Triple Chocolate Brownie Feast, Eat Half Now and Freeze Half for Later

Eating brownies or making sundaes, both hit the chocolate spot!

Today I decided to get up and bake brownies and to serve them as the base for brownie ice cream sundaes for dessert Sunday evening.  I think that sounds just about right after the spaghetti and meatball supper I am planning!  This recipe makes two 9" x 13" pans so I am freezing the second pan for another day.  This is a recipe adapted from Ree Drummond's TV program, The Pioneer Woman.

Ingredients for Triple Chocolate Brownies:

1 pound butter (4 sticks) plus 2 T. for the pans
10 ounces dark unsweetened chocolate (2 1/2, 4 ounce packages)
1/2 C. unsweetened cocoa
6 large eggs
2 T. vanilla
4 C. sugar
2 1/2 C. flour
1 1/2 C. semi sweet chocolate pieces

Easy lift out and storage for freezing the second pan after baking.

Preheat the oven to 350 degrees F.  Line two 9" x 13" pans with foil then butter generously and set them aside.

Melting butter and chocolate, divine.

Use a medium large heavy bottom pan to melt the butter and chocolate together over low heat. 

I measure cocoa over a paper plate.

Stir until smooth then add the cocoa and stir again until smooth.  Remove from the heat and cool for five minutes.

This recipe was made very simply with a pan and a spoon.

Add the sugar and the vanilla and stir together well.  Beat in the eggs all at once.  Fold in the flour until combines then add the chocolate chips and blend. 

Three chocolates are better than one.

Divide the batter evenly between the two pans and bake in the preheated oven for 35 minutes.  Test with a toothpick.  The toothpick can be damp but should not have batter clinging to it.  Bake 5 more minutes if needed,

Glistening and ready to bake.

Cool completely.  Lift foil with the brownies out and place on a cutting board.  Slice into squares using a large knife.  I double wrapped the second pan and froze for another day.

For sundaes place a dip of your favorite ice cream atop a brownie, top with chocolate sauce, whipped cream, and maybe a cherry or sprinkles!

My theory is chocolate makes everything better!

Pickleing Fresh Peppers

I sliced the large peppers with my wavy cutter and left the small ones whole.

My husband brought home a bag of fresh peppers the other night.  The assortment included Anaheim, Serrano, Jalapeno, and Poblano peppers all freshly picked from the garden.  Today is another cloudy day and I decided to pickle them, estimating they would make about three pints.

Ingredients for Pickled Peppers:

Washed sliced or whole or a mixture of washed peppers
1 C. vinegar
1 quart water
1/4 C. salt
1/4 C. sugar

Using a very large kettle or cold packer, fill with enough water to cover the sealed jars 1" with water and bring to a boil while you proceed.

Wash and scald pint jars and lids and caps.  Bring the vinegar, water, sugar, and salt to a boil then turn to simmer while filling the hot jars with the peppers.  After filling jars pour the hot brine to cover leaving 1/2" head space.  Screw on the caps and rings snuggly.  Place the filled jars in the hot water bath to cover 1" and bring to a boil.  Cover and process 10 minutes.  Remove the hot jars to a towel covered surface and leave 24 hours.  Check for seal an store/  If any jars do not seal you may process again or refrigerate and use. 

Finished pickles peppers.

I yielded 3 pints and they all sealed!  Happy Days!  They sure will be great in next winters chili, stews, and vegetable soups! 

Also great with nachos! I also pack them later when they turn red and orange.  They are all good!

Hot Roast Beef Sandwiches in Big Batches to Serve Now or Freeze, Great "Game Day" Fare to Make Ahead

I love these make ahead sandwiches and this roast beef dandy is the second one I am sharing with you.  I prepare them for pitch in dinners, game days, tail gating, freeze them for later, and bake some now and store in the refrigerator for later in the week.  Ree Drummond, The Pioneer Woman, inspired these on her program over this past weekend although I have adapted them for my families tastes.

The first one I featured is made with deli ham and is a family favorite too.  Here is the link if you would like to check them out.  thehiddenpantry.blogspot.com/2010/09/canadian-cheese-soup-game-day.html

Ingredients for Hot Roast Beef Sandwiches:

1/4 C. mayonnaise
1/4 C. coarse deli style mustard
3 T. poppy seeds
1 small red onion grated, about 1/4 C.
2 t. horseradish
good shake of Worcestershire sauce
12 stadium style buns separated and opened (I used large soft buns.)
2 pounds thinly sliced or shaved roast beef
8 ounces Colby Jack cheese sliced
8 ounces fresh mozzarella cheese sliced

Mix together the first 6 ingredients in a small bowl until well blended and adjust ingredients to taste. 

