Tom's Turkey Recipe- the bomb!

This recipe given to Jessica by Tom Allred, an Amry Sergeant in Mannheim, Germany.

If frozen- put in 1 inch water
If thawed- put in 2 inch water

Use oven bag! Then you don't have to do much at all after prepping the turkey!

Salt- in water around (1-2 TB)
Seasoned Salt- on turkey
Orange slices sprinkled with sage - inside turkey (pack that thing full)
Brown sugar (3/4 of pkg) on top of turkey, packed on
Christmas spice (nutmeg, ginger, & cinnamon) sprinkled on top

Close bag and relax for the rest of Thanksgiving while everyone else stresses about the side dishes, etc.

Pizza!

The Dough:

• 1 pkg active yeast (I figure that is a little less than 1 T or 2 2/3 tsp)
• 1 tsp sugar
• 2 T oil
• 1 c. warm water
• 1 tsp salt
• 2 1/2 c. flour

Dissolve yeast in warm water. Stir in remaining ingredients; beat well with spoon or fork. Let rest 5 minutes. Mix dough and place in cookie sheet. It takes some stretching, but keep trying.
*For one of those jelly roll pans I make 1.5 batches
The Sauce:
I use the sauce I've cooked down over the summer and frozen in zip locks in the fridge.  You can also cheat and use a can or bottle of prepared sauce (I like Bertolli's organic sauce)

If you search google for Pizzamaniac he has some good recipes and it is pretty interesting to see what he creates!

Roast Chicken à la Julia Child

Wash chicken rapidly in hot water, pat dry with paper towels. Season inside cavity with salt, pepper, and anything else you feel like stuffing in there (an onion, an apple, or fresh herbs are good choices). Salt all over and rub with soft butter.

Roast at 425 degrees for 15 minutes, then reduce oven heat to 350 degrees and cook for 30 minutes, and then an addition 7 minutes per pound of meat.

After 1/2 hour, if desired strew cut up onion and carrots and potatoes into pan to roast in chicken juices.

I roast my chickens in my dutch oven without a roasting rack.

Mutti's Pancakes

By request from Michelle:

Mutti's Whole Wheat Pancakes

1 egg
1 cup buttermilk*
2 TBSP oil
1 cup whole wheat flour
1 TBSP honey
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBSP milk (if needed, for texture)
1/8 tsp vanilla (optional)

Beat egg, add wet ingredients, then mix in dry ingredients. Cook in skillet or on griddle, with or without butter or oil as desired.

*If you don't have buttermilk (I never do) the next best thing is buttermilk powder, found on the baking aisle or on the breakfast aisle. You add it with the dry ingredients, and add 1 cup water with the wet ingredients in place of buttermilk.
Next best substitution: 1 or 2 TBSP vinegar or lemon juice, and enough milk to make 1 cup, left on the counter for 5 minutes to curdle.

Crispy Breaded Chicken (strips)

This is from America's Test Kitchen and is an AWESOME recipe that Jared & Jessica enjoyed their last week in Wymount. I use it to make chicken parmesan or just plain chicken strips.

1 cup flour (white or wheat)
2 large eggs
3 cups breadcrumbs
4 boneless, skinless chicken breasts, trimmed
Salt and pepper
3/4 cup vegetable oil (I just eyeball the amount)

Pound the chicken to 1/2-inch thickness. Season with salt and pepper.

Dredge in the flour, then dip into the egg, then coat with the breadcrumbs (use three separate dishes to hold the flour, egg, and breadcrumbs)

Heat the oil on medium-high heat until *just* smoking. Add two pieces of the chicken and cook until light golden brown on both sides, 4 to 6 minutes. Note: the chicken should sizzle when it hits the oil. And don't overcrowd the pan or it won't be as cripsy.

Drain on paper towels. For chicken parmesan, place in baking pan and spread with tomato sauce and cheese (swiss or mozzarella). Place in oven at 450 degrees for 5-10 minutes, until cheese is melted and browned. Serve over pasta.

Auntie Anne's Pretzel Recipe

Aunt Annie's Soft Pretzels
CDKitchen http://www.cdkitchen.com

Category: A - Copy Cat Restaurant Recipes
Serves/Makes: 12 | Difficulty Level: 4 | Ready In: 30-60 minutes

Ingredients:

1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)




Directions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!)

*Sweet butter, not regular butter, is one of her secrets!

PAVLOVA

Pavlova

Ingredients:
6 large eggs whites (at room temperature)
1/2 teaspoon cream of tartar
1 1/2 teaspoon cream of tartar
1 1/2 cups granulates sugar
1/2 teaspoon lemon juice
2 tablespoons of powdered sugar
1 banana
2 kiwi
2 peaches (or peeled oranges)
1 pint strawberries
4-6 cups low fat (or no fat) frozen whipped dairy product
2 cups fruit purees (see below) and fresh mint for garnish

Directions:
Preheat the oven to 200 degrees. Line a baking sheet with parchment. Trace 10 inch circle onto parchment. Turn parchment over and you will still be able to see the circle through the paper.

In a very clean large mixer bowl, beat the egg white until foamy. Add the cream of tartar and continue beating until soft peaks form. On high speed, very slowly add the granulated sugar continue beating until stiff peaks form. Beat in lemon juice. Turn off the mixer. Sift the powdered sugar over egg whites and fold in with a rubber spatula.

Using 1/3 of the meringue, form a disc over the 10 inch circle on the parchment paper. Place the remaining meringue in a large pastry bag fitted with a large star tip. Using the pastry bag, pipe up a 1 ½ inch border around the edge of the meringue disc to form the "dish" to hold the whip cream and fresh fruit.

Bake in the preheated oven for 2 ½ hours. Turn the oven off and leave meringue in the oven until oven is completely cool. Remove from oven and continue to cool until meringue is at room temperature. May be wrapped with plastic wrap and left at room temperature for up to two days before filling.

Slice fruit into pretty slices. Starting with the bananas, layer fruit with low-fat whipped cream product. Garnish top with whole strawberry. Serve with fruit puree. Dessert may be assembled and refrigerated up to three hours before serving.

Raspberry Puree...Thaw a 12 ounce package of frozen raspberries. In a blender or food processor, puree raspberries with 1/4 cup sugar and 1 teaspoon lemon juice. Press puree through a fine sieve, or colander with cheesecloth set over a bowl, to remove seeds. Makes 1 cup.

Mango Puree...Peel and chunk 1 large mango. In a blender or food processor, puree mango with 2 tablespoon of sugar and 1 tablespoon of lime juice. Pass through fine sieve if needed. Make 1 cups.





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