Ketchup 1 large bottle
Brown sugar 1 cup
Vinegar (white or apple cider) 1/2 cup
Worchestershire 1 cup
Chili powder 1 1/2 T.
Paprika 3/4 T.
Cayenne 1/2 shake
Cumin 1/2 t.
Black Pepper 1 1/2 t.
Sage 1/2 t.
Red Pepper Flakes 1/2 t.
Liquid smoke 1 drop
Garlic powder 1 1/2 t.
Mix together ketchup, sugar, vinegar and worchestershire until dissolved then add spices. Alter spices to personal preference. Put back in ketchup bottles for easy use. Sauce can also be canned.
Option: instead of brn sugar add 1 cup honey and 1 can orange concentrate
Instruction for BBQ
1. Cut ribs into singles or groups of 2-3 ribs
2. Sprinkle with lemon pepper and freshly pressed garlic. One whole head of garlic for large pkg of ribs. 1/2 head for 3 pkgs fresh chicken thighs from costco.
3. Cook 300 degrees in covered roaster covered with tomato juice (not V-8, just plain tomato juice)for 4 hours.
4. Remove from pan and put in bowl or ziplock with some BBQ sauce.
5. Cook on grill to heat through. More sauce can be added.
Wednesday, September 14, 2011
Fresh Apple Spice Bundt Cake
1 1/3 cups oil
2 cups sugar
3 large eggs, beat 3-4 minutes
3 cups all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1 tsp soda
1 tsp vanilla
3/4 cup sour milk (add vinegar to milk)
1/2 cup sour cream
3 cups baking apples chopped (don't peel)
Beat above ingredients except for apples, cinnamon, and nutmeg. Mix the rest of the ingredients together with electric mixer, in order given. Place apples in microwave oven with 1/4 cup water, 1/4 cup sugar and 1 tsp cinnamon and cook for 5 minutes. Take out 3/4 cup of cake batter and mix in cinnamon and nutmeg. Set aside. Add the apple mixture to the plain cake batter. Pour cake batter into greased bundt pan. Add the 3/4 cup cake batter which has been mixed with cinnamon and nutmeg and put tablespoons onto the top of the cake batter and take a knife and blend through the plain cake batter. Bake in 350 degree oven and bake for one hour. Test with a tooth pick, making sure the cake is done.
Caramel Sauce:
1 cube butter
1 cup brown sugar
1/4 cup heavy whipping cream
1 tsp vanilla
Mix together and place in saucepan. Cook over medium heat stirring constantly for 5-7 minutes. Pour over warm cake.
2 cups sugar
3 large eggs, beat 3-4 minutes
3 cups all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1 tsp soda
1 tsp vanilla
3/4 cup sour milk (add vinegar to milk)
1/2 cup sour cream
3 cups baking apples chopped (don't peel)
Beat above ingredients except for apples, cinnamon, and nutmeg. Mix the rest of the ingredients together with electric mixer, in order given. Place apples in microwave oven with 1/4 cup water, 1/4 cup sugar and 1 tsp cinnamon and cook for 5 minutes. Take out 3/4 cup of cake batter and mix in cinnamon and nutmeg. Set aside. Add the apple mixture to the plain cake batter. Pour cake batter into greased bundt pan. Add the 3/4 cup cake batter which has been mixed with cinnamon and nutmeg and put tablespoons onto the top of the cake batter and take a knife and blend through the plain cake batter. Bake in 350 degree oven and bake for one hour. Test with a tooth pick, making sure the cake is done.
Caramel Sauce:
1 cube butter
1 cup brown sugar
1/4 cup heavy whipping cream
1 tsp vanilla
Mix together and place in saucepan. Cook over medium heat stirring constantly for 5-7 minutes. Pour over warm cake.
Apple Dumplings
12 medium baking apples (Roman Beauty)
5 cups all-purpose flour, more as needed
Pinch of salt
1 pound butter, cut into pieces
Ice water as needed (~2 cups)
1 cup brn sugar
1 tsp cinnamon
1/8 tsp nutmeg
2 egg whites
Granulated sugar for sprinkling
Peel and core the apples. Combine half of the flour and salt in the container of a food processor; add 1/2 of the butter and process until blended. Add cold water as needed, pulsing only until the dough forms a ball. Wrap the ball in plastic and chill for 30 minutes. Repeat with remaining flour and the other 1 1/2 cubes of butter. Work in the butter with a pastry blender. Cream the remaining butter, brouwn sugar and cinnamon. Spoon a bit of this mixture into the cavity of each apple, using it all up. Preheat the oven to 375 degrees. Use as much flour as is necessary to roll one of the dough balls into a rectable about 12x18 inches. Place 6 of the apples on the dough, open side up. Cut the dough into 6 squares. Wet the edges of each square with a little ice water, then seal the dough by pulling each of the corners in turn onto the top of the apple; stretch the dough slightly to enclose the apple if necessary. Brush the pastry with egg white and sprinkle with sugar. Repeat with the remaining dough and apples. Place the apples on a baking sheet and bake until the pastry is brown and the apples are tender, about 30+ minutes. Let rest for at least 15 minutes, then serve warm with cinnamon or vanilla ice ream. Serves 12 or more.
