National Pie Day

Happy Saturday Foodies!!! It's the first of December and this begins our holiday month. For this first week we will celebrate National Cookie Cutter Week, we will have different shapes of cookies and recipes for each one.

December the first kicks this month off with National Pie Day (all pies) and Eat a Red Apple Day.

Apple Pie

Ingredients

• 1 recipe Pastry for Double-Crust Pie* 
• 3/4 cup granulated sugar
• 1/4 cup maple sugar or packed brown sugar 
• 2 Tbsp. all-purpose flour 
• 1 tsp. ground cinnamon 
• 1/4 tsp. salt 
• 1/4 tsp. ground nutmeg 
• 3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 cups) 
• 2 Tbsp. butter, cut up 
• 1/4 cup whipping cream
• 1–2 tbsp. milk 
• 1 Tbsp. raw sugar

Directions

1. Prepare pastry. On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside.

2. In a large mixing bowl combine granulated sugar, maple sugar, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.

3. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.

4. Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. Makes 8 servings.

*Pastry for Double-Crust Pie: Place steel blade in food processor. Add 2 1/2 cups all-purpose flour; 1 cup butter, cut up; 2 teaspoons granulated sugar; and 1/2 teaspoon salt. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 1/3 cup cold water through feed tube. Stop processor when all water is added; scrape sides. Process with 2 on/off turns. Remove from bowl; shape into a ball. Divide in half. If needed, wrap and chill until easy to handle. (Or, in a large bowl stir together 2 1/2 cups all-purpose flour, 2 teaspoons sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in 1 cup butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, using a total of 5 to 6 tablespoons water, until all the flour mixture is moistened. Shape into a ball.)

Boston Cream Pie

Ingredients

1/3 cup shortening 1 cup sugar 2  eggs 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk   RICH FILLING (recipe follows)   DARK COCOA GLAZE (recipe follows)
Directions

1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.

2. Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

4. Prepare RICH FILLING. Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down. Prepare DARK COCOA GLAZE. Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert. 8 to 10 servings.


RICH FILLING

• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1-1/2 cups milk
• 2 egg yolks, slightly beaten
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla extract

Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.

DARK COCOA GLAZE

• 3 tablespoons water
• 2 tablespoons butter or margarine
• 3 tablespoons HERSHEY'S Cocoa
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly. About 3/4 cup glaze.

Shepherd's Pie

Ingredients

• 1 pound ground beef chuck
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• 2 tablespoons ketchup
• 1 tablespoon all-purpose flour
• 1 box (10 ounces) frozen mixed vegetables (no need to thaw)
• Coarse salt and ground pepper
• 3 cups mashed potatoes

Directions

Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.

Pizza Pie

Ingredients

• 1 lb lean ground beef
• 1 small onion chopped
• 1 can(s) 8 oz pizza sauce
• 1 can(s) Pillsbury refrigerated crusty french bread loaf
• 2 c shredded Italian cheese
• 1 pkg 3 oz pepperoni slices
• 1 egg
• 1 Tbsp water
• extra pizza sauce if desired

Directions

1. Heat oven to 350 degrees, spray 9-in glass pie plate with cooking spray.
2. Cook beef and onion over med-high heat, until beef is thoroughly cooked; drain, stir in pizza sauce mix well.
3. Carefully unroll dough into pie plate so edges are extended over the sides pat dough in bottom and up the sides of pan, leaving dough extended over the sides. spoon beef mixture into crust.
Top with half of the cheese, the pepperoni and remaining cheese.
4. In small bowl, slightly beat egg and water. Fold extended edges if dough up and over the filling. seal all edges. Brush crust with egg mixture.
5. Bake 38-48 minutes or until a deep golden brown, cool 15 minutes. Cut pizza into wedges, serve with additional pizza sauce.

National Liqueur Day

Happy Tuesday Everybody!!! Today is National Liqueur Day and what better way to end your day with a strong drink that has a sweetened taste like herbs, fruits, nuts, cream, or spices. Liqueurs are traditionally served as an after dinner drink or mixed with coffee.

History

• The word 'liqueur' came from the Latin word 'liquifacere,' which means "to dissolve or melt"
• Early 400 BC, the Egyptians and Greeks distilled wine to produce fortified spirits
• They sweetened the concoction with cinnamon and honey - a combination that we still use today to create mead.
• 13th Century, European monks and alchemists perfected the distillation process used to create liqueur
• The liquid was primarily used for medicinal purposes

Liqueur Recipes

Adam & Eve

Ingredients:

• 1 ounce Forbidden Fruit liqueur
• 1/2 ounce Gin
• 1/2 ounce Apple Brandy
• 1/4 ounce Lemon Juice

Directions:
Shake all ingredients with ice.
Strain into a martini glass.

*Note* Forbidden Fruit Liqueur is a grapefruit- and orange- flavored liqueur made from shaddock grapefruits, honey, and oranges with a brandy base.

Afternoon Delight

Ingredients:
1 Ounce Banana liqueur
1 Ounce White Crème de Cacao
1 Scoop Banana Ice Cream
1 Scoop Chocolate Ice Cream

Directions:

1. Add all ingredients into a blender and blend.
2. For a creamier drink, add cream or milk little by little while the blender is on.
3. Pour into a tall glass.

