|
|
Post by nana on Jul 18, 2018 11:15:59 GMT -6
Thank you nana for the zucchini bread recipe. I still have frozen zucchini from last year that I need to use. 😆 You're welcome |
|
|
|
Post by nana on Jul 18, 2018 11:21:36 GMT -6
Lemon Pudding/Pie Filling
OR
Key Lime Pudding/Pie Filling
.
4 eggs, separated and at room temp. Place yolks in a small bowl set aside, and whites in a big bowl for meringue, set aside.
.
In a pan:
1 1/4 cups sugar
6 Tablespoons cornstarch
1/2 teaspoon salt
2 1/2 cups water added slowly while mixing or whisking to prevent lumping, add a little water stir, add a little more stir and so on. Mixture will be a opaque at this point but will turn clear when cooking.
Cook over medium heat until it boils and continues to boil 1 minute while stirring constantly.
(If you don't have a silicone spatchula buy one, you will be so happy you did.)
Remove from heat and temper the yolks in the bowl that was set aside, with a fork whisk the yolks, add a heaping tablespoon of the hot mixture to the egg yolks in the bowl while constantly whisking, then do this 3 to 4 more times. Add the yolk mixture back to the pan mixture and mix in well. Bring back to a bubble over medium low stirring constantly and cook for 1 minute. Remove from heat.
.
Stir in 3 Tablespoons of butter and 1/2 cup of bottled lemon juice OR lime juice until well incorporated. You can also add 1 Tablespoon of finely grated peel if desired. Fresh lemon juice OR lime juice seems to require a bit more than 1/2 cup.
.
Meringue
4 eggs whites
8 Tablespoons sugar (2 Tablespoons per egg white)
a pinch of salt
a splash of vanilla (opt.) or vanilla paste if you have it
cream of tarter opt.
In bowl with egg whites add a pinch of salt and cream of tarter if using. Beat on medium low until foamy the turn up to medium until you start getting volume and the eggs are white. Turn mixer to high and slowly add the sugar in small batches, no more than a Tablespoon at a time and mix, add sugar and mix, add sugar and mix until all the sugar is incorporated and meringue is smooth and holds stiff peaks.
This page is very good if you need more information on meringues:
dish.allrecipes.com/perfect-meringues/
Pour filling into a 9 or 10 inch prebaked crust and top with meringue making sure to cover entirely to the crust to seal. Bake at 350 to 425 depending on how browned you want the meringue. If baking at 350 make sure it is in the oven at least 10 to 12 minutes, at 425 6 to 9 minutes.
.
I make a 1/2 batch which makes 3 perfect 7 oz ramekins for crustless lemon OR lime meringues.
Divide hot lemon OR lime pudding into 3 ramekins, top with meringue sealing to the edge of ramekin and bake 5 1/2 to 7 minutes at 425.
By going crustless you save time, money, a bigger mess to clean up and most importantly, calories.
Spend your calories wisely.
Also when you're empty nesting or single or have only 3 people this size is perfect so you do not have so much you get tired of it.
.
When using cornstarch in recipes make sure to use a fresh clean spoon EVERYTIME you do a taste test if you do, otherwise the mixture may/will break and become watery and will not set up properly. And make sure your cornstarch is not out of date.
.
I got this recipe for pudding/pie filling decades ago, maybe 4, from a friend who got it from her mother.
|
|
|
|
Post by nana on Jul 18, 2018 11:42:05 GMT -6
Hershey's Chocolate Pudding
In pan:
2/3 sugar (1/2 cup for less sweet)
1/4 cocoa, regular, dark or what type you like (or 1/3 cup for really chocolaty pudding).
3 Tablespoons cornstarch
1/4 teaspoon salt
whisk until incorporated
add 1/4 cup of whole milk and whisk until smooth then slowly add 2 more cups of milk whisking while adding.
Cook over medium heat stirring constantly until mixture boils and cook for 1 minute stiring constantly.
Remove from heat.
