Just add fat. And pour over fat.
Mint Chocolate Shell Ice Cream Topping (AKA Magic Shell)
Adapted from The New York Times
Makes about 1 cup for about 6 scoops of ice cream
10 oz. Andes Creme de Menthe baking chips
3 T. coconut oil
Dry, Stale Andies Baking Chips
Black Walnut Fudge
Fudge is the perfect hiding place for biting black walnuts. Or any other nut you are trying to get rid of.
Kraft Fantasy Fudge
About 40 2-inch square servings
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped ( I used 12 oz Ghirardelli dark chocolate chips)
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla
Line a 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
Tip: Use a non-stick pan. Have a small bowl of ice water ready to test for the stage of a soft ball that doesn't hold its shape.
170 calories per serving or 133 calories per ounce
Black Walnuts
Have you ever tried a black walnut? The flavor is very strong. Some words used to describe them are robust, musty, gamey, intense, bitter, the Darth Vader of walnuts. Let them sit around for a few years and they ripen into The Emperor of the Dark Side of Walnuts. Not that I would know or anything.
Black Walnut Ice Cream
Adapted from Cuisinart
Serves 14 1/2 cup servings
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
1 t. black walnut extract
1/2 to 1 cup black walnuts to taste, chopped
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.
Using a Cuisinart ice cream maker:
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Tip: Chill the storage container in the freezer before placing the ice cream in.
Black Walnut Ice Cream
Adapted from Cuisinart
Serves 14 1/2 cup servings
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
1 t. black walnut extract
1/2 to 1 cup black walnuts to taste, chopped
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.
Using a Cuisinart ice cream maker:
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Tip: Chill the storage container in the freezer before placing the ice cream in.
Found a Bag O'Milk
Sung to the tune of Found a Peanut
Found a bag o'milk (yes bag),
Found a bag o'milk,
Found a bag o'milk just now.
Just now I found a bag o'milk,
Found a bag o'milk just now.
Cut it open,
Cut it open,
Cut it open just now,
Just now I cut it open,
Cut it open just now.
It was rotten,
But just a little,
Just a little just now.
Just now it was rotten,
Just a little just now.
Used it anyway,
Used it anyway,
Used it anyway just now.
Just now I used it anyway,
Used it anyway just now.
And the rest of the song...Got a stomach ache, called the doctor, operation, and died anyway. Yeah, yeah.
From allrecipes.com
Serves 8
2 potatoes, peeled and cubed
3 tablespoons butter
1/2 cup chopped sweet onion (such as Vidalia®)
3 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
3 cups milk
1 (16 ounce) package frozen mixed vegetables
2 cups cubed cooked ham (or turkey or chicken)
Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.
Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.
Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.
Amount Per Serving Calories: 230 | Total Fat: 9.5g | Cholesterol: 36mg
Tangy Cottage Cheese
It's tangy not moldy. Huff. Some people.
This is a simple soufflé.
Bon Appetit August 1981
8 servings
¾ pound Monterey Jack cheese, grated (Or whatever you have on hand)
1 cup buttermilk baking mix
½ cup milk
4 eggs, beaten
6 tablespoons (3/4 stick) butter, cut into pieces (optional, but really good with it)
3 tablespoons cottage chesse
1 teaspoon caraway seed (very optional)
Preheat oven to 350. Combine all ingredients in large bowl and mix well. Turn into 2-quart rectangular baking dish. Bake until puffed and golden, about 45 minutes.
Homemade Bisquick Mix
4 c. flour
2 T. baking powder
1 1/2 t. salt
1 c. shortening
Combine flour, baking powder and salt in a large bowl. Add shortening and mix until blended. Use and electric mixer or your hands to do this.
Freezer Burned Turkey
Why does it look like you are cooking turkey that looks like its been in a bag in the freezer for a hundred years?
Guess.
And who is going to eat that caveman food?
Guess again.
Guess again.