Set up an assembly line of open buns and spread the sauce over all of the tops and bottoms of the buns.

Next slice and break the Colby Jack cheese fitting to the bottom bun stopping inside of the edge. 

 Distribute the roast beef generously atop the the cheese topped bottom buns.

Top with a slice of the fresh Mozzarella cheese.  You do not need a large piece as it is soft and will really melt and spread.

Top with the remaining bun tops and wrap each sandwich in a square of aluminum foil.

Store in plastic bags in the refrigerator and bake later or double wrap and freeze for later.

I did both!  I baked a couple and served them for supper with a side of fresh made Cole slaw and bagged the rest for later.

To bake preheat the oven to 350 degrees F.   Place the foil wrapped sandwiches on a baking sheet and bake for 25 minutes for large sandwiches less if you have made sliders!  Serve and enjoy.  Yield 12 very large hot roast beef sandwiches.

Yesterday was Egg Day So Today I make Thanksgiving Noodles! (Got Eggs from Harry the Egg Man Down the Road.)

Holiday's are not holidays in our family without the home made noodles.

There were plans made to get eggs Monday but after all the snow and cold set in I phoned Harry Brown and asked if Tues. or Wed. would work just as well.  He was just as happy as could be to oblige me.  Dear man that he is!

Tomatoes in my kitchen window.

So yesterday off I trekked and what to my delight did I see?  A big table of tomatoes just waiting for me!

Green and partially green tomatoes ripening in one dinning room window.

God bless you Harry!  He gave me a big sack and told me to help myself!

The third window of ripening tomatoes!

I returned home with not only 6 dozen eggs but I have three window sills of tomatoes ripening.  With any luck we may still have fresh home grown tomatoes at Christmas!

You do need a sharp knife to slice them!

Today I will pan to make a few batches of noodles to freeze for Thanksgiving then drop them into hot turkey stock for Thanksgiving Dinner.      thehiddenpantry.blogspot.com/2011/11/make-egg-noodles-for-now-or-store-in.html     This is the link if you would like step by step directions to make them too.

The vintage doilies add to the "character" of the patchwork coverlet.

There is mending and sewing to do and I will strip the beds, launder the sheets, and remake them for the company that will be here!  There is a vintage patchwork coverlet my Mother made that needs a bit of additional repair today. Many times I am able to make repairs using the vintage doilies I have collected to cover the worn spots.     thehiddenpantry.blogspot.com/2013/08/second-vintage-patchwork-coverlet.html    Here is another link if you would like to see just how I repair them.     thehiddenpantry.blogspot.com/2013/07/repairing-patchwork-coverlet-with.html

Doilies come in various sizes and colors I have found!

 

I am so happy when all of my Children and Grandchildren are here. It makes these tasks fun!

BEEF JERKY at Home Recipe, Big Protein and Low Calorie Treat, Helpful Hints

Make in your oven or in a dehydrator at home.

We have made jerky in the past.  Several years ago Brian got me a dehydrator and I have made it with that.  It was good but messy and I am not a big devotee of dry, tough, raw meat!  On the other hand Brian loves it and in trying to keep on this semi-diet it might be wise to invest in exploring jerky further!

I remember Alton Brown rigging a dryer out of a box fan and furnace filters.  I don't think I want to do that but with an oven and a home dehydrator there is potential for coming up with a decent jerky I hope.

This morning I have been on a quest for potential recipes.  Many are similar to Alton's.  I found a top ten list in Men's Journal and between them and Alton I hope to be inspired!

 

2 1/2 pounds sirloin.

Sooo....I made my bi-weekly trip to Sam's Club and found a great piece of beef to make the jerky from!  I am going to place it in the freezer for between 1-2 hours to firm it up for easier slicing then mix up the marinade!  Most of the recipes are similar and I will just go with Alton Brown's.

Ingredients for Alton Brown's JERKY:

2 pounds red meat (beef, elk, bear, venison, wild boar, or any critter you can hunt)
2/3 C. Worcestershire sauce
2/3 C. Soy sauce
2 t. ground black pepper
2 t. onion powder
1 t. liquid smoke
1 t. red pepper flakes
1 T. honey

Semi-frozen meat slices much easier.

