Wednesday, December 22, 2010
TO TRUSS OR NOT TO TRUSS
Did you know that trussing your bird can add roasting time and dry out the breast? The dark meat doesn't get as much of an even roasting temperature. And to keep the breast from drying out, cover the breast with aluminum foil the last third of the cooking time.
Tuesday, December 21, 2010
CANNED PUMPKIN FOR PIES OR IS IT?
It turns out that some canned pumpkin is actually – squash. Some manufacturers make "pumpkin" puree from one or more kinds of winter squashes such as butternut, Hubbard, and Boston Marrow, which can be less stringy and richer in sweetness and color.
The color for my Homemade Pumpkin Pie is different than the pie you make from a can. Typically, Hubbard is a great squash to use for its sweetness instead of pumpkin. Try it the next time you make a pie.
The color for my Homemade Pumpkin Pie is different than the pie you make from a can. Typically, Hubbard is a great squash to use for its sweetness instead of pumpkin. Try it the next time you make a pie.
Homemade Croutons
cookie sheet
6 slices stale white bread; crust removed
3 tablespoons butter; melted
salt and pepper to taste
Remove crust from bread slices. Brush tops only with melted butter; season with salt and pepper. Slice the bread vertically into one-half inch strips. Next, cut the strips horizontally into one-half inch cubes.
Spread the cubes evenly in a single layer on a cookie sheet. Bake approximately in a preheated 300 degree oven for 35 minutes or until the cubes are dry and crisp. Cool completely and then store in an airtight container.
6 slices stale white bread; crust removed
3 tablespoons butter; melted
salt and pepper to taste
Remove crust from bread slices. Brush tops only with melted butter; season with salt and pepper. Slice the bread vertically into one-half inch strips. Next, cut the strips horizontally into one-half inch cubes.
Spread the cubes evenly in a single layer on a cookie sheet. Bake approximately in a preheated 300 degree oven for 35 minutes or until the cubes are dry and crisp. Cool completely and then store in an airtight container.
Wednesday, September 1, 2010
Cucumbers Sliced
large bowl
2 medium cucumbers; thinly sliced
1 medium onion; thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cups cold water
1 1/2 cups cider vinegar
Wash your cucumbers. Slice the cucumbers thin. Lay them neatly in a large bowl or canning jar. Sprinkle lightly with salt and pepper. Next, add a layer of thin sliced onions. Repeat the process until all the cucumbers and onions have been used. Mix the vinegar and water together and gently poor over the cucumber mix. Cover and chill in the refrigerator. Good for up to three days.
Tidbit: General Ulysses S. Grant ate cucumbers every morning with his breakfast.
2 medium cucumbers; thinly sliced
1 medium onion; thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cups cold water
1 1/2 cups cider vinegar
Wash your cucumbers. Slice the cucumbers thin. Lay them neatly in a large bowl or canning jar. Sprinkle lightly with salt and pepper. Next, add a layer of thin sliced onions. Repeat the process until all the cucumbers and onions have been used. Mix the vinegar and water together and gently poor over the cucumber mix. Cover and chill in the refrigerator. Good for up to three days.
Tidbit: General Ulysses S. Grant ate cucumbers every morning with his breakfast.
Homemade Apple Sauce
Large saucepan
8 cups good cooking apples, washed, pared and cored
1/2 cup water
1 teaspoon freshly grated lemon peel
2 tablespoons homemade brown sugar
1 tablespoon unsalted butter
1/2 freshly grated nutmeg
Wash, pare, core and slice apples. Place them in a large saucepan with 1/2 cup water to keep them from burning. Add the grated lemon peel. Stew the apples until quite soft and tender. Mash the apple mixture. Add the brown sugar, butter and nutmeg. Mash the apple-sauce one more time. Serve immediately or store in the refrigerator.
