Thursday, January 31, 2013
Prep : 10 minutes Cook : 8 hours Makes 4 servings
4................. lamb shanks (about 20 ounces each)
salt & pepper to taste
2 ................. tablespoons dried parsley flakes
2 ..................teaspoons minced garlic
1/2 ............... teaspoon dried oregano
1/2................ teaspoon grated lemon peel
1/2.................cup chopped onion
1.................... medium carrot , chopped
1 ...................teaspoon olive oil
1 ................... cup burgundy wine or beef broth
1 ...................teaspoon beef bouillon granules
1 . Sprinkle lamb with salt and pepper . Place in a 5-quart slow cooker . Sprinkle with the parsley , garlic , oregano and lemon peel .
2 . In a small saucepan , saute onion and garlic in oil for 3 to 4 minutes or until tender . Stir in wine or broth and bouillon . Bring to a boil , stirring occasionally . Pour over lamb . Cover and cook for 8 hours or until meat is tender .
3 . Remove lamb and keep warm . Strain cooking juices and skim fat . In a small saucepan , bring juices to a boil ; cook until liquid is reduced by half . Serve with lamb .
For those who love fall-from-the-bone lamb , this recipe fits the bill . Burgundy wine adds a special touch to the sauce that's serve along side the entree .
Saturday, January 26, 2013
Prep : 25 minutes Cook : 1 hour Makjes 12 servings
3........... pounds ground beef
1/2......... cup chopped onion
1 ...........jar (28 ounces) spaghetti sauce
2 jars (4-1/2 ounces each) sliced mushrooms , drained
1 .........teaspoon salt
1/2 .......teaspoon garlic powder
1/2 ........teaspoon dried oregano
1 .........package (16 ounces) wide egg noodles , cooked and drained
2 packages (3-1/2 ounces each) sliced pepperoni
2 cups (8 ounces each) shredded cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 . In a Dutch oven , brown beef and onion over medium heat until meat is no longer pink ; drain. Add the spaghetti sauce , mushrooms , salt , garlic powder , oregano and pepper ; heat through.
2 . Spoon 4 cups into a 6-quart slow cooker . Top with half of the noodles , pepperoni and chesses . Repeat layers . Cover and cook on high for 1 hour or until cheese is melted .
Pizza with a twist and it can easily be adapted to personal tastes .
Friday, January 25, 2013
Orange Refrigerator Rolls
- 1/2 cup water
- 1/4 cup butter (1/2 stick)
- 1/4 coconut oil (the original recipe calls for shortening)
- 3 ounces sugar
- 3/4 teaspoons salt
- 1 packages dry yeast
- 1/2 cup warm water (105 – 110 degrees F)
- 1 egg, slightly beaten
- 3 cups all-purpose flour
Cinnamon – Orange Filling
- 6-8 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1 1/2 teaspoon orange zest
- 1/8 teaspoon ground cinnamon
- 1/16 teaspoon ground cardamom
- 1 cups confectioners sugar
- 2 1/2 tablespoons orange juice
- 1 tablespoon crème fraîche
Refrigerator Rolls and Assembly
Bring 1/2 cup of water to a boil in a saucepan. Remove from the heat, add the butter and coconut oil, and stir until melted. Add the sugar and salt, and continue to stir until the sugar dissolves. Cool to lukewarm.
Pour the warmed 1/2 cup water into a large bowl, sprinkle the yeast over it, and stir to dissolve. Allow to sit until the yeast begins to expand and billow. Add the butter / sugar mixture and stir to mix.
Add 3 cups flour or enough to make a thick dough and mix thoroughly. In my great grandmother’s day, this likely meant a lot of kneading. For me, I put everything into the bowl of my Kitchen Aid, fitted it with the hook attachment and let it knead the dough for 15 minutes on the lowest speed, until the dough is silky and stretchy. The best way to check the stretchiness (glutenous) of this dough is to dig the hook in and pull a piece of dough up. If it quickly tears, keep kneading.
Cover and put in the refrigerator overnight.
About 2 – 2 1/2 hours before serving the rolls, turn the dough out onto a floured workspace, divide in half and roll out each portion into a 12″ X 8″ rectangle.
Spread the Cinnamon Orange Filling (recipe below) on the dough, dividing it between the two rectangles. Roll up each rectangle like a jelly roll and slice into 18 equal slices for small rolls, or into 12 slices for larger rolls
Place the rolls in 3 greased 8″ or 9″ square baking pans. Let rolls rise for 1 1/2 hours.
