Cheese Toast

 Cheesy Garlic Bread

Ingredients:

1 cup melted butter 1 TBSP hot sauce 1/2 tsp onion powder 2 TBSP roasted garlic, smashed 1 TBSP worcestershire sauce kosher salt & ground black pepper 1 cup parm, grated 1 cup sharp white cheddar, grated

smoked paprika

Method: Mix and spread on brioche and broil or air fry.

Creamed Onions

 Recipe from Susan Scherer

Creamed Onions

Serves 6

1 pound small yellow onions (larger than pearl onions)

2 cups chicken stock

1 tablespoon butter

6 tablespoons all purpose flour

1 cup half and half

¼ cup dry sherry

Salt and freshy ground white pepper to taste

1/8 teaspoon ground nutmeg

2 tablespoons chopped fresh parsley

Trim the ends of onions and peel. Place the onions in a saucepan and add the chicken stock. Bring to a boil, cover, and simmer 10 minutes, or until just tender. Strain, reserving the stock, and set the onions aside. Return the stock to the pan and bring to a simmer.

In a small frying pan, melt the butter and add the flour. Cook together to make a roux. Do not brown. Add the roux to the hot stock and whisk until smooth and thickened.

Stir in the half and half and sherry and simmer 2 minutes more. Add salt and white pepper to taste, the nutmeg and parsley. Combine the cream sauce with the onion and place in a small round ovenproof casserole. Bake in a preheated 375 degrees for 35 to 45 minutes until hot and bubble. Brown the top under the broiler, if you wish.

Simple Syrup Recipe

 There is a basic unflavored simple syrup, used when making lemonade from fresh lemons, limes and other such items.

There are two ingredients in simple syrup:

1 cup sugar

1 cup water

Combine the sugar and water in a pot. Bring to a boil, stirring, until the sugar has dissolved. Remove from the heat and allow to cool.

Store in a clean jar in the refrigerator for up to a month. 

Note: some recipes call for two cups of sugar to one cup of water. It makes a thicker syrup.

Pickles

 Yoos Pickle Recipe

On the bottom of quart jars:

1 large and 1 small head of dill

1 clove of garlic

2 teaspoons mustard seed

2 slices onion.

Pack 1/2 full with cucumbers

Add 1 more large dill and fill the jar to the top with pickles. Do not crowd them.

Brine

3 cups vinegar

3 cups water

6 tablespoons salt (1/4 cup and 2 tablespoons)

Fill jars to within ½ inch of the top with boiling liquid. Wipe the jar top with a cloth. Put caps on the jar, screwing bands tight.

Process 5 minutes (+ 8 minutes for high altitude, such as Colorado).

 Easiest Bread Recipe Ever

1.5 c warm water 1 tablespoon yeast

Let set for 5 minutes, until yeast blooms. 1 tablespoon salt

3 cups your choice flour. Stir, cover and let rise Bake at 350 degrees in preheated round Dutch oven until barely brown. Remove lid and let bake additional 5-10 min until golden and crisp on top.

Red Beans and Rice

Source of recipe is unknown. I would like to give credit where it is due. Someone sent me an image of this recipe.

Red Beans and Rice

This is the way red beans and rice were cooked in the old days—loaded with meat and steeped in a rich, natural gravy. You must include a large ham bone, whose marrow gives the beans that creamy texture and distinctive smoky flavor. Many supermarkets now carry only preboned hams, and you may have difficulty finding ham bones. Ask your local butcher for a bone. Ham bones freeze well.

If you have any red beans left over, they freeze beautifully. Just add a little water and perhaps a pinch of salt when you reheat them.

Baked ham is preferred over country or smoked ham in this and all other New Orleans bean dishes. Smoked ham is too salty and will unbalance the seasonings. Pickled pork is pork shoulder marinated in brine for over a week. New Orleans markets regularly carry it, but elsewhere you probably will not find it. A good substitute for pickled pork is salt pork; with salt pork eliminate all other salt in the recipe.

Recipe feeds 8 or more.

 Ingredients:

2 pounds dried red (kidney) beans, soaked overnight in cold water to cover.

