Never Fail Prime Rib Roast

I made this for Christmas, 2011. Great!

Standing Rib Roast

(1 Rib - Serves 2 People)

(2 Ribs - Serves 4 People)

(3 Ribs - Serves 6 People)

Freshly Ground Black Pepper

Salt

The timetable for roasting by this method is approximately 15 minutes per rib, or 5 minutes per pound of trimmed, ready-to-cook meat. For example, a 3-rib roast, weighing 8-9 pounds, will roast for 40-45 minutes.

Bring the roast to room temperature. This takes about 3 hours.

Preheat the oven to 500 degrees. Place the roast in a shallow roasting pan. Season the meat generously with black pepper and salt.

To protect your oven from spattering fat, place a tent of aluminum foil loosely over the top of the meat. Roast according to the above timetable, following the minutes exactly. If you have a timer, set it to remind you. When the cooking time ends, turn off the oven heat, BUT DO NOT OPEN THE DOOR.

Allow the roast to remain in the oven for at least 1 hour, or until the oven is lukewarm, which is about 2 hours. The roast will be beautifully rare inside and retain a crunchy outside and an internal temperature suitable for serving for as long as 2 hours.

Amish Breakfast Casserole

1  lb  bacon, diced

1  sweet onion, chopped

1  green pepper, diced

10  eggs, beaten

1-1/2  cup  cream-style cottage cheese

4  cups  frozen shredded hashbrowns, thawed

2  cups  shredded Cheddar cheese

1-1/2  cups  shredded Monterey Jack cheese, divided

           

In a large skillet over medium heat, cook bacon, onion and green pepper until bacon is crisp; drain and set aside. In a large bowl, combine remaining ingredients, reserving 1/4 cup of the Monterey Jack cheese. Stir bacon mixture into egg mixture. Transfer to a greased 13"x9" baking pan; sprinkle with reserved cheese.

Bake, uncovered, at 350° for 35 to 40 minutes, until set and bubbly. Let stand 10 minutes before cutting. Makes 8 to 10 servings

Scalloped Apples

4  medium  tart apples, peeled, cored, and sliced

1/2  cup  sugar

1/4  tsp  cinnamon

1/4  tsp  ground cloves

1/2  cup  butter (no substitutes)

2  cups  fresh white bread cubes (4 slices bread)

Toss apples with sugar and spices. In skillet, melt butter; add bread pieces, stirring until crispy and slightly brown. In a greased 8-in. pan, layer half the apples, then half the crumbs. Repeat.

Bake at 350º for 45 minutes or until tender. (Loosely cover with foil for the first 20 minutes of baking.)

Also, rather than layering, I usually end up putting all the bread crumbs on top for extra crunchiness. For Thanksgiving and large gatherings, triple the apples and spices, and double the butter and crumb topping, using a 13X9 casserole dish. 

Jumbo Raisin Cookies

I think this is probably the one cookie that tastes best after it cools down.

2  cups  raisins

1  cup  apple juice

1  cup  shortening

2  cups  sugar

3  eggs

1  tsp  vanilla

4  cups  flour

1  tsp  baking powder

1  tsp  soda

1-1/2  tsp  salt

1 1/2 tsp  cinnamon

1/4  tsp  nutmeg

1/4  tsp  allspice

1/2  tsp  cloves

1  cup  chopped nuts, optional

Boil raisins in water or juice for 5 minutes. Cool. 

Cream shortening, sugar, eggs and vanilla. Add raisins, liquid and all. Stir in dry ingredients. Mix well.

Drop by medium sized ice cream scoop onto greased cookie sheet. Flatten slightly and sprinkle with turbinado (raw) sugar.

Bake for 10-12 minutes @350 degrees.

Broken Glass Jell-O

I think Jell-O is a Midwestern thing, so if you're from the Midwest you'll probably enjoy this.

4  small  boxes  (3 oz. each)  Jell-O, in different colors
1  (14 oz.)  can  sweetened condensed milk

2  envelopes  Knox unflavored gelatin

For each flavor, dissolve one box of Jell-O in one cup of boiling water. Pour each into a small pan and chill overnight. I had four of these containers of Jell-O.

After chilling the four flavors, cut them into small cubes. 
Carefully mix the cubes up in a 9 x 13 pan.

In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool completely. Pour cooled milk mixture over Jell-O. It does help to take the time to skim off any small bubbles that are created when you pour the condensed milk on the Jell-O pieces. Chill overnight.

Cut into blocks or shapes and serve.

Ham and Cheese Sliders

 

I served these at my Christmas Bar Food Party.

