tag:blogger.com,1999:blog-86003852024-03-14T05:20:19.906-05:00What We're Cooking Now!A site devoted to family gastronomy, past & present!Unknownnoreply@blogger.comBlogger605125tag:blogger.com,1999:blog-8600385.post-53392410036315677372017-07-04T11:47:00.000-05:002017-07-04T11:47:48.434-05:00Easy Frosted Chocolate Sheet Cake<br />
Serves 24.<br />
<br />
<div>
CAKE:</div>
<div>
2 cups Flour<br />
2 cups Sugar<br />
1/2 teaspoon Salt<br />
3 oz Unsweetened Bakers Chocolate<br />
2 sticks Unsalted Butter<br />
1 cup Boiling Water<br />
1/2 cup Buttermilk<br />
2 whole Beaten Eggs<br />
1 teaspoon Baking Soda<br />
1 teaspoon Vanilla</div>
<div>
<br />
FROSTING:<br />
1 1/2 stick Butter<br />
2 Tablespoons (heaping) Cocoa</div>
<div>
2 oz Unsweetened Bakers Chocolate<br />
6 Tablespoons Milk<br />
1 pound (minus 1/2 Cup) Powdered Sugar</div>
<div>
Pinch of Salt</div>
<div>
<br /></div>
<div>
DECORATION:</div>
<div>
<br />
1 1/4 cup Whole, Toasted Pecans or Sliced Strawberries, etc.</div>
<div>
<br />
INSTRUCTIONS:<br />
<br />
Preheat oven to 350 degrees. Butter an 18 x13 rimmed baking sheet and line the bottom with parchment paper.</div>
<div>
<br /></div>
<div>
In a microwave safe bowl, heat water, butter, and bakers chocolate until butter and chocolate are melted (stirring the mixture occasionally). </div>
<div>
<br />
In a mixing bowl, combine flour, sugar, and salt. Then add warm liquid of water, butter, and melted chocolate.<br />
<br />
In a liquid measuring cup, measure buttermilk, add eggs, baking soda, and vanilla, and beat vigorously with a fork. Then mix into the batter.</div>
<div>
<br /></div>
<div>
Pour into sheet cake pan and bake at 350-degrees for 20 minutes.</div>
<div>
<br /></div>
<div>
Allow to cool for 5 minutes after removing from the oven. Then flip cake out onto a large rectangular board or platter lined with parchment paper, if desired.</div>
<div>
<br />
While cake is baking, make the icing. In a saucepan over medium low heat, melt butter and bakers chocolate, stirring frequently. Add the cocoa, milk, and powdered sugar and whisk vigorously until smooth. Pour into the center of the warm cake and carefully spread to just inside the edge of the cake (the cake will have a nicer presentation if the frosting does not spill over the sides). While still warm, press pecans or strawberries into place (I like to make them into a design - on the 4th of July, I make a US flag out of the pecans; on Valentine's, you can make a heart design with strawberries, etc.).<br />
<br />
Cut into large squares just before serving.</div>
<div>
<br /></div>
<div>
Substitute Flax Egg, Coconut Oil (for butter) and Nut Milk of choice to make vegan.</div>
K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-18877656876015522542016-11-25T13:23:00.001-06:002016-11-25T13:23:11.880-06:00How To Dry-Brine a Turkey<div style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-element: para-border-div; padding: 1.0pt 4.0pt 1.0pt 4.0pt;">
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<b style="mso-bidi-font-weight: normal;">How To Dry-Brine a Turkey<o:p></o:p></b></div>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">What You Need<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b style="mso-bidi-font-weight: normal;">Ingredients – 14 to 16 lbs bird<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
3 tablespoons kosher salt</div>
<div class="MsoNormal" style="margin-left: .5in;">
1 1/2 teaspoons dried herbs, such
as thyme, sage, and rosemary, or blend</div>
<div class="MsoNormal" style="margin-left: .5in;">
3/4 teaspoon freshly ground black
pepper</div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b style="mso-bidi-font-weight: normal;">Ingredients – 18 to 24 lbs bird<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-left: .5in;">
4 ½ tablespoons Diamond Crystal
brand kosher salt</div>
<div class="MsoNormal" style="margin-left: .5in;">
2 ¼ teaspoons dried herbs, such as
thyme, sage, and rosemary, or blend</div>
<div class="MsoNormal" style="margin-left: .5in;">
1 ¼ teaspoon freshly ground black
pepper</div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<b style="mso-bidi-font-weight: normal;">Equipment<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Small bowl</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Measuring spoons</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Cutting board</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Large rimmed baking sheet or roasting pan</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Instructions<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Mix the salt, pepper, and herbs together in a
small bowl.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Remove the fresh or thawed turkey from the
packaging; set the giblets and neck aside.<span style="mso-spacerun: yes;"> </span>Remove or discard any plastic or metal cages or pop-up
thermometers.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Pat the outside of the turkey dry with paper
towels.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Tuck the wings back: Bend the wings back and
tuck under the breast.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Loosen the skin of the turkey.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l1 level2 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Using
your hands, separate the skin over the breast from the meat; make sure to break
through the thin membrane between the skin and breast while leaving the skin
itself intact.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l1 level2 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Similarly,
loosen the skin over the meaty part of the legs.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Season the cavity: Sprinkle 2-3 teaspoons of the
salt mixture into the cavity of the turkey.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Season the meat: Rub 2-3 teaspoons of the salt
mixture into the meat of the legs (under the skin). Rub 4-5 teaspoons of the
salt mixture into the meat of the breasts (under the skin).</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Season the skin: Sprinkle the remaining salt
mixture over all the skin of both the breasts and legs and rub around to
distribute it evenly and help it adhere to the outside of the bird.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Refrigerate: Place the turkey breast-side up in
a rimmed baking sheet or roasting pan lined with paper towels and refrigerate
uncovered for at least 12 hours, but ideally 3 days.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->When ready to cook, you do not need to pat the
bird dry before cooking — it should appear dry and ready to be roasted,
grilled, or deep-fried!</div>
<div class="MsoNormal" style="margin-left: .25in;">
Tips:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->You can dry-brine a partially frozen turkey; while
I prefer starting with a thawed turkey because you can separate the skin from
the meat for more even seasoning, you can dry-brine a frozen turkey.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Type of salt; the brand of salt is very
important. I ALWAYS use Diamond Crystal kosher salt, which is flakier and
larger than regular table salt. If you only have a fine salt, use half the amount
called for.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Brine proportions for a smaller turkey: Turkey