2 cups chopped onion

½ cup thinly sliced green scallion tops

½ cup chopped green pepper

1 1/3 Tablespoon finely minced garlic

2 Tablespoons finely minced fresh parsley

1 pound seasoned (baked) ham, cut into 1 inch cubes

1 pound pickled pork cut into large chunks*

1 large ham bone with some meat on it, sawed into 4 to 5 inch lengths

1 Tablespoon salt

½ teaspoon freshly ground black pepper

1/8 teaspoon cayenne

1/8 teaspoon crushed red pepper pods

2 whole bay leaves, broken into quarters

½ teaspoon dried thyme

1/8 teaspoon dried basil

2 quarts cold water or chicken broth, approximately

Boiled Rice

Drain the soaked beans in a colander and put them, along with all the other ingredients into a heavy 8 to 10 quart pot or kettle, adding just enough of the cold water or broth to cover. Bring to a oil over high heat, then lower the heat and simmer on low heat for 2 1/3 to 3 hours, or until the beans are tender and a thick natural gravy has formed. Add about 1 cup of water toward the end of cooking if the mixture appears too dry. During cooking, stir frequently and scrape down the sides and across the bottom of the pot with a wooden spoon or spatula to prevent scorching. (If you use a heavy pot and very low heat—just high enough to keep the barest simmer going—you should have no problem with beans sticking to the pot during cooking.) Stir the entire mixture thoroughly just once about every half hour.

When the beans are cooked, turn off the heat. To serve, ladle about 1 ½ cups of beans, with meat and gravy, over a portion (about 2/3 cup) of boiled rice.

 Notes

·        **Substitute ham hocks for pickled pork, as desired. I was unable to find pickled pork and used ham hocks instead. I didn't use a ham bone. I wish I had had one, but I didn't.

   This recipe was so delicious! I will want to make it again and again!

Frosted Peanut Butter Brownies

Brownie Ingredients: 

 1 cup butter 

 2 cups sugar 

 4 eggs 

4 tablespoons heaping peanut butter, crunchy or smooth 

1 teaspoon salt 

1/2 cup flour 

4 teaspoons cocoa 

1 teaspoon vanilla 

1 teaspoon almond extract 

Mix butter, sugar and eggs in a bowl. Add peanut butter. Sift in flour, salt and cocoa. Stir in flavorings. Bake in a greased 9 x 13 pan for about 30 minutes at 350 degrees. Test with a toothpick. If it comes out dry, they are done. Remove from oven and cool. 

  Frosting ingredients 

 2 tablespoons softened butter 

3 cups powdered sugar 

Milk--enough to make it the consistency to spread 

1 to 2 teaspoons cocoa 

1 teaspoon vanilla 

Beat well and frost brownies.

Cranberry Christmas Cake

 Recipe: Cranberry Christmas Cake

3 eggs

2 cups sugar

3/4 cup butter, softened

1 teaspoon vanilla

2 cups flour

12 ounces fresh cranberries

Preheat oven to 350 degrees.

With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Cut into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

Thanksgiving Menu with recipe links

 Turkey

Mashed potatoes

Gravy

Bread Stuffing

Cornbread stuffing

Corn

Green vegetable (asparagus, brussel sprouts, green beans)

Cranberries with Persimmons

Sweet Potato Souffle

Pumpkin Pie

Sweet Potato Pie

SOS, Chipped Beef on Toast

 For about four people:

• Chipped Beef 8 oz

• Butter 4 tablespoons

• Flour ¼ cup

• Milk 2 ½ cups

• Ground Black Pepper to taste

• Bread toasted

• Chop the beef into bite size pieces.

• Melt butter in a sauce pan or skillet over medium-low heat.

• Once melted, add in the flour. Whisk the butter flour mix (roux) constantly for 2-3 minutes.

• Add ground pepper and milk. Cook until smooth and creamy.

• Add the chopped beef pieces and simmer for 3-5 minutes. Remove from the heat and serve over toast.

It is a good idea to soak the beef in hot water first, to dilute the salt. It is usually very salty. Ever add salt to the recipe. Some add a little Worcestershire sauce.

The meal was popular due to its simplicity as well as being emblematic of the American military. The most preferred meal was for breakfast.

Cucumber Salad

Soak sliced cucumbers and onion in salted cold water in the refrigerator. Drain them and add sour cream, with a little vinegar mixed in. Salt and pepper.

There is no definitive amount or recipe. You have to work with amounts until you find the amounts that work best for you.

Peach Pound Cake

Recipe from Laura Carroll, on Stocking Our Shelves 

1 cup butter

3 cups sugar

6 eggs

1/2 teaspoon almond extract

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/2 teaspoon salt

3 cups flour

2 cups chopped peaches

1/2 cup sour cream

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. This can be made in three loaf pans instead. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in vanilla and almond extract. Combine dry ingredients and add to creamed mixture. Fold in peaches and sour cream. Pour batter into prepared cake pan and bake 75 to 85 minutes. Cool in pan for 5 minutes and then turn out of pan to cool completely. Sprinkle with confectioners sugar. These can be frozen.

