Recipes | Old Fashioned Families

The Ultimate Don’t Waste Your Thanksgiving Turkey Guide

November 25, 2012 by Mamma 1 Comment

We grew our own turkeys this year, and the one thing you really can’t do when you grow your own, is pick your own size of Thanksgiving Turkey. You can choose between Monstrous and not so monstrous but in the end you are likely going to end up with more turkey than you anticipated. This has been our dilemma this year. We only have 3 of us in our family so we can only eat so much turkey in the few days after the holiday.

Not one to let things go to waste, it is ultimately my goal to make sure most if not all of the turkey we raised for the past 4 months is used.

For me the Math is simple….. 4 days of eating as much turkey as we can possibly eat (which means lots of recipes) , on the 4^th day – that being today, it is time for the rest of the turkey to head to the freezer. That means I must also find something to do with the carcass which invariable has far too much meat on it to just waste.

There are essentially 3 choices left for this seemingly vacant carcass when we get to this point. If I am out of time, the carcass goes into the freezer and gets pulled out later to make stock or soup. I have also been known to make stock out of it, this is really easy and while time consuming, and it can be done in stages to make it easier. More about that later.

There are plenty of soups that can be made from the turkey carcass as well and these can also be frozen to be eaten later. I like doing this, it is easy, and it makes a meal for a night when I do not have a lot of time. There is plenty of turkey stock when doing this, so you make more than one batch of soup if you want.

Meals in the Meantime

There are more than enough meals and ideas out there for using up thanksgiving leftovers so I am going to leave you with only a couple of my simplest and most favorite ideas. I do not have pictures for these today, but they are very easy to make. The first recipes will use up your extra stuffing and gravy and it is one of my favorites.

Turkey Stuffing Bake

Ingredients:

6-8 thick slices of turkey breast (or the equivalent, enough turkey to cover the bottom of the pan)

1 – 2 cups Turkey gravy

Leftover Stuffing

Method:

This recipe could not be simpler, Preheat the oven to 350 degrees, put your turkey in a large baking pan lightly sprayed with cooking oil( can also use a small square pan depending on the number of leftovers you have.)
Pour gravy over the top of the turkey so it is covered.
Layer leftover stuffing on top and then bake in the oven for 35 minutes or until heated all the way through.

Turkey Cheddar Soup

This is always a favorite in our house, and like the recipe above I really do not have a recipe for it, but I have been making it for years and it always turns out good!

Ingredients:

1 half onion chopped

2 stalks of celery chopped

Two potatoes cubed

2 tablespoons oil

¼ flour (substitute half and half cornstarch and rice flour to make this recipe gluten free)

4 cups chicken or turkey broth

2 cups of Milk

2 cups of Extra Sharp Cheddar cheese

2 cups of turkey

Salt and Pepper to taste

Method

Sauté onion and celery in oil until soft, add a bit more oil to the pan if needed if the pan looks to dry.
Add in just enough flour to coat the vegetables (this may use all of the ¼ flour and may not) , and let cook for a minute longer, then add the turkey broth, stir until the flour is well incorporated into the broth.
Add cubed potatoes bring to a boil and turn down to a simmer. Cook until potatoes are tender, approximately 20 minutes, stirring frequently to prevent the bottom of the pan from scorching.
Add cut up turkey and heat until the turkey is hot.
Add milk and seasonings to the soup and cook until steaming, the milk should not come to a boil. Stir it very frequently, even constantly to ensure that the milk does not scorch.
Remove from the burner and let sit for about 2-4 minutes, then add the shredded cheese and stir until smooth. Serve.

