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Thursday, November 5, 2015
Taste of Home Recipes
A Family Feast Recipes
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Caesar salads are a popular classic salad made from romaine lettuce and croutons, then topped with Parmesan cheese and a zesty dressing typically made with lemon juice, olive oil, garlic and a variety of seasonings – plus a raw egg to give the dressing a creamy texture. But eating uncooked or undercooked eggs can pose […]
Partridge in a Pear Tree Pie Recipe
Partridge in a Pear Tree Pie Recipe
- 1 can (15 ounces) pear halves, drained
- 1 package (12 ounces) fresh or frozen cranberries
- 1 can (8 ounces) crushed pineapple
- 1-1/2 cups sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Pastry of double-crust pie (9 inches)
- Additional sugar, optional
Directions
- Set aside five pear halves; chop any remaining pears. In a large saucepan, combine the chopped pears, cranberries, pineapple and sugar. Bring to a boil; cook and stir for 4-5 minutes or until some cranberries have popped. Cool for 30 minutes, stirring several times. In a bowl, combine the flour, salt and cinnamon. Stir in cooled cranberry mixture.
- Line a 9-in. pie plate with bottom pastry; trim and flute edges. Spoon cranberry mixture into pastry shell; arrange pear halves on top. Bake at 400° for 35-40 minutes or until bubbly and crust is golden brown (cover edges with foil for last 15 minutes of baking if necessary). Cool on wire rack.
- Roll remaining pastry. Using cookie cutters, cut out small leaves, small pears and a partridge. Place on an ungreased baking sheet; sprinkle with sugar if desired. Bake at 400° for 6-8 minutes or until golden brown. Place partridge in center of pie with leaves and pears around it.Yield: 6-8 servings.
Wednesday, November 4, 2015
favorite 1950s-Style
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Tuesday, November 3, 2015
Snow Ice Cream
Snow Ice Cream
8 cups snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Directions
Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla.
Mix to combine. Serve immediately in bowls.
Recipe courtesy of Paula Deen
8 cups snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Directions
Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla.
Recipe courtesy of Paula Deen
Striped Christmas Sugar Cookies
Striped Christmas Sugar Cookies
6 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups unsalted butter, room temperature
2 1/2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 teaspoons lemon, orange or almond extract
food coloring
INGREDIENTS
DIRECTIONS
To make the cookie dough:
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer cream together the butter and sugar with the paddle attachment, until light and fluffy, about 2 minutes on medium-high speed. Scrape down the sides of the bowl. Add the eggs one at a time, mixing well between each and scraping the sides of the bowl. Mix in the vanilla and flavored extracts. Add the flour all at once and mix on low speed just until it all comes together. Scrape down the bowl and turn the speed to medium, beat for 15 seconds.
Divide the cookie dough into 3 bowls (or more if you are adding additional colors). Add paste or gel food coloring to achieve the color you want.
Wrap the colored dough in plastic and refrigerate until set up, at least an hour.
Line a container with plastic wrap. Pick one that is tall enough to get several layers of the cookie dough and will hold all of the dough you prepared.
There are two ways to get the dough into the prepared container. You can simply press the dough into the container, which will result in random thicknesses or
You can roll the colored dough out on a floured surface...
and cut out the thin layers to place into the container. Rolling the dough out results in very even stripes.
Once you have used up your dough, wrap the filled container and refrigerate for several hours. A well-chilled dough is key for getting even slices. You can also freeze the dough at this point for up to a month.
To bake the cookies:
Preheat oven to 350 degrees F. Line cookie sheets with parchment.
Once the dough is thoroughly chilled, and defrosted, if frozen, unwrap the dough and use a very sharp, thin blade knife to cut even slices of dough. Try to get 1/8-inch-thick slices, but the most important thing is to cut the dough evenly. All of the cookies should be the same thickness.
Use a cookie cutter to create fun shapes out of the dough. Place the cut cookies on a cookie sheet lined with parchment paper. If your dough starts to get warm and sticky, return it to the refrigerator. Warm dough will make it more difficult to cut and work with.
If you want to make larger cookies, you can place two slices of the cookie dough next to each other on a sheet of parchment to create a larger piece of dough. Refrigerate the dough to get it well chilled before using the large cutter.
Use a large cookie cutter to make your shapes. Smaller cutters are good for using up the dough around the large shape, so there is as little waste as possible.
