Yum! Recipes

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• Lemon Meringue Pie

Makes one 10-inch (25 cm) pie

For the Crust:

¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces

2 cups (475 mL) all-purpose flour

¼ cup (60 mL) granulated sugar

¼ tsp (1.2 mL) salt

⅓ cup (80 mL) ice water

For the Filling:

2 cups (475 mL) water

1 cup (240 mL) granulated sugar

½ cup (120 mL) cornstarch

5 egg yolks, beaten

¼ cup (60 mL) butter

¾ cup (180 mL) fresh lemon juice

1 tbsp (15 mL) lemon zest

1 tsp (5 mL) vanilla extract

For the Meringue:

5 egg whites, room temperature

½ tsp (2.5 mL) cream of tartar

¼ tsp (1.2 mL) salt

½ tsp (2.5 mL) vanilla extract

¾ cup (180 mL) granulated sugar

For the Crust: Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of ⅛ inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about ½ inch (1.2 cm). Flute decoratively. Chill for 30 minutes.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

For the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.

Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

For the Meringue: Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.

• Apple-Sage Marinated Smoked Turkey

Two 12 oz. cans frozen apple-juice concentrate, thawed
Four 12 oz. cans cold water (use the empty apple-juice can to measure)
1/2 c. cider vinegar
1/2 c. fresh sage leaves, chopped, or 3 Tbsp. crumbled dried sage
1/4 c. pickling salt
1/2 tsp. crushed red pepper
One 12 lb. fresh or thawed frozen turkey
Gravy
4 c. small wood chips (apple wood, grapevine cuttings, hickory, or other fruitwood)
2 Tbsp. olive oil
1 medium-size baking or cooking apple (Winesap, Rome Beauty, Golden Delicious)

1. In 2-gal. plastic food-storage bag placed in large bowl, combine undiluted apple juice, water, vinegar, sage, salt and pepper. Set mixture aside.

2. Remove giblets and neck from turkey; rinse, wrap, and refrigerate to make Gravy. Rinse and place turkey, breast side down, in apple-juice mixture. Seal bag and refrigerate turkey for 2 days, turning the bird every 12 hours.

3. About 8 hours before serving, drain turkey, reserving marinade. Place turkey, breast side up, on wire rack in shallow small roasting pan. Refrigerate turkey uncovered for at least 4 hours to dry out skin or until ready to grill. Refrigerate marinade. Meanwhile, using reserved turkey giblets and neck, prepare turkey broth in Gravy recipe.

4. At least 4 hours before serving turkey, soak wood chips in enough water to cover in a container. If using charcoal grill, ignite 40 charcoal briquettes. When briquettes are hot, place equally around a 9-in. square disposable aluminum foil drip pan placed in center of the charcoal grate in grill. On a gas grill, turn gas to high. Place 1 c. soaked wood chips in the grill’s metal smoking box or in a small shallow foil pan set directly on heat in a corner. Close lid until grill is heated - about 10 min. Adjust gas for indirect cooking (no heat down center) and set a drip pan in center. Add another cup of wood chips.

5. Rub turkey with oil. Cut apple crosswise into 1/2-inch-thick slices and insert into neck cavity; skewer neck skin to back or tuck wing tips under shoulder joints to hold skin in place. If body cavity opening has a band of skin or metal across it, push ends of drumsticks under it. Otherwise, tie drumstick ends securely together with string. Return turkey to wire rack over roasting pan.

6. Pour enough reserved marinade to fill foil drip pan in charcoal or gas grill. Place 3 unheated briquettes over hot coals on each side of drip pan and top with about 1/4 c. drained soaked wood chips in charcoal grill. Set cooking grate on grill. Place turkey in pan on grate above drip pan. Cover grill. (Open vents for charcoal. Every 30 min., add 2 or 3 more briquettes and some wood chips.) If turkey wings get too dark, cover with foil. Maintain about an inch of reserved marinade at all times in the drip pan.

7. “Smoke-grill” turkey 3-31/2 hours or until a meat thermometer inserted into thigh registers 180 degrees F. Outdoor weather will affect timing - cold weather means adding more briquettes to maintain grill temperature. Owing to outdoor and grill temperature differences - not to mention differences in turkey size and shape - cooking times may vary. When turkey is done, transfer to serving platter; cover loosely with foil and keep warm. Finish making Gravy.

