Old Fashioned Tapioca Pudding

Ingredients

3 cups whole milk

1/2 cup Tapioca

1/2 cup Cane Sugar

1/4 teaspoon salt

2 large eggs, beaten

1 tablespoon vanilla

 

Directions

Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, then stir constantly and reduce the heat to low. cook and stir 5 minutes longer.

Whisk 1 cup of the hot milk mixture into the beaten eggs slowly tempering the eggs add 2 tablespoons at a time until incorporated.

Stir the egg mixture back into the tapioca until well mixed. Then bring the pudding to a gentle simmer over medium low heat cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a spoon.

Remove it from the heat then stir in the vanilla.

Refrigerate several hours until cold and keep any leftovers in the refrigerator.

Hungarian Goulash

Ingredients

1 lb beef, cut into cubes
2 medium white onions, minced
1/4 teaspoon dry mustard
2 teaspoons paprika
2 tablespoons brown sugar
1  teaspoons salt
3 tablespoons Worcestershire sauce
1 teaspoon malted vinegar
6 tablespoons tomato sauce
1 1/2 cups water
3 tablespoons flour
1 (6 ounce) package noodles

Directions

Brown the meat on all sides in heavy frying pan or Dutch oven then add onion lightly brown the onion.

Once the onion is lightly caramelized, combine the mustard, paprika, brown sugar, salt.

Combine Worcestershire sauce, vinegar, tomato sauce add to the mustard mixture then add to the meat 1 cup of the water stir then cover.

Cook over low heat covered 2 hours or until meat is very tender.

Blend flour with remaining 1/2 cup of water then stir until thickened.

Boil noodles in salted water until tender and drain them.

Serve meat mixture over noodles with a spoonful of sour cream on top

Cream Cheese Frosting

 

Ingredients

2 – 8 oz packages of cream cheese

1/2 cup butter ( softened )

2 cups powdered sugar

1 tablespoon vanilla

Directions

in a large bowl cream together butter and cream cheese until it is creamy. stir in the vanilla and then with a whisk ( or a electric hand mixer on low ) slowly mix in the powdered sugar until it is a stiff creamy texture and will hold on its own.

This recipe is great on warm cinnamon rolls on a cold winter morning. Any leftovers must be covered and placed in a refrigerator.

Honey Pizza Dough

Ingredients

3 cups flour

1 cup luke warm water ( comfortable to the touch )

2 tablespoons yeast

2 tablespoons honey

1/2 teaspoon salt

1 tablespoon olive oil

Directions

In a large mixing bowl dump the water in and then dissolve the honey, sprinkle the yeast on top ( do not mix ) let it sit till the yeast is active ( you will see a off white foam on top of the water ) usually about 10 minutes.

Then add your olive oil,salt or any herbs you want in the dough ( try rosemary ) then add in 1 cup flour and mix till it is completely incorporated reserving the other 2 cups. loosely cover and let it double in size.

Once doubled in size  slowly add in 1 more cup till it starts to form a ball, lightly flour a surface you can work the dough on and then continue to kneed the dough till the last cup is completely mixed in. ( don’t be shy, be rough with it the rougher you are the better it turns out )

Lightly oil a mixing bowl, then place the dough in the bowl and flip once to cover both sides lightly in oil. Let it rise one last time doubling in size.

Grab your pizza pan or pizza stone and lightly cover the surface in corn meal ( it keeps the dough from both sticking and helps it cook more evenly. with the palm of your hand evenly press the dough out till it is in the shape of a pizza.

Take a fork and about every inch stab the dough, this will help prevent air pockets forming.  Depending on how many toppings,cheese,sauce you place on the dough will all depend on what temperature and how long to bake it.

Traditionally as long as you do not get crazy with the toppings the cooking time is 475 f for 25- 30 minutes. you can always tell when the pizza is done when you can take a spatula and lift the crust to see the center on the underside.

Graham Cracker Pie Crust

Ingredients

1 1/4 cups fine graham cracker crumbs ( 14 crackers crushed finely )

1/4 teaspoon salt

1/4 cup butter melted

2 tablespoons sugar

Directions

Crush your graham crackers to make fine crumbs place them into a bowl, add your sugar,salt and melted butter. Mix them together.

grab your pie plate and with a firm push, press it onto the bottom and sides then place into a refrigerator to chill completely. ( must be chilled before you fill with a pie filling and bake )

Cuban Pork

Ingredients

3 large oranges juiced or 1 cup Orange Juice

1 -12 oz bottle of beer ( corona/pacifico etc. but I prefer some thing more hoppy myself like a Belgium Bock )

2 Teaspoon lime juice

1 Teaspoon Garlic salt

1 Tablespoon Cumin

2 Teaspoon Chili Powder

2 Tablespoon Dried Cilantro

1/4 Teaspoon Ground Sage

1 Teaspoon Beef Bouillon

4 med chicken breasts or 5 med pork chops ( to make a pork roast triple the recipe )

Directions

This is enough Marinade for 4 chicken Breasts or 5 Pork Chops. This is a time consuming recipe but completely worth every second.

Make sure every thing is Mixed completely then Place the meat in the marinade and let sit for at least 2 hours ( but over night is best )before grilling.

Place the marinade in the refrigerator, then grill the meat till it is done.

Once the meat is done place the marinade in a pan large enough for the meat and the marinade. Simmer on Med/Low Heat for 2 hours flipping after the first hour.

Remove the meat from the pan and let cool and rest for 10-20 minutes, once done the meat should fall apart.

Use a thick crusted bread for the sandwich Traditionally it will have ham as well as the pork roast, Swiss cheese, pickles, mustard and Cuban bread.

But in most areas like mine you cant get Cuban bread so French bread is an okay substitute.

Lemon Jello Cake

Ingredients

1 package Yellow Cake Mix

1 3 oz package lemon jello

3/4 cup water

3/4 cup oil

1 tsp vanilla

4 eggs

Frosting ingredients

1 1/2 cup powdered sugar

1 lemon juiced

Directions

Mix all ingredients together making sure to mix well.. then bake the cake  for 25 – 35 minutes at 350 f

remove the cake from the oven and pierce with a fork every inch till the entire cake is pierced.

Mix frosting ingredients by whisking together till it forms a thin syrup ( must be thin ) and then spread over the cake letting sit for at least 2 hours before serving.

Old Fashioned Vanilla Ice Cream

This will make 1 1/2 gallons ice cream

Ingredients

8 eggs

2 1/4 cups sugar

1 pint cream

1  vanilla bean split

1 tsp lemon zest

1 gallon whole milk

 

Directions

In a saucepan  heat cream, milk, sugar and vanilla bean, lemon zest to a slow boil and remove from heat. strain to remove bean and zest. then in a heat safe bowl separate eggs and keep the yolks.  slowly temper the yolks with the cream

( very slowly add the cream to the yolks and mix well  adding to fast will cook the yolks )

Add the mixture back into the sauce pan and heat for 60 seconds stirring constantly ( Test with spoon, dip in mixture then turn over. If the mixture coats the spoon remove from the stove )  ( Do not boil )

Let completely cool away from the stove. Then place in a ice cream machine and turn it on. When this recipe was made Ice Cream Machines looked a lot like this.

And they still make them ( click the link below for Amazon Listing )

White Mountain Appalachian Series Wooden Bucket 4-Quart Hand Cranked Ice Cream Maker

Which is why I just copied the recipe itself with a few directions and slight modifications. times will be different on newer machines I would just follow the directions for standard ice cream according to your machines directions.

 

Mead

 

For your help I have included links in red for not so commonly used equipment or ingredients that require special attention. This is not your standard recipe, this is a recipe for mead it is a ancient form of wine that is produced from fermenting honey.

In other words this is a Alcoholic drink and depending on your region and country it may or may not be against the law to produce it according to your situation. I have also added pictures and added information to assist you,  but this is in no way a complete guide on wine making I will include a few links at the bottom with added materiel.

Ingredients

15 – 25 lbs honey ( Raw Honey is recommended but not required )

5 gallons purified water

4 oz chopped raisins

5 grams Pasteur Champagne Yeast

Equipment

5 Gallon Glass Carboy

3 Piece Airlock

Brewing Funnel

Wooden or Bamboo Spoon

Ladle

Racking Cane with Vinyl Tubing

Stock Pot

Fill the stock pot 3/4 full with water and turn the heat to low, slowly heat the water without ever boiling it and keeping it at ” comfortable to the touch” heat.

Slowly dissolve  and incorporate all the honey into the water, then remove from heat and let it completely cool.

Grab a small bowl and dilute 1 table spoon of honey into 3 tablespoons of water, then pitch the yeast into the bowl and let it sit till it gets a nice foam on top. This will be your yeast starter.

Chop the raisins then take 1 cup of water into a saucepan and place the raisins into it, bring to a boil then remove from the heat. the goal is quickly blanching the raisins and rehydrating them, let them sit for 3 minutes then drain the water and set them to the side to cool.

Once the honey water is  cooled you will need to use the ladle and the funnel to transfer the honey water into the carboy, then fill the carboy up with the rest of the water to leaving breathing room as shown below.

once the water is transferred into the carboy, dump the raisins into the water and you will need to pitch the starter into the carboy. try to be as careful as you can to get as much into the honey and water and not as much on the sides of the carboy.

Place the airlock on top of the carboy cooking it. Put the airlock together and then fill it about a quarter full of water.

the carboy will be very heavy and it is not recommended to move it once it is full so be sure this is where you want to keep it. sun light is your enemy here, cold drafts and inconsistent temperature is also your enemy. This will brew for 2-6 months depending on the conditions and the quality of your honey.

Once the yeast becomes active usually after about 24 hours it will look like this.

Once the yeast has started to finish you will start to notice it dropping to the bottom and forming a cake.

The cake is just the first sign it is coming to a end. you will also need to watch the airlock which will bubble from excess gas in the carboy as it brews. If you no longer see bubbles and the cake is at the bottom of the carboy, you will want to watch as the mead clears.

Clearing the mead simply means the yeast has died and fallen to the bottom it is no longer active. you will need to transfer the mead to a secondary carboy and let it sit for a couple more weeks once the mead has cleared, to make sure any remaining yeast fall to the bottom before you can bottle it or back sweeten it.

The mead will finish dry, meaning it is not going to be sweet. so before you bottle it you will want to dissolve 2lbs honey into the mead according to taste. All mead gets better with age, the traditional bottle time is let it sit in the bottle in a dark cool area for  6 – 12 months. but you can drink it once it clears.

Bottling the mead is pretty self explanatory and this is where the racking cane comes in play. as well as transferring to a secondary carboy, there are many different types but the goal is all the same. you want to limit how much air touches the mead.

Cheers !
Mead Making Books on Amazon

Wine Bottles

Bottling Equipment

Sugar Cookie

 

Ingredients

2 1/2 cups All Purpose Flour

3/4 tsp salt

1/2 tsp baking soda

1 cup butter

1 cup sugar

1 tsp vanilla

1 egg

2 tbsp. milk

Directions

Preheat your oven at 350 f then Mix together in a bowl and set to the side, vanilla,egg,milk.  Cream together the butter and sugar then mix in the vanilla and egg mixture with the butter. With a whisk slowly beat in all the dry ingredients until completely mixed with the wet until smooth.

Drop by tablespoon 3 inches apart on a greased cookie sheet and bake for 10 – 12 minutes  or until lightly brown.