tag:blogger.com,1999:blog-47885779886886468532024-03-05T00:31:45.487-06:00inthekitchenwithdonIn the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comBlogger267125tag:blogger.com,1999:blog-4788577988688646853.post-79901887486551336362024-01-24T16:27:00.007-06:002024-01-24T16:27:38.603-06:00Dolci di Noci or Italian Nut Cookies <p>
</p><p align="CENTER" style="margin-bottom: 0in;"><b>Italian Nut
Cookies/Dolci di Noci</b></p>
<p align="CENTER" style="margin-bottom: 0in;"><br />
</p>
<p align="LEFT" style="margin-bottom: 0in;"><b>2 room temperature egg
whites</b></p>
<p align="LEFT" style="margin-bottom: 0in;"><b>½ teaspoon of cream of
tartar</b></p>
<p align="LEFT" style="margin-bottom: 0in;"><b>pinch of salt</b></p>
<p align="LEFT" style="margin-bottom: 0in;"><b>¾ cup white sugar</b></p>
<p align="LEFT" style="margin-bottom: 0in;"><b>3 cups finely ground nuts
(almonds, hazelnuts, walnuts, pecans, etc)</b></p>
<p align="LEFT" style="margin-bottom: 0in;"><b>a few drops of both
vanilla and almond extract (optional)</b></p>
<p align="LEFT" style="margin-bottom: 0in;"><b>1 tablespoon corn starch</b></p>
<p align="LEFT" style="margin-bottom: 0in;"><b>powdered sugar for the
balls, about ¼ cup</b></p>
<p align="LEFT" style="margin-bottom: 0in;"><b>Whip the the egg whites
with the cream of tartar and salt until just starting to inflate,
don't whip until stiff. Stir in the remaining ingredients (except
powdered sugar) until well mixed and the egg whites are well
incorporated. You can either bake now or chill for a while. </b>
</p>
<p align="LEFT" style="margin-bottom: 0in;"><b>When ready to bake,
preheat oven to 350 degrees. Line a cookie sheet with parchment
paper and set aside. Take about 1 tablespoon of the dough and form
into a ball. Roll the ball of dough in the powdered sugar and place
on the cookie sheet, about 2 inches apart. Bake for 12-14 minutes,
until the sides are just lightly browned. Remove the parchment
sheet to a rack to cool. Do not attempt to remove the cookies until
completely cooled. Store in a tight container. This should make
about 2 dozen cookies, according to how big you make the balls. </b>
</p>
<p align="LEFT" style="margin-bottom: 0in;"><b>For the nuts, place whole
or pieces of nuts in a food processor and process until it looks
kinda like wet sand. Do not over process or you will end up with nut
butter. You can also use premade nut flours, but the freshly
ground ones will have a better flavor. </b>
</p>
<p><style type="text/css">P { margin-bottom: 0.08in }</style></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-26501090366020557162023-05-24T02:07:00.002-05:002023-05-24T02:07:31.548-05:00Granny Sielert's Applesauce Cake <p> </p><div class="" dir="auto"><div class="x1iorvi4 x1pi30zi x1l90r2v x1swvt13" data-ad-comet-preview="message" data-ad-preview="message" id=":rft:"><div class="x78zum5 xdt5ytf xz62fqu x16ldp7u"><div class="xu06os2 x1ok221b"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1f6kntn xvq8zen xo1l8bm xzsf02u x1yc453h" dir="auto"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a"><div dir="auto" style="text-align: start;">Growing up in Poplar Bluff, we had some awesome neighbors. One in particular, Granny Sielert, was more like family than just a friend. I was going through some of my mom's old recipes and found one that I hadn't seen before, it is titled "Granny Sierlert's applesauce cake". You can tell it is an old time one, by the use of lard instead of butter or shortening. The recipe, like a lot of old recipes, took a bit of deciphering, but this is it. Sounds like it would be a good one.</div><div dir="auto" style="text-align: start;"> </div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a"><div dir="auto" style="text-align: start;">Cream together: 2 cups <span><a tabindex="-1"></a></span>sugar, 1 cup lard (you can use half butter) and 2 eggs.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a"><div dir="auto" style="text-align: start;">Mix together 2 cups unsweetened applesauce with 2 teaspoons baking soda and set aside. </div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a"><div dir="auto" style="text-align: start;">Mix together in a large bowl, 3 cups flour, 1 tsp cinnamon, 2 tsp. cocoa powder, and 1 tsp. salt.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a"><div dir="auto" style="text-align: start;">Beat the lard, sugar and eggs together, then add the applesauce, mixture and dry ingredients. Beat in the 1 cup raisins and 1 cup nuts (walnuts or pecans). Bake in a well greased tube pan at 350 degrees for about an hour. Cool in the pan about 10-15 minutes before removing and cooling completely. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTs7__DXlBhp4cI5LTwZui3sjO8KtuaWsk6Xfi4hqzjziq6VkGcfI2GWn5I8RPkvEYRKrcDJsZccq0GmSKfuJ0e6_YH0qWzNlv8dOTT_zeO2Bp_tdCxjuLpo58VTOb05VyzfNl5eeWSDWsD1VJm7NilBcncdydXZBUIsJfrk_dFouuAfMbNmNDP3c3Lw/s223/granny%20sielert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="216" data-original-width="223" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTs7__DXlBhp4cI5LTwZui3sjO8KtuaWsk6Xfi4hqzjziq6VkGcfI2GWn5I8RPkvEYRKrcDJsZccq0GmSKfuJ0e6_YH0qWzNlv8dOTT_zeO2Bp_tdCxjuLpo58VTOb05VyzfNl5eeWSDWsD1VJm7NilBcncdydXZBUIsJfrk_dFouuAfMbNmNDP3c3Lw/s1600/granny%20sielert.jpg" width="223" /></a></div><br /><br /></div></div></span></div></div></div></div>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-42201155103674902082023-05-24T02:01:00.006-05:002023-05-24T02:01:50.401-05:00Creamed peas and new potatoes<p> Growing up, creamed peas or creamed new potatoes were a springtime treat. We rarely grew green peas in the garden, but when we did they were well received. We more often grew potatoes and new potatoes were considered quite special. If we happened to have both at the same time, they were often fixed together as one dish and are so very good when done this way. You can also add other vegetables, such as carrots or pearl onions. In times past, creamed vegetables were a popular way to serve vegetables and old cookbooks have numerous recipes for making them, the main way was to cook the vegetables in water until tender, drain and add to a plain cream sauce. I sometimes will use more than one vegetable when doing this dish, for example, green peas mixed with carrots and the potatoes. If you want to switch things up a bit, you can add cheese to the cream sauce. You can even make the creamed vegetables, put into a baking dish, top with cheese and bake until browned. </p><p>
</p><p align="LEFT" style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: medium;">4
tbsp. Butter</span></p>
<p align="LEFT" style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: medium;">3
tbsp. Flour</span></p>
<p align="LEFT" style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: medium;">2
cups milk or half and half</span></p>
<p align="LEFT" style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: medium;">salt
and pepper to taste</span></p>
<p align="LEFT" style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: medium;">3-4
cups cooked peas</span></p>
<p align="LEFT" style="font-weight: normal; margin-bottom: 0in;"><br />
</p>
<p align="LEFT" style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: medium;">Heat
the butter in a largish sauce pan and then add flour. Cook a minute
or two, then whisk in the milk and simmer until it thickens. Add
the cooked peas and simmer a couple more minutes over very low heat.