5 cups all-purpose flour, more as needed
Pinch of salt
1 pound butter, cut into pieces
Ice water as needed (~2 cups)
1 cup brn sugar
1 tsp cinnamon
1/8 tsp nutmeg
2 egg whites
Granulated sugar for sprinkling
Peel and core the apples. Combine half of the flour and salt in the container of a food processor; add 1/2 of the butter and process until blended. Add cold water as needed, pulsing only until the dough forms a ball. Wrap the ball in plastic and chill for 30 minutes. Repeat with remaining flour and the other 1 1/2 cubes of butter. Work in the butter with a pastry blender. Cream the remaining butter, brouwn sugar and cinnamon. Spoon a bit of this mixture into the cavity of each apple, using it all up. Preheat the oven to 375 degrees. Use as much flour as is necessary to roll one of the dough balls into a rectable about 12x18 inches. Place 6 of the apples on the dough, open side up. Cut the dough into 6 squares. Wet the edges of each square with a little ice water, then seal the dough by pulling each of the corners in turn onto the top of the apple; stretch the dough slightly to enclose the apple if necessary. Brush the pastry with egg white and sprinkle with sugar. Repeat with the remaining dough and apples. Place the apples on a baking sheet and bake until the pastry is brown and the apples are tender, about 30+ minutes. Let rest for at least 15 minutes, then serve warm with cinnamon or vanilla ice ream. Serves 12 or more.
Wednesday, March 9, 2011
Mini Fruit Tarts
Crust
1 1/2 cubes butter
1/2 cup powdered sugar
1 1/2 cup flour
Mix in food processor until ball forms. Take a walnut size piece of dough and press into mini muffin pan. Line pastry with foil and fill with cooking beads or beans to keep its shape. This step is not absolutely necessary. Bake 350 deg for 10 min, remove foil and cook another 5 min.
Custard
Small package of instant vanilla pudding, made with 1 cup plus 2 Tb milk. Mix and let set in fridge.
Beat til smooth 2-3 ounces cream cheese.
Add approx. 1 cup whipped cream or cool whip to the pudding and creamed cheese.
FIll cups
Fruit
Top with assorted pieces of sliced fruit: strawberries, kiwi, blueberries, mandarin oranges, etc
1 1/2 cubes butter
1/2 cup powdered sugar
1 1/2 cup flour
Mix in food processor until ball forms. Take a walnut size piece of dough and press into mini muffin pan. Line pastry with foil and fill with cooking beads or beans to keep its shape. This step is not absolutely necessary. Bake 350 deg for 10 min, remove foil and cook another 5 min.
Custard
Small package of instant vanilla pudding, made with 1 cup plus 2 Tb milk. Mix and let set in fridge.
Beat til smooth 2-3 ounces cream cheese.
Add approx. 1 cup whipped cream or cool whip to the pudding and creamed cheese.
FIll cups
Fruit
Top with assorted pieces of sliced fruit: strawberries, kiwi, blueberries, mandarin oranges, etc
Apricot Pie
5 cups Apricots (I freeze apricots when they are in season with a little sugar and fruit fresh in a zip-lock bag. When making a pie partially thaw, drain and rinse them.)
1 cup sugar
1/3 cup flour
dash of cinnamon
1 tsp lemon juice
Mix together and pour into prepared crust. Put top crust on, cut slits, wash with milk or cream and sprinkle with sugar. Put foil around the edge and cook on lower shelf of oven 425 deg for 25 minutes. Then take the foil off and cook another 15-20 minutes.
1 cup sugar
1/3 cup flour
dash of cinnamon
1 tsp lemon juice
Mix together and pour into prepared crust. Put top crust on, cut slits, wash with milk or cream and sprinkle with sugar. Put foil around the edge and cook on lower shelf of oven 425 deg for 25 minutes. Then take the foil off and cook another 15-20 minutes.
Apple Pie
Pastry for 2-crust pie
4 to 5 cups tart apples, peeled, cored, and sliced
1/4 to 1/2 cup water
3/4 to 1 cup sugar
1 to 2 Tb flour
1/2 to 1 tsp cinnamon
1/8 tsp salt
1 Tb lemon juice
2 Tb butter or margarine
Put apples in a large saucepan and steam or gently simmer in water until they wilt and begin to become transparent. (This is a partial cooking only so that apples will cook thoroughly in the pie.)
Combine sugar, flour, cinnamon, and salt in a small bowl. Mix well. Spread half of mixture over the pastry-lined pie pan. Lift apples from cooking liquid into crust. Add 1/4 cup of the cooking liquid. Sprinkle with remaining sugar mixture. Sprinkle pie filling with lemon juice and dot with butter. Roll, fit and seal top crust. Brush with milk and sprinkle with sugar, if desired.
