Monday, February 28, 2005

Homemade Baking Mix


Homemade buttermilk baking mix


8 Cups flour
1 1/2 C Dry Buttermilk Powder (in the baking aisle)
4 Tbs Baking powder
3 Tbs. Sugar
2 tsp, Salt
2 tsp. Cream of tartar
1 tsp. Baking soda
Whisk all ingredients together in large mixing bowl.With pastry blender or in processor add
2 1/3 Cups vegetable shortening like Crisco
Just mix till Crisco is cut in. Do not over mix if using processor.

Place in air tight container. Store in pantry up to 6 months or in freezer for longer term.Makes about 7 batches of 8 biscuits.

To Use:

In medium bowl place:
2 Cups of mix
7 Tbs. Water
Mix and bake as usual.

Homemade "Bisquick"

6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening

Sift flour, baking powder and salt three times into a large bowl.
Cut in shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in airtight container in the refrigerator up to 4-5 months.
Use in any recipe that calls for Bisquick

Friday, February 25, 2005

Camp Creole Casserole


Camp Creole Casserole

1/2 to 3/4 pound bratwurst or sausage cut into 3 big pieces.
1 to 2 cups of cooked cubed ham
1 package red beans and rice mix (I used Zaterains, lower sodium).
1 can chicken broth plus water to bring it up to 3 cups
1 tablespoon butter or bacon fat
1/4 teaspoon red chipotle pepper (I used Penzeys)
large pinch of dried red pepper
large handful of corn (about 1/2 can)
large handful of hominy (about 1/2 can) save the rest to toss into some soup.
1/2 jar pickled jalapenos drained and chopped
1 1/2 cups shredded cheddar
1 large snack size bag Fritos (about 1 to 1 and 1/2 cups roughly crushed).

Prepare rice mix as directed using liquid/broth mixture.

While it cooks saute up the sausage and ham in the bacon grease, oil or butter until starting to brown. Add a cup or so of water to the pan (watch for splatter) place lid on and let it finishing cooking by steam. Remove from pan and chop sausage into 1/4 inch slices.

Put corn/hominy/jalapeno peppers in a bowl. Sprinkle with chipotle and red pepper.

When rice is done, rather than remove from heat and let it sit, stir in meat (rice may still have a tiny bit of liquid remaining, the sauce will help coat the meat) and layer in a large Pyrex or a cast iron dutch oven as follows.
Rice/Meat Mixture
handful of corn/peppers
handful of cheese
rice/meat mixture
corn/peppers
cheese
rice meat mixture
cheese
Frito's

Cook over medium heat or in a dutch oven or at home in a 350 oven until bubbly around the edges and heated throughout. (everything is pretty much cooked, you are just heating and blending the flavors)
This EASILY doubles for a crowd. Just use more layers. and cook an extra 10 minutes.

Thursday, February 24, 2005

Dark Side Chocolate Cake with Coconut Pecan Icing


Dark Side Chocolate cake

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened dark chocolate cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup cold strong brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.
3.Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool.


Coconut Pecan icing

1 (12 oz.) can evap. milk,
1.5 cups sugar
1.5 sticks butter
4 egg yolks,
1.5 teaspoons Penzey's vanilla
7 oz. coconut
1.5 cups chopped pecans.


1.In a heavy 2 quart saucepan over medium heat, blend the milk, sugar and eggs yolks thoroughly, then heatover medium stirring constantly about 10 minutes until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
2.Allow to cool for 15 minutes before spreading on cake.

Wednesday, February 16, 2005

Bacon!! Carmalized Bacon Buttermilk Waffles


For the Bacon

10 slices of bacon

1/4 cup brown sugar

Preheat oven to 375 degrees F. Spray a baking sheet with non stick cooking spray and line with foil. Arrange bacon in a single layer on the baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes. Remove from oven. Immediately remove bacon slices using a pair of tongs. Place them on a cutting board (not paper towels, they’ll stick!) to cool before chopping. Once cool, chop the bacon into bite size bits and set aside.

