Baked Beans – COLLECTION

Regular ol’ Baked Beans

2 CU prepared beans – See recipe for Dry Bean Processing
¾ lb fat salt pork or 2 strips bacon
½ tsp salt
3 TBL brown sugar
½ tsp mustard
1/2 onion – chopped small
1 TBL ketchup
1 clove garlic – minced

1 a Put pork on glass plate and cover with paper towel.
1 b Cook in microwave 30 seconds and change towels.
1 c Cook another 30 seconds.
1 d Repeat one more time if necessary – ususally not necessary
2. Put cooked pork in bottom of glass casserold dish (that has a cover available)
3. Strain beans, reserving liquid
4. Add beans into pot, burying pork
5. Mix in all other listed ingredients
6. Add Reserved Liquid (from beans) pouring over top to barely, but completely, cover – use spoon to work liquid through beans
7. Cover with glass lid and bake 2 hours at 300 degrees
8. Uncover and cook 1 more hour

Reserved liquid means the liquid in which the beans did their final soak in, and were subsequently cooked in.

Boston Baked Beans

… From scratch.

Boston Baked Beanss (1)

https://www.grandpacooks.com/recipes/boston-baked-beans/

Boston Baked Beans (2)

https://www.grandpacooks.com/recipes/boston-baked-beans-2/

Backyard Baked Beans

https://www.grandpacooks.com/recipes/backyard-baked-beans/

Kettle Cooked Baked Beans

Simple Baked Beans

Bush’s Boston Baked Beans

Crispy Tortilla Eggs with Avocado and Lime

CLICK HERE for Avocado Tips and Tricks.

3 tablespoons EVOO
4 stale corn tortillas, cut into long narrow strips
2 tablespoons chopped mild onion
Salt and fresh-ground black pepper
6 eggs, beaten
1/3 cup good-quality salsa
1/3 cup crumbled mild cheese
(eg) Monterey Jack or Brick
1 avocado, sliced
1 lime, halved
1/4 cup Mexican crema, sour cream, or plain whole-milk yogurt (optional)

Instructions

1. Film a large saute pan with the olive oil, and heat over medium-high heat until the oil looks wavy. Add the tortilla strips and fry until they are beginning to crisp, about 1 minute. Don’t move them around too much; let them crisp on one side and then turn them.

2. Add the chopped onion and continue frying until the tortilla strips are crispy and nicely browned. Season with salt and pepper. Remove from the heat and spoon off any extra fat, reserving 1 tablespoon in the pan.

3. Return the pan to the burner, reducing the heat to medium. Move the majority of the strips to the edge of the pan, leaving about 3 inches clear in the center. Pour the eggs in the center and partially over the strips. Allow the eggs to set, and then gently pull them apart, letting the uncooked egg reach the surface of the pan. Once the eggs are firmly set, turn them in large pieces to finish cooking.

4. Serve with the salsa, cheese, slices of avocado, a squeeze of lime, and if you wish, the crema or sour cream.

Variations Stale tortillas are a must; fresh won’t crisp as well.

The recipe for this dish, at its most primal, begs for variations, so follow your heart: add shrimp, roasted chiles, olives, fresh herbs – you get the idea.

Notes From The Splendid Table’s How to Eat Supper:
Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008).
Copyright 2008 by American Public Media.

Sourdough – COLLECTION INDEX

Care and Feeding of your Sourdough (Printable Summary)

Questions? Always start out at GRANDPA'S SOURDOUGH COLLECTION INDEX

Thinking about venturing into the world of Sourdough? Read Grandpa’s Sourdough BEGINNERS OVERVIEW as one of your first steps.

It’s started to get too confusing with so many recipes and notes on my web page, so this is the ONLY page that will link to the other pages.

More accurately called Sourdough, the entire process has taken on a nearly cult following. Click here to read what Wiki has to say about Sourdough.

Much of this page is based on (or was taken from) CarlsFriends.NET which offers Carl Griffith’s 1847 Oregon Trail Sourdough Starter. This page is not intended to take away from Carl’s Friends, but rather be a continuing legacy of Carl T Griffith. (Reciprocal information here.)

BACKGROUND INFORMATION

About Carl T. Griffith :: Carl is an actual descendent of those who came west on the Oregon Trail. He has inspired hundreds, if not thousands, of bakers to explore sourdough bread. He got me started!!!!