sizes vary, so if you have a larger or smaller bird, go by these proportions
instead: For every 5 pounds of turkey, you will need 1 tablespoon of kosher
salt, 1/2 teaspoon dried herbs, and 1/4 teaspoon black pepper.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Fresh herbs substitution: instead of dried
herbs, you can substitute 1 tablespoon finely chopped fresh herbs (or 1
teaspoon per 5 pounds of turkey).</div>
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</span></span></span><!--[endif]-->Other flavoring ideas; you can substitute any
herbs you like…and can also add in a little brown sugar to the dry brine for a
touch of sweetness.</div>
K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-58890179827372678362016-11-25T13:22:00.003-06:002016-11-25T13:25:45.938-06:00Split, Smoked Turkey<div class="Section1">
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<b style="mso-bidi-font-weight: normal;">How to Smoke a Split Turkey<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">What You Need<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></div>
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</span></span></span><!--[endif]-->Optional - 1 stick unsalted butter, softened<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Equipment</b></div>
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</span></span><!--[endif]-->Smoker</div>
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</span></span><!--[endif]-->Hardwood</div>
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</span></span><!--[endif]-->Sharp Knife</div>
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</span></span><!--[endif]-->Tongs</div>
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</span></span><!--[endif]-->Large Rimmed Baking Sheet or Meat Platter</div>
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<b>Instructions – 18 to
24 lbs bird</b></div>
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</span></span><!--[endif]--><i>Note: with
a larger frozen turkey, you’ll need to allow 3 days for it to slowly defrost in
the fridge and at least 12 hours to dry brine before you proceed.<o:p></o:p></i></div>
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</span></span><!--[endif]-->Using a meat cleaver, spatchcock the turkey by
cutting along both sides of the backbone; reserve backbone piece. <i>If
the turkey is still frozen, place it in the sink and run room temperature water
over it until it is thawed.<o:p></o:p></i></div>
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</span></span><!--[endif]-->Flip the bird breast side up, and use a knife to
cut down the middle of the breasts; once the meat is separated, use a meat
cleaver to cut through the center of the breastbone.</div>
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</span></span><!--[endif]-->Once the bird is dry brined, it should be dry
and ready for the smoker!</div>
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</span></span><!--[endif]-->Optional – slather the outside of the bird with
softened unsalted butter.</div>
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</span></span><!--[endif]-->Set-up smoker; temp should hover be between 250
and 300 degrees.</div>
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</span></span><!--[endif]-->Place turkey halves breast side up in smoker;
make sure they are not overlapping or touching.</div>
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</span></span><!--[endif]-->Monitor the temperature of the bird and the
smoker.</div>
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</span></span><!--[endif]-->The breast is cooked when the temperature
reaches 165 degrees.</div>
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</span></span><!--[endif]-->The thigh/leg is cooked when the temperature
reaches 175 degrees.</div>
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</span></span><!--[endif]-->To prevent overcooking of the breast or
undercooking the thigh/leg, you may wish to separate the breast/wing from the
thigh leg as soon as the breast meat reaches optimal temperature – 165 degrees. You can do this by pulling each half of
the turkey out of the smoker, placing them on a baking sheet, platter, or other
large clean surface. Then, using
paper towels, gently pry the breast away from the thigh/leg – the bird should
be mostly cooked, making it easy to pull apart, but you may also need to use a
knife wherever there is resistance.
Place the thigh/leg pieces back into the smoker until each reaches 175
degrees. While the thigh/leg is
still smoking, loosely tent the breast pieces with foil to keep them warm. Alternatively, the breast pieces can be
wrapped in foil and placed in a low temperature oven or empty ice cooler with
the lid down to keep warm.</div>
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</span></span><!--[endif]-->When the bird is fully cooked, carve it up and
enjoy it with friends and family!</div>
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</span></span><!--[endif]-->Breast meat on a 24 lbs bird will take
approximately 5 hours.</div>
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</span></span></span><!--[endif]-->Thigh/leg meat on a 24 lbs bird will take
approximately 5 hours 30 minutes.</div>
K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-1535096002079735412015-08-06T12:26:00.003-05:002015-08-06T16:14:39.909-05:00Easy Shrimp Quesadillas<br />
Serves 2-4 people<br />
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Ingredients<br />
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1 jar good quality red salsa<br />
1-1/3 cups shredded Mexican cheese blend<br />
1 can (4 ounces) chopped green chilies, drained<br />
1/2 cup chopped seeded tomato<br />
3 tablespoons sliced green onions<br />
1 package (8 ounces) frozen cooked salad shrimp, thawed<br />
4 flour tortillas (10 inches)<br />
1 tablespoon butter</div>
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Directions</div>
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1. In a large skillet over medium heat, add butter and tortilla. Sprinkle the cheese, chilies, tomato, onions and shrimp over each tortilla. Cook and fold before removing from the pan. Cut into triangles and serve with salsa.</div>
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K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com1tag:blogger.com,1999:blog-8600385.post-5091226266191073992015-08-06T12:13:00.000-05:002015-08-06T12:13:03.598-05:00Easy (Mayonnaise) RollsIngredients<br /><br />Butter, for greasing muffing tins<br /><br /><div>
2 cups self-rising flour<br />1 cup milk<br />2 tablespoons sugar<br />4 heaping tablespoons mayonnaise<br /></div>
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Directions<br /><br />Preheat the oven to 350 degrees F.<br /><br />Lightly grease a 12-cup muffin tin with butter.<br /><br />In a large bowl, combine flour and milk, blending with a rubber spatula. Add the sugar and mayonnaise, and stir until just combined. Spoon batter into prepared muffin tin. Bake for 12 to 15 minutes, or until golden brown.<br /></div>
K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-6974608825382086772015-08-06T12:08:00.001-05:002015-08-06T12:08:59.297-05:00Cowboy CaviarMakes enough for 10-12 people<br />
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1 can black eyed peas<br />
