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How to make a Roux

11/27/2014

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Today I'm going to give you pic's and instruction on how to make a roux used in many southern recipes one of them being Gumbo. First you need a cast iron skillet for best results or a very heavy skillet. 5 tablespoons of bacon fat or oil. I prefer bacon grease. 8 tablespoons flour. I also prefer a gas stove. I is easier to regulate your flame. I start out with a high heat until the flour mixture starts to bubble, then turn my flame down to 4 (2 & lo being the lowest below 4) You will need to stir the mixture every minute or so at this point when you start to get a change in the color to a light tan you can now turn the flame down to 2. At this point do not step away from the skillet. you will need to stir the skillet every 30 seconds or so. It will take you nearly 25 minutes to make a roux so I recommend making multiple batches. When the roux becomes dark and about the color of a pecan or Nutella spread you have reached perfection.

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Step 1 Combine 1 part grease and 2 parts flour.

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Step 2 Cook on med heat until bubbles appear then turn heat down to medium/low.

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Step 3 Turn temp down to 2/lo at the point roux begin to turn brown. DON'T leave from this point on.

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Step 4 Stir constantly.

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Step 5 When it reaches the color of a pecan or chocolate you are done. It will get darker as it cools. Store in a jar in the frig and you can scoop out what you need.

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Chocolate Drizzled Pumpkin Scones

11/19/2014

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1 ½ cup All purpose flour
½ cup Cake flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
6 Tbsp. butter
4 oz. cream cheese
1 Tbsp. lemon juice & enough evaporated milk to make 1/3 cup   
½ cup pumpkin puree
¼ Cup maple syrup
1 tsp. vanilla

Chocolate Drizzle
4 oz chocolate chips
  ¼ cup of heavy whipping cream
1 Tbsp. of butter

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Fall is my favorite time of year! I love the leaves changing, the site of pumpkins in the field getting ripe & smell of things baking in the oven. So here is a recipe that rolls everything into one. 

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1)      Cut the butter into small pieces and chill in freezer.
2)      Cut the cream cheese into small cubes and chill in freezer with the butter. You want the cheese to be slightly frozen.


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3)      Mix together the pumpkin, milk, syrup and vanilla until well blended and then also chill in freezer.

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3)      Mix together the pumpkin, milk, syrup and vanilla until well blended and then also chill in freezer.

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5)      Preheat oven to 375°
6)      Retrieve the butter and blend it into the flour mixture with a pastry blender or 2 knives done in a scissor action. This mixture should look like coarse crumbs.
7)      Now do the same with the cream cheese, only less vigorously. You want to see the cream cheese chunks left in the flour. Do not pulverize them. (I did put the flour mixture back in the freezer for a few minutes so the butter could get hard again.)

3)      Mix together the pumpkin, milk, syrup and vanilla until well blended and then also chill in freezer.
8)      Add the pumpkin milk mixture to the flour and mix just until the dough comes together. Do not over mix.
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9)      Turn dough out onto a lightly floured surface, knead a few times. Dough will be very sticky.

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10)   Place dough on a cookie sheet and form into a flat circle about 1.5″ thick and 7″- 8″ round.
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11)   Now cut this circle into 8 pie slices . I like soft edges and so I leave the dough together. If you like crunchy edges place wedges on a cookie sheet with wedges about 1″ apart.
12)   Bake at 375° for approx 15 minutes or until golden brown.
13)   Remove from oven and let cool.

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Chocolate Drizzle

While the scones are cooling pour 4 oz chocolate chips into a glass cup. Heat cream to a boil. Pour cream over the chocolate and slowly stir until blended. Add one T of butter and stir till smooth. Drizzle over scones.

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Zucchini Banana Blueberry Bread 

11/17/2014

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This is one of the few recipes that I didn't change anything EXCEPT add 1 cup blueberries. The recipe is from Taste of Home Special 2011 Collectors Edition. I had blueberries that I picked locally and froze. I think the frozen berries add an extra moisture to the bread.
1 1/2 cups flour
1 cup sugar
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 cup mashed ripe bananas (2-3 depending on size)
1/2 cup canola oil
1/2 tsp banana exact ( if you don't have just use 1 tsp vanilla)
1/2 tsp vanilla
1 cup shredded zucchini
1/2 cup chopped walnuts
1 cup frozen blueberries


In a large bowl, add the dry ingredients and stir to combine these ingredients. In another bowl add and mix the egg, bananas, extracts and combine this into the dry ingredients. Mix just until moistened. Fold in the zucchini, blueberries and walnuts. Bake at 325 degrees for about 40-50 minutes depending on the size bread pan you use. I always keep checking at the end. Cool in pan for 10 minutes before removing to a cake rack.

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Crock-Pot Oatmeal

11/7/2014

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This recipe is adapted Alton Browns recipe on Food Network.  http://www.foodnetwork.com/recipes/alton-brown/overnight-oatmeal-recipe/reviews/index.html.
I have been trying to help my husband get healthier by eating oatmeal. I found that the quick oats where giving me stomach cramps and my cousin told me to switch to Steel Cut Oats. John even liked the texture and taste of these better.  I have tried to get up in time to fix him oatmeal before he goes to work. I have not had much success in waking up when he does.  I seem to wake up just as he is leaving most times.  So when I saw this recipes I said to myself this is the answer to my dilemma.
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Ingredients
2 cups water
1/2 cup steel cut oats
1/4 cup dried cranberries or any dried fruit
1/4 cup heavy cream
Honey, Brown Sugar, Cinnamon, Sugar, Milk or Half & Half

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Place first four ingredients in 2 qt crockpot. Place on low and cook for at least 8 hours.


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Make sure you use Steel Cut Oats. Steel Cut Oats are hardier. They hold up better to the long cooking time.
In the morning remove oats and add whatever "toppings" you prefer. Just note that dried fruit adds a little sugar to the oats. So tastes to measure how much you add.
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    My name is Stephanie Thomas. I am a Louisiana girl who has transplanted to Indiana. I LOVE to cook, take photos, raise chickens, ride motorcycles, a quilter and did I mention cook?  I have cooked in my friends cafe's and for church events.  I have a 20 gallon pot of jambalaya that I have used to cook for our party that we have every year for our friends. I enjoy cooking for our family and friends.

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