For the Waffle:

2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 tsp. salt
1/2 cup dried buttermilk powder (found in the baking section of the supermarket, will keep for up to one year and can be used in a number of ways)
1/2 tsp. baking soda
small pinch of Cardamon or Nutmeg
1/2 cup sour cream
2 large eggs
1/4 teaspoon vanilla (if you can find Mexican vanilla, like Penzey's use it)
1/4 cup vegetable oil
1 1/4 cups UNflavored seltzer (not sparkling or mineral) water

Heat oven to 250 degrees. Set a small wire rack (like you use for cookies coming out of the oven) on a cookie sheet and place then in the oven. Resting the waffles in the oven while the rest cook actually improves the texture.

You'll need two bowls.

In one whisk dry ingredients
In the other whisk wet ingredients, adding in seltzer GENTLY at the end.

Make a well in the center of the dry ingredients and pour in the wet, stirring a few times, then gently stirring in the chopped bacon with a spatula just until mixture is combined. Batter will look slightly lumpy with a few small streaks of flour. THIS IS WHAT YOU WANT. If it's smooth and shiny you've mixed it enough the resultant waffles can be used as floor tile.

Heat waffle iron and cook as directed with about 1/3 cup of batter for a 7 inch iron. Makes about 8 7 inch waffles.

Tuesday, February 15, 2005

Venison Maple Sausage with Perfect Hash Browns

Perfect Hashbrowns.

3 Tbsp canola oil
2 teaspoons real butter, chopped
1 lb Russet baking potatoes, peeled and grated
Salt and pepper

Equipment needed:

Large frying pan (at least a 9" diameter bottom)
Potato ricer

Heat the oil on medium high heat until shimmering, NOT smoking. (do NOT turn on high at any time to try and speed up the process)

Now for the potato ricer. You do NOT want to force the potatoes through like you're going to make lefse, (which is why you have this contraption if you're half Norske as I am). You use it much like you'd use a garlic press to simply press out the moisture. If you don't have one, place the grated potato in paper towels and squeeze, repeating 2 or 3 times with fresh towels. The secret is getting rid of the moisture from the potato prior to frying. The second secret: don't be tempted to add extra oil or butter. If you do, the potatoes will "float" on the surface and will fall apart as you flip them.

When the oil is heated, add the grated potatoes and spread out. They should be no more than a half inch thick. Sprinkle with salt and pepper to taste. After a few minutes, lift up one side and see if they are browned. If so, dot with the butter and then FLIP all at once using a large spatula. If you are not at least half Norwegian and afraid of spattering grease, divide the potatoes into four sections and flip separately (wimp).

Cook until golden brown and serve immediately.

Venison Maple Sausage

3 lbs venison
2 lbs fatty pork shoulder
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 tablespoons rubbed sage
1 Tablespoons salt
1 Tablespoon fine ground black pepper
1/2 cup real maple syrup
1/2 cup ice water

1.Trim the venison and pork into one inch cubes.. Use the fine (3/16") plate of your meat grinder to grind it. (my house has a Cabelas grinder which is awesome)

2.Combine the spices in a small container and mix with the 1/2 cup of ice water and the 1/2 cup real maple syrup.

3. Pour the spice, water, and syrup combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution (disposable plastic gloves keep everything sanitary and make hand clean up easier).

4.Once the sausage is fully mixed, stuff it immediately into casings and cool it down. (My grinder also can stuff the sausage, more on that in another post). Freeze any sausage you aren't going to use in about 4 days. Will keep 3-4 months.

5. Cook thoroughly and serve with hashbrowns and eggs.

Fluffy Scrambled Eggs

If I have to give you directions for making scrambled eggs this is probably not the blog for you. :-)

Wednesday, February 9, 2005

French Toast with Maple Bourbon Butter

Bacon - buy a lot. Fry it. Set aside covered on counter to keep warm. You're set.

For the french toast

Whisk two extra large eggs in a shallow dish or pan with 1/4 cup milk. Add in one capful (half teaspoon perhaps) of Penzey's Mexican Vanilla (or any good quality non imitation vanilla) 3 dashes of good quality Cinnamon, and a couple of pinches of sugar (perhaps 1/2 teaspoon). Slice day old bread in 7-8 thick pieces and place in egg mixture, turning to let a little soak into it on both sides (but only for a few seconds, so it doesn't get soggy). Cook in a lightly greased fry pan over medium heat until lightly browned on both sides.

