ID:
27
Catagory:
Snacks
Ingredients:
Ingredients
10.58 oz lean beef
1.1 lb lean pork
7.05 oz pork pack fat
0.53 oz salt
0.09 oz insta cure #1
0.14 oz black pepper
0.28 oz smoked paprika
0.14 oz cayenne pepper
0.07 oz red pepper flakes
0.14 oz garlic powder
0.28 oz fennel powder
0.11 oz sugar
0.07 oz anise
0.03 oz sodium erythorbate this is a cure accelerator
3.38 floz ice cold water
0.71 oz nonfat dry milk powder binder
0.28 oz encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
18-20mm sheep casings
Instructions:
If you have a digital smoker here is a great cooking schedule
100f (37.7c) for 1 hour (this dries out the sausage) Leave the dampers wide open
125f (51.6c) for 1.5 hours (apply smoke)
150f (65.5c) for 2 hours (smoke or no smoke it's your choice)
175f (79.4c) for 2 hours (no smoke)
200f (93.3c) till the internal reaches 150f (65.5c) (no smoke)
If you don't have a digital smoker
Smoke these at 150f (65.5c) very slowly for 3 hours
bump up the temp to 200f (93.3c) and cook till you get to an internal of 150f (65.5c)
Once finished cooking submerge in ice cold water and hang to bloom for several hours.
Enjoy
ID:
92
Catagory:
Snacks
Ingredients:
2 1/2 lbs Ground Beef and 1 lb Ground Pork
1 TBSP Sea Salt
1/2 TBSP Seasoning Salt
1 TBSP Garlic Powder
1 TBSP Onion Powder
1/2 TSP Red Chili Flakes
1 TSP Hot Smoked Paprica
1 TBSP Course Black Pepper
3 TBSP Brown Sugar
2 TBSP Worstershire Sauce
Instructions:
PreHeat cooker to 165 and cook for 3 hrs.
Bump Temp to 180 and finish cooking to
internal temp reaches 165.
Cool on ice water and enjoy eating.
ID:
93
Catagory:
Snacks
Ingredients:
10 lbs Meat
100 gm Plain Salt
50-75 gm Course Ground Pepper
10 gm Onion Powder
10 gm Garlic Powder
20 gm Sugar
1 gm Ground Cloves
11 gm Pink Cure #1
1/2 cup Worstershire
120 gm Powdered Milk
1 cup Water
Instructions:
Cure in Fridge over night.
Put in smoker and dry at 110 deg for 1 hour.
Add wood chips and smoke at 140 degs
for 2 hours.
Bump temp to 150 degs and keep smoking for
1-3 more hours.
Bump temp to 180 and cook to internal temp of 155deg
Ice bath and dry in Fridge overnight
ENJOY!
ID:
94
Catagory:
Snacks
Ingredients:
By Age of Anderson
10 lbs Meat
90 gm Salt
120 gm Powered milk
35 gm Paprica
10 gm Cayanne Pepper
10 gm Red Peper Flakes
15 gm Black Pepper
10 gm GroundFennel Seed
10 gm Garlic Powder
15 gm Sugar
11 gm Pink Cure #1
1 cup Water
Instructions:
Dry for 1 hr NO smoke.
Smoke at 140 deg for 2 hrs.
Continue Smoke at 150 deg for 4 hrs.
Bump temp to 180 deg and cook to internal
temp is 155 deg
ID:
95
Catagory:
Snacks
Ingredients:
1.1 lb pork shoulder lean pork will also work
8.82 oz lean beef
8.82 oz pork pack fat
0.6 oz kosher salt
0.09 oz insta cure #1
0.18 oz granulated sugar
0.11 oz cracked black pepper
0.09 oz coriander
0.05 oz garlic powder
0.21 oz mustard seeds
0.05 oz all spice
0.02 oz nutmeg powder
0.18 oz nutritional yeast
0.35 oz encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
0.03 oz sodium erythorbate this is a cure accelerator
2.67 floz ice cold water
Fibrous Casings for summer sausage 76mm (3inch) or whatever size you prefer
Optional Ingredients
2.23 tsp liquid smoke more or less depending on preference. (basically 1 tsp per pound of meat)
Instructions:
Start by entering the amount that you want to make in the "Box that reads "How much do you want to make" Be sure to enter the amount in grams
1,000 grams = 2.2 pounds
2270 grams = 5 pounds
4540 grams = 10 pounds
9080 grams = 20 pounds
Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Cut into small strips or cubes and place the meat and fat in the freezer for an hour or until the temp reaches 30f – 34f (-1c – 1c)
Prepare all of your seasonings (except the encapsulated citric acid, this ingredient is added at the very end of the mixing process and by itself)
Grind your very chilled meat and fat on a medium plate (6mm). Rechill if necessary. You want the temperature of the meat to be below 34f (1c) when mixing)
Rehydrate your casings in luke warm water for 15 minutes prior to using
Mix the meat, ice cold water, and your seasonings (except the encapsulated citric acid) until the meat mixture gets very tacky and sticky. It will stick to your hand when you grab a small hand full of it and turn your hand upside down.
