Category: TOPICS & CATEGORIES

Biscuit Sticky Buns

    • Cook Caramel
  • 1 TBL butter
  • 1 TBL water
  • 1 1/4 C brown sugar
    • Mix together till smooth
  • 1/2 C heavy cream drizzled in while whisking
    • Cook until starts to brown
    • Meanwhile line a buttered glass baking dish with parchment paper
    • Pour the caramel onto the parchment paper
    • Sprinkle caramel with chopped pecans and set aside 
  • Mix 4 C Bisquick
  • 1/3 C buttermilk powder
  • 1 tsp baking powder
  • Cut in 1 stick cold butter
  • and enough cold skim milk to make a stiff dough
    • Combine all quickly and flatten with a rolling pin
    • Try to shape into a rectanble
  • Top with softened butter, sugar, chopped pecans, CinnaSugar
  • Roll up starting on the short side so you end up with larger rolls, do not start on the long side
  • Trim off ends
  • Cut into twelve one inch medallions and place on top of caramel
  • Bake 375º for 30-35 minutes
  • Turn pan over and carefully remove pan, then peel off parchment paper

Pumpkin Fluff

  • 2 C pumpkin puree
  • 1/3 C real maple syrup
  • 1 tsp vanilla
  • 1 TBL pumpkin pie spice
  • 2 C whipped cream
    • mix to combine
  • put into parfait cups (uncooked) and top with whipped topping, pecans and crushed ginger snaps

Basic White Bread

  • 2 tsp instant yeast
  • 2 TBL warm water
  • 2 TBL honey
  • 1 C hot water
  • 2 TBL canola oil
  • 3 TBL powdered milk
  • 1 TBL potato flour
  • 1 tsp salt
  • 2 C bread flour *
  • 1 C bread flour
  • 1 egg
  • 1/4 C bread flour
  1. Mix yeast small measure warm water and honey
  2. Stir to combine, then set aside
  3. Mix next six ingredients
  4. Add 1 C flour and 1 egg
  5. Mix until a soft dough forms.  If too sticky, add some of the last measure of flour
  • For wheat bread, substitute 2 C wheat flour for the first * measure of flour
  • For 14 grain bread, add 1 TBL each:  9 grain cereal, sunflower seeds, flax seeds, sesame seeds, millet, amaranth
  • For rye bread, substitute 1 C rye flour and 1 TBL caraway seeds for 1 C bread flour during * the first measure.

 

Alpine Fondue

Simple Fondue

  • 3 oz Emmenthaler – grated
  • 2 oz gruyere – grated
  • 1 oz gouda – grated
  • 2 tsp cornstarch
  • scant white pepper

Use any 40% semi-firm cheese.  Other choices include asiago, young gouda, taleggio, fontina, gruyere, Emmenthaler, or Comté.  Good melting cheeses will have high moisture, high protein, low age (max 150 days) and low fat

Making Cheese

  • Enzyme is added to dairy to curdle
  • Curd is cut and whey removed
  • Put into presses which compress and remove more whey
  • Loose cheese is cut into blocks – put into round molds
  • Cheese is pressed into rounds
  • Turned out and placed on aging racks
  • Gruyere is aged months to years and is produced here in the US
  • Older cheeses are generally harder
  • Scrub and add salt and bacteria during aging process

Step by Step

  • Cast iron fondue pot or double boiler
  • Rub with garlic, add wine, brandy and lemon
  • 1 C white sauvignon blanc – high acid
    • 2 TBL fruit brandy
    • 1 TBL fresh lemon juice
    • 12 tsp  prepared horseradish
    • 1/2 cloves garlic
  • Bring heat to 135º
  • At 135º add cheeses – melt between handfulls
  • Heat until 150º
  • Important
    • #1 high acid
    • #2 corn starch
  • Final addition
  • Whisk until smooth
  • Add horseradish to smooth sauce
  • Dipping choices
    • bread
    • chilled veggies – broccoli, cauliflower
    • cooked sausage – kielbasa, bratwurst

Cheesy Egg Waffles

  1. Beat three eggs
  2. Mix with 1/2 C shredded cheese
  3. Add 1 TBL Bisquick
  4. Pour into a waffle maker and let cook 3 to 3 1/2 minutes

NOTES: 

  • Because of the Bisquick, these will puff up a bit, so don’t overcrowd your waffle iron, or you will wind up with a mess.
  • I like mine served with a side of salsa

 

Carole Stubbs’ Cheesecake

This is hands down, the best cheesecake I’ve ever had.  She brought three to a party, and I ended up eating half of one of them.  I was soooo sick.