Serve with maple bourbon butter and bacon

Maple bourbon butter

1 stick plus 2 tablespoons butter
1/2 cup pure maple syrup
1/4 cup good quality bourbon (avoid anything called "Monster Mash" and costing $7.99 for a gallon)
Pinch of salt

Melt butter in a sauce pan over campfire or medium heat on the stove until just bubbling, stir in bourbon, maple syrup and salt and bring to a full simmer, whisking constantly until golden colored and thick. About 5-6 minutes.

Serve over french toast, biscuits or pancakes. Excellent drizzled over any breakfast meat that goes with those.

Cowboy Spaghetti




Serves six hungry ranch hands.
Note: I do not measure spices, I put them in my hand and eyeball them. These are very close approximations.

Directions:
1 package spaghetti or pasta of your choice, cooked al dente per package directions

1 jar Classico basil spaghetti sauce
1 pound ground meat (hamburger or venison)
1 tube of breakfast sausage
1 28 ounce can diced tomatoes
1 14 ounce can diced tomatoes
1 4 ounce can diced green chilies (drained).
3 small cans sliced black olives (drained)
1 and 1/2 teaspoons Penzey's Italian seasoning (or your favorite brand).
1/4 heaping teaspoon fresh rosemary
1/4 teaspoon fresh basil
4 cloves roasted garlic minced (or 1 generous Tablespoon of jarred minced)
1/4 heaping teaspoon white pepper
6 or 7 grinds of the tellecherry black pepper in the pepper mill
1/4 teaspoon applewood smoked salt
1/4 teaspoon dried red pepper
1 heaping Tablespoon wild honey
1/4 teaspoon
1/3 cup Merlot (I add it to the jar of spaghetti sauce and then swirl it around to get the last bits of the sauce )

Cook on high in crockpot for two hours or low for 4-6.

30 minutes before serving,stir in:
8 ounces cubed cream cheese
1/4 cup Parmesan.

Serve on hot pasta with grated smoked cheddar.

Tuesday, February 8, 2005

Cream of Cluck Soup

Makes about 4 cans worth, I put in separate freezer containers and freeze and use as needed.

4 cup half and half or whole milk
2 and 1/2 tablespoons all-purpose flour
2 tablespoons and 1 teaspoon melted butter
2 teaspoons white sugar
chicken bullion cube
2 cups finely chopped, cooked chicken meat
1/4 teaspoon salt
1 teaspoon ground black pepper
2 cloves roasted garlic chopped (or 1/2 teaspoon garlic powder).

Directions
Make a white sauce of milk (or half and half), flour, and melted butter. Add chicken. Add sugar, salt, pepper, and garlic (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.

If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes. Makes about 4 soup can serving sized servings. I freeze separately.

Tuesday, February 1, 2005

Dark Chocolate Frosted Yellow Cake



Best Yellow Cake

1 cup butter
1 1/2 cups white sugar
4 whole eggs plus 2 egg yokes
3/4 cup milk
1 1/2 teaspoons Penzey's Mexican Vanilla (whatever you do, don't use imitation vanilla).
1/2 small box vanilla pudding mix
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks slowly and one at a time, then stir in the vanilla. Beat in the flour (that you have double sifted) mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans(s)

Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks. (or you can bake in one 13 x 9 inch pan for 30-35 minutes).

Dark Chocolate Frosting
1/2 c cocoa powder
1/2 c hot water
2 1/4 c butter, at room temperature and chopped into about 6-8 pieces
1/4 c confectioner sugar
1 lb dark chocolate
2 c semisweet chocolate chips
Melt dark chocolate and semisweet chocolate chips in double boiler, stirring and scraping the sides of the bowl while it melts. Remove from heat source and allow to cool slightly.

Mix cocoa powder and hot water till smooth and set aside.

In mixing bowl beat pieces of butter and sugar until fluffy, then drizzle in melted chocolate, mixing well while continuing to scrape the side of the bowl.

Slowly add in the cocoa/hot water mixture and stir til combined. This makes lots of frosting for one cake.