Preheat your oven to 375 degrees F. Bake the rolls for 15 minutes or until lightly browned. Drizzle the Orange Glaze over the warm rolls and serve.
Combine the sugar and orange zest in a bowl, and rub between your fingers until the sugar has absorbed all the zest. It will be damp. Add the spices and rub into the sugar mixture.
Place the softened butter and the sugar mixture in the bowl of a mixer and beat together until it’s completely mixed.
Spread on the rolled out dough rectangles using a knife.
Mix together the confectioners sugar and orange juice until the sugar liquifies. Mix in the crème fraîche.
Drizzle over warm rolls fresh from the oven.
- Cream Cheese Tea Ring...adapted from Rhodes
- 1 loaf frozen bread dough, thawed
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1 tablespoon butter, at room temperature
- 1 cup powdered sugar
- 1 tablespoon butter, at room temperature
- 1/2 teaspoon vanilla
- 4 teaspoons milk
- With a mixer, beat the cream cheese, sugar, lemon juice and butter till smooth. Set aside.
- On a lightly floured surface, roll dough out into a 14 x 8 inch rectangle. Spread cream cheese mixture over dough almost to the edges. Starting with one of the longer sides, roll up dough as if making cinnamon rolls. Gently pinch seam to seal, then seal ends together to make ring. Make cuts every 1 1/2 inches or so...about 7/8 of the way through the ring (from outside towards the middle). Twist each ring on its side so that filling shows.
- Place ring on parchment lined baking sheet, cover with plastic wrap and let rise an hour.
- Preheat oven to 350º and bake 20-25 minutes, till ring is puffed and golden.
- While cooling, make icing by mixing all ingredients together. Place the icing in a quart ziplock bag and snip off corner. Drizzle icing over tea ring.
Tuesday, January 22, 2013
Prep / Total time :30 minutes Makes 5 servings
1-1/3 .............cups reduced-sodium chicken broth
2 ....................medium carrots , diced
2 ....................celery ribs , diced
1 ....................small potato , peeled and diced
1 ....................small onion , chopped
1-1/2 .............cups frozen corn
1 ....................can ( 15 ounces) white kidney ot cannellini beans , rinsed and drained
1 .....................cup fat-free milk
1 .....................teaspoon thyme
1/4 ..................teaspoon garlic powder
**************pepper & salt to taste ********
In a large saucepan , combine the broth , carrots , celery , potato and onion . Bring to a boil . Reduce heat ; cover and simmer for 10 to 15 minutes or until vegetables are tender . Stir in remaining ingredients and simmer 5 to 10 minutes longer or until corn is tender .
For lunch or dinner on a chilly day , this fresh tasting colorful vegetable soup really hits the spot .
Prep : 5 Minutes ... Cook : 6 hours ... Make 4 servings
6 to 8 ..................medium carrots (1 pound) coarsely chopped
3 to 4....................medium potatoes
4 .........................boneless pork loin chops (3/4-inch thick)
1 ..........................large onion , sliced
1 ..........................envelope onion soup mix
2 ..........................cans (10-3/4 ounces each) condensed cream of mushroom soup , undiluted
Place carrots and potatoes in a 3-quart slow cooker . Top with the pork chops , onion , soup mix and soup . Cover and cook on low for 6 hours or until vegetables and meat are tender .
Canned soup creates a comforting gravy for lucious pork and potatoes in this simple meal-in-one . Free to vary the amount of onion soup mix in the recipe to suit your family's taste .
Pretty Valentines Cookies
- Makes: 60 servings
- Prep 40 mins
- Bake 10 mins per batch
- Stand 30 mins
- 1/2cup maraschino cherries, drained and finely chopped
- 2 1/2cups all-purpose flour
- 1/2cup sugar
- 1 cup cold butter
- 12 ounces white chocolate baking squares with cocoa butter, finely chopped
- 1/2teaspoon almond extract
- 2 drops red food coloring (optional)
- 2 teaspoons shortening
- White nonpareils and/or red edible glitter (optional)
- Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
- In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
- Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
- Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
- In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
- Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
They are so yummy and great for Valentines Day
Monday, January 21, 2013
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
SCRUMPTIOUS and DECADENT
Saturday, January 19, 2013
"These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!"
