4 oz. applesauce
1 oz. butter
Place applesauce in skillet on medium-high heat. Stir constantly until heated through, 1-2 minutes. Remove from burner. Stir in butter until completely melted. Makes 2 servings. Use with pork or chicken tenderloin pieces.
Monday, April 6, 2020
Freezer Burn Tips
Freezer burns foods are perfectly fine to eat. They will not make you sick. Just cut off freezer burn areas and proceed as you usually would. It might not taste as awesome.
Egg Substitution
1 egg= 1 T. cornstarch + 3 T. water
Add ingredients to your mix when eggs are scarce or for people who are allergic. Baked goods are more crumbly. May use less water if batter is already moist.
Add ingredients to your mix when eggs are scarce or for people who are allergic. Baked goods are more crumbly. May use less water if batter is already moist.
Friday, April 3, 2020
Ricotta Chocolate Chip Cookies
2 c. SR flour
4 oz. butter, room temperature
1/2 c. brown sugar, packed
1/2 c. sugar
1 egg, room temperature
1 1/2 t. vanilla
1 c. ricotta cheese
1 1/2-2 c. mini chocolate chips
Heat oven to 350. Line baking sheets with parchment paper. Cream butter and sugar until no longer grainy. Beat in egg and vanilla until smooth and well blended. Beat in ricotta. Gradually add flour. Beat on low until blended. Fold in chocolate chips. Use a small cookie scoop or teaspoon to drop dough onto baking sheets. Bake 10-12 minutes until set and lightly browned on the bottom.
4 oz. butter, room temperature
1/2 c. brown sugar, packed
1/2 c. sugar
1 egg, room temperature
1 1/2 t. vanilla
1 c. ricotta cheese
1 1/2-2 c. mini chocolate chips
Heat oven to 350. Line baking sheets with parchment paper. Cream butter and sugar until no longer grainy. Beat in egg and vanilla until smooth and well blended. Beat in ricotta. Gradually add flour. Beat on low until blended. Fold in chocolate chips. Use a small cookie scoop or teaspoon to drop dough onto baking sheets. Bake 10-12 minutes until set and lightly browned on the bottom.
Baked Ricotta Pudding Cake
1 c. ricotta
2 eggs, separated
1 T. vanilla
1 T. flour
1/2 c. sugar
confectioner's sugar for dusting
Heat oven to 350. Spray 1 qt dish. Combine ricotta and eggs yolks until smooth. Add vanilla, flour, and all but 2 T. sugar. Beat egg whites until soft peaks form. Slowly add remaining sugar and continue beating until egg whites become more firm and stiff peaks form. Gently fold the egg whites into the ricotta mixture. Scrape batter into dish and bake for 40 minutes. The middle should be fairly firm and not jiggle when dish is shaken. Let cool and dust with confectioner's sugar. Serve with fresh fruit or chocolate sauce.
2 eggs, separated
1 T. vanilla
1 T. flour
1/2 c. sugar
confectioner's sugar for dusting
Heat oven to 350. Spray 1 qt dish. Combine ricotta and eggs yolks until smooth. Add vanilla, flour, and all but 2 T. sugar. Beat egg whites until soft peaks form. Slowly add remaining sugar and continue beating until egg whites become more firm and stiff peaks form. Gently fold the egg whites into the ricotta mixture. Scrape batter into dish and bake for 40 minutes. The middle should be fairly firm and not jiggle when dish is shaken. Let cool and dust with confectioner's sugar. Serve with fresh fruit or chocolate sauce.
Creamy Lemon Squares
1/2 stick butter, melted and cooled
1/4 c. sugar
1 1/2 c. graham cracker crumbs
2 egg yolks
1 can Eaglebrand milk
1/2 c. fresh lemon juice (3 lemons)
Preheat oven to 350. Spray 8x8 pan. Line with parchment paper, leaving 2" overhang on 2 sides. Combine crumbs, butter, and sugar. Press into bottom and up 1" of pan. Bake 8-12 minutes until lightly browned. Cool crust 30 minutes. Whisk egg yolks and milk. Add lemon juice. Pour into crust. Bake 15 minutes until set. Cool in pan. Chill 1 hour. Lift out of pan using parchment overhang. Place on cutting board. Cut into squares.
