Separating Eggs

A good friend just sent me this video. I have GOT to try it!

THIS would make a huge difference when I'm making meringues.

Very cool way to separate egg yolk - YouTube

 

http://www.youtube.com/embed/iAp8pEaWB1Y

Let me know how it works for you!!!

Easy Creamy Potato Soup

We are quite fond of the creamy potato soup to be found in restaurants. Panera Bread has one that we particularly enjoy.

I have a recipe that uses a nice roux, but one child is not so fond of it.

So...we did some internet searching. We tried one that tasted more like carrots than potatoes. Then we saw three that might be almost what we were looking for.

An hour later we had combined recipes and tweaked ingredients and came up with our own truly yummy Easy Creamy Potato Soup. Maybe you'll like it, too.

Easy Creamy Potato Soup

1 tbl olive oil
1 tbl butter
1/2 cup diced onions
8 cups chicken broth
8 cups peeled and diced raw potatoes
1 tbl minced garlic
8 ounces cream cheese, in chunks
salt, pepper, spices to taste (we use about 1-2 tsps Montreal Steak Seasoning)

Crispy bacon bits, shredded cheese, sour cream (optional but tastes great as a toppings)

In a medium pot boil the potatoes, garlic and your choice of seasoning in the chicken broth
In a small pan saute onion in oil and butter until the onion is slightly browned
Add sauteed onions to the cooking potatoes
Continue cooking until the potatoes are tender.
We opted to put about 2/3 of the potatoes through the food processor, then added them back to the pot.
If you want it chunkier, just smash the potatoes with a potato masher instead of pureeing them.

Turn the heat down to low and add the chunks of cream cheese and whisk to combine. DO NOT BOIL as it makes the cream cheese separate and it's not good.

Taste and adjust the seasonings.

Dish up and garnish with crispy bacon bits and shredded cheese. A dollop of sour cream can be nice, too.

This is very similar to what we've eaten in restaurants. And it was really so easy.

Hubs called it "white gold" when he tasted it.

This gets a FIVE FAMILY RATING for sure.

Another recipe from the White River. Doug's mom used to make these and Myra passed the recipe along to me when I was wrangling horses for them.

Molasses Sugar Cookies

Doug Vaden on the White River

Cream Together:

1 1/2 Cup Shortening

2 cups sugar

1/2 Cup molasses

2 eggs

Sift together and add to above:

4      Cups flour

4      Teaspoons baking soda

2 Teaspoons cinnamon

1 Teaspoon ground cloves

1 Teaspoon ginger

1 Teaspoon salt

Mix well

Form into 1 inch balls and flatten with the bottom of a glass dipped in sugar or roll out and use cookie cutters. 

Bake at 375 degrees for 8-10 minutes

Half recipe:

3/4 Cup Shortening

1 cup sugar

1/4 Cup molasses

1 egg

Sift together and add to above:

2   cups flour

2 Teaspoons baking soda

1 Teaspoon cinnamon

1/2 Teaspoon ground cloves

1/2 Teaspoon ginger

1/2 Teaspoon salt

We like to cut out bears and decorate them. We've also made house fronts and little houses with this dough and decorated them. We all love this cookie. One thing, when we do use cutters, we don't reuse the rolled dough. We just bake off the little bits and eat them. Too much flour added, like you need when you re-roll the dough, makes it tough and not quite as tasty.

This cookie will keep for ages in a zip-locked bag or airtight canister. They are really yummy dunked in coffee.

Easy Chocolate Roll-Up

I received this recipe when I was working as a horse wrangler at a hunting lodge along the White River in Alaska. Doug Vaden's cook, Myra, gave it to me. This is a staple of our Christmas celebrations. This past year I made three.

White River Valley, Alaska

Easy Chocolate Roll-Up

Kathie L. Spitz

PREHEAT OVEN TO 375 degrees

FILLING:

1/4 cup butter

1 1/3 cups flaked coconut

1 cup chopped pecans or walnuts

1 can Eagle Brand CONDENSED Milk (not evaporated)

LINE 15x10 inch cookie sheet (WITH SHORT SIDES) with tin foil

SPRAY with PAM

MELT butter in pan in the oven, watch carefully.

REMOVE from oven and SPRINKLE the melted butter with nuts and coconut

DRIZZLE with entire can of condensed milk, make sure to get to the edges in the corners

SET ASIDE

Cake Batter:

2      eggs

1 cup sugar

1/2 cup cocoa

2/3 cup flour

1/4 tsp salt

1/4 tsp baking soda

1 tsp vanilla

1/3 cup water

BEAT eggs by hand

ADD all the rest and BEAT by hand together

POUR evenly over butter/nut/coconut/milk mixture in pan

BAKE at 375 degrees for 18-22 minutes

DO NOT OVER BAKE

SPRINKLE immediately with powdered sugar

COVER with a SMOOTH tea towel or pillowcase

TURN the pan over CAREFULLY

REMOVE the tin foil IMMEDIATELY

Starting with the 15 inch side ROLL UP TIGHTLY, jelly roll fashion

BE SURE AND MOVE THE TOWEL!!!!! Pictures below

LEAVE wrapped until cool

SLICES easier when totally cool

I like to mix the coconut and nuts together before I sprinkle it on the melted butter.

Besides pecans or walnuts, we've also used sliced almonds and pecans.

Totally YOUR choice of nut...

Make sure to get the filling mixture clear to the edges

Again, make sure the sweetened condensed milk is evenly drizzled over the filling mixture

I also like to mix the flour, sugar, soda, salt and cocoa together in a small bowl before I add it to the beaten eggs

This is one batter we don't like to lick the bowl over as it's a bit bitter from all the cocoa. Pour it evenly over the condensed milk and filling mixture. 

Hmmm...looks red, don't know why...

When it's done (don't over bake!) IMMEDIATELY sift some powdered sugar over the hot cake.

Then place your pillowcase or smooth towel over the sugared cake and 

FLIP it over onto a flat counter.

QUICKLY and CAREFULLY remove the hot pan

...and IMMEDIATELY peel the tinfoil off the hot cake. 

You may have to use a knife to put some of the sticky filling back onto the cake

Then you start rolling the cake along the LONG side. This is the "magic" part. DON'T ROLL THE TOWEL INTO THE CAKE. 

Why yes, I am using my TEETH as a third hand. 

Roll it somewhat tightly, using your hands to keep the roll smooth and compacted. Continue rolling until it's all neat and tidy.

Finish by continuing to roll the towel AROUND the hot roll-up.

Leave it on the counter until it's cool.

Or...leave it for a short while, until you can't stand it anymore, 

and then unroll the towel and cut a slice...or three...off and eat!

It does cut MUCH easier when it's very cool.

Having a glass of hot water to dip your knife in (then wipe the water off) 

makes it easier to slice, too.

My children always used to think it was MAGIC...the way the towel didn't roll into the cake. 

This one is a FIVE STAR RATING from the entire family. 

We hope you enjoy it too!