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Stamp TV Recipe & Cooking Group

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Stamp TV Recipe & Cooking Group

Love to cook, bake and share recipes?  Well come on in!

Members: 44
Latest Activity: on Sunday

Discussion Forum

Crock Pot Recipes

Started by Lee - GKD DT/Moderator. Last reply by Charlene Baker Oct 13. 11 Replies

Continue

Foodie Blogs............Share Here!!!

Started by Lee - GKD DT/Moderator. Last reply by ANA BELEN GONZALEZ AFONSO Feb 28, 2012. 12 Replies

Got some wonderful and favorite Food/Recipe Blogs you want to share??  Post away and I'll keep this main post edited to add the links to keep them easy to find! …Continue

MUFFINS-COFFEE CAKES & More

Started by Kim Neff. Last reply by Kim Neff Nov 7, 2011. 1 Reply

Do you have a favorite to go along with a good cup of coffee or tea?

HOLIDAY COOKIES & BAKING

Started by Kim Neff. Last reply by Kim Neff Nov 7, 2011. 1 Reply

Dig in that old recipe box for Grandma's favorites...we would love for you to share them!

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Comment by Gabi Heinrich on Sunday

Hmmmm.  That roast sounds too easy!  LOL!  What you are doing with the salt sounds almost how I 'corn' my brisket.  Only I leave it longer and wrap it.

Comment by Keith M Waugh on Sunday

Stupid-Simple Roast Beef with Horseradish Cream


INGREDIENTS
1 cup plus 1 tablespoon kosher salt
One 7- to 8-pound top round beef roast, tied with the full fat cap on the roast
1 tablespoon freshly ground pepper, plus more for seasoning
1 cup sour cream
1/2 cup prepared horseradish

DIRECTIONS
1. Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes. Repeat with another 1/2 cup of the salt. Transfer the roast to the rack and refrigerate uncovered for 2 days. Bring to room temperature 3 hours before roasting.
2. Preheat the oven to 450°. Season the meat with pepper and roast for 20 minutes. Reduce the oven temperature to 225° and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120°. Let the meat rest for 30 minutes.
3. In a bowl, mix the sour cream with the horseradish and the remaining 1 tablespoon of salt and pepper. Slice the roast and serve with the horseradish cream.

Make Ahead The roast beef can be refrigerated for up to 2 days. Serve warm or chilled. The sauce can be refrigerated for up to 2 days.

Comment by Keith M Waugh on October 19, 2014 at 6:09am

I recently referenced a "door stop." I wonder how many people under the age of 40 even know what a door stop is? ;)

Comment by Keith M Waugh on October 17, 2014 at 4:34pm

Fruitcake Secrets: Part 3

Add 1 cup of applesauce to your fruit cake recipes to make a moister fruitcake.

Refreshen stale fruitcakes by gently heating pieces (microwave or steamer) and serve with a hard sauce, brandy sauce, glaze or desired topping.

Comment by Keith M Waugh on October 17, 2014 at 4:32pm

Fruitcake Secrets: Part 2

Use fresh good quality ingredients - make sure spices are fresh.

Soak fruit and nuts at least overnight in fruit juice or liquors to soften, drain and use excess liquid in recipe.

Dredge fruit and nuts with some flour so they won't sink in batter. Shake off excess flour and use in the recipe.

If changing pan sizes, remember baking time will be altered in the recipe. Fruitcakes may be baked in muffin tins, disposable pans, etc.

Be sure to grease and flour pans or use greased brown paper for liners. Greased wax paper is also used in some recipes.

Place a pan of water on rack or on the oven floor below the baking cake.

If cake is browning too fast, place a sheet of foil the top of the cake.

Test for doneness by placing a metal/wooden skewer in center of cake. If it comes out clean, cake is done. Be careful not to over bake.

Always cool fruitcakes completely in pan and remove when cold.

Pour or brush some liquor of choice over hot cakes for good flavor. Poke cake with skewer if desired.

Fruitcakes taste better with age! This is called "ripening." Liquor based cakes may be stored several months in advance in a cool place prior to serving. Non-liquor soaked cakes may be kept in a cool place or in refrigerator for short term storage or a or freezer for long storage. Be sure to ripen fruit cakes a few weeks before freezing.

To store for a long period of time, wrap the cake in brandy or wine-soaked towels, and then wrap in either plastic wrap or aluminum foil.

For very long storage, bury the liquor-soaked cake in powdered sugar and place in a tightly covered tin in a cool place (fruit cakes can be enjoyed as long as 25 years this way.) Check liquored-soaked cakes periodically and rewrap in liquor soaked cloth.

Frost cakes close to serving time (not ahead of time). Use a sugar-syrup glaze to brush on cakes for a shine and to adhere.

Slice cakes in a sawing motion with sharp thin blade of knife or a serrated knife.

Comment by Keith M Waugh on October 16, 2014 at 2:39pm

This is the time to make this traditional treat. A well made Fruitcake is a delight! A poorly made Fruitcake is a door stop. And not every fruitcake has to have citron (Ugh!!) Only include to fruit and nuts that you like. And of course, GOOD liquor.