Salt and pepper to taste, then serve. </span>
</p>
<p align="LEFT" style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: medium;">If
you wish to add the potatoes. Wash and peel, or leave unpeeled if
you prefer. Simmer in water until tender. Drain very well, cover
the pan and allow to sit for a few minutes while you prepare the
white sauce and peas. Stir the potatoes into the finished creamed
peas, taste for seasoning and serve. Or just add the cooked potatoes to a cream sauce with out the peas. </span></p><p align="LEFT" style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: medium;">To make this a cheese sauce, add a cup to cup and a half of grated cheddar and a tablespoon or two of Parmesan to the hot cooked cheese sauce, stirring until the cheese has melted and fully incorporated into the sauce. Use as above. </span>
</p>
<p align="CENTER" style="margin-bottom: 0in;"><br />
</p>
<p align="LEFT" style="font-weight: normal; margin-bottom: 0in;"><br />
</p>
In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-1215997347322753792023-05-24T01:52:00.007-05:002023-05-24T01:52:37.662-05:00Salmon Patties<p> When I was growing up my mom would often make mackerel patties, using very strongly fishy canned mackerel. Later, on she began to use canned salmon for these patties, and this was a huge improvement. I must confess, that I am not the biggest fan of these, but on rare occasions they do taste good, more as a nostalgic thing, than as a major culinary delight. They are also a very good way to use leftover salmon that had been cooked for another purpose. Another reason I don't make them often, is they do tend to make your house smell fishy for a while, so when I do cook them, I tend to cook them on my patio. So here is my recipe!</p><p>
</p><p align="LEFT" style="margin-bottom: 0in;"><span style="font-size: medium;">1
15-oz can pink salmon, bones and skin removed or about 2 cups leftover cooked salmon or other fish, skin and bones removed<br /></span></p><p align="LEFT" style="margin-bottom: 0in;"><span style="font-size: medium;"><span style="font-weight: normal;">1
egg, or two if needed to hold the mixture together <br /></span></span></p>
<p align="LEFT" style="margin-bottom: 0in;"> <span style="font-size: medium;"><span style="font-weight: normal;">1/4
cup, onion finely chopped<br /></span></span></p>
<p align="LEFT" style="margin-bottom: 0in;"> <span style="font-size: medium;"><span style="font-weight: normal;">25
saltine crackers crushed</span></span></p><p align="LEFT" style="margin-bottom: 0in;"><span style="font-size: medium;"><span style="font-weight: normal;">any other seasoning as desired (chopped parsley, dried dill, garlic powder, paprika, celery salt, etc) <br /></span></span></p>
<p align="LEFT" style="margin-bottom: 0in;"> <span style="font-size: medium;"><span style="font-weight: normal;">3-4 tablespoons oil</span></span></p>
<p align="LEFT" style="font-weight: normal; margin-bottom: 0in;"> <span style="font-size: medium;"><span style="font-weight: normal;"></span>Open
the can of salmon and drain really well. You can remove the skin and
bones if you like. In a bowl mix the salmon, egg, onion, and
cracker crumbs, as well as any other seasoning you might like. Be sure you mix really well, you can add a second egg if you need too. The finer the mixture
the less likely your patties will fall apart when cooking. Form 6
patties. In a frying pan, heat the oil. On medium heat, fry the patties 5 minutes per side, or until
golden brown. Adding more oil as needed. </span>
</p>
In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-78561370037289985102023-04-22T13:13:00.005-05:002023-04-22T13:13:57.707-05:00Homemade Pancake Syrup<p>This morning I was craving French toast, so went to make some. But, horror of horrors, I had no syrup. I remembered my mom making it with brown sugar and water, then some maple extract, so tried making it myself. It turned out pretty good. I used half brown sugar and half water, simmered until it thickened a little bit, added some pure maple extract and gave it a taste. It really wasn't bad, better in fact <span></span>than many of the maple flavored pancake syrups from the store. I used dark brown sugar and the molasses flavor was a bit stronger than I would have liked, so light brown would probably be better. While isn't the real thing from a good friend who makes maple syrup, it was better than store bought. A good thing to keep in mind when you are needing something like this. </p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a"><div dir="auto" style="text-align: start;">1/2 cup brown sugar</div><div dir="auto" style="text-align: start;">1/2 cup water</div><div dir="auto" style="text-align: start;">1 tsp. pure maple extract (or to taste)</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a"><div dir="auto" style="text-align: start;">Simmer sugar and water about 10 minutes or until thickened a little bit, remember, as it cools it will be thicker. Remove from heat and add extract. Cool to the temperature you want, I like a warmed syrup with my pancakes, waffles or French toast. You can substitute other flavors for the maple, vanilla works well I'm told.