Check out this blog for Pumpkin Gingerbread Trifle. This recipe looks interesting and yummy. I haven't tried it, but it may be something new and good for the fall, Halloween or Thanksgiving for someone out there. And I had a thought. If you didn't have time or want to make the gingerbread, crushed store bought gingersnaps (we like Bashas Food Club brand the best) might make an interesting layer between the pumpkin mousse. What do you think? Would give flavor as well as crunch. Depending on how long it sat in the mousse. Could work. Could work nicely.
http://dineomite.blogspot.com/2009/10/pumpkin-gingerbread-trifle.html
Friday, October 30, 2009
Wednesday, October 28, 2009
Menus with what's on sale Oct. 28.-Nov. 3
Did I actually just write November down like it was really going to be here in less than a week? Can't be so, say it isn't so and that my life isn't racing past me.
Some smokin deals this week, especially if you will be able to hit Fry's Moonlight Madness sale tomorrow, Thursday, from 3 to 9p.m. Gala apples for .99 a 3 lb. bag. At first I read .99 and assumed that meant per pound, and thought to myself, "what's so special about that?", then I went back and saw that is was for a 3 lb. bag. That's .33 lb. kids! And there is a limit of 4 bags, so you could buy 12 lbs. of apples for $4 and put them in the fruit section of the fridge and be set for a couple of weeks.
I wanted to tell you about something. Even at risk that the world will know what a slob I am. Our drinking glasses had this film on them. The "glass" glasses and the plastic glasses. I would hand wash them and they still would look bad and the "glass" glasses had spots on them still. I just thought that I wasn't washing them good enough. Well, the lightbulb finally went on in my little head Monday while I was in the kitchen and after washing and drying the same glass a second time, holding it up to the light and it still didn't look good, I thought to myself, "those are hard water stains." DUH. I know, it takes me awhile sometimes but with most things or some things, I eventually get it. So I pulled out the vinegar and poured it into a glass, then got out more glasses and poured some in, then pulled out more glasses and poured the vinegar already in glasses into them and poured some vinegar on my wash cloth and scrubbed the outsides as well as the insides. Then after washing and drying and holding up to the window to inspect I was so happy. I now have the most sparkling looking glasses in the world. My husband and daughter both pointed out to me that I could have run vinegar through the dishwasher with most probably the same results, but oh, well. Caution: Use gloves if you have any kind of small cut on your hands. Not that I did, but if your hands are not in good shape it will hurt, and will hurt bad. Vinegar is fast becoming my most used food stuff for cleaning. I put a splash in the bottom of my canner and the pot that had the lids in it after a canning session and it removes the calcium build up and I occassionally soak a cloth around my kitchen faucet with hot vinegar to remove the hard water stains on the countertop. And on the water/ice dispenser for the fridge.
EDIT: If you do put vinegar on your granite countertops, or anything else, please rinse off thoroughly with clear water as granite is porous, as you know, and vinegar IS an acid.
Here it is:
$70.96
Breakfast
1-Cereal, milk and cantaloupe chunks
2-Oatmeal, Sunny D juice
3-Cereal, milk, hot cocoa
4-Oatmeal, Hot cocoa
5-Oatmeal, apple juice
6-French toast, sausage links
7-Waffles, bacon, juice or cocoa, whatever is left
Lunch
1-PB&J sandwich, apple
2-Lunch meat sandwich, cheez-its crackers, carrots
3-PB&J sandwich, granola bar, grapes
4-Lunch meat sandwich, cheez-its crackers, apple
5-PB&J sandwich, cheez-its crackers, granola bar
6-Mac & cheese, apple
7-Tacquitos, grapes, Pepsi
Dinner
1-Mac & Cheese, broccoli, pear crisp/vanilla ice cream for dessert. see http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/ for a recipe for pear crisp.
2-Pizza, green salad
3-Food Club skillet dinner, squash(buy a roast, ask the butcher to grind 2/3 into ground beef for the skillet dinner and chili dogs and cut up 1/3 into chunks for stew)
4-Spaghetti and red sauce, french baguette
5-Chili dogs or hot dog, buns, chips and dip. see http://food.aol.com/experts/tyler-florence/chili-dogs-with-creamy-coleslaw Or if you want to trade out the Cheez-its or something else for a can of Hormel chili for .89 at Fry's, then do that.