Distill My Heart

Ingredients:

• 1 Ounce Strawberry Vodka
• 1 Ounce Raspberry Liqueur
• 1 Ounce Pineapple Juice
• 1/2 Ounce Fresh Lemon Juice

Directions:

1. Shake all the ingredients in a shaker tin with ice then strain into a chilled cocktail glass.

Sour Appletini

Ingredients:

• 1 Ounce Citrus-Flavored Vodka
• 1 Ounce Sour Apple Liqueur
• 2 Ounces Sour Mix

Directions:

1. Pour all ingredients into a shaker.
2. Shake and strain into a martini glass.

Chicken Cacciatore Day

Happy Monday Foodies, today is National Chicken Cacciatore Day!! If you are in the mood for both chicken and pasta this dish is for you. This dish is a "hunter-style" meal for you and your family.

History

Cacciatore means hunter/hunter style, which refers to a meal prepared with tomatoes, onions, herbs, often bell pepper, and sometimes wine
It is popularly made with braised chicken or rabbit
This dish originated in the Renaissance period (1450-1600) when the only people who could afford to enjoy poultry and the sport of hunting were the well-to-do
This dish was created in central Italy and has many variations
Southern Italian chefs often use red wine, while Northern Italian chefs used white wine

Chicken Cacciatore Recipes

Chicken Cacciatore with White Wine

Ingredients:

• 2 Cups All-Purpose Flour for Coating
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 1 (4 pounds) Chicken, cut into pieces
• 2 Tablespoons Vegetable Oil
• 1 Onion, Chopped
• 2 Cloves Garlic, Minced
• 1 Green Bell Pepper, Chopped
• 1 (14.5 ounce) Can Diced Tomatoes
• 1/2 Teaspoon Dried Oregano
• 1/2 Cup White Wine
• 2 Cups Fresh Mushrooms, Quartered
• Salt & Pepper to taste

Directions:

1. Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
2.  Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover simmer for 30 minutes over medium low heat.
3. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
4. Serve this with any pasta you desire.

Chicken Cacciatore with Red Wine

Ingredients:

• 1 Cup Chopped Onion
• 1 Cup Chopped Green Bell Pepper
• 3 Medium Cloves Garlic Minced
• 3 Tablespoons Olive Oil
• 2 Cans (14.5 ounces each) stewed tomatoes
• 2 Teaspoons Leaf Oregano, Crumbled
• 2 Teaspoons Salt
• 1/2 Teaspoon Pepper, or to taste
• 1 Bay Leaf
• 1 Chicken, about 3 pounds, cut up
• 3/4 cups Dry Red Wine

Directions:

Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about  10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two. Add chopped onion, green pepper, and minced garlic to hot skillet; saute until onion is tender. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until chicken is tender. Discard bay leaf and serve with hot cooked pasta.

National Chocolate Covered Insect Day

Today is National Chocolate Covered and I know most of you are probably looking thinking that's gross, disgusting, or how could anybody really eat insects. Well there are people out there that actually eat this as a delicacy around the world.

Chocolate Covered Insect Recipes

Chocolate Covered Ants

Ingredients:

100 Black Ants (avoid red ants, too spicy)
1 Vanilla Bean split and seeds scraped out
2 Egg Yolks
1 Tbsp. Sugar
1 Tsp. Butter, melted
12 oz. Bittersweet Chocolate

Directions:

Using a medium size pot as a double boiler, heat two cups of water and place a bowl over it. Add chocolate and turn heat to low, heat until chocolate is melted. Remove chocolate from heat and stir. In another mixing bowl, add vanilla seeds and egg yolks, beat until smooth, add sugar and whisk over medium heat until mixture reaches 160° F, remove from heat and fold in butter, let cool, then fold in Ants carefully. Take care NOT to smash them. They stay more flavorful and retain extra moisture if intact.
Note: The chocolate should never be heated over 100° F.
Use a digital thermometer to check chocolate. Carefully fold the egg mixture into the chocolate. Use a teaspoon to scoop and immediately place a half teaspoon mixture onto wax paper or place in chocolate molds. Refrigerate to harden. These tasty shapes can not be redipped and coated with nuts, powdered sugar or drizzled with white chocolate.
The chocolate covered ants can be refrigerated up to three weeks. The chocolate helps to preserve their freshness.

Chocolate Cover Gummy Worms
(Thinking of the kids)

Ingredients:
1 Tbsp. melted butter
1/2 Cup Chocolate
Sour or Regular Gummy Worms

Directions:
Combine the melted butter with 1/2 cup chocolate in a small bowl. If mixture is too thin add some more chocolate to thicken it. Place chocolate and butter in microwave for 30 seconds. Check mixture, if chocolate is melted, start mixing. If not microwave in 10 second intervals. DO NOT OVERHEAT. It will make chocolate clumpy.
Dip worms in to chocolate with a toothpick and lay them on wax paper. Refrigerate to harden. After an hour or hour and thirty minutes you may enjoy.

National Yorkshire Pudding Day

Happy Saturday Foodies!!! Hope you are ready to have a full tummy...National Yorkshire Pudding Day is here. This savory dish was one of the most famous of British meals, however many people in the UK eat Yorkshire pudding with any roast meat or chicken, and Yorkshire pudding has always been a firm favorite as part of the "Sunday Roast Dinner". Yorkshire pudding could be made in jumbo muffin pans, popover pan, regular muffin pans, or a loaf pan.

