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Beef Jerky |
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About 2 pounds of beef | (so far I prefer eye of round) |
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2/3 cup soy sauce | (do not use cheap crap. I use a delicious,
low-sodium one. If it doesn't taste like the stuff at a Japanese
restaurant, get another kind.) |
| 2/3 cup Worcester sauce |
| 4 or 5 cloves of garlic, mashed |
| 1/8 to 1/4 of an onion, cut into small pieces and
mashed |
| 1 to 2 teaspoons peppercorns, cracked |
| 1/4 to 1/3 cup maple syrup |
| 2 tablespoons honey |
| a pinch of sea salt |
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- Cut beef into slices.
- Put beef and all ingredients in a ziplock bag in the fridge
overnight.
- Turn oven on to 150 degrees. Put cookie cooling racks on baking
sheets. Put beef on cooling racks. Put everything in oven.
- Wait 8 hours, turning as necessary.
- When jerky is almost done, take out of oven and leave in open
container overnight to get rid of excess moisture.
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| Rice Pudding |
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Cooked jasmine rice |
| Milk |
| Honey |
| Spices |
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- Put cooked rice in pan.
- Fill with milk to almost cover.
- Add honey and spices to taste.
- Cook until milk is absorbed, and pudding is thick.
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| Banana Bread |
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2 large eggs |
| 3/4 cup sugar |
| 1 cup smashed ripe bananas (about 3 medium) |
| 1/3 cup buttermilk |
| 1 tablespoon vegetable oil |
| 1 tablespoon vanilla extract |
| 1 3/4 cups all purpose flour |
| 2 teaspoons baking powder |
| 1/2 teaspoon baking soda |
| 1/2 teaspoon salt |
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- Preheat oven to 325 degrees. Lightly grease 8x5x3 pan and dust
with flour. Beat eggs and sugar in large bowl until thick and light,
about 5 minutes. Mix in smashed bananas, buttermilk, oil and
vanilla. Sift flour, baking powder, baking soda, and salt over
mixture; beat until just blended. Transfer batter to prepared
pan.
- Bake bread until golden brown on top and tester inserted into
center comes out clean, about 1 hour. Turn bread out onto rack and
cool.
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| Joel and Felicia's Pecan Pie |
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For Crust |
| 1 1/4 cups graham cracker crumbs from 9 crackers |
| 2 tablespoons sugar (omit if using sugar and cinnamon graham crackers) |
| 5 tablespoons unsalted butter, melted |
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| For Filling |
| 1 cup sugar |
| 3 large eggs |
| 1/2 cup light corn syrup |
| 2 teaspoons vanilla extract |
| 3 tablespoons unsalted butter, melted |
| 1 3/4 cups chopped pecans |
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Make crust.
- Preheat oven to 350 degrees F.
- Stir together graham cracker crumbs, sugar, and butter in a bowl
with a fork until combined well, then press mixture evenly onto bottom
and up side of a 9-inch glass pie plate.
- Bake crust in middle of oven 10 minutes and cool in pie plate on a
rack. Leave oven on.
Make filling.
- Whisk first 5 ingredients in medium bowl to blend. Mix in 3/4 cup
pecans. Pour into crust. Sprinkle with 1 cup pecans.
- Bake until pie is set, about 1 hour. Transfer to rack; cool.
Serves 8.
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| Hot Milk Cake |
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2 eggs |
| 1 cup sugar |
| 1 cup flour |
| 1/8 teaspoon salt |
| 1 teaspoon baking powder |
| 1 tablespoon butter |
| 1/2 cup hot milk |
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Beat eggs until light and thick. Slowly add sugar and beat
with a spoon 5 minutes or with electric mixer 2 1/2 minutes. Fold
sifted dry ingredients into egg-and-sugar mixture all at once. Melt
butter in hot milk and add all at once. The folding in of the dry
ingredients and milk should take only one minute. Bake in
waxed-paper lined 7-inch cake pan in moderate oven (360 degrees) for 30
minutes. For cupcakes, bake in moderately hot oven (375 degrees) for
20 minutes. Makes 1 dozen cupcakes. |
| Carrot Zucchini Bread |
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| 2 1/2 cups unsifted all-purpose flour |
| 1 cup unsifted whole wheat flour |
| 1 tablespoon baking powder |
| 1 teaspoon baking soda |
| 1/2 teaspoon salt |
| 1/2 cup firmly packed brown sugar |
| 2 eggs |
| 1 1/2 cups buttermilk |
| 2 tablespoons melted butter |
| grated rinds of 1 orange and 1 lemon |
| 1 cup coarsely shredded zucchini |
| 1 cup coarsely shredded carrots |
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Preheat oven to 350F. Grease a 9x5x3 loaf pan.
Mix together flours, baking powder, soda, salt and sugar. Add
remaining ingredients. Stir until well blended. Pour into loaf pan
and bake for 1 and 1/4 hours or until cake is firm. Cool 5 minutes,
then unmold onto a rack. Cool before slicing. Uields one loaf, which
serves 10.
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