Teriyaki Sauce:
1/4 cup soy sauce1 cup water
1/2 tsp ginger
1/4 tsp garlic
5 Tbsp brown sugar
1-2 Tbsp honey
heat in a pan and add
2 Tbsp cornstarch
1/4 cup water mixed with cornstarch
Cook to thickened desire and refrigerate unused portion.
Thursday, September 22, 2011
Thursday, September 8, 2011
Pastry Cream
Pastry Cream
2 1/4 c milk
6 large yolks
2/3 c sugar
1/2 c corn starch
vanilla
boil milk and half the sugar
whisk yolks,sugar,and corn starch
Temper in milk to egg mixture and then put it back in the pot.
whisk continuesly for 3 mins to get the corn starch out.
place wrap over to keep from forming a skin and chill about 4 hours.
whisk a bit of sweetened cream and fold into (mixed) pastry cream.
2 1/4 c milk
6 large yolks
2/3 c sugar
1/2 c corn starch
vanilla
boil milk and half the sugar
whisk yolks,sugar,and corn starch
Temper in milk to egg mixture and then put it back in the pot.
whisk continuesly for 3 mins to get the corn starch out.
place wrap over to keep from forming a skin and chill about 4 hours.
whisk a bit of sweetened cream and fold into (mixed) pastry cream.
Monday, July 18, 2011
Farewell to Mom
My mother gave me life, she taught me how to be creative while claiming she was not. She gave me a love of thunderstorms even though she feared them the most.
My mother showed me how to be a great April Fools baby as I learned from the multiple tricks she played on me how to get her back. She took the time to walk in the puddles and run through the sprinklers with me. She learned to swim the dog paddle with a grimace on her face just to prove she was up for adventure.
My mother could run circles around me and was an accomplished seamstress, gardener, farmer, professional teacher, business owner and cook. She clothed us with sewn outfits ranging from her suits, the baby clothes to our formal dresses and gowns. She fed us with foods grown in the garden, cooked elaborate dinners for friends and family all the while working on the farm, teaching school or ceramic classes in her home or at her shop in town.
There were never less then four kinds of cookies or squares in the freezer and on Saturday our house smelled of freshly waxed floors, the aroma of pot roast cooking on the stove and fresh buns baking in the oven.
My Mother graduated high school at the age of 16 and finished teacher’s collage at the age of 18 years and immediately was teaching grades 1 to 12 in a one-room schoolhouse. After marrying my Dad, she continued to teach periodically sometimes full time sometimes part time. She loved being an educator and loved working with children. My Mom and Dad had a great love affair. They never parted without a kiss. They worked together planting trees others believed they would never enjoy in their lifetime and made a home comfortable to raise their three children. They planted the garden together, grew fruit trees, had a dairy farm, beef farm, grain farm with Mom driving combine for the harvest.
Their time being active outdoors and enjoying all the seasons was interrupted when Dad became ill. They spent so many days and hours at the doctors and in the hospital and their lives changed drastically. Many times Mom felt like she could not go on, but Mom is the true example of a brave person. Not someone without fear, but someone who continued to strive on in spite of the fear. My mother had bible verses of encouragement and promises from God for every pain, every sorrow, every celebration and just daily life. She would sing all the time, as we shopped in the mall, drove in the car or worked together. As children we were awakened by her voice singing “good morning good morning its time to rise and shine.” Or on Sundays by a chorus she sang “Sunday school Sunday school good little girls go to Sunday school” or “Good morning merry sunshine”.
Mom and I worked together, when I was young she taught me how to cook, sew and plant a garden and then with Dad being sick it started with working on the farm together and later on teaching ceramics at the shop in town and in Rheinland school. It was during this time that she was diagnosed with Parkinsons. It became a struggle for her to sign her name and to write her notes on the blackboard. Medication helped at the early stages of this terrible disease, but ultimately it took over her life and changed the course of her life. Parkinsons brought dementia and decreased conversation and finally the nursing home care.
We shared so many special times together even after I moved to the states. Mom and Dad always loved to travel and take drives together. We had camped and explored much of Canada and the States as a family. We always talked even when we saw each other on a daily basis, there was always so much to talk about. We shared a special bond a mother and her oldest child. She was the greatest Mother and Grandmother to my children and I miss her….
