meeyauw's recipes

Shepherd's Pie Recipes

2009-11-04T22:32:00.001-05:00

John and I combined these two shepherd's pie recipes and made two wonderful casseroles. One we had for supper that night. The other is in the freezer. I can’t tell you exactly what we did. But we did not use sour cream. We used lots and lots of vegetables. Play with these yourself and have a great supper!

30 Minute Shepherd's Pie

Recipe courtesy Rachael Ray

Prep Time:
    15 min
Inactive Prep Time:
    --
Cook Time:
    25 min

Level:
Easy

Serves:
4 servings

Ingredients

    * 2 pounds potatoes, such as russet, peeled and cubed
    * 2 tablespoons sour cream or softened cream cheese
    * 1 large egg yolk
    * 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
    * Salt and freshly ground black pepper
    * 1 tablespoon extra-virgin olive oil, 1 turn of the pan
    * 1 3/4 pounds ground beef or ground lamb
    * 1 carrot, peeled and chopped
    * 1 onion, chopped
    * 2 tablespoons butter
    * 2 tablespoons all-purpose flour
    * 1 cup beef stock or broth
    * 2 teaspoons Worcestershire, eyeball it
    * 1/2 cup frozen peas, a couple of handfuls
    * 1 teaspoon sweet paprika
    * 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Printed from FoodNetwork.com on Wed Nov 04 2009

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Mummy Boome's Traditional Shepherds Pie

Danny Boome, Ltd 2008

Prep Time:
    25 min
Inactive Prep Time:
    --
Cook Time:
    1 hr 10 min

Level:
Easy

Serves:
8 servings

Ingredients

    * 1 tablespoon butter
    * 1 tablespoon olive oil
    * 1 onion, diced
    * 2 carrots, diced
    * 2 stalks celery, diced
    * 2 cloves garlic, crushed
    * Salt and freshly ground black pepper
    * 1 tablespoon tomato paste
    * 2 pounds lean ground beef or lamb
    * 2 tablespoons Worcestershire sauce
    * 1/2 cup beef stock
    * 1 1/2 cups garden peas
    * Cheesy Mashed Potatoes, recipe follows

Directions

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

    * Mashed Potatoes
    * 4 pounds Yukon gold potatoes, peeled, quartered
    * 4 tablespoons butter
    * 1/4 cup heavy cream
    * 1 cup grated mature white Cheddar
    * Salt and freshly ground black pepper

Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

Printed from FoodNetwork.com on Wed Nov 04 2009

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Blackberry Peach Cobbler

2009-10-19T23:09:00.002-05:00

I didn't like this recipe because of the blackberries. John, who is more accustomed to that blackberry bitterness, enjoyed it. This recipe was printed from YankeeMagazine.com. You can call up this recipe in your Web browser again at the following address:
http://www.YankeeMagazine.com/getrecipe/71

Yield: 6 to 8 servings

* Fruit mixture:
* 4 large or 6 medium peaches; 2 cans; or 2 cups frozen
* 2 cups fresh or frozen blackberries
* 1/2 cup brown sugar
* 1/4 cup flour
* 1/2 teaspoon ground ginger
* 1 tablespoon Grand Marnier
* butter for greasing

* Oatmeal scone mix:
* 1-1/2 cup flour
* 1/2 cup quick oats
* 1 tablespoon baking powder
* 1/2 teaspoon cinnamon
* 1/3 cup sugar
* 1 egg slightly beaten
* 1/3 cup milk
* 1/3 cup melted butter
* cinnamon sugar for sprinkling

Preheat oven to 400 degrees F. Peel fresh peaches with a vegetable peeler and slice into medium-size bowl. Add berries, then brown sugar, flour, and ginger; toss to coat. Stir in Grand Marnier. Pour fruit into greased 1-1/2 quart baking dish. Place in oven for about 10 minutes.

While fruit is heating up, combine dry ingredients of oatmeal scone mix in medium bowl. Add beaten egg, milk, and melted butter, stirring just until moist. Don't overmix.

Remove fruit from oven and drop scone mix onto fruit mixture, forming about 8 mounds. Sprinkle lightly with cinnamon sugar. Bake for about 15 minutes.
Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.