  • 8 ounce package Philadelphia Cream Cheese (room temp)
  • 1/3 C sugar
  • 1 TBL light Karo
  • 3 TBL sour cream
  • 1 large egg
  • zest and juice from two lemons
  • 1 tsp vanilla extract

Use my recipe for a graham cracker crust.

  1. Butter the sides and bottom of a baking pan.  Ideally, use a springform pan
  2. Cut strips of parchment paper about 2 inches wide and place around sides of pan.
  3. Prepare graham crackers – press into BOTTOM ONLY of the baking pan (not the sides)
  4. Beat cream cheese, sugar and Karo
  5. Add egg and sour cream and beat
  6. Add lemon and vanilla and beat to incorporate
  7. Pour into prepared graham cracker crust
  8. Place the baking pan in the bottom of a large casserole dish, and fill the dish with about one inch of boiling hot water
    NOTE:  If using a springform pan (or any pan that may leak) wrap the baking pan with foil to isolate it from the water.
  9. Lay foil lightly over top of the pan/dish
  10. Bake at 350º for 30 minutes
  11. Cool at least 2 hours before serving
  12. Top with fresh blueberries or lingonberry preserves

TOPPING OPTIONS

For the sour cream topping:

  • 2 cups sour cream (475 ml)
  • 1/3 cup powdered sugar (35g)
  • 1 teaspoon vanilla extract

For the raspberry sauce:

  • 12 ounces (340g) fresh raspberries
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup water (120 ml)

Caramel Ganache

  • 28 individually wrapped Kraft Caramel candies -Approximately 8 oz
  • 3 TBL butter
  • 1/2 tsp salt
  • 1/4 cup heavy whipping cream
  1. Prepare an ice water bath for when the caramel is melted
  2. Bring whipping cream and butter up to 195º and add the caramel pieces and salt
  3. Stir until smooth
  4. Place the pan with the caramel mixture into the ice water bath and beat with an electric mixer, stopping to scrap down the sides
  5. This will take about 5 minutes but eventually the mixture will get creamy and thicken.

In -n- Out Burger Animal Style Burgers

  1. Two Meat patties on the grill
  2. Yellow mustard on both patties
  3. Flip, add salt and pepper
  4. American Cheese on both patties
  5. Caramelized onions on one of the patties
  6. Put second patty on top of the onions
  7. Mix sauce:  vinegar, sweet relish, mayonnaise, ketchup
  8. Toast the bun and spread sauce on it
  9. Put pickles, lettuce, tomato, onion on the bun
  10. Place patties, top of bun, and serve.

 

 

Sour Orange Glaze

This is great of on top of pork chops, pulled pork, or even chicken

  • Put 2 C of sour orange juice (no seeds or pulp) onto medium heat
  • Bring to a boil, then simmer until it starts to reduce and thicken
  • Add 1/2 C honey and continue to reduce until it is the consistency of thick pancake syrup
  • Serve over your meat while still hot

Alton’s Biscuit Competition

Ma Mae taught Alton how to make biscuits.  She died in November 2001, and as Alton has done, this recipe summary is dedicated to her.

 

Ma Mae’s Biscuits Alton Brown’s Biscuits
    • Self Rising Flour – 2 C± sifted
    • 2 oz shortening or lard
    • buttermilk

Use soft winter wheat
Work in the fat thoroughly
Mix it quick, and don’t knead.
    • AP Flour – 340 gm (12 oz)
    • 1/4 tsp Baking Soda
    • 20 gm (4 tsp) Baking Powder
    • 3/4 tsp salt
    • 60 gm leaf lard (for flakiness)
    • 30 gm (1 oz) butter (browning)
    • 1 C lowfat buttermilk
Grandpa’s extras:  1/2 tsp Granulated garlic, 1/4 tsp ground chipotle chile, 1/4 C sugar, 1/4 C Masect – increase liquid by 1/4 C

