Category: Teach Beatitudes

Brioche

A Brioche Bun

Brioche is more of a recipe than an end product.  It can be a bun, a loaf, a tart and much more.  Design your recipe with the light eggy bread in mind, but shape the bread to whatever you are wishing to create.

This is the first brioche recipe that I’ve cobbled together.  If you are planning to entertain in-laws, you are best advised to use this recipe by Epicurious.com (click on the link)

Ingredients and Step by Step

Start about two days before you want your end product

Day One

•  Start between 12:00 and 3:00 pm
•  If you want to shorten production time, start at 8:00 am and do Day Two production sometime after 7:00 pm

    1. Dough starter (Sponge):
      • 1/4 C warm low-fat milk – approx 100º
      • 1 TBL sugar
      • 2 tsp instant yeast
      • 3/4 C unbleached high-quality AP flour
      • 1 large egg (or two small)
        MIX WELL – DOUGH WILL BE EXTREMELY WET
    2. Flour cover mixture:
      • 3/4 C unbleached high-quality AP flour
      • 1 tsp instant yeast
        COVER WET SPONGE WITH DRY MIXTURE
        LET PROOF 60 MINUTES
        DRY COVER WILL DEVELOP CRACKS
      • After 60 minutes, place in refrigerator overnight

Day Two

    1. Final flour addition:
      • 1/4 C sugar
      • 1/2 tsp salt
      • 3 whole COLD eggs
      • 1 C flour
        MIX A FULL 15 MINUTES
        ADD 1/4 C FLOUR IF DOUGH SEEMS TOO WET
    2. Butter addition:
      • 8 TBL unsalted butter – Stick and a half – VERY COLD and cut into pieces and mashed into a mass
      • or freeze for 1 hour and grate into dough
        MIX FOR ANOTHER 5 MINUTES – just to blend
    3. Move to a lightly greased bowl, cover, and let rise for 1 hour in a warm place
    4. Gently reshape dough, folding over several times, to redistribute the yeast, then cover and let rise overnight in the refrigerator. If you are in a hurry 6-8 hours is sufficient, but overnight helps develop more flavor.
      HOW YOU SHAPE YOUR BRIOCHE, DEPENDS ON WHETHER YOU ARE MAKING A LOAF OR A TART
      IF YOU ARE MAKING A TART, YOU WILL ROLL YOUR DOUGH ON THE NEXT STEP – FOR A LOAF, SHAPE A BALL.

Day Three

or Day Two, late in the day

    1. Pull the dough out and shape into desired shape
    2. If a tart, flatten the large ball of dough into a large circle, then roll the edges up to create a round container
      OTHERWISE
      Roll into a rope and cut in half, again and again and again until you have 8 or 16 pieces and form each into a ball
      ALTERNATELY
      Roll quickly into a rope, then tie a knot:  (1)  Make a hole and stick one end into the hole, then (2) bring the other end around the back and stick it into the hole.  (3) Lay flat on your tray.
    3. Put onto a silicon baking sheet and let rise uncovered  for an hour in the refrigerator
    4. Remove from fridge and allow to rise for another 30-60 minutes
    5. Preheat oven to 425º 1 hour before baking.  You want the temperature to be stabilized.  Place a large cast iron skillet on the bottom shelf to help maintain a constant temperature.
    6. If a glaze is desired, use 1 egg yolk and 1 tsp of milk.  Allow glaze to dry for 5 minutes, then brush a second time.  For a dessert brioche, sprinkle on Turbinado sugar after the second egg wash.
    7. Bake for 10-15 minute or until the internal temperature reads 190º – Cool for at least 2 hours.

IRC Bread Pudding

Bread Pudding
A great cold-morning breakfast.

Recently the IRC has started to issue Bread Shares. With this program you get baked goodies, fresh from the oven. Tuesday will remain the distribution day, so as the weekend rolls around, here is a recipe you might want to try. This recipe will make two small casseroles.

INGREDIENTS

  • 2 C fresh French bread cut into 1/2 inch cubes.
  • 1 Apple cut into 1/2 inch cubes (Peel if you prefer)
  • 1 egg
  • 1 TBL sugar, brown sugar or honey
  • 1/4 C whole milk
  • 1/4 C cream, buttermilk or half and half
  • 2 tsp Grandpa’s CinnaSugar®
  • 1/2 tsp vanilla
  • Optional: Turbinado sugar for garnish

