Sour Cream Chocolate Cake
This one is not old fashion but you need to try it.
What you’ll need:
1 box devil food cake mix
1 cup sour cream
1/2 cup buttermilk
1/2 cup water
1/3 cup vegetable oil
3 large eggs
2 cans milk chocolate frosting
1/2 cup sour cream
a 9 x 11 x 2 cake pan
Preheat oven to 350 degrees. Spray cake pan lightly and dust with flour.
Mix eggs, buttermilk and oil. Add cake mix and mix well then add 1 cup sour cream and mix for at least 1 minute. Add some water if needed.
Pour into your pan and level by tilting and shaking and bake. Check after 25 minutes and when you tap on top it should spring back (DON’T OVER BAKE) I leave mine in the pan and let it cool then ice heavy with light and fluffy chocolate icing.
Take two cans of milk chocolate frosting and 1/2 cup sour cream. Mix together until light and fluffy.
Sunday, November 23, 2008
Apple pie
Apple pie
Always use fresh apples when you can.
2 Cups apples
1/2 Tbsp cinnamon
1 stick real butter
3/4 cups All Purpose flour
2/3 cups sugar
Pre-heat oven to 400 degrees. Place crust in a 9 in pie pan. Mix 1/2 of the sugar and cinnamon. Lay flat the sliced apples in the crust. Sprinkle with the sugar and cinnamon. Mix the other 1/2 sugar and the flour, then add butter and cut in and sprinkle on the apples.
Bake at 400 for about 40 minutes. It should be light brown. Serve hot or cold.
I would reheat and serve with a slice of cheese, real whipped cream, cool whip, or ice cream.
Always use fresh apples when you can.
2 Cups apples
1/2 Tbsp cinnamon
1 stick real butter
3/4 cups All Purpose flour
2/3 cups sugar
Pre-heat oven to 400 degrees. Place crust in a 9 in pie pan. Mix 1/2 of the sugar and cinnamon. Lay flat the sliced apples in the crust. Sprinkle with the sugar and cinnamon. Mix the other 1/2 sugar and the flour, then add butter and cut in and sprinkle on the apples.
Bake at 400 for about 40 minutes. It should be light brown. Serve hot or cold.
I would reheat and serve with a slice of cheese, real whipped cream, cool whip, or ice cream.
Pumpkin Pie
Pumpkin Pie
What you need:
1- 9in. pie shell in a 9 in. pie plate
You can make your own but I now take the easy way out and get them at the grocery.
Preheat the oven to 400 degrees F. I take the top rack out, and put pie on middle shelf.
1 and 1/3 cup canned dry packed pumpkin
1 and 1/2 cup milk (I use skim)
3 Large Eggs
1 cup of sugar or Splenda, I use it because I am diabetic
1/2 tsp salt
1 and 1/4 tsp cinnamon (level)
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Dump everything in a bowl and mix with a wire whip. Next pour into your shell and put into oven. Bake for 35 minutes. Check if the crust is getting brown. Make hole in a piece of aluminum foil so it will cover about 1 and 1/2 inches on the outside, and lay on pie.
Now if you are lucky enough to have a pie shield, now is the time to use it because a burned crust will ruin the best pie. Finish baking for about 20 minutes, check the center. It should be firm.
What you need:
1- 9in. pie shell in a 9 in. pie plate
You can make your own but I now take the easy way out and get them at the grocery.
Preheat the oven to 400 degrees F. I take the top rack out, and put pie on middle shelf.
1 and 1/3 cup canned dry packed pumpkin
1 and 1/2 cup milk (I use skim)
3 Large Eggs
1 cup of sugar or Splenda, I use it because I am diabetic
1/2 tsp salt
1 and 1/4 tsp cinnamon (level)
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Dump everything in a bowl and mix with a wire whip. Next pour into your shell and put into oven. Bake for 35 minutes. Check if the crust is getting brown. Make hole in a piece of aluminum foil so it will cover about 1 and 1/2 inches on the outside, and lay on pie.
Now if you are lucky enough to have a pie shield, now is the time to use it because a burned crust will ruin the best pie. Finish baking for about 20 minutes, check the center. It should be firm.
Yeast Rolls
Yeast Rolls
FOR 4 dz. (For 2 dz.)