6-Baked chicken, mandarin orange green salad with a sweet dressing, Rice A Roni
7-Beef stew with onions, carrots, potatoes and cheddar garlic biscuits
Snacks:
Microwave popcorn
CHEDDAR GARLIC BISCUITS
I don't remember if I got this from the Bisquick box or a magazine
2 C. bisquick
1/2 C. shredded cheddar cheese
sliced/diced green onion to taste
2/3 C. milk
1/4 C. butter or marg., melted
1/2 tsp. garlic powder
In a bowl, combine the biscuit mix, cheese and onion. Stir in milk until a soft dough form; stir 30 seconds longer. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 450 degrees for 8-10 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits. Serve warm.
MANDARIN SALAD
from Woman's Day, 8/8/95, I've modified it though
Dressing:
1/2 C. veg. oil
1/4 C. cider vinegar
1/4 C. sugar
1 tsp. salt
Mix in a jar or tupperware container by shaking it. Tear lettuce, slice green onions and add drained can of mandarin oranges. Toss with dressing.
If you wish to add sugared almonds put 1 cup of sliced almonds in a small pan over mdium heat with 1/3 cup of sugar. When sugar melts and starts to carmelize and almonds are very lightly toasted, put in a non plastic bowl or turn out onto parchment paper to cool. Break apart when cool. Can use in the salad if you wish. But I didn't allow for almonds in the grocery list. Or try it with cashews, pecans, walnuts sugared. Better yet, sugared pecans in the salad with some chunks of blue cheese in it! yummmmm.
Grocery List:
Albertsons
Whole fryer, .48 lb., buy aprox. 3 lbs. at $1.44
John Morrell meat weiners, .49 with in ad coupon from Wed. paper, buy one
Dreyers vanilla ice cream, $2.27
Bashas
Boneless cross rib roast, $1.87 lb., aprox. 3 lbs. for $5.61(you might need 4 lbs., you are using this for 3 meals, possibly)
slicing tomatoes, .77 lb.
Food Cub dip, .99
Kellogg's cereals, $1.88, buy 2
Pepsi 2 liter, with shocker coupon from Wed. ad, .49, limit 1
Hillshire Farms deli selects, $2.88
Food Club skillet Classics, 10/$10, buy 1
Bisquick, 2/$5, buy 1
Food Club Mac & Cheese, 2/$1, buy 3
Food Club oats, $1.99
Eggs, I've allowed for .99 for 1 doz.
Rice A Roni, $1, buy 1
Lettuce, I've allowed for $1.50
Potatoes, .59 lb., buy 1 lb.
green onions, I've allowed for .89 for 1 bunch
Bashas milk, $2.19, buy 2
Bakery hot dog buns, .99, buy 1
beef broth, I've allowed for .75, buy 2
Fry's (use a Fresh and Easy $3 off of $30 purchase here, or your Albertson's $10 off of $100 purchase coupon)
Fry's mega 10 deal
1-Sunny D citrus drink, .89
2-Banquet brown and serve sausage links, .89
3-Tombstone pizza, $1.99
4-Cheez-its crackers, .99
5-Dole mandarin oranges, .49
6-Kraft shredded cheese, $1.99
7-Jose' Ole' Taquitos, $1.99
8-Swiss Miss cocoa, .79
9-Quaker granola bars, $1.49
10-Lay's Potato chips (for dip), $1.77
Regular sale items
Fresh baked french baquette, $1.00
Bartlett pears, .49 lb, buy 3 lbs. or 4-5 pears at $1.47
Kroger mini peeled carrots, $1
Kroger Value bread, .88, buy 3
Kroger Value spaghetti sauce, $1.15
Fry's spaghetti, .88
onion, I've allowed for .50
Kroger Value Peanut butter, $1.49
Fry's Moonlight Madness sale from 3-9p.m. on Thursday
Langers Apple juice, .88, buy 1
Pop Secret popcorn, .88, buy 1
Gala apples, .99 lb., 3 lb. bag, buy 3 (albertson's also has 3 lbs. for .99)
Bar S/Kroger Value bacon, .97 (Albertson's has bacon for .99)
Sprouts
Cantaloupe, .97 ea
Seedless grapes, .97 lb, buy 2 lbs.
