We love this go-to recipe for adults and kids alike!
Chicken and Rice Skillet
serves 4-6
1 cup chopped celery
1/2 cup chopped onion
1/2 cup (1 stick) butter
2 cans broth or 2-4 cubes bouillon
2 1/2 cups diced carrots
1/2tsp pepper
1 can (12.5oz) chicken
1/2 cup chopped fresh parsley (or half if using dried)
1 cup regular (non-instant) rice
Melt butter on medium heat in a large skillet or pot (needs a lid). Saute celery and onion in melted butter until tender. Add enough water to broth to make 4 cups liquid. Add to skillet measured liquid, rice, carrots, pepper. Cover and simmer 15 minutes. Add chicken (use a fork to break apart chunks) and parsley. Cover and simmer another 15 minutes.
Serve with rolls or French bread and a salad.
There ya go. With one of those chopper tools like "all of us" have from Pampered Chef, this recipe is a cinch.
Apr 30, 2010
Jan 14, 2010
Red Beans and Rice, and Corn Pudding
I often get recipes from http://www.ourbestbitse.com/. It is one of my favorite site! This recipe is from that site. My friend Kate is a Logan, UT girl living with her husband and kids in Louisiana right now. She posted about red beans and rice and I thought, hey I'll try it. My first attempt ended with a mush of flavorless, well, mush. I made two mistakes: 1) cooking it all day. Only cooking it for 5 hours on high worked MUCH better then all day on low. 2) I used Zateran's Creole flavoring instead of Tony's. Second time, used Tony's and it actually had flavor! So check out her recipe here:
Red Beans and Rice
http://www.ourbestbites.com/2009/02/red-beans-and-rice.html
To go with the Red Beans and Rice, I threw together a Corn Pudding. Now, this is different from corn bread. It is tender and soft, yummy and sweet. I got the recipe from Paula Dean, but made some changes - mostly cut the amount of butter in half! I also lessened the sour cream.
Corn Pudding
1 can corn, drained
1 can creamed corn
1 box Jiffy corn bread mix
3/4 cup sour cream
1/2 cup butter, melted
Set oven to 350. Combine ingredients in a large bowl. Grease a 9X13 casserole dish. Pour mixture into dish and bake for 45-60 minutes, until golden on top.
Red Beans and Rice
http://www.ourbestbites.com/2009/02/red-beans-and-rice.html
To go with the Red Beans and Rice, I threw together a Corn Pudding. Now, this is different from corn bread. It is tender and soft, yummy and sweet. I got the recipe from Paula Dean, but made some changes - mostly cut the amount of butter in half! I also lessened the sour cream.
Corn Pudding
1 can corn, drained
1 can creamed corn
1 box Jiffy corn bread mix
3/4 cup sour cream
1/2 cup butter, melted
Set oven to 350. Combine ingredients in a large bowl. Grease a 9X13 casserole dish. Pour mixture into dish and bake for 45-60 minutes, until golden on top.
Pumpkin Pancakes
As a mom, some days I just don't feel like doing much for dinner, but kids still need to eat. I often fall back to pancakes, but there is one problem: what's in a pancake? Nothing much of nutritional value, really. So sitting around my pantry was a can of pumpkin (NOT pumpkin pie filling, just pumpkin). So I thought, hey, why not? Pumpkin is a vegetable packed with nutritional value (my friend Heidi confirmed this by looking up all the benefits of eating pumpkin). I got the base of this recipe from allrecipies.com. Use mine or make your own modifications. This is so much fun! And I am pretty sure it counts as a serving of vegetables.
Pumpkin Pancakes
2 cups all-purpose flour (or whole wheat)
3 TBS brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
2-3 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2 cups milk
1 cup pumpkin puree (NOT pumpkin pie filling)
1 egg
2 TBS vegetable oil (can substitute apple sauce)
2 TBS vinegar
1. Combine milk and vinegar in a bowl and set aside for at least 5 minutes.
2. Sift together dry ingredients and spices.
3. Add to milk mixture, 1 egg beaten, oil, and pumpkin. Mix well.
4. Add wet ingredients to dry, mixing only to combine.
Now with regular pancakes I would STRESS about not over mixing at this point. But this recipe is more flexible then regular pancakes, so if you over mix it isn't a big deal.