Make Ahead Gravy
From Good Housekeeping
Makes 3 cups (recipes claims 6 cups)
Ingredients
- 1 tablespoon vegetable oil
- 2 (about 1 1/2 pounds) turkey wings, separated at joints (I used old cooked turkey from the freezer, two wings and a leg)
- 1 large onion, quartered
- 2 carrots, each cut into 4 pieces
- 2 stalks celery, each cut into 4 pieces
- 1 clove garlic
- 1/2 cup apple cider (my substitution for white wine)
- 2 cans (14 to 14 1/2 ounces) chicken broth
- 1/4 teaspoon dried thyme
- 1/2 cup all-purpose flour
Directions
- In deep 12-inch skillet, heat oil over medium-high heat until hot. Add turkey wings and cook 10 to 15 minutes or until golden on all sides. Add onion, carrots, celery, and garlic, and cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
- Transfer turkey and vegetables to large bowl.
- Add cider to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth, thyme, and 3 cups water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or large bowl; discard solids.
- Let broth stand a few seconds until fat separates from meat juice. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat. (Because my turkey was already cooked, I had to add fat. I used butter.)
- Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Pour gravy into 2-quart container or medium bowl; cover and refrigerate. Adjust seasonings to taste.
- At serving time, reheat gravy and add pan drippings from roast turkey if you like. Can thin with milk.
A Thanksgiving Tradition
Yep, its that time of year again. The season for chasing rainbows, searching for a pot of gold, four leaf clover, and the Fountain of Youth. All on the same day. I'm talking about trying to replicate a squash soup. To no avail. Is it asking the Thanksgiving spirit too much to just let the recipe just fall from the sky, like manna? Will it make that much difference in Thanksgiving karma? Huh, huh? Just think how much more grateful I would be. Think how much more grateful my family would be. Here is this year's attempt. Knowing me I've already made it before. Oh and I am using fermented apple cider.
Roasted Butternut Squash Bisque
Adapted from Southern Living
NOVEMBER 2003
1 large butternut squash (about 3 pounds)
2 Granny Smith apples, peeled and cut into 8 wedges
2 large onions, peeled and cut into 1-inch pieces
2 to 2 1/2 cup chicken broth
1 cup apple cider
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whipping cream
1/2 cup milk
Cut squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down.
Bake at 400° for 45 minutes or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.
Combine pulp, roasted apples and onions, broth, and next 3 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes. Remove mixture from heat; cool.
Process squash mixture, 1 cup at a time, in a food processor or blender until smooth. Return purée to Dutch oven, and chill 8 hours, if desired.
Heat soup in Dutch oven over low heat. Slowly add whipping cream and milk, stirring constantly until thoroughly heated and smooth. Serve immediately.
Roasted Butternut Squash Bisque
Adapted from Southern Living
NOVEMBER 2003
1 large butternut squash (about 3 pounds)
2 Granny Smith apples, peeled and cut into 8 wedges
2 large onions, peeled and cut into 1-inch pieces
2 to 2 1/2 cup chicken broth
1 cup apple cider
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whipping cream
1/2 cup milk
Cut squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down.
Bake at 400° for 45 minutes or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.
Combine pulp, roasted apples and onions, broth, and next 3 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes. Remove mixture from heat; cool.
Process squash mixture, 1 cup at a time, in a food processor or blender until smooth. Return purée to Dutch oven, and chill 8 hours, if desired.
Heat soup in Dutch oven over low heat. Slowly add whipping cream and milk, stirring constantly until thoroughly heated and smooth. Serve immediately.
Aged Velveeta
You know, like aged to perfection. Not like something that has been sitting around for years. Wait, that is aged. Oh yeah, so Velveeta, only better.
Cheesy Dip or Potato Topper
Great served with Fritos
1 stick butter or margarine
1 small package Mexican Velveeta (16 oz)
1 box broccoli, cooked according to directions. (10 oz)
1 small can mushrooms (4 oz)
1 can cream of mushroom soup
Melt butter in saucepan. Add cheese and melt. Stir in soup. Stir in broccoli and mushrooms. Serve warm. Crock pot works well.
