Monday, February 23, 2009
1 pre-baked prepared or home-made pie crust shell
Preheat oven to 300°F.
7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice
Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.
Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.
Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in grated lemon rind, butter, salt, and lemon juice.
Stir constantly, continuing to cook until the egg yolks become smooth and thick.
Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.
5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice
Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating. While beating, gradually add sugar.
Spread meringue on top of lemon filling.
Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. About 10 to 15 minutes.
* 1 cup chopped walnuts, lightly toasted (optional)
* 1 1/2 cups raisins
* 1/2 teaspoon nutmeg
* 1/4 teaspoon allspice
* 1 teaspoon cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1 1/2 cups all-purpose flour
* 3 cups old-fashioned oats, not instant or quick-cook
* 1 teaspoon vanilla extract
* 2 cups light brown sugar
* 2 eggs
* 1 cup (2 sticks) unsalted butter, softened at room temperature
* 1 tablespoon plus 1 teaspoon vegetable shortening
Note: May substitute chocolate chips for raisins or use a combination.
Position one oven rack in the center and another in the lower third of the oven and preheat the oven to 375Â°F.
Grease 2 large baking sheets with 2 teaspoons each of the vegetable shortening. Set aside.
In the bowl of an electric mixer, cream the butter and brown sugar together at medium speed until very light and fluffy, about 2 to 3 minutes.
Turn the mixer off before adding the eggs and vanilla extract, then beat until thoroughly combined.
In a medium mixing bowl, combine the oats, flour, baking powder, salt, cinnamon, allspice, and nutmeg and stir to combine.
With the mixer turned off, add the dry ingredients to the mixing bowl. Beat on low speed until dry ingredients are just combined, about 1 minute. Turn the mixer off.
Add the raisins and walnuts, if desired, and mix at low speed until just combined.
Using a 1/4-cup measure, scoop the cookie dough into 24 equal portions and place 12 of the dough balls 2 inches apart on each of the prepared baking sheets. Press the dough down slightly with your hands or the back of a spoon.
Using oven mitts or pot holders, transfer the baking sheets to the oven and bake for 22 to 25 minutes, exchanging positions of baking sheets after 10 minutes.
Using oven mitts or pot holders, remove the baking sheets from the oven and set aside on wire racks for about 10 minutes, or until the cookies are almost completely cooled. Remove the sheets from the racks.
Using a metal spatula, transfer the cookies from the baking sheets to the wire racks to allow them to finish cooling. Be careful-these cookies are fragile while they're warm.
YIELD: 24 extra-large cookies
Chicken Noodle Soup is one of my specialties. The recipe I use varies in the way I make it each time. This is my own recipe, never written down, until now. My daughter who is in College, helped me make this. We video taped it but have not yet loaded it online. Send me an email at email@example.com if you would like me to contact you when we have the video ready. Go to Homemade Chicken Noodle Soup to read more about this and sign my guest book.
This is a recipe is for a slow cooker, but a large stock pan can be substituted. Adjust the seasoning to your taste.
3 1/2 to 4 lbs. frying chicken
1 large onion (or 2 medium) - diced
3 carrots, sliced
3 celery stalks, sliced
1 tsp. salt
1/2 tsp. pepper
2 tsp. lemon pepper
1 tsp. basil
1/2 tsp. thyme
2 tsp. parsley flakes (crushed)
1/2 tsp sage
2 tsp. beef bouillon (or 2 cubes)
2 tsp chicken bouillon (or 2 cubes)
1 1/2 to 2 c. 100% orange juice
2 1/2 to 3 c. egg noodles
5 c. of water
1 c. of water for bouillon
Wash chicken thoroughly, peel off skin and cut off any excess fat. Place chicken in slow cooker with 5 cups of water (or enough to cover chicken). Follow the directions on the slow cooker. In most cases, heat at 300 degrees until boiling, then simmer 3 to 4 hours. Chicken will be done when the meat falls off the bone.
During the time that you are cooking the chicken, cut up the vegetables and set aside.
When the chicken is done, take it out of the cooker, debone the chicken and break it into pieces. Strain the broth for any small bones through a strainer. (You can also strain it through cheesecloth to trap some of the grease. The fat can also be removed by chilling the broth overnight and skimming off the layer of fat from the top.)
Add back all of the broth to the slow cooker. Place the bouillon in the cup of hot water and mix until dissolved. Add the bouillon mixture and the orange juice to the slow cooker. Combine the chicken, vegetables and spices to the slow cooker. Heat the soup to boil and then simmer for at least an hour or until vegetables are tender.
Cook the egg noodles according to the directions, and then add to the pot. Cook another 30 minutes.
Makes about 4 1/2 quarts
Serves 10 (or 4 very hungry people)
After we made the video, (a little hard to make ingredient changes, during filming), I did add an additional teaspoon of lemon pepper and basil then what is listed above. Even then, I found it less seasoned to how I usually cook it. But seasoning is an individual taste. Feel free to experiment and adjust the seasoning to your liking.
Cut the recipe in half for smaller portions. Even after all these years of cooking, I still haven't figured out to cook for a few people.
Soup can be placed in smaller containers for the freezer. Can be frozen for several months.
Lemon pepper is a great substitute for salt. You can use more of of it in place of the salt.
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