Foodies: December 2023

Friday, December 22, 2023

Halloween Wassel

1 gallon apple cider

1 box Red Hots

Heat on medium heat, stirring constantly so candies don’t burn.

Serve in heat proof cups!

Sheath Cake (called Sheet Cake by normal people)

Sheath Cake

Sift and set aside:

2 c. flour

2 c. sugar

In saucepan, bring to boil:

1 c. water

2 sticks butter

4 Tbsp. cocoa

Pour this mixture over the flour and sugar in a mixing bowl.

Add:

½ c buttermilk

½ tsp cinnamon

1 tsp. Soda

1 tsp. Vanilla

2 eggs

Beat until smooth and pour into a greased 11/16 inch jellyroll pan.

Bake @ 350* for 20-25 minutes

While cake is baking, prepare frosting:

1 stick butter

6 Tbsp. milk

4 Tbsp. cocoa

Boil and remove from heat. Pour over 1 lb. box of powdered sugar

Add: 1 tsp. Vanilla

Cool cake for about 10 minutes then pour prepared frosting over warm cake.

Applesauce Cookies

In a separate bowl, mix 2 cups of applesauce with 2 teaspoons of baking soda. Let mixture stand and foam.

Cream:

4 eggs

2 c. sugar

1 c. shortening

1 tsp. Nutmeg

1 tsp. Salt

1 tsp. Cinnamon

1 tsp. Cloves

Add applesauce mixture and mix well.

Add:

4 c. flour

2 cups chocolate chips

Drop by spoonfuls onto a cookie sheet. Bake @ 350* 10-12 minutes (until browned).

Makes about 5 dozen.

Chuck's Cold Fudge

Chuck’s Cold Fudge

⅓ c. cocoa

4 oz. cream cheese, softened (it must be Philadelphia brand according to Grandpa…)

1 cube butter, softened

1 lb. powdered sugar

Mix in bowl with hand (wash hand before if you prefer. Again, according to Grandpa…)

Add ½ c. nuts if you prefer. Roll into balls and refrigerate for 2 hours.

Do not throw onto the ceiling then attempt to catch in mouth (according to Grandma, Mom and Uncle Todd).

Zucchini Bread

3 eggs

¾ c. vegetable oil

¼ tsp. Baking powder

3 tsp. Vanilla

1 tsp. Salt

1 tsp. Baking soda

3 tsp. Cinnamon

2 c. grated zucchini

3 c. flour

Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Add flours, salt, soda, cinnamon, and baking powder, sifted together. Mix until blended and pour into greased loaf pan. Makes two loaves.

Bake @ 350* for 1 hour or until done in the middle and knife (or poker thingy) comes out clean.

Chocolate Chip Cookies--Brandi Adams' Recipe, Perfected by Anna

Chocolate Chip Cookies

⅔ c shortening

⅔ c butter

1 c sugar

¾ c brown sugar, packed

2 eggs

2 tsp. Vanilla

1 tsp. Salt

1 tsp. Baking soda

Dash of cinnamon

3 c flour

1 (12 oz. package)

Heat oven to 350*

Cream together shortening, butter, and sugars. Add eggs and vanilla and beat until smooth. Add salt, soda, flour, and cinnamon (unless, you are Anna then omit the cinnamon). Stir in chocolate chips. Drop in spoonfuls onto a cookie sheet and bake for 9-12 minutes, depending on how hot your Satan oven cooks. Cool on rack then store in airtight container once cooled.

Melt-in-Your-Mouth Caramel Corn

(or just caramel for dipping apples)

2 c brown sugar, firmly packed

¾ c light Karo syrup

½ c butter

1 can sweetened condensed milk

1 c. popcorn kernels, popped

Bring butter, syrup and sugars to a boil for one minute, stirring constantly. Stir in sweetened condensed milk. Let mixture set for 5 minutes. Pour over popped popcorn, not the kernels…can you imagine how dumb you’d have to be to do that?

Gingerbread House Cookie Dough

Gingerbread for Houses and Rolled Sugar Cookies
1 cup butter (2 sticks), at room temperature (salted or unsalted) (226 grams)
1 cup granulated white sugar (220 grams)
1 egg
1 cup light or dark molasses (do not use blackstrap or cooking molasses) (325 grams)
2 tablespoons white vinegar (22 grams)
5 cups all-purpose flour (625 grams)
1 ½ teaspoons baking soda (9 grams)
½ teaspoon salt (3 grams)
2 teaspoons ground ginger (3 grams)
1 teaspoon ground cinnamon (2 grams)
1 teaspoon ground cloves (3 grams)
INSTRUCTIONS

Add the butter and sugar to a large bowl (or the bowl of your stand mixer) and beat until the mixture is light and fluffy, about three minutes, using a hand mixer or the paddle attachment on your stand mixer. Scrape down the sides as few times as needed.
Add the egg, molasses, and vinegar. Beat to combine well. The mixture will look a bit curdled.
Add the flour, baking soda, salt, ginger, cinnamon, and cloves to the bowl and mix to combine well. The dough should come together when you press it in your hands and shouldn't be crumbly. If anything it'll still be a little tacky to the touch. That's ok.
Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes. Don't skip this step, it helps the cookies to keep their shape.
When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to ½ inch thick on a floured surface; cut into desired shapes.
Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll "scraps" of dough as needed, using all of the dough.
Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.

