TOPICS & CATEGORIES – Page 17

Fresh Pepper BBQ Sauce

Chipotle *
Pasilla *
Hatch, New Mexico *
Anaheim or Poblano *
1 onion – chopped small
1 entire head of garlic
* peppers should be blackened and skins, seeds and stems removed
1/4 C molasses
1/4 C brown sugar
1 C bourbon
3 C ketchup
1/3 C apricot jam (or fresh apricots with skins removed)
Simmer over low heat for about 20 minutes
Blend – For smoother sauce, put everything through a food mill

Cajun BBQ Sauce

1 C water
2 TBL Dijon mustard
1/2 C Karo syrup
1/4 C brown sugar
2 TBL vinegar
2 TBL Worcestershire
Salt and pepper to taste
3 TBL ketchup
1 tsp – 2 TBL cayenne pepper or Grandpa's Thunder Powder or Arghhh Powder

Bring up to boil, then down to simmer. Cover and cook 1 hour stirring occasionally.

Classic Texas Style Rib Sauce

1/4 C onions – minced
1/ TBL butter
1/2 C white wine or Jack Daniels whiskey
2 tsp salt
1 tsp black pepper
2 tsp cayenne powder
2 tsp chili powder
2 TBL white vinegar
1 tsp chipotle
1 tsp dry mustard
1 TBL molasses
4 tbl Worcestershire,
3 cloves garlic
1 6 oz can tomato paste or 2 cu tomato juice

Cook 30 minutes or reduce until thickened

Optional: Add 2 TBL blackberry Jam

Cindy’s BBQ Sauce

Ingredients:
¼ cu chili puree
¼ cu tomato juice
¼ cu orange juice
¼ cu brown sugar
1 tbl ground espresso
2 tbl oregano
1 tbl garlilc
1 tbl onion
1 tsp cinnamon
1 tsp cumin

Instructions:
Stir all over med heat. Simmer.

Savory BBQ Sauce

6 OZ (3/4 CU) tomato paste
6 OZ beef or chicken stock (homemade)
6 OZ water
1 lime – zested and juiced (no seeds though)
1/4 CU orange juice
1/4 CU cider vinegar
1/4 CU sugar
1-2 TBL cayenne pepper Durkee or Red Hot sauce
4 cloves garlic (chopped big to remove, or minced to stay)
1/4 onion (big pieces – will be removed)
1 tsp instant coffee
1 tsp salt
1 tsp cinnamon
1 tsp cumin
1/4 CU Jack Daniels southern whiskey

Instructions
1. Stir all over med heat until it almost comes to a boil.
2. Cover and simmer for one or two hours until sauce thickens and coats the back of a spoon.

Pretzel Bread

“Like a pretzel, this bread has a salty brown crust and a tender texture–perfect for sandwiches.”

Ingredients

Dough:
1 cup milk
2 tablespoons butter or margarine
2 tablespoons brown sugar
1 envelope Fleischmann’s(R) RapidRise Yeast
2 teaspoons salt
3 cups all-purpose flour, or more as needed

Boiling Solution:

3 quarts water
3/4 cup baking soda
Egg Wash:
1 egg
1 teaspoon water

Directions

Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt.
Combine with undissolved yeast and brown sugar in a large mixer bowl.
Stir in salt and 2 cups flour, beat for 3 minutes.
Gradually add enough remaining flour to make a soft dough.
Knead on a floured surface until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
Preheat oven to 400 degrees F.
Combine boiling solution and bring to a boil.
Punch dough down and divide into 2 equal pieces.
Form each piece into a tight, smooth ball.
Boil each loaf in the solution for 2 minutes, turning after 1 minute.
Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
Brush with egg wash and cut a cross in the top.
Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned.
Remove from pan and cool on a wire rack.

Chantilly Cream

Basically whipped cream and bourbon.

1 C heavy whipping cream
1 TBL granulated sugar
2 TBL bourbon
1/2 tsp vanilla extract

Put ingredients in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form.
Cover and refrigerate until serving.