Once your meat is very sticky add the encapsulated citric acid. Mix for another 30 seconds to simply incorporate this ingredient.
Stuff your mince meat into the casings and tie them off. Prick out any air pockets with a sausage pricker.
WHEN YOU ADD ENCAPSULATED CITRIC ACID TO YOUR RECIPE YOU MUST COOK YOUR SAUSAGE IMMEDIATLY AFTER STUFFING THEM INTO A CASING
Cooking Schedule:
In a smoker start cooking at 100F (37.7c) for 1 hour, 135F (57c) for 2 hours, 155F (68.3) for 2 hours, 185F for 1 hours then 185f (85c) till the internal temp reaches 150F (65.5c)
Begin to apply smoke when you raise the temperature to 135f (57c) and smoke through out the cooking process. I used Hickory wood.
Once finished cooking submerge in ice cold water and hang to bloom/age for 6-12 hours
Slice and enjoy.
ALTERNATIVE COOKING DIRECTIONS (If you don't have a digital programable smoker here are some other methods of cooking summer sausage.)
Kitchen oven:
Set the oven to the lowest setting, preferably below 250f (121c). Place your sausages in your oven and cook till the internal reaches 155f (68.3c). Rotate the sausages every 15 minutes till finished to ensure even cooking. For a smoky flavor add liquid smoke to your recipe.
After you reach the target temperature, cool down in an ice bath. Since these were not smoked blooming is not necessary but you can still hang your sausage to age/dry for 6-12 hours
ID:
96
Catagory:
Snacks
Ingredients:
2 guys and a cooler recipe
2.2 LBS Meat
Ingredients
Metric – US Customary
300 g lean beef
500 g lean pork
200 g pork pack fat
10 g salt
2.5 g insta cure #1
4 g black pepper
8 g smoked paprika
1 g cayenne pepper
0.8 g red pepper flakes
4 g garlic powder
8 g fennel powder
3 g sugar
2 g anise
.8 g sodium erythorbate this is a cure accelerator
100 ml ice cold water
20 g nonfat dry milk powder binder
8 g encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
18-20mm sheep casings
English measurements
Ingredients
10.58 oz lean beef
1.1 lb lean pork
7.05 oz pork pack fat
0.53 oz salt
0.09 oz insta cure #1
0.14 oz black pepper
0.28 oz smoked paprika
0.14 oz cayenne pepper
0.07 oz red pepper flakes
0.14 oz garlic powder
0.28 oz fennel powder
0.11 oz sugar
0.07 oz anise
0.03 oz sodium erythorbate this is a cure accelerator
3.38 fl oz ice cold water
0.71 oz nonfat dry milk powder binder
0.28 oz encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
18-20mm sheep casings
Instructions:
If you have a digital smoker here is a great cooking schedule
100f (37.7c) for 1 hour (this dries out the sausage) Leave the dampers wide open
125f (51.6c) for 1.5 hours (apply smoke)
150f (65.5c) for 2 hours (smoke or no smoke it's your choice)
175f (79.4c) for 2 hours (no smoke)
200f (93.3c) till the internal reaches 150f (65.5c) (no smoke)
If you don't have a digital smoker
Smoke these at 150f (65.5c) very slowly for 3 hours
bump up the temp to 200f (93.3c) and cook till you get to an internal of 150f (65.5c)
Once finished cooking submerge in ice cold water and hang to bloom for several hours. Enjoy
ID:
98
Catagory:
Snacks
Ingredients:
350 g lean beef
350 g lean pork
300 g pork pack fat
2.5 g insta cure #1
17 g kosher salt
2.5 g black pepper
3 g garlic powder
1.5 g onion powder
2 g chipotle powder
3 g Super spicy pepper flakes Use your favorite spicy pepper flakes. Add to taste
1.5 g mustard powder
2.5 g granulated sugar
100 g extra sharp cheddar cheese cut into small cubes
20 g nonfat dry milk powder
.8 g sodium erythorbate this is a cure accelerator
7.5 g encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
1/4 cup ice cold water
Sheep casings 18mm-20mm
Instructions:
Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
Prepare all of your seasonings (except the encapsulated citric acid), clean and rehydrate your casings
Grind your very chilled meat and fat on a course plate (12mm). Add all of your seasonings to your course ground meat (except the encapsulated citric acid)
Regrind your seasoned meat on a 6mm or 4mm plate.
Add the ice cold water to your seasoned meat and begin to mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down. Once that happens add the small cheddar cheese cubes and mix till they are well incorporated. LASTLY ADD THE ENCAPSULATED CITRIC ACID and mix for 20 more seconds till it's well incorporated.
Stuff your mince meat into the sheep casings and form your links.
After you form your links place the sticks in your smoker and let them dry out for 1 hour. I keep a low 100F temp with the door slightly open.
