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Started by Lee - GKD DT/Moderator. Last reply by Charlene Baker Oct 13.
Started by Lee - GKD DT/Moderator. Last reply by ANA BELEN GONZALEZ AFONSO Feb 28, 2012.
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
Started by Kim Neff. Last reply by Kim Neff Nov 7, 2011.
Do you have a favorite to go along with a good cup of coffee or tea?
Dig in that old recipe box for Grandma's favorites...we would love for you to share them!
I recently referenced a "door stop." I wonder how many people under the age of 40 even know what a door stop is? ;)
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.
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.
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.
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!
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.)
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.
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.
Recipes for Dishes that don't need Recipes
For anyone with a basic knowledge of cooking and can find their way around a kitchen without getting lost, there are many dishes for which a recipe is a complete waste. Why? Because we make them different each time we begin putting them together. For instance, whenever I cook chili, it's never the same flavor twice in a row. I start from scratch and "wing it" when deciding what ingredients to use, and how much of each. By now, I've made it so much that it always comes out "good", but sometimes it's better than others... and that can be the fun about it... it's unpredictable.
Other dishes such as Gumbo, Meat Stew, Soups, Spaghetti Sauce, and Meat Loaf are made with the skill and flavors each cook brings... and that is a good thing. It brings variety to the table. Just don't try to pass on the recipe to someone else. It will never taste the same!
Easy Blackberry Cobbler
1 stick butter
1 cup sugar
1 cup flour
1 teaspoon baking powder
3/4 cup milk
1 can blackberry pie filling
Melt butter and coat 8x8 inch baking dish. Let the butter pool in the bottom.
Mix all other ingredients (except fruit) in a medium bowl. Pour over the butter. Pour pie filling over the top. Bake at 350° 45 to 60 minutes or until crust is golden brown.
For other fruit cobblers, substitute with different pie fillings.
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