Roast Beef & Yorkshire Pudding

History

§  The first recorded recipe was in 1737 and it was called “A Dripping Pudding” (fat that dropped into the dripping pan to cook a batter pudding while the meat roasted in the oven) published in The Whole Duty of a Woman

§  Main purpose of the pudding was to fill people up before the main meal, especially the kids.

§  Quite often there wouldn't be enough meat to go around so the children would get Yorkshire Pudding and gravy as their main meal

§  Due to busy workloads, less people were making the, so in 1995, the first “commercial” frozen pudding was available

§  In 2007 a campaign was started to give the pudding protected status for its Yorkshire roots

§  In 2010 it was voted the most popular and successful thing to come out of Yorkshire

Yorkshire Pudding Recipes

Classic Yorkshire Pudding

Ingredients (to serve 4)
§  3 oz (75 g) plain flour
§  1 egg
§  3/8 cups (3 fl oz) milk
§  1/4 cup (2 fl oz) water
§  2 tablespoons beef dripping
§  Salt and freshly milled black pepper

Bake in a tin 11 x 7 inches (28 x 18 cm) and if it's for eight people double the ingredients and use two tins.

Directions 

Make up the batter by sifting the flour into a bowl and making a well in the center  Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.

Yorkshire Pudding II

Ingredients

§  1 cup all-purpose flour

§  1/2 teaspoon salt

§  1 cup milk

§  2 eggs, beaten

Directions

1. To make pudding batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.

2. Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9 x 9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.

3. Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.

The Best, Quick and Easy Yorkshire Pudding Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Depends on size of tin used.

Ingredients:

§  4 large, fresh eggs, measured in a jug

§  Equal quantity of milk to eggs

§  Equal quantity of all purpose/plain flour to eggs

§  Pinch of salt

§  2 tbsp lard, beef dripping or vegetable oil

Directions:

Serves 6

§  Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.

§  Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

§  Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

§  Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.

§  Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

§  Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding

§  In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.

§  Yorkshire pudding isn't reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.

§  Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

§  Yorkshire Puddings do not reheat well, becoming brittle and dry.

Perfect Yorkshire Puddings Video

Fried Scallops Day

Happy Tuesday Everybody & Today is National Fried Scallops!!!

Scallop History

• Scallop comes from the Old French escalope meaning "shell," referring to the shell that houses the scallop.
• In 1280, Scallops was mentioned in print, when Marco Polo mentioned scallops as being one of the seafoods sold in the marketplace in Hangchow, China.
• In 1936, Paris restauranteur Gustave Chatagnier featured a special scallops dish on his menu.
• New equipment in 1965 enabled the processing of deep water mollusks, calico scallops became a major harvest off the shores of North Carolina and Florida.
• Most famous scallop dish is Coquille St. Jacques; there is also a religious history with this dish, but only regarding to the shell itself.
• The scallop shell was used as a badge of reverence and identification by pilgrims visiting the Spanish shrine of St. James (St. Jacques in French).

Recipes for Scallops

Fried Scallops

Ingredients

• 2 Cups Scallops, cut to about 3/4-inch cubes if large
• 1 Cup Flour
• 1 Teaspoon salt
• 1 Teaspoon paprika
• 2 Eggs
• 2 Tablespoons water
• Fine Dry Bread Crumbs

Directions

1. If scallops are large, cut into 3/4-inch cubes.
2. Dry completely with paper towel or clean towels. In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water.
3. Put bread crumbs in a third bowl. Dip scallops in the flour mixture, then dip in egg, then in the bread crumbs.
4. Fry in hot oil at about 370° until nicely browned, about 2 minutes.

Pan-Fried Ginger Scallops

Ingredients

• 8 Large Scallops
• 1 1/2 Tablespoons Olive Oil
• 1-inch Knob Ginger Sliced
• 2 Garlic Cloves, Sliced

For Sauce:

• 1 Tablespoon Lime Juice
• 1 Teaspoon Soy Sauce
• 1 Teaspoon Fish Sauce
• 1 Teaspoon Mirin
• 1/2-Inch Knob Ginger, Grated

For Garnish:

• 1 Tablespoon Cilantro Leaves
• 1 Stalk Green Onion, Thinly Sliced
• 1 Red Chili, Thinly Sliced
• 1 Teaspoon Fried Shallots

Directions

1. Heat oil over medium heat and add ginger and garlic slices. Cook for 4 minutes to infuse oil with flavor. Increase heat to medium high. Season scallops, add to pan and cook 1-2 minutes on each side until almost cooked through and golden brown. Remove from pan.
2. Whisk together ingredients for sauce, toss in pan quickly, and strain over scallops
3. Garnish with cilantro, green onion, chili, and fried shallots.

Pan-Fried Scallops with White Wine Reduction

Ingredients

• 2 Pounds Sea Scallops
• 1 Teaspoon Salt
• 1/4 Teaspoon pepper
• 2 Tablespoons Olive Oil
• 1/2 Cup of White Wine or Chicken Broth
• 1/3 Cup Orange Juice
• 1/4 Cup Finely Chopped Onion
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Dijon Mustard
• 1 Garlic Clove, Minced
• 3 Tablespoons Cold Butter, Cubed

Directions

1. Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm.
2. Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the orange juice, onion, oregano, mustard and garlic.
3. Bring to a boil; cook and stir for 2-3 minutes or until reduced by half. Remove from the heat; stir in butter until melted. Serve with scallops.

*Found out that this is also a good meal for Diabetics*

Hope y'all enjoy!!

