Thursday, December 22, 2011

Candied Sweet Potatoes

Ingredients
6 medium sweet potatoes (peeled and sliced or Cook whole and when potatoes are cool enough to handle, slip off skins; cut potatoes into ½ inch slices.
3/4 cup packed brown sugar
1 tsp grated orange zest
3 Tbs. butter or stick margarine
½ tsp. salt

Directions Place sweet potatoes in 2-quart saucepan; add enough orange juice just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until tender; drain. Remove potatoes, if sliced with a slotted spoon or when potatoes are cool enough to handle, slip off skins; cut potatoes into ½ inch slices.

Heat remaining ingredients in 10 inch skillet over medium heat, stirring constantly, until smooth and bubbly. Reduce by half. Add potatoes. Test potatoes with a fork. If hard, cover and cook longer. Gently stir until glazed and hot.

For a Pressure Cooker:
Pour orange juice into the pressure cooker. Arrange sweet potatoes in the pot. Sprinkle with salt, borwn sugar and orange zest. Dot with butter. Cover and lock lid in place. Select High Pressure and set timer for 8 minutes. Test potatoes with a fork. If hard, cover and cook under high pressure 1 to 2 minutes longer.

Remove the sweet potatoes to a serving bowl with a slotted spoon. Set aside. Select Browning and bring cooking liquid to a boil. Reduce by half. Spoon over the cooked sweet potatoes and serve.

Grandma’s Green Bean Recipe

I found a recipe for green beans and modified it a bit and it wound up tasting really good. This is the time of year when people are looking for those standard, Christmas dinner sides like green beans and sweet potatoes. This may not be the quickest, easiest recipe but it's worth a bit of effort, really not THAT bad, because it tastes so good and will be worth it when your guests are enjoying it and complimenting you! Isn't that part of being a good cook? :)

Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Sunday, December 18, 2011

Amish Inspired Apple Dumplings

Tom and I just returned from our Pennsylvania trip which included a stay at the Bird-in-Hand Family Inn. I never thought about a trip to the Amish Country during Christmas. The Amish are very modest therefore their celebration quite simple and no frills but there's something, OLD WORLD, about being there during this time of year. Think about it, Christmas traditions are very German and since we were surrounded by the Pennsylvania Dutch, words like Shnitzel and Gingerbread while spotting an Amish buggy, clippity, cloppiting down the road as if to catch a glimpse of an elf, was like being in a Christmas wonderland. What a wonderful travel choice for the season. And, nothing like good ole fashioned, home made apple dumplings to set the mood.

These are the world's best apple dumplings. The first time I had them, I lost 10 minutes of my life in some heavenly place where angels were singing high pitched in ectasy. No joke! Apple dumplings are THAT good. Perhaps the most important thing about this great apple dumpling recipe is to get the dough right. After that the rest of the recipe is a piece of cake... make that an easy apple dumpling. This recipe makes six of the best apple dumplings you've ever tasted.

There's four things you have to do to prepare this easy apple dumpling recipe:
  1. Prepare the sauce
  2. Prepare the actual apple dumplings
  3. Pour the sauce over the dumplings
  4. Bake
Preparing the Apple Dumpling Sauce
1 Cup Sugar
1 Cup Water
1/8 (one eighth) Teaspoon Cinnamon
1/8 (one eighth) Teaspoon Nutmeg
2 Tablespoons Butter or Margarine

Place the sugar, water, cinnamon, and nutmeg in a small saucepan. Bring to boiling point. Add butter or margarine and stir until melted. Remove from heat and set aside.

Preparing the Apple Dumpling Pastry and Apple Filling
2 Cups Enriched Flour


2 Teaspoons Baking Powder
1 Teaspoon Salt 
2/3 (two thirds) Cups Shortening – Recommend using Crisco

1/2 (one half) Cup Milk


6 Macintosh Apples (about 3 inch diameter) 
When it comes to apple dumplings, bigger is not always better. Use Macintosh apples that are about 3 inches in diameter. You'll see later that it makes it easier for you to make the dumpling.
1 Cup Sugar 


Preheat the oven to 375°
Lightly grease a 9" x 13" x 1½" baking dish.

