with 1/2 cup of powdered gumbo roux.
www.realcajuncooking.com
Wednesday, September 23, 2015
Yeast Biscuits
INGREDIENTS:
1 tablespoon yeast
1⁄4 cup water
2 1⁄2 cups flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1⁄2 cup shortening
1 cup buttermilk (OR 1 cup milk, soured with 1 tbsp vinegar added)
DIRECTIONS:
Dissolve yeast in water, set aside.
Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
Stir in buttermilk and yeast mixture.
Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky.
Scrape out onto well floured board.
Flip over and knead lightly (4-6 times).
Roll out and cut with biscuit cutter.
Place on greased pan and let raise slightly (10-30 minutes).
Bake at 400 F until light brown, 10-12 minutes.
By Windchime
Candied Sweet Potatoes
INGREDIENTS:
1 cup dark brown sugar
1⁄4 cup water
2 tablespoons butter
1⁄4 teaspoon salt
4 sweet potatoes, boiled & peeled (I prefer to bake for richer flavored potatoes)
DIRECTIONS:
Boil sweet potatoes in skins for 15 minutes, rinse with cool water and remove skins.
Mix brown sugar and water in sauce pan, and boil together for 5-minutes, stirring frequently forming a syrup.
Add butter and stir until dissolved. Add salt and remove from heat.
Cut sweet potatoes in quarters lengthwise with cut side down in a
greased 9"x12" baking dish.
Pour syrup mixture over the sweet potatoes, cover them and bake at a 350° F oven for 60-minutes.
Baste sweet potatoes with syrup in the pan.
Turn them over every 10-minutes.
Remove from oven.
Tuesday, September 22, 2015
Old-Fashioned Biscuits ( as shown on Clabber Girl can)
This is the classic baking powder biscuit recipe that can be found on the back of the Clabber Girl Baking Powder can. You need to ensure your oven is very hot and ready to go before putting in the biscuits inside.
INGREDIENTS
2 c. all-purpose flour
2 1/2 tsp. Clabber Girl Baking Powder
1/2 tsp. salt
1/3 c. shortening
3/4 c. milk
1 tbsp. butter softened
Instructions
In a medium mixing bowl stir together flour, Clabber Girl Baking Powder, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just until moistened and dough pulls away from the sides of the bowl (dough will be sticky).
On a floured surface, lightly knead dough with floured hands for 30 seconds or until nearly smooth. Lightly roll dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
Place biscuits close together on a lightly greased baking sheet. Brush tops with soft margarine. Bake in a 475° oven for 11 to 15 minutes or until golden brown. Serve warm.
Makes about 8 - 10 biscuits
www.clabbergirl.com
Grits
INGREDIENTS:
3 cups water
1 1/2 cups grits, white (not instant)
1 tablespoon salt
Heat the water to boiling in a large saucepan over medium
heat. Pour in the grits very gradually, stirring the whole time
to prevent lumps. Add the salt, reduce the heat to low (one
or two bubbles should rise to the top at a time), and cook,
stirring constantly, until tender, about 10 minutes. Grits
should be as thick as oatmeal, not runny or stiff. If the grits
get too thick toward the end of the cooking time, stir in a
little hot water. Serve hot.
Monday, September 21, 2015
Ermine Icing
This is an old-fashioned icing, also called boiled-milk frosting. The results are as light as whipped cream but with much more character. It was the original icing for red velvet cake.
INGREDIENTS:
5 tablespoons/40 grams flour
1 cup/235 milliliters whole milk
1 teaspoon/5 milliliters vanilla extract
Pinch of salt
1 cup/ 230 grams unsalted butter, softened
1 cup/200 grams granulated sugar
PREPARATION:
STEP 1
Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
STEP 2
Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
STEP 3
Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.