1 can black beans<br />
1 can corn<br />
1 can rotel<br />
1/2 red onion, small dice<br />
1 red or green bell pepper, small dice<br />
1-2 jalapenos, small dice (optional; omit if you prefer a less spicy dip)<br />
1 small bottle zesty Kraft Italian Dressing<br />
1/2 cup cilantro, chopped<br />
1 avocado, small dice<br />
1 bag (regular or thick cut) tortilla chips<br />
<br />
Open and drain all canned ingredients into a colander and discard juice. In a large bowl, combine all ingredients except avocado and chips. Marinate overnight. Just before serving, drain off excess liquid using a colander. Add freshly diced avocado. Stir gently to combine. Serve with tortilla chips!K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-74256910379555002262015-08-06T11:48:00.001-05:002015-08-06T11:48:07.390-05:00Kelley's Favorite Crab Cakes with Imperial SauceServes 4<br /><br />If you can find it, buy fresh lump crabmeat for the crab cakes—it's more expensive but worth every penny. You'll need 1 sleeve of saltines here; crush them until most have turned to dust, leaving a few pieces no bigger than a pebble.<br /><div>
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Ingredients<br />1 1/4 cups <a href="http://www.cooksillustrated.com/taste_tests/561-mayonnaise">mayonnaise</a><br />1/4 cup juice from 2 lemons<br />1 tablespoon Worcestershire sauce<br />2 teaspoons <a href="http://www.cooksillustrated.com/taste_tests/255-hot-sauces">hot sauce</a><br />1/2 teaspoon Old Bay seasoning<br />1 1/2 pounds crabmeat, picked over for shells<br />1 1/4 cups Saltine crackers (1 sleeve)<br />4 scallions, minced<br />4 tablespoons <a href="http://www.cooksillustrated.com/taste_tests/489-all-purpose-vegetable-oils">vegetable oil</a><br /><br />Instructions</div>
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1. Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Reserve 1/2 cup sauce for serving.</div>
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2. Fold crabmeat, saltines, and scallions into remaining sauce until combined. Form crabmeat mixture into eight 1-inch-thick patties.</div>
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3. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 21/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.<br /><br /></div>
K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-8669362773107870082015-06-03T09:23:00.001-05:002015-06-03T09:32:46.488-05:00Kelley's Russian Dressing for Reuben Sandwiches, etc.<br />
My husband flipped for this Russian dressing, which is incredibly easy to make <i>(we will never buy Thousand Island/Russian dressing at the store again)</i>.<br />
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<b>Ingredients:</b><br />
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1/4 cup mayonnaise<br />
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1/4 cup sweet pickle relish (I like Wickles Pickles brand relish; alternatively, you can finely chop sweet pickles and add 1 teaspoon sweet pickle juice)<br />
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2 tablespoons cocktail sauce<br />
<b><br />Directions:</b></div>
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Whisk mayonnaise, relish, and cocktail sauce in small bowl. Use within 3 days.</div>
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<b>Ideas for Uses:</b><br />
<ul>
<li>Reuben Sandwiches</li>
<li>Reuben Dogs</li>
<li>Reuben Sliders</li>
<li>Meat Loaf Sandwiches</li>
<li>All Purpose Sandwich Spread</li>
<li>Tuna Salad (use Russian Dressing instead of straight mayonnaise and add lemon juice and capers)</li>
<li>Macaroni Salad (use Russian Dressing and celery; add a little extra relish and mayo to thicken if needed; hard boiled eggs and tuna can be added for a more substantial salad)</li>
<li>Russian Deviled Eggs with Bacon Crumbles! (6 hard boiled eggs plus 1/3 cup dressing and 2 slices cooked bacon)</li>
<li>Iceberg Wedge Salad</li>
<li>Cobb Salad</li>
<li>Vegetable Dip</li>
<li>Accompaniment for Ham</li>
<li>Pairing for Beer (especially craft ales and lagers)</li>
<li>Pretzel/Chip Dip</li>
</ul>
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PS Thousand Island dressing is completely different than Russian dressing - the two are not the same thing. Hands down, I prefer Russian dressing over Thousand Island any day as it is bolder and can be made spicier with the addition of a little extra horseradish and/or paprika.<br />
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Exactly why we called it “Russian” is not certain; some say it is because early recipes called for the addition of caviar, while others say it’s because the dressing was designed to top a Russian-inspired salad known as Salad Olivier. I personally think it's because of the pickles - Russian's love pickles!<br />
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K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-59047894361893207192015-01-16T17:13:00.001-06:002015-01-19T07:52:31.179-06:00Loretta Kelley's Pound Cake RecipeMy second cousin in Charlotte, North Carolina, says this pound cake is one of her signature desserts; she got the recipe from a nursing student in the 1960s who became a long-time friend.<br />
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Also, she uses a special bundt cake pan that was given to her as a wedding present in 1965. When I was visiting her recently, I looked at the markings on the bottom of the pan, as she told me she had bought a dozen pans over the years trying to find another one like it, but was disappointed with all but her original pan; over the last 40 plus years her original pan has lost a lot of it's teflon coating. The pan was clearly marked as a "Bundt Pan" made by Northland Aluminum Products in Minneapolis. I was able to get on eBay and Etsy and find vintage "new" pans to replace her original 12-cup pan, and she was thrilled. Needless to say, I bought one too (and so did my mom). Northland Aluminum is now popularly known as Nordic Ware, but she swears the original pan is the best pan - and nothing new compares.</div>
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Now, for the recipe!</div>
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3 sticks (1 1/2 cups) Land O'Lakes Margarine (plus another 3/4 stick for the buttering the pan).</div>
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1 bar Philadelphia brand cream cheese (Loretta says Philadelphia has the best flavor in the cake).</div>
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3 cups granulated sugar</div>
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6 large eggs</div>
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3 cups all-purpose flour (King Arthur is Loretta's preferred brand), plus extra to flour the pan</div>
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2-3 tsp vanilla extract</div>
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1 generous pinch salt</div>
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A couple hours before making the cake, remove the eggs, margarine, and cream cheese from the refrigerator and let them sit on the counter at room temperature; all ingredients must be room temperature for this cake to turn out perfectly.</div>
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When you're ready to assemble the cake, preheat your oven to 350 degrees.</div>
