I think the first time I was around for the making of this dip, I was early-on pregnant with Jessie. The crab smell did me in! But it's an awesome dip!
What you need....
8 oz. cream cheese, softened
3 Tablespoons mayonnaise
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 green onions, finely chopped
Dash of Tabasco sauce
6 1/2 oz. can crab meat, or fresh or imitation crab, if you prefer
Combine mayonnaise, Worcestershire sauce, lemon juice, green onions and Tabasco sauce.
Mix into the softened cream cheese and blend until smooth.
Add crab and mix well.
Serve with crackers or veggies.
Thursday, August 8, 2013
Wednesday, August 7, 2013
Dutch Baby
I don't often make this anymore because of gluten issues, but my son does!
This is a table that gives the different proportions for various servings.
Pan Butter Eggs Milk Four Salt
1 Quart 3 T 2 1/2 cup 1/2 cup 1/8 t
2-3 Quart 1/4 cup 3 3/4 cup 3/4 cup 1/4 t
3-4 Quart 1/3 cup 4 1 cup 1 cup 1/4 t
4-4.5 Quart 1/2 cup 5 1.25 cups 1.25 cups 1/2 t
4.5 - 5 Quart 1/2 cup 6 1.5 cups 1.5 cups 1/2 t
I like to use cast iron skillets for baking them. I use a 15" for the 6 egg version.
Melt the butter in the skillet or baking dish in the oven while it's preheating.
Meanwhile, mix the other ingredients well, but leave a few flour lumps in the batter.
When the butter is melted, add the the batter to the pan and put back in the oven.
Bake at 425* for about 20 minutes, until it is puffed and beautifully golden brown.
Additional possibilities!
After the butter has melted, I like to slice apples in on top of it in the pan and then sprinkle with cinnamon. Let them cook for 10 minutes of so in the oven while preparing the batter and then just pour the batter over the apples and bake as usual. It's a real treat!
This is a table that gives the different proportions for various servings.
Pan Butter Eggs Milk Four Salt
1 Quart 3 T 2 1/2 cup 1/2 cup 1/8 t
2-3 Quart 1/4 cup 3 3/4 cup 3/4 cup 1/4 t
3-4 Quart 1/3 cup 4 1 cup 1 cup 1/4 t
4-4.5 Quart 1/2 cup 5 1.25 cups 1.25 cups 1/2 t
4.5 - 5 Quart 1/2 cup 6 1.5 cups 1.5 cups 1/2 t
I like to use cast iron skillets for baking them. I use a 15" for the 6 egg version.
Melt the butter in the skillet or baking dish in the oven while it's preheating.
Meanwhile, mix the other ingredients well, but leave a few flour lumps in the batter.
When the butter is melted, add the the batter to the pan and put back in the oven.
Bake at 425* for about 20 minutes, until it is puffed and beautifully golden brown.
Additional possibilities!
After the butter has melted, I like to slice apples in on top of it in the pan and then sprinkle with cinnamon. Let them cook for 10 minutes of so in the oven while preparing the batter and then just pour the batter over the apples and bake as usual. It's a real treat!
Bounty Bowl
Thanksgiving and Christmas h'ordeuvres always included the Bounty Bowl. The recipe came to us through the "Wine Cookbook" that was on my folks shelf for as long as I can remember.
We gather an assortment of veggies that include the following, and there are always prawns. I get the pre-cooked ones so I don't have to mess with cooking them.
Prawns
Carrots
Celery
Peppers (green, red, yellow, orange--whichever you like)
Cauliflower
Broccoli
Cherry Tomatoes
Avocado
Sugar Snap Peas
Anything else you'd like!
Then the dip!
1 cup mayonnaise
1/3 cup chili sauce
1/4 cup sherry
2 Tablespoons chopped parsley
1 teaspoon grated onion
1/2 t worcestershire sauce
Salt to taste
Blend well and refrigerate. It's better the second day, so I make mine ahead when possible.
We gather an assortment of veggies that include the following, and there are always prawns. I get the pre-cooked ones so I don't have to mess with cooking them.
Prawns
Carrots
Celery
Peppers (green, red, yellow, orange--whichever you like)
Cauliflower
Broccoli
Cherry Tomatoes
Avocado
Sugar Snap Peas
Anything else you'd like!
Then the dip!
1 cup mayonnaise
1/3 cup chili sauce
1/4 cup sherry
2 Tablespoons chopped parsley
1 teaspoon grated onion
1/2 t worcestershire sauce
Salt to taste
Blend well and refrigerate. It's better the second day, so I make mine ahead when possible.
Original Pumpkin Pie
I've made the Libby's Famous Pumpkin Pie recipe all my adult life. I've changed it some to make it a bit more healthy, but the results are the same. Yum!
1 unbaked deep dish pie shell
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 eggs
1 15 oz. can pumpkin (or 1 3/4 cups of your own)
1 1/2 cup half and half
Combine the dry ingredients in a small bowl
Beat the eggs in a large bowl, then stir in the pumpkin and sugar and spice mixture.