Acorn squash, .69 lb., buy 2 lbs.
Other great deals:
Dole bananas, .39 lb-Albertsons
red or Granny apples, .99 for a 3 lb. bag-Albertsons
Northwest gala, .49 lb.-Fry's
chicken drums or thighs, .88 lb.-Fry's
Bulk foods, save 25%-Fry's
Moonlight madness-Doritos, $1.48-Fry's
Moonlight madness-Nestle candies, $1.88-Fry's
Moonlight madness-Wonka candy, $1.67-Fry's
Kroger semisweet baking chips, .97-Fry's
Split chicken breast, .87 lb.-Bashas
M&M/Mars or Hersheys fun size candy, $1.48 with shocker coupon-Bashas
Langers 3 liter apple juice or cider with shocker coupon, $1.48-Bashas
Lay Potato chips, $1.88-Bashas
Bar S meat franks, .99-Bashas
Mi Ranchitos tortilla chips, .99-Bashas
Hunt's diced tomatoes, .99-Bashas
Mott's applesauce, 2/$3-Bashas
Yams, 99 lb.-Bashas
Items not on the grocery list:
ketchup
butter
brown sugar
syrup
flour
almonds
chili powder
mayonnaise
mustard
waffle syrup or powdered sugar
jelly
garlic powder
cider vinegar
veg. oil
cinnamon
Some smokin deals this week, especially if you will be able to hit Fry's Moonlight Madness sale tomorrow, Thursday, from 3 to 9p.m. Gala apples for .99 a 3 lb. bag. At first I read .99 and assumed that meant per pound, and thought to myself, "what's so special about that?", then I went back and saw that is was for a 3 lb. bag. That's .33 lb. kids! And there is a limit of 4 bags, so you could buy 12 lbs. of apples for $4 and put them in the fruit section of the fridge and be set for a couple of weeks.
I wanted to tell you about something. Even at risk that the world will know what a slob I am. Our drinking glasses had this film on them. The "glass" glasses and the plastic glasses. I would hand wash them and they still would look bad and the "glass" glasses had spots on them still. I just thought that I wasn't washing them good enough. Well, the lightbulb finally went on in my little head Monday while I was in the kitchen and after washing and drying the same glass a second time, holding it up to the light and it still didn't look good, I thought to myself, "those are hard water stains." DUH. I know, it takes me awhile sometimes but with most things or some things, I eventually get it. So I pulled out the vinegar and poured it into a glass, then got out more glasses and poured some in, then pulled out more glasses and poured the vinegar already in glasses into them and poured some vinegar on my wash cloth and scrubbed the outsides as well as the insides. Then after washing and drying and holding up to the window to inspect I was so happy. I now have the most sparkling looking glasses in the world. My husband and daughter both pointed out to me that I could have run vinegar through the dishwasher with most probably the same results, but oh, well. Caution: Use gloves if you have any kind of small cut on your hands. Not that I did, but if your hands are not in good shape it will hurt, and will hurt bad. Vinegar is fast becoming my most used food stuff for cleaning. I put a splash in the bottom of my canner and the pot that had the lids in it after a canning session and it removes the calcium build up and I occassionally soak a cloth around my kitchen faucet with hot vinegar to remove the hard water stains on the countertop. And on the water/ice dispenser for the fridge.
EDIT: If you do put vinegar on your granite countertops, or anything else, please rinse off thoroughly with clear water as granite is porous, as you know, and vinegar IS an acid.
Here it is:
$70.96
Breakfast
1-Cereal, milk and cantaloupe chunks
2-Oatmeal, Sunny D juice
3-Cereal, milk, hot cocoa
4-Oatmeal, Hot cocoa
5-Oatmeal, apple juice
6-French toast, sausage links
7-Waffles, bacon, juice or cocoa, whatever is left
Lunch
1-PB&J sandwich, apple
2-Lunch meat sandwich, cheez-its crackers, carrots
3-PB&J sandwich, granola bar, grapes
4-Lunch meat sandwich, cheez-its crackers, apple
5-PB&J sandwich, cheez-its crackers, granola bar
6-Mac & cheese, apple
7-Tacquitos, grapes, Pepsi
Dinner
1-Mac & Cheese, broccoli, pear crisp/vanilla ice cream for dessert. see http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/ for a recipe for pear crisp.