My mother showed me how to be a great April Fools baby as I learned from the multiple tricks she played on me how to get her back. She took the time to walk in the puddles and run through the sprinklers with me. She learned to swim the dog paddle with a grimace on her face just to prove she was up for adventure.
My mother could run circles around me and was an accomplished seamstress, gardener, farmer, professional teacher, business owner and cook. She clothed us with sewn outfits ranging from her suits, the baby clothes to our formal dresses and gowns. She fed us with foods grown in the garden, cooked elaborate dinners for friends and family all the while working on the farm, teaching school or ceramic classes in her home or at her shop in town.
There were never less then four kinds of cookies or squares in the freezer and on Saturday our house smelled of freshly waxed floors, the aroma of pot roast cooking on the stove and fresh buns baking in the oven.
My Mother graduated high school at the age of 16 and finished teacher’s collage at the age of 18 years and immediately was teaching grades 1 to 12 in a one-room schoolhouse. After marrying my Dad, she continued to teach periodically sometimes full time sometimes part time. She loved being an educator and loved working with children. My Mom and Dad had a great love affair. They never parted without a kiss. They worked together planting trees others believed they would never enjoy in their lifetime and made a home comfortable to raise their three children. They planted the garden together, grew fruit trees, had a dairy farm, beef farm, grain farm with Mom driving combine for the harvest.
Their time being active outdoors and enjoying all the seasons was interrupted when Dad became ill. They spent so many days and hours at the doctors and in the hospital and their lives changed drastically. Many times Mom felt like she could not go on, but Mom is the true example of a brave person. Not someone without fear, but someone who continued to strive on in spite of the fear. My mother had bible verses of encouragement and promises from God for every pain, every sorrow, every celebration and just daily life. She would sing all the time, as we shopped in the mall, drove in the car or worked together. As children we were awakened by her voice singing “good morning good morning its time to rise and shine.” Or on Sundays by a chorus she sang “Sunday school Sunday school good little girls go to Sunday school” or “Good morning merry sunshine”.
Mom and I worked together, when I was young she taught me how to cook, sew and plant a garden and then with Dad being sick it started with working on the farm together and later on teaching ceramics at the shop in town and in Rheinland school. It was during this time that she was diagnosed with Parkinsons. It became a struggle for her to sign her name and to write her notes on the blackboard. Medication helped at the early stages of this terrible disease, but ultimately it took over her life and changed the course of her life. Parkinsons brought dementia and decreased conversation and finally the nursing home care.
We shared so many special times together even after I moved to the states. Mom and Dad always loved to travel and take drives together. We had camped and explored much of Canada and the States as a family. We always talked even when we saw each other on a daily basis, there was always so much to talk about. We shared a special bond a mother and her oldest child. She was the greatest Mother and Grandmother to my children and I miss her….
Tuesday, May 10, 2011
Dutch Baby
Preheat oven to 450 degrees with cast iron skillet in oven
Beat
3 eggs and add-
1/2 cup milk
1/2 cup flour
dash vanilla
dash cinnamon
Mix together and remove skillet from oven
add 5 Tablespoons butter to hot skillet
and pour batter into skillet and bake for 20-25 mins.
Sift icing suger over Dutch Baby before serving with a little syrup.
Beat
3 eggs and add-
1/2 cup milk
1/2 cup flour
dash vanilla
dash cinnamon
Mix together and remove skillet from oven
add 5 Tablespoons butter to hot skillet
and pour batter into skillet and bake for 20-25 mins.
Sift icing suger over Dutch Baby before serving with a little syrup.
Thursday, January 27, 2011
Pasta with Shrimp in Tomato Cream Sauce
1/2 cup dried tomatoes packed in oil
1 clove garlic, minced
1 lb med raw shrimp (30-35 per lb)
1/4 cup thinly sliced green onions
1 1/2 Tab chopped fresh basil or 1 tsp dry basil
1/4 tsp white pepper
1 cup chicken broth
(3/4 cup dry vermouth opt.)
