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Post by RAIVEN on Dec 13, 2005 0:36:33 GMT -7
[/b] say "na nye mo" --- . These three layer bars are real show stoppers!! They are very rich so cut into small 1 inch squares. --- Great variations too. One of Canada's National Dishes!! --- Base: 1/2 cup butter 1/4 cup sugar 5 Tbsp cocoa powder 1 egg, lightly beaten 1 tsp vanilla 1 1/2 cups graham cracker crumbs 1 cup shredded coconut 1/2 cup chopped walnuts --- Filling: 1/3 cup butter 3 Tbsp custard powder, Bird's brand (ask your grocer) (or substitute vanilla jello pudding powder) 1/4 cup milk 3 cups icing sugar --- Topping: 8 ounces semisweet chocolate 2 Tbsp butter --- Base: melt butter in heavy saucepan. Stir in sugar and cocoa until smooth. Whisk egg with vanilla and stir into butter mixture. Remove from heat. Stir in crumbs, coconut and nuts. Press evenly over bottom of greased 9" square pan. Chill until set, at least 20 min. --- Filling: Beat butter with wooden spoon until light. Beat in custard powder and milk. Gradually beat in sugar. Spread over chilled base and let set in fridge. --- Topping: Melt together chocolate and butter; stir until smooth. Spread in even layer over chilled filling. Store in fridge until choc. topping begins to harden. Score topping into bars. Cut before totally solid, use a hot knife, wipe clean between cuts. Store in fridge or freeze for up to 2 months. NOTE: These look wonderful on a tray of goodies and people love them. --------------- VARIATION: Peanut Butter Filling 2 T Custard powder 1/4 c Milk 2 Tbsp Butter; softened 1/2 c Peanut butter, smooth 2 c Sugar icing sugar or confectioners -sifted ---- VARIATION: Grand Marnier Filling 2 c Icing Sugar 1/4 c Butter; softened 1/4 c Grand Marnier or orange -liqueur 1 tb Orange rind; coarsely grated ---- VARIATION: Cherry Filling 1/4 c Butter; softened 1 Tbsp. Cherry juice 2 c Icing sugar 1/3 c Maraschino cherries; chopped drop or 2 of red food coloring --- VARIATION: Mint Filling 1/3 cup butter 3 Tbsp custard powder, Bird's brand (or substitute jello pudding powder) 1/4 cup milk 3 cups icing sugar 1 tsp. peppermint flavoring 1 or 2 drops green food coloring as desired. --- VARIATION: Cappuccino Filling 2 Tbsp milk 3 Tbsp unsalted butter 2 tsp instant coffee or espresso powder 1/2 tsp vanilla 2 cups icing sugar (aka powdered or confectioners) --- VARIATION: Bailey's Irish Cream 1/3 cup butter 3 Tbsp custard powder, Bird's brand (or substitute vanilla jello pudding powder) 1/4 cup Bailey's Irish Cream 2 - 3 cups icing sugar[/font][/ul]
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Post by RAIVEN on Dec 13, 2005 0:50:29 GMT -7
WAISSAlL RECIPE
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Post by RAIVEN on Dec 13, 2005 1:13:52 GMT -7
How much turkey should be purchased? Allow 1 pound of uncooked turkey per person from an 8 to 12 pound turkey. Larger birds have a larger proportion of meat to bones, so 3/4 pound per person should be sufficient with leftovers for the beloved turkey sandwich or soup. By purchasing a larger turkey than needed for the holiday feast, you can transform holiday extras into timesaving meals. Freeze the extra cooked turkey and you'll have your own "ready-to-prepare" healthy food for quick and easy post-holiday meals. The National Turkey Federation database offers dozens of recipes for cooked turkey. Check the variety of cooked turkey recipes for entrees, salads, appetizers, sandwiches and soups at www.eatturkey.com. How should the turkey be thawed? Frozen turkey, like all protein foods, should be thawed in the refrigerator, never at room temperature. When foods are thawed at room temperature, surface bacteria can rapidly multiply to dangerous levels at temperatures of 40 degrees F and above. For safety and superior quality, leave turkey in the original packaging and place in a shallow pan. Thaw, in the refrigerator, using the simple formula: whole turkeys thaw at a rate of 4 to 5 pounds per 24 hours. Example: A 15-pound frozen bird will take 3 to 4 full days to thaw in the refrigerator. Speed thawing: keep turkey in the original tightly sealed bag and place in a clean and sanitized sink or foodservice safe pan. Submerge in cold water and change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw. Refrigerate (at 40 degrees F or below) or cook the turkey when it is thawed. Do not refreeze uncooked, defrosted turkey. What are the key pointers for stuffing a turkey? Stuffing should be prepared and stuffed into the turkey immediately before it is placed in the oven