tag:blogger.com,1999:blog-51210780499801849722024-03-04T21:15:15.489-08:00Doc Thelma's KitchenRecipes, handicrafts and other domestic postings from a Virginia psychology professor, wife and mother of two!Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-5121078049980184972.post-63407495529834755782014-11-29T18:56:00.000-08:002014-11-29T18:56:13.609-08:00Cranberry Wassail<div class="separator" style="clear: both; text-align: center;">
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It's only two days after Thanksgiving and I am on my third batch of this stuff. That's how much the family likes it. Just bottled a half gallon jar to send back with my daughter to college. I accidentally left the sugar and honey out of my last batch and everyone liked the tartness, so I'll list them as option. Also good mixed with a little brandy or Southern Comfort. Strain the leftovers and store in the fridge, then microwave a cup when you want it.<br />
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<ul>
<li>1/2 gallon apple cider</li>
<li>1/2 gallon cranberry juice cocktail</li>
<li>1 1/2 cups pineapple juice</li>
<li>1 cup lemon juice</li>
<li>4 cinnamon sticks</li>
<li>24 whole cloves</li>
<li>1/2 cup sugar (optional)</li>
<li>1/4 cup honey (optional)</li>
<li>1 orange, sliced thin</li>
<li>1/2 teaspoon nutmeg</li>
<li>1/2 teaspoon allspice</li>
<li>1/2 teaspoon powdered ginger.</li>
</ul>
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Combine juices and stir in sugar and honey, if desired. Put cloves, cinnamon sticks and orange in pot. Bring just to boil, then cut back to simmer. Add rest of spices, stir, and serve in your favorite holiday mug. Also works well in the crock pot.<br />
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<br />Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-36736795413510155462014-03-01T10:14:00.000-08:002014-03-01T10:15:29.414-08:00Fancy Brussel SproutsI love Brussels sprouts, but most of my family doesn't so I usually make them for company. I adapted this dish from a <a href="http://www.foodnetwork.com/recipes/guy-fieri/bumped-up-brussels-sprouts-recipe.html">Guy Fieri</a> Recipe for Christmas dinner last year. His recipe calls for currents and raisins and pine nuts, but I am not crazy about pine nuts and tend not to like sweet raisins and currents mixed into vegetables, especially when the savory flavors of bacon and capers are supposed to be there. So, I chose red peppers and added sesame seeds for a little extra texture.<br />
<ul>
<li>2 16 oz. bags fresh Brussels sprouts</li>
<li>6 oz diced pancetta</li>
<li>3 oz. jar capers, drained</li>
<li>6 tbsp. olive oil</li>
<li>3 tbsp. balsamic vinegar</li>
<li>1-2 red peppers, diced</li>
<li>salt to taste</li>
<li>sesame seeds</li>
</ul>
Wash Brussels sprouts and cut in half. Saute pancetta and capers in skillet, remove and set aside. Cook sprouts in pancetta fat until slightly brown, transfer to casserole. Mix in oil, vinegar, peppers and season with salt, roast in 350 oven for 20-30 min. or until nicely browned and tender. Mix in pancetta and capers, transfer to serving dish and sprinkle with sesame seeds. Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-75511632681913045052013-11-23T17:34:00.002-08:002013-11-23T17:35:11.156-08:00Layered pumpkin cheesecakePumpkin pie is one of those things I feel I have to serve at holiday meals, but a little goes a long way. If I have one piece between November 15th and New Years, I am set for the season, and whenever I make it, it never gets finished. Having had my seasonal piece at my school's Thanksgiving lunch last week, I decided to try something different this year.<br />
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Crust:<br />
<ul>
<li>2 cups graham cracker crumbs</li>
<li>3 tablespoons sugar</li>
<li>4 tablespoons melted butter</li>
</ul>
Combine sugar and crumbs, gradually mix in butter. Press into bottom and up sides of springform pan; bake at 325 degrees for 10-15 minutes. Cool.<br />
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Cake:<br />
<ul>
<li>1 cup canned pumpkin</li>
<li>2 tablespoons brown sugar</li>
<li>2 teaspoons cinnamon</li>
<li>1/2 teaspoon ginger</li>
<li>1/2 teaspoon nutmeg</li>
<li>3 packets cream cheese</li>
<li>1/3 cup sour cream</li>
<li>3/4 cup sugar</li>
<li>4 teaspoons flour</li>
<li>2 teaspoons vanilla. </li>
<li>2 eggs</li>
</ul>
