Monday, July 1, 2013
6 - 7 med. sized parsnips
1/4 cup olive oil
1/4 tsp. black pepper
1/4 tsp salt
3 tblsp. honey
Preheat the oven to 350 degrees. Peel and cut the parsnips into chunks. I tend to cut off the pointy end and then cut the stouter top into pieces roughly the same size so they roast evenly.
In a med. bowl mix the salt, pepper, olive oil and honey and whisk together, toss in the parsnips and mix till coated. Spread on a baking sheet and bake for about 45 min. until they start turning a gold brown and are tender with a fork.
Saturday, June 1, 2013
Slow cooker recipe
Total Time: 12 Hours
1 brisket, 5 lbs., first cut
Salt and pepper
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)
1/2 tsp cumin
1/4 tsp cayenne pepper (use 1/2 tsp for more heat)
1 1/2 cups honey barbecue sauce
1/3 cup brown sugar
1/2 tbsp cornstarch
YOU WILL ALSO NEED
Large slow cooker, 6-7 quart capacity
Sprinkle brisket with salt and pepper. Mix the onion powder, garlic powder, smoked paprika, cumin, and cayenne pepper together in a small bowl. Dry rub both sides of the brisket with the seasoning mixture. Stir together the honey barbecue sauce and brown sugar. Pour half of the sauce into the bottom of your slow cooker. Place the seasoned brisket, fatty side up, into the slow cooker. Don't worry if it's a little big for the cooker, the brisket will shrink as it cooks. Cover the top o the brisket with the remaining sauce. Cover the slow cooker and set heat to low for 9 hours, or until fork tender. When the brisket is cooked, remove it carefully from the slow cooker and place it on a cutting board. Pour the sauce from the slow cooker into a large bowl and let it cool. Slice off the fat cap from the top of the brisket and discard. Flip the brisket over so the leaner side faces upward. You'll be able to see the direction of the meat grain better on this side. Slice the brisket against the grain, at a slight diagonal, creating thin slices of meat. Skim the fat that has risen to the top of the sauce in the large bowl. It will appear lighter in color than the sauce, like droplets of oil on the surface. Skim as much fat as you can. In a small bowl, stir together cornstarch and 1 tbsp of water till completely smooth. Pour the cornstarch mixture into the bowl of sauce and stir to combine. Pour half of the sauce back into the slow cooker. Layer the slices of brisket meat on top of the sauce. Pour the remaining sauce over the brisket. Turn slow cooker to high for about 1 hour, till the meat and sauce are heated through and the sauce begins to bubble and thicken. Keep on warm setting till ready to serve. Note: the longer you cook this brisket, the more it will take on the texture of shredded or "chipped" beef. If you'd like for the meat to retain its sliced shape, no need to return the meat to the slow cooker. You can reduce the sauce quickly in a saucepan on the stovetop, then pour it over the slices in a casserole dish before serving. The leftovers make great BBQ beef sandwiches.
Wednesday, May 1, 2013
- 3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
- 1 3/4 cups all-purpose flour, plus more for pan
- 1 1/2 cups packed sweetened shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups granulated sugar
- 2 large whole eggs
- 2 large egg whites
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup coconut milk
- 1 1/2 cups sifted confectioners' sugar
- 3 tablespoons milk
- Petal dust, in pink
- Preheat oven to 350 degrees. Butter and flour an 8-inch (6-cup) Bundt pan. In a food processor, pulse coconut, flour, baking powder, and salt until combined.
- In a mixing bowl, beat butter until creamy. Gradually add granulated sugar until mixture is light and fluffy, about 4 minutes. Add eggs, egg whites, and vanilla; continue beating until incorporated. Add the flour mixture in three alternating batches with the coconut milk, beating well after each addition.
- Pour batter into prepared pan. Bake until a cake tester inserted into middle of cake ring comes out clean, about 35 minutes. Transfer to a wire rack; let cool in pan, 30 minutes.
- Trim top of cake with a serrated knife to make a flat base. Run a small knife around edge to loosen; invert cake onto rack to cool completely.
- In a bowl, whisk confectioners' sugar and milk until smooth. In a separate bowl, toss remaining cup coconut with petal dust, adding just enough to reach the desired shade. Drizzle icing over top of cake; sprinkle with pink coconut.
