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Recipes



   Balogreene  Second recipe, Baked Lynchburg candied apples:
6 cups peeled and sliced tart green apples
3 cups sugar
½ cup Jack Daniel’s Tennessee Whiskey
½ cup (1 stick ) butter, cut into slices

Heat the oven to 375 ° F. Place the apples in a greased 9 × 13-inch baking dish. Sprinkle the sugar over the apples. Pour in the Jack Daniel’s and dot with butter. Bake 45 minutes or until the apples are tender and the sauce is bubbly.

Who is to argue with Miss Bobo, but, I might like Brown sugar better, and maybe some cinnamon?

Tolley, Lynne (2012-12-11 ). Jack Daniel's Cookbook: Stories and Kitchen Secrets from Miss Mary Bobo's Boarding House (pp. 120-121 ). Thomas Nelson. Kindle Edition.

Tolley, Lynne (2012-12-11 ). Jack Daniel's Cookbook: Stories and Kitchen Secrets from Miss Mary Bobo's Boarding House (p. 120 ). Thomas Nelson. Kindle Edition.

   Yesterday at 21:13 EST .




   Balogreene  I can't chew right now, without chewing the heck out of my lower lip. It is very strange. I haven't had lower teeth for close to ten years, and the uppers were horrible, didn't fit. Now, I paid $600 of my own dollars, $1,000 of my health savings account, and $1,500 of insurance for new teeth. They look terrific, I am learning how to adjust to them. My mouth feels so full, I don't know what to do with it. The dentist said that is to be expected. That is why I can only eat rice, potatoes, eggs, soup, soft food for a while. So, two recipes for dinner tonight. First is Jack in the Beans.

2 tablespoons bacon drippings or oil
1 small onion, chopped
2 tablespoons brown sugar
? cup Jack Daniel’s Tennessee Whiskey, optional
1 can (28 ounces ) baked beans
1 tablespoon spicy brown mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke, optional

Heat the drippings in a large saucepan. Stir in the onion and brown sugar. Cook over medium heat, stirring frequently, until the onion is soft and golden brown, about 5 minutes. Stir in the Jack Daniel’s, baked beans, brown mustard, Worcestershire sauce, and liquid smoke. Simmer 20 to 30 minutes.

Tolley, Lynne (2012-12-11 ). Jack Daniel's Cookbook: Stories and Kitchen Secrets from Miss Mary Bobo's Boarding House (p. 135 ). Thomas Nelson. Kindle Edition.

I used Bush's Brown Sugar Hickory beans (all my store had ), and it was wonderful, though sweet!

   Yesterday at 21:09 EST .




   Clipped wings  We do not have a garden except for a couple of tomato plants. However, I have received a LOT of squash from friends. My question to you is how best to deal with this and not lose all of it. What are your favorite casserole recipes, how to freeze and cook after it's thawed, and what about dehydrating???
   June 26 at 11:19 EST .



   BirdsNest  What kind of squash? Zucchini, yellow, or patty pan? Freezing is good, but you really need a Foodsaver to properly preserve it in the freezer. I cook my squash the way I want to eat it, freeze in a plastic square container that will fit the Foodsaver bags, then when it is solidly frozen, I pop it out of the container, put it in a FS bag and vacuum seal. For dehydrating, you must slice, blanch, cool and then dehydrate. Once it is dehydrated you can use zip lock bags but they are not 100% reliable to keep moisture out.We use the FS and canning jars. Place the dehydrated squash in the jar to within 1" of the top, place the canning lid on and use the FS to vacuum the air out. So really for success with anything frozen or dehydrated, the Foodsaver is a valuable appliance to have, especially the one you can use with jars.

I am sure others can attest to the FS, maybe someone else would like to add something.
June 28 at 06:17 EST .


   MeiDei  My favorite way to deal with excess zucchini & crookneck squash came to be out of necessity during a particularly lean year when I had a few staples on hand & the generosity of neighbors with gardens. Into a large glass bowl I lined the bottom & sides with thinly sliced cheese from a 3# block. Then layered: zucchini, yellow squash, some thinly sliced onion & topped with an overripe tomato & cheese. Built this up ending with the cheese & popped in 350 oven. It became a favorite so that sometimes I threw in chopped up pepperoni, or a little cooked sausage or bacon. Only spices I used were crushed red pepper flakes & garlic pepper. The patty squash went into a muffins that were so sweet & gigantic, served warm with butter & the casserole - what a treat & no left-overs. Cooking time varies with each oven & altitude. About 45 mins. here at near sea level.
July 1 at 10:25 EST .


