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ROAST TURKEY (From seriouseats.com) 11-3-18 Top of page
1 (14 to 16 lb.) frozen young turkey
1 gallon vegetable broth, homemade or canned
1 cup kosher salt
1/2 cup packed brown sugar, light or dark
1 tbsp. black peppercorns
1 1/2 tsps. allspice berries
1 1/2 tsps. candied ginger, chopped
1 gallon water, iced
For roasting:
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38° tops. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine. The eve before roasting, combine the brine and iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use is as an ottoman. Target brine time: 12 hours; flip the bird once about halfway through. Roasting day: Heat the oven to 500°. Remove the bird from the brine and rinse inside and out. Discard brine. Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels. Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey's cavity, along with the rosemary and sage. Truss, if you like. Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes. Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°. Roast until the thermometer registers 155°, about 2 1/2 hours. Remove from the oven, cover loosely with aluminum foil, and let rest for at least 15 minutes before carving.
SWEET POTATOES 11-3-18
3-4 sweet potatoes, cleaned
Place potatoes in stock pot and fill with water just to cover, adding 1 tbsp. salt. Boil until slightly tender and remove from water and cool. Slice potatoes every 1/4" about 2/3 of the way through to make them fan out. Oil the potatoes with canola oil, including inside the fans. Sprinkle with salt and pepper. Grill for 12-15 minutes on an upper rack or in the oven at 350°. Combine some maple syrup and Sriracha sauce to make a sauce and drizzle over potatoes if desired.
RANCH DRESSING MIX #1 11-10-18 Top of page
1/3 cup dry powdered buttermilk
2 tbsps. dried parsley
1 1/2 tsps. dried dill weed
2 tsps. garlic powder
2 tsps. onion powder
2 tsps. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt
Whisk all ingredients together until blended. If you want a more finely ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency. Store in a sealed container in the refrigerator for up to 3 months. 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix. To Make Ranch Dressing: Combine 1 tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine.
RANCH DRESSING MIX #2 11-10-18
1 tsp. dried parsley
3/4 tsp. ground black pepper
1 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. dried thyme
Mix in small bowl. Use as substitute for ranch dressing mix.
NEVER FAIL PIE CRUST 11-10-18
3 cups flour
1 cup crisco
1 tsp. salt
Cut the above ingredients together. Moisten with 1 beaten egg, 5 tbsps. water and 1 tsp. vinegar.
CROCKPOT DRESSING (nov/dec98pg6) 11-10-18
1 cup margarine
2 cups chopped onion
2 cups chopped celery
¼ cup parsley sprigs
13 cups dried bread cubes
1 tsp. poultry seasoning
1½ tsp. salt
1½ tsp. sage
1 tsp. thyme
½ tsp. pepper
½ tsp. marjoram
4 cups chicken broth
Some diced giblets, to taste
2 eggs, well beaten
Melt margarine in pan; sauté onions, parsley and celery. Pour mixture over bread cubes in a large bowl. Add seasonings and toss to coat. Pour broth over cubes, then add eggs; mix thoroughly. Put mixture in crockpot; cover and cook on high for 45 minutes. Reduce heat to low and cook at least 4 hours.
CHOCOLATE CHIP COOKIES 11-17-18 Top of page
Tips, hints and helps: To make chocolate chip cookies less flat, add a small amount of flour. Also check dates on baking soda and powder. Try raising oven temperature so cookies bake faster before flattening. 11-17-18
CLASSIC CHOCOLATE CHIP COOKIES 11-17-18
2 1/4 cups flour
1 tsp. baking soda
1 cup margarine, softened (or 1/2
cup butter flavored Crisco plus 1/2 cup margarine)
1/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 pkg. dry vanilla instant pudding
(can use less if desired)
2 eggs
1 pkg. chocolate chips
1 cup chopped nuts, optional
Combine flour and baking soda and set aside. Beat together margarine, sugars, vanilla and pudding in large bowl until smooth and creamy. Add eggs and beat. Add flour mixture. Stir in the chips and nuts. Batter will be stiff. Drop by teaspoons on ungreased cookie sheets. Bake at 350° for about 10 minutes or until golden brown.
CRANBERRY CHERRY PIE 11-17-18
Use glass pie plate and double crust
1 21 oz. can cherry pie filling
1 16 oz. can whole cranberries
sauce
1/4 cup sugar
3 tbsps. quick cooking tapioca
1 tsp. lemon juice
1/4 tsp. cinnamon
2 tbsps. butter
Combine all ingredients, except the butter, in a dish. Let stand 15 minutes. Put into the crust. Pats of butter on top. Cover with top crust. Sprinkle with a little sugar. Bake at 400° for 40 to 45 minutes.
COOL WHIP EXTENDER 11-24-18 Top of page
8 oz. cool whip
8 oz. cream cheese
1 1/2 cups powdered sugar
Use to frost cake that requires cool whip frosting so it will hold up longer.
req SUGAR COOKIES WITH CONDENSED MILK
POTATO CHIP BARK 11-24-18
Dip ruffled potato chips in white almond bark and decorate with chopped nuts or peppermint candy.
BUTTERSCOTCH APPLE BARS (From .bhg.com) 11-24-18
Dough
1/2 pkg. 2 layer size yellow cake mix
1/4 cup packed brown sugar
1/4 cup butter, melted
1 egg
1/2 cup butterscotch chips
Apple Topping
1 apple
3 tbsps. butter
2 tbsps. brown sugar
1/4 tsp. cinnamon
Butterscotch Sauce
1/2 cup butterscotch chips
2 tbsps. milk
Preheat oven to 350°. Grease a 15x10x1" baking pan and set aside. In a large bowl, combine cake mix, brown sugar, melted butter, and egg. Beat with an electric mixer on medium speed for 1 minute or until combined, scraping bowl occasionally. Stir in the butterscotch chips. Pat dough into prepared pan. Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Core and thinly slice the apple, then saute the slices in the butter, brown sugar, and cinnamon until they are nice and soft. Create a simple butterscotch sauce by microwaving butterscotch chips and milk for 45-55 seconds. Whisk the mixture together until it is smooth and easily poured. Cut into bars. Spoon apple slices onto each one and drizzle sauce across it. Makes 16 bars.
RANCH DRESSING MIX (11-10-18) 11-24-18
1/3 cup dry powdered buttermilk
2 tbsps. dried parsley
1 1/2 tsps. dried dill weed
2 tsps. garlic powder
2 tsps. onion powder
2 tsps. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt
Whisk all ingredients together until blended. If you want a more finely ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency. Store in a sealed container in the refrigerator for up to 3 months. 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix. To Make Ranch Dressing: Combine 1 tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine.
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