Homemade Ice Cream

 Not a bad homemade ice cream, with no ice cream maker needed. A little time consuming, but a fun Saturday project. 

Ingredients:

2 cups heavy whipping cream

2 cups half and half

1 cup sugar

2 tsp vanilla

Process:

Chill 9x13 pan (preferably Pyrex) in freezer  

Mix ingredients until sugar is dissolved. Pour into chilled pan and place in freezer for 30 minutes. Remove and beat with hand mixture. Repeat process every 30 minutes. Usually takes at least 5 cycles (3 hours total) before ice cream is a creamy, frozen consistency. 

Waffles

 A good basic waffle recipe. 

Ingredients:

2 cups flour

1 tsp salt

4 tsp baking powder

2 Tbsp sugar

2 eggs

1 1/2 cup milk, warm

1/3 cup melted butter

1 tsp vanilla

Process:

Mix dry ingredients in large bowl, preheat waffle iron. 

In a separate bowl, beat eggs, add milk, butter, and vanilla. Pour into flour mixture and mix until blended. 

Ladle into waffle iron. 

Beef Steak Pie

 A delicious beef pie made with beef stew chunks. Whole family loved it and it’s easily variable. Original recipe called for potatoes and mushrooms, which would be nice, but were not missed. Can also substitute a cup of beef broth for red wine. Probably low(ish) carb 

Ingredients:

Pie Crust

•  1 1/4 cups unbleached all-purpose flour
•  1/2 tsp salt
•  3 Tbsp vegetable shortening
•  5 Tbsp butter, cold
•  4-6 tablespoons ice water

Stew Filling

•  2 lbs. (1 kg) chuck steak, cut into 1/2- to 1-inch cubes (stoofvlees)
•  2 tsp salt
•  1/2 tsp black pepper
•  2 Tbsp olive oil
•  1 onion, chopped
•  3 cloves garlic, minced (=3/4 tsp powder)
•  1 celery rib, chopped
•  3-4 carrots, peeled and sliced
•  1 potato, unpeeled, washed and diced (optional)
•  2 tsp dried rosemary
•  1 teaspoon dried oregano
•  1 teaspoon dried thyme
•  3 cups beef broth
•  1/3 cup flour
•  1 egg, beaten

Procedure:

1. Prepare pie crust by stirring together the flour and salt. Using a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs. 
2. Sprinkle 2 tablespoons of the ice water over the flour mixture and gently stir it in using a fork, then repeat with the remaining water, adding 2 tablespoons at a time, just until the dough starts to come together.  Use your hands to press the dough into a ball, then flatten into a disc and wrap tightly in plastic wrap and refrigerate for at least 1 hour. 
3. Season the meat with the salt and pepper.  In a large skillet or dutch oven over medium-high heat, add the oil.  When the oil is hot, add the seasoned meat, working in batches if necessary, and searing until nicely browned on all sides, about 8 to 10 minutes.  Remove from skillet and set aside. 
4. Reduce the heat to medium and add another tablespoon of oil. Add the onions and garlic and sauté for 2 minutes.   
5. Add the carrots, celery and potato and cook for another 6 to 8 minutes, until the vegetables are starting to soften a bit and the onions look translucent. 
6. Add the rosemary, thyme, and oregano and cook for another 30 seconds, then sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for another 2-3 minutes. 
7. Stir in the beef broth until flour is completely dissolved, then add the seared beef back to the vegetables and gravy.  Cover the skillet or dutch oven with a lid and reduce the heat to low.  Simmer gently for 1 1/2-2 hours or until the meat is tender, stirring occasionally. Allow the chilled pie crust dough to sit on the counter for 10 minutes before rolling it out to assemble the pie.  
8. Pour the beef stew filling into a deep pie dish until 3/4 full.  Any remaining stew can be used to make individual size pies or eaten plain.
9. Roll out the pie crust on a floured surface, then transfer it to cover the beef filling, making sure there is some overhand so the crust doesn't shrink entirely away from the side of the pie dish while baking.
10. Decorate the pie with leaves cut from scraps of pie crust, if desired and brush the entire crust with the beaten egg.  Cut slits in the top of the pie to allow steam to escape, then bake for 25 to 30 minutes in a 400 degree oven until the filling is bubbling and the crust is golden brown.
11. Remove from the oven and allow to cool for 15 minutes.

