Recipes

Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Friday, November 14, 2014

Traditional Boston Brown Bread

 Link to King Arthur Recipe



This bread was an experiment and test of my skills.  Steaming bread is something I have never tried before.  Honestly, I didn't think it would work AT ALL.  But it did!  I did not have pumpernickel flour on hand, so I used what I had, which was Rye Flour.  I do believe the bread would take on a whole new character with the pumpernickel flour.  In hindsight I could have added instant coffee to darken up the dough and add another layer of flavor.  Next time I will have the correct flour and use Black Strap Molasses!  Also this recipe did not address how to keep the cans from floating in the water bath.  I ended up putting a heavy glass bowl on top of the cans.  Also not mentioned was how long to let the bread cool before taking them out.. I left them sit for about 10 minutes.

The first challenge was finding these!  Metal coffee cans..

This is traditionally served with baked beans because the combination of grains and legumes (beans or peas) produces a protein that is as complete as that in any meat but held together with fiber rather than fat (a real nutritional bonus). It is a cinch to put together, is moist and delicious, and can be eaten with beans (or pea soup! in any form, or even by itself!) The ingredients can be mixed up very fast; the steaming takes about 2 hours.

1 cup whole cornmeal
1 cup pumpernickel flour (I used Rye Flour)
1 cup King Arthur Traditional Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins (optional but good)
2 cups buttermilk, nonfat yogurt or sour milk (1cup of milk can be soured with 1 tablespoon of vinegar; let clabber for 5 minutes) (I used Greek Yogurt)
3/4 cup dark, unsulphured molasses



Mix the cornmeal, flours, baking soda, salt and raisins together. Combine the buttermilk and molasses and stir them into the dry ingredients. 



Place the mixture in two greased 1-pound coffee cans or one 2-quart pudding mold, filling them about two-thirds full. Cover these loosely with foil that has been greased on the inside (to prevent sticking) and secure with rubber bands. You can grease the inside lid of the pudding mold as well. 

I had a metal steaming basket that I used to set the cans on.


Place the cans, or mold, in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless steel vegetable steaming insert will do nicely) to keep the can off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding container(s).

Fill the kettle with boiling water two-thirds of the way up the cans. Cover, bring the water back to a boil, then lower to a simmer. Steam for about 2 hours, adding water if necessary.





This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 3, January-February 1992 issue.

Saturday, November 8, 2014

German Chocolate Cream Pie




9" Pie

1 recipe Cheerios Chocolate Pie Crust

1-1/2  cups Sugar
1/3     cup Cornstarch
1/2     teaspoon salt
3        cups whole milk
4        each egg yolks, slightly beaten
1        tablespoon plus 1 teaspoon vanilla
2        oz. melted unsweetened chocolate
1        scant teaspoon coffee crystals

Prepare pie crust.  Stir together sugar, cornstarch and salt in saucepan.  Blend milk and egg yolks, gradually stir into sugar mixture.  Cook over medium heat, stirring constantly, until mixture thickens and boils.


Yes the pudding is not perfectly smooth, this does not affect the taste.

Boil and stir 1 minute.  Remove from heat; blend in coffee crystals vanilla and melted chocolate. Immediately pour into pie shell:  press plastic crap onto filling.  Chill pie thoroughly, about 2 hours.

Topping
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon McCormick® Pure Vanilla Extract
1/4 cup chopped pecans

In a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla; cool 10 minutes.

Carefully pour over chilled filling; sprinkle with additional pecans.

Refrigerate 4 hours or until cold. Yield: 8 servings.



Recipe for the topping from Taste of Home Magazine.



Chocolate Cheerios Pie Crust


This crust goes together in just a few minutes.  Works great when you are out of Graham Crackers for a crust.

2-1/2 to 3 cups Chocolate Cheerios
3 tablespoons Sugar
1 tablespoon  Cocoa
1/2 teaspoon Instant Coffee Crystals
4-5 tablespoons melted butter

Crush Cheerios with a roller or in your food processor.  Add remaining ingredients and mix well.
Press into a 9 inch pie plate. Chill until ready to use.




Tuesday, November 4, 2014

Hominy Side Dish...(Hotdish)


We had a very wet cool day here in Mid Missouri..  Turning on the oven just sounded like the perfect thing to do...Plus we seem to be on a cheese kick, so any recipe I find that uses cheese or cheese sauce MUST be tried.  "Old Goat" gave this a two thumbs up and he went back for seconds... so.....


