So after finding out that we will for sure not be around for the summer Michelle and I have decided to switch months. So I will now be hosting cooking club for the month of April. And the theme for April will be, drum roll please..........."If I told you I'd have to kill you: Secret Family Recipes". I think this will be a fun one. So start looking through those old family cook books and deciding which one you are going to "wow" us all with. -DAYNA
Main Course: Dayna (casserole)
Appetizer: Kristen (soup)
Side: Sarah (Rolls)
Side: Amy (ham fried rice)
Side: Michelle (cornbread)
Dessert: Mickelle (caramels, and raspberry drink)
Dessert: Torrie (custard)
Custards (Torrie):
6 Eggs
6 C Milk (I use skim milk)
pinch of Salt
3/4 C Sugar Nutmeg
Combine first 4 ingredients. Pour into 8-10 6 oz glass bowls and place on cookie sheet. Sprinkle nutmeg on top. After placing cookie sheet in oven, pour about 1 in. of water on cookie sheet. Bake at 350 for about 50-60 minutes.
Rasberry Punch (Mickelle):
1 Can of Rasberry Lemonade or Apple Rasberry juice
1 Bottle of Fresca
Frozen Rasberries for garnish
I also blended ice to make it more slushy
Grandma's Caramels (Mickelle): (What I did make, just didn't turn out)
Warm in a pan (do not boil):
2 cups of cream
In other pan combine:
2 cups sugar
1 cup white Karo syrup
Stir together with long handled wooden spoon on high until sugar is dissolved. Continue at a hard boil until it starts to turn golden.
Add:
¼ cup butter chopped in pieces
Stir until butter is melted and the mixture quits steaming. Slowly add warmed cream while mixture is still boiling on high. Continue boil until the mixture looks like gravy and will start to be lumpy. Keep stirring until smooth and turn the burner down to medium/high. Continue to boil while stirring occasionally. When it starts to stick to the edge of the pan, test a small amount in cold water until the desired consistency (hard ball stage). Remove the pan from the stove.
Add:
Sprinkle of salt
1 tsp vanilla
Pour caramels into a 8” square metal or foil pan, spayed with Pam. Cool in the freezer. When hard, dump caramels onto the counter and all it to warm to room temperature and then cut into pieces. Wrap in wax paper.
*My mom’s advice is to never stop stirring!
Buttery Cornbread (Michelle):
2/3 cup butter softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups flour
1 cup cornmeal
4 1/2 tsp baking powder
1 tsp salt
In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 9 x 13 pan. Bake at 400 degrees for 22-27 minutes. Yield: 12-15 servings
Broccoli Chicken Casserole (Dayna):
4 chicken breasts cooked and cut up into bite size pieces
2 cups fresh or frozen broccoli florets steamed in small amount of water for 5 minutes
2 cans cream of chicken soup
1/2 C. mayonaise
1 T. lemon juice
1/2 C. chicken broth
1 box stuffing (I used stove top, but my grandma uses Pepperidge Farm)
1/2 C. melted butter
Combine chicken and broccoli in a 9x13 in. pan. Mix chicken soup, mayo, chicken broth and lemon juice together and pour over the top of the broccoli and chicken. Mix 3 cups stuffing crumbs with 1/2 C. melted butter and spread over the top. Bake at 350 degrees for 30 minutes or until hot. Add grated cheese on top during the last 5-10 minutes.
Fried Rice (Amy)
carrots (3)
celery (3)
onion (1 medium, or 1/2 large)
chicken breast (1)
soy sauce (2 tbsp)
garlic powder (couple shakes)
egg (1)
rice (2 cups)
Put carrots, celery, and onion through a Cuisinart. Or thinly chop by hand. Put in skillet. Cook until just softening. Put chicken through Cuisinart, or however you want it cut up (we like ours in tiny pieces). Add to skillet. Cook through. Make a small well in center of skillet. Crack egg into well, scramble. Stir into the vegetable/chicken mixture. Add soy sauce and garlic. Add rice. Cook for ten or so minutes longer.