</div></div>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-33042084775146389082022-12-01T16:04:00.005-06:002022-12-01T16:04:46.236-06:00Braunschweiger Dip<p>If you are a fan of pates or braunschweiger sandwiches, you will love this stuff. I was served it an an appetizer on Thanksgiving and immediately fell in love. We were spreading it on crackers, but it would good on just about anything. I am thinking it would be especially good on some of my onion rye bread, sliced thin and toasted crisp, but no matter what you are eating it on, it is addictive. But this recipe has been around a long time, I have seen it referenced back in the 1960's and may be even older than that. Whenever it originated, it needs to be brought back! <br /></p><p><br /></p><p>1 lb. good quality braunschweiger, removed from casing</p><p>8 oz, cream cheese, softened</p><p>1 small onion, peeled and chopped (if you prefer milder onion flavor, use 3-4 cleaned green onions instead)<br /></p><p>about 1/2 tsp garlic powder</p><p>1 tbsp Worchestershire sauce </p><p>Place in the bowl of a food processor and whirl until completely smooth, scrape into a bowl and chill until ready you are ready to eat it. Some recipes I have seen call for a couple tablespoons of ketchup and I bet a spoonful of horseradish would be good in it, too. <br /></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-49310805400239781272022-10-15T15:57:00.001-05:002022-10-15T15:57:07.220-05:00Panna Cotta, an Italian Treat<p> If you love the taste of ice cream, you will love the taste of panna cotta. Panna cotta is Italian for cooked cream, although the cream isn't really cooked, more barely heated to simmering. What in the old days, we would call scalded. It is easy to make, although it can take 6-8 hours to set to it's jiggly succulence. </p><p><br /></p><p>1 pkg unflavored gelatin</p><p>1/4 cup milk</p><p>2 cups heavy cream</p><p>1/4 to 1/3 cup sugar, white or brown or even Splenda (or to taste)</p><p>2 tsp GOOD vanilla extract</p><p>2-3 DROPS almond extract (be careful not to use too much or it will over power things, you may omit if you wish)</p><p>Place the gelatin in a small bowl and cover with the milk. Allow to sit around 10 minutes, which is about the amount of time needed to prepare the other things. </p><p>In a saucepan, combine the milk and sugar or Splenda. Place over medium heat and bring to just barely a simmer. Don't boil. Remove from heat and whisk in the softened gelatin, it should dissolve almost instantly, if not, stir gently until it is. Add your extracts, mix well and then pour into four small serving dishes. Cover and chill about 6-8 hours or until set. Serve in the dish with some fruit or a spoon full of fruit syrup or your flavored booze of choice. You can also serve with nothing at all. </p><p>You can vary the flavor by using other extracts or flavorings. <br /></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-4079818268675522272022-09-06T19:03:00.013-05:002022-09-06T19:15:19.062-05:00Egg Roll in a Bowl<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6F5iQ_tgNFmtHm4V90fFQBVIItVj3b_er6G2HrBeMsRuSqMRM_qcc8Eui9IgHp7cZBolrzm9Epzk8XoQ7WOjcK-IcGsjyjuXt6Mf5-dGJdxftGunj_cnn6LUVIsNLSVCwhi1QfT9CyS4uI4FjPCmB7yOUqfS75ntgK_A8JpHCdvicwdpxg3h48RIIQ/s2048/egg%20roll%20in%20a%20bowl.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6F5iQ_tgNFmtHm4V90fFQBVIItVj3b_er6G2HrBeMsRuSqMRM_qcc8Eui9IgHp7cZBolrzm9Epzk8XoQ7WOjcK-IcGsjyjuXt6Mf5-dGJdxftGunj_cnn6LUVIsNLSVCwhi1QfT9CyS4uI4FjPCmB7yOUqfS75ntgK_A8JpHCdvicwdpxg3h48RIIQ/s320/egg%20roll%20in%20a%20bowl.jpeg" width="320" /></a></div><br /> <p></p><div dir="auto" style="text-align: start;"> I have been seeing recipes for this for ages, always looked interesting but just never bought the stuff to try it. I finally did and it was good. All of the recipes were pretty close, so I was able to figure out a basic framework and then changed it to my tastes and you should too. Lots of ingredients or flavors you cab make your own here. Very good!</div><div dir="auto" style="text-align: start;"> <br /></div><div class="l7ghb35v kjdc1dyq kmwttqpk gh25dzvf jikcssrz n3t5jt4f"><div dir="auto" style="text-align: start;">1lb ground pork (or use ground meat of choice or even no meat, if you prefer vegetarian)</div><div dir="auto" style="text-align: start;">1 onion, peeled and thinly sliced</div><div dir="auto" style="text-align: start;">2 or ????? <span class="FBTR-PROCESSED"><a tabindex="-1"></a></span> peeled and chopped cloves of garlic, I used 5 and could have had more, I love garlic</div><div class="FBTR-PROCESSED" dir="auto" style="text-align: start;">1/2 small head of cabbage, shredded or finely chopped</div><div class="FBTR-PROCESSED" dir="auto" style="text-align: start;">about 1 cup shredded carrots </div><div class="FBTR-PROCESSED" dir="auto" style="text-align: start;">(or use a large bag of slaw mix, like I did)</div><div class="FBTR-PROCESSED" dir="auto" style="text-align: start;">you could use other shredded or chopped vegetables, preferably ones that aren't too juicy or wet</div><div class="FBTR-PROCESSED" dir="auto" style="text-align: start;">4 tbsp rice wine vinegar</div><div class="FBTR-PROCESSED" dir="auto" style="text-align: start;">2 tbsp or more sesame oil (I like lots)</div><div class="FBTR-PROCESSED" dir="auto" style="text-align: start;">about 1/4 cup soy sauce (I used low sodium)</div><div class="FBTR-PROCESSED" dir="auto" style="text-align: start;">if you like hot stuff, add some chile paste or some crushed red pepper. </div></div><div class="l7ghb35v kjdc1dyq kmwttqpk gh25dzvf jikcssrz n3t5jt4f FBTR-PROCESSED"><div dir="auto" style="text-align: start;">In a large skillet or deep wok, lightly brown the ground meat with the onion, when mostly dry, add the garlic and stir fry for a bit, then add the cabbage and carrots/slaw mix, with remaining seasonings. Cook, stirring frequently until the cabbage is willed and tender. if you like, you can add some chopped green onions for pretty. Taste for seasoning, adding more anything you feel is lacking. With the soy sauce it probably won't need an extra salt. With rice it makes a full meal. you could also use it to fill a wrap.</div></div>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-10755072884777736412022-07-17T12:35:00.004-05:002023-02-19T12:15:25.844-06:00Almond Macaroons<p>
</p><p class="Normal tm5 tm6"><b><span class="tm7">Almond Macaroons</span></b></p>
<p class="Normal tm5 tm6"><b><span class="tm7"> </span></b></p>
<p class="Normal tm5"><span class="tm8">4 egg white whites</span></p>
<p class="Normal tm5"><span class="tm8">2 cups white sugar</span></p>
<p class="Normal tm5"><span class="tm8">½ tsp cream of tartar</span></p>
<p class="Normal tm5"><span class="tm8">3 cups fine almond flour</span></p>
