Dark fruit cake

Step one:

In large bowl, add:

2 cups raisins

1 cup currants

2 (8oz) pkg.glace cherries (225 grams)

1 (8oz) chopped mixed peel or mixed fruit (225 grams)

4 oz chopped walnuts (1 cup) 

1 cup chopped dates

1/2 cup brandy 

Let this stand overnight.

Step two of the fruit cake process:

Preheat oven to 275.

Sift together:

2 cups flour

1/2 tsp.salt

1 tsp. baking soda

1 tsp.ground cloves

1 tsp allspice 

1 tsp. cinnamon

In another bow, cream 1 cup butter.

Gradually beat in:

2 cups brown sugar

6 eggs

3/4 cup molasses

1/4 cup apple juice

Careful not to fill pans too full, it will rise because of the baking soda.

Pour into four loaf pans, lined with parchment paper, bake for about 2 hours (could be more or less, sometimes they are ready in 1 hour 45 minutes.

Do not forget to grease well or add parchment to the pans. I find parchment paper helps them come out easily.

After 90 minutes start checking with tooth pick as you do with other cakes. If comes out clean, sign that it is probably done. Touch and see if it springs back. Don't over bake.

Step Three:

Take from oven and let cool. 

Once they have cooled, infuse with your favourite of one of the following: brandy, sherry, whiskey, rum or whichever alcohol you wish (maybe one of each). Then wrap in cheese cloth and store in a sealed container. Infuse with same alcohol once or twice a week for a couple of weeks then less frequently as they age (sherry, others with brandy, whiskey and screech rum) four or five tbsp per feeding. You will see it absorb into cake. At first they are greedy for alcohol but later they will absorb less. Check them regularly. Always keep wrapped and in sealed container.

I normally age them for two and a half  months before eating.

Crockpot Creamy Potato & Hamburger Soup

Crockpot Creamy Potato & Hamburger Soup is a deliciously rich and comforting dish that’s perfect for a cozy meal.

Must express something to keep getting my recipes.. Thank you.

Ingredients

1 pound ground beef

1 large onion, chopped

2 cloves garlic, minced

4 large potatoes, peeled and diced

3 large carrots, sliced

2 celery stalks, sliced

4 cups chicken or beef broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon paprika

Salt and pepper to taste

1 cup heavy cream

2 cups shredded cheddar cheese

1 cup milk

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Fresh parsley, chopped (for garnish)

Extra shredded cheddar cheese (for garnish)

Instructions

1. Brown the Ground Beef:

In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

2. Prepare the Crockpot:

Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.

3. Add Broth and Seasonings:

Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.

4. Cook on Low:

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.

5. Add Cream and Cheese:

Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.

6. Serve:

Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread for a complete meal.

Oven baked Chicken Wings

RECIPE

Chicken Wings:

4 lb (12) whole chicken wings

15g  (3/4 tsp) salt

15g (3/4 tsp) baking powder

Bake at 400F for 30 minutes

Thunder Crunch cook times

 

Preparation Convection oven : 

Preheat the oven in convection mode to 425 ° F, place the pieces on a plate with aluminum foil. 

Bake 22 to 25 minutes. Turn halfway through cooking. Make sure internal temperature reaches 165°F (74°C).

Chicken Scampi with Garlic Parmesan Rice

 

My friend Rachel found this and posted it on Facebook.

Ingredients

For the Chicken:

- 1 pound boneless, skinless chicken breasts, sliced into thin strips

- Salt and pepper, to taste

- 2 tablespoons olive oil

- 4 cloves garlic, minced

- 1/2 cup chicken broth

- Juice of 1 lemon

- 1/4 cup white wine (optional)

- 2 tablespoons unsalted butter

- 2 tablespoons chopped fresh parsley

For the Garlic Parmesan Rice:

- 1 cup long-grain white rice

- 2 cups chicken broth

- 2 cloves garlic, minced

- 1/4 cup grated Parmesan cheese

- Salt and pepper, to taste

- Chopped fresh parsley, for garnish

Directions

For the Chicken:

1. Season the chicken strips with salt and pepper.

2. In a large skillet, heat olive oil over medium-high heat.

3. Add the seasoned chicken strips to the skillet and cook for 3-4 minutes per side until golden brown and cooked through.