Saturday, November 3, 2012
1 Cup Almonds
1 Cup Cashews
3/4 Cup Pumpkin Seeds
2/3 Cup Dried Cranberries
2 1/4 Cups Granulated Sugar
1/2 cup shelled sunflower seeds
1/2 Cup Honey
1 Cup Water
1/2 Teaspoon Salt
1 Tablespoon Butter
2/3 cup Raisins
1/3 cup Walnuts
Heat the sugar, honey, water and salt in a large pot over a low-medium flame. Use a pot that is larger than you would think necessary because when the mixture begins to boil it will foam up and increase in size. Stir every five minutes or so. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of exactly 302 degrees Fahrenheit. This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools. Pay close attention not to go very far above 302, otherwise you will burn the sugar. It can take up to an hour for the mixture to reach that high of a temperature, so don't get too worried if 15 minutes go by and the thermometer is still at 175.
While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow pan, about 9 x 13 inches in width and length, and grease the parchment paper. Set aside. Once the sugar mixture reaches 302, immediately remove it from heat and stir in the butter, raisins, walnuts, cashews, almonds, sunflowers seeds, pumpkin seeds and dried cranberries until they're coated in the mixture.
Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula. Try to keep the surface relatively even and about 1 inch in height. Place the pan in the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean hammer. Arrange the pieces on a serving platter and serve. Store excess brittle in a cool dry place.
Tuesday, August 7, 2012
4 1/2 cups slice 1 1/2" green beans
4 1/2 cups slice 1 1/2" yellow wax beans
1 lb lima beans or garbanzos
(I substituted a combination of kidney & garbanzo weighing a total of 1 lb.)
2 cups sliced celery (3/4 inch)
1 2/3 cups sliced onion (1/4 inch)
1 cup diced red bell pepper (omitted)
2 1/2 cups sugar
1 T. mustard seeds
1 t. celery seeds
4 t. kosher, pickling or canning salt
3 cups white vinegar
1 1/4 cups water
Prepare jars and lids. In a large stainless steel saucepan, combine green and yellow beans, lima beans, celery, onions and red peppers. Add boiling water to cover and bring to a boil over medium high heat. Reduce and heat and boil gently for 5 minutes until vegetables are heated through. Drain hot vegetable immediately and pack into hot jars leaving 1/2" headspace.
Meanwhile, In a separate stainless steel saucepan, combine sugar, mustard seeds, celery seeds, salt, vinegar, and water. Bring to a boil over medium high heat, stirring until sugar dissolves. Reduce heat and boil gently for 5 minutes until spices have infused the liquid.
Ladle hot pickling liquid into jars to cover vegetables, leaving 1/2 inch headspace. Remove air bubbles and fill with liquid to adjust. Wipe rim and add hot lids and rings. Process in water bath for 15 minutes at a full boil.
recipe come from the USDA Complete Guide to Home Canning - June 2006
Monday, July 30, 2012
Devo Basil Olive oil
½ tsp.- Sea salt
12-15 - Roma tomatoes cut in quarters
1 tbsp. - Dried basil
Quarter the tomatoes. Not necessary to remove the seeds.
Cover the bottom of a casserole dish with olive oil and arrange tomatoes cut-side up.
Sprinkle with coarse sea salt and dried Basil.
Place the tomatoes in a pre-heated 200 degree F oven for 4 - 6 hours. Times and temperature may vary based on your oven. Tomatoes should be dried but not crispy.
Place the dried tomatoes in a storage freezer bag and put them in the freezer. Soak dried tomatoes in olive oil or water to rehydrate.
I plan on using them for Tomato Pesto and on Homemade Pizza`s
* My Basil Olive Oil came from the Devo Olive oil co. in Branson, Mo.
Sunday, July 22, 2012
1 lb fresh sliced jalapenos
2/3 cup cider vinegar
1 cup chunk fresh Pineapple without juice
2 cups sugar
2 tablespoons mustard seed
Slice jalapenos. Mix cider vinegar, sugar, and mustard seed to low boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load sterilized jars with 5 chunks of pineapple. Using a slotted spoon add jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Remove air bubbles with a rubber spatula and refill to headspace if needed. Wipe rims with wet papertowel. Add hot lids/rings and place in water bath canner. Process at a full boil for 15 minutes. Makes 2 pints and 1 half pints