Thursday, November 26, 2009

Save That Turkey Carcass!

The best Turkey stock is made from that leftover turkey carcass!

I end up with at least 6 quarts of Turkey Stock that keep me "in soup" for about a year.

After cleaning off all the meat from the bones (freeze or pressure can your meat)... I use my big roaster ... add the carcus, lots of water, all the leftover celery (leaves & all), carrots (skins & all), onions & salt. All in large pieces so I can strain out easier.

I even add some poultry seasoning. Simmer...Simmer...Simmer till all the bits of meat are boiled off the bones & they are falling apart. Keep adding water if it gets too low. I usually simmer for several hours.

Then strain the broth into a large bowl. I also use one of those oil separators so I get a really clear broth. Let cool & you can do a few things, whichever is easier for you.

You can pressure can it in pints or quarts. Freeze in quart or gallon freezer ziploc bags OR... fill ice cube trays, freeze & then put cubes in ziplocs. You can then use a smaller amount in casseroles or small portions of soup broth.

So DON'T toss that carcass..... you can have Healthy & Delicious Broth for months to come!

Thursday, November 19, 2009

Homemade Holiday Gift. Sugar and Spice Nuts

Bet you can't eat just one! These disappear quickly, so make plenty!

Buy a container from the dollar store or decorative ziploc bags & give to teachers, postman, neighbors or friends as a great Holiday gift.

Add a cute apron from apronmadness if you like!

Sugar and Spice Nuts by

3 cups mixed unsalted nuts
1 egg white
1 T. Orange Juice or water
2/3 C sugar
1 T grated orange rind (optional)
1 t cinnamon
1/2 t ginger
1/2 t allspice
1/4 t salt

Heat oven to 275 degrees F. In a large bowl, place nuts & set aside. In a small bowl, beat egg white and orange juice or water until frothy. Add sugar, rind, spices & salt. mix well. Pour over nuts & stir to coat well.

On a greased jelly roll sheet or large roasting pan, spread nuts so they are separated. bake, stirring every 15 min till light brown & crispy. (45 - 55 min). Cool & store in cool place up to a month (they will never last that long)

Wednesday, November 11, 2009

Thanksgiving changes to traditional recipes

Change up that "Traditional" Thanksgiving Dinner!
We all have our "traditional" menus for Thanksgiving Dinner.

Here is ours: Roasted Turkey, Stuffing (stove top), mashed potatoes, gravy, yams, cranberries & green bean casserole.

Now get on your Apron & start cooking.

Here are a few "change ups" to your traditional menu...

Turkey: BRINE it before roasting! This makes THE JUICIEST TURKEY EVER!!!
I do this in a double big Garbage bag (make sure it is NOT the scented ones)... keep in a cooler with ice.

Stuffing: Fry 1/2 to 1 lb breakfast sausage (depending on how many boxes of stovetop you are cooking)... chop onion, celery & mushrooms & saute with sausage. When boiling the water for stovetop, add the meat & veggies... sprinkle a little poultry seasoning & then cook the stovetop as directed. It does NOT taste like "Stove top". It is waaay better!

Mashed Potatoes... make twice baked. Bake potatoes till done, split in half the long way, scoop out cooked potato (Save the cooked peels) ... mash as you would normally with salt, butter & milk (add some sour cream for an extra "zip")... spoon back into the peels & add a dab of butter to top & bake a few minutes more. ** if you like, you can add shredded cheddar cheese & bacon bits if you like.)

Gravy: Add a little white wine (only the kind you would drink)

Yams: Either canned or raw sliced.... layer sliced of yams with slices of granny smith apples or pears. Pour over top with Orange juice & sprinkle with brown sugar. Bake till cooked.

Cranberries: Cook whole berry canned cranberries... in a cup, mix maybe 1/2 tsp cornstarch & about 1/2 cup Orange juice or your favorite Red Wine. Mix into cranberries till smooth & thickened a little. Cool & put in the middle of a decorative plate. Then slice jellied cranberries & put the slices around the edge of the plate.

Green Bean Casserole: Make just like the normal recipe HOWEVER instead of using cream of mushroom soup... use KNORRS Hollandaise Sauce. It is AWESOME!

So there are a few changes to that "traditional" menu for the Holidays.

Wednesday, November 4, 2009

Egg Nog Bread, Great Christmas Gift

Great Holiday Gift or perfect on a Christmas Buffet table during a Holiday party.