Fruitcake Secrets: Part 1

Fruitcakes should be made well in advance of the time that they will be used. One month of storage is a necessity. Two, three, or even four months is not too long a time if the storage facilities are cool and dry.

Fruitcakes freeze very well. However, they must be aged at least four weeks before freezing, as they do not mellow while they are frozen.

Take several days to make your cake or cakes. prepare the nuts and fruits, pour the liquor to be used over them, and let the mixture stand well covered for two or three days. Then make the batter and bake your cakes. The cakes will be better and the pressure in a busy household will be eased.

Always bake fruitcakes at a low temperature, no higher than 325 degrees and preferably much lower. Line the pans with parchment or waxed paper to prevent the cakes from burning during the long baking time. Always place a pan of hot water on the floor of the oven. This prevents the cakes from drying out. Test for doneness with a cake tester inserted in the center of the cake. It will come out moist, but not doughy, when the cake is done.

Cool fruitcakes on a rack in the pans in which they were baked. When cakes are cooled, turn them out of the pans and carefully peel off the paper. If you are not decorating the cakes before storing them, wrap them in cheesecloth. Sprinkle liberally with whatever liquor or wine was used in the recipe. Seal the cakes in plastic wrap or in plastic storage bags. Once a week, brush the cakes with more liquor.

Comment by Gabi Heinrich on October 12, 2014 at 6:12pm

Keith, you won't believe what I create out of left-overs!  I love to just see what's around in and out of the fridge and create.  The disadvantage is, sometimes people ask me for the recipe, and I can't really remember what exactly I put in, or, as in your case, it's a combination of left-overs, and sort of...hmmmm weird to write down as a recipe, LOL!

Comment by Keith M Waugh on October 12, 2014 at 2:10pm

French Onion Soup Leftovers - Gravy!? YUM!!

I just finished a late lunch utilizing leftovers. I had one ground chuck patty (made by the local meat dept.) remaining from a pack of four. I browned it in a skillet. After setting the patty aside, I melted about two pats of butter and mixed in two tablespoons of flour. Constantly stirring for a couple of minutes I made a blonde rue. With the rue ready, I used a slotted spoon and out of yesterday's French Onion Soup storage bowl, I added the remaining sauteed onions to the skillet. After thoroughly mixing in the onions with the rue, I slowly added about 3/4 cup of the broth then constantly stirred until thickened into a smooth gravy. Pouring all of the gravy over the beef patty... Oh, my goodness... what a treat in complex flavors! And no salt was needed, (not that I'm anti-salt, but just sensible with it.)

Comment by Keith M Waugh on October 11, 2014 at 4:05pm

Even as I type this I have a crock pot of home made French Onion Soup almost to a simmer. This particular soup is a very good pot, even though I use no written recipe. And One of the signs of a good soup or stew, in my case, is that I have to keep going back to taste it... often, and it just keeps getting better. But then it occurred to me, "When do you know that the soup/stew is done?" With this batch of French Onion Soup I've decided to only bring it to a low simmer, turn off the heat and not let it boil. It's almost like steeping a pot of tea. Did I plan it? No. By the tasting I can tell that it's nearly ready and that letting it actually boil might change the flavor for the worse. That choice comes from experience and can't be expressed in a cookbook or written recipe. I wish it could, but it can't. Lacking a mentor to call upon for advice, cooking suddenly becomes an art rather than a science. and as long as you act (and taste) with wisdom, you will improve. There is no ultimate end... just satisfaction that you've done your best.

Comment by Keith M Waugh on October 10, 2014 at 7:06pm

Southern Biscuits

1 cup All Purpose Flour

2 Tbls. Very Cold Cubed Lard or Butter (Lard is better!)

1/2 cup Buttermilk (or 1/2 cup of whole milk mixed with 1 tbls. of white vinegar and let set for 5 minutes before using.)

1 Tbls. Sugar

1 tsp. Salt

1 tsp. baking Powder

2 Pinches (1/8 tsp.) of Baking Soda

Flour for kneading

1.) Preheat oven to 400 degrees F.

2.) Into a food processor add the flour, sugar, salt, baking powder, baking soda and lard or butter. Pulse a few times until it resembles coarse crumbs.

3.) Empty food processor mixture into a mixing bowl. Blend in buttermilk with a spatula just until the dough comes together. The dough will be sticky. Let it set for 5-10 minutes to hydrate all of the flour.

4.) Turn the dough onto a lightly floured surface. Knead gently by folding the dough 6 to 8 times. (DO NOT overwork the dough!)

5.) Using your hand, press the dough until it's about 2 inches thick.

6.) Cut out biscuits with a 2-1/2 or 3 -inch cutter, being sure to push straight down through the dough. Do not twist the cutter. (Twisting the cutter will cause the biscuits not to rise straight up).

7.) Place biscuits on an ungreased baking sheet.

8.) Brush the tops with milk.

9.) Bake for 18 minutes or until golden brown. Serve immediately.

Makes four (4) biscuits.

 

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