$avings $aturday...December Week 2 Heavy Cream

We get a “Hot Deal” flyer from one of the local grocery chains at the beginning of the month, which gives me time to decide what to buy and how to use it in our menu.  Last week the best special was a 1/2 gallon of milk for 99¢.  

For Week 2, the special that made the most sense for us was Heavy Whipping Cream for 99¢  The regular price was $1.79.  Anderson Erickson is a large dairy in Des Moines that is well-known for its excellent products.  Their cream is NOT ultra-pasteurized, meaning you can’t keep it as long before you get sour cream.  But the taste and quality is excellent.

If you are gravy and sauce challenged, heavy cream is the answer…it thickens without adding flour or cornstarch when it’s heated.  It’s also great in frostings, homemade ice cream and other desserts.

I think I’ll make one of our favorite dishes…Chicken Terrapin.   Use your turkey leftovers instead of chicken.  

Out of what's  left  I’ll use it for Spaghetti Romano for two.   

Chicken Terrapin  

Spaghetti Romano for two  

Cooking with Brown Sugar...Butter Pecan Ice Cream

Here’s a different recipe for ice cream – with brown sugar in the ice cream base and caramelized pecans stirred in.  The pecans are easy to make in a non-stick skillet; just be sure you don’t let it burn.  I simply broke my pecans into quarters or so.  You can make them early in the day or the day before.  We liked the smaller amount of brown sugar, and whole milk instead of half and half in the ice cream mixture – it depends on your taste.

Any way you make this recipe it is delicious!

Butter Pecan Ice Cream

     ½        Cup  Pecans -- coarsely chopped

     ¼        Cup  Sugar

  1            Tablespoon  Butter

  2            Cups  Half and Half -- or whole milk

     ¾ -1   Cup  Brown Sugar -- packed (6-8 ounces)

     ½       Tablespoon  Vanilla Extract

  2           Cups  Heavy Cream

               Pinch     Salt (My suggestion)

Pecans: In a heavy 8" skillet, heat butter and sugar over medium high heat for 4 minutes or until sugar melts and turns a rich brown color, stirring constantly.  Add pecan halves, stir until coated.  Remove from heat.

Spread nuts on a buttered baking sheet or foil; separate clusters and cool. Break clusters into small chunks.

Ice Cream:  In a large bowl, combine half and half, brown sugar and vanilla; stir until sugar is dissolved.  Stir in the whipping cream.  Chill.  Freeze in a 2 quart ice cream freezer.  Stir in pecan mixture.  Ripen 4 hours.

  "BH&G Test Kitchen Favorites”

  "1 1/4 Quarts"

**I also like the just the pecan clusters sprinkled over a green salad that has a little fruit added and a nice sweet dressing to make it extra special.

Small Recipes...Simple Baked Eggs

 A good, easy, recipe from myrecipes.com for one, two, or as many as you need up to six eggs at a time. 

I made one egg and an extra yolk that I needed to use. I followed the directions time wise and thought they were more done than I prefer mine. Next time I will cut off about 4 minutes for my taste as I like mine runny. These were not over hard but more set than I like. If you want your yolks set than use the longest time given. If you like your egg harder and someone else likes a softer egg baking each in a dish gives you that option. 

 Placing the ramekins in a hot water bath keeps the whites from burning and keeps them tender.

 They were certainly easy to make and I didn’t have whipping cream to put on top before baking so used half and half which worked fine. If you don’t want the extra calories just leave the cream off. With bacon already precooked from my freezer and a slice of Gluten Free bread also from the freezer supper was ready in no time with very little cleanup. Always a plus my book. 

Simple Baked Eggs

Ingredients

Butter

Large Egg

Salt and Pepper to taste

1 teaspoon cream per egg

Directions

Preheat oven to 350°

Coat each 6 or 7 ounce ramekin with butter. 

Break each egg into each buttered ramekin

Sprinkle with salt and pepper

Spoon one teaspoon of whipping or half and half cream over each egg.

Place ramekin(s) in a pan (with a cloth on the bottom) of hot water.

Bake at 350°F. For 20 to 25 minutes or until as set as you like your egg.