Other ideas for Your Turkey

There are plenty of sites out there with left over ideas, here are just a few to get you started. Pinterest is also a great place to go for recipes for leftover turkey.

http://pinterest.com/pagetz/turkey-leftovers/

http://www.tasteofhome.com/Top-10-Recipes/Top-10-Turkey-Leftovers

http://www.centsationalgirl.com/2012/11/thanksgiving-turkey-leftovers-20-recipes/

http://www.lesleycooks.com/turkeyleftovers.htm

http://www.melskitchencafe.com/2011/11/top-ten-recipes-for-turkey-leftovers.html

Finally Turkey Stock …

Ingredients:

Turkey Carcass, Bones etc (these can be cut down to size is you do not have a big stock pot

2 Large onions

3-4 large carrots

Two Potatoes

4 to 5 stalks of Celery

2-3 sprigs of Rosemary

Thyme, sage and Parsley

3-4 cloves fresh garlic

Salt and peppercorns to taste (optional)

NOTE: This is a good time to use up any leftover vegetables you might have from Thanksgiving as well. Simply toss them in the pot and they will add even more flavor to your turkey broth.

Method:

Add all of the ingredients into your stockpot ( only adding as much salt and pepper as you want to your stock), and cook until the connective tissues on the carcass have broken down and the carcass falls apart easily. This is important because it means that all of the tasty marrow and connective tissues will have added their flavor to your turkey stock.
Strain the turkey broth through cheese cloth or a fine mesh sieve, gently pressing out any remaining juices. Let stock sit to cool and then strain one more time.
Turkey stock can be frozen or canned and will last in the fridge up to 7 days. I put my leftover meat in the freezer and then use the stock and meat to make more meals such as my cheddar turkey soup when I am ready to.

Filed Under: Celebrations, Holiday Recipes, Recipes, Thanksgiving Tagged With: thanksgiving leftovers, turkey leftovers, turkey leftovers pinterest

Easy Sun Dried Tomatoes

September 12, 2012 by Mamma 5 Comments

Last time I went to the store for sun dried Tomatoes the cheapest I could find them for was $5 for a tiny little package. Since I needed two packages for what I was making, I decided to pass them up and not make what I originally had planned on. $10 for a single ingredient just seemed like way too much money just to add them to a meal. While I am sure I could have found them for less if I shopped around, we do not have a lot of grocery stores in our area and by the time I found the sun dried tomatoes I might as well have bought the expensive ones for the gas it would have cost me.

It was then I decided I was going to make my own sun dried tomatoes only using the dehydrator this summer. I don’t use them a lot, but they sure make a lot of things like hummus, bread and sausage taste wonderful no matter how you dry them.

I looked at a lot of different directions for sun dried tomatoes, but a lot of them were more work than I wanted to do. I don’t have a lot of time these days, so I need to take shortcuts where ever I can.

That said I did my tomatoes the easy way, but I can tell you they still have all the flavor and versatility that any sun dried tomato I have ever bought or tried before, so I am not unhappy with the results.

Sun Dried Tomatoes

You can use any type of tomato that you want for these, but I get the best flavor and results from cherry or paste tomatoes. Personally I have just used whatever type of tomato I happened to pick, and as long as you cut them the same thickness your results will be fine.

All you need to do to make these tomatoes, is to wash, core and remove any blemishes and then slice them to the thickness you want. Be sure your slices are at least a quarter inch thick, mine were closer to a half inch. It is important that you get the slices uniform in thickness so they will all dry at approximately the same rate.

I space my tomatoes on the trays of my dehydrator about an inch apart to allow for good air circulation.

I set the temp on my Excalibur dehydrator at 155 for tomatoes and it takes between 18 and 24 hours for them to dry completely. You will need to adjust the temperature for whatever dehydrator you happen to have.

When done you want your tomatoes to be completely dry but slightly leathery, don’t let them get brittle if you plan to use them like sun dried tomatoes.

A lot of people store their tomatoes in oil, but I store mine in food saver bags in the freezer. This way I can get the maximum life from my tomatoes and I do not have to worry about them going bad.

If you do not have a Food Saver I strongly recommend you get one, they are great for freezing dehydrated foods, and they will keep for a very long time that way. Because they are air tight and remove all the air, your tomatoes will stay dry and perfect for when you need them. The food saver is also great for saving seeds in the freezer and for storing herbs in as well.