24  good white dinner rolls (small Hawaiian Buns)

24  pieces  good honey ham

24  small  slices  Swiss cheese

1/4  cup  mayonnaise

1/4  cup  Miracle Whip

Poppy Seed Sauce

1  Tbs  poppy seeds

1-1/2  Tbs  yellow mustard

1  stick  butter, melted

1  Tbs  minced onion

1/2  tsp  Worcestershire Sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto one side of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350° for 12-15 minutes, or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

NOTE: I just saw a post on TOH for these, and they added some brown sugar (2 Tbs) to the poppy seed sauce. I'm going to try it. They also said they use different mustard sometimes, like brown mustard.  My friend, Star, made them this way and they were wonderful.

Maple Crepes

Everyone loves this elegant but easy make-ahead dish. I always serve it with fried apples and sausage, with a little brown sugar tossed in it. It's going to be on my Christmas brunch menu this year.


4  eggs
2  cups  milk
1/4  tsp  salt
1  cup  flour


Beat eggs well. Add remaining ingredients an continue beating until all is well incorporated. Let rest for 15 minutes.

You want your crepes to be about 6" in diameter, so think about this when you spoon the batter on the griddle. Use a teflon griddle or pan to fry them, using no grease at all. Fry only on one side until small bubbles appear on the surface. Remove and cool on a terrycloth bath towel.


Put a dollop of maple butter  on each crepe and roll up. Place in an oblong Pyrex baking dish, placing them very close together. Refrigerate or even freeze until ready to bake.


Warm them in a 325 degree oven until warm and bubbly. Serve with more maple butter on the side.


Maple Butter
Use only real butter and real maple syrup.
2  sticks (or more)  butter
Maple syrup to taste


If you use too much syrup it won't incorporate well into the butter, but it's still very usable. I just add syrup until it's the taste I want. You want a rich maple taste.

Grandma Leu's Pancakes

If Grandma's making breakfast for you, this is what you have . . . always! 

They are very thin pancakes.

3  tsp  baking powder
1  tsp  baking soda
1  tsp  salt
8  eggs
1  quart  buttermilk (no substitutes)
Flour, as needed

Using a wire whisk, combine eggs, buttermilk, salt, baking powder and soda. Start with 1 cup flour, adding more as needed, just to hold the batter together. The batter should be thin, as are the pancakes.

Grandma fries them in bacon grease, but you can use shortening.

Seasoned Croutons

There are lots of ways to make croutons, ans all of them are better than the store bought ones in a bag. You can use any old white bread for these. In fact, you may want to toss the last few slices in that old loaf of bread into the freezer instead of tossing them out, and make these when you get a good stash. You can play around with the spices to suit your taste.

30  slices  old white bread
1/3  cup  oil
3  Tbs  instant minced onions
3  Tbs  dried parsley
2  tsp  garlic salt
3/4  tsp  ground sage
1/2  tsp  seasoned pepper

For Garlic Croutons:
2  cups  bread cubes
3  Tbs  olive oil
2  cloves  garlic, crushed

Cut bread into 1/2" cubes, removing crusts. In a very large pan, toast cubes in a 300 degree oven, for up to 45 minutes, turning to brown evenly. Remove from oven and cool slightly. Stir in remaining ingredients and store in a dry place.

For garlic croutons, prepare as above, adding the garlic before baking.

Party Popcorn

From my long-time girlfriend, Rose.

1  cup  pecan halves
1  cup  whole blanched almonds
3/4  cup  popcorn
1/2  cup  brown sugar
1/2 cup  butter or margarine
1/2  tsp  salt

Measure and then pop the popcorn. You should have about 12 cups of popped corn.

In a very large roasting pan, spread nuts in a single layer Bake@350 for 10-15 minutes, stirring occasionally until nuts are lightly browned. Remove from oven and add popped corn.

Meanwhile, in a small saucepan over medium heat, melt butter, sugar, and salt. Stir into popcorn and nuts until coated. Bake 10 minutes, stirring once. Cool in the pan and store in a tightly covered container.

Honey Butter

Delicious on biscuits, cornbread, or pancakes.

1/2  cup  honey
1/2  cup  butter, at room temperature

Beat together until fluffy. Put in a pretty little serving dish and chill, covered, for at least 30 minutes. Serve with warm bread, roll, biscuits, muffins, scones, pancakes . . . you name it.

Maple Syrup Rum Baked Beans

You need to use a large bean pot, or a Dutch-oven type pot because it's hard to get to the beans if the opening is too small, as it's all apples on top (which are delicious!).

