Category: How To…

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How to Make Candy (Fudge and Brittle)

Making your own fudge and brittle is easy to learn, and the taste is so rewarding!  Yes, you can buy fudge in specialty fudge shops.  But wow, it’s really expensive!  If you have a solid, heavy pot, and some time...

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Turkey Dinner Timetable

Turkey Roasting Guide: An approximate rule of thumb for roasts of all kinds is about 20 minutes per pound. The trouble is, once you get over 8 pounds or so, this rule no longer applies. For more accurate results, use...

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How to Brine a Turkey

Brining a Turkey  Brining is the process of soaking meat in a solution of salt, sugar and water prior to roasting. Rather than making it exceptionally salty, the salt in the solution reacts with the proteins in the meat to...

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How to Cook the Perfect Roast Turkey

Perfect Roast Turkey  The secret to a moist and flavorful turkey is to brine it overnight, then roast the next day. Your bird will come out browned and crisp outside, and moist and tender inside. Make sure to bring this...

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Chicken or Turkey Stock

  Chicken or Turkey Stock Home-made soup stock makes the best soup! Use carcasses from roasts, or save backs and necks and add a couple of thighs for more meat.  Make up the stock a day before you plan to...

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Cheese Biscuits

Print Yum Cheese Biscuits Ingredients2 cups all purpose flour 4 tsp baking powder 1 tsp salt 2 Tbsp sugar ½ tsp crème of tartar ½ cup solid (cold) shortening (I use plain Crisco, but butter flavor Crisco or even margarine...

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How To Roast Nuts

In all of my recipes, when nuts are called for, I always specify toasted nuts, or roasted nuts. They taste so much better than raw nuts with a deeper, richer, nuttier flavor.  I  buy the large bags of almonds and...

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Low’n Slow Method for Roast Beef

This method gives you tender, fall-apart roast beef every time.  It was cold here over the weekend.  Saturday was one of those damp, cold, windy days when you want something cooking for a long time in the oven to warm...

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Dilly Beloved

The days are getting shorter, and definitely cooler.  This is the time of year where I start deciding how to preserve my garden produce before it gets killed by the frost.  I have had to cover my tomatoes a few...

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Peach Jam and Freezing Peaches

Peach Jam If your peaches are clings, then use the lower amount of Certo.  If your peaches are very juicy freestones, then use the larger amount of Certo and add the peach flavoring.  Make sure to wash and sterilize your...

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Stewed Rhubarb

Stewed Rhubarb This recipe is more of a guideline since the tartness of the rhubarb can vary depending on the type of rhubarb you use, and also depending on your individual taste.  It was passed down to me from my...

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Easy Flakey Pastry

  Basic Pastry Recipe This recipe makes enough for one double-crust pie, or two 9-inch pie shells. Ingredients 2 cups flour ¾ tsp salt ½ tsp baking powder 1 Tbsp brown sugar ¾ cup lard or shortening 1/3 cup cold...

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Rhubarb, Rhubarb, Rhubarb!

When I was a kid, I remember eating rhubarb pulled right from the garden, and dipped into a bowl of sugar. We were talking about that recently, so I tried it again, and……yuck! Way too sour! What happened? I think...

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My Love Affair with Basil

To me, nothing says “summer” more than the scent of fresh basil.  I can’t resist running my hand over my plants, or rubbing a leaf between my fingers to scent the air with it’s delicious spicy scent.   Unfortunately,  basil isn’t...