Tomato Basil Soup (Kristen):
10-12 carrots, peeled and chopped
1 large onion, chopped (recommend sweet onion)
2 cloves garlic, chopped
1 1/2 T dried basil
28 oz. canned, whole Italian-style tomatoes in puree
48 oz chicken broth
2 c. Heavy whipping cream (I use fat-free half & half)
Freshly ground pepper
1 pkg fresh basil cut into fine ribbons (I've never done this; I'm sure it'd make it better!)
Shredded Parmesan cheese
In 6-8 qt saucepan over med heat, warm oil and coat pan. Add carrots, onion, garlic, dried basil and saute, stirring occasionally, until softened, 10-12 minutes. Add tomatoes, including puree, and broth and bring just to a boil. Remove from heat and puree with blender or hand wand food processor, then add cream and place over med heat. Season to taste with salt and pepper. Garnish with fresh basil and parm cheese.
Dinner Rolls
About 4 cups all-purpose flour
1 pkg active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1 tsp salt
2 eggs
In a large mixer, combine 2 cups flour and the yeast.
In a saucepan combine milk, sugar, butter and salt. Melt over medium heat, stirring frequently.
Heat until butter is almost melted. (Should be just warmer than body temperature, so stick your finger in, if you can't tell the temperature - just a titch warmer, feels warm - perfect, feels hot - let it cool down before adding it to the yeast... it could kill it)
Add to flour mixture. Beat until mixed.
Add eggs. Beat for a few minutes. Switch mixer attachment from beater to bread hook. Add flour ½ cup at a time until bread is smooth and does not stick to sides to the bowl. Knead for 5 minutes. If kneading by hand, mix flour in until unable to mix with wooden spoon. Turn out onto floured surface and knead until smooth and elastic, adding flour as needed. Dough should feel moist but not sticky. This takes a little finesse to get the feeling right.
Grease bowl, place dough in bowl and turn so that both sides of dough are greased.
Cover with damp cloth and let rise until doubled, about 1 to 2 hours (depending on your yeast, temperature of the room, etc.).
Divide dough in half, roll out or shape into desired shapes.
Place on greased baking sheet, bake at 375 for 10 to 12 minutes.
While still hot, rub butter on cooked rolls. Eat and enjoy!
*For step by step pictures look here
Main Course: Dayna (casserole)
Appetizer: Kristen (soup)
Side: Sarah (Rolls)
Side: Amy (ham fried rice)
Side: Michelle (cornbread)
Dessert: Mickelle (caramels, and raspberry drink)
Dessert: Torrie (custard)
Custards (Torrie):
6 Eggs
6 C Milk (I use skim milk)
pinch of Salt
3/4 C Sugar Nutmeg
Combine first 4 ingredients. Pour into 8-10 6 oz glass bowls and place on cookie sheet. Sprinkle nutmeg on top. After placing cookie sheet in oven, pour about 1 in. of water on cookie sheet. Bake at 350 for about 50-60 minutes.
Rasberry Punch (Mickelle):
1 Can of Rasberry Lemonade or Apple Rasberry juice
1 Bottle of Fresca
Frozen Rasberries for garnish
I also blended ice to make it more slushy
Grandma's Caramels (Mickelle): (What I did make, just didn't turn out)
Warm in a pan (do not boil):
2 cups of cream
In other pan combine:
2 cups sugar
1 cup white Karo syrup
Stir together with long handled wooden spoon on high until sugar is dissolved. Continue at a hard boil until it starts to turn golden.
Add:
¼ cup butter chopped in pieces
Stir until butter is melted and the mixture quits steaming. Slowly add warmed cream while mixture is still boiling on high. Continue boil until the mixture looks like gravy and will start to be lumpy. Keep stirring until smooth and turn the burner down to medium/high. Continue to boil while stirring occasionally. When it starts to stick to the edge of the pan, test a small amount in cold water until the desired consistency (hard ball stage). Remove the pan from the stove.
Add:
Sprinkle of salt
1 tsp vanilla
Pour caramels into a 8” square metal or foil pan, spayed with Pam. Cool in the freezer. When hard, dump caramels onto the counter and all it to warm to room temperature and then cut into pieces. Wrap in wax paper.
