Butterscotch Pudding

Posted on by David Knight

Butterscotch Pudding

Print Recipe
Course Dessert
Cuisine American
Status To Try

Ingredients
  

  • 2 Tbsp corn starch
  • 1/8 tsp salt
  • 2/3 cup dark brown sugar
  • 2 egg yolks
  • 2 Tbsp vanilla
  • 1 tsp scotch or bourbon
  • 2 cups milk
  • 3 Tbsp butter

Instructions
 

  • Sift cornstarch, salt and brown sugar together. Whisk egg yolks, vanilla and bourbon together.
  • Put dry ingredients in a saucepan over low heat. Whisk in milk. Increase heat to medium and whisk for 2 minutes.
  • Add butter and stir constantly with a wooden spoon until it bubbles and thickens, approximately 3 minutes.
  • Whisk hot mixture into egg yolks. Return to medium heat, stirring for 1 minute. Chill 2 hours.
Keyword family recipe, sweetnesses-toppings
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Source: DessertRecipes.docx

Apple Butter

Posted on by David Knight

Apple Butter

Print Recipe
Course Preserves
Cuisine American
Status To Try

Ingredients
  

  • 4 lb apples
  • 1 cup apple cider vinegar
  • 2 cups water
  • 4 cups sugar
  • salt dash
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • 1 lemon grated rind and juice

Instructions
 

  • Quarter apples. Put them into a large pot, add vinegar and water, cover, bring to a boil, reduce heat to a simmer, and cook until apples are soft, about 20 minutes.
  • Remove from heat. Ladle apple mixture into a chinois sieve or food mill and force pulp into a large bowl.
  • Measure resulting puree. Add 1/2 cup sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, cinnamon, cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
  • Cook uncovered in a large, wide, thick-bottomed pot over medium-low heat, stirring constantly to prevent burning, until thick and smooth when a bit is spooned onto a cold plate and allowed to cool, about 1 to 2 hours. Alternatively cook on low heat, stirring occasionally, for longer.
  • Pour into hot, sterilized jars and seal. The source says to use a hot-water bath for 10 minutes for unrefrigerated storage.
Keyword canning-jams-jellies, family recipe
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Source: Main Recipes.docx

Pear Apple Jam

Posted on by David Knight

Pear Apple Jam

Print Recipe
Course Preserves
Cuisine American
Status To Try
Servings 7 half-pints

Ingredients
  

  • 2 cups pears finely chopped, peeled and cored (about 2 lb)
  • 1 cup apples finely chopped, peeled and cored (about 1 lb)
  • 6 1/2 cups sugar
  • 1/4 tsp cinnamon
  • 1/3 cup lemon juice
  • 6 oz liquid pectin

Instructions
 

  • Crush apples and pears in a large saucepan and stir in cinnamon.
  • Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly.
  • Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
  • Remove from heat, quickly skim off foam, and fill hot, sterile jars leaving 1/4-inch headspace. Adjust lids and process in a boiling water bath for 5 minutes.
  • To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill canner and jars with hot (not boiling) water to 1 inch above jar tops. Boil 10 minutes below 1,000 feet elevation, adding 1 minute for each additional 1,000 feet. Remove and drain hot sterilized jars one at a time as filled.
Keyword canning-jams-jellies, family recipe, jam
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Source: Main Recipes.docx

Bread and Butter Pickles

Posted on by David Knight

Bread and Butter Pickles

Print Recipe
Course Preserves
Cuisine American
Status To Try
Servings 3 quarts

Ingredients
  

  • 12 cucumbers
  • 3 medium onions
  • 1/2 cup salt
  • 2 cups water
  • 2 cups vinegar
  • 1 1/2 cups sugar
  • 1 1/2 tsp mustard seed
  • 1 tsp celery seed

Instructions
 

  • Wash vegetables; cut cucumbers in 1/2-inch slices without paring. Peel onions and cut in 1/4-inch slices.
  • Place layers in a bowl with salt; let stand 3 hours. Drain and rinse well with cold water.
  • Mix water, sugar, mustard seed, and celery seed in a large kettle. Boil until sugar is dissolved.
  • Add cucumber and onion and boil 5 minutes.
  • Pour into hot, sterile jars and seal immediately.
Keyword canning-jams-jellies, family recipe, pickling
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Source: Main Recipes.docx