I rehydrate my tomatoes a bit for use by soaking them in a bit of hot water then laying them on paper towels to drain. They are perfect for a wide range of uses, from putting on pizza and in bread, to mixing with sausage and dropping into casseroles and soups. They are super easy to use and add a huge burst of flavor to whatever you are cooking.

Filed Under: Preserving Recipes, Putting Food Up Tagged With: dehydrating, dehydrator, easy sun dried tomatoes, sun dried tomatoes

The Very Easy and Never Ending Jar of Pickles

August 29, 2012 by Mamma 4 Comments

I used to think my father in law was a bit out there when he would use the old pickle juice to add onions and cucumbers to, pickling has to be more complicated than that was the rational I had. But after some experience in making refrigerator pickles I realized that reusing the liquid from your pickles over and over not only is an easy way to keep a never ending jar of pickles in your refrigerator but it is an excellent use of resources.

It has been impossible to keep pickles in our house for any length of time since both my husband and dd are capable of demolishing a jar of pickles in less than a day, but with these pickles I can keep them on hand for a fraction of the price of buying dill pickles.

I started out with a refrigerator pickle recipe that was in and of itself very easy to make. This recipe makes one jar of pickles and I doubled it to put it in a larger jar since my family goes crazy over pickles. I started the jar of pickles at the beginning of the growing season, and each time the jar was emptied or getting close to empty I simply filled it back up again, let it sit for a few days and my family had fresh pickles to eat again. Ok it is not traditionally fermented pickles, I know it is not the “right” way to do it, but it is a super easy way to keep my family in healthy snacks they love and a great way to use up extra pickles.

The Recipe

This recipe is about as simple as it gets, and the pickles it makes are great, I even like them and I am NOT a pickle fan. I use them in the potato and pasta salads as well letting my daughter (the pickle monster of the house) have free reign.

I used an old pickle jar to make these; it was approximately 2 quarts, so I doubled this recipe. You can use any size jar you want; this recipe is based on a one quart Mason jar so just adjust your amounts to suit the size of your jar.

When you finish the pickles (they do not last long in our house) simply add more cucumbers to the brine and let them sit for a couple of days. You can also add onions, sweet peppers and even hot peppers to the mix. The hot peppers will spice up your mix bit, so use caution in how many you choose to add.

5.0 from 1 reviews

The Very Easy and Never Ending Jar of Pickles

Prep time

48 hours

Total time

48 hours

Makes one quart of pickles

Recipe type: Canning

Ingredients

6 Small Cucumbers ( you can use either pickling cucumbers or regular cucumbers for this recipe I have used both.)
3 Cloves of Garlic
8 pieces of dill
⅔ cup White Vinegar
1 cup water
1 Tablespoon Sugar
1½ Tablespoons Canning Salt
1 Tablespoon Pickling Spices

Instructions

Make sure the jar and lid you plan to use is clean and dry, you do not need to sterilize as you might with canning because this is a refrigerator recipe and there is no processes involved.
Cut your pickles as desired, you can slice them in rounds, make spears or cut long thin sandwich slices; this is simply a matter of preference. Cut Garlic in halves lengthwise.
Mix together the remaining ingredients except dill in another covered container; shake until the sugar and salt are completely mixed in with the vinegar mixture.
Pack the cucumber slices, garlic in dill in the jar you have chosen and then pour your vinegar mixture over the top. Let sit in the refrigerator for 48 hours before trying. These pickles will last for up to one month if kept refrigerated.

WordPress Recipe Plugin by EasyRecipe

Filed Under: Preserving Recipes Tagged With: easy pickles, making pickles, pickles, preserviing, refrigerator pickles

English Style Pickled Onions

August 8, 2012 by Mamma 1 Comment

Pickled onions were a staple in my husband home when he was growing up. He spent his middle school and high school years in England and pickled onions where a part of many meals in their home.

It did not take long before I heard stories from my English mother in law about how quickly the pickled onions would magically disappear out of their pantry with hungry teenage boys of course being the culprits.