2-Pizza, green salad
3-Food Club skillet dinner, squash(buy a roast, ask the butcher to grind 2/3 into ground beef for the skillet dinner and chili dogs and cut up 1/3 into chunks for stew)
4-Spaghetti and red sauce, french baguette
5-Chili dogs or hot dog, buns, chips and dip. see http://food.aol.com/experts/tyler-florence/chili-dogs-with-creamy-coleslaw Or if you want to trade out the Cheez-its or something else for a can of Hormel chili for .89 at Fry's, then do that.
6-Baked chicken, mandarin orange green salad with a sweet dressing, Rice A Roni
7-Beef stew with onions, carrots, potatoes and cheddar garlic biscuits
Snacks:
Microwave popcorn
CHEDDAR GARLIC BISCUITS
I don't remember if I got this from the Bisquick box or a magazine
2 C. bisquick
1/2 C. shredded cheddar cheese
sliced/diced green onion to taste
2/3 C. milk
1/4 C. butter or marg., melted
1/2 tsp. garlic powder
In a bowl, combine the biscuit mix, cheese and onion. Stir in milk until a soft dough form; stir 30 seconds longer. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 450 degrees for 8-10 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits. Serve warm.
MANDARIN SALAD
from Woman's Day, 8/8/95, I've modified it though
Dressing:
1/2 C. veg. oil
1/4 C. cider vinegar
1/4 C. sugar
1 tsp. salt
Mix in a jar or tupperware container by shaking it. Tear lettuce, slice green onions and add drained can of mandarin oranges. Toss with dressing.
If you wish to add sugared almonds put 1 cup of sliced almonds in a small pan over mdium heat with 1/3 cup of sugar. When sugar melts and starts to carmelize and almonds are very lightly toasted, put in a non plastic bowl or turn out onto parchment paper to cool. Break apart when cool. Can use in the salad if you wish. But I didn't allow for almonds in the grocery list. Or try it with cashews, pecans, walnuts sugared. Better yet, sugared pecans in the salad with some chunks of blue cheese in it! yummmmm.
Grocery List:
Albertsons
Whole fryer, .48 lb., buy aprox. 3 lbs. at $1.44
John Morrell meat weiners, .49 with in ad coupon from Wed. paper, buy one
Dreyers vanilla ice cream, $2.27
Bashas
Boneless cross rib roast, $1.87 lb., aprox. 3 lbs. for $5.61(you might need 4 lbs., you are using this for 3 meals, possibly)
slicing tomatoes, .77 lb.
Food Cub dip, .99
Kellogg's cereals, $1.88, buy 2
Pepsi 2 liter, with shocker coupon from Wed. ad, .49, limit 1
Hillshire Farms deli selects, $2.88
Food Club skillet Classics, 10/$10, buy 1
Bisquick, 2/$5, buy 1
Food Club Mac & Cheese, 2/$1, buy 3
Food Club oats, $1.99
Eggs, I've allowed for .99 for 1 doz.
Rice A Roni, $1, buy 1
Lettuce, I've allowed for $1.50
Potatoes, .59 lb., buy 1 lb.
green onions, I've allowed for .89 for 1 bunch
Bashas milk, $2.19, buy 2
Bakery hot dog buns, .99, buy 1
beef broth, I've allowed for .75, buy 2
Fry's (use a Fresh and Easy $3 off of $30 purchase here, or your Albertson's $10 off of $100 purchase coupon)
Fry's mega 10 deal
1-Sunny D citrus drink, .89
2-Banquet brown and serve sausage links, .89
3-Tombstone pizza, $1.99
4-Cheez-its crackers, .99
5-Dole mandarin oranges, .49
6-Kraft shredded cheese, $1.99
7-Jose' Ole' Taquitos, $1.99
8-Swiss Miss cocoa, .79
9-Quaker granola bars, $1.49
10-Lay's Potato chips (for dip), $1.77
Regular sale items
Fresh baked french baquette, $1.00
Bartlett pears, .49 lb, buy 3 lbs. or 4-5 pears at $1.47
Kroger mini peeled carrots, $1
Kroger Value bread, .88, buy 3
Kroger Value spaghetti sauce, $1.15
Fry's spaghetti, .88
onion, I've allowed for .50
Kroger Value Peanut butter, $1.49
Fry's Moonlight Madness sale from 3-9p.m. on Thursday
Langers Apple juice, .88, buy 1
Pop Secret popcorn, .88, buy 1
Gala apples, .99 lb., 3 lb. bag, buy 3 (albertson's also has 3 lbs. for .99)
Bar S/Kroger Value bacon, .97 (Albertson's has bacon for .99)
Sprouts
Cantaloupe, .97 ea
Seedless grapes, .97 lb, buy 2 lbs.