5. Heat large skillet over medium heat. Oil pan (even my best non-stick needed oil with these).
6. Once hot, pour about 1/4 cup batter for each pancake onto skillet. Cook for about 2 minutes each side. NOW with regular pancakes you wait for the bubbles on the up-side. Not with these. I waited too long with the first patch and had a burnt underside.
You can add chocolate chips if you want, although that kind of defeats the health factor. Serve with butter, or whipped cream, or Nutella, or apple sauce, or maple syrup. You can at this point keep them as healthy or not as you want!
Pumpkin Pancakes
2 cups all-purpose flour (or whole wheat)
3 TBS brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
2-3 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2 cups milk
1 cup pumpkin puree (NOT pumpkin pie filling)
1 egg
2 TBS vegetable oil (can substitute apple sauce)
2 TBS vinegar
1. Combine milk and vinegar in a bowl and set aside for at least 5 minutes.
2. Sift together dry ingredients and spices.
3. Add to milk mixture, 1 egg beaten, oil, and pumpkin. Mix well.
4. Add wet ingredients to dry, mixing only to combine.
Now with regular pancakes I would STRESS about not over mixing at this point. But this recipe is more flexible then regular pancakes, so if you over mix it isn't a big deal.
5. Heat large skillet over medium heat. Oil pan (even my best non-stick needed oil with these).
6. Once hot, pour about 1/4 cup batter for each pancake onto skillet. Cook for about 2 minutes each side. NOW with regular pancakes you wait for the bubbles on the up-side. Not with these. I waited too long with the first patch and had a burnt underside.
You can add chocolate chips if you want, although that kind of defeats the health factor. Serve with butter, or whipped cream, or Nutella, or apple sauce, or maple syrup. You can at this point keep them as healthy or not as you want!
Jan 8, 2010
The best fudge EVER... And I never lie!
This recipe is The Lady and Son's Just Desserts by Paula Dean. I remember seeing her make it and rave about it on her show, and it caught my attention because of the MOST unusual ingredient... BUT having made it quite a few times, this is the best fudge you will ever have. Honestly, I recently spend a small fortune on a very small piece of fudge at a farmers market (OK, OK it was last summer not too recent...) and was steamin' mad that it wasn't that great... At least compared to this recipe! So for you Valentine sweetheart, don't bother wasting money on store bought junk. Make this instead!
Chocolate Cheese Fudge by Paula Dean
1/2 LBS Velveeta cheese, sliced
1 cup (2 sticks) butter
1 tsp pure vanilla extract
1 cup chopped nuts (I like pecans personally)
2 16oz boxes confectioners' sugar (or 32oz bag)
1/2 cup cocoa
Spray lightly the bottom of a 9X2 in square pan with nonstick spray.
Over medium heat in a saucepan, melt cheese and butter together, stirring constantly until smooth. Remove from heat. Add vanilla and nuts. In a large bowl, sift together sugar and cocoa. Pour cheese mixture into sugar-cocoa mixture, stirring until completely mixed. Candy will be very stiff. Paula says she has found it is easier to do the final mixing with her hands (I agree). Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, she likes to pat the top of the candy with a paper towel to remove excess oil. At this point you may want to refrigerate until firm, depending on how quickly you want to serve it. Thirty minutes will usually do the trick. Cut into squares.
She also notes: For peanut butter fudge, leave out cocoa and add 1 cup creamy peanut butter. Melt cheese and butter together, then add peanut butter and stir until smooth. Proceed as directed in original directions. If you desire, you can press nuts into the top when you're done.
No pictures sorry :( I last made this at my friend Heidi's house for her family for Christmas. Be sure to wear an apron so you don't ruin your clothes when the butter splats (or you splat the butter because you aren't being careful.... grumble...)
Chocolate Cheese Fudge by Paula Dean
1/2 LBS Velveeta cheese, sliced
1 cup (2 sticks) butter
1 tsp pure vanilla extract
1 cup chopped nuts (I like pecans personally)
2 16oz boxes confectioners' sugar (or 32oz bag)
1/2 cup cocoa
Spray lightly the bottom of a 9X2 in square pan with nonstick spray.