Place the meat in the freezer for 1 or so hours, so that it will be easier to slice.  Slice the meat with the grain as thin as possible.  Mine is about 1/8-3/16" thick.

Remove and fat or gristle.

Mix the brine ingredients right in a resealable plastic bag. (Place the bag inside a flat container to make this easier.)

Mix the brine in the bag.

Place the meat strips in the brine.  Move it around so the marinade is evenly distributed around it.  Seal the bag, working out as much air as possible.

Push out excess air, flatten into a flat container, and refrigerate.

Lay the bag flat in the container and refrigerate 3-6 hours turning every once in a while.

Remove the meat from the brine and  drain well, pat it dry and discard the brine.

This recipe smells wonderful as it drys!

It is helpful to spray the dehydrator or oven racks with non stick cooking spray before placing the meat on the racks.   Next place it so it does not touch.  I scattered the meat laden sprayed racks across my double sink and turned on the ceiling fan and left them a short time just to dry a little more before loading them into the dehydrator. 

If using your oven spray the racks.  Next you can place a drip pan on the bottom of the oven to catch any drips then turn the oven's heat to the lowest setting.  Place the strips across the racks and prop the door open with a wad of foil.  Leave until dry and leather like.  I would check every hour or so to start.

Or dry per mfg. instructions in a food dehydrator.

Store in air tight bags at cool temperature. 

I am very pleased with the way these turned out.  They are very flavorful.  I like to send to work with my husband in the event he does not have time for lunch.  It is a much better snack than chips or candy! 

This was a much less messy endeavor than my past attempts due to the use of the non stick cooking spray and the semi-freezing of the meat before slicing.  Both made this a snap.  I load the dryer shelves in the dishwasher and am done. 

Triple Apple Loaf Cake with Peanut Butter Frosting PLUS Trying a New Product, Boiled Cider from The King Arthur Co.

Apple cake and Peanut Butter Icing......yum!

Today I was committed to doing something with the last 10-12 pounds of apples Mike Linton brought the other day. 

This apple slicer/core remover makes the job easier and the slices uniform.

I really like the idea of making the cooked apple pie fillings and freezing the fillings in foil and plastic lined pie plates then labeling and stacking up the frozen disks in the deep freeze!    I think I have 8 or 10 now.    thehiddenpantry.blogspot.com/2014/09/apple-pie-filling-to-freeze-just-pop.html      This is the link to that recipe.

I line them up then let them cool something under 2 hours.

Yesterday my order from King Arthur Four came with the much awaited 3 pounds of cinnamon chips and bread sacks. Plus, a bottle of their much touted "boiled cider".  It is said to give apple products a real flavor boost and I am anxious to flavor some of these pie fillings with it as well as a cake I have a yen for!  Love trying something new and their products have never disappointed me!  I stirred in a tablespoon of the boiled cider to the filling for 3 pies.

This does add a depth of apple flavor and I am all about flavor!

This cake recipe is adapted from one I found on Food52.com and they credited Cara Eisenpress.  I have cherished memories of my Grandmother making her apple cake with peanut butter frosting.  However I don't want to make a great big cake.  In fact a loaf cake was just what I had in mind.  Since Brian and I will probably consume most of this I wanted it to be chocked full of flavor and things we love.  The peanut butter icing is a walk down memory lane.  If you have never eaten a slice of crisp, juicy, sweet apple with a glob of peanut butter clinging to it, I urge you to do so.  Only then will you have a full appreciation for what I am doing here!

Diced apple, raisins, and walnuts tossed in cinnamon sugar!

Ingredients for Triple Apple Loaf Cake with Peanut Butter Frosting:

1/2 C. grape seed, safflower,  or other oil
3/4 C. + 2 T. sugar
1/4 C, maple syrup
1 extra large egg
1 t. vanilla extract
1 T. boiled cider (or apple cider or apple juice)
1 1/4 C. unsweetened applesauce
1 C. flour
1/2 C. whole wheat flour
1/2 t. salt
2 t. + 1/2 t. cinnamon
1/8 t. nutmeg
1/4 t. ginger
1 t. baking powder
1 apple. peeled. cored, and diced
1/2 C. golden raisins
1/2 C. chopped walnuts

Preheat the oven to 350 degrees F.   Cut out parchment paper or foil to line loaf pan and butter and flour well.  Set aside.