Place flour, baking powder and salt in medium size bowl and mix it together with a fork. Add the shortening to the bowl and cut in shortening. Not familiar with the term, cut in shortening? You're simply passing the fork through the mixture. Add milk to bowl all at once and use a fork to just moisten the mixture.

Place the apple dumpling dough mixture on a lightly floured pastry board. Roll the pastry out until it is large enough cut six 6-inch squares (one for each apple).

It's finally time to peel the apples! Peel them and cut them in half. Then cut out the core. Cutting them in half helps insure the apple bakes thoroughly.

TIP: To keep the apples from turning brown, place them in a bowl of ice water. Then put ice cubes in the water to keep it as cold as possible.


Prepare for Baking
Place the apple on one of the 6-inch dough squares holding the two halves together. Pour some sugar into the apple and then generously sprinkle with cinnamon and nutmeg. I just about fill the center of the apple with the sugar. Place a pat of butter on the top.

Take a little water and moisten the edges of the 6-inch dough square. Fold the corners to the center of the top of the apple. Do you see now why you want smaller apples? If you start to run a little low on dough doing the final apples you can always roll it out a bit more. Pinch the dough together at the seams.

Pour the Sauce over the Dumplings
Try to place the apple dumplings in the baking dish about an inch apart if possible. Pour the sauce we made earlier over the apple dumplings and then sprinkle them with sugar.Place the baking dish in the oven preheated to 375° and bake for 35 minutes.

Apple Dumplings Serving Suggestions...
Serve your apple dumplings while they're still warm with a scoop of ice cream on the top. Or simply pour a little milk on them in a bowl. In the rare event that there are any apple dumplings left over the next day, heat them up in the microwave.

Wednesday, December 14, 2011

Candy Cane Butter Cookies

Tis’ the season for baking cookies. Unlike my sister and mother, I don’t have time or patience for all the SUPER "home made" cookies that take days of preparation. (I mean, you REALLY have to see them go at it! :) I usually make the same two batches of cookies every year-Candy Cane butter cookies and Gingerbread cookies. I don't want to make a chore out of it so I put on the Christmas music in the background and my husband assists as elf. I find him especially cute during these times and it's a fun evening away from the TV for a change!!

I love these candy cane cookies the most and have made them since I was a kid in the late 1970’s. I remember the book my mom found the recipe in. She still has it today only it’s falling apart, pages hanging off the spiral binding. This recipe has brought us endless joy in making these festive, tasty, butter-sugar cookies every year. There’s nothing like the mix of salt and sugar that a butter cookie creates. I think that's why chocolate with peanut butter is another favorite of mine. 

I am truly in heaven when I eat these cookies and they’re not that difficult to make. Kids enjoy it too. It reminds them of Play Doh with the red colored balls and there’s always some peppermint candy that makes it’s way into everyone’s mouth along with some cookie dough! My mother always said, "don't eat too much raw dough or it will send you running to the bathroom." It never did but perhaps I was afraid to eat TOO much of it due to her warnings!

Anyhow, this is a fun recipe and makes for delicious, festive cookies. I am happy to share them with you. Enjoy!

Ingredients
½ cup sugar
1 cup butter = 2 sticks
2 ½ cups flour
1 tsp salt
1 egg
1 ½ tsp almond extract
1 tsp vanilla essence
Red food coloring
Pepperment candies crushed (or use peppermint extract)
Confectioner’s Sugar
Bake for 9 minutes at 375 degrees F

Directions
Combine sugar and butter. Mix well. Sift flour and add to the sugar-butter mix. Then add the next four ingredients.