1/4 c. sugar
1 1/2 c. graham cracker crumbs
2 egg yolks
1 can Eaglebrand milk
1/2 c. fresh lemon juice (3 lemons)
Preheat oven to 350. Spray 8x8 pan. Line with parchment paper, leaving 2" overhang on 2 sides. Combine crumbs, butter, and sugar. Press into bottom and up 1" of pan. Bake 8-12 minutes until lightly browned. Cool crust 30 minutes. Whisk egg yolks and milk. Add lemon juice. Pour into crust. Bake 15 minutes until set. Cool in pan. Chill 1 hour. Lift out of pan using parchment overhang. Place on cutting board. Cut into squares.
Carolyn's Collard Greens
1 bunch of collards, washed thoroughly and chop as desired
2 cloves garlic, minced
1 small onion, chopped fine
3 T. olive oil
32 oz. beef broth
1 turkey leg
Saute garlic and onion in oil in large pot. Add broth. Place turkey leg in pot. Simmer 25 minutes. Add greens and simmer 1 hour or until greens are tender. Enjoy!
2 cloves garlic, minced
1 small onion, chopped fine
3 T. olive oil
32 oz. beef broth
1 turkey leg
Saute garlic and onion in oil in large pot. Add broth. Place turkey leg in pot. Simmer 25 minutes. Add greens and simmer 1 hour or until greens are tender. Enjoy!
Collard Greens and Potato Bake
2 1/2 lbs peeled potatoes, cubed
6 T. butter
1/4 c. milk 1/4 t. salt
1/4 t. pepper
2 bunches collard greens, stems removed and finely chopped
1 clove garlic
2 T. olive oil
1 bunch scallions, chopped
1 c. grated cheddar cheese
Steam potatoes. Bring butter, milk, salt, and pepper to a simmer in a medium pot. Pour over potatoes and mash. Cook greens and garlic in olive oil in medium skillet over medium heat until tender, about 2 minutes. Stir greens, scallions, and cheese into potatoes. Transfer to a sprayed baking dish and bake at 400 until browned.
6 T. butter
1/4 c. milk 1/4 t. salt
1/4 t. pepper
2 bunches collard greens, stems removed and finely chopped
1 clove garlic
2 T. olive oil
1 bunch scallions, chopped
1 c. grated cheddar cheese
Steam potatoes. Bring butter, milk, salt, and pepper to a simmer in a medium pot. Pour over potatoes and mash. Cook greens and garlic in olive oil in medium skillet over medium heat until tender, about 2 minutes. Stir greens, scallions, and cheese into potatoes. Transfer to a sprayed baking dish and bake at 400 until browned.
Mushrooms, Collard Greens, and Potatoes Skillet
1/4 c. olive oil
16 small dutch potatoes, sliced
1 small onion, chopped
1 bunch of collards, washed, stalks removed, and roughly chopped
16 oz. can of mushrooms, drained
1/4 c. teriyaki sauce
1/4 c. sesame seeds
parsley
salt and pepper, to taste
1 clove garlic, minced
1 c. shredded cheese, optional
Heat empty skillet over medium heat. Add oil once skillet is hot, to prevent burning. Allow oil to heat before adding potatoes. Fry potatoes a couple of minutes, turning once, before adding onions, garlic, and collards. Stir to incorporate. Add mushrooms and teriyaki sauce. Remove from heat. Add sesame seeds, and seasonings. Sprinkle parsley over dish before serving. I did not use the cheese on this dish. Enjoy!
I served this skillet with ham, sweet potato casserole, baked apples and cranberries, and homemade sourdough bread.