   MeiDei  Oops, that's an oven proof bowl; & I served it in a large soup bowl - it's juicy. I think I've even added some under cooked macaroni to the mix. Sorry, but I can't find my recipe for the muffins - much to my dismay.
July 1 at 10:37 EST .




   Balogreene  FS
This one from another Swedish cookbook: Limpa Bread.

Swedish limpa bread is also known as vörtlimpa (“ wort loaf” ), because it was traditionally made with brewer’s malt. This recipe substitutes dark beer; while the flavor is not as intense as when using brewer’s malt, it still provides a quite tasty loaf.
INGREDIENTS MAKES 2 LOAVES
1 (12-ounce ) bottle of dark beer (porter )
1/4 cup butter
1/3 cup dark molasses
21/2 teaspoons salt
1/4 cup dark brown sugar
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon anise seeds
2 packages active dry yeast (41/2 teaspoons )
2 tablespoons freshly grated orange peel
21/2 cups rye flour 2
cups all-purpose flour
3/4 cup cold coffee

1. In a small saucepan, combine the beer, butter, molasses, salt, brown sugar, fennel seeds, caraway seeds, and anise seeds. Bring to a low boil and cook for 5 minutes, stirring occasionally to dissolve the sugar. Cool until the mixture is lukewarm.
2. Sift the dry yeast, orange peel, and rye flour into the bowl of a large mixer equipped with a paddle.
3. Set the mixer on low and gradually incorporate the liquid into the flour. Scrape down the sides of the mixer bowl and exchange the paddle for the dough hook.
4. At low speed, incorporate the all-purpose flour into the dough; increase speed to medium-high and beat for 7 minutes or so, until the dough begins to pull away from the sides of the bowl. Allow the dough to rest in the bowl for 20 minutes. As the dough rests, preheat oven to 300 ° F, then turn it off immediately.
5. After the dough has rested, knead it lightly, either with the dough hook or your hands, until it is stiff and smooth, about 5 minutes.
6. Place dough in a lightly buttered bowl, flipping once to coat with butter. Cover with a clean tea towel, place in the warmed oven, and let rise until doubled in size, anywhere from 1 to 2 hours.
7. Punch down the dough, divide it into even halves, and shape each half into a round loaf. Place on a lightly floured baking pan or wooden paddle (if you use a bread stone in your oven ). Cover with the tea towel and let the loaves rise until doubled in size, 1– 11/2 hours.

8. Preheat oven to 375 ° F. Place a cake pan on the lowest shelf in the oven; position the bread stone (if using ) on the shelf above. 9. Slash each loaf 2 or 3 times diagonally, then brush with cold coffee. Transfer to the oven and place 2 or 3 ice cubes in the lower pan, shutting the door immediately. Bake for 30 minutes, or until a toothpick inserted in the center comes away clean (the loaves should sound hollow when you tap them on the bottom with a knife ). Brush with coffee and allow to rest until cooled before serving.

Schoening Diehl, Kari (2012-07-18 ). The Everything Nordic Cookbook Kindle Edition.
June 21 at 02:09 EST .




   Balogreene  FS, you asked about bread recipes. I got a new cookbook, "Fika, the art of the Swedish Coffee break". This is a recipe my great grandmothers, and grandmother used to make. Mom made it on occasion, but, we had a good bakery. I have not had good cardamom bread, or rolls for over 20 years. Here is a good recipe. Cardamom is not cheap, this recipe allows you to substitute cinnamon.

Vetebullar
CINNAMON AND CARDAMOM BUNS makes 30 to 36 buns, or 2 lengths
Bullar (buns ) are perhaps the quintessential component to a Swedish coffee break, and vete in Swedish means “wheat.” Vetebullar is therefore the general term for wheat-based dough that can be turned into any number of bun creations. Kanelbullar (cinnamon buns ) and kardemummabullar (cardamom buns ) are common variations on this type of bun, and while the traditional “roll” form is common, there are twisted varieties as well. Typically they are baked and served in paper liners (not muffin tins, they mean ON liners ). Kanelbullar are such an iconic pastry that an entire day in Sweden is devoted to them (October 4, for those considering celebrating ).
This recipe has both filling varieties, and once you’ve mastered the dough, you can start experimenting with your own fillings. If a Swede knows one thing, it’s this: no matter what the variation, bullar are always best fresh out of the oven, and make for a wonderful-smelling kitchen.

