Smoked Turkey

Right before Easter I was organizing the freezer!  I found a few turkey breasts and Paul decided he wanted to make a turkey for when Sannie came home.  (Plus we had Ham and Sammy's Pizza).  This is one recipe I love to eat and don't have to make at all! 

1     cup        Morton Tender Quick Salt
1     cup        white sugar
1     cup        brown sugar

Directions: De-skin turkey.  Sprinkle mixture on top & leave up to 8 hours.  Baste with solution.  Smoke at 165 degrees.  4 hours for 9 lbs.

Pizza Hotdish

This recipe is one of our family favorites!  I got this recipe many many years ago from my college roommate's sister. 

 

1            can                    crescent rolls1            can/jar               pizza sauce           
1            pound                ground beef, browned
1            4 ounce pkg.     shredded mozzarella cheese

1            4 ounce pkg.     shredded cheddar cheese

 

Directions: Lay 4 crescent rolls in 8 x 8 inch greased pan.  Combine ground beef & sauce.  Lay on top of rolls.  Sprinkle cheeses over mixture.  Top with rest of crescent rolls.  Bake at 350 degrees for 25-30 minutes.  (I usually double this when I make it for 4). 

Coconut Buttermilk Pound Cake

Well - today is another crappy day in Duluth!  April 14th and we are getting another snow storm!  Since the weather is terrible, I thought I would catch up on my blogs and recipes!  Sannie has a huge list and I am anxious to read her recipes!  I wished I could have tried many of them. 
 
My first recipe is Coconut Buttermilk Pound Cake.  I made this cake for a co-worker's birthday.  Unfortunately, a snowstorm hit after I made it and the College was closed the next day.  And now it is just Paul and I here to eat this yummy cake.  :(
 
Coconut-Buttermilk Pound Cake
from Martha Stewart

1 1/2 cups sweetened shredded coconut, divided
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 cup plus 2 tablespoons buttermilk, at room temperature, divided
1 cup confectioners' sugar

Preheat oven to 350 F. Line a baking sheet with parchment paper. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray with flour.

Spread the coconut in an even layer on the baking sheet. Bake for 5-10 minutes, stirring frequently, until the coconut is golden brown. Don't walk away, it can burn *very* quickly. Remove the baking sheet to a wire rack and let the coconut cool while you prepare the rest of the recipe. Maintain oven temperature.

In a medium bowl, whisk the flour, baking powder, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until very light and fluffy, about 8 minutes (scrape down the bowl as necessary). Stir in the vanilla. Add the eggs, one at a time, beating well after each addition. With the mixer on low, alternately add the dry ingredients in three additions and 1 cup of the buttermilk in two additions, starting and ending with the dry ingredients. Using a rubber spatula, mix in 1 1/4 cups of the toasted coconut until evenly distributed. Be sure to scrape the bottom of the bowl with the spatula to make sure all of the ingredients are well combined. 

Transfer the batter to the pan and spread in an even layer (it will almost completely fill the pan). Bake for about 1 hour, or until a thin knife inserted in the center comes out with just a few moist crumbs attached. Remove the pan to a wire rack and let the cake cool for 1 hour before turning it out to cool completely. 

To make the glaze: Combine the remaining 2 tablespoons of buttermilk with the confectioners' sugar in a medium bowl. Stir until smooth - the mixture will be thick. Pour the glaze over the cake, letting it drip down the sides. Sprinkle the remaining 1/4 cup toasted coconut over the cake.

Vanilla Chai Cuppy Cakes

Wa la!  Look at this!  I already had this recipe written up for my P.I.!  These were made for my friend Quin's birthday!

Vanilla Chai Cupcakes

Ingredients for Cupcakes:
3 sticks unsalted butter, room temperature (I used Crisco)
2 C sugar
5 large eggs, room temperature
1 ½ tsp. vanilla extract (can replace with vanilla vodka :) )
3 C all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 C buttermilk
½ batch chai spice mix

Ingredients for Chai Spiced Buttercream Frosting:
4 sticks unsalted butter, room temperature
pinch of salt
2-3 tsp. vanilla extract (again, get that vanilla vodka out!!)
½ batch chai spice mix
5 C powdered sugar

Ingredients for Chai Spice Mix:
3 tsp. ground cardamom
3 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
½ tsp. ground nutmeg

Directions:
1.   Combine the chai spice mix.  Reserve half for the cupcakes and half for the frosting.  Set aside.

2.   Preheat oven to 325 degrees.  Line muffin tins with paper liners and lightly spray with cooking spray.

3.   In large bowl, cream butter and sugar until light and fluffy.  Add the eggs, one at a time.  Scrape down the bowl.  Add the vanilla extract and mix well.

4.   In separate bowl, combine flour, baking powder, baking soda, salt and half the chai spice mix.  In three parts, alternatvely add the dry ingredients and buttermilk to the batter, beginning and ending with dry.  Mix until just combined.

5.   Fill muffin liners 2/3 full.

6.   For regular cupcakes, bake 24-26 minutes (about 30-32 cupcakes).  For mini cupcakes, bake 10-11 minutes (about 100 cupcakes). 

7.   Cool completely before frosting.

8.   For frosting, beat butter salt and vanilla until light and fluffy. 

9.   Add the chai spice mix and mix until combined. 

10.  Add the powdered sugar, one cup at a time, beating after each addition.  Beat until light and fluffy.

11.  Frost cupcakes and enjoy.

Recipes are coming!

Well now, time has just flown by!  I see that Mom has been kicking my butt in updating her deliciousness, but I have quite the list to add to the num nums (I apologize for the increasing delays in my posts... grad school has me busy, busy, busy!!)!

Okay, so here is what I have coming soon to posts near you..

1.  Vanilla Chai Cuppy Cakes
2.  Coconut Cream Pie
3.  Blue Moon Cuppy Cakes
4.  Mint Bailey's Cuppy Cakes (can you tell I like cuppy cakes!)
5.  Ham and Cheese Braid
6.  Jambalaya
7.  Devil's Food Cake with Bailey's Gnache
8.  Cheese and Ham Chowder
9.  Turkey Tetrazzini
10.  Ice Cream Cake

Oof-da!  I have work cut out for me!  Cross your fingers that I'll make it to these buggers soon..

Until then, have a good one!
SO