Sunday, April 1, 2018

Best Ever Beef Brisket in a roaster oven

Preheat roaster oven to 350 F degrees.

5 pound beef brisket
2 cups beef bone broth

In a small bowl mix the rub ingredients:

2 Tablespoons chili powder
2 Tablespoons salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon black pepper
1 Tablespoon sugar
2 teaspoons dry mustard
1 bay leaf crushed

Season the brisket with the rub on both sides. Place roast on a rack in roaster oven and cook uncovered for 1 hour.

Add the broth and any water needed to bring the juice level to just touching the bottom of the brisket. Place cover on roaster oven and reduce heat to 225 F. Cook 4-5 hours until fork tender.

Trim the fat and slice meat thinly across the grain.  Use a fat separator to remove fat from pan juice then top meat with juice.

Monday, November 27, 2017

Very Good Sugar Cookie Cut-Outs

Every Christmas like clockwork, a tin or two of these yummy, very minty, frosted sugar cookies would show up at our house from my Mother in Law. The cookies became such a loved tradition that we soon began calling my Mother in Law "Grandma Cookie".

This weekend my dear grown son was feeling nostalgic and requested this oldie recipe from his childhood, so now I am sharing it here with you too.

Very Good Sugar Cookie Cut-Outs
-From Grandma Trudy Andre

1 1/3 cups shortening
1 1/2 cups sugar
1 tsp. grated orange peel
1 tsp. vanilla
2 eggs
8 tsps. milk
4 cups sifted flour
3 tsps. baking powder
1/2 tsp. salt
*if desired: 1/2 tsp. orange flavor, 1/2 tsp. peppermint flavor as well as the vanilla (Grandma Trudy always used the extra flavoring).

Cream shortening and sugar, add orange peel and vanilla, (and other flavoring).
Add eggs, beat until light.  Add milk and dry ingredients, mix well.  Divide dough.  Chill 1 hour.  Roll out on lightly floured board.  Cut in desired shapes with cookie cutters.  Sprinkle some with colored sugar before baking.  Bake in 350 degree oven, 8-10 minutes.  Makes 4 dozen per batch.

Grandma Trudy's note: "Instead of sprinkling sugar on top before baking, I wait until cookies are baked to ice with confectioner's sugar and butter icing when cool.  (I generally make a double batch and use extra grated orange peel and use peppermint in the icing also)".

Wednesday, November 9, 2016

Coconut Pecan Frosting for German Chocolate Cake

Years ago, my dear Aunt Helen Meyer made the most delicious German Chocolate cake, so I was quite surprised when she told me it was a box mix and the frosting was made from the recipe on the box.

Dear Hubby said he loved his Aunt's German Chocolate cake so I hunted down the cake mix and was excited to find the recipe was still being printed on the box.

The frosting recipe was printed on the Food Club brand Swiss Chocolate Cake mix.  Food Club was the store brand name for the supermarket chain Big Bear, in the Columbus, Ohio area.  Sadly, Big Bear went out of business in 2004.

Recently, a dear cousin asked the for Aunt Helen's recipe so I searched high and low, through all of my recipes and almost shouted "Eureka!" when I found it.  It is a golden recipe :)

Coconut Pecan Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 1/2 cups coconut
1 cup chopped pecans
1 cup sifted confectioners' sugar
1 tsp. vanilla

In heavy saucepan combine milk, sugar, egg yolks and butter.  Cook, stirring over medium heat until thick - about 15 minutes or the consistency of pudding.  Add coconut, pecans, confectioners' sugar and vanilla.  Stir until desired consistency.  Cool. Makes enough frosting for two 8-inch layers or one 9 x 13 x 2-inch loaf cake.

Monday, October 17, 2016

Slow Cooker Apple Butter

A neighbor gave us a huge box of apples so I'm working on my third batch of slow cooker apple butter, mmm my house smells amazing!

 Fill a large slow cooker with peeled quartered apples, add 2 cups sugar, 3 Tablespoons ground cinnamon, 1 teaspoon cloves and a pinch of salt. Cook on high for 1 hour, reduce heat to low and cook uncovered until 1/3 is evaporated. (This is an all day recipe, so if your apple butter is not ready by evening, you can cover your slow cooker and keep it on warm overnight, then uncover and turn it back to low in the morning). Add more seasoning to taste. 