Pudding Season Has Arrived!!

National Pudding Season has begun!!! There are so many versions of puddings it just so unbelievable. Pudding has dated back all the way to England and has made changes to improve to the taste buds.

History of Pudding
\The first puddings made by ancient cooks produced foods similar to sausages.
\British claim pudding as part of their culinary heritage
\Medieval puddings (black and white) were sill mostly meat-based
\17th century English puddings were either savory (meat-based) or sweet (flour, nuts and sugar) and were typically boiled in special pudding bags
\By half of the 18th century traditional English puddings no longer included meat.
\The 19th century puddings were still boiled but the finished product was more than likely cake
\Puddings are still traditionally served at Christmas time (Ex. Plum pudding)
\In America, late 19th century cookbooks and company brochures (Jell-O, Royal) were made for "quick" custard and pudding mix with healthy ingredients
\By 1930 these products were readily available to the American public

Recipes for Puddings

Spotted Dick Pudding

Ingredients


\2 eggs
\8 oz [225g] self-raising flour
\Pinch salt
\3 oz [85g] castor (superfine) sugar
\8 oz [225g] shredded suet
\8 oz [225g] currents, or raisins, or sultanas, or a combination
\Zest of 1 lemon
\1 cup [250ml] milk (slightly more may be needed)

Directions

Beat the eggs in a small bowl

Sieve the flour, and salt into a large bowl

Add the sugar and stir to combine

Add the suet and combine until the mixture resembles small pellets, about the size of coarse ground meal

Add in the currents/raisins/sultanas and lemon zest, stir to mix

Add in the beaten eggs, mix well

Then slowly add in the milk and keep mixing until the ingredients are all incorporated

Knead until a slightly sticky dough is formed, if too wet add more self raising flour

Roll out the dough into a thick cylinder, of a length which will fit into your steamer or boiling utensil. The dough should still be slightly sticky

Steaming Spotted Dick in a Steamer

Wrap the dough in 2 layers of parchment paper and seal tightly, by twisting the ends of the paper

Place in a steamer and steam for 1¾-2 hours.

Plum Pudding

Ingredients

\2 eggs

\1 orange

\9 oz (255g) Plums, weight after stones removed. (If plums are out of season you can substitute the same weight of drained canned prunes. Alternatively, dried prunes which have been soaked in water overnight then drained.)

\8 oz (230g) raisins or currents or sultanas (I prefer a mixture of all 3)

\4 oz (115g) breadcrumbs (not store bought, made from slightly stale bread)

\4 oz (115g) soft brown sugar (dark brown may also be used)

\1 medium apple

\Butter for greasing

\4 oz (115g) Self Raising flour

\4 oz (115g) shredded suet

\¼ tsp ground/grated nutmeg

\½ tsp ground cinnamon

\4 tbsp dark rum

\1 cup milk

Directions

Lightly beat the eggs, set aside

Grate the orange skin to obtain the zest, making sure you do not grate the pith, set aside, discard the pulp and pith

Chop up the plums (or prunes if that's what you're using) set aside

Peel and core the apple and chop it up, set aside

Grease the inside of a 2 pint (1 liter) pudding bowl, using the butter, set aside

Sift the flour and ground cinnamon into a large bowl

Add the nutmeg and stir well

Add the sugar and stir

Add the breadcrumbs and stir to mix

Add the currants/raisins/sultanas and stir again

Add the suet and mix

Add the plums/prunes, orange zest and apple and stir to mix

Add the eggs, rum and orange juice, mix well using a wooden spoon.

Add the milk slowly, stirring all the time. Continue adding the milk until the pudding mixture is of dropping consistency. i.e. When the plum duff mixture drops from the spoon.

(NOTE:- You might find you need a little more or a little less than 1 cup of milk. This will depend on the amount of juice obtained from the orange, how juicy the plums were, the size of the eggs and whether you were naughty and added more than 4 tbsp of rum, which is something I don't recommend, unless you want your pudding to taste only of rum)

Once the Plum Duff batter is ready transfer to the pudding bowl, most of it should run, slowly, out into the bowl, then use a spatula to make sure you get all of the plum pudding into the bowl

Cover the pudding bowl with a double sheet of wax paper, which you have pleated in the middle and tie, firmly under the rim of the pudding bowl, with string

Bring the string loosely over the top of the bowl and tie to the string on the other side. This forms a handle enabling you to lift the pudding bowl.

Place the pudding bowl on an upturned dessert dish [or similar] in a pot which can contain the bowl with ease.

Fill the pot with boiling water, halfway up the side of the pudding bowl, bring the water to a simmer and place a tight fitting lid on the pot.

Of course, if you're lucky enough to have a steamer, you can use that

Steam the Plum Duff for 3 hours, checking the water approximately every 20-25 minutes. 

Ensure the pot does not run dry

Lift the bowl containing the plum pudding, from the pot

Remove the wax paper and allow the pudding to cool for 10 or so minutes (Don't let the plum duff get too cold)

Although you can turn the pudding out onto a serving plate, after loosening it from the sides of the bowl, I prefer to serve it directly from the pudding bowl. 

Transfer the dessert in large spoonfuls into individual dessert dishes and serve with custard or whipped cream. 

You can also serve the plum pudding with a hard sauce which obviously will have to contain a little rum.

