Heidi and I did not know that her Hermit cookies were some of Beth's(our daughter) favorites but when she was talking to her today about her trip home this weekend, Heidi mentioned the hermits and she got all excited so I guess we know now that they are some of her favorites. She flies in tomorrow so Heidi is out in the kitchen right now making the hermits. The recipe actually comes from her Aunt Alice. She is another story all together that you will have to hear sometime. Just know that Beth says that she can take a rock, water, salt and a potato and make a soup so delicious you would eat it for a week!
Heidi and Aunt Al's Hermits
1-1/2 cups sugar
2 eggs
1/2 cup vegetable oil
1/4 cup molasses
1/4 cup water
1 teaspoon baking soda
2-1/2 cups floor
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoons cloves
raisins
Mix this all together.
Pour into a greased or sprayed pan and bake at 350 degrees for about 35 - 40 minutes, we think, but I will edit this post later with the exact time. ------- The time is right - about 40 minutes but you need to have them in a pan so that they are about an inch thick. Heidi changed it a little this time, she did not use water but put coffee in instead -- Good choice, great taste!!
This is going to be a GREAT weekend with our daughter home for the first time in almost a year!
Jon & Heidi
Thursday, October 20, 2011
Saturday, October 15, 2011
Jon's Spagetti Sauce
This is a sauce that I have made in the past from directions and ideas from many people. Everyone seems to like it a lot and the comment I get most is that is is great but not sour. I have many times had spagetti sauce, pizza sauce, salad dressing and he flavor is very good but there always seems to be too much vinegar in the dressings or the sauces are too sour or acidy.
This recipe takes some time to make but the majority of time is just sitting on the stove simmering. The prep and making of the sauce is not too bad time wise. The only time I use brand name ingredients is if they are on sale very cheap. As you know I am a big Aldis fan because of their quality, taste and price. Here is the recipe and you can decide on the brand of ingredients and how much you want to spend.
1 pkg sausage - 8 to 12 links - I like pork but have used turkey, chicken, beef and combinations of all so this is a matter of what you want to use.
1/2 - 1 lb ground beef(80/20 mix is best)
2 small onions or 1 large onion
Mushrooms(optional)
6 or 8 large cloves of garlic(or to your taste)
2 or 3 small cans tomato paste
1 large can(28oz) of diced tomatos
2 large cans tomato puree
1 large can stewed tomatos(I like the italian style)
2 - 4 small cans tomato sauce
1 or 2 large cans of crushed tomatoes
1 good palm full of oregano(4 or 5 tablespoons)
1/2 palm full of basil(2 or 3 tablespoons)
1 tablespoon of kosher salt(if you use regular table salt use less. table salt weighs 2 times kosher salt)
1 teaspoon fresh ground black pepper
1/4 cup sugar(maybe a little more - taste it first)
In a large pot put in the ground beef, sausage, garlic onions. On medium- medium high heat brown the beef and sausage. Near the end of the browning add the mushrooms.
Now add all of the other ingredients with the spices added last. Stir until it is well mixed and turn the heat to low and let it simmer for about 1-1/2 hours. After is starts to get nice and thick taste so that you can adjust the oregano, basil, salt and pepper. If you want more garlic add some minced garlic to taste. Pay attention to the acidity and/or sweetness and add sugar as you taste, a small amount at a time, about 1 teaspoon. Depending on the acidity of the tomatos you may have to add as much as 3 or 4 more teaspoons of sugar but be careful that it does not get sweet. It will cut the acidity and then very quickly start to get sweet. I like to add about a cup of water at this time and stir a lot to make sure everything is combined well. Simmer uncovered for 2 to 4 hours more or until it reaches the consistancy you like. I like my sauce very thick and would like you to try it that way at least once.
If you are using this on pasta, make sure you cook the pasta just until it is not quite done. Turn off and let it set until you are ready with the sauce and table settings. Drain the pasta but DO NOT rinse. The starch on the pasta helps the sauce to stay on the pasta.
Any that is left over, usually at least 2 quarts, put into plastic containers while hot or very warm. Fill to the top if possible. Seal the containers and put them into the freezer. This goes against what most people say but the quick cooling will seal the containers better and it will last longer with getting freezer burned.
This recipe takes some time to make but the majority of time is just sitting on the stove simmering. The prep and making of the sauce is not too bad time wise. The only time I use brand name ingredients is if they are on sale very cheap. As you know I am a big Aldis fan because of their quality, taste and price. Here is the recipe and you can decide on the brand of ingredients and how much you want to spend.
1 pkg sausage - 8 to 12 links - I like pork but have used turkey, chicken, beef and combinations of all so this is a matter of what you want to use.
