I found this recipe on the back of the Zulka brown sugar bag. The cake looked great on the package, I happened to have apples in the refrigerator, and I wanted to try something new.
The instructions on how to make the cake on the bag make no sense, therefore, I changed it to the traditional method of creaming the butter and then creaming the butter and sugar together. Okay, so you don’t know what creaming is? It’s very simple. Put room temperature butter into a large bowl, and then beat it with an electric beater until it is nice and smooth. If you don’t have room temperature butter, you can cut the butter up into small pieces and then cream it. The best way to beat is with a stand mixer, but a hand mixer will do just fine. Don’t try this with a whisk, it’s too difficult.
This is a very moist cake, and may take quite a while to bake. The original instructions said 40-55 minutes, mine was in over 80 minutes, your mileage may vary.
Thanksgiving Day, and I have an extra bunch of celery after making the stuffing, what to do with it? We were having a small dinner party, and I think it’s nice to have a little appetizer with your wine whilst waiting for the big attraction, the turkey.
I wanted to make something that would stick with the theme of the dinner. Usually, I stuff celery with blue cheese and cream cheese, but this time, I wanted something different. Stalk the pantry, and there, in the front, is a bag of dried cranberries. Perfect!
This was a real hit at our gathering. Thankfully, as chef, I made one for myself to taste test. Good thing, because I didn’t get one when I set the tray out – it was gone in minutes. My guests really liked them!
When you make this, please use the hearts of celery. If you cannot get hearts, then at least remove the tough strings. There is nothing more embarrassing than biting into a piece of celery and having strings hanging out of your mouth! Just take a knife, start at either end of the stalk, and pull the strings out. That’s better!
It rained today, and it’s a bit chilly, the night before Halloween. Social media is talking about killer clowns coming out in my city, so I’m double locking the doors, just to be on the safe side. It’s a perfect night for apple pie.
Someone gave me a can of apple pie filling, and a package of frozen puff pastry. When I received the gift, I put both away, thinking I would use them for other things. But, today, I realized I could put them together and make a wonderful pie. There is no need for a pie pan, just a sheet pan, and some parchment paper to keep the pastry from sticking. Of course, you could use other fillings, cherry or blueberry would be great.
This is something that I really love, and when I don’t have left over turkey, I have been known to go to the store and get the frozen one – you know which one I mean. But, this dish is really best fresh, made from the left over turkey at your feast.
I have found other recipes that called for peas, no sherry, white wine, etc. Well, it’s just not the same thing! This is the Turkey Tetrazzini you have been looking for, that you remember, that you crave, the one with celery, mushrooms and sherry cream sauce. You can make a lot of this, put it into individual serving trays and freeze it for some night when you don’t want to cook, but you want something comforting.
Every Thanksgiving, The Good Plate goes crazy with people wanting to know how to roast a perfect turkey in a Nesco oven. Since I wrote the first article in 2009, I have made some significant changes to the preparation of the bird, mostly to cut down on time, but also to increase flavor and crispness of the skin. This year, in 2015, my bird was truly perfect, and everyone exclaimed about how much they don’t like breast meat because it’s too dry, but loved mine because it was nice and moist. If you want the older recipe with the liquid brine, please visit How to Make a Perfect Turkey in a Nesco Roaster Oven.
As the Christmas Holiday rapidly approaches, it’s time to get into the kitchen and make some Christmas memories. I have been making fudge for Christmas presents for years, but this time, I wanted to do something a little different. Spane really likes Eggnog, and I do, too. We were invited to a potluck Christmas party at Entrepreneurs and Professions, and I decided to make Jambalaya, Hot Dogs with Bacon appetizers, and wow everyone with the Eggnog Fudge.
Recipe: Eggnog Fudge
Summary: A perfect treat for the Holiday season.
Mis En Place Eggnog Fudge
3 cups Sugar
1 7-oz jar marshmallow creme
1 can Sweetened Condensed Milk
6 tablespoons Butter
1 12-oz package good quality white chocolate chips
1 teaspoon grated nutmeg
1 teaspoon brandy flavoring
Dried cranberries for garnish (optional)
Line a 9×9 inch pan with parchment paper.
Mix sugar, sweetened condensed milk and butter together and cook until mixture comes to a boil, stirring frequently.
Boil for 5 minutes, stirring constantly. Make sure to stir all the way to the bottom to avoid hot spots and burning.
Remove from heat and add the nutmeg and brandy flavoring. Stir in white chocolate chips and marshmallow creme.
Stir ingredients until mixture is creamy and smooth. (An electric mixer may be used).
Pour into the pan and cool until room temperature. Put in the refrigerator until completely set.
Eggnog Fudge cooling
Remove the parchment paper with fudge from the pan.
Cut the fudge into squares. Top each one with a dried cranberry. Push the cranberry down a little so it will still to the fudge.
Return to the refrigerator, then remove about 1 hour before serving time.
I suggest using flavoring instead of real liquor because the flavoring is more intense. Liquor, because of the temperature of the hot candy, could also cause a flare-up.