Sticky Oven Barbecue Ribs

Recipe is from Cafe Delites, www.cafedelites.com.

INGREDIENTS

RIBS
4 pounds (2 kg) baby back pork ribs
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon cumin
1 teaspoon chili or cayenne powder (optional)
2 tablespoons olive oil

SAUCE

2 cups (500ml) barbecue sauce
3 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1/2-1 tablespoon cayenne pepper (optional for heat)
1 teaspoon salt

INSTRUCTIONS
Preheat oven to 350°F (180°C).

Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper). 

Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. 

Cover tray with foil and bake for 2 hours.

During the last 5 minutes of cook time, mix together sauce ingredients.

Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.

Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelize the edges (about 3 minutes).

Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.

Thyme Roasted Walnuts

Doing these today.

Best Hummus Ever

Saving this link here. Enjoyed it with my sisters this summer. Hoping my future daughter in law who loves hummus will use it. :) http://minimalistbaker.com/best-ever-5-minute-microwave-hummus/

Starbucks Lemon Loaf

Ingredients:
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
2 tablespoons butter, softened.
1 teaspoon vanilla
1 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup oil (recommend coconut oil)

Lemon Icing:
1 cup and 1 tablespoon powdered sugar
2 tablespoons milk
1/2 teaspoon lemon extract

Instructions:
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

HOMEMADE MOSQUITO TRAP

I'll hope to remove this post if this is not as genius as it sounds now. Just saw this on facebook. Thanks for whoever posted it. 

Items needed:
1 cup of water
1/4 cup of brown sugar
1 gram of yeast
1 2-liter bottle

HOW:
1. Cut the plastic bottle in half.
2. Mix brown sugar with hot water. Let cool. When cold, pour in the bottom half of the bottle.
3. Add the yeast. No need to mix. It creates carbon dioxide, which attracts mosquitoes.
4. Place the funnel part, upside down, into the other half of the bottle, taping them together if desired.
5. Wrap the bottle with something black, leaving the top uncovered, and place it outside in an area away from your normal gathering area. (Mosquitoes are also drawn to the color black.)

Change the solution every 2 weeks for continuous control.

Strawberry Balsamic Bacon Pizza

Okay, Kilby sent me this link and I have to post it here so I can come back to it as soon as I can make it. Reports to follow.

Chili Butter

This just in from Betty Francis. It sounds wonderful, so I'll try it soon. Maybe to be served with a foccacia made with cheddar cheese and mexicany instead of italiany...

Chili Butter: In a small bowl stir together 1/2 cup softened butter; 1/4 cup finely snipped fresh cilantro; 2 fresh jalapeno peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 teaspoon chili powder. Place on waxed paper; form into a log. Wrap well; chill for 1 hour or overnight. Store in refrigerator for up to 2 weeks or freeze for up to 1 month.

Martha's Eggnog

Marissa, forgetting to buy the eggnog, having the ingredients on hand, made this Saturday night for Sunday morning. We agreed that it could be made with less sugar and still please. For the sake of the kids, and a husband scheduled to teach Sunday school, she left out the Bourbon. ;-)

White House Crackers

First experienced these amazing crackers at the White House when my sister, working there for Mr. Meese's office, and whom I was visiting, brought me a bowl of soup with these crackers from the White House Mess for lunch. They are amazing. And a little tricky to make. The recipe reproduced here is from my memory.

Brush a cookie sheet generously with butter. Butter, not margarine.
Prepare an ice bath of water and ice-cubes.
Plunge a half dozen Saltine crackers into the cold water for 30 seconds and remove, letting the water drip off of them.
Treat these soggy things gingerly so they don't fall apart.
Place crackers on cookie sheet, gently and quickly, and return to dunk more crackers, repeating the process until the cookie sheet is filled.
Gently brush tops with more butter.
Bake at 325 for over a half hour or until dried out and golden brown.

I am not sure I have either bake time or temp correct. I'll hope to edit this post when I try them again. You're welcome to change it if you have access to this blog (that would be you, daughties all), or post a comment.

Enjoy!

Hot Cranberry Punch

Long a Thanksgiving/Christmas favorite from my Melvin days, here is the hot punch recipe that simmers on the stove top or in a percolator all day long, accompanying football games or pumpkin pie or RITZ crackers with liverwurst and thinly sliced cucumber!

1 half gallon cranberry fruit cocktail
1 48 oz. can of pineapple juice
4-5 sticks cinnamon
1/2 tsp. whole cloves
1/2 tsp. whole allspice (optional)

Simmer all day. Can change proportions to suit.

Cheers!

Peanut Butter Crackers

Kilby has posted: PBaholics, this is for us! Snappy, tasty, high-fiber, low sugar crackers, or cookies, whichever way you'd like to view them. And SO easy! This is my invention, influenced by a recipe I saw a while back for sugar free peanut butter cookies, which never turned out so hot for me. So here's my superior twist, with fewer ingredients, less work, and better results.

2 over ripe bananas
1/4 c peanut butter
1 c oats
1 t baking powder
Note: these measurements are approximate! I used 3 apple bananas, which are about half the size of a normal banana, a few spoonfuls of PB, oats and BP till it looked right. Go with your instincts.