4  cups  navy beans, dried  

12  cups  water, cold  

1  teaspoon  soda  

1  pound  bacon, sliced  

1  large  onion  

1  teaspoon  dry mustard  

1  cup  maple syrup  

1  tablespoon  coarse salt  

4  apples, cored, unpeeled  

1  cup  brown sugar  

1/2  cup  butter  

1/2  cup  rum, optional  

   

Preheat oven to 325 degrees. Cover the beans with 12 cups cold water. Let soak overnight. In the morning pour the whole thing in a large saucepan. Add 1 tsp soda and more cold water to cover the beans, if needed.

Bring to a boil, uncovered, then boil until some of the skins come off when you blow on the beans.

Line a bean pot with some of the bacon, and then pour in the beans along with their water, layering in the rest of the bacon.

Wet the onion with water and roll the onion in dry mustard until all of the mustard sticks to it. Bury it in the middle of the beans. Pour the maple syrup and coarse salt on top.

Bake 4-5 hours in your preheated oven.

In the last hour of cooking, cover the beans with whole apples, placed as close together as possible.

Cream together the sugar and butter, and spread the mixture on top of the apples. This forms a most delicious topping when the beans are baked.

Pour the rum on top just before serving.

Cashew-Macadamia Cookies with White Chocolate and Cranberries

1  cup  (2 sticks) butter, softened
1  cup  brown sugar
1  cup  white sugar
2  eggs
2-1/2  cups   flour
1  tsp  baking soda
1  tsp  baking powder
1/2  tsp  salt
1  cup  white chocolate chunks
1  cup  dried cranberries
1/2  cup  cashew nuts, roughly chopped
1/2  cup  macadamia nuts, roughly chopped

Preheat oven to 375°.
Sift together flour, baking soda, baking powder and salt.

In a separate bowl, using an electric mixer, cream butter until fluffy. Add sugars and beat until well combined. Add eggs one at a time, beating until well incorporated. Stir in flour mixture by hand, and then add white chocolate, nuts, and cranberries.

Drop by tablespoonful's (flatten them somewhat) onto a parchment lined baking sheet. Sprinkle with coarse sugar, if desired. Bake for about 10 minutes, until cookies just begin to brown at edges.


This is BreeAnn's favorite cookie so far.

Zibulnikas

(Cottage Cheese Buns with Green Onions)


I served these at our Jewish Hannakuh dinner for the gourmet club. They take a little practice to get the tops twisted shut, but they are a different approach to a dinner roll. The recipe listed below is the low-fat version. You can, however, very easily make them even better by using the full-fat variety of ingredients.  You must start these about 8 hours or more before you plan on serving them, as the cottage cheese takes a minimum of 4 hours to drain before making the filling. Recipe is from Healthy Jewish Cooking, by Steven Raichlen.

2  cups  low or non-fat small curd cottage cheese (be sure to get small curd)

The night before, or at least 4 hours ahead of time, place the cottage cheese in a fine mesh strainer, or one lined with cheesecloth or paper towel (coffee filter?), over a bowl. Cover and refirgerate until ready to use, at least 4 hours or overnight.

FOR THE DOUGH:
1  pkg  dry yeast (2-1/4 tsp)
1  tsp  sugar
1  cup  warm water
3-1/2  cups  flour, plus extra for rolling out
1-1/2  tsp  salt
2  Tbs  oil, plus oil for the bowl
1  egg, lightly beaten

Combine yeast, sugar, and 1/4 cup warm water in a small bowl or coffee cup. Stir to mix.Let stand until the mixture is foamy, 10 minutes.

Place the flour and salt in a food processor fitted with the dough blade. Add yeast mixture, remaining 3/4 cup warm water, oil, and egg. Process in short bursts to obtain a dough that is soft and pliable, but not sticky. Add additional flour if needed. Turn the dough onto a clean work surface and knead a few minutes by hand.

Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled, 1-1/2 to 2 hours. Meanwhile, prepare the filling.

FILLING:
Well-drained cottage cheese
1/2  cup  low or non-fat sour cream
1/4  cup  egg substitute, or 2 egg whites, lightly beaten
1  bunch  scallions (green onions), trimmed and finely chopped
Freshly ground black pepper, to taste
Salt, to taste

2  Tbs  egg substitute, or 1 egg white, beaten with a pinch of salt for glazing
1  Tbs  butter

Combine the well-drained cottage cheese, sour cream, egg substitute, scallions, salt and pepper in a mixing bowl. Stir to mix. Correct the seasoning, adding salt and pepper to taste. The mixture should be highly seasoned. Set aside.