Small Recipes...Trout Baked in Cream

 Fish works well to fix for one or two people. I do get a little tired of it so I am always ready to try a different way to fix it. This recipe has a couple of things going for it. It is not breaded, the bread crumbs are sprinkled on top and the seasoning is quite good. 

 I really couldn’t tell that the cream made any difference but it came out well so will do it again. I would guess it helps hold the  bread crumbs on the fish. The recipe calls for trout but I just used a firm fish and that worked well.

 This recipe was in a Taste of Home cookbook, Contest Winners. I had not seen it before which is unusual for their cookbooks as they tend to repeat many recipes in many of their cookbooks. It is also available on their web site. Look for it by name.

Trout Baked In Cream

2 servings

3 fish filets ( about 3 ounces apiece)

1 Tablespoon lemon juice

½ teaspoon dill weed (about, adjust to the size of your fish)

¼ teaspoon salt

1/16 teaspoon pepper

½ cup heavy whipping cream

1 tablespoon seasoned bread crumbs (I used crumbs made from a slice of GF bread)

Directions 

Place fish in a greased baking dish. 

Sprinkle with lemon juice, dill weed, salt and pepper. 

Pour cream over all. Bake, uncovered, ay 350°F for 15 to 20 minutes or until fish flakes easily with a fork.

Saturday Thoughts...Coffee Ice Cream

 This recipe for Coffee ice cream, was an attempt to see if I could make as good an ice cream without an ice cream freezer as the coffee ice cream I usually make. Both Sue and I thought it was very good and a lot less work. Even my daughter who does not like coffee or coffee ice cream thought it was excellent.   The recipe from Eagle Brand calls for 2 egg yolks, (this is an older recipe) I did beat the egg yolks with a fork and then set the dish in a pan of hot water on the stove till the eggs were warm. If you are going to do this be sure they have cooled down before adding to the ice cream base. If you are iffy about using uncooked eggs, try using egg beaters or just go without any eggs. Most of the Eagle Brand ice creams do not call them.
 This worked out well as I had yolks in the fridge from the chocolate cookies I made just a few days before. That left me with one egg
yolk and I just made a fried egg with two yolks for breakfast. 
 I added more coffee than the recipe calls for just because I thought it needed it but that is a matter of personal taste and added some chopped semi-sweet baking chocolate at the end. 

 These chocolate cookies were good with the ice cream!

Eagle Brand Coffee Ice Cream

Ingredients:

1 (14 oz) can sweetened condensed milk (not evaporated)

1 Tablespoon instant coffee dissolved in 2 Tablespoons warm water

2 beaten egg yolks

4 teaspoons vanilla extract

2 cups (1 pint) whipping cream whipped

chopped chocolate optional 

Directions:

If heating egg yolks do first so they have a chance to cool down. Don’t cook just warm.

In a large bowl combine Eagle Brand, the coffee and water mixture, 2 beaten egg yolks and 4 teaspoons vanilla. Fold in whipped cream.               

Pour into a 9x5 loaf pan lined with foil or plastic wrap. (the plastic wrap worked better). Freeze for at least 6 hours. Makes about 1 ½ quarts.

Small Batch Cooking...Vanilla Custard Pudding

Vanilla Custard Pudding

  This is just the right size for two servings. If there is only one of you to eat it it will keep for a few days in your refrigerator.  Simple to make, inexpensive, and so much better than the stuff, (I hesitate to call it pudding) that you can buy ready made at the store. The boxes of pudding that you buy and then cook are better, than the already prepared for sale, but why not make your own if you have to cook it anyway.

  Double the recipe if you are feeding another one or two, or just want larger servings.

  It can be used for banana pudding by adding sliced bananas and maybe some whipping cream on the top. Line the dish with vanilla wafers for a true Southern take on Banana Pudding.