1 oz Quick active dry yeast (1/2 oz)
1/4 cup melted butter (1 Tbsp & 2 tsp)
3/4 cup sugar (5 Tbsp & 2 tsp)
1 1/2 cup warm water (110) (3/4 cup)
1 tsp salt (1/2 tsp)
6 1/4 cup plain flour (3 cup + 1 Tbsp & 2 tsp)
I use a kitchen aid artisan with a dough hook. I run hot water in bowl to warm. Then I add 1/2 of water to yeast and mix let sit until foamy.
Mix the butter, sugar, salt, and the rest of your water then add yeast and about 1/2 of the flour. When it is mixed well, start adding the rest of the flour a little at a time until all is used then mix until it pulls away from the bowl. Remove hook and spray lightly with vegetable oil.
Cover with towel and let rise until it doubles in size. Then knock down and place in the fridge until cool. I roll it out to about 1/2 inch thick and cut with a 2 inch biscuit cutter and roll them into a ball and put on a cooking sheet about 1 inch apart. I do this so they will all be the same size. Brush with melted butter. Cover and let rise to double the size. Then place into a 360 degree Fahrenheit pre-heated oven until golden brown. I then brush again with butter.
FOR 4 dz. (For 2 dz.)
1 oz Quick active dry yeast (1/2 oz)
1/4 cup melted butter (1 Tbsp & 2 tsp)
3/4 cup sugar (5 Tbsp & 2 tsp)
1 1/2 cup warm water (110) (3/4 cup)
1 tsp salt (1/2 tsp)
6 1/4 cup plain flour (3 cup + 1 Tbsp & 2 tsp)
I use a kitchen aid artisan with a dough hook. I run hot water in bowl to warm. Then I add 1/2 of water to yeast and mix let sit until foamy.
Mix the butter, sugar, salt, and the rest of your water then add yeast and about 1/2 of the flour. When it is mixed well, start adding the rest of the flour a little at a time until all is used then mix until it pulls away from the bowl. Remove hook and spray lightly with vegetable oil.
Cover with towel and let rise until it doubles in size. Then knock down and place in the fridge until cool. I roll it out to about 1/2 inch thick and cut with a 2 inch biscuit cutter and roll them into a ball and put on a cooking sheet about 1 inch apart. I do this so they will all be the same size. Brush with melted butter. Cover and let rise to double the size. Then place into a 360 degree Fahrenheit pre-heated oven until golden brown. I then brush again with butter.
Cole Slaw
Easy Cole Slaw
Grind whatever amount you want of green cabbage and a little amount of carrot that you want. Get a bottle of Kraft Slaw Dressing. Add the amount you want .Add a little black pepper. But do not salt it because it will drain the water out of it and make a mess! Salt it on your plate.
Grind whatever amount you want of green cabbage and a little amount of carrot that you want. Get a bottle of Kraft Slaw Dressing. Add the amount you want .Add a little black pepper. But do not salt it because it will drain the water out of it and make a mess! Salt it on your plate.
Cranberry Sauce
It is low in everything but taste!
Take one twelve oz. package of cranberries
One cup of equal
One cup of water
Bring to a boil then turn down to a slow boil. Leave uncovered and stir often. Cook down to a thick mush. They will set when cold. I have done this for years. We can not find the berries off season so I get me a bunch and put two bags in a Zip-lock and freeze. They’re still good in September. This is not “Foods of the Southlands,” BUT it sho’ is good!
Take one twelve oz. package of cranberries
One cup of equal
One cup of water
Bring to a boil then turn down to a slow boil. Leave uncovered and stir often. Cook down to a thick mush. They will set when cold. I have done this for years. We can not find the berries off season so I get me a bunch and put two bags in a Zip-lock and freeze. They’re still good in September. This is not “Foods of the Southlands,” BUT it sho’ is good!
Tuesday, November 18, 2008
Sweet Tater Casserole
Sweet Tater Casserole
What You’ll Need
4 cups baked and mashed sweet taters
1 cup of pineapple tidbits
1 cup golden raisins (soaked)
1 cup of miniature marshmallows
1/2 stick of real butter
1/2 cup dark brown sugar
1/2 cup fresh graham cracker crumbs
1/2 cup of pecans
1 Tbsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground cloves
Preheat oven to 350 degrees Fahrenheit.
In your mixing bowl, put potatoes, pineapple tidbits, raisins, and marshmallows.
Add nutmeg, cloves and cinnamon.