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King Arthur Sugar Cookie Bars

2009-10-07T19:30:00.003-05:00

I found a bag of King Arthur Vanilla Sugar Cookie Mix in the pantry awhile back. Being naturally lazy, I didn't want to chill the dough, then roll it and then cut it. So I poured it into the mixing bowl, added the things the bag told me to add, then I added 2 eggs, chocolate chips and walnuts. I mixed this up and then added milk until it was the consistancy I wanted. Not too thick and not too thin. I baked it as directed on the bag and then continued baking until I thought it was done but not too dry. Another favorite of John's.

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Fannie Farmer's Butterscotch Brownies

2009-10-07T19:07:00.003-05:00

John loves these brownies with walnuts. I always make a double batch. This is a single batch.

Butter a shallow 8" square pan. Heat your oven to 350°

Mix all of these ingredients. The order doesn't matter, just toss it all in a mixer bowl and turn on the beaters:

1/4 cup melted butter
1 cup brown sugar
1 egg
1/4 tsp salt
3/4 cup flour
1 tsp baking powder
1/2 tsp vanilla
walnuts

Bake about 25 minutes . Let them cool a little bit before cutting.

from The Fannie Farmer Cookbook Eleventh Edition

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Sautéed Chantarelles

2009-10-05T19:04:00.001-05:00

This recipe is similar to John’s. I got this from The Encyclopedia of Mushrooms. The photo is of chantarelles that we saw (and picked) in August.

These fungi have a very strong flavor and can therefore be mixed with vegetables of other pronounced flavors, such as onions. They are, however, easily spoilt by being cooked at high temperatures, when they become tough and almost inedible. This recipe can be used to prepare them to eat by themselves or as an accompaniment to steak.

Sautee about 4 oz of onions or shallots in a good supply of butter until they are softened.

Slice 8 oz washed chantarelles lengthwise and add them to the onions, together with the juice of half a lemon and salt and pepper.

Cover the pan and cook over a very low heat for 15 minutes. Serve with steak or on toast.

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Baked Buffalo Chicken Meatballs

2009-10-01T12:03:00.001-05:00

1/2 lb ground chicken
or 1 large chicken breast - ground in the food processor
1 small onion minced
1 garlic clove
1 c panko crumbs (see meeyauw’s previous post to make your own panko crumbs)
1 Tbsp paprika
salt
pepper
hot sauce:
2 Tbsp melted butter
1-2 tsp hot sauce (add more or less - to your preference)

Preheat your oven to 400˚F
In a large mixing bowl, add the ground chicken, onion, garlic, panko crumbs, paprika and sprinkle of some salt and pepper. Mix together until thoroughly combined.
Divide the mixture into 12 individual balls and place on a lightly greased 2- to 3-inch deep baking or cake pan. Cover the top with foil and put into the oven.
Bake for 30 min.
While the chicken bakes, combine the melted butter and hot sauce in a new bowl.
After the 30 min baking, remove the chicken from the oven and put them into the bowl of the hot sauce. Toss the chicken until all are coated and transfer to a serving plate.
Add some carrot slices and/or celery and some of the ranch, bleu cheese, or yogurt dip on the side and serve warm.

Makes about 12 meatballs.

Yogurt Dipping Sauce
3 Tbsp plain Greek yogurt
2 Tbsp chopped parsley
1 tsp water
Combine all ingredients together in a small bowl and serve.

from Bread + Butter

Panko Crumbs

2009-10-01T12:01:00.001-05:00

3 cups of ground saltine or oyster crackers

2 Tbs dried thyme

2 Tbs dried basil

1 Tbs chili powder

2 tsp freshly ground black pepper

Chocolate Cake

2009-10-01T11:46:00.001-05:00

For the Cake
Sugar-1cup
Cocoa powder- 1/3cup [unsweetened]
All purpose flour - 1/3cup + 1/2 cup
Baking powder - 1/2 tsp + 1/4 tsp
Baking soda - 1/2 tsp + 1/4 tsp
Salt - 1/2 tsp
Milk - 1/2 cup
Water - 1/2 cup
Oil - 1/4 cup
Egg - 1
Vanilla extract - 1 tsp
Walnuts - 1/2 cup [optional]

