4 fresh eggs
3/4 c. sugar
2 tsp vanilla
4 c. milk
nutmeg (to sprinkle on top)
Whisk everything together in a large saucepan (except nutmeg) and slowly heat, stirring constantly. When warmed, place in refrigerator to cool or pour into cup to drink warm, add a little brandy and sprinkle with nutmeg.
Saturday, December 18, 2010
Thursday, April 1, 2010
"Baked" Potato Soup
I found this recipe in the southern living slow cooker cook book. I have made it in the slow cooker and on the stove and prefer a big pot on the stove. True comfort food, and very yummy! The cookbook says, "consider this the down-home comfort version of a loaded twice baked potato -- warm and creamy, just the way potato soup should be".
"Baked Potato Soup"
6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3lbs)
1 large onion, chopped (about 1-1/2 cups)
3 (14 oz) cans, chicken broth with roasted garlic
1/4 cup butter
2-1/2 tsp salt
1-1/4 tsp ground pepper
1 cup whipping cream
1 cup (4 oz) sharp cheddar cheese, shredded
3 tbsp chopped chives
1 (8 oz) container sour cream
4 bacon slices, cooked and crumbled
shredded cheddar cheese for topping
Combine first 6 ingredients in a 5 quart slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until potatoes are tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with dollop of sour cream, and sprinkle with bacon and cheddar cheese before serving. Makes 12 cups.
"Baked Potato Soup"
6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3lbs)
1 large onion, chopped (about 1-1/2 cups)
3 (14 oz) cans, chicken broth with roasted garlic
1/4 cup butter
2-1/2 tsp salt
1-1/4 tsp ground pepper
1 cup whipping cream
1 cup (4 oz) sharp cheddar cheese, shredded
3 tbsp chopped chives
1 (8 oz) container sour cream
4 bacon slices, cooked and crumbled
shredded cheddar cheese for topping
Combine first 6 ingredients in a 5 quart slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until potatoes are tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with dollop of sour cream, and sprinkle with bacon and cheddar cheese before serving. Makes 12 cups.
Monday, February 22, 2010
Chicken & Seafood Jambalaya
This meal seems complicated, but since it all goes together in the end it's not too hard. The trick is to assemble all the ingredients before you start, so all the prep and chopping is done when you are ready to cook.
Add a loaf of warm fresh bread, and it makes a great meal for a cold day!
Chicken & Seafood Jambalaya
Seasoning Mix:
2 whole bay leaves
1-1/2 tsp salt
1-1/2 tsp ground cayenne pepper
1-1/2 tsp dried oregano leaves
1-1/4 tsp ground white pepper
1 tsp ground black pepper
3/4 tsp dried thyme leaves
Combine the seasoning mix ingredients in a small bowl and set aside.
2-1/2 Tbsp chicken fat or pork lard (for you sissies, oil will work...)
2/3 cup cubed smoked ham or tasso
1/2 cup smoked sausage, bite size
1-1/2 cup chopped onions
1 cup chopped celery
3/4 cup chopped green pepper
1/2 cup uncooked chicken, bite size
1-1/2 tsp minced garlic
4 medium tomatoes, peeled and chopped
3/4 cup tomato sauce
2 cups chicken stock
1/2 cup chopped green onions
1-1/2 cup medium shrimp (1/2 lb)
In a 4-quart sauce pan, melt the fat over medium heat. Add the sausage and ham, saute 7-8 minutes.
Add the onions, celery, bell peppers, saute until tender, but firm, about 5 minutes.
Add the chicken, raise heat to high and cook one minute, stirring constantly. Reduce heat to medium, add the seasoning mix and minced garlic, cook about 3 minutes, stirring constantly.
Add tomatoes and cook until the chicken is tender, about 7-8 minutes, stirring frequently.
Add the tomato sauce, cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook 2 minutes. Add the shrimp and remove from heat.
Serve over rice.
Options: Add 10 oz. can oysters...
