Recipes

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

Thursday, April 18, 2019

Hamburger Stroganoff



About 1 pound ground beef
Salt and Pepper to taste
1 medium onion, diced
2 to 3 cloves of garlic diced
8 oz of fresh mushrooms thick sliced and quartered

In large skillet brown hamburger, season with salt and pepper.  Once browned add diced onion... cook until onions are starting to get tender.  Add Mushrooms and cook until mushrooms start to loose their liquid.  Turn heat off and add garlic and stir.


1 can cream of mushroom soup
1 tablespoon Worcestershire Sauce
1 tablespoon parsley
1 cup milk
1 teaspoon Paprika (spanish)

Once you can start to smell the garlic start adding the above ingredients ... simmer for about 15 to 20 minutes.

1 cup sour cream

Add sour cream just before you add the noodles.


2 to 3 cups of dried noodles
6 to 8 cups of salted boiling water
Cook noodles according to directions al dente.
Add sour cream then add noodles. Cover and simmer until noodles are done. Add more milk if needed



Saturday, December 1, 2018

TWINKIE BUNDT CAKE





We have been having a lot of conversations about childhood favorite foods lately, most of which are no longer available...

Here is a copycat recipe for a Twinkie Bundt Cake that is wonderful and even better the second day.
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This recipe is from Brown Eyed Baker, I have tried many of her recipes and I have never been disappointed


INGREDIENTS:

For the Cake:
6 tablespoons (85 grams) unsalted butter, at room temperature
3 cups (340 grams) cake flour
1 tablespoon baking powder
¾ teaspoon salt
1 tablespoon vanilla extract
2 cups (397 grams) granulated sugar
½ cup (99 grams) vegetable oil
3 eggs, at room temperature
4 egg yolks, at room temperature
1 cup (237 ml) buttermilk, at room temperature
For the Cream Filling:
1 (7.5-ounce) jar marshmallow crème
½ cup (113 grams) unsalted butter, at room temperature
1 teaspoon vanilla extract


Powdered sugar, for dusting
DIRECTIONS:

Make the Cake: 
Position a rack in the lower third of the oven and preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan.
In a large bowl, sift together the flour, baking powder and salt.

Using an electric mixer, beat the butter and vanilla on medium speed until smooth and creamy. Add the sugar and beat until evenly mixed, about 1 minute. With the machine still running, slowly pour in the oil and beat until light and fluffy, about 2 minutes. Add the eggs and egg yolks, one at a time, beating thoroughly after each addition.

Reduce the mixer speed to low. Alternately mix in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk. Mix on low speed just until the batter is smooth and no lumps remain. Turn off the mixer and gently fold the batter several times by hand with a spatula to ensure everything is incorporated. Pour the batter into the prepared pan.



Bake until a cake tester inserted into the center comes out clean, 60 to 70 minutes. Place the pan on a wire rack and let cool completely in the pan, about 2 hours.



Make the Cream Filling: 
Using an electric mixer on medium speed, beat together the marshmallow crème, butter, and vanilla until smooth. Transfer to a pastry bag fitted with a large round tip or spoon it into a large resealable plastic bag with a bottom corner snipped off.

Fill and Assemble the Cake: 
While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced holes in the bottom of the cake, each about ¾ of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Discard (or eat!) any cake scraps. Using your fingertips, gently forge a horizontal tunnel through the cake that connects the vertical holes.

Insert the tip of the pastry or plastic bag into each hole and squeeze in some of the filling, tilting the bag back and forth as you work to encourage the filling to make its way into the horizontal tunnel. When the cake is filled, use a spatula to scrape away any excess filling from the bottom of the cake.



Quickly and carefully turn the cake onto a platter. Dust with powdered sugar and serve. Leftovers can be stored in an airtight container (or covered tightly with plastic wrap) at room temperature for up to 4 days.

Thursday, September 13, 2018

Southwestern Meatloaf




1-2 tablespoon cooking oil for frying
½ medium size onion finely diced
1/3 cup diced green pepper…you can use whatever color you have or combination
1/3 cup diced celery
1 jalapeño pepper finely diced, seeds removed
1 tablespoon minced garlic
Add oil to medium size frying pay, I used my #4 Griswold.  Heat oil and add diced onions.  Fry until golden, add the peppers and celery, cook until tender.  Turn off heat and add garlic, stir.  Set aside and cool.


1 ½ pound hamburger
¾ cup bread crumbs, soda crackers or oatmeal….which ever you have handy
2 eggs and 2 tablespoons milk lightly beaten together
1 teaspoon garlic powder
1 teaspoon onion
1 teaspoon paprika
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon chili powder
Medium sized bowl add rest of the ingredients, mix well.  Let sit until onion mix has cooled.  When cooled add to the meat mixture, mix well.  Shape and put in an oven proof pan.  Bake at 350 degrees for at least 1 hour and 15 minute. For the last 10 or 15 minutes cover meat loaf with your favorite topping.  For this one I used Pepper Jack Cheese and served with Taco Sauce .






