Maple Baked Beans by minerswifebb (Greenwood, British Columbia, Canada)
Durgin Park Boston Baked Beans by abs (Berkeley, California, USA)
Pastry Crust by Ladybunyip (Middle Park, Victoria, Australia)
Hot
Buttered Rum by annulla (Brooklyn, New York, USA)
Dulce
de Leche by annulla (Brooklyn,
New York, USA)
Ancient Hippie Yogurt by annulla (Brooklyn, New York, USA)
Fancied-Up Baked Grits by EYClady (Charleston, South Carolina, USA)
Maple Baked Beans by minerswifebb (Greenwood, British Columbia, Canada)
"White navy
beans are traditional but I have used several other varieties as well.
This works equally well without bacon, for vegetarian beans."
1 lb. dried beans
6 cups water
1/4 lb bacon cut into 1/2" pieces
1/2 cup pure maple syrup
1/3 cup chile sauce
1 large onion chopped
2 Tbsp. dark molasses
2 teaspoon dry mustard
2 teaspoon salt
3 apples cored and cut into eights
1/3 cup brown sugar
1/4 cup butter (margarine will work but butter is best)
1/4 to 1/2 cup rum
Wash beans, soak overnight. Drain and cover with lots of fresh water.
Bring
beans to a boil, reduce heat and simmer covered for about an hour.
Drain, reserving cooking liquid. In a bean pot( or any large ovenproof
casserole) combine beans, bacon, syrup, chile sauce, molasses, mustard and
salt. Add enough cooking liquid to cover. Stir well. Cover and bake at 300o
F for at least 3 hours. Stir occasionally, and adding more liquid as need
to cover beans.
Uncover top and add apples. Sprinkle with sugar and drizzle melted butter
over. Bake 1 hour longer or till apples are tender. Just before serving
drizzle with rum. Enjoy ... yum yum!
Posted in bookcrossing.com Chit-Chat forum on 02/15/2004.
Durgin Park Boston Baked Beans by abs (Berkeley, California, USA)
"While I love baked beans, I had never had the "real thing" until I learned this recipe from my future mother in law. These are Boston baked beans from Durgin Park- a famous restaurant in Boston with "notoriously good food and bad service." I love having baked beans with either cornbread or a good steamed brown bread. Very yummy. Also, the great thing about making beans from scratch is you can make them in a pressure cooker (very fast) or in a crock pot (all day)."
1 lb. navy or pea beans
6 cups water
1/2 teaspoon baking soda
1/2 lb. salt pork, cut unto 1/2 inch pieces
1 small onion, peeled
1/3 cup molasses
1/4 cup sugar
1 teaspoon dry mustard
1/4 teaspoon pepper
Soak beans overnight in a large bowl in
the water. Place beans with soaking water in a large kettle, add baking
soda; bring to boiling; lower heat and continue to boil for 10 minutes.
Drain in colander over large bowl, reserving liquid.
Place salt pork, onion and beans in a 2 qt. bean pot or casserole. Combine
molasses, sugar, dry mustard, pepper and 1 cup of the reserved liquid.
Pour over beans, stir thoroughly. Add just enough reserved liquid to cover
beans, maybe a cup or so. Cover casserole. Bake in a slow oven, 300° for
2 hours.
Add remaining 1 cup liquid and stir thoroughly. Continue baking an
additional 1 1/2 to 2 hours or until beans are tender and liquid is
absorbed. Bake uncovered the last hour, if you wish.
Posted in bookcrossing.com Chit-Chat forum on 02/16/2004.
Pastry
Crust by Ladybunyip (Middle Park, Victoria,
Australia)
"Somebody
might find this handy at the weekend. It can't be used for making lids
(because it can't be rolled) but is fantastic for base for tarts or
quiches. I'm using it on Sunday because my parents are coming over and Dad
wants a mince pie with mashed potato on the top.