Homemade Cookie Day

I love when my mom would cook up a batch of homemade cookies from scratch and the whole house smell so wonderful. Just a wonderful smell of homemade cookies would take you to your happy place from your childhood. This will be a perfect time to do this for your little ones and get them excited to eat their dinner just to get that warm cookie and a glass of milk.

History of Cookies
\Cookies were cookie-like hard wafer existed for as long as baking has been documented
\They were not sweet enough to be considered cookies by modern standard
\Cookies origins in 7th century Persia, shortly after the use of sugar became common in the region
\Cookies spread to Europe through the Muslim conquest of Spain
\By the 14th century, they were common in all levels of society, throughout Europe, from royal cuisines to street vendors
\Cookies came to America in the early English settlement (the 17th century), but they were named "koekje" which arrived with the Dutch.
\Popular cookies in the early American were the macaroon, gingerbread cookies, and the various types

Cookie Recipes

Snickerdoodle Cookies

Ingredients
\1 cup shortening
\1 1/2 cups of sugar
\2 3/4 cups plain flour
\2 teaspoon cream of tartar
\2 eggs
\1/2 teaspoon salt
\1 teaspoon baking soda
\1 teaspoon vanilla extract
\4 tablespoons of sugar
\4 teaspoon cinnamon

Directions
Cream shortening, sugar and eggs until light. Combine flour, cream of tartar, salt and soda; stir into creamed mixture. stir in vanilla. Shape into balls the size of walnuts. combine 4 tablespoons sugar and teaspoons cinnamon; mix well. Roll each ball in mixture. Place on greased cookie sheet; flatten slightly. Bake at 400° for 8 minutes.

You can also buy the icing for the cookies. Make a project with the children to draw Halloween decorations on top. Witches, ghost, cat, pumpkin, spider web, and more. Or if you want you can flatten the cookie dough out and use Halloween shape cutters.

Peanut Butter Cookies

Ingredients

\2 1/2 cups All Purpose Flour

\1/2 teaspoon Baking Soda

\1 teaspoon Baking Powder

\1/2 cups Butter

\1 cup Sugar

\1 cup Brown Sugar

\2 Eggs, Beaten

\1 cup Peanut Butter

\2 teaspoon Vanilla Extract

Directions

Sift dry ingredients together and set aside. Cream butter; add sugars and cream together. Add eggs, peanut butter and vanilla; add dry ingredients. Roll teaspoonfuls of dough into balls. Flatten with fork. Bake at 375° for 8-12 minutes.

October is Here!!

Hello Foodies!!! October is finally here and we can begin creating and making our Halloween preparations in everything around us for this entire month. Within in this month the days will become shorter, but you'll be too busy to notice it as to start planning for parties to celebrate these important occasions.


National Foods for the Month
\Eat Country Ham
\Apples
\Applejack
\Caramel
\Chili
\Cookies
\Dessert
\Pasta
\Pickled Peppers
\Pizza Festival
\Popcorn Poppin'
\Pork
\Pretzel
\Seafood


National Awareness Month
\Vegetarian
\Eat Better, Eat Healthier
\Fair Trade

National Week-Long Festivities

Week 1
\National Chili
\National No Salt

Week 2
\National American Beer
\National Food Bank
\National School Lunch
\National Pasta

Week 3
\National Bulk Foods
\National Kraut Sandwich
\National Pickled Peppers

Week 4
\National Chicken Soup for the Soul

National Pancake Day!!

Don't you just love having fresh hot pancakes in the morning? Well I know we do and we even enjoy having pancakes all the time throughout that day. Pancakes have so many names and there are so many different flavors of the pancakes. Not only does syrup goes on pancakes: honey, jam, molasses, and more.

History of Pancakes

• Pancakes were created in Ancient Greece
• Pancakes were not called pancakes until the 1800s
• Shrove Tuesday is also known as Pancake Tuesday, which is the day before Lent
• Each culture has different ways of fixing pancakes

Pancake Recipes

Most children and adults have allergies to milk and/or eggs. 

Egg & Milk Free Pancakes

Ingredients 

• 1 cup white flour
• 3 tablespoons white sugar
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 tablespoons margarine
• 3/4 cup water
• 1 eggs (optional) or 2 tablespoons water

Directions

1. Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
2. Melt 2 1/2 Tbsp margarine in frying pan until melted.
3. Be sure to tip the pan side to side to coat/grease all over.
4. Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
5. Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
6. It is OK if this batter is lumpy.
7. Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
8. Cook pancakes until the tops are bubbly and the bottoms browned.
9. Turn the pancakes over to cook other side (approximately four minutes per side).
10. Serve hot with margarine, honey, brown sugar or maple syrup.
11. Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually.

Buttermilk Pancakes

Ingredients

• 1 1/2 cups flour
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 cups buttermilk
• 3 tablespoons butter, melted
• 2 large eggs
• butter
• jam and syrup for serving

Directions

1. Whisk together the dry ingredients in one bowl and the wet ingredients in another. If your buttermilk and eggs are cold, then the butter will kind of seize and clump, but you don't need to fret about it. Pour the wets into the dries and whisk it all until it's nice and smooth. If you like your pancakes thinnish, and we do, then the batter should be thinnish; whisk in a little more buttermilk if it seems really thick.
2. Now pour it into a squeeze bottle, if you like, or else scoop it directly onto the hot griddle.
3. Butter the griddle well and then begin pouring on your batter, using a third of a cup or so for each pancake, but really just kind of eyeballing it. When the pancakes are nice and bubbled on top and the undersides are brown, flip them and cook another minute or so to brown the bottoms lightly.
4. Taste one: it should be nice and brown on the outside and nice and moist--but not raw--on the inside; if they're cooking too fast or too slow, adjust the heat accordingly.
5. Rebutter the pan as needed between batches.