4. Remove the chicken from the skillet and set aside.

5. In the same skillet, add minced garlic and cook for 1 minute until fragrant.

6. Pour in chicken broth, lemon juice, and white wine (if using), scraping up any browned bits from the bottom of the skillet.

7. Simmer for 3-4 minutes to reduce the liquid slightly.

8. Stir in butter until melted and well combined.

9. Return the cooked chicken to the skillet, tossing to coat in the sauce.

10. Sprinkle chopped parsley over the chicken just before serving.

For the Garlic Parmesan Rice:

1. In a medium saucepan, combine rice, chicken broth, and minced garlic.

2. Bring to a boil over high heat, then reduce the heat to low.

3. Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

4. Remove from heat and stir in grated Parmesan cheese.

5. Season with salt and pepper to taste.

Peanut butter bars

Rich, creamy and delicious Peanut Butter Bars topped with a thick layer of chocolate! Don't forget to check out my step by step photos and tips above!

Ingredients

For the Base:

1 cup unsalted butter melted and slightly cooled

1 cup creamy peanut butter

1 ¾ cups powdered sugar

2 cups graham cracker crumbs

For the chocolate topping:

1 ½ cups semi-sweet chocolate chips or milk chocolate chips

1/4 cup creamy peanut butter

Directions

Line a 8x8 or 9x9 dish with parchment paper or foil.

Crush graham crackers in a ziploc bag using a rolling pin or blitz using a food processor.

Melt butter in a large bowl add peanut butter and mix until smooth.

Beat in powdered sugar then fold in the crumbs. Transfer to lined dish and smooth.

Melt chocolate and peanut butter, pour over the peanut butter base, smooth then chill for at least 90 minutes.

Cut into bars and enjoy.

Pro Tips

You'll need to use an 8x8 or 9x9 square dish for nice thick bars.

Make sure to line your baking pan or square dish with parchment paper so you can easily remove the bars after chilling.

Make sure to use creamy peanut butter such as Jif or Skippy. Oily peanut butter may stop the base from setting and will change the texture.

Use a hand whisk to incorporate the butter and peanut butter so you avoid any lumps.

You can use the stovetop or microwave to melt the chocolate. If using a stovetop do this in a bowl over a pot of simmering water.

The peanut butter gives the chocolate a creamier texture once set. This really helps when cutting the bars so the chocolate doesn't crack.

Make sure to let the bars chill in the fridge for at least 90 minutes before serving. Alternatively, you can make them the night before and let them chill overnight.

To cut the bars use a sharp or serrated knife.

Will keep well in the fridge for 5-7 days or can be frozen.

Oven "fried" potatoes

Back on the internet and found this.

Ingredients 

4 quarts water

20 g salt

5 g baking soda 

4 to 5 large, chopped, Russet potatoes

6 tablespoons olive oil

Directions

Oven to 450 F.

In a large pot, add water, salt, and baking soda.  Bring to a boil.

Add cut up potatoes and boil for 10 minutes.

Drain and add potatoes to a mixing bowl.  Drizzle olive oil over the potatoes.  Mix the olive oil over the potatoes.

Spread potatoes over parchment paper lined cookie sheet.

Roast for 40 minutes.  Flip about half way through the cook.

Chicken and Dumplings Recipe

Back on YouTube and I found this gem.  Although the originator is Brian Lagerstom.  I find his videos very entertaining and informative.