For the Chocolate Sauce
cocoa powder - 2/3 cup
sugar - 1 2/3 cup
water - 1 1/4 cup
vanilla extract - 1 tsp

For cake

Heat the oven at 350 degree Fahrenheit
Grease the 9'x9' baking pan and put it aside
Sift together flour, cocoa powder, salt, baking powder, baking soda at least 2 times
In a mixing bowl add milk, oil, vanilla essence, sugar and egg and beat with a mixer at medium speed for 1 minute
Slowly fold in the dry powder and beat for another 1 minute
In the end stir in the boiling water and mix gently
Add chopped walnut to add crunch to the cake
Pour the mix into the greased baking pan
Bake the cake for 30 minutes or until the wooden pick inserted comes out clean
cool the cake on cooling rack for at least 30 minutes before you take out the cake from the pan
cut them into pieces and its ready to eat alone or with chocolate sauce

Chocolate Sauce

Combine all the ingredient except vanilla and bring it to boil over medium heat
Boil for one minute and let it cool
Stir in the vanilla extract

From Renu's Kitchen

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Cooking Chantarelle Mushrooms

2009-09-29T15:56:00.008-05:00

When we hiked out to Butterfield Pond, John collected chantarelle mushrooms for supper. After cleaning and slicing the mushrooms, he sauteed them in a lot of butter until soft. Then he sprinkled Parmesan cheese on top to his taste and we ate!

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Red Flannel Pork Hash

2009-09-22T18:48:00.001-05:00

Recipe created by Judith Jones

Legendary cookbook editor Judith Jones gives last night's leftover pork tenderloin new life as a traditional New England supper. Chopped fine, the pieces of meat blend with diced potatoes, onions, celery, and red beets (hence the title's playful color allusion), and are slowly pan-fried to develop a lovely glazed crust.
For more solo-serving indulgences, try Judith Jones' Menu for One.

Ingredients:

Serves 1

1 Tbsp. butter (or duck or goose fat)
1/2 medium onion , diced (about 1/2 cup)
1 small rib celery , diced (about 1/4 cup)
2 medium new potatoes , cooked, peeled, and diced
1 small beet (about 5 ounces), roasted or boiled, peeled, and diced
3 ounces cooked pork , diced (see Roast Pork Tenderloin)
1/4 cup stock (beef, veal, goose—whatever's on hand)
Salt and freshly ground pepper
Chopped fresh parsley (about 2 Tbsp.)

Note: When making a hash—any hash, no matter what kind of meat—it is essential to cut the meat in small pieces (never grind it) and include some aromatic vegetables in addition to the roughly equal amounts of meat and potatoes. The vegetables give off their sweetness and help form the glaze that later becomes the hash's crust. This recipe uses chopped beets and celery, but you may substitute carrots, mushrooms, peppers, or fennel.
Melt butter in a small, heavy skillet (a cast-iron or stainless steel surface is best). Stir in onion and celery, and cook gently until slightly softened, about 5 minutes.
Add new potatoes, beets, pork, and stock. Salt and pepper lightly, and cook slowly, covered, over medium-low heat for about 5 minutes. Remove cover, and cook until the liquid evaporates and the bottom is golden brown, 12 to 15 minutes. Watch it carefully because it can easily blacken.
When browned, press hash down firmly with an ample spatula, and turn the whole hash over (probably in two or three pieces), and brown the other side, about 7 minutes.
Transfer to a warm plate, and sprinkle a little parsley on top to make a lovely, nostalgic-tasting supper.
Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright © 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.

from O, The Oprah Magazine email and website

Roast Pork Tenderloin

2009-09-22T18:44:00.001-05:00

Pork tenderloin, rubbed with mustard, garlic, and ginger, is roasted then thinly sliced to be enjoyed at dinner with winter squash or other vegetables on the side; later in the week, it has a second life as Red Flannel Pork Hash. This recipe is one of Judith Jones' meals for one.