Mix pumpkin, brown sugar and spices, set aside. Soften cream cheese in microwave, then beat in sugar, sour cream, sugar, vanilla and flour until smooth. Add eggs and beat just until well-blended. Divide batter in half, pour one half into cooled crust. Mix pumpkin mixture into remaining batter, pour over first layer. Bake at 350 for 45-50 minutes or until mostly set but still a bit jiggly in center. Cool, then refrigerate overnight.Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-85136170264285515642013-11-23T16:49:00.003-08:002013-11-23T16:50:10.278-08:00Sweet potato casseroleMy adaptation of the Southern Living classic, with less butter, maple syrup and orange juice instead of the sugar and milk and no pecans. I also bake the potatoes in the oven instead of boiling... more carmelizaed potato sweetness!<br />
<ul>
<li>6 medium sweet potatoes*</li>
<li>1/2 cup maple syrup</li>
<li>2 eggs</li>
<li>1 teaspoon vanilla</li>
<li>1/4 cup butter</li>
<li>1/3 cup orange juice (fresh squeezed, if possible)</li>
</ul>
Scrub potatoes, rub skins with oil and prick with fork. Bake at 400 degrees for about an hour, or until soft. Cool; skins will loosen and peel off easily. Mash in a large mixing bowl.<br />
Beat eggs and stir into potatoes. Add syrup, vanilla and orange juice and mash until smooth. Pour into greased casserole dish.<br />
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Topping: (if you family doesn't insist on marshmallows)<br />
Cut 2 tablespoons butter into 2 tablespoons flour until crumbly; mix with 1/3 cup brown sugar. Sprinkle over top. Bake at 350 for 30 minutes or until hot and bubbly.<br />
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*"Medium" must have meant something much smaller than today's typical sweet potato when this recipe was written. Usually I need no more than 3-4 of today's size potatoes, and that's with saving a cup for muffins.Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-24952112390548000252013-11-23T16:36:00.003-08:002013-11-23T17:35:40.378-08:00Sweet Potato MuffinsHolidays are approaching, which means it's beta carotene season in Doc Thelma's Kitchen. First up is a new muffin recipe for me. I am making sweet potatoes in preparation for Thanksgiving and, as usual, overestimated the number of potatoes needed. This in a nice way to use an extra cup or two.<br />
<ul>
<li>1 cup mashed baked sweet potato</li>
<li>3 eggs</li>
<li>1/3 cup sour cream</li>
<li>1 cup brown sugar</li>
<li>3/4 cup oil </li>
<li>1 tsp vanilla</li>
<li>1/4 tsp salt</li>
<li>1/2 tsp baking soda</li>
<li>2 teaspoons baking powder</li>
<li>1.5 cups flour</li>
<li>1 teaspoon cinnamon</li>
<li>1/4 teaspoon nutmeg</li>
</ul>
Preheat oven to 350 degrees. Line muffin tins with paper cups. In my tins, this recipe makes about 18. Beat together briefly eggs, sour cream, brown sugar, oil, and vanilla. Add sweet potatoes and blend. Mix dry ingredients and spices, add to bowl and stir just until combined. Fill cups 3/4's full; bake 15-20 minutes. Remove and cool.<br />
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Glaze (optional)<br />
<ul>
<li>1/2 cup powdered sugar</li>
<li>1 tablespoon milk</li>
<li>1 teaspoon melted butter</li>
<li>1/2 teaspoon vanilla</li>
<li>1/2 teaspoon cinnamon</li>
</ul>
Mix all ingredients until smooth, drizzle over cooled muffins. <br />
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<br />Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-34477563266887193132013-08-01T16:21:00.001-07:002013-08-01T16:21:34.282-07:00Stuffed Bell Pepper<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDPjSj6dqy6Pc4AusNpZnDVHnP5O_MDgPiEgNJN3MXfYyT-e3-ehUew-vwp3tqRUgNc_JQ3qORChuVxoen24_GOtlNAqP-2lnJSnvfRrIC5t1Ms7e4Pb2GGZas6pD70j8SHMIxz_rLPY4/s1600/photo-25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDPjSj6dqy6Pc4AusNpZnDVHnP5O_MDgPiEgNJN3MXfYyT-e3-ehUew-vwp3tqRUgNc_JQ3qORChuVxoen24_GOtlNAqP-2lnJSnvfRrIC5t1Ms7e4Pb2GGZas6pD70j8SHMIxz_rLPY4/s320/photo-25.jpg" /></a></div>
For some reason, I have never been overly fond of bell peppers, but my daughter, the pickiest eater in the house, loves them, so I've been picking them up at the farmer's market and cooking more with them this summer. This is a recipe adapted from a couple of different ones. I like that it includes meat, starch and veggie all in one.<br />
<br />
<ul>
<li>6-8 bell peppers*</li>
<li>1 pound lean ground beef</li>
<li>1 onion</li>
<li>2 cups cooked rice (1 cup uncooked)</li>
<li>1 tablespoon olive oil</li>
<li>1 onion</li>
<li>1 can spicy Ro-tel</li>
<li>1 small can tomato paste</li>
<li>1 teaspoon salt</li>
</ul>
<br />
Preheat oven to 350 degrees. Cook rice according to directions, set aside. Slice tops off peppers, remove seeds. Cook pepper cups in boiling water 3-4 minutes, remove and drain. Remove stem from pepper tops, chop up the rest and saute in hot oil 5-6 minutes. Add tomatoes, tomato paste, and salt to skillet, heat until bubbly, then remove and cool.<br />