This
quantity will do for a 20cm or 9" pie dish.
90 grams butter
50 ml (2.5 tablespoons) milk
1
cup self raising flour
pinch salt
1 tablespoon sugar
Melt
the butter in the milk. Add dry ingredients, mix to a dough. Pat out to
cover the pie dish. You will think at first that you haven't got enough,
but it expands as you're working because the warmth gets the self raising
flour going.
Add your filling and bake in a preheated moderate (180 C/350 F) oven for about 30 minutes.
Hot
Buttered Rum by annulla (Brooklyn, New York, USA)
4
oz boiling water
2 oz dark rum
1 tsp brown sugar
1 tsp butter
1/4 tsp grated nutmeg
Dissolve the sugar into boiling water in a mug. Add rum and butter and
stir. Garnish with nutmeg on top.
Back to Top
Dulce de Leche by annulla (Brooklyn, New York, USA)
"Latin American caramel sauce. Serve it as a pudding. Mix it into vanilla ice cream. Use as a sauce over pound cake or a filling for pastries."
1 quart whole milk
2 cups sugar
1/4 teaspoon baking soda
pinch cinnamon
Combine ingredients in a large, heavy saucepan. Place over medium heat and cook without stirring until mixture boils, about 15 to 20 minutes. Reduce heat to low. Cook, stirring often with a wooden spoon, about 45 minutes to one hour, until the mixture is caramel color and thick enough that you can see the bottom of the pan while you stir. Keep refrigerated until used.
A simpler (but more dangerous) method is to simmer an unopened can of sweetened condensed milk in water to cover for about two hours. Remember to replenish the water and, if you decided to try this, beware that the can become overheated and explode. As an alternative, you can empty the can into a pie plate, cover with foil and bake in a water bath at 425o F for one hour.
Ancient Hippie Yogurt by annulla (Brooklyn, New York, USA)
"Yes,
you can make it at home and you don't need any thermometers or special
equipment, either. This is a genuine ancient hippie recipe that really
works; it was printed in The Last Whole Earth Catalog in
1971."
3 cups of instant powdered milk
1/2 tsp. unflavored gelatin
1 tablespoon sugar (optional)
1 large can Pet
Evaporated Milk
3 tablespoons yogurt (plain, unflavored)
Water
1. Preheat the oven to about 275o F (between 250o
and 300o). Soften the gelatin in measuring cup in a bit of
water, then add enough boiling water to make one cup. If you want to add
sugar, put it in the cup now. Let the mixture cool.
2. Mix the instant powered milk with three cups of water and stir
well.
3. In a large
glass or pottery ovenproof bowl, mix the evaporated milk with two cups of
tepid water. Add the diluted instant powdered milk, the gelatin mixture
and the yogurt. Stir thoroughly.
4. Cover the bowl, put it in the oven and turn the oven off. Leave it
overnight or about 10 hours. Then, look in the bowl -- it's yogurt! Yield:
two quarts.
Fancied-Up Baked Grits by EYClady (Charleston, South Carolina, USA)
"Instant grits? Blasphemy! Even quick grits are yucky. Regular so-called long cook (a whole ten minutes) are the way to go; even better is to get fresh stone ground grits and cook them with half milk or cream and half water. Yum. When we have them for supper or brunch we fancy them up by mixing cooked grits with eggs, milk, butter and sometimes cheese and bake them until they are really creamy, almost like a thick souffle. The ideal partner is fresh shrimp cooked in butter and served in thick shrimp gravy using my Granddaddy's recipe."
1 onion, grated
6 cups water
1-½ cups raw grits, regular or stone ground
1 cup milk
4 eggs
Salt & pepper
Tabasco
Cook grits in water with salt, pepper and grated onion. Add Tabasco to eggs, beat, blend in milk, and fold into hot, cooked grits. Bake at 350° F for one hour.
Posted in bookcrossing.com Chit-Chat
forum on 2/21/2004.
