Friday, November 7, 2014

Great Pumpkin

Saturday, March 22, 2014

Some cheese biscuits I made

Scroll down and read about how I did it!

1.  I greased a skillet with shortening.

2.  I mixed squeezed some shortening (about 3/4 cups) into some self rising flour (about 2 cups).

3.  I sprinkled some black pepper into the mix.

4.  I sprinkled some cheddar cheese into the mix.

5.  I stirred the mix to distribute the pepper and cheese.

6.  I pour in some whole milk (about 3/4 cup I guess).

7.  Using a rubber spatula, I folded and folded the mix without beating it all up until it came together into one mass of dough.

8.  I used an ice-cream scoop ... placed each into the greased skillet.  I set em aside while I let the oven preheat and while I washed the dishes.

9.  I baked them at 400 degrees for about 25 minutes before I checked the bottom of one.  I was content with what I saw.  I remembered that the skillet would remain hot for awhile.

10.  After letting them sit while I fried me some bologna, I place all of them into a paper towel lined glass bowl.

     Oh rats!  Ain't got no tomato to slice!  I guess we'll have to get along without em!

Sunday, March 9, 2014

Candied Sweet Potatoes I did on Day Light Savings Day, 2014

For the candied sweet potatoe, this is all I did!

  • sliced two FAT sweet potatoes and peeled them
  • added about a cup of water to a skillent and placed the slice potatoes in the water
  • simmered the potatoes until soft
  • added a couple tablespoons of butter to the hot water
  • spinkled about 3/4 cup of brown sugar into the hot water all around the potatoes
  • lightly sprinkled cinnamon on top of the slice potatoes
  • simmer that mix until the liquid reduced to a thick syrup
  • removed the pan from the heat and let it all sit for about thirty minutes before serving.

Daylight Savings Time, Welcome to a bit of my world!

Ok, to the ribs all I did was this. 

 I cut the ribs apart and seared the meat in a large skillet over medium heat.  

After that, I placed them in a foil lined shallow baking pan (sprayed the foil first) and roasted in the oven at 300 for two hours.  

While that was going on, I mixed some ketchup, kraft original bbq sauce, and apricot preserves (to taste) in a bowl.  

I removed the ribs from the oven, placed them in a foil lined glass cake pan, lavished them will all the sauce, covered the dish with foil, and placed in the fridge to sit over night.  

In the morning, I pierced the foil covering the ribs and placed the pan in the oven (first at 200 so the glass pan could heat up some then at 325) for a couple of hours. 

 I let them cooked ribs set out at room temp for about thirty minutes before serving.

Thursday, January 30, 2014

I would call it a Chocolate Almond Brownie!

   I would call this a chocolate almond brownie!  I used about 2 oz. of baker's unsweetened dark chocolate, 2 sticks of unsalted butter, 1 cup of dark brown sugar, 1/2 cup of white sugar, 1 tablespoon of pure vanilla, 3 eggs, 2 cups of a/p flour (mixed with 1/2 teaspoon salt and 1 tablespoon of baking powder, and about 1 cup of chopped almonds.

   In a microwave oven, I melted the butter in a 2-cup measuring cup and added the chocolate (chopped into very small pieces) to the hot butter.  I stirred all that to make sure the chocolate melted.  Then, I poured it into my mixing bowl, added the sugars, and started mixing to cool it down before adding the eggs.

     I added the eggs one at a time plus the vanilla and almonds to the mix.  While I let the mixer thoroughly combine all that, I placed the flour, salt, and baking powder in the baking dish I used (no special reason for that other than I didn't want to mess up another dish).   At about this time, I turn the oven on to 325 degrees.

     Slowly, spoon by spoon, I added the flour-salt-baking powder mixture.  Once incorporated into the chocolate mix, I turned the mixer on to a faster speed and let it mix for about a minute to get it all fluffy.

     After putting the mixture into the baking dish, I placed it in the oven and let it bake for about 45 minutes at 325 degrees.  I tasted a slice after letting it cool down for about an hour.  YUM!

Saturday, January 18, 2014

Refrigerator Oatmeal. I never thought of it before!

     The other day, my first piano teacher (#Eileen Carver-Marsh), posted an idea about "Refrigerator Oatmeal."  I decided to give it a try, and I'm glad that I did.  I've found that it can be delightful and so easily tweaked to suit flavor and consistency preferences.  

     The way I've done it is this.  I've used mason jars.  I've measured 1 part old fashioned oats plus two parts canned cream.  I've shaken all that up in jars.  After that I've added stuff like raisins, dried cranberries, pecans (you get the idea), capped the jars with lids, shooken the mixes all up again, and placed them in the refrigerator to set over night (six hours or so).  The next morning, I've found the mixtures to be soft, cool, and delicious!

     One day I thought, "I wonder what it would taste like with dairy whipped cream on top?"  After all, butter is made from that!  Oh my!  Oh my!  What delight it was!