Tuesday, August 7, 2018
1 c. sugar
1 c. water
3 Tb cornstarch
1 Tb white corn syrup
1/8 tsp salt
1/4 tsp red food coloring
3 Tb dry raspberry flavored Jell-O
1 quart or 4 cups fresh raspberries
1 pre-baked pie crust
In a heavy saucepan, combine sugar, water, cornstarch, corn syrup, salt, and food coloring. Bring to a boil and cool until nearly clear and thick. Add Jell-O and mix well. Cool. Fold in whole raspberries. Pour into baked pie shell.
Refrigerate. Serve with fresh whipped cream. (The recipe adds, "or Cool Whip," but you're better than that.)
Sunday, May 6, 2018
6 c. peeled, diced, cooked potatoes
1 medium onion, finely chopped
1 c. finely diced celery
1 c. chopped dill pickles
1 c. sweet relish
8 large hard-boiled eggs, 4 chopped, 4 whole
2 c. mayonnaise
Fresh parsley, chopped
First! A perfect hard boiled egg: Bring a large pot of water to a boil. Gently place each egg into the boiling water (I use a spoon). Continue to boil for 12 minutes. Drain water quickly and fill the pot with cold water and as many ice cubes as you can fit. If you have time, refrigerate the eggs for a while until you're ready to use them. About 90% of the eggs peel easily and perfectly.
Back to potato salad. Combine potatoes, onion, celery, pickles, and chopped eggs. Whisk mayo and sweet relish together. Pour a third of the sauce over the rest of the ingredients and stir, then pour the next third and stir, then the final third and stir. Slice the remaining four eggs and arrange on top of the salad in the bowl. Dust with parsley. Refrigerate for a few hours, or for as long as you can before serving.
Sunday, March 18, 2018
4-5 lbs. fresh salmon filets
Lemon Pepper Seasoning
Fresh Chopped Dill or substitute dry dill
Prepare a large cookie sheet by getting a big enough piece of tin foil to cover the bottom of it, then crumpling it up a little and spreading it out flat on the cookie sheet. Spread a little olive oil around with a paper towel on the tin foil.
Place the salmon filets skin side down on the foil-covered cookie sheet. Pour a little olive oil on each filet and rub it in with your fingers. Sprinkle each filet with lemon pepper and then dill. Sometimes I bake the fish in a 425 degree oven for about 17 minutes, which is fine. This time I did 10 minutes in a 425 degree oven, then I moved the fish to the second-to-the-top rack (about six inches from the top of the oven) and broiled it for four more minutes. That made the top a little crisp and it was perfectly cooked throughout without being dry. I recommend the broiled method if you can trust your oven. (Set a timer for 3 minutes on the broiler so you can keep a close eye on it.)
Cucumber Dill Sauce
1 c. peeled, seeded, and diced cucumbers
1 1/2 c. mayonnaise
3/4 c. sour cream
3 T. lemon juice
2 T. fresh or dried dill
3 tsp. lemon pepper seasoning
Whisk together mayo, sour cream, lemon juice, dill and lemon pepper seasoning before adding the cucumber. Refrigerate for a few minutes before serving.
Thursday, May 18, 2017
I did a story for the newspaper about a Dutch oven convention a few weeks ago and met a woman named Carol Hokanson. She is a champion, you guys! She brought this pie, which she made in her home oven instead of coals that morning, and it tasted like heaven. I'm excited about the filling, but I'm obsessed with the crust. Carol lifted the pie out of that dutch oven and it looked EXACTLY THE SAME. It didn't crack or sag and it tasted amazing.
6-7 pears, peeled and diced
1 ½ cups dried cranberries, reconstituted
1 cup sugar
½ cup ultra gel
1 tsp almond extract
¼ tsp salt
1 tsp nutmeg
1 tsp ground ginger
1 ¼ tsp cinnamon
¾ cup slivered almonds, toasted
3 cups flour
1 ¼ cups Crisco shortening
1 tsp salt
1 egg, beaten
1 T. white vinegar
2/3 cup cold water
1 T. water
In a small bowl mix sugar, ultra gel, nutmeg, ground ginger, salt and cinnamon together until well blended. In a separate, large bowl, blend together pears, cranberries, almonds and almond extract. Combine the two mixtures and gently toss until mixed. Set aside.