3 c. all-purpose flour
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 beaten egg
1 3/4 c. canned or dairy eggnog
1/2 c. cooking oil
1/2 c. chopped pecans
1/2 c. golden raisins
1/2 c. sifted powdered sugar
2 to 3 tsp. egg nog

In large mixing bowl stir together the flour, sugar, baking powder, salt and nutmeg. Combine the egg, eggnog and oil. Add to the dry ingredients, stirring just combined. Stir in the nuts and raisins. Turn into a greased 9 x 5 inch loaf pan. Bake in 350 degree oven for 60 to 70 minutes. Cover with foil after 50 minutes if bread browns too quickly.
Cool in pan for 10 minutes. Remove bread from pan. Cool on a wire rack. Wrap bread, store overnight. To serve, stir together powdered sugar an enough eggnog to make drizzling consistency. Drizzle over bread. Makes 1 loaf.

Tuesday, November 3, 2009

Ward off the Flu with a few foods


OK... I'm not a doctor so here are a few links to foods & vitamins that MAY help with Influenza, H1N1 & Colds. You be the judge... but it can't hurt.

Eggnog Bread Pudding

Again... perfect for leftover eggnog during the holidays. Holiday party dessert or a Christmas brunch! Be sure to have your holiday apron ready & start baking this scrumptious bread pudding!

Eggnog Bread Pudding

3/4 lb. loaf white bread
4 sq. semi-sweet chocolate
32 oz. container eggnog
2 c. Half & Half
1/3 c. sugar
4 tsp. instant coffee powder
6 eggs
2 tbsp. butter, cut into small pieces
Powdered sugar

Heat oven to 325 degrees. Grease 13 x 9 inch baking dish.
Cut bread into 1 inch chunks. Coarsely chop chocolate. In baking dish, toss bread and chocolate.
In large bowl, with wire whisk or fork, beat eggnog, Half & Half, sugar, coffee powder and eggs until well mixed. Pour eggnog mixture over bread and chocolate; dot with butter. Set baking dish in large roasting pan; place on oven rack. Fill roasting pan with hot water to come halfway up side of baking dish. Bake bread pudding 1 hour or until knife inserted in center comes out clean. Sprinkle with powdered sugar. Serve pudding warm with a little half & half. ENJOY!

Monday, November 2, 2009

Egg Nog French Toast

Eggnog French Toast.

What a great way to use up leftover eggnog during the holidays, Christmas morning breakfast or a special brunch. So put on your holiday Apron & get cooking!

2 cups eggnog
1 extra egg (if you have a really thin eggnog)
1 Tsp rum extract or real rum (optional)
about 1/2 tsp both cinnamon & nutmeg
1/2 cup (1 stick) butter
12 thick slices bread ... preferrably French bread or Texas Toast sliced white bread.
(you can leave slices out overnight to get dry if you like)
Powdered Sugar

Mix the egg with eggnog & add rum & spices. Mix well. Dip bread in mixture & fry in melted hot butter in Fry pan or on griddle. Sprinkle with powdered sugar. Serve with Maple syrup or Honey Whipped butter.

Sunday, November 1, 2009

Brandy Egg Nog Holiday Cocktail

It isn’t Christmas without egg nog! by apronmadness

This recipe requires a little extra work compared with some, but it’s worth it. So put on your Holiday Apron & start mixing.
It uses cream, bourbon and brandy — so it’s rich and packs a punch. You can substitute other liquors, such as another type of whiskey or rum.

Rich Bourbon-Brandy Egg Nog
8 eggs
3/4 cup sugar
1/8 tsp. salt
2 1/2 cups heavy cream
2 cups milk
1 tbs. vanilla extract
1/2 tsp. nutmeg (fresh-grated if possible)
1/2 cup bourbon
1/2 cup brandy

Separate two of the eggs. Whisk together six whole eggs, two egg yolks, sugar and salt.
Heat two cups of the heavy cream with all of the milk over medium-low heat. Whisk in one cup of the milk-cream into the egg mixture. Then pour this into the rest of the milk-cream mixture and continue to cook, stirring until the mixture thickens — about 3 to 5 minutes.
Remove the pan from the stove and strain the through a fine-mesh sieve. Allow to cool for 10 minutes.
Add the vanilla, nutmeg, bourbon and brandy and stir. Beat two egg whites to soft peaks in a clean
mixing bowl and fold them in. In a separate bowl, beat 1/2 cup cream to soft peaks and fold that in. Cover and refrigerate until chilled, about 1 hour.

Then you’re done! Pour into a pitcher or bowl and garnish individual servings with nutmeg.