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Monday, December 15, 2008
Sunday, December 14, 2008
Great Homemade Gift Links. Soups and Cookies in a Jar.
Link to Miscellaneous Homemade gifts including Coffee Spoons, Pear Brandy, Potpourri, Sugared Cranberries and much, much more.
Soup in a Jar Recipes. These look really cool!
Homemade Pet Gifts.
Cakes in a Jar Recipes
Cookie in a Jar Recipes. Just about any kind of cookie you could imagine. Chocolate Chip, Peanut Butter, Gingerbread, M and M's and much, much More.
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Friday, November 28, 2008
Thursday, November 27, 2008
Butterball Turkey and other Help Lines.
Butterball Turkey Talk-Line: (800) 288-8372. Home economists and nutritionists answer questions in English and Spanish from 9 a.m. to 9 p.m. today and from 9 a.m. to 7 p.m. tomorrow. Check butterball.com for 24-hour automated assistance and info on other resources. •Crisco Pie Hotline: Though the line isn’t staffed today, you can access videos with troubleshooting tips, step-by-step visual instructions to create pie crusts and recipes using seasonal ingredients at crisco.com. If you’re in a pie-making mood tomorrow or anytime after, (877) 367-7438 offers a live pie expert 9 a.m. to 7 p.m. Monday through Friday with the line available 8 a.m. to 8 p.m. Dec. 15-23. •Empire Kosher poultry customer hot line: (800) 367-4734. Help is offered year-round Monday through Thursday, 8 a.m. to 4:30 p.m.; Friday, 8 a.m. to 3 p.m. •Fleischmann’s Yeast Baker’s Help Line: (800) 777-4959 has recorded messages about yeast, including storing it, checking if it’s viable, substituting different types of yeast and more. Talk to a consumer representative 10 a.m. to 5 p.m. Monday-Friday. At breadworld.com, recipes and tips for using yeast. •Jennie-O Holiday Turkey Hotline is 800-turkeys, 24 hours a day, 7 days a week, including Thanksgiving Day. At jennieo.com, find recipes, tips, and a FAQ section that tells you the plastic that ties the legs together is called a hock-lock. •Land O’ Lakes Holiday Baking Hotline, (800) 782-9606, answers questions and gives advice about baking. It operates daily through Dec. 24 from 9 a.m. until 7 p.m. Callers will receive a leaflet of year-round baking tips and recipes for holiday sweets. •Loews Hotel Wine Line: E-mail your questions towineline@loewshotels.com, where certified sommeliers will help guide you through your wine pairing or wine gift-giving dilemmas, no matter your budget, through Dec. 31. They recommend serving a Pinot Noir with turkey; their Holiday wine FAQs suggest a Viognier if you also want a white. •Nestle Toll House Baking Information Line: (800) 637-8537 Monday through Friday, 9 a.m. to 9 p.m., through Jan. 5. •Ocean Spray consumer help line: (800) 662-3263. Year-round, weekdays 9 a.m. to 4 p.m. Offers help with cranberries as well as recipes, cooking tips, nutritional information and menu-planning worksheets. •Perdue consumer help line: (800) 473-7383 or www.perdue.com. Representatives answer cooking, storage and other questions about poultry. Regular hours: 9:30 a.m. to 6 p.m. weekdays. Holiday hours: 9:30 a.m. to 6 p.m. Monday-Tuesday; 9 a.m. to 9 p.m. today; 8 a.m. to 3 p.m. Thanksgiving Day. Closed Christmas Day. •Reynolds Turkey Tips Hotline: (800) 745-4000. A year-round 24-hour automated hot line from the aluminum foil people; through Dec. 31 they offer advice on turkey defrosting, preparation and cooking options; free brochure and recipes. •U.S. Department of Agriculture Meat and Poultry Hotline: (888) 674-6854. Food-safety specialists answer calls 8 a.m. to 2 p.m. weekdays year-round — except Thanksgiving Day, when hours are 8 a.m. to 2 p.m. The Web site, fsis.usda.gov, has a 24-hour automated response system; recorded information is available 24 hours a day. Service also available in Spanish. Chef’s secret: Remember, if the turkey is overcooked and the vegetables are cold, hot gravy covers a multitude of sins. A final option — thank goodness for restaurants open on Thanksgiving. For a list, go to projo.com/seasonal/
Wednesday, November 26, 2008
Turgooducochiqua? The Latest Holiday Feast
Undated -- There are many ways to cook a turkey. You can bake it, broil it, fry it and grill it...but what about the bird itself?
By now, most people have heard about the Turducken (chicken and duck stuffed in a turkey), but what about the Turgooducochiqua?
However you say it, it surfaced on the photo exchange website Flickr.
The ingredients include: A quail inside a cornish hen inside a duck inside a chicken inside a turkey inside a goose...with bacon between the layers.
That's six birds and a pig.
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Tuesday, November 25, 2008
Mother-daughter team unveil recipe for Callie’s Charleston cheese biscuits
Callie's Charleston cheese biscuits
Callie White, Carrie Morey
INGREDIENTS
• 6 cups self rising flour
• 6 tablespoons of salted butter, at room temperature, plus 1 tablespoon [to brush on top]
• 8 oz cream cheese at room temperature
• 1/3 cup of chives
• 2 cups of shredded cheddar cheese
• 2 1/2 cups buttermilk
DIRECTIONS
Preheat your oven to 425 degrees.
Slightly grease a baking pan, or use a piece of parchment paper.
Place flour, butter, and cream cheese (torn into small pieces) into a large mixing bowl.
Quickly use your fingers to partially incorporate the butter and cream cheese into the flour. (You want to see some small pieces left after the mixing process is done. Don't overmix; you want a consistency between cornmeal and shaggy.) Mix in the chives and cheddar cheese.
Make a well in the center of above mix, and pour in the buttermilk. Now, it is crucial not to overmix your dough. You don't want visible flour pockets, so as soon as all is incorporated, stop.
Transfer the dough from the bowl to a well-floured surface, and lightly dust the sides and top of the dough.
Pat into a smooth shape, and use a rolling pin to get the desired thickness (about 1/2 inch). Have a small bowl of flour nearby.
Dip your biscuit cutter into the flour, and start "stamping" your biscuits, and placing them side by side — touching — into your pan. Be sure that your biscuits touch, so they will rise up, not spread out. The key to good biscuits is to not have to roll your dough out too many times.
Brush liberally with melted butter, and place in preheated oven for 15 to twenty minutes, rotating the pan once, halfway through. Every oven is different, so the first time, you need to watch them more carefully. You may need to adjust the temperature 10 to 25 degrees, or the time to 25 minutes.
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