Dough
7 tablespoons (3.5 ounces, 99 grams ) unsalted butter
1 ½ cups (360 milliliters ) milk
2 teaspoons active dry yeast
4 ½ cups (1 ? pounds, 638 grams ) all-purpose flour
¼ cup (1.75 ounces, 50 grams ) natural cane sugar
1 ½ teaspoons whole cardamom seeds, crushed ¼ teaspoon salt

Filling
7 tablespoons (3.5 ounces, 99 grams ) unsalted butter, room temperature
½ cup (3.5 ounces, 99 grams ) natural cane sugar
3 to 4 teaspoons ground cinnamon or whole cardamom seeds, crushed
2 additional teaspoons crushed cardamom seeds, if making filling using cinnamon topping
1 egg, beaten
Pearl sugar (or turbinado, or raw, it's just a topping ), or chopped almonds

To prepare the dough, melt the butter in a saucepan; then stir in the milk. Heat until warm to the touch (about 110 ° F/ 43 ° C ).
In a small bowl, dissolve the yeast in 2 to 3 tablespoons of the warm mixture. Stir and let sit for a few minutes until bubbles form on top of the yeast.
In a large bowl, mix together the flour, sugar, cardamom, and salt. Add the yeast mixture along with the remaining butter and milk. Work together with your hands until you can make the dough into a ball.
Transfer the dough to a flat surface and knead it until smooth and elastic, 3 to 5 minutes. The dough should feel moist, but if it sticks to your fingers add a tiny bit of flour. The dough is fully kneaded when you slice into it with a sharp
June 20 at 23:58 EST .

   1 person like this.



   Balogreene  In 1996, I took the train from NYC to Chicago, to visit family. In Chicago, I went to Swedetown, and got cardamom cake, and cardamom bread. Then I took the train to DC, to see my mom and dad Everyone on the train wanted some. My bag smelled of cardamom.
June 21 at 20:29 EST .




   Flaming Sword  Do you make your own yogurt? And what's your favorite flavor?
June 13 at 16:27 EST .

   4 people like this.



   Flaming Sword  Balo,
You said you're a bread baker too. Love it. Please let's swap really good bread recipes.. I'm a bread baking junkie.

I have a new recipe for Butterhorn rolls overnighting in the fridge right now. And a few days ago I FINALLY made a 100 percent whole wheat loaf that was not only edible, but tasty, and the 2 lb loaf did not weigh 6 lbs when finished.

Crap, that only took 15 years to get right. Let's swap recipes..please please please?


I have one for a Sicilian semolina/sesame loaf shaped into a gorgeous configuration. It takes 3 days to make, but you'll cry when you eat it. And co-workers will assault you in the parking lot for the recipe. Wanna swap????

Any others wanna pop in?
June 13 at 17:38 EST .

  2 people like this.



   Flaming Sword  Sorry people, the bread baking question was not meant to be added to this thread. Bread I can bake. Posting properly? Not so much.
June 13 at 17:40 EST .

  3 people like this.



   Balogreene  I want to try yogurt, but never have. I do have a ton of bread recipes, but they are all out of books. Will get back to you.
June 18 at 21:54 EST .


   BirdsNest  Yogurt is very easy. Homemade ricotta is also easy. It is not too much cheaper than store bought but lots better tasting.
June 19 at 06:36 EST .

 1 person like this.





   Bettijo  Pursuant to our earlier discussion of "Green Deviled Eggs," I could not resist sharing this:




June 13 at 02:45 EST .

   4 people like this.




   Balogreene  A couple of years ago, on the recommendation of WW, and others, I bought a FoodSaver. When I use cookbook menus, but am the only one to eat it, I food saver it in portions, label the bags, and freeze. My sister buys in bulk at Sam's. Recently, she bought a Pork Tenderloin for just under $18. She cut it into 7 chops and 2 roasts. Then she food savered it.

She told mom, "if Barb hadn't bought that, we couldn't save this much money". I agree, we buy a lot of ground beef and freeze it in one or two pound portions. We make chili, spaghetti, sloppy joes, etc, in large batches, and food saver them for later.

WW, if you are monitoring, thank you. Many years ago, when we moved into our townhouse, we traded a coworker, our lawn mower for their upright freezer. Between the freezer and the FoodSaver, we save a ton of money, and have plenty of food stocked up.
June 6 at 20:53 EST .

   6 people like this.



   BirdsNest  It is a great invention and should be an appliance that everyone has in their kitchen. I have eaten lima beans that were 2 yrs old from the freezer-just like fresh out of the garden. We use ours to vacuum seal many items in canning jars, especially the items we dehydrate. I opened a jar of dehydrated okra from 2 yrs ago, still crunchy.
June 7 at 06:42 EST .

  2 people like this.