Ground up peppermint candy (or use peppermint extract) and add to dough. I used my Cuisinart Infusion blender which comes with a mini food processor/chopper. The mini food processor made peppermint powder out of the hard candies in seconds! For the dough, I used my KitchenAid Stand Mixer with the dough hook giving it a perfect texture, saving my arm from the hardy stirring. 
When the dough becomes cohesive and tight, divide into two balls. Put aside cookie dough for the white part of the cookie. Then add red food coloring to the other batch and blend until dough is red. Refrigerate both balls of dough for a few hours.


After refrigeration, find a prep area for the two balls of dough. Pinch a piece of the white dough and roll into a ball. Do the same with the red dough making both balls the same size. Use the table or counter to roll out both colored balls into 4 or 5 inch strips and twist both red and white strips together. Give the twisted strips one last roll on a flat surface so both pieces become one and add to cookie tray, curving the top part of the candy cane into a hook. 

Sprinkle Confectioner’s sugar on top of the cookies and bake for 9 minutes at 375 degrees F


The Story Behind The Candy Cane
By Ace Collins Stories Behind The Great Traditions Of Christmas


There are probably as many legends centered on the candy cane as any other Christmas tradition. Many of the tales that are known today about this familiar hook-shaped peppermint stick are probably as much fable as fact. Nevertheless, in the last seventy-five years, the symbolism of the candy cane, born of legend and now brought to life by a unique striping design, has made it one of the best teaching tools found during the holiday season.
Hard candy has been around almost as long as people have been yearning for sweets. For over a thousand years hard candy has been used to reward children who were good. Yet the multi-colored candy that is seen on store selves today did not exist until the last one hundred years. Because of the time it took to add additional colors by hand, in the past hard candy was usually found in a single color.
When children began to receive special treats on St. Nicholas Day in the fourth century, hard candy was probably one of the first things enjoyed. Yet because the ingredients for this candy were not easy to obtain, and most peasants did not have enough money to purchase these treats often, the sweet was probably a rare delicacy in most households. This rarity and the popularity of the treat means that the first Christian legend associated with the candy cane is probably based on actual events.
Church history records that in 1670, the choirmaster at Germany’s Cologne Cathedral was faced with a problem that still challenges parents, teachers, and choir directors. In ancient Cologne, as well as in thousands of churches today, the children in the choir often grew restless and noisy during especially long services. Most authority figures of the time would have handled this situation through punishment, usually a switch. Yet the choirmaster, who had seen this tactic used time and again, knew that the punitive practice only worked for short periods of time. Soon the painful lesson had been forgotten and the children where again fidgeting and whispering to one another.
The choirmaster came up with a sweetly brilliant plan. He sought out a local candy maker. After looking over the treats in his shop, the music leader paused in front of some white sweet sticks. He knew that children liked this treat, and better yet, it took them a long time to consume the sticks. So this candy seemed perfect for what he needed — a way to keep the children quiet when they were not singing. Yet the choirmaster wondered if the priests and parents would allow him to give the children in his choir candy to eat during a church service. The congregation and clergy would get upset if the children were not quiet, but they would probably also be offended if the kids were eating candy in the sanctuary.
Then inspiration struck! The choirmaster asked the candy maker if he could bend the sticks and make a crook at the top of each one. When the confectioner assured the director that he could, a plan was hatched. The candy would not be just a treat, but it would be a teaching tool. The choirmaster decided that the candy’s pure white color would represent the sinless life of Christ. The crook would serve as a way for the children to remember the story of the shepherds who came to visit the baby Jesus. The shepherds carried staffs or canes, and with the hook at the top of the stick the candy now looked like a cane.
Right before the service the music leader gathered his flock around him and told them the symbolic story of the white candy stick. The congregation and the priests also were enamored with the choirmaster’s inventive tale and believed the use of biblical truths in the lesson to be indeed inspired. But the ultimate compliment for the choirmaster came when his choir was so busy enjoying their long lasting treats that they didn’t disturb the Christmas Eve service at all. Thus began the simple candy cane’s association with the Christian faith.