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Heavily butter (using 2/3 to 3/4 stick of margarine) your bundt cake pan, then generously flour. Loretta says the "heavy butter" serves two purposes; first, it gives the cake a nice crust. Second, it keeps the cake from sticking to the pan, so be sure to get the margarine in all the crevices (if you feel a bit like you're caulking a shower, you're doing it right.).</div>
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Using a stand mixer, cream margarine and cream cheese with sugar. Add eggs and whip until fluffy (the eggs are the leavening agent). Add flour and mxi until just incorporated. Finally, add vanilla.</div>
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Spoon immediately into pan; Loretta does this gently with a large spoon to avoid disturbing the heavily buttered floured interior of the pan. Smooth out top once filled and tap once on the counter to remove any large air pockets.</div>
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Bake at 350 for 35 minutes, then turn down oven to 300 and bake an additional 50-60 minutes. (In my oven, the pound cake is done at 52 minutes).</div>
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Let hot cake rest 10 minutes, then turn it over while still hot onto a cake platter (it is best to place the cake platter upside down on the top of the pan and then flip).</div>
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<i>My niece, Courtney, loves strawberry; I have successfully made a strawberry variation of this cake by omitting the vanilla extract and instead adding 1 1/2 TBS imitation strawberry extract to the cake batter.<br /><br />Another variation found online: if you really want to make this cake extra special, add 1 cup sugar and 1/2 cup water in saucepan, bring to rolling boil, remove from heat, add 1 teas. each...vanilla, almond, lemon extract. When you remove cake from oven, poke holes all over the top of the cake with a wooden skewer, and immediately pour the hot sugar water over the cake. If cake residue remains on the wooded skewer, that is ok...you don't want to overcook this cake! Cool for 30 minutes before removing from pan.</i><br />
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<i>Note: Land O'Lakes is the margarine brand Loretta uses; it has 80% vegetable oil - check your margarine to be sure it has the higher oil content. Loretta has made this cake with butter over the years but says the cake made with margarine is the best (she doesn't use much margarine in her cooking/baking otherwise).</i><br />
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<i>Kelley's Note: I made this cake over the weekend using Land O'Lakes butter (unsalted) instead of margarine, with the addition of 3/4 tsp kosher salt and also 2 cups cake flour plus 1 cup all-purpose flour instead of all 3 cups all purpose flour (the cake was more tender with the addition of the cake flour); it came out great!</i><br />
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K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-86809922354946164802015-01-14T15:18:00.001-06:002015-01-14T15:18:40.190-06:00paula deen's cream cheese pound cake<h2 class="fn" style="color: #910026; font-family: AllerRegular, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 18px; font-weight: normal; line-height: 22px; margin: 0px 0px -1px; padding: 0px; text-decoration: none; text-transform: lowercase; vertical-align: middle;">
paula deen's cream cheese pound cake</h2>
<div class="yield" style="-webkit-text-stroke-width: 0px; background-color: #f4f3f0; color: #9d9690; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 11px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19px; margin: 5px 0px 0px; orphans: auto; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<strong style="font-weight: bold;">Yield:</strong> <span class="yield">12 servings</span></div>
<div class="time" style="-webkit-text-stroke-width: 0px; background-color: #f4f3f0; clear: left; color: #9d9690; float: left; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 11px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19px; margin: 5px 10px 10px 0px; orphans: auto; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<strong style="font-weight: bold;">Prep Time:</strong> <span class="preptime">12 min <span class="value-title" title="PT12M"></span></span></div>
<div class="time" style="-webkit-text-stroke-width: 0px; background-color: #f4f3f0; color: #9d9690; float: left; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 11px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19px; margin: 5px 10px 10px 0px; orphans: auto; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<strong style="font-weight: bold;">Cook Time:</strong> <span class="cooktime">1 hr, 30 min <span class="value-title" title="PT1H30M"></span></span></div>
<div class="summary" style="-webkit-text-stroke-width: 0px; background-color: #f4f3f0; clear: left; color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19px; margin: 1px 0px; orphans: auto; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div style="font-size: 13px; margin: 5px 0px 10px; padding: 0px;">
This is one moist and decadent pound cake- turns out lovely and perfect and ready for a simple topping of whipped cream and fruit.</div>
</div>
<h3 style="-webkit-text-stroke-width: 0px; background-color: #f4f3f0; border-bottom-color: rgb(221, 217, 206); border-bottom-style: solid; border-bottom-width: 1px; clear: left; color: #9d9690; display: block; font-family: AllerRegular, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 15px; margin: 15px 0px 0px; orphans: auto; padding: 0px 0px 5px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
Ingredients:</h3>
<div class="ingredient" style="-webkit-text-stroke-width: 0px; background-color: #f4f3f0; color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19px; margin: 0px; orphans: auto; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div style="font-size: 13px; margin: 5px 0px 10px; padding: 0px;">
<span class="ingredient"><span class="amount">1 1/2 cups (3 sticks)</span> <span class="name">butter</span>, at room temperature</span><br /><span class="ingredient"><span class="amount">1 (8 ounce) package</span> <span class="name">low fat cream cheese</span>, at room temperature</span><br /><span class="ingredient"><span class="amount">3 cups</span> <span class="name">granulated white sugar</span></span><br /><span class="ingredient"><span class="amount">6 large</span> <span class="name">eggs</span></span><br /><span class="ingredient"><span class="amount">3 cups</span> <span class="name">cake flour</span>, sifted twice after measuring</span><br />pinch of salt<br /><span class="ingredient"><span class="amount">1 teaspoon</span> <span class="name">vanilla extract</span></span><br /><span class="ingredient"><span class="amount">1 teaspoon</span> <span class="name">almond extract</span></span></div>
</div>
<h3 style="-webkit-text-stroke-width: 0px; background-color: #f4f3f0; border-bottom-color: rgb(221, 217, 206); border-bottom-style: solid; border-bottom-width: 1px; clear: both; color: #9d9690; display: block; font-family: AllerRegular, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 15px; margin: 15px 0px 0px; orphans: auto; padding: 0px 0px 5px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
Directions:</h3>
