Pavlova

Sweet, crunchy, and meltingly soft, Pavlova is a reason for entertaining. This is a devine dessert that I had while travelling in the South Pacific and can be enjoyed with any type of fruit.

Ingredients:
MERINGUE
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch (could probably substitute with tapioca starch)
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt

TOPPING:
2 pints fresh or frozen berries
1/4 cup sugar

Whipped Cream for topping

Directions:
Place rack in the middle of the oven and preheat the oven to 275°F. Line a large baking sheet with parchment paper.

Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.

A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn’t use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked. Place baking sheet in the oven.

Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white — not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around. Gently lift from the baking sheet and cool on a wire rack.

Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid. Served topped with your favorite filling – lemon curd, raspberry or blueberry sauce, and freshly whipped cream.

Rehydration after Vomiting and Diarrhea

Click here for the article One time Little Bear was very sick and I had to take him to emergency for assistance because he was constantly vomiting. Anyhow, these were the instructions they gave me.

Keep in mind, I am not a doctor so please consult with the professionals if you have any concerns.

Free Culinary School Website

Click here for the website There is a search feature on the website and its very thorough. Won’t deal with allergies but may be useful for a technique.

Teriyaki Sauce

Well, I haven’t made this but any time I get a sauce recipe it is worth keeping. Please let me and others know if you try it.

Ingredients:

16 oz stewed tomatoes pureed
16 oz molasses
6 oz balsamic vinegar
1 tsp fresh crushed black pepper
1 Tbsp crushed garlic
16 oz canned peaches – pureed
1 sweet red pepper – minced
1 cup turbinado (raw) sugar
1 cup green onions

Directions:

Combine all ingredients in large pot and cook for about an hour.

If you want a thicker sauce you can add a tablespoon of corn starch, or cook the entire mixture at a slow boil (stirring frequently) until it reduces to the consistency you desire.

Keeps well in the fridge.

Hot Spiced Cider

4 cups apple cider or apple juice

To save time, put the following spices in a ziploc bag
2 tablespoons packed brown sugar
3 inches stick cinnamon
1/2 teaspoon whole allspice (7 Jan 2010 – just realized I used powder not whole spice)
1/2 teaspoon whole cloves

I leave these out
8 thin orange wedges or slices (optional)
8 whole cloves (optional)

In a medium saucepan combine apple cider or juice and brown sugar. For spice bag, place cinnamon, allspice, and the whole cloves in a double thickness of cheesecloth. Bring up corners of cheescloth and tie with string. Add spice bag to cider mixture.

Bring to boiling reduce heat. Cover and simmer at least 10 minutes. Meanwhile, stud orange wedges or slices with cloves, if desired. Remove and discard spice bag. Serve cider in mugs with studded orange wedges or slices, if desired.

Mama Bear’s tip: pour the cider mixture into a colander and serve it carefully avoiding the spices at the bottom of the pot.

Makes 4 (about 8-ounce) servings.

Bread – Check out the You Tube video by Jacques Pépin..amazing!

Could food really be this easy?

Pancakes with Wheat – Heather’s

1 C Flour
1 t Cream of Tartar*
½ t Baking Soda*
1 T White Sugar
½ t Salt
1 beaten Egg◘
1 C Milk
2 T Oil
1 T Cinnamon
1 t Buttermilk Powder (testing on 23 Dec 09)

1. Mix dry ingredients.
2. Mix we ingredients.
3. Mix dry and wet ingredients together. Add more milk if too thick.
4. Cook on stove over medium heat. Cook on West Bend Fryer at 350F.

Banana Pancakes
Prepare as above except omit cinnamon, reduce milk and add:
½ C Milk
1 Banana, mashed
¼ t Nutmeg

Apple Pancakes
Prepare as above except, reduce milk and add:
¾ C Milk
1 Apple (Gala), chopped

*Substitute for 2 t Baking Powder

◘ Substitute for 1 Egg:
1 ½ t Ener G Egg Replacer
2 T Water

Cooking Temperatures
G&G Electric Pan at 300F.
G&G Stove low.
West Bend Fryer 350F

White Buttermilk Bread with Julia Child

2 ½ t (teaspoon) Yeast – Instant
1 t Salt
3 C Flour
1 T Butter
3 T Dried Buttermilk
3 T Maple Syrup / Honey / Molasses (optional?)
1 C Room temperature water

· She used her hand to butter the pan.
· Once shaped, can rise overnight in the refrgerator in the pan, covered with a cloth.
· Takes about 20 minutes to 1 hour to rise in kitchen (I found it took much longer)
· When frozen, place in oven while cold and bake for 25? Minutes at 375F?
· When putting loaf in pan, butter pan with hands and then rub formed dough with butter from hands and then cover with cloth.
· Once formed, freeze in pan.
· Egg glaze: 1 egg missed with ½ C heavy Cream. Top rolls with egg glaze and sprinkle with herbs. If glaze is used, then bread rolls do not need to be covered with cloth. Rise for 20 minutes (much longer) until double.
· Use 1 inch width and 10 inch length dough and tie into knots and freeze on baking sheets and use glaze with poppy seeds (left off). (This worked great!)
· Make bread sticks by twisting and place on pan – glaze and sprinkle with sesame seeds and let rise 20 minutes until double (rise takes longer and I didn’t find benefit of glaze).

Source:

http://www.wonderhowto.com/how-to/video/how-to-make-white-buttermilk-bread-with-a-bread-machine-2257/

Anise Cookies

I just got this recipe from my cousin and am baking it for the first time since I first baked it so loooooong ago. This will be a good recipe to try with non-wheat flours.

* 3/4 cup (1 1/2 sticks) butter, softened
* 1 cup granulated sugar
* 1 egg
* 3/4 teaspoon McCormick® Pure Anise Extract , divided (I used 1/2 teaspoon extract – which I think is too much, will probably try 1/4 teaspoon next time
* 1/8 teaspoon salt
* 2 cups flour
* 1 1/2 cups confectioners’ sugar (optional)
* 2 tablespoons water (optional)

1. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, 1/2 teaspoon of the extract and salt; beat until well blended. Gradually beat in flour. Divide dough in half. Wrap each half in wax paper to form a cylinder about 9-inches long and 1 1/2-inches in diameter. Refrigerate 1 hour.
2. Preheat oven to 350°F. Cut dough into 1/4-inch slices. Place 1 inch apart on ungreased baking sheets.
3. Bake 12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4. Mix confectioners’ sugar, water and remaining 1/4 teaspoon extract until smooth. Drizzle over cooled cookies. Let stand until glaze is set.

Duncan Hines Lemon Supreme Pound Cake

I know I usually don’t use mixes but my Grandma used to make Duncan Hines cakes mixes and I still love them today.

Cake
1 package Duncan Hines Lemon Cake Mix (515 g)
1 package (4 serving size) Vanilla or Lemon Instant Pudding Mix
4 eggs
1 cup water
1/3 cup oil

Glaze
1 cup icing sugar
1 tablespoon milk or lemon juice

1. Preheat oven to 350F. Grease and flour 10-inch (3 L) tube pan.

2. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low spead with an electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into pan. Bake at 350F for 50-60 minutes or until toothpick inserted in centre comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

3. For glaze, combine icing sugar and milk or lemon juice in small bowl. Stir until smooth. Drizzle over cake.