Fold together and pour into a 9 in x 13 in x 2 in baking dish.
Place the pecans evenly over the top.
Mix brown sugar and cracker crumbs and sprinkle over the top.
Bake in the oven until it starts to brown.
What You’ll Need
4 cups baked and mashed sweet taters
1 cup of pineapple tidbits
1 cup golden raisins (soaked)
1 cup of miniature marshmallows
1/2 stick of real butter
1/2 cup dark brown sugar
1/2 cup fresh graham cracker crumbs
1/2 cup of pecans
1 Tbsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground cloves
Preheat oven to 350 degrees Fahrenheit.
In your mixing bowl, put potatoes, pineapple tidbits, raisins, and marshmallows.
Add nutmeg, cloves and cinnamon.
Fold together and pour into a 9 in x 13 in x 2 in baking dish.
Place the pecans evenly over the top.
Mix brown sugar and cracker crumbs and sprinkle over the top.
Bake in the oven until it starts to brown.
Glazed Carrots, Sweet Peas & Green Beans
Glazed Carrots
I enjoy eating carrots raw, boiled with butter, salt and pepper
But I really like them glazed, or candied - It’s the same.
You will need:
Carrots
butter
brown sugar
a sauce pan to boil in
heavy skillet to glaze in
a bowl to melt your butter in
I peal mine and boil until they are just about tender then pour off all the water that you can. I then stir them over medium heat until all the water is gone then I pour enough melted butter over them to coat then sprinkle heavy with brown sugar and place them into the skillet. Do not stir and break them up. I set mine to one side and caramelize the butter and brown sugar. I then splash it over the carrots and remove from heat and place them in the serving dish and pour the syrup over them.
Sweet Peas
I like to use the silver label Le Sure tiny and all I do again is pour them into a serving dish and run for 3 minutes in the microwave, and then add the butter and pepper. Heat again before serving and check for salt.
Green beans
I use Kentucky Wonder from Allan Canning Company. They call them Italian style.
They are a soft flat bean. I think they are the best. This is what I do first
I use salt pork or bacon and cut into small pieces. For 2- 15 oz cans I would use 2 thick pieces of salt pork or 3 pieces of bacon. I fry them in the pot I am going to cook the beans in until all the grease is rendered out and now add a small chopped onion and cook until clear. Now add your beans, cover and cook for 15 minutes.
I would now pour off most of the water and let them cook until most of the water is gone. I think that the worst food in the world is a green bean that is swimming or one that squeaks when you bite it!!! Taste and see if you want to add any salt.
I enjoy eating carrots raw, boiled with butter, salt and pepper
But I really like them glazed, or candied - It’s the same.
You will need:
Carrots
butter
brown sugar
a sauce pan to boil in
heavy skillet to glaze in
a bowl to melt your butter in
I peal mine and boil until they are just about tender then pour off all the water that you can. I then stir them over medium heat until all the water is gone then I pour enough melted butter over them to coat then sprinkle heavy with brown sugar and place them into the skillet. Do not stir and break them up. I set mine to one side and caramelize the butter and brown sugar. I then splash it over the carrots and remove from heat and place them in the serving dish and pour the syrup over them.
Sweet Peas
I like to use the silver label Le Sure tiny and all I do again is pour them into a serving dish and run for 3 minutes in the microwave, and then add the butter and pepper. Heat again before serving and check for salt.
Green beans
I use Kentucky Wonder from Allan Canning Company. They call them Italian style.
They are a soft flat bean. I think they are the best. This is what I do first
I use salt pork or bacon and cut into small pieces. For 2- 15 oz cans I would use 2 thick pieces of salt pork or 3 pieces of bacon. I fry them in the pot I am going to cook the beans in until all the grease is rendered out and now add a small chopped onion and cook until clear. Now add your beans, cover and cook for 15 minutes.
I would now pour off most of the water and let them cook until most of the water is gone. I think that the worst food in the world is a green bean that is swimming or one that squeaks when you bite it!!! Taste and see if you want to add any salt.
Cream style frozen corn
For many years, I would freeze my own corn, but I have out grown that. I now use the frozen kind that comes in a package that looks like an ear of corn.
I even cheat more and use the microwave because it is so easy and quick.
Using a baking dish I slit the package and pull off the wrapper and place it in the microwave just long enough to thaw good and add real butter and pepper.
