4 c. bread flour
2 Tbsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
1 Tbsp. nutmeg
2 Tbsp. cinnamon
5 - 6 c. rice, soy, or non-dairy milk of choice (or water)
If using water, add 1/2 c. sweetener (sugar, brown rice syrup, turbinado, maple syrup)
Mix all dry ingredients with whisk in large bowl. Add liquids and stir until all lumps are just out. Do not overmix.
Add enough liquid to make the batter somewhat runny. Slight foaming of the batter is normal, do not stir it in.
Preheat waffle iron according to manufacturers directions. Light mist waffle iron with oil.
When iron is ready, pour batter onto iron and cook until ready light signals, about 5 - 7 minutes.
Sunday, December 11, 2011
Homemade Applesauce
20-ish med. apples of various varieties
1 c. water
1 c. apple cidar
3 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. cloves
4 tsp. lemon juice
1/4 c. granulated sugar
1/4 c. brown sugar
Cook in a crockpot on low for 8 hours. Blend in blender for a smoother applesauce but only blend a little at a time after it has been allowed to cool.
1 c. water
1 c. apple cidar
3 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. cloves
4 tsp. lemon juice
1/4 c. granulated sugar
1/4 c. brown sugar
Cook in a crockpot on low for 8 hours. Blend in blender for a smoother applesauce but only blend a little at a time after it has been allowed to cool.
Karen Giullian Cake Recipe
1 Duncan Heinz Cake mix (any flavor)
4 eggs
1 1/2 c. water
1/6 c. water
1/4 c. sweetened condensed milk
1/4 c. soft butter
1 large pkg. instant pudding mix (to match cake mix)
1/2 c. flour
Mix as directed on the box. Bake at 325 F. for 45 minutes.
Top with canned butter cream frosting.
4 eggs
1 1/2 c. water
1/6 c. water
1/4 c. sweetened condensed milk
1/4 c. soft butter
1 large pkg. instant pudding mix (to match cake mix)
1/2 c. flour
Mix as directed on the box. Bake at 325 F. for 45 minutes.
Top with canned butter cream frosting.
Trish's Blackberry Lemon Lime Bars
For Shortbread Crust:
1/2 lb. unsalted butter, room temp.
1/2 c. granulated sugar
2 c. flour
1/8 tsp. salt
Preheat oven to 350 F.
Cream butter and sugar until light and fluffy.
Combine flour and salt and add to the butter mixture just until blended.
Dump dough onto well-floured board and gather into a ball. Knead a few times.
Flatten dough into a well-greased 9X13 pan.
Bake for 15-20 minutes, or until lightly browned.
For Filling:
4 XL eggs (or 5 L)
1 1/2 c. sugar
1/4 c. lime juice
1/2 c. freshly squeezed lemon juice
1/3 c. flour
12 extra large blackberries, gently cut into small pieces
lemon zest, if desired or available
While shortbread dough is baking, begin the filling.
Whisk together eggs and sugar well.
Add lemon and lime juices, mixing well.
Add flour and zest.
Gently cut berries, but DO NOT ADD TO LIQUID.
When crust is finished browning, remove from oven and immediately pour over lemon filling.
Drop berry pieces over the surface of the lemon filling.
Reduce temp to 300 F and bake for 25-35 minutes or until set when touched with the pad of your finger.
Let cool completely before cutting. Keep refrigerated.
Before serving, dust with powdered sugar and garnish with an additional berry and mint leaves.
Trish's Plain Jane Lemon Bars
For Shortbread Crust:
1/2 lb. unsalted butter, room temp.
1/2 c. granulated sugar
2 c. flour
1/8 tsp. salt
Preheat oven to 350 F.
Cream butter and sugar until light and fluffy.
Combine flour and salt and add to the butter mixture just until blended.
Dump dough onto well-floured board and gather into a ball. Knead a few times.
Flatten dough into a well-greased 9X13 pan.
For Filling:
6 XL eggs
3 c. sugar
2 Tbsp. lemon zest
1 c. freshly squeezed lemon juice
1 c. flour
While shortbread dough is baking, begin the filling.
Whisk together eggs and sugar well.
Add lemon juice, mixing well.
Add flour and zest.
When crust is finished browning, remove from oven and immediately pour over lemon filling.
Bake at 350 F for 35-50 minutes or until set when touched with the pad of your finger.