Ingredients:

Serves 1

1 clove garlic , peeled
Kosher salt
1 tsp. Dijon mustard
1 tsp. grated fresh ginger
1 pork tenderloin (about 3/4 pound)
Freshly ground pepper
Vegetables such as winter squash or root vegetables (about 3/4 pound), coarsely chopped
1 tsp. olive oil

Chop garlic fine, then add 1 teaspoon salt and mash with the flat side of a big knife. Smear mustard, mashed garlic, and ginger all over pork, and pepper generously. Refrigerate until ready to roast. (The garlic-ginger coating should be applied at least an hour ahead, but Jones does it the morning of the day she's roasting the pork.)
Preheat oven to 375° and place tenderloin in the middle of a baking dish. Rub vegetables with olive oil and season with 1/8 teaspoon salt. Scatter them around pork in the baking dish. Roast 30 to 45 minutes (or until a thermometer inserted in tenderloin registers 155°). Remove meat and let it rest 5 to 10 minutes. If vegetables aren't quite done when pork is, give them another 5 to 10 minutes (until tender). Serve slices of pork on a plate with veggies all around; season to taste with salt and pepper.
Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright © 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.

from O, The Oprah Magazine email and website

http://www.oprah.com/recipe/omagazine/recipes/200910-omag-recipe-pork-tenderloin

Less Sweet Butter Cream Icing

2009-09-22T11:02:00.001-05:00

This recipe will frost a 2 layer 8" or 9" cake.

Ingredients:
* 2 pounds of 10x powdered sugar
* 3/4 pounds of butter (3 sticks)
* 1 cup of vegetable shortening
* 1 TS. vanilla or almond extract
* 1/2 TS salt
* 1/4 cup milk

Step 1: Cream butter on medium/high speed for 2 minutes.
Step 2: Add shortening and cream again for 2 minutes. The mixture should be fluffy now. If it is not, cream some more
Step 3: Combine milk, salt and vanilla together
*Step 4:With mixer still on med/high, slowly add
the milk mixture blending completely.
Step 5: While that is blending, sift the 10 x sugar and start spooning it into the blender small amounts at a time. Be sure that each addition is combined completely before you add the next scoop.
Step 6: Continue adding and scraping the bowl until all the sugar is incorporated and has a beautiful smooth texture.
The appearance of this icing is more like a stabilized whipped cream than regular butter cream icing. It is delicious and light. I hope you try it.

from All About Cakes

Peach Upside-down Cake

2009-09-22T10:58:00.001-05:00

1/2 cup brown sugar
8 tablespoons butter
2 peaches, peeled and cut into 1/2″ slices
12 Tbs butter
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons vanilla
2 eggs
1 ½ cups all-purpose flour
1/2 teaspoon cinnamon 1 1/2 ounce baking powder
1/4 teaspoon salt
1 cup buttermilk

Heat the oven to 350 F and spray an 8″ cake pan with non-stick spray.

In the microwave melt the butter with the brown sugar. Mix well.

Pour the butter mixture into the prepared pan and layer the peaches on top. Set aside.

In a medium bowl cream the butter, brown sugar, and white sugar until well combined. Add the vanilla and the eggs, one at a time mixing well between additions. In a separate bowl sift the flour, cinnamon, baking powder, and salt. Add the dry ingredients alternately with the buttermilk, starting and ending with the flour. Pour the batter over the peaches and spread to the edges of the pan.

Bake for 40 to 50 minutes, or until the center of the cake springs back when lightly pressed and the edges begin to pull away from the sides of the pan. Cool for ten minutes in the pan then turn out onto your serving platter. Allow to cool for an additional thirty minutes before slicing.

Enjoy warm, or at room temperature.

from evilshenanigans

Skillet Caramel Apple Cake

2009-09-22T10:54:00.001-05:00

1 cup granulated sugar
1 cup brown sugar, packed
2 tablespoons water
2 tablespoons apple juice
3 tablespoons butter
1 teaspoon almond extract
5 or 6 medium apples
1 (18.25 ounce) box Pillsbury Moist Supreme Classic Yellow cake mix
1/2 cup water
1/3 cup oil
3 eggs

Combine sugars, water and apple juice in a heavy, deep, oven-proof 12″ skillet. Bring to a boil over medium heat, stirring occasionally.
Cook to light caramel stage or pale amber color, stirring occasionally. Remove from heat. Swirl in butter and almond extract. Set aside.