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Mix rice, tomato sauce and beef together, stuff into peppers. Bake peppers for 1 hour or until meat is cooked through. <br />
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*recipes mostly call for 6, but this makes a lot of stuffing and can fill 8. <br />
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If you have extra, bake it in a casserole.Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-10192923008575332322012-12-13T20:03:00.002-08:002013-12-14T15:01:35.326-08:00One Cake to Rule Them All...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcp_BTKb6_54UUBqklE6_BmWMu-NrQ8S4ES8V2Fy1ayqd-q4PFfra_4pfjVEv3gLu94GL-ppR86BtAGo19kAAFMnQZzl6NMGviV7y3GpUO3b1U7MIpuYDI_7UCIazDq3wE2fyZe1kGVm6l/s1600/Hobbit+cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcp_BTKb6_54UUBqklE6_BmWMu-NrQ8S4ES8V2Fy1ayqd-q4PFfra_4pfjVEv3gLu94GL-ppR86BtAGo19kAAFMnQZzl6NMGviV7y3GpUO3b1U7MIpuYDI_7UCIazDq3wE2fyZe1kGVm6l/s400/Hobbit+cake.jpg" width="400" /></a></div>
For my son's thirteenth birthday tomorrow, I made a Hobbit Hole cake. Cake is from a mix, baked in Pampered Chef batter bowl. I cut a small chunk from one side to make the door, the leftover made the little hill under the right hand tree. Fortunately, it's the right season for Christmas tree peeps. Path is yogurt-covered raisins, windows are chocolate coated raspberry rings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPZPS2OULCCfbsUhTMHB1CQcL2kD_WFHUJ4bRxb9P3D_00rGy2-k9KTuVdwJeSlikkl_yZhpu6vcneI4Z0grLJw53heeUcZ1f-fI5CGvy7nUesR6PgFOU2JJE9g_etVjaT9fMbqD9c-In/s1600/smaug.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPZPS2OULCCfbsUhTMHB1CQcL2kD_WFHUJ4bRxb9P3D_00rGy2-k9KTuVdwJeSlikkl_yZhpu6vcneI4Z0grLJw53heeUcZ1f-fI5CGvy7nUesR6PgFOU2JJE9g_etVjaT9fMbqD9c-In/s320/smaug.jpg" width="320" /></a></div>
Update: Another year, another Hobbit birthday party. This year I adapted <a href="http://www.instructables.com/id/Fire-Breathing-Dragon-Cake!!/">this cake</a> and added some chocolate gold coins to create Smaug in his lair. I think if I was doing it again I would use red gummis for the claws and eye ridges, but everyone enjoyed.Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-53500076580737799152012-02-29T18:43:00.002-08:002012-02-29T19:01:34.364-08:00Cookie dough cream pieI had a delicious chocolate chip cookie dough cream pie at a restaurant years ago and have been looking for a recipe since. I may have found it. Raw cookie dough inside a brown sugar pudding that tastes somewhat like cookie dough itself. Ignore your diet, folks.<br /><br />Notes: This makes a deep dish pie! I doubled the recipe to make 2 pies for a church event. I used pre-made Oreo crusts for a shortcut. There was enough filling for 3.<br />Baking the egg-less cookie dough makes a pretty little garnish, but the cookies themselves were overly crisp and buttery for me. Next time I think I'll skip that step and use regular cookies or Famous Amos.<br /><br />Crust:<br /><ul><li>1 1/2 cups chocolate cookie crumbs (7 oz)</li><li>6 tablespoons butter</li></ul>Press into pie pan, bake at 350 degrees for 8 minutes. Cool completely.<br /><br />Dough:<br /><ul><li>1 1/4 cups flour</li><li>1/2 teaspoon salt</li><li>1/4 teaspoon baking soda</li><li>1 stick butter</li><li>3/8 cup brown sugar</li><li>3/8 cup white sugar</li><li>1/2 teaspoon vanilla</li><li>2 1/2 tablespoons milk</li><li>1/2 cup chocolate chips</li></ul>Cream butter and sugars, ass milk and vanilla. Combine dry ingredients and mix into soft dough. Make 8 small balls (about 1/2 teaspoon) and bake at 350 for 7-9 minutes. Press rest of raw dough into pie crust.<br /><br />Pudding:<br /><ul><li>3/4 cup brown sugar</li><li>1/3 cup flour</li><li>1/4 teaspoon salt</li><li>2 cups milk</li><li>3 egg yolks</li><li>1 tablespoon butter</li><li>1 teaspoon vanilla</li></ul>Combine sugar, flour and salt, whisk in 1 cup milk. Heat to boiling on medium heat, whisking constantly. Continue for two minutes, until custard is thick. Remove from heat. In separate bowl, whisk remaining milk into egg yolks. Whisk a dollop of the hot custard into the egg/milk mixture, then whisk into warm custard. Heat to boiling again for one minute, whisking constantly. Remove from hear and whisk in butter and vanilla. Pour over cookie dough and chill several hours or overnight.<br /><br />Cream:<br /><ul><li>1 cup heavy cream</li><li>3 tablespoons sugar</li><li>1/2 teaspoon vanilla</li></ul>Beat cream to soft peak stage, add rest of ingredients and beat to stiff peaks. Spread over pie. Reserve eight dollops to pipe around circumference; garnish with mini-cookie.Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-47212372137168603532012-02-28T17:12:00.002-08:002012-02-28T17:22:14.063-08:00White bean chiliI made this recently for a church event... quite good. I tend not to like traditional chili so this was a nice change. I doubled the recipe for a full pot.<br /><ul><li>1 lb ground chicken or cubed chicken breast</li><li>4 teaspoons olive oil</li><li>1 tsp salt</li><li>1 medium onion, chopped</li><li>1/2 teaspoon garlic powder</li><li>1 teaspoon ground cumin</li><li>1/2 teaspoon oregano</li><li>1/4 teaspoon cinnamon</li><li>1/4 teaspoon red pepper </li><li>16 ounces mild salsa verde</li><li>2 cans white cannellini beans</li><li>14 oz chicken broth</li><li>2 tablespoons fresh cilantro leaves</li></ul>Brown chicken in stew pot in 2 tsp oil. Remove, cook onion and garlic in oil 5-6 minutes, until tender. Mix together remaining spices, add and stir for 1 minute. Add salsa, beans, chicken and broth, heat to boiling. Cover, reduce heat and simmer 15 minutes. Serve with cilantro, if desired.Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-27620673050074103252012-02-07T18:58:00.000-08:002012-02-07T19:07:30.820-08:00Loaded baked potato soupI have been trying to make at least one crock pot of soup a week this winter. This one was for my potato-philic daughter.<br /><ul><li>6 large baking potatoes, peeled and chopped</li><li>1 quart chicken broth</li><li>1 onion, chopped</li><li>3 minced garlic cloves</li><li>1/4 cup butter</li><li>2 1/2 teaspoons salt</li><li>1 teaspoons pepper</li><li>1 cup milk</li><li>1 cup shredded cheddar</li><li>8 slices bacon, cooked and crumbled</li></ul><br />Combine all ingredients except milk, cheese and bacon. Cook on low for 8 hours or high for 4. Mash potatoes to desired texture, stir in milk and cheese. Serve with topped with bacon, sour cream or more cheese, if desired. Or all three.Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-33229607760574887372011-11-30T14:49:00.001-08:002011-11-30T14:56:26.606-08:00Hash Brown SoupMy daughter is a potato snob. She loves potatoes, but typically insists they be prepared from scratch and turns up her nose at instant or frozen products (though she makes an exception for KFC mashed potatoes and gravy, for some reason.)<br /><br />For that reason, she was skeptical about this soup, but wound up really liking it, especially when I explained that, given the reduced prep and cooking time, it was likely to appear far more often potato soup from scratch.<br /><br /><ul><br /><li>1 chopped onion</li><br /><li>1 tablespoon olive oil</li><br /><li>3 cans chicken broth</li><br /><li>1 large bag Southern style hash browns, frozen</li><br /><li>1 can cream of celery soup</li><br /><li>1 can cream of chicken soup</li><br /><li>1.5 cups skim milk</li><br /><li>1 pound shredded cheddar</li></ul>Saute onion in oil. Add to broth in saucepan, bring to boil. Add hash browns and boil again. Add soups and milk, boil again. Stir in cheese until melted.Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-46689353585649800972011-11-20T12:44:00.000-08:002011-11-20T13:15:30.827-08:00Chocolate Chip Cookie Dough CupcakesMy kids are crazy about chocolate chip cookie dough ice cream, so when I heard of these cupcakes I had to try them. There are several versions around; I like this one because it uses a mix.<div><br /></div><div>A few tips: It is essential that the dough centers be frozen thoroughly. I typically do mine overnight. Do not over bake these: 16 minutes is about right for me. If you over bake or do not freeze dough, you wind up with a dry crumply cookie in the middle instead of the soft dough. Toothpick test is not reliable for doneness if you stick it in the middle, because you'll be testing the dough; use the side.</div><div><br /></div><div>I got the icing recipe from a different site. You can use any frosting you want, but this version has that "cookie dough" taste that makes it especially good. The original recipe made way more icing than I needed, (I don't put big swirls of icing on cupcakes) so the second time I halved it; which was barely enough. The version below is 2/3's of the original, which is about right.</div><div><br /></div><div>Centers:</div><div><ul><li>1 1/2 cup flour</li><li>1/4 teaspoon salt</li><li>1/4 teaspoon baking soda</li><li>1/2 cup butter</li><li>1/4 cup white sugar</li><li>1/2 cup brown sugar</li><li>2 teaspoons vanilla</li><li>1 cup mini chocolate chips</li></ul></div><div>Cream butter and sugar, then beat in eggs and vanilla. Mix dry ingredients and stir in until combined. Fold in chocolate chips. Using about 1 tablespoon each, roll 24 balls of dough. Place on cookie sheet and freeze at least 2 hours or overnight.