Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

You will see no advertising on my blog; this means there is no monetary benefit for me having "visitors" or "joiners"-- having said that, if you do wish to JOIN my blog, you can do so by scrolling w-a-y down to near the bottom of the page...

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Sunday, December 9, 2012

My Apple Pie

Bubbly Hot Apple Pie!

"My Apple Pie" = This might seem like a 'weird' 
way to make an apple pie, but it works for me!

This was just 'that kind of day'-- I had apples here, 
I felt like making a pie, 
and there would be family/friends here 
in the afternoon to share it with!  Reasons ENOUGH!


INGREDIENTS FOR PIE:

Two crusts-- one for the bottom, and another for the top.

10 med. sized apples of your choice (I use a 'mix'), peeled, halved, cored and sliced (about 1/8" thickness).

Water in large kettle for 'steaming or heating' the apple slices while the following is being prepared.

3/4 cup butter

1/2 cup white granulated sugar

1/3 cup brown sugar, packed

1 teaspoon ground cinnamon

1/2 teaspoon vanilla

1 tablespoon cornstarch (no lumpy cornstarch allowed!)

INGREDIENTS FOR A PIE CRUST 'WASH':  

1 egg yolk mixed smoothly with 1 tablespoon cream.  With soft pastry brush, brush this onto pie crust surfaces about midway into the baking time.  This helps the crust  to have a sort of 'golden shine' when it is done.

DIRECTIONS:  
  • Very lightly spray pie dish with non-stick spray.
  • Lay bottom crust into pie dish (cover with plastic wrap if it will be 'waiting' for a while).
  • Start the hot water for 'heating/steaming' the apple slices when you get them prepared.
  • Peel, core and slice apples.  When all are 'prepared', dump them into a colander or steaming basket over the boiling water.  Let them 'steam/heat' while making the sugar/cinnamon sauce as follows.
  • In a medium-sized saucepan over medium heat, melt the butter; stir in the white sugar, brown sugar and cinnamon. Stir well.  
  • When well blended and 'bubbly hot', stir in the vanilla.
  • Using a whisk, AND TO AVOID LUMPS, carefully add the cornstarch a few 'sprinkles' at a time while stirring constantly. (To do this, I like to put the cornstarch into my tiniest little strainer which holds about 1/2 cup maximum and gently shake it to put the cornstarch in a little at a time.)  Whisk together until all is smooth.
  • Now, put the 'steamed' apple slices into a bowl; dump the caramel sauce on top and gently mix until the apples are coated.
  • Dump the apple/sugar mixture into the prepared bottom crust.
  • Prepare the top crust as you like and cover the apple/sugar layer.  Sometimes, I cut dough into strips for making a traditional kind of lattice top.  Sometimes, ...a solid crust with little slits to let the steam out.  Other times, I use a plastic crust 'designer disk' which is so very quick-- the plastic 'designer' makes a top crust like this...
I used four of the little 'cut out apples' 
for added decoration...
 
  • Put pie into 350-degree oven for 30 minutes.  Remove from oven and gently brush all of the pie crust surfaces with 'pie wash' (recipe above) and return to the oven for about 30 minutes more.  DO CHECK how the edges of your pie crust are doing-- if they are getting too dark too quickly, cover edges of the crust with aluminum foil or a ready-made 'pie crust shield'.

Below:  THIS IS ABOUT THE DESIGN DISKS I USE 
FOR THE TOP PIE CRUSTS.  I also included these 
in/among GADGETS I LIKE which can be 
found in the index down along the right column.


The two below are made by Norpro and they sold
for $3.48 each.   They might cost a bit more 
these days. (?)  If you are interested in buying
any of these 'forms', you could check at a kitchen 
supply kind of store, or...just do a google search for
" Lattice & Hearts Pie Top Cutters "
Once you bring up a list of websites, click on "images"
so you can see the various design disks that are available.


Below:  The red pie crust cutter with heart design is REVERSIBLE and can be found at: http://www.everythingkitchens.com/nordic-ware-heart-lattice-pie-cutter-04010.html

The gold pie crust cutter with the apple design is ALSO reversible and can be found at:  
http://www.everythingkitchens.com/nordic-ware-leaves-apples-pie-cutter-04020.html

Below:  Here, you see the REVERSE side of the two directly above...