<p class="Normal tm5"><span class="tm8">a few drops almond extract</span></p>
<p class="Normal tm5"><span class="tm8">a few drops vanilla extract</span></p>
<p class="Normal tm5"><span class="tm8"> </span></p>
<p class="Normal tm5"><span class="tm8">Preheat oven to 350 degrees, then line a couple baking sheets with parchment paper.</span></p>
<p class="Normal tm5"><span class="tm8">In a large bowl, add the egg whites and cream of tartar. Whip on high speed until the whites begin foam and turn white. At a tablespoon at a time, add the sugar as the whites continue
to whip. When you add the last bit of sugar, add the extracts and continue to beat until fairly stiff. At this point, fold in the almond flour until it is well incorporated. Chill at least an hour. Using a tablespoon or a scoop that hold about
that much, place balls of the dough about two inches apart on the baking sheet. Bake in the preheated oven about 10-15 minutes, or until the tops are lightly browned and appear to be dry and cracked. Remove from the oven
and allow to cool on the parchment a few minutes, giving them time to set, before removing to a rack to finish cooling. </span></p>
<p class="Normal"> </p>
In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-22313907847149540572022-05-29T19:53:00.005-05:002022-06-21T17:35:05.132-05:00German Chocolate Cake<p>My mom was well known for her German Chocolate cake and it was also one of the few sweets that my brother Steve really liked. So Mama would make it for his birthday and other special occasions. The rest of us all liked it too. But, because it can be a bit of a pain making the frosting, we didn’t have it all that often. After not making one for a long time, I have had the pleasure to make two in the past week. And, everyone that ate them was very pleased in how it turned out. You can just as easily make the cake using a mix, but here is a simple cake recipe that you can also use for homemade flavor. As always, enjoy!<br />An Easy Chocolate Cake (this is the traditional recipe from Hershey’s, but with a couple of additions of my own. It is very easy, tender and moist. Great flavor, too!</p><p><br />Preheat the oven to 350 degrees. Grease a 9X13 inch cake pan and set aside. In a large mixing bowl add the following:<br />2 cups white sugar<br />¾ cup cocoa powder, dark or regular<br />2 cups flour<br />1 ½ tsps. Baking powder<br />1 ½ tsps. Baking soda<br />1 tsp salt<br />1 tbsp instant coffee (unless using hot coffee instead of the hot water)<br />Stir well to combine.<br />In another bowl beat together:<br />2 eggs<br />1 cup milk<br />½ cup vegetable oil<br />2 tsp vanilla <br />Stir this into the dry ingredients and mix about 2 minutes or until well blended, scrapping the bowl once. Then, all at once add the boiling water or coffee. <br />1 boiling water (or coffee)<br />Continue to beat until well mixed, then pour into the prepared pan and bake about 35-45 minutes. The cake will feel dry on top, pull slightly away from the sides of the pan and a toothpick in the center will come out clean. Remove from oven and allow to cool completely. <br /><br />When the cake comes out of the oven, you can make the frosting. <br /><br />In a heavy pan, an enameled Dutch oven is perfect, beat together:</p><p><br />1 ½ cups white sugar<br />1 12-ounce can of evaporated milk (1 ½ cups)<br />5 egg yolks</p><p>1/2 cup butter (1 stick)</p><p><br />Cook over medium heat while stirring constantly. Bring to a boil, add 1/2 cup butter and then cook until the mixture becomes very thick, about 9 minutes or so. Remove from heat and add 1 ½ tsps. Vanilla. Stir in 2 cups of sweetened coconut, lightly toasted is good, but untoasted is good too, and about 1 ½ cups chopped pecans, again lightly toasted is very tasty, but untoasted is good too. <br />Allow to cool completely, then frost the cooled cake. <br /><br /><br /></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-42252096992754305182022-02-01T21:35:00.007-06:002022-02-01T21:35:45.311-06:00Traditional Meatloaf<p>
</p><p style="margin-bottom: 0in;">Traditional Meatloaf</p>
<p style="margin-bottom: 0in;"><br />
</p>
<p style="margin-bottom: 0in;">2 lbs ground beef or 1 lb ground beef
and 1 lb ground pork
</p>
<p style="margin-bottom: 0in;">1 cup rolled oats or stale coarse bread
crumbs or cracker crumbs</p>
<p style="margin-bottom: 0in;">½ cup milk</p>
<p style="margin-bottom: 0in;">1 medium onion, finely chopped</p>
<p style="margin-bottom: 0in;">1 egg</p>
<p style="margin-bottom: 0in;">¼ cup ketchup, plus more for the top</p>
<p style="margin-bottom: 0in;">1 packet unflavored gelatin (optional)</p>
<p style="margin-bottom: 0in;">1 tbsp Worchestershire sauce or soy
sauce (optional)</p>
<p style="margin-bottom: 0in;">other seasoning as desired (onion or
garlic powder, paprika, salt and pepper)</p>
<p style="margin-bottom: 0in;"><br />
</p>
<p style="margin-bottom: 0in;">Preheat oven to 350 degrees. Beat the
egg with the milk, stir in the oats or crumbs and allow to sit for a
few minutes. In a large bowl add the meat, the onion, soaked oats or
crumbs, ketchup, any seasoning and the unflavored gelatin. Mix
quickly and well. On a well greased rimmed baking dish, for the
mixture into a loaf and then cover the top with more ketchup or other
sauce you like or no sauce if you prefer. Bake for about an hour,
allowing the ketchup on top to brown a little bit. Cool in pan
about 5-10 minutes, then remove to serving plate and slice.
</p>
<p style="margin-bottom: 0in;"><br />
</p>
<p style="margin-bottom: 0in;">Some people like to add finely grated
or chopped carrots and/or green peppers. And no reason you couldn't
add cauliflower rice either. If you are wanting to up your fiber
intake, a couple tbsps flax seed meal would work or use oat bran
instead of the rolled oats. If you want some heat and to change up
the flavor, add ½ cup roasted green chiles, along with some ground
cumin to the spice mix. Leave off the ketchup on top and serve with
some heated salsa or queso on each serving.