Cook for 3 min and stir, and do it again then do it again. Now taste and see if you need any salt. You can wait until ready to serve and heat again.
I even cheat more and use the microwave because it is so easy and quick.
Using a baking dish I slit the package and pull off the wrapper and place it in the microwave just long enough to thaw good and add real butter and pepper.
Cook for 3 min and stir, and do it again then do it again. Now taste and see if you need any salt. You can wait until ready to serve and heat again.
Turkey Gravy
It is a must that you have mashed taters with this gravy.
I take the neck, liver, gizzard and heart. Add a little salt and pepper and plenty of water to make broth. Bring to a boil and cut back to a simmer. When tender remove the meat and let it cool. When the broth is cool enough, put into a ziplock bag and place in the fridge with the zipper side up.
When cool enough for the fat to set up, cut the bottom corner of ziplock off and it will drain out. The sides will suck in and trap all the fat.
I bake the turkey in double heavy duty aluminum foil so I can save all of the drippings. I add this to a skillet. If you want more gravy add some broth. Then make a slurry out of corn starch and cool broth.
Bring to a boil and add a little of the slurry stirring all the time.
It must boil to see how thick it will be. You don’t want it to be very thick. Keep doing this till you are satisfied, so it will coat the back of a spoon. Taste, salt and pepper to suit you.
Then pick all the meat off the neck take it and the liver, gizzard, and heart, chop very fine and add to part of your gravy to make giblet gravy.
I take the neck, liver, gizzard and heart. Add a little salt and pepper and plenty of water to make broth. Bring to a boil and cut back to a simmer. When tender remove the meat and let it cool. When the broth is cool enough, put into a ziplock bag and place in the fridge with the zipper side up.
When cool enough for the fat to set up, cut the bottom corner of ziplock off and it will drain out. The sides will suck in and trap all the fat.
I bake the turkey in double heavy duty aluminum foil so I can save all of the drippings. I add this to a skillet. If you want more gravy add some broth. Then make a slurry out of corn starch and cool broth.
Bring to a boil and add a little of the slurry stirring all the time.
It must boil to see how thick it will be. You don’t want it to be very thick. Keep doing this till you are satisfied, so it will coat the back of a spoon. Taste, salt and pepper to suit you.
Then pick all the meat off the neck take it and the liver, gizzard, and heart, chop very fine and add to part of your gravy to make giblet gravy.
Monday, November 17, 2008
Mashed White Potatoes
Mashed White Potatoes
I am sure that everyone knows how to mash potatoes as good as I do. BUT, here is what I do. I like to use red potatoes that are full grown, not new potatoes.
This recipe is based on 2 1/2 pounds of potatoes. I peel them then 1/4 and cut in half. Then I drop them in cold water till ready to cook; you want enough water to cover them good. I want my taters to come last. You should allow about 20 minutes.
I add a little salt, approximately 1 teaspoon, and bring it to a boil. Now, I use a ladle to put them in and sit it down in the water. Make sure you roll it over so they won’t splash on you.
I would cover and cook about 10 or 12 minutes. While they are doing this put your butter and milk in a saucepan and heat till butter melts. Remove the lid and check for softness. When done I will drain all the water that I can and put them back on the stove eye. Stir all the time. When they stop steaming remove from eye and start to whip with a mixer, adding your milk and butter till they are as thin as you want. Then season with salt and pepper to suit your tastes.
I am sure that everyone knows how to mash potatoes as good as I do. BUT, here is what I do. I like to use red potatoes that are full grown, not new potatoes.
This recipe is based on 2 1/2 pounds of potatoes. I peel them then 1/4 and cut in half. Then I drop them in cold water till ready to cook; you want enough water to cover them good. I want my taters to come last. You should allow about 20 minutes.
I add a little salt, approximately 1 teaspoon, and bring it to a boil. Now, I use a ladle to put them in and sit it down in the water. Make sure you roll it over so they won’t splash on you.
I would cover and cook about 10 or 12 minutes. While they are doing this put your butter and milk in a saucepan and heat till butter melts. Remove the lid and check for softness. When done I will drain all the water that I can and put them back on the stove eye. Stir all the time. When they stop steaming remove from eye and start to whip with a mixer, adding your milk and butter till they are as thin as you want. Then season with salt and pepper to suit your tastes.
Old Timey Cornbread Dressing
Cornbread Dressing from Way Back
You can make it a day ahead!