Carls Brochure :: This gives a bit of background information about this starter that has been alive since 1811. (Backup page) :: (Grandpa’s note: check recipes from above link)

About Carl and the 1847 Oregon Trail Starter :: A legacy that spans over 170 years

Musings from Carl :: The inspiration behind Carl’s Friends

BEGINNERS

Print out this page :: This is a VERY brief overview that will be handy to have on hand until you are familiar with the sourdough process.

Obtaining Dried Starter

Getting Starter from Carl T Griffith :: SASE required

Getting Starter from Grandpa :: SASE OR $1 required

Making Your own Starter from Scratch

Basic Sourdough Starter :: This is a very basic recipe to make your own sourdough starter

Susan’s Easy Sourdough Starter :: by Susan Payne

Honey Sourdough Starter :: A recipe from one of our church ladies

Rita’s Sourdough Starter :: From Rita Davenport

Son of Norway Sourdough Starter :: From Fedrelaudet Lodge 23 – Petersburg, Alaska

Maintaining your starter

How to Revive your Sourdough Starter :: Unless you are given a live sponge, you will need to bring it back to life. Click here to get a live sponge.

Regular Care and Feeding of your Starter :: Feed your starter at least every 7-10 days

OK… My Starter is alive – Now what? :: You must feed your starter weekly or it will die

OK… My Starter is alive – Now what? :: Here is a brief printable sheet that all beginner and intermediate sourdough bakers should have handy.

INTERMEDIATE BAKERS

Making your own dried starter :: Grandpa’s way and Carl’s way. You ‘ve learned… now you want to share.

ADVANCED BAKERS

External Links :: There is soooooo much to learn about sourdough. Here are some links that will help you expand your knowledge.

NOTHING BUT RECIPES

Grandpa’s Sourdough Bread :: This is the recipe that I make most of the time.

Sour Dough Cinnamon Rolls :: By our of the Church Ladies at Phoenix First UCC.

Sourdough Braided Wheat Rolls :: Unknown source

Sourdough Parker House Rolls :: by Trysha Mapley – Mapley’s Morsels

Irish Soudough Soda Bread :: Traditional soda bread with the tang of sourdough.

Royal Caribbean Cruise – Sourdough Rolls :: provided through the courtesy of Royal Caribbean Cruise Lines

Four Sourdough Recipes :: Two Breads, Pizza Dough and Sweet Rolls

Basic Bread :: Basic recipe from a TV show

xxxxxxxxxxxxx :: zzzzzzzzzzzzz

Alton’s Cheese Soup

This recipe was adapted from Alton Brown’s – Good Eats

INGREDIENTS

16 OZ broth
2 OZ sharp cheddar cheese – shredded
2 oz Monterey Jack cheese – shredded
2 oz Fontina cheese – shredded (Alt: provolone, gruyere, and gouda)
2 TBL butter
3 oz onion (minced)
2 oz carrot (minced)
2 oz celery (minced)
2 TBL sifted flour
2 bay leaf
2 cloves garlic (minced)
1/2 CU heavy cream
1/2 tsp Tabasco
1/2 tsp white pepper
1 tsp Worcestershire Sauce
1 tsp Marsala wine

STEP BY STEP

Mince onion, carrot, and celery
Mix with 1 TBL softened butter
Sweat onion, carrot and celery
Drizzle in sifted flour, stirring continually
Add broth to pan
Add bay leaves
Add minced garlic
Bring to NEAR boiling and simmer 30 minutes
Remove bay leaf
Add heavy cream
Pour into bowl and puree with immersion blender
Add shredded cheese just a bit at a time
Add Marsala wine
Add Worcestershire sauce
Add Tabasco and white pepper
Blend with spoon until smooth

Note
To reheat, use double boiler to avoid graininess

Hot Fudge Topping

Takes about 10 minutes from start to finish.

Ingredients

- 6 oz baking chocolate – dark or semi-sweet
- 1/2 C granulated sugar
- 1/3 C Karo syrup
- 1/4 C cocoa powder
- 3/4 C heavy cream
- 1/2 tsp salt – only if using unsalted butter
- 1/4 C butter (softened)
- 2 tsp vanilla extract

1. Mix all except vanilla and buter
2. Heat over medium heat until consistent
3. Bring to 220º (3-5 minutes)
4. Remove from heat and stir in butter and vanilla.
5. Store in fridge for no more than a month.

More Homemade Toppings for Desserts & Ice Cream from Sally’s Baking Addiction

Sally McKenney has a great site with many wonderful recipes. Here are some links to her ice cream toppings.