Add the half and half and mix well till it's smooth.
Pour into the pie shell.
Bake in preheated 425* oven for 15 minutes and then reduce the temperature to 350* and bake for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
Cool completely and then serve or store in the fridge.
1 unbaked deep dish pie shell
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 eggs
1 15 oz. can pumpkin (or 1 3/4 cups of your own)
1 1/2 cup half and half
Combine the dry ingredients in a small bowl
Beat the eggs in a large bowl, then stir in the pumpkin and sugar and spice mixture.
Add the half and half and mix well till it's smooth.
Pour into the pie shell.
Bake in preheated 425* oven for 15 minutes and then reduce the temperature to 350* and bake for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.
Cool completely and then serve or store in the fridge.
Thursday, August 1, 2013
DIY Baking Powder
With the problems of GMOs these days, it's even more desirable to be making my own baking powder. Corn starch is in most brands, and I avoid it like the plague.
1/4 cup baking soda
1/2 cup cream of tartar
1/2 cup arrowroot powder OR tapioca flour/starch
Mix well (I use a zip-loc bag and shake the bag well to combine the ingredients).
Store in an airtight container.
Use as you would any baking powder
1/4 cup baking soda
1/2 cup cream of tartar
1/2 cup arrowroot powder OR tapioca flour/starch
Mix well (I use a zip-loc bag and shake the bag well to combine the ingredients).
Store in an airtight container.
Use as you would any baking powder
Stuffed Baked Mushrooms
These are an old family favorite. I remember the adults having them for H'ordeuvres when I was a child, and they always said something like, "Oh, these are so awful. You wouldn't like them at all!" And they were right until I hit about 12. Then I loved them and have been making them for special occasions all my adult life!
What you need:
12 large mushrooms
3 Tablespoons butter, divided
2 Tablespoons finely chopped parsley
1 clove garlic, finely minced
2 Tablespoons pine nuts, chopped
1/2 cup coarse breadcrumbs (or rice cracker crumbs if gluten-free is desired)
Remove stems from mushrooms and mince finely.
Saute minced stems with garlic in 1 Tablespoon butter for 5 minutes.
Stir in remaining ingredients, except remaining butter.
Stuff mushroom caps.
Place a dot of butter on top of each.
Bake for 15 minutes at 350*
What you need:
12 large mushrooms
3 Tablespoons butter, divided
2 Tablespoons finely chopped parsley
1 clove garlic, finely minced
2 Tablespoons pine nuts, chopped
1/2 cup coarse breadcrumbs (or rice cracker crumbs if gluten-free is desired)
Remove stems from mushrooms and mince finely.
Saute minced stems with garlic in 1 Tablespoon butter for 5 minutes.
Stir in remaining ingredients, except remaining butter.
Stuff mushroom caps.
Place a dot of butter on top of each.
Bake for 15 minutes at 350*
Homemade Ranch Dressing
With all the junk that is in the commercial varieties of Ranch Dressing, I just can't bring myself to buy it. But my menfolk love it, so I went on the hunt for a DIY version and after some tweaking, this is where I landed.
Ranch Dressing
Herbs:
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon dill weed
1 Tablespoon chives, finely chopped
1 Tablespoon parsley, finely chopped
2 Tablespoons freshly grated parmesan or Romano cheese
1 dash hot pepper sauce (Tabasco)
1/4 teaspoon white pepper
1/4 teaspoon mustard powder
1/2 teaspoon salt
1 teaspoon lemon juice
Base:
1 cup sour cream
1/2 cup buttermilk
1 dash raw apple cider vinegar
Mix all of it together with either a stick blender, a Magic Bullet or a whisk. It doesn't mix very well if you just shake the jar. **
Stores well in the fridge. I just put it in a glass jar with a screw top lid and it keeps for weeks.
**My stick blender is as old as the hills, and I got it second hand, but there are tons on the market out there.
I got my Magic Bullet on sale at Costco, and they can be found online or in other stores, as well. I use my Magic Bullet just about every day. Best kitchen appliance purchase I've made in years!
Ranch Dressing
Herbs:
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon dill weed
1 Tablespoon chives, finely chopped
1 Tablespoon parsley, finely chopped
2 Tablespoons freshly grated parmesan or Romano cheese
1 dash hot pepper sauce (Tabasco)
1/4 teaspoon white pepper
1/4 teaspoon mustard powder
1/2 teaspoon salt
1 teaspoon lemon juice
Base:
1 cup sour cream
1/2 cup buttermilk
1 dash raw apple cider vinegar
Mix all of it together with either a stick blender, a Magic Bullet or a whisk. It doesn't mix very well if you just shake the jar. **
Stores well in the fridge. I just put it in a glass jar with a screw top lid and it keeps for weeks.
**My stick blender is as old as the hills, and I got it second hand, but there are tons on the market out there.
I got my Magic Bullet on sale at Costco, and they can be found online or in other stores, as well. I use my Magic Bullet just about every day. Best kitchen appliance purchase I've made in years!
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