8 cups good cooking apples, washed, pared and cored
1/2 cup water
1 teaspoon freshly grated lemon peel
2 tablespoons homemade brown sugar
1 tablespoon unsalted butter
1/2 freshly grated nutmeg
Wash, pare, core and slice apples. Place them in a large saucepan with 1/2 cup water to keep them from burning. Add the grated lemon peel. Stew the apples until quite soft and tender. Mash the apple mixture. Add the brown sugar, butter and nutmeg. Mash the apple-sauce one more time. Serve immediately or store in the refrigerator.
Apple Fritters
Apple Fritters
Large Dutch-oven
small saucepan
1 large bowl, 1 medium bowl, 2 small bowls
slotted spoon
lard
1 cup whole milk, warmed slightly
2 cups all-purpose flour
1 teaspoon homemade baking powder
2 large eggs separated; whites and yolks slightly beaten in separate bowls
1 teaspoon granulated sugar
1/8 teaspoon salt
1 ½ cups sour apples, washed, peeled, cored and chopped
maple syrup
Heat approximately 3 inches deep of good sweet lard in the Dutch-oven until it reaches 370 degrees.
In the meantime, heat the milk in a small saucepan until it is luke warm. Have ready a large bowl with the beaten egg yolks and sugar creamed together. Add the warm milk.
Whisk the flour, salt and baking powder together in a medium bowl. Slowly add this to the milk mixture. Next, add the beaten egg whites. Fold in the chopped apples until they are incorporated.
Large Dutch-oven
small saucepan
1 large bowl, 1 medium bowl, 2 small bowls
slotted spoon
lard
1 cup whole milk, warmed slightly
2 cups all-purpose flour
1 teaspoon homemade baking powder
2 large eggs separated; whites and yolks slightly beaten in separate bowls
1 teaspoon granulated sugar
1/8 teaspoon salt
1 ½ cups sour apples, washed, peeled, cored and chopped
maple syrup
Heat approximately 3 inches deep of good sweet lard in the Dutch-oven until it reaches 370 degrees.
In the meantime, heat the milk in a small saucepan until it is luke warm. Have ready a large bowl with the beaten egg yolks and sugar creamed together. Add the warm milk.
Whisk the flour, salt and baking powder together in a medium bowl. Slowly add this to the milk mixture. Next, add the beaten egg whites. Fold in the chopped apples until they are incorporated.
Golden Spice Cake
Golden Spice Cake
(2) 8x8 round or square baking pans
preheat oven to 350 degrees
egg separator
7 egg yolks from large eggs, beaten and room temperature
1 large whole egg, room temperature
2 cups homemade brown sugar
1 cup molasses
1 cup unsalted butter, room temperature
1 cup buttermilk, room temperature
1 teaspoon soda
5 cups all-purpose flour
1 teaspoon cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
2 cups raisins
Beat eggs, sugar and butter to a light batter; then add the molasses and buttermilk.
Whisk the soda and seasonings into the flour well. Add a small amount of the flour mixture at a time to the batter. Mix all ingredients together thoroughly and then fold in the raisins.
Bake in a two 8 x 8 buttered and floured pans in a preheated 350 degree oven for 35 to 40 minutes or until a toothpick inserted comes out clean.
(2) 8x8 round or square baking pans
preheat oven to 350 degrees
egg separator
7 egg yolks from large eggs, beaten and room temperature
1 large whole egg, room temperature
2 cups homemade brown sugar
1 cup molasses
1 cup unsalted butter, room temperature
1 cup buttermilk, room temperature
1 teaspoon soda
5 cups all-purpose flour
1 teaspoon cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
2 cups raisins
Beat eggs, sugar and butter to a light batter; then add the molasses and buttermilk.
Whisk the soda and seasonings into the flour well. Add a small amount of the flour mixture at a time to the batter. Mix all ingredients together thoroughly and then fold in the raisins.
Bake in a two 8 x 8 buttered and floured pans in a preheated 350 degree oven for 35 to 40 minutes or until a toothpick inserted comes out clean.
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