Family Chili

Posted on by David Knight

Family Chili

Print Recipe
Course Main Course
Cuisine American
Status To Try

Ingredients
  

  • 2 lb ground beef
  • 1 1/2 cups onion diced
  • 3 cups water
  • 1 1/2 cups catsup
  • 1 1/2 cups brown sugar
  • 2 Tbsp maple syrup
  • 1 Tbsp chili powder
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 tsp red pepper
  • 1 tsp Tabasco sauce
  • salt to taste

Instructions
 

  • Brown beef and onion.
  • Add all ingredients to the pot and bring to a simmer. Reduce to desired consistency.
Keyword family recipe, main-dishes-meat
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Source: Main Recipes.docx

Pepperoni Roll Sauce

Posted on by David Knight

Pepperoni Roll Sauce

Print Recipe
Course Condiment
Cuisine American
Status To Try

Ingredients
  

  • 2 lb ground beef
  • 1 1/2 cups onions chopped
  • 3 cups water
  • 1 cup brown sugar
  • 1 Tbsp chili powder
  • 2 1/2 Tbsp Worcestershire sauce
  • 1/2 tsp pepper
  • 1/2 tsp hot sauce
  • salt to taste

Instructions
 

  • Put ground beef, onion, and water in a medium saucepan and boil for 10 minutes.
  • Add remaining ingredients, reduce heat, and simmer for approximately 2 hours. Add water as needed.
Keyword family recipe, sauce, sauces-sauces-gravies
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Source: Main Recipes.docx

Idli Dosa Batter

Posted on by David Knight

Fermented South Indian rice-and-urad-dal batter for soft idli and crisp dosa.

Idli Dosa Batter

Fermented South Indian rice-and-urad-dal batter for soft idli and crisp dosa.
Print Recipe
Course Breakfast
Cuisine Indian
Status To Try
Servings 30 idlis

Ingredients
  

  • 1 cup urad dal 200 g; whole deshusked black gram
  • 1 teaspoon fenugreek seeds
  • 4 cups idli rice 800 g
  • 2 teaspoons sendha namak rock salt

Instructions
 

  • Rinse the urad dal and soak in 2–3 cups water for 5–6 hours with the fenugreek seeds.
  • Rinse the rice until the water runs clear and soak separately for 5–6 hours.
  • Drain the dal and grind with 1 1/4 to 1 1/2 cups ice-cold water to a fine paste; transfer to a large container.
  • Drain the rice and grind with 1 1/2 to 2 cups ice-cold water to a smooth paste, adding only as much water as needed.
  • Combine ground rice and dal. Add rock salt and mix by hand for 1–2 minutes. The batter should flow freely but not be runny.
  • Cover and ferment until increased in volume, frothy, and bubbly. In an Instant Pot use the Yogurt setting for about 12–14 hours; otherwise ferment in a warm place.
  • Use the fermented batter for idli or dosa. For idli, grease idli plates and steam 10–12 minutes on high heat, or about 13 minutes in an Instant Pot with the valve venting.

Notes

Fermentation time varies with ambient temperature. The source suggests about 3 tablespoons poha may optionally be ground with the rice.
Keyword dosa
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Source: Cook with Manali

Cilantro Chutney

Posted on by David Knight

Fresh Indian cilantro chutney with ginger, green chile, lemon, cumin, chaat masala, and yogurt.