Royal Icing for Gingerbread

 Great, strong icing for sticking gingerbread houses together. Adapted from here.

Ingredients:

• 1 pound confectioners' sugar (sifted, more as needed)
• 1/2 cup/3 large pasteurized egg whites (room temperature)
• 1/2 teaspoon cream of tartar

Procedure:

In a large bowl, combine the confectioners' sugar, pasteurized egg whites, and cream of tartar. Scrape down the sides of the bowl.

Turn the mixer to high and beat until the mixture is thick, very white, and will hold a peak. This should take at least 7 to 10 minutes. If the icing is still too soupy, add more confectioners’ sugar, a little at a time. Don't add too much, or the icing will be dry and hard to work with.

When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn't form. Royal icing dries out quickly, so make sure it is covered all the time. Otherwise, lumps will form in the icing and they will never pass through an icing tip.

Pipe as desired.

Spritz Cookies

Another Moo-family favorite.

1 cup butter

¾ cup sugar

1 egg yolk

2 ½ cups flour

1 tsp. almond flavoring

¼ tsp. vanilla flavoring

 

Mix all ingredients together.  Use cookie press to form cookies

 

375º (190º), 5 to 7 minutes

German Spice Cookies

A Moo family favorite. The dough is almost as good as the cookies!

 

1 cup brown sugar

1 cup white sugar

1 cup shortening 

4 cups flour (scant)

2 eggs

1 tsp. cinnamon

½ tsp. ground cloves

1 tsp. baking soda

½ tsp. salt

 

Sift flour, spices, and salt.  

In a separate bowl, cream butter and sugar.  Add eggs.  Beat well and add dry ingredients.  

Chill dough (around 30 min) and roll. Cut.

 

Bake at 375º (190º) degrees.

Creamy Balsamic Mushroom Bacon Chicken

 What’s not to like? A one-pot delicious dinner. Serve with cauliflower rice for a low-carb meal.

Adapted from here.

Ingredients:

• 1 Tablespoon olive oil
• 4 chicken breasts thinly sliced
• 5 slices of bacon chopped
• 4 ounce mushrooms sliced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 3 Tablespoons balsamic vinegar
• 1/2 cup grated parmesan cheese
• salt and pepper

Procedure:

Cut chicken breasts in half lengthwise. Season with salt, pepper, and garlic to taste.

In a large skillet, add 1 Tbsp olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

Add the bacon to the skillet and cook until crisp. Remove bacon and set aside on plate. 

Add the mushrooms to the skillet and cook until tender. Remove and set aside on a plate.

Add the chicken broth, heavy cream, balsamic vinegar, parmesan cheese, and salt and pepper to the skillet. Whisk over medium high heat until it starts to thicken 3-5 minutes. Add the mushrooms to the sauce.

Add chicken to the skillet and let simmer for 1-2 minutes. Top with crispy bacon and chopped parsley.

Chocolate Sugar Cookies

 A family Christmas favorite! We substitute Baker’s chocolate with cocoa powder and vegetable oil (1 oz square = 3Tbsp cocoa powder + 1 Tbsp oil)

3 squares Baker’s Unsweetened Chocolate (or 1/2 cup + 1 Tbsp cocoa powder + 3 Tbsp oil)

1 cup butter

1 cup sugar

1 egg

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

¼ tsp. salt

Additional granulated sugar

 

Microwave chocolate and butter in large microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir 1 cup sugar into melted chocolate until well blended. Stir in egg and vanilla until completely mixed.  Mix in flour, soda, and salt until well blended.

