Archive for the ‘snack’ Category

Summer Sausage

February 15, 2011

Sounds like an odd time of the year to be making Summer Sausage, but I found an old recipe of mine and thought I would try it.  The recipe calls for it to be cooked in the oven and this is a good time of year to use the oven.

SUMMER SAUSAGE

5 lbs hamburger

3 tsp garlic powder

5 Tbsp sea salt

3 tsp mustard seed

3 Tbsp cracked black pepper

2 tsp liquid smoke

I threw it all in Layla again with the dough hook.  Don’t get me wrong, you have to use a rubber spatula to get it all mixed, but it sure is easier than by hand.

I divided the mixture into four parts…..1.25 lbs each, huh….and formed it into sort of square logs, removing any air pockets.

Roll it in heavy duty foil and poke on all sides.  I used a meat fork for the poking.  A dinner fork just didn’t cut it.  Bake on a rack on a cookie sheet at 350 for 2 hours and then reduce the heat to 200 and bake for 4 more hours.

When you take it out of the oven, depending on the quality of hamburger you use, you will find alot of shrinkage.  I used one of those 5lb chubs you can get at the grocery store.  I was not going to use burger from the beef we raised last year.  Maybe next Fall, if we have any left.

The foil will look really icky, so rewrap it and put it in the freezer….that is what you don’t slice and enjoy now.

CINNAMON SNURRS

January 13, 2011

Snurr …..its Norwegian for twist…among other things.  So hence the name Cinnamon Snurrs.  This recipe is from The Transplanted Baker, Siri in Norway.

CINNAMON SNURRS

Dough:

7 cups flour

2 cups milk…I took the chill off

3/4 cup sugar

1 1/2 tsp salt

1 Tbsp cardamon…she used half cinnamon

1 large room temp egg

2 1/2 Tbsp dry active yeast

10 Tbsp butter cut very small  or grated

Throw everything but the butter in your kitchen aid mixer with dough hook and mix and knead for 10 min, add a little more flour if dough is sticky.  Slowly add the chilled butter and knead for 10 to 15 more minutes.  Place in greased bowl, cover and let rise for 1 1/2 hrs.  Roll dough on a floured surface to a 15″X20″ rectangle

Filling:

1 stick softened butter

2/3 cup sugar

2 Tbsp cinnamon

Smear butter evenly on dough then cover with sugar and cinnamon.  Fold 1/3 of dough towards center, then other 1/3 over it.  Roll to a 12″X20″ rectangle and then cut about 18 – 24 strips.  Twist the strips, then hold one end between thumb and first finger, wrap around your two fingers and tuck ends underneath.  Place on greased cookie sheet and let rise another hour.  Brush with eggs wash and sprinkle with sugar.  Bake at 350 for about 15 – 20 minutes, until brown.

They are pretty, aren’t they??  I do have a couple of tips.   DO NOT attempt this if you have to mix the dough by hand.  I just don’t think one would survive trying to mix and knead this by hand.  And if you don’t have powdered  cardamon, don’t bother to try to “powder” the pods unless you have a spare coffee grinder.  I tried and didn’t work.

and although these look very pretty, I don’t know that they are worth the trouble.  I have made much better cinnamon rolls and I think next time I will add a bit of cinnamon to my favorite dough. I found them doughy and heavy…of course…it might have been me.

Well, I am going to post this before my internet goes down again.  Snowing here and it’s sticking and getting slick.  And of course, I have to go to town in the morning

Trying This Again with Muffins

January 12, 2011

I really can’t say why I stopped this.  Just did and now hopefully I can get back to it.  The last few days I have been checking back with some of my favorite blogs….some of them have survived and some have gone by the wayside…kinda like this one.  At any rate, My Honey started a new job with the Kenworth dealer this afternoon, so I am going to try this again.