Ingredients

6 boneless, skinless chicken thighs
Salt 
Black pepper (approx. 1 tsp, divided)
1 large white onion, medium diced
3-4 stalks of celery, medium diced
3-5 medium carrots, diced
1 medium fennel bulb, chopped
4-5 cloves garlic, pressed
1 stick butter (1/4 cup)
1 cup all-purpose flour
1/2 cup dry white wine
5 cups chicken broth
1/2 cup heavy cream
3-4 sprigs thyme
2 bay leaves
3/4 teaspoon poultry seasoning
1 cup frozen peas

Dumplings

3 cups all-purpose flour
1 2/3 teaspoon coarse salt
2 1/2 tablespoon baking powder
1 1/2 teaspoon  black pepper
5 tablespoons butter, melted 
2 1/4 cup whole milk

Stuff you will need

Cookie sheet lined with parchment paper

Cutting board with sharp knife

Dutch Oven

Mixing bowl

Mixing spoon

2 teaspoons

Directions

Preheat the oven to 400°F.

Season both sides of the chicken thighs with salt and black pepper. Roast in the oven for 30 minutes or until fully cooked and fat is rendered.

While the chicken is roasting, dice onion, celery, carrots, fennel. Press garlic cloves.

In a large heavy-bottomed pot over medium heat, melt one stick of butter. Add diced vegetables and garlic, a pinch of salt, and sweat for 6-8 minutes, stirring often. I'm using a 6 3/4qt dutch oven.

Stir in all-purpose flour to create a roux. Add wine, scraping the bottom of the pot to deglaze. Cook for about 30 seconds.
Add chicken broth, heavy cream, thyme, bay leaves, and poultry seasoning. Stir well.

Chop the roasted chicken thighs into small bite sized pieces and add to the pot over medium heat along with frozen peas. Stir and simmer on low for 5 minutes to reheat chicken and peas, scraping the bottom of the pot as you go.

In a separate bowl, mix the dry dumpling ingredients: all-purpose flour, salt, baking powder, black pepper. While mixing, stream in the melted (but not hot) butter, and milk and continue stirring until just barely combined. 

Taste the chicken gravy mixture for seasoning and adjust with additional salt if needed. 

Back to the dumpling dough, using two teaspoons, quenelle (transferring from spoon to spoon, creating a dumpling that resembles a small football) the dumpling dough and drop 12-16 dumplings into the pot.

Lower the heat to low, cover with a lid, and cook for 15 minutes or until the dumplings have expanded and cooked through.

Test a dumpling for doneness by cutting into it; it should be fluffy and cooked through, not gluey.

Chocolate Cake Shake

I was watching this comedian on YouTube. Apparently there is a restaurant in Chicago that is famous for this.  I've never had one...  But I do believe I would like to try one...

Ingredients

1 slice of chocolate cake with icing

1 large scoop of chocolate ice cream

1 splash of milk

Things you will need

Blender

Cup 

Reusable straw

Directions

Put the entire piece of chocolate cake into the blender.  Including the icing.

One generous scoop of chocolate ice cream

A splash of milk.  I don't know how much a "splash of milk" is, but it certainly can't be a lot.

Blend and serve right away.

I've seen variations where they added a small scoop of expresso powder, or instant coffee.

This can be done with birthday cake and vanilla ice cream.

Comments and suggestions are ALWAYS welcome.

Oven baked Shotgun Shells

Tonya found a recipe for these shotgun shells on Facebook.  She made them and I got to test them.  They are very yummy.

Ingredients

24 manicotti pasta shells 

1 lb. hamburger

1/2 lb. spicy Italian sausage (remove casings)

1/4 cup finely chopped onion

1/4 cup BBQ Rub

1 cup shredded Cheddar

24 slices bacon (not thick cut)

1 ½ cups BBQ sauce, plus more if desired

Stuff you will need

Cookie sheet lined with tin foil

Greased rack

Mixing bowl

BBQ Brush

PATIENCE

Directions

Combine hamburger, Italian sausage, onion, BBQ Rub and cheese, in a bowl. Mix until well combined.  

With plenty of patience, gently insert the meat mixture into the manicotti shells.  Wrap each shell with one slice of bacon.

Place shells on a lightly greased rack set inside a baking sheet and sprinkle each shell with more of the BBQ Rub.