Green Chile Chicken Pot Pie

Not my recipe, but want to save it.

 https://eatingnewmexico.com/2017/04/10/green-chile-chicken-pot-pie/?fbclid=IwAR0mDUoaKvh84_QVFq4Y5eQR0mPjlXsQrvle6t22fAjL3PVXDmRBTEpa94Y

Green Chile Chicken Cheese Enchilada Pot Pie… in cast iron

All the flavors of New Mexico fall and winter in one comfort food!

PREP TIME10 mins

COOK TIME1 hr 20 minutes

SERVINGS6

EQUIPMENT

• Cast Iron Skillet
• Skillet

INGREDIENTS

  

• 4 Tbsp butter or EVOO
• 1 rib celery diced
• 1 small yellow or white onion diced
• 2-3 cloves garlic minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• ¼ cup half & half
• 2 cups chopped cooked/shredded chicken I used rotisserie
• 1 cup roasted green chile chopped (or more)
• 1 cup shredded cheddar + 1/4 cup shredded cheddar
• 2 pie crusts
• 1 egg beaten, for egg wash

INSTRUCTIONS

 

• Preheat oven to 350°F. Brush bottom & sides of cast iron skillet with vegetable oil.
• In a large skillet (not the cast iron one, just some other one), melt the butter or heat EVOO over medium-high heat. Cook the celery, onion, and garlic until they begin to soften.
• Lower heat to medium. Stir constantly while adding flour. Stir until flour is absorbed and lightly toasted in color.
• Gradually stir in chicken broth while whisking to incorporate flour. Bring to a boil then lower to a simmer. Add half and half and stir to combine.
• After 3-4 minutes, remove from heat and stir in chopped chicken and green chile.
• Unroll one pie crust and place in bottom of the cast iron skillet, then pour in the filling.
• Spread 1 cup shredded cheddar on top of filling.
• Unroll the second crust on top. Seal crusts together by pinching together or pressing with a fork. Mine is “rustic” meaning I didn’t do anything fancy. 
• Cut vents into the top crust then brush with egg wash. Sprinkle top with remaining 1/4 cup cheddar cheese.
• Bake for 50-55 minutes until crust is golden and you can see the stuff bubbling a bit through the vents.

Gingerbread Cake with Candied Pistachios

https://rapidcityjournal.com/lifestyles/holiday-desserts-that-raise-spirits-money/article_9b91f3b3-0fa6-5c88-8f6a-18b5dd846477.html (Barb Vargo)

Candied Pistachios:

1 cup chopped pistachios

1 tablespoon corn syrup

2 tablespoons sugar

Preheat oven to 325 degrees. Line baking sheet with foil. Mix pistachios and corn syrup and quickly toss in sugar and spread on baking sheet. Bake 8 minutes, checking off to prevent burning. Cool.

Preheat oven to 350 degrees. Butter and flour 2 to 3 8-inch pans.


1 cup Guinness Extra Stout

1 cup molasses

1 1/2 teaspoon baking soda

2 cups flour

1 1/2 teaspoon baking powder

3/4 teaspoon cinnamon

1/4 teaspoons cloves

1/4 teaspoon nutmeg

1/8 teaspoon cardamon

3 eggs

1/2 cup sugar

1/2 cup brown sugar

3/4 cup vegetable oil

1 tablespoon minced/peeled fresh ginger, or more to taste

Bring stout and molasses to boil. Remove from heat and stir in baking soda. Cool 1 hour. Blend together flour, baking powder and spices. Whisk eggs and sugars. Whisk oil and cooled stout mixture with eggs. Slowly add wet mixture to flour mixture. Stir in fresh ginger. Bake 25-35 minutes, more if using 2 pans, less if using three pans.

Cool and frost. Add candied pistachios just before serving.

Frosting:

2 8-ounce packages cream cheese

1/2 cup butter

3/4 teaspoon grated orange peel

2 cups powdered sugar

1 teaspoon vanilla

Beat all ingredients together at room temperature.

Two recipes, different sized cans of yams. 