Punch down the dough and divide into 12 pieces. Roll each into a ball; cover with plastic wrap and let rst for 5 minutes. Flatten each ball with the plam of your hand. Then, using a rolling pin, roll into a 6" circle.

Place 3 Tbs of filling in center of each circle.Lightly brush the edges with water to help seal the dough. Now start lifting up the edges forming pleats. Slightly raise the dough off the counter so the filling sinks down. Doing this will help keep the filling where it belongs. Now gather up all the pleats and twist them in a circle, forming a beggar's purse or old fashioned money bag. Pinch or twist to seal in the filling. Arrange the rolls on a non-stick cookie sheet,  lightly sprayed with PAM. Loosly cover with a clean dish towel or plastic wrap. Let rise until soft and puffy, about 30 minutes or so.

Brush the Zubulnikas with the egg glaze. Place a little dab of butter on top of each bun. Bake in a preheated 350 degree oven until puffed and golden, about 30 minutes. Cool for at least 10 minutes before serving. Have napkins handy, as the filling can be very juicy.

Snickers Fudge

This is a yummy, but time consuming treat. Took a couple of times to tweak the recipe, but it’s a real keeper. It is important assemble all the ingredients (measured) before beginning.

FIRST LAYER:

1/4  cup  butterscotch chips

1/4  cup  creamy peanut butter

1  cup  milk chocolate chips (Hershey or Ghiradelli)

Combine in a double boiler, starting with the butterscotch chips. Let them sit in the pot a while to start melting before adding the peanut butter. When the butterscotch chips have melted, add the chocolate chips and melt. Pour this into a buttered 9x13” pan. Chill while making the next layer.

SECOND LAYER:

1/2  cup  butter (no substitutes)

1  cup  sugar

1/4  cup  evaporated milk

1/4  cup  peanut butter

1  jar (17 oz)  marshmallow crème

1  tsp  vanilla extract

1-1/2  cups  salted peanuts

In a heavy saucepan, melt the butter over medium heat. Add sugar and evaporated milk. Bring to a boil and stir constantly for 5 minutes. Remove from heat. Quickly stir in peanut butter and vanilla. Put the marshmallow crème on top of this mixture to soften slightly. After a minute or so, very gently stir in to incorporate the mixtures (it will become grainy if stirred too much). Add the peanuts during this process. Spread over the first layer. Chill while making the next layer.

THIRD LAYER:

1  pkg (14 oz.)  KRAFT caramels (no substitutes)

1/4  cup   whipping cream

Melt together in a double boiler. Pour over the second layer. Chill while preparing the next layer.

FOURTH LAYER:

1  cup  milk chocolate chips

1/4  cup  butterscotch chips

1/4  cup  creamy peanut butter

Prepare as in the first layer. Pour over caramel layer. Chill at least 1 hour. Cut into squares.

This must be stored in the refrigerator.

Jewish Apple Cake

We had this cake at our Healthy Hearts Gourmet Dinner Club, and it was the hit recipe of the night. It will taste better the day after it's made, as it gets really moist from the apples. Add more apples to the layers than you think you'll need. The batter rises and separates the apple layers if you don't. You will think you have too many apples compared to the batter, but trust me, you won't. This cake is very dense, and is great for breakfast as well.

10-12 apples of various types, peeled, cored, and sliced thinly

1/4 cup sugar

3 Tbs cinnamon

3 cups flour

4 eggs

2-1/2 cups sugar

3 tsp baking powder

1/2 teaspoon salt

1 cup vegetable oil

1/2 cup orange juice

2-1/2 tsp pure vanilla extract

Preheat oven to 350°.

After peeling, coring, and slicing the apples, combine them in a bowl with sugar and cinnamon. Set aside.

Combine remaining ingredients and with handheld mixer, blend well until batter is smooth.

In a greased tube pan (or bundt pan), spread a thin layer of batter on the bottom. Use as little as possible, but make sure the bottom of pan is completely covered with about 1/4 inch of batter.

Cover batter with 1/3 of the apples. Repeat until you have 3 layers of batter and 3 layers of apples, ending with apples on the top. The layering is time consuming, but is well worth it. When layering batter on top of apples add small dabs around the pan and carefully spread out. Use more apples than you think you'll need. You SHOULD NOT have any apples left over when you finish.

Bake for 90 minutes, or until a skewer inserted into the center comes out clean. Allow pan to cool on rack. Serve with ice cream, Cool Whip, or the Apple Cider Caramel Drizzle below.

Apple Cider Caramel Drizzle

1 cup apple cider

1 cup packed brown sugar

4 tablespoons butter or margarine

1/4 cup cool water

2 tablespoons of cornstarch

Combine the first three ingredients together in a sauce pan. Cook over low heat to dissolve and reduce slightly, and remove from the heat. It will still be thin in consistency. Set aside until ready to use.

