Roast a Perfect Turkey at 200*F. Overnight

Well, looks like I ran out of storage on blogger. I'll still post here, without photos, but I'm moving http://mygingerbreadmen.wordpress.com/  
Where my photo tutorials can be visible.

I started using Reynolds oven bags, for my turkeys, not long after they appeared, on the grocer's shelves. I was hooked immediately. Tender, juicy, and flavorful, the best roasted turkey, I ever tasted. There is no need for seasonings, or butter. Just stuff it, and pop it in a bag. If that wasn't enough, to sell me, I also wound up with a lot more, of turkey's rich broth, still in the bag, to make, The Best, noodles, and gravy.
Then, about 10 years ago, a friend told me, she bakes her turkeys at 200*F. overnight, and wakes in the morning, to a fully cooked turkey. I was a bit skeptical, at first, but I crossed my finger's, and gave it a try. Perfect!
Plus at that temperature, you don't have to worry about it burning, it could probably stay in the oven, for several more hours.
Now I have plenty of room, to bake the ham, breads, and sides, and have dinner ready before noon.
If you're like me, and cook for a humongous family. This is a life-saver! After I have been baking, all week, I'm ready to get this over with.

Chewy Brownies

Chewy Brownies

These are so good! But the recipe makes a lot. I only make brownies when I have a crowd to feed. I'm guessing, you could halve this, But I haven't tried it.
I've tried using butter, instead of oil, but they don't turn out as well.

Ingredients:
1cup flour
3cups sugar
1cup dark chocolate cocoa powder
1/2 cup cocoa powder
1tsp. baking powder
1tsp. salt
4eggs
2tsp. vanilla
1cup vegetable oil (I use corn oil)

Preheat the oven to 350*F.
Thoroughly whisk together the dry ingredients. Set aside.
In another bowl, whisk together the eggs, oil, and vanilla.
Pour the egg mixture, into the cocoa mixture. Combine, using a fork, until no longer dry. Don't overmix.
Pour into a greased 11x15x2 baking pan.
Bake until the center is set, about 40-minutes.

Peppermint Thumbprints

Peppermint Thumbprints

My first cookie experiment, of the Holidays. I was looking for a way to make a soft, cake-like peppermint cookie. The flavor is great, with a soft, almost marshmallow-like texture, but the shape is not really uniform. Maybe I'll try these again, near Christmas, and pipe the cookie dough, for a better shape.

Cookie ingredients:
1/2cup strong coffee-cooled
2tsp. molasses
1tsp. vanilla
1egg
1-3/4cups flour
1/4cup dark chocolate cocoa
1/2tsp. baking soda
1/4tsp. salt
1/4cup brown sugar
4Tbl. cold butter

Peppermint layer:
1cup confectioners sugar
1tsp. mint extract
2Tbl. light corn syrup

You'll also need:
1cup dark chocolate chips

Preheat the oven to 350*F.
Combine the ingredients, for the mint layer, stir or knead until smooth. Set aside.
For the cookies, whisk together the coffee, molasses, vanilla, and egg. Set aside.
Whisk together, the dry ingredients, then cut in the butter, working it in with your fingers, until there are no more large particles.
Stir the coffee mixture, into the flour mixture, until well combined.
Line a baking sheet with parchment.
Spoon dough, 1-teaspoon at a time, 2-inches apart.
Bake about 7-minutes, or until just set. Immediately, press the center of the cookie, with a spoon, or your finger, to make a depression, for the mint layer.
While still warm, roll 1/2-inch ball, of the mint mixture, and press it into the center of the cookie. Set aside to cool.
Melt the chocolate, in the microwave, until melted and smooth.
Dip the top of the cooled cookies into the chocolate, and set aside, to harden.
Makes 3 dozen.

Roll the mint mixture, into 1/2-inch balls, while the cookie is baking. While the cookie is still warm, press a depression, into the center, then set one of the mint balls, in the depression. Flatten the mint layer. Cool completely.

After they have cooled, dip the top of the cookie, in melted dark chocolate. Cool until the chocolate hardens.

Milan Cookies/ Lengua de Gato

Milan Cookies

I finally found a great recipe for Lengua de Gato, or 'Cat's Tongues' over at Panlasang Pinoy's site.
They worked perfectly, for Milan cookies. They were not as much of a pain, as I thought they would be, and they turned out even better than, Pepperidge Farms.
It's really important, for the ingredients to be well incorporated, after each addition. This requires the dough to be beaten, for longer periods.