The New York Times
Ermine frosting is a “Boiled milk” frosting, sometimes referred to as “Butter Roux”, although that is not technically correct, since it is not based on a roux. Ermine frosting is simply a different method of making a ButterCreme using the gluten in flour and casein in milk to create a suspension, instead of the albumen in egg whites like Swiss and Italian ButterCreme or an emulsion with egg yolks like French ButterCreme... www.culinaryalchemist.blogspot.com
Banana Slush Punch
Ingredients:
6 cups water
1-1/2 cups sugar
5 ripe bananas, peeled
46 oz. can unsweetened pineapple juice
12 oz. can frozen orange juice concentrate, thawed
12 oz. can frozen lemonade concentrate, thawed
2-1/2 quarts ginger ale or 7-Up
Preparation:
In large saucepan, heat water and sugar to a rolling boil. Remove from heat and cool completely. In large bowl, mash bananas and blend with some of the pineapple juice. Strain through mesh strainer. Then add cooled sugar syrup and remaining juices (NOT ginger ale or 7Up). Freeze in a 5-quart freezer container, stirring once during the freezing process.
To serve, let frozen mixture stand at room temperature for 1-2 hours until softened.
Directions:
Transfer to punch bowl, and add ginger ale. You can also make individual servings of this by scooping frozen mixture into glasses, filling 1/2 full, then filling the remainder of the way with ginger ale or 7-Up.
Old Fashioned Southern Cornbread
Ingredients:
1 cup cornmeal
1⁄2 cup flour
1 teaspoon salt
1 teaspoon sugar
1⁄2 cup milk
1⁄2 cup boiling water
3 tablespoons corn oil
1 egg
1 1⁄2 teaspoons baking powder
Directions:
Grease an 8-inch round or square baking pan (or, for more authenticity, a cast iron skillet). Preheat oven to 425. Place pan in oven to preheat.
Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.
Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.
Mix in egg and then baking powder; beat briskly.
Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).
Cornmeal Dressing
INGREDIENTS:
1 cup Quaker corn meal (yellow)
2 cups cold water or chicken stock
1/3 cup butter
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion (I prefer red)
1 tsp salt
1/4 tsp pepper
1 1/2 tsp poultry seasoning
5 cups toasted bread crumbs
2 eggs beaten
DIRECTIONS:
Combine cornmeal and water/chicken stock in sauce pan. Add butter and cook until mixture thickens, stirring constantly. Combine hot mush with remaining ingredients. Stuff lightly into neck of turkey or chicken. Roast according to standard roasting directions. Dressing may be baked in a covered casserole in slow oven (325) 50 to 60 minutes. Uncover for the last five minutes to brown the top.
Serving Size: Makes 16 2" servings.
#2
CORNMEAL DRESSING
2 c. self-rising meal
3 slices stale bread
2 tbsp. poultry seasoning
1/2 c. celery
1 lg. onion
1 1/2 c. chicken broth
1 egg
Salt & pepper to taste
Directions:
Combine 3 slices of stale bread with 2 cups of self-rising meal. Mix in 2 tablespoons poultry seasoning, 1/2 cup chopped celery, 1 large onion and 1 1/2 cups of chicken broth. Salt and pepper to taste. Mix well, add 1 egg, stuff turkey or place in pan and bake until done.
Twin Oaks Almond Iced Tea
Ingredients:
2 - 2 1/2 cups sugar
1 cup water
1 gallon water (16 cups)
8 pitcher-size cold brew tea bags
2 tablespoons almond extract
Directions:
1.
In a medium saucepan combine sugar and 1 cup water; cook and stir over medium heat until sugar is dissolved and mixture just comes to a boil. Remove from heat; transfer to a bowl and cool.
2.
Meanwhile, in a very large container combine 1 gallon water and tea bags; let brew 30 minutes. Remove tea bags; stir in cooled syrup and almond extract.
3.
Fill a 2- to 3-gallon punch bowl half full with crushed ice; pour in almond iced tea and serve.
Makes 19 cups tea (12, 12-oz. servings).
Roasted Ham Bone Stock
The stock is best made a day ahead of time and chilled so you can easily skim off the fat before using. It can also be used as the base of a sauce or gravy for pork dishes or to cook risotto.
1 roasted ham bone
1 large onion, peeled and cut into quarters
1 large leek, trimmed and thinly sliced
1 large carrot trimmed and chopped
1 large rib celery, trimmed and chopped
6 black peppercorns
1 bay leaf
Salt
Water
Place the bone in a large soup pot. Add the onion, leek, carrot, celery, peppercorns, bay leaf, and salt (go easy on the salt-most smoked hams are very salty). Cover with cold water and bring the mixture to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the stock is flavorful, 1 to 1 1/2 hours. If the stock still tastes weak, raise the heat to moderately high and let it simmer vigorously until the flavor intensifies. Season to taste.