Over medium heat in a saucepan, melt cheese and butter together, stirring constantly until smooth. Remove from heat. Add vanilla and nuts. In a large bowl, sift together sugar and cocoa. Pour cheese mixture into sugar-cocoa mixture, stirring until completely mixed. Candy will be very stiff. Paula says she has found it is easier to do the final mixing with her hands (I agree). Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, she likes to pat the top of the candy with a paper towel to remove excess oil. At this point you may want to refrigerate until firm, depending on how quickly you want to serve it. Thirty minutes will usually do the trick. Cut into squares.
She also notes: For peanut butter fudge, leave out cocoa and add 1 cup creamy peanut butter. Melt cheese and butter together, then add peanut butter and stir until smooth. Proceed as directed in original directions. If you desire, you can press nuts into the top when you're done.
No pictures sorry :( I last made this at my friend Heidi's house for her family for Christmas. Be sure to wear an apron so you don't ruin your clothes when the butter splats (or you splat the butter because you aren't being careful.... grumble...)
Sep 15, 2009
GRANDMA'S BUCKEYE BALLS
One of my friends mentioned to me the other day that she was craving a treat that my husband makes during Christmas time. Since she is expecting baby #4, I knew I must be prompt (as did my husband - he wisely knows pregnancy cravings are nothing to mess with!!) I mistakenly thought I had posted the recipe already, but I guess I didn't!! So I guess this is a good way to come back after 7 months of maternity leave :^P hehe. This recipe was one that his grandmother used to make. We have had variations but frankly, these are the best. In our family recipe book, they are titled GRANDMA'S BUCKEYE BALLS. Enjoy!!
GRANDMA'S BUCKEYE BALLS
makes about 1 dozen
(in other words, I suggest at least doubling - we usually quadruple at Christmas)
1/2 cup oleo (aka - shortening)
1/2 cup creamy peanut butter
1 tsp vanilla
16oz. confectionery sugar (that's about 2 cups), sifted
6 oz chocolate chips
2 TBS. Oleo (shortening/butter)
1/4 cake of parfine wax (canning isle)
To make the balls: Beat together 1/2 cup shortening, peanut butter, vanilla, and sugar in a bowl. Using a tablespoon or scoop, form into balls.
Using a tablespoon or scoop and your hands, form into balls.
When the chocolate is ready, place a toothpick in each peanut butter ball and dip into the chocolate. Twist around to cover. Oh and please don't mind my husband's thumb. These were taken last Christmas and he had shut his thumb in the car door - ouch - ironically while we were on our way into the hospital to check stuff out for our up-coming birth.
When all the peanut butter balls are chocolate coated, place in the refrigerator to chill - at least an hour. When ready to eat, gently twist the toothpick and it will come right out. So there you go, Grandma's Buckeye Balls. Enjoy!
GRANDMA'S BUCKEYE BALLS
makes about 1 dozen
(in other words, I suggest at least doubling - we usually quadruple at Christmas)
1/2 cup oleo (aka - shortening)
1/2 cup creamy peanut butter
1 tsp vanilla
16oz. confectionery sugar (that's about 2 cups), sifted
6 oz chocolate chips
2 TBS. Oleo (shortening/butter)
1/4 cake of parfine wax (canning isle)
To make the balls: Beat together 1/2 cup shortening, peanut butter, vanilla, and sugar in a bowl. Using a tablespoon or scoop, form into balls.
Using a tablespoon or scoop and your hands, form into balls.
Place on a cookie sheet lined with wax paper.
Making the chocolate: If you don't have a double boiler, like me, take a small pot - I like glass so I can see the water - and place a heat proof bowl on top. You can see mine in the following pictures. Put about 2 inches of water in the pot. You don't want it to touch the bowl, but you don't want your water to evaporate either. Place in the bowl of you "double boiler" the following: chocolate chips, 2 TBS. shortening OR butter, parfine wax (just a note here - the wax often comes in a large block made of 4 cakes - don't make the mistake we did the first time by putting a whole cake - 1/4 the whole block - into the chocolate. I think we ended up with hundreds of Buckeye Balls that year because we had to keep adding chocolate and making balls)
Heat water to low or medium low (back to low once the chocolate melts), stir. Be careful, the bowl might get hot.