1/2cup softened butter
1/2cup sugar
2egg whites
1/2tsp. vanilla
1/4tsp. salt
1cup flour

Filling:
1/4cup milk chocolate chips
1/2tsp. shortening
1/4cup chopped walnuts

Preheat the oven to 375*F.
Beat the butter, until fluffy.
Gradually add the sugar, and beat 2-minutes.
Add the egg whites and beat 3-minutes.
Beat in the salt and vanilla.
Gradually add the flour, and beat 3-minutes more.
Line baking sheets with parchment.
Using a decorating bag, fitted with a large round tip, pipe 2-1/2 to 3-inch lengths of the dough, for each cookie.
Bake 8 to10-minutes, or until they are set, and just beginning to brown.
Slide the parchment onto a surface, to cool completely.

Pulse the walnuts, in a spice grinder, or food processor, until they are finely chopped. Set aside.
Heat the chocolate and shortening, in a small bowl, in a microwave, until melted, and smooth.
Using the back of a teaspoon, spread a layer of chocolate on the bottom  of one cookie. Dip the chocolate side, into the chopped nuts, set aside.
Spread a layer of chocolate, onto another cookie, and top the first one with it. Press gently.
Repeat for the rest of the cookies. This made 2-1/2 dozen sandwiches. But that will vary, depending on the size you make them.

Process the walnuts, until they are very fine.

You need a large decorating tip, The largest I had, was a Wilton # 199 open star tip. They still came out smooth.

Bake until the edges, are just beginning to color. Immediately slide the parchment, onto a surface to cool.

Coat with chocolate and walnuts.

Shortbread- Scottish, Irish and English Variations

Shortbread is my #1 favorite cookie. I think it's the simplicity of it, with it's crumbly texture, and delicately sweet, buttery flavor.
Shortbread has a long history, dating back to the 12th century. They are very simple to make, from just a few ingredients, But are baked at a lower temperature, over a longer period, to avoid browning. So they are a little more time consuming, but very worth it. I rarely make these, because I cannot leave them alone. I really can't decide which variety, I prefer. They are all wonderful.

Scottish Shortbread

To make true Scottish shortbread, it must be, one part sugar, two parts butter, and three parts flour, and nothing else. But I like to add, just a little salt.
1/2cup sugar
1-1/2cups flour
1/8tsp. salt
1cup butter

Preheat the oven to 300*F
Whisk together, the dry ingredients. First, cut in the butter, then work it through with your fingers, until it's well incorporated. Gather the dough into a ball.
Line baking sheets with parchment.
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.
Makes about 2-1/2 dozen.

Irish Shortbread

Irish shortbread, replaces some of the flour, with cornstarch and adds vanilla. It's slightly less grainy, than Scottish shortbread. I found this recipe at  David Lebovitz site. His recipe called for sea salt, but I used table salt, and halved the amount.

1-1/4cups flour
1/2cup cornstarch
1/8tsp.salt
1/2cup sugar
1tsp vanilla
1cup cold butter

Preheat the oven to 300*F.
Whisk together the dry ingredients. Whisk in the vanilla.
First, cut in the butter, then work it through with your fingers, until it's well incorporated. Gather the dough into a ball.
Line baking sheets with parchment.
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.
Makes about 3-1/2dozen.

English Shortbread

English shortbread, increases the amount of flour, replaces the sugar, with confectioner's sugar, and adds a little baking powder. This creates a smoother, less grainy texture.

1cup softened butter
1/2cup confectioner's sugar
2cups flour
1/4tsp. baking powder
1/4tsp. salt

Preheat the oven to 300*F.
Whisk together, flour, baking powder, and salt. Set aside.
Beat the butter, until creamy. Beat in the sugar. Add the flour mixture, and beat until well incorporated. Gather the dough into a ball.
Line baking sheets with parchment.
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.
Makes about 3-1/2dozen.

The Works-Cookie

The Works-Cookie

This has become a favorite Holiday cookie.
It's an altered- Nestles Tollhouse cookie recipe.
It used to be, the chocolate chip cookies were the first to go, until I started making these.

Ingredients:
2-1/4cups flour
1tsp. baking soda
1/2tsp. salt
1cup softened butter
3Tbl. peanut butter
1-1/2cups brown sugar
2eggs
1-1/2tsp. vanilla
1cup raisins
1/2cup chopped nuts
1cup old fashioned oats
12oz. semi-sweet chocolate chips

Whisk together, the flour, baking soda, and salt. Set aside.
In a larger bowl, cream together the butter, peanut butter and sugar. Beat until fluffy.
Add the eggs and vanilla, and beat until well combined.
Add the flour mixture, a little at a time, and beat to combine.
Stir in the raisins, nuts, oats, and chocolate chips.
Drop by the tablespoon, 2-inches apart, on a lightly greased cookie sheet.
Bake until they are set, and just beginning to brown.
Cool a few minutes, then remove them from the pan, and cool completely.