Also, the original recipe called for 2 cups of uncooked converted rice added to the mixture when you add the shrimp. Transfer to an ungreased 8x8 pan, cover snugly with aluminum foil. Bake at 350 degrees for 20-30 minutes. Remove bay leaves and serve immediately, with more rice.
Add a loaf of warm fresh bread, and it makes a great meal for a cold day!
Chicken & Seafood Jambalaya
Seasoning Mix:
2 whole bay leaves
1-1/2 tsp salt
1-1/2 tsp ground cayenne pepper
1-1/2 tsp dried oregano leaves
1-1/4 tsp ground white pepper
1 tsp ground black pepper
3/4 tsp dried thyme leaves
Combine the seasoning mix ingredients in a small bowl and set aside.
2-1/2 Tbsp chicken fat or pork lard (for you sissies, oil will work...)
2/3 cup cubed smoked ham or tasso
1/2 cup smoked sausage, bite size
1-1/2 cup chopped onions
1 cup chopped celery
3/4 cup chopped green pepper
1/2 cup uncooked chicken, bite size
1-1/2 tsp minced garlic
4 medium tomatoes, peeled and chopped
3/4 cup tomato sauce
2 cups chicken stock
1/2 cup chopped green onions
1-1/2 cup medium shrimp (1/2 lb)
In a 4-quart sauce pan, melt the fat over medium heat. Add the sausage and ham, saute 7-8 minutes.
Add the onions, celery, bell peppers, saute until tender, but firm, about 5 minutes.
Add the chicken, raise heat to high and cook one minute, stirring constantly. Reduce heat to medium, add the seasoning mix and minced garlic, cook about 3 minutes, stirring constantly.
Add tomatoes and cook until the chicken is tender, about 7-8 minutes, stirring frequently.
Add the tomato sauce, cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook 2 minutes. Add the shrimp and remove from heat.
Serve over rice.
Options: Add 10 oz. can oysters...
Also, the original recipe called for 2 cups of uncooked converted rice added to the mixture when you add the shrimp. Transfer to an ungreased 8x8 pan, cover snugly with aluminum foil. Bake at 350 degrees for 20-30 minutes. Remove bay leaves and serve immediately, with more rice.
Fettuccini Alfredo - Sauce
Everybody loves Alfredo sauce on noodles, it is usually on fettuccine noodles (yumm) but, any noodles will do... sometimes I feel like a shell or gemelli so I don't get the sauce all over my chin! The second option is to add chicken or not. Either way is very tasty, but I admit since the movie Julie/Julia a piece of chicken sauteed in butter, with garlic and then sliced and placed on top of the fettuccine is a bonus. In fact the last time I made this dish, I sauteed sliced mushrooms with minced garlic in butter, and put a heaping spoonful on top of the noodles and sauce.
And don't forget the garlic bread and extra shaved fresh Parmesan!
Fettuccine Sauce
1- 8oz. package cream cheese
3 oz. grated Parmesan cheese
1/2 cup butter
1/2 cup milk
8 oz. cooked fettuccine noodles
In a saucepan, stir together cream cheese, Parmesan cheese, butter and milk over low heat until smooth. Serve over noodles.
And don't forget the garlic bread and extra shaved fresh Parmesan!
Fettuccine Sauce
1- 8oz. package cream cheese
3 oz. grated Parmesan cheese
1/2 cup butter
1/2 cup milk
8 oz. cooked fettuccine noodles
In a saucepan, stir together cream cheese, Parmesan cheese, butter and milk over low heat until smooth. Serve over noodles.
Monday, February 15, 2010
Oatmeal Raisin Cookies
My favorite recipe for oatmeal cookies comes right off the Quaker Oatmeal cannister! It's found under the lid and it makes the best cookies!
Vanishing Oatmeal Raisin Cookies
1 cup butter, softened (2 sticks)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1-1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups Quaker Oats, old fashioed, uncooked
1 cup raisins
1. Heat oven to 350 degrees (F).
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla, beat well.
