Cooking Videos?

Hi fellow food lovers!

I got a crazy request the other day to start doing videos, like how to videos.  I was just wondering if this is something you would be interested in?  And if so, feel free to put some recipe/cooking video requests down in the comments.   So far “Breakfast Gravy” has been requested. LOL!

I’m still trying to wrap my head around how to pull off a cooking/recipe video in under 15 minutes, plus how to cook and film at the same time.  If more then one person are interested in this I’ll hurry about and do some test runs and work it out.  But if no one is interested then there really is no sense to bother, kwim?

So anyways,  please let me know if you’d like to see some.  And if you have anything in particular you’d like to see leave that in the comments as well. 

THANKS!!

xoxo

Crumble Cake

This extra yummy coffee cake uses lots of brown sugar, and cinnamon.  It is a great alternative to my Old Timey Coffee Crumble recipe.  Mouth watering yummy goodness and perfect with a hot cup of coffee.

CAKE

2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
1 teaspoon baking powder
1 cup sugar
1/2 cup brown sugar
2/3 cup shortening
2 eggs
1 cup buttermilk

Preheat oven to 350(f)

Grease a 9 by 12-inch pan, and set aside.

Combine flour, salt, cinnamon, baking soda, and baking powder, and set aside.

In another bowl, cream sugar, brown sugar, and shortening. Mix in the eggs and beat well. Slowly mix in the dry ingredients and buttermilk.

Pour into greased pan and sprinkle with topping (recipe below).   Bake 35 minutes at 350°.  (until a toothpick inserted comes out clean)

TOPPING

1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pecan (chopped)
1/2 cup chopped dates (optional)

Pumpkin Roll

I know this recipe looks hard, but trust me it’s not.  In fact, its so easy this is what my MR. makes for pot lucks at work, and reunions and such.  He loves all the “oooooo”s and “ahhhhhhh”s….

For the cake:

6 eggs
2 cups granulated sugar
15 oz can pumpkin
1 tbsp orange juice
1 1 / 2 cups flour
2 tsp baking powder (POWDER not soda!)
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp nutmeg
1 tsp salt
1 cup walnuts (chopped)

Preheat oven to 375 degrees.

Grease and flour TWO 10" X 15"  pans.

In a small bowl. mix all dry ingredients (except nuts and sugar).

In a large bowl, mix the eggs and sugar until thick. Beat in the pumpkin and orange juice.

Gradually add the dry mixture and mix on low until combined.

Pour evenly into the prepared pans and sprinkle 1 / 2 cup nuts on top of each.

Bake for 12 to 15 minutes.

Spread out a hand towel on the counter and dust with some powdered sugar (this will keep the cake from sticking).  When you take the cake out of the oven, let sit a couple of minutes, and then turn  the towel dusted with powdered sugar. One cake per towel.  Roll up with towel starting at narrow end and refrigerate to cool.

While cooling mix filling.

For the Filling:

1 lb cream cheese
1 / 2 cup butter
2 1 / 2 cups powdered sugar
1 tsp vanilla

Beat the cream cheese and butter, in a large bowl.   Mix in the vanilla and then slowly add the sugar.  This will make like a thin icing. 

Slowly unroll the cooled pumpkin cake and spread with icing mix.

Carefully roll the cake back up, wrap with wax paper, and then chill.

Irish Cream Fudge

    2 bag (24 oz total) milk chocolate chips
    1 bag (12 ounces) semisweet chocolate chips
    2 small jars marshmallow cream (abt 14 oz total)
    2 teaspoons of vanilla
    2/3 cups of Irish Cream (BAILEYS!!!)
    4 1/2 cups of granulated sugar
    1 (12 oz) can of evaporated milk
    1/2 pound of butter (2 sticks)
    2 cups of chopped nuts - optional

In a large bowl combine all of the chips, the marshmallow cream, vanilla, Irish cream, and nuts.

Prepare 10-x-15-inch pan by lining it with foil and lightly coating with butter.

In a medium saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium heat and cook, stirring constantly for about 10 minutes. (soft ball stage)

Add the milk mixture into the bowl with the chocolate mix.  Beat slowly by hand to combine. Don't use a mixer, it will over beat it.  I use a big old timey wood spoon.

Dump into the prepared pan and chill until set.

**if I had a FIVE STAR recipe- THIS would be it! YUM.

Brown Betty Pudding

4 c.ups apple, thinly sliced
2 c.ups bread, cubed
3/4 c.ups light brown sugar (packed)
2 tsp. butter (spreads are ok too)
1/8 tsp. cinnamon
1/4 c.up  hot water

Brush a pudding pan with butter and layer the main ingredients (a layer of apples on the bottom, a layer of bread, and then half of the brown sugar.  Repeat with a layer of apples, the bread and the rest of the apples) 

Sprinkle with the rest of the sugar, cinnamon and then dump in add 1/4 c.up hot water (not room temp, but HOT), cover with foil and bake at 350(f) for 30-35 min. 

Remove foil and let brown. 

There are tons of sauces that taste great on this dessert.  My two favs are below…

the standard “hard” sauce

1/2 c. soft butter
1-1/2 c. sifted powdered sugar
1 tsp. vanilla extract or 2 Tbsp. rum or brandy

With a hand mixer, cream butter with powdered sugar until it is fluffy.  Stir in vanilla extract (or alternative).

the caramel sauce

1-1/2 cups light brown sugar (packed)
4 Tbsp. flour
1 cup boiling water
dash salt
2 Tbsp. butter
2 Tbsp whipping cream
vanilla, to taste

In a saucepan, mix sugar with flour, make sure to fully blend it (I use a whisk).  Mix in the water and salt.  Stir continuously while cooking (6-8 minutes).  If  mixture beings to look too thick add a little more water.  (you want it like a loose pudding consistency)

Remove from heat and stir in butter, cream and vanilla.