<div class="instructions" style="-webkit-text-stroke-width: 0px; background-color: #f4f3f0; color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19px; margin: 0px; orphans: auto; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div style="font-size: 13px; margin: 5px 0px 10px; padding: 0px;">
1. Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan (I like to use the nonstick spray that is especially for baking... with the flour mixed into it).</div>
<div style="font-size: 13px; margin: 5px 0px 10px; padding: 0px;">
2. In a large bowl, cream together butter and cream cheese with an electric mixer until well combined. Add in sugar and continue to mix for about 6 minutes, until fluffy. Add eggs, one at a time, beating after each addition, until well blended. Gradually add the flour, beating and scraping down the sides until it is all incorporated. Mix in salt and extracts.</div>
<div style="font-size: 13px; margin: 5px 0px 10px; padding: 0px;">
3. Pour into prepared pan. Hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets. Bake for about 1 1/2 hours. The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.</div>
<div style="font-size: 13px; margin: 5px 0px 10px; padding: 0px;">
4. Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before serving.</div>
</div>
<h3 style="-webkit-text-stroke-width: 0px; background-color: #f4f3f0; border-bottom-color: rgb(221, 217, 206); border-bottom-style: solid; border-bottom-width: 1px; clear: both; color: #9d9690; display: block; font-family: AllerRegular, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 15px; margin: 15px 0px 0px; orphans: auto; padding: 0px 0px 5px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
Tips:</h3>
<span class="item" style="background-color: #f4f3f0; color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; line-height: 19px;"></span><span style="background-color: #f4f3f0; color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; line-height: 19px;"></span><br />
<div class="source" style="background-color: #f4f3f0; color: #9d9690; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 11px; line-height: 15px; margin: 0px; padding: 0px;">
</div>
<br />
<div class="extra" style="-webkit-text-stroke-width: 0px; background-color: #f4f3f0; color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 19px; margin: 0px; orphans: auto; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div style="font-size: 13px; margin: 5px 0px 10px; padding: 0px;">
*To make a simple berry topping, mix two or three kinds of berries with just a spoonful of sugar and a squeeze of lemon juice. Whip some heavy whipping cream, and serve a slice of this cake with freshly whipped cream and berries. So good!</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-4809903285299537502015-01-14T15:12:00.000-06:002015-01-14T15:12:00.478-06:00Cream Cheese Pound Cake 1 1/2 cup butter, softened<br /><div>
<div>
1 (8oz.) pkg. cream cheese, softened</div>
<div>
3 cups sugar </div>
<div>
6 eggs, room temperature</div>
<div>
3 cups sifted cake flour</div>
<div>
2 tsp. vanilla extract, room temperature</div>
<div>
<br /></div>
<div>
Combine butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour to creamed mixture stirring until combined. Stir in vanilla. Pour batter into well greased 10 inch tube pan. Bake at 325 degrees for 1 hour and 45 minutes or until cake tests done. Cool in pan for 10 minutes. Remove from pan and cool completely.</div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-21987190740927705322015-01-03T18:00:00.002-06:002015-01-03T18:00:55.414-06:00Loretta's Pound Cake3 sticks margarine<br />
8 oz. cream cheese<br />
3 cups sugar<br />
6 eggs, large (about 1 cup)<br />
3 cups flour<br />
1 T vanilla<br />
No salt<br />
<br />
Preheat oven to 350° for 30 minutes. Prepare bundt pan by greasing liberally with 1/2 cup margarine, then flour the pan. Bring all ingredients to room temperature.<br />
<br />
Cream margarine and cream cheese together then add sugar and mix well. Add eggs one at a time until all are incorporated at medium low speed, then turn mixer on high until mixture is whipped looking. Add flour, a little at a time until all is incorporated. Do not over nix or the cake will be tough. Lastly add vanilla and mix on low for a few minutes.<br />
<br />
Pour into prepared bundt pan, put into oven and bake for 30 minutes. After 30 minutes, turn oven down to 300° and continue baking for 1 hour or until done. Remove immediately and cool.<br />
<br />
(Use a very heavy bundt pan.)<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-28587075672547932782014-05-27T09:52:00.001-05:002014-05-27T09:52:12.297-05:00VEGETABLE QUINOA BURGERS from the Sprouted Kitchen<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KJnWvqV0k1k/U4Sl0mlq0TI/AAAAAAAABVk/nzDnRL4zu6Q/s1600/IMG_2479.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KJnWvqV0k1k/U4Sl0mlq0TI/AAAAAAAABVk/nzDnRL4zu6Q/s1600/IMG_2479.JPG" height="261" width="320" /></a></div>
<a href="http://4.bp.blogspot.com/-7sYepEbzAbA/U4Sl3-fJWCI/AAAAAAAABVs/mJAgVJneyts/s1600/Screen+Shot+2014-05-27+at+9.48.00+AM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7sYepEbzAbA/U4Sl3-fJWCI/AAAAAAAABVs/mJAgVJneyts/s1600/Screen+Shot+2014-05-27+at+9.48.00+AM.jpg" height="227" width="320" /></a><br />
<ul></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small;">3/4 cup quinoa</span></ul>
<h4>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">1 1/3 cups broth or water</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">1 small zucchini</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">2 large portobello mushrooms, stems removed and finely chopped</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">1/4 cup olive oil</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">1 large shallot or 1/2 a yellow onion, minced</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">2 tsp. dried oregano</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">1/2 tsp. cayenne</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">2 tsp. soy sauce, tamari or Braggs aminos</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">1 Tbsp. nutritional yeast</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">1 cup coarse ground oats or breadcrumbs</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">3 Tbsp. flaxmeal</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">2/3 cup mashed cooked sweet potato</span></ul>
<ul><span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;">sea salt and pepper</span></ul>
</h4>
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<div style="font-family: Helvetica; font-size: 13px;">
<br /></div>
<div style="font-family: Helvetica; font-size: 13px;">
Rinse the quinoa in a mesh strainer. Bring the quinoa and broth or water to a boil in a pot. Turn it to a gentle simmer and cover and cook until liquid is absorbed and the quinoa is cooked, about 13 minutes. Stir, leave the lid ajar and set aside to cool.<br />
<br />
While the quinoa cooks, grate the zucchini. Spread it on a kitchen towel and ring out the extra moisture.<br />
In a large sauté pan, warm the olive oil over medium heat. Add the shallot or onion and sauté for 3 minutes until softened. Add the mushrooms, zucchini, generous pinches of salt and pepper and sauté another 5 minutes until cooked down and much of the liquid has been cooked out. Stir in the oregano, cayenne and soy sauce and turn the heat off to cool.<br />