National Butterscotch Pudding Day

Today is National Butterscotch Pudding Day and its So YUMMY!!!!! This is a very sweet, creamy, and tasty dessert. There are so many wonderful recipes you can make with butterscotch pudding, but we have chose two that will make you want to get a slice and the other just simply enjoy it.


Butterscotch Pudding Recipes

Butterscotch Pudding

Ingredients

• 2 cups of cold milk
• 1 small box of butterscotch pudding

Directions

• Pour both milk and pudding mix in a medium size bowl
• Whisk together for 2 to 3 minutes
• Place in the refrigerator to chill for 15 minutes
• Serve 

Butterscotch Pudding Pie

Ingredients

Pudding:

• 4 tablespoons unsalted butter
• 1 cup dark brown sugar
• 1/2 teaspoon salt
• 1/4 cups & 2 tablespoon cornstarch
• 2 1/2 cups whole milk
• 3 large egg yolks
• 2 teaspoons whiskey
• 1 teaspoon vanilla extract

Pie:

• 1 9-inch pie crust (homemade or store bought)
• 1/4 cup finely chopped semisweet chocolate
• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 1.4-oz. Heath candy bar, finely chopped (optional)

Directions

Make pudding: Melt butter in a pan over medium heat, stir in dark brown sugar and salt and cook, stirring constantly, 3 minutes. Remove from heat. In a small bowl, whisk cornstarch and 1/2 cup milk until smooth, then whisk in egg yolks.

Whisk remaining milk into brown sugar mixture, then whisk in cornstarch mixture. Return pan to medium heat and bring to a boil, whisking often. Reduce heat to low; simmer, whisking constantly, until pudding thickens slightly, about 1 minute (it will thicken more as it chills). Remove from heat; stir in whiskey and vanilla. Transfer to bowl; cover with plastic wrap, pressing wrap directly onto surface of pudding. Chill at least 8 hours or overnight.

Make pie: Preheat oven to 375°F. Line interior of crust with parchment; fill with dried beans or pie weights, pushing beans or weights up against sides of parchment. Bake for 20 minutes. Remove parchment and weights, prick crust all over with a fork and bake until crust is deep golden brown, 10 to 15 minutes longer. Sprinkle chocolate in crust, let melt, then spread in a thin layer. Transfer to a rack and let cool completely.

Assemble pie: With an electric mixer at medium speed, beat cream with sugar and vanilla until it holds stiff peaks. Spoon pudding into crust, top with whipped cream, and garnish with chopped Heath bar. Refrigerate for 1 hour before serving.

Cheeseburgers!!!

Well yesterday was National Cheeseburgers Day and we decided to go head and post about it today.

History of Cheeseburgers

• The first cheeseburgers was created between 1924-1926
• A 16 year old fry cook, Lionel Sternberger was experimenting with the hamburgers
• Sternberger dropped a slab of American cheese (yellow cheese) on a sizzling hambuger, which created the tasty Cheese Burgers
• At that time Sternberger was working at his father's sandwich shop in Pasadena, CA called "The Rite Spot"; at this time for Sternberger it was the "rite" spot for him
• However, other places like Louisville, KY Kaelin's Restaurant claimed to invent the cheeseburger in 1934
• Trademake for the name "cheeseburger" was awarded to Louis Ballast of Humpty Dumpty Drive-In in Denver, CO
• Afterwards cheeseburgers appeared on menus everywhere

Cheeseburger Recipe

Regular Cheeseburgers

Ingredients

• 2 lbs of lean ground beef
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 tablespoon of  McCormick® Grill Mates Hamburger Seasoning

Directions

Preheat the grill for high heat and lightly oil the grate.

Mix the ground beef, salt, pepper, and the hamburger seasoning together in a large bowl until well blended. Make 6 to 8 patties 3/4 inch thick.

Place the patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

Add a slice of cheese to the hamburger and place on a bun. Add condiments to your liking.

National California Wine & Chicken Month

Have you ever wanted to fix a meal with a good bottle of wine, but did not know which bottle of wine would suite the meal? Look no further we have found two in one. This is National California Wine & National Chicken Month which brings two of our food items together. YUMMY!!! The wine of choice is Pinot Grigio and the chicken of choice is roasted.

Roasted Chicken and Portobello Risotto

Ingredients

• 2 Bacon (slices cut crosswise into thin strips)
• 4 tablespoons of butter, divided
• 3 cups mushroom caps(coarsely chopped portobello, 6 ounces)
• 1/2 teaspoon salt, divided
• 1 1/2 cups cooked chicken (shredded, 8 ounces)
• 6 tablespoons fresh parsley (chopped, divided)
• 1 1/2 cups arborio (uncooked, rice)
• 1/2 cup pinot grigio (dry white wine)
• 29 oz fat free less sodium chicken broth
• 1/2 cup fresh parmesan cheese (grated)
• 1/4 teaspoon black pepper

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1 teaspoon butter and mushrooms to drippings in pan; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Stir in chicken and 4 tablespoons parsley. Set aside.
2. Melt the remaining 3 teaspoons butter in a large saucepan over medium heat. Add shallots; cook 3 minutes. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 35 minutes total). Remove from heat. Stir in mushroom mixture, cheese, remaining 1/4 teaspoon salt, and pepper. Sprinkle with bacon and the remaining 2 tablespoons parsley.