Monday, December 25, 2017

TURKEY AND DUMPLINGS

TURKEY AND DUMPLINGS



1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup chopped fresh herbs (chives, parsley), or 2 tablespoons dried (optional)
3/4 cup buttermilk
1 large egg




POT PIE FILLING
1/4 cup (1/2 stick) butter
1/2 cup King Arthur Unbleached All-Purpose Flour
3 cups turkey stock, or a combination of stock and leftover gravy
1 teaspoon dry thyme
1 bay leaf
salt and pepper to taste
1/4 teaspoon Worcestershire sauce
4 cups diced cooked turkey or chicken
2 1/2 cups frozen mixed vegetables\




Instructions
To make the dumplings: Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate this mixture while you're making the pot pie filling.
To make the filling: Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Add the stock 1/2 cup at a time, whisking it into the roux to prevent lumps. When all the stock and/or gravy is added, season with the thyme, bay leaf, salt, pepper and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the meat and vegetables.
Return the filling to a simmer, and transfer to a 4-quart baking dish with a lid. Preheat the oven to 350°F.
To assemble: Once the hot filling is in the dish, whisk the buttermilk and egg together, and add, all at once, to the dry mixture.
Stir together until evenly moistened.
Scoop the batter on top of the simmering liquid, leaving space between the dumplings (they'll almost double as they cook). Make dumplings large or small, according to your own preference; we like to top the filling with about 8 to 10 dumplings. Put the lid on top, and bake at 350°F for 25 to 30 minutes.





TIPS FROM OUR BAKERS
If you don't have buttermilk on hand for the dumplings, you could thin 1/2 cup sour cream with 1/4 cup milk. Plain yogurt would also work as a substitute.
You can make the pot pie filling in advance, as well as the dumpling recipe (stop before adding the buttermilk and egg). When you're ready to cook, preheat the oven while you bring the filling to a simmer. Mix the buttermilk and egg into the dumpling mix, scoop, and bake.
This is a good recipe for using odds and ends of vegetables, if you have them: gather any stray mushrooms, onions, carrots and leeks you have in the refrigerator, and saute them until tender before adding them to the sauce.
The steam from the sauce helps to keep the dumplings tender, so try not to peek at them while they're cooking, at least for the first 20 minutes. Your patience will be rewarded with lighter, fluffier dumplings.
Don't mix the dry dumpling mix with the wet ingredients until you're ready to put the casserole in the oven. If you let the mixture sit too long before baking it, its baking powder will lose some of its rise while waiting.

Friday, December 8, 2017

Light Rye Bread





Ingredients

2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup molasses
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)  (use half milk and half water)
1 tablespoon dark brown sugar
1 heaping tablespoon dry milk powder
5-1/2 cups Bread Flour
1 cups Rye Flour (I used Dark Rye flour)
2 tablespoons Caraway Seeds  (Optional)
Steps
1  In large bowl, dissolve yeast in 1/4 cup warm water. Heat milk/water mixture to steaming, add molasses, butter, salt, brown sugar and 3 cups of the bread flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups bread flour.
2  With spoon, stir in 1 cup of the rye flour until dough pulls cleanly away from side of bowl.  I use my stand mixer with bread hook.
3  On lightly floured surface, knead in remaining 1/2 to 1 cup bread  flour (or 1/2 bread flour and 1/2 rye flour) add caraway seeds; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
4  Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
5  Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.  (Instant read thermometer 190 to 200 degrees)


Monday, November 6, 2017

Angel Biscuits


 
 I found this recipe the other day on the Betty Crocker site.  Thought I'd give it a try.  The other recipe that I have seen on so many of the other blogs are for the larger amount (24) biscuits, we just don't need that many at one time.

All the reviews that I have read on the Angel's Biscuits are true!!!  So light and soft...My dough needed a little more flour to hold the biscuit shape.  Nest time.... yes there will be a next time!



Do you have some time to spare? Surprise your family by baking a batch of these homemade biscuits!





Ingredients
1 package regular or quick active dry yeast (2 1/4 teaspoons)
2 tablespoons warm water (105° to 115°)
2 1/2 cups Gold Medal™ all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening  (I used 1/4 c shortening and 1/4 c butter)
About 1 cup buttermilk

Butter or margarine at room temperature, if desired

Steps
1 Heat oven to 400°. Dissolve yeast in warm water; set aside.
2 Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
3 Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
4 Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.

I did let the dough rest and rise for about 40 minutes.  You can let them rise up to 1-1/2 hours.





Sunday, September 3, 2017

Beer Can Basil Lime Chicken

We love what this marinade does for grilled chicken...this is the third time posting chicken using it.  I have to brag a little...it's just so darn pretty!!  Not sure why we waited so long to try this method of grilling chicken.  It will happen again.







This is a rather large bird, 6 pounds.  I injected the chicken with the marinade, placed in re sealable plastic bag and poured the reminding marinade.  Put in the refrigerator for about 4 hours to let the flavors set in.


You can kind of see the green marinade under the skin.



We are ready to start the hickory smoking.

Smoking is done... what a juicy thing of beauty!!