STEP BY STEP

  1. Mix sugar, cinnamon and nutmeg together before putting it into the liquid, or it will clump. Set a bit aside for glaze.
  2. Toss cut apples in the sugar mixture to coat. You can also add dried raisins or cherries
  3. Remove coated pieces into a small bowl and set aside
  4. Crack the egg into the remaining mixture and beat to mix thoroughly
  5. Add milk and vanilla with the egg mixture
    Don’t use skim on this, as the fat is needed to keep the bread from getting too soggy
    If you want to avoid milk with animal fats, use yogurt instead of milk.
  6. Gently fold the bread into the liquid and let set five minutes
  7. Lightly grease your casserole dishes
  8. VERY gently fold the fruit in with the softened bread
  9. Transfer to your baking dishes
    OPTIONAL: Sprinkle Turbinado sugar lightly over the top
  10. Bake at 350 for 45 minutes
  11. Grandma likes hers “turned out” to cool. I like mine to stay warm and leave it in the casserole.
  12. Serve with a small side dish of yogurt or a glass of milk

OTHER THOUGHTS

  • Some people say to leave the bread out overnight to get a bit hardened, but I prefer to use a fresh robust loaf like French bread
  • If you like it wit a bit more body, add 1 TBL oat bran, wheat germ or raw oatmeal.
  • You can also add a chopped banana or sliced apples into this for great taste and texture

 

Quick Guacamole

Quick Guacamole

INGREDIENTS

  • 1 avocado – very ripe
  • 1 jalapeño – seeds and veins removed – diced small
  • 1 serrano – seeds and veins removed – diced small
  • 1 TBL minced onion
  • 2 tsp minced garlic
  • 1 tomatillo – diced
  • 1/4 C cilantro – chopped
  • 1 T lime juice

STEP BY STEP

  1. Halve avocado and squeeze to remove seed
  2. Mash avocado and mix with all other ingredients
  3. Top with sprigs of cilantro

Strawberry Desserts

Strawberry Info

  • About 200 seeds called the Achene.
  • Cold water bath, THEN cut
  • Remove tip  – Remove leaf, then use piping bag to remove plug
  • Put washed, tipped strawberries in red wine to prevent browning.  Add honey and let marinate 2 hours
  • Add sugar to macerate and make them softer – refrigerate
  • To freeze strawberries, clean them (don’t stem them) and put in the back of the fridge to get really cold – layer between paper towels – freeze by mixing with crushed dry ice in a pan, then place in a cooler (not latched) – move to a zip lock and then freeze for up to 12 months

Strawberry Chocolate

Ingredients

  • 3/4 C Ricotta cheese
  • 1/4 C Grated dark chocolate
  • Zest (fine) from one lemon
  • 1/2 C powdered sugar
  • Nice big strawberries

Step by Step

  1. Mix first four ingredients
  2. Pipe a base pile of filling on a plate
  3. Slice an X in tip of strawberry
  4. Place upside down on the pile (for stability)
  5. Pipe cream inside the strawberry
  6. Garnish with powdered sugar and mint leaves

Summer Berry Pudding

  • Cleaned, sliced and macerated strawberries
  • 8 slices of brioche or hallah – two lightly buttered
  1. Use muffin rings to cut 8 rounds out of the brioche, doing the buttered piece last, so it is on the bottom, face down
  2. Place 2 muffin rings on the parchment paper, butter side down and put the rings over top of the brioche rounds
  3. Put in about 2 TBL strawberries in each
  4. Add a second bread layer and more strawberries
  5. One more time (third layer)
  6. Add the final (fourth) bread layer
  7. Add a canning lid, then put a can of food or soda on top to gently press down
  8. Refrigerate 8-12 hours
  9. Remove ring, then pipe clotted cream over the top
  10. Top with a fresh strawberry

 

 

Chocolate Mousse Pie

Crust

  1. Crumble 28 oz  Oreo cookies in a food processor
  2. Drizzle in 4 oz clarified butter – emulsify
  3. Bake 10 minutes at 300º – then remove and cook at least 30 minutes

Inside

  1. Break 24 oz Semi sweet chocolate morsels into a large mixing bowl
  2. Add 2 tsp vanilla and salt to taste
  3. Pour in 2 C steaming hot cream and mix gently to dissolve chocolate
  4. Combine 1/2 C granulated sugar and 4 C whipping cream
  5. Beat until hard peaks form
  6. Fold egg whites into chocolate and pour into prepared crust
  7. Refrigerate at least 4 hours before serving