Cooking Schedule
Start cooking at 125F for 1 1/2 hours, 135F for 1 hour, 155F for 1 hour, 165F for 1 hours then 180 till the internal temp reaches 150F (smoke is being applied lightly through the entire cooking process)
Once finished cooking submerge in ice cold water and hang to bloom for 4-8 hours
ID:
99
Catagory:
Snacks
Ingredients:
B Unit Per Pound: Use 8 Tbsp of seasoning + 1/8 tsp of Speed Cure
You will need:
12.5 lbs. of Lean Venison or Beef
12.5 lbs. of Pork Trim
1 "B" Package of Seasoning & Cure
2 cups of Distilled Ice Water
2.5 lbs. High Temp Cheese (optional)
22-24 mm Natural Sheep or 21 mm Collagen Casings
Instructions:
Suggested Procedure: Cut meat into 2" pieces and freeze for 15-20 minutes. Grind all meat once through 3/8" plate then refrigerate for 5-10 minutes. Grind again through a 3/16" plate. Add water to cure then add to meat. Add seasoning package and mix thoroughly for 4-6 minutes or until meat becomes tacky. Add in high-temp cheese or other add-ins. Stuff into 21 mm mahogany collagen casing or 22-24 mm sheep casing. While it's not required, we recommend letting them rest overnight before smoking to let the flavors bloom.
Smoking Procedure: Preheat Smoker to 130 degrees F; drape sausage on sticks with the pieces not touching. Insert temperature probe into one sausage. Smoke at 130 degrees F for 1 hour with smoke on. Increase temperature to 150 degrees F and smoke for one hour with smoke on. Increase temperature to 170 degrees F and process without smoke until internal temperature reaches 155 degrees F. Allow to cool at room temperature until internal temp reaches 110 degrees F then place in refrigerator to cool down to 40 degrees F.
Oven: Your snack sticks can be made in your oven and the flavor will be excellent. You will have some of color created by our cure and spices, although the color will not be as heavy as it would be if the sticks were placed in a smokehouse. Line the bottom of your oven with foil, Lay your product on screens. Cook at lowest heat possible for the first hour. Leave oven door open slightly if necessary. Bake at 180 to 200 until product reaches an internal temperature of 160 degrees F.
Smoking Procedure: Preheat Smoker to 130 degrees F; drape sausage on sticks with the pieces not touching. Insert temperature probe into one sausage. Smoke at 130 degrees F for 1 hour with smoke on. Increase temperature to 150 degrees F and smoke for one hour with smoke on. Increase temperature to 170 degrees F and process without smoke until internal temperature reaches 155 degrees F. Allow to cool at room temperature until internal temp reaches 110 degrees F then place in refrigerator to cool down to 40 degrees F.
Oven: Your snack sticks can be made in your oven and the flavor will be excellent. You will have some of color created by our cure and spices, although the color will not be as heavy as it would be if the sticks were placed in a smokehouse. Line the bottom of your oven with foil, Lay your product on screens. Cook at lowest heat possible for the first hour. Leave oven door open slightly if necessary. Bake at 180 to 200 until product reaches an internal temperature of 160 degrees F.
Ingredients
Sugar, Honey Granules (Refinery Syrup, Honey), Salt, Spices, Onion & Garlic Powder, Monosodium Glutamate, Dried Molasses (Refiners' Syrup, Cane Mill Molasses, Cane Caramel Color), Natural Smoke Flavor, Spice Extractives.
Contains: MSG
Speed Cure: Salt, Sodium Nitrite (6.25%), Red 3 and With Less Than 1% Glycerin (Prevents Caking).
ID:
100
Catagory:
Snacks
Ingredients:
3 C corn chex
3 C rice chex
2 C wheat chex
1 C mixed nuts
1 C garlic
6 Tables butter
1 Tables worcestershire sauce
1 1/2 Teas salt
3/4 Teas garlic powder
1/2 Tsp onion powder
2 Tables honey
2 Tablespoon Corn Syrup
Instructions:
In large microwavable bowl, mix cereals, nuts,pretzels set
aside. In small microwavable bowl microwave butter un-
covered on high about 40 seconds or till melted. Stir in
seasonings. Pour over cereal mixture, stir till coated evenly.
ID:
103
Catagory:
Snacks
Ingredients:
2 cup flour
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
2 cups buttermilk
Instructions:
Oil for frying
Mix together flour, garlic powder, paprika, salt & pepper. In
seperate bowl whisk eggs & buttermilk. Heat oil 350 degrees
either in deep fryer or pot. Start by dipping rings in flour then in egg mixture. Return rings to flour final coating. Avoid overcrowding.
Soak onion rings at least one hour on counter. Stir them while
they soak. Fry rings about 1-2 minutes turning halfway through until golden brown. Remove to paper towel.
ID:
104
Catagory:
Snacks
Ingredients:
Beef Jerky Marinade
1/2 Cup Worstishire
1/4 Cup Soy sauce
1/4 Cup Teriyaki sauce
1 tsp salt
1 tsp Garlic Powder
1 tsp Onion Power
1 tsp Paprika
1 tsp Adolph's meat tenderizer
2-3 tsp Liquid smoke
1/3 Cup Brown Sugar
Instructions:
2 lbs Lean Eye of round or Round London broil steak
Slice meat to slightly less than a 1/4 inch
Marinade 2 lbs meat overnight. Lean round
or London broil steak.