I was checking out Arctic Garden Studio by Nichole in Fairbanks AK.  Anyone who knows me, knows I love Alaska and would move there in a heart beat, but now is not the right time.  At any rate, I found her Maple Walnut Muffins.  She adapted them from the cookbook Sarabeths Bakery by Sarabeth Levine.  I didn’t change a thing.  They are wonderful and I still wouldn’t change a thing.

 

MAPLE WALNUT MUFFINS

2 1/4 cups flour

3/4 cup whole wheat flour

1 Tbsp baking powder

1/2 tsp salt

1 1/2 cups maple syrup

1/4 tsp maple flavoring

1 1/2 sticks melted butter

1/2 cup milk

1 room temp large whole egg and 1 yolk

1 cup coarsely chopped walnuts

Whisk together the dry ingredients on one bowl, minus the nuts and the wets in another.  Mix the wet in the dry and stir together until just combined.  Add nuts and let set until the dry ingredients have absorbed the liquid.   Place in greased muffin tins and bake at 400 for 10 minutes and then reduce heat to 375 and bake until tops are brown and the toothpick test is right.

These came out wonderful.  Moist and mapley, but with a crunchy top.  I think next time I make muffins I will try the “let it set and absorb” trick.  I be thinking that is the key.  These are geat for breakfast…a mid morning or afternoon snack and of course to throw in a lunch box.

Well,  grandkids are home from school,  so on to homework.   Tomorrow Cinnamon Snurrs….intrigued??

Hot Sweet Nuts

December 14, 2009

I have no idea where this weekend went, but it sure is gone.  My Honey has switched shifts and is now working 6AM to 6PM….much better on my humor.  He ended up with 3 days off because of slick roads and wrecked trucks, but all is back to something you could call normal.

Once again this recipe is from BrazenBites.  She used to make them for cocktail time in Humboldt County and I really enjoyed them.  Aaahhhh…Humboldt County…but I digress.  Anyway… think these are just the right combination of hot and sweet.  I made a bunch last year and sent them to my Honey in the sand and he loves em.  And of course….they are perfect with a cocktail.

HOT SWEET NUTS

1/2 cup sugar

1 tsp salt

1/2 tsp cayenne pepper

3 Tbsp water

2 cups mixed nuts…deshelled naturally

Combine first 4 ingredients and boil 2 minutes.  Add nuts and toss to cover.  Bake at 350 for 10 minutes on baking sheet covered, sprayed or however you do it.  Let cool and enjoy.

I wrapped up a handful to stick in the cookie exchange box for a little extra.  The weather had warmed up and of course we got snow, but they way the stars were shinning so bright at 5AM and it was still and beautiful, the day promises to be a pretty one.  However, as the girls got on the bus, the wind came up and the temperature dropped (always does about sunup), so we shall see what the day brings.

Jalapeno Popper Spread

November 30, 2009

This recipe came from  BBF,  BrazenBites.  She hasn’t blogged it yet, so I will.  Of course she has had more than her hands full lately.  Her sis Terri has thyroid cancer and was just in the hospital.  We are all praying they got it all and that will be the end of it.

JALAPENO POPPER SPREAD

2  8 oz pkgs softened cream cheese

1 cup mayo

1  4 oz can drained chopped green chilies

1  4 oz can drained diced jalapenos

1 cup grated Parmesan cheese

combine and bake at 350 or nukes it until hot.

I like it better heated in the oven.  But anyway, I took it out to the shop and the first thing my Hone said was….”Isn’t that a little fancy for the shop?’  I told him no, just try it.  He declared it a keeper.  And so much for that.

It makes a wonderful sandwich spread too.

Scones and Boredom

June 20, 2009

 I was really bored this morning.  My Honey is moving bases, so not IMing  this morning and the weather still stinks.  So I was poking through my favorite blogs and found myself with the Repressed Pastry Chef reading her post on the Ina Garten”s Orange Cranberry Scones.  They looked good and why not???  Here is the recipe.

