Friday, November 12, 2010
Sunday, November 7, 2010
Sweet Indian Pudding
3 cups milk
1/3 cup molasses
1/3 cup yellow cornmeal
1 beaten egg (I put in 2)
1/4 cup sugar
2 tablespoons buter
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
In saucepan, combine the milk and molasses: stir in cornmeal. Cook and stir till thick, about 1 minutes. Remove from heat. Combine egg, sugar, butter, ginger, cinnamon and salt. Gradually stir in hot cornmeal mixture. Bake, uncovered in a 1-quart casserole at 300 degrees about 1 1/2 hours. Serves 6
Another version:
Indian Pudding
Make as above EXCEPT omit egg and sugar. Bake 1 hour at 300 degrees.
1/3 cup molasses
1/3 cup yellow cornmeal
1 beaten egg (I put in 2)
1/4 cup sugar
2 tablespoons buter
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
In saucepan, combine the milk and molasses: stir in cornmeal. Cook and stir till thick, about 1 minutes. Remove from heat. Combine egg, sugar, butter, ginger, cinnamon and salt. Gradually stir in hot cornmeal mixture. Bake, uncovered in a 1-quart casserole at 300 degrees about 1 1/2 hours. Serves 6
Another version:
Indian Pudding
Make as above EXCEPT omit egg and sugar. Bake 1 hour at 300 degrees.
Cranberry Apple Salad
Easy, refreshing, and crunchy but yet has all those Turkey Day Flavors!
(easy to double/triple/quadruple)
1- 16 oz. can whole berry cranberry sauce
2 med apples, unpeeled but cored and diced
1 rib celery, thinly sliced
1/2 cup, toasted, chopped walnuts
In a bowl, combine the first three ingredients. Cover and refrigerate. Stir in walnuts just before serving.
(easy to double/triple/quadruple)
1- 16 oz. can whole berry cranberry sauce
2 med apples, unpeeled but cored and diced
1 rib celery, thinly sliced
1/2 cup, toasted, chopped walnuts
In a bowl, combine the first three ingredients. Cover and refrigerate. Stir in walnuts just before serving.
Thursday, November 4, 2010
Judy's Carrot Cake
I think we're all in agreement that this is THE BEST CARROT CAKE EVER! I've copied and pasted Judy's recipe from the other blog, mainly for my own convenience. We're having a potluck lunch at work next week, and I've been making many grand promises. I even got 10 inch pans specifically for this cake. Here's a question: Will Grandma Koszuth come back and haunt me if I used store-bought cream cheese icing?
Here's Judy's original post:
2 - 10 inch round layers
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees. Grease and flour two 10-inch cake pans.
In a large bowl, beat the eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45-55 minutes in the preheated oven or until the cake tests done with a toothpick. Cool for 10 minutes before removing from the pan. When completely cooled, frost with cream cheese frosting.
Cream Cheese Frosting
Two 8-ounce packages cream cheese, softened
1 cup butter softened
7 cups powdered sugar
2 ½ teaspoons vanilla extract
splash of orange extract~optional
Cream the softened butter and cream cheese together. Add the vanilla and optional orange extract. Add the sugar a little at a time blending well. Frost the cake when smooth, then CAREFULLY put it in a box and send it to me as I’m hungry just typing this.......
--------------------------
Update 11/13/2010
I made this cake (pics below), and it was really good, but some the carrots turned GREEN in the cake! Why? Beats me. Was it because I purchased pre-grated carrots and they're probably chemically infused? Was is a reaction between that and the pineapple (acidity?). The world may never know. Here's my pics:
I was doing about 37 things at once, so I forgot to take a lot of pictures. But, its a really good cake, green carrots and all......
Here's Judy's original post:
2 - 10 inch round layers
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees. Grease and flour two 10-inch cake pans.
In a large bowl, beat the eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45-55 minutes in the preheated oven or until the cake tests done with a toothpick. Cool for 10 minutes before removing from the pan. When completely cooled, frost with cream cheese frosting.
Cream Cheese Frosting
Two 8-ounce packages cream cheese, softened
1 cup butter softened
7 cups powdered sugar
2 ½ teaspoons vanilla extract
splash of orange extract~optional
Cream the softened butter and cream cheese together. Add the vanilla and optional orange extract. Add the sugar a little at a time blending well. Frost the cake when smooth, then CAREFULLY put it in a box and send it to me as I’m hungry just typing this.......