Stir in 2 Tablespoons butter and 1 teaspoon vanilla until well incorporated.
Divide into 3 7 oz ramekins.
What could be simpler and avoid all the additives in box bought puddings.
|
|
|
|
Post by nana on Aug 1, 2018 19:19:30 GMT -6
This is my absolute favorite carrot raisin bread/muffin recipe. You will not find a better one, at least I haven't. Grease and flour your loaf pan if making a loaf type. I usually do muffins, you get 24 cupcake size ones and I freeze a dozen and keep a dozen out. If you have a 1 ounce cookie scoop put 2 flat scoops in each paper lined cup, keeps them even in size and makes filling the cups a breeze. The cupcake ones bake in about 20 minutes, give or take, when a tooth pick comes out clean they are done. And as always check 5 minutes before time, you can always bake them longer but you cannot unbake them. I do blend the pineapple in a blender to almost a puree and strain the juice out in a sieve if pineapple tidbits, chunks or rings is what I have on hand because I usually don't buy crushed. You can also omit the nuts if you have one that cannot eat nuts and I also chop the raisins smaller. www.geniuskitchen.com/recipe/mimis-cafe-carrot-bread-original-recipe-216905mimis cafe carrot raisin bread 1 1/2cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 2 teaspoons cinnamon 1/2teaspoon salt 1 cup vegetable oil 1 1/2cups brown sugar, firmly packed 3 eggs 1/2cup chopped walnuts 1/2cup canned crushed pineapple in juice, drained 1/2cup raisins 1 cup finely shredded carrot Directions Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter). Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.). Yield: one 9-inch square, or four 3" x 6" mini-loaves. |
|
|
|
Post by nana on Aug 27, 2018 10:18:26 GMT -6
Spiced Pickled Beets
.
1 can sliced beets, 15 to 16 ounces
1/2 cup sugar
1/2 vinegar
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon all spice
small onion or shallot or green onions sliced thin
.
Drain beet juice into a sauce pan.
.
Put drained beets and thinly sliced onions in a stain proof/glass bowl.
.
To beet juice in pan add vinegar, sugar and spices. Whisk. Bring to a boil and simmer until sugar is dissolved while whisking. Pour hot liquid mixture over the beets and onions in the bowl. Let cool then cover and put in fridge.
For best flavor make them the day before or in the morning if needed for dinner/supper (last meal).
.
Simple and delicious.
.
You can also reserve left over liquid when beets are all ate and pickle some hard boiled whole eggs, peeled of course.
You can pickle anything you like, fresh or canned in the left over liquid, you can even pickle left over veggies. You will have left over leavelings.
.
Adjust spices to your liking and you can use brown sugar in place of white if desired.
.
It's funny depending on where you live what you call the middle meal. Some call it lunch while others call it dinner and the night meal some call dinner while others call it supper.
Here is our list of names:
Breakfast, first meal
Brunch-Breakfast and lunch combined
Lunch-second/middle meal
Linner- Lunch and dinner combined, too late for lunch and to early for dinner
Dinner-3rd/last meal
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 27, 2018 10:29:44 GMT -6
Would it be rude to send you my address so that you can ship me these amazing foods to try myself?
I can do a review of each recipe and post my results for the folks here on the message boards. I am just a simple servant and wanting to benefit the greater good.😀
|
|
|
|
Post by nana on Aug 27, 2018 12:54:06 GMT -6
Would it be rude to send you my address so that you can ship me these amazing foods to try myself? I can do a review of each recipe and post my results for the folks here on the message boards. I am just a simple servant and wanting to benefit the greater good.😀 Hahaha. the official taste tester and reviewer. I think when we meet in heaven we will be able to share so much over coffee/tea and muffins or a nice family meal because we are all family too. Will be wonderful.
|
|
|
|
Post by nana on Sept 25, 2018 13:56:24 GMT -6
BTW, the Hershey's Chocolate pudding recipe above can also be used for a vanilla pudding.