If I can't find Mexican Velveeta or I am using what I havedug up on hand, I will use regular Velveeta and add one jar of salsa or one can of stewed tomatoes per 2 pounds of cheese used or to taste.
Great served with Fritos
1 stick butter or margarine
1 small package Mexican Velveeta (16 oz)
1 box broccoli, cooked according to directions. (10 oz)
1 small can mushrooms (4 oz)
1 can cream of mushroom soup
Melt butter in saucepan. Add cheese and melt. Stir in soup. Stir in broccoli and mushrooms. Serve warm. Crock pot works well.
If I can't find Mexican Velveeta or I am using what I have
Old Cold Fish
Leftover fish never gets eaten. Potatoes and bacon can fix that. They can fix just about anything.
Salmon Hash with Poached Eggs
From Food and Wine
Serves 4
1 pound small Yukon Gold potatoes
4 slices of bacon
2 tablespoons unsalted butter
1 small red onion, finely chopped
3/4 pound cooked skinless salmon fillet, flaked
2 tablespoons snipped chives
Salt and freshly ground pepper
4 eggs
Hot sauce, for serving
Put the potatoes in a pot of water and bring to a boil. Cook until tender, about 20 minutes. Drain and peel the potatoes, then cut them into 1-inch chunks.
In a large nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then crumble.
Melt the butter in the bacon fat in the skillet. Add the onion and potatoes and cook over moderate heat, stirring occasionally and gently mashing the potatoes until browned in spots, about 8 minutes. Add the bacon, salmon and chives; season with salt and pepper. Cook just until the salmon is heated through.
Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into individual bowls and add them to the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 5 minutes.
Using a slotted spoon, carefully lift the eggs out of the water; blot dry with paper towels. Spoon the hash onto plates, top with the eggs and serve right away. Pass hot sauce at the table.
Easy Poached Eggs
From Bon Appetit
Fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently
crack an egg into the water, making sure it's completely submerged.
Cover with a saucer and microwave on high for about 1 minute, or until
the white is set but the yolk is still runny. Use a slotted spoon to
transfer the egg to a plate.
Ooey, Gooey Spinach
I have decided its not me. Its the fault of the spinach.
Spinach and Scallion Dutch Baby
From Food and Wine
Serves 6-8
4 large eggs
1 cup milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
Pinch of freshly grated nutmeg
4 tablespoons unsalted butter
4 large scallions, thickly sliced
2 tablespoons freshly grated Parmesan cheese
Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.
Make Ahead: The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.
Chunks O'Chocolate
I bought some chocolate chunks a few of years ago and saved
them for
something special. Now they are on special. I
put out the open bucket of chocolate on the table. "Is this thirty year
old chocolate" was the reaction. I love it when I buy something and
never use it because it is too good to use up.
Serves 8
1 unbaked 9-inch pie shell, chilled
1 cup semisweet chocolate chips or chunks
1 1/2 cups pecans
3 large eggs
1 cup sugar
1 cup light corn syrup
2 teaspoons vanilla extract plus 4 teaspoons water (my substitution for 2 tablespoons whiskey)
1 teaspoon pure vanilla extract
Pinch of salt
Preparation
Preheat oven to 425°F. Spread chocolate chips in pie shell; sprinkle pecans on top.
Whisk together eggs, sugar, corn syrup, vanilla and water mixture, vanilla and salt. Pour over nuts. Bake for 15 minutes, then reduce oven temperature to 350°F and bake about 35 minutes more, until pie is set but slightly wobbly in center. Let cool completely before serving.
Other substitutions can be used as well such as 1 teaspoon rum extract or sherry extract or bourbon extract.
Nutritional Information
Amount per serving
Calories: 605
Fat: 31g
Saturated fat: 9g
Protein: 6g
Carbohydrate: 85g
Fiber: 3g
Cholesterol: 86mg
Sodium: 253mg
Laduree
CEVICHE!
You can't just say ceviche. It's CEVICHE! It doesn't get much fresher than this.