1 cup whipping cream or half and half
10 oz dry linguine or penne
grated parmesan cheese
Drain tomatoes, reserving 2 Tab oil, sliver tomatoes and set aside. Heat oil in wide frying pan on med-high heat and add garlic
and shrimp. Cook, stirring often. Lift out and set aside.
Add tomatoes, onions, chopped basil, pepper, broth, vermouth, and cream to pan. Bring to boil over high heat, boil stirring until reduced to about 1 1/2 cups (about 10 mins). Can add a little flour mixed with water to thicken at this point. Add shrimp to pan stir until heated.
Cook pasta, add shrimp topping with sauce garnish with basil sprigs and parmesan cheese to taste.
1 clove garlic, minced
1 lb med raw shrimp (30-35 per lb)
1/4 cup thinly sliced green onions
1 1/2 Tab chopped fresh basil or 1 tsp dry basil
1/4 tsp white pepper
1 cup chicken broth
(3/4 cup dry vermouth opt.)
1 cup whipping cream or half and half
10 oz dry linguine or penne
grated parmesan cheese
Drain tomatoes, reserving 2 Tab oil, sliver tomatoes and set aside. Heat oil in wide frying pan on med-high heat and add garlic
and shrimp. Cook, stirring often. Lift out and set aside.
Add tomatoes, onions, chopped basil, pepper, broth, vermouth, and cream to pan. Bring to boil over high heat, boil stirring until reduced to about 1 1/2 cups (about 10 mins). Can add a little flour mixed with water to thicken at this point. Add shrimp to pan stir until heated.
Cook pasta, add shrimp topping with sauce garnish with basil sprigs and parmesan cheese to taste.
Tuesday, December 28, 2010
Cranberry Mousse
1 cup Ocean Spray® Cranberry Juice Cocktail
1 (3-ounce) package raspberry-flavored gelatin
1 (16-ounce) can Ocean Spray® Jellied Cranberry Sauce
2 cups frozen non-dairy whipped topping, thawed
Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.
Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm.
Makes 8 servings.
1 (3-ounce) package raspberry-flavored gelatin
1 (16-ounce) can Ocean Spray® Jellied Cranberry Sauce
2 cups frozen non-dairy whipped topping, thawed
Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.
Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm.
Makes 8 servings.
Cranberry-Apple Corn Bread Stuffing
Ingredients
1/2 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1-1/2 cups)
1 large yellow onion, chopped (1 cup)
6 cups crumbled corn bread or 6 cups corn bread stuffing mix (two 8-ounce packages)
6 cups dry white or wheat bread cubes
2 cups chopped unpeeled Granny Smith apples
1 cup dried cranberries, cherries, or raisins
2 tablespoons snipped fresh sage leaves or 1-1/2 teaspoons dried sage leaves
1 tablespoon snipped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-3/4 to 2 cups chicken broth (if using stuffing mix use 3 to 3-1/4 cups broth)
Directions 1. In a large Dutch oven melt butter over medium heat. Cook and stir celery and onion in hot butter about 5 minutes or till tender. Remove from heat. 2. Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine. 3. Spoon stuffing into a 3-quart baking dish (13x9x2-inch). Bake, covered, in a 325 degree F. oven for 35 minutes. Uncover; bake for 15 to 20 minutes more or till heated through and to desired moistness. Makes 12 to 14 servings.
1/2 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1-1/2 cups)
1 large yellow onion, chopped (1 cup)
6 cups crumbled corn bread or 6 cups corn bread stuffing mix (two 8-ounce packages)
6 cups dry white or wheat bread cubes
2 cups chopped unpeeled Granny Smith apples
1 cup dried cranberries, cherries, or raisins
2 tablespoons snipped fresh sage leaves or 1-1/2 teaspoons dried sage leaves
1 tablespoon snipped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-3/4 to 2 cups chicken broth (if using stuffing mix use 3 to 3-1/4 cups broth)
Directions 1. In a large Dutch oven melt butter over medium heat. Cook and stir celery and onion in hot butter about 5 minutes or till tender. Remove from heat. 2. Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine. 3. Spoon stuffing into a 3-quart baking dish (13x9x2-inch). Bake, covered, in a 325 degree F. oven for 35 minutes. Uncover; bake for 15 to 20 minutes more or till heated through and to desired moistness. Makes 12 to 14 servings.
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