4. Add combined flour, baking soda, cinnamon and salt, mix well.
5. Stir in oats and raisins, mix well.
6. Drop by teaspoonsfuls onto ungreased cookie sheet.
7. Bake 10-12 minutes or until golden brown.
8. Cool 1 minute on a cookie sheet, remove to wire rack. Makes about 4 dozen
Vanishing Oatmeal Raisin Cookies
1 cup butter, softened (2 sticks)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1-1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups Quaker Oats, old fashioed, uncooked
1 cup raisins
1. Heat oven to 350 degrees (F).
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla, beat well.
4. Add combined flour, baking soda, cinnamon and salt, mix well.
5. Stir in oats and raisins, mix well.
6. Drop by teaspoonsfuls onto ungreased cookie sheet.
7. Bake 10-12 minutes or until golden brown.
8. Cool 1 minute on a cookie sheet, remove to wire rack. Makes about 4 dozen
Friday, February 12, 2010
Colonial Bread
I also baked colonial bread - it is white bread with honey, pecans and orange peel. I left out the orange peel on accident, and when I make it again I will leave out the pecans or chop them much finer. I do want to try it one more time with the orange peel... sounds like that yummy Italian bread you get at Christmas time! You can taste the honey, but the bread is not sweet. Definitely comfort food!
COLONIAL BREAD
1/2 cup hot water
1 cup milk (yep, fresh goats milk)
1/4 cup honey
2 tsp salt
1 package dry yeast
1/2 cup warm water
6 cups white flour
1/2 cup finely chopped candied orange peel
1 cup pecans, in coarse pieces
Mix 1/2 cup hot water with the milk, honey, and salt in a large bowl, cool to lukewarm.
In a separate container, stir the yeast into 1/2 cup warm water and let stand 5 minutes to dissolve.
Add the dissolved yeast and 3 cups of flour to the first mixture and beat vigorously.
Add 2 more cups of flour and mix well. Turn onto a lightly floured board and knead for a minute or two, and let rest for 10 minutes. Using the remaining flour only if the dough is too sticky to handle, resume kneading until smooth and elastic.
Place in a greased bowl and let rise in a warm, draft free place until double in bulk. Punch down and knead in the candied orange peel and pecans.
Shape into two loaves, place in greased loaf pans, cover, and let rise until almost double in size. Preheat oven to 375 degrees. Bake for 45-55 minutes, remove from pans and cool on a rack.
COLONIAL BREAD
1/2 cup hot water
1 cup milk (yep, fresh goats milk)
1/4 cup honey
2 tsp salt
1 package dry yeast
1/2 cup warm water
6 cups white flour
1/2 cup finely chopped candied orange peel
1 cup pecans, in coarse pieces
Mix 1/2 cup hot water with the milk, honey, and salt in a large bowl, cool to lukewarm.
In a separate container, stir the yeast into 1/2 cup warm water and let stand 5 minutes to dissolve.
Add the dissolved yeast and 3 cups of flour to the first mixture and beat vigorously.
Add 2 more cups of flour and mix well. Turn onto a lightly floured board and knead for a minute or two, and let rest for 10 minutes. Using the remaining flour only if the dough is too sticky to handle, resume kneading until smooth and elastic.
Place in a greased bowl and let rise in a warm, draft free place until double in bulk. Punch down and knead in the candied orange peel and pecans.
Shape into two loaves, place in greased loaf pans, cover, and let rise until almost double in size. Preheat oven to 375 degrees. Bake for 45-55 minutes, remove from pans and cool on a rack.
Tuesday, February 9, 2010
Homemade Bread
I baked bread yesterday - it was easier than I thought and very tasty!
To start with the basics, I made regular white bread. I find myself going back to the "Fannie Farmer Cookbook" a lot, it is full of old-fashioned traditional recipes, and I love it. The house smells really good too!
White Bread
2 Tbsp butter
2-1/2 tsp salt
2 Tbsp sugar
1 cup hot milk (of course I used fresh goats milk!)