*My mom’s advice is to never stop stirring!
Buttery Cornbread (Michelle):
2/3 cup butter softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups flour
1 cup cornmeal
4 1/2 tsp baking powder
1 tsp salt
In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 9 x 13 pan. Bake at 400 degrees for 22-27 minutes. Yield: 12-15 servings
Broccoli Chicken Casserole (Dayna):
4 chicken breasts cooked and cut up into bite size pieces
2 cups fresh or frozen broccoli florets steamed in small amount of water for 5 minutes
2 cans cream of chicken soup
1/2 C. mayonaise
1 T. lemon juice
1/2 C. chicken broth
1 box stuffing (I used stove top, but my grandma uses Pepperidge Farm)
1/2 C. melted butter
Combine chicken and broccoli in a 9x13 in. pan. Mix chicken soup, mayo, chicken broth and lemon juice together and pour over the top of the broccoli and chicken. Mix 3 cups stuffing crumbs with 1/2 C. melted butter and spread over the top. Bake at 350 degrees for 30 minutes or until hot. Add grated cheese on top during the last 5-10 minutes.
Fried Rice (Amy)
carrots (3)
celery (3)
onion (1 medium, or 1/2 large)
chicken breast (1)
soy sauce (2 tbsp)
garlic powder (couple shakes)
egg (1)
rice (2 cups)
Put carrots, celery, and onion through a Cuisinart. Or thinly chop by hand. Put in skillet. Cook until just softening. Put chicken through Cuisinart, or however you want it cut up (we like ours in tiny pieces). Add to skillet. Cook through. Make a small well in center of skillet. Crack egg into well, scramble. Stir into the vegetable/chicken mixture. Add soy sauce and garlic. Add rice. Cook for ten or so minutes longer.
Tomato Basil Soup (Kristen):
10-12 carrots, peeled and chopped
1 large onion, chopped (recommend sweet onion)
2 cloves garlic, chopped
1 1/2 T dried basil
28 oz. canned, whole Italian-style tomatoes in puree
48 oz chicken broth
2 c. Heavy whipping cream (I use fat-free half & half)
Freshly ground pepper
1 pkg fresh basil cut into fine ribbons (I've never done this; I'm sure it'd make it better!)
Shredded Parmesan cheese
In 6-8 qt saucepan over med heat, warm oil and coat pan. Add carrots, onion, garlic, dried basil and saute, stirring occasionally, until softened, 10-12 minutes. Add tomatoes, including puree, and broth and bring just to a boil. Remove from heat and puree with blender or hand wand food processor, then add cream and place over med heat. Season to taste with salt and pepper. Garnish with fresh basil and parm cheese.
Dinner Rolls
About 4 cups all-purpose flour
1 pkg active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1 tsp salt
2 eggs
In a large mixer, combine 2 cups flour and the yeast.
In a saucepan combine milk, sugar, butter and salt. Melt over medium heat, stirring frequently.
Heat until butter is almost melted. (Should be just warmer than body temperature, so stick your finger in, if you can't tell the temperature - just a titch warmer, feels warm - perfect, feels hot - let it cool down before adding it to the yeast... it could kill it)
Add to flour mixture. Beat until mixed.
Add eggs. Beat for a few minutes. Switch mixer attachment from beater to bread hook. Add flour ½ cup at a time until bread is smooth and does not stick to sides to the bowl. Knead for 5 minutes. If kneading by hand, mix flour in until unable to mix with wooden spoon. Turn out onto floured surface and knead until smooth and elastic, adding flour as needed. Dough should feel moist but not sticky. This takes a little finesse to get the feeling right.
Grease bowl, place dough in bowl and turn so that both sides of dough are greased.
Cover with damp cloth and let rise until doubled, about 1 to 2 hours (depending on your yeast, temperature of the room, etc.).
Divide dough in half, roll out or shape into desired shapes.
Place on greased baking sheet, bake at 375 for 10 to 12 minutes.
While still hot, rub butter on cooked rolls. Eat and enjoy!
*For step by step pictures look here
2 comments:
Sweet! I get desserts then! :)
So do we just sign ourselves up? Cuz that's what I did...
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