Ceviche
From simplyrecipes.com
The recipe says it serve 4-8 but depending how you serve it, i.e. salsa style, it will serve more.
Preparation time: 15 minutes to prepare, 3-4 hours to let
sit. Always use the freshest fish possible. Make the same day you
purchase fresh fish.
Ingredients
- 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces or smaller, completely boned
- 1/2 cup of fresh squeezed lime juice
- 1/2 cup of fresh squeezed lemon juice
- 1/2 red onion, finely diced
- 1 cup of chopped fresh seeded tomatoes
- 1 serrano chili, seeded and finely diced
- 2 teaspoons of salt
- Dash of ground oregano
- Dash of Tabasco or a light pinch of cayenne pepper
- Cilantro
- Avocado
- Tortillas or tortilla chips
Method
In a non-reactive casserole dish, either Pyrex or ceramic,
place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano.
Cover with lime and lemon juice. Let sit covered in the refrigerator
for an hour, then stir, making sure more of the fish gets exposed to the
acidic lime and lemon juices. Let sit for several hours in the refrigerator (3-4 hours), giving time
for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated
tortillas for ceviche tacos or with tortilla chips.
8 loaves in 6 days
That's what is it going to take. A loaf and a third a day. Plus there are 3 packages of hot dog buns, two packages of rolls, two packages of bagels, two packages of tortillas, some focaccia bread and a partridge in a pear tree. That's what happens when the cooks don't coordinate on a family vacation. Did I mention the 4 pounds of butter? And the toaster is broken! I am not throwing out bread. It goes against my principles. This recipe put a small dent in the situation.
Cinnamon Toast
From thepioneerwoman.com
Serves 8
Ingredients
- 16 slices bread (whole wheat works great)
- 2 sticks salted butter, softened
- 1 cup sugar (more to taste)
- 3 teaspoons ground cinnamon
- 2 teaspoons vanilla extract (more to taste)
- 1/8 teaspoon ground nutmeg (optional)
Preparation Instructions
Preheat oven to 350 degrees.
Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.
Spread on slices of bread, completely covering the surface all the way to the edges. About 2 T per slice.
Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won't burn!
Remove from oven and cut slices into halves diagonally.
Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.
Spread on slices of bread, completely covering the surface all the way to the edges. About 2 T per slice.
Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won't burn!
Remove from oven and cut slices into halves diagonally.
Hi Ya Folks
Ya say you got old fruit lying all over the kitchen
counter and ya can't even walk into the kitchen cuz of all the fruit
flies swarming in the air. And your down in the mouth cuz ya can't get
your favorite snack let alone make dinner for fear of being carried
off. Is that's what bothering you, Bunky? Lift your head up high and
take a walk in the sun with dignity and sticktoitiveness and show those
flies, show those flies where to get off! You'll never give up, never
give up, never give up!
Apple cider vinegar
Dishwashing liquid
Pour vinegar into a small bowl. Add a few drop of dishwashing liquid. Set on counter, possible near ripe fruit.
Garden Bounty
Cherry Tomatoes with Parsley
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup chopped mild onion
- 2 pints red cherry or grape tomatoes
- salt to taste
- pepper to taste
- 2 tablespoons finely chopped fresh parsley
Preparation
- In a large skillet, melt 2 Tbsp. unsalted butter over medium-high heat. Add 1/2 cup chopped mild onion and cook, stirring, for about 3 minutes, until onion begins to soften. Add 2 pints red cherry or grape tomatoes, and salt and pepper to taste and cook, stirring frequently, 3 to 5 minutes, until tomatoes begin to soften. Stir in 2 Tbsp. finely chopped fresh parsley and transfer to a serving dish. Serve hot. Serves 8.
Grapes from the Garbage
DS (name not designated son) saw a spot of mold on a grape and ask me
what to do with them. Throw it away. Key word being it. Not them.
The audacity. The unmitigated gall. Grape, DS?