1 cup hot water
1 package dry yeast
1/4 cup warm water
6 cups white flour
Mix the butter, salt, and sugar in a large bowl, add the hot milk and hot water (one cup), and let cool to lukewarm.
In a small bowl or cup mix the yeast with 1/4 cup warm water and let it stand for 5 minutes to dissolve.
Add the dissolved yeast and 3 cups of flour to the first mixture, and beat until blended. Add 2 more cups of flour, mix, and turn out onto a lightly floured board. Knead for a minute or two and then let rest for 10 minutes.
Adding just enough of the remaining flour so that the dough is not sticky, resume kneading until the dough is smooth and elastic.
Put the dough into a large, greased bowl, cover, and let rise in a warm spot until double in bulk. Punch down and shape into two loaves. Place in greased loaf pans, cover, and let double in bulk again.
Preheat oven to 425 degrees and bake for 15 minutes. Reduce heat to 375 degrees, and bake for 30 minutes more. Remove from pans and cool on racks.
All you need now is soft butter and maybe some jam, homemade jam!
To start with the basics, I made regular white bread. I find myself going back to the "Fannie Farmer Cookbook" a lot, it is full of old-fashioned traditional recipes, and I love it. The house smells really good too!
White Bread
2 Tbsp butter
2-1/2 tsp salt
2 Tbsp sugar
1 cup hot milk (of course I used fresh goats milk!)
1 cup hot water
1 package dry yeast
1/4 cup warm water
6 cups white flour
Mix the butter, salt, and sugar in a large bowl, add the hot milk and hot water (one cup), and let cool to lukewarm.
In a small bowl or cup mix the yeast with 1/4 cup warm water and let it stand for 5 minutes to dissolve.
Add the dissolved yeast and 3 cups of flour to the first mixture, and beat until blended. Add 2 more cups of flour, mix, and turn out onto a lightly floured board. Knead for a minute or two and then let rest for 10 minutes.
Adding just enough of the remaining flour so that the dough is not sticky, resume kneading until the dough is smooth and elastic.
Put the dough into a large, greased bowl, cover, and let rise in a warm spot until double in bulk. Punch down and shape into two loaves. Place in greased loaf pans, cover, and let double in bulk again.
Preheat oven to 425 degrees and bake for 15 minutes. Reduce heat to 375 degrees, and bake for 30 minutes more. Remove from pans and cool on racks.
All you need now is soft butter and maybe some jam, homemade jam!
Friday, January 29, 2010
Hot & Sour Soup
I love Chinese Food, and one of my favorites is the Hot & Sour Soup. Turns out it is pretty easy to make once you have all the ingredients assembled. It also tastes better than most of the restaurants when you make it fresh! I wonder who "Chang" is?
Chang's Hot & Sour Soup
4C chicken broth
4 small mushrooms, thinly sliced
1/4 lb lean pork, sliced into thin strips
1/2 C bamboo shoots, cut into thin strips
1/4 lb beancurd (firm tofu), cut into 1/2" cubes
2 Tbsp white vinegar
1 Tbsp soy sauce
3/4 tsp ground pepper
2 Tbsp cornstarch
1/4 C water
1 egg, beaten
Heat chicken broth to boiling, add mushrooms, pork and bamboo shoots. Reduce heat, simmer five minutes. Add tofu, vinegar, soy sauce, and pepper. Simmer one minute. Blend cornstarch and water, add to soup, stirring until clear and slightly thickened. Turn off heat. While stirring continuously, slowly pour egg into soup.