What You’ll Need:
1 - 8 in. pone of cornbread
3 stale biscuits (I would not use canned biscuits. They won’t crumble well)
(The following are optional. You do not have to have them)
2 cups medium chopped onions
3 cups medium chopped celery
1 cup medium chopped bell peppers
1 tablespoon sage
2 teaspoon black pepper
2 cups chicken broth
4 tablespoons butter
1) Heat broth to about 300 degrees.
2) Crumble cornbread and biscuits in a mixing bowl, add sage and pepper.
3) Add your butter to your pan with heat on med-high then add your veggies and start to stir (don’t let it brown). If you need to add a little water and cook till they are soft don’t leave much water in them. Pour into bread mix and mix well then add the hot broth a little at a time (you don’t won’t it sloppy or dry. I can’t tell you how much to use because it depends on how dry your bread mix is.)
4) Let it sit about 10 minutes to see if you need to add any more broth.
5) Then place in an ovenware dish. (Note: it is ready to eat now.)
6) Take one egg and a little water, mix. Brush over the top, put it in a 350 oven and watch till it browns. You can check the temp. If it is 300 turn on your broiler and brown. Watch it, do not burn!
You can make it a day ahead!
What You’ll Need:
1 - 8 in. pone of cornbread
3 stale biscuits (I would not use canned biscuits. They won’t crumble well)
(The following are optional. You do not have to have them)
2 cups medium chopped onions
3 cups medium chopped celery
1 cup medium chopped bell peppers
1 tablespoon sage
2 teaspoon black pepper
2 cups chicken broth
4 tablespoons butter
1) Heat broth to about 300 degrees.
2) Crumble cornbread and biscuits in a mixing bowl, add sage and pepper.
3) Add your butter to your pan with heat on med-high then add your veggies and start to stir (don’t let it brown). If you need to add a little water and cook till they are soft don’t leave much water in them. Pour into bread mix and mix well then add the hot broth a little at a time (you don’t won’t it sloppy or dry. I can’t tell you how much to use because it depends on how dry your bread mix is.)
4) Let it sit about 10 minutes to see if you need to add any more broth.
5) Then place in an ovenware dish. (Note: it is ready to eat now.)
6) Take one egg and a little water, mix. Brush over the top, put it in a 350 oven and watch till it browns. You can check the temp. If it is 300 turn on your broiler and brown. Watch it, do not burn!
Country Baked Ham
Country Baked Ham (approx. 12lbs)
I now use what they call a smoked ham. It is precooked and that makes it quick and easy, and you can do it days before. You can warm it up that morning, or serve cold. Ha! That’s the GOOD part.
What you’ll need:
1 smoked ham, you know what size you want.
1/2 cup of real molasses (I use muddy pond brand & most Kroger stores have it)
4 heaping tablespoons of prepared mustard
1 heaping tablespoon of black pepper
1 heaping teaspoon of garlic powder
1 teaspoon (level) ground cloves
1) Mix it all together in a soup bowl.
2) Pre-heat oven to 350 degrees Fahrenheit
3) Lay it down with round side up and cut about 1/4 inch deep on an angle about 1 ½ inches apart in 2 directions to make a diamond. Now rub the spices in good. Be sure that it is in all of the cracks. I now make a cross out of heavy duty aluminum foil and seal GOOD with both pieces of foil. Put it on a cookie sheet and into the oven for 30 minutes then roll it over a couple of times. Put it back in for 30 minutes. Turn your oven off and the broiler on. Then unwrap the top 1/2 and save that juice. I will place 7 slices of pineapple, 3 on top & 2 on each side, and use toothpicks. Add 1 big red cherry in the center of each. Place under the broiler and WATCH CLOSELY as soon as it starts to brown get it out!!! Let it sit for at least 15 minutes before you slice.
Thin slices of ham are much better than thick ones!!
I now use what they call a smoked ham. It is precooked and that makes it quick and easy, and you can do it days before. You can warm it up that morning, or serve cold. Ha! That’s the GOOD part.
What you’ll need:
1 smoked ham, you know what size you want.
1/2 cup of real molasses (I use muddy pond brand & most Kroger stores have it)
4 heaping tablespoons of prepared mustard
1 heaping tablespoon of black pepper
1 heaping teaspoon of garlic powder
1 teaspoon (level) ground cloves
1) Mix it all together in a soup bowl.