</p>
<p style="margin-bottom: 0in;"><br />
</p>
In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-39882397372583564212022-01-30T14:29:00.001-06:002022-01-30T14:29:06.318-06:00Chocolate Covered Cherry Cake<div data-contents="true"><div class="" data-block="true" data-editor="ciu0i" data-offset-key="96s5n-0-0"><div class="_1mf _1mj" data-offset-key="96s5n-0-0"><span class="FBTR-PROCESSED" data-offset-key="96s5n-0-0"><span class="FBTR-PROCESSED" data-text="true">A very easy and pretty cake, made using a boxed cake mix. Very tasty too!<br /></span></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="5tlkb-0-0"><div class="_1mf _1mj" data-offset-key="5tlkb-0-0"><span data-offset-key="5tlkb-0-0"><br data-text="true" /></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="c6vpu-0-0"><div class="_1mf _1mj" data-offset-key="c6vpu-0-0"><span data-offset-key="c6vpu-0-0"><span class="FBTR-PROCESSED" data-text="true">1 box dark chocolate cake mix with pudding in mix</span></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="8gtpj-0-0"><div class="_1mf _1mj" data-offset-key="8gtpj-0-0"><span data-offset-key="8gtpj-0-0"><span class="FBTR-PROCESSED" data-text="true">1 can cherry pie filling</span></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="iqkp-0-0"><div class="_1mf _1mj" data-offset-key="iqkp-0-0"><span data-offset-key="iqkp-0-0"><span class="FBTR-PROCESSED" data-text="true">1 tsp almond extract</span></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="2dv4h-0-0"><div class="_1mf _1mj" data-offset-key="2dv4h-0-0"><span data-offset-key="2dv4h-0-0"><span class="FBTR-PROCESSED" data-text="true">2 large eggs</span></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="epip3-0-0"><div class="_1mf _1mj" data-offset-key="epip3-0-0"><span class="FBTR-PROCESSED" data-offset-key="epip3-0-0"><span class="FBTR-PROCESSED" data-text="true">Preheat oven to 350 degrees. Put all ingredients into a mixing bowl and mix on low speed for 1 minutes. Scrape bowl with spatula, then mix on medium speed for 2 minutes. Scrape into a well greased 9x13 inch cake pan, spread out to fill pan and smoothing top. Bake for about 30-35 minutes until it is beginning to pull away from the side of the pan and top springs back when lightly touched. Remove from oven and place on cooling rack.</span></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="30l2f-0-0"><div class="_1mf _1mj" data-offset-key="30l2f-0-0"><span data-offset-key="30l2f-0-0"><br data-text="true" /></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="9q9v2-0-0"><div class="_1mf _1mj" data-offset-key="9q9v2-0-0"><span class="FBTR-PROCESSED" data-offset-key="9q9v2-0-0"><span class="FBTR-PROCESSED" data-text="true">As soon as the cake comes out of the oven make the glaze. Place in a small saucepan the following:</span></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="7p9jq-0-0"><div class="_1mf _1mj" data-offset-key="7p9jq-0-0"><span data-offset-key="7p9jq-0-0"><span class="FBTR-PROCESSED" data-text="true">1 cup white sugar</span></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="2qqjf-0-0"><div class="_1mf _1mj" data-offset-key="2qqjf-0-0"><span data-offset-key="2qqjf-0-0"><span class="FBTR-PROCESSED" data-text="true">1/3 cup butter</span></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="6515m-0-0"><div class="_1mf _1mj" data-offset-key="6515m-0-0"><span data-offset-key="6515m-0-0"><span class="FBTR-PROCESSED" data-text="true">1/3 cup milk or cream</span></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="72i0n-0-0"><div class="_1mf _1mj" data-offset-key="72i0n-0-0"><span data-offset-key="72i0n-0-0"><br data-text="true" /></span></div></div><div class="FBTR-PROCESSED" data-block="true" data-editor="ciu0i" data-offset-key="8t200-0-0"><div class="_1mf _1mj" data-offset-key="8t200-0-0"><span class="FBTR-PROCESSED" data-offset-key="8t200-0-0"><span class="FBTR-PROCESSED" data-text="true">Stirring continuously, bring to a full boil over medium heat. Cook stirring for 1 full minute. Remove from heat and add 1 cup semi sweet chocolate chips, stirring until they are completely melted and the mixture is very smooth and shiny. Pour over the top of the warmed cake and spread quickly to cover the whole cake top. This sets very quickly. Cool cake completely before cutting. </span></span></div></div></div><p> </p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-69720892513380408322022-01-23T21:32:00.004-06:002022-01-23T21:32:30.645-06:00Baked Apples <p>Baked apples are an old timey dessert that you don't often see anymore, a shame too, as they are very tasty and easy to make. When I was a child, every so often mom would make them for my dad. They were always well received. I tend to make mine on the simpler side of things, as some use chopped nuts, raisins and other things in the filling. They are good served as they are, topped with ice cream or even some plain unsweetened heavy cream over the top. No matter how you eat them, they are good!</p><p>Preheat the oven to 350 degrees. Wash, halve and core apples, about one apple per person and place in a shallow baking dish that will just fit the number of apple halves. Sprinkle the apples with a good quality cinnamon, then put about a tablespoon of brown sugar on top of each half, then top each one with about a teaspoon of butter. Put a little water in the bottom of the pan and put it in the oven. Bake about 45 minutes or until the apples are very tender. Allow the apples cool slightly before serving and serve warm. Top each serving with some ice cream or plain heavy cream. And as always, enjoy! </p><p>Instead of apples, you can also use halved and cored ripe pears or halved pitted peaches or apricots. The peaches and apricots may not take as long to cook, so start checking for tenderness after 30 minutes for those. <br /></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-72773295116921829252021-12-30T19:11:00.008-06:002021-12-30T19:15:18.291-06:00Scalloped Corn<p> The south has a variety of corn casseroles that are all quite similar, but still different in how they taste and look. There is spoon bread, like a cross between corn bread and corn custard. Their is corn pudding, which is a type of corn corn custard. And then scalloped corn, my favorite. Not quite as delicate as well made corn pudding, but not as heavy as spoon bread. It is also set apart from the other two by having a crunchy buttered cracker topping. </p><p>2 cans of creamed corn, or about 4 cups homemade creamed corn (the cans are handy and, honestly, taste just as good)</p><p>1 pkg thawed frozen sweet corn or about 3 cups fresh corn, cut off the cob and the cobs scraped</p><p>3 eggs, beaten lightly</p><p>salt and pepper to taste</p><p>1 tbsp sugar</p><p>1/2 cup melted butter, divided <br /></p><p>1 cup Ritz cracker crumbs or other butter type cracker, divided</p><p>Preheat oven to 350 degrees. Butter a large casserole dish and set aside. In a large bowl add the creamed corn, thawed or fresh corn, sugar salt and pepper, and mix well. Then stir in half of the cracker crumbs and half the melted butter. Mix well, then pour into the casserole dish. Mix the remaining cracker crumbs and melted butter, mixing well. Sprinkle them evenly over the top of the corn mixture. Bake about 30-45 minutes, until well browned and bubbly. Cool slightly before serving.</p><p>Did one wish to attempt to improve on perfection, you could add some grated sharp cheddar to the corn mixture and then more on top with the cracker crumbs... I would suggest about a cup to the corn mixture and half that amount to the topping. One could use some crisp bacon or diced ham in the pudding as well. <br /></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-42046533722462477222021-12-16T19:51:00.003-06:002021-12-24T21:15:05.415-06:00Chicken and Sausage Gumbo<p style="margin-bottom: 0in;"> Andouille or smoked beef sausage,
sliced</p>
<p style="margin-bottom: 0in;">2 lbs boneless chicken thighs, diced</p>
<p style="margin-bottom: 0in;">1 large onion, peeled and chopped</p>
<p style="margin-bottom: 0in;">1 large green pepper, cored and diced</p>
<p style="margin-bottom: 0in;">4 ribs of celery, trimmed and chopped</p>
<p style="margin-bottom: 0in;">1 small can diced tomatoes</p>
<p style="margin-bottom: 0in;">3-5 cloves of garlic, chopped</p>
<p style="margin-bottom: 0in;">3-4 tbsp oil</p>
<p style="margin-bottom: 0in;">2 tsp Creole seasoning</p>
<p style="margin-bottom: 0in;">½ tsp thyme</p>
<p style="margin-bottom: 0in;">¾ cups flour</p>
<p style="margin-bottom: 0in;">2 quarts water or chicken broth</p>
<p style="margin-bottom: 0in;">1/2-1 tsp hot sauce</p><p>Cooked rice for serving.