Lightly Sprinkle with course black pepper and place in dehydrator
Dehydrate 3 to 3 1/2 hrs at 165 degrease
then place in preheated oven at 275 deg for 8 min
tp pasturize it.
ID:
105
Catagory:
Snacks
Ingredients:
2 lbs beef
1 lb pork
1 lb brisket fat
18g encapsulated citric acid
180g water
36g salt
5g pink curing salt #1
10g granulated garlic
7g C bind carrot binder
10g sugar
10g mustard seeds
7g black pepper
5g coriander
2g allspice
2g nutmeg
Instructions:
After grinding and mixing place in referator over night
to allow for curring
-Hang the sausage in the chudbox and let it smoke for a few hours until the internal temperature reaches 150-155 degrees Fahrenheit.
-Remove the sausage from the chudbox and immediately place it in an ice bath to stop the cooking process.
-Let the sausage chill in the ice bath for 10-15 minutes.
Air Dry and Chill:
-Hang the smoked sausage to air dry overnight, allowing excess moisture to evaporate.
-Once the sausage has air-dried, transfer it to the refrigerator to cool.
ID:
107
Catagory:
Snacks
Ingredients:
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts,
Instructions:
1 Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
2 In large bowl, beat softened butter and sugars with
electric mixer on medium speed, or mix with spoon
about 1 minute or until fluffy, scraping side of bowl occasionally.
3 Beat in egg and vanilla until smooth. Stir in flour mixture
just until blended (dough will be stiff). Stir in chocolate chips and nuts.
4 Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
5 Bake 8 to 10 minutes or until light brown (centers will be soft).
Cool 2 minutes; remove from cookie sheet to cooling rack
. Cool completely, about 30 minutes. Store covered
in airtight container.
Expert Tips
For best results, bake cookies on middle oven rack.
For even baking, it’s best to bake one sheet at a time.
The best cookie sheets are shiny aluminum with
a smooth surface and no sides. They reflect heat, letting
cookies bake evenly and brown properly.
Rimmed baking sheets are excellent for many things, but not for cookie making.
To ensure success in baking, measure ingredients accurately using the right measuring
equipment for the ingredient being measured.
For best results, add ingredients in the order they are called
for.The best way to measure flour is to first stir the flour
a bit before spooning into the measuring cup. Fill until
heaping, and then sweep the excess off the top with the
flat edge of a butter knife.
Line flat cookie sheets with parchment for easy cleanup.
ID:
109
Catagory:
Snacks
Ingredients:
1/2 c butter softened
1/2 c sugar
1/2 c packed brn sugar
1/2 peanut butter
1 egg
1/2 teas. vanilla
1 1/4 c flour
1/2 baking soda
1/2 baking powder
Additional sugar
Instructions:
Cream butter & sugars in bowl. Add peanut butter, egg, and
vanilla beat till smooth. Combine flour baking soda & baking
powder, add to creamed mixture & mi well. Shape into balls use
fork roll cookie dough in sugar. Bake 375 10-12 min.
ID:
111
Catagory:
Snacks
Ingredients:
4 c cheerios
2 c crisp rice cereal
2 c peanuts
2 c m&m's
1 c light corn syrup
1 c sugar
1 1/2 c peanut butter
1 teas. vanilla
Instructions:
In lage bowl, combine the first four ingredients. set aside. In a
saucepan bring corn syrup & sugar to a boil. Cook & stir till
sugar dissolves. Remove from heat stir in peanut butter and
vanilla. Pour over cereal mixture & toss to coat evenly. Spread
into greased pan, cool cut.
ID:
121
Catagory:
Snacks
Ingredients:
• 2-2 1/2 lbs beef
• 1 cup salad oil
• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1/2 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 1/2 cup onion, chopped
Instructions:
27 min | 12 min prep
SERVES 4 -5
1. Wipe meat and place in a deep dish.
2. Combine remaining ingredients and pour over meat.
3. Turn to coat both sides.
4. Cover and refrigerate for 1 to 3 days.
5. Remove meat from frig 1 hour before cooking.
6. Drain off marinade and wipe meat with paper towel to remove excess marinade.
7. Broil or barbecue.
ID:
128
Catagory:
Snacks
Ingredients:
3 cups salted peanuts (16 oz jar)
2 cups peanut butter chips (10oz package)
2 cups mini marshmallows
1 (14 oz) sweetened condensed milk
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Instructions:
Melt the butter and peanut butter chips in a large saucepan over medium heat until smooth, then stir in the condensed milk, vanilla extract and marshmallows, stirring until smooth and incorporated.
Generously grease a 9×13-inch baking dish with butter or nonstick spray, or line with parchment paper, then spread half the peanuts on the baking dish.
Pour the condensed milk mixture over the peanuts, then sprinkle the rest of the peanuts. Gently press top layer into the peanut butter layer.
Refrigerate or let stand at room temperature until set, then cut into bars.
ID:
130
Catagory:
Snacks
Ingredients:
1/2 cup salted butter
1/4 tsp salt
1/2 cup light corn syrup
1 cup granulated sugar
1 heaping cup raw peanuts, skins on.