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I’ll be celebrating Thanksgiving in Australia with my new husband and in-laws. This will be our first Thanksgiving together. And, their very first Thanksgiving. So, I am going to make it very special.

 My First Thanksgiving Menu

Turkey (Brined and Roasted with baby carrots)

Stuffing (Australian)

Green Beans

Apple Pie (made with whole wheat flour) with Vanilla Ice Cream

Mashed Potatoes with Gravy

Whole Wheat Homemade Cloverleaf Dinner Rolls

Sweet Potatoes Stuffed with Brown-Sugar-Cinnamon-Pecan-Marshmallow-Streussel

Corn

Baby Spinach, Cherry Tomato, Cucumber, Carrot Salad

Perhaps, I’m dreaming. I’m going to do my best…and possibly borrow some baking dishes from my mother-in-law. Recipes will be posted soon. What does your Thanksgiving menu look like? How are you fixing your turkey? Do you have a traditional dessert or dish? May you have a gobbly-gobbly good Thanksgiving!

 

• Cola Basted Ham

1 (18-pound) cured ham
2 (12-ounce) cans cola (I’ve used a 2 liter)
Canned pineapple rings
Brown sugar
Maraschino cherries (optional)
Cloves (These really add so much to the flavor.)

Preheat the oven to 325 degrees F. Place ham in a shallow roasting pan. Baste the ham with cola. With toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.

• Cajun Chicken

From: Eating for Life, Bill Phillips

Serves: 2

4 oz. rigatoni or penne pasta
2 chicken breasts
2 Tbsp Cajun seasoning
1/2 c. skim milk
5 oz. baby spinach leaves
8 oz. fresh mushrooms, sliced
1 Tbsp butter
1 tomato, chopped

Prepare rigatoni according to its package directions. Lightly coat a large skillet with cooking spray and place over medium heat. Coat chicken breasts with Cajun seasoning. Place chicken breasts in skillet; cook for approximately 6 minutes; turn and cook for 6 more minutes until no longer pink in the center. Transfer the cooked chicken breasts to a plate; cover with foil to keep warm. Add milk, cooked pasts, spinach, mushrooms and butter to skillet; mix well. Cover and simmer over low heat, stirring occasionally, until heated through, approximately 5 minutes. Divide pasta mixture into two portions and top with a portion of Cajun chicken. Garnish with tomatoes, serve and enjoy!

Morning Egg Cups

Not long ago, I surprised Aaron with a fun recipe I found at: http://intent.squarespace.com/at-table/2007/9/17/

The recipe is simple and scrumptious! We love them and will definitely make them again. I made mine in a muffin tin instead of ramekins, ending up to be very messy, but still very doable. I think next time I make them I will experiment with adding sausage or bacon…green peppers..etc…be creative! Keep in mind, these are very filling. Enjoy!

 

“Man in the Boat”

I made this for Aaron the other morning…as a breakfast surprise…something fun…not the same ol’ mundane breakfast. It was so much fun to make and yum, yum, yummy! Aaron loved it…we will definitely be doing this again.

I found it at: http://www.kellishouse.blogspot.com/

Pictures and instructions!

• Coconut Snowmen

These are great fun on a winters day and were featured on the cover of Martha Stewarts magazine in December of 2000 Ingredients for 4 snowmen

Half gallon of vanilla ice cream

14 ounces of shredded coconut

1 tablespoon of marzipan and orange food coloring

Shoestring black licorce cut into small pieces for eyes, mouth and buttons

4 large marshmallows

4 chocolate wafer cookies

Confectioner’s sugar

Line a baking pan with parchment paper then make three snowballs out of ice cream for each snowman varying in size…..these can be either made with different size scoops or with your hands..place on parchment paper and put back into the freezer for approximately 15 minutes till firm.

Remove ice cream balls from freezer and roll in shredded coconut…..place back in freezer to firm.

Add orange food coloring to marzipan until carrot color is achieved and shape into four noses.

Add licorice piece for eyes and mouth and for buttons on other two balls of each snowman..press the three balls together and return to freezer till ready to serve.

To make hat lightly toast each marshmallow over a gas burner or flame.  Place toasted marshmallow on chocolate wafer dust with confectioner sugar.

Place hat on each snowman just before serving !

