Beef Stroganoff

This recipe comes from the Mike Rooks family and has been a family favorite. 

I do substitute 1lb of thinly sliced round steak, on occasion.  

Ingredients-

2 tbls butter

1lb Hamburger

1 Med onion chopped

2 tbls flour

1 tsp salt

1 clove garlic

1/4 tsp pepper

1 8 oz can sliced mushrooms or 1 cup thinly sliced fresh

1 8oz can cream of chicken

1 cup sour cream 

Directions-

Melt 2 tbls butter in large skillet

Brown in butter Hamburger and onion

add flour and stir to coat 

Add salt, garlic and pepper

Cook 5 mins on low then add mushrooms 

Remove from heat, leave uncovered for 10 minutes

Add cream of chicken and Sour Cream, return to heat and stir until heated through

Serve over Noodles or Rice

Hot Rolls

Thelma Rains famous Hot Rolls 

 6 – 7 cups sifted flour

1 ½ cups scalded milk

2 cakes Fleishman’s yeast

2 T. sugar

1 t. salt (slightly heaped)

2 t. sugar (in yeast)

½ cup warm water (over yeast & sugar)

½ cup Crisco shortening

1 whole egg, beaten (or two egg whites, slightly beaten)

• Put yeast, 2 t. sugar, and ½ c. lukewarm water in a bowl and set aside to rise. 

•  Scald 1 ½ c. milk, then set aside to cool.  To this mixture, add 1/3 cup shortening, 2 T. sugar, 1 t. salt; when lukewarm, add the yeast mixture and the slightly beaten whole egg (or egg whites). 

•  Pour 6-7 cups sifted flour into a dishpan with a well of flour in the center.  Knead lightly until you can hold the ball of dough on one hand without it running over the side of your hand.  

• Turn the mixture into a large bowl that has been warmed and greased.  (Have enough grease to grease the top and sides completely.)  Turn the mixture over in the bowl, and let it rise until DOUBLE in size.  

• Take mixture out of the bowl, put it back into the flour and knead it down.  

• Then shape the mixture into balls  (approx. 2-3 inches) and put them into greased oblong metal pans.  Allow the rolls to rise again until DOUBLE in size, then bake at 350 until a golden brown.  

Old Fashioned Dressing

 

INGREDIENTS

• 18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
• 1 cup unsalted butter
• 1 cup diced sweet onion
• 2 cups diced celery
• 1 cups chopped mushrooms
• 2 large boiled eggs
• 2 garlic cloves, minced
• kosher salt and pepper
• 3 tablespoons chopped fresh sage
• 3 tablespoons chopped fresh parsley
• 1 tablespoons chopped fresh rosemary
• 2 1/2 cups turkey stock
• 2 large fresh eggs

INSTRUCTIONS 

• Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
• Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
• Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery, mushrooms and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
• Add chopped boiled egg
• Pour the onion celery mixture over the bread crumbs and toss well to coat.
• In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
• Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
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Lemon Meringue Pie

Pudding ingredients:

3 tablespoons of cornstarch

1 1 /4 cups sugar

1 /4 cup lemon juice

3 tsp lemon extract

1 tablespoon of grated lemon rind

3 egg yolks

1½ cups of boiling water

1 - 9" baked pie shell

 Meringue Ingredients

3 egg whites

1/4 tsp cream of tartar

6 tbs sugar

1 - 9" baked pie shell

Instructions

Combine sugar, cornstarch, lemon juice, 2tsps lemon extract and lemon rind.

Beat egg yolks; add to cornstarch mixture, gradually adding boiling water.

Heat to boiling over direct heat and then boil gently in 6 minutes, stirring constantly.

Cover and cool for 30 mins

Pour into pre-baked pie shell.

Beat egg whites until foamy

Gradually beat in 6 tablespoons of sugar.

When meringue starts to form soft peaks add 1/4 tsp cream if tarter and 1tsp lemon extract

Continuing beating until it forms stiff peaks

Dump meringue in the middle of the pie and push out to the edges, sealing against the pie crust

Bake at 375° for 10-12 minutes until browned. Cool and serve. Keep refrigerated

Best Peanut Brittle

The single most important thing:
You MUST assemble and pre-measure all your ingredients, utensils, and pans in advance

A little practice and the right tools and this will become your most requested holiday treat.