Return the mixture to the heat and warm it up before using. When the cider drizzle is warmed through, add a slurry made with the cool water and cornstarch, whisking until thickened. It will now be a thicker caramel consistency. Drizzle over the individual slices.

Orange Butter

Nice on muffins, biscuits, pancakes, scones, waffles, even bagels.

Juice  of  2  oranges,  or  2  Tbs  undiluted frozen OJ concentrate
Grated rind of  2  oranges
1  cup  butter, softened
1  cup,  plus  2  Tbs  powdered sugar

Blend butter, rind, and juice concentrate. Add sugar and whip until light.
Store in a pretty crock or covered dish in the refrigerator.

Lemon Cream Sauce

Serve over eggs benedict, or spoon over fresh steamed asparagus.

3/4  cup  butter, melted and cooled
3  egg yolks
2  tsp  water
1-1/2  Tbs  lemon juice
2  Tbs  cold butter
Salt and pepper
1/2  cup  whipping cream, lightly whipped

In heavy saucepan, over very low heat, beat egg yolks until thick. Beat in water and lemon juice. Add 1 Tbs cold butter; beat until thick. Remove from heat. Add 1 Tbs cold butter to stop cooking.

Slowly beat in the 3/4 cup cooled butter, several drops at a time. Add salt and pepper to taste, and more lemon juice, if needed.

Just before serving, fold in whipped cream. Serve warm, not hot.

Carmalized Almonds or Cashews

Use with desserts or Asian stir-frys.

1  cup  slivered almonds or cashews
1/2  cup  sugar

In a heavy skillet over medium heat, stir sugar and nuts until sugar melts, and all is light caramel colored. Spread on wax paper to cool. Break apart and store in an air-tight container.

If using for stir-frys, reduce sugar in half.

Turkey Broth and Pan Gravy

This makes a wonderful base for you gravy, especially when you add the pan drippings to it when making the gravy. Tweaked from a Sara Moulton recipe.

The giblets and neck from 1 turkey (discard liver)

4  cups  chicken broth (good quality canned is fine)

1  small  onion, coarsely chopped

1  small  carrot, cut in half

1  celery rib, cut in half

1  small  parsnip (optional), cut in half

1  thyme sprig (optinal)  

1  fresh parsley sprig

1  bay leaf

4  cups  cold water

2  large  chicken bullion cubes

Combine the giblets and neck with the chicken broth in a saucepan and bring the mixture to a boil. Turn down immediately and simmer, skimming and discarding the scum (this is nothing scarier than the protein solids from the giblets and neck but it will cloud the broth if you leave it in) that rises to the surface with a slotted spoon.

After about 20 minutes, when there is no more scum rising to the surface, add the remaining ingredients and bring the liquid back to a simmer. Simmer the broth, adding water as necessary to keep all the ingredients submerged in liquid, for 2 ½ to 3 hours. Strain and skim off any fat that settles at the top (You can use that fat for your pan gravy). I personally don't use the giblets in the final gravy, just to flavor the stock.

Pan Gravy

I recommend making ½ cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula. For each cup of gravy, you will need:

1  cup  turkey or chicken broth

1-½  Tbs  drippings, fat or butter

1-½  Tbs  flour*

Here is a sample recipe for 4 cups gravy serving 8 people:

6  Tbs  fat  from drippings in roasting pan, and/or butter or a combination

6  level  Tbs  flour* 

4  cups  turkey or chicken broth

After you have taken your turkey out of the oven, transfer it to a platter and cover it loosely with foil. While it is resting put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle. The fat will float to the top. Skim off the fat and measure it. (Save the liquid as well to add later)

If you have 6 tablespoons fat, add them back to the pan. If you don't have that much, add whatever fat plus enough tablespoons of butter to make 6 tablespoons fat total. Heat the pan over low heat and whisk in the flour. Cook, whisking for 5 minutes.

Add the broth in a steady stream, whisking. Turn up the heat to moderately high, bring the mixture to a boil and simmer, whisking for 5 minutes. Whisk in any juices from the turkey resting platter as well as from the glass measuring cup. If the gravy seems thin, simmer it a few minutes. Taste and add salt and pepper if desired.

Note: You could substitute ½ cup white or red wine for ½ cup of the broth. 

*Also, I prefer making gravy with cornstarch rather than flour. I don't measure it, I just put a generous amount into some cold water to dissolve, and then add it to the stock in the pan. Adjust it up or down, depending on how thick you like your gravy.