Picture #1 is just as the collards were added to the skillet. Picture #2 is when they were done and ready to serve. Picture #3 is dinner on the plate (without the apples and cranberries on the plate yet).
16 small dutch potatoes, sliced
1 small onion, chopped
1 bunch of collards, washed, stalks removed, and roughly chopped
16 oz. can of mushrooms, drained
1/4 c. teriyaki sauce
1/4 c. sesame seeds
parsley
salt and pepper, to taste
1 clove garlic, minced
1 c. shredded cheese, optional
Heat empty skillet over medium heat. Add oil once skillet is hot, to prevent burning. Allow oil to heat before adding potatoes. Fry potatoes a couple of minutes, turning once, before adding onions, garlic, and collards. Stir to incorporate. Add mushrooms and teriyaki sauce. Remove from heat. Add sesame seeds, and seasonings. Sprinkle parsley over dish before serving. I did not use the cheese on this dish. Enjoy!
I served this skillet with ham, sweet potato casserole, baked apples and cranberries, and homemade sourdough bread.
Picture #1 is just as the collards were added to the skillet. Picture #2 is when they were done and ready to serve. Picture #3 is dinner on the plate (without the apples and cranberries on the plate yet).
Tips for Baking Better Cookies
Bring butter to room temperature. It should not be melted at all.
Bring eggs to room temperature. They incorporate faster than cold eggs. Add eggs in one at a time.
Cream butter and sugar together until no longer grainy, usually 3-5 minutes. This forces in tiny air bubbles to create structured dough and helps cookies rise.
Measure flour accurately. Do not tap the cup on the counter or with a knife. You'll get too much flour and end up with dry, tough cookies. Add flour in batches, not all at one time, for even dispersion.
Use silicone or parchment sheets to keep cookies from spreading too much. Cookie bottoms will bake up smoother and be more evenly golden. It also makes clean up much easier.
Always fold in chocolate chips, nuts, or other stir-ins by hand. It reduces the chance of over-mixing the dough and making a tougher cookie.
Cover and chill dough for 1 hour before putting scoopfuls on baking sheets. It will bring more lift to the cookies.
Space cookies 2" apart to keep fro running together.
Use a cookie or ice cream scoop to make uniform cookies.
Rotate pan during baking to avoid hotspots and overbaking some cookies.
Allow cookies to sit for 2-3 minutes after removing from oven to prevent them from breaking.
Use a cooling rack to allow air to circulate evenly, preventing cookies from getting soggy. Racks should stand 1/2" above counter.
Use a clean ruler, designated for kitchen use, to cut uniformly sized bars.
Use a plastic knife to cut brownies right out of the oven and they won't tear.
Bring eggs to room temperature. They incorporate faster than cold eggs. Add eggs in one at a time.
Cream butter and sugar together until no longer grainy, usually 3-5 minutes. This forces in tiny air bubbles to create structured dough and helps cookies rise.
Measure flour accurately. Do not tap the cup on the counter or with a knife. You'll get too much flour and end up with dry, tough cookies. Add flour in batches, not all at one time, for even dispersion.
Use silicone or parchment sheets to keep cookies from spreading too much. Cookie bottoms will bake up smoother and be more evenly golden. It also makes clean up much easier.
Always fold in chocolate chips, nuts, or other stir-ins by hand. It reduces the chance of over-mixing the dough and making a tougher cookie.
Cover and chill dough for 1 hour before putting scoopfuls on baking sheets. It will bring more lift to the cookies.
Space cookies 2" apart to keep fro running together.
Use a cookie or ice cream scoop to make uniform cookies.
Rotate pan during baking to avoid hotspots and overbaking some cookies.
Allow cookies to sit for 2-3 minutes after removing from oven to prevent them from breaking.
Use a cooling rack to allow air to circulate evenly, preventing cookies from getting soggy. Racks should stand 1/2" above counter.
Use a clean ruler, designated for kitchen use, to cut uniformly sized bars.
Use a plastic knife to cut brownies right out of the oven and they won't tear.
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