Carrot Cake – COLLECTION

Grandpa’s Carrot Cake

  • 2 large carrots (grated)
    DRY INGREDIENTS
  • 1/2 C AP raising flour
  • 1 TBL raw Old Fashioned oatmeal
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
    WET INGREDIENTS
  • 2 eggs
  • 1/2 C light brown sugar
  • 1 TBL melted butter
  • 2 TBL raisins
  • 1/2 tsp vanilla
  1. Pre-heat oven to 400º
  2. Prepare Dry Ingredients:  Sieve flour, spices and baking powder into bowl and fold in with big movements.
  3. Lightly grease 1 large round springform pan
  4. Fold waxed paper into a triangle four times – ending up with a thin wedge
  5. Place point of wedge in the center of your round pan and trim to the edge of the pan.
  6. Open up your circle and place in the bottom of your pan.
  7. Grease lightly with cooking spray.
  8. Peel carrots and grate into small strips
  9. Whisk eggs and sugar together with whisk until doubled
    Move whisk side to side, not in a circular motion
  10. Whisk in melted butter.
  11. Add carrots, oatmeal and raisins and fold in with spatula.
  12. Fold in dry ingredients
  13. Bake for 50 minutes at 400º or until a skewer inserted into the middle of the cake comes out clean.
  14. Serve with cream cheese icing (see below) or just sprinkled with icing sugar.

Cream cheese icing

  • 100 g cream cheese
  • 1 lemon – well washed – zested and juiced
  • 2 tsp vanilla
  • 1 TBL whipping cream
  • 30 g confectioner sugar
  • Mix all ingredients together with the hand mixer.

Third Party Recipes

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

• Personal Carrot Cake

This makes a cake small enough for two people

• Showpiece Carrot Cake

As tasty as it is beautiful

• James Ormshy’s Whole-Wheat Carrot Cake

This is from Cindy’s Recipe Cards

Personal Carrot Cake

You will need a scale to do this recipe justice.

Dry Ingredients

  • 1 large carrot – grated and weighed (eg) 130 gm
  • ± 1 C AP flour (sifted and weighed (eg) 130 gm – same weight as your carrot
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2 tsp Grandpa’s CinnaSugar®
  • Dash  allspice

Wet Ingredients

  • same weight as your carrots :: 3 parts white, 1 part brown sugars
    (eg) 130 gm – approx 100 gm white, 30 gm brown
  • 2 eggs – assuming APPROXIMATELY 8 ounces of sugar
  • 2 ounces (weight) Greek Yogurt
  • 1.5 ounces (weight) crushed pineapple
  • 1.5 ounces (weight) mayonnaise
  • 1 tsp ginger, grated
  • ½  lemon, zest and juice
  • ½  cup (volume) blended oil
  • granulated sugar

Step by Step

  1. Combine wet and dry ingredients – folding gently
  2. Pour into buttered springform pan
  3. Bake at 300º for 45 minutes – or until internal temp is 200º
  4. Let cool for 30 minutes
  5. Using a fork, poke about 200 holes in the top
    Not exactly 200, just a lot of holes
  6. Combine in sauce pan (over low heat) 1 TBL butter, vanilla, 1/4 C sugar, cinnamon and 2 TBL buttermilk
  7. Pour evenly on top of poked cake
  8. While this soaks in, mix the cream cheese topping:  2 oz Softened cream cheese, 3 TBL powdered sugar, 2 oz butter and vanilla
  9. When cake has cooled to about 80º or lower (about 1 hour) spread topping
  10. Remove springform pan

 

Pet Treats you should Never Give Your Pet

The following treats can cause cancer in dogs.

  • Milkbone Dog Biscuits – Contain BHA as a preservative – a known carcinogen
  • Pup-peroni – BHA and propylene glycol, a major ingredient in anti-freeze
  • Temptations – Actually can contain dead dogs and cats
  • Beggin Strips – Contains food dyes not allowed in food for human consumption
  • Snausages – Banned by FDA for use in cat treats – Still used in dog treats

For good information, visit the Facebook Page of Dr Karen Becker

Toxic Treats

BHA is identified as a CANCER-CAUSING agent which can be found in these following pet treats:

Posted by Dr. Karen Becker on Monday, June 26, 2017

Yesica’s Brunch Quiche

 

This is a special recipe for Eliseo.

  • 4 eggs
  • 1 C half and half
  • 1 C cooked spinach
  • Salt, pepper to taste or a small amount of Grandpa's Thunder Powder or Arghhh Powder
  • 1/2 C Gruyere cheese or goat cheese (grated)
  • 1/2 C Shredded Cheddar Mix (shredded)

Step by Step

  1. Spray a cooking ramikin with Pam
  2. Mix all ingredients together
  3. Add ingredients – including optional
  4. Bake 350º covered for about 20 minutes
  5. Bake 350º uncovered for 10 more minutes
  6. Let cool at least 10 minutes before cutting

Optional Ingredients

  • Cooked bacon – pieces
  • Ham – cooked
  • Onion – chopped and sauteed
  • Parsley
  • Spinach – frozen and thawed, then chopped
  • Chives – chopped
  • Mushrooms – chopped
  • Broccoli – cooked and chopped
  • Tomatoes – crushed, then oven seared 10 minutes

French Toast – COLLECTION

There are many ways to make French Toast.  Here are just a few of the possibilities  In Spain, this is called Torrijas or Easter Bread.