Serve
Chang's Hot & Sour Soup
4C chicken broth
4 small mushrooms, thinly sliced
1/4 lb lean pork, sliced into thin strips
1/2 C bamboo shoots, cut into thin strips
1/4 lb beancurd (firm tofu), cut into 1/2" cubes
2 Tbsp white vinegar
1 Tbsp soy sauce
3/4 tsp ground pepper
2 Tbsp cornstarch
1/4 C water
1 egg, beaten
Heat chicken broth to boiling, add mushrooms, pork and bamboo shoots. Reduce heat, simmer five minutes. Add tofu, vinegar, soy sauce, and pepper. Simmer one minute. Blend cornstarch and water, add to soup, stirring until clear and slightly thickened. Turn off heat. While stirring continuously, slowly pour egg into soup.
Serve
Rum Chocolate Mousse
This recipe is really easy once you realize you are making "Mousse"!
Rum Chocolate Mousse
Cook over low heat, until dissolved, but not brown:
1/2 C Sugar
2 to 4 Tbsp Rum
Melt in a double boiler:
1/4 lb (4 squares) semisweet chocolate
When the chocolate is melted, stir in:
2 to 3 Tbsp. whipping cream
Add the sugar/rum syrup to the melted chocolate and stir until smooth. When it is cool, Fold in:
2 stiffly beaten egg whites
Fold the combination very gently into
2C whipped cream
Chill in pretty dessert glasses at least 2 hours before serving.
Rum Chocolate Mousse
Cook over low heat, until dissolved, but not brown:
1/2 C Sugar
2 to 4 Tbsp Rum
Melt in a double boiler:
1/4 lb (4 squares) semisweet chocolate
When the chocolate is melted, stir in:
2 to 3 Tbsp. whipping cream
Add the sugar/rum syrup to the melted chocolate and stir until smooth. When it is cool, Fold in:
2 stiffly beaten egg whites
Fold the combination very gently into
2C whipped cream
Chill in pretty dessert glasses at least 2 hours before serving.
Tuesday, January 19, 2010
Apple Pecan Pie
I made this pie for Thanksgiving and again at Christmas, it is really yummy. Not too much pecan (which can be really rich) and the apples were from Peacefield Orchard! For the crust I admit I use the roll out kind and on the second pie, I left the pecans whole and used about twice as much, very tasty!
Ingredients:
2 pie crusts
2 T + 1 tsp flour
1/4 C finely chopped pecans
3 tart apples (granny smith) peeled and sliced
3 sweet apples (golden delicious) peeled and sliced
3/4 C sugar
1 tsp cinnamon
1 T lemon juice
Preheat oven to 425 degrees
Line a 9" pie pan with bottom crust and sprinkle with pecans and one teaspoon of flour.
Mix apples, sugar, cinnamon, and lemon juice.
Spoon apple mixture over the pecans.
Top with the second pie crust and flute the edges. Cut slits in the top.
Bake 35-45 minutes or until the crust is golden brown.
Serve warm or cold with ice cream or whipped cream.
Ingredients:
2 pie crusts
2 T + 1 tsp flour
1/4 C finely chopped pecans
3 tart apples (granny smith) peeled and sliced
3 sweet apples (golden delicious) peeled and sliced
3/4 C sugar
1 tsp cinnamon
1 T lemon juice
Preheat oven to 425 degrees
Line a 9" pie pan with bottom crust and sprinkle with pecans and one teaspoon of flour.
Mix apples, sugar, cinnamon, and lemon juice.
Spoon apple mixture over the pecans.
Top with the second pie crust and flute the edges. Cut slits in the top.
Bake 35-45 minutes or until the crust is golden brown.
Serve warm or cold with ice cream or whipped cream.
Monday, January 18, 2010
Roasted Root Vegetables
If you like roasted potatoes and garlic... you will love this dish. The first time I had it was actually quite recent. Kris made it for the girls dinner one night during bible study. Very tasty! I like to mix up the potatoes, one red, one russet, one gold, one ... you get the idea!
Ingredients:
3 Potatoes, scrubbed but not peeled, cut into quarters
1-2 Turnips, peeled and cut into large bite pieces
1-2 Parsnips, peeled and cut into large bite pieces
1-2 Rutabegas, peeled and cut into large bite pieces
5 Carrots, scrubbed and cut into large bite pieces
1/4 C Olive Oil
1T fresh Thyme, chopped
1-1/2 tsp salt
1/2 tsp pepper
3 cloves garlic
optional: add 10 extra cloves of whole garlic (not minced)
Bake at 350 degrees for 1 to 1-1/2 hours.