</p><p style="margin-bottom: 0in;">Heat the oil in a large Dutch oven,
brown the sausage and then the chicken, reserving in a bowl once
browned. Add more oil to the pot if needed add the flour, stirring until well browned. add and brown the onion,
green pepper, garlic and celery. Stir in the broth or water and
stir well. Then add the chicken and sausage and remaining
ingredients. Simmer about an hour, or until all is tender and
thickened.
</p><p style="margin-bottom: 0in;"><br />
</p>
In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-48838354736706552222021-12-03T10:09:00.005-06:002021-12-16T19:49:01.423-06:00Mulligan Stew<p> My Grandma Casey was an old time farm wife and used to making do. She was an incredible cook and could take a little bit of nothing and turn it into a feast. Two things she made like this were in incredible were macaroni and tomatoes (I have that recipe elsewhere on this blog) and something she called Mulligan Stew, both were heavenly served with hot cornbread. The Mulligan stew as I remember it, was made at the end of the summer garden and included tomatoes, cabbage, onion and green peppers. The cabbage, onion and peppers were fried /browned in some bacon grease, then tomatoes were added and all simmered until tender. I still make this every so often, with a pan of cornbread and remember those family dinners at Grandma’s and all the love we had with each bite. </p><p>If you want to try making this, feel free to adapt the ingredients and amounts. There really isn’t a set recipe, as it was made with what was on hand. If you want a bit of heat, add a couple chopped hot peppers or some crushed red pepper. </p><p>1 small head of cabbage, cleaned, cored and chopped</p><p>1 large onion, peeled and chopped</p><p>1-2 green peppers, cored and chopped</p><p>about a quart of peeled and diced tomatoes </p><p>¼ cup or so of bacon grease or oil</p><p>Heat the bacon grease in a large pot and then brown the cabbage, onion and green peppers. When nicely browned, add the tomatoes with their juice and simmer until everything is tender, adding water as needed to prevent sticking. If you want to use the crushed red pepper, add when add the tomatoes. Serve up with lots of cornbread. Hot sauce on the side if you like more heat!</p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-66771473173221392362021-11-27T20:36:00.004-06:002021-11-27T20:36:39.229-06:00Nutella Cream Sauce<p> A very decadent and delicious dessert sauce can be made in minutes. I guarantee that if you like Nutella and chocolate, you will love this! Serve it over cake, ice cream, flan, cheesecake, you name it. </p><p>Equal parts of heavy cream and Nutella. Put the cream in a small pan and warm gently to just below simmering. Add the Nutella and stir until it is well blended with the cream and the mixture is creamy and smooth. Cool and either use at room temperature or chill. If you chill it, it will thicken a bit. Store any leftover sauce in the refrigerator. <br /></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-70321916028559770042021-11-07T13:14:00.003-06:002021-11-09T16:59:41.368-06:00Homemade Caramel Corn with Sorghum<p> When I was a small kid in southeast Missouri, we would sometimes go trick or treating out in the country around Fairdealing. My Grandma's both lived there. I loved going to the the houses in the country, because back then we would often get homemade treats like cookies or popcorn balls. The popcorn balls were made pretty much like this caramel corn was, with sorghum, and I always loved the taste of sorghum. This is pretty much the same thing, except it isn't made into balls, although you could easily do that. When the corn comes out of the oven, allow to sit until cool enough to handle, then with lightly buttered hands, form it into balls. </p><p>
</p><p style="margin-bottom: 0in;">Homemade Caramel Corn</p>
<p style="margin-bottom: 0in;">11/4 cup of unpopped popcorn, popped (about 12 cups
or so)</p><p style="margin-bottom: 0in;">1 cup butter</p><p>1 cup sorghum or molasses or corn
syrup</p><p>1 cup brown sugar </p><p>1 cup white sugar <br /></p><p style="margin-bottom: 0in;">1 tsp vanilla</p>
<p style="margin-bottom: 0in;">1 tsp salt</p>
<p style="margin-bottom: 0in;">1/4 cup water<br /></p>
<p style="margin-bottom: 0in;">Preheat your oven to 250 degrees.</p><p style="margin-bottom: 0in;">Put the popped corn in a very large
bowl and set aside.
</p><p style="margin-bottom: 0in;">In a 2 quart saucepan melt the butter,
then add the sorghum, water, sugars and salt. Bring the pan to a full boil, stirring until the sugars are all melted
and the butter is completely incorporated. Boil about 1 minute. <br /></p>
<p style="margin-bottom: 0in;">Add the vanilla and stir well. Pour the caramel</p>
<p style="margin-bottom: 0in;">over the popped corn and mix very
well.
</p>
<p style="margin-bottom: 0in;">Place the caramel corn into very large
deep roaster or divided between two 9x13 inch
</p><p style="margin-bottom: 0in;">cake pans. Place the pan or pans in
the oven and bake for an hour, stirring the corn
</p>
<p style="margin-bottom: 0in;">every 15-20 minutes. At the end of the
hour allow to cool completely, then break</p>
<p style="margin-bottom: 0in;">up into pieces and store in airtight
containers.