<br />
Transfer the quinoa to a bowl, add the nutritional yeast, oats or breadcrumbs and flaxmeal. Once the vegetables are cool, add them to the bowl as well and stir everything to mix. Mash in the cooked sweet potato and another pinch of salt and pepper and stir everything to mix. If it looks super dry, add another drizzle of oil or more mashed yam, but if it is *too* wet, they won't stay together. I know we are making veggie burgers, but you want it to be the same sort of thickness or texture or ground beef or turkey, not wet.<br />
<br />
Heat a layer of oil in a large skillet (I find non-stick works best for delicate things like this). Make patties about 1 1/2'' thick, and cook until golden brown on each side, about 4 minutes per side. Alternatively, you may form your patties, place them on a parchment lined baking sheet, drizzle a little oil on top and bake them at 375' for 20 minutes. Put your cheese on one side after you flip the patty. Prepare your buns with mashed avocado, spread, greens or whatever you wish and serve warm.<br />
<br />
* I overdid it on the yam and mine were very soft throughout. I find that when I do this with veggie burgers, baking helps dry them out better so they stay together better between a bun. If you're eating it plain and you want a crispy crust, pan works great, for something in a sandwich, I prefer to bake them for a sturdier result. You're preference on texture.<br />
<br />
<a href="http://www.sproutedkitchen.com/home/2014/5/8/vegetable-quinoa-burgers.html" target="_blank">Sprouted Kitchen: VEGETABLE QUINOA BURGERS</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-25807821078333432782014-04-05T16:57:00.000-05:002015-10-28T15:55:09.268-05:00Cream and Current Scones (with variations)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-XvpY-bGz6Ww/VjE2DXj4EWI/AAAAAAAAAJE/5XYiiyTFR9Q/s1600/FullSizeRender-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-XvpY-bGz6Ww/VjE2DXj4EWI/AAAAAAAAAJE/5XYiiyTFR9Q/s320/FullSizeRender-5.jpg" width="320" /></a></div>
Makes 8 regular wedge-shaped scones (or 16 mini wedge-shaped scones)<br />
<br />
The easiest and most reliable approach to mixing the butter into the dry ingredients is to use a food processor fitted with a steel blade. If you don't have a food processor, freeze the butter and use a box (cheese) grater; you can grate the frozen butter into the flour and achieve almost the same consistency quickly.<br />
<br />
<div>
INGREDIENTS</div>
<div>
<br />
2 cups unbleached all-purpose flour<br />
1 tablespoon baking powder<br />
3 tablespoons sugar<br />
1/2 teaspoon table salt<br />
5 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces<br />
1/2 cup currants (optional; can also substitute another dried or chopped frozen fruit; my personal favorite is golden raisins)<br />
1 cup heavy cream, plus 1/4 cup</div>
<div>
<br />
INSTRUCTIONS<br />
<br />
1. Adjust oven rack to middle position and heat oven to 425 degrees.<br />
<br />
2. In the work bowl of a food processor fitted with a metal blade, place flour, baking powder, sugar, and salt in large bowl and process for a few seconds. <br />
<br />
3. Remove cover and distribute butter pieces evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants (or other fruit) and pulse one more time. Transfer dough to large bowl.<br />
<br />
4. Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.<br />
<br />
5. In the bowl, knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. If making regular wedge-shaped scones, press dough lightly into an 8" round cake pan (this will help ensure a perfectly round, evenly thick dough), using a pastry scraper, cut scones into 8 wedges. <i>Alternatively, if making mini wedge-shaped scones, cut dough in half and press one portion lightly into a 5" round dish (I use a 2 cup round pyrex storage container) and cut into 8 wedges; repeat with the remaining piece</i>.<br />
<br />
6. Place wedges on a parchment-lined baking sheet. (Note: baking sheet can be wrapped in plastic and refrigerated for up to 2 hours at this point).<br />
<br />
7. Lightly brush tops of scones with remaining 1/4 cup cream.<br />
<br />
8. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. (Resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up and improves their texture)!</div>
<div>
<br /></div>
<div>
Optional: Make a glaze with 2/3 cup powdered sugar and a few tablespoons whole milk; while hot, use a fork to lightly drizzle glaze over the scones (make sure there is a piece of parchment paper under the rack, which will catch the extra glaze and make clean-up a snap. The glaze will dry quickly and add a little extra sweetness.<br />
<br />
Serve scones with lightly sweetened whipped cream, jam, and/or lemon curd.<br />
<br />
SCONE VARIATIONS<br />
<br />
Black Forest Ham & Cheese Scones<br />
Omit sugar and currants. Add 1/2 cup diced black forest ham (or chopped sliced ham), 1/3 cup shredded gruyere cheese, 1/3 cup shredded cheddar cheese. Optional: brush with 2-3 tbs dijon mustard mixed with 2 tbs warm water.<br />
<br />
Bacon, Gruyere & Green Onion Scones<br />
Omit sugar and currants. Add 3 strips cooked and crumbled bacon, 1/3 cup shredded gruyere, and 1 green onion (thinly sliced).<br />
<br />
Cheddar, Parmesan, & Black Pepper Scones<br />
Omit sugar and currants. Add 1/3 cup shredded cheddar cheese, 1/3 cup grated parmesan cheese, and 1/2 tsp ground black pepper.<br />
<br />
Fresh Berry Scones<br />
Omit currants. Add 3/4 cup fresh berries of your choice (whole blackberries, raspberries, blueberries...and/or diced strawberries).<br />
<br />
Date Scones (nice with whipped caramel butter - see below)<br />
Omit currents. Add 1/2 cup chopped dates (if dates are dry/hard, cover dates with hot water or rum) and let stand for a few minutes before using).<br />
<br />
Cranberry Orange Scones<br />
Omit currants. Add 1 tbs orange zest and 1/2 cup dried cranberries.<br />
<br />
Blueberry Lemon or Cherry Lemon Scones<br />
Omit currants. Add 1 tbs lemon zest and 1/2 cup dried blueberries or cherries.<br />
<br />
Lemon Poppyseed Scones<br />
Omit currants. Add 2 tbs lemon zest and 1 tbs poppy seeds.<br />
<br />
Pumpkin Scones<br />
Omit currants. Spread 2/3 cup canned (whole) pumpkin (not pumpkin pie filling) on 2 paper-towels and top with another 2 paper-towels. Using your hands, press out the water. Repeat if needed to get a "less-wet" pumpkin mixture. Stir with cream and add 3/4 tsp pumpkin pie spice. Add to scones.<br />
<br />
Gingerbread Scones<br />
Omit currants. Instead of white sugar, use brown sugar (same amount). Add 3 tsp ginger, 1 1/2 tsp cinnamon, and 1/4 tsp cloves. Also stir 2 tbs molasses into the cream.<br />
<br />
Cranberry and White Chocolate Chip Scones<br />
Omit currants. Add 1/2 cup dried sweetened cranberries and 1/2 cup white chocolate chips.<br />
<br />
Chocolate Chip Scones<br />
Omit currants. Add 2/3 cup mini chocolate chips.<br />
<br />
Pecan Scones<br />
Omit currants. Instead of white sugar, use brown sugar (same amount). Add 1/2 cup chopped pecans.<br />
<br />
SCONE ICINGS<br />
<i>(In case you need to drizzle something over the top for an extra special finish).</i><br />
<br />
Vanilla Glaze<br />
Stir together 1 cup confectioners sugar, 1/4 tsp vanilla, 2 tbs cream, milk, or water.<br />
<br />
Lemon or Orange Glaze<br />
Stir together 1 cup confectioners sugar, 2 tbs lemon juice or orange juice.<br />
