About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Wednesday, November 28, 2012

Beef Stew (or) Venison Stew

I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!"




Beef Stew (or) Venison Stew

1-1/2 lbs. beef or venison stew meat, cut into 3/4" pcs.
1/2 cup flour
2-3 tablespoons shortening (add more if need be)
salt and pepper, season according to taste
1 medium onion, chopped fine
several large dashes of Worcestershire sauce
6 cups hot water
2 teaspoons beef bouillon granules
pinch of dried thyme
1 bay leaf
1 Tbsp. lemon juice (This tenderizes the meat while cooking)
4 whole cloves
5 carrots, sliced thin
4 medium-sized potatoes, cubed small
1/2 to 1 green, or yellow bell pepper, chopped fine
1 stalk celery, sliced thin
1 (4 oz.) can mushroom stems & pieces, drained
1 (14.5 oz.) can whole tomatoes, cut up
1/2 cup frozen peas, optional (See *Note)
4 tablespoons flour (I use cornstarch)
1/2 cup cold water
1 tsp. Kitchen Bouquet Browning & Seasoning Sauce (opt.)

Coat beef stew meat (or venison stew meat) with flour.

In a large skillet, melt the shortening.

Add the flour coated meat; season with salt and pepper.

When the meat is almost browned, add onions, and finish browning.

Add the Worcestershire sauce, and stir for another