Chill dough until easy to handle, about 30 minutes.  

Shape into 1 inch balls, roll in sugar. Place on ungreased baking sheet. (If a flatter, crisper cookie is desired, flatten with bottom of glass.)

Bake at 375º (190º C) for 8 minutes or until set.  Remove and cool on rack.  

Makes about 3½ dozen cookies.

Pizza Chicken

 A family favorite! And low carb too. Reposted from here.

Ingredients:

• 4 chicken breasts
• 2 tsp olive oil
• 1 tsp garlic powder
• ½ tsp Italian seasoning
• ½ tsp salt
• 2 cups grated mozzarella, divided
• ¼ cup Parmesan cheese
• 32 slices pepperoni
• 1 cup pizza sauce (we use my Giordano’s pizza sauce)
• 1 teaspoon minced parsley

Procedure:

1. Preheat oven to 375ºF (190ºF). Spray a 9x13 baking dish with non-stick spray.
2. Place the chicken breasts on a cutting board. Use a sharp knife to cut a pocket into the side of each chicken breast.
3. Drizzle both sides of the chicken with oil and season with the garlic powder, Italian seasoning and salt.
4. Place 1/4 cup of mozzarella in the pocket of each chicken breast. Add 4 slices of pepperoni over the cheese.
5. Place the chicken in the prepared baking dish and drizzle with the pizza sauce. Spread the sauce out to cover the tops of the chicken.
6. Sprinkle with the remaining mozzarella. Top with the Parmesan and remaining pepperoni slices.
7. Bake, uncovered, for 30-35 minutes or until the chicken is cooked through.
8. Sprinkle with fresh parsley before serving.

Italian Meatballs

 Ingredients:

½ lb. ground beef

½ lb. ground pork

2 med. onions, minced

1 clove garlic, minced ( = 1/8 tsp garlic powder)

¼ cup chopped parsley

½ cup grated parmesan cheese

½ cup fine dry breadcrumbs (Italian seasoned)

1 egg

2 tsp. salt

½ tsp. pepper

Procedure:

Combine all ingredients; mix thoroughly. Add a little water if mixture seems dry.

Shape in 24 balls and brown slowly in hot oil.

Mama Moo’s Donuts

 Basic homemade donut recipe. For a Moo family fall favorite, serve with chili. 1 recipe makes 15 smallish donuts, so we usually double it.

Ingredients:

• 2 cups flour
• ½  tsp baking soda
• 1/8 tsp nutmeg
• ¼  tsp salt
• 2 Tbsp. shortening
• ½ cup sugar
• 1 egg
• ½ tsp vanilla
•  ½ cup buttermilk (2 Tbsp vinegar + milk)
• powdered sugar for topping
• Crisco for frying

Procedure:

Mix and sift flour, soda, nutmeg, and salt.

Cream shortening; add sugar gradually and continue creaming. Add egg and beat well.  Add vanilla.  Add buttermilk alternately with dry ingredients and stir only until well blended.

 

Roll small quantities of dough at a time about 1/3 inch thick.  Cut donuts (2 ½ inch cuter) and let stand about 10 minutes.  Fry in deep hot fat (365 deg) to delicate brown.  Turn once.  Fry only 4 or 5 at a time so fat will not cool unduly.  Drain on absorbent paper.  Dip in powdered sugar.

Cheesy Chicken and (Cauliflower) Rice Casserole

 Great homey, low-carb dinner. Reposted from here.

Ingredients:

• butter 
• 4 cups cauliflower rice
• 4 cups cooked shredded (or cubed) chicken ( ~ 3 chicken breasts)
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian Seasoning
• 1/2 tsp dried oregano
• 1/2 tsp chili powder 
• 1/2 cup heavy cream
• 6 oz cream cheese, softened 
• 1 cup shredded cheddar cheese, divided
• 2 cloves garlic, minced ( = 1/4 tsp garlic powder)
• salt and pepper to taste
• chopped parsley for garnish

Procedure:

Preheat oven to 400ºF (200ºC). Lightly butter a 3-qt baking dish.

