Thursday, November 26, 2009
Sunday, November 22, 2009
Prepare pudding as directed on the package
mix pumpkin in to pudding
break angel food cake up in to small pieces (about 1"-2") and sprinkle with pumpkin pie seasoning
Wednesday, November 11, 2009
- Butternut Squash Soup
- Orange Honey Turkey (also known as Death to Vanessa)
- Roasted Sweet Potatoes with Hazelnuts (thanks Joelle!)
- Fresh baked rolls
- Fresh made butter
- Roasted Brusslesprouts
- Fresh Cranberry Sauce (and the jelly type from the can with lines for my dad)
- Green beans of some sort
1 can frozen orange juice
Water to mix with juice
1 cup honey
Heat oven to 325°F
Place turkey in roasting pan, breast side down (really, breast side down)
Mix honey, can of juice and half a can of water together
Pour over turkey (since you put it in breast side down, you won’t need to baste!!)
Roast turkey until almost done (approx. 160°F )
Flip turkey so breast side is up and continue cooking to 165°F. check for doneness by sticking a meat thermometer in to the deepest part of the meat. Use the table as a guide but make sure to check for temperature!!!!
Let sit for 15 minutes before carving
Filter the drippings to use as or make a gravy
Friday, October 30, 2009
Graham Cracker and Chocolate Cake with Pumpkin Marshmallow on top
1 1/2 cup graham cracker crumbs
Preheat oven to 350 degrees.
Combine the flour, graham cracker, baking powder, salt, and cinnamon in a bowl and whisk until evenly distributed.
Friday, October 23, 2009
Monday, September 28, 2009
1 ½ c scalded milk
½ c shortening
½ c sugar
1 tbsp salt
3 packets yeast
9 cups flour (white tastes best but whole wheat works too. I tend to use half and half)
- Combine milk, shortening, sugar and salt.
- While mixing, add 1 ½ c cold water to cool mixture to room temperature
- Add yeast – mix well
- Add eggs – mix well
- Add flour slowly – 1 cup at a time – allow to fully mix in before adding the next cup and mix till smooth
- You can knead the dough at this point but it’s not required
- Shape in to 3 loaves and place in greased bread pans (9x4x3)
- Let rise to double, about 1 hour
- Bake at 375 for 1 hour or until it sounds hollow when you tap the bottom and the top is browned
- Dough can be chilled over night – let rise 2 hours
Good things you can add before baking:
Savory spices, cheese, cinnamon and raisins, seeds
Friday, September 25, 2009
- Steam Cabbage head whole. Peel leaves but keep whole so they can cool. If leaves are very large or have hard cores, cut in half or to remove core.
- Cook rice per package instructions
- Saute onion in large skillet with olive oil until softened but not browned
- Add meat and brown, adding salt and pepper to taste
- Once meat and rice are both cooked, combine a in large bowl and allow to cool
- Pour 1 cup of tomato sauce in to bottom of 5 qt stock pot
- Place a leaf of steamed cabbage flat on a work surface. Spoon 1/4 - 1/3 cup rice and meat mixture on to cabbage leaf about 1/2" from edge. Fold leaf over to form wrap around meat and rice mixture. Put cabbage roll in the bottom of the stock pot. Continue with remaining meat and cabbage leaves until you run out. Should be about 20 rolls depending on size of cabbage head.
- Mix remaining tomato sauce, brown sugar, chopped fruit, ginger, and ginger ale or apple juice. Pour mixture over cabbage rolls. If rolls are not covered in liquid, add more ginger ale until cabbage rolls are covered.
- Cover pot with lid and cook on low heat for 2-3 hours. This can also be done in the over using a large cake pan covered in foil cooked at 250 degrees. The longer the rolls cook the softer the cabbage will be.
- Serve hot with bread for soaking up the sauce. Stuffed Cabbage is even better the second or third day!