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  • Bread and Butter Pickles

    I can do better with a bit of practice.

    It’s been about a week. Had to open the pickles for a test. Hey, somebody has to be in charge of quality. Mmmm, Good. Recipe is a keeper.

    1 Gallon Cucumbers thinly sliced
    8 Onions
    2 Bell Peppers
    1/2 Cup of Coarse Salt
    Let sit for 3 hours

    5 Cups Sugar
    1 and 1/2 tsp Tumeric
    1/2 tsp cloves
    2 T. Mustard Seed
    1 tsp Celery Seed
    5 Cups Cider Vinegar

    Use salt, mix with vegetables let stand for three hours before draining.

    Bring to a boil dissolve sugar, add vegetables.
    Heat to just boiling.

    Have 12 pint jars sterilized with lids ready to fill.

    Process in waterbath for 5 minutes.

  • Baked Eggs with Bacon and Spinach – Mother’s Day Special

    • 6 slices applewood-smoked bacon
    • 1 5-ounce bag baby spinach
    • 2 whole wheat or sourdough English muffins, split horizontally, well toasted
    • 4 large eggs
    • 4 tablespoons heavy whipping cream
    • Special equipment: 4 1-cup ramekins

    Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.

    Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.

    Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.

  • Leftover Spaghetti Frittata – Oh, so good!

    I only make this when we I have leftover spaghetti, so it is easy!

    8 ounces spaghetti, cooked, rinsed, cooled.
    1 cup tomato-based pasta sauce (you can always warm extra to serve on the side)
    5 large eggs
    1/2 cup chopped fresh Italian parsley, divided
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1/8 teaspoon cayenne pepper
    5 tablespoons olive oil
    1 cup grated Parmesan cheese (or you can use bits of leftover cheeses also)

    Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; whisk to blend.

    Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over; do not stir. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Broil until cheese melts, about 3 minutes.

    Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges. Serve, passing warm sauce separately.

  • Blueberry Pancakes

    Blueberry Pancakes are delicious, with their golden brown crusts, their light and spongy texture, their rich and tangy flavor, made all the better by the sweetness of the blueberries. They go perfectly with real maple syrup, and maybe a couple of sausage links or a few strips of bacon.

    Pancakes seem almost too good to be true. They taste great, they are quick and easy to make, and they use inexpensive everyday ingredients – flour, sugar, baking powder and soda, salt, eggs, buttermilk and butter. Now, each of these ingredients has a purpose. First, the flour. Flour contributes to the body, structure, texture and flavor of these pancakes. What would we do without it? A little sugar is added to give the pancakes a touch of sweetness, yet it also adds moisture and helps to give the pancakes their lovely golden brown color. The baking powder and baking soda obviously provide the leavening, giving the pancakes their light and airy texture. Salt has the ability to bring out the flavors of all the ingredients. The egg provides color, texture, flavor and richness to the batter and it helps to bind all the ingredients together. And let us not forget the butter which adds a rich flavor as well as helping to make the pancakes wonderfully tender. And finally, the buttermilk. Buttermilk has a thick and creamy texture, and a rich, tangy, and buttery flavor that makes pancakes tender, fluffy, and soft. Buttermilk is commercially made by adding a bacteria to whole, skim, or low fat milk. But you can also make your own by simply adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Just stir the vinegar or lemon juice into the milk and then let it stand 5 to 10 minutes before using. Another option is to buy buttermilk powder so you always have it on hand.

    Once the batter is made, all that is left to do is to cook the pancakes. Try to use either a heavy gauge pan (skillet) or griddle. Preheat the pan before greasing it with melted butter or oil. Keep in mind that you may have to adjust the heat as you go to ensure that the pancakes have a lovely golden brown crust and are cooked all the way through. You can pour or ladle the pancake batter into your pan and you can make the pancakes any size, from the size of a silver dollar to almost the full size of your pan. While one side of the pancakes are cooking, evenly sprinkle the uncooked tops with either fresh or frozen blueberries. (I like to use frozen wild blueberries as I like their smaller size.) When the bottoms of the pancakes are golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes (2-3 minutes), turn them over. Continue to cook the pancakes until golden brown and cooked all the way through. If not serving immediately, place in a 175 degree F (80 degree C) oven directly on the wire rack. But what if you have leftover pancakes, do you have to throw them away? The answer is no. Simply freeze them. Then all you have to do is to pop them in the toaster, still frozen, until they are warm. Of course, they are not quite as good as freshly made, but they come pretty close. Another question I am often asked is whether I can make the pancake batter ahead of time? The answer again is, yes, you can make it up to a day ahead and store it in the refrigerator. Now, I do find that while the pancakes still taste delicious, they are not quite as light and fluffy as when the batter is made immediately before cooking. But I think the compromise is worth it, as making the batter ahead of time allows us to enjoy pancakes on busy weekday mornings when we usually have to settle for a bowl of cold cereal.

    Blueberry Pancakes: In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.) (The pancake batter can be covered and stored in the refrigerator for up to 24 hours.)
    Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, lightly brush the pan with melted butter or oil.

    Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. Evenly sprinkle the uncooked tops of the pancakes with fresh or unthawed frozen blueberries. When the bottoms of the pancakes are golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes (2-3 minutes), turn over. Cook until golden brown (about 2-3 minutes) and cooked through.

    Repeat with remaining batter, brushing the pan with melted butter between batches.

    Serve immediately with butter and maple syrup or your favorite jam. You can keep the pancakes warm by placing them directly on the wire rack, in a 175 degree F (80 degree C) oven, for about 15 minutes.

    Makes about 8 – 3-inch (7.5 cm) pancakes.

    Source:

    The Culinary Institute of America. Breakfasts & Brunches. Lebhar – Friedman, Inc. New York: 2005.

    Blueberry Pancakes:
    1 cup (130 grams) all-purpose flour

    1 teaspoon baking powder

    1/4 teaspoon baking soda

    1/4 teaspoon salt

    2 tablespoons (28 grams) granulated white sugar

    1 large egg, lightly beaten

    1 cup (240 ml) buttermilk

    3 tablespoons (40 grams) unsalted butter, melted and cooled

    Fresh or unthawed frozen blueberries (preferably wild blueberries)

    Plus extra melted butter or oil for greasing the pan.

    Read more: http://www.joyofbaking.com/breakfast/BlueberryPancakes.html#ixzz0mvKsNb1K

  • Jack Stack Kansas City BBQ Beans

    I found this online at Food Network courtesy of Fiorella’s Jack Stack Kansas City Barbeque Restaurant.

    Perfection. Kansas City Beans

    Ingredients
    1 (32-ounce) can pork and beans
    1 cup chopped brisket
    1 cup BBQ sauce (recommended: Jack Stack Original)
    4 heaping tablespoons brown sugar
    1 tablespoon chili powder
    1 teaspoon liquid smoke
    1/2 cup ketchup
    1/2 cup water
    Directions
    Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve.

    This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.

  • Make your own cake mix

    This wonderful mix can be substituted for any purchased cake mix. Unlike other homemade cake mix recipes, this one has less fat, so it can be substituted for the purchased cake mix recipes, which often add oil or butter.
    Prep Time: 15 minutes
    Total Time: 15 minutesIngredients:

    •7-1/2 cups sifted flour
    •1 Tbsp. salt
    •4-1/2 cups sugar
    •4 Tbsp. double acting baking powder

    Preparation:
    In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend.
    Divide the cake mix into three equal portions and store in ziplock bags, or store in one large container and scoup out 4 cups when you need cake mix. To finish the cake see each of the flavors to add below. Yellow, White, Spice or Chocolate.

    Cover tightly and store in the your pantry. Each 4 cup portion of cake mix will make two 8″ cakes or one 13×9″ cake.

    Make your own Homemade Cake Mix, then make a white cake from that mix. It’s easy to make your own mix, less expensive, and good for you – you control the ingredients!

    WHITE CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •4 egg whites
    •1 cup milk

    Preparation:
    Preheat oven to 350 degrees. Spray two 8″ round cake pans OR one 13″ x 9″ cake pan with nonstick baking spray containing flour and set aside.

    Pour one portion of the cake mix into a large bowl.
    Cream sugar and butter together, then add eggs and beat well. Add flavoring and milk and then cake mix. Beat mixture 2-4 minutes at medium speed until batter is smooth.

    Pour into prepared pans and bake the layer cakes at 350 degrees for 20-30 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan. Bake the 9″ x 13″ cake for 25-35 minutes until the cake tests done.

    YELLOW CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •3 eggs
    •1 cup milk

    SPICE CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •1 teaspoon ground cinnamon
    •1/2 teaspoon nutmeg
    •1/8 teaspoon cloves
    •1/8 teaspoon allspice
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •3 eggs
    •1 cup milk

    CHOCOLATE CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •3 tablespoons cocoa powder
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •3 eggs
    •1 cup milk
    •2 tablespoons milk
    •3 (1-ounce) squares unsweetened chocolate, melted and cooled
    Preparation:
    Pour one portion of the cake mix into a large bowl and stir in the cocoa powder. Make a well in center of mix and add vanilla, butter, eggs, and 1 cup milk. Beat mixture 1 minute with electric mixer at low speed until blended. then stir in 2 tablespoons milk and the melted chocolate. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth.

  • Marmalade Plum Cake – Mmm Good!

    1 Yellow Cake Mix
    3 eggs
    1/2 Cup Butter
    1 tsp Orange Extract
    3/4 Cup Marmalade – yes, I used homemade

    As soon as you think you are going to make this cake, take the eggs out and let them warm to room temperature. Your cake will be much fluffier. Zap your stick of butter in the microwave for 15 seconds to bring it up to room temperature.

    Now prepare your baking pans. I like a large spring form pan lined with parchment or cup cakes. Preheat oven to 375.

    Combine eggs, butter and marmalade and beat until creamed for 60 seconds. Add the extract. Add 1/2 your cake, mix on low and then add the rest.
    Cake mixes are so inexpensive, you should buy them and use them as a starting point.
    Saves a bit of time also. Choose your favorites. I buy when they are on sale 10 for $10.00.

