USCHO Cooks: Open Your Mystery Basket.

[MissThundercat]

Re: USCHO Cooks: Open Your Mystery Basket.

I'll be visiting Zingerman's this weekend, as well as Tio's Mexican Cafe, Maize and Blue Deli, and Arbor Brewing.

Also: Between the beer, the wine, the chicken, vegetables, the sweet potatoes, and the bread pudding, do I need a first course for Thanksgiving? because if I do, I'm considering a cheese tray.

 

[jen]

Re: USCHO Cooks: Open Your Mystery Basket.

Making KAF's <a href="http://www.kingarthurflour.com/recipes/old-fashioned-apple-slab-recipe">Old Fashioned Apple Slab Pie</a> tonight in an effort to use up some of the apples in my freezer. I don't like apple pie, but the picture looks delicious.

 

[jen]

Re: USCHO Cooks: Open Your Mystery Basket.

The apple pie was kind of fun to make. It was also gone by noon (a whole 9x13 pan), so apparently it was good.

Starting to think about Christmas cookies.

Repeats from last year:
<a href="http://www.tasteofhome.com/recipes/peanut-butter-maple-cookies">Peanut Butter Maple</a>
<a href="http://www.tasteofhome.com/recipes/white-chocolate-raspberry-thumbprints">White Chocolate Raspberry Thumbprints</a>
<a href="http://www.foodnetwork.com/recipes/alton-brown/chocolate-peppermint-pinwheel-cookies-recipe2/index.html">Chocolate Peppermint pinwheels</a>
<a href="http://www.kingarthurflour.com/recipes/dark-chocolate-buttercrunch-recipe">Dark Chocolate Buttercrunch</a>
<a href="http://www.kingarthurflour.com/recipes/cranberry-nut-chocolate-bark-recipe">Cranberry Nut Bark</a>
Brandy Snaps (I can't find the recipe I use, but it's not Martha's, because she doesn't actually use brandy)
Generic chip cookies to use up the rest of my ingredients

New cookies under consideration:
<a href="http://www.tasteofhome.com/recipes/cranberry-christmas-canes">Cranberry Christmas Canes</a>
<a href="http://www.bumbleberryjam.com/2013/03/car-co-doodles.html">Car-co-doodles</a>
<a href="http://www.saveur.com/article/Recipes/Raspberry-and-Chocolate-Rugelach">Chocolate Raspberry Rugelach</a>
<a href="http://www.bhg.com/recipe/blueberry-walnut-twirls/">Blueberry pecan twirls</a>
Cranberry apricot oatmeal
<a href="http://www.roxanashomebaking.com/chocolate-rum-snowballs-recipe-25recipestoxmas/">Chocolate Rum snowballs</a>

In search of more festive-looking cookies. I did sugar cookies shaped liked candy canes last year, but they were really fragile and not easy to store or transport. Also looking for festive candy.

Last year, I ended up donating about 400 cookies and I think it'll be about the same this year. The drop cookies and bake-and-slice are usualy easiest to donate since they're sturdier, but last year I ended up donating 12 dozen to a local place where I could plate the cookies, so hopefully they'll need them again this year (since those are more fun).

 

[jmh]

Re: USCHO Cooks: Open Your Mystery Basket.

Hi folks, I need some pre-Thanksgiving advice. My wife and I suggested that my parents invite her folks over for the holiday this year so that we wouldn't have to either travel between the two houses or decide who to spend the holiday with; as a result of orchestrating a bigger holiday than my parents had originally been planning for, we volunteered to cook a second dish in addition to our normal sweet potato casserole (which, incidentally, I've been making based on a recipe I got here a few years back and is always a hit).

This second dish turned out to be pecan pie, which neither of us has ever made before. We've made a couple of practice pies to sort through our issues so that what we bring on Thanksgiving won't be crappy, but the results haven't really been encouraging so far. The first time, there were some cracks in the dough when it went into the pan, and as a result some of the batter seeped through and wound up underneath the crust in the bottom of the pan. The second time we did a better job with the dough, but we had a problem with the batter which we had also had the first time. Specifically, we noted that when we cut the pie, there was some liquidy stuff in the bottom of the pan that hadn't really solidified into batter. I tried to upload a picture but this site's image uploader blows, maybe I'll do it later. The consistency is thicker than water, but thinner than, say, chocolate syrup. Is this because we cut the pie before we let it cool completely? (We did this both times, before we realized that we weren't supposed to do that.) I'm hoping that's the case and that it's not a problem with the recipe.

 

[True Blue Fan]

Re: USCHO Cooks: Open Your Mystery Basket.

Hi folks, I need some pre-Thanksgiving advice. My wife and I suggested that my parents invite her folks over for the holiday this year so that we wouldn't have to either travel between the two houses or decide who to spend the holiday with; as a result of orchestrating a bigger holiday than my parents had originally been planning for, we volunteered to cook a second dish in addition to our normal sweet potato casserole (which, incidentally, I've been making based on a recipe I got here a few years back and is always a hit).