Heavenly Hash Candy

1/2 cup sugar
1/2 cup evaporated milk
1 tablespoon corn syrup
1 (6 oz) package chocolate chips
1 cup chopped nuts, walnuts or pecans
1 cup miniature marshmallows

Mix sugar, milk, and 1 tablespoon corn syrup in a heavy 2 quart saucepan. Bring to a boil over medium heat, stirring constantly.   Let boil (rolling full boil) at least 2 minutes.  (if you dont boil long enough they will not set up at the end and you’ll have to eat em with a spoon.)

Remove from heat and stir in the chocolate chips.  Continue stirring until the chips are completely melted and incorporated. 

Let cool to room temp for about 15 minutes.  You’ll know its ready when its like a thick sludge. LOL… It will be like a gooey mess and stick to your spoon…

Add pecans and marshmallows, and mix.

Drop onto waxed paper and cool.*

*This is really messy before it sets up so the easiest way to drop is to use 2 teaspoons. Drop candy onto wax paper with one, and then use the 2nd spoon to scrape it off the first spoon…

Let it set up until hardened.

 

**I put my wax paper on a cookie sheet and set in the fridge for about 20 minutes.  This will hurry up and set em, so you don't have to wait that long until they’re ready.

Carol Burnett's Raspberry Riches

I’m not sure where I got this recipe.  It’s in my recipe box from 2003 so, I'm pretty sure it was in a magazine somewhere.   It is REALLY good.  Kind of like a heavy cakey cobbler meets dutch apple pie  minus apples + chocolate… LOL!

      1 cup flour, sifted
      3/4 cup granulated sugar
      1/2 teaspoon baking powder
      1/4 teaspoon baking soda
      1/4 teaspoon salt
      1 egg
      1/3 cup buttermilk
      1/2 teaspoon vanilla extract
      1/3 cup unsalted butter
      1 1/4 cups fresh red raspberries

Melt unsalted butter, and cool to room temp. Preheat oven to 375(f).

Prepare an 8- or 9-inch round or square baking pan.  (smear with butter)

In a bowl mix together flour, sugar, baking powder, baking soda and salt.

In large mixing bowl: beat together egg, buttermilk and vanilla extract. Stir in butter. Add dry ingredients and beat with a wooden spoon until nearly smooth.

Spread batter evenly in prepared pan and sprinkle with raspberries.

Top with Sugar Crumb Topping (recipe below)

Bake in preheated oven until golden browned, about 40 to 45 minutes. Let cool until warm.

      Sugar Crumb Topping

      1/2 cup brown sugar, packed
      1 tablespoon unsalted butter, cut into small pieces
      1 1/2 teaspoons semisweet chocolate, grated
      2 tablespoons flour

      Using a food processer or blender, process to a fine (crumbly) consistency.

Bunnys German Sauer Dogs

When we grill out hot dogs, my favorite way to eat them is with Sauer kraut!  This recipe is my fav!  Can be made stove top, or made in “packets” on the grill!

• 1 lrg can Sauer kraut (or 1.5 regular sized cans)
• 1 green bell pepper – deseeded and chopped
• 1 red bell pepper – deseeded and chopped
• 1 bundle of scallions  – white tops removed and greens chopped
• 1 small yellow onion – diced
• 2 tbsp butter (or spread)
• 1 pinch cinnamon (or paprika + brown sugar!)

Stove top:

Just dump it all in a pan, heat it until the peppers are tender crisp.  Top a dog, and chew.  YUM!

Grill pack:

Mix all ingredients in a large bowl (except butter).  Making 3-4 foil packs, place the mix and a dollop of butter. Toss em on the grill about 5 minutes before you start your dogs.  As you start your dogs, flip the pack over and then jab it with a fork for vent holes.  Continue to cook while your dogs are cooking.  Once you dogs are all done, the veggies inside the packs should be tender/crisp.  Carefully open packs – steam will explode out so be careful!  Top your dog and chew.

YUM!!!!!!!!!!!

Jack Daniels Grillin Sauce

This is one of my favorite glazes.  I like it best on chicken, but my Mr enjoys it on steak so it is very versatile!

Jack Daniels Grillin’ Sauce

• 2 tsp roasted garlic
• 3 tablespoons white onions - minced
• 1/4 teaspoon cayenne pepper
• 1 1/3 cups brown sugar
• 2/3 cup water
• 1 cup unsweetened pineapple juice
• 1/4 cup teriyaki sauce
• 1 tablespoon soy sauce
• 3 tablespoons lemon juice
• 1 tablespoon pineapple - crushed
• 1 tablespoon Jack Daniels Whiskey

In a saucepan, combine all dry ingredients.  Mix well.  Turn heat to med/high and then whisk in the liquid ingredients.  Once mixed dump in the garlic and onions.  Stir well.  Bring mix to low boil for 5 minutes, stirring often.  Remove from heat.

Can be used immediately, or stored up to 3 days in the fridge. 

*If you refrigerate it WILL thicken into a thick gummy paste and you will have to dilute it a little and reheat before you can use it.   It really is better to use FRESH.