Fruit Cake

Fruit Cake

2 sticks of butter

½ lb. of dark brown sugar

2 cups flour

½ cup honey

½ tsp. salt

½ cup orange juice

1 tsp. baking power

1 tsp. vanilla

2 lbs. mixed fruit

1 lb raisins

1 lb currants

1 lb. cherries (cut-up, save a few whole ones for the top

4 eggs

2 cups walnuts (cut-up, save few ones for the top)

Cream butter, sugar  and vanilla. Add well-beaten eggs and honey. Shift in a little at a time, 1 ½ cup flour, salt and baking power. Add juice alternately to cream mixture.

In another bowl mix all the fruit and nuts with ½ cup flour. This keeps the fruit from sticking together.

Add fruit mix and little at a tine to wet ingredients until all combined.

Bake in a 250 oven for about 3 hrs. Place a pan with 2 cups of water in the bottom of the oven.

bells

Ingredients:

Servings:

Units: US | Metric

• 1 tablespoon rosemary
• 1 tablespoon oregano
• 1 teaspoon sage
• 1 tablespoon ginger
• 1 tablespoon marjoram
• 1 tablespoon thyme
• 1 teaspoon pepper

Directions:

1. 1
   Mix ingredients and store in an airtight container.
2. 2
   Sprinkle on poultry before roasting or make a stuffing.
3. 3
   Stuffing: Melt 4 tbls. butter.
4. 4
   Saute 1/3 c.minced onion and 1/2 cup chopped celery until tender.
5. 5
   Salt to taste.
6. 6
   Add vegetables to eight slices of bread (cubed and toasted).
7. 7
   Add 1/2 cup water and 1 1/2 tsp of poultry seasoning to the bread mixture and toss.

I'm going to start to post pictures of styles and home ideas I like.

Potato Salad

Potato Salad

·         Red Potatoes                              10 lbs

·         Mayo                                 2 cups

·         Mustard (Guildens spicy)       4 tsps

·         Sweet Relish                       2 tsps

·         Chopped Celery                   ½ cup

·         Chopped Onions                  ¼ cup

·         Eggs                                  2 doz

·         Golden Delicious                  4 to 5 large

Peeled and chopped

1. Peel, cut , wash and cook potatoes. let cool
2. Cook eggs, peel and cut – set aside
3. Chop celery and onions – set aside
4. Mix mayo, mustard, relish, eggs, celery, and onion
5. Peel wash and chop apples and mix into mayo, mustard, relish, celery, and onion mixture.
6. Slowly mix in potatoes.
7. Salt and pepper to taste.

Variations

Try Baking potatoes

Try Grilling potatoes

Maple Glazed Sweet Potatoes

Maple Glazed Sweet Potatoes

3 lbs. sweet potatoes

2 –3 apples, granny smith or golden delicious

¼ cup fresh lemon juice

4 tablespoons butter

¼ cup firmly packed light brown sugar

¼ cup maple syrup

2 tablespoons dark rum

½ teaspoon cinnamon

¼ ground mace

Preheat Oven to 400. Butter dish, prick potatoes and bake for 30-35 mins. Slice potatoes, peel core apples and toss with lemon juice. Arrange potatoes and apples in pan.

Combine butter, syrup, rum, cinnamon and mace in a pot. Stir over moderate heat until sugar is dissolved. Pour mixture over apples and potatoes. Bake in upper 1/3 of over for 25min, basing frequently.

Turkey with Corn Bread Sausage Stuffing

Turkey with Corn Bread Sausage Stuffing

TURKEY

Turkey over 20 lbs.

Chicken bouillon cubes (5 cubes) or broth

Celery

Onion

Ginger

Garlic

Rosemary

Butter

Bell’s Poultry Seasoning

Seasoning Salt

Salt

Fresh Ground Pepper

Paprika

Garlic Powder

Onion Powder

STUFFING

Marie Callender’s Organic Corn Bread mix

Chopped Celery

Chopped Onion

Chopped Green Pepper

Bell’s Poultry Seasoning

Sausage -Sage

Sausage - Hot

Garlic Powder

Onion Powder

If Brining

7 quarts water

3/4 cup kosher salt

1/3 cup granulated sugar

1 large onion, diced

3 ribs celery, diced

1 head garlic, cut in 1/2 equatorially

1/2 bunch fresh rosemary

1/2 bunch fresh sage

6 bay leaves

Herb crust:

bunch fresh rosemary, leaves finely chopped

bunch fresh sage, leaves finely chopped

sticks butter, room temperature

Kosher salt

STUFFING

        

Make corn bread according to the package directions.

        

While corn bread is baking, brown sausage and chop celery, onion and green pepper.

        

When corn bread is done, breakup and let cool so that you can handle it.

        

Mixture celery, onion pepper and sausage (with drippings)  together. Add Bell’s Poultry Seasoning, salt, pepper, Garlic Powder, Onion Powder. Mix well and set aside.

        

TURKEY

        

Skin and Under Skin prep

The night before, Wash and pat dry turkey . Combine the rosemary, sage, butter, Bell’s Poultry Seasoning, pepper, seasoned salt, garlic powder, onion powder, olive oil, and paprika (if brining add extra paprika) for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the spice butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.

Cover with buttered cheese cloth and bake

The Day Of

Make and stuff turkey

Preheat oven to 450°.

Basting Sauce

Place chicken bouillon/broth, celery, onions, garlic, ginger, inners and Bell’s Poultry Seasoning in sauce pan and cook on low the entire time the turkey is roasting.

Final Turkey Prep

Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy. Tuck Wings under.

        

Bake uncovered @ 450° for ½ hr. to get skin right.

Cover tightly with foil and cook for ½ hr. @ 450°

        

BASTE

        

Lower to 350°, insert a probe thermometer into thickest part of the breast and tent turkey with foil, baste and return to oven. Baste using basting sauce, every 30 mins until done. Check doneness by wiggling leg.(Or internal temp of 161° measured between legs and thigh). Let stand for ½ hr before serving.

Mac and Cheese

Mac and Cheese

Elbow macaroni ( 2lb bag)

Butter

2 eggs

Condensed Milk

Guldens Spicy Brown Mustard

Salt

Ground Pepper

Paprika

1 Block med cheddar cheese – grated, plus 1 cup in big chunks.

1 Block mild cheddar cheese - grated, plus 1 cup in big chunks.

1 Block sharp cheddar cheese – grated, plus 1 cup in big chunks.

Cook macaroni per instructions

        

In large bowl mix all ingredients. Cheese will be partly melted. Sparkle a bit of paprika on top and bake at 350 until bubbly.

Try condensed Cheddar cheese soup

Woodworking

Woodsmith shop web page: http://www.woodsmithshop.com/episodes/