Core and slice apples. Arrange about 3/4 of apple in tight single layer over caramel. Place remaining apple slices atop first apple layer.
Cover skillet and cook over medium-low heat until apples exude juices, about 10 minutes.
Uncover skillet, increase heat to medium and continue cooking about 25-30 minutes, or until caramel syrup is thick, but not burnt (adjust heat to low if caramel starts cooking too fast).
Baste apples occasionally with caramel syrup, using baster or spoon. Remove from heat and cool. Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes.
Pour over apples in skillet. Place skillet in a preheated 350 degree oven and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean.

Cool 5 minutes. Loosen cake around edges. Place platter over skillet and carefully invert pan, shaking gently to release cake into platter.
Spoon any remaining glaze over cake. Serve with whipped topping or ice cream.

Makes 12 servings.

from At Home in Alaska

A Potato Dish for Julia Child

2009-09-22T10:49:00.001-05:00

Delicate, buttery slices of new potatoes get an extra boost from salty mashed garlic and cracked pepper. Judith Jones created this side dish while working late one night on a cookbook manuscript with Julia Child, who turned to Judith and said: "You make a nice little potato dish while I fix the meat." She uses a 4 1/2-inch square cast iron pan but says any small skillet will do.
This recipe is one of Judith Jones' meals for one.

Ingredients:

Serves 1

2 new potatoes (about 6 ounces)
1 small clove garlic
Salt
4 tsp. butter
Freshly ground pepper

Heat 2 teaspoons butter in a small pan over medium-low heat; lay in half of potato slices, overlapping slightly, to fill the bottom. Lightly salt and pepper, and smear garlic paste on top. Add rest of potatoes to make a second layer, again overlapping.
Cook, setting a small cover askew on top of pan. After about 8 minutes, turn potatoes, which should be brown on the bottom, by setting a sturdy plate on top of pan and flipping them over onto it. Heat rest of butter in pan, then slide potatoes back in and arrange them as neatly as you can. Cook semicovered for 5 minutes, and uncovered for a couple more minutes, at which point they should be done and browned, both top and bottom. Slide them onto a plate; season with salt and pepper.
Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright © 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.

from O, The Oprah Magazine e-mail newsletter and website

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Blueberry Pie and Elaine's Pie Crust Recipe

2009-08-06T14:25:00.002-05:00

Berry-Picking - The Old Farmer's Almanac

With my picked berries, I made a "fresh" blueberry pie that kept that juicy flavor without getting syrupy.
1. Just bake a 9-inch pastry shell.
2. Pour a pint of blueberries into the shell.
3. Combine 1/2 cup sugar with 1 tablespoon each of flour, lemon juice, and butter.
4. Add a pint of blueberries to the mix and bring it all to a boil over medium heat.
5. Pour the mix over the fresh berries and chill in the fridge. Serve with whipped cream.

NOTE: I did not like this pie. But I did like the cooked part of the filling!

Elaine’s Pie Crust Recipe - The Old Farmer's Almanac
Yield: Makes ample pastry for a double-crust 9-inch pie.
Although Elaine rarely bakes pies one at a time, this is her pastry recipe for the basic 9-inch double-crust pie. The recipe traces all the necessary steps for making a pie crust to be proud of it can be used as is for all the double-crust pies in this segment or divided to use for a single-crust pie.
* 2 heaping cups all-purpose flour
* 1 teaspoon salt
* 2 large mixing spoons Crisco (about 1/2 cup)
* 1/3 to 1/2 cup iced water as needed

Blend the flour and salt in a large mixing bowl. Then, using a pastry blender, cut in the shortening until dough forms small pea-sized and still crumbly lumps (this usually takes about 60 quick strokes). Then spoon a hole in the center of the flour-shortening mixture and add 1/3 cup water. With the spoon, fold in the water, adding more if needed, until the dough forms a ball that just holds together when squeezed.

