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Cinnamon Yam Mash
Submitted by JstPlnOnry on Fri, 11/23/2007 - 10:57am.Cinnamon Yam Mash
Serves: 8
5 pounds of yams, peeled, 2" diced
2 quarts water, hot
1 tbsp salt
8 oz butter, cold, ½" dice
1 ½ tsp cinnamon, ground
¼ tsp pepper, white, ground
½ cup brown sugar
PREPARATION:
Place the peeled and diced yams in a large stockpot. Add hot water and salt, place the stockpot on the stove over medium to high heat. Bring to a boil and cook for 35 minutes or until an inserted fork in the yam pierces easily.
Drain the water from the yam and transfer them into a mixing bowl. Using a wire whisk, mash until yams are broken up. Add diced cold butter, ground cinnamon, white pepper and brown sugar, mix again until the yams are smooth and all of the ingredients are mixed evenly.
Seven Bean Vanilla Ice Cream
Submitted by JstPlnOnry on Fri, 11/23/2007 - 11:05am.Seven Bean Vanilla Ice Cream
Makes One Quart 2 cups milk
2 cups heavy cream1. Place a 1-quart freezer container in the freezer. Prepare an ice bath: fill a large bowl with ice and a little water and nestle a medium bowl in the ice.
2. In a medium nonreactive saucepan, combine the milk, cream, vanilla seeds and beans, and half the sugar. Place the pan over medium heat and bring the mixture to a boil. Turn off the heat, cover tightly with plastic wrap, and allow the milk and cream to infuse for 20 minutes.3. While the milk and cream are infusing, combine the egg yolks and the remaining 6 tablespoons sugar in a medium bowl and whisk them together until lemony yellow.
4. After infusing the cream mixture, remove the plastic wrap and return the mixture to the heat. When the milk and cream come to a simmer, remove from the heat and slowly whisk 1/2 cup into the egg yolks. Once the cream is incorporated into the yolks, whisk the yolks back into the cream. Be sure to scrape all the yolks into the pan with a rubber spatula.5. Place the pan over low heat and immediately begin to stir the custard. After about 2 minutes, the custard will begin to thicken. Keep stirring until the consistency is like thick cream. The custard is done when the temperature reaches 180°F. Test for readiness with your spatula: dip it into the custard, pull it out, and run your finger across the back of the spatula. Your finger should leave a clear trail and the rest of the spatula should remain coated with custard. If the custard does not run into the finger trail, it is thick enough and can be taken off the heat. If it does run, cook the custard for another minute, or until the consistency is right.
6. Remove the custard from the heat and immediately pour through a fine-mesh strainer into the bowl in the ice bath. Stir occasionally for 5 to 10 minutes, until the temperature of the custard drops to room temperature. Stir in the salt. If you have the time, chill in the refrigerator for a couple of hours. Otherwise, continue to stir over the ice bath until the temperature drops to 40°F. Transfer to an ice cream maker and freeze according to the manufacturer's directions. Transfer to the freezer container and place in the freezer for 2 hours, or until firm.Mushrooms Au Gratin
Submitted by JstPlnOnry on Fri, 11/23/2007 - 11:07am.1/2 lb. mushrooms, washed and drained
1/4 C. butter
1/4 C. sour cream
1 T. flour
1/2 C. shredded Cheddar cheese
Sauté mushrooms in butter. Place in a baking dish. Mix sour cream, flour and Cheddar cheese and pour over the top of mushrooms. Bake at 350°F until hot and bubbly.
Homemade Soft Taffy
Submitted by JstPlnOnry on Fri, 11/23/2007 - 11:09am.$150 FUDGE
Submitted by JstPlnOnry on Fri, 11/23/2007 - 12:11pm.$150 FUDGE
Melt on low:
3 sticks butter
2 (12 oz.) pkg. chocolate chips
Mix in blender:
3 eggs at room temperature, beaten
3 tsp. vanilla
2 lb. powdered sugar
Combine both mixtures in a bowl. Mix until smooth and dull.
Add chopped nuts if desired.
Spread in 9 by 13-inch pan.
Refrigerate.
Dinnertime is when?Please
Submitted by Merwyn Haskett on Fri, 11/23/2007 - 2:04pm.Please give me a second grace. Please give me a second face. I've fallen far down, the first time around, now I just sit on the ground in your way.
Nick Drake
Breakfast (unnamed, but a favorite of mine)
Submitted by security_six on Fri, 11/23/2007 - 12:30pm.I never use the same amount of ingredients each time, this is something I just eyeball depending on how hungry I am and how many people I am feeding
Boil two or three potatos the night before
Cook link sausage in skillet. Drain most of the grease off. Remove and cut sausage into pieces.
Put sausage back in skillet and saute in chili oil.
Add chopped potatos, chopped onion and green pepper to taste.
Cook until potatos are browned.
Break and scramble eggs to taste. Top with shredded cheese.