Above:  The designs are raised and their edges are quite sharp.  To use them, I first roll the crust to the thickness I want.  Then, I carefully lift it from the table and lay it across the designed disk.  Next, I take the rolling pin and gently press it down as I roll it over the sharp edges of the crust designs.  Just make sure you have the crust rolled down on ALL areas of the raised designs so that when you lift the crust to put it on the pie, you have well-cut openings which make your design.  Some bakers say to lightly dust either the crust or the design disk so that you'll be able to more easily lift the crust off.  

Below:  When I've used the pre-made crusts like what came in this box, I haven't had to flour the crust nor the disk.  But, I suppose if the crust were to get a little too warm, I would HAVE to use a little flour to prevent sticking/tearing. (?)



Yesterday was the perfect Saturday 
for me to make a pie because...
I could share it with Steve, Andy, 
Wayne, Pam and Emani-- and I did!

Monday, December 3, 2012

Gluten-free (but SWEET) Peanut Butter Cookies

Just three ingredients = 
A "PEANUT-y" COOKIE!!


There are recipes (and many variations)
for these all over the Internet!

You wouldn't think they could hold 
together without flour, but they do!


INGREDIENTS:  
  1. 2 cups creamy peanut butter (I don't see why you couldn't use the NUTTY variety, unless you do not like 'crunchy').
  2. 2 cups granulated sugar (some bakers use 1/2 of this amount in brown sugar; others substitute Splenda
    ®).
  3. 2 large eggs
  • Some bakers add 1/2 teaspoon vanilla to this dough, but I did not.
  • Some put a Hershey's Kiss into a mound of this dough before baking.
  • Some mix chocolate chips into this dough.
  • Some ???????????????????????????????.
DIRECTIONS:
Preheat the oven to 350°
Line a cookie sheet with parchment paper, or foil.
  • Mix the peanut butter and sugar well.  I put both into the bowl of my Kitchenaid stand mixer and let it 'beat together' (and sort of 'fluff up') for about 8 minutes, scraping the bowl a couple of times along the way.
  • Add the eggs, one at a time.  Continue mixing for about a minute.  By adding the eggs, the 'mix' takes on more of a regular cookie dough texture.
I used a golf-ball-sized 'cookie scooper/baller' thing to scoop up the dough and put onto the parchment lined cookie sheets.  If your cookies turn out like mine did, you can place them quite closely on the cookie sheet because they did not spread out very much.  (I'd say leaving an inch between each should work just fine).  Just before baking, using a fork, I made the 'traditional' kind of criss-cross design on their top-- if the dough sticks to the fork tines, dip it (the fork) in either sugar or water.

Most bakers said to bake these at 350° for 8-10 minutes.  With my oven, I baked them for 12 minutes.  Adjust baking time according to your oven, but you do not want to bake them until they seem dried out.


These cookies are really tasty, but... 
I suggest that, because 
of their sweetness when you use regular 
white sugar like I did, you limit these for just a 
'special treat' when you think 
you absolutely HAVE TO HAVE...
something sweet!


Sunday, November 18, 2012

Cranberry Fluff Salad


IF you like things that are on the 'tart' side, you may 
like this recipe for Cranberry Fluff.  Yes, there 
IS sugar added to sweeten up the cranberries, 
but not enough to make the cranberries taste as 
IF they had started out as little 'sugar balls'!!!!
Cranberries are cranberries.


Below:  To 'chop' the whole cranberries, 
I first used the slicing blade in my food processor.  
The pieces were still too large.


Below:  Secondly, I put the 'still too large' pieces of cranberries back through the food processor, but this time I ran them through the 'grating disc' that came with it--  now,...GOOD ENOUGH!

INGREDIENTS:
  • 1 pound whole cranberries, chopped
  • 1 cup sugar (IF you are "ANTI-tart", you might want to add more.)
  • 1 cup seeded grapes, halved
  • 1/2 cup maraschino cherries, halved (optional)
  • 1 cup small marshmallows (2 cups would add more volume)
  • 1/2 cup whole pecan halves, or chopped pieces
  • 1 cup whipping cream, whipped
DIRECTIONS:
  1. Combine fruits, marshmallows and nuts.
  2. Cover and put in refrigerator for a few hours or overnight (this helps the sugar 'do its thing').
  3. Whip the cream until it forms and holds soft peaks.  Fold the cream into the fruit.
  4. Chill in refrigerator for 1-2 hours.   Serves about 8.