--------------------------
Update 11/13/2010
I made this cake (pics below), and it was really good, but some the carrots turned GREEN in the cake! Why? Beats me. Was it because I purchased pre-grated carrots and they're probably chemically infused? Was is a reaction between that and the pineapple (acidity?). The world may never know. Here's my pics:
I was doing about 37 things at once, so I forgot to take a lot of pictures. But, its a really good cake, green carrots and all......
Tuesday, November 2, 2010
Let's Talk Turkey
OK kids, believe it or not, Turkey Day is just around the corner. I think the reason I love Thanksgiving is because its all about the food, and you don't have the added pressure of gifts and decorations. I've been making dinner for the Skibinski clan for about the past 15 years, and I really love doing it. They're coming again this year, and I'm looking forward to cooking again.
So, what are you making this year? I need some new ideas for sides. I seem to make the same old thing year after year. They're good, but getting a bit monotonous. Last year I tried mixing it up a bit, but had a few disastrous results (Don't, I repeat DON'T serve brussels sprouts to houseguests who have also been drinking beer non stop for the past 36 hours unless you also have the little green pills in serving dishes right on the table!).
I have been making the same turkey recipe for the past 6 years or so, and I don't plan to mess with that. Its foolproof. The best, juciest white meat you will ever eat. I'm not going to print the whole recipe, as its Alton Brown's Good Eats Roast Turkey from Food Network. You can get it here. Try it. You won't be sorry. I brine it in my large stock pot and begin brining before I go to bed. I usually get a 12 to 14 pounder, and it cooks up in about 2 1/2 hours. (Don't forget to make your own candied ginger!)
However, this does not solve my side dish problem. The saffron butternut squash risotto was also a disaster last year, mainly due to timing issues. Its a really good recipe, but risotto is a dish you probably need to save to be the centerpiece of a meal. Too labor intensive when you're trying to get the rest of the meal on the table.
Anyways, HELP! I need some new ideas! Lets get cooking!
Bon Apetit!
Ann
So, what are you making this year? I need some new ideas for sides. I seem to make the same old thing year after year. They're good, but getting a bit monotonous. Last year I tried mixing it up a bit, but had a few disastrous results (Don't, I repeat DON'T serve brussels sprouts to houseguests who have also been drinking beer non stop for the past 36 hours unless you also have the little green pills in serving dishes right on the table!).
I have been making the same turkey recipe for the past 6 years or so, and I don't plan to mess with that. Its foolproof. The best, juciest white meat you will ever eat. I'm not going to print the whole recipe, as its Alton Brown's Good Eats Roast Turkey from Food Network. You can get it here. Try it. You won't be sorry. I brine it in my large stock pot and begin brining before I go to bed. I usually get a 12 to 14 pounder, and it cooks up in about 2 1/2 hours. (Don't forget to make your own candied ginger!)
However, this does not solve my side dish problem. The saffron butternut squash risotto was also a disaster last year, mainly due to timing issues. Its a really good recipe, but risotto is a dish you probably need to save to be the centerpiece of a meal. Too labor intensive when you're trying to get the rest of the meal on the table.
Anyways, HELP! I need some new ideas! Lets get cooking!
Bon Apetit!
Ann
Tuesday, October 19, 2010
IT WORKS!!!
Hey! I tried the "recipe search" feature over on the right side & it really worked! I typed in "pumpkin" and got Judy's recipes for pumpkin and pumkin cookies and my post with the 100 pumpkin recipes! I'm so excited! (OK, I don't get out much!)
Monday, October 18, 2010
Great Pumpkin Cookies
Taken of course from the Peanuts Cookbook~which we had as kids and I was lucky enough to find again at a rummage a few years ago!
1 1/2 cups brown sugar, packed
1/2 cup butte (or shortening)
2 eggs
16 oz. canned pumkin (or fresh prepared!)
2 3/4 cups flour, sifted
1 TABLESPOON baking powder
1 1/2 teas. cinnamon
3/4 teas. nutmeg
1/2 teas. salt
1/2 teas. ginger
1 cup raisins (or more if you like!)
1 cup chopped pecans
Preheat the oven to 400. Mix sugar, butter, eggs and pumpkin thoroughly in a large bowl. Sift dry ingredients and add to pumpkin mixture. Blend well. Add raisins and pecans. Drop batter by teaspoonsful on ungreased baking sheets. Bake 12-15 minutes or until lightly browned. Remove from oven and liff off with a pancake turner. Makes about 6 dozen. It's a great snack while you're waiting for the 'Great Pumpkin'.
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