Within a hundred years, white candy canes were being placed on Christmas trees in Germany. Some may have known the story the choirmaster told his charges in Cologne, but it was more likely that most of those who hung these treats on the tree did so because the hook made it easy to use. The bottom line was that children could not wait for the time to take the tree down, usually on January 6th, the day of Epiphany, so that they could finally eat the decorations.
Another persistent legend surrounding the candy cane is tied to Oliver Cromwell’s rule in England, a time when Christmas celebrations were banned by the Puritan leader. During this short historical period, it is said that a dedicated Christian confectioner created a candy cane as a way for Christians to recognize each other on the street. The candy was supposed to be a type of code or signal, like a secret handshake. These canes, decorated by three tiny red stripes (which represented the Father, Son, and Holy Spirit), and another bold thick red stripe that demonstrated the redemptive power of Christ’s blood, were given out to those who professed Christ as their savior.
Could this have been true? Possibly, but as the striping would have had to have been accomplished by hand and would have taken a long time, it is doubtful that the candy maker could have distributed very many of the canes. Thus the symbolic practice would have been observed in only a small part of England, possibly one community or village. Also, though Christmas was officially banned, corporate worship was not, so the need for a symbol of this type would have seemed unnecessary.
More than likely, if the candy maker legend is true, it probably happened not during Cromwell’s reign, but rather when all religions but the Church of England were officially banned. The candy maker could have been a member of an outlawed Protestant faith or the Catholic Church and was using the cane as a teaching tool. So, though largely unsubstantiated, there probably is some truth in this story and the legend survives to this day.
Europeans must have brought the candy cane with them to the United States before the revolution of 1776. Yet the treat’s identification with Christmas didn’t take root until Americans began to celebrate Christmas with presents, trees, and family gatherings two decades before the Civil War. It is said that a German-Swedish immigrant, August Imgard, was the first in the United States to use candy canes as ornaments. In 1847, he placed them on the fir tree he had brought into his Wooster, Ohio home for a holiday decoration. The idea quickly caught on. There are many American Christmas illustrations from the second half of the nineteenth century that show the cane as a part of holiday festivities, but in each case the candy is solid white.
By the turn of the century, the candy cane was incredibly popular during all times of the year, but it was not until the 1920s that it took on it current look. Bob McCormick, who ran a small confectionery in Albany, Georgia, found a way to hand-twist colors into the candy canes. Soon the process was used by others. An Indiana candy maker, whose brother was a priest, knew the old story of the red and white candy cane being used as a way to identify Christians in England. The Christian candy maker created canes that reflected this legend, as well as his own belief. Each of this man’s festive sticks was made with the symbolism of the trinity and the redeeming blood, the hook for the shepherd’s staff, and the white for the purity of Christ. It is even said that in this case, the hook was really the upside-down letter “J,” standing for Jesus. So while the spiritual meaning of the original colored candy cane might well have been a legend in England, within the past century the legendary symbolism has become a reality in the United States and throughout much of the world.
There can be little doubt that hard candy has been associated with the holiday season as long as children have looked forward to seeing St. Nicholas or Christians have repeated the story of Jesus’ birth. Yet the candy cane that probably first appeared at a church service in the Middle Ages, used then as a tool to both teach and appease children, has become one of the sweetest reminders of the real reason for the Christmas season and one of the few holiday traditions that portrays the meaning of why Jesus was born.

Thursday, December 8, 2011

Martha Washington's Corn Pudding










This is a recipe I discovered while on a road trip to Washington DC with my mom back in 2006. I didn't want to eat at ANY "ole" place in such a notable city of history. We drove around passing diners and Applebees when finally, we stumbled upon the famous, Gadsby Tavern Restaurant in Alexandria, Va. This is a place of history where George Washington used to eat among other notables. The wait staff were dressed in period pieces and there was nothing but candle light which helped to set the mood of the history and provided great ambiance. Plus, the food was out of this world, delicious. I never had corn pudding before. It complimented my meal of appled pork chops and sweet potatoes so well. 