Vanilla Custard Pudding

2 tablespoons sugar

1 tablespoon cornstarch

⅛ teaspoon salt

1 cup milk

1 egg yolk, slightly beaten with a fork

1 ½ teaspoon butter

½ teaspoon vanilla

  Mix sugar, cornstarch, and salt in saucepan. Gradually stir in milk. Place over medium heat, stirring constantly. Bring to boil; boil gently 1 minute. Slowly pour at least half of hot mixture into egg yolk; stirring constantly. Pour into remaining hot mixture in saucepan; return to heat and boil gently 1 minute more. Remove from heat. Add butter and vanilla. Cool, stirring occasionally to keep skin from forming. Chill in refrigerator. 2 servings

Chocolate Custard Pudding

  Make Vanilla Pudding (above)--except add 2 tablespoons more sugar with 1 square unsweetened chocolate (1 ounce) cut up, with the milk

Small Recipes...Chiffon Cake

I had to try the chiffon cake recipe in “Betty Crocker Dinner for Two" because it made a smaller cake.  Myrna has made this same recipe several times, so I got my cake-baking advice from her.  She recommended the square pan, and that’s what I preferred as I wanted to serve it with berries and cream.  I didn’t have any wood spring clothes pins, so I balanced the pan, upside down, on some jar lid rings on a rack.  Remember to use a spotlessly clean bowl and beater for whipping the egg whites very stiff, and carefully fold in the batter to keep the cake from deflating.  It baked successfully in my toaster oven.

We loved this cake…it is light, tender and not too sweet.  It’s also versatile; split it and serve it with berries and cream as we did, or make a custard sauce or frost or glaze it.  Perfect!

                           Chiffon Cake

  1       cup Sifted cake flour -- plus 2 tablespoons (4 ounces)*

     ¾   cup sugar

  1 ½   teaspoons baking powder

     ½   teaspoon salt

     ¼   cup salad oil

  2       large egg yolks -- unbeaten

     ¼   cup cold water -- plus 2 tablespoons

  1       teaspoon vanilla extract

  1       teaspoon grated lemon peel

     ½   cup egg whites  (about 4 eggs)

     ¼   teaspoon cream of tartar

Set out 9 x 5” loaf pan or 8” or 9" square pan.  DO NOT GREASE.

Preheat oven.  Sift flour, sugar, baking powder and salt together into bowl.  Make a "well" and add in order: oil, egg yolks, water, vanilla, and lemon rind.  Beat with a spoon just until smooth.

Measure egg whites and cream of tartar into large mixing bowl.  Beat on high speed until whites form very stiff peaks (if you pull a spatula through the whites, they should stay separated).  Pour egg yolk mixture gradually over beaten whites, gently folding in with a rubber scraper, turning the bowl, just until blended. 

Pour into ungreased pan.  Bake loaf cake at 325° for 50-55 min; bake square cake at 350° for 30-35 min., until top springs back when lightly touched.

Invert, supporting pan on clip clothespins, until cool.

*Can substitute 4 ounces sifted all-purpose flour (1 cup)

Cooking with Chocolate...Coffee Chocolate Ice Cream

  
This is a adaptation of some coffee ice cream recipes I have seen. I really like coffee ice cream but have a hard time bringing myself to pay the price of Hagen-Daz or Starbucks coffee ice cream. My favorite flavor of Starbucks has the chocolate chunks in it, why there is shaved chocolate in this recipe and I think the Kahlua really adds to the flavor and keeps it from setting up too hard. If you like coffee ice creams, this is really, really good. The base needs to chill 8 hours or overnight, so you need to plan ahead.

 It never lasts more than a day as I share it with my other coffee ice cream friends. Oh, well, it is easy to make and much cheaper than the store bought. 

Coffee Chocolate Ice Cream. 

Yield: One Quart. 

Ingredients  

¾ cup sugar

2 tablespoons cornstarch

1 tablespoon instant espresso (I used instant coffee)

⅛ teaspoon salt

2 cups whole milk

1 cup whipping cream

1 egg yolk

1 ½ teaspoons vanilla

1 ounce shaved chocolate

½ tablespoon Kahlua (optional)

Directions

 Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture is slightly thickened. Remove from heat.

  Pour about one cup of the hot mixture into the lightly beaten egg yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla. Cool one hour, stirring occasionally.   Place plastic wrap directly on cream mixture, and chill 8 to 24 hours. Stir in the Kahlua before pouring into the freezer container and stir together.

  Pour chilled cream mixture into freezer container and freeze according to manufacturer’s directions. Last five minutes add the shaved or chunked chocolate.

Strawberry Chiffon Pie

When Strawberries are in season this is a nice cool pie to make. Different than the normal Strawberry Pie it is easy to make though takes a little more time than just plain strawberry with a glaze on type of pie. 