This second dish turned out to be pecan pie, which neither of us has ever made before. We've made a couple of practice pies to sort through our issues so that what we bring on Thanksgiving won't be crappy, but the results haven't really been encouraging so far. The first time, there were some cracks in the dough when it went into the pan, and as a result some of the batter seeped through and wound up underneath the crust in the bottom of the pan. The second time we did a better job with the dough, but we had a problem with the batter which we had also had the first time. Specifically, we noted that when we cut the pie, there was some liquidy stuff in the bottom of the pan that hadn't really solidified into batter. I tried to upload a picture but this site's image uploader blows, maybe I'll do it later. The consistency is thicker than water, but thinner than, say, chocolate syrup. Is this because we cut the pie before we let it cool completely? (We did this both times, before we realized that we weren't supposed to do that.) I'm hoping that's the case and that it's not a problem with the recipe.

Pecan pie can be tricky with the filling, most times it is just not cooked long enough. You can try to use just a little less corn syrup than the recipie calls for also, but be careful not to eliminate too much or it will be hard as a rock.

For the pie crust, you can look at pre baking the pie crust. I do this for a lot of pies I make like fruit and pecan.

 

[bigblue_dl]

Re: USCHO Cooks: Open Your Mystery Basket.

Hi folks, I need some pre-Thanksgiving advice. My wife and I suggested that my parents invite her folks over for the holiday this year so that we wouldn't have to either travel between the two houses or decide who to spend the holiday with; as a result of orchestrating a bigger holiday than my parents had originally been planning for, we volunteered to cook a second dish in addition to our normal sweet potato casserole (which, incidentally, I've been making based on a recipe I got here a few years back and is always a hit).

This second dish turned out to be pecan pie, which neither of us has ever made before. We've made a couple of practice pies to sort through our issues so that what we bring on Thanksgiving won't be crappy, but the results haven't really been encouraging so far. The first time, there were some cracks in the dough when it went into the pan, and as a result some of the batter seeped through and wound up underneath the crust in the bottom of the pan. The second time we did a better job with the dough, but we had a problem with the batter which we had also had the first time. Specifically, we noted that when we cut the pie, there was some liquidy stuff in the bottom of the pan that hadn't really solidified into batter. I tried to upload a picture but this site's image uploader blows, maybe I'll do it later. The consistency is thicker than water, but thinner than, say, chocolate syrup. Is this because we cut the pie before we let it cool completely? (We did this both times, before we realized that we weren't supposed to do that.) I'm hoping that's the case and that it's not a problem with the recipe.

Also, remember, as long as it tastes good, people won't care if it is a little to far on the liquid side. I would guess that it would solidify a bit if you let it cool, though.

 

[Gurtholfin]

Re: USCHO Cooks: Open Your Mystery Basket.

Tonight...

Grilled Pacific Blackfin Tuna with a cilantro-lime butter over the top.

Side of mushroom rice, a salad and white wine.


Heaven...

 

[MissThundercat]

Re: USCHO Cooks: Open Your Mystery Basket.

Also, remember, as long as it tastes good, people won't care if it is a little to far on the liquid side. I would guess that it would solidify a bit if you let it cool, though.

According to Alton Brown, it's supposed to be a little wobbly when it comes out of the oven. Let it cool on the counter, and you'll be fine.

 

[leswp1]

Re: USCHO Cooks: Open Your Mystery Basket.

I'm making pecan pie too. Using the recipe on the back of the Karo syrup bottle that my cousin (who just passed a few months ago) used for >50 yrs. Hoping it comes out OK. Really missing her right now. She was a great lady.

Anyone know how far ahead you can bake this pie and have it hold? Does it need to be refridged after baked?

 

[walrus]

Re: USCHO Cooks: Open Your Mystery Basket.

Last time I made Pecan pie I used honey instead of corn syrup, it came out quite good. I also made the crust from Almond flour, different for sure but good

 

[leswp1]

Re: USCHO Cooks: Open Your Mystery Basket.

Last time I made Pecan pie I used honey instead of corn syrup, it came out quite good. I also made the crust from Almond flour, different for sure but good

Hiya wally! Making this more to continue the tradition. That sounds yummy tho

 

[DaveStPaul]

Re: USCHO Cooks: Open Your Mystery Basket.

Anyone know how far ahead you can bake this pie and have it hold? Does it need to be refridged after baked?

MAN do I love pecan pie.

This crazy, overly-wordy, but helpful site http://thepioneerwoman.com/cooking/2008/11/pecan-pie/ says to do it overnight. No fridge necessary.

On the non-Thanksgiving side of things, I'm trying my slow cooker for the 1st time today. I went with something simple: bean soup. All it has for ingredients is:

Dried beans
Andouille sausage
Celery
Onion
Thyme
Chicken stock

Dump it all in, stir it up, and run for 7 1/2 hours. Half an hour before the end I add a big pile of chopped

Collard greens

We'll see how it turns out, and what can be different/improved the next time around. Also, it should give us dinner for tonight and tomorrow, freeing up at least a little pre-Thanksgiving running around time.