Have fun making these they are also great for adults… I like to dust the plate they are served on with confection sugar just before serving to make them look like they are sitting in snow.

 

• Hannah Lilley’s Red Hot Apple Cider

One 64 oz. jar apple juice
1/2 c. red hot candies

Put both in pan or crock pot and heat. (White waxy residue may come on top - scoop off).

• Mom Stout’s Scrumptious Hashbrown Casserole

INGREDIENTS:
1/2 cup chopped onion
1 pint sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups crushed potato chips (optional)
1/2 cup melted butter
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl combine onion, sour cream, soup, cheese, salt and pepper. Press the excess water out of the hash browns and then add them to the soup mixture and mix well. Transfer to a 9×12 inch casserole dish. Sprinkle potato chips on top, then drizzle with butter.
3. Bake in preheated oven for 45 minutes to 1 hour, until golden brown

• Aaron’s Favorite Peanut Butter Biscuits (Cookies)

1/2	cup granulated sugar
1/2	cup packed brown sugar
1/2	cup peanut butter
1/4	cup shortening
1/4	cup butter or margarine, softened
1	egg
1 1/4	cups Gold Medal® all-purpose flour
3/4	teaspoon baking soda
1/2	teaspoon baking powder
1/4	teaspoon salt

1.	Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2.	Heat oven to 375ºF.
3.	Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
4.	Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
(Total time will vary; cook or bake time is per batch.)

Thanks, Betty Crocker! www.bettycrocker.com

We like to roll the balls of dough in sugar before we use a fork on them. Other favorite things to do with peanut butter cookies: sprinkle with decorative candies (the teenier and tinier the better), place a Hershey Kiss or chocolate chips in the center of cookies.

Please, share your favorite things to add to peanut butter cookies.

• Churros Y Chocolate

1 c. water
1/2 stick butter
3 or 4 eggs
Oil for frying
A little salt
1 tsp. vanilla
1 tsp. lemon
1 1/4 c. flour
Sugar for coating (sprinkle)

Put the water to heat in a pot with the butter, salt, lemon and vanilla. Once the butter is melted and the water boiling, remove from the heat and quickly add the flour. As soon as the flour is well mixed (dough is stiff) add the eggs and mix with a beater. When the dough is smooth, but thick, it is finished. Put dough in the cookie press and fry in hot oil. Use the star in the press. After they’re fried, sprinkle with sugar. Never put away in air tight container.

• Deborah Brine’s Blueberry-Strawberry Muffins

1 egg
1/2 c. milk
1/4 c. shortening
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt

blueberries

strawberries

cinnamon-sugar mixture

Heat oven to 400 degrees. Grease bottom of 12 medium muffin cups. Beat egg; stir in milk and oil Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Add as many blueberries and strawberries as you like. (I never measure my berries.) Fill muffin cups 2/3 full. Spoon cinnamon-sugar mixture over top of batter. Cover thoroughly. Bake 20-25 min.

• Deborah Brine’s Cuban Chicken Marinade

2 lg. cloves garlic, crushed
1 tsp. salt
lime juice ( freshly squeezed lemons and freshly squeezed limes)

To make marinade, mash the garlic and salt to a paste. Stir in lime juice. Rub chicken pieces with this mixture, marinating for at least 2 hours. Serve with rice. Delicioso!

• Deborah Brine’s Banana Bread

  Yields: 1 loaf
  1-1/2 c. flour
  1/2 tsp. baking powder
  1/4 tsp. baking soda
  1/4 tsp. cinnamon
  1 egg
  3 medium bananas (black; place in freezer to ripen; makes bread very moist)
  3/4 c. sugar
  1/4 c. cooking oil

  Grease the bottom and sides of loaf pan. In medium bowl, combine flour, baking soda, cinnamon and a pinch of salt. Make a well in center of dry mixture. In another bowl, combine the egg, bananas, sugar, and cooking oil. Add egg mixture all at once to dry mixture. Stir till moistened (batter should be lumpy). Spoon batter into loaf pan. Bake in 350 degree oven for 50-55 min., or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 min. Spread melted butter across top of loaf. Spoon on abundantly cinnamon sugar. Once cooled, remove loaf. Sprinkle powdered sugar generously on bottom of plate. Set loaf on plate. Cut and serve. Yum!