Turkish Delight Biscotti

Turkish Delight Biscotti

Turkish delight candy, is a bit too sweet for me, but I love its combination, of honey-almond-rose-vanilla... sheer poetry.
This biscotti captures it nicely, without being overly sweet.
The smell of these baking, is heavenly.

Ingredients:
1/2cup sliced almonds-toasted and chopped
1/2cup dried cherries-chopped
2cups flour
1/2cup sugar
1-1/2tsp. baking powder
1/8tsp. salt
2eggs
1/4cup honey
2Tbl. melted butter
1tsp. almond extract
1Tbl. rosewater
1/2tsp. vanilla

Preheat the oven to 350*F.
Line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a larger bowl, add the eggs, honey, melted butter, and flavorings. Beat, with an electric mixer, until well combined.
Stir in the cherries and almond. The dough will be very soft.
Spoon the dough, onto the lined baking sheet, into a 2-inch wide log, and shape it with wet hands, to make it uniform.
Bake until golden, about 30-minutes. Don't turn the oven off.
Cool a few minutes, then pick up the parchment, and move the loaf to a wire rack.Cool completely, about 20-30 minutes.
Using a serrated knife, cut the loaf into 1/2-inch slices.
Place them back on the cookie sheet-no parchment.
Bake until they are beginning to brown slightly, 10-minutes, the time will vary.
They brown from the bottom, so you'll need to, flip them over, and bake an additional 5-minutes, or are beginning to brown, on the bottom. Cool completely. Makes about 22 Biscotti.
Try these with a cup of  Rose-water Tea.

Shape the dough, into an elongated loaf. Shape it as narrow or wide as you like, the dough will spread out somewhat.

Bake until the loaf is lightly browned. Cool completely.

Cut into 1/2-inch slices, and bake until they are just beginning to color. They brown from the bottom, so when you flip them over...(next photo}

You'll see they are a nice golden brown, bake until the other side has browned. Remove them from the baking pan, and cool completely.

Pull-Apart Brioche

Eric, over at Happy valley chow, posted this beautiful photo, of a braided brioche, he made. I've made only one attempt, to make brioche, from one of Michel Roux's recipes, with disastrous results. (I'm always botching Chef Roux's recipes, lol) I decided to give Eric's recipe a try... one word... Euphoria! Thank you Eric!!!

This has such a delicate, buttery texture. I made this to go with Chicken Fettuccine Alfredo, but skipped dinner and ate a few of these instead.

Ingredients:
1 packet of dry yeast
1/3cup very warm water
2-1/3cups cake flour
2cups all-purpose flour
1/3cup sugar
2-1/2tsp. fine sea salt
6 large eggs- room temperature
20Tbl. (2-1/2 sticks) real butter- cut into cubes and brought to room temperature

Preparation:
Dissolve the yeast, in the water. let stand 15-minutes.
Whisk together, the flours, salt and sugar, in a large bowl.
Using a mixer, fitted with dough hooks, add the eggs and yeast mixture to the flour, and and mix about 5 minutes, until well combined.
Add the butter (1/4 at a time) Beating 1-minute after each addition.
After the final addition, beat 10-minutes, until smooth.
Cover and let rise until double, about 3-hours.
Turn the dough out, onto a lightly floured surface, and knead out the air bubbles. (this dough is very soft, I cheated, and stirred it down)
Return the dough, to a bowl, cover and refrigerate overnight.
The next day:
Heavily butter two loaf pans.
On a floured surface, with floured hands, divide the dough, into 16-equal pieces, and shape them into balls.
Place eight pieces, in each loaf pan, and let rise 1-hour.
Preheat the oven to 350*F.
Beat an egg, and lightly brush the tops of the dough.
Bake about 40-minutes, or until browned.

Add the eggs, and yeast mixture, to the flour mixture. Beat 5-minutes.

Add the butter (1/4 at a time)Beating 1-minute, after each addition.

After all of the butter has been added. Beat an additional 10-minutes, until smooth.

Cover and let rise, 3-hours. Turn onto a floured surface, and knead out the air bubbles. Cover, and refrigerate overnight.

Shape into 16-equal pieces, and place into 2 heavily oiled loaf pans, let rise 1-hour.

Bake about 40-minutes. Remove them from the pan, and cool.

Apple-stuffed Pork-chops with Mascato/Cranberry glaze

Apple-stuffed Pork-chops with Mascato/Cranberry Glaze

 I usually make homemade dressing, and lay 1/4-inch chops over it, and bake. But I cheated this time, and turned out great.

