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.

Chilli Blanco

I love this 'white chilli', it is just the right blend of chilli flavor, spice and white beans. Don't forget to soak the beans overnight, it will really make a difference in how the beans cook and break down.

6 cups chicken stock

1 pound great northern beans (soaked in water overnight)

2 medium Spanish onions, chopped

6 cups diced cooked chicken

2 jalapeno peppers, seeded and diced

2 diced chili peppers

1 1/2 teaspoon oregano

2 teaspoons cumin

1/4 teaspoon cayenne pepper

2 cloves garlic, minced

1 cup salsa

1 tablespoon vegetable oil

Salt to taste

Sour cream (optional garnish)

Monterey Jack cheese (optional garnish)

Directions:

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken

stock or until the beans soften, stirring frequently. Add chicken and salsa.

Saute pepper, spices, and the remaining onions and garlic in the oil and add to

the chili. Simmer for one more hour.

Garnish with sour cream or Monterey Jack cheese.

Beef Stew

There isn't anything all that special about this beef stew recipe.  It's just a classic stew, warm and filling.  But, it sure hits the spot on a cold winters night. 

·         2 lbs beef stew meat, cut into 1 inch pieces

·         1/4 cup flour

·         1/2 teaspoon pepper

·         1 teaspoon Worcestershire sauce

·         1 bay leaf

·         3 potatoes, diced

·         2 Medium Carrots

·         1 stalk celery, sliced

·         1 1/2 teaspoons salt

·         1 1/2 cups beef broth

·         1 garlic clove

·         1 teaspoon paprika

·         2 onions, chopped

 

Directions:

Prep Time: 15 mins

Total Time: 1/2 day

1.     1 Place meat in crock pot.

2.     2 Mix flour, salt, pepper and pour over meat.

3.     3 Stir to coat meat with flour.

4.     4 Add remaining ingredients and stir to mix well.

5.     5 Cover and cook on low for 10-12 hours or high for 4-6 hours.

6.     6 Stir stew thoroughly before serving

(you can add other veggies if you want, I normally throw in some peas and sometimes little pearl onions instead of the chopped onions)

Supreme Sugar Cookies

I have been asked many times about how to bake a great cookie, everytime.  Cookies, as simple as they seem are a lesson in patience and obedience. There are several components to a great cookie, I will try to highlight them here. 

1. Almost all cookies start with butter, and or shortening.  This means real butter in a stick, not a tub and not margarine, no butter substitute, artificial spread in a plastic tub or 'butter flavored' shortening. It is important that the butter be softened at room temperature.  There is only one way to do this....take it out of the fridge and wait. (about 1 hour)  You can't put it in the microwave. a warm bowl of water, melt it, or set it in the sun.  

If it calls for both make certain that you mix them well before continuing on to the next step.

2. Sugar.  Use the sugar the recipe calls for, if it calls for both brown and granulated sugar...do it.  Substituting all of one kind because you don't have both will not produce the desired cookie. When you mix the sugar(s) into the butter/shortening mixture, have some patience.  On a good mixer on medium speed this will take a minimum of 5 minutes.  Scrape the bowl down a couple of times during this process.

3. Eggs, do yourself a favor and dont use egg substitute or egg whites only.  When you mix this and any extracts that the recipe calls for into your mixture, get ready to hurry up and wait.  This needs to mix until the color of the mixture lightens several shades, in most cases almost white and looks like fluffy frosting, roughly 10 min.

5. Dry ingredients, when you are ready to mix these in, do so lightly.  If you are still using the mixer, mix until just incorporated.  I prefer to do this step by hand. If you overmix at this point your cookies will get tough.

6. Several cookie types need refrigeration.  Do not skip this step or scimp on the time.  It makes a huge difference.

4. Baking times.  Bake the cookies on the instructed temperature for the time stated in the recipe.  I don't care if you 'think' they look done or not. Now, after you remove the cookies from the oven, leave the cookies on the sheet for 1 minute before removing them to a flat surface or wire rack and wait at least five minutes for the cookies to set. Test your cookie and if it is a little underdone increase the time by 1 min.  If it is a little overdone, decrease the time by 1 min. 

With all that said, I realize the biggest complaint I will get is, people have dietary needs and substitutions are neccesary.  To that I reply, actually portion control, (1 or 2 cookies, not the whole batch) is the key to everything yummy. Almost without exception, any and all substitutions are bad for you and filled with chemicals, you really aren't doing yourself any favors. But, if you must substitute some of the ingredients, do not come back to me complaining that the recipe didn't work out, or that they didn't 'taste' like mine.    

Now without further ranting :) With the holidays coming up, here is my recipe for sugar cookies. Happy baking!! 

Ingredients:

2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
3/4 cup salted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract

Directions
Preheat oven to 325 degrees. In a medium bowl, combine the flour, salt and baking soda.

In a large bowl, cream the butter and sugar with a mixer on medium speed. Add the egg and vanilla, and beat until light and fluffy. Scrape down sides of bowl, then add the flour mixture. Blend on low speed, or mix in by hand, just until combined. Do not over mix. Gather dough into a ball. Refrigerate 12 hours or overnight.

On a floured surface, roll out dough to a 1/4-inch thickness. Use your favorite cookie cutters to cut dough into desired shapes and place on an ungreased cookie sheet. Bake 9 minutes, being careful not to brown. Let rest one minute then, transfer cookies with a spatula to cool on a flat surface.