P.S.  I adapted this recipe from one in an old 1992 recipe booklet put out by Women's Circle.

Saturday, November 17, 2012

Pumpkin Cheesecake Brownies*


INGREDIENTS:

For the Cheesecake part of this recipe--
  • 2 (8 oz.) packages (full-fat variety) cream cheese, at room temp.
  • 1/2 cup pumpkin puree
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 cup (regular, not light) sour cream
  • 2 eggs, lightly beaten with a fork
For the Brownie part of this recipe--
  • 3/4 cup (1 and 1/2 sticks) unsalted butter
  • 2 cups sugar (I used 1 and 2/3 cups sugar today, and that was enough.)
  • 1 cup cocoa (I used Hershey's).  I always sift cocoa, or run it through a screen to eliminate any lumps.
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder (I prefer to use the aluminum-free kind)
  • 1 TABLESPOON vanilla
  • 3 eggs, slightly beaten 
  • 1 cup unbleached, all-purpose flour
  • 1/4 cup semi-sweet chocolate chips.

DIRECTIONS:

Preheat oven to 325.  Lightly butter a 9x13" pan.  Set aside.

First, make the cheesecake mixture: 
  1. With the paddle attachment of an electric mixer, beat the cream cheese until it's 'smooooooth'.  
  2. Add the pumpkin, sugar, vanilla and spices; beat until smooth. 
  3. On low speed, add in the sour cream and eggs until well combined.  Set aside.
Now, make the brownie part:
  1. In a medium saucepan, melt the butter over low heat.  Add the sugar and stir (or whisk) over medium to low heat just until butter and sugar are combined and hot, but not bubbly.  You'll only need to heat it for a couple of minutes; until the mixture looks shiny.
  2. Remove the pan from the heat, and stir in the cocoa powder, salt, baking powder and vanilla.  Let cool for about five minutes so it won't be as hot for the addition of the eggs as in the next step.  
  3. Whisk in the eggs until smooth.  Stir in the flour.
  4. Pour about 3/4 of the brownie mixture into the prepared pan.  Spread out smoothly.  
  5. Pour the cheesecake batter over the brownie layer and spread evenly.
  6. Drop the remaining brownie batter by dollops on top of the cheesecake layer. 
  7.  Use the blade of a kitchen knife to swirl the brownie dollops into the cheesecake, making a pretty, swirly pattern.
  8. Sprinkle the top of the swirled pattern with the chocolate chips.  Like this...
                             


Bake for 35 minutes or so, until the cheesecake layer is set.  Let cool completely on a wire rack, then chill and store in the refrigerator.  

Below:  Baked, mine looked like this...

                               

Below:  Cut, they looked like this...

* Today's version (recipe) of/for these bars was adapted (with very minor changes) from Bridget's recipe/post at:  http://bakeat350.blogspot.com/2012/11/pumpkin-cheesecake-brownies.html     There, I read that the 'brownie layer' for this came from the  King Arthur Cookie Companion   (THANKS, Bridget!!!)

"Accident" Soup (Beef and Vegetable Combo.)


Above:  Before I added liquids, 
everything looked like this!

Why in the world would I have named this 'Accident' Soup!?   Well, ... because I started out to make this one day only because I had over a pound of thinly sliced carrots, some chunked celery, onions and lean ground beef  sitting in the refrigerator and I needed wanted to use all of that for/in SOMEthing! 

I browned the hamburger with the onions and celery, added carrots, cubed potatoes and a few other things-- I really THOUGHT it would end up being more of a stew, but,  NOPE!!!--  it was a SOUP.   And, I say it was quite 'accidentally' GOOD!!!!!