2) Pre-heat oven to 350 degrees Fahrenheit
3) Lay it down with round side up and cut about 1/4 inch deep on an angle about 1 ½ inches apart in 2 directions to make a diamond. Now rub the spices in good. Be sure that it is in all of the cracks. I now make a cross out of heavy duty aluminum foil and seal GOOD with both pieces of foil. Put it on a cookie sheet and into the oven for 30 minutes then roll it over a couple of times. Put it back in for 30 minutes. Turn your oven off and the broiler on. Then unwrap the top 1/2 and save that juice. I will place 7 slices of pineapple, 3 on top & 2 on each side, and use toothpicks. Add 1 big red cherry in the center of each. Place under the broiler and WATCH CLOSELY as soon as it starts to brown get it out!!! Let it sit for at least 15 minutes before you slice.
Thin slices of ham are much better than thick ones!!
Thursday, November 13, 2008
The Best Bird
Let’s start with our turkey. If you get a frozen one it will take a while to thaw it out. (NOTE: DO NOT USE HOT WATER OR ANY FORM OF HEAT TO THAW WITH, AS THIS CAN LEAD TO BACTERIAL SPREAD) I prefer to place it in the fridge for 2 or 3 days. DO NOT UNWRAP until it has thawed. The time it takes will depend on the size of your bird.
Remove from wrapper, then remove the giblets from the front and rear of the bird. That will be a neck, gizzard, heart, and liver. Place those a saucepan, cover with plenty of water, add salt, pepper, and a 1/4 teaspoon of ground sage and boil until tender. Set aside to cool.
Now wash your turkey and pat dry, then sit on a platter and rub with butter. Sprinkle with salt and pepper. Now take a heaping tablespoon of rubbed sage, 1 tablespoon of salt and 1 teaspoon black pepper and mix. Now place about 1/4 of it in the craw cavity and 3/4 inside the bird and rub around.
Now make a cross of heavy duty aluminum foil make sure that it will be long enough cover the entire turkey. Wrap, seal, and place on a cookie sheet. Keep in the fridge until ready to bake. When baking use 350 degree F oven, and bake for 20 minutes per pound. (IT WILL BE DONE!!)
Be very careful, for it will be very hot. Now place it over the edge of your sink so you can drain all of the juices into a sauce pan to use for gravy. Now wrap it back up in the aluminum foil, and cover with a bath towel.
Remove all the giblets from the broth and add the juices. What I would do is to heat the liquid and make a slurry with some corn starch and cold water. As soon as they boil, add a little cornstarch at a time and bring to a boil after you add the starch. You want turkey gravy about as thick as heavy cream. When finished, salt and pepper to taste. If you want to make some giblet gravy pull the meat off the neck, gizzard, heart and liver and fine chop, then take what gravy you want to be giblet and add the giblets.
What I always want is to have my house smelling like turkey and pie. I have two ovens, one regular size and one small. I put an apple pie in 50 minutes before our guest arrive. I want my turkey out one hour before they get here.
Remember: 20 minutes per pound and one hour to let it rest
If you are having a noontime meal, you will need to be up by 5 to get it out by noon. I don’t do that. I have mine at 6 p.m., so I have all day to get it done.
Remove from wrapper, then remove the giblets from the front and rear of the bird. That will be a neck, gizzard, heart, and liver. Place those a saucepan, cover with plenty of water, add salt, pepper, and a 1/4 teaspoon of ground sage and boil until tender. Set aside to cool.
Now wash your turkey and pat dry, then sit on a platter and rub with butter. Sprinkle with salt and pepper. Now take a heaping tablespoon of rubbed sage, 1 tablespoon of salt and 1 teaspoon black pepper and mix. Now place about 1/4 of it in the craw cavity and 3/4 inside the bird and rub around.
Now make a cross of heavy duty aluminum foil make sure that it will be long enough cover the entire turkey. Wrap, seal, and place on a cookie sheet. Keep in the fridge until ready to bake. When baking use 350 degree F oven, and bake for 20 minutes per pound. (IT WILL BE DONE!!)
Be very careful, for it will be very hot. Now place it over the edge of your sink so you can drain all of the juices into a sauce pan to use for gravy. Now wrap it back up in the aluminum foil, and cover with a bath towel.
