FOOD & Recipe Thread

[Celandine]

5 Minute "7 Minute Frosting"


^Klik 4 the Traditional Recipe^

The Yummy, Sticky, Fluffy Marshmallow Frosting your mother used to make
that fell out-of-favor since Store-Bought Canned Frosting hit the shelves
can be yours again for a fraction of the PItA it USED To Be to make it:

No-Cook "7 Minute Frosting"

INGREDIENTS:
* 3/4 cup sugar
* 1/2 teaspoon vanilla extract
* 1/4 cup boiling water
* 1 pinch cream of tartar
* 1 pinch salt
* 3 unbeaten egg whites**
** or 1 Tablespoon Meringue Powder

* food coloring (optional)
* coconut (optional)

DIRECTIONS:
1. Mix sugar, cream of tartar, salt, vanilla and egg whites.
2. Add boiling water.
3. Beat on high til mixture forms peaks (like meringue) approx 5 mins.
(note: over-beating results in a granular sugary mass)

** http://www.wilton.com/recipe/Wilton-Meringue

[Celandine]

Monkeybread -> Shortcut

Preheat oven to 375°F
Bake time 45 minutes
Traditional cinnamon buns are made with yeast,
but our biscuit-dough buns are faster to make and just as delicious.

INGREDIENTS:

2-3 Apples (Granny Smith's work well) Peeled, cored & coarsely chopped
3/4 cup of coarsely chopped Walnuts

Coating:
* 1/2 cup granulated sugar
* 1 tablespoon cinnamon
Dough:
* 4 cups all-purpose flour
* 1/4 cup granulated sugar
* 2 tablespoons baking powder
* 1 1/2 teaspoon salt
* 1/2 cup cold unsalted butter
* 1 large egg
* 1 cup milk
Topping: which Melts to become the Bottoming (and vice versa)
* 1/2 cup light brown sugar
* 1/4 cup softened or melted

PREPARATION:

Preheat oven to 375°F.
Generously Butter a BUNDT PAN (don't use a Spring-Form Pan the syrup will
leak out into the oven while cooking and create a real mess)

In a small bowl stir together 1/2 cup granulated sugar and cinnamon.

Into a large bowl sift together flour, remaining granulated sugar, baking powder,
and salt. Cut butter into small pieces and with your fingertips or a pastry blender,
blend into flour mixture until mixture resembles coarse meal. In another small
bowl whisk together egg & milk and add to flour mixture, stirring until combined.

Transfer mixture to a lightly floured surface and gently knead, 3 or 4 times, until
it forms a dough. Pat dough into a 10- by 6-inch rectangle (about ‚ inch thick).
Depending upon the wetness of the dough, either pull off walnut-sized chunks of
dough, or use a doughnut-hole cutter (I used a shot glass) to cut as many tiny
biscuits out of the sheet of dough, and roll them in the sugar & cinnamon mixture.

Layer coated biscuit pieces, chopped apples & walnuts into the bundt pan until
they're all used, and top with what's left of the cinnamon & sugar mixed with the
brown sugar and butter and spoon (or dot) the mixture over the top of the full
pan of dough & apples. This will melt and run down in between the chunks of
dough & apples and caramelize into a sticky syrup that will hold the entire mass
together once it cools.

Bake at 375℉ for 45 minutes

Allow it to cool in the pan for approximately 1/2 hour before placing a plate
over the top and CAREFULLY flipping the entire thing over (pan & all) to test it.

HINT ~ THE GOLDILOCKS EFFECT: If it's Too Cold it will stick to the pan...
~ BUT ~
If it's still Too Warm, the syrup and walnuts will start falling out onto the plate!
... in which case Re-Invert it (pan & all) and allow it to cool a little longer!

[Celandine]

CARROT CAKE 350°F 40-50 min.

Ingredients
* 3 cups grated (shredded) carrots
* 1 cups vegetable oil
* 4 eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 cups white sugar
* 2 teaspoons baking soda
* 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon ground cinnamon
* 1 cup chopped walnuts
*
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Oil and foil-line a 9x13 inch pan.
2. ~DRY~ Sift together Flour, sugar, baking soda, baking powder, salt, cinnamon,
3. ~WET~ In a large bowl, beat together eggs and oil, add carrots and vanilla.
4. Combine ~WET~ & ~DRY~ Ingredients
5. Fold in chopped walnuts.
6. Pour into prepared pan and spread evenly.
7. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into
the center of the cake comes out clean.
8. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Optional
9. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners'
sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.
10. Frost the cooled cake.

[Celandine]

Clickers ^ & more v


Martha Sez: "..clear gelatin & food color.."
but I prefer the New BLUEBERRY Jell-O
and of course Swedish Fish.

[macpirate]

hard to beat Mom's Turkey

1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing



Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

[Celandine]

(04-28-2012 08:22 AM)macpirate Wrote:  hard to beat Mom's Turkey

1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing

Sounds GREAT!
...and the weather is still cool enough to make the long cooking time enjoyable!

[Celandine]

Perfect Popcorn Recipe

Ingredients
* 3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
* 1/3 cup of high quality popcorn kernels
* 1 3-quart covered saucepan
* 2 Tbsp or more (to taste) of butter
* Salt to taste

Method
1. Heat the oil in a 3-quart saucepan on medium high heat.

2. Put 3 or 4 popcorn kernels into the oil and cover the pan.

3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.
Cover, remove from heat and count 30 seconds. This method first heats the oil to the right
temperature, then waiting 30 seconds brings all of the other kernels to a near-popping
temperature so that when they are put back on the heat, they all pop at about the same
time.

4. Return the pan to the heat. The popcorn should begin popping soon, and all at once.
Once the popping starts in earnest, gently shake the pan by moving it back and forth over
the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the
popcorn will be drier and crisper). Once the popping slows to several seconds between
pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately
into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last
batch), and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but
hot pan.

6 Salt to taste.

** If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will
be well distributed throughout the popcorn.