Great Grandma's Heirloom Chili Sauce

Source: my great-grandmother, well over 100 years old

Delicious way to use garden tomatoes, and peppers. If sealed in Ball-type jars, keeps for months. This is a childhood memory for me,passed down from my grandmother. I learned to make this in my teens.I still have the original recipe card my grandmother wrote as a young bride.

Servings: depends on jar size

Prep time: 30-45 min.

Cook time: 1 hr.

Total time: 2 hrs.

Ingredients:

12 lg. firm, ripe tomatoes
6 or less medium onions
3 green or red peppers- one may be hot or not(I use all sweet)
1/4 to 1/2 cup brown sugar or granulatred sugar
1 pt vinegar
2 T. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground all spice

Directions:

Scald and peel tomatoes, and onions. Wash peppers. Chop or cut fine. Combine in a stockpot. Add 1/4 to 1/2 cup sugar, vinegar, salt, and spices. Simmer for one hour. Pack in sterilized jars and seal. If you process in a Ball-type jar where the seal will pop, you can save for months.

Yorkshire Pudding

 

• 4 large eggs (200 g; 7 ounces)

• 150 g all-purpose flour (5.25 ounces; about 1 cupplus 2 teaspoons)

• 175 g whole milk (6 ounces; 3/4 cup) (see notes)

• 2 g kosher salt (about 1/2 teaspoon)

• 25 g water (0.85 ounces; 1 tablespoon plus 2teaspoons) (see notes)

• 100 ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup).  I prefer drippings from the roast beef 

Directions:

Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven..

1. Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see notes), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.

2. Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.

Homemade Cre'me Fraiche

Source: my chef buddy Gino -

2 simple ingredients can be transformed into thick, rich, tangy cream - after a quick stir and a day on your kitchen counter. Dollop it on desserts or stir into savory dishes for a touch of decadence.

Servings: 1 cup

Prep time: 2 mins.

Cook time: n/a

Total time: 2 mins, plus standing & chilling

Ingredients:

1 cup heavy cream
2 tablespoons buttermilk

Directions:

Stir together cream and buttermilk in a large, clean glass jar or bowl.

Cover tightly with lid or plastic wrap. Let misture stand ar warm room temperature overnight or until the consistency of sour cream.

Refrigerate 5 hours or until very cold.
Cre'me frai^che can be kept, refridgerated up to 1 week.

Homemade Ricotta Cheese

Homemade Ricotta Cheese

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by usmcmom1 | See usmcmom1's recipes | Report Abuse

Source: my girlfriend's mother - Mrs. DeCarlo

another simple ricotta recipe... this one is very good for baking with...

Servings: 2 cups

Prep time: 5 mins.

Cook time: 30-45 mins.

Total time: 1 hour roughly

Ingredients:

2 quarts whole milk
1 cup plain whole-milk yogurt
1/2 cup heavy cream (optional)
2 teaspoons white vinegar
1 teaspoon salt

This recipe can easily be halved or doubled.

Directions:

In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.

Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.

Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

Storage:
Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

Butterscotch Pudding Pecan Pie

Servings: 6 servings

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients:

3 oz. pkg. Instant butterscotch pudding-or vanilla
1 c. corn syrup (I use Karo)
3/4 c. evaporated milk (Carnation or Pet)
1 egg, slightly beaten
1 c. chopped pecans
1 unbaked pie shell,8-inch

Directions:

Blend butterscotch pudding mix dry with the corn syrup. Gradually add Pet milk and beaten egg, stirring well to blend. Now add pecans.Pour into pie shell. Bake at 375^ until top is firm and just begins to crack- about 40 minutes. Cool at least 3 hours. This makes a good make-ahead dessert.