I knew I had to try my hand at making these and in the beginning my in laws would bring me back the spices I could use to make them with from England, but over time they stopped going back to England so I had to find a new source for the spices here in the US.

I also found it harder to find the malt vinegar in any type of quantity so I decided it was time to come up with my own recipe that I could do with ingredients I could get locally.

My version of these favorites uses a mix of vinegars, as malt vinegar can be very expensive and comes in small bottles. There are a few restaurant supply stores that carry malt vinegar in gallon containers so if you are lucky enough to have access to it, going with all malt vinegar is definitely the way to go. I did a mix of 1/2 malt vinegar and 1/2 white vinegar and the results came out almost as good as the originals.

The pickled onions themselves are easy to make, I used the small onions from my garden, the best size is about an inch in diameter but you can also use a bit larger, or if you are unable to find anything but boiler sized onions you can also cut them in half or quarters if you want. Shallots also work very well for this recipe if you have access to them.

Peel and clean the onions then place them in a large bowl. Add the salt and water; you want the water to cover the onions completely so add more water if the 4 cups is not quite enough.

Let the onions soak for at least 4 hours but up to 24 hours. I let mine soak for 4 to 6 hours for the best crispness.

While you are soaking your onions you will want to make your spiced vinegar, this is simply vinegar and pickling spices. I make mine when I am ready to pack the onions in jars and pour it over the onions while the mixture is still hot.

Give the onions a good rinse before packing them in quart jars. If the onions are small you should not have a problem packing them into 2 quart jars, but if the onions are bigger you will either want to cut some of the onions into halves or quarters or in my case I just added an extra pint jar.

If you come up a bit short on spiced vinegar simply add a bit more vinegar to the top of the jar to ensure the onions are completely covered.

I have water bath canned these before, but found that my husband likes them better not canned, the canning process made them a bit softer than what he was used to. If you have cool root cellar you can store them there, but if like me you have hot humid summers and no place cool to store things then you will be better offer either canning them or storing them in the fridge. I have two fridges so keeping them in the fridge works great for us.

English Style Pickled Onions

Prep time

6 hours

Cook time

30 mins

Total time

6 hours 30 mins

Similar to the English pickled onions served in the pubs in England.

Author: Patty

Recipe type: Canning

Ingredients

3 lbs of shallots or small boiler onions
⅓ cup Canning or Kosher Salt
4 cups Water
4 cups Vinegar, either malt vinegar, white vinegar or a mix of the two
2½ tablespoons of mixed pickling spices

Instructions

Clean onion and place in a large bowl.
Add ⅓ cup salt and 4 cups of water then let sit for 4 hours.
Meanwhile make spiced vinegar by bringing to boil 4 cups of vinegar and the pickling spice.
Drain and rinse onions then pack in quart jars, You can half or quarter onions to get a tighter pack if they are a bit too large.
Pour hot spiced vinegar over onions and seal.
You can store these onions in the fridge for up to 6 months or put them in a water bath canner for 20 minutes for longer storage. Storage in the fridge will result in a crisper onion.
Onions are ready after 2 weeks, makes approximate two Quarts depending on the size of your onions.

WordPress Recipe Plugin by EasyRecipe

Filed Under: Preserving Recipes, Putting Food Up Tagged With: english pickled onions, pickled onions

Blueberry Zucchini Pound Cake

August 7, 2012 by Mamma Leave a Comment

I am always and forever looking for ways to use eggs and zucchini in, the two things that are the most abundant at our house.

Pound cake is always a good way to use up eggs and this pound cake also uses Zucchini to create a moist flavorful pound cake.

Not only do I used up extra eggs and zucchini but my family loves this cake and it also freezes well.

Blueberry Zucchini Pound Cake

Prep time

30 mins

Cook time

90 mins

Total time

2 hours

This easy to fix pound cake is a great way to use up extra ingredients and will have your family coming back for more every time.