</p>
In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-73003904277822381052021-11-03T20:24:00.009-05:002021-11-03T20:29:58.078-05:00Oven Beef Stew with a Drop Biscuit Topping<p>
</p><p style="margin-bottom: 0in;"><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zNwntxdk27neAePwHyQIce9Xx0bCB0KxDAlo5FBDbKEmrcVABTt1ppsVsOesZvdE7CAP0YvW2dbE1OcZyvdU6ltZIs2q3x8NmgMesdAeyxMMxprdya1K02IDLoMMRgItqwwu2yObCPvs/s2048/oven+beef+stew+with+herb+biscuits1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zNwntxdk27neAePwHyQIce9Xx0bCB0KxDAlo5FBDbKEmrcVABTt1ppsVsOesZvdE7CAP0YvW2dbE1OcZyvdU6ltZIs2q3x8NmgMesdAeyxMMxprdya1K02IDLoMMRgItqwwu2yObCPvs/s320/oven+beef+stew+with+herb+biscuits1.jpg" width="320" /></a></span></div><span style="font-size: medium;"><br />1 ½ – 2 lbs cubed beef
(chuck or flat iron steak)</span><p></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">½ cup flour</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">cooking spray or oil</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">1 onion, peeled and
chopped</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">about 1 cup diced celery</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">about 1 cup diced carrots</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">8oz sliced mushrooms
(optional)</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">baby potatoes, peeled and
halved or quartered (optional)</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">additional oil as needed</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">4-5 cups of liquid-broth,
water, beer, dry red wine or tomato juice</span></p><p style="margin-bottom: 0in;"><span style="font-size: medium;">2 tbsp Worcestorshire sauce or soy sauce<br /></span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">salt, pepper, seasoning to
taste (I like some garlic powder and my special home made seasoning)</span></p>
<p style="margin-bottom: 0in;"><br />
</p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">Preheat oven to 400
degrees, grease a large Dutch oven and place the cubed beef in it,
then sprinkle the flour over the top of the meat. Spray with
cooking spray or drizzle about ¼ cup oil over the top, place the
meat uncovered into the oven and roast about half an hour, or until
the flour is beginning to brown a bit. </span>
</p>
<p style="margin-bottom: 0in;"><br />
</p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">While meat is browning, in
a large skillet heat another couple tablespoons of oil and brown the
onion, celery and carrots. About the time these are nice browned,
the meat should be ready too. Add the vegetables to the meat in the
Dutch oven, your seasonings and Worcestershire sauce or soy sauce and add about 4 cups of your liquid of choice. Return to
the oven and cook for about 30-40 minutes and then stir well,
scrapping the bottom of the pan. Add the potatoes if using and then
return to the oven for another 30-45 minutes and then check to see if
the meat is tender. It not, return to the oven for yet another 30
minutes or so. If gravy is too thick, add more liquid until the
thickness you prefer, </span>
</p>
<p style="margin-bottom: 0in;"><br />
</p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">Serve with roasted potato
wedges (if not using the potatoes in the stew), mashed potatoes, or
top with drop biscuits and bake until they are done and well browned. </span></p><p style="margin-bottom: 0in;"><span style="font-size: medium;"> </span></p><p style="margin-bottom: 0in;"><span style="font-size: medium;">There is no reason that you couldn't use cubed pork or boneless chicken thighs cut into cubes. </span>
</p>
<p style="margin-bottom: 0in;"><br />
</p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">Drop biscuits for topping
stew:</span></p>
<p style="margin-bottom: 0in;"><br />
</p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">2 cups flour</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">2 tsp baking powder</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">1 tsp baking soda (if
using buttermilk or sour cream for liquid)</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">½ tsp salt</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">½ cup melted butter</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">1 and ½ cup buttermilk or
regular milk or sour cream mixed half and half with whole milk)</span></p>
<p style="margin-bottom: 0in;"><br />
</p>
<p style="margin-bottom: 0in;"><span style="font-size: medium;">Mix the dry ingredients
together, then stir in the melted butter and make sure all the flour
is coated with it. Add the buttermilk and stir quickly until a very
soft dough is made. With a large spoon or ice cream scoop, put the
dough on top of the bubbling hot stew, then return to oven and bake
until well browned and a toothpick stuck in the center comes out
clean.</span></p><p style="margin-bottom: 0in;"><span style="font-size: medium;"> If you want to vary the taste of the biscuits, you can add a couple tablespoons of your favorite herbs or some garlic powder or even add some cheese--about 1/2 cup grated Parmesan and or some sharp cheddar. Mix the cheese in with the dry ingredients before adding the milk or buttermilk. <br /></span></p><p style="margin-bottom: 0in;"><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQlpWxJrXKTdOnNFH9Xq4k7RKwyFWI8Lj66zaBZLqtHpylOpKA0b6E4mHPA1OCYB4wBfTFXkIuXqUSswyyxqhXviyD5QH6Uq124qp50oqwKRxWi1bx7EkfFPBvbpQf0OAcCRsIyNkItsN/s2048/oven+beef+stew+with+herb+biscuits2jpg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQlpWxJrXKTdOnNFH9Xq4k7RKwyFWI8Lj66zaBZLqtHpylOpKA0b6E4mHPA1OCYB4wBfTFXkIuXqUSswyyxqhXviyD5QH6Uq124qp50oqwKRxWi1bx7EkfFPBvbpQf0OAcCRsIyNkItsN/s320/oven+beef+stew+with+herb+biscuits2jpg.jpg" width="320" /></a></span></div><span style="font-size: medium;"><br /> </span>
<p></p>
In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-53161865072302273682021-07-17T22:27:00.006-05:002021-07-17T22:27:42.974-05:00Cabbage Rolls<p> I first learned to make cabbage rolls from my adopted Ukrainian babcia, Stephanie Bilynsky. She also taught me how to make borscht and pierogi. They are a bit labor intensive, but well worth the time!</p><p><br /></p><p>
</p><p class="Normal"><span class="tm5"></span><span class="tm5"></span><span class="tm5">1 head of cabbage</span>
</p><p class="Normal"><span class="tm5">1 lb ground beef or pork or a mixture</span></p>
<p class="Normal"><span class="tm5">1 1/2 cups rice, cooked in 3 cups water or about 4 cups leftover cooked rice</span></p>
<p class="Normal"><span class="tm5">1 onion, peeled and chopped, </span></p>
<p class="Normal"><span class="tm5">1-3 cloves garlic, peeled and chopped</span></p>
<p class="Normal"><span class="tm5">salt and pepper or any other seasoning you may like</span></p>
<p class="Normal"><span class="tm5">4-6 cups crushed or canned tomatoes or a mixture of the two</span></p>
<p class="Normal"><span class="tm5"> </span></p>
<p class="Normal"><span class="tm5">Preheat over to 400 degrees. Bring a large pot of water to a full rolling boil. While water is heating, cut core from cabbage, then remove any soiled leaves from the outside of the cabbage
and discard. Continue to remove as many of the large leaves as possible, you will need about 20 or so. When as many leaves as possible are removed, blanch each one in the boiling water for a couple of minutes. You want
the leaves to be wilted, not so much cooked. Remove from water and set aside. While they are cooling, mix the raw ground meat with the cooked rice, add the finely chopped onion and garlic, as well as any seasoning you
are using. Grease a large roasting pan with a lid, chopp some of the remaining cabbage and place on the bottom of the pan. Taking a cabbage leave, if there is a thick rib running down the lengthe of the leaf, carefull
shave off the thickest part, this is so that you can fold the leafe without tearing. Place one or two tablespoons of the meat mixture in a log across the bottom (stem end) of the leaf, fold over the sides and then roll up.