</div><div><br /></div><div>Cake:</div><div><ul><li>1 box yellow cake mix</li><li>3 eggs</li><li>1 1/3 cup water</li><li>1/3 cup oil</li></ul></div><div>Beat eggs slightly, then add rest of ingredients. Mix with mixer on medium speed 2 minutes. Fill 24 paper-lined muffin tins 1/2 to 2/3's full with batter, then place one cookie dough ball on top. Cupcake will rise and cover ball as it bakes. Bake at 350 degrees for 16-20 minute. Cool in pan 10 minutes, then remove and cool completely.</div><div><br /></div><div>Cookie dough buttercream frosting:</div><div><ul><li>2 sticks butter, room temperature</li><li>1/2 cup brown sugar</li><li>2 1/3 cups powdered sugar</li><li>2/3 cup flour</li><li>1/2 teaspoon salt</li><li>2 tablespoons milk</li><li>2 1/3 teaspoons vanilla</li></ul></div><div><br /></div><div>Cream brown sugar and butter. Mix in powdered sugar until smooth. Mix in rest of ingredients to make a smooth frosting. Spread over cooled cupcakes. Top with mini-chocolate chips or a Famous Amos mini chocolate chip cookie, if desired.</div><div><br /></div><div>These are best stored in refrigerator.</div><div><span class="Apple-style-span" style="font-family:Georgia, Times, serif;font-size:85%;color:#444444;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 22px;"><br /></span></span></div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-1598403298733579572011-11-01T17:42:00.000-07:002011-11-01T17:54:05.696-07:00Turkey Curry SoupI dug the turkey carcass stock out of the freezer and prepared this tonight. Everyone enjoyed.<br /><ul><li>6 tablespoons butter</li><li>1 large onion, minced (about 2 cups) </li><li>2 ribs celery, sliced</li><li>1 teaspoon garlic powder</li><li>Indian spices to taste (I used 4 teaspoons garam masala and 2 teaspoons curry powder)</li><li>4 tablespoons flour</li><li>salt and pepper to taste</li><li>6 cups turkey broth</li><li>3 cups chopped turkey</li><li>1 tablespoon lemon juice</li><li>3 cups milk</li><li>4-6 cups rice, cooked</li></ul>Melt butter in soup pot over medium-high heat. Add onion and celery, saute 10 minutes until tender. Add garlic and spices, cook 2 minutes. Add flour, cook 2 more minutes. Add salt, pepper, broth and turkey, heat until simmering; simmer 10-15 minutes. Add lemon juice and milk and cook 5 minutes longer. Serve over rice or mix rice into soup.Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-17064524748042044032011-06-04T08:01:00.000-07:002011-06-04T08:20:39.624-07:00GazpachoI fell in love with this soup when I went to Spain a few years ago. There are a million versions of it, but here is my favorite. I love to hit a farmers market on a Saturday morning, then make a batch to have for lunch for the rest of the week.<div><ul><li>3 lbs fresh summer tomatoes (9-10 medium)</li><li>1 large cucumber</li><li>1 bell or red pepper</li><li>1 medium sweet onion</li><li>5-6 garlic cloves (or less, to taste)</li><li>3 tablespoons red vinegar</li><li>3 tablespoons lime juice (about 2, fresh squeezed)</li><li>1/4 cup olive oil</li><li>Salt and pepper to taste (I use 2-3 teaspoons salt and 1/2 teaspoon pepper)</li><li>6 tablespoons fresh spice (dill, basil, coriander... use your favorite)</li><li>dry bread crumbs</li></ul></div><div>Peel and seed cucumber. Seed pepper. Peel garlic cloves. Chop them and onion in food processor. Coarsely chop herb. Blanch tomatoes for 30 seconds in boiling water, remove skins. Some people seed tomatoes at this point, but I don't). Puree tomatoes in blender, add rest of vegetables, vinegar, lime juice, salt, pepper and herb. I like my gazpacho smooth, so I blend it all up throughly, but if you like it chunkier, process it less or don't blend all the chopped vegetables. Chill several hours or overnight. Serve in bowls with 2 tablespoons bread crumbs sprinkled on top. </div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-71922970209454243192011-02-23T20:06:00.000-08:002011-02-23T20:14:14.717-08:00Butterscotch pie<ul><li>Pie crust, partially baked</li></ul><div><br /></div><div>Filling:</div><div><ul><li>1 cup brown sugar</li><li>3 tablespoons flour</li><li>1/2 teaspoon salt</li><li>1 1/2 cup milk</li><li>6 1/2 tablespoons butter, sliced</li><li>3 egg yolks</li></ul></div><div><br /></div><div>Meringue:</div><div><ul><li>1 tablespoon corn starch</li><li>1/2 cup water</li><li>3 egg whites</li><li>1/2 cup sugar</li></ul></div><div><br /></div><div>Prick pie crust with fork and pre-bake according to directions. In top of double boiler, mix brown sugar, flour, salt and milk. Add butter and heat over boiling water, stirring occasionally until butter melts. Beat eggs yolks and whisk in. Cook, stirring frequently, until thick. Pour into pie shell.