French Toast Casserole

Ice Cream French Toast

Mini French Toast Medallions

Grandpa’s French Toast

French Toast Rolls

  • Flatten sponge bread with a rolling pin
  • Trim crust
  • Stuff and roll
  • Dip in egg mixture
  • Fry in pan

Ricotta Filling

  • Ricotta
  • Powdered sugar
  • Vanilla
  • Orange zest
  • Cinnamon
  • 1 Egg yolk
    Alt Filling: Jam

Tips

  • It’s always better if you can let your custard sit in the fridge overnight.
  • Use a fresh but hearty bread.  Slice thickly and let air dry in rack for 6 hours.
  • Soak in custard mixture at least 1 minute per side

Oven French Toast

  • Preheat oven to 375º
  • Grill in cast iron skillet till lightly browned using butter
  • Finish in oven at 375º for about 5 minutes

This will not only cook them properly, but they will all be hot when you serve them.

Stuffed French Toast

  • Cut a slice of brioche about an inch thick.
  • Cut a slice all the way through, making a pocket.
  • Pipe in Cream Cheese Filling (right)
  • Soak in mixture of two eggs, 1/4 C buttermilk and 1/4 C whole milk for 20-30 minutes.
  • Heat butter up in your skillet until it starts to brown.  Be very careful to not take it too far, or it will make the butter bitter.
  • Cook over low heat for 10-15 minutes
  • Top with Plum Sauce

Cream Cheese Filling

  • Cream Cheese (room temperature)
  • Vanilla
  • Lemon juice and zest
  • Sugar
  • CinnaSugar

Brownies and Fudge – COLLECTION INDEX

Sugar Chemistry

Sugar Temperature Chart

The Chemistry of Brownies

The Chemistry of Brownies

Equivalents

CLASSIC FUDGE

The Easiest Fudge in the World

– not necessarily the best, but the easiest

Easiest Fudge in the World

Basic Chocolate Fudge

– understand the basics before venturing out

Basic Chocolate Fudge

Easy Peasy Fudge

Easy Peasy Fudge

Old Timey Chocolate Fudge

– be careful to NOT overbake

Old Timey Chocolate Fudge

CLASSIC BROWNIES

Grandpa’s Brownie Snack

– a mixture of OTC ingredients for night snacks

Brownie Snack

David’s Chocolate Fudge Brownies

David’s Fudge Brownies

Late Night Chocolate Fudge Brownie Mix

Late Night Chocolate Fudge Brownie Mix

Basic Fudge Brownies

– from a friend – Dueling recipes

Fudge Brownies

Salted Caramel Fudge Brownies

– from Food and Wine magazine

Salted Caramel Fudge Brownies

Caramel Pecan Brownies

Caramel Pecan Brownies

Batter Brownies…

– or Cookies or Cupcakes

Brownie Batter Cookies or Cupcakes

Chocolate Chunk Brownies

– a deconstructed recipe from Grandpa

Chunk Chocolate Brownie

BROWNIES WITH ANOTHER STORY

Alice B Toklas Brownies

– a special recipe for the boomers

Alice B Toklas Brownies

Pumpkin Chocolate Brownies

– a treat worthy of The Great Pumpkin

Pumpkin Chocolate Brownies

Lemony Lemon Brownies

– a Facebook share

Lemony Lemon Brownies

Multi-Level Brownies

  • Mix a brownie box mix
  • Spread 1/3 brownie mix onto a baking pan lined with parchment
  • Spread a layer of Nutella
  • Spread another third of the brownie mix
  • Put down a layer of lightly crushed oreos
  • Add a layer of Biscoff caramel spread
  • Add the final third of the brownie mix
  • Bake 375º for 40 minutes
  • Let cool 10 minutes before cutting