Let cool completely before cutting. Keep refrigerated.
Before serving, dust with powdered sugar.
Hamantashen
4 eggs
2 tsp. vanilla
1 c. oil
3 tsp. baking powder
1 1/4 c. sugar
1/2 tsp. salt
5 1/2 c. flour (approx.)
Beat the eggs. Beat in oil, sugar, vanilla, baking powder, salt. Add flour gradually and mix thoroughly. Knead until smooth enough to roll on a floured board. Roll out. Cut dough into 3-4 inch rounds. Place desired filling on each round. Pinch together sides of lower half of circles to form triangles. Place Hamantashen on a lightly greased baking sheet or pan and bake at 350 F for 30 minutes, or until golden brown.
Fillings:
The usual fillings are cooked prunes or poppys eeds. Prepared prune jelly or other types of jelly may be used.
2 tsp. vanilla
1 c. oil
3 tsp. baking powder
1 1/4 c. sugar
1/2 tsp. salt
5 1/2 c. flour (approx.)
Beat the eggs. Beat in oil, sugar, vanilla, baking powder, salt. Add flour gradually and mix thoroughly. Knead until smooth enough to roll on a floured board. Roll out. Cut dough into 3-4 inch rounds. Place desired filling on each round. Pinch together sides of lower half of circles to form triangles. Place Hamantashen on a lightly greased baking sheet or pan and bake at 350 F for 30 minutes, or until golden brown.
Fillings:
The usual fillings are cooked prunes or poppys eeds. Prepared prune jelly or other types of jelly may be used.
Mom's Roast Turkey
Preparation Time: about 5 hours
1 turkey, approx. 15 lbs.*
juice of a lemon
salt and pepper
olive oil or melted butter
1/2 yellow onion, peeled and quartered
tops and bottoms of a bunch of celery
2 carrots
parsley
springs of fresh rosemary, thyme
kitchen string
*12-15 lb. turkey for 10-12 people
15-18 lb. turkey for 14-16 people
18-22 lb. turkey for 20-22 people
To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approx. 5 hours of defrosting for every pound. So, if you have a 15 lb. turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.
Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash your hands with soap before touching anything else in the kitchen. Use paper towels to clean up.
Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked alongside the turkey or saved for turkey soup.
Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together.
Preheat oven to 400 F.
Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.
In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that they stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.
Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have it soaking in a salt-water brine before starting this process). Sprinkle pepper over the turkey.
Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.
Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
Chop up several giblets (gizzard, heart). Put it in a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing.
Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb. turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next 1 - 1 1/2 hours.
If you want the breast to be browned as well, you can turn the bird over so that the breast is on top, and put it in a 500 F oven or under a direct boiler for 4-5 minutes, just enough to brown the breast. Note that if you do this, you will have a higher risk of overcooking the turkey breast.
Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour before the turkey should be done. You want a resulting temperature of 175 F for the dark meat (thighs and legs) and 165 F for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take it out when the temperature reading for the thigh is 170 F and for the breast 160 F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.
1 turkey, approx. 15 lbs.*
juice of a lemon
salt and pepper
olive oil or melted butter
1/2 yellow onion, peeled and quartered
tops and bottoms of a bunch of celery
2 carrots
parsley
springs of fresh rosemary, thyme
kitchen string
*12-15 lb. turkey for 10-12 people
15-18 lb. turkey for 14-16 people
18-22 lb. turkey for 20-22 people
To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approx. 5 hours of defrosting for every pound. So, if you have a 15 lb. turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.
Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash your hands with soap before touching anything else in the kitchen. Use paper towels to clean up.
Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked alongside the turkey or saved for turkey soup.
Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together.
Preheat oven to 400 F.
Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.
In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that they stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.
Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have it soaking in a salt-water brine before starting this process). Sprinkle pepper over the turkey.
Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.
Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
Chop up several giblets (gizzard, heart). Put it in a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing.
Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb. turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next 1 - 1 1/2 hours.
If you want the breast to be browned as well, you can turn the bird over so that the breast is on top, and put it in a 500 F oven or under a direct boiler for 4-5 minutes, just enough to brown the breast. Note that if you do this, you will have a higher risk of overcooking the turkey breast.
Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour before the turkey should be done. You want a resulting temperature of 175 F for the dark meat (thighs and legs) and 165 F for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take it out when the temperature reading for the thigh is 170 F and for the breast 160 F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.
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