    1. Measure ingredients and set aside so they are ready
    2. Cut the fats into the flour mix
    3. Add liquid to create a wet sticky dough – Mix, don’t knead
    4. Mix initially with a spoon, then switch to a wide rubber spatula and fold together
    5. On a floured surface, form gently into a flattened square ball, then fold over and over about 8 times
    6. Pat flat, don’t roll flat, then cut with biscuit cutter.  Push down and all the way through without twisting.  After through, twist to remove
    7. After cutting, biscuits can be frozen and baked without thawing
    8. Rub steel baking sheet with Crisco
    9. Put onto sheet with sides just barely touching
    10. Put a small indent in the center of each one.  This will help them rise evenly
    11. Alton cooks at 450º – Ma Mae cooks at 475º
    12. Bake 10 minutes; rotate; then cook another 10 minutes
    13. Leftover biscuits, split open and put in toaster oven

Bialetti Moka Coffee Maker

I purchased the 12 cup Bialetti because I make coffee for the week.  I created time instructions that have been helpful to me.  Adjust the following timings for your maker and your stovetop.

  1. Put 1/4 C of medium grind coffee in your filtered funnel.  I  set the funnel in a tumbler and it holds it properly.
    • DO NOT pack it down. 
    • Add a pinch of salt, then if you are using moringa, or any other flavoring, please a pinch between two FULL and level 1/4 cup scoops.
  2. Add another 1/4 C on top of the additives
  3. Put 3 C of filtered water into the microwave for 4 minutes on high.    (Next:  Burner)
  4. Preheat your small electric burner on 4-5.
    • If it exceeds 400º turn it down to 2 until it is closer time to use it.
    • If you are using gas, use a low to medium flame.  Any higher and you will melt the handle.
  5. Pour the hot water into the bottom reservoir then place the filled funnel into the mouth of the bottom reservoir.  It will be hot, so use a cloth – screw the top onto the bottom; snugging, but not overtightening.
  6. Place the pot on your stovetop burner and set to 4-5.  Set timer for 8 minutes.  (Next:  Ice bath)
  7. Meanwhile, fill a flat bottomed mixing bowl with 2 inches of water and put in 8 ice cubes to lower the temperature even further.  This is to place the pot in since it will be hot from the burner as soon as the water has gone.  If you are too late on Step EIGHT do not use the ice bath!
  8. You will start smelling the coffee at about 7 minutes, then you will start to see a lot of steam come out of the spout.    (Next:  Listen) AT THIS POINT DO NOT LEAVE.
  9. Listen carefully.  AS SOON AS the burbling changes to a higher pitch  (3-4 more minutes) start to watch it VERY closely.  As soon as the pot sounds start to diminish or the steam starts to subside, remove the entire thing from the stovetop and put it into your cold water for 3 minutes.
    • IMPORTANT NOTE:  If it goes completely dry, it may be too late.  It will start to get very hot if you put it into the ice water, it will most likely crack the container.  Let it cool naturally before unscrewing it.
  10. Assuming Step 8 went well; as soon as it is cool enough to unscrew, your coffee is ready to be consumed.  Unscrew the top containing the coffee, and place on a paper towel. 
  11. Let the bottom filtered section cool before emptying and cleaning.
  12. What I plan to do is let it cool, decant into plastic bottles, then store it in the fridge to use as Instant Coffee concentrate.  With that in mind:   Pour in a glass container to cool.  This will make four full mug servings for me, so I like to add cream and sugar so that all I have to do is add water.
  13. OPTIONAL:  Next, I make my coffee that I will drink that morning.  Return to Step TWO (using existing wet grounds) and go all the way through to Step 9.  Pour into your mug, flavor and enjoy.  Store your two water bottles containing coffee concentrate in the refrigerator for up to a week.

When ready to make your “instant coffee”  fill 1 coffee mug with 1/3 coffee and 2/3  water.  Heat in the microwave for 2 minutes.  Add sugar and cream as desired.