Chiffon Pies were in style when I was a young housewife and I made them often, usually using what fruit was in season. In Season fruit is better flavored than out of season and usually much cheaper to buy. For this one I used a purchased graham cracker crust but you could make a regular pie crust or there are other cookie crust to purchase. How about chocolate or maybe shortbread cookie crust? Either way this is a very good pie.

Strawberry Chiffon Pie

1 pint fresh strawberries

1/2 cup sugar

1 envelope of unflavored gelatin (not Jello)

1/4 cup cold water

1/2 cup hot water

1 Tablespoon lemon juice

dash salt

1/2 cup whipping cream, whipped

2 egg whites

1/4 cup sugar

1 - 9” graham cracker crust

Crush most of the strawberries, about 1 1/4 cups; cover with 1/2 cup sugar and let stand 30 minutes.

Soften gelatin in cold water;  than dissolve in hot water. Let cool, Add strawberries, lemon juice, and salt. Chill in a bowl till mixture mounds when spooned. Fold in the whipped cream.

Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating till stiff peaks form. Fold into strawberry pixture. Pour into crust.

Chill until firm at least 4 hours. Top with additonal whipped cream and saved strawberries to decorate.

TIP: Do include the salt. Most sweet desserts need some salt to bring out the flavor.

Cooking with Lard...Orange Lard Cake

I’ve been thinking about making a lard cake since I first saw a page of recipes for them in the Old Fashioned Recipes section of the "Farm Journal Country Cookbook ."   In my 1959 version, the cakes are made by the conventional creamed method.  In Myrna’s newer book, the lard cakes are made by the “meringue” method, separating the eggs and whipping the whites; then folding the batter into the whites and baking.  I choose this method because I thought the cake would be lighter, and we were very happy with the result.

The cake was light, moist, tender  and delicious.  I believe that I’m going to have to try the Chocolate, Spice, Yellow, and Fudge Pudding recipes too.  My husband, not a usually a cake fan, really liked this one.

I added some of my shredded orange peel to the frosting, and next time, I think I will add it to the cake.

I made a half recipe in a square pan for a picnic cake, and I’m giving that recipe here.

 Orange Lard Cake

  1           large  egg -- separated

     1/4    cup  sugar -- 1 3/4 ounces

  2  1/2   tablespoons  lard

  1 1/8    cups  sifted cake flour -- 4 1/2 ounces

     1/2    cup  sugar -- 3 1/2 ounces

  1 1/4    teaspoons  baking powder

     1/2    teaspoon  salt

     1/8    teaspoon  baking soda

     3/8    cup  Whole Milk

  2           tablespoons  orange juice

     1/8    teaspoon  almond extract        

Let egg come to room temperature.  Prepare pan.  Measure and sift dry ingredients together.  Set aside.

Beat egg white until frothy.  Gradually beat in 1/4 cup sugar.  Continue beating until very stiff and glossy.

In another bowl, stir lard to soften.  Add sifted dry ingredients and milk.  Beat 1 minute, medium speed on mixer.  Scrape bottom and sides of bowl constantly.

Add orange juice, egg yolk and almond extract.  Beat 1 minute longer, scraping bowl constantly.

Fold into egg white mixture.

Pour into 1 greased and floured 9" round layer cake pan or 8” square pan.

Bake in 350° oven 25-30 minutes.

Cool layers in pan on rack 10 minutes; then remove from pans.

  

Orange buttercream frosting

     1/4   cup  butter

  1 1/2   cups  powdered sugar -- 6 ounces

  2        tablespoons  Heavy Cream

  1-2     tablespoon  Orange Juice

  1        teaspoon  Orange Rind -- finely grated

Cream butter, gradually add powdered sugar with cream and orange juice until mixture is light and fluffy.  Frost cake.

Orange Custard Cups

We like custard, and we also like orange.  This recipe from Better Homes and Gardens Old Fashioned Home Baking 1990 gives us a delicious way to enjoy both.  It makes a quick, simple dessert that was very creamy and tasty.  We like it best with almost all heavy cream!  Very luxurious.

