Sunday, November 19, 2017
Country Ham 1 ham, hock end 1/4 cup brown mustard 2 cups dark brown sugar 1-ounce bourbon (poured into a spritz bottle),,,Opt,, 2 cups crushed ginger snap cookies Watch how to make this recipe. Heat oven to 250 degrees F. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.) Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. Heat oven to 350 degrees F. Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour. Let the roast rest for 1/2 hour before carving.
Saturday, November 18, 2017
Flaky Pie Crust & Pumpkin Pie - Light and Creamy 2 eggs 1 3/4 c Pumpkin I used 1 can 15 oz 3/4 c Brown sugar 1/2 tsp Salt 1 tsp Cinnamon 1/2 tsp Ginger 1/4 tsp Cloves 1 2/3 c Evaporated Milk 12 oz Beat Eggs slightly, mix in rest of the ingredients. Bake at 425 degrees for 15 minutes then turn oven to 350 degrees and continue baking for 45 minutes. Bake till toothpick inserted in the center comes out clean. Gonna Be needing THIS for ALL the Pumpkin PIES !!!!!! The best pie crust ever!! Single Crust: 1 1/3 cups All Purpose Flour 1/2 tsp.salt 1/2 cup well-chilled All Vegetable Shortening, I prefer Crisco 3 to 6 tablespoons ice cold water Double Crust: 2 cups All Purpose Flour 1 tsp.salt 3/4 cup well-chilled All Vegetable Shortening, I prefer Crisco 4 to 8 tablespoons ice cold water Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Sprinkle half the amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together. Shape dough into a ball for single pie crust. Divide dough in two for double crust Flatten ball(s) into 1/2-inch thick round disk(s). For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days. Roll dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. For a Single pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions. For a Double pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions. For Pre baking Pie Crusts for a cream pie Thoroughly prick bottom and sides of unbaked pie dough with fork to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown
Peanut Butter Bites 3/4 cup brown sugar 3 3/4 cups confectioners' sugar 13 tablespoons unsalted butter 2 cups chunky peanut butter 1 1/2 cups good quality chocolate chips In double boiler, melt chocolate chips. Mix thoroughly first 4 ingredients. Use dough attachment on mixer or by hand. Spread mixture into 9x12 pan. Place wax paper over top and roll flat with glass or rolling pin. Spread melted chocolate over top. Cool and cut into approximately 2" or smaller pieces.
CREAM CHEESE LEMONADE PIE For the Creamy Pie 1- 5 oz can Evaporated milk 1- 3.4oz box of instant lemon pudding mix, one small box 2- 8oz packages of cream cheese ¾ cup frozen lemonade concentrate For the Pie Crust 2½ cup graham cracker crumbs ⅓ cup sugar ⅔ cup butter, melted Or you can use 1 graham cracker crust, 9 inch Preheat over to 350° For the Pie Crust In a medium mixing bowl, combined all ingredients and whisk together until well combined. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides. Bake for 10-12 minutes. Remove from oven and let cool. For the Creamy Pie In a small mixing bowl, combined evaporated milk and pudding mix. Beat on low speed for 2 minutes (mixture will be thick). In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust. Cover and refrigerate for at least 4 hours.
PAN PIE...Texas style! 1 cup sugar 1 cup butter, softened 2 eggs 1/4 teaspoon salt 1/3 cup milk 4 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 2 cans pie filling, your choice Cream sugar and butter in mixing bowl. Add eggs, salt and milk. Mix thoroughly. Slowly add flour to mixture and blend slowly. Next add baking powder and baking soda. Mix well. Measure 1-1/2 cups of pastry and set aside. Lightly grease a cookie sheet (10 x 15- inch) that has sides. Pat the remaining pastry all over and up the short sides. Pour pie filling onto the pastry. With remaining pastry, roll out on floured surface and cut into shapes or strips. Arrange on top of pie. Make an egg wash using 1 egg that has been lightly whisked. Using a pastry brush, paint the egg on all pastry that is showing. Bake at 350 degrees for 35 minutes.
BEEF ENCHILIDAS 1 pound lean ground beef 1 small onion, chopped 1 (1.5 ounce) package dry enchilada sauce mix 10 (10 inch) flour tortillas 2 cups shredded Cheddar cheese 1 (2.25 ounce) can sliced black olives, drained Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender. Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.