The Basic Dry Rub for Jerky
A good way to start your batch of jerky. A little sweet, a little spicy.
For 2 lbs of meat
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
This is the easiest way to make sourdough bread
The 1 2 3 method of no knead.
1 cup sourdough starter
1 cup warm water
2 teaspoon salt
3 cup all purpose flour
Mix all ingredients in a large bowl and cover with plastic wrap 18 to 24 hours overnight.
Preheat oven 450 degrees along with a covered dutch oven.
Flour a board and dump the dough in the flour rolling it over itself a couple of times. Do not overwork.
Simply dump the rolled dough into the Dutch oven carefully and not burning yourself. Remember the lid is hot!
Bake covered 25 minutes uncovering the last 10 minutes to brown. Cool on a wire rack. Enjoy!
My sis is coming to visit a few days and we both love eggnog, so I whipped up this very easy nog. Yummy!
3 cups Milk
1 cup Heavy Cream
1 cup Sugar
½ teaspoon Vanilla Extract
½ teaspoon Salt
Nutmeg to taste
1. In a mixing bowl, whisk together 1 cup sugar and ½ teaspoon salt.
2. Crack 6 eggs into the mixing bowl and whisk very well until homogeneous.
3. Pour 3 cups of milk into a large pot and turn the heat up to medium.
4. Pour the egg mixture into the milk and whisk very quickly.
5. Continuously whisk while it heats up. You want to get the mixture to about 150 to 160 degrees Fahrenheit.
If you have a food thermometer you can keep track of the heat that way, but if you do not have one simply heat
the mixture until you start to see a little steam, then give it another 30 to 60 seconds to cook while whisking.
You will notice that it thickens a bit and becomes smooth. It will take about 5 minutes.
6. Take the pot off the heat as soon as the proper temperature is reached. Add 1 cup of cream and ½ teaspoon
vanilla extract. (you may add a little nutmeg at this point if desired) Stir well.
7. Put into a bowl or pitcher and refrigerate until it is cold and thick. (around 8 hours)
8. When ready to serve, stir or shake the eggnog, pour into serving glasses. Dust with nutmeg. (more…)
Did this Pillsbury Crescent Ring for the Patriots game last night. Go Patriots! Really easy and good although I substituted off brand rolls, mozzarella, bologna instead of capocollo, and my own peppers from our garden. Also added onion. You could do this many different ways.
2cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2cup well drained roasted red bell peppers (from a jar)
8slices provolone cheese, halved
1/3lb deli sliced hot salami
1/4lb deli sliced ham
1/4lb deli sliced capocollo
1/2cup well drained hot pepper rings (from a jar)
Heat oven to 375°F.
Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.
To drain the roasted red bell peppers thoroughly, use a fine mesh strainer, then set on a few paper towels to absorb any extra moisture.
If you don’t like it spicy, switch out the deli meats for a milder flavor, and swap in some ripe olives instead of the hot pepper rings. This link will show you how to put it together. Have fun!
I had pumpkin that needed to be used, so searched web and found some muffins that can be frozen at shugarysweets. They are very good even without the glaze..I haven’t tried the glaze yet. I plan to freeze them in two serving per pack. Nothing like a muffin for a quick breakfast.
For the Muffins:
1/2 cup unsalted butter, softened
1 1/2 cup granulated sugar
1 can (15oz) pure pumpkin puree
3 large eggs
2 1/2 cup all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp kosher salt
For the Streusel:
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 tsp ground cinnamon
2 Tbsp unsalted butter, melted
1/4 cup toffee bits
For the Glaze:
1 cup powdered sugar
1 tsp maple flavoring
Preheat oven to 350 degrees F. Grease 24 cupcake pans.
In a large mixing bowl, beat the butter and sugar until combined, about two minutes.
Add pumpkin and eggs, beating until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg,
cloves and salt. Spoon batter into cupcake tins, dividing evenly (each about 2/3 full).
In a separate bowl, mix streusel ingredients together with a fork. Sprinkle over muffins evenly.
Bake for 17-19 minutes. Remove and cool 10 minutes in pan. Remove from pan to a wire rack.
For the glaze, whisk the powdered sugar, maple and milk together until desired consistency.
In a large bowl add-
1 cup active, bubbly sourdough starter (any hydration level)
1 cups warm water
Beat with a whisk to completely dissolve the sourdough in the water, then add:
3 cups all purpose flour
2 tsp salt
Mix with a wooden spoon until it comes together in a shaggy, wet mass. Scrape the dough into a clean bowl, big enough to let the dough rise to at least double. Cover it with plastic and let it sit at room temperature for about 18 – 24 hours until doubled in size. Dump dough onto a floured board and with floured hands fit into pizza pan. The dough will be soft and you may have to spray it with cooking spray as you work to keep it from sticking to your hands.
Cover with toppings. Bake 425 degrees about 20 minutes.
This cake is so good!
1 box duncan hines butter recipe cake mix (do not use pudding-plus cake mix for this recipe)
16 oz sour cream
18 oz package frozen coconut semi-thawed (3- 6 oz packs)
2 c sugar
1 large 16 oz container cool whip (less 1 cup)
Make cake as directed with real butter in 8 inch pans. Don’t skimp on the real butter..margarine won’t be as good.
Mix sour cream, sugar, and 2 packs (12 oz) of coconut together. Refrigerate as cake cools. Reserve one cup of sour cream mixture for icing. Refrigerate as cake cools.
Split each cooled cake layer in half. Spread the refrigerated sour cream mixtue between each layer and stack.
To ice, add the reserved 1 cup sour cream mixture to about 9 ounces of the cool whip and adjust as needed with remaining cool whip.
You don’t want it too liquid but just enough to stick. Then sprinkle the other 6 ounces of coconut on top and sides patting it in with a spatula.
You must keep this cake refrigerated in an air tight container, like tupperware. Can be kept refrigerated for one week.