1 tsp vanilla extract
1-1/2 tsp baking soda
Instructions:
Prepare a 13x9 sheet pan and line it with parchment paper or lightly butter it. In a large skillet or medium saucepan, melt butter over low heat. Next, add salt, syrup, and sugar to the saucepan with butter and cook until reaching crack stage (300°F-310°F. When the mixture reaches the crack stage, it will have turned golden brown. Quickly add baking soda and vanilla, stirring well.
The candy should get fluffy looking as you stir is vigorously. Pour it onto the prepared sheet pan. Caution: Candy is very hot. Use a spatula to spread it out and let it cool completely on a cooling rack. Once cooled, break into small pieces and store in an airtight container.
It is essential to use raw peanuts when making peanut brittle. As candy cooks on stove peanuts will parch and develop a desirable flavor. Dry-roasted peanuts are not recommended, as they do not yield the same authentic taste as raw peanuts.
381) Microwave Peanut Brittle
Peanuts: Roast peanuts on a cookie sheet at 350°F for 8-10 minutes or in an air fryer at 300°F for 6 minutes. Do not cook peanuts too dark but cook them long enough to taste toasty. Cook times for roasting peanuts will vary with different appliances.
Prepare a 13x9 sheet pan and line it with parchment paper or lightly butter it.
Candy: In a glass batter bowl, stir together butter, salt, syrup, and sugar.
IMPORTANT: Microwave wattages vary. Once the candy starts to turn golden brown, it should be ready. Do not burn it. Cooking times can differ. Lift the spoon out of hot candy and see if it forms a thread.
1000-watt microwave: Cook on high for 3 minutes. Remove and stir well, then microwave for 3 more minutes. Stir in peanuts, and vanilla, then microwave for 2 minutes more. Add baking soda and quickly stir vigorously until light and foamy. Immediately pour onto a parchment lined or lightly buttered cookie sheet.
ID:
136
Catagory:
Snacks
Ingredients:
1 can 14 oz condensed milk
4 tbsp butter
2 tsp Peppermint bakery emulsion
7 cups powdered sugar
Instructions:
Mix all ingredients in a mixer except the sugar.
Add the sugar a cup at time
until it is firm and not sticky
Place in the refrigerator to chill.
When firm make little patties on some parchment paper
Place in freezer until frozen.
now melt the dipping chocolate
and quickly dip them. Now freeze again.
this will make 60 patties.
ID:
137
Catagory:
Snacks
Ingredients:
For the Batter
1 cup Water
4 tbsp Butter
1 pinch Salt
1 ⅕ cups Flour
3 Eggs
1 bottle Frying Oil peanut oil or other oil with high smoke point
For the Icing
1 ¼ cups Confectioner's Sugar
3 tbsp lemon juice or water or rum
Instructions:
Pour the 1 cups Water in a pot and add the 4 2/7 tbsp Butter and 1 pinch Salt
.
Bring to a boil.
Toss in the entire 1 ⅕ cups Flour at once and immediately start stirring with a wooden spoon, The dough comes together in about 1 minute and should be a smooth big lump that no longer sticks to the pot.
A white layer is visible on the bottom of the pot.
Take the dough out and let it cool.
In a mixing bowl, incorporate one egg after the other (3 Eggs).
Test the batter for the right consistency as described in the blog post.
Brush the squares of parchment paper with some oil, then pipe the batter in circles on each square. You can either do one or two layers on each.
Heat the 1 bottle Frying Oil. Dip in a wooden toothpick and when bubbles appear at the toothpick, the oil is hot enough.
Put 2-3 of the crullers upside down into the oil. Remove the paper when it starts floating.
Fry from each side. The crullers should have a light warm color but still be somewhat pale.
Take them out to cool.
Mix the 1 ¼ cups Confectioner's Sugar with the 3 tbsp lemon juice or water or rum and brush onto the Crullers. https://www.youtube.com/watch?v=7bVXNAYiZN0
ID:
139
Catagory:
Snacks
Ingredients:
2 Lbs Beef Chuck
2 Lbs Pork Belly
36g Salt
5g Pink Curing Salt #1
10g Granulated Garlic
7g C bind Carrot Binder
10g Sugar
10g Mustard Seeds
7g Black Pepper
8g Mustard
7g Paprika
5g Coriander
2g Allspice
2g Nutmeg
18g Encapsulated Citric Acid
180g Water
Instructions:
I use 6 pounds of meat total.
I discovered that you can use 80% lean hamburger instead of grinding it yourself and it comes out just fine
Mix all ingredients above except the water and the Encapsulated Citric Acid together in a small Tupperware bowl and shake them together well.
Take 3 lbs of the meat and put it in a Kitchen Aid stand mixer.
Add half the seasoning and half the water mix together until its nice and tacky and sticks to your hands. Now add half the Encapsulated Citric Acid and mix just very little more.
Do the second half the meat the same way.
Now mix all of it together and stuff the casings.
Mine made 4, 12 inch long sausages.
Smoke in your smoker for the first 3 hrs at 180 deg.
Then cook without smoke at 200 deg the rest of the time.