When the chocolate is ready, place a toothpick in each peanut butter ball and dip into the chocolate. Twist around to cover. Oh and please don't mind my husband's thumb. These were taken last Christmas and he had shut his thumb in the car door - ouch - ironically while we were on our way into the hospital to check stuff out for our up-coming birth.
When all the peanut butter balls are chocolate coated, place in the refrigerator to chill - at least an hour. When ready to eat, gently twist the toothpick and it will come right out. So there you go, Grandma's Buckeye Balls. Enjoy!
Jan 12, 2009
Cooks Illustrated Enchiladas Verdes
Help I live in up-state NY and there isn't any good Mexican food close by! Do you ever feel this way, where ever you live? I come with hope today that you too can make a delicious Mexican dish that will knock your socks off! It is not as easy as 1-2-3 (oh please DO NOT open a can of El Passo Enchilada sauce, just don't), but it well worth the effort. Someone gave me this recipe and it is from a source I trust well (that is an understatement). If any of you foodies out there love to cook, you MUST get a subscription to Cooks Illustrated or Cooks Country Kitchen (same people). They are great. Best of all they are free of adds so there isn't anything to interrupt your reading enjoyment! They walk you through the recipe step by step, show you why they choose what they did, and do product reviews. It is really a great magazine. So with out further ado...
Enchiladas Verdes
4 tsp vegetable oil
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, pressed (about 1 TBS)
1/2 tsp ground cumin
1 1/2 cups low-sodium chicken broth
1 LBS boneless, skinless chicken breast (2-3 breasts, trimmed of excess fat)
1 1/2 LBS tomatillos (see picture below), 16-20 medium size, husks and stems removed, rinsed well and dried
3 medium poblano chiles, halved lengthwise, stemmed, and seeded
1-2 1/2 tsp sugar
table salt
1/2 cup coarsely chopped fresh cilantro leaves
8 oz pepper Jack or Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas (I tried these and regular flour and actually like the flour better)
Garnish (optional)
2 medium scallions, sliced thin
Thinly sliced radishes
sour cream
1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 tsp oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently until golden, 6-8 minutes. Add 2 tsp garlic and cumin; cook stirring frequently until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken breast, cover, and simmer until instant-read thermometer registers 160 degrees (ok I didn't use the thermometer, I just cut open a breast to see if the pink was gone. Mine were done faster - 10 minutes), 15 - 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
2. Meanwhile, toss tomatillos and poblanos with remaining 2 tsp oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to softened, 5-10 minutes (mine took longer - just keep you eye on them) , rotating pan halfway through cooking. Cool 10 minutes then remove skin from poblanos (leave tomatillo skin intact). Transfer tomatillos and chiles to a food processor. Decrease oven temperature to 350. Discard foil from baking sheet and set baking sheet aside for warming tortillas.
3. Add 1 tsp sugar, 1 tsp salt, remaining tsp garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about 8 1-second pulses (again mine took more). Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 tsp at a time. Set aside sauce (you should have 3 cups).
4. When chicken is cool, pull into shreds using hands or 2 forks (hands are the easiest). Combine chicken with cilantro and 1 1/2 cups cheese, season with salt.
5. Smear bottom of a 13x9 baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2-4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on counter top and spread 1/3 cup filling down the center of each tortillas. Roll each tortillas tightly and place in baking dish, seam side down. Pour remaining tomatillo sauce over top of enchiladas. Use the back of a spoon to spread sauce so that it coats the top of each tortilla. Sprinkle with remaining 1/2 cup cheese (or more!!). Cover baking dish with foil.
6. Bake enchiladas on middle rack until heated through and cheese is melted, 15-20 minutes. Uncover and sprinkle with scallions (I skipped this but I'm sure it would be good) and serve immediately, passing radishes and sour cream separately.
Tomitillos and poblanos are NOT hard to find. I found mine at Walmart!
This is a tomitillo in its husk, which you will peel off. Look for husks that are tight fitting around the vegetable, a little of green veggie poking out of the bottom of the husk.
These poblano peppers came a long way to be in Up-state NY, so the quality lacked a little bit. If you can find them before they look wrinkled, that is best. In some grocery stores, you can request items. If you can't find these items, request them!