Original recipe makes 8 large muffins
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
These muffins are so delicious the family will demand them constantly
And you will be voted greatest cook in the world
Friday, January 18, 2013
Banana Bread Pudding
Marry traditional bread pudding with a variation on classic bananas Foster and what you get is blissfully delicious bread and butter pudding sweetened with brown sugar and sliced bananas.
- 8 tablespoon(s) (1 stick) butter
- 4 bananas, sliced 1/3 inch thick
- 6 tablespoon(s) light brown sugar
- 2/3 cup(s) milk
- 1 cup(s) heavy cream
- 2 eggs
- 1 egg yolk
- 1/3 cup(s) granulated sugar
- 1 tablespoon(s) granulated sugar
- 1/8 teaspoon(s) salt
- 1/2 teaspoon(s) fresh nutmeg
- 1/2 teaspoon(s) cinnamon
- 6 slice(s) firm white bread
- Heat oven to 325 degrees F. Butter (using 1 tablespoon) a 9-inch deep-dish pie plate and one side of a 12-inch square of aluminum foil; set aside.
- Cook bananas with 4 tablespoons butter in a medium skillet over medium-high heat until golden brown. Sprinkle in 2 tablespoons brown sugar and cook until sugar melts and coats bananas. Set aside.
- Beat the milk, cream, eggs, yolk, 1/3 cup granulated sugar, salt, nutmeg, cinnamon, and remaining 4 tablespoons brown sugar together. Brush bread with the remaining butter, cut each slice in half, and layer in the pie dish. Tuck bananas between the slices. Pour in the milk mixture. Press to absorb the liquid. Cover with foil, bake for 30 minutes, remove foil, sprinkle with the remaining tablespoon granulated sugar, and bake uncovered until golden brown, about 25 more minutes. Cool on a wire rack. Serve warm or at room temperature.
It's the time of year for warm comforting food and this dessert fills the bill.
Thursday, January 17, 2013
Prep time : 2 hours ... Cooking time : 30 minutes Standing time : 1 hour 15 minutes Makes 10 half pints
3 .............cups firmly packed young mint leaves , finely chopped
4-1/2 ........cups water
3 ...............cups sugar
1 ...............package (1-3/4 ounces) powdered light fruit pectin
1/2 ............teaspoon butter
2 ...............drops green food coloring (optional)
1 ) In a large saucepan over high heat , bring mint and water to a boil . Remove from heat ; stir well and set aside covered for 1 hour .
2 ) Line a large sieve with 4-inch thickness of cheese cloth and set over a large bowl . Pour in mint mixture . When dripping has ceased , discard leaves (do not press solids in sieve). Measure mint infision and add enough water to total 4-1/2 cups . Pour back into sauce pan .
3 ) In a small bowl , combine 1 cup of the sugar with the pectin . Slowly stir sugar-pectin mixture into mint fusion . SStir in butter to reduce foaming and add food coloring , if desired . Bring mixture to a full rolling boil over high heat , stirring constantly .
4 ) Quickly stir in remaining 2 cups of sugar and return to a rolling boil , stirring constantly . Boil 1 minute exactly , stirring conatantly .
5 ) Remove from the heat , skim off form and ladle into sterilized half-pint canning jars , leaving 1/2-inch head space . Wipe rims , seal jars , and process for 15 mintues in boiling water bath . Cool and test for airtight seals . Label and store in a cool , dark place .
My family love different flavors of jellies . It's easy to try different herb flavors , I grow herbs year-round and you can too .
BASIIL-CHILI JELLY :
Prepare as didected for mint jelly ... substituting basil for mint and adding 1 finely chopped jalapano pepper in step 1 ... also makes 10 half paints .
ROSEMARY JELLY :
Prepare as directed for mint jelly , substituting rosemary for mint .
Tuesday, January 15, 2013
It is the best apple cake I've ever tried. I can't even describe how moist it is. You're just going to have to bake it and see for yourself.
The best apple cake: Ingredients
5-6 medium apples, cored, peeled, and sliced to 1/8" thickness
1 1/2 cups sugar + 1/2 cup for the apples
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons of vanilla
3 teaspoons baking powder
3 cups flour
2 teaspoons cinnamon
Preheat oven at 350 degrees F. Grease and flour a tube pan. Set aside
Place the sliced apples in a bowl and mix with 1/2 cup sugar and cinnamon. Set aside.