Next, roll out the bottom crust. Lightly flour the board and rolling pin, then spoon out about half the dough, fashioning it into a rounded cake. Next, working from the center, roll out a round crust as thin as possible about 1/8 inch. (Remember always to work from the center, never back and forth.) When dough is roiled out, carefully drape it in the bottom of the pie plate, pressing it in lightly and trimming off any excess.

When the pie is filled, roll out the second crust in the same manner. When rolled out, spread the crust with a little milk and additional Crisco, and sprinkle it with flour. Cut small vents as needed; then fold crust over and transfer to filled pie. Open up and spread out over the filling evenly, crimping the top and bottom crust edges together. Bake according to pie recipe. When making single-crust shells to be baked and then filled later, prick bottom and sides with a fork before baking.
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342 Pie Recipes

2009-08-06T14:22:00.001-05:00

Pies and Pastries Recipes — The Old Farmer's Almanac

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Blueberry Season

2009-08-06T13:44:00.003-05:00

It's August and here are 80 blueberry recipes from the Old Farmer's Almanac. I hope that we can begin to gather our winter's berry supplies this weekend. Go pick yours!

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Hobo Packs

2009-08-05T12:55:00.003-05:00

I don't like vegetables at all. But I had never heard of "hobo packs" and this sounded like it may be fun for a cookout.

This recipe was printed from YankeeMagazine.com. You can call up this recipe in your Web browser again at the following address: www.YankeeMagazine.com/getrecipe/10137

Yield: 1 per person

Combine your favorite vegetables and herbs (fennel, celery, carrots, thyme, rosemary) -- this recipe is very forgiving.

* 1 red pepper, cored and seeds removed, cut into 1/2-inch slices
* 1 yellow pepper, cored and seeds removed, cut into 1/2-inch slices
* 2 yellow potatoes, cut into 1/4 inch thick rounds
* 1 onion, thinly sliced
* 3 to 4 sprigs fresh thyme
* About 3 tablespoons olive oil
* Kosher or sea salt and freshly ground black pepper

Place ingredients in a bowl and toss well to combine.

Stack two sheets of aluminum foil (about 18 inches long) on top of each other. Make a mound of vegetables in the center (about half). Fold in the edges of aluminum and seal well.

Place packs, seam side up, directly on top of the hot coals. Cook about 30 minutes. Remove from coals and carefully open. Serve warm.

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Strawberry Chiffon Pie

2009-07-10T07:52:00.003-05:00

This recipe was printed from Almanac.com.
www.Almanac.com/getrecipe/1339

Yield: One 9-inch pie

Serve this pie tangy cold from the refrigerator on a hot day. If you don't have a red juice on hand, dissolve the gelatin in water and add just one drop of red food coloring.

1-1/2 cups crushed strawberries (about 1 quart fresh berries)
3/4 cup sugar
1 tablespoon lemon juice
1 tablespoon unflavored gelatin (about 2 packets)
1/4 cup cranberry or cranapple juice
2 cups whipping cream, divided
1 9-inch baked pie shell
strawberry halves for garnish

Combine the strawberries, sugar, and lemon juice in a bowl and let stand for about 30 minutes. Combine the gelatin and juice and dissolve over hot water. Stir gelatin mixture into berries and chill until partially set. Whip 1 cup of cream and stir into berry mixture. Pour into baked pie shell and chill until firm. Whip remaining 1 cup cream and spread or pipe on top of the pie. Decorate with strawberry halves.

In hot, humid weather, consider freezing the completed pie if you will be making it well ahead of serving time.

Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.
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Blueberry Slump

2009-07-10T07:09:00.003-05:00

This recipe was printed from Almanac.com.
http://www.Almanac.com/getrecipe/4852

Yield: Makes 6 servings.

3/4 cup sugar
1/4 teaspoon each: nutmeg, cinnamon, and cloves
8 slices firm-textured bread
1/2 cup (1 stick) melted butter
4 cups fresh blueberries
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind

Blend sugar with spices. Brush bread with melted butter, then cut it into strips. Place a third of the bread into the bottom of a 9x5-inch loaf pan and sprinkle with 2 tablespoons of the sugar mixture. Add half the berries, sprinkle with half the lemon juice and rind, then repeat the layers, ending with a top layer of bread. Bake at 375 degrees F until the blueberries start to bubble, for about 30 to 45 minutes. Serve warm with ice cream.

Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.

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Raspberry-Lemon Pudding Cake

2009-07-10T07:03:00.001-05:00

This recipe was printed from Almanac.com.
http://www.Almanac.com/getrecipe/1651

Yield: 4 to 6 servings

1-1/4 cups fresh raspberries, or 1 package (10 ounces) frozen berries, thawed and drained
1-1/3 cups sugar, divided
1/4 cup (1/2 stick) softened butter
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
3 eggs, separated
1 cup milk

Variation: Raspberry-Orange Pudding Cake
Substitute 1/2 cup orange juice for the lemon juice, and use 1 cup sugar.

Preheat oven to 375 degrees F. Butter a flat-bottomed 2-quart souffle or baking dish. Set a kettle of water on to boil. Crush the raspberries, add 2 tablespoons of the sugar, and let sit for a few minutes to get juicy.

Cream the butter, gradually adding the remaining sugar. Mix in the flour, salt, and lemon juice. Place the egg whites into a clean mixing bowl. Add the yolks one at a time to the butter mixture; then add the milk. Beat the egg whites until stiff, and fold into the batter.

Pour the raspberries and juice into the prepared dish. Spoon the batter over the top. Set the dish into a deep roasting pan and pour boiling water into the pan to come one-third of the way up the side of the dish. Bake for 45 to 50 minutes, or until the top is firm. The cake separates into two layers while baking -- a moist, lemony sponge on top and a raspberry pudding below to spoon over the cake.

Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.
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White Whole Wheat Walnut Loaf

2009-07-03T13:12:00.002-05:00

(Copied from my bag of King Arthur White Whole Wheat Flour and baked today.)

2 teaspoons instant yeast
1 1/3 cups lukewarm water
1 tablespoon vegetable oil
2 tablespoons brown sugar
3 cups King Arthur White Whole Wheat Flour
1 1/4 teaspoons salt
3/4 cup finely chopped walnuts

Combine all of the ingredients in a bowl (or the bucket of a bread machine programmed for the dough cycle), and mix and knead until the dough is smooth. Cover the bowl, and allow the dough to rise for 1 to 2 hours until it's doubled in bulk.

Shape the dough into an 8-inch log and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover it loosely with plastic wrap, and allow it to rise until it crests about 1 inch over the rim of the pan.

Remove the plastic wrap, and bake the bread in a preheated 350°F oven for 35 to 40 minutes, until it's golden brown. An instant-read thermometer inserted into the center will register 190°F. Remove it from the oven, and turn it out of the pan to cool on a rack. Yield: 1 loaf.

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4 Ice Cream Recipes

2009-07-03T07:11:00.006-05:00

Classic Strawberry Ice Cream

Preparation Time: 30 minutes
Start to Finish Time: 60 minutes
Yield: about 7 cups

* 3-1/2 cups strawberries, cut into 1/2-inch pieces
* 1 cup sugar, divided
* 2 cups light cream
* 1 cup milk
* Yolks of 5 eggs
* 1/8 teaspoon salt

In a sauté pan over medium heat, cook strawberries with 1/2 cup sugar, stirring often, until berries begin to soften, about 3 minutes. Remove from heat, then pour half the berries into a bowl and mash them. Set all berries aside.

In a medium saucepan, bring cream and milk to a simmer, then remove from heat. Meanwhile, beat egg yolks with remaining 1/2 cup sugar until pale and fluffy, about 3 minutes. Pour 1/2 cup of the hot cream-milk mixture into the egg mixture, whisking as you go; then transfer it all back into the pot to create a loose custard. Over medium heat, stirring constantly, heat the custard until it reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably). Remove from heat and pour through a strainer into a bowl. Stir in salt and mashed strawberries (not the chopped berries, which go in later), plus any excess juice from the other chopped berries, and place in refrigerator to chill 6 to 12 hours.