Follow the recipe above But do the following for vanilla:
OMIT the cocoa
and
REDUCE the sugar to 1/2 a cup
---
You can use this to make a layered cookie desert too. If you have cookies that are going stale or store bought hard cookies.
This will make 4:
Put a little over 1 ounce-1/8 of a cup of pudding in the bottom of a 7-8 ounce ramekin.
Place a cookie on the pudding in the bottom of the ramekin, then add 1/4 cup of pudding on top of that cookie, then add another cookie, then divide the last of the remaining pudding over the 2nd cookie on the 4 ramekins, is about 1 1/2 ounces on each. Let cool on counter to form a skin, about an hour.
So you will end up with pudding, cookie, pudding, cookie, pudding layers in that order when done.
Heat 1/4 cup heavy cream until steaming hot, remove from heat and immediately add 2 ounces of semisweet chocolate chips to steaming hot cream and let it sit for 3 to 4 minutes to soften the chips, just walk away for a few minutes.... After time is up stir until all chocolate chips are fully incorporated and ganache is silky smooth. Divide ganache over the 4 ramekins and tilt to cover the entire top.
Put in fridge and let sit at least 4 hours, the cookies will absorb some of the pudding and become almost cake like during that time.
Just remember, depending on what flavor cookie you are using will determine/import additional flavor.
---
If you want a creamer type desert you can use just 1 cookie between two layers of pudding or banana slices between pudding layers with vanilla wafers on the bottom.
The sky is the limit, play around make it different, use what you have on hand.
Graham crackers
Cookies, any type you like,
almond cookies
vanilla wafers
oreo's
peanut butter
sugar
snicker doodles
chocolate chip
anise
The choices are many.
|
|
|
|
Post by nana on Sept 27, 2018 7:37:06 GMT -6
Here is a simple pavlova recipe. If you don't have good fresh berries you can make a lemon or lime pudding/curd since you will have left over egg yolks. Recipe is above in this thread for that.
I make 1/3 recipe of pavlova and 1/2 recipe of the pudding/curd for 4 servings and you can drop the pavlova by serving sized spoons (will make 4) if you do not want to use a pastry bag. So you will use 2 eggs which is the perfect amount for both recipes, 2 egg whites for the pavlova and 2 yokes for the pudding/curd.
|
|
|
|
Post by nana on Oct 22, 2018 9:43:47 GMT -6
Bought an electric pressure cooker at Aldi's last month or so.
Been using it quite a bit and is so much easier than the stove top one I have had for years.
The electric one I have now cooks at a steady 8.7 PSI, no adjustment, but works well and if a recipe calls for a higher pressure I just cook it a bit longer.
Anyway I made a 2.5 pound beef bottom roast from frozen state yesterday, yep right out of the freezer, frozen rock solid hard.
I took the frozen roast seasoned it with Natures seasoning, put it in the bottom of the pot fat side down and added 1 very large chopped onion, 4 beef bullion cubes and 2 cups of water on the sides of the roast. Turned it on to meat setting and set it for 60 minutes. 60 minutes is the highest time allowed by the computer setting on meat.
You have to cook it 2 TIMES on the meat setting at 60 minutes, as soon as the first 60 minutes are up push the cancel button and set the pressure cooker for 60 minutes on meat again. When the second 60 minutes are done let the pressure cooker depressurize naturally on its own, do NOT do a quick release. Big pieces of meat will dry out if you do not let it depressurize naturally on its own.
When depressurized take the lid off, remove the roast and put it on a plate and cover/tent with foil to keep warm and let the juices in the roast rest/redistribute.
Taste the liquid in the pan to see if you want to adjust it any or reduce it on saute. When it is to your liking and boiling on saute add a slurry made of flour and water whisked together. About a tablespoon of flour for every cup of liquid in the pot is a good rule of thumb, you can adjust to your liking, if you want a thicker gravy add more flour to the water, for a thinner gravy add less flour to the water. I use about 1/3 cup to 1/2 a cup of water to mix with the flour to make the slurry. Stir the slurry into the boiling liquid and stir with a silicone spatchula the entire time you are adding the slurry until it is back to a boil. Let boil about 5 minutes to let any raw flour taste to cook out stirring frequently along the bottom and sides.