Remove all the giblets from the broth and add the juices. What I would do is to heat the liquid and make a slurry with some corn starch and cold water. As soon as they boil, add a little cornstarch at a time and bring to a boil after you add the starch. You want turkey gravy about as thick as heavy cream. When finished, salt and pepper to taste. If you want to make some giblet gravy pull the meat off the neck, gizzard, heart and liver and fine chop, then take what gravy you want to be giblet and add the giblets.
What I always want is to have my house smelling like turkey and pie. I have two ovens, one regular size and one small. I put an apple pie in 50 minutes before our guest arrive. I want my turkey out one hour before they get here.
Remember: 20 minutes per pound and one hour to let it rest
If you are having a noontime meal, you will need to be up by 5 to get it out by noon. I don’t do that. I have mine at 6 p.m., so I have all day to get it done.
Friday, November 7, 2008
Sweet Tater Pie
You may think that we are starting this backwards. But you may want to try this and see if you like it. Remember the last thing they eat is the one they will most likely remember.
This is a true southern dish because we had sweet taters all the time. They kept good. This is the one that I am making today.
Sweet Tater Pie
The first thing to do is to bake your taters. I do this by washing them good, and letting them dry. Then rub them good with hog lard, and place them on a sheet pan. I will put them on the top shelf and bake until soft. The time will depend on how big they are. I will bake them the day before, and let them sit out (do not refrigerate).
What you need:
1- 9in. pie shell in a 9 in. pie plate
You can make your own but I now take the easy way out and get them at the grocery.
Preheat the oven to 400 degrees F. I take the top rack out, and put pie on middle shelf.
1 and 1/3 cup baked sweet taters (packed)
1 and 1/2 cup milk (I use skim)
3 Large Eggs
1 cup of sugar or Splenda, I use it because I am diabetic
1/2 tsp salt
1 and 1/4 tsp cinnamon (level)
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Some will use more spices than I do. You can taste it before it is baked. I do not want to overdo it, so that all you taste is the spices and you can’t tell the difference between sweet taters and pumpkin.
Dump everything in a bowl and mix with a wire whip. Next pour into your shell and put into oven. Bake for 35 minutes. Check if the crust is getting brown. Make hole in a piece of aluminum foil so it will cover about 1 and 1/2 inches on the outside, and lay on pie.
Now if you are lucky enough to have a pie shield, now is the time to use it because a burned crust will ruin the best pie. Finish baking for about 20 minutes, check the center. It should be firm.
NOTE: You can make a pumpkin pie the same way. I like to use canned pumpkin because it does not have the juice as home cooked does. You can make pumpkin or sweet tater pudding by leaving out the crust. A gob of real whipped cream won’t hurt it a bit.
May the good Lord bless you and Yours!
This is a true southern dish because we had sweet taters all the time. They kept good. This is the one that I am making today.
Sweet Tater Pie
The first thing to do is to bake your taters. I do this by washing them good, and letting them dry. Then rub them good with hog lard, and place them on a sheet pan. I will put them on the top shelf and bake until soft. The time will depend on how big they are. I will bake them the day before, and let them sit out (do not refrigerate).
What you need:
1- 9in. pie shell in a 9 in. pie plate
You can make your own but I now take the easy way out and get them at the grocery.
Preheat the oven to 400 degrees F. I take the top rack out, and put pie on middle shelf.
1 and 1/3 cup baked sweet taters (packed)
1 and 1/2 cup milk (I use skim)
3 Large Eggs
1 cup of sugar or Splenda, I use it because I am diabetic
1/2 tsp salt
1 and 1/4 tsp cinnamon (level)
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Some will use more spices than I do. You can taste it before it is baked. I do not want to overdo it, so that all you taste is the spices and you can’t tell the difference between sweet taters and pumpkin.
Dump everything in a bowl and mix with a wire whip. Next pour into your shell and put into oven. Bake for 35 minutes. Check if the crust is getting brown. Make hole in a piece of aluminum foil so it will cover about 1 and 1/2 inches on the outside, and lay on pie.
Now if you are lucky enough to have a pie shield, now is the time to use it because a burned crust will ruin the best pie. Finish baking for about 20 minutes, check the center. It should be firm.
NOTE: You can make a pumpkin pie the same way. I like to use canned pumpkin because it does not have the juice as home cooked does. You can make pumpkin or sweet tater pudding by leaving out the crust. A gob of real whipped cream won’t hurt it a bit.
May the good Lord bless you and Yours!
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