Strawberry Fudge

– by Chef Country Velador of Super Chunk Sweets & Treats – Your Life A to Z

Strawberry Fudge

Momma Reiner’s Chocolate Fudge

Momma Reiner’s Chocolate Fudge


– from Martha Stewart

Momma Reiner’s Chocolate Fudge Marshmallows

Momma Reiner’s Chocolate Fudge Marshmallows


– from Martha Stewart

Ready-to-eat Meusli

INGREDIENTS

  • 1 C raw oats (not instant)
  • 2 TBL chopped almonds
  • 1 TBL chopped pecans
  • 1 TBL chopped walnuts
  • 1 TBL chopped pistachios
  • 1 TBL pumpkin seeds
  • 1 TBL chia seeds
  • 1 TBL sunflower seeds
  • 1 TBL flax
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 3 TBL melted butter
  • 2 C yogurt
  • 1 C whole milk
  • 2 TBL apple cider
  • 2 TBL honey
    To taste – mix in:
  • raisins, cranberries, blueberries, craisins, strawberries, chopped banana, raspberries, diced apples, etc

STEP BY STEP

  1. Mix all ingredients ABOVE yogurt, spread out on pan and toast for 10 minutes at 400º
  2. Let cool, then mix with the rest of ingredients
  3. Refrigerate for up to a week.  Spoon directly into your breakfast bowl

Alternate storage

  1. Store the toasted dry ingredients in a jar in the refrigerator for up to three weeks
  2. Mix 1/2 C of the mix with 1/2 C yogurt, 1/4 C whole milk and 2 tsp honey
  3. Mix with 1/4 C of whatever fruit you desire at the time

SM – Sour Orange Marmalade

4 Jar – Overview

This recipe makes enough marmalade to last you for a couple of months.   If you want enough marmalade to last you through to next season, CLICK HERE for the amounts used to make a larger batch.

Marmalade is traditionally made with Seville oranges (also called sour oranges) which are FAR too sour to eat. They do, however, have a high amount of pectin in them. With the proper amount of sugar, this makes a great marmalade base to which other fruits can be added.  Prep your oranges the day before, so they can soak overnight.  Total hand-on time for this recipe is 3 – 4 hours, so make sure that you allow yourself enough time to cook safely.

PREPARATION

  • Wash one lemon and 3 Seville oranges thoroughly.
  • Peel the orange skin using a peeler.  Don’t peel too deeply, you do not want the white (pith) which tends to be bitter.  The orange peel will remain in the marmalade after cooking.
  • Cut apart, discarding any bad spots
  • Separate the innards and pith from the outermost orange peel.  Keep the innards and tie them into a cheesecloth bag.  This is where most of your pectin lives.

OVERNIGHT SOAK

  • Pulse pith, pips and guts in food processor
  • Place 2/3 C  pips, guts, seeds, membrane innards into 1+1/3 C  of water
  • Pulse peel in food processor – only briefly
  • Place 2/3 C peel into a second bowl containing 1+1/3 C of water

You should put the cut up and pulsed skin and innards into bowls covered with water overnight in the refrigerator.  This will soften them so that the pectin is more easily released.

FIRST BOIL (90 MINUTES)

  • Strain innards, pouring the soaking water into your stock pot
  • Put innards into a cheesecloth – a bouquet garni – and secure with a string, keeping the end available for easy removal.
  • Pour water and peel into your stock pot
  • Add 1/3 C orange juice into your stock pot
  • Bring up to boil, then reduce heat to simmer
  • Skim foam as necessary.  Stir with a WOODEN spoon.  Metal will react with the acids in the orange
  • Simmer for 90-120 minutes over low heat – this will release much of the pectin
    If the oranges have not been soaked for at least 8 hours, go ahead and simmer for 120 minutes.

The seeds contains the pectin, and will be discarded after about 90 minutes. The outer orange peel will become the meat of the marmalade. I prefer to dice half and mince half of the rind, so that you have a variety of sizes of orange rind in your marmalade.

Definition: bouquet garni – A bag (frequently in a cheesecloth) that is used for infusions, and removed later as the recipe progresses. CLICK HERE to read more.

NOTE: DO NOT ADD SUGAR YET.  If you add sugar too early, it will freeze the production of pectin, and your jam may not set properly, so don’t add it until after the 90 minute boil.