Prep: 25 Minutes
Cook: 30 Minutes
Total: 55 Minutes
Servings: 6

1/2 to 3/4 cup chopped onion  (We love onions)
1/2 to 3/4 cup chopped red and/or green pepper
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mustard
dash cayenne pepper
1  cup milk
1 cup shredded Sharp Cheddar cheese
1 (15 ounce) can white or yellow hominy, drained reserving 1/4 cup of juice
1/4 teaspoon Louisiana Hot Sauce
1 tablespoon chopped green chili's (Optional)
1/2 cup Panko bread crumbs
In a skillet, saute onion and green pepper in 3 tablespoons butter until tender. Add flour, salt, mustard, cayenne and hot sauce; cook and stir until smooth and bubbly, about 2 minutes. Gradually add milk and hominy juice; bring to a boil. Boil for 2 minutes, stirring constantly. Stir in cheese until melted.
Remove from the heat; add hominy and (chopped green chili's) if desired. Pour into a greased 1-1/2-qt. baking dish. 

Melt remaining butter and toss with Panko crumbs and lightly brown in skillet; sprinkle over hominy mixture. 

Bake, uncovered, at 375 degrees F for 30 minutes or until golden.  Let cool for for 10 minutes before serving.


Saturday, November 1, 2014

Serbian Baked Cheese and Eggs Recipe - Prijesnac My version..

Original Version


Old Goat Seal of Approval applied....

This recipe does not call for salt and pepper to taste.  Remember that cheeses and butter will have salt.

Makes 6 to 8 servings of Serbian Prijesnac
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes


Ingredients:
2 ounces (1/2 stick) melted butter
1 pound Pepper Jack and Sharp Cheddar Cheese grated
1 (16-ounce) container large cottage cheese
2-  5 oz. small cans evaporated milk
8 large beaten eggs
3 oz. cream cheese
1/2 cup all-purpose flour
Preparation:
Heat oven to 375 degrees. Grease a 9x13-inch baking dish with melted butter.


In a large bowl, mix together remaining ingredients and pour into the prepared pan.

Bake 45 minutes or until golden brown and puffy.


Top with additional grated cheese.


Let cool 5 to 10 minutes before serving.

Monday, October 20, 2014

Cabbage Casserole

This is the lazy cooks adaptation of stuff cabbage rolls.


The recipe starts out just like most cabbage rolls stuffing.  Brown meat with onions and green pepper.


Here's the change, add roughly chopped cabbage, mushrooms and garlic to the meat mixture, stir to combine.


As the cabbage starts to wilt add the uncooked rice, diced tomatoes, tomato sauce and hot sauce.  Stir until mixed well.  I added a can of water to the mixture to make sure the rice had enough moisture to absorb.


Pour mixture into your favorite baking dish and bake for 30 to 45 minutes at 350 degrees When rice is tender the dish is done.


Ingredients

1 lbs ground beef, you could also use a mixture of pork and beef
1 medium onion coarsely chopped
1/2 half green, yellow or red bell pepper coarsely chopped
2 large cloves garlic finally minced
1 cup chopped button mushrooms
salt and pepper to taste
1/2 head cabbage chopped
1 can (15 oz) tomato sauce (I used pre seasoned w/basil, garlic and oregano)
1 can (15 oz.) diced tomatoes
1 can water
1 cup instant whole grain brown rice
Hot sauce to taste, I used 1-1/2 teaspoons.

Pre heat oven to 350 degrees

Crumble and Brown Hamburger, remove hamburger from skilled add onions and mushrooms. Brown onions and add mushrooms continue to cook until mushrooms release their juices.  Add hamburger back to pan and mix.  Add remaining ingredients stir until well combined.  Pour into your favorite baking dish (large) cover and bake for 30-45 minutes until rice is done.  Top with fresh parsley and a sprinkle of Parmesan cheese blend. 



Wednesday, October 15, 2014

HELLMAN'S PARMESAN CRUSTED CHICKEN

Okay I fell for a TV commercial... Hellmann's has been advertising this recipe on the Tube for a while now.  It's finally cool enough to fire up the old oven and give it a try.  After seeing the ingredients, it looked a little dull. The addition of our favorite Blackened Seasoning gave it just enough favor.  I served with cubed fried sweet potatoes.  The meat came out as juicy as Hellmann's promised.


INGREDIENTS
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves
4 tsp. Italian seasoned dry bread crumbs (I used Panko Crumbs)
Blackened Seasoning to taste

DIRECTIONS
First lightly dust chicken with Blackened Seasoning and return to refrigerator for at least an hour.

Preheat oven to 425°.

Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. 

Arrange chicken on baking sheet. 

Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs and a little more of the Blackened Seasoning.

Bake until chicken is thoroughly cooked, about 20 minutes.