Total time 7 1/2 hrs until it reaches an internal temp of 155 deg.
NOTE the Encapsulated Citric Acid will beak open at 150 deg and cook into the meat for that nice flavor.
Remove and place directly in ice cold water to stop the cooking.
ENJOY
ID:
140
Catagory:
Snacks
Ingredients:
1/4 cup salted butter
1/4 tsp salt
1/4 cup light corn syrup
1/2 cup granulated sugar
1 1/2 tsp lemon extract
1 tsp citric acid.
3/4 tsp baking soda
Instructions:
Prepare a 13x9 sheet pan and line it with parchment paper or lightly butter it. In a large skillet or medium saucepan, melt butter over low heat.
Next, add salt, syrup, and sugar to the saucepan with butter and cook until reaching crack stage (300°F-310°F.
When the mixture reaches the crack stage, it will have turned golden brown. Quickly add baking soda and lemon extract, stirring well.
The candy should get fluffy looking as you stir is vigorously. Pour it onto the prepared NON stick sheet pan.
Caution: Candy is very hot. Use a spatula to spread it out.
Before it gets too cool, cut with a knife into 1/2 inch squares and sprinkle with sugar.
let it cool completely on a cooling rack. Once cooled, store in an airtight container.
You can prepare this in a microwave as well. That's what i do as its easier.
Just cook it on high in a glass Pyrex bowl for 4 minutes.
Just a hint: When you take it out of the microwave, QUICKLY add the citric acid, baking soda , and lemon extract.
Pour into a NON stick cookie sheet and sprinkle with sugar.
ID:
142
Catagory:
Snacks
Ingredients:
2 Tbsp. butter or margarine
3-4 cups powdered sugar
8 oz. Maraschino Cherries, drained, chopped and dried
24 oz. chocolate chips.
1/2 cup peanuts, chopped
cherry and vanilla flavoring optional
Instructions:
Smash the cherries on a cutting board and absorb the juices
Chop the cherries into small pieces.
In a bowl mix the cherries, 1 1/2 cups powdered sugar, optional flavorings.
Keep adding 1/2 cup powdered sugar until it is thick enough to make small balls.
Freeze for an hour.
Melt the chips and add the nuts.
Dip the cherry balls in the chocolate and place on parchment paper and freeze again.
ENJOY
ID:
143
Catagory:
Snacks
Ingredients:
1 cup butter
• 1/3 cup granulated sugar
• 2 teaspoons water
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup chopped pecans
• 3 tablespoons powdered sugar, for rolling
Instructions:
In a large mixing bowl, cream together butter and sugar until fluffy. Beat in water and vanilla.
Stir in flour and pecans until well combined. Shape dough into 1-inch balls. Place at least 2 inches apart onto two lightly greased or parchment-lined baking sheets.
Place shaped cookies into the fridge for 30 minutes while the oven preheats to 325 degrees Fahrenheit.
Bake in the preheated oven for 18 to 20 minutes until lightly golden. Remove from oven and let cool completely on the baking sheet.
Roll cooled cookies in powdered sugar*. Store in an airtight container.
NOTES
*One alternative is to roll your cookies in powdered sugar while still warm. The powdered sugar will melt slightly and create a different effect on the cookie. Try both and see which you like best! Either way is delicious.
ID:
144
Catagory:
Snacks
Ingredients:
4 1/2 cups powdered sugar
6 tbsp soft butter
1/2 tsp vanilla extract
1/2 tsp almond extract
3 tbsp sweetened condensed milk
10 oz jar maraschino Cherries
1 1/2 cups chopped peanuts
20 oz chocolate chips
1/2 tsp coconut oil
Instructions:
Smash the cherries on a cutting board and absorb the juices
Chop the cherries into small pieces.
In a bowl mix the cherries, 1 1/2 cups powdered sugar, optional flavorings extracts.
Keep adding 1/2 cup powdered sugar until it is thick enough to make small balls.
Freeze for an hour.
Melt the chips and add the nuts.
Dip the cherry balls in the chocolate and place on parchment paper and freeze again.
ENJOY
ID:
146
Catagory:
Snacks
Ingredients:
2 cups roasted pecans
6 tbsp butter
1/2 cup brown sugar.
1/2 cup regular sugar.
1/2 cup condensed milk.
1/2 cup corn syrup.
1 1/2 tsp vanilla extract.
2 cups milk chocolate chips.
Instructions:
Spread pecans out on a pan for roasting at 350 deg. for 7 to 9 minutes
Chop the pecans.
melt the butter in a microwave carefully.
mix butter, brown sugar, regular sugar, condensed milk, and corn syrup together in a microwave safe glass bowl.
microwave for 6 minutes.
add the vanilla extract and mix.
add the pecans.
let it cool just a little and spoon the bite sized
mix on parchment paper and let cool about 30 minutes.
Melt the chocolate while the truffles are cooling.
Dip the truffles in the chocolate and put back on the parchment paper and cool again in the refrigerator.
