Recent Posts

1

Recipes / Re: What's Cookin'

« Last post by Bakersdozen on November 26, 2023, 03:05:42 pm »

Last Thanksgiving I started steering away from the heart stopping, over the top dishes that I and my husband grew up on.  My improvements on sweet potatoes, green beans, and salads have been welcomed.  No more green bean casserole.  The Green Beans Gremolata by Ina Garten recipe was a huge success!  Lots of positive comments.  No more candied sweet potatoes with marshmallows.  There wasn't any oven roasted, diced sweet potatoes with olive oil, walnuts, and spices left over!  I tried something new regarding the dinner rolls.  I was the only one disappointed as I thought it tasted like pizza dough.  As for the mashed potatoes, the kids have no idea how much butter and heavy cream I use and I'm keeping that secret.  They have always gobbled up the mashed potatoes. There were no potatoes left either. He He He! 

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Preserving Food / Canning Venison

« Last post by iddee on November 25, 2023, 01:04:09 pm »

Pressure canning 16 pints of venison today. 1 hour and 15 minutes at 10 lb. pressure.

Plus 24 lbs. of venison burger.

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Recipes / Re: What's Cookin'

« Last post by The15thMember on November 25, 2023, 10:47:49 am »

Here is what our Thanksgiving spread looked like this year.  I also made a special flavor of water kefir for the meal, apple cranberry spice. 

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Recipes Using Honey / Honey Butter Ambrosia

« Last post by Bakersdozen on November 24, 2023, 09:14:19 am »

Here's a twist on Honey Butter. 

Honey Butter Ambrosia
1 Cup sugar
1 cup heavy cream
1 cup honey
3/4 pound or 3 sticks butter, softened
1 tsp. vanilla extract

Combine sugar, cream, and honey in a saucepan.  Cook over medium-high heat.
Stir continually.  Bring to a boil and let boil for 1 minute.  Remove from heat.
Place softened butter in a food processor or blender.  Pour hot mix over butter. Pulse until well blended.  Add the vanilla and mix again to blend.
Pour honey butter into 4 1/2 pint jelly jars.  Keep honey butter sealed and refridgerated.  Can last 6 weeks in the refrigerator or several months frozen.

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Recipes / What's Cookin'

« Last post by .30WCF on November 23, 2023, 11:10:44 pm »

Dressing in the casserole pan, Mac and cheese in the skillet. Substituted pickle juice for pickled jalapeño juice in the eggs. That was a good move.







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Recipes / Re: What's Cookin'

« Last post by iddee on November 23, 2023, 09:20:27 am »

Turkey is in the oven........

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Recipes / Re: What's Cookin'

« Last post by iddee on November 23, 2023, 05:31:59 am »

3 pumpkin pies, 1 pecan pie, biscuits from scratch for stuffing. That's what I know she did, but she spent the day in the kitchen, so there may be more.

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Recipes / Re: What's Cookin'

« Last post by .30WCF on November 22, 2023, 06:48:10 pm »

Just made some crusts and put them in the fridge.


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9

Recipes / Re: What's Cookin'

« Last post by The15thMember on November 22, 2023, 06:36:13 pm »

Oh no!  Good thing you have the extra day to make up the time you lost!

10

Recipes / Re: What's Cookin'

« Last post by Bakersdozen on November 22, 2023, 06:01:52 pm »

I am!  We are getting together on Friday but i was baking pies and doing some chopping.  I used the food processor to make crushed graham crackers, cut my thumb on a blade and ended up going to urgent care.  They were able to glue it shut,  Now back to apple pie,