Oysters Rockefeller

  • Put a skillet on a pan over medium-low
  • Melt 6 TBL butter
  • Add 3/4 C onion – chopped
  • 3/4 C celery finely – chopped
  • 1/2 tsp salt
    • Sweat vegetables for about 5 minutes
  • Add 1 TBL garlic (4 cloves) and let cook another 3 minutes
  • Add 1 can artichoke hearts – drained and chopped
  • Add 1 C panko bread crumbs
  • 2 tsp lemon zest
  • 1/2 tsp black pepper – freshly ground
  • 1 tsp dried oregano
  • Pinch of salt
    • Stir until bread crumbs absorb moisture
    • Spread salt on a sheet pan to stabilize oysters
    • Put 2 dozen oysters on the salt so that nothing spills
    • Put some of your mixture on top of the oysters
    • Bake for 425º for 10 minutes

 

 

 

Tuna Noodle Casserole

  1. Prepare 2 C wide egg noodles, drain and set aside
  2. Preheat oven to 400º
  3. Lightly grease an 8×8 casserole dish
    –
  4. Heat 1 TBL butter in a pan – add 1 TBL EVOO
  5. Add
    • 1/2 C onion chopped,
    • 1 stalk chopped celery
  6. Cook until onion begins to become translucent
  7. Add a splash of sherry to deglaze
  8. Add
    • 2 TBL flour
    • 1 C whole milk,
    • 1/4 C frozen peas
    • 1 can mushroom soup
    • salt and pepper
  9. Thicken for about 4 minutes
  10. Add
    • 1 can tuna in water (drained)
    • chopped red bell pepper,
    • green chiles
    • 1/2 C shredded cheddar cheese
    • Cooked egg noodles
  11. Mix all and put into baking dish
  12. Prepare topping.  Combine the following
    • minced parsley
    • 1/4 C Panko bread crumbs
    • 2 TBL melted butter
    • 1/4 C grated Parmesan cheese
  13. Sprinkle topping mixture on top of tuna
  14. Bake 400º for 15-20 minutes

 

Pork Rolls

    • PREPARE GLAZE
  2. Mix glaze to be used
    • 2 TBL soy sauce
    • 2 TBL rice wine
    • 2 TBL hoisin sauce
    • 1 2 tsp toasted sesame seed oil
    • 1/2 tsp 5 spice powder
    • grated ginger (powder if you have to)
    • 2 smashed cloves of garlic
    • 1 tsp corn starch
  3. Whisk and set aside
    • PREPARE MEAT FILLING
  4. Cut 1 LB pork shoulder into 1/2 inch cubes
  5. Brown pork in a large skillet
  6. Add glaze and toss to coat
  7. Cook until thickened, then set aside
    • PREPARE THE DOUGH
  8. Proof yeast if using Dry Active Yeast.  If using Rapid Rise Yeast, just put all ingredients into a mixing bowl
    • 2 tsp yeast
    • 2 TBL granulated sugar
    • 3 TBL milk (warm)
    • 1/2 C cake flour
    • 1 C AP flour
    • 1/2 tsp salt
    • 1 egg
    • 1 TBL canola oil
  9. Mix ingredients and let rise for 40 minutes
  10. Separate dough into slightly larger than golf-ball sized pieces
  11. Flatten dough into 5 inch circles about 1/4 inch thick
  12. Fill with meat, and pinch shut
  13. Place on baking sheet, and let rise 1 hour
  14. PREPARE TOPPING
    • 1/3 C flour
    • 1/3 C powdered sugar
    • 1/4 tsp baking powder
    • scant salt
  15. Mix dry ingredients with 3 TBL butter and 1 egg
  16. Pipe onto rolls
  17. Bake seam side down at 350º for 20 minutes

Mustard from Scratch

Mustard Seed of your Choice

  • White (actually Yellow) small and mild
  • Black – very rare
  • Brown – smaller and more pungent – sinus searing

Soak in liquid of your choice

  • 1/4 C mustard seeds
  • 1/4 C cider or rice vinegar (alt: white balsamic)
  • 1/4 C water
  • 1 TBL sugar
  • 1/2 tsp salt
  • – Let rest 24-48 hours
  • Grind into a paste
  • Shelf stable about one months or refrigerate for up to 3 months

Dijon Mustard

  • Verjuice (juice made from unripe grapes)

Yellow Mustard

White mustard, turmeric,

English Mustard

White mustard, little bit of brown mustard

Dried / Powdered Mustard

Good for cooking as you don’t have to adjust the moisture

 

Peach and Papaya Salad

Ingredients

  • DRESSING
    • 1/2  C Papaya – chopped
    • 1 TBL White balsamic vinegar
    • 1 TBL Sugar
    • 1 TBL Olive oil – drizzled to emulsify
  • Granola
  • 1 TBL flax seed
  • 1 TBL Sesame seeds
  • 1/2 C ripped Arugula
  • 1/2 C ripped Romaine
  • 1/2 C Sorrel
  • 1 C Papaya (diced)
  • 1 Peach (cut into wedges)
  • a few Cherry tomatoes
  • 2-6 black olives