Easy Chicken Pasta Salad
Prepare pasta shells according to package directions. Let cool. Can be slightly warm. Add chicken salad. Cut grapes in half. Mix. Add more mayonnaise if desired. Salt to taste. Can add shredded cheese if desired.
Easy Chicken Pasta Salad
Makes a lot
4 cups of your favorite chicken
salad or diced cooked chicken
1 pound box of shells, I prefer the small
4 cups of grape, or desired amount
Mayonnaise
Salt
It Can Always be Rinsed
Even if chicken is cooked and has turn dry yet slimy, the slime can still be rinsed off. Then to moisten it add back the slime, like say mayonnaise.
Chicken Salad Sliders
From Paula Deen
Serves 12
2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
3 1/2 cups finely diced cooked chicken
1 cup finely diced celery
1/3 cup slivered almonds
12 mini slider rolls
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
3 1/2 cups finely diced cooked chicken
1 cup finely diced celery
1/3 cup slivered almonds
12 mini slider rolls
In a small bowl, combine the lemon juice, mayonnaise and salt. Toss with
the chicken, celery, and almonds in a medium bowl. Serve on mini slider
rolls or any small roll.
Winter Squash
Winter squash takes up so much room in the garden. To rectify that I sent mine
down the garden wall as my garden is in a planter that is raised from 3
to 6 feet off the ground. Another option is to let the squash climb a
wall or lattice such as Martha Stewart shows here.
Pick winter squash when the stem is dried out and leave the stem on
the squash. Pick before frost. The taste will not be as good if frost hits the squash.
The Perfect Match
Around these parts when milk is going to expire soon gets marked down to $1 a gallon. So I stock up. Sometimes it takes a little chocolate to polish off those 10 gallons I bought.
Big Single Serving Chocolate Milk
2 T. cocoa or to taste
3 T. sugar or to taste (or powdered sugar, honey, or maple syrup)
dash of salt
2 T. water
1 1/2 c. milk
Place cocoa, sugar, and salt in a 12 oz. microwavable glass. Stir in water. It will be lumpy. Microwave for 30 seconds until mixture is dissolved. Stir in milk. Chill if you can wait. See pic.
Salted Chocolate Milk
From the foodnetwork.com
Serves 4
Rich Chocolate Milk
From the foodnetwork.com
Serves 2 (or one :) )
Bring 2 cups whole milk to a simmer, then whisk in 1/2 cup Dutch-process cocoa powder and 1/3 cup superfine sugar (or powder sugar) until smooth. Puree in a blender to fully dissolve (if desired); use right away or chill.
Big Single Serving Chocolate Milk
2 T. cocoa or to taste
3 T. sugar or to taste (or powdered sugar, honey, or maple syrup)
dash of salt
2 T. water
1 1/2 c. milk
Place cocoa, sugar, and salt in a 12 oz. microwavable glass. Stir in water. It will be lumpy. Microwave for 30 seconds until mixture is dissolved. Stir in milk. Chill if you can wait. See pic.
Salted Chocolate Milk
From the foodnetwork.com
Serves 4
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 6 cups cold milk
- Kosher salt
Make the chocolate syrup: (Make more and keep for later)
Combine the sugar and 1/3 cup water in a small saucepan. Bring to a simmer over medium heat, then whisk in the cocoa powder until smooth. Remove from the heat and stir in the vanilla. Let cool completely.
Spoon about 2 1/2 tablespoons of the chocolate syrup into each glass. Add 1 1/2 cups milk and a generous pinch of salt. Stir until the syrup and salt dissolve.
Rich Chocolate Milk
From the foodnetwork.com
Serves 2 (or one :) )
Bring 2 cups whole milk to a simmer, then whisk in 1/2 cup Dutch-process cocoa powder and 1/3 cup superfine sugar (or powder sugar) until smooth. Puree in a blender to fully dissolve (if desired); use right away or chill.