I recommend this place to anyone when visiting our nation's capital. The tavern is located in Alexandria, Virginia, just south of Arlington and Crystal City and north of George Washington's Manor in Mt. Vernon, Virginia.


Ingredients

  • 1 (15.5 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn
  • 1 (8.5 ounce) package corn muffin mix
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1/4 cup butter or margarine, melted
  • 3 eggs
  • Sugar-I had about 1/3 cup-Optional
  •  
  • Directions
    1. Preheat oven to 375 degrees F. Mix all ingredients until well blended.
    2. Spoon into 13x9-inch baking dish sprayed with cooking spray.
    3. Bake 35 to 40 minutes or until golden brown. Serve with additional butter, if desired. 

Saturday, December 3, 2011

Brenda's Pumpkin (nut) Bread



Every year around Thanksgiving, my cousin Brenda bakes these Pumpkin Bread loaves which are simply delicious. Goes well with coffee in the morning, a mid day  snack or for dessert later in the evening when you're feeling a bit, "peckish". Nothing like embracing the Autumn season with pumpkin flavored baked goods. This is one of my favorites. It's not too sweet and a it makes a great item to bring to dinner as a guest. Enjoy!


3 cups sugar
1 cup salad oil
4 eggs
1 1/2 tsp. salt
1 tsp nutmeg
1 tsp cinnamon
2/3 cup water
2 cups (1 15 oz can) Libby's 100% pumpkin
4 cups flour
2 tsp baking soda
1 cup chopped walnuts (Optional).  


Grease pans well.  Cream sugar and salad oil.  Add rest of inredients and mix well.
Fold in nuts.  Bake at 350 for about 1 hour (insert knife to check if done)




Wednesday, November 23, 2011

Pastitsio-Greek Lasagna


Ingredients
Ground Meat
Olive Oil
Minced garlic
Puree Tomatoes
Cinnamon
Dried Oregano
Cayenne Pepper
Thyme-Fresh
Salt and Black pepper
Greek yogurt
Parmesan cheese
Nutmeg

Meat Sauce
Sautee onions in a skillet with some olive oil. Add the ground meat-can use half beef and half lamb to make it more authentically Greek. Allow meat to cook. Add a pinch of Cayenne pepper, 1 tsp of Cinnamon, dried Oregano, Fresh Thyme, minced garlic and cook for 5 minutes

Add tomato puree, enough to cover the amount of beef, 2 tsp salt, 1 tsp black pepper and simmer for 45 minutes.

Pasta
In the meantime, cook shell pasta until it is almost done since it will be baked.

Cream Sauce
To create white sauce, mix 1 ½ cup milk with 1 cup of cream in pot. Separately, add 4 tbs of butter to skillet. Add ¼ cup of flour, whisking in to butter sauce and stirring to make the Roux. Add white sauce to Roux and stir in slowly so flour doesn’t get lumpy under medium heat.
Add, 1 tsp salt, 1 tsp black pepper, ¾ cup Parmesan cheese, 1 scoop of the meat sauce that is simmering, 2/3 cup Greek Yogurt and ¼ tsp of nutmeg. Turn off and remove from stove. Separately, whisk 2 eggs and add to cream sauce when it’s slightly cooled so as to not cook the egg.

Line bottom of casserole dish with the shell pasta. Add the meat sauce then add the cream sauce. Sprinkle some parmasean cheese on top for a little crunchiness and extra cheese.

Bake at 350 degrees for one hour!



Sunday, November 20, 2011

Mom's West Indian StRew Chicken

A little on our ancestry and some ethnic inspired dishes!