Peeled the tomitillo looks like a small green tomato, although they are NOT interchangeable!
To the left are perfect tomitillos, dark green in color. To the right are NOT so good tomitillos, light green/yellow.
Enchiladas Verdes
4 tsp vegetable oil
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, pressed (about 1 TBS)
1/2 tsp ground cumin
1 1/2 cups low-sodium chicken broth
1 LBS boneless, skinless chicken breast (2-3 breasts, trimmed of excess fat)
1 1/2 LBS tomatillos (see picture below), 16-20 medium size, husks and stems removed, rinsed well and dried
3 medium poblano chiles, halved lengthwise, stemmed, and seeded
1-2 1/2 tsp sugar
table salt
1/2 cup coarsely chopped fresh cilantro leaves
8 oz pepper Jack or Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas (I tried these and regular flour and actually like the flour better)
Garnish (optional)
2 medium scallions, sliced thin
Thinly sliced radishes
sour cream
1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 tsp oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently until golden, 6-8 minutes. Add 2 tsp garlic and cumin; cook stirring frequently until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken breast, cover, and simmer until instant-read thermometer registers 160 degrees (ok I didn't use the thermometer, I just cut open a breast to see if the pink was gone. Mine were done faster - 10 minutes), 15 - 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
2. Meanwhile, toss tomatillos and poblanos with remaining 2 tsp oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to softened, 5-10 minutes (mine took longer - just keep you eye on them) , rotating pan halfway through cooking. Cool 10 minutes then remove skin from poblanos (leave tomatillo skin intact). Transfer tomatillos and chiles to a food processor. Decrease oven temperature to 350. Discard foil from baking sheet and set baking sheet aside for warming tortillas.
3. Add 1 tsp sugar, 1 tsp salt, remaining tsp garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about 8 1-second pulses (again mine took more). Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 tsp at a time. Set aside sauce (you should have 3 cups).
4. When chicken is cool, pull into shreds using hands or 2 forks (hands are the easiest). Combine chicken with cilantro and 1 1/2 cups cheese, season with salt.
5. Smear bottom of a 13x9 baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2-4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on counter top and spread 1/3 cup filling down the center of each tortillas. Roll each tortillas tightly and place in baking dish, seam side down. Pour remaining tomatillo sauce over top of enchiladas. Use the back of a spoon to spread sauce so that it coats the top of each tortilla. Sprinkle with remaining 1/2 cup cheese (or more!!). Cover baking dish with foil.
6. Bake enchiladas on middle rack until heated through and cheese is melted, 15-20 minutes. Uncover and sprinkle with scallions (I skipped this but I'm sure it would be good) and serve immediately, passing radishes and sour cream separately.
Tomitillos and poblanos are NOT hard to find. I found mine at Walmart!
This is a tomitillo in its husk, which you will peel off. Look for husks that are tight fitting around the vegetable, a little of green veggie poking out of the bottom of the husk.
These poblano peppers came a long way to be in Up-state NY, so the quality lacked a little bit. If you can find them before they look wrinkled, that is best. In some grocery stores, you can request items. If you can't find these items, request them!
Peeled the tomitillo looks like a small green tomato, although they are NOT interchangeable!
To the left are perfect tomitillos, dark green in color. To the right are NOT so good tomitillos, light green/yellow.Jan 7, 2009
Grandma Harmon's Frozen Fruit Salad
I had every intention of posting this before the new year, but then it came and went. I wanted to tell the story about this frozen fruit salad. It was something my Grandmother Harmon made and something I remember my Aunt Sheila making growing up. When I got the recipe for my mom this holiday season, it may as well have been encrypted. In case you are wondering, terminology for recipes has changed in the last 70 years. For example, how many of you know what a #2 can is? Nothing is standardized like that any more. And instead of "grab the cool whip" it is 1 pint whipped cream... You know because there WASN'T any cool whip or redi-whip or any of that stuff. But do you just whip the cream or actually make whipped cream? ah! And what is the world is Oleo (that is actually from my husband's grandma's cookbook)? It is butter or shortening for all of you who didn't know either. And a #2 can is 20 oz or about 2 1/2 cups. And yes you do actually make whipped cream (with sugar and vanilla) not just whip the cream. After all that, I have made this recipe a little easier to understand. I really enjoy this tasty treat - even more than ice cream :^) Noel (my daughter) loves it too. What is best is that because it has fruit in it, you can justify eating it any time of day! And I think it is perfect for Christmas brunch. Or Easter. Or your birthday. Whenever!