National Apple Dumpling Day

If you love eating apple pie and don't like sharing the whole dish with others you're in luck. Have you ever tried an apple dumpling? Its like having your own personal apple pie. This yummy dish originated from the Pennsylvania Amish. Its popularity had spread throughout the American Northeastern and Midwestern regions.

This would be a great dessert for the little ones. Once you have made it you can serve it with ice cream to bring out more wonderful flavors.

Apple Dumpling Recipe

Ingredients

• 2 to 2 1/2 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup shortening
• 1/2 cup milk
• 4 to 6 Granny Smith or other cooking apples, cored, peeled, and sliced
• Sugar, approximately 1/2 cup, for sprinkling apples
• Cinnamon
• Nutmeg
• Butter, cut in small pieces

Syrup:

• 2 cups sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 cups hot water
• 1/4 cup margarine melted

Directions

Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8" thick rectangle on a lightly floured surface; cut into 5-inch squares.

Place 3 or 4 pieces of apple on each square. Sprinkle each with 2 teaspoons sugar and a sprinkling cinnamon and nutmeg to taste; dot with butter. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal. Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 cups hot water and 1/4 cup butter or margarine; stir to dissolve sugar. Pour syrup over dumplings. Bake at 375° for 35 to 45 minutes, or until golden brown. Serve hot with cream or ice cream.
Makes about 1 dozen apple dumplings.

National Guacamole Day

Hello Foodies all over!!! Let's celebrate football season with eating Guacamole with salsa. This is one of the food items on the list with salsa, hot wings, nachos and cheese, cocktail weenies, meatballs, and more.

History

• Guacamole made by the Aztecs
• The Spaniards encountered with the Aztecs in 1500 and was introduce to a sauce called ahuaca-mulli, means "avocado-mixture"
• The Spaniards brought it back to Spain
• The English who made avocado paste called it "midshipman's butter"
• Most American avocados come from California, over 6,000 avocado groves are grown in the southern part of the state
• Florida avocados are larger
• Avocados are grown in Mexico, Peru, Chile, Argentina, Spain, Israel, South Africa, North America, Australia, and New Zealand
• The Aztecs believed avocados to be an aphrodisiac

Recipes for Avocados

Easy Guacamole

Ingredients

• 2 Avocados
• 1 Small Onion, finely chopped
• 1 Clove Garlic, minced
• 1 Ripe Tomato, chopped
• 1 Lime, Juiced
• Salt & Pepper to taste

Directions

1. Peel and mash avocados in a medium serving bowl
2. Stir in onion, garlic, tomato, lime juice, salt and pepper
3. Chill for half an hour to blend flavors
4. Serve 

Steak Tacos with Simple Guacamole

Ingredients

Steak:

• 3 teaspoons vegetable oil, divided
• 2 teaspoons dried Mexican oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 2 garlic cloves, mince
• 1 (1 1/2-pound) flank steak, fat trimmed
• 3 cups vertically sliced onion (2 medium onions)
• 2 cups red and yellow bell pepper strips (2 large peppers)
• 2 jalapeno peppers or 1 serrano pepper, halved lengthwise and thinly sliced with seeds

Guacamole:

• 2 ripe avocados, peeled and seeded
• 1 garlic clove, minced
• 2 teaspoons fresh lime juice
• Kosher salt to taste
• 12 6-inch flour tortillas, warmed

Directions

1. To prepare steak, combine 1 teaspoon oil and next 5 ingredients (through garlic) in a bowl. Rub steak with garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator 1 hour, or overnight.
2. Lightly spray the rack of an outdoor grill with cooking spray. Heat to medium-high.
3. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeno; sauté 5 minutes. Keep warm.
4. Place the steak on the grill, and cook 4 minutes on each side (without turning) for medium, or to desired degree of doneness. Let stand 10 minutes on a cutting board before slicing crosswise into 1/3-inch-thick slices.
5. To prepare guacamole, combine all ingredients in a small bowl, and mix well, mashing with a pestle or fork until mixture is chunky.
6. Heat the tortillas in a covered casserole in a 300° oven until warm and pliable. Place a small amount of meat in each tortilla; top with the onion-pepper mixture and guacamole.

National Rice Month

Everyday for the month of September is National Rice Month. All over the world people eat rice either by itself or with a meal.

History

• 2500 B.C. rice has been a source of food for people
• Rice originated in China
• It was brought to West Asia and Greece in 300 B.C. by Alexander the Great's armies
• 800 A.D. East Africa traded with India and Indonesia who were introduced to rice
• West Africans had been growing varieties of rice before the slave trade with the colonies
• During the slave trade slaves brought rice with them, once they were in the colonies they grew leftover rice in their own garden plots for food
• Slaves used their rice growing knowledge to convert the swampy Carolina lowlands for rice plantations
• Rice can grown in deserts lands and wetlands, the height of the rice grows between two and six feet tall

There are various types of rice that people all over enjoy to eat and used in different meals:

• Short-grain rice used in things like sushi, paella, and risotto
• Long-grain rice used in pilafs or dishes with a lot of sauce
• Jasmine and basmati used in Indian and Asian food
• Brown rice is a healthier form of rice

Recipes Using Rice

Rice Pudding

Ingredients

• 2 cups of either leftover or freshly cooked white rice
• 1 cups whole milk
• 3/4 cup sugar
• Pinch of salt
• 1/2 cup of raisins
• 1 tablespoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 tablespoons of melted margarine
• 1 egg beaten

Directions

Preheat oven to 325°F. Lightly grease a 9-inch glass baking dish.