SECOND BOIL (HEAT TO 221º F – 105º C )

  • Remove pips and pith in the mesh bag at 208º. Use a tongs to squeeze the juices from the bag back into the pot. Discard the bag.
  • Increase heat and stir to dissolve. If sugar is added too soon, peel may become tough. Wait until temperature reads at least 210º
  • BRING HEAT UP TO 210º BEFORE ADDING SUGAR
  • 1 1/4 C  granulated sugar
  • 2 TBL  Karo Syrup
  • 1 TBL lemon juice
  • Add the Second Boil ingredients slowly, stirring continually
  • As soon as it starts boiling, stop stirring.  Stir very infrequently.
  • IMPORTANT NOTE:  Until most of the water boils away, the sugar may stay at 215º for about 10 minutes.  Once it hits 216º it will increase about one degree per three minutes.
  • Keep heating until the temperature reaches 221º This could take up to an hour. I’ve had success with 119º but only marginally.  Be patient and wait until it reaches full jell temperature.  A few minutes will make all the difference.  If possible, use a calibrated thermometer (or a scientific thermapen) to make sure your thermometer is not off by 2-3 degrees.
  • Meanwhile, sterilize canning jars. Details not included on this page.
  • When 221º is reached, remove the pot from the heat and let rest for 5-10 minutes.  Skim off any scum or foam.
  • Orange rind will rise to the top.  Stir the rind back into the mixture before canning.
  • Put into canning jars and cover with a lid put into hot water for at least 60 seconds.  When properly canned and cooled, this will last you for about a year.

NOTE:
Temperature will plateau at 215 for quite awhile – for as long as 15 minutes
After that, you will get 1º increase in temperature about every 3 minutes
Be patient.

MORE INFORMATION

Alternative Recipes

There are SWEET ORANGE marmalades which do not use as much sugar as this recipe. CLICK HERE for Alton Brown’s recipe for Sweet Orange Marmalade, or USE THIS LINK for Strawberry Marmalade.

A Word of Caution

A word about POT SIZE. The first time I made this I nearly boiled over. It was a constant battle between foam and the size of my pot. This will foam up about 400% of its size.  NO KIDDING.  Make sure you use a pot large enough, or you will end up with a huge dangerous mess.  This does not ALWAYS happen, but you can be prepared if it does.

I reuse my canning lids. If they fail to seal, I eat that jar first. Put an X on the failed lid so you don’t save it after the jar is empty. If they seal, they will generally not fail after cooling.  I prefer to use the small canning jars, because once exposed to light and air, the marmalade starts to lose its flavor.

The canned jars will last longer if you process them in a water bath for 10 minutes after putting into jars.

        1. Put marmalade into sterilized canning jars
        2. Soak lids about 60 seconds in boiling water
        3. Wipe rim clean and put lids on
        4. Tighten only finger tight
        5. Submerge in water (1″ over top) and process 10 minutes
        6. Cool (undisturbed) on the counter

What is shown in the photos are quantities to make two entire large batches of marmalade.

Optional Ingredients

Optional ingredients reserved for the very end:

Minced strawberries, blueberries, rhubarb, shredded carrot, or other contrast

Chemistry

If you do not use enough sugar, the liquid will be unable to reach 221º (as water only gets 212º) and it will NEVER set. Sugar can get up to 300º   If you try to decrease the calories, and use a marginal amount of sugar, you may heat it too long and you will get inverted sugar which has a longer shelf life, but is similar to high fructose corn syrup and is not as good for you as regular sugar.

Realistically, if you don’t have a thermometer, you can test the gel level but putting glass plates in the fridge, and then dripping jam onto the plate to see if it runs or just sits there.  CLICK HERE

  1. If desired, after the temperature has reached 221º you can mix in some contrast fruit such as minced strawberry – but something that is ready to eat just as it is. Don’t use anything that needs cooking or softening.
  2. Pour into canning jars. If you completely can the marmalade, it should last for up to a year. Otherwise, refrigerate it for up to six months. I personally just put them on my shelf for up to a year, but if you do this, proceed at your own risk.

If your marmalade does not set, it is still good for steamed marmalade pudding, marmalade tarts, marmalade ice cream and much more. CLICK HERE if your marmalade did not set properly.

Bottom right: Some of your oranges may be older and nubbly. You will need juice from many oranges, but the peel that you want to use is from about eight oranges that have fairly smooth skin.

Top right: To get the amount of pips and pith that you need for the larger sized recipe, you will have to juice a lot more than eight, but just throw the extras into the trash.

The ingredients freeze really well. Hot pack canning is another good option. If you freeze, be sure to leave an inch of headroom in your water bottles.

Another photo

This photo gives you a good close up of the smoother skinned oranges and the older nubbly ones. The juice from the older oranges is perfectly usable, but the skin will be a bit more bitter than the younger oranges, so get rid of them.

I prefer just a few larger dices of orange, but most of the skin that I use is minced in a food processor.

Another good way to do it is with a zester. It takes more oranges, but you can leave the white pith behind, which actually gives you a better end product.