Tools:

2-quart sauce pan
1-candy thermometer
1-heavy duty spatula or bench scraper
1- large baking sheet 21"L x 15"W x 1"H 
1-wooden spoon, no metal, it interacts with the candy and obviously, no plastic (they will melt) 

Ingredients

1 cup white sugar

1/2 cup light corn syrup

1/2 cup water

1-1/2 cups cocktail peanuts

1 tablespoons butter, softened

1 ½ teaspoons baking soda 
1 teaspoon vanilla

Directions

1. Butter a large baking sheet. Set aside.
2. Assemble all equipment and measure out all ingredients BEFORE you start cooking.
3. In a heavy 2 quart saucepan, over medium-high heat (on my stove that's an 8 on the dial), bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Set candy thermometer in place (clipped to the side of the pan with the bulb submerged, but not touching the bottom), and continue cooking without stirring until thermometer reaches 245 degrees.  
4. Stir in peanuts, turn the burner down to medium (6 on my stove dial) and stir constantly until temperature reaches 300 degrees F. Should be golden brown in color.
5. Remove from heat; immediately stir in butter, baking soda and vanilla; 
6. Beat quickly until it foams then immediately pour mixture on to cookie sheet in a sweeping motion from end to end. (do not let the candy all bunch in the middle, it is very hot and will continue to cook if not spread out properly)
7. Use the back of a wooden spoon to quickly spread the candy side to side to stop the cooking process.
8.  Let cool until you can begin to lift the candy around the edges with your spatula or bench scraper. 
9. Keep lifting the edges until you can lift and turn the whole sheet over, one time. 
10. Then begin to quickly pull the candy into a thin sheet. Continue pulling until you have the desired thickness; cool. 
11. Snap candy into pieces. Store in dry, airtight containers or baggies.  Do not seal the container until the candy has completely cooled, 2 or 3 hours. 

Creamy New Orleans style Pecan Pralines

A few months ago a co-worker, Dorian Sibert, made a trip to New Orleans and brought back, Pecan Pralines.  Now, I am certain I had these candies before in my life and I was in no hurry to collect my share of the sweet confection.  My past experience was of an oddly flavored rather sticky lump of goo.  However, as my co-workers began to, ooh and ahh, my curiosity got the best of me and I nabbed on to one of the creamy pieces.  This didn’t look like I remembered, one taste and oh, my, this, this is not at all what I recalled.  This was a creamy, crunchy, buttery, sweet bite of heaven.  Thus began my journey to recreate this confectionary delight.  After many failed attempts and more lumps of goo than is respectable, I managed to piece to gather enough bits of info from various sources to produce the candy that had captured my attention.  Don’t let anyone tell you these are made with shortening, water, or canned milk, they most definitely are not.  You need to prepare in advance and work fast but, it is worth it!

HERE’S A FEW TIPS BEFORE YOU GET STARTED!

• Make sure that you line your cookie sheet with parchment paper BEFORE you start the candy. 
• Make sure that the butter that you use is salted!
• Have a candy thermometer on hand.
• Do not use a stick-free sauce pan. There is a lot of whisking!

 Ingredients

• 1½ cup chopped pecans
• 7 1/2 tbsp salted butter
• 1 cup light brown sugar
• 1¼ cup granulated sugar
• 1/2 cup of half  & half 
• 1 tbls pure vanilla extract

Instructions

1. Lighty toast pecans in 1/2 tbls of butter in a heavy skillet set aside.
2. Combine the 7 tbls of butter,  both sugars, and half in half into a large saucepan, mix well on low heat for 2 minutes.
3. Turn the heat up to medium and bring the candy mixture to 180 F, then stop stirring and let the candy mixture cook to 245 F (about 3-5minutes) without stirring
4. When temp reaches 245, add in the vanilla extract, and stir.
5. Remove from the heat.
6. Toss in the pecans, and fold in.
7. Grab a wooden spoon, and stir the hot candy mixture until it thickens (this will happen quickly).
8. Spoon out the candy mixture onto parchment paper in 2 in piles, you won't have long once the candy has started to set, work fast!
9. Let the candy cool completely.
10. Enjoy!

  

Turkey Cashew Salad

For a short stint, I worked at Hy-Vee in the deli where I was fortunate enough to work with a manager that had the recipe to the original Turkey Cashew Salad. I have made it for years at potluck dinners and parties, it is alway a big hit.  I thought it was time to pass it along. 

