Charlie, a question about your Grandma's Bread Stuffing. Do you think it could be successfully be
- Thread starter curious1
- Start date
I do it all the time. I cover the pan with foil for the first 20 minutes; then uncover...
and bake until it browns on top---another 10 minutes or so.
Resist putting it on a lower shelf--it will definitely burn on the bottom.
This dressing (not cooked in the bird) is my favorite thing on the table---that and the yams.
and bake until it browns on top---another 10 minutes or so.
Resist putting it on a lower shelf--it will definitely burn on the bottom.
This dressing (not cooked in the bird) is my favorite thing on the table---that and the yams.
G
Guest
Guest
love that recipe and here's what I do to in advance
After I saute the aromatics I let them cool, transfer to a bowl, add the stock and bread cubes. Once the cubes are moistened I refrigerate, covered. When I'm ready to bake, I add the eggs, stir, and pour into a buttered baking dish. Because I am making it as a dressing I increase the amount of stock substantially.
I will be interested in what others do.
After I saute the aromatics I let them cool, transfer to a bowl, add the stock and bread cubes. Once the cubes are moistened I refrigerate, covered. When I'm ready to bake, I add the eggs, stir, and pour into a buttered baking dish. Because I am making it as a dressing I increase the amount of stock substantially.
I will be interested in what others do.
Thats exactly how I proceed with the recipe. OK Pat REC: Candied Yams---
Candied Yams
Serving Size: 6
Ingredients:
3 lbs. Sweet Potatoes
1/4 lb. Butter
1/2 cup Orange Juice
1 tablespoon Orange zest
1/2 cup chopped pecans, lightly toasted
1 pinch Salt
2/3 cup Brown Sugar
Directions:
Preheat oven to 350∞. Peel sweet potatoes; cut into 2'' pieces. Cook in a large pot of boiling salted water until tender, about 20 minutes. Drain; place in a buttered baking dish. Melt butter in a medium pan; add fresh orange juice, freshly grated orange zest, lightly toasted chopped pecans, and a pinch of salt. Pour butter sauce over yams; sprinkle brown sugar on top. Bake 30ñ40 minutes, stirring occasionally.
Candied Yams
Serving Size: 6
Ingredients:
3 lbs. Sweet Potatoes
1/4 lb. Butter
1/2 cup Orange Juice
1 tablespoon Orange zest
1/2 cup chopped pecans, lightly toasted
1 pinch Salt
2/3 cup Brown Sugar
Directions:
Preheat oven to 350∞. Peel sweet potatoes; cut into 2'' pieces. Cook in a large pot of boiling salted water until tender, about 20 minutes. Drain; place in a buttered baking dish. Melt butter in a medium pan; add fresh orange juice, freshly grated orange zest, lightly toasted chopped pecans, and a pinch of salt. Pour butter sauce over yams; sprinkle brown sugar on top. Bake 30ñ40 minutes, stirring occasionally.
I look for good make ahead dishes too. Sweet potato roll dough is mixing right now
Angel sugar cookies today as well, and a cheese ball. Glazed carrots Tuesday. Potatoes and dressing wednesday. Red cabbage already done and in freezer. Can I bake a pecan pie Monday?
http://www.eat.at/swap/forum1/68954_REC_Buttered_Sweet_Potato_Knot_Rollsfrom_Cooking_Light
Angel sugar cookies today as well, and a cheese ball. Glazed carrots Tuesday. Potatoes and dressing wednesday. Red cabbage already done and in freezer. Can I bake a pecan pie Monday?
http://www.eat.at/swap/forum1/68954_REC_Buttered_Sweet_Potato_Knot_Rollsfrom_Cooking_Light
I figure that this REC: Magic Chocolate Flan Cake from Cook's Country can be made days ahead...