    Pour or Spoon your batter into your pan. Smooth the surface and top with sliced plums in a decorative design. Combine brown sugar and cinnamon and sprinkle over the top.
    The plums will become jammy as they bake and the brown sugar cinnamon just adds a carmelization to the top.

    This cake has a beautiful brown crunch. It will also rise while cooking and sink back down as it cools.

    Bake 60-75 minutes if you are using one pan, and 15-20 minutes for cupcakes.
    Use a toothpick to check for doneness.

    Options: Use peaches or pinneaple instead of plums. Don’t be afraid to experiment.

    Instead of Orange Marmalade, you could use a lemon cake and then add fresh blueberries or pie filling to the top.

    Note: Pectin in your Jams or Jelly will break down in the oven, becoming more fluid, therefore the batter above is better thicker. If you want to top cake, cupcakes, or cookies use a pie filling since it is thickened with other agents and will stay nice and thick instead of just runny.

    3 Sliced Plums for top – 1/4 inch slices
    1/4 Cup Brown Sugar
    1 tsp Cinnamon

  • Three Citrus Marmalade – Grapefruit, Lemon, Orange

    Three Citrus Marmalade
    adapted from several marmalade recipes in “So Easy to Preserve“

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    Yield: 3 1/2 pints

    2 pink grapefruit
    3 lemons
    4 navel oranges
    1/2 tsp baking soda

    6 cups of sugar
    1 pkg low sugar pectin (for use in the short method below)
    zest poaching liquid

    Wash and dry the fruit. Using a vegetable peeler, remove the zest from the fruit. Cut the zest strips into a fine confetti or nice strips which I prefer. Combine the zest in a pot with 3 cups of cold water. Bring to a boil, reduce temperature to medium high and simmer for half an hour until zest is tender.

    While the zest cooks…

    Long method – (You make your own pectin)
    cut the white pith away from the fruit and separate the fruit from the membranes (see instructions above for greater detail). Collect the interior fruit in a large measuring cup and set the membranes and any seeds aside.

    When all the fruit has been chopped into quarters, bundle with the reserved pith and seeds into a length of cheesecloth, tying the cloth well so that no seeds can escape.

    Short method – (Use prepackaged pectin)
    Cut the fruit in half and juice the fruit, and use the low sugar pectin!

    Drain the zest but reserve the cooking liquid. Combine the zest cooking liquid along with the juice
    – should be about 4 cups of juice. Add zest (about 1 cup).

    In a large heavy stainless steel or enameled cast iron pot, combine zest, citrus fruit, zest cooking liquid and pectin and bring to rolling boil. (You shouldn’t be able to stir the boil down). Stir briskly for one full minute.

    Add sugar all at once and bring back to rolling boil for another full minute.
    When the marmalade reaches 220 degrees and sustains it for one minute, remove the pot from the heat. Stir for about a minute off the heat, to help the zest bits become evenly spread throughout the preserve.

    Fill prepared jars and water bath process.

    When time is up, remove jars from the pot and let them cool completely. When they are cool to the touch, check the seals by pushing down on the top of the lid. Lack of movement means a good seal.

  • Chinese Chicken Salad without the Chicken!

    Salad Ingredients:

    1 large cabbage chopped
    1 pkg green onions chopped
    1 cup slivered almonds, toasted
    1/4 cup toasted sesame seeds
    2 pkgs top ramin noodles (add just before serving)

    Mandarin orange slices

    Dressing

    1 cup oil
    1/4 cup rice vinegar
    1/4 cup sugar
    1 tsp salt
    1 tsp pepper

    Heat rice vinegar and sugar until dissolved. Remove from burner and add remaining dressing
    ingredients. Mix well. Toss in the salad.

  • Mandarin Wraps/Asian Tortillas

    Mandarin Wraps/Tortillas

    Recipe comes from Hugh Carpenter. I took his “Rock the Wok” class and love this simple recipe.

    Servings: 12 tortillas

    Ingredients2 cups unbleached flour
    1 cup boiling water
    toasted sesame oil for rolling out.

    Depending upon your filling
    Optional
    add 1 tsp cilatro and red pepper flakes

    OR
    add 1 tsp basil or oregano and
    parmesan cheese

    PreparationIn a large bowl, add the boiling water to the flour and begin stirring it in immediately. Knead the warm dough until you have a smooth dough. Cover the dough and let it rest for 30 minutes.

    Turn the rested dough out onto a floured surface. Cut the dough in half. Use a lightly floured rolling pin to roll each half out until it is 1/8-inch thick. Use a cookie cutter to cut out 3-inch circles of dough.

    Use a pastry brush to brush 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of each other, so that the oiled sides are together. (Don’t worry if one of the edges hangs over the other). Roll out the pancakes to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while making the remainder.

    Heat a heavy frying pan over low heat. Add one of the pancake pairs and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side). Remove the paired pancakes from the pan and pull them apart. Continue with the remainder of the pancakes. Serve immediately.

    These pancakes can be made ahead and frozen. If using in Sweet Red Bean Paste Pancakes, bring back to room temperature before cooking with the red bean paste. Otherwise, reheat before serving.

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