November 22, 2006
2 onions, chopped 3 stalks celery, chopped 1/2 stick butter 1/4 cup water 2 cups chopped cooked turkey 3 cups turkey or chicken broth 2 teaspoons cornstarch 1/4 cup cold strong coffee salt and pepper 2 teaspoons Worcestershire sauce 2 tablespoons butter In a heavy pan, cook first four ingredients over moderate heat, stirring occasionally, for 10 minutes or until most of the water has evaporated. Add turkey meat. In a saucepan reduce broth to two cups. Add to turkey mixture.
March 3, 2003
Kathy Brody's Swedish Toscas 8 tablespoons butter 1/2 cup sugar 1 cup sifted enriched flour 1/3 cup slivered almonds, no skins 1 1/2 tablespoons heavy cream 2 teaspoons flour Cream 6 tablespoons butter; gradually add 1/4 cup sugar, creaming well. Blend in 1 cup sifted enriched flour. Spray 12 small muffin cups with non-stick cooking spray. Divide mixture into cups, pressing into bottom and halfway up sides of cups. Bake at 350 degrees for eight minutes.
June 21, 2011
Donna Litton operates Litton's Produce & Berries at the City Farmers Market on Saturdays and at Market Faire, the city's outdoor market on North Potomac Street Parking Lot on Thursdays. Litton and her husband, Charles Litton, grow produce on their farm in St. James. The Littons have seven kids, whom they homeschool. Berry cobbler 1 stick butter or margarine (see cook's note) 1/2 cup sugar 4 cups blueberries (see cook's note) 1 cup water, if using fresh berries 2 cups flour 1 cup sugar 3 teaspoons baking powder 1 cup milk Heat oven to 400 degrees.Donna Litton operates Litton's Produce & Berries at the City Farmers Market on Saturdays and at Market Faire, the city's outdoor market on North Potomac Street Parking Lot on Thursdays.
September 30, 2008
PINEAPPLE UPSIDE-DOWN CAKE Start to finish: 1 hour (20 minutes active) 3 tablespoons butter 1/2 cup light brown sugar 9 slices canned pineapple in juice, drained 5 maraschino cherries 1 1/2 cups sifted all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup vegetable shortening 2/3 cup sugar 1 large egg 3/4 teaspoon vanilla extract 2/3 cup milk Preheat the oven to 350 degrees. Place the butter in an 8-by-8-inch pan and place in the oven to melt.
August 4, 2004
Golden Fruit Cake 1 cup light raisins 1 cup dark raisins 1 cup candied lemon peel, diced 1 cup candied orange peel, diced 1/2 cup candied pineapple, diced 1/2 cup candied cherries, halved 1/2 cup dried figs, snipped (see cook's notes) 1 cup pitted dates, chopped 1/2 cup currants 1 cup halved blanched almonds, pecans or walnuts (see cook's notes) 4 cups all-purpose flour, sifted 2 teaspoons baking powder 1 cup butter or margarine (see cook's notes)
October 3, 2011
This is the final sauce in the lineup of mother sauces and it too has many variations of finished possibilities. As with hollandaise, beurre blanc derivatives are prepared by varying ingredients in the reduction or by adding in garnish ingredients. This means that you can either reduce down a liquid with ingredients or add them in at the end when finishing the sauce. The quality of butter is equally very important to overall success of the sauce. I chose unsalted butter so that I can add salt at the end according to my taste.
May 24, 2006
3/4 to 1 pound hamburger 1 tablespoon butter 2 tablespoons flour 2 to 3 beef bouillon cubes 1 1/2 cups water 1 onion, chopped 1 green pepper, chopped In a saucepan, melt butter. Stir in flour to make a paste. Slowly add water and bouillon cubes. Bring to a boil while stirring. Cook a few minutes until sauce is thickened. Add the chopped onion and pepper. Cook hamburger separately, drain fat and add to the sauce. Serve over potatoes, noodles, biscuits or toast.
March 8, 2006
2 29-ounce cans peach slices, drained 1 tablespoon cornstarch 2 tablespoons lemon juice 2 tablespoons butter, cut into small pieces 1/4 teaspoon cinnamon 1/2 cup flour 1/2 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg, slightly beaten 2 tablespoons butter, melted 1/2 teaspoon vanilla 1 can Angel Flake coconut Drain peaches and mix with cornstarch and lemon juice....
September 16, 2011
Hollandaise, the traditional sauce made with eggs, is the most difficult sauce for me. Not for the reason you think, but one of taste, because I do not like eggs. I can cook them, add them as ingredients to recipes, hard boil them or throw them at someone who drives me crazy, but I will not eat them. I think it goes back to a day in my childhood when my mother made them for me and I got really sick. The first key to a good sauce is starting with quality butter because it's made by an emulsion of melted or clarified butter, and acid such as lemon juice or vinegar with partially cooked eggs.
August 24, 1999
Photos, recipes from Eagle brand sweetened condensed milk Want to make the grade in the "treat" category? Here's this year's assignment - treat the kids to lunchbox snacks that are as easy as 1, 2, 3. Kids like to find something special in their lunchbox. Give them a piece of home with quick and easy snacks made with sweetened condensed milk. Candy Crunch, Double Delicious Cookie Bars and No-Bake Fudgy Brownies are the perfect answer to any test. Just don't forget to pack extras for sharing with classmates.