Strain the stock and let cool. Refrigerate, covered, overnight.
Skim off any fat floating on the top of the stock and refrigerate for up to 3 days or freeze for several months until you are ready to use the stock.
www.recipelink.com
Country Style Strawberry Shortcake
Recipe:
2/3 cup shortening
¼ cup boiling water
2 tsp salt
2 cups flour
Measure the shortening and salt and place in a glass bowl and add the boiling water. Stir briskly to melt shortening and make an emulsion. The water and shortening should actually combine and become whipped looking (if the water does not completely combine with the shortening it will be OK). Add all of the flour at once and fold and turn into the shortening mixture until just combined. Let sit for a couple of minutes and turn onto well floured counter. Use a rolling pin and roll out as with any crust recipe. Use just enough flour to prevent sticking. For making rounds to use for shortcake, cut with a biscuit cutter and place on any cookie sheet. Dock all crusts by piercing several times with a fork. Place in 350-degree oven for 15 minutes or until golden.
To assemble these yummy shortcakes place a crust in a bowl and cover with a spoonful of sliced and sweetened strawberries. Layer 2 more crusts with berries on top of the first. Finally, pour evaporated milk over all (I like cream better, but evaporated milk is traditional).
www.motherearthnews.com
2/3 cup shortening
¼ cup boiling water
2 tsp salt
2 cups flour
Measure the shortening and salt and place in a glass bowl and add the boiling water. Stir briskly to melt shortening and make an emulsion. The water and shortening should actually combine and become whipped looking (if the water does not completely combine with the shortening it will be OK). Add all of the flour at once and fold and turn into the shortening mixture until just combined. Let sit for a couple of minutes and turn onto well floured counter. Use a rolling pin and roll out as with any crust recipe. Use just enough flour to prevent sticking. For making rounds to use for shortcake, cut with a biscuit cutter and place on any cookie sheet. Dock all crusts by piercing several times with a fork. Place in 350-degree oven for 15 minutes or until golden.
To assemble these yummy shortcakes place a crust in a bowl and cover with a spoonful of sliced and sweetened strawberries. Layer 2 more crusts with berries on top of the first. Finally, pour evaporated milk over all (I like cream better, but evaporated milk is traditional).
www.motherearthnews.com
Old Fashioned Cooked Potato Salad Dressing
In saucepan combine:
2/3 cups sugar
1 T. flour
1/3 t. salt
1/6 t. ground mustard
Stir in:
1 egg, lightly beaten
Gradually stir in:
½ cup vinegar
1/3 cup water
Bring to a boil over medium heat, stirring
Constantly; cook and stir for 2 minutes.
Cover & refrigerate.
Before serving, add to equal amount of mayonnaise.
Shortbread with Buttercream Frosting
A crisp butter cookie covered in a smooth and silky buttercream frosting... devine!
Ingredients
For the Shortbread
1/2 C. Salted butter, room temperature
1/2 C. Powdered sugar
1 tsp. Vanilla extract
1/8 tsp. Almond extract
1 C. A-P Flour
1 tsp. Crisco to grease pan
For the Buttercream Frosting
1/2 C. Salted butter, room temperature
2 C. Powdered sugar
1 1/2 tsp. Vanilla extract
2-3 Tbsp. Full fat milk or cream
Instructions
Preheat your oven to 300°F, 275°F if using a convection oven.
Line the bottom of a 10 inch tart pan with parchment paper and grease the sides of the pan with Crisco.
In a stand mixer, with paddle attachment on medium-low speed, add in the butter, powdered sugar, vanilla and almond extract and mix until combined.
Turn the mixer to low and add in the flour continue mixing until combined. This is a thick dough so don't worry if the mixture is hard to beat.
After the dough is combined place it into the tart pan and press it into the bottom of the pan being sure to keep it as flat and level as possible.