Ingredients:
A boneless pork-loin roast-sliced into 1-inch chops, then butterflied
1cup mascato wine
1 package Stove-top stuffing (I used turkey)
1apple-peeled and diced small
1/4cup dried cranberries- chopped

For the glaze:
1/4cup dried cranberries
1/4cup boiling water
1/4cup Mascato wine

Marinade the chops in 1 cup mascato wine, at least a few hours, or overnight.
Make the stuffing mix according to directions, adding the diced apple and cranberries.
Stuff the chops with the dressing, and bake at 375*F. for about 1-1/2 hours, or until cooked through.
Serve drizzled with the glaze.

For the glaze, Soak the cranberries in boiling water for 5-minutes. Dump them into a blender, along with the mascato, process until pureed.  Pour the puree, into a saucepan, and cook on low a few minutes, until thickened. Use hot or cold.

Green Tomato Crisp- A great dessert

Most years, my tomato plants are just, plain worn out, by the time a good frost, comes along. So I don't usually have an over-abundance, of green tomatoes. This year, I have tons. What to do, with all these tomatoes...
I'm not in the mood for, fried green tomatoes. It's apple season, so why waste them on, mock apple pie. I already made chow-chow.
Then, I thought of the rhubarb recipe I'm working on. This turned out, just as good, my new favorite green tomato recipe.

Ingredients:
4-5cups diced green tomatoes
1package strawberry jello
In an 8x8-inch baking dish, stir together the green tomatoes and dry jello. Spread the topping over it, and bake at 375* for about 45-minutes, or until, crisp and bubbly. Cool and serve.

For the topping:
1-1/2cups flour
1/2cup brown sugar
1tsp. cinnamon
3/4cup cold butter
Whisk together, the flour, sugar and cinnamon. Cut in the butter, with a pastry cutter, until crumbly.

Stir together, the green tomatoes and jello.

Spread the topping over it and bake 45-minutes.

The last rose of the year.

Cream Cheese Kuchen

Cream Cheese Kuchen-This is the thinner version.

For the Kuchen:
1/4cup warm water
1packet dry yeast
4Tbl. butter
1/4cup milk
1tsp. grated lemon peel
1/4cup sugar
1 egg
1/4tsp. salt
1-1/2 cups (plus 1/4cup) flour
 
For the Filling:
2 (8 oz.) cream cheese-softened
2 eggs
2 tsp. vanilla
1/2cup sugar
Beat all ingredients together, until smooth.

For the topping:
3/4-cup flour
1/4cup sugar
pinch salt
4Tbl. cold butter
Whisk together the flour, salt, and sugar. Cut in the butter, with a pastry cutter, until it's looks like bread crumbs. Set aside.

You'll also need:
confectioner's sugar, for dusting

Preparation:
Preheat the oven to 350*f
In a large bowl, whisk together the water and yeast. Let stand 15 minutes.
warm the milk and butter, just to lukewarm.
Add all Kuchen ingredients, including the milk and butter,  except the flour, Beating with an electric mixer, until well combined.
Add the 1-1/2cups flour, and beat until well combined.
Knead in another 1/4 cup of flour, or more, until you have a very soft dough that isn't too sticky.
Press into the bottom, and half way up the side, of a 13x9x2-inch pan.
Set aside to rise, while you make the filling, and topping.
Fill the kuchen, then add the topping. bake 40 minutes.

This is the thicker version, made in a 13x9-inch pan.

                     Beat the kuchen ingredients, until well combined.

Knead in another 1/4cup flour (or more, if needed) To make a very soft dough, that isn't too sticky.

Press into the bottom, and half way up the sides, of a lasagna pan. Set aside to rise, while you make the filling, and topping.

                             Beat the filling ingredients, until smooth.

Whisk together the dry ingredients, for the topping, then cut in the butter, until it resembles breadcrumbs.

         Add the filling, then the topping, to the kuchen. bake 40 minutes.

                  Once it's out of the oven, dust with confectioner's sugar.

I prefer a thinner cake, so I pressed it out on a greased cookie sheet. Folded the edges, to create a dam. added the filling and topping. Bake for 30-minutes.

Big Bacon, Egg and Cheese Biscuit (like Hardees)... Manna of the Gods!

Oh Ya, Bacon, Egg and Cheese Biscuit... Manna of the Gods!

I really should stop cooking food like this...she said with biscuit crumbs flying. What is it, with me and grease lately? God these are so good, when you add the bacon egg and cheese...exactly like Hardees.
I prefer not to roll my biscuits, they are much more tender, if shaped with wet hands. 