                          Orange Custard Cups

  4          Large  Eggs

  2          Cups  Half and Half -- or whole milk or heavy cream and milk

     1/2    Cup  Sugar

     1/2    Teaspoon  Orange Extract -- or 2 tbsp. orange liqueur (divided)

     1/8    Teaspoon  Salt

 Topping

    1/2    Cup  Heavy Cream

  2          Teaspoons  Powdered Sugar -- or white sugar

CUSTARD:  

Preheat oven to 325°.  Combine eggs, half and half, sugar, salt and 1/4 TEASPOON of the orange extract (or 1 tbsp. of orange liqueur), just until mixed.

Place 6 ungreased 6 ounce custard cups in a 13 x 9" pan, pour egg mixture evenly into the custard cups.  Pour boiling water into the pan around the cups to a depth of 1".  You can line the pan with a cloth (I used a clean cotton dish cloth) to keep the custards from moving around and to keep them from cooking too quickly on the bottom.

Bake at 325° for 40-45 minutes until done.  Cool on wire rack, cover and chill for at least 1 hour. 

TOPPING:

Beat 1/2 cup whipping cream, 1/4 TEASPOON of the orange extract (or 1 tbsp. orange liqueur) and 2 teaspoons powdered sugar.  Top custards and serve.

Cost:  $1.10 or 19¢ per serving about 2/3 cup each.

Yield:  "3 3/4 Cups"         6 custard cups

Our Spring Header Recipes

The horses made from barrels and milk cans are west of South Amana near Highway 6.

Here are our Spring Header recipes:

This makes a lovely Spring cheesecake.  Any citrus flavor will work though the lime is very good.  You can save part of a lime, slice thin and use the slices with a small amount of whipped cream to garnish the cake. Using a spring form pan will allow you to remove the sides without marring the cake and it will be much easier to slice. Read the recipe all the way through and have everything ready before you start.

Tropical Cheesecake

1 cup shredded coconut

2 Tablespoons flour

2 Tablespoons butter or margarine, melted

1 envelope unflavored gelatin

1 cup cold water

1/4 cup sugar

3 eggs separated

2 8 oz pkgs. cream cheese softened

1 teaspoon grated lime rind

1/4 cup lime juice

few drops green food coloring (optional)

1 cup whipping cream whipped

Combine coconut, flour, and butter. Press onto bottom of 9-inch spring form pan.

Bake at 360°, 15 minutes. Cool.

If you beat the egg whites first, transfer to a different bowl. Rinse and then put the bowl and beater in the freezer for a few minutes to chill. Then beat the whipping cream in the same bowl you did the egg whites in and put cream in another bowl. Now you can mix the cream cheese to soften it. Since you are going to combine all of this you can keep using the same mixer bowl without washing it.

Soften gelatin in 1/4 cup cold water. In saucepan, combine remaining water, sugar and egg yolks: cook over medium heat 5 minutes, stirring constantly*. Add gelatin; stir until dissolved. Gradually add to softened cream cheese, mixing with electric mixer until well blended. Blend in lime juice, rind and food coloring (if using). Fold in stiffly beaten egg whites and whipped cream, pour over crust; chill until firm.

*I use a double boiler so I don’t take a chance on scorching it or have to stir every second.

Want to use those great hard cooked eggs?  Here is our favorite recipe... classic, ever-popular Deviled Eggs.

Myrna and I agree, this is the recipe for deviled eggs – from our mother’s Better Homes and Gardens 1946 cook book.  They disappear quickly at any meal, potluck or picnic.  To prepare them ahead, store the filling separately and fill them just before serving.  We like the center of the plate filled with Home Canned Three Bean Salad.

  

Mom's Deviled Eggs

  6           Large  Eggs -- hard cooked, halved

  2 -3      Tablespoons  Mayonnaise -- or cooked dressing or miracle whip

  1           Teaspoon  Vinegar

     1/2    Teaspoon  Salt

               Dash  Pepper

     1/4    Teaspoon  Paprika

     1/2    Teaspoon  Dry Mustard -- or 1 teaspoon prepared mustard

Halve hard cooked eggs lengthwise; remove yolks and mash with remaining ingredients.  (The amount of dressing depends on the size of the egg yolks - start with the smaller amount.)  Refill egg whites.

This fills most "egg plates".

"Better Homes & Gardens Cook Book 1946 section L, page 5"

Yield:  "12 Egg Halves"