INGREDIENTS:
  • 1 and 1/2 lbs. lean hamburger
  • 1 large onion, chopped or sliced
  • 1-2 cups celery chopped into 1/2" pieces (leaves are good in it, too). 
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1 and 1/2 lb. carrots, sliced (mine were about 1/8" thick)
  • 3/4 cup water
  • 1 of 15 oz. can beef broth
  • 1 of 15 oz. can vegetable broth
  • 1/4 teaspoon garlic powder
  • 6-8 medium potatoes, peeled and cut into 3/4" cubes (or smaller 1/2" cubes)
  • 1/2 lb. soft kind of Velveeta type cheese (I think grated mild or medium cheddar would also work).  
DIRECTIONS:
  1. Brown the hamburger with the onion and celery until meat is lightly browned and the vegetables are slightly tender.   Drain excess fat off. 
  2. In large heavy-duty kind of stock pot or heavy dutch oven, combine meat/onions/celery and potatoes and sliced carrots.  Add the water and the two cans of vegetable broth and garlic powder.  Stir to mix.  Let this cook over medium heat while peeling and cubing the potatoes.
  3. Add cubed potatoes.  Stir well.  
  4. Cover and simmer until carrot slices and potatoes cubes are fork tender.   (BUT!!, my 'lazy way' of doing this is to put this into the oven at 350-degrees for almost an hour.  At this point in the preparation, I think this could also be put into a slow cooking crock pot on low for about six hours and it would turn out good, too.)
  5. Just before putting into individual bowls, spread little chunks of cheese on the top and gently stir until it melts into the broth.
Extra note:  I knew my husband had to be leaving the house in a bit over an hour.  I put this together.  He was not quite finished with eating it when the missionaries came to get him.  He put it 'on hold' and then, when he got back home an hour later, he told the missionaries, "I'll go and finish my soup.  You want some, too?"  Even if it was nearing the middle of the afternoon, they said, "Sure!"   They loved it so much that they each took second helpings-- one of them wanted to know what the broth was made up of.  "Vegetable and beef broth, water, and some cheese  melted on the end."   Anyhow, this................ 'accidentally good' soup was a huge hit with them.   Just yesterday, the missionaries again mentioned having had this soup here a couple of weeks ago, and asked if the recipe was on my recipe blog.  Well,............. it IS,............ NOW!!!!     

Wednesday, October 31, 2012

Pie Crust Cutters

For whenever I want 'openings' in a top pie crust and don't want to make just slits or a strip-lattice top, I can use these which I call my "lazy cutters". With these, I can cut designs on 9" or 10" top crusts.



Below:  I think(?) these first two are made by Norpro and 
they sold for $3.48 each.   They might cost a bit more 
these days. (?)  If you are interested in buying
any of these 'forms', you could check at a kitchen 
supply kind of store, or...just do a google search for
" Lattice & Hearts Pie Top Cutters "
Once you bring up a list of websites, click on "images"
so you can see the various design disks that 
are available and from where.




Below:  I think the next two are from Nordic Ware.  On the left (below), the red pie crust cutter with heart design is REVERSIBLE and can be found at: http://www.everythingkitchens.com/nordic-ware-heart-lattice-pie-cutter-04010.html

On the right, this gold pie crust cutter with the apple design is ALSO reversible and can be found at:  
http://www.everythingkitchens.com/nordic-ware-leaves-apples-pie-cutter-04020.html


 As shown below, this is the pattern on the 
reverse side of the two pictured above...

 The designs are raised and their edges are quite sharp.  

To use them, I first roll the crust to the thickness I want.  Then, I carefully lift it from the table and lay it across the designed disk.  Next, I take the rolling pin and gently press it down as I roll it over the sharp edges of the crust designs.  Just make sure you have the crust rolled down on ALL areas of the raised designs so that when you lift the crust to put it on the pie, you have well-cut openings which make your design.  Some bakers say to lightly dust either the crust or the design disk so that you'll be able to more easily lift the crust off.  

Below:  When I've used the pre-made crusts like what came in this box, I haven't had to flour the crust nor the disk.  But, I suppose if the crust were to get a little too warm, I would HAVE to use a little flour to prevent sticking/tearing. (?)

Wednesday, October 17, 2012

E-Claire (Cream Puff) Dessert

Probably, everybody and his aunt (and uncle)
already have this recipe and have made it many times...
 it's really nothing different than a big ole' 
flattened out cream puff--  well,... sort of!


When I googled 'cream puff dessert', I came 
up with 3,630,000 sites.  That's ALL?!?!?  
I'm posting this because... it's easy, and 
we like it.   It seems that every potluck 
doing I attend has at least one of 
these there and it goes quickly.


Ingredients for the Crust: 
(The same as for cream puffs)

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 whole eggs

Heat the water and butter until boiling.  Take off heat and stir in the flour.  Keep stirring until the dough sort of forms a ball around your spoon (a good wooden spoon works great!).  Let this cool for about 5 minutes.  Then, add the eggs (one at a time), beating after each addition until the dough gets smooth (about twenty strokes?).  The thing to avoid is putting a raw egg into the hot water/butter/flour mixture and having the first raw egg start to 'cook' if you don't stir it in rapidly enough!

