Archive for November, 2008

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ORANGE CREAM CHEESE CAKE

Sunday, November 23rd, 2008
CRUST:

1 1/2 c. graham cracker crumbs
3 tbsp. butter, melted
2 tbsp. sugar

FILLING:

2 eggs, separated
1/2 c. sugar
1 tsp. orange extract
1 thin rind of orange
1/2 tsp. vanilla
1 lb. cream cheese

Heat oven to 300 degrees. Mix crust ingredients together; press into a springform pan. Mix egg yolks, sugar, orange extract, rind, vanilla and half of the cream cheese into mixing bowl. Mix at high speed until smooth.Beat egg whites until stiff in separate bowl. Fold cheese mixture into the egg whites. Pour into crumb crust and bake for 55 minutes. Cool for 2 or 3 hours. Remove springform rim before serving.

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How To Cook a Turkey

Sunday, November 23rd, 2008
How to cook a turkey. This is how you’ll be cooking turkey from this day forward! No more fighting for the dark meat because the white meat is just as moist!
Preheat the oven to 475°F. This is not a typo! I will explain later.
Melt some butter.
Cooking Thanksgiving Turkey Image 3
Peek-A-Boo! My wife tells me this picture is a bit gross. But you’re here to learn how to cook turkey and pictures help.

Now the part that some people find a bit gross. But it is essential! Gently separate the skin from the breast but don’t remove it. You just want to be able to get your hand between the skin the breast meat. Your goal is to rub that melted butter on to the turkey breast between the breast skin and the meat. You might want to use a rubber glove. Don’t butter the outside of the skin.

If you agree that this method for cooking a turkey produces the best turkey you’ve ever tasted, please link to this website from your personal website or recommend that your school or church website link to it as well. Thanks!
Roasting Thanksgiving Turkey Image 4

This part is optional. But I recommend putting some Rosemary and Thyme again between the breast skin and the meat. I’ve used fresh and dried and I can’t really notice the difference. I wouldn’t go overboard. Just use a little bit. If you think it needs a little more you can always add more the next time you cook a turkey.
Lightly Salt and Pepper all the skin on the outside. This will help make the skin crisp!
Don’t place stuffing in the turkey! Stuffing plays havoc with cooking times and is a recognized health hazard. Cook your stuffing separately in a cater…e winsserole dish and be safe.
Place the turkey in a covered roasting pan place in the oven preheated to 475°F for 20 minutes. Our goal here is to “seal the bird” to help keep it juicy.
Reduce the heat to 250°F. This again is not a typo! Don’t let anybody tell you that the temperature has to be higher for it to get done. The reason that turkey is so often very dry is that it’s overcooked. We want to slow cook the turkey. Click Here to find out about concerns when slow-cooking a turkey.
Cook the turkey at 250°F for 20 additional minutes for each pound. No basting is necessary.
Many variables come into play when cooking a turkey. The only way to be absolutely sure that your turkey is fully cooked is to use a quality meat thermometer. Interior breast meat should be 170°F and 180°F for thigh meat. Using a meat thermometer is particularly important if you are roasting the turkey a high elevations since it will take longer but there is no rule of thumb to predict how much longer.
Remove the turkey from the oven and allow it to rest uncovered for at least 20 minutes before carving it. This allows the juices to redistribute themselves inside the turkey making the turkey even more juicy, delicious, and easier to carve.

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Apple Sauce Cake

Saturday, November 22nd, 2008
1 pkg. yellow cake mix
1 (4-serving size) vanilla instant pudding
1 c. apple sauce
1/2 c. water
1/2 c. oil
4 eggs
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 c. raisins, finely chopped

 

Combine all ingredients in large mixing bowl. Blend well, then beat at medium speed with electric mixer for 4 minutes. Pour into 2 greased and floured 8 x 4 inch loaf pans. Bake at 350 degrees for 50 to 55 minutes. Do not underbake. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack.

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