for roasting. If preparing the stuffing ahead-of-time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey. Stuff the turkey loosely, about 3/4 cup of stuffing per pound of turkey. est the internal temperature of the stuffing as well as the turkey. The internal temperature in the center of the stuffing should register 160 to 165 degrees F. When is the turkey done?Since turkey is low in fat and high in protein, the meat is sensitive to extreme heat and prolonged cooking. Loosely place an aluminum foil tent over the turkey breast during the first 1 to 1 1/2 hours of roasting, then remove to allow the turkey to brown. A turkey should be cooked just until it is done. The best way to determine the level of doneness is with a food thermometer. Use these tests to determine doneness and to keep the turkey juicy. For whole turkey, place the food thermometer in the deepest part of the thigh, but not touching the bone. The internal temperature of the turkey should measure 180 degrees F in the thigh and 170 degrees F in the breast. Juices should run clear and the drumsticks should be soft and move easily at the joint.[/font] © 2004 National Turkey Federation 1225 New York Avenue NW • Suite 400 • Washington, D.C. 20005 EMAIL: info@turkeyfed.org • TEL: 202.898.0100 • FAX: 202.898.0203
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Post by RAIVEN on Dec 13, 2005 1:40:12 GMT -7
Stuffed Roast Turkey
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird. If you insist on stuffing the turkey, stuff loosely and follow the steps below.
1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag from the breast and remove the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.
2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.
3.Arrange a bed of celery,onoin, and carrot pieces in a large roasting pan.Gently place the turkey on the vegetables, and arrange the neck and gizzard along side. Pour 3 cups water into the pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Brush turkey well with melted butter.
4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below).
5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with melted butter to enhance browning, if desired.
6. A whole turkey is done when the temperature in the thickest part of the inner thigh reaches 180°F and the stuffing is 165°F. The juices should run clear (not pink) when a long-tined fork is used to pierce the thickest part of the thigh.
7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.
8. Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.
USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.
These times are approximate and should always be used in conjunction with a properly placed thermometer.
Unstuffed 8 to 12 pounds 2 3/4 to 3 hours 12 to 14 pounds 3 to 3 3/4 hours 14 to 18 pounds 3 3/4 to 4 1/4 hours 18 to 20 pounds 4 1/4 to 4 1/2 hours 20 to 24 pounds 4 1/2 to 5 hours Stuffed 8 to 12 pounds 3 to 3 1/2 hours 12 to 14 pounds 3 1/2 to 4 hours 14 to 18 pounds 4 to 4 1/4 hours 18 to 20 pounds 4 1/4 to 4 3/4 hours 20 to 24 pounds 4 3/4 to 5 1/4 hours
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Post by RAIVEN on Dec 13, 2005 2:03:19 GMT -7
Classic Bread Stuffing Recipe Makes 8 to 10 cups)
Here's a stuffing that's delicious as is—or you can gussy it up using a variation below. The bread is toasted to make the stuffing more flavorful and somewhat dryer. Skip this step if you prefer a moister stuffing. The egg makes the stuffing firm; omit it, if you prefer a looser stuffing.
1 pound, French, Italian, or sliced white bread, with crusts, cut into 1/2-inch cubes, to make about 10 cups lightly packed cubes 4 to 8 tablespoons (1/2 to 1 stick), unsalted butter 2 cups, chopped onions 1 cup, finely chopped celery 1/4 to 1/2 cup, chopped flat-leaf parsley 1 tablespoon, minced fresh sage, or 1 teaspoon dried 1 tablespoon, minced fresh thyme, or 1 teaspoon dried 1 teaspoon, salt, plus additional, if needed 1/2 teaspoon, freshly ground black pepper, plus additional, if needed 1/3 to 1 cup, homemade or low-sodium canned chicken stock, plus additional, if needed 1 to 2 large eggs (optional), plus additional, if needed, beaten Position a rack in the center of the oven. Preheat the oven to 400°F.
Place bread on a baking sheet, and toast it, if desired, turning occasionally, until it's golden brown, 20 to 30 minutes. Transfer the bread to a large bowl.
In a large, heavy skillet, heat the butter over medium-high heat until the foam subsides. Add the onions and celery, and sauté, stirring, until tender, about 5 minutes.