Sometimes I use bacon or Spam and leave out the chili oil. Green onions, sour cream and salsa are also favorite toppings.
I usually eat this with hot sourdough biscuits with butter.
(Yeah, I make my own sourdough!)
Rum Marinated Pork Chops
Submitted by JstPlnOnry on Sat, 11/24/2007 - 5:24pm.Rum Marinated Pork Chops
1 large onion, coarsely chopped (about 1 1/2 cups)
1/2 teaspoon garlic powder
1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup dark rum
2 tablespoons lemon juice
4 (5 oz) lean pork chops
Mix first 6 ingredients in a large shallow dish. Stir in rum and lemon juice. Add pork, and turn to coat. Cover and marinate for 8 hours.
Remove pork chops from marinade. Discard marinade.
Bake at 350° F. till done. Makes 4 servings
WW Points: 5 pt.
Bath Cookies
Submitted by JstPlnOnry on Sat, 11/24/2007 - 5:25pm.2 cups finely ground sea salt
1/2 cup baking soda
1/2 cup cornstarch
2 T light oil
1 tsp vitamin E oil
2 eggs
5-6 drops essential oil
Preheat your oven to 350 F.
Mix together all the ingredients.
Take a teaspoon of the dough and roll it gently into a ball (about an inch in diameter). Continue doing this with all the dough and place the balls on an ungreased cookie sheet. (You can decorate the cookies with clove buds, anise seeds, or dried citrus peel if you wish.)
Bake the cookies for 10 minutes, until they are lightly browned. Do not overbake. Allow the cookies to cool completely.
To use: drop 1 or 2 cookies into a warm bath and allow to dissolve.
Yield: 24 cookies, enough for 12 baths.Fragrant Bath Fizzies
Submitted by JstPlnOnry on Sat, 11/24/2007 - 5:27pm.Fragrant Bath Fizzies
Another great holiday or birthday gift!
· 1 cup baking soda
· 1 /2 cup cornstarch
· 1 /2 cup citric acid
· 15 drops essential oil
· food color, 10 drops (optional)
Mix all ingredients in a bowl.
Add food coloring to a small amount of the mix in a separate bowl.
Add colored mix to remaining mix and blend.
Mist the salts with a mister enough so that they hold together but not enough to start fizzing.
Pack these salts into a soap mold.
Flip over onto a piece of waxed paper and allow molded fizzie to dry overnight.
Ginger Body Scrub Use this
Submitted by JstPlnOnry on Sat, 11/24/2007 - 5:45pm.1/4 cup Sea Salt
1/4 cup Cornmeal
1/3 cup Olive Oil (Or any oil base you prefer), warmed
2 drops Ginger, warmed
4 drops Peppermint, warmed
3 drops Rosemary, warmed
Mix salt and cornmeal.
Combine warmed oil and essential oils then mix with dry ingredients.
Use in the shower or standing in the tub. Apply in circular motions, working from the extremities inward, working towards the center of the body and the heart.
Rinse with warm water. Gently pat dry. Your skin will feel smoother and have a nice glow.Holiday Bath Salts
Submitted by JstPlnOnry on Sat, 11/24/2007 - 5:44pm.Holiday
· 2 cups epsom salts · 1/2 cups sea salt· 4-6 drops peppermint oil,
· 2-3 drops red food coloringPlace 1 cup of epsom salt and 1/4 cup sea salt in a bowl.
Place the remaining ingredients in a second bowl.Add 2-3 drops peppermint oil.
Mix all ingredients well.
Layer the red and white salts in a clear bottle or jar.I placed the lid on the jar and then put a paper doily over the lid, tied a red ribbon and a candy cane around the lid/doily. With the red and white layering, it makes an attractive presentation. Since peppermint is an energizing scent perhaps it's a good one to use at this busy time of year.
Candy Roll Pretzels
Submitted by JstPlnOnry on Sat, 11/24/2007 - 5:43pm.Bag of Rolos
Lay the pretzels on a cookie sheet and place a Rolo in the center of each pretzel.Pecan halves
Heat in a 250 degree oven for about 4 minutes, just until Rolo is soft.
Remove from oven.Push 1/2 of a pecan on each Rolo.
Let cool.APPLE CINNAMON PULL APARTS
Submitted by JstPlnOnry on Sat, 11/24/2007 - 5:46pm.APPLE CINNAMON PULL APARTS
2 cups Bisquick
1/2 teaspoon cinnamon
1 cup apples (Golden)
1/2 cup milk
2 ounce package cream cheese
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup melted butter
Mix first 3 ingredients. Add milk. Stir until dough forms. Cut cream cheese into 16 cubes. Divide dough into 16 pieces. Wrap dough around cheese. Combine sugars and cinnamon. Roll pieces in butter then in sugar/cinnamon mixture. Place in ring mold or bundt pan. Bake at 400° for 15-20 minutes.
Invert and serve.
bump
Submitted by Norm on Thu, 11/29/2007 - 1:11pm.