Squash Steak Medallions

Peel butternut or acorn squash
Roast at 350º for 30 minutes.
Cut 3/4 inch slabs from the squash
Use biscuit cutter to cut circles
Sauteé/Sear 5 minutes in butter

Banana Bowl

Ingredients:

2 cu skim milk
3 egg yolks
1/3 cu sugar
3 tbl corn starch

Instructions:

Slice & line bowls deeply. Whisk over simmering water until ribbons start to form about 10 minutes, will also increase in volume. Ladle over bananas into bowls, poke bananas down, refrigerate for 1 hour (better overnight). Tunk air bubbles out, cover & refriderate.

Special Steps:

Serve with whipped cream and crumbled cookies.

Grandpa’s Sandwich Bread

INGREDIENTS

1 C lukewarm water
2 pkg or 4 tsp yeast
1 TBL sugar
AFTER PROOF
1 C lukewarm water
1/4 C sugar
3 TBL canola oil
2 tsp salt
2 cup white flour
1 C buckwheat flour or whole wheat flour
– Add 1 C, then 1/2 C at a time
2 TBL honey or agave syrup
2 TBL molasses
2 TBL xanthan gum
1 egg

STEP BY STEP

Add yeast, water and sugar and wait 5 minutes
Sift together flours, salts and sugar
Add 1 C flour, xanthan gum, canola and the sugar
Add egg, molasses and honey
Add 1/2 C flour at a time until absorbed
Knead thoroughly until smooth, keeping dough as soft as possible.
Place in greased bowl, oil top, cover and let rise 1 hour
Divide in 2 or 3
Shape into loaves, place in greased tin.
Let rise until almost double (about 1 hour).
Bake 375° for 10 min
Lower to 325° for 25-30 min.

Arizona Punch

Title of Recipe: Arizona Punch

Ingredients:
2 cans frozen orange juice
1 cup pineapple juice
¼ cup maraschino cherry juice
2 quarts gingerale
ice cubes
3 refrigerator trays

Instructions:
Blend all ingredients but the gingerale. Pour over ice cubes. Add gingerale. Serves 12 glasses.

Mayonnaise from Scratch

CRITICAL: Mis en place… PREPARE ALL INGREDIENTS PRIOR TO STARTING, AND BRING EVERYTHING UP TO ROOM TEMPERATURE.

Ingredients:

1/4 cup water
1 TBL instant milk
1 NEW egg yolk – pasteurized only (save the white)
1/2 tsp dry mustard
1 tsp salt
1 tsp honey
2 TBL lemon juice (or 2 tsp citric acid)
–
Later: 1 cup Safflower oil

Step by Step

Blend everything above except the oil and 1 TBL lemon
Add ½ cup oil slowly – drop by drop
Add up to ½ cup oil as necessary.
Add the rest of the lemon juice slowly.
Let rest at room temperature for 6-8 hours
Refrigerate for up to 10 days

INGREDIENTS for BASIC MAYONNAISE

1 large egg yolk, at room temperature
1 tsp white wine vinegar
1 tsp raw honey
1/2 tsp salt
2 tsp Dijon mustard
1/2 C light olive oil
1/2 C unflavored oil: Safflower, Canola, Sunflower, Corn, Vegetable, Rapeseed, Avocado

STEP BY STEP

Place the egg yolks in the bowl of a stand mixer and attach the whisk beater.
Beat egg yolks for 1 minute until they are thick and sticky.
Continuing to mix, add the vinegar, honey, salt and mustard.
Keep mixer running. Drizzle oil in slowly.
Continue beating, being sure the egg yolks are slowly absorbing the oil.
After 1⁄3 to 1⁄2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. This is also called breaking.
Beat in the remaining oil in a thin, steady stream.
If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
Season to taste.

QUICK AND SIMPLE

One egg yolk
Juice from one half lemon
A pinch of salt
1 tsp white vinegar
Whisk together above, and then start drizzling in 1/2 C EVOO very slowly
Never stop whisking until thickened

NOTES

If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days.

