Welcom To Gaint Oaks Farm Kitchen. All recipes are prepared with our organically raised Meats, Produce, Fruits, and Herbs. Each week Erica and Wayne will add new recipes from our kitchen for you to prepare at home and enjoy. For our cook book visit our sister site at: http://www.giantoaksfarmandorcharchcookbook.yolasite.com Click here to start typing your text Just In Time For Thanksgiving and Christmas
Erica's Famous Sweet Potato Souffle 6 large sweet potato's 1 1/2 cups sugar may substitute brown sugar 4 large eggs 1 teaspoon Pure Vanilla Extract 1 can evaporated milk Pre cook sweet potato's by boiling until tender with the peels on. Drain and set aside to cool. Peel and mash in large mixing bowl. To this add all other ingredients and whip with a mixer until everything is well blended and smooth. Pour into 9 x 13 baking dish or souffle dish. Prepare topping, Pecan Cookie Topping 1 1/2 cups all purpose flour 1 cup sugar 1/4 cup butter softened plus additional if needed to create crumbly mixture. 1 teaspoon Pure Vanilla Extract 1 cup chopped fine Pecans In mixing bowl blend flour, sugar, butter, and vanilla until a crumbly topping exists. Add chopped pecans and blend. Cover potato mixture with topping and bake in a preheated 350 degree oven on center rack for 1 hour or until cookie crust has nicely browned. I have been preparing this for many years and delighting family and friends during the holidays and am always requested to bring it to our holiday dinners. Every year I receive requests for the recipe and I promise, you will too!!!!!!!!!!!!!!!!!
Erica's Favorite Homemade Chunky Applesauce I haven't used store bought applesauce in so many years that I can't remember. This recipe is so easy and is sure to please. I always have to double the batch and it's still gone by the end of the meal when I have a large crowd. This is perfect to serve with any meal, but you will always find it on my table when I serve pork. 1- five pound bag of Granny Smith apples 1 1/2 cups sugar. 1/4 cup butter 2 teaspoons cinnamon Peel and core apples, cut into bite sized cubes. Add additional ingredients, cover and heat over low heat until juices develop. Simmer until apples are just tender and a syrup has formed. Allow syrup to thicken naturally. There is no need to add water. Granny Smiths when cooked produce great juices. Once you've had this you will not be able to go back to store bought either.
In the preperation of these recipes I use organic flour, raw sugar, eggs, and butter. For many of you at home these ingredients are not available so it is fine to substitute with regular ingredients and organic ingredients are available at your local health food store or at Whole Foods.
Christmas Turkey and Cornbread Dressing For a perfect and mosit turkey it is important to start out with fresh ingredients and a good meat thermometer. I use one of our organicaly raised turkeys prepared for roasting the day before I plan to roast. It is thouroughly cleaned and refrigerated overnight. I prefer to not stuff my turkey assuring that it cooks evenly. I have found through the years that I get a much juicier bird. I start by injecting it with fresh organic butter and placing in covered roasting pan. I roast it covered and baste it periodically in a 325 degree oven until it's almost done and then remove the cover so that it can brown evenly and golden. Many of you won't have access to a fresh bird so follow the instructions carefully, but still use a meat thermometer or pop-up timer. Cornbread Dressing
The day before I prepare two pans of cornbread in my black iron skillet, allow to cool and then cover until ready for use. You can use your favorite cornbread recipe but no sugar. I crumble the cornbread in a large pot along with left over biscuits, or bread. Add 1 large onion chopped fine 6 large celery stalks chopped fine 1/2 teaspoon Poultry Seasoning 1/2 teaspoon fresh ground sage 3 eggs beaten 1/4 cup melted butter salt and pepper to taste And here is the secret: I have preboiled the giblets until tender for the broth, removed the giblets and simmer reducing to approximately 2 cups. I combine the strained broth with 2 cups chicken stock and allow to cool, skimming of excess fat. Begin to add the broth and mix until completely mositened and well mixed. Continue to add broth until a wet mush has occured. Pour into large rectangular baking dish and bake in 350 degree oven until it is firm and when cut with a knife it comes out clean, but still moist. I have several variations to this which are always a delight: Add browned crumbled sausage, raisins, and dried apples. For Vegans I eliminate the sausage but add the fruits. Add Fresh Cranberries Add browned crumbled italian sausage and black olives. All variations have been well received.
Prepare your favorite side dishes and you have a feast that will be remembered for years to come. Happy Holidays from our family to yours.
GOOD MORNING BREAKFAST CASSEROLE
This easy and complete casserole is served reguarly with different variations at our breakfast buffet table and is especially easy for those holiday breakfast's. 5 large potatoes, peeled, and cubed in small cubes 1 large red bell pepper diced 1 medium onion diced 18 eggs scrambles soft 2 pounds of lean breakfast sausage l large package of grated chedder cheese I begin by browning potatoe's and adding the pepper and onions once the potatoe's are tender. I use large non-stick baking pan and place prepared potatoes on the bottom and sprinkle a layer of cheese on top. Scramble eggs only until they are very soft and some remain liquid. Pour this mixture on top of potatoe's. Brown sausage and drain all fat. Place this on top of the eggs and then add a layer of cheese. Bake in 350 degree oven for 30 minutes until cheese is melted and just browning. Cover with foil and allow to sit for 15 minutes until ready to serve. Cut into small squares and serve. We usually serve this with fresh fruit and freshly baked biscuits, home made preserves, and honey. This may be prepared the day before and refrigerated overnight and baked prior to serving. This has always been a family favorite for our Christmas breakfast. You can add your favorite ingredients and meats. Experiment is what I say.
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