Now take a fork and prick holes into the dough at even intervals, make sure you cover the whole area of the dough as this will keep the dough from bubbling up while it bakes and will make for a nice flat topped cookie for the frosting.
Bake the dough for 30-35 minutes until it is golden brown on the top and edges.
After the cookie has finished baking remove it from the oven, slide off the side of the tart pan, remove the parchment bottom paper and quickly cut it into wedges with a pizza cutter or a long sharp knife.
Separate the cut wedges and let the cookies cool to room temperature.
While the cookies are cooling in a stand mixer, with paddle attachment on medium-high, whip the butter until it is light and fluffy, 2-3 minutes.
Turn the mixer speed to low and add in the powdered sugar and mix until combined.
Add in the vanilla extract and milk/cream until you reach a smooth spreadable consistency.
Now when the cookies have cooled to room temperature cover them with frosting and enjoy!
The cookies will keep for 2-4 days in a air tight container.
Notes
Helpful Hints:
Make sure to cut the cookie into wedges when it is hot directly out of the oven. If you wait until it is room temperature it will crumble when you cut it.
Shortbread adapted from King Arthur Flour
Buttercream Frosting adapted from The Kitchen Magpie
http://truebluebaking.com/2014/02/23/shortbread-buttercream-frosting/
Saturday, September 19, 2015
Collard Greens and Rice
2 cups chicken stock
1 cup long-grain rice
1 Tbsp. butter or margarine
1/2 tsp. sea salt
2 cups chopped collard leaves
Black pepper, to taste
• In a large saucepan, bring the stock to a boil. Stir in the rice, the butter or margarine, and the salt.
• Add the collard leaves and return to a boil, stirring often.
• Cover, then reduce the heat.
• Cook for 20 minutes, or until the rice is soft.
• Fluff with a fork and season with the pepper.
Makes 4 servings
1 cup long-grain rice
1 Tbsp. butter or margarine
1/2 tsp. sea salt
2 cups chopped collard leaves
Black pepper, to taste
• In a large saucepan, bring the stock to a boil. Stir in the rice, the butter or margarine, and the salt.
• Add the collard leaves and return to a boil, stirring often.
• Cover, then reduce the heat.
• Cook for 20 minutes, or until the rice is soft.
• Fluff with a fork and season with the pepper.
Makes 4 servings
Cranberry Banana Jell-O Salad Mold
1 (6 oz.) pkg. strawberry-banana or
strawberry Jell-O (or you can use two 3 oz. pkgs.)
1 envelope Knox unflavored gelatin
2 bananas
1 (16 oz.) can jellied cranberry sauce
2 c. boiling water
1 c. cold water
Empty contents of Jell-O and the envelope of unflavored gelatin into a large bowl. Mix with a fork to blend. Boil enough water to make 2 cups.
While water boils, mix in the blender the can of cranberry jelly, the bananas and the one cup of cold water. Blend at high speed until smooth and liquidy. Mixture will be thick; set aside.
When water comes to a boil, pour two cups and add to the dry gelatin mixture. Stir or whip until the gelatin is completely dissolved.
Add the cranberry/banana mixture to the hot Jell-O mixture and stir until completely blended.
Pour into an 8x11 inch or 9x12 inch glass dish or your favorite gelatin mold.
Refrigerate until well molded (several hours).
strawberry Jell-O (or you can use two 3 oz. pkgs.)
1 envelope Knox unflavored gelatin
2 bananas
1 (16 oz.) can jellied cranberry sauce
2 c. boiling water
1 c. cold water
Empty contents of Jell-O and the envelope of unflavored gelatin into a large bowl. Mix with a fork to blend. Boil enough water to make 2 cups.
While water boils, mix in the blender the can of cranberry jelly, the bananas and the one cup of cold water. Blend at high speed until smooth and liquidy. Mixture will be thick; set aside.
When water comes to a boil, pour two cups and add to the dry gelatin mixture. Stir or whip until the gelatin is completely dissolved.
Add the cranberry/banana mixture to the hot Jell-O mixture and stir until completely blended.
Pour into an 8x11 inch or 9x12 inch glass dish or your favorite gelatin mold.
Refrigerate until well molded (several hours).
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