Chop the walnuts coarsely and toss with 2 tablespoons of sugar and 1/2 teaspoon of cinnamon and set aside.

Stir together in a medium sized bowl the flour, cinnamon, nutmeg, ginger, salt, baking powder, and raisins and set aside.

Beat the egg in a larger bowl then add the sugar, maple syrup, vanilla, boiled cider, applesauce, and oil until thickened.

I didn't even get out my mixer for this!

Fold in the dry ingredients just until well blended.  Stir in the apples and nuts being sure you scrape in all of the cinnamon and sugar from the nuts!

Lining pan with parchment gives sharp corners and easy removal from the pan.

Pour into the prepared loaf pan and bake for 1 hour until a pick inserted into the center comes out clean.  Cool completely.

Plus looking good ti smelled great while baking!

Ingredients for Peanut Butter Frosting:

1 1/2 C. powdered sugar
1 T. soft butter
2 T. cream
1/2 t. vanilla
1-2 rounded T, peanut butter (to taste)

Combine all of the ingredients and beat with an electric mixer adding droplets of cream until the desired consistency.   Adjust the amount of peanut butter to your taste and liking.  Frost cooled cake.

If you can resist devouring this it will keep nicely for 5-7 days, longer if refrigerated.

French Cut Green Beans (Cutting and/or Canning or Freezing) Fall Bean Crop

This is a French Bean Slicer!

A few months ago I was on a real tear cleaning and reorganizing the entire house.  It is truly amazing what you find that you forget you even had!  At least it worked that way for me.  One "find" was my French Bean Slicer.  Yep, there is was in that big deep drawer where I pitch all of the stuff I can't bear to part with but don't use very often.  I have had this little jewel for so long I couldn't begin to tell you when or where it came from, except that I sent off for it years ago from somewhere?

Lovely French Sliced Green Beans.

But make no mistake I DO love it!  I love it to French slice not only green beans but also for sugar snap peas I put into Rissoto. 

But.....lest I get ahead of myself.  This saga started as  they often do with a call to our good friend Harry Brown the egg man, as I call him!  Our tomatoes are gone and I wanted to get some slicing tomatoes and thought he might have some.  When I arrived there was a 10 gallon bucket 2/3 full of beautiful green beans he had just picked.  Needless to say they went home with me along with those tomatoes and a bag of squash!  They amounted to 14 pounds of near perfect beans.

Pints of broken beans.

At this point I starting breaking beans and then the light bulb came on!  I had broken half the beans, 13 pints by the time I had a brain storm! There is that French Bean slicer in the drawer!

The hour was late by now but I fetched it in but a minute!  Beautiful and effective it is.  I thought to simply break off the ends of the remaining beans and to store them away in the refrigerator until this morning.

Two gallons of whole beans.

Right after my Saturday call to Mother and 2 cups of hot black coffee I started!

This took no time at all and was fun in fact!

First I washed and drained the beans and attached the French Slicer to the dining room table positioning a chair under the drop chute to catch the beans. It is easy and a fun little gadget!  You just put a few beans in the chute and crank the handle.  In no time I was finished and quite happy with the prospects of my own French Sliced Green Bean Casserole for the holidays!

Lovely French Cut Beans.

Having put the jars and Ball Caps and Lids in the dishwasher to sterilize them before calling Mom I was set.  All I needed was the canning salt and a big pan of boiling water.  I used the drinking water from the reverse osmosis filter and set it and the pressure cooker canner to boil.

Beans, Salt, and Water is all I use.

Next I filled the jars and added a teaspoon of salt per quart and a half teaspoon for pints.  Leaving 1" head space I filled the packed jars with the boiling filtered water.  Next I wiped the rims and put the lids and caps on.

About to run out of jars I canned 3 quarts, 11 pints, and froze 3 quarts of beans.

Ready to process:  *Process 20 minutes for pints and 25 minutes for quarts at 10 pounds of pressure.
To freeze after breaking or slicing blanch in boiling water for 3 minutes and plunge into an ice bath.  Drain well and package with same amounts of salt as above in freezer bags or cartons and store in the deep freeze.  I yielded 23 pints total.

These quarts will make my holiday casserole.

*Per the Ball Blue book guide to preserving,100th Anniversary Edition.