Monday, December 31, 2007

Pork spareribs

Another dish from our New Year's dinner. Enjoy!
  • 3-5 pounds pork spareribs
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic
  • 1/4 cup margarine
  • 15 oz can tomato sauce
  • 1/3 cup water
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons vinegar
  • 2 teaspoons chili powder
  • 4 dashes Tobasco sauce
Bake ribs in 325-degree oven for 90 minutes. Drain. Cook onion in margarine for 10 minutes, then add rest of ingredients and bring sauce to a boil. Pour sauce over ribs and bake 45 more minutes.

Beef shortribs

I made these for our New Year's Eve dinner. Delicious!
  • 3 tablespoons flour
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3-5 pounds beef shortribs
  • 2 tablespoons shortening
  • 3/4 cup water
  • 1 cup chopped onion
  • 1/4 teaspoon allspice
  • 1 bay leaf
  • 8 medium carrots
Mix flour, sugar salt and pepper; coat ribs in it, saving remainder. Brown ribs in melted shortening in Dutch oven. Add rest of flour mixture, water, allspice and bay leaf. Cover and simmer 1 1/2 to 2 hours, until meat is tender. Add carrots and cook for 45 minutes. Remove bay leaf and serve.

Saturday, December 15, 2007

Pumpkin Bread

There are lots of recipes for this floating around, but here's my favorite. Moist, holds its shape and slices well, with a cake-like texture.
  • 3 cups sugar
  • 1 cup oil
  • 4 eggs
  • 1 pound pumpkin (15 oz. can is fine)
  • 2/3 cup water
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
Mix oil with sugar, beat in eggs. Stir in pumpkin. Mix dry ingredients and add to pumpkin mixture alternately with water. Bake in greased, floured pans about one hone, or until inserted toothpick comes out clean. Makes 2 large or 3 small loaves.

Wednesday, December 5, 2007

Peppermint Toads

I made these today for my son's upcoming Harry Potter birthday party.
  • 1 lb white (or red) meltable candy beads (I use Merckens or Wilton's, available at craft stores)
  • 4 candy canes, crushed
  • 3-4 drops peppermint oil
Melt white chocolate, stir in crushed candy and peppermint oil. Pour into frog-shaped molds. (I got mine from Confectionery House) Harden in freezer and remove.

Tomorrow I'm using the same technique with dark chocolate for Chocolate Frogs.

Sunday, December 2, 2007

Fudge sauce

My grandma used to make this. It's easy and delicious. I frequently fill jelly jars with it and give it as Christmas gifts to my kids' teachers. Best when served with Mayfield's Peppermint Stick ice cream (or some lesser brand if you can't get Mayfield's.)
  • 3 squares unsweetened chocolate
  • 2 cups sugar
  • 1 can evaporated milk
  • 1 teaspoon vanilla
Combine first three ingredients, bring to boil over medium-high heat. Boil for 5 minutes, stirring vigorously with wire whisk. Remove from heat and whisk in vanilla. Serve warm or cold.