<br />
Strawberry Lemon Glaze<br />
Stir together 1 cup confectioners sugar, 1 tbs strawberry jam, and 1-2 tbs cream.<br />
<br />
Chocolate Ganache<br />
Heat 1 cup heavy whipping cream until bubbling. Pour over 1 cup semi-sweet chocolate chips. Stir until melted and cooled a bit.<br />
<br />
SCONE BUTTERS<br />
<br />
Whipped Caramel Butter<br />
Mix 1 stick salted room-temperature butter with 1/4 cup brown sugar and 1 tsp vanilla.<br />
<br />
Strawberry Butter<br />
Mix 1 stick salted room temperature butter with 1 tbs of strawberry jam and 2 tbs confectioners sugar.<br />
<br />
SCONE WHIPPED CREAM<br />
<br />
Sweetened Whipped Cream<br />
Whip 1 cup heavy cream with 2 tbs sugar (white or brown or powdered).<br />
<br />
Lemon Curd Whipped Cream<br />
Whip 1 cup heavy cream with 3-4 tbs jarred lemon curd.<br />
<br />
Strawberry Whipped Cream<br />
Whip 1 cup heavy cream with 3-4 tbs strawberry jam.<br />
<br />
<br />
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K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-25563237267150281662014-04-05T16:48:00.003-05:002014-04-05T16:48:56.328-05:00Kelley's Lemon Pound Cake<div>
If you're looking for a really lemony pound cake with a wonderful texture, this recipe is it!</div>
<div>
<br /></div>
Makes one 9 by 5-inch loaf (or 9 mini cake loaves)<br /><br /><div>
INGREDIENTS<br />16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan<br />1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan<br />1 teaspoon baking powder<br />1/2 teaspoon table salt<br />1 1/4 cups granulated sugar (8 3/4 ounces)<br />2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons<br />4 large eggs<br />1 1/2 teaspoons vanilla extract<br /><br />Lemon Glaze<br />1/2 cup granulated sugar (3 1/2 ounces)<br />1/4 cup lemon juice, from 1 or 2 medium lemons<br /></div>
<div>
INSTRUCTIONS<br /><br />1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan (or mini loaf pan) with 1-2 tablespoons softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.<br /><br />2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids.<br /><br />3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.<br /><br />4. Pour batter into prepared pan(s) and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack.<br /><br />5. While cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.<br /><br />6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour.</div>
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Notes: (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)</div>
K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-86893315801508192192014-02-04T15:19:00.002-06:002014-02-04T15:19:59.803-06:00Kelley's Favorite Chocolate Chip CookiesMakes 3 dozen decent size cookies<div>
<br />Ingredients<br /><br />2 1/2 scant cups unsifted all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 cup butter, softened<br />3/4 cup granulated sugar<br />3/4 cup firmly packed brown sugar<br />2 large eggs<br />1 teaspoon vanilla<br />2 cups (12 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS<br />1 cup chopped pecans (toasted) (optional)<br /><br />Directions<br /><br />Preheat oven to 375ºF.<br /><br />In a small bowl combine flour, baking soda and salt; set aside.<br /><br />In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs, vanilla, baking soda, and salt until smooth. Add flour until just combined (do not over mix). Stir in chips and if using, pecans.<br /><br />Drop by well-rounded spoonfuls onto cookie sheets lined with parchment paper. Bake 10-12 minutes or until golden brown.</div>
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Cool on a wire rack.</div>
K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-23073259882693379912013-12-30T14:21:00.005-06:002013-12-30T14:21:43.821-06:00Kelley's Favorite Shallot VinaigretteMakes 1 cup<div>
<br /></div>
<div>
Ingredients<br /><br /><div>
1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar<br />2 to 3 teaspoons Dijon mustard<br />1 teaspoon kosher salt<br />Freshly ground black pepper<br />2 tablespoons finely minced shallots<br />2/3 cup extra-virgin olive oil<br /></div>
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Directions<br />In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.</div>
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K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-38434614254108084682013-12-16T09:08:00.002-06:002013-12-16T09:08:37.026-06:00Bacon Wrapped DatesThis is a really yummy warm appetizer that can be made hours before a party and held in the fridge until 30 minutes before the guests are expected to arrive, when you can pull them and bake them. It is also dairy-free, making it perfect if you have family or friends that can't have milk or cheese. The bacon makes these so decadent, no one will miss the cheese! These can also be frozen after being assembled (but not baked) for up to one month and popped in a hot oven.<br /><br />Ingredients:<br /><br />32 good-quality dates (about 10 ounces; I like Medjool dates) - pits removed (I usually do this myself)<br />2 ounces shelled, salted whole pistachios<br />16 dried apricots, cut in half<br />1 pound lean best-quality bacon (I use a center-cut bacon), each piece sliced length-wise<br /><br />Directions:<br /><br /><div>
Preheat oven to 450 degrees. Stuff each date with 3 or 4 pistachios. Lay a stuffed date and apricot strip on top of each bacon slice; wrap to enclose. If not using immediately, freeze up to 1 month.<br /><br />Transfer to a rimmed baking sheet lined with foil. Bake until bacon is crisp; 20-30 minutes, flipping each wrapped date 1/2 way through. Serve with toothpicks.<br /><br /><br /><br /><br /></div>
K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-9263285620033867402013-10-13T13:55:00.002-05:002013-10-13T14:37:40.591-05:00Roasted Eggplant and Red Pepper Soup<span style="font-family: Times, Times New Roman, serif;">Roasted Eggplant </span><span style="font-family: Times, 'Times New Roman', serif;">and Red Pepper</span><span style="font-family: Times, 'Times New Roman', serif;"> </span><span style="font-family: Times, 'Times New Roman', serif;">Soup</span><br />
<a href="http://2.bp.blogspot.com/-_2eMrMSHO2U/UlrsFQ05-vI/AAAAAAAABJM/7n1lDdoc0q8/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-_2eMrMSHO2U/UlrsFQ05-vI/AAAAAAAABJM/7n1lDdoc0q8/s320/photo.JPG" width="240" /></a><span style="font-family: Times, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Times, 'Times New Roman', serif;">This was a really nice soup. I loved it. Not too thick, not too thin, full of flavor, very satisfying: a real winner and easy to make too.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">1 1/2 pounds eggplant, sliced horizontally</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 large red Bell pepper, sliced horizontally,</span><br />
<span style="font-family: Times, Times New Roman, serif;"> <span class="GRcorrect" grphrase="403d636a0b1d1964e04ea2c5afb7df24229b4be0" grtype="null" id="GRmark_403d636a0b1d1964e04ea2c5afb7df24229b4be0_with:0">with</span> seeds and stems removed</span><span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, Times New Roman, serif;">1 onion, peeled and halved<br />1 pint grape tomatoes or 2 medium sized tomatoes,</span><br />