Serve with mashed potatoes, noodles or rice and a veggy.
This process takes about 3 hours from start to finish for bringing the pressure cooker to pressure (about 15 minutes), cooking (2 hours)and depressurizing (20 to 25 minutes) making gravy (about 10-15 minutes).
This is actually faster than the time it takes a 2.5 pound roast to thaw completely on the counter from frozen.
|
|
|
|
Post by sawdy on Oct 22, 2018 11:19:19 GMT -6
Bought an electric pressure cooker at Aldi's last month or so. Been using it quite a bit and is so much easier than the stove top one I have had for years. It is a great kitchen gadget for sure! We live on frozen meat (still have half a beef left from when we used to farm 4 years ago) and the pressure cooker is the best for roasts. I also use mine to cook down soup bones for bone broth, make hardboiled eggs, cook rice, make applesauce, cook beans and for cooking potatoes. At some point, I will toss my old rice cooker that I pull out when my pressure cooker is in use because I will have either received a second pressure cooker as a present or bought another! |
|
|
|
Post by sawdy on Apr 22, 2019 22:10:12 GMT -6
Can anybody recommend a blueberry muffin recipe? I picked a lot of wild blueberries with my Dad last year that I am needing to eat so I can go picking again this summer if we are still here.
|
|
|
|
Post by Natalie on Apr 23, 2019 10:11:35 GMT -6
It's been a while since I have had blueberry muffins. I usually buy a box mix that has a can of real blueberries in it.
My Betty Crocker cook book has a recipe for blueberry streusel muffins, but I haven't tried them.
|
|
|
|
Post by nana on May 20, 2019 11:40:30 GMT -6
Can anybody recommend a blueberry muffin recipe? I picked a lot of wild blueberries with my Dad last year that I am needing to eat so I can go picking again this summer if we are still here. I have made the first link before, they are cake like muffins that you find from the box mix without all the additives. They are good, I made them in cupcake tins with paper liners. I think it made 18. I usually keep out what we will eat within 24 hours and freeze the rest and take them out as needed/wanted, they thaw fast, I do this with all muffins. I used half cake flour and half all purpose flour because it is what I usually have on hand. I didn't care for the sugar on top and would have preferred it added to the batter instead for a bit more of sweetness throughout. I used all butter in them too, I use salted butter too always. I had 3 cups of blueberries so I used them all, I thought why not. Here are a couple links you may want to look at.
www.kingarthurflour.com/recipes/famous-department-store-blueberry-muffins-recipe
www.afamilyfeast.com/real-jordan-marsh-blueberry-muffins-recipe/
|
|
|
|
Post by nana on May 28, 2020 9:08:40 GMT -6
Cheese Cake
1/2 cup butter (room temp)
2- 8 oz packs cream cheese (room temp)
8 oz cottage cheese, pureed, I use an immersion blender until smooth
8 oz sour cream
1 1/2 cups sugar
4 eggs (room temp)
3 Tablespoons corn starch
3 Tablespoons flour
1 1/2 teaspoons lemon juice
1 teaspoon vanilla
Oven at 325 degrees
In large bowl beat butter, then add each ingredient one at a time in order written mixing with a beater with each additional ingredient until all are added and mixed in in order written.
Pour into a sprayed 8" or 9" springform pan and bake 1 hour and 10 minutes at 325. At end of baking turn oven off and leave in oven for 2 hours without opening the door. Cracks will appear on top, this is the way they did it.
This is an old German Bakery recipe. It is basically crustless. Best when chilled overnight.
If you want a creamer cheesecake bake in a water bath, which we all liked it better.
Water bath: Cooked on 325 degrees still but for 70-80 minutes, turn oven off and crack the oven door leaving it in for 30 minutes. After, take the springform pan out of the water bath and placed it on a cooling rack until cool and then put it in the fridge.
|
|