   MeiDei  My Food Saver eventually lost suction - the teflon seal/gasket finally wore out. Now I just tightly cling-wrap each individual steak, chicken breast, etc. and put it in a freezer bag. Hamburg I freeze in a square container & then pop it out, cling wrap & bag it. I do miss the ease of the Food Saver but it was getting costly using their bags even tho' I was able to reuse some of them.
June 7 at 17:37 EST .

  2 people like this.



   Clipped wings  Birdie and others: we bought a dehydrator late last year and it is unused thus far. We need insight on methods of using and how to handle the dehydrated items. We love okra and it doesn't freeze well for us. Dehydrating sounds good. Do you cook as usual after? What are other "best recipes" for dehydrated foods???
June 8 at 07:53 EST .

  2 people like this.



   Escaped commieny  We couldn't survive without our food savers, we have 2. MeiDei call customer service they will send you the replacement gaskets, no big deal. We cook, flash freeze and vac pak all meals for the DH Truck, OTR food is usually full of salt or sugar. We make spag, chili, chicken breast, lasagna, Flamings meat muffins, ham slices, 9 of the breakfast casserole, Balo was that you? and by the way, made your unstuffed cabbage and have 5 3x9 loaf pans frozen and sealed. I used to make Halupki, stuffed cabbage rolls of meat and rice, yours was easier and I didn't burn my fingers rolling leaves. I also pack Pirogi for side dish. He as two 'lunch box' Road Pro cookers, when I could travel with him I made bagel breakfast of egg beaters, ham slice, and cheese, too much time for him to fool with, so I send the breakfast sausage, egg, potato and cheese casserole in the 3x9 aluminum pans. He is also happy with Bush's beans as a side for protein.
June 8 at 10:24 EST .

  2 people like this.



   Escaped commieny  Forgot to mention, pork roast slices, mashed potato reheats well, but I send a jar of gravy, I will bet he is the only road warrior that eats homemade Shrimp Scampi on the road, I pack the cleaned and cooked shrimp separate from the Angel Hair pasta and scampi sauce so he can add it last minute. One of the joys of Florida seafood
June 8 at 10:30 EST .

  2 people like this.



   Balogreene  EC, isn't the unrolled cabbage rolls wonderful. We have a similar recipe from my mom's grandmother, but, they don't use onions, garlic, etc. I just have to learn how to not get so much liquid in, it breaks the seal.

We also have a hand-held food-saver. My sister got it somewhere, the bags aren't cheap, but are reusable. We put cheese, hot dogs, that kind of thing in them. Open them, take out what we need, and then reseal.

The Food Saver is such a gift. I feel it has paid for itself many times over, Mei Dei, I agree with EC, call customer service.

Bird, I have to buy the sealer for the Ball jars, that will just be the icing on the cake. My sister says the new one can do bread, you can set how much air you want to suck out. That sounds good to me the bread maker.
June 8 at 19:48 EST .

  2 people like this.



   Flaming Sword  MeiDei,
Your gasket is probably not worn out, but flattened and full of gunk. Pull it out gently (I originally didn't know you could do that ) Squish it through a lot of hot soapy water till it's really clean. Rinse very well, let it air dry. Push it back in evenly .Take your time, make sure it's pushed down all the way around. Your suction problem may be solved. These instructions were given to me by a Foodsaver employee when I called about the same problem long long ago.. It worked.

And while you're waiting for the gasket to dry, clean all those nooks and crannies and sealing strip with a wet sponge,paper towel and Windex, Qtip, or whatever strikes your fancy. Then you can go on Amazon and buy 50Ft rolls of bags for the same price as a 16 foot roll of Foodsaver bags.

16 ft Foodsaver-$9.85. 2- 50ft rolls(100 ft ) of Weston brands $19.85. I've used nothing else for at least 3 years. 100 FT is a lot of bags.

And turn those bags inside out,top rack of the dishwasher. Reuse them.
June 13 at 16:44 EST .

  2 people like this.



   Flaming Sword  Balo,
That liquid can be a problem. The newer ones have a moist setting that helps a bit, but it's not that great. Bake your casserole in your favorite pan. Cover it and freeze it. As soon as it's hard, pop it out and seal it in a bag. It will then fit in the same pan for reheating.

Or if it's frozen about 75pct, it's your chance to cut it into desired sizes. Just pack it before it starts to thaw and you won't lose all that good soup/gravy/juice.

Bread setting? I have it. No big whoopie. The bags contain all the moisture and I don't like it much later. And who has that much room in a freezer anyway? Just bake it as you need it.
June 13 at 16:57 EST .

  2 people like this.



   Flaming Sword  EC,

if you're packing gravy, you need a couple of these. Forget the jars. I freeze sooo many things in them and then vac pac them. Gravy,wine,herbs covered in water,lemon juice,citrus rind covered in water, you name it. Worth their weight in gold. And they make huge icecubes too :- ) Search Amazon. Watch the sizes, they have small ones too.