Lemon Curd and Tarts – COLLECTION

Basic Lemon Curdkey-lime

Basic Tart Crust

Advanced Tart Crust

Lemon Lime Tart

Key Lime Tart

Apple Tart

Peach Tart

THIRD PARTY RECIPES – RecipeBox.XYZ

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

– Grandpa’s Recipe Box: CLICK HERE

Dutch Baby with Lemon Curd

– Third Party Recipe: CLICK HERE

Portuguese Custard Tart

– Third Party Recipe: CLICK HERE

Mac and Cheese – COLLECTION

2016-03-02 18.07.26Before we begin…

  • Many of the professional recipes have you starting out with a roux. This is one of the recipes that Grandma contributed to the website. See optional roux note if you want to experiment.

Mother Sauces

  • BECHEMEL
    Take ¼ C each flour and butter, and heat until it starts to brown
    Whisk in 2 C of whole (hot) milk gradually – ¼ C at a time
    Stir to completely incorporate before adding more milk
  • MOURNAISE
    Add shredded cheese to your Bechemel
    ½ C cheddar and ½ C Gruyere

For basic Mac and Cheese mix cooked pasta in with your Mournaise

When ready to serve, top with Panko and bake at 350º for about 20 minutes

 

Grandma’s Mac and Cheese

This is on a separate page. Use the above link (or click here) to view the recipe.

Grandpa’s Mac and Cheese

{CAPTION}Ingredients

  • 4 C dried macaroni pasta (large)
  • 2 eggs
  • 1/2 stick butter (4 TBL)
  • 1/4 C AP flour
  • 2 C whole milk
  • 1/4 C Dijon mustard
  • 1 LB fresh sharp cheddar
  • 1/2 tsp salt – 1/2 tsp pepper
  • 1/4 C black olives (rough chop)
  • 1/2 onion (diced)

Step by Step

  1. Preheat oven to 350º
  2. Cook the macaroni most of the way (al dente)
  3. Drain and set aside
  4. In a small bowl, beat the eggs and set aside
  5. Rough chop the olives and put into large mixing bowl
  6. Grate cheese and add to the olives
  7. Add salt and pepper into the mixing bowl
  8. Measure milk, mustard and onion and set aside
  9. Put butter and flour into the bottom of a heavy stock pot
  10. Cook over medium-low heat until flour barely starts to brown
  11. Add the onion into the stock pot
  12. Mix in the milk and the mustard
  13. Cook until it starts to thicken (5-7 minutes)
  14. Reduce heat to low
  15. Temper the hot sauce into the egg mixture – slowly – whisking constantly
  16. After 1/4 has been added to the eggs, whisk it back into the stock pot
  17. Add in the cheese and olives and stir until mixed
  18. Add the drained macaroni and mix well
  19. Serve immediately

Mushroom Mac and Cheese

INGREDIENTS

  • 1 can Cream of Mushroom soup
  • 1 tsp cumin
  • 1 C Shredded SHARP cheddar
  • 1 C Shredded Swiss cheese
  • 1/2 stalk de veined and chopped celery
  • 1/2 tsp allspice
  • Elbow macaroni
  • Sprinkle with fried onions and bake 375° about 30 minutes

STEP BY STEP

  1. Cook macaroni

Basic Mac and Cheese

macINGREDIENTS

  • 4 C uncooked large elbow macaroni
  • Optional: 1 C uncooked cauliflower pieces
  • 2 C Panko bread crumbs
  • 8 TBL butter
  • 6 TBL All-Purpose Flour
  • 2 tsp Dried Mustard
  • 2 tsp Spicy Paprika
  • 1 tsp salt
  • 1 or 2 dashes Tabasco
  • 5 CU 1/2 and 1/2 (or whole milk)
  • 1 C Philly Cream Cheese
  • 2 C Colby Cheese (grated)
  • 2 C Monterey Jack Cheese (grated)

STEP BY STEP

  1. Cook pasta al-dente (about 8 minutes for thin pasta, longer for thicker pasta)
    Put cauliflower in half way through – about 4 minutes
  2. Toss 2 TBL melted butter with bread crumbs. Mix well. Set aside
  3. Drain pasta and melt 5 TBL butter in emptied pot. Melt till foam subsides.
  4. Whisk in all-Purpose flour. Cook till a tawny color.
  5. Add Worcestershire, Paprika, dried mustard, salt and Tabasco
  6. Add milk and bring slowly to a boil stirring constantly.
  7. Add cream cheese
  8. Reduce heat and cook 3-5 minutes or until thickened.
  9. Stir 3/4 of the cheese into the pasta
  10. Mix with cream cheese mixture
  11. Transfer to baking dish and top with bread crumbs mixed with the remaining cheese.
  12. Bake for 15-20 minutes @ 350 degrees
  13. Broil 2 more minutes while still on the middle rack.
  14. Let set 5 minutes before cutting / serving