Cilantro Chutney

Fresh Indian cilantro chutney with ginger, green chile, lemon, cumin, chaat masala, and yogurt.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine Indian
Status To Try
Servings 1 cup

Ingredients
  

  • 2 small bunches cilantro 50–60 g each; hard stems removed
  • 1 green chile or to taste
  • 1/2 inch ginger
  • 1/4 teaspoon roasted cumin powder
  • 1/8 teaspoon chaat masala optional
  • black pepper pinch
  • 1/2 teaspoon salt or to taste
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • 1/4 cup plain yogurt dairy or plain almond-milk yogurt

Instructions
 

  • Remove the hard stems from the cilantro; tender stems may remain. Wash the cilantro.
  • Add cilantro, green chile, ginger, cumin, chaat masala, black pepper, salt, lemon juice, sugar, and yogurt to a blender.
  • Blend until smooth. If too runny, thicken with a teaspoon of sev or peanuts at a time.
  • Refrigerate until needed; the chutney can also be frozen.

Notes

Add more yogurt for a milder chutney or more green chile for extra heat.
Keyword sauces-sauces-gravies
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Source: Cook with Manali

Strawberry French Toast Roll-Ups

Posted on by David Knight

Strawberry-cheesecake-filled French toast roll-ups browned in a skillet and finished with powdered sugar.

Strawberry French Toast Roll-Ups

Strawberry-cheesecake-filled French toast roll-ups browned in a skillet and finished with powdered sugar.
Print Recipe
Course Dessert
Cuisine American
Status To Try
Servings 12 roll-ups

Ingredients
  

  • 12 slices white sandwich bread
  • 1/2 pint fresh strawberries
  • 4 oz cream cheese
  • 1/4 cup powdered sugar
  • 2 large eggs
  • 2 Tbsp milk
  • 3 tsp granulated sugar divided
  • 1/4 tsp cinnamon
  • oil and butter for the pan
  • powdered sugar for serving, optional

Instructions
 

  • Rinse, hull, and roughly chop the strawberries. Toss with 1 teaspoon sugar.
  • Soften cream cheese briefly in the microwave, then stir in powdered sugar until combined.
  • Flatten bread slices with a rolling pin and trim off the crusts.
  • Spread about 1 teaspoon cream cheese mixture along one edge of each bread slice. Top with about a spoonful of strawberries, then roll tightly.
  • Whisk eggs with milk, remaining 2 teaspoons sugar, and cinnamon in a shallow bowl.
  • Heat a nonstick pan over medium heat with a little oil and butter.
  • Coat each roll in the egg mixture and place seam-side down in the pan. Turn a quarter turn as each side browns until cooked and evenly golden.
  • Dust with powdered sugar if desired and serve with remaining strawberries.
Keyword sweetnesses-candies-cookies-brittles
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Source: Sugar Apron

Pumpkin-Pecan Slab Pie

Posted on by David Knight

A crowd-size slab pie layering spiced pumpkin filling with a brown-sugar pecan topping.

Pumpkin-Pecan Slab Pie

A crowd-size slab pie layering spiced pumpkin filling with a brown-sugar pecan topping.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American
Status To Try
Servings 16 servings

Ingredients
  

Crust

  • 1 box Pillsbury refrigerated pie crusts softened as directed on box

Pumpkin Pie Filling

  • 3/4 cup packed brown sugar
  • 1 can pumpkin 15 oz; not pumpkin pie mix
  • 1 1/4 cups half-and-half
  • 2 eggs
  • 1 Tbsp pumpkin pie spice

Pecan Pie Filling

  • 2/3 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 3 eggs
  • 2 cups chopped pecans

Instructions
 

  • Heat oven to 375°F. On a lightly floured surface, unroll and stack the pie crusts, then roll to a 17 x 12-inch rectangle.
  • Fit crust into an ungreased 15 x 10 x 1-inch pan, pressing into corners. Fold extra crust even with the pan edges and seal any tears.
  • Whisk the pumpkin filling ingredients until well blended. Spread evenly over the crust and bake 25 to 28 minutes, until set.
  • Meanwhile, whisk together the pecan filling ingredients except pecans, then stir in pecans. Carefully spoon over the pumpkin layer and spread evenly.
  • Bake another 23 to 28 minutes, until deep golden brown and set in the center.
  • Cool completely in the pan on a rack, about 1 1/2 hours, then refrigerate 1 hour. Cut into 16 pieces and top with whipped cream if desired.
Keyword sweetnesses-pies-cobblers
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Source: Pillsbury