Only bake same-size cookies on a sheet, so they bake evenly. Bake for 5 minutes, then rotate the tray front to back and top to bottom, if you are baking more than one tray at a time. Continue baking until just barely golden on the bottom, about 3 to 5 minutes.
Cool the cookies on a rack. Serve them at a party or pack them up as gifts.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer cream together the butter and sugar with the paddle attachment, until light and fluffy, about 2 minutes on medium-high speed. Scrape down the sides of the bowl. Add the eggs one at a time, mixing well between each and scraping the sides of the bowl. Mix in the vanilla and flavored extracts. Add the flour all at once and mix on low speed just until it all comes together. Scrape down the bowl and turn the speed to medium, beat for 15 seconds.
Divide the cookie dough into 3 bowls (or more if you are adding additional colors). Add paste or gel food coloring to achieve the color you want.
Wrap the colored dough in plastic and refrigerate until set up, at least an hour.
Line a container with plastic wrap. Pick one that is tall enough to get several layers of the cookie dough and will hold all of the dough you prepared.
There are two ways to get the dough into the prepared container. You can simply press the dough into the container, which will result in random thicknesses or
You can roll the colored dough out on a floured surface...
and cut out the thin layers to place into the container. Rolling the dough out results in very even stripes.
Once you have used up your dough, wrap the filled container and refrigerate for several hours. A well-chilled dough is key for getting even slices. You can also freeze the dough at this point for up to a month.
To bake the cookies:
Preheat oven to 350 degrees F. Line cookie sheets with parchment.
Once the dough is thoroughly chilled, and defrosted, if frozen, unwrap the dough and use a very sharp, thin blade knife to cut even slices of dough. Try to get 1/8-inch-thick slices, but the most important thing is to cut the dough evenly. All of the cookies should be the same thickness.
Use a cookie cutter to create fun shapes out of the dough. Place the cut cookies on a cookie sheet lined with parchment paper. If your dough starts to get warm and sticky, return it to the refrigerator. Warm dough will make it more difficult to cut and work with.
If you want to make larger cookies, you can place two slices of the cookie dough next to each other on a sheet of parchment to create a larger piece of dough. Refrigerate the dough to get it well chilled before using the large cutter.
Use a large cookie cutter to make your shapes. Smaller cutters are good for using up the dough around the large shape, so there is as little waste as possible.
Only bake same-size cookies on a sheet, so they bake evenly. Bake for 5 minutes, then rotate the tray front to back and top to bottom, if you are baking more than one tray at a time. Continue baking until just barely golden on the bottom, about 3 to 5 minutes.
Cool the cookies on a rack. Serve them at a party or pack them up as gifts.
Hot Cocoa Mix
Hot Cocoa Mix
10 cups dry milk powder
4 3/4 cups sifted confectioners' sugar
1 3/4 cups unsweetened cocoa powder
1 3/4 cups powdered non-dairy creamer
Directions
In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.
* Earla Taylor allrecipes.com
Chestnut Rice
Chestnut Rice
INGREDIENTS
12 ounces chestnuts
3 cups white or brown rice
3-1/2 cups water for white rice or 5 cups water for brown rice
1 teaspoon sea salt
2 Tablespoons mirin [rice wine, similar to sake]
12 ounces chestnuts
3 cups white or brown rice
3-1/2 cups water for white rice or 5 cups water for brown rice
1 teaspoon sea salt
2 Tablespoons mirin [rice wine, similar to sake]
PREPARATION
Spread the chestnuts on a cookie sheet, and roast in a 350-degrees F. oven for about 40 minutes. With a sharp knife, remove the chestnut shells, peeling off the brown skins if necessary. (They are very bitter.)
Spread the chestnuts on a cookie sheet, and roast in a 350-degrees F. oven for about 40 minutes. With a sharp knife, remove the chestnut shells, peeling off the brown skins if necessary. (They are very bitter.)
Wash the rice and add the water, sea salt, and mirin in a pot or rice cooker. Add the shelled chestnuts, cover, and cook 15 minutes for white rice or 45 to 50 minutes for brown rice. Let set for 10 to 15 minutes.
With a shamoji (flat, wide wooden rice spatula) or wooden spoon, mix and fluff up the rice, and serve immediately.
Yield: 6 servings
* homecooking.about.com
Yield: 6 servings
* homecooking.about.com
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