PREPARE THE DRESSING

  • 1.Make a puree of the papaya .
  • 2.Add White Balsamic Vinegar to the puree.
  • 3.Adjust the acidity by adding the sugar.
  • 4.Blitz in a blender at slow speed along with olive oil till an emulsion is formed.
  • 5.Set aside in a refrigerator.SALAD ASSEMBLY
  • 1.In a bowl, add the leaves and add a tbsp. of the dressing.
    Toss to mix well and put on the base of the serving dish.
  • 2.Combine the rest of the ingredients with 2 Tbsp of dressing and place on top of the leaves.
  • 3.Break the granola into little pieces and put on top of the salad.

Lunch Hash

  1. Prepare Marinade :: 1 TBL Grandpa’s Thunder Powder, 1 TBL lime juice, 1 TBL mustard, and 2 TBL EVOO – Whisk while drizzling EVOO to emulsify the oil.
  2. Cut 1 LB skirt steak against the grain in about 1/2 inch strips
  3. Marinate for 20-40 minutes while you prepare other ingredients
  4. Prepare Pan One :: Mince onion and saute in 1/2 tsp EVOO – Add minced garlic and 1/4 C cooked bell peppers – Mash it all together
  5. Prepare Pan Two :: Cut corn off the cob and saute similar sizes of squash and pinto beans – about 1 C each – Add the canned beans at the very end with 1/2 tsp Thunder Powder
  6. Remove meat to a paper towel to drain a bit
  7. Put Pan One rough puree onto a plate as a base
  8. Wipe out Pan One and melt 1 TBL butter and 1 TBL EVOO
  9. While butter begins to melt, add Pan Two corn mixture on top of puree
  10. When butter has melted, put met into hot Pan One and toss just until most of it has browned – about 3 minutes
  11. Put meat on top of corn mixture
  12. Heat a tortilla in Pan One – sopping up any residual juices – then fold and serve with the meat

 

Grandpa’s Not Quite Impossible Burger

This is enough to make four patties.

  1. Boil a pan of salted water (will be used in two places)
  2. Put 3 TBL Bulgar wheat into a coffee cup, and cover with water (plus 1 inch)
  3. Put 3 TBL brown or orange lentils into the pan of boiling water and let simmer for 25 minutes (They will be mushy and overcooked a bit, but that is what you want)
  4. Grate 1/4 C onion and 1/2 stalk of celery
  5. Soften in a skillet with 1 TBL EVOO
  6. Add 2 cloves chopped garlic and cook two minutes, then set all aside
  7. Add 1 TBL EVOO and 1 TBL butter to the empty pan
  8. Add 1 C pieced Shitake mushrooms and saute till well done
  9. If you have left-over rice, add 2 TBL of your rice (preferably brown)
  10. To a food processor, add the mushrooms, drained lentils and Bulgar wheat, onion mixture and 4-5 crushed cashews – and pulse until somewhat chopped
  11. OPTIONAL:  Prepare your mayonnaise :: Beat 1 egg yolk with 1 TBL of water and 1 TBL dry instant milk :: drizzle in 3 TBL safflower oil or EVOO, whisking continually OR you can use Kraft Miracle Whip
  12. Add 6 TBL (or 1/4 C plus 2 TBL) (or 3/8 C) Miracle Whip  or your scratch mayonnaise
  13. OPTIONAL:  Add a bit of garlic powder and/or a few drops of liquid smoke
  14. Add 1/4 C Panko bread crumbs and 1/4 C raw oatmeal and pulse until well mixed
  15. Divide “meat” into four sections and make patties :: You can use a large jar lid lined with plastic wrap to help form perfect patties or large muffin rings
  16. Brush the top with melted butter, then turn out onto a large plate in a single layer
  17. Brush the other side with melted butter
  18. Refrigerate until ready to cook
  19. Cook just as you would a hamburger

Another recipe from 1998 in my collection that I found.

  • 3/4 C mashed potatoes
  • 3/4 C cooked pinto beans
  • 2 TBL AP flour
  • Old Bay Seasoning
  • Add butter if necessary for texture
    • Form and fry
HTML Snippets Powered By : XYZScripts.com