I freeze espresso or really strong coffee. Pop out a few for one really great iced coffee drink, instead of a pitcher full. I also make a really strong concentrate of tea in my French press. Then freeze it in cubes. Dynamite iced tea, when I want. But the tea and coffee concentrates will hold about a week in a jar in the fridge. Just cube and freeze what you don't need.

Tovolo King Cube Ice Tray
June 13 at 17:20 EST .

  2 people like this.



   MeiDei  Thank you for the hints, will try soon - too much going on now to add to the confusion, Re: freezing in ice cube trays - I used to make all my baby food & freeze that way & then bag. 5X cheaper than buying the little jars - except fruit.
June 17 at 22:51 EST .

 1 person like this.





   Bettijo  Referring to Pork Roast recipe below; it calls for two tablespoons half-and-half. I did not want to buy a pint of half-and-half for two tablespoons. Thought I would just use milk. Do you have any better suggestion? Thanks. My roast weighs two pounds, so I am going to freeze half of it.
May 30 at 20:02 EST .

   11 people like this.



   MeiDei  Sounds delicious, copied. Here's your easy substitute for Half & Half: http://frugalliving.about.com/od/makeyou
rowningredients/r/Half_and_Half.htm
June 1 at 16:24 EST .

  3 people like this.



   Bettijo  Thank you so much, Mei, that looks simple enough and certainly saves money!
June 1 at 20:13 EST .

  2 people like this.



   MeiDei  You can cut the substitute in 1/2. I gave the link instead of just the recipe because it also has links to making the substitute for buttermilk (only available here in qt. size ) whipping cream, and if you search the site it also gives how you can make brown sugar, molasses, castor sugar, powdered sugar, etc. All those items that recipes use small amounts for that you have handy in the frig or cabinets withut having to run out & buy more than you need.
June 1 at 20:18 EST .

  3 people like this.



   Balogreene  I use yogurt instead of 1/2 and 1/2 (or as a substitute for buttermilk ). I can get a small thing of yogurt, use the 2 Tablespoons, add fruit to the rest and eat it. When using yogurt for 1/2 and 1/2, taste it, you may want to add a sweetener.
June 1 at 21:23 EST .

  2 people like this.





   Bettijo  I was in Publix today and they were giving away samples of this pork roast and Brussele Sprouts recipe. It was SO good bought all the inghredients to make it. Here is the recipe:

Creamy Horseradish Pork with Sautéed Brussels Sprouts

Servings: 4
Total Time: 40 minutes

Cooking Sequence
• Prepare pork recipe through step 1 (10 minutes )
• Prepare Brussels sprouts and complete pork; serve (30 minutes )
Cooking Instructions
Creamy Horseradish Pork
Ingredients
1 pork tenderloin (about 1 lb )
1 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons canola oil
3/4 cup chicken broth
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon ground red pepper
1 tablespoon fresh chives, finely chopped
1 tablespoon unsalted butter
2 tablespoons half-and-half
Steps
1. Cut pork into 1-inch thick medallions; season with salt and pepper (wash hands ). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork in single layer; cook 3–4 minutes on each side or until browned. Remove pork from pan.
2. Add broth to pan and bring to a boil. Whisk in horseradish, mustard, and red pepper; cook 3–4 minutes or until slightly reduced. Meanwhile, chop chives.
3. Remove pan from heat. Whisk in butter, half-and-half, and chives. Return pork to pan and reduce heat to low; cook 1–2 more minutes or until pork is 145°F. Serve.
Sautéed Brussels Sprouts
Ingredients
2 medium shallots, thinly sliced
1 lb Brussels sprouts, halved
2 tablespoons canola oil
4 oz fresh gourmet mushroom blend
1/4 cup chicken broth
3 tablespoons seasoned rice vinegar
1 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons unsalted butter
Steps
1. Slice shallots. Trim Brussels sprouts and cut in half lengthwise; place in microwave-safe bowl and cover.
2. Microwave Brussels sprouts on HIGH 3 minutes and drain any liquid. Meanwhile, preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shallots, mushrooms, and Brussels sprouts; cook and stir 5–6 minutes or until golden and beginning to soften.
3. Stir in remaining ingredients; cook and stir until sauce has reduced and thickened slightly. Serve.
Aprons Advice
• Complete your meal with fresh salad blend, dinner rolls, and a cream pie for dessert.
• If you prefer softer Brussels sprouts, add 1/4 cup more broth and cook until tender.

   May 30 at 19:52 EST .

   11 people like this.


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