ID:
147
Catagory:
Snacks
Ingredients:
6 Tbsp salted butter
1 1/2 cups light brown sugar, packed
1 1/2 cups granulated sugar
1/4 tsp salt
1 cup heavy cream
or evaporated milk
1 tsp vanilla extract
2 cups chopped pecans
Instructions:
Measure all ingredients before you begin.
Line a large pan with parchment paper.
Start melting butter in a saucepan. Use a fork to pick up butter and coat the sides of the pot well.
Once the butter is melted, add the salt, sugars and cream. Bring to a slow boil over medium heat, stirring with a wooden spoon.
When boiling, cover the pot with a lid and set a timer for 3 minutes.
Do not reuse the spoon without washing off all the sugar first.
After 3 minutes, insert a candy thermometer into the pot, making sure the end does not touch the sides.
Cook until the candy reaches 234 degrees (soft stage).
Remove from heat and let sit for 5 minutes.
Pour the candy into a bowl, then add pecans and vanilla. Mix until slightly creamy.
Quickly drop spoonful's onto the parchment while the candy is shiny.
Tips: If candy becomes flat-looking before you can drop it, heat it up in the microwave for 1 minute, stir, and continue the cycle until it is glossy again. You can also heat it on the stovetop.
For Chocolate Pralines, add 4 oz. of baker's chocolate (finely cut) when adding vanilla.
Recipe from Collard Valley Cooks
ID:
149
Catagory:
Snacks
Ingredients:
2 cups (170 grams) sliced or slivered almonds
1 1/4 cups (270 grams) firmly packed light brown sugar
2 tablespoons water
1/2 cup (113 grams) unsalted butter, cut into pieces
1 tablespoon light corn syrup (golden syrup)
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
Topping:
6 ounces (170 grams) bittersweet or semisweet chocolate, coarsely chopped
Instructions:
Buttercrunch Toffee: Preheat oven to 350 degrees F (177 degrees C). Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant. Set aside to cool.
Once the nuts have cooled to room temperature, place in a food processor, fitted with a metal blade, and pulse the almonds until they are finely chopped. Sprinkle half of the nuts in an 8 by 10 inch (20 x 25 cm) rectangle on a buttered or oiled baking sheet. Place the baking sheet on a cooling rack.
In a medium-sized, heavy bottomed saucepan (10 cup) (2.4 liter) combine the brown sugar, water, butter, and corn syrup. Have the baking soda and vanilla extract ready. Bring the sugar mixture to a boil, stirring to dissolve the sugar. Then cover the pan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid after one minute. Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan, and cook, without stirring, until the mixture reaches 285 degrees F (140 degrees C) (soft-crack stage) on a candy thermometer. Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F (145 degrees C). Add the baking soda and vanilla extract and stir to combine.
Immediately pour this mixture evenly over the nuts on your baking sheet. Then place the chopped chocolate over the hot toffee. After a few minutes the chocolate will be soft enough to spread with an offset spatula (or back of a spoon) in an even layer over the toffee. Sprinkle the remaining chopped almonds over the melted chocolate. Place the pan in the refrigerator until chocolate is firm. Then cut the toffee into pieces using a sharp knife.
You can store the toffee, in an airtight container at room temperature, or in the refrigerator, for about 10 days.
Makes one pound (450 grams). Preparation time 30 minutes.
ID:
150
Catagory:
Snacks
Ingredients:
1 c. unsalted butter
1 1/2 c sugar
3 T. water
1/2 t. Salt
1 1/2 t. vanilla
12 oz. chocolate chips or chips divided
1 c. chopped nuts
sprinkling of sea salt
Instructions:
Place all ingredients except the nuts and chocolate together in a sauce pan and heat to 300 deg
take off and pour over the nuts in a cookie sheet
add the chocolate chips over the top of the hot toffee
when it melts add the rest of the nuts over the top.
ID:
153
Catagory:
Snacks
Ingredients:
1 cup (225 grams) unsalted butter, at room temperature
2/3 cup (135 grams) granulated white sugar
1 large egg (50 grams out of shell), at room temperature
1 teaspoon (4 grams) pure vanilla extract (optional)
2 1/4 cups (295 grams) all purpose flour
1/4 teaspoon (1 grams) salt
Confectioners Frosting: (optional)
1/4 cup (55 grams) unsalted butter, room temperature
1/4 cup (55 grams) shortening
1/2 teaspoon (2 grams) pure vanilla extract
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 - 2 tablespoons milk
Note: You can omit the shortening and simply use 1/2 cup (113 grams) butter.
Instructions:
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy. Beat in the egg and vanilla extract (if using).
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides and bottom of the bowl as needed. Divide the dough in half (350 grams for each half) and shape each half into an 8 inch (20 cm) log. Wrap each log in plastic wrap and place in the refrigerator until firm (at least two hours or preferably overnight). (Can freeze the unbaked logs for up to two months.)
Preheat oven to 350 degrees F (180 degrees C). Place oven rack in the center of the oven. Line a baking sheet with parchment paper.
Once the log is firm, with a sharp knife, slice cookies about 1/4 inch (.5 cm) thick.
Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart. Bake the cookies for about 10-15 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool. Unfrosted, these cookies can be stored several weeks at room temperature.