Acorn squash, .69 lb., buy 2 lbs.
Other great deals:
Dole bananas, .39 lb-Albertsons
red or Granny apples, .99 for a 3 lb. bag-Albertsons
Northwest gala, .49 lb.-Fry's
chicken drums or thighs, .88 lb.-Fry's
Bulk foods, save 25%-Fry's
Moonlight madness-Doritos, $1.48-Fry's
Moonlight madness-Nestle candies, $1.88-Fry's
Moonlight madness-Wonka candy, $1.67-Fry's
Kroger semisweet baking chips, .97-Fry's
Split chicken breast, .87 lb.-Bashas
M&M/Mars or Hersheys fun size candy, $1.48 with shocker coupon-Bashas
Langers 3 liter apple juice or cider with shocker coupon, $1.48-Bashas
Lay Potato chips, $1.88-Bashas
Bar S meat franks, .99-Bashas
Mi Ranchitos tortilla chips, .99-Bashas
Hunt's diced tomatoes, .99-Bashas
Mott's applesauce, 2/$3-Bashas
Yams, 99 lb.-Bashas
Items not on the grocery list:
ketchup
butter
brown sugar
syrup
flour
almonds
chili powder
mayonnaise
mustard
waffle syrup or powdered sugar
jelly
garlic powder
cider vinegar
veg. oil
cinnamon
Tuesday, October 27, 2009
Mincemeat
Posting this recipe for Mindy. And the rest of humanity as well. At least for the non raisin hating part of the species. Beware, Mincemeat is an acquired taste, most people are not crazy for it. I am one of those people, despite growing up with it in mincemeat pies at Thanksgiving and Christmas. The husband's family grew up with it also. I do like my version of it though. And have I mentioned before how good it makes the house smell? Like Christmas potpouri that you can eat. The hardest thing about this was keeping the kids, or one kid whom I will not name, from drinking the apple cider that I needed for the recipe. Why make mincemeat? If you can find it in the grocery store in a jar to make a homemade pie out of, it is $7 plus for it. And it was expensive to make from scratch but still probably cheaper than $7 for one pie. Let me start with the recipe that I used as a guide and then I will give you my altered version.
Brandied Mincemeat
from the Ball Blue Book guide of preserving, pg. 86
Yield: about 4 quarts
2 quarts diced, peeled, cored tart apples (about 8 large)
4 Cups cranberries (about 1 lb.)
1 (14 oz.) package golden raisins
1 (14 oz.) package dark raisins
1 (11 oz.) package currants
1 (12 oz.) package figs, chopped
1 1/3 Cups ground and seeded oranges (about 2 medium)
1 Cup ground and seeded lemons (about 2 large)
1/2 cup minced candied orange peel
1/2 cup minced candied lemon peel
2 cups brown sugar
1 tablespoon cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon ginger
1 quart apple cider
1/4 cup brandy
1/2 cup dry sherry
Combine all ingredients, except brandy and sherry, in a large saucepot. Simmer 1 hour, stirring occassionally. Remove from heat; stir in brandy and sherry. Return to heat; simmer 30 minutes. Ladle hot mincement into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Ad just two-piece caps. Process 30 minutes in a boiling-water canner.
NOTE: I actually added 5 minutes to the canning time as Phoenix, AZ is 1,100 ' above sea level. The 30 minute time is for sea level to 1000' above sea level. You'll need to adjust the time according to how far above sea level you are where you live.