Carefully spread that mixture on a sprayed or greased 17" x 12" jelly roll pan-- stay about 1" from the edges because it will spread out as it bakes.

Bake this for about 25 minutes in a 375-degree oven.  Cool for one hour. 

If high bumps develop during baking, just wait until baked crust has cooled and then 'gently' press those humps lower with a spatula.  Sometimes this layer comes out quite evenly for me; other times, like shown below, it isn't so 'pretty' at all.  It really does not matter much as to how this layer looks because, as I said, just flatten it down a bit.  It's going to be totally covered.



FILLING:
8 ounces cream cheese, softened
2 and 1/2  cups cold milk
1 large box (5.5 oz. size) Vanilla instant pudding mix

  • Beat the cream cheese until very smooth-- continue beating while adding milk very slowly.  
  • When that mixture is creamy smooth, add the package of dry pudding mix.  
  • Continue to mix (at a low speed) until this thickens.     
  • Pour this over the baked and cooled crust. (You may prepare this mixture while the crust is baking, but refrigerate it until the crust is baked and cooled.)  



TOPPING:

Cover pudding layer with whipped cream, or other whipped topping.  Like this.



Below:  IF desired, you can drizzle some 
chocolate syrup (or caramel topping?) 
'trails' across the top of the 
creamy layer.  Leave as is, or
swirl the 'trails' around, too, yet.


EXCEPT FOR WHEN SERVING, KEEP 
THIS DESSERT REFRIGERATED

Tuesday, October 16, 2012

Sauerkraut Casserole


The recipe for this casserole is similar to the casserole Janice Schmidt takes to most (if not all) pot luck meals at church.  Janice prepares/bakes hers and then puts it into a crock pot to keep it warm.  It is always a HIT!

You will need to have some cooked rice on hand, or cook it up before you begin the recipe. (I like doubling this recipe because I LIKE sauerkraut and want left-overs.)

Grease/spray a 9x13-inch baking dish.

INGREDIENTS: 

  • 1 cup raw rice (cooked ahead according to directions).
  • 2 lb. lean ground beef, browned and drained.
  • 1 packet dry onion soup.
  • 2  of 10.75 oz. cans  cream of mushroom soup.
  • 1 cup water.
  • 1 large can of sauerkraut (up to 1 quart), drained.  IF you decide to also rinse it, run water over it very briefly/quickly.  If you rinse it for too long, you will eliminate too much of the flavor of the sauerkraut.
  • A sprinkling of French fried onions for the top, just before baking.  (Optional)

DIRECTIONS:

  • Cook the 1 cup of rice and set aside.
  • Brown hamburger and add dry onion soup powder-- mix well and set aside. 
  • Combine cooked rice, cream of mushroom soup, water.  Add this to the meat/onion mixture.   Add the sauerkraut.  Blend well.
  • Spread into greased 9x13 baking dish.  Sprinkle French fried onions on top, optional.
  • Bake in 350-degree oven for about 1 hour.

Saturday, October 13, 2012

Egg Yolk Cookies*

A cookie recipe to use the egg yolks left behind 
after making meringue type recipes...


Because of the dark-colored egg YOLKS, the dough 
for these cookies IS much more yellow than most 
cookie dough, BUT,... the night lighting 
in my room made these baked cookies 
look a 'little' more "yellowish/orangeish" than they really are.

Below:   Yesterday, I was making up a double recipe of egg-white-rich Royal Icing for the assembling of gingerbread houses which will be decorated with 'seasonal candy'.  I wasn't excited about the thought of dumping the yolks.  So,... the recipe below was one option for using the yolks.  

The yolks you see below are SO 'orange-ish' because these eggs came from our free-range chickens-- their diet of grasses, seeds and insects makes for beautiful yolks like these...
  

And,................. cookies like these!


INGREDIENTS: 

   This is a "RICH" kind of cookie!