Haystacks a la Marv

1 1⁄2 cups sugar
1⁄2 cup butter
1⁄2 cup milk
1⁄2 cup cocoa, Hershey's
1 teaspoon vanilla extract
3 1⁄2 cups quick-cooking rolled oats
1 cup flaked coconut
1⁄2 cup nuts, chopped
(optional) 1/3 c. peanut butter Yum!

DIRECTIONS

In medium saucepan combine sugar, butter, milk and cocoa.
Cook over medium heat, stirring constantly, until mixture comes to full boil; remove from heat.
Stir in remaining ingredients.
Immediately drop by rounded teaspoonfuls onto wax paper.
Cool completely.
Store in cool, dry place.

Reb's Apple Pie

Reb’s APPLE PIE

8-10 apples, Granny Smith, Honeycrisp, Golden Delicious, or a combo of all.

1 cup sugar

1 tsp. Cinnamon

1 tsp. nutmeg

¼ cup flour, heaping

Stir dry ingredients in bowl until smoothed. Pour over peeled, cored, and cut apples.

Crust:

4 cups flour

1 tbsp sugar

2 tsp. Salt

1 ¾ c shortening

1 egg

1 tbsp. cider vinegar

½ c cold water

Mix flour, sugar and salt together. Cut in shortening with a pastry knife. In a separate bowl, mix in egg, water and vinegar. Gradually add to the flour mixture, tossing lightly with a fork until moistened. Press carefully into a ball and divide it into 4-5 smaller balls. Do not handle the crust too much. Only roll it out one time and pink together any imperfections. This dough refrigerates and freezes well.

Bake pie at 400* for 45-60 minutes. Place foil around fluted edge to keep from burning.

Dinner Rolls

Dinner Rolls (a la Annette Allan)

6 c. white flour

2 Tbsp. yeast dissolved in ½ c. warm (not hot) water

2 C. warm milk

1 cube butter, melted

3 eggs, beaten

1 TBSP. salt

¾ c. sugar

Mix sugar and eggs in bowl.

Slowly stir in milk and melted butter, making sure the milk isn’t too hot or it will cook the eggs. Gross!

Once yeast has foamed in water, add to sugar and milk mixture.

Add flour one cup at a time and knead until thoroughly mixed (dough will be sticky).

Let raise to double in size. Cut into small balls and let rise again.

Bake @ 400 * 12-14 minutes until slightly browned.

Funeral Potatoes

30 ounces frozen hash browns , diced or shredded will work, THAWED*

2 cups sour cream

10.5 ounce can cream of chicken soup (or homemade)

10 Tablespoons butter , divided, melted

1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried minced onion
2 cups shredded cheddar cheese
2 cups corn flakes cereal

Directions:

Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.

Preheat oven to 350 degrees F.

Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.

Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.

Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.

Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.

Bake uncovered at 350 F for 40-50 minutes.

Instant Pot Cilantro Lime Rice

https://simplysidedishes.com/instant-pot-cilantro-lime-rice/

1 1/2 cup white rice
1 tsp. butter
2 cloves garlic, minced
2 tbsp. lime juice (divided)
3 cups chicken broth
2 tsp sugar
3 tablespoon chopped cilantro

Instructions:

In the bowl of the Instant Pot, combine rice, butter, garlic, 1 Tablespoon lime juice, chicken broth, and sugar.
Place the lid on top and set the Instant Pot to manual high pressure for four minutes.
When the timer goes off, let the pressure naturally release for 10 minutes.

Turkey Brine for Thanksgiving Turkey (no stuffing)

3 cups apple juice or apple cider

2 gallons cold water

4 Tablespoons fresh rosemary leaves

5 cloves garlic, minced

1 ½ cup Kosher salt

2 cups brown sugar

3 Tablespoons peppercorns

5 whole bay leaves

Peel of three large oranges

Combine all ingredients in large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution then refrigerate for 16-24 hours.

When ready to roast, remove turkey from brine, submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine.

Remove turkey from clean water, pat dry, and cook according to normal roasting method.

Bake at 500* for ½ hour after rubbing with oil

Cook 1 ½ -2 hours at 250 * or to 161 degrees internal temp.