If you're not into canning I imagine that you could freeze this. A quart may make one pie. I haven't done it before. And mincemeat is a strong flavor. You might want to add more apples when you actually make the pie.
Mincemeat
My version
About 16 large granny smith apples
1 (14 oz.) package of golden raisins
1 (14 oz.) package of dark raisins
1 (11 oz.) package of currants
zest from one orange
2 oranges, peel cut from them, sliced, then diced finely
zest from one lemon
2 lemons, peel cut from them, sliced, then diced finely
2 cups brown sugar
1 tablespoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon ginger
1 quart apple cider, plus more as the juice cooked out. Or add water.
Then I followed the cooking and canning instructions for the above recipe. I got aproximately 7 pints, possibly close to 8 out of my recipe.
NOTE: I left out the candied lemon and orange peels b/c I hate them. I left out the cranberries b/c DH hates them. I left out the figs, just because, for no real good reason. I left out the brandy and sherry b/c we don't have or use them. So go crazy with your version of this. Whenever I left out a fruit, I upped the apples and when I left out a liquid, I upped the cider. I think that it turned out great.
Brandied Mincemeat
from the Ball Blue Book guide of preserving, pg. 86
Yield: about 4 quarts
2 quarts diced, peeled, cored tart apples (about 8 large)
4 Cups cranberries (about 1 lb.)
1 (14 oz.) package golden raisins
1 (14 oz.) package dark raisins
1 (11 oz.) package currants
1 (12 oz.) package figs, chopped
1 1/3 Cups ground and seeded oranges (about 2 medium)
1 Cup ground and seeded lemons (about 2 large)
1/2 cup minced candied orange peel
1/2 cup minced candied lemon peel
2 cups brown sugar
1 tablespoon cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon ginger
1 quart apple cider
1/4 cup brandy
1/2 cup dry sherry
Combine all ingredients, except brandy and sherry, in a large saucepot. Simmer 1 hour, stirring occassionally. Remove from heat; stir in brandy and sherry. Return to heat; simmer 30 minutes. Ladle hot mincement into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Ad just two-piece caps. Process 30 minutes in a boiling-water canner.
NOTE: I actually added 5 minutes to the canning time as Phoenix, AZ is 1,100 ' above sea level. The 30 minute time is for sea level to 1000' above sea level. You'll need to adjust the time according to how far above sea level you are where you live.
If you're not into canning I imagine that you could freeze this. A quart may make one pie. I haven't done it before. And mincemeat is a strong flavor. You might want to add more apples when you actually make the pie.
Mincemeat
My version
About 16 large granny smith apples
1 (14 oz.) package of golden raisins
1 (14 oz.) package of dark raisins
1 (11 oz.) package of currants
zest from one orange
2 oranges, peel cut from them, sliced, then diced finely
zest from one lemon
2 lemons, peel cut from them, sliced, then diced finely
2 cups brown sugar
1 tablespoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon ginger
1 quart apple cider, plus more as the juice cooked out. Or add water.
Then I followed the cooking and canning instructions for the above recipe. I got aproximately 7 pints, possibly close to 8 out of my recipe.
NOTE: I left out the candied lemon and orange peels b/c I hate them. I left out the cranberries b/c DH hates them. I left out the figs, just because, for no real good reason. I left out the brandy and sherry b/c we don't have or use them. So go crazy with your version of this. Whenever I left out a fruit, I upped the apples and when I left out a liquid, I upped the cider. I think that it turned out great.
Monday, October 26, 2009
Sweet and Sour Red Cabbage
Trying to find my mom's recipe and couldn't. I found this blog that had it. My mother's recipe had cinnamon and cloves in it. This one has caraway seeds and nutmeg. If you wanted it sweeter and with the cinnamon and cloves, you could always add more sugar and maybe omit the onions if you wanted to.
http://www.wardstreetbistro.com/wsb/2009/01/sweet-and-sour-red-cabbage.html
http://www.wardstreetbistro.com/wsb/2009/01/sweet-and-sour-red-cabbage.html
Sour Cream sugar cookies
These are great cut out and decorated into Halloween shapes, Christmas cookies and Valentine's cookies.