Mistakes

Don’t add oil too quickly or the emulsion will break
You must whisk quickly or the emulsion will not form
Too much oil after the emulsion forms, or the emulsion will break
Don’t let it get too hot or the emulsion will break

If it breaks, beat an egg yolk, then mix in your broken emulsion a little bit at a time

For Tartar Sauce

Mayo, capers, dill, and sweet relish

For 1000 Island Dressing aka Sauce Andalouse

Mayo, ketchup, minced red bell and dill relish

Chantilly Sauce

2 parts mayo, 1 part whipped cream

VIEW THIRD-PARTY VIDEO HERE

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

Here is Gordon Ramsay making mayonnaise from scratch.

Lemon Party Punch

Title of Recipe: Lemon Party Punch

Ingredients:
3 cans lemon juice (frozen or canned)
2 cups sugar
2 quarts strong tea
2 quarts water
4 cups orange juice
1 ½ quarts cranberry or grape juice
1 quart gingerale

Instructions:
Dissolve sugar in canned or frozen lemon juice. Add tea, water and other juices and chill. Just before serving add gingerale and pour over ice cubes in punch bowl. Garnish with slices of banana, strawberries or other fresh fruit. Makes about 2 gallons punch.

Lemon Meringue Pie

Aug 15, 2019 – National Lemon Meringue Pie Day on August 15th gives pie lovers and lemon lovers a chance to celebrate. Tart lemon curd and delicate meringue sing together in this deliciously bright pie. When making a lemon meringue pie, the crust is usually made with shortbread pastry. The filling for the pie is lemon curd.

You can purchase a crust, or make one using any one of THESE RECIPES.

Ingredients:

4 eggs (separated) plus 3 yolks
- You will use the whites at Step 11
1 1/3 cup granulated sugar
¾ tsp. Salt
1/3 C cornstarch
2 C warm water
4 TBL butter
zest from 2 lemons
1/2 C lemon juice
1 9” flaky pie crust

Instructions:

Whip the yolks until light and frothy
Mix sugar, salt, cornstarch and water
- Heat water until it starts to simmer
Stir in butter and stir until it is melted and absorbed.
Temper about half of the mixture into the egg yolks a little bit at a time
Pour the egg yolks into the pan with the hot mixture
Add grated rind and juice, and mix well.
Bring to a boil over medium heat, and cook until thickened. Cook until it comes to a full rolling boil. Stir constantly
Cook 60 seconds longer over low heat, stirring constantly.
Cool and pour into pastry shell
Let cool COMPLETELY
MERINGUE TOPPING
Mix egg whites with 1 C Confectioner sugar, 1/4 tsp salt and 1/2 tsp cream of tartar in the bowl of a double boiler
Turn on heat to medium and whisk continually until temperature reaches 165º
Move to your stand mixer, and beat on high speed with the whisk attachment until soft peaks. (1-2 minutes)
Reduce speed to medium and whisk until firm (but not dry) peaks appear (about 5 minutes)
Spread on top of meringue
Color the meringue under a preheated broiler or using a torch

Use commercial pie crust or MAKE YOUR OWN

Economy Ice Cream

Title of Recipe: Economy Ice Cream

Ingredients:
2 eggs
6 tbsp sugar
4 tbsp white corn syrup
1 cup top milk
1 cup light cream
1 tsp. Vanilla

Instructions:
Beat egg yolks, sugar and corn syrup until thick and lemon colored. Add milk, cream, flavoring. Pour into refrigerator tray. Freeze until firm. Remove to chilled bowl. Add unbeaten egg whites and beat until fluffy. Return to freezing compartment for 20-25 minutes or until frozen.

Peanut Brittle Ice Cream – substitute 1 cup crushed peanut brittle for sugar. Add 1 tsp vanilla.

Strawberry Ice Cream – Substitute 1 cup finely sieved strawberries for 1 cup milk. Add ¼ cup sugar.

Coffee Ice Cream – dissolve 1 tbsp instant coffee in 1 tsp boiling water. Add to milk in basic recipe.