Set the shells in the refrigerator for 4 hours, or overnight.

Bake in the preheated oven for 60 minutes.

Brush each shell with barbecue sauce.

Return to the oven and bake until deep golden brown and the bacon is slightly crispy, 10 to 15 minutes more.  

Flip and brush with any more BBQ sauce and cook 5 more minutes. 

Remove from oven and let stand 10 minutes before serving.

When Tonya made this, she only got 12 shells, and she used the left over meat mixture to make some meatballs in spaghetti sauce.

Comments and suggestions ALWAYS appreciated.

Deluxe Sheppard's Pie

There are some days, I just watch cooking videos.  I seen this video by Brian Lagerstrom.  I was intrigued at how this came together and thought to myself, if ever I make this again, I'm going to circle back on it.  

Sheppard's Pie was something that we had often while I was in the Navy.  Mum would make this at home.  This is one of those comfort food items that relatively easy to make.  Only this time, I took it to the next level.

Tonya was really glad that I did.

Ingredients

About 8 peeled and chopped, russet potatoes 

2 medium onions, chopped

3-4 ribs celery, medium diced

4-5 cloves garlic, chopped 

3 Tbsp olive oil 

3lbs/1.5kg ground lamb (Sub ground beef)

salt

1 cup dry red wine (Sub 1:1 red wine vinegar and water)

3 Tbsp tomato paste (Sub ketchup)

3 Tbsp beef paste (Sub beef bouillon)

3 Tbsp  worcestershire 

1 tsp black pepper 

2 tsp thyme

3 Tbsp all purpose flour

1 3/4 cup beef stock

1/4 cup parsley

1 1/2 cups  frozen peas and carrots

1/2 cup butter, melted

3/4 cup heavy cream (Sub whipping cream)

1/2 cup sour cream

1 cup grated parmesan

3 egg yolks 

Stuff you will need

Large pot to boil potatoes

Colander

Potato ricer (Sub potato masher)

Cutting board

Sharp knife

Dutch Oven

Various mixing bowls and mixing spoons

Baking dish 9 x 12 inches

Cookie sheet lined with tin foil

Directions

Add potatoes to a stock pot, cover with water and bring to a boil. Cook for 30 to 40 minutes or until a knife doesn’t meet resistance when inserted. Drain and pass through a potato ricer. 

Stir in melted butter, cream, sour cream, parmesan cheese, and two very large pinches of salt. Taste for seasoning. Add more salt if needed. Stir in egg yolks. 

Cut the veggies, put them in a bowl and set aside.

Heat a Dutch Oven over medium heat. When hot, add olive oil and ground lamb and break apart while cooking. It should take about 5 minutes for the water to cook off then 5-10 more minutes to brown meat. 

When meat has begun to take on color and brown fond is forming in the bottom of the pot, add veggies and 1 Tbsp of salt. Stir to combine and cook for 3-4 more min until veg has begun to soften. Add wine to deglaze pot, scraping up fond on the bottom.

Stir in tomato paste, bouillon, worcestershire, and black pepper. Once wine is mostly reduced, stir in thyme and flour. Cook until bottom of the pot glazes up with fond again, then add stock. Bring to a simmer then cover and lower heat to medium low to simmer until sauce is reduced by half and veggies are tender, about 10 min. Taste for seasoning and adjust with salt if needed. 

Off heat, stir in parsley, peas and carrots. 

Scoop filling into a 9” x 13” (23cm x 33cm) baking dish. Press into dish and smooth to create an even layer. Spoon mashed potato mixture over the top and spread into even layer. Use a fork to “rough up” the top of the potatoes. You’re creating texture that can get crisp here.

Place baking dish on a sheet tray and bake in a preheated 425F/220C oven for 30 minutes.

Let rest for 10 minutes before cutting and serving.

In this recipe, you will notice "Sub" in a lot of places.  I used the substituted items as I don't always have access to some of the items in the original recipe.

Comments and suggestions are ALWAYS welcome.