Teresa's Treasures
from my friend Teresa
1 C. butter
1 C. sugar
2 eggs
1/2 tsp. vanilla
Cream above ingredients together
3 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. paking powder
1/2 C. sour cream or sour milk (I don't use as much sour milk when I use it)
Combine the dry ingredients in a bowl and alternate mixing the dry into the creamed mixture with the sour cream or sour milk until all combined. It is a sticky, soft dough and refrigerating will firm it up. If using sour milk, use sparingly. drizzling in until dough is soft and slightly sticky but not too wet.
Chill for an hour at least.
Roll out to 1/2" thickness. I always make mine thinner than Teresa did but still a little thicker than a traditional crisp sugar cookie. These will turn out like the Lofthouse brand cookies, so use your own judgement how thick to make them.
Bake at 375 for 8 mintes. You don't want them brown on top, just a slight gold color possibly on the bottoms. Cool and ice or decorate with butter cream frosting. If these are left in tupperware overnight, they become so soft and luscious.
NOTE:Put a glug (a couple of teaspoons or a tablespoon) of vinegar into a 1/4 to a 1/2 C. of milk to sour it.
Buttercream frosting
from the box of a cake mix, from way back when
4 C. powdered sugar
1 stick softened butter or margerine
1 tsp. or 1 cap full of vanilla
dash of salt
milk to desired consistency. Use water if you don't have milk
Cream butter, add half of the sugar and a little milk and the salt and vanilla and cream. Add the rest of the sugar and some milk, a little at a time and blend until creamy. Add milk slightly until desired consistency is reached. If you are using a decorator bag, it will need to be thicker than if just speading.
Teresa's Treasures
from my friend Teresa
1 C. butter
1 C. sugar
2 eggs
1/2 tsp. vanilla
Cream above ingredients together
3 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. paking powder
1/2 C. sour cream or sour milk (I don't use as much sour milk when I use it)
Combine the dry ingredients in a bowl and alternate mixing the dry into the creamed mixture with the sour cream or sour milk until all combined. It is a sticky, soft dough and refrigerating will firm it up. If using sour milk, use sparingly. drizzling in until dough is soft and slightly sticky but not too wet.
Chill for an hour at least.
Roll out to 1/2" thickness. I always make mine thinner than Teresa did but still a little thicker than a traditional crisp sugar cookie. These will turn out like the Lofthouse brand cookies, so use your own judgement how thick to make them.
Bake at 375 for 8 mintes. You don't want them brown on top, just a slight gold color possibly on the bottoms. Cool and ice or decorate with butter cream frosting. If these are left in tupperware overnight, they become so soft and luscious.
NOTE:Put a glug (a couple of teaspoons or a tablespoon) of vinegar into a 1/4 to a 1/2 C. of milk to sour it.
Buttercream frosting
from the box of a cake mix, from way back when
4 C. powdered sugar
1 stick softened butter or margerine
1 tsp. or 1 cap full of vanilla
dash of salt
milk to desired consistency. Use water if you don't have milk
Cream butter, add half of the sugar and a little milk and the salt and vanilla and cream. Add the rest of the sugar and some milk, a little at a time and blend until creamy. Add milk slightly until desired consistency is reached. If you are using a decorator bag, it will need to be thicker than if just speading.
Cream (Milk) Gravy
Cream (Milk) Gravy
from Cooks.Com
1/4 C. pan drippings
1/4 C. flour
2 C. milk
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
In the pan which the meat was cooked, add 1/4 C. flour to the 1/4 C. drippings already in the pan. Cook and stire over medium heat for 5 to 10 minutes or until mixture starts to brown. Add the salt and pepper then slowly add the milk, stirring constantly.
Continue cooking until gravy boils and thickens. If gravy is too thick, add a little milk. Adjust seasonings to taste.
from Cooks.Com
1/4 C. pan drippings
1/4 C. flour
2 C. milk
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
In the pan which the meat was cooked, add 1/4 C. flour to the 1/4 C. drippings already in the pan. Cook and stire over medium heat for 5 to 10 minutes or until mixture starts to brown. Add the salt and pepper then slowly add the milk, stirring constantly.
Continue cooking until gravy boils and thickens. If gravy is too thick, add a little milk. Adjust seasonings to taste.
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