PERFECT HARD BOILED EGGS (TECHNIQUE)

Ingredients:

12 large eggs
1 pinch salt

Directions:

1. Put eggs in large pot.
2. Cover with water so that there is at least an inch of water above the eggs.
3. Add a pinch of salt.
4. Turn on heat (med high) and heat, uncovered, to a boil.
5. If you have more than a single layer of eggs, you may want to stir them occasionally (gently!) while they heat.
6. Once the water comes to a boil, watch your clock and let it boil for 2 minutes.
7. Remove pot from the heat and cover with lid.
8. Let sit, covered, for 11 minutes.
9. Drain and cool eggs for 2 minutes in ice water.

Editor's Note: "Remember LUCKY 13". 2 minutes of boiling, then 11 minutes sitting in covered pot. Then immediate to ice cold water, which shrinks the egg away from its outer peel, making it easier to peel them flawlessly.

No fail! Never undercook or overcook your eggs again. I came across this method in my search to avoid the ugly green cast that yolks take on when overcooked. Add on a couple minutes to soak time if you use Jumbo eggs.

I have always been told to start the eggs in cold water,add few drops vinegar should one crack this seals it, bring to boil, turn off heat, cover and let stand 10-15 mins. Run under cold running water, add ice to water to get the eggs cold as soon as possible, this will ensure fluffy tender yolks, and tender whites, but also eliminates the black ring that occurs around the yolk if you don't cool the eggs. Tap the eggs on the counter top and roll them with the palm of your hand and under running cold water the shells will peel right off. I know this is basic stuff to us old uns, but please remember all the newlyweds, and those new to cooking, these tips make all the difference in the results they get.

BAKED SWEET POTATO

Ingredients:

4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter

Directions:

1. Preheat oven to 400F.
2. Bake yams for 45 to 75 minutes (bigger yams take longer to cook).
3. When they are done, the outside will have darkened and the inside will be soft.
4. You may see liquid from the potato oozing out and charring.
5. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato.
6. This is a perfectly cooked potato.
7. Mix the sugar and cinnamon together and set aside.
8. To serve, slice a potato down the center.
9. Add two Tbs of whipped butter, then sprinkle some cinnamon/sugar over the top.

SIX-LAYER CHOCOLATE CAKE

Ingredients:

Cake:

1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon vanilla extract

Frosting:

1 cup sugar
1/3 cup cocoa
1/2 cup butter
2/3 cup half-and-half
2 tablespoon corn syrup
1/8 teaspoon salt
1 (16-ounce) box confectioner’s sugar, sifted, plus 1 cup
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees.

Grease and flour 3 (9-inch) round pans.

Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs one at a time, beating well after each addition. Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour. Add the vanilla and continue to mix until incorporated. To bake 6 layers of cake 3 at a time, divide the batter in half, then divide each half among the three pans. Level the batter in each pan by dropping pan flat onto counter top to release air bubbles. Bake each cake for 15 to 20 minutes, or until golden brown. Cool in pans for 5 to 10 minutes. Invert cakes and repeat process with the rest of the cake batter.

Prepare frosting while cakes are cooling. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes. The syrup will become thick. Remove syrup from heat, and beat in the confectioners’ sugar and vanilla extract with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and -half, 1tablespoon at a time to bring frosting to proper spreading consistency.

Yield: 16 to 20 servings
Preparation time: 45 minutes
Cooking time: 60 minutes
Ease of preparation: Intermediate

Servings:
Prep Time: 45 min
Cook Time: 1 hour
Difficulty: Moderate

MASHED POTATOES

Ingredients:

3 medium baking potatoes, peeled and coarsely chopped
1 teaspoon salt
4 tablespoon butter, at room temperature
1/4 cup sour cream, at room temperature
1 teaspoon finely minced garlic (optional)
whole milk, start with 1 Tablespoon, at room temperature or warmed
salt and freshly ground black pepper to taste

Directions:

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Servings: 2 to 3 servings
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

BAKED POTATOES

Ingredients:

1 large Idaho potato per person, plus a few extras
vegetable oil
kosher salt
butter
sour cream
grated Cheddar cheese
bacon, fried crisp, drained and crumbled

Directions:

Preheat the oven to 350 degrees F.

Scrub the potatoes and pat dry. Rub the skin with vegetable oil. Sprinkle with salt. Pierce the skin of the potato in several places with the tines of a fork. Place on a cookie sheet and bake for 1 hour and 15 minutes, until the sides are soft when pressed.

Place in a chafing dish and serve with bowls of butter, sour cream, grated Cheddar cheese, and crumbled friend bacon for toppings

Prep Time - 10 minutes
Cook Time - 1 hour 15 minutes
Yield - 1 serving per potatoe
Difficulty - Easy

Servings:
Prep Time: 10 min
Cook Time: 1 hour 15 min
Difficulty:

DEVILED EGGS

Ingredients:

Salt and pepper, for taste
1 teaspoon prepared mustard
1 1/2 tablespoons sweet pickle relish
1/4 cup mayonnaise
7 large eggs, hard-boiled and peeled
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions:

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.

Servings: 14 eggs
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

FRIED BISCUITS

Ingredients:

1 12-ounce can biscuits
3 to 4 cups vegetable oil for deep frying

Directions:

Drop biscuits in hot oil for 2 to 3 minutes per side until golden brown. Drain on paper towels. Serve with honey butter.

Servings: 6-8 servings
Prep Time:
Cook Time: 3 min
Difficulty: Easy

Variation: Slice in half (2 round pieces) left over Buttermilk biscuits or any homemade biscuit. Drop biscuit halves in hot oil for 1 to 2 minutes per side until golden brown. Drain on paper towels. Serve with soup, chili, stew.