Shoulda, Coulda, Woulda
I should have taken a picture of my pathetic tomatoes seedlings. I thought I would be throwing them out. After a great start they became too leggy. Think long spindly worm plants. Everyone laughed at them claiming they were worthless and would produce nothing. I looked around at all the stores and could not find one cherry tomato plant. They all said they weren't getting them in. So I planted my sick looking cherry tomato plants in the hopes of getting something. I'm glad I did. And everyone else is too.
Fresh Corn-on-the-Cob
Last year my homegrown corn cost me about $25 a dozen. This year I bought some from a farm. For $2 a dozen. That's like 90% off.
Fresh Salsa for Wimps
After planting 200 red onion bulbs and listening to the jeers about how all that onion that was going to ruin everyone's lives, I ended up with little or no onion. The poor little things were dug up by woodchucks, trampled by the cable guy, the electric guy, the gas guy and a million other workers. I manage to salvage a few puny ones.
Fresh Salsa for Wimps (i.e. not hot, no peppers)
Tomatoes, seeded and chopped
Red onion, chopped
Garlic, minced
Cilantro, minced
Lime juice
Salt
The amounts really depend on taste.
These are the amounts I used. Oooo, just got the thumbs up from the Arizona guy.
2 pounds tomatoes, seeded and chopped
1 c. red onion, chopped (use more if desired)
1-2 garlic cloves, minced
3 T. fresh cilantro, minced (can use 1 T. dried)
1 T. lime juice
Salt to taste
Combine all the ingredients. Let sit at least for an hour. If the onion flavor is too strong, add less or let the onion sit in boiling water for a minute.
Fresh Salsa for Wimps (i.e. not hot, no peppers)
Tomatoes, seeded and chopped
Red onion, chopped
Garlic, minced
Cilantro, minced
Lime juice
Salt
The amounts really depend on taste.
These are the amounts I used. Oooo, just got the thumbs up from the Arizona guy.
2 pounds tomatoes, seeded and chopped
1 c. red onion, chopped (use more if desired)
1-2 garlic cloves, minced
3 T. fresh cilantro, minced (can use 1 T. dried)
1 T. lime juice
Salt to taste
Combine all the ingredients. Let sit at least for an hour. If the onion flavor is too strong, add less or let the onion sit in boiling water for a minute.
Its Almost Apple Time
Which means I needed to do something with the bags of apples from last year that filled up the basement fridge. Only one grocery bag currently left after making applesauce and an apple pie. I did throw out the brown mushy moldy ones.
Mrs. Field's Classic Apple Pie
Yield: 8 slices
Crust:
3 cups all-purpose flour
2 tsp grated lemon zest (1 medium lemon)
1 cup salted butter, chilled
6-8 Tbs ice water, more if needed
I add 1 t. salt and leave out the lemon zest. I don't know if the salt would be needed if you added the zest.
Filling:
6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
1 cup white sugar
1 tsp ground cinnamon
1/4 cup cornstarch
1/4 cup salted butter, chilled and cut into small pieces
Egg Wash:
1 large egg, beaten
1 Tbs white sugar (I use 2 Tbs)
To prepare crust:
Mix flour and lemon zest together with wire whisk in a medium bowl. With pastry cutter or 2 knives, cut in butter with flour until dough resembles coarse meal.
Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm.
To prepare filling:
Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely.
Preheat oven to 400°F.
On a floured surface use a floured rolling pin to roll out one piece of dough into a circle 11 inches in diameter. Fold the crust in half, then in quarters.
Place point of folded crust in center of a 9 inch pie plate and carefully unfold. Trim excess dough, leaving about 3/4 inch hanging over edge of pie plate.
Spoon in apple filling and sprinkle butter pieces on top.
To prepare top crust:
Roll out second piece of dough into a circle 10 inches in diameter. Again, fold in half, then in quarters, and place on top of filling. Fold extra crust of the top layer over the bottom layer. Crimp layers together decoratively.
Cut several slits in pie top, brush with egg wash, and spinkle with 1 Tbs sugar.
Place pie on center rack of oven. Bake for 20 minutes, then reduce oven to 350°F. Bake an additional 30 minutes, or until crust is deep golden brown and filling is bubbling through steam slits.
