Prime Rib

rib

This recipe is from my friend Julie.  The original recipe is from The Costco Connection, November 2007 issue.

  • 1 5- to 6- pound bone-in prime rib roast, trimmed
  • 6 large garlic cloves
  • 1/4 cup fresh rosemary leaves
  • 1/2 cup fresh basil leaves
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3 tablespoons Dijon mustard
  • 3 tablespoons extra-virgin olive oil

Dressing:

  • 3/4 cup heavy cream
  • 1 medium garlic clove, thinly sliced
  • 6 ounces blue cheese, crumbled
  • Freshly ground black pepper

Let roast stand at room temperature for 30 minutes.  Preheat oven to 450 degrees F.

In a food processor, finely mince garlic, rosemary, basil, salt and pepper.  Add mustard and olive oil, processing for form a paste.  Smear the paste over the top and sides of the roast.

Cook the roast in a pan, bone side down, at 450 degrees F. for 15 minutes.  Reduce heat to 325 degrees F. and cook for about 2 hours, or until internal temperature reaches 110 degrees F. for rare to medium-rate.

Transfer the roast to a cutting board and remove the bones.  Loosely cover the roast with foil and let it rest for 20 to 30 minutes.  The internal temperature will rise 5 degrees F. to 10 degrees F. during this time.

To prepare the dressing, place cream and garlic in a medium saucepan.  Bring to a boil over medium-high heat.  Then lower heat and simmer until the cream coasts the back of a spoon, 5 to 10 minutes.  Remove the pan from the heat and stir in cheese.

Season to taste with freshly ground black pepper.

Carve the meat into slices.  Serve with the dressing.  makes 6-8 servings.

 

Gingerbread House Frosting

 

Photo credit: King Arthur Flour company

Photo credit: King Arthur Flour company

 

There is only one sort of discipline, perfect discipline. –George S. Patton

Ingredients

  • 3 tablespoons meringue powder
  • 4 cups sifted confectioners’ sugar
  • 6 tablespoons water
 Directions
  1. Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.

Creme Brulee French Toast

 

Photo source: glutenfreegabber.com

Photo source: glutenfreegabber.com

 

Your children get only one childhood.

This is from the Deseret News March 27, 2011 edition: as follows:

Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • Bread, sliced, to cover butter mixture
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

In a saucepan, melt butter, brown sugar and corn syrup. Pour into a 9-by-13-inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half-and-half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes.

 

Grandma Milne’s Apple Yam Dish

Capture

“It was growing late, and though one might stand on the brink of a deep chasm of disaster, one was still obliged to dress for dinner.” –Georgette Heyer

  • 4 yams, cooked with skins on (or you can use canned yams)
  • 4 apples, cored, peeled, and sliced
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 Tablespoons cornstarch
  • 2 cups hot water
  • 1/4 cup butter

Cook yams, peel and slice into 3/4-inch pieces.  Layer yams and apples in greased casserole dish.  Mix in saucepan remaining ingredients except butter.  Stir until smooth and thick.  Now add the butter and pour over yams.  Bake at 325 degrees for 1 hour.

Super Easy Rocky Road Candy Recipe

candy

The best thing about the future is that it comes one day at a time. –Abraham Lincoln

This is a about as simple as you can get as far as a recipe for making something sweet; although I do recall when you kids were little and wanted a treat that you would stir peanut butter and powdered sugar together and then roll the mixture into little balls.

Ingredients:

  • 3 (7 oz) Hershey’s Milk Chocolate with Almonds bars
  • 1 cup marshmallows

Directions

  1. Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool. Once cool, stir in the marshmallows and pour into a 8×8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.

Pumpkin Butter

pikes place.jpg

 

“How far that little candle throws his beams! So shines a good deed in a weary world.” –William Shakespeare, The Merchant of Venice

I had my first pumpkin butter from Pikes Place Market in Seattle, Washington.  I got this recipe from my friend Linda.

1 – 28 oz can of pumpkin
1/2-3/4 cup of real apple juice ( no corn syrup)
1 t ginger
2 t cinnamon
1/4 t cloves
1/4 t mace
1/2 t nutmeg
1 1/4 -1/2 cup raw sugar

Simmer about 30 minutes stirring often and until as thick as you like.

Peanut Brittle

peanut brittle

A person without a sense of humor is like a wagon without springs.  It’s jolted by every pebble on the road.  –Henry Ward Beecher

Ingredients

  • 1 cup raw Spanish peanuts
  • 1 cup white sugar
  • ½ cup light corn syrup
  • ½ cup water
  • 1 teaspoon baking soda

Directions

Lay out several sheets of foil to spoon the hot peanut brittle onto.  In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don’t own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will ‘hair’ off the spoon when falling, looking like a clear spider web.   Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it’s starting to burn, remove from stove.  Add soda and stir.  Mixture will foam up.  Spoon out bite-size pieces onto un-buttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Pumpkin Chocolate Chip Bread

pumpkin bread

I have tasted good pumpkin bread in my time but I think this recipe is just fabulous.  This bread is is very moist and flavorful.  It seemed to me that it was even better the next day and better the day after that.  

3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Spray three 9×5 inch loaf pans with cooking spray and set aside.

2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.

4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.

5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.