VARIATIONS

  • Ten Cheese Mac and Cheese
    • 2 C Italian Blend Shredded Cheese: Provalone, Mozzarella, Parmesan, Romano, Assayago
    • 2 C Mexican Blend Shredded Cheese: Colby, Monterey Jack, Chedder, Manchego
    • 1C Whipped Cream Cheese (used later)
  • Create roux with butter, flour, onion, Worcestershire, paprika
  • Put chopped scallions in the mix
  • Add 4 C Half and half
  • Cook pasta, toss with 3/4 of the shredded cheese
  • Put mixed pasta, scallions and cheese into baking dish
  • Pour cream cheese over top
  • Topping 2 C cheese blends, french fried onions
  • 25 minutes @ 350º

Macaroni and Cheese by Lydia’s Italy

Mix together one cup each grated cheddar cheese and grated fontina cheese
Pour enough milk in to see the visible milk line through the cheese . Kind of like you would do if you were making a quiche
And several leaves of sage and one Bay leaf
Set aside for one hour
Put in stove-top / oven-safe casserole dish at low heat
start cooking in salted water big elbow macaroni or rigatoni noodles . Cook only al dentė

Topping
Coarsely great part of a French loaf
Melt butter in the pan
And bread crumbs to toast
Set aside to cool

Using slotted spoon or spider strainer to bring pasta into cheese mixture. Don’t worry about completely straining because you want some of the pasta water mixed in.
Cook together for a few moments stirring occasionally

Toss grated Parmesan in with the breadcrumbs

In greased baking dish, sprinkle some breadcrumb mixture in the bottom.
Spoon noodle mixture onto breadcrumbs as the next layer removing leaves
Top pasta with more breadcrumbs
Bake at 425° uncovered about 25 minutes

Stovetop Mac and Cheese – ATK

  • 1.5 C water
  • 1 C milk
  • Bring water and milk to a low boil, then reduce heat
  • Add 8 oz (weighed) elbow macaroni
  • Simmer 6-8 minutes
  • Add 1 C Deluxe American Cheese – bulk grated, not prewrapped
  • Take off heat
  • Stir in 1 C shredded Extra Sharp Cheddar
  • Add 1/2 tsp Dijon mustard and cayenne pepper to taste
  • Cover and let meld – serve hot

Mac and Cheese – ATK

  • 1 lb pasta
  • 3 tbl butter
  • stale bread
  • 1/2 tbl dried mustard
  • 1 tsp salt
  • ¼ tsp cayenne
  • 5 cu milk
  • ½ lb sharp chedder
  • ½ lb Monterey Jack
  1. Cook pasta in plenty of water to al dente. Make bread crumbs with stale bread strips, put in blender w/3 tbl butter, pulse to 1/8” pieces (set aside). Drain pasta. In pot add 5 tbl butter and melt till foam subsides, whisk in 6 tbl flour, cook until tawny color, add ½ tbl dried mustard, 1 tsp salt, ¼ tsp cayenne and 5 cu milk. Bring to boil, reduce heat and cook 3-5 min till thickened. Stir into sauce, ½ lb sharp chedder, ½ lb Monterey jack, toss in pasta and cook for 6 min. Transfer to baking dish, top w/bread crumbs. Broil 2 minutes on middle rack.
  2. Let set 5 min, then serve.

Mac and Cheese – Composite

1 CU uncooked pasta (or 2 CU cooked)
1 CU Milk
1 CU diced French bread
Onion (diced)
¼ tsp cayenne
1/2 tsp Mustard
1 TBL SALTED Butter
2 TBL flour
Bread crumbs
1/4 CU each Cheeses (Sharp Cheddar, Mozzerella or Monterey Jack, Parmesean)

Instructions

1. Cook pasta in plenty of water to al dente.
2. Make bread crumbs with French bread,
put in blender w/ 3 tbl butter, pulse to 1/8” pieces (set aside).
3. Drain pasta. In pot add 2 TBL butter and melt till foam subsides,
add grated onion and cook until it starts to turn translucent
whisk in 2TBL flour, cook until tawny color, add ½ tsp dried mustard, scant salt, ¼ tsp cayenne and 1 cu milk.
4. Bring to boil, reduce heat and cook 3-5 min till thickened.
5. Stir into sauce – grated cheeses,
toss in pasta and cook for 6 min.
6. Transfer to baking dish, top w/ bread crumbs.
7. Bake 10 minutes at 425 degrees or until the cheese/bread starts to brown

Let set 5 min, then serve.

HTML Snippets Powered By : XYZScripts.com