Grandma Harmon's Frozen Fruit Salad
makes 2 8x8 pans
about 20 oz canned peaches, drained and cut up (2 1/2 cups un-diced)
20 oz crushed pineapple
1 large banana, cut up
1 cup mini-mallows
1 small jar of maraschino cherries, drained
1 cup pineapple juice (crushed pineapple still comes in 20 oz cans - thank goodness - and it happens that the liquid you drain from it should give you 1 cup)
2 TBS flour
1/4 cup butter
2 TBS sugar
1 beaten egg (a room temp egg is optimal)
2 TBS lemon juice
1/2 cup coconut flakes (optional)
pinch of salt
1 pint whipping cream (for how to make whipped cream, see below the recipe)
On the stove top in a sauce pan, cook on medium heat pineapple juice, flour, butter, sugar, and salt for 10 minutes until it starts to thicken. Remove from heat and let cool for a few minutes. Then take a small spoonful of the mixture and add it to the beaten egg. This is called tempering and it brings the temp of the egg up to the temp of the liquid so you don't get scrambled egg. Yuck. If you do notice that you got scrambled egg, throw it out and beat another egg. Repeat. Once your egg is tempered, pour it into the mixture and stir it in. Add lemon juice. Add fruit, marshmallows, and coconut (if using). Stir until well combined. Fold in whipped cream. This just means you make motions that are up and down (think of a Ferris Wheel), getting ingredients from the bottom of the bowl and bringing them to incorporate with the whipped cream on top - NOT left and right motions like regular stirring. Place in two 8x8 pans and freeze. Thaw for a few minutes before cutting to eat.
Whipped Cream
1 pint whipping cream
2-4 TBS sugar (I use 2 because it doesn't over power this recipe with sweetness)
1 tsp vanilla
Beat with an electric mixer until peaks form - quite a few minutes. This is a good tricep workout ;^) You will notice when the consistency starts to change - all of a sudden and you are pretty much done.
Grandma Harmon's Frozen Fruit Salad
makes 2 8x8 pans
about 20 oz canned peaches, drained and cut up (2 1/2 cups un-diced)
20 oz crushed pineapple
1 large banana, cut up
1 cup mini-mallows
1 small jar of maraschino cherries, drained
1 cup pineapple juice (crushed pineapple still comes in 20 oz cans - thank goodness - and it happens that the liquid you drain from it should give you 1 cup)
2 TBS flour
1/4 cup butter
2 TBS sugar
1 beaten egg (a room temp egg is optimal)
2 TBS lemon juice
1/2 cup coconut flakes (optional)
pinch of salt
1 pint whipping cream (for how to make whipped cream, see below the recipe)
On the stove top in a sauce pan, cook on medium heat pineapple juice, flour, butter, sugar, and salt for 10 minutes until it starts to thicken. Remove from heat and let cool for a few minutes. Then take a small spoonful of the mixture and add it to the beaten egg. This is called tempering and it brings the temp of the egg up to the temp of the liquid so you don't get scrambled egg. Yuck. If you do notice that you got scrambled egg, throw it out and beat another egg. Repeat. Once your egg is tempered, pour it into the mixture and stir it in. Add lemon juice. Add fruit, marshmallows, and coconut (if using). Stir until well combined. Fold in whipped cream. This just means you make motions that are up and down (think of a Ferris Wheel), getting ingredients from the bottom of the bowl and bringing them to incorporate with the whipped cream on top - NOT left and right motions like regular stirring. Place in two 8x8 pans and freeze. Thaw for a few minutes before cutting to eat.
Whipped Cream
1 pint whipping cream
2-4 TBS sugar (I use 2 because it doesn't over power this recipe with sweetness)
1 tsp vanilla
Beat with an electric mixer until peaks form - quite a few minutes. This is a good tricep workout ;^) You will notice when the consistency starts to change - all of a sudden and you are pretty much done.
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