Preheat your oven to its highest temperature.

Combine all ingredients in a food processor and blend till they come together in an other-worldly ball of dough. Try not to consume all the dough before you bake it.

Roll or press it out into a thin layer on a large baking sheet. You can tell if your dough is right if the consistency is not too sticky or goopy to make this an easy process.

Bake in the upper third of the oven for 5 minutes. Then turn off the oven and remove the cracker dough, which by this time should be browned on the bottom, but still soft enough for you to cut into squares of your desired size.

Return the crackers to the hot oven and leave in for up to two hours, till thoroughly cooked and dried out. Let cool completely on the counter.

If you don't eat them all instantly, you could probably store them in an airtight container for a couple weeks.

Six Three Three Thirteen Bread

Dinner guest, Cindy Schmatjen shared an amazing recipe with us yesterday. Here's what she does to have bread dough at the ready for pizza or a hot loaf for dinner:

Acquire a large covered bin for the refrigerator.

Mix together

6 c warm water
3 T yeast
3 T rock salt
13 c unbleached flour

in your bin and let it rise in the refrigerator or on your warm porch, depending on when you first want to use it. You need to let it proof for at least two hours before use, but then it, or portions of it, can store in your refrigerator for up to a week or two. Busy mommy that she is, she figured out that 13 c of unbleached flour is one 5# bag MINUS 2.5 cups. So she just opens a new bag, takes out 2.5 cups of flour, and dumps the rest of the bag into her concoction. It is not even necessary to have it fully smoothly mixed before setting to rise, as if it is somewhat mixed, it will continue to do its work before you have to grab a chunk out (with flour-y hands!) to shape for baking. She bakes this on a baking stone at 450 degrees.

Making just one batch of bread? Then divide by three and use:

2 c warm water
1 T yeast
1 T salt
4.333 c flour

We had this bread with Sunday dinner which she threw together at six that morning and the flavor and texture were the best!

Kah'wah (Turkish Coffee)

When Kilby and Paul were in town they made us a dinner reminiscent of their Turkish layover on their move to Uganda in January. Kilby had me follow this recipe to go with the lovely dessert she made. Easy enough so copied here. See more at Food.com by chef FIFI.

For three servings:

2 c water

2 T FINELY GROUND coffee

1/4 t ground cardamom

1--2 T sugar (to taste)

Place water and sugar in pot large enough to boil. (Boiling coffee tends to boil up and over, so make sure it's big.) Once boiling, add coffee very slowly and decrease heat. Stir frequently, removing from burner until boiling up subsides, repeating this step 3--4 times. Do NOT leave pot unattended.

Serve in demitasse cups.

Couple Items on Hospitality

http://www.girltalkhome.com/blog/the-unexpected-blessings-of-hospitality1

http://itunes.apple.com/us/podcast/palm-vista-community-church/id366095192?ign-mpt=uo%3D4 Look for A Persistent Love (Hebrews 13:1--6) 8/21/11 or go to www.palmvista.org and look for the same under Sermons.

Steaming Latte or Cappucino and Iced Latte

Leigh asks for my "recipe" for the latte and iced coffee I served her. Well, if you haven't got an espresso machine, I guess you could just drip or brew a very strong coffee. For two or three cups to share:

Steam 1-1/2 -- 2 cups milk in microwave for one minute, in French press if you have one. Foam the hot milk with your press plunger, up and down until it thickens. Then re-nuke it for 20 seconds or more until it "grows"(but WATCH it, or you may have a microwave to clean up!).

Pull 2 -- 3 shots of espresso, or make a cup of VERY STRONG coffee. Sweeten it as desired. Pour the hot coffee into mugs, and top with the foam.

If YOU get good at making coffee designs, Leigh, you can teach me how!

For our iced lattes, these days we're using a rounded tablespoon of PILON Instant Espresso, two tablespoons of sugar (or to taste), stirred in 8 -- 10 ounces of milk, and then poured over crushed ice.

Kilby Austin's Accidental Chocolate Banana Cake with Cheating Chocolate Ganache

The story of my kitchen is much like the story of my life: "Ooh, that would be interesting, I'll try that." Thankfully, as my life has thus far not run into too many irrevocable misfortunes, my palate has not yet been utterly ruined by the continual stream of accidents coming from my oven. (Though I can remember a few brick breads in the recent past…)

Today, it was my failure to look at a recipe first while attempting to cook from a recipe. And now you know why I hate cooking from recipes. I had seven black bananas to use up before we leave on holiday in a week, and the obvious choice was banana bread--lovely, moist banana bread, ideally, flecked with chocolate chips, but here I've found that I can simply split the batter, add cocoa powder to half, and marble it. Well, to make a long story short, let's just say I didn't look at the recipe and wound up with slightly off proportions…slightly off…with a slightly loose definition of slightly…

So my next thought was brownies, but it was too late: I'd already added the baking powder. When it came out of the oven, it had puffed into the loveliest, softest chocolate cake you've ever seen, but nothing even anywhere near akin to brownies, in all their gooey glory. I despaired.