In a large bowl, blend flour, salt, and shortening together with a pastry blender until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg, water, and white vinegar. Add the liquid mixture to the crumbly mixture and gently stir with a fork until it forms a ball. Gather the dough into your hands (DO NOT KNEAD) and divide it into two balls, one slightly larger than the other. Refrigerate the small one until you’re ready to roll it out.
Roll the larger dough ball out on a cloth-covered board to about 14-inches in diameter. Spray a 10-inch Dutch Oven with Bakers Joy. Place strips of parchment in the Dutch Oven to make removing the pie easier. Place the rolled-out pastry in the Dutch Oven, making sure the edges come over the sides of the Dutch Oven. Pour the pie filling into the Dutch Oven.
Roll out the smaller ball of dough into an 11-inch circle and cut into ½ - ¾ inch strips for the lattice top, then arrange the lattice top over the pie filling in the Dutch Oven.
In a small bowl, whisk the egg and water together for the egg wash. Brush the egg wash onto the lattice top of the pie. Garnish with sugar crystals if you desire.
Bake at 425 degrees using 12 coals on the bottom and 15 on the top of Dutch Oven with a windshield around the bottom, for about 25 minutes or until the crust is golden brown and pulling away from the sides of the Dutch Oven. Cool and then lift the pie out using the parchment strips.
Monday, March 20, 2017
3 c. macaroni (before it's cooked)
1 lb. imitation crab meat
3 c. celery, chopped
1 medium sized can black olives, sliced (the one in between 4 oz and 15 oz)
1 c. mayonnaise
1 c. sour cream
1 tsp. lemon juice
2 tsp. onion powder
2 tsp. season salt
1/2 to 3/4 of a Ranch dressing powder envelope
1/4 to 1/2 c. milk (whisk the first six ingredients, then add milk slowly until you have the consistency you want)
Cook the macaroni to the al dente directions, drain and rinse with cold water. Put macaroni in a bowl and add the rest of the ingredients on top. Pour half of dressing over the whole mixture and stir. Pour the remaining half of dressing over the salad and stir again. Chill and serve.
Saturday, December 31, 2016
2 c. flour
2 T. sugar
2 T. baking powder (yes, TABLESPOONS)
3/4 tsp. salt
2 c. milk
1/4 c. vegetable oil
Mix dry ingredients together; mix wet ingredients together, then combine. Pour into hot waffle iron and cook. (Every waffle iron is different. Ours took about 4 minutes to look like the picture.)
2 c. frozen raspberries (I used fresh because that's what I had - it turned out great)
1 1/2 c. sugar
2 c. water
3 T. cornstarch in 1/2 c. cold water
1 T. lemon juice
Cook raspberries, sugar and water together in a saucepan on medium heat until raspberries are thawed. Bring to a boil. Dissolve cornstarch in cold water, then add a little of the raspberry mixture and combine. Add cornstarch mixture to saucepan. Add lemon juice. Simmer on low heat until ready to serve, stirring often. (Syrup can be cooled and strained, then reheated.)
Friday, October 23, 2015
Yes, I stole this picture. These are amazing! I ate a dozen for dinner tonight (and then took a dozen Tums). That was a bad idea. But if you can manage to just eat 1 or 2, you'll be fine.
3 1/4 cups all-purpose flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 + 1/8 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter, softened
1 large egg yolk
3/4 cup canned pumpkin puree
1 1/2 tsp vanilla extract
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
1. In a mixing bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set aside.
2. In another mixing bowl, cream together butter and sugars until combined. Mix in egg yolk, then mix in pumpkin and vanilla extract. With the mixer, gradually add the dry ingredients to the butter mixture. Keep covered in the fridge for at least 45 minutes.
3. In a small bowl, mix together the sugar and cinnamon. Scoop dough into about a 2 Tbsp sized ball, forming a ball with your hands, of course. Toss ball of dough in the cinnamon and sugar mixture until covered. Then place on a baking sheet, spacing cookies about 2 inches apart.
4. Preheat oven to 350. Bake for 13-15 minutes. Do not under bake. They're still gross hours later.