In a large bowl combine all wet ingredients: milk, vanilla extract, melted margarine, and egg. Add the sugar, salt, cinnamon, nutmeg to the mixture. Stir well. Combine with the rice and raisins. Stir well and pour the mixture into the greased baking dish. Cook for 45 minutes, or until lightly browned and set. Cool slightly and serve.

Brown Rice with Mushrooms

Ingredients

• 1/2 cup chopped onion
• 1/4 cup finely chopped green pepper
• 1/4 cup butter or margarine
• 1 can or jar (4 ounces) mushroom pieces
• 3 cups cooked brown rice
• 3/4 teaspoon seasoned salt
• 1/8 teaspoon pepper

Directions

In a skillet over medium low heat, melt butter. Cook chopped onion and green bell pepper in butter for 4 minutes. Add remaining ingredients; cook until hot and lightly browned, stirring occasionally.

Rice Sock

Rice could also be used as a heat pack or a cold compress. You can make a rice sock to help relieve the aches and pains of pregnancy, ease the tension of headaches or sore muscles, and even help with baby after birth. Women could also use it during their menstrual time to ease the cramps. This is an inexpensive way to to ease your aches and you can do it yourself. Also you can contribute aromatherapy by adding your favorite essential oil to the rice. Here are two sites to demonstrate how to create a rice sock:

Homemade Heat Pack or Cold Compress

How to Make a Rice Sock

National Crème de Menthe & Linguine Day

Good Morning Foodies!! Today we have two items on the national food day, Crème de Menthe and Linguine. Crème de Menthe is a sweet mint-flavored alcoholic beverage. It comes in two colors, white (colorless) and green (obtaining the color from the mint leaves or from adding color to it). Crème de Menthe is normally used in several cocktails. The cocktail of choice today is the Dirty Girl Scout Cookie.

Crème de Menthe

Dirty Girl Scout Cookie

Ingredients

• 1 ounce vodka
• 1 ounce coffee liqueur
• 1 ounce Irish cream liqueur
• 1/4 ounce green Crème de Menthe

Directions

Combine ingredients in a shaker half filled with ice. 

Shake well.

Strain into an old-fashioned glass with ice.

Dirty Girl Scout Cookie

Linguine or Linguini is a pasta that is flat like fettuccine and trenette. This pasta originated in Genoa and the Liguria region of Italy. The name of linguine means "little tongues" in Italian. Other alternative names for this pasta are Trennet or Bavette. While people fixed the traditional pasta spaghetti accompanied with meat and tomatoes, but linguine is often served with seafood or pesto.

Linguine

Pesto with Linguini

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan or Romano
• 1/2 cup grated Pecorino
• 1/2 cup pine nuts, toasted
• 4 garlic cloves, chopped
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1 pound linguini pasta

Directions

Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.

Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

Pesto with Linguini

National Cream-Filled Doughnut Day

Today is National Cream Filled Doughnut Day!!!!!! Go to your nearest doughnut shop and buy a cream filled doughnut or two. Enjoy the creaminess of the doughnuts!!

History

• Doughnuts supposedly came from Dutch of New Amsterdam to the US in the 18th century 
• Doughnuts were referred to as olykoeks, meaning oily cakes.

If you are interest in making your own try out this Martha Stewart recipe on making:

Vanilla Cream-Filled Doughnuts


Ingredients

• 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
• 2/3 cup milk, room temperature
• 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
• 1 1/3 cups sugar
• 2 teaspoons coarse salt
• 3 large eggs
• 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
• Canola oil, for frying
• 6 tablespoons heavy cream
• Pastry Cream, chilled

Directions

1. In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
2. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
4. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
5. Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
6. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set aside.
7. Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.

National Peanut Day

Hello Foodies, today is National Peanut Day!!!! Eat some peanuts people its good for your health. There were five major studies proving that eating peanuts can lower risk for coronary heart disease. CNN report showed that has been associated with lower total cholesterol, lower Idl or 'bad' cholesterol, and lower triglycerides.

History of Peanuts

• Originated in South America
• Grown as far north as Mexico
• Spanish explorers returned to Spain with peanuts and traded to Africa & Asia
• 1800s peanuts were commercially grown in South Carolina for oil, food, and a coco substitute
• 1860 was the first increase in USA peanut consumption due to the Civil War
• Soldiers on both sides turned to peanuts for food
• Fresh roasted peanuts sold at street vendors, baseball games, and circuses
• 1903 George Washington Carver researched on peanuts and developed more than 300 uses for peanuts
• Peanuts contribute more than four billion dollars to the U.S. economy each year

Boiled Peanuts Recipe

Ingredients

• 2 to 3 Pounds of raw peanuts unshelled
• 1 1/2 cups of salt

Directions

Place the raw peanuts inside a large stockpot, adding the salt and water. Make sure the water is completely covering the peanuts. Bring the pot to a boil and simmer the peanuts for 2 to 3 hours. If you want your peanuts soft you must cook them longer. When they are done you can drain the water off of them and serve them.