Place in the roaster fold side down. Repeat with as many as the leaves and filling as you have. When all leaves are filled and placed in roaster, top with the crushed and or diced tomatoes, tightly seal the roaster with
foil and then a lid, place in the oven and bake for about an hour. After an hour, remove the lid and bake another 30 minutes or so. Cool a bit and then eat! </span></p>
<p class="Normal"><span class="tm5"> </span></p>
<p class="Normal"><span class="tm5">You can use the same meat filling mixture for filling sweet peppers and cooking the same way. </span></p>
<p class="Normal"> </p>
In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-86866210885965502752021-07-15T20:22:00.002-05:002021-07-15T20:27:41.816-05:00Greek Style Chicken and Rice<p> 1 1/2 lbs boneless chicken, thighs are the most flavorful, cut into bite sized cubes</p><p>2 lemons, zested, juiced and juice strained</p><p>1/2 tsp dried oregano</p><p>salt and pepper</p><p>1 1/2 cups rice</p><p>about 1/4 cup good olive oil</p><p>1 bunch green onions, washed, trimmed and chopped, divided in two parts<br /></p><p>1 medium sized onion, peeled and thinly sliced</p><p>2 tablespoons to 1/4 cup finely chopped garlic, use a lesser amount if you are not a garlic nut like I am!</p><p>3 cups chicken broth or water</p><p>a bag of baby spinach, torn in pieces <br /></p><p>(if you happen to have a jar of Better Than Bouillon in your fridge, a heaping tablespoon of that, if you don't have it, don't worry about it.)</p><p>Place the chicken in a large bowl, then sprinkle with half of the lemon juice and grated zest, the oregano, a sprinkle of salt and pepper, as well as a tablespoon of olive oil, toss well and allow to sit at room temperature for a few minutes. Heat a couple tablespoons of olive oil in a heavy dutch oven and then brown the chicken in two batches, remove from the pan and set it aside. In the pan add the onion, half of the green onions and the rice. Fry until the onion and garlic are wilted and starting to brown a bit, adding more olive oil if needed. When it reaches that point, add the broth and stir well (if you have some Better Than Bouillion, add now and dissolve in the broth, it will add a bit of extra richness and flavor) scraping up any of the brown stuff on the bottom of the pan. Add the chicken and any juices back into the pan and mix well. Bring broth to a full boil, then reduce heat to where it just barely bubbles. Cover tightly and cook for 20 minutes. When done, remove from the heat and allow to sit a couple of minutes, then add the spinach, stir it in, recover and allow to sit covered for 5 minutes. Pour the reserved lemon juice and zest, the remaining green onions and another couple tablespoons of olive oil, stir it in and and then serve. All you really need with it is some crusty bread. </p><p>If you are needing something lower carb, omit the rice and most of the chicken broth, brown about 4-5 cups of cauliflower rice with the onion and garlic, then add about a cup of chicken broth, along with the chicken and simmer for about 10-15 minutes, or until it is nearly dry. I have even made this using both the rice and cauliflower rice and it was very tasty. <br /></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-38402544972559283602021-01-29T19:24:00.008-06:002021-08-27T21:53:02.088-05:00Gluten Free Almond Flour Sour Cream Cake<p> My brother in law has celiacs disease and I am always on the look out for good recipes that are both gluten free and tasty, as close to regular baked goods as possible. This cake is just that.... tender, moist, flavorful and flat out delicious. Even if you don't have to eat gluten free, this is a good one try. And if you are trying to eat lower carb, just get rid of the sugar and use your favorite non-sugar sweetener. </p><p><br /></p><p>3 1/4 cups fine almond flour</p><p>1 cup white sugar</p><p>1 tsp salt</p><p>1/2 tsp baking soda</p><p>1 tsp baking powder</p><p>1 cup sour cream</p><p>1/4 cup melted butter (for a bit more flavor you can lightly brown the butter)</p><p>1/4 cup vegetable oil <br /></p><p>2 tsp vanilla</p><p>1/2 tsp almond extract</p><p>4 eggs</p><p>Preheat oven to 350 degrees. Butter an 8x8 inch square cake pan and set aside. Put the dry ingredients into a large bowl and mix well. In another smaller bowl, beat the sour cream and eggs until well blended, then stir in the butter and flavorings. Pour this into the dry ingredients and mix well, then spoon into the prepared pan and smooth the top. Bake about 40 minutes or until golden brown and a tooth pick stuck in the center comes out clean. Remove from oven and allow to cool before cutting. </p><p> If you wish you can either frost with a butter cream frosting or, my favorite, make a like glaze to drizzle over the top. It is also tasty eaten with fresh fruit and whipped cream. It isn't a very sweet cake, so if you wish to use more sugar in the batter, I would add about another 1/2 cup. There is no no reason you couldn't use brown sugar in place of the white, either. A butter, flour and sugar streusel on top of the cake would be tasty, too. Just either more almond flour or any gluten free all purpose flour with sugar and butter. <br /></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-14097626844697208072020-12-26T11:18:00.002-06:002020-12-26T11:18:18.472-06:00Chocolate Sugar Cookies<p> Choose your favorite sugar cookie recipe, replace 1 cup of the flour with cocoa powder, if you have the dark cocoa powder even better. Also use half brown sugar for the white sugar and add 2 tsp instant coffee granules. These cookies will turn out tasting a lot like a chocolate brownie. They are very good. <br /></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-47069011560153159502020-12-26T11:14:00.003-06:002020-12-26T11:14:21.966-06:00Cream Cheese Cookies<p> 1/2 cup softened butter</p><p>8 oz softened cream cheese</p><p>2 cups white sugar</p><p>1 tbsp vanilla extract</p><p>1/2 tsp almond extract</p><p>2 eggs</p><p>3 1/2 cups flour</p><p>1 tsp baking powder</p><p>1/2 tsp salt</p><p>Cream the butter, the butter and sugar until light and fluffy, then beat in the eggs and extracts. When well mixed, add the flour, salt and baking powder. Mix until well blended. Place in a covered dish and chill at least three hours, overnight is better. The dough will be very sticky. When ready to bake the cookies, preheat the oven to 350 degrees. With wet hands, form the dough into balls and flatten slightly. Place the balls on a cookie sheet about 2-3 inches apart. Bake for 11-12 minutes, until the bottoms are just slightly starting to brown. Cool slightly on the cookie sheet, then place on a cooling rack until completely cooled. Enjoy! These are addictive! <br /></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.comtag:blogger.com,1999:blog-4788577988688646853.post-8015250398089024852020-12-26T11:00:00.000-06:002020-12-26T11:00:15.743-06:00Savory Roasted Mushrooms and Onions<p> 1 lb button mushrooms, Portobello if possible, washed and cut into halves</p><p>1 bag frozen pearl onions</p><p>4-5 peeled garlic cloves, chopped</p><p>2 tbsp. soy or tamari sauce</p><p>2 tbsp cider vinegar</p><p>2 tbsp brown sugar</p><p>salt and pepper to taste</p><p>1 cup bacon, chopped and cooked until crisp, dained</p><p>3 tbsp of bacon grease, from the cooked bacon, trying to save as much of the browned stuff in the bottom of the pan</p><p>Preheat the oven to 400 degree, using the roast setting on your oven if you have that, if not just usual bake setting. Toss all of the ingredients except the crisp bacon crumbles, place in a large baking dish and roast about 20-30 minutes, stirring once or twice, until the mushrooms are browned and any liquid has reduced to a thick glaze. Place in a serving dish and stir in the bacon crumbles. These are addictive! </p><p>If you don't care for onions, omit and add another 8 oz package of mushrooms. <br /></p>In the Kitchen With Donhttp://www.blogger.com/profile/02684082081383552666noreply@blogger.com