1/2 - 1 lb ground beef(80/20 mix is best)
2 small onions or 1 large onion
Mushrooms(optional)
6 or 8 large cloves of garlic(or to your taste)
2 or 3 small cans tomato paste
1 large can(28oz) of diced tomatos
2 large cans tomato puree
1 large can stewed tomatos(I like the italian style)
2 - 4 small cans tomato sauce
1 or 2 large cans of crushed tomatoes
1 good palm full of oregano(4 or 5 tablespoons)
1/2 palm full of basil(2 or 3 tablespoons)
1 tablespoon of kosher salt(if you use regular table salt use less. table salt weighs 2 times kosher salt)
1 teaspoon fresh ground black pepper
1/4 cup sugar(maybe a little more - taste it first)
In a large pot put in the ground beef, sausage, garlic onions. On medium- medium high heat brown the beef and sausage. Near the end of the browning add the mushrooms.
Now add all of the other ingredients with the spices added last. Stir until it is well mixed and turn the heat to low and let it simmer for about 1-1/2 hours. After is starts to get nice and thick taste so that you can adjust the oregano, basil, salt and pepper. If you want more garlic add some minced garlic to taste. Pay attention to the acidity and/or sweetness and add sugar as you taste, a small amount at a time, about 1 teaspoon. Depending on the acidity of the tomatos you may have to add as much as 3 or 4 more teaspoons of sugar but be careful that it does not get sweet. It will cut the acidity and then very quickly start to get sweet. I like to add about a cup of water at this time and stir a lot to make sure everything is combined well. Simmer uncovered for 2 to 4 hours more or until it reaches the consistancy you like. I like my sauce very thick and would like you to try it that way at least once.
If you are using this on pasta, make sure you cook the pasta just until it is not quite done. Turn off and let it set until you are ready with the sauce and table settings. Drain the pasta but DO NOT rinse. The starch on the pasta helps the sauce to stay on the pasta.
Any that is left over, usually at least 2 quarts, put into plastic containers while hot or very warm. Fill to the top if possible. Seal the containers and put them into the freezer. This goes against what most people say but the quick cooling will seal the containers better and it will last longer with getting freezer burned.
Now go ENJOY!!!
Thursday, October 6, 2011
Beef Barley Soup Crockpot style
Here is a recipe from allrecipes.com
CrockPot Beef Barley Soup
This is new to us and Heidi says she wants to modify it before we post it. Well she can do that later when she decides to update this blog but for now let's try it this way.
Besides it's time we start to share other sites recipes.
Enjoy!!
This version is not in a crockpot
Now after you have taken a look at the first recipe here is Heidi's version. I like this one as it is a little more for things you will have around the the house more commonly. It is also geared for economy as we know many who can't just go out and buy stuff for a special recipe but have to make do with what you have. Here it is:
1/2 to 1-1/2 pounds lean beef cubed or hamburger - which ever you have on hand
3 tablespoons veg. oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
3 beef bouillon cubes
4 - 5 cups water
2 stalks of celery chopped
1 - 2 carrots chopped
1 Onion chopped
1 cup barley
1 teaspoon dried thyme if desired
In a skillet over medium heat, saute the beef in the oil for about 5 minutes or until browned on all sides. Stir in the salt and pepper and garlic powder and place the seasoned meat in a pot. Add a little water to the skilet and stir to get all of the bits for the soup and pour into the pot.Add to the pot water, celery, carrots, onions and barley. Cover and cook on low until the veggies are tender. If you want the thyme you can add it just before serving.
ENJOY
CrockPot Beef Barley Soup
This is new to us and Heidi says she wants to modify it before we post it. Well she can do that later when she decides to update this blog but for now let's try it this way.
Besides it's time we start to share other sites recipes.
Enjoy!!
This version is not in a crockpot
Now after you have taken a look at the first recipe here is Heidi's version. I like this one as it is a little more for things you will have around the the house more commonly. It is also geared for economy as we know many who can't just go out and buy stuff for a special recipe but have to make do with what you have. Here it is:
1/2 to 1-1/2 pounds lean beef cubed or hamburger - which ever you have on hand
3 tablespoons veg. oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
3 beef bouillon cubes
4 - 5 cups water
2 stalks of celery chopped
1 - 2 carrots chopped
1 Onion chopped
1 cup barley
1 teaspoon dried thyme if desired
In a skillet over medium heat, saute the beef in the oil for about 5 minutes or until browned on all sides. Stir in the salt and pepper and garlic powder and place the seasoned meat in a pot. Add a little water to the skilet and stir to get all of the bits for the soup and pour into the pot.Add to the pot water, celery, carrots, onions and barley. Cover and cook on low until the veggies are tender. If you want the thyme you can add it just before serving.
ENJOY
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