Sweet Potato Pie

Sweet potato pie is a traditional dessert, originating in the South. It is often served during the holiday season, especially at Thanksgiving.

https://iambaker.net/sweet-potato-pie/

Sweet Potato Pie from 29 ounce can of Yams

Prep time

10 MINS

COOK TIME

1 HR 20 MINS

TOTAL TIME

1 HR 30 MINS

INGREDIENTS

• 1 9-inch pie crust, unbaked
• 1 can (29 ounces) sweet potatoes, packed in syrup and drained
• 1/2 cup butter, melted
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1/2 cup (126g) evaporated milk
• 2 large eggs, room temperature
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 
  
• INSTRUCTIONS
• 
  

1. Preheat oven to 350°F.
2. Place unbaked pie crust in a 9-inch pie pan.
3. Cinch the edge of your pie crust to create your desired shape.
4. Place the pie crust in the oven and bake for 10 minutes. Remove from the oven and cool while you prepare the filling.
5. In a large bowl, combine sweet potato, melted butter, granulated sugar, brown sugar, evaporated milk, eggs, nutmeg, cinnamon, and vanilla.

6. Using a hand mixer, beat all ingredients together on medium speed until smooth (5-6 minutes)

7. Pour filling into the prebaked pie crust.

8. Cover pie with foil.

9. Bake for 50 minutes, remove from oven and remove foil, and then bake for another 20-30 minutes or until a sharp knife inserted in the center comes out clean.

Bruce's Yam Pie

http://www.brucesyams.com/recipes/sweet-potato-pie/ 

Ingredients

• 1 (40 oz.) can; drained and smashed
• 2 whole eggs, plus 1 egg yolk
• 1 (5 oz.) can evaporated milk
• 3/4 cup granulated sugar
• 3/4 tsp. pure vanilla extract
• 3/4 tsp. salt
• 1/3 cup melted (cooled) unsalted butter
• 2 tbs. cornstarch
• 1 tsp pumpkin pie spice (or 1/2 tsp. cinnamon and 1/2 tsp. nutmeg)

• 1 (unbaked / defrosted) 9” deep dish pie shell
• whipped cream for serving

Steps to Prepare

1. Heat oven to 400°F.
2. In the bowl of a mixer, combine the yams, eggs, egg yolk and evaporated milk and beat smooth.
3. Add sugar, vanilla, salt, butter, corn starch and spices; continue to mix until creamy.
4. Scoop mixture into the pie shell (spread evenly with the back of a spoon) and place on a baking sheet.
5. Bake for 15 minutes then lower heat to 325?F and continue to bake for an additional 30-35 minutes (or until center has set).
6. Serve with whipped cream, if desired.

Date Pinwheel Cookie

 https://cannedpeachesproject.com/date-pinwheel-cookies/

Date Pinwheel Cookie

Yield: 4 large logs, yielding about 1 1/2 dozen cookies each. 

Vintage date pinwheel recipe from my Great Grandma Little. Makes a lightly sweet and soft cookie that has long been a family favorite. 
INGREDIENTS  

For Date Filling:

• 3/4 cup water
• 3/4 cup sugar
• 1 1/2 lbs. pitted dates, roughly chopped

For Cookie Dough:

• 1 cup soft butter (2 sticks, 8 ounces)
• 1 cup light brown sugar
• 1 cup white sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking soda
• 5 cups all purpose flour

INSTRUCTIONS

Make Date Filling:

• In small pot over medium low heat, heat sugar, water & chopped dates. Let cook until sugar melts and forms a syrup. Use a wooden spoon or potato masher to break up dates more, and make a thick paste.
• Pull off the heat and cool to room temp.

Make Cookie Dough:

• In large bowl, or stand mixer with paddle attachment, cream together butter and sugars. 
• Add eggs, one at a time, mixing thoroughly after each addition. Add vanilla extract.
• Add dry ingredients, and mix thoroughly. Divide dough into 4 equal portions.

Assemble Pinwheels:

• Roll out each lump of dough onto parchment, until 1/2" thick. Use a knife to square up your dough (scraps can be saved and used for to make a mini log, with extra filling).
• Spread an even layer of date filling on dough, leaving one of the short ends bare to make for easy sealing. Don't use so much filling that it's hard to roll up, but it's also the good stuff, so don't skimp. (I actually recommend using *slightly* more filling than what is in the picture)
• Tightly roll up your log, rolling toward the end you left bare. Press to seal.  Wrap up in parchment paper, and let chill in fridge for a few hours.
• Once dough is chilled, preheat oven to 325, and line baking sheets with parchment. Slice logs into 1/2" thick rounds. Place on prepared sheets, and bake until lightly brown, about 15 minutes.