Remove from the heat, and stir in the parsley, sage, thyme, salt, pepper, nutmeg, and cloves. Stir into the bread, and toss until well combined. Add the chicken stock gradually, and egg(s), if using, until the stuffing is lightly moist but not packed. Use additional stock and/or egg, if necessary. Correct the seasoning with additional salt and pepper, if needed. Stuff and roast the bird as directed above; bake extra stuffing in a buttered dish.
Toasted-Nut and Dried-Fruit Stuffing
Add 1/2 to 1 cup of toasted and coarsely chopped pecans, walnuts, or Brazil nuts and 1/2 cup of dried fruit, such as cranberries, yellow raisins, cherries, or dried prunes to the stuffing with the other seasonings.
Sausage and Apple Stuffing
In a large skillet over medium-high heat, cook 1 pound bulk sausage, or an equal amount of sweet Italian or other mild sausage, until no longer pink, breaking up the meat as it cooks, 8 to 10 minutes. With a slotted spoon, remove it to paper towels to drain. Reserve 2 tablespoons of fat in the skillet, and use it to cook 4 cups of diced peeled green apples, such as Granny Smith, stirring until tender, about 10 minutes. Add to the stuffing when tossing the bread with the other seasonings.
I cube the bread and leave in a bowl to dry out for a couple of days before hand rather than toast it. I never use the eggs myself.
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Post by RAIVEN on Nov 20, 2007 1:51:54 GMT -7
Fiddle Faddle
3/4 cup granulated sugar 1/4 cup brown sugar 1/2 cup (1 stick) butter 1/2 cup corn syrup 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon vanilla 1 1/3 bags plain or natural-flavored microwave popcorn 1/2 cup roasted almonds
1. Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring the candy to 265-275 degrees, or what is known as the hard ball stage. For this it's best to use a candy thermometer. If you don't have one, don't worry. Drip the candy into a small glass of cold water. If the candy forms a very hard, yet slightly pliable ball, bingo, you're there. Watch your mixture closely so that it doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags of popcorn on one large or two small cookie sheets. Put the popcorn in your oven set on its lowest temperature. This will keep the popcorn hot so that the candy will coat better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's hot.
5. When popcorn is cool, break it up and immediately put it into a tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates if left out.
Makes about 4 quarts
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Post by RAIVEN on Nov 20, 2007 16:45:16 GMT -7
16 ounces butter 2 cups granulated sugar 4 eggs, separated 4 1/2 cups flour 2 teaspoons vanilla 2 cups pecans, finely chopped strawberry jam Cream butter and sugar; add egg yolks, flour, and vanilla. Blend well. Roll dough into balls the size of walnuts. Dip each ball into unbeaten egg white, then roll in finely chopped pecans. Put an indentation in the center of each ball with your thumb and place on ungreased baking sheets. Bake at 350° for 5 minutes. Remove cookies and put a small amount of strawberry jam into the indentation in each cookie
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Post by RAIVEN on Nov 21, 2007 0:03:17 GMT -7
1/2 cup corn starch 125 mL 1/2 cup icing sugar 125 mL 1 cup ROBIN HOOD® All Purpose Flour 250 mL 3/4 cup butter, softened 175 mL
Preparation
SIFT together corn starch, icing sugar and flour.
With large spoon, thoroughly blend in butter. Work with hands until soft, smooth dough forms. If necessary, refrigerate 1 hour or until easy to handle.
Roll dough to 1/4" (0.5 cm) thickness; cut into shapes with cookie cutters.
Decorate with candied cherries, coloured sprinkles or nuts, if desired.
BAKE at 300°F (150°C) for 15 to 20 minutes, or until edges are lightly browned. Time will vary with size of cookies.
Remove from sheets and cool completely on wire rack.
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Post by RAIVEN on Nov 21, 2007 0:32:47 GMT -7
Makes about 7 dozen
1 1/2 cups golden raisins 1/4 cup diced citron 1/2 pound chopped candied cherries 1/4 cup rum 1/2 cup sweet butter, softened 1/2 cup firmly packed brown sugar 2 eggs 1 1/2 cups unsifted all-purpose flour 1/2 teaspoon baking soda 2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/8 teaspoon salt 1 cup chopped pecans 10X (confectioners') sugar
Put raisins, citron, and cherries in a bowl. Pour on the rum and let stand for 1 hour. Cream the butter. Add sugar and eggs and beat until fluffy. Sift flour with baking soda, spices, and salt. Add to the butter mixture and blend well. Add nuts and the rum-soaked fruit. Cover and refrigerate overnight. Preheat oven to slow (325oF). Grease cookie sheets. Form batter into balls the size of walnuts.
Bake on cookie sheets for 10 to 12 minutes at 325oF. Cool on wire racks. Sprinkle with 10X sugar.
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