Magic Chocolate Flan Cake
Recipe By: Cook's Country
Serving Size: 16
Ingredients:
CAKE:
1/2 cup caramel sauce or topping
1/2 cup plus 2 tablespoons (3 1/8 ounces) all-purpose flour
1/3 cup (1 ounce) cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
4 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter
1/2 cup buttermilk
1/2 cup (3 1/2 ounces) sugar
2 large eggs
1 teaspoon vanilla extract
FLAN:
2 (14-ounce) cans sweetened condensed milk
2 1/2 cups whole milk
6 ounces cream cheese
6 large eggs plus 4 large yolks
1 teaspoon vanilla extract
Directions:
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup nonstick Bundt pan. Microwave caramel until easily pourable, about 30 seconds. Pour into pan to coat bottom. Combine flour, cocoa, baking soda, and salt in bowl; set aside. Combine chocolate and butter in large bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk buttermilk, sugar, eggs, and vanilla into chocolate mixture until incorporated. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.
2. FOR THE FLAN: Process all ingredients in blender until smooth, about 1 minute. Gently pour flan over cake batter in Bundt pan and place pan in large roasting pan. Place roasting pan on oven rack and pour warm water into roasting pan until it reaches halfway up side of Bundt pan. Bake until toothpick inserted in cake comes out clean and flan registers 180 degrees, 75 to 90 minutes. Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Remove roasting pan from oven once water has cooled.)
3. Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert completely flat cake platter, place platter over top of Bundt pan, and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top of cake. Serve.
Notes:
It’s worth using good-quality caramel sauce, such as Fat Toad Farm Goat’s Milk Caramel. If your blender doesn’t hold 2 quarts, process the flan in two batches. The cake needs to chill for at least 8 hours before you can unmold it.
Magic Chocolate Flan Cake
Recipe By: Cook's Country
Serving Size: 16
Ingredients:
CAKE:
1/2 cup caramel sauce or topping
1/2 cup plus 2 tablespoons (3 1/8 ounces) all-purpose flour
1/3 cup (1 ounce) cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
4 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter
1/2 cup buttermilk
1/2 cup (3 1/2 ounces) sugar
2 large eggs
1 teaspoon vanilla extract
FLAN:
2 (14-ounce) cans sweetened condensed milk
2 1/2 cups whole milk
6 ounces cream cheese
6 large eggs plus 4 large yolks
1 teaspoon vanilla extract
Directions:
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup nonstick Bundt pan. Microwave caramel until easily pourable, about 30 seconds. Pour into pan to coat bottom. Combine flour, cocoa, baking soda, and salt in bowl; set aside. Combine chocolate and butter in large bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk buttermilk, sugar, eggs, and vanilla into chocolate mixture until incorporated. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.
2. FOR THE FLAN: Process all ingredients in blender until smooth, about 1 minute. Gently pour flan over cake batter in Bundt pan and place pan in large roasting pan. Place roasting pan on oven rack and pour warm water into roasting pan until it reaches halfway up side of Bundt pan. Bake until toothpick inserted in cake comes out clean and flan registers 180 degrees, 75 to 90 minutes. Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Remove roasting pan from oven once water has cooled.)
3. Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert completely flat cake platter, place platter over top of Bundt pan, and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top of cake. Serve.
Notes:
It’s worth using good-quality caramel sauce, such as Fat Toad Farm Goat’s Milk Caramel. If your blender doesn’t hold 2 quarts, process the flan in two batches. The cake needs to chill for at least 8 hours before you can unmold it.
picture of the dough. such a nice dough. I used part whole wheat so it's speckled
I also use a real baked potato instead of canned, so I add a T of brown sugar when I do that to make up for the sweetner in the canned potatoes. and, this time my dog ate both sweet potatoes(thief) so I had some cubed butternut squash that I used. microwaved it till soft and mashed it.
recipeswap.org
I also use a real baked potato instead of canned, so I add a T of brown sugar when I do that to make up for the sweetner in the canned potatoes. and, this time my dog ate both sweet potatoes(thief) so I had some cubed butternut squash that I used. microwaved it till soft and mashed it.
72b5e007-8e66-419d-8136-f857989df36e.jpg
recipeswap.org
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