From the Food Network site

Ingredients

nocoupons

  • 4 cups plus 1/4 cup all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 tablespoon grated orange zest
  • 3/4 pound cold unsalted butter, diced
  • 4 extra-large eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 cup dried cranberries
  • 1 egg beaten with 2 tablespoons water or milk, for egg wash
  • 1/2 cup confectioners’ sugar, plus 2 tablespoons
  • 4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones

Ok….I find my dried cranberries, but orange juice and an orange for zest…..Oh no.  With Gkids around orange juice doesn’t stay around long, to say nothing of real oranges.  Ok….so what else do I have.  MIL brought me a few limes.   Hhmmm.  OMG….I have a little bit of dried mango.  Ok…I will try that.  And I was pleasantly surprised.

IMG_1508I used my food processor to mix it all and it does make a ton.  I got 2 1/2 dozen scones and I agree with RPC….it is a great basic scones recipe to use with whatever you happen to have in the pantry.  Well I definitely know what I am going to have for breakfast.

Neither Rain nor……

June 6, 2009

Oh yeah.   The swingset is a big hit.  It’s rained most of the day here and they haven’t been off of it for very long.

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Decided to make cupcakes today.  Good kid food.  Settled on chocolate cupcakes with peanut butter frosting.  Everyone has their very own favorite chocolate cake recipe, even if it is from a box and the frosting recipe is courtesy of Ina Garten.

PEANUT BUTTER FROSTING

1 cup powdered sugar

1 cup creamy peanut butter

5 Tbsp softened butter

3/4 tsp vanilla

1/4 tsp salt

1/3 cup heavy cream

Combine together all ingredients but cream.  Add cream and whip until light and fluffy. 

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Easy enough and very good.  Well, here’s hoping the sun shines tomorrow.  If it doesn’t pretty soon all the seeds are going to rot. 

Spring…Is It Spring Yet?????

April 6, 2009

OMG…it actually hit 60 degrees today.  The Robins and Magpies are back.  Could it be??  Well, I’ve lived here long enough.  Ain’t gonna hold my breath.  I’m headed to Wyoming with Granddaughter #2 early Thursday morning.  The weather wouldn’t dare mess with me.

The next few days I have to get the boys communion cakes done, so things will be a little short.  But just couldn’t resist sharing this.

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WELSH SAFFRON BREAD

3 cups boiling water

1 cup dried currants

1 cup raisins

1/8 tsp saffron threads

1/2 cup butter at room temp

2 eggs

1 tsp lemon extract

2 cups flour

2 tsp baking powder

1 tsp salt

1/2 tsp nutmeg

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Pour 2 cups boiling water over currants for 15 min and then drain.  Steep saffron threads in remaining water until cool.  Cream butter and sugar then add eggs one at a time and then lemon.  Combine dry ingredients and add to butter/sugar alternately with saffron water until just blended.  Stir in raisins and drained currants.  Pour into greased and floured 9X5 greased and floured loaf pan.  Bake at 350 for 40-50 minutes or until tests done.  Cool on wire rack.

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This is wonderful with butter right out of the oven, cooled to room temp or as toast the next morning.  And I don’t have to share this one.  My Honey doesn’t like raisins and neither does WyoNella and MIL didn’ like it.  BrazenBites, on the other hand, loves it as much as I do.  So if you want a savory quick bread…..try this one.

Tamales coming out of my ears

March 28, 2009

I am not a tamale lover…its the corn meal.  However, my Honey loves them, so I promised I’d try to learn how to make them.  I tried one and just couldn’t do it.  I will make my MIL the guinea pig on this one.  This is what I started with.

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And this is what I ended up with.  And I have one batch still streaming and one more to go in the steamer.

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So, just talked to MIL.  I used the wrong kind of flour.  I used flour for tortillas.  Oh well, next time will try to find the right kind.  She said she will try them any way.  At least the meat is yummy.  Here’s the recipe for that.  I still have about a third left and used a package of husks…if that helps with amounts.