</div><div><br /></div><div>Mix corn starch and water, boil and stir until transparent. Beat egg whites until stiff. Gradually beat in sugar, than corn starch mixture. Spread over pie filling, sealing to edges. Bake at 325 for 20-30 minutes, until meringue is browned. Chill before serving.</div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-81476518885359032372010-12-04T05:50:00.000-08:002010-12-04T07:46:09.132-08:00Chocolate Mousse with Raspberry CoulisI served this for a dinner party recently, in my grandmother's silver sherberts.<div><br /></div><div>Mousse:</div><div><ul><li>2 cups heavy cream</li><li>4 egg yolks</li><li>1/4 cup sugar</li><li>1 teaspoon vanilla</li><li>5 oz. dark chocolate (60-70% cacao)</li></ul></div><div>Melt chocolate in double boiler. Whisk sugar and egg yolks. Heat 3/4 cup cream until hot but not boiling. poour slowly into egg yolks, whisking throughout. Transfer to stove and heat over medium -low heat, stirring constantly, until custard coats spoon. Whisk into melted chocolate and cool. Whip cream, then fold a fourth of it into chocolate mixture. Then, fold chocolate mixture into remaining cream. Spoon into serving dish and chill.</div><div><br /></div><div>Raspberry coulis</div><div><ul><li>1/2 pound raspberries</li><li>1/4 pound sugar</li></ul></div><div>Combine in saucepan over medium heat; cook until sugar is dissolved. Chill sauce.</div><div> </div><div>Whipped cream</div><div><ul><li>1 cup heavy cream</li><li>2 tablespoons powdered sugar</li><li>1 teaspoon vanilla</li></ul></div><div>Whip, gradually added sugar, chill 1-3 hours.</div><div>Top each mousse cup with a spoonful of coulis, then a dollop of whipped cream. Makes 12 small or 6 larger servings.</div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-15238863695475366602010-12-03T21:31:00.000-08:002010-12-03T21:42:25.560-08:00Bacon and Herb Beef TenderloinI recently served this at a Christmas party and everyone loved it. I made a 7 pound roast, so needed more ingredients.<div><ul><li>1 4 lb beef tenderloin</li><li>2 garlic cloves</li><li>4-6 springs oregano</li><li>6-8 basil leaves</li><li>Worcestershire sauce</li><li>Kosher salt</li><li>Pepper</li><li>6-8 slices bacon, cut in half</li></ul></div><div>Rub roast with Worcestershire sauce. Cut garlic cloves into several slivers, cut slits in roast with knife and insert. sprinkle with pepper and salt. Turn roast over and sprinkle with salt and pepper. Lay oregano and basil on top, drape bacon slices over roast. Tie with cord and place in rack in roasting pan. Cook at 450 degrees for 10 minutes (beware, it gets smoky here) when reduce heat and continue to cook until temperature in thickest part registers 125 (for rare) or 145 (for medium). Remove, tent with foil and let rest for 10-15 minutes before slicing</div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com1tag:blogger.com,1999:blog-5121078049980184972.post-81415745287888991532010-12-03T21:25:00.000-08:002010-12-03T21:29:57.427-08:00Cranberry PunchFor me, there's nothing Christmasy-er than cranberries. I served this at the deacon's Christmas party for my church.<div><ul><li>64 oz cranberry juice cocktail</li><li>2 cups orange juice</li><li>2 cups Sprite </li><li>Ice ring made with cranberry and orange juices, garnished with orange and lime slices</li></ul></div><div>Combine juices in punchbowl, add ice ring. Slowly pour in Sprite.</div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-82016416525652997782010-12-03T21:20:00.000-08:002010-12-03T21:23:02.068-08:00Wassail<ul><li>1 gallon apple cider</li><li>1 quart pineapple juice</li><li>6 oz frozen orange juice concemtrate</li><li>25-30 whole cloves</li><li>8 cinnamon sticks</li></ul><div>Combine in pot or crock pot, simmer until hot.</div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-14927662748105546792010-11-16T17:24:00.000-08:002010-11-16T17:48:39.580-08:00Chocolate and Pumpkin CheesecakeBack in my grad school days, pre-internet, I copied a wonderful recipe for a layered pumpkin and chocolate cheesecake with chocolate ganache. I'm not sure if this is the same recipe but it's close. It makes a wonderful holiday dessert.<div><br /><div>Crust:</div><div><ul><li>1 1/4 cups graham cracker crusts</li><li>2 tablespoons cocoa</li><li>2 tablespoons sugar</li><li>1/4 cup butter, melted</li></ul></div><div>Mix crumbs, sugar and cocoa. Pour butter over all, stir to coat. Press onto bottom and sides of 9 inch springform pan. Bake for 5 minutes at 350 degrees.