 

[St. Clown]

Re: USCHO Cooks: Open Your Mystery Basket.

Dump it all in, stir it up, and run for 7 1/2 hours. Half an hour before the end I add a big pile of chopped

Collard greens

We'll see how it turns out, and what can be different/improved the next time around. Also, it should give us dinner for tonight and tomorrow, freeing up at least a little pre-Thanksgiving running around time.

Where can you even find collard greens around here? I don't think I've ever seen them in the grocery stores I've used.

 

[FadeToBlack&Gold]

Re: USCHO Cooks: Open Your Mystery Basket.

I think a batch or two of these cookies might be on the agenda for Christmas.

 

[DaveStPaul]

Re: USCHO Cooks: Open Your Mystery Basket.

Where can you even find collard greens around here? I don't think I've ever seen them in the grocery stores I've used.

Cub! 88 cents a bunch. But there's Cubs, and there's Cubs. The one I go to (St. Paul Midway) is huge, with big sections for Mexican, Asian, organic, etc. The one at Har Mar, on the other hand -- not exactly a happening place. The produce section is about the size of my kitchen. So it varies.

 

[leswp1]

Re: USCHO Cooks: Open Your Mystery Basket.

MAN do I love pecan pie.

This crazy, overly-wordy, but helpful site http://thepioneerwoman.com/cooking/2008/11/pecan-pie/ says to do it overnight. No fridge necessary.

On the non-Thanksgiving side of things, I'm trying my slow cooker for the 1st time today. I went with something simple: bean soup. All it has for ingredients is:

Dried beans
Andouille sausage
Celery
Onion
Thyme
Chicken stock

Dump it all in, stir it up, and run for 7 1/2 hours. Half an hour before the end I add a big pile of chopped

Collard greens

We'll see how it turns out, and what can be different/improved the next time around. Also, it should give us dinner for tonight and tomorrow, freeing up at least a little pre-Thanksgiving running around time.

Thanks!

 

[walrus]

Re: USCHO Cooks: Open Your Mystery Basket.

MAN do I love pecan pie.

This crazy, overly-wordy, but helpful site http://thepioneerwoman.com/cooking/2008/11/pecan-pie/ says to do it overnight. No fridge necessary.

On the non-Thanksgiving side of things, I'm trying my slow cooker for the 1st time today. I went with something simple: bean soup. All it has for ingredients is:

Dried beans
Andouille sausage
Celery
Onion
Thyme
Chicken stock

Dump it all in, stir it up, and run for 7 1/2 hours. Half an hour before the end I add a big pile of chopped

Collard greens

We'll see how it turns out, and what can be different/improved the next time around. Also, it should give us dinner for tonight and tomorrow, freeing up at least a little pre-Thanksgiving running around time.

That soup sounds good

 

[FadeToBlack&Gold]

Re: USCHO Cooks: Open Your Mystery Basket.

I wish I could eat pecans - everyone else in the family does. They start off so buttery...and then, within a few minutes, my throat gets itchy, prickly, and annoying.

I have a mild allergy to pecans, walnuts, and cashews. Brazil nuts are actually the worst - I had a bit of trouble breathing for about an hour after the one time I tried one.

Oddly, no problem with almonds, hazelnuts, or macadamia nuts. And of course, peanuts are not really nuts, they're legumes - no problem there either.

 

[jen]

Re: USCHO Cooks: Open Your Mystery Basket.

Tonight I have to bake the sweet potato casserole, throw together the apple-cranberry tart, assemble and bake manicotti, and frost cupcakes. I was out of town from Fri-Tue, so I mashed the potatoes ahead of time, and made the manicotti filling, frosting and cupcakes. Tart dough was already made. It worked out pretty well.

Making <a href="http://www.kingarthurflour.com/recipes/choco-buzz-recipe">Choco-Buzz</a> cake this weekend for a family birthday.

I finalized my Christmas cookie baking for next week.

Peanut Butter Maple
White Chocolate Raspberry Thumbprints
Chocolate Peppermint Pinwheels
Cranberry Christmas Canes
Car-co-doodles
Maple Pecan Slice-and-Bake
Chocolate Raspberry Rugelach
Gingersnap Palmiers
Blueberry Pecan twirls
Gingerbread biscotti
Cranberry Bliss cookies
Grasshopper cookies (my grandmother used to make grasshoppers every Christmas)
Cranberry Apricot Oatmeal
Fudgy Gingerbread Bars with Rum Glaze from the cookie contest
Chocolate Rum snowballs

Dark Chocolate Buttercrunch, Cranberry Nut Bark, and Brandy Snaps come a bit later.

My grocery list for the weekend includes 9 pounds of butter.

 

[DaveStPaul]

Re: USCHO Cooks: Open Your Mystery Basket.

That soup sounds good

Ah, but did the beans get fully cooked? No they did not. I turned the cooker off when I went to bed -- it had been cooking for 12 hours -- still hard in the middle. I'll crank it back up this afternoon, see what a few more hours can do.

So there's my big lesson, I guess: even if the recipe says no soaking necessary, you should still soak yer beans.