Ingredients:
3 Potatoes, scrubbed but not peeled, cut into quarters
1-2 Turnips, peeled and cut into large bite pieces
1-2 Parsnips, peeled and cut into large bite pieces
1-2 Rutabegas, peeled and cut into large bite pieces
5 Carrots, scrubbed and cut into large bite pieces
1/4 C Olive Oil
1T fresh Thyme, chopped
1-1/2 tsp salt
1/2 tsp pepper
3 cloves garlic
optional: add 10 extra cloves of whole garlic (not minced)
Bake at 350 degrees for 1 to 1-1/2 hours.
Friday, January 15, 2010
Sunrise Cassarole
I made this breakfast cassarole for Christmas Day and then again for New Years Day - it was very yummy and my family loved it. Plus, it was easy because you make it ahead of time, like the day before! Just be sure to give yourself enough time in the morning to cook it. It has to set for 30 minutes and then bake for an hour. I made the whole thing and we had leftovers for three days, which reheat great in the microwave. The original magazine article said it only costs $1.33 per serving! Tastes great with fresh salsa!
Johnsonville® Sunrise Casserole
2 pkgs. (12 oz. each) Johnsonville® Breakfast Sausage Links
9 eggs
3 cups milk
1-1/2 tsp. ground mustard
1 tsp. salt
1/2 tsp. pepper
2 pkgs. (20 oz. each) refrigerated shredded hash browns
2 cups (8 oz.) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa or picante sauce, optional
Directions:
Slightly brown the sausage and slice into 1/4 inch coins (or substitute chub sausage and crumble it).
In a large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into a greased 13x9x2 inch baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350˚F for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.
Yield: 12 servings
Johnsonville® Sunrise Casserole
2 pkgs. (12 oz. each) Johnsonville® Breakfast Sausage Links
9 eggs
3 cups milk
1-1/2 tsp. ground mustard
1 tsp. salt
1/2 tsp. pepper
2 pkgs. (20 oz. each) refrigerated shredded hash browns
2 cups (8 oz.) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa or picante sauce, optional
Directions:
Slightly brown the sausage and slice into 1/4 inch coins (or substitute chub sausage and crumble it).
In a large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into a greased 13x9x2 inch baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350˚F for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.
Yield: 12 servings
Tom sent in the rest of his recipe... this is a good start to my comfort foods collection! Much praise to you Tom for sharing this family secret! I believe this recipe may become a base for many recipes to come!!
"I do have to get my mother's permission, since it's a family recipe spanning dozens of seconds. Oh, heck, here it is, be sure to save it: First, make a fire, the hotter the better. Second, get a pot big enough for your purpose, better to go bigger than smaller. Third, gather enough water to fill approximately 3/4 of the pot. Fourth, pour the water into the pot (preferably before placing the pot on the fire). Fifth, place the pot on the fire. Lastly, don't fall asleep with a rapidly boiling pot of water, or you'll never lose that smell. Now your boiling water is ready for cooking ONLY, otherwise you won't enjoy the results of boiling water on skin. I provide this information as a public servant, pro bono. You don't have to thank me."
"I do have to get my mother's permission, since it's a family recipe spanning dozens of seconds. Oh, heck, here it is, be sure to save it: First, make a fire, the hotter the better. Second, get a pot big enough for your purpose, better to go bigger than smaller. Third, gather enough water to fill approximately 3/4 of the pot. Fourth, pour the water into the pot (preferably before placing the pot on the fire). Fifth, place the pot on the fire. Lastly, don't fall asleep with a rapidly boiling pot of water, or you'll never lose that smell. Now your boiling water is ready for cooking ONLY, otherwise you won't enjoy the results of boiling water on skin. I provide this information as a public servant, pro bono. You don't have to thank me."
