I found this recipe in one of my old cookbooks from the 1940s and it makes a quick and easy side when the weather is cool in the fall and winter. Especially, when you need to put a side dish on the table for a holiday celebration like Thanksgiving or Christmas. This can be a really easy side dish to make, if you take advantage of the shortcut method and replace the grating stage with matchstick carrots which simplifies the process and saves time.
Buttery Baked Carrots Ingredients
2 lbs. Fresh Carrots
½ cup Maple Blended Syrup
½ cup Butter or Margarine, Melted
½ tsp. Salt (Optional)
½ Pepper (Optional)
½ tsp. Cinnamon (Optional)
Buttery Baked Carrots Recipe Directions
Preheat oven to 350 degrees Fahrenheit
Wash, peel and coarsely grate 2 lbs. fresh carrots, to measure 8 cups.
Place grated carrots in a 2 1/2- to 3 qt. Casserole pa
Add maple syrup
Add melted butter or margarine
Add salt, pepper, and cinnamon.
Toss gently until thoroughly coated
Place in oven to bake, covered
Use a pair of tongs to stir after about 15 minutes.
Return to oven for final 15 minutes, until carrots are tender
Stir before serving.
Buttery Baked Carrots Servings
Serves 6 to 8.
Buttery Baked Carrots Notes
Turnips, rutabaga or parsnips provide ideal alternates to the carrots in this delicious recipe
As a shortcut, the grated carrots can be replaced with matchstick carrots, which is a serious time saver.
The Panna Cotta is an elegant super simple dessert to prepare, made with flavored milk and set with gelatin.
A variety of cream and milk types can be used to create a Panna Cotta which may include whole milk, skim milk, condensed milk, evaporated milk or even in some cases a combination of milk and yogurt or cheese, such as, cream cheese, ricotta cheese, or cottage cheese.
Traditionally, the flavored Panna Cotta serves as a base and is decorated in flavored with additional toppings, sauces, fruits, and berries.
Most frequently seen in restaurant settings, Panna Cotta’s are a very simple and fashionable dish to serve at home and every cook should learn to make it.
This recipe is the epitome of home comfort food. With a bit of cornbread and a tab of unsalted butter mix in my bowl, this one of my favorite breakfasts. Although, most people will think of it as a dinner dish.
Ham Hook Kettle Bean Ingredients
1-pound pinto beans
1/2 large onion, minced, (about 3/4 cup)
3 celery stalks, diced (about 1 cup) (optional)
1 medium carrot, diced (about ½ cup) (optional)
2 cloves garlic, minced
1 bay leaf
1 large smoked ham hock
6 to 8 cups of chicken broth, vegetable broth, or water
2 teaspoon blended chili powder (optional)
1 tablespoon ham base (optional)
1 cup chopped ham hock or 1 large whole ham hock
Salt and pepper, to taste (optional)
Ham Hook Kettle Bean Directions
Glean the beans removing any foreign items like stones, dirt clods, bits of leaves, twigs, etc.
Wash the beans in cool water by covering the beans with water and stirring them. Then carefully dump off the water letting any small bit’s flow away with the water. This process should be repeated until the water remains clear and clean.
Cook’s Note: I usually wash my beans in the slow cooker pot to save on dishes.
Add the beans, onions, celery, carrots, garlic, bay leaf, blended chili powder, hame base, and ham hock to the empty slow cooker.
Fill the slow cooker with 6 to 8 cups of chicken broth, vegetable broth or water, but no more than a ½ inch from the top, so, it will not boil over.
Cook’s Note: to expedite the cooking process, I usually heat the broth in the microwave a couple of cups at a time and poor the broth in the slow cooker.
Cover and slow cook for 5 ½ -6½ hours on high, or 7 ½ -8½ hours on low until beans have softened and begin to fall apart.
Cook’s Note: I usually put the beans on in the early evening on high, when retiring for the night, I turn the slow cooker down to low for the night; adding broth, if necessary to ensure the beans will not run dry during the night.
Remove the bay leaf; also, remove the ham hock bone and skin from the slow cooker and strip off any meat. Chop any large pieces of meat, which you see and add back into the slow cooker.
Fruit Butter is a preserve, much the same as Jams and Jellies, which once cooked to a paste has a dense, smooth, and creamy consistency and an excellent accompaniment for toast, scones, and bread. However, fruit butter is much lower in sugar and sweeteners. Fruit butter is an old concept, which has been in use, at least, since the 1700’s.
Cherry pie may well be my favorite type of pie, there is something about the combination of sweet and tart which appeals to my taste buds. And in the early summer, when cherries are in season, what better way to take advantage of the abundance of this fruit. I have very fond memories of family cherry trees in our neighborhood, which metaphorically produce tons of cherries every summer or, perhaps, given the number of trees in our neighborhood when I was growing up, not so metaphorically.
Cherry pie ingredients
Butter 150 gr (5 oz)
Eggs 2 pieces (only yolks)
Sugar 200 gr (7oz) (100 gr in the dough and 100 gr in the jam)
Vanilla sugar 10 gr (1\2 oz)
Lemon juice 1 tsp.
Salt pinch (1/8 tsp.)
Flour 250 gr 8 oz(1/2 lb. )
Cherry 200 gr (7 oz)
Cinnamon 1 tsp. (optional)
Cornstarch 1 tsp.
Cherry pie cooking directions
Let’s the pie crust; to do this, we mix sugar lemon juice and butter
Note: the butter must be very soft, before use; so, remove it from the refrigerator and bring it to room temperature (About 1.5-2 hours).
Add the yolks and mix together
Add flour to the butter mixture and knead the dough with your hands.
When thoroughly mixed (do not overwork), wrap the dough in food film and put in the refrigerator for 1 hour.
To make the cherry filling, put fresh cherries (without cherrystones) and sugar put in a saucepan.
Boil and after boiling add starch (mixed in a small amount of cold water) and cinnamon,
Bring back to a slow simmer and cook until thickened.
Take the dough from the refrigerator and spread the dough evenly it into the pie pan sides and bottom. I used the 16 cm pie pan.
The add the filling and bake 40-45 min. 190 C\375F\4 gas mark.