Ingredients:
2-1/2cups flour
2Tbl. sugar
1/2tsp. salt
1-1/2Tbl. baking powder (4-1/2tsp.)
1/2cup vegetable shortening
1cup buttermilk
1/4cup water

You'll also need:
2Tbl. melted butter, with 1/4tsp. salt stirred in.

Preheat the oven to 450*F.
Whisk together the dry ingredients.
Cut in the shortening, until crumbly.
Combine the buttermilk and water, and stir it into the flour mixture.
Knead the dough a minute or so, then shape into 6 large biscuits, with wet hands, and place them on an un-greased cookie sheet. Allow to rise 10 minutes.I set it on top of the stove, as the oven is warming.
Bake until golden brown, and brush with the salted butter.

Bacon, egg and cheese biscuit tips:
Bake the bacon
Add 1Tbl. milk to an egg and beat until well combined. Heat a little oil in a nonstick frying pan, and salt it.
Pour the beaten egg into the skillet. (It will be a thin layer) and allow it to cook undisturbed until set.
Set a slice of cheese in the center of the egg, and fold the egg over it.
Split the biscuit, add 2 slices of bacon, and the egg. My favorite breakfast food!

Brine Roasted Chicken

Brine Roasted Chicken

You know those rotisserie chickens from the market?, they are soaked in a brine, before being cooked, then patted dry, and rubbed with a mixture of oil and herbs. This recipe is based on that principle, with a Mexican flair. The brine gives the chicken an incredible flavor, tender and juicy.

Ingredients:
1 whole chicken
2cups water
1/2cup coarse salt- like kosher or pickling salt
2Tbl. minced garlic
1Tbl. oregano
2Tbl. ground chilies ( I use chipotle)
3-limes
1can of frozen pineapple juice concentrate-thawed
a roasting pan with a rack
Preparation:
Heat the water and salt, on the stove, until the salt has dissolved. Set aside to cool.
In a bowl or pot, larger than the chicken, (The chicken has to be completely submersed) juice the limes and put the skin and juice in the pot.
Stir in the spices, pineapple juice, and cooled brine.
Put the chicken in the bowl, adding more water if needed, to cover it. Set a saucer on top of the chicken, for weight, cover and refrigerate overnight.
Bake at 375*  in a roasting pan with a rack, until crispy and cooked through. 1-1/2 to 2 hours

Mix the brine ingredients, in the bowl, submerse the chicken, adding more water if needed.

Set an inverted saucer over it, for weight. Cover and refrigerate overnight.

 I decided to roast it, this time, upright, on a clean empty beer can. I think I liked it better, this way, but I wound up with a bit more charring, than the rack method. It still tasted great though.
 

I discovered a  chicken and brine will fit in a gallon storage bag. If you remove the air, before you seal it, the chicken will be completely submersed. Set it in a bowl, in the fridge.

Chocolate Cookie Crumbs- From Scratch - For Cheesecake and Pies

Chocolate Cookie Crumbs

More prep for the Holidays.
I forgot to take photos, as I was making these. It's exactly the same process as the graham cracker crumbs.

Ingredients:
3/4cup milk or cream ( I'm considering using strong coffee, instead)
1Tbl molasses
2tsp. vanilla
2-1/2cups flour
1/4cup unsweetened cocoa
1/4cup special dark cocoa
1tsp. baking soda
1/2tsp. salt
1/2cup brown sugar
1stick butter-cold

Preparation:
Preheat the oven to 350*F.
Spray a large cookie sheet with cooking spray.
Whisk together, the milk, molasses and vanilla. Set aside
Whisk together, the flour, cocoa(s), baking soda, salt, and brown sugar.
Cut the butter into the flour mixture, until it resembles sand. (No large particles)
Stir in the milk mixture, and gather the dough into a ball.
Spread the dough, onto the prepared baking sheet, to about 1/8-inch thickness.
This is a really sticky dough, I wet my hands, before pressing out the dough.
Bake for 25 minutes, or until firm to the touch, and crisp around the edges.
Allow to cool, a bit, then crumble into small pieces, and cool completely.
Grind them into fine crumbs, with a food processor. Sift out the large particles, and re-grind them.
To make them a bit deeper, in flavor, I spread a thin layer of the crumbs, on a cookie sheet, and bake at 375*F. for about 7 minutes. Cool completely. there are no preservatives in these, and must to be stored in the fridge, until needed. Makes 5-1/4 cups.

Press the dough, about 1/8-inch thick. I used a pizza cutter, to cut them, but it's probably not necessary. Bake 25 minutes.

Let it cool a few minutes, while still warm, crumble the cookie, by hand.

Cool completely, then grind into fine crumbs in a food processor.