My husband Tom is German and with Christmas being so German inspired, I will be posting some more German traditional Holiday dishes. As for me, my family comes from the West Indies-British subjects arriving there approximately in the 1700's or earlier-think British in South Africa. Most people are surprised that we are West Indian since that "Jamaican accent" isn't typical of a white person BUT, we are in fact, English, Scottish and Irish. So, we have our traditional dishes as well that I MUST post plus the practice of "peranging", going door to door for some merriment, rum and fruitcake-very much an English tradition. Think: "We wish you a Merry Christmas" repeat thrice, "and a happy New Year" and then, "We won't go until we get some" and "give us some figgy pudding". I have to find out how to make THAT. Not customary for us as we are dislocated British landing in the Caribbean. I am first generation American born in Brooklyn but with both parents on each side coming from the island of Grenada, I know a lot. So, I MUST get this all down from my mother and Uncle as they are in their 70's and their stories and traditions are priceless. We must not let the tradition die!


Ingredients:
Chicken pieces: drumsticks, thighs, wings
Dash of Accent
Garlic
Salt
Curry
Chicken Seasoning
Browning Gravy
Flour


Season chicken in bowl with Accent, Garlic, Salt, dash of curry and chicken seasoning. Add oil to skillet and brown the chicken. Add to pot with water, not quite covering chicken. Place lid and simmer on low flame for up to 20 minutes. Chicken is ready when it's falling off the bone. Add some flour to the broth to thicken and some Browning Gravy for color.

Tuesday, November 15, 2011

Buy a Pressure Cooker Today!

Rice Pudding
I have a friend who jokes about getting hooked on those infomercials and winds up $100 and 5-7 days later, with skin care products, promising AMAZING results. I try skipping over QVC and HSN channels myself. They get you excited about products (I guess that's their job) and before you know it, you're CONVINCED that you JUST MUST ORDER the darned thing!


Weeeeell, that happened to me the other day. Flipping through the channels, I landed on HSN previewing a, "ONE DAY ONLY" SALE, on Emeril's Pressure Cooker. I have his cookware set so figured I'd watch. He made the pressure cooker look so easy, safe and, since I've been experimenting with a slow cooker lately, FAST, suggesting you can buy a cheap, tough, cut of meat and have it fall of the bone with this gadget in no time! You can even cook your meat unthawed! MAGIC! Imagine coming home from work, throwing a frozen eye round in a pressure cooker and AND ONE HOUR LATER, DINNER! AWESOME-MOM!!! LIKE LAYAWAY!


So I bought it hoping I didn't spend $99 on a white elephant. It arrived yesterday and CALL ME CRAZY OBSESSED, but since, I've made RISOTTO IN SIX MINUTES, Sauerbrauten in an hour and as we speak, rice pudding!! Who has time for a slow cooker or any kind of regular cooking? And, when I get back to working full time, this will come in soooooo handy.


I really recommend this pressure cooker. It comes with (2) of Emeril's Pressure Cooker recipe books and a year's subscription to Bon Appetit (well, if ordered on that SPECIAL day). Hey, if I can make PERFECT RISOTTO in 6 minutes, that's inspiring in itself. That rice usually takes 40 minutes or more of careful, slow stir cooking.


Try it. You'll like it! (NOTE: I do not own any stock in Emeril's products! :)



Sunday, November 13, 2011

The BEST Apple Pie Recipe






I love making apple pie. Love eating it too. And, it can be very easy to make however, in the past when I've simply cut up some apples and baked them with the rest of the ingredients, the apples come out crunchy. I finally found a recipe that requires sauteeing the apples FIRST and re-applying the cooking juice back INTO the pie. Just follow the recipe. You'll see for yourself!