Author: Patty

Recipe type: Dessert

Serves: 8

Ingredients

4½ Cups Flour
1½ tsp baking powder
¾ tsp salt
1½ cups butter
3 cups sugar
6 eggs
1½ tsp vanilla extract
3 cups grated zucchini
2 cups of Blueberries

Instructions

Combine flour, baking powder and salt in a large bowl.
Mix butter and sugar on high speed until light and fluffy. Reduce mixing speed to low and add the 6 eggs one at a time, allowing each egg to be mixed in before adding the next.
Stir in vanilla extract.
Combine butter mixture with flour, adding a cup of flour at a time. Do not over mix.
Stir in zucchini until well combined and fold in blueberries.
Bake in two loaf pans that have be greased and floured at 325 degrees for approximately 90 minutes checking after 70 minutes with a toothpick to check for doneness. Pound cake will be done when the toothpick comes out clean.
Let pound cakes cool before removing from pans.

WordPress Recipe Plugin by EasyRecipe

Filed Under: Desserts, Recipes Tagged With: blueberry zucchini pound cake, pound cake, zucchini bread, zucchini recipes

Sweet and Spicy Pickled Beets

July 26, 2012 by Mamma 2 Comments

I have been working madly to keep up with all of our harvest lately, with the worst yet to come, I am still doing a pretty good job of getting everything done. A lot of our harvest has been going into the freezer, due to cost issues, and not having enough canning jars for this big of a harvest, but I decided to make some sweet and spicy pickled beets for my daughter and mother in law these are one of their favorites and they look forward to them every year.

These beets offer a bit more than the average pickled beet, and are a condiment that even I (who does not generally like anything pickled) will eat from time to time.

When you are done with eating a jar of beets, save the liquid, this recipe makes the best pickled eggs ever.

Getting the Beets Ready

I started out with 4lbs of beets, you want to choose fairly small beets for this recipe, you can use either whole beets that are about an inch in diameter, or you can do like I did and used 2 inch beets and slice them. I used a postal scale to weigh my beets; you can get one of these or a food scale relatively inexpensively at Amazon or your local stores.

Before you slice your beets you will need to cook them first, I normally scrub my beets with a green scrubby pad and take off the beet greens. You do not want to take off the crown of the beet so cut the greens of the beet just above that.

Put your beets in a pot of water and cook until the beets are tender about 15 to 20 minutes, the skin should slip right off and the beets should be easy to cut.

Prepare your Canning Equipment

While waiting for the beets to cook it is a good time to get the rest of your equipment ready, you will need 5 to 6 pint jars, rings and lids and a water bath canner. You need to wash and sterilize your jars, lids and rings as well as get your canner filled and ready to start heating, you water should be at a simmer when it is time to put your filled jars into the water bath.

Making your Spicy Pickled Beets

Cool beets in ice water for a few minutes until they are cool enough to handle. Skins should slip off easily and now you can take off top and bottom of the beet.

While the beets are cooling you can combine all the other ingredients into a pot and bring them to a boil, when the pot comes to a boil turn it down to low and let cook for about 6 minutes.

Slice beets 1/8″ – 1/4″ thick if you are not using them whole and add them to the pot with your liquid and seasonings. Heat the mixture until the beets are hot, then fill clean sterilized jars with beets and liquid. Leave a head space of 1/4″ clean rim of jars and put lids and rings on.

Place jars in water bath canner of simmering water and bring to boil, process jars for 30 minutes. Leave beets on shelf for at least 2 weeks before opening for the best flavor.

Sweet and Spicy Pickled Beets

Prep time

1 hour

Cook time

45 mins

Total time

1 hour 45 mins

Recipe type: Preserving

Ingredients

4 pounds Medium sized beets
3 cups Onions sliced into thin rounds
2 cups of sugar
2 Sticks of cinnamon broke into 2 pieces each
1Tbsp mustard seed
1tsp allspice whole
1tsp cloves whole
1tsp salt
2½ cups apple cider vinegar
1½ cups of water