  • 1 cup butter (OR, use shortening for cookies that won't spread quite as much).
  • 1 and 1/2 cups white granulated sugar.
  • 6-7 egg yolks (or 3 whole large eggs).
  • 1 teaspoon vanilla extract.
  • 1/2 teaspoon lemon extract.
  • 1/2 teaspoon orange extract
  • 2 and 1/2 cups all-purpose flour.
  • 1 teaspoon baking soda.
  • 1 teaspoon cream of tartar.
DIRECTIONS:
  1. Cream butter and sugar until fluffy (I used my Kitchen Aid stand mixer for this  and let it "cream/fluff" for a minimum of 4 minutes).
  2. Separately, beat egg yolks and the three extracts.
  3. Add beaten egg yolk mixture to creamed butter and sugar.  Blend well.
  4. In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
  5. Add dry ingredients to creamed butter, sugar and egg mixture.  Mix until well blended.
  6. Form into balls, about the size of a walnut. (Dough is soft/sticky.)
  7. Roll balls in sugar, place on greased cookie sheet OR parchment lined cookie sheet, and slightly flatten.  (I prefer to use parchment paper on cookie sheets.)
  8. I had the best results with baking these at 400-degrees for 8-9 minutes, depending on desired softness/crispness.  (Since ovens can vary quite a bit, check the first sheetful to see how YOUR oven is treating these cookies-- maybe, you'll do better with an oven temperature of just 350-degrees like the original recipe suggested.)


 I like the flavor of the three different 
extracts in these cookies!


*There are quite a few recipes on the Internet for these, or something very similar.   This recipe adapted from Hungry Hintons  at:  http://hungryhintons.blogspot.com/2010/03/egg-yolk-cookies.html  (Thank you, Hintons!)

Monday, October 8, 2012

Fresh Tomato Soup


This soup was so-o-o-o good with crunchy  
golden/grilled (pan fried?) cheese sandwiches!



INGREDIENTS* (About 4 servings)
  • 4 cups chopped/diced fresh tomatoes (or the equivalent in canned tomatoes?)
  • 1 large onion, sliced OR diced
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons white sugar, or to taste
* Some cooks like to add a little bit of minced garlic to this soup-- some use the canned minced garlic bought in jars; others saute minced fresh garlic in a dab of olive oil, being careful to not burn it.

DIRECTIONS:
  • In a stockpot, over medium heat, combine the chopped tomatoes, chopped or diced onion and chicken broth.  Bring to a boil and gently boil for at least 20 minutes to blend all of the flavors.
  • Remove from heat and run the the boiled mixture through a food mill into a large bowl, or pan.  Discard any solids that are left over in the food mill.  (If you do not have a food mill, you could use a stick blender OR regular blender and then strain the mixture afterwards.)
  • In an empty kettle, melt the butter over medium heat.  Stir in the flour to make a roux, constantly stirring and cooking until the roux is a very light brown.
  • Gradually whisk about a cupful of the hot tomato mixture into the hot and thickened butter/flour roux-- whisk so that no lumps form.
  • Add this blended roux into the rest of the hot tomato/onion mixture.  Whisk quickly and thoroughly.
  • Season with sugar and salt according to taste.  Serve.


Friday, October 5, 2012

Rocky Road Fudge (Makes almost 5 lbs.!)

Above:  I love 'loaded' fudge-- if you don't, 
you can control that by altering the recipe.

This great (and easy) fudge recipe came our 
way from Paula-- thank you, Paula!


IF you just so happen to know anyone who likes 
fudge,... this is an easy 'GIFT-y" item.

Above: For those who do not like (or cannot eat) nuts, 
add only the mini marshmallows.
I sometimes put the above variation of fudge mixture in 
the 8x8-inch dish; then I quickly add the walnuts 
and fill the 9x13-inch dish, as shown below.

Above: Fudge with a lot of walnut pieces, 
plus the mini marshmallows.

```````````````````````````````````````

Before you begin this recipe, generously butter a 9x13-inch AND an 8x8-inch baking dish for when the fudge is done.

1.  Put 3 cups miniature marshmallows in a shallow container and put into freezer--- freeze until "FROZEN".  You'll add these at the end.  (You can put these in the freezer way ahead of time, if you wish.)  These are frozen ahead of time so that they won't quickly melt INTO the fudge when they're added at the end.