Cucumber Sauce

Title of Recipe: Cucumber Sauce (for fish or meat-pref cold)

Ingredients:
¾ cu cream (sour cream optional)
2 tbsp vinegar or lemon juice
¼ tsp salt
1/8 tsp paprika

Instructions:
Beat until stiff ¾ cup cream or sour cream (if using sweet cream add slowly). Add 2 tbsp vinegar or lemon juice, season w salt and paprika. Pare, seed and cut finely & drain well 1 lg cucumber. Add to sauce.

Cold Cucumber Soup

Title of Recipe: Cold Cucumber Soup

Ingredients:
2 sm cucumbers (peel, seed & dice)
4 cup chicken stock
1 cup sour cream
lemon, salt & pepper

Instructions:
Cook until cucumber is soft, cool slightly and put through blender w/1 cup sour cream. Season w/grated lemon rind and salt and pepper.

Special Steps:
Chill thoroughly, sprinkle w/chives

Texas Sheet Cake

Title of Recipe: Texas Sheet Cake

Ingredients:
2 cu sugar
2 cu sifted flour
½ tsp salt
2 cubes butter (1/2 lb)
1 cu water
4 tbsp cocoa
½ cu sour cream
2 eggs
1 tsp soda
1 box powdered sugar
¼ cu butter
vanilla
milk

Instructions:
In lg bowl put sugar, flour & salt. In small heavy pan bring butter water, cocoa to a boil. Take from heat. Add immediately to sugar/flour/salt ingredients. Add sour cream, eggs and soda to mixture, mix till well blended. Batter will be very thin. Pour into greased, floured 10 ½” x 15 ½” pan. Bake 20-25 min at 350°. Don’t overbake while warm, frost.

Special Steps:
Frosting; ¼ lb butter, 6 tbsp milk, 4 tbsp cocoa. Boil milk, butter and cocoa until bubbly. Mix in nuts, 1 box powdered sugar & 1 tsp. vanilla. Beat until smooth. Spread over warm cake.

Cinnamon Spiral Bread

Title of Recipe: Cinnamon Spiral Bread

Ingredients:
½ cu warm water (not hot 110-115°)
1 pkg active dry yeast
2 cu lukewarm milk
2 cups quick-cooking rolled oats
¼ cu brown sugar (packed)
2 tbsp soft shortening
1 tbsp salt
1 cup raisens
5 ½ to 6 cups sifted flour

Instructions:
Dissolve yeast in water, in mixing bowl. Stir in milk, rolled oats, brown sugar, shortening, salt, raisins, half of flour. Mix with spoon until smooth. Add rest of flour, mix with hand. Turn onto lightly floured board. Knead until smooth and elastic, about 5 min. Round up in greased bowl; bring greased side up. Let rise in warm place (85°) until double in bulk…1 ½ to 2 hours. Divide dough into 2 parts. Round up each into a ball. Roll each into an oblong, 15×8”. Sprinkle with all except 2 tbsp. of the mixture of ½ cup sugar and 2 tsp cinnamon. Roll up like jelly roll, sealing tightly at the ends. Place in 2 greased loaf pans, 9x5x2 ½”. Let rise until almost double in bulk….40 to 50 min. Heat oven to 400° (mod. Hot). Bake 35 to 40 min. Brush top of hot bread with corn syrup and sprinkle with rest of cinnamon-sugar mixture.

Brown Bread

Ingredients:

1 TBL brown sugar
2 tsp Rapid Rise Yeast or proofed Dry Active Yeast
1/4 C warm water
PROOF THE ABOVE IF NECESSARY
2 C sour dough starter
1 C bread flour
1 1/2 C whole wheat flour
½ cu honey
½ cu molasses
1 tsp baking soda
1 tsp salt
1 TBL instant coffee
1 TBL cocoa powder
2 TBL butter – softened
1 C whole milk
1 C dry milk
1 C raisins – OPTIONAL

Step by Step:

Mix till combined – add splashes of water in necessary to bring together
Then mix 6 more minutes
Let rest 20 mintues
Mix 4 more minutes
Cover and rise 1 hour
Fold in thirds four times – beating flat in between folds
Finally, form into 2 balls and put on a baking sheet
Drizzle with EVOO
Cover loosely with plastic wrap
Let rise another hour
Slash an X in the top, then bake 325º for 60 minutes
Let cool