Instructions

Scrub and rinse beets well, leave part of stem and do not cut the root from your beets. Doing this avoids loosing too much of the beet juice before you are ready to can them.
Fill large pot with beets and water and bring to boil, cook beets until fork tender and skin slips off easily.
Drain beets and cool enough to be able to handle them, slip skins off beets, remove root and tops and slice beets ⅛” – ¼”.
Add onions, sugar, cinnamon stick, mustard seed, allspice, cloves, salt, vinegar and water to a large pot and bring to a boil. Turn down the heat to low and cook for 6 minutes.
Add beets to the pot and cook until beets are hot.
Pour beets and liquid into the hot sterilized jars, be sure to remove the cinnamon stick before doing so.
Wipe rims of the jar and put lids and rings on the jars snuggly.
Process your pickled beets for 30 minutes in a water bath canner.
Wait at least 2 weeks to open.

WordPress Recipe Plugin by EasyRecipe

Filed Under: Preserving Recipes, Putting Food Up Tagged With: beets canning, canning, pickled beets, spicy pickled beets

Strawberry Shortcake Ala Mode

July 19, 2012 by Mamma Leave a Comment

There is nothing quite as good in the summer as home grown strawberries when they are paired with vanilla ice cream and homemade shortcakes. This version of strawberry shortcake has been a favorite in our home in the summer for many years.

Strawberry Shortcake Ala Mode

Prep time

2 hours

Cook time

30 mins

Total time

2 hours 30 mins

Author: Patty

Recipe type: Dessert

Serves: 4

Ingredients

3cups of strawberries
¼ cup of sugar (adjust this according to taste and ripeness of strawberries)
Vanilla Ice cream
Whipping Cream
3 -4 strawberries
2 cups of Flour
¼ cup of sugar
⅓ cup of butter
½ cup of milk
1 egg
1 teaspoon Vanilla
2 teaspoons baking Powder
¼ teaspoon salt
2 Tablespoons Demerara Sugar (optional)
1 tablespoon of milk(optional for brushing top of biscuits)

Instructions

Wash, hull and cut strawberries into a small bowl, leave sliced or lightly mash them with a fork. Sprinkle strawberries with the sugar and leave at room temperature for 30 minutes Place strawberries in the refrigerator to chill in a covered container until it is time to serve.
Set oven to 375
Combine all dried ingredients except the demerara sugar in a large mixing bowl and stir. Cut butter into ½ inch cubes and blend into the mixture in the bowl until it looks like coarse crumbs the size of peas.
Mix 1 large egg, milk, and vanilla extract in a small bowl then combine with the flour only until the dough comes together.
Separate dough into 3 large or 4 smaller rounds, place on cooking sheet mounding them slightly in the middle. Brush milk on top of biscuits and sprinkle with Demerara sugar. Bake at 375 for 20 to 25 minutes until browned and a toothpick comes clean when inserted. Cool completely before serving.
Split biscuits in half and place bottom half in bowl or small plate. Add one or two scoops of vanilla ice cream, then spoon strawberries over the top. Place the top of the biscuit on the strawberries and ice cream and top with whipping cream and a strawberry.

WordPress Recipe Plugin by EasyRecipe

Filed Under: Desserts, Recipes Tagged With: shortcake biscuit, strawberry shortcake, strawberry shortcake alamode

Natural and Different Egg Coloring Ideas

April 6, 2012 by Mamma Leave a Comment

Forget to get an egg coloring kit this year? here are a few ideas that you can use to make your own colored eggsfrom things you have at home.

This year instead of using a coloring kit from the grocery store, why not use some natural dyes. Here are some ideas. Usually, the more of the natural ingredient you use and the longer the egg soaks (maybe even overnight) the darker the color will be.

Natural Egg Food Coloring

REMEMBER: Not all of these eggs will be safe to eat. Do not eat eggs that sit in hot water for many hours or overnight. Save those for decorations.

Red

Save the skins from red onions and boil with the eggs
for 1/2 to 1 hour. Remember the more skins you use and the
longer you soak the darker the color will be. A smaller amount
of skins will produce a nice lavender.

Pink

Soak your hardboiled eggs in cranberry juice or the juice
from pickled beets.