<span style="font-family: Times, Times New Roman, serif;"> <span class="GRcorrect" grphrase="7ece2cf16715b11a94abca2a51803e78fa40b64c" grtype="null" id="GRmark_7ece2cf16715b11a94abca2a51803e78fa40b64c_sliced:0">sliced</span> in half<br />6 large cloves garlic, peeled<br />2 tablespoons olive oil<br />1 quart low-sodium chicken stock<br />2 teaspoons ground cumin<br />1 teaspoon chili powder (I used my homemade stuff)<br />1/2 teaspoon red pepper flakes,</span><br />
<span style="font-family: Times, Times New Roman, serif;"> (<span class="GRcorrect" grphrase="9fc8cdd74f71fa1a6a8a08a92b729e15b99f1cc2" grtype="null" id="GRmark_9fc8cdd74f71fa1a6a8a08a92b729e15b99f1cc2_only:0">only</span> use 1/4 teaspoon if you want it mild)<br />Salt and pepper to taste<br />Feta, sour cream, cream, or creme fraiche to finish</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />Preheat oven to 400 degrees. Place eggplant, Bell pepper, tomatoes, onion, and garlic on a sheet pan, Drizzle with olive oil, and roast until until eggplant is soft, about 40 minutes (check to make sure the garlic doesn't burn). Meanwhile, place chicken stock and seasonings in a large pot. When vegetables are soft, scoop eggplant flesh out of <span class="GRcorrect" grphrase="09a23a85c8b7355e7bab150267a4831fa7228a25" grtype="null" id="GRmark_09a23a85c8b7355e7bab150267a4831fa7228a25_shell:0">shell</span> and add to stock mixture along with the rest of the roasted vegetables. Using an emulsion blender, <span class="GRcorrect" grphrase="7915396926a87284cea6b6296fda2b69d208b597" grtype="null" id="GRmark_7915396926a87284cea6b6296fda2b69d208b597_breakdown:0">breakdown</span> vegetables to <span class="GRcorrect" grphrase="7915396926a87284cea6b6296fda2b69d208b597" grtype="null" id="GRmark_7915396926a87284cea6b6296fda2b69d208b597_desired amount:1">desired amount</span> of chunkiness. Simmer for about 30 minutes, season with salt and pepper, and serve with crumbled Feta or whatever (nothing works too).</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Serves 4-6</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-89686944895536816522013-10-04T08:50:00.001-05:002013-10-04T08:50:13.268-05:00Horseradish Cream (Mayo)<div>
Makes enough for 10 regular or 20 small sandwiches</div>
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2 2/3 cup mayonnaise<br />1/2 cup prepared white horseradish<br />2-3 tbs chopped fresh rosemary<br /><br />Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-52807997170559997022013-10-04T08:39:00.002-05:002013-10-04T08:42:50.369-05:00Ina's Green Goddess Dressing<div>
As a dip, serves 16-24 people</div>
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1 cup good mayonnaise<br />
1 cup chopped scallions, white and green parts (6 to 7 scallions)<br />
1 cup chopped fresh basil leaves<br />
1/4 cup freshly squeezed lemon juice (2 lemons)<br />
2 teaspoons chopped garlic (2 cloves)<br />
2 teaspoons anchovy paste (optional)<br />
2 teaspoons kosher salt or to taste<br />
1 teaspoon freshly ground black pepper<br />
1 cup sour cream<br />
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Directions<br />
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste (optional), salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-5005543985958378122013-10-04T08:35:00.000-05:002013-10-04T08:35:56.868-05:00Aunt Shirley's Chopped Shrimp CocktailServes 16<br />
<br />
1 cup Heinz Chili Sauce<br />
2/3 cup Heinz Cocktail Sauce<br />
2/3 cup prepared horseradish<br />
3 tsp worcestershire<br />
1/2 tsp salt (or to taste)<br />
1/2 tsp celery seed<br />
Freshly ground black pepper to taste<br />
1/8 cup lemon juice, freshly squeezed<br />
2 cups celery, strings removed with a peeler and chopped small dice<br />
2 pounds shrimp (medium-size, peeled and deveined); can be frozen; thaw before use<br />
<br />
Combine everything except the celery and shrimp and adjust seasoning (may need more salt, lemon juice, horseradish, etc.). Just before serving, in a large bowl, combine with celery and shrimp.<br />
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<br />K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-62727240840312778262013-09-28T17:36:00.001-05:002013-09-28T17:36:19.054-05:00Kelley's Super Quick Zucchini LasagnaServes: 6<div>
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INGREDIENTS<br /><br />Olive oil, for baking dish<br />8 ounces reduced-fat cream cheese, room temperature<br />1 container (15 ounces) part-skim ricotta cheese<br />Coarse salt and ground pepper<br />2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly crosswise<br />1 garlic clove, minced<br />2 teaspoons dried oregano<br />6 no-boil lasagna noodles<br />2 ounces shredded (1/2 cup) part-skim mozzarella cheese<br /><br /><div>
DIRECTIONS<br /><br />STEP 1<br /><br />Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.<br /><br />STEP 2<br /><br />In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.<br /><br />STEP 3<br /><br />Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.<br /><br />STEP 4<br /><br />Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.<br /><br />SOURCE: Everyday Food, September 2006</div>
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K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-6285614168247165152013-09-27T16:44:00.001-05:002013-09-27T16:44:26.256-05:00Gin, Tonic, & Cucumber<a href="http://4.bp.blogspot.com/-NCFLe3_s600/UkX8DDeyJpI/AAAAAAAABI0/A8Rp9YZOTiU/s1600/gin,-tonic,-and-cucumber-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-NCFLe3_s600/UkX8DDeyJpI/AAAAAAAABI0/A8Rp9YZOTiU/s320/gin,-tonic,-and-cucumber-1.jpg" width="202" /></a><br />
<div style="font-family: Helvetica; font-size: 12px;">
G, T, and C</div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Helvetica; font-size: 12px;">
1 shot of Hendrick's Gin</div>
<div style="font-family: Helvetica; font-size: 12px;">
1 cup of tonic water</div>
<div style="font-family: Helvetica; font-size: 12px;">
2 ice cubes</div>
<div style="font-family: Helvetica; font-size: 12px;">
2 slices of cucumber to garnish</div>
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<div style="font-family: Helvetica; font-size: 12px;">
No need for instructions on this one, just put it all in a glass and stir.</div>
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<span class="GingerNoCheckEnd"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8600385.post-29287729616442887272013-09-04T10:39:00.005-05:002013-09-04T10:40:29.881-05:00Kelley's Quick and Lemony Shrimp Scampi with Angel Hair PastaINGREDIENTS<br />
<br />
Salt and pepper<br />
3/4 pound angel-hair pasta<br />
2 tablespoons olive oil<br />
3/4 pound large or jumbo shrimp, peeled and deveined<br />
6 tablespoons unsalted butter<br />
3 cloves garlic, minced<br />
1/4 cup lemon juice (from 2 lemons), plus wedges for serving<br />
2 tablespoons chopped fresh parsley<br />
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<div>
DIRECTIONS<br />
<br />
STEP 1<br />
In a large pot of boiling salted water, cook pasta according to package instructions, then drain.<br />
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STEP 2<br />
Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.<br />
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STEP 3<br />
Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.<br />
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Everyday Food, June 2012</div>
K.H.http://www.blogger.com/profile/16460204970761412824noreply@blogger.com0