1/4 lb oven roasted turkey deli meat shaved

3/4 lb smoked turkey delt meat shaved

1 cup mayo

1/2 cup sour cream

1/2 cup chopped cashews

1/2 cup chopped black olives

1/2 cup chopped green onions

In a food processor combine roasted turkey and smoked turkey until it begins to form a paste. Place it all in a bowl and then add the rest of the ingredients and mix thoroughly. Refrigerate overnight. Serve with crackers like a dip.

Coconut Cream Pie

I recieved a coconut cream pie recipe from a family friend the other day and compared it to mine only to find that the descrepencies were few.  It was a proud moment!! 

Pie Filling

3 cups whole milk 
4 eggs separated, 
1 cup sugar 
1/8 tsp salt, 
1 tsp vanilla extact, 
1/2 tsp coconut extract, 
6 tbls flour, 
3/4 cup flaked coconut.. 


Meringue-

4 egg whites
1/8 tsp salt
1/2 cup sugar
1/4 tsp  cream of tartar
1/4 cup coconut


Mix flour, salt, and sugar together, set aside. 
Separate eggs , put whites aside, combine yolks and 3 cups milk in heavy sauce pan, heat until scalded, whisk in flour/sugar mixture, whisk continually until thick, add vanilla and coconut extract, and 3/4 of the coconut. 
Remove from heat and let cool. 
Put in baked pie crust. 

Then whip the egg whites and 1/8 tsp salt until they start to foam, slowly add 1/2 cup sugar beat until glossy, add 1/4 tsp coconut extract and 1/8 tsp cream of tarter and beat until stiff. 

Top pie with meringue and remaining 1/4 cup coconut, bake at 350 10-12 minutes until lightly browned. cool on counter before placing in fridge to keep meringue from 'weeping'

Pumpkin Loaf (Better than Starbucks)

Not too long ago, I came up with a copy-cat version of Starbucks lemon loaf.  My oldest daughter Valerie Martin, requested I do the same for the Starbucks Pumpkin Loaf- so... Here it is, enjoy!! 

Preheat oven to 350 degrees

1 ½ cups flour 

1 teaspoon baking soda 

½ teaspoon baking powder 

¾ teaspoon cinnamon 

½ teaspoon ginger 

¼ teaspoon cloves 

¼ teaspoon allspice 

½ teaspoon salt 

4 eggs 

3/4 cup sugar 

1/2cup brown sugar 

½ teaspoon vanilla 

3/4 cup pumpkin puree (fresh or canned) 

¾ cup peanut oil 

(¼ cup chopped pumpkin seeds, optional)

Drizzle-
1/2 cup sugar
1/2cup water
1/2 tsp cinnamon

Butter an 8 x 4 inch loaf pan. Combine the flour, soda, powder, spices and salt in a bowl, set aside. Beat the eggs, sugars and vanilla together in an electric mixer on high speed for 30 seconds. Add the pumpkin and the oil and mix well. Add the dry ingredients and mix until just incorporated, do not overbeat. Pour into prepared loaf pan and sprinkle with pumpkin seeds, if desired. Bake 50 minutes, or until a toothpick comes out clean. Remove from pan and turn onto cooling rack. 

Make drizzle by combining sugar, water, cinnamon, bring to a boil on stove top until sugar dissolves, spoon over loaf carefully allowing drizzle to soak in. Cool completely.

Fluffy Buttermilk Biscuits

Ingredients

2 cups good quality flour (Montana Wheat, Lily, King Arthur)

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

8 tablespoons cold butter

1 cup buttermilk

¼ tsp baking soda for buttermilk

2 tablespoons melted butter

1 tablespoons milk

Preheat oven to 450 degrees.

Mix together flour, baking powder, salt, sugar.

Cut 6tbls of the butter into flour with fingers.

Put the flour and butter mixture into freezer for 15 minutes.

Add baking soda to the buttermilk.

Take flour mixture out of freezer, grate 2 tbls of frozen butter into the mixture

Add in buttermilk,  mix with hands. Mixture will be very wet.

Lightly flour the counter.

Flour hands and pat dough down to an inch and a half thickness.

Using a biscuit cutter, cut biscuits with up and down method. Do not twist! If you do not have a biscuit cutter, do not use a glass or cup or bowl as, these will seal the edges and your biscuits will not rise.  Use a knife and resign yourself to square biscuits.

Place on baking sheet, touching. Brush with milk.

Bake for 8 minutes. Turn over gently back another 5-7 min. All ovens are different.

Brush with butter when they come out of oven.