In a large mixing bowl, combine cauliflower rice and shredded chicken. Add paprika, garlic powder, onion powder, Italian seasoning, oregano, and chili powder. Mix to combine.

Add cream, cream cheese, 1/2 cup shredded cheddar, garlic, salt, and pepper. Stir until thoroughly combined.

Transfer mixture to baking dish, cover with foil. Bake for 30 minutes.

Remove foil. Add remaining shredded cheddar and bake 10 min until top is browned and mixture is bubbly.

Let stand 10 minutes. Garnish with parsley and serve.

Chicken with Bacon and Peas in Cream Sauce

 The name just about says it. Serve with cauliflower rice for a low-carb dinner.

Ingredients:

• 300 g chicken breasts
• 3 strips of smoked bacon ( = 75g)
• 1 onion
• 2 cloves garlic ( = 1/4 tsp garlic powder)
• 150 ml chicken stock
• 1 cup peas (fresh or frozen)
• 1 Tbsp sourcream
• salt & pepper to taste
• 1 Tbsp oil

Procedure:

Season chicken breasts with salt and pepper. Slice onion and garlic into thin slices. Chop bacon.

Fry bacon in a little oil over medium heat. Set aside on a plate.

Fry chicken breasts in a little oil over medium heat for 4 minutes on each side. Set aside.

Stir fry onion until translucent. Add garlic and stir fry for another minute. Add chicken stock, then add chicken breasts and bacon. Cover and cook on medium heat for 15 minutes.

Add peas and cook long enough for them to soften (about 2 minutes). Remove pan from heat and stir in sour cream. Add salt and pepper to taste.

Serve with rice or cauliflower rice.

Apple Pie

 A family favorite, especially for Thanksgiving. Adapted from here. We use this piecrust recipe.

Ingredients:

• 1 double pie crust (9” pan) - see recipe here
• ½ cup unsalted butter
• 3 tablespoons all-purpose flour
• ¼ cup water
• ½ cup white sugar
• ½ cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Procedure:

Preheat oven to 425ºF (220ºC). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350º F (175º C). Continue baking for 35 to 45 minutes, until apples are soft.

Perfect Piecrust

 Favorite piecrust. Easy to work with and tastes great. Reposted from here.

Ingredients:

• 170g very cold unsalted butter
• 420g plain flour
• 1 tsp salt
• 15g granulated sugar
• 70g very cold vegetable shortening
• 6 to 8 tbsp (about 120ml) ice water

Procedure:

Dice butter and keep in fridge while you gather the dry ingredients. Place flour, salt, and sugar in food processor and pulse several times to mix. Add butter and shortening. Pulse 8 to 12 times until the butter is the size of peas. 

With the food processor running, add ice water and pulse until the dough begins to form a ball. Place bought on a floured surface and roll into a ball. Wrap in cling wrap and refrigerate 30 min.

Cut dough in half. Place each piece on a floured surface. Roll into a circle, rolling from the center to the edge, turning and flouring the dough to keep it from sticking.

Fold dough in half lightly, place in pie dish, unfold, and fit to the dish.

Honeymoon Chicken

 Easy chicken fingers made with Bisquick. Adapted from Betty Crocker.

Ingredients:

2/3

cup Bisquick mix

1/2

cup grated Parmesan cheese

1/2

teaspoon salt (or garlic salt)

1/2

teaspoon paprika

3

chicken breast, cut crosswise into 1/2-inch strips

1

egg, beaten

3

tablespoons butter, melted

Procedure:

Preheat oven to 450ºF (230ºC). Line baking sheet with foil or baking paper and spray with cooking spray.

Mix Bisquick, parmesan, salt, and paprika in a medium mixing bowl. 

Dip chicken strips in beaten egg. Roll in Bisquick mixture and place on baking sheet. Drizzle with melted butter. 

Bake 12 minutes, flipping halfway through.