From my friend Marcy's blog
Zest and juice of 2 lemons
1 cup of sugar
1/2 cup butter
3 whole eggs
1 egg yolk
Put zest, juice, butter & sugar in a glass bowl. Microwave for 1 minute and stir. Microwave for another minute and whisk well until butter is melted and sugar is dissolved. In a seperate bowl, whisk the eggs and additional yolk well. Add a little of the lemon mixture to warm up the eggs and then whisk the eggs into the lemon mixture. Microwave on high for 30 seconds, whisk, and repeat this process until mixture is thick and creamy. Usually takes about 5 times of microwaving and whisking. Can be refrigerated for 2-3 weeks. Good on toast, scones, etc.
Friday, March 27, 2009
Wednesday, January 21, 2009
Easy BBQ Ribs
Stolen off the Allrecipes.com site
INGREDIENTS
2 1/2 pounds country style pork ribs with or without bone
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 bottle barbeque sauce - I like Sweet Baby Ray's
Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender. About 1 hour
Preheat oven to 325 degrees F (165 degrees C).
Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Remove foil and raise heat to 500 degrees or else put under the broiler for a few minutes to brown a little bit.
Serve with more sauce.
INGREDIENTS
2 1/2 pounds country style pork ribs with or without bone
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 bottle barbeque sauce - I like Sweet Baby Ray's
Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender. About 1 hour
Preheat oven to 325 degrees F (165 degrees C).
Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Remove foil and raise heat to 500 degrees or else put under the broiler for a few minutes to brown a little bit.
Serve with more sauce.
Saturday, January 10, 2009
Samoas (girl scout cookies)
Homemade Samoas (a.k.a. Caramel de-Lites)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk
Preheat oven to 350F.In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk
Preheat oven to 350F.In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.
Monday, December 15, 2008
Hot Cider
2 - 64 oz bottles apple juice or apple cider
1 can frozen orange juice concentrate
32 oz bottle cranberry juice
1 orange sliced
3 or 4 whole cinnamon sticks
1 t nutmeg
1 t ground cloves
1 t cinnamon
Heat all ingredients in crock pot until hot and steaming. You could also heat on the stove and then transfer to a crock pot to keep warm.
1 can frozen orange juice concentrate
32 oz bottle cranberry juice
1 orange sliced
3 or 4 whole cinnamon sticks
1 t nutmeg
1 t ground cloves
1 t cinnamon
Heat all ingredients in crock pot until hot and steaming. You could also heat on the stove and then transfer to a crock pot to keep warm.
Saturday, November 29, 2008
Cranberry & Pineapple Jello
A holiday favorite from Gail Pierce, Eric's Mom
3 Regular size boxes of Raspberry or Black Cherry Jell-o
1-2 cans of Whole Cranberry Sauce (name brand best)
Stir cranberry sauce with fork while in can to fully loosen
1 can Crushed Pineapple - Do Not Drain
Pecans (chopped) to taste - at least 1/2 to 3/4 cups
Light Sour Cream (I use Non-Fat)
Boil 3 cups of hot water in pan. Add Jello be sure to dissolve thoroughly. Add whole cranberry sauce. Add crushed pineapple and chopped pecans. Stir well. Pour slowly or ladle into 9 x 13 inch dish. Make sure nuts are covered with jello for better taste. Drop rounded teaspoons of sour cream in jello (but do not stir). Gently push top of Sour Cream under jello so some jello covers it. Refrigerate until firm.
3 Regular size boxes of Raspberry or Black Cherry Jell-o
1-2 cans of Whole Cranberry Sauce (name brand best)
Stir cranberry sauce with fork while in can to fully loosen
1 can Crushed Pineapple - Do Not Drain
Pecans (chopped) to taste - at least 1/2 to 3/4 cups
Light Sour Cream (I use Non-Fat)
Boil 3 cups of hot water in pan. Add Jello be sure to dissolve thoroughly. Add whole cranberry sauce. Add crushed pineapple and chopped pecans. Stir well. Pour slowly or ladle into 9 x 13 inch dish. Make sure nuts are covered with jello for better taste. Drop rounded teaspoons of sour cream in jello (but do not stir). Gently push top of Sour Cream under jello so some jello covers it. Refrigerate until firm.
Apple Crisp (made from dried apples)
From Kathleen Magnusson
1/2 cup sugar
6 TBS cornstarch
1 1/2 tsp. cinnamon
1 tsp. nutmeg
6 cups water
8 cups dry apple slices
In large cooking pot, mix all dry ingredients together. Add water and mix well. Add dry apple slices and bring to a rolling boil, stirring occasionally. Put in a greased 9 x 13 pan.
In mixing bowl, mix the following ingredients and spread over top of apple mixture.
1 cup flour
1 cup rolled oats
1/2 tsp. salt
1 1/3 cups packed brown sugar
2/3 cup softened butter.
Bake at 375 degrees for 30 minutes.
*This recipe can be used with ingredients from your food storage items.
1/2 cup sugar
6 TBS cornstarch
1 1/2 tsp. cinnamon
1 tsp. nutmeg
6 cups water
8 cups dry apple slices
In large cooking pot, mix all dry ingredients together. Add water and mix well. Add dry apple slices and bring to a rolling boil, stirring occasionally. Put in a greased 9 x 13 pan.
In mixing bowl, mix the following ingredients and spread over top of apple mixture.
1 cup flour
1 cup rolled oats
1/2 tsp. salt
1 1/3 cups packed brown sugar
2/3 cup softened butter.
Bake at 375 degrees for 30 minutes.
*This recipe can be used with ingredients from your food storage items.
Chicken Salad II
From Terry Dodds
For the sauce:
1/2 c vinegar
1/2 c sugar
1/2 c water
2 eggs, beaten
2 1/2 t salt
1 T mustard
1 T corn starch
Cook to a thick sauce & cool.
For the salad:
4 c cooked diced chicken
2 c diced celery
2 c cooked rice
1/2 c chopped green onion
Use equal parts of sauce and mayonnaise to mix with the chicken mixture. Refrigerate until ready to use. Add 2-3 c shredded lettuce. Serve on a croissant, biscuit, avocado or tomato.
This will absorb moisture, so mix it extra moist at first.
For the sauce:
1/2 c vinegar
1/2 c sugar
1/2 c water
2 eggs, beaten
2 1/2 t salt
1 T mustard
1 T corn starch
Cook to a thick sauce & cool.
For the salad:
4 c cooked diced chicken
2 c diced celery
2 c cooked rice
1/2 c chopped green onion
Use equal parts of sauce and mayonnaise to mix with the chicken mixture. Refrigerate until ready to use. Add 2-3 c shredded lettuce. Serve on a croissant, biscuit, avocado or tomato.
This will absorb moisture, so mix it extra moist at first.
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