Tuesday, January 12, 2010
Which recipe shall be first...
I have to share the recipe Tom sent me, he lives in Florida, but I met him in Thailand (and Singapore) he was a spy and I was in the Peace Corps!
He said he had a recipe for boiling water, and I bit...is it classified as a beverage or soup???
"Generally if the water is hot, I have classified it as a soup. If cold, it's a beverage. I know, I know, there's a gray area, what about a cold soup, or, hot beverages? I would call my recipe for boiling water a preparatory ingredient for multi-cultural cuisine, so it's pretty much part of important food preparation for nearly all dishes, and my recipe should not be taken lightly."
I can see I am going to have fun with this!
One thing I make a lot and don't want anyone to know the secret... except you guys...
Triple Chocolate Chunk Brownies
I get the commercial size box of Hershey's Triple Chocolate Chunk Brownies from Smart & Final and make two individual 9x9 pans and one double 13x9 pan. The secret is the eggs, yep, free range eggs from my chickens. They make everything taste better!
Next I will tell you how to make cheese from my fresh (squirted) goats milk. I am currently milking three goats, which means about a half gallon twice a day (right after the kids are weaned it is about a gallon twice a day!) so I am making a lot of cheese and rice pudding!
The goats are Emily, Catherine, and Lily... all three had tripletts last summer. I have three boys, one from each here too. Go to my facebook to see pictures! Emily is part nubian and the best milker, the friendliest too. Goats are smart and sly! They figure things out!
He said he had a recipe for boiling water, and I bit...is it classified as a beverage or soup???
"Generally if the water is hot, I have classified it as a soup. If cold, it's a beverage. I know, I know, there's a gray area, what about a cold soup, or, hot beverages? I would call my recipe for boiling water a preparatory ingredient for multi-cultural cuisine, so it's pretty much part of important food preparation for nearly all dishes, and my recipe should not be taken lightly."
I can see I am going to have fun with this!
One thing I make a lot and don't want anyone to know the secret... except you guys...
Triple Chocolate Chunk Brownies
I get the commercial size box of Hershey's Triple Chocolate Chunk Brownies from Smart & Final and make two individual 9x9 pans and one double 13x9 pan. The secret is the eggs, yep, free range eggs from my chickens. They make everything taste better!
Next I will tell you how to make cheese from my fresh (squirted) goats milk. I am currently milking three goats, which means about a half gallon twice a day (right after the kids are weaned it is about a gallon twice a day!) so I am making a lot of cheese and rice pudding!
The goats are Emily, Catherine, and Lily... all three had tripletts last summer. I have three boys, one from each here too. Go to my facebook to see pictures! Emily is part nubian and the best milker, the friendliest too. Goats are smart and sly! They figure things out!
Monday, January 11, 2010
Simply Living Self-Sufficiently
After watching Julie/Julia, my head was spinning for the number of ideas popping in and out. "I have thoughts!" After thinking about all the options and opportunities I have come to the conclusion that I want to put together a collection of ways to live more self sufficiently, more old fashioned, and to keep it simple.
One of the aspects of this is that I have always wanted to write a cookbook, about apples, or casseroles, or my holiday favorites... And I have decided to put together a collection of recipes of favorite comfort foods! Meals that sound so good and "comforting" you can't help but want to try them.
I also want to include the favorite foods from our childhood, along with the stories that made them so special. My mom wasn't a very imaginative cook, but we survived and she taught us how to cook! My brother, Geoffrey, became a Chef (he recently retired from his job as a Pastry Chef). I am a very good cook, although humble, and love it!
So, now to get started! Through the Antique Store (Wynola Junction Antiques & Collectibles in Julian, California) I will start collecting recipes and post them here. We can all try them and comment. Please send your favorite recipes (and the story that goes with it) to me at tturner@pacbell.net or through the store website at www.wynolajunction.com.
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