Beat the eggs and remaining sugar until well incorporated. Add the veg oil, orange juice and vanilla. Mix well.
Sift together flour and baking powder. Slowly incorporate the dry ingredients into the wet, mixing well. Pour 1/2 of the batter into the prepared tube pan. Layer 1/2 of the sliced apples on top of the batter. Cover with remaining batter and top with remaining apples.
Bake on middle rack for 45 minutes or until tester comes out clean* Allow to cool in the pan for 15 minutes, then remove and allow to cool completely on a wire rack. Dust with powdered sugar and serve with vanilla ice cream ( if desired).
* My oven is funny so I bake this at 350 degrees for 25 minutes then lower the heat to 325 and bake for another 35 minutes.
Monday, January 14, 2013
Prep : 30 minutes ... Cook 7 hours ... 10 servings
10 .............uncooked bratwurst links
3 ...............cans (12 ounces each) light beer or nonalcoholic beer
1 ...............large sweet onion , sliced
1 ...............can (14 ounces) sauerkraut , rinsed and well drained
3/4 ............cup mayonnaise
1/4 ...........cup chili sauce
2 ..............tablespoons finely chopped onion
2 ..............teaspoons sweet pickle relish
1 ..............garlic clove , minced
10 ............hoagie buns , split
2/3 ...........cups butter , softened
10.............slices Swiss cheese
1) In a large skillet , brown bratwurst in batched ; drain . In a 5 quart slow cooker , combine the beer , slice onion and sauerkraut ; top with bratwurst .
2) Cover and cook on low for 7 hours or until sausage is no longer pink .
3) In a small bowl , combine the mayonnaise , chili sauce , ketchup , chopped onion , relish , garlic , salt and pepper .
4) Spread cut sides of each bun with 1 tablespoon butter and 4-1/2 teaspoons mayonnaise mixture ; top with cheese slice , bratwurst and sauerkraut mixtuer .
5) Place on an ungreased baking sheet . Bake at 350* for 8 to 10 minutes or until cheese is melted .
These beer-simmered brats get a flavor boost with the addition of sauerkraut . After cooking they are serve with a special sauce and melted cheese in a roll .
Prep ; 1-1/2 hours .... Grill : 15 minutes ... 6 servings
6................pounds pork spare ribs , cut into serving size pieces
2 ...............cans (8 ounces each) tomato sauce
1 ...............cup dark rum
1 ...............cup honey
1................cup red wine vinegar
1................small onion , finely chopped
1 ...............tablespoon Worcestershire sauce
2 ...............garlic cloves , minced
1/2 ............teaspoon salt
1/2 ............teaspoon pepper
1) Place ribs in 2 ungreased 13-inch x 9-inch baking pans . Cover and bake at 350* for 1-1/2 hours or until meat is tender .
2) Meanwhile , in a large saucepan , combine the remaining ingredients . Bring to a boil . Reduce heat: simmer , uncovered for 15 to 20 minutes or until slightly thickened .
3) Drain ribs and discard cooking liquid . Moisten a paper towel with cooking oil ; using a long-handled tongs , lightly coat the gril rack . Brush half of the sauce over the ribs , cover over medium heat for 15 to 25 minutes or browned , turning and basting occasionally with remaining sauce .
TIP: When it's to cold or raining to use the grill outside , Use a large pan filled with water and 1 teaspoon liquid smoke in oven . Place a wire rack over the pans and cook for 15 to 25 minutes or until brown .
This is not your common barbeque sauce on these ribs . The tomato sauce is sweetened with honey and flavored with rum .This recipe is also good with small ribs , put them in a slow cooker and serve them as an appetizer .
Saturday, January 12, 2013
Made with cinnamon, cloves, allspice, and nutmeg, a heavenly fragrance infuses the house as this spice cake bakes in the oven. To make this luscious orange hue, add 1 drop of red for every 5 drops of yellow coloring to butter cream, cream cheese, or whipped cream frosting; all pair well with a spice cake.
Makes 16 servings
1/2 cup butter (1 stick), softened
1 cup shortening
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
2 cups flour
1 tablespoon Dutch-processed cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Heat oven to 350°F. Line two 9-inch cake pans with parchment paper and lightly butter. Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir the buttermilk and vanilla together. Sift the flour, coca, baking powder, baking soda, and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition. Pour batter into the pans and bake until center tests clean – about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.