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

Tuesday, August 6, 2013

Rotisserie Chicken, Injector Basting and Peach Cobbler

Recipes to follow..

Injection Basting Sauce
4 tablespoons butter
3 tablespoons finely minced onions
3 cloves minces garlic
2-3 sprigs of fresh thyme
1/3 cup chicken broth
dash lemon juice
fresh basil
Melt butter, add onions and saute until almost clear, add garlic as soon as you start to smell garlic add fresh thyme leaves (removed from stem) and broth.  Let simmer for a few minutes releasing thyme flavor.  Remove from heat chop and add fresh basil to taste, lemon juice if desired.  When cooled puree with your "smart stick".  Fill up your flavor injector and inject small amounts under the skin of the chicken and into the thickest parts of the meat.
Place chicken in a zip lock bag or covered glass bowl and put in the refrigerator for 4-5 hours.
Cook meat according to method instructions.

Peach Cobbler

1/2 cup Sugar
1 tablespoon cornstarch
4 cups sliced fresh peaches peeled
1/4 teaspoon cinnamon
1 easpoon lemon juice
1 cup gold metal flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

Heat oven to 400 degrees.  Blend 1/2 cup sugar and the cornstarch in a medium saucepan.  Stir in peaches and lemon juice.  Cook, stirring  constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Pour into un greased 2 quart casserole.  Keep fruit mixture hot in the oven while preparing biscuit topping.

Measure flour, 1 tablespoon sugar, the baking powder and salt into bowl.  Add shortening and milk.  Cut through shortening 6 times; mix until dough forms a ball.  Drop dough by 6 spoonfuls onto hot fruit.

Bake 25 to 30 minutes or until bisuit topping is golden brown.  Serve warm and if desired, with cream.
6 servings.

Sunday, August 4, 2013

Fresh Peach Pie

Pastry for 10-inch Two-crush Pie

6 Cups sliced fresh peaches
(about 11 medium)

1 teaspoon lemon juice
1-1/4 Cups Sugar
1/3 cup Gold Medal Flour
1/4 Teaspoon Cinnamon
(I added 1/8-1/4 teaspoon Nutmeg)
3 Tablespoons butter or Margarine

Heat oven to 425 degrees.  Prepare pastry.  Mix peaches and lemon juice.  Stir together sugar, flour and cinnamon; mix with peaches.  Turn into pastry lined pan; dot with butter.

 Cover with top crust which has slits cut in it; seal and flute.

Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake 8 and 9 inch pies 35-45 minutes.  10 inch pie 40-50 minutes or until crust is brown and juice begins to bubble through slits in crust.