But suddenly I remembered the four guests coming for dinner and the lame plan I had concocted of serving them the last stale oatmeal cookies for a farcical dessert in a thinly veiled attempt to use up the rest of the food I've got stored in the house before leaving. By a trick of imagination, the failed banana-bread-turned-banana-brownies-turned-banana-cake became chocolate cake simply by the addition of icing.

Here's where it gets good: I also had a little tub of sweetened condensed milk in the fridge, too little to use for any decent recipe, too much to just eat up with a spoon. Well, for any normal human being to eat up with a spoon. Anyway, I decided maybe I could just add cocoa powder to that caramelly sludge…

And miraculously, it worked. It took two tablespoons of cocoa, thirty seconds in the microwave, and my banana chocolate cake is covered with thick, creamy chocolate ganache, the biggest cheat in the history of cooking.

So here's what I'm pretty sure is the recipe.


Chocolate Banana Cake
7 ripe or overripe bananas, mashed
1 cup sugar
.5 cup butter, softened or melted
4 eggs
.25 cup unsweetened cocoa powder
pinch salt
1 teaspoon baking powder
1 teaspoon baking soda
1.5 cups flour
Preheat oven to 400º and grease or butter a 9x13 casserole or cake pan. Mix together bananas, sugar, butter, and eggs till well combined; stir in cocoa powder. Sift together dry ingredients, then add. Pour batter into pan, bake for 30 minutes, or until risen and set.


Chocolate Ganache
6-12 ounces sweetened condensed milk
1-2 tablespoons unsweetened cocoa powder
Microwave the sweetened condensed milk on high for thirty seconds, then stir in cocoa powder with a spoon. Spread over the top of any cake for quick frosting.

Pecan Pie Muffins

Not sure, but I think I got this recipe from Jeni or Heather. Why the card is floating around my computer desk, I don't know, but maybe one of you will like to have it. If it is what I remember, they were very high calorie to die for muffins. Enjoy.

1 c chopped pecans

1 c firmly packed brown sugar

1/2 c flour

2 large eggs

1/2 c melted butter

Combine first three ingredients, make a well in center of mixture. Beat eggs until foamy. Stir together eggs & butter, add to dry ingredients, stirring just until moistened. Place foil baking cups in muffin pans and coat with cooking spray. Fill 2/3 full. Bake 350 degrees 20-25 minutes or done. Cool in wire racks. Yield: 9 muffins or 30 mini muffins.

Glazed Pecans a la Bon Appetit

1.5 c (6 oz.) pecans

1.5 T veg oil

1.5 T sugar

1/4 t cayenne pepper

1/4 t salt

Preheat oven to 325. Spray large baking sheet with nonstick spray. Stir pecans and oil in medium bowl to coat. Mix sugar, cayenne, and salt in small bowl, then add to pecan mixture and toss to coat. Scatter coated pecans on prepared baking sheet. Bake until pecans are brown and crisp, stirring occasionally, about 15 minutes. Transfer baking sheet to rack and cool completely. (Can be made 3 days ahead. Store airtight at room temp.)

Ferg's Meatballs

2 # lean ground beef
1 c cornflake crumbs
1/3 c dried parsley flakes
2 eggs
2 T soy sauce
1/4 t pepper
1/2 t garlic powder
1/3 c ketchup
2 T instant onion flakes

Combine ingredients in a large bowl, mix well with hands. Forminto small balls about the size of a large walnut and place in 13x9 baking pan. Makes about 60 meatballs.

Make sauce of
1# can jellied cranberry sauce
1 12 oz. bottle chili sauce
2 T brown sugar
1 T lemon juice

Combine over moderate heat, stirring occasionally until smooth and cranberry sauce is melted.

Pour over meatballs and bake uncovered for 30 minutes in 350 degree oven.

Dr. John Ferguson, Susan's organ teacher at St. Olaf College was kind enough to give her this "secret recipe" for us to make for her & Mike's Florida reception last January. I think he serves it to his student parties and writes "We like this because each batch can be baked separately (during the 7 pm visit time the 8 pm batch is baking) thus things stay warmer. We often make the meatballs and pour the sauce over them a day ahead and keep refrigerated, then less to do the day of the open house. I hope all this is clear. It's nice to think that we can participate in your celebration while being physically far, far away. Have a great party."

Seven Layer Mexican Dip

This recipe found when looking for a seven-layer dip I post here so we have it again as it is a hit, especially following Bible study. Leftovers the next day make a great meal. Following are my changes:

For 9 x 13 baking dish
1 large can refried beans
2 cans Fritos bean dip
4 ripe avocados turned into guacamole with lemon juice, fresh garlic, and cumin
1 pint sour cream
1 c mayo
1/4 c taco seasoning (or 2 pkgs)
1 # shredded Jack & Cheddar cheese
2 cans sliced black olives with jalapenos
3 chopped tomatoes
2 bunches chopped green onion

Mix refried beans and bean dip. Spread in bottom of dish.
Next spread guacamole dip.
Mix sour cream, mayo, and taco seasoning; spread.
Sprinkle with cheese.
Sprinkle with olives.
Sprinkle with tomatoes.
Sprinkle with green onions.