Frosting (optional): In the bowl of your electric mixer, or with a hand mixer, beat the butter and shortening until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides and bottom of the bowl. Add the milk and beat until frosting is of spreading consistency. Add more milk or sugar if needed. Can tint portions of frosting with desired food color.
Makes about 60 cookies.
ID:
154
Catagory:
Snacks
Ingredients:
1 cup (225 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated white sugar
2 large egg yolks (32 grams), at room temperature
1 1/2 teaspoons (6 grams) pure vanilla extract (optional)
2 cups (260 grams) all purpose flour
1/4 teaspoon (1 gram) kosher salt
Garnish:
candied cherries, nuts, colored sprinkles or colored sugars
Instructions:
Spritz Cookies: Preheat your oven to 350 degrees F (180 degrees C). Butter two baking sheets and place them in the refrigerator to chill while you make the batter.
In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until combined. Add the egg yolks and vanilla extract (if using) and beat until incorporated. Scrape down the sides and bottom of the bowl as needed. Add the flour and salt and beat until you have a well mixed batter.
To Press Cookies: Scrape some of the batter into your cookie press #ad that has been fitted with a decorative plate (follow manufacturer's instructions). Hold the cookie press perpendicular to your chilled baking sheet, and press out the cookies. (If you find the shape of the cookies is not clearly defined then the batter is too soft, so refrigerate the batter for about 15-30 minutes.) Continue to press out the cookies, spacing about 2 inches (5 cm) apart. If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugars.
To Pipe Cookies: Have ready a pastry bag fitted with a 1/2 inch (1.5 cm) diameter open star tip. Fill the pastry bag about half full, twist the end of the bag to close, and pipe rosettes or stars by holding the pastry bag perpendicular to your baking sheet, with the tip almost touching the sheet. Squeeze the pastry bag firmly and evenly without moving it until the shape is the desired size. Stop squeezing and push the pastry bag down a little and then lift the pastry bag straight up. Continue to pipe cookies, spacing about 2 inches (5 cm) apart.
Bake cookies for about 9-13 minutes or just until the edges of the cookies are barely tinged with brown. Remove from oven and gently transfer the cookies to a wire rack to cool completely. In a covered container, these cookies will keep at room temperature for about 10 - 14 days or they can be frozen for several months.
Makes about 36 - 48 cookies (depending on size).
ID:
155
Catagory:
Snacks
Ingredients:
1/2 cup (113 grams) unsalted butter, at room temperature
1/4 cup (50 grams) granulated white sugar
2 tablespoons (25 grams) light brown sugar
1 cup (130 grams) all-purpose flour
1/4 teaspoon (1 gram) salt
1/2 cup (85 grams) semi sweet or bittersweet chocolate chips
Instructions:
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugars until combined. Add the flour and salt and beat just until incorporated. Stir in the chocolate chips.
Place the batter on your counter and roll into a round log that is about 10 inches (25 cm) long and 1 1/2 inches (4 cm) in diameter. Wrap log in plastic wrap, wax paper, or parchment paper and place in the refrigerator until firm (at least six hours or preferably overnight). (Can freeze the unbaked log for up to two months. Defrost in the refrigerator overnight.)
When ready to bake the cookies, preheat your oven to 350 degrees F (180 degrees C). Place oven rack in the center of the oven. Line a baking sheet with parchment paper.
Once the log is firm, place on a cutting board, and with a sharp knife, slice cookies about 1/3 inch (1 cm) thick. Place the cookies on the baking sheet, spacing about 3 inches (7.5 cm) apart. Bake the cookies for about 13 - 15 minutes, or until the edges of the cookies are golden brown (the longer the cookies bake the more crisp they will be). Rotate your baking sheet front to back about halfway through baking. Remove from oven and place on a wire rack to cool.
The Shortbread cookies with keep in an airtight container for about 7 to 10 days, or they can be frozen for about one month.
Makes about 24 to 30 cookies.
ID:
160
Catagory:
Snacks
Ingredients:
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons (6 grams) baking powder
1/4 teaspoon (1 gram) salt
1/2 cup (113 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg yolk (17 grams), at room temperature
1 teaspoon (4 grams) pure vanilla extract
3 tablespoons milk or light cream
Instructions:
In a bowl, whisk the flour with the baking powder and salt.
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract and beat until combined. Add about half the flour mixture and beat until incorporated. Beat in the milk and then the rest of the flour mixture. Cover and refrigerate the batter for about one hour or until firm enough to roll into round balls.
Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
When the batter is firm, roll into 1 1/2 inch (3.75 cm) round balls (about 2 tablespoons/25 grams) and place the cookies on the prepared baking sheets, spacing about 3 inches (7.5 cm) apart. Flatten each cookie slightly using the bottom of a glass that has been dipped in granulated white sugar. Bake for about 9 to 11 minutes or until the bottoms of the cookies are a light golden brown and the edges of the cookies are just starting to brown. Rotate your baking sheet front to back about halfway through baking.
Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Can be stored in an airtight container for about 5 to 7 days or they can be frozen.
Makes about 18 cookies.