Remove from oven and cool to room temperature on rack.
Mrs. Field's Classic Apple Pie
Yield: 8 slices
Crust:
3 cups all-purpose flour
2 tsp grated lemon zest (1 medium lemon)
1 cup salted butter, chilled
6-8 Tbs ice water, more if needed
I add 1 t. salt and leave out the lemon zest. I don't know if the salt would be needed if you added the zest.
Filling:
6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
1 cup white sugar
1 tsp ground cinnamon
1/4 cup cornstarch
1/4 cup salted butter, chilled and cut into small pieces
Egg Wash:
1 large egg, beaten
1 Tbs white sugar (I use 2 Tbs)
To prepare crust:
Mix flour and lemon zest together with wire whisk in a medium bowl. With pastry cutter or 2 knives, cut in butter with flour until dough resembles coarse meal.
Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm.
To prepare filling:
Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely.
Preheat oven to 400°F.
On a floured surface use a floured rolling pin to roll out one piece of dough into a circle 11 inches in diameter. Fold the crust in half, then in quarters.
Place point of folded crust in center of a 9 inch pie plate and carefully unfold. Trim excess dough, leaving about 3/4 inch hanging over edge of pie plate.
Spoon in apple filling and sprinkle butter pieces on top.
To prepare top crust:
Roll out second piece of dough into a circle 10 inches in diameter. Again, fold in half, then in quarters, and place on top of filling. Fold extra crust of the top layer over the bottom layer. Crimp layers together decoratively.
Cut several slits in pie top, brush with egg wash, and spinkle with 1 Tbs sugar.
Place pie on center rack of oven. Bake for 20 minutes, then reduce oven to 350°F. Bake an additional 30 minutes, or until crust is deep golden brown and filling is bubbling through steam slits.
Remove from oven and cool to room temperature on rack.
And the Beet Goes On
This is a classic recipe using fresh beets instead of canned.
Havard Beets
Havard Beets
yield: Makes 8 servings
When preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.
- 3 pounds fresh beets, trimmed
- 2/3 cup sugar
- 4 teaspoons cornstarch
- 1/2 cup cider vinegar
- 2 tablespoons unsalted butter
- Salt, to taste
Heat Hides It
My shriveled tomatoes that is. They puff up nice and plump when heated. Ok, well more plump than they were.
Rotini with Chicken, Zucchini and Tomatoes
Melt butter in a skillet. Add sliced zucchini. Cook until fork tender. Throw in some left over shredded chicken and grape tomatoes. Season with garlic salt. Dill can be added if desired. Heat through. Serve as is, over cooked rotini or other pasta. Sprinkle with feta cheese.
Rotini with Chicken, Zucchini and Tomatoes
Melt butter in a skillet. Add sliced zucchini. Cook until fork tender. Throw in some left over shredded chicken and grape tomatoes. Season with garlic salt. Dill can be added if desired. Heat through. Serve as is, over cooked rotini or other pasta. Sprinkle with feta cheese.
The Waiting Game
is not good when it comes to most foods. Like waiting for more raspberries to ripen while the already picked ones turn moldy. The second picking becomes picking out the moldy ones then using them to make jam. I added blueberries to make up the missing raspberries. Which I could have done in the first place. The blueberries actually make it so you don't have to sieve the seeds out of the raspberries. A nice inconsequential consequence.
Raspberry Freezer Jam
From SURE.JELL
Makes About 7 (1-cup) containers or 112 servings, 1 Tbsp. each
Raspberry Freezer Jam
From SURE.JELL
Makes About 7 (1-cup) containers or 112 servings, 1 Tbsp. each
3 cups prepared fruit (buy about 6 cups fully ripe red or black raspberries) (I used half black raspberries, half blueberries)
5-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired. Not necessary if you use half blueberries.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Substitute
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired. Not necessary if you use half blueberries.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Kraft Kitchens Tips
How to Measure Precisely
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.
Substitute
Prepare using blackberries.