 I use a pressure cooker to can my apple butter, but you can skip the canning and keep the apple butter refrigerated for about 2 weeks. 

p.s. you can even skip the apple peeling by starting with applesauce! your house will smell amazing too!

Thursday, August 25, 2016

Best Ever Super Soft Breadsticks to mix in Bread Machine

These breadsticks disappear so fast I haven't gotten a photo!

Super Soft Breadsticks

4 teaspoons sugar
1 teaspoon yeast
1 cup warm water
3 cups bread flour (King Arthur unbleached bread flour)
1 teaspoon salt
1/2 stick butter (1/4 cup), softened
After cooking, spread butter or margarine over top and sprinkle with garlic or garlic salt.

Dissolve yeast and 1 teaspoon of sugar in warm water.

In bread machine, add the rest of the sugar, bread flour, salt and butter.  Add yeast mixture and set bread machine to dough setting.  Remove dough after it is thoroughly mixed, but before the long rise, mine takes about 30 minutes in the bread machine. Divide into 12 balls and roll into sticks.  Place on greased cookie sheet and allow to rise, about 1 1/2 hours.

Preheat oven to 350 degrees then bake breadsticks for 10 minutes or until slightly browned.  Brush with melted butter or margarine and sprinkle with garlic.

Thursday, August 4, 2016

Corn Cob Jelly

Dear Hubby has been hankering for Corn Cob Jelly ever since he heard it tastes - just like honey.

Well, after making a batch we decided this jelly really does taste like honey!

Hubby scrounged the internet and found a Corn Cob Jelly recipe, but after reading the comments, I decided to look for a few more recipes.

I used a combination of 2 recipes, and made some changes. One of the recipes I used said to hard boil the cobs for 30 minutes so I brought my cobs to a full rolling boil for 30 minutes.  After removing the cobs and straining the liquid I was supposed to have 3 1/2 cups of fluid, but I only had 1 cup of corn cob "juice".

I remade the recipe using more water, turned my heat down to medium for a slow steady boil, and added a bit more lemon juice.

Here is my recipe, makes 5 half pint jelly jars, (this jelly is firm, spreads easily but will slide in the jar when tipped over, see picture above).  :

12 cobs, remove husks and cut corn kernels off
5 quarts of water
1 box of powdered pectin
1 teaspoon margarine
3 1/2 cups sugar
2 tablespoons lemon juice

Place cobs in large saucepan and cover with water.  Cover and bring to a boil.  Uncover and reduce heat to a slow steady boil.  Boil for 30 minutes.  Remove cobs.  Strain liquid through cheesecloth if desired to remove corn bits.

Got really steamy in my kitchen!

Take 3 1/2 cups of the corn cob "juice", lemon juice, margarine and pectin.  Bring to a full rolling boil for 1 minute.  Add sugar, return to full rolling boil for 1 minute.

Ladle into sterilized jars and process in pressure cooker 7 lbs for 10 minutes. You can also process in a water bath canner.

Release steam and remove from pressure cooker.  Allow to cool in draft free location.  Do not move for 24 hours.

mmm...mmm, this recipe for Corn Cob Jelly got all thumbs up at our house, and a great way to use corn cobs!

Oh, and I just might I'll be giving Corn Cob Jelly for Christmas gifts this year.  :)

Saturday, May 28, 2016

Strawberry Jam Recipe

Strawberry fields and Summer Jammin :) 

Strawberry Jam

5 cups strawberries (about 3 quarts)
7 cups sugar
1/2 teaspoon margarine
1 box of Sure Jell pectin

Discard strawberry core, stems and debris, wash, then mash.
Sterilize jars and lids
Bring strawberries, pectin and margarine to a full rolling boil for 1 minute.  Add sugar, return to full rolling boil for 1 minute.  Ladle into sterilized jars within 1/4 inch of top. Wipe jar rims and cover with lid and ring. Process in pressure cooker 6 pounds for 7 minutes.

Notes: preheat the water in your pressure cooker or add hot water to avoid breakage.  Remove jars and allow to cool completely, then let stand at room temperature for 24 hours.  Check seals by pressing centers of lids.  If it springs back, lid is not sealed.

Store unopened jam in cool, dry, dark place for up to 1 year.  Refrigerate opened jam for up to 3 weeks.