Bake on lower shelf of oven at 425 deg for 30 to 40 minutes, or until nicely browned.
Note: Apple pie is only as good as the apples it is made with. Tart, juicy apples are desirable, and some judgment is necessary as to amounts of sugar and thickening when sweeter, less juicy apples are used.
4 to 5 cups tart apples, peeled, cored, and sliced
1/4 to 1/2 cup water
3/4 to 1 cup sugar
1 to 2 Tb flour
1/2 to 1 tsp cinnamon
1/8 tsp salt
1 Tb lemon juice
2 Tb butter or margarine
Put apples in a large saucepan and steam or gently simmer in water until they wilt and begin to become transparent. (This is a partial cooking only so that apples will cook thoroughly in the pie.)
Combine sugar, flour, cinnamon, and salt in a small bowl. Mix well. Spread half of mixture over the pastry-lined pie pan. Lift apples from cooking liquid into crust. Add 1/4 cup of the cooking liquid. Sprinkle with remaining sugar mixture. Sprinkle pie filling with lemon juice and dot with butter. Roll, fit and seal top crust. Brush with milk and sprinkle with sugar, if desired.
Bake on lower shelf of oven at 425 deg for 30 to 40 minutes, or until nicely browned.
Note: Apple pie is only as good as the apples it is made with. Tart, juicy apples are desirable, and some judgment is necessary as to amounts of sugar and thickening when sweeter, less juicy apples are used.
Chocolate Cream Pie
2 baked 9" pie shells
1 quart milk
2 cups half-and-half
2 Tb butter
3/4 cup sugar
3 egg yolks
1/2 cup sugar
1/4 tsp salt
1/2 cup cornstarch
2/3 cup plus a few semisweet chocolate chips
1 1/2 tsp vanilla
Whipped cream
Reserve up to 1 cup of milk to mix with cornstarch. Place remaining milk in top of a double boiler and add half-and-half, butter, and 3/4 cup sugar. Cook until butter is melted and milk looks scalded.
In a bowl, whisk egg yolks until well broken up; then add 1/2 cup sugar and salt and whisk together very well. Slowly add this mixture to the hot milk mixture, stirring constantly. Stir for approximately 1/2 minute and then allow to cook for 15 to 20 minutes. (This gives the eggs time to cook and start the thickening process. Undercooking at this point slows the finishing process down by as much as half an hour.)
Mix reserved milk and cornstartch together and slowly add to the hot mixture. Be careful to stir constantly or lumps will form. Continue to stir for at least 2 minutes and every 5 minutes for the next 15 to 20 minutes.
A good test to see if the pudding is done enough is to stand up the whisk in the middle of the pudding with the whisk touching the bottom of the pan. If the whisk will stay straight up after you let go, the pudding is thick enough.
When the pudding is thick enough, stir in chocolate chips. Stir well until chips are melted. Stir in vanilla. Remove the whole double boiler from stove (the hot water will help keep the pudding hot while you dish up the pies).
Pour filling into pie shells. Fill pies so the tops are a little rounded. When cool, top with whipped cream and garnish with chocolate chips, if desired. Makes 2 pies.
1 quart milk
2 cups half-and-half
2 Tb butter
3/4 cup sugar
3 egg yolks
1/2 cup sugar
1/4 tsp salt
1/2 cup cornstarch
2/3 cup plus a few semisweet chocolate chips
1 1/2 tsp vanilla
Whipped cream
Reserve up to 1 cup of milk to mix with cornstarch. Place remaining milk in top of a double boiler and add half-and-half, butter, and 3/4 cup sugar. Cook until butter is melted and milk looks scalded.
In a bowl, whisk egg yolks until well broken up; then add 1/2 cup sugar and salt and whisk together very well. Slowly add this mixture to the hot milk mixture, stirring constantly. Stir for approximately 1/2 minute and then allow to cook for 15 to 20 minutes. (This gives the eggs time to cook and start the thickening process. Undercooking at this point slows the finishing process down by as much as half an hour.)
Mix reserved milk and cornstartch together and slowly add to the hot mixture. Be careful to stir constantly or lumps will form. Continue to stir for at least 2 minutes and every 5 minutes for the next 15 to 20 minutes.
A good test to see if the pudding is done enough is to stand up the whisk in the middle of the pudding with the whisk touching the bottom of the pan. If the whisk will stay straight up after you let go, the pudding is thick enough.
When the pudding is thick enough, stir in chocolate chips. Stir well until chips are melted. Stir in vanilla. Remove the whole double boiler from stove (the hot water will help keep the pudding hot while you dish up the pies).
Pour filling into pie shells. Fill pies so the tops are a little rounded. When cool, top with whipped cream and garnish with chocolate chips, if desired. Makes 2 pies.
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