</div><div><br /></div><div>Chocolate layer:</div><div><ul><li>2/3 cup chocolate chips</li><li>1/4 cup coffee</li><li>12 oz. cream cheese, softened</li><li>3/4 cup sugar</li><li>1/2 teaspoon salt</li><li>3 eggs</li><li>1 teaspoon vanilla</li></ul></div><div>Melt chocolate in double boiler. Mix in coffee, set aside. Beat cream cheese, sugar and salt together. Beat in eggs, one at a time, then mix in vanilla. Add chocolate mixture and blend. Pour over chocolate crumb crust.</div><div><br /></div><div>Pumpkin layer:</div><div><ul><li>16 oz cream cheese, softened</li><li>1 cup pumpkin</li><li>3/4 cup sugar</li><li>2 tablespoons flour</li><li>3 eggs</li><li>1/2 teaspoon cinnamon</li><li>1/2 teaspoon nutmeg</li><li>1/3 teaspoon cloves</li><li>1 teaspoon vanilla</li></ul></div><div>Beat pumpkin, cream cheese, flour, and sugar together. Add eggs, one at a time. Mix in spices and vanilla. Pour into 9 inch cake pan lined with buttered parchment paper. </div><div>Bake both cheesecakes at 350 degrees for 1 hour 10 minutes. Turn off oven and let sit for 20 minutes. Refrigerate chocolate layer, cool pumpkin layer to room temperature.</div><div><br /></div><div>Ganache:</div><div><ul><li>1 cup heavy cream</li><li>2 tablespoons butter</li><li>2 tablespoons sugar</li><li>12 oz chocolate chips</li></ul></div><div>Boil cream, butter and sugar, add chocolate and whisk until smooth. Pour one cup of ganache onto chocolate layer. Unmold pumpkin layer and place on top of chocolate layer. Freeze for 1 hour. Frost top and sides of cheesecake with remaining ganache. Keep refrigerated until time to serve.</div><div><br /></div><div><br /></div><div><br /></div></div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-24849385492895932392010-11-14T17:35:00.000-08:002010-11-18T16:20:19.356-08:00Frozen Dinner RollsI made these for my first Thanksgiving dinner as a new bride, and many times since. Very convenient since you can make several weeks in advance, then freeze until the day you bake.<div><ul><li>5 1/2 to 6 1/2 cups flour</li><li>1/2 cup sugar</li><li>1 1/2 teaspoons salt</li><li>2 packages yeast</li><li>1 1/4 cups water</li><li>1/2 cup milk</li><li>1/3 cup butter</li><li>2 eggs</li></ul></div><div>In large bowl, mix 2 cups flour, sugar, salt and yeast. Heat water, milk and butter to warm (120-130 degrees (butter will likely not melt), add to flour and beat 2 minutes with electric mixer. Add eggs and 1/2 cup more flour, beat another 2 minutes. Add 3-4 cups more flour gradually, to make a soft dough. Knead until smooth and elastic. </div><div>Cover and let rest 20 minutes, then punch down. Shape into rolls... I like to do crescents. Freeze on cookie sheets, then store in plastic or tupperware.</div><div>When ready to bake, remove, place on baking sheet and let rise until doubled, about 90 minutes. Bake at 350 degrees for 15 minutes or until golden brown.</div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-48433765338208113252010-11-11T17:47:00.000-08:002010-11-11T17:54:59.574-08:00Squash and pear soupA recipe from an August 96 Mom friend. Delicious and great-smelling; I may serve it for Thanksgiving. I think it would be good with nutmeg instead of thyme<div><ul><li>1 lg. butternut squash, peeled and cubed.</li><li>1 lg. onion, chopped</li><li>1 tablespoon olive oil</li><li>3 pears, peeled and cubed</li><li>32 oz. chicken or vegetable stock</li><li>1 tablespoon minced fresh thyme</li><li>salt and pepper to taste</li></ul></div><div>Heat oil in Dutch oven over medium heat. Add onion and squash, cook covered for 10 minutes, stirring occasionally. Add pears and chicken stock, heat to boiling. Reduce heat and simmer 25 minutes. Add thyme. Puree in blender, two cups at a time, then return to stove. Serve hot.</div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-80117458167753465982010-08-20T14:15:00.000-07:002010-08-20T14:37:00.355-07:00Hunger Games Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqGdw7XdZvpLbGjKv6kqmYJAP4IXgSbWGSXnTDr2h9WYvqpU_wMoJhfnb35216xFHxS_eEJ4uOl0qNdWdXriMFp3jxomRW4H52ymgd_6Q8saLEOpo_biXeyFlKk7Ba6pnCG_x7qJv1xj6/s1600/HG+cake.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqGdw7XdZvpLbGjKv6kqmYJAP4IXgSbWGSXnTDr2h9WYvqpU_wMoJhfnb35216xFHxS_eEJ4uOl0qNdWdXriMFp3jxomRW4H52ymgd_6Q8saLEOpo_biXeyFlKk7Ba6pnCG_x7qJv1xj6/s320/HG+cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5507603999421240594" /></a>My daughter and I are both fans of Suzanne Collins' <i>Hunger Games </i>series, and are eagerly awaiting the finale, <i>Mockingjay</i>, on August 24th. Her 14th birthday falls the day before and she requested a <i>Hunger Games</i> themed cake for her party today.