TAMALE MEAT

4 lbs beef roast (if its fatty, remove fat)

1 tsp salt

1 tsp pepper

1 tsp olive oil

1 onion chopped

2 jalapenos, chopped and seeds removed

1 Tbsp chili powder

1 tsp cayenne pepper

1 garlic clove minced

1 5oz bottle hot sauce…your choice

2 cups beef stock

Salt and pepper roast and then brown in olive oil.  Transfer to slow cooker and add remaining ingredients.  Cook on low overnite or until meat can be shredded.  Cool and shred meat.  Meat can be used for tamales, taco or enchiladas or just to eat.

I shall let ya know how they taste to MIL.  I will let her be the expert.

Chicken Fried and Biscotti

February 7, 2009

Well, not both at the same time.  A week from today I will be in or at least almost to Alaska for a 12 day R&R with my Honey.  So I thought I’d best get some goodies ready to take to him. 

CHOCOLATE BISCOTTI

Wisk  together:             2 cups flour

                                        1/2 cup cocoa

                                        1 tsp baking soda

                                        1 tsp salt

Cream together:      6 Tbsp soft butter

                                     2 large eggs

Add dry ingredients and when combined add 1 cup chopped nuts and 3/4 c chocolate chips.  Divide dough in half

On large cookie sheet covered with parchment paper or sprayed,  shape half of the dough into a log about 12 inches long and 2 inche wide.  Flatten it out.  Repeat of other half of dough.  Bake at 350 for 35 min.  Cool on sheet for about 10 minutes.  Slice loaves diagonally into 3/4 inch slices and place cut side down back on baking sheet and bake for 10 more minutes.  Cool on racs and then enjoy with a cup of rally nice and hot and strong coffee.  Great dippers!!!!

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LEMON ALMOND BISCOTTI

Wisk together:                2 cups flour

                                      3/4 cup cornmeal

                                       1 1/2 tsp baking powder

                                       1 tsp salt

Beat until lemony color:          2 large eggs

                                                          1 cup sugar

Combine and then add 3 Tbsp of lemon zest and 3/4 cup of chopped almonds.  Divide in half.  On parchment lined cookie sheet shape dough into 9X3 inch smashed logs and bake at 325 for 35 minutes.  Let cool for 10 minutes, then slice as before.  Bake another 35 minutes cut side down.  Cool on rack.  Enjoy with coffee.  yummy

Chocolate biscotti is courtesy of Molly of Batter Splattered.  She used walnuts.  I had none, or so I thought, so used mixed nuts.  I found walnuts after I had the dough together.  Never fails does it. 

Lemon/Almond biscotti from recipe from Giada on the FoodNetwork.  She dipped hers in white chocolate and I don’t need that.  But bet its yummy that way though.  I must admit…..I forgot the cormeal.  Don’t know where my brain was, but not on the recipe.  They turned out okay.  Still yummy dippers.

 

Called MIL last night and she was pouting.  I hadn’t cooked for them.  I thought I had left her with enough for leftovers.  I think I did, but she is getting used to this being cooked for thing. 

Chicken Fried Steak-Double Dipped

2 tenderized beef steaks or tenderize your own

Combine in pie pan:       1 pint butter milk         

                                                 hot sauce to taste

Let marinate for 1 hour or longer, up to 4 hours. 

Whisk together in another pie pan: 1 cup flour

                                                                1 tsp cayenne

                                                               1 tsp Penzey’s Hungary Sweet Paprika

                                                           1/2 tsp black pepper

After marinating, dredge steaks in flour and let dry for 5 minutes.  Drop in buttermilk again and back in flour.  Let set for 5 minutes and then deep fry at 350 turning once.  I don’t usually fire up the deep frier but put a couple of nches of oil in the pan and have at it.

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Poured off most of the oil and left the goodies, added flour and browned it.  Milk and let it cook down to make gravy.  Made mashed taters and there was dinner.  Veggies are up to her.

 

Sorry things aren’t lined up, but I’ve been trying to and ………I give up.