Once mixture is done chilling, it should register between 35° and 40° on an instant-read thermometer. Pour into ice-cream maker, leaving 1 inch at the top to allow for expansion, and prepare according to freezer instructions. Add remaining berries during final 5 minutes of chilling.
Comments

Allow 6 to 12 hours for chilling.

Raspberry Cocoa Ice Cream

Yield: Makes about 1/2 gallon.
A very rich, dark-chocolate ice cream, with a liqueur-like flavor from the raspberry syrup.

* 2 cups milk
* 1/2 cup powdered cocoa
* Pinch of salt
* 1 cup sugar
* 1 tablespoon
* cornstarch
* 2 eggs, separated
* 2 cups heavy cream, beaten stiff
* 1 teaspoon vanilla
* 1 cup syrup drained from canned or frozen raspberries

Scald the milk. Sift the cocoa and mix thoroughly with salt, sugar, and cornstarch in top of double boiler. Add the milk, and cook over boiling water for 20 minutes, stirring constantly until thickened, and then occasionally thereafter. Pour over well-beaten egg yolks; cool. Add beaten egg whites, whipped cream, vanilla, and syrup. Freeze. Beat when partially frozen. (If frozen in an ice cream freezer, do not whip the cream.)

Ali Berlow's Blueberry Ice Cream

Yield: about 6 cups
This simple ice cream is an ode to summer both in its flavor and its lovely creamy-purple color.

* 2 cups blueberries
* 3/4 cup sugar
* Pinch of salt
* 1 cup whole milk
* 1-1/2 cups light cream
* Garnish: fresh blueberries

In a medium saucepan over medium heat, bring blueberries, sugar, and salt to a boil. Lower heat and simmer about 5 minutes. Stir frequently, mashing berries with a potato masher and scraping the mixture down with a spatula to make sure all the sugar has dissolved. Remove from heat and let cool 15 minutes.

Puree berries with the milk until smooth, then stir in the cream. Pour puree through a sieve into a bowl, pressing the solids with the back of a spoon. Cover and chill 1 hour (or overnight) in the refrigerator. Freeze mixture in an ice-cream maker according to manufacturer's instructions. Serve in small bowls with blueberries.

* 4 cups light cream
* 1 cup sugar
* a pinch of salt
* 1-1/2 teaspoons vanilla

Heat 1 cup of cream very slowly (do not boil). Then stir in the sugar and salt until dissolved. Add vanilla. Chill. Add the rest of the cream and freeze.

Peach Ice Cream

Add 3/4 cup sugar to 1-1/2 cups of peach pulp; reduce the vanilla to 1 teaspoon and add 1/2 teaspoon of almond extract. Mix well; add to the ice cream mixture and freeze.

Strawberry Ice Cream

Add 3/4 cup sugar to 1 cup crushed strawberries and let stand 1 hour at room temperature. Add to ice cream mixture and freeze.

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James Beard's Basic White Bread

2009-06-26T18:40:00.005-05:00

This loaf is very heavy and dense and is very good for sandwiches. Adapted by me from Beard on Bread (see the end of the post to buy your copy):

In a standing mixer with mixing paddle, put 1/2 cup of water at body temperature, 1 package of active dry yeast and 2 teaspoons of sugar. Turn mixer on for a little bit and then let it stand for five minutes while it proofs.

Add 3 3/4 cups of King Arthur Unbleached Flour, 1 teaspoon salt and 3/4 cup more of body temperature water. Turn on the mixer. If it is too dry and the mixer begins to jump, add 1 teaspoon of water. I don't think more than this will be needed. Let the mixer run until you have a very nice ball of dough.

Change to the kneading paddle. Let it knead the dough for 10 minutes. Take the dough out and put it upside down in an oiled bowl. Rub the dough gently in the oil and put right side up in the bowl and let it rise covered with oiled plastic wrap loosely on top until it is doubled in bulk (about one hour).

Punch down the dough and knead by hand for as long as you can take it. Shape into a nice loaf and put into a large loaf pan. I use a very long pan from King Arthur.

Bake at 400°F and check at 35 minutes. My loaves are taking at least 45 minutes to bake. If you bake this too long, the crust will be very hard. It is crispy if it is baked just right.

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