Wtg2Retire's Profile

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What are you baking these days? November 2014 edition (part two)!

I am baking bread again. We probably eat more bread than we should. But it is so good and so taste satisfying.

about 10 hours ago
Wtg2Retire in Home Cooking
1

What are you baking these days? November 2014 edition (part two)!

Thank you so very much. I am definitely going to make this. The timeframe, scalded milk, melted shortening,kneading time, damp cloth all sound right. My sister and I don't remember Mom adding eggs, but we were young and just may not recall. Again, thank you so much

about 10 hours ago
Wtg2Retire in Home Cooking

Thanksgiving--how many side dishes do you make for small groups?

Four sides plus hot rolls and dessert. We worked very hard at paring it down, because there will be only two of us. One of us doesn't care for turkey, thus the roast chicken. Dressing has to be there - we both could eat only the dressing and hot rolls. But decided we needed green, and that is the Brussels sprouts. The onion gratin, cranberry-port gelée and apple cake with caramel glaze just called to us. I believe the sprouts and cake were posted here on Chowhound. Would have to look back at the recipe to give credit, and I don't have time to do that just now.

Roast Chicken
Cornbread Dressing
Roasted Brussels Sprouts with Capers and Lemony Browned Butter
Creamed Onion Gratin
Canal House’s Cranberry-Port Gelée
Hot Rolls
Apple Harvest Pound Cake with Caramel Glaze

about 10 hours ago
Wtg2Retire in Home Cooking

American South or Southwest Christmas appetizers or sides

My Mom always whipped whipping cream (no sugar and no vanilla) and folded into this type of fruit salad. It was heavenly.

about 14 hours ago
Wtg2Retire in Home Cooking

American South or Southwest Christmas appetizers or sides

Our family must be akin to cstout's. Definite the pickled okra, pickled carrots, gherkins, sour pickles, tiny sweet pickles, pickled beans, pickled beets, and on and on and on. My fridge is full of pickled things.

about 14 hours ago
Wtg2Retire in Home Cooking

How big spiral sliced ham?

I feel the same way about spiral sliced hams, Nanzi. When I was telling my friend this, she sent the following to me and said to try this method. I am considering doing this for New Year's dinner. I don't think I will use that glaze, though. JFYI.

ATK recommends a bone-in spiral sliced ham with natural juices added, rather than “water-added.” Natural juices will produce a more savory and less salty ham.
To start, soak your ham in a warm water bath (100°F) Be careful not to remove the original packaging before you immerse the ham in water. A water bath will bring the ham up to room temperature (68-72°F) faster than simply letting it sit on the counter. With the internal temperature at, or near room temperature you’ll ensure that (when roasted) heat is distributed evenly throughout, as well as limit the time the ham is exposed to the hot and dry environment of the oven.
Soak for 45 minutes, then dump and replenish the water and continue to soak for 45 more minutes. After 90 minutes, remove from the water and cut away the original packaging. Move the ham to an oven bag. Using an oven bag will shave time off of the cooking process, and help preserve the juice inside of the ham.
Place in the bag (cut side down), tie off the top, and poke a few holes in the top of the bag. This is an important step! If you forget to poke holes in the bag, it may explode while in the oven.
Move the ham to a 13X9 inch pan and place in a preheated oven set to 250°F. Roasting at a lower temperature will allow for a more gentle heat transfer that will not squeeze too much moisture out of the meat. Monitor the internal temperature using a leave-in oven probe thermometer. Remove from the oven when the internal temperature reaches 100°F.
While the ham is heating up, prepare the glaze. Combine 3/4 cup maple syrup, 1/2 cup orange marmalade, 2 TBS unsalted butter, 1/4 TSP cinnamon, 1 TBS Dijon mustard and 1 TSP of ground pepper. Mix all of the ingredients in a sauce pan and simmer until the mixture reduces by half.
Once you’ve pulled the ham from the oven (100°F), peal down the oven bag and coat with 1/3 of the glaze. Return to the oven (set to 350°F) and let cook for 10 minutes. This last blast of high heat will help to caramelize the glaze and build up a nice crust on the outside of the ham.
Remove from the oven after 10 minutes, coat with another 1/3 of the glaze then tent with foil and let rest for 30 minutes. The internal temperature should creep up to near 120°F – perfect for serving with your favorite sides and a batch of homemade buttermilk biscuits.
A few tablespoons of the drippings can be mixed with the final 1/3rd of the glaze to make a delicious gravy. Drizzle some over the ham, or enjoy some on a biscuit.

about 14 hours ago
Wtg2Retire in Home Cooking

American South or Southwest Christmas appetizers or sides

Thank you. Can't wait to try this with the coriander.

Nov 19, 2014
Wtg2Retire in Home Cooking
1

American South or Southwest Christmas appetizers or sides

Please post the recipe and thank you.

Nov 19, 2014
Wtg2Retire in Home Cooking

What are you baking these days? November 2014 edition (part two)!

Foodie, would you mind posting the recipe you used. It sounds as if it might be the yeast rolls recipe my Mom used to make. We never thought about asking her what recipe she used until it was at a point in her life when she didn't know anymore. Alzheimer's is such a sad, sad, sad disease.

Nov 17, 2014
Wtg2Retire in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

I seldom have a lot to add to all of your wonderful bakers. I did make the light wheat bread and, while it has a bit of a beery flavor to me, I will work with it and see what can be developed for a better flavor for family.

