Wednesday, November 17, 2010

Repost: Kneaders Cranberry Sauce:


I posted this recipe a while ago but with Thanksgiving around the corner I thought it was a good repeat. This is easy and delicious.  I love the orange in it.


Kneaders Cranberry Sauce
 
Printable Recipe
 
1 quart fresh cranberries
1 cup white sugar
2 to 3 oranges to equal 1 cup fresh orange juice
1 teaspoon orange zest
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves

Squeeze oranges to equal 1 cup fresh orange juice.
In a large saucepan with a heavy bottom combine cranberries, sugar, spices  and orange juice.
Add orange zest.  Cook over medium heat, stirring often, until cranberries begin to pop. This will take 15 to 18 minutes.  Do not overcook
Remove from heat  
Let cool.  Blend to desired consistency.
This recipe can be makes 2 days ahead of time and kept in the refrigerator.

Help for the Holidays: How to Cook a Frozen Turkey


While I was in college at Utah State University I took an extremely hard foods class from a brilliant professor  Dr.  Charlotte Brennand.  I use things from that class every time I cook.  Dr. Brennand taught me to approach cooking as a science and changed how I look at food and its interaction. She sent out these instructions about cooking a turkey from frozen a few years ago and I use it every year.  One note this does not work well with preseasoned turkeys (think barbecue, or Asian) as the seasoning tends to burn.  I hope it helps you.

Time Tables for Roasting
Frozen Turkey

The following data is based on a research project conducted in the USU NFS department a few years ago.  I still receive requests for this information and thought it might be of value to you also.

The procedure for roasting a frozen turkey is to take the turkey from the freezer and remove the plastic wrap.  Put the frozen turkey in a shallow pan and cover with a foil tent.  The edge of the foil should just hang loosely around the turkey.  Put the frozen bird in the oven and turn the oven to the desired temperature.  The giblets and neck will still be in the craw.  These can be removed halfway through the cooking if desired or just prior to serving.  Remove the foil tent and turn the oven up to 400 degrees F. for the last 15-30 minutes of the cooking time to have a nice brown on the bird.  The bird can not be stuffed and use these time tables.

The two oven temperatures that we recommend are 250 degrees F and the traditional 325 degrees F.  Both will produce a good product.  Which is the better choice depends on the size of the turkey and the time schedule.  For example, to serve a 22 lb. turkey at 1:00 p.m. would require that the bird go in the oven around 3:30 a.m. if using the 325 degree F oven or around 7:30 p.m. the previous night if using a 250 degree F oven.  The lower temperature oven allows the cook to sleep all night.  It also ties up the oven longer.

Bird Size
Minutes per pound
Weight in Pounds
250 degree oven
350 degree oven



10
57
39
12
56
37
14
54
34
16
52
32
18
51
30
20
49
27
22
47
25
24
45
23





Note:  Time schedules are based on heating the turkey from 0 degrees F to 170 degrees F.

                                                                                    Charlotte Brennand
                                                                                    Food and Nutrition Specialist
Utah State University


Help for the Holidays: Buttermilk Gingerbread with Streusel Topping and Butter Cream Sauce


As the holidays approach I think I always have a moment of oh no what am I going to feed these people?  I want it to be something amazing yet easy. In this series I will post some of the best recipes I have to help you have a delicious and lower stress holiday.

A friend sent me this recipe and I tried it and I must say it is delicious! I’m not really that into gingerbread but this is a moist flavorful easy cake. 

1 cup sugar
½ cup butter, softened (1/2 cup butter powder plus 1/2 cup water)
2 cups flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon salt
½ cup pecans (optional)

1 teaspoon baking soda
1 cup buttermilk (2 T dry milk plus 1 cup water plus 1 Tablespoon lemon juice)
½ cup molasses
2 eggs (2 T egg powder plus 4 T water)

bananas (1 cup freeze dried bananas rehydrated in hot water)

Mix  sugar, butter, flour, ginger, cinnamon, allspice, and salt until crumbly.  Reserve ½ cup of the above mixture for the streusel topping.  To this, add ½ cup chopped pecans, if desired.

To the remainder, mix in baking soda, buttermilk, molasses, and eggs.


Pour batter into a well-greased 13 x 9 baking pan.  Sprinkle with the reserved streusel topping.  Bake at 350° for 28 minutes, or until toothpick comes out clean.  Watch carefully so you don’t over bake.  Let cool slightly, and serve warm with Butter Cream Sauce and sliced bananas, if desired.

Butter Cream Sauce

1 cup sugar
1 cup heavy cream
½ cup butter
dash of ginger

Combine and bring to a gentle boil over medium heat.  Stir 4 minutes.  Serve warm sauce over gingerbread.  Refrigerate any remaining sauce.  Enjoy!


Saturday, November 13, 2010

Freezer Biscuits and Honey Butter Using Powdered Butter

Printable Recipe

4 cups flour
2 Tbs. baking powder
1 1/2 tsp salt
1 tsp sugar
1/2 tsp soda
1/2 cup butter powder
1 cup sour cream powder
1 ¾ c water

Mix dry ingredients in a bowl.  Add water and mix to combine.


Roll out (I roll them out right on the cookies sheet)  to 1 inch thick cut with biscuit cutter.   

 Bake at 350 for 15 minutes.  OR freeze individually on a cookie sheet. When frozen solid, place in a freezer bag to store. When ready to use, place frozen biscuits on ungreased cookie sheet. Bake at 425 for 15=17 minutes or until top is golden. Makes 16-20.

*use parchment paper or grease cookie sheet

Honey Butter

1 cup butter powder
1 cup honey
2 T water (use less if you want it thicker)
1 c powder sugar
1 t vanilla

Using wire whisk or Kitchen Aid beat ingredients until creamy.

Coconut Honey Spread
2 C honey
¾ c butter powder
½ c coconut chopped
1 tsp coconut extract
 1/3  Cup water

Using wire whisk or KitchenAid beat ingredients until creamy.

Raspberry Butter
½ c butter powder
1 Tbsp sugar
2 Tbsp water
½ c freeze dried raspberries

Using wire whisk or KitchenAid beat ingredients until creamy.


Cinnamon Cream Cheese Butter
4 oz cream cheese, softened
¼ cup butter powder
2 Tbsp water
½ c powdered sugar 1 tsp vanilla
¼ tsp cinnamon
 Using wire whisk or KitchenAid beat ingredients until creamy.
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