<div><br /></div><div>Unlike Peeta, I am a <a href="http://docthelmaskitchen.blogspot.com/2007/07/betty-crocker-new-cake-decorating.html">decidedly amateur cake decorator</a>, so I knew I wasn't up to assembling a Mockingjay. I settled for one of Katniss's arrows. I had also, with the help of a friend whose sister works at Borders, snagged a real Mockingjay pin as a surprise gift, so I decided to clip it to some wax paper and adapt as a cake topper; that's it on the arrowhead, though it's hard to see in the picture.</div><div><br /></div><div>To make the arrow: bake a 9 by 13 inch cake. Freeze, then cut lengthways into 3 horizontal strips. The two from the edges will be placed end to end for the arrow shaft. From the middle strip, cut one right triangle from one side, and another from the opposite end, leaving a parallelogram-shaped wedge in the center. Slice this longways down the middle, so you get two smaller, thinner parallelograms. Turn one triangle and one parallelogram upside down. You can now place the two triangles back to back to make the arrowhead, and the parallelograms on the other for the tail feathers. Frost with your favorite icing, pipe birthday greetings or a favorite line onto the shaft and score the frosting on the feather with fork tines. Add Mockingjay pin, if available.</div><div><br /></div><div>Note: this is a long cake, almost three feet. I used a foam board covered in plastic wrap for a tray.</div><div><br /></div><div>May the odds be ever in your favor.</div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com4tag:blogger.com,1999:blog-5121078049980184972.post-4208638878247194342010-07-28T19:02:00.000-07:002010-07-28T19:15:45.130-07:00Chilled cucumber soupI don't really like cucumbers. But, all my friends with gardens have raised bumper crops this year and given me lots. Since I had a cucumber gazpacho in Spain a view years ago that was pretty good, I decided to try a chilled soup. It is good, and unlike most where you just grind up the cukes, cooking them cuts the cucumber-y taste. It's almost like a potato soup.<div><ul><li>1 large onion, chopped</li><li>5 cucumbers, peeled, seeded and chopped</li><li>1/4 teaspoon pepper</li><li>1/4 cup butter</li><li>1/4 cup flour</li><li>several sprigs flat leaf parsley</li><li>several sprigs fresh dill</li><li>5 cups chicken broth, hot (I used turkey broth from a recent breast I roasted... it worked great!)</li><li>1 teaspoon salt</li><li>1/2 cup sour cream</li><li>1/2 cup skim milk</li><li>2 tablespoons lemon juice</li></ul></div><div>Melt butter in skillet, saute onions and cucumbers with pepper until tender and onions are translucent. Sprinkle with flour and cook for 1 minute. Transfer to soup pan and add broth, salt and spices. Heat until boiling, then cover, reduce heat and simmer for 30 minutes.</div><div><br /></div><div>Cool in pan, then puree in blender with sour cream, lemon juice and milk. Chill several hours.</div><div><br /></div><div><br /></div><div><br /></div>Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0tag:blogger.com,1999:blog-5121078049980184972.post-16989022383068788962010-07-27T19:41:00.000-07:002010-07-28T19:16:26.689-07:00Green Tomato Pasta with BaconI made this for dinner tonight; a nice change from regular spaghetti. You have to love the split-personality nature of a recipe that has you frying things in a combination of olive oil and bacon grease.<br /><ul><li>6 slices thick cut bacon</li><li>2 tablespoons extra virgin olive oil</li><li>3 cloves pressed garlic</li><li>3-4 medium green tomatoes, diced</li><li>1 teaspoon salt</li><li>1/4 teaspoon red pepper</li><li>1/2 cup white wine</li><li>1/2 yellow sweet pepper, chopped</li><li>2/3 cup grated cheese (Romano, parmesan or mozzarella)</li><li>1/2 cup chopped flat-leaf parsley</li><li>1/2 pound spaghetti</li></ul>Fry bacon in skillet. Remove and drain on paper towels. Pour off all but 1 tablespoon bacon grease, mix in olive olive. Saute garlic for 1 minute, then add tomatoes, salt, and pepper. Cook for 7-10 minutes. Add wine and chopped peppers. Cook for about 10 minutes, until sauce thickens. Add parsley and crumbled bacon; stir in just before removing from heat.<br /><br />While sauce thickens, cook pasta to <span style="font-style:italic;">al dente</span> stage. Drain, reserving some of the hot pasta water. Add cheese and sauce to pasta along with 1/2-1 cup of the water. Stir thoroughly and serve. Serves 3-4.Doc Thelmahttp://www.blogger.com/profile/07901438460235363726noreply@blogger.com0