Violet Blue

Soak your hardboiled eggs overnight in hot water to which
you have added violet blossoms.

Lavender

Soak your hardboiled eggs in grape juice, or, add 2 teaspoons
of lemon juice to the Violet Blue water to lighten the color.

Yellow

To a cup of hot water, add 1 to 1 1/2 teaspoons of tumeric
and 1/2 teaspoon vinegar.

Golden Tan

Save the skins from yellow onions. Add them to the water when
you hardboil your eggs.

Brown

To a cup of hot water, add 1 Tablespoon of instant coffee, and
1/2 teaspoon vinegar.

Green

Add 1/4 teaspoon of baking soda to a bowl of the water from
Violet Blue before soaking your eggs. You can also soak your eggs
in liquid chlorophyll. (Buy it at the pet store or drug store.)

Pretty Pastels

You can rub blueberries and cranberries right on the shells for
soft blues and pink. Blend them for another pretty result.

You can also use Household items to Make these beautiful Colored Eggs

Oil and Food Coloring Marbled Eggs

Ingredients

Eggs (hard boiled)
Food coloring
Vinegar
Cooking oil
Containers for the dye mixture (mugs will work)
Paper towels
A few spoons

Instructions

In each container combine one tablespoon of each of the following: oil, vinegar, and your choice of food coloring.
Add enough water to make the liquid deep enough to cover an egg.
Swirl the liquid with a spoon, and quickly lower and raise an egg into it.
Pat dry with a paper towel, and repeat with a second color.
Swirl into a third color, if desired. Some white areas can be left on the egg.
Gently pat dry the completed egg, leaving a bit of the oil to give the egg a varnished look.

WordPress Recipe Plugin by EasyRecipe

Filed Under: Easter, Holiday Recipes Tagged With: easter egg coloring, easter eggs, Egg coloring

Cocoa Mounds

April 6, 2012 by Mamma 1 Comment

Cocoa Mounds

Author: Mamma

Ingredients

2C (500ml) sugar
1 stick (4 oz./125 ml)margarine or butter
cannot use whipped margarine nor low-fat)
4-5 (70ml)Tbsp. Cocoa
½C (125ml) milk
½C (125 ml)peanut butter (smooth or chunky)
1 tsp (5 ml)vanilla
3C (750 ml)uncooked oats

Instructions

Combine dry ingredients in 1 qt. (1 ltr.) saucepan and stir to remove lumps in Cocoa. Add milk and margarine. Over medium heat,
bring to boil, stirring occasionally.
When mixture has reached a full rolling boil, set timer for one minute. After the full minute, remove from heat and add:
/2C (125 ml)peanut butter (smooth or chunky)
tsp (5 ml)vanilla
C (750 ml)uncooked oats
Drop by teaspoonfuls onto waxed paper. Cool. Makes about 3 dozen.
Optional: Add a handful of raisins and or coconut

WordPress Recipe Plugin by EasyRecipe

Filed Under: Desserts Tagged With: Cocoa Mounds

Hot Cross Buns

April 6, 2012 by Mamma Leave a Comment

Hot Cross Buns

This recipe will make 2½ dozen buns.

Author: Mamma

Recipe type: Baked Goods

Ingredients

2 packages active dry yeast
½ cup warm water
1 cup warm milk
½ cup sugar
¼ cup softened butter or margarine
1 teaspoon vanilla extract
1 teaspoon salt
½ teaspoon ground nutmeg
6½ to 7 cups all-purpose flour
4 eggs
½ cup dried currents
½ cup raisins
2 Tablespoons water
1 egg yolk
1 recipe Icing (below)

Instructions

Have the water and milk at 110-115 degrees F. In a large mixing bowl,dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir the dried fruit and enough flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.
ICING: Combine 1 cup confectioners’ sugar, 4 teaspoons milk or cream, a dash of salt, and ¼ teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture which flows easily.

WordPress Recipe Plugin by EasyRecipe

Filed Under: Holiday Recipes Tagged With: Hot Cross Buns