Rosy Apple Pie Filling

¾ cup sugar
½ cup water
2 tsp cinnamon
1 tsp nutmeg
5 medium cooking apples (about 5 cup apple slices) Mix with Granny Apple and Rome, Gala or Fuji which is a sweeter apple to the tart Granny Apple
1 Tbs flour
1 tsp lemon juice
1 Tbs butter or margarine

In a medium saucepan, combine sugar, water, cinnamon and nutmeg. Pare, core and slice apples. Add to sugar mixture. Simmer until apples are soft. Drain and save syrup. Blend flour into cooled syrup and add lemon juice. Spread apples in a pastry pie shell. Pour syrup over apples. Dot with butter. Cover with top crust or crumb mixture. If using a top crust, make slits in top pie crust so steam can escape. 

Bake at 400 degrees F about 30 minutes until desired browness. Makes (1) pie.


TIP: Do not over cook in skillet, especially if you slice the apples thin. They need to maintain some crispiness or it will come out like apple sauce pie.




    




Crumb Topping
1 cup brown sugar
1 cup all-purpose flour
1/4 cup butter, diced

In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

Tuesday, November 8, 2011

How to make Custard

OK. This blog is going to focus on basics for those of you who are new to cooking. However, I will post recipes that anyone can use. Recipes that are great for the season, healthy, special-in some way-so you can steal and call your own. 
At some point, I hope to gain a better understanding of ingredients and how they blend together along with learning how to properly prepare and cook. In time, it should ALL make sense and one day you'll be impressed by what you cook up for your family and friends. 


I'm going to start with some basic recipes that interested me as I never had ANY idea what these things were made of.

4 cups milk

6 large eggs

2/3 cup sugar

1/2 teaspoon salt

1 tablespoon vanilla
Directions
Heat the milk until hot, two or three minutes in the microwave.
Whisk the eggs until smooth.  Combine the eggs and the milk.
Add the sugar, salt, and vanilla and stir until dissolved.
For a smoother custard, pour the mixture through a strainer.  Stir again.
Pour the custard into custard dishes, a casserole dish, or a pie shell.
Bake at 325 until a knife inserted in the center comes out clean.  In individual servings, that should be about 30 minutes.  In a single dish, about 60 minutes.
Cool before serving.

Traditionally, custards are served with caramel sauce.  Sliced strawberries or fresh blueberries also work well with custard.

Butternut Squash Leek Soup

Butternut Squash-Leek Soup
This is a cream soup that is sweet and perfect for Autumn. It is so tasty, you will get endless compliments. Enjoy!


Ingredients
1 large or 2 medium butternut squash (3 pounds)
1 large bunch leeks (1 1/2 pounds)
1 1/2 cups heavy cream


Directions 
  • Preheat oven to 400 degrees.
  • Cut squash in half lengthwise. Scoop out seeds and discard. Also discard any stringy fibers.
  • Cut in half again across the width of squash. Place squash pieces, cut side down, in shallow baking pan. Pour in 1/2 cup water. Bake for 1 hour or until squash is very soft and flesh is caramelized.
  • Meanwhile, wash leeks very well. Cut off all but 1 inch of green parts and set greens aside. Slice white part of leeks into thin rounds.
  • Place sliced leeks in large, heavy pot with 3 1/2 cups water, 1 cup cream and 1 teaspoon salt. Bring to a boil. Cover and simmer 30 minutes.
  • When Squash is cooked, remove from oven. When cool enough to handle, scoop out flesh and add to pot with leeks and cream. Cook over medium heat for 15 minutes.
  • Transfer soup to a food processor in several batches and process until very smooth. Return to pot. Add salt and freshly ground white pepper to taste.
  • To make leek cream: Put remaining 1/2 cup cream in small saucepan. Finely dice 1 cup leek greens. Add to cream and simmer 15 minutes. Transfer to blender and puree until thick and very smooth. Add salt to taste.
  • When ready to serve, reheat soup. Garnish with a tablespoon of leek cream and additional finely minced leek greens, if desired.
  • Serves 8 (makes 8 cups)