```````````````````````````````````````````

2. In a large heavy saucepan, combine the following three ingredients, heat just until melted and blended together and set aside (you could microwave these in a microwave safe bowl for one-minute increments until it's all melted and blendable):
  • 20 oz. total (three of the giant-sized?) Hershey OR Symphony OR Dove milk chocolate candy bars (broken into pieces)

  • 12 oz. bag of semi-sweet chocolate chips (I prefer the Ghirardelli brand)

  • 1 cup butter (cut into pieces)


``````````````````````````````````````````

3.  Combine the following three ingredients:

  • 4 cups white granulated sugar
  • 1 can (or 1 and 2/3 cups) evaporated milk
  • 2 and 1/2 cups miniature marshmallows (not the ones you have frozen) and bring to boil over medium heat. 


Stir constantly to prevent scorching on the bottom.  Continue to cook and stir at a light but steady boil for 7 minutes.  

Remove from heat immediately after 7 minutesPour this very hot mixture over the "set aside" chocolate/butter mixture in the heavy saucepan or bowl.

With a wooden spoon (preferably), stir until chocolate/butter is melted and the mixture is well blended.  Continue to stir* until candy loses 'SOME' of its shine. 

After  few minutes(?), when it has lost 'some' of its shine, stir in the still-frozen 3 cups of miniature marshmallows2 teaspoons vanilla, and 1 pound (or less, or none?) walnut halves (once the frozen marshmallows have been added, you don't want to stir long enough to make them soften/melt-- but, to keep their shape).

* If you stir for too long after it loses some of its shine, the fudge will, almost in an instant, start to firm up too quickly and you won't be able to incorporate the frozen marshmallows, vanilla and walnuts.

Immediately pour into the two buttered pans-- one a 9x13", and the other an 8x8".  Cover with Saran wrap, and refrigerate for at least 2 hours before cutting.  Keep refrigerated until ready to serve.  (Better yet, double-wrap unused portions first in Saran wrap and then aluminum foil.  Freeze in an air-tight container.  It will stay 'good' for a long time-- IF it survives! ) 
Ah-h-h-h-h-h-h-h-h-h................
 

Thursday, October 4, 2012

Phil's "Skinny" Chili


"Over the years, the cooks (from our most local medical center) have tried recipes submitted from other employees.  This one proved to be a favorite."


When I saw this recipe in the recipe book, 

Recipes & Remembrances, 


put together and sold to celebrate the medical center's 75th Anniversary (1931-2006), I was reminded of a very similar chili recipe I often made in the early 1970's.  This particular recipe was submitted by Phillip T. who had been the Radiology Manager at the hospital for a lot of years.  I remember Phillip from when he attended the same grade school and high school that I did.

*My very first real employer (for $$) was for a "hospital building fund".  I worked at that job from June of 1962 until the Spring of 1963 as their one/only secretary-- this was based out of a basement room of the local county courthouse.  When the 'mission' for that was completed, I was 'moved' to work in the main office of the hospital at its present location.... having gotten married in 1963, I continued working there until the Fall of 1963, when I quit to stay home and help with farm chores while awaiting the birth of my (our) first child in 1964.





INGREDIENTS*:
  • 2 lbs. lean ground beef
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 1 bunch celery, chopped
  • 1 of 15 oz. can chili beans, undrained
  • 2 of 15 oz. bean sprouts, drained and rinsed
  • 2 of 15 oz. diced tomatoes
  • 1 of 46-ounce tall can tomato juice OR V-8 juice
  • 1 cup ketchup
  • 1 tablespoon Lawry's seasoned salt
  • Ground black pepper, to taste
  • 1 tablespoon dried oregano, rubbed between fingers to release flavor
  • 1 tablespoon dried sweet basil leaves, also rubbed between fingers
  • 1 tablespoon garlic powder
  • 1/4 OR 1/3 cup chili powder, OR 1 packet of chili seasoning mix
DIRECTIONS:

Combine beef, onion, green pepper and celery and fry until beef browns.  Drain excess fat and return mixture to 6-quart kettle.  (After I drain excess fat off, I sometimes take a cup of very hot water and pour that over the drained meat, also.)

Add chili beans, bean sprouts, diced tomatoes, tomato juice and ketchup.  Mix well.  Add the salt/pepper, oregano, sweet basil, garlic powder and chili powder.  Mix very well! Cook over low heat for 1 hour.  (Rather than cook it on top the stove and risk scorching what's in the bottom, I prefer to cover and set it in the oven for an hour at 350-degrees.  


I liked this chili recipe in the 1970's, and liked it just as much tonight.  Our little "borrowed' 7-year-old girl asked for seconds because she liked it so much, also.

* The variations I made with this recipe today 
weren't enough to change the end result.   
Enjoy!!!