You are very astute, buttertart.

Is canned pumpkin pie filling cheating?

I agree with the other responders, do not use pumpkin pie filling, use canned pumpkin puree. Here is the recipe we have used for years and years and years.

Libby’s Famous Pumpkin Pie - hard to beat!

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (we don’t like cloves in this pie so substitute nutmeg)
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

Nov 17, 2014
Wtg2Retire in Home Cooking

American South or Southwest Christmas appetizers or sides

I agree, Sunshine. I have never put sugar in the sausage mixture when I make it at home.

Nov 16, 2014
Wtg2Retire in Home Cooking

American South or Southwest Christmas appetizers or sides

This dish is so darned good. Love the idea of using avocado slices to dip it.

Nov 16, 2014
Wtg2Retire in Home Cooking

American South or Southwest Christmas appetizers or sides

While Amazon does have Duke's available, it seems to me that the prices are extremely expensive. I, for one, cannot afford to spend $20 for a jar of mayonnaise.

Nov 16, 2014
Wtg2Retire in Home Cooking

Does anyone actually put stuffing inside the turkey anymore?

Never have stuffed the turkey and have no plans to ever do so.

Nov 15, 2014
Wtg2Retire in Home Cooking

American South or Southwest Christmas appetizers or sides

Exactly, gardengal. When I lived in states in the south/southeast US, we used Duke's. Where we now live, Duke's is not available, so Hellman's it is.

Nov 15, 2014
Wtg2Retire in Home Cooking

Pumpkin Cheese Cake From Chocolatier Magazine 1991

I thought I had posted a thank you to let you know I received the recipe, but I don't see it. So, thank you so very much for the wonderful sounding recipe.

Nov 14, 2014
Wtg2Retire in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

The day slipped by and I did not get the Light Wheat Bread I was going to make made. Will do it tomorrow though - there is no bread in the house.

Nov 13, 2014
Wtg2Retire in Home Cooking

What's for Dinner #333 - The end of Daylight Savings Time Edition [through Nov. 10, 2014]

I was thinking the same thing, Gio. Soba, thank you for posting.

What's for Dinner #333 - The end of Daylight Savings Time Edition [through Nov. 10, 2014]

Thanks, Christina. We enjoyed every single bite (even some moaning after bites). Now back to counting calories.

Pumpkin Cheese Cake From Chocolatier Magazine 1991

I would love to have the scanned recipe also. I have added my e-mail address under "name" in my profile. Thank you so very much, Bloominanglophile.

Nov 09, 2014
Wtg2Retire in Home Cooking

What's for Dinner #333 - The end of Daylight Savings Time Edition [through Nov. 10, 2014]

Friday night had fried catfish, coleslaw, roasted fingerling potatoes, and home made white bread.

Last night had pepperoni pizza.

Tonight will have chicken fried steak, gravy, mashed potatoes, green beans, and home made biscuits.

We are not counting calories this weekend.

What's for Dinner #333 - The end of Daylight Savings Time Edition [through Nov. 10, 2014]

OMG, I can smell it's deliciousness.

Nov 09, 2014
Wtg2Retire in Home Cooking

Regular Jelly or Spreadable Fruit?

Spreadable Fruit for those fruits available. Jelly or jam for fruits not available in spreadable fruit.

Nov 07, 2014
Wtg2Retire in General Topics

Farm Journal's Country Cookbook (1959)

The Butterscotch Pie at the bottom of page 222 is delicious.

Nov 05, 2014
Wtg2Retire in Home Cooking

No-bake cheesecake WITHOUT cream or whipped topping

This recipe is the one my Mom always used. Every time my brother came home from college, she had to make one of these for him; he loved this "pie."

Cherry Cheese Pie

1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk (Eagle Brand is what Mom always used)
1/3 cup lemon juice
1 teaspoon vanilla extract
1 8- or 9-inch baked pie shell or graham cracker crumb crust
1 21-ounce can cherry pie filling, chilled

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.

Pour into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving. Store leftovers covered in refrigerator.

Nov 05, 2014
Wtg2Retire in Home Cooking

QUICK BREADS! Home Cooking Dish of the Month (October 2014)

Wow, ChicEats, that looks awesome. I am going to make this, maybe this weekend. Thanks for posting.

Nov 05, 2014
Wtg2Retire in Home Cooking

Graham cracker crust vs pastry crust

We really like an oatmeal pie crust for a change. I have used the recipe below for many, many years.

Oatmeal Pie Crust

Put 1/3 cup butter or margarine in a 9" pie pan and set in preheated 350 oven until melted. Add 1/3 cup brown sugar and 1 1/4 cups oatmeal. Heat in oven, stirring once or twice, for 10 minutes. Then with spoon press to bottom and sides of pan.

Nov 05, 2014
Wtg2Retire in Home Cooking

What's for Dinner #333 - The end of Daylight Savings Time Edition [through Nov. 10, 2014]

Last night had roasted chicken thighs with mozzarella and provolone cheese melted on top, mushroom rice, and broccoli.

Tonight having leftover homemade broccoli cheese soup perhaps will have garlic bread with that, if not, then just toasted and buttered bread.

What are you baking these days? November 2014 edition (part one)! [old]

Plans are to make banana bread this afternoon.

Nov 01, 2014
Wtg2Retire in Home Cooking