http://www.thecountrycook.net/2011/03/hot-milk-sponge-cake-and-losing-teeth.html
this is my new favorite way to make strawberry short cake!!!!
My daughter has started cooking deserts (with help) and this is one of our favorites!
I'm being lazy because I got the recipe from someone else so I'm just posting the link
@;-- there are ALOT of other yummy things there too :)
Monday, August 27, 2012
Chicken Pot pie
This really is a chicken POT pie because it's in a crockpot :P
I love my crockpot!!!!
1 1/2 C chicken (cooked)season as desired
2 C potatos
3 - 4 C vegetables (anything you like in your pot pie) frozen or canned
1-2 packages chicken or turkey gravy
1 pkg of 8 poppin' biscuts
I cooked my chicken and boiled my potatos just so I knew they were cooked. I only cooked the pot pie in the crockpot for about 2 hours.... longer and I would probably suggest not cooking the potatos, or not cooking them compleatly done, because they would turn to mush!
Make gravy according to the package
put all ingredients except the biscuts in the crockpot.
Depending on how much cooking you already did...i.e. are the potatos cooked, is the chicken cooked.... you can cook 2-8 hours. I usually don't remeber (oh yeah I wanted to do something in the crockpot for dinner) till about 3 or 4 in the afternoon so I cook my chicken and boil my potatos then it only takes a couple hours.
about 30 min before serving place bicuts on top and put into a preheated oven till the bicuts are brown on top. (follow biscut package directions for temp and time to cook)
@;-- it took my biscuts a couple min extra.
@;-- you could also top with mashed potatos.
@;-- or do bicuts on the side if you don't like them kinda soggy on the bottom.
@;-- if using frozen vegitables thaw first.
@;-- drain all vegitables you do not want the extra liquid.
I love my crockpot!!!!
1 1/2 C chicken (cooked)season as desired
2 C potatos
3 - 4 C vegetables (anything you like in your pot pie) frozen or canned
1-2 packages chicken or turkey gravy
1 pkg of 8 poppin' biscuts
I cooked my chicken and boiled my potatos just so I knew they were cooked. I only cooked the pot pie in the crockpot for about 2 hours.... longer and I would probably suggest not cooking the potatos, or not cooking them compleatly done, because they would turn to mush!
Make gravy according to the package
put all ingredients except the biscuts in the crockpot.
Depending on how much cooking you already did...i.e. are the potatos cooked, is the chicken cooked.... you can cook 2-8 hours. I usually don't remeber (oh yeah I wanted to do something in the crockpot for dinner) till about 3 or 4 in the afternoon so I cook my chicken and boil my potatos then it only takes a couple hours.
about 30 min before serving place bicuts on top and put into a preheated oven till the bicuts are brown on top. (follow biscut package directions for temp and time to cook)
@;-- it took my biscuts a couple min extra.
@;-- you could also top with mashed potatos.
@;-- or do bicuts on the side if you don't like them kinda soggy on the bottom.
@;-- if using frozen vegitables thaw first.
@;-- drain all vegitables you do not want the extra liquid.
Thursday, August 2, 2012
homemade mozzarella cheese
Mozzarella Cheese
1 gallon milk (I use goats milk)
1 1/2 t. citric acid dissolved in 1 c. non clorinated water
1/4 t. rennet dissolved in 1/4 c. non clorinated water
1 t. non iodized salt
Pour citric acid solution in large stainless steel stock pot (You should sterilize or wash the pot in a dishwasher that has a heat dry cycle.)
Add the milk--the pouring of the milk should stir the acid mixture in very well, but if you are in doubt, stir GENTLY with a slotted spoon.
Place the spoon in a small bowl of cool water to keep it clean and prevent the milk from drying on the spoon while your milk heats up.
Place a good quality thermometer in the milk... I have a digital one that works really well, and I have seen some that clip on to the side of the pan and extend out toward the middle of the pan..
Heat the milk slowly (about medium heat) until it reaches 88 degrees.
I stir a couple of times GENTLY during the heating process so that I know it is heating uniformly.
When it reaches 88 degrees, remove from heat and add the rennet water solution.. Pour it through the slotted spoon to get a more even distribution. Stir GENTLY with an up and down motion for about 30 seconds or until you are pretty sure it has completely mixed.
Set aside (out of drafts) I put the lid on the pan if the thermometer will let you... Allow the rennet to 'work' for 15 minutes or until a solid curd has formed. It needs to stay as close to 88 degrees through this time as you can get it to. The whey will be almost clear around the edges of the pan. When you cut a small cut in the curd it should separate cleanly.
With a long thin knife cut the curd into 1-1 1/2 inch cuts--Kind of like a checker board. Be sure to cut to the bottom of the pan.
Allow the curds to "rest" for about 10 minutes.
These curds will be VERY fragile! Heat gradually until they reach 100 to 105 degrees. Turn the curds over with your slotted spoon so that they can heat on all sides. I usually end up with my hands in the pan turning the curds and forming them into a ball as they heat. It just seems to work better than the spoon.
When you can get the curds to stay together and kind of mold, lift them out of the whey and mold--kind of like mixing dough--until most of the whey is worked out.
Put the ball in a clean glass bowl and add salt. Mix it in just like bread dough. Mine always starts to get crumbly at this point.
Microwave on high about 20 seconds. Take out and knead like bread dough until it starts to get cool. Microwave again for 10 seconds and knead again. If it is looking and feeling really smooth and "stretchy" you may be about done. I sometimes have to microwave again for another 10 seconds and knead again.
When it is smooth and shiny, put it in a bowl full of COLD water for about 5 min. to stop the cooking and then store in the refrigerator in an air tight container. That is if you don't eat it before you get it into the cold water or into the fridge.
1 gallon milk (I use goats milk)
1 1/2 t. citric acid dissolved in 1 c. non clorinated water
1/4 t. rennet dissolved in 1/4 c. non clorinated water
1 t. non iodized salt
Pour citric acid solution in large stainless steel stock pot (You should sterilize or wash the pot in a dishwasher that has a heat dry cycle.)
Add the milk--the pouring of the milk should stir the acid mixture in very well, but if you are in doubt, stir GENTLY with a slotted spoon.
Place the spoon in a small bowl of cool water to keep it clean and prevent the milk from drying on the spoon while your milk heats up.
Place a good quality thermometer in the milk... I have a digital one that works really well, and I have seen some that clip on to the side of the pan and extend out toward the middle of the pan..
Heat the milk slowly (about medium heat) until it reaches 88 degrees.
I stir a couple of times GENTLY during the heating process so that I know it is heating uniformly.
When it reaches 88 degrees, remove from heat and add the rennet water solution.. Pour it through the slotted spoon to get a more even distribution. Stir GENTLY with an up and down motion for about 30 seconds or until you are pretty sure it has completely mixed.
Set aside (out of drafts) I put the lid on the pan if the thermometer will let you... Allow the rennet to 'work' for 15 minutes or until a solid curd has formed. It needs to stay as close to 88 degrees through this time as you can get it to. The whey will be almost clear around the edges of the pan. When you cut a small cut in the curd it should separate cleanly.
With a long thin knife cut the curd into 1-1 1/2 inch cuts--Kind of like a checker board. Be sure to cut to the bottom of the pan.
Allow the curds to "rest" for about 10 minutes.
These curds will be VERY fragile! Heat gradually until they reach 100 to 105 degrees. Turn the curds over with your slotted spoon so that they can heat on all sides. I usually end up with my hands in the pan turning the curds and forming them into a ball as they heat. It just seems to work better than the spoon.
When you can get the curds to stay together and kind of mold, lift them out of the whey and mold--kind of like mixing dough--until most of the whey is worked out.
Put the ball in a clean glass bowl and add salt. Mix it in just like bread dough. Mine always starts to get crumbly at this point.
Microwave on high about 20 seconds. Take out and knead like bread dough until it starts to get cool. Microwave again for 10 seconds and knead again. If it is looking and feeling really smooth and "stretchy" you may be about done. I sometimes have to microwave again for another 10 seconds and knead again.
When it is smooth and shiny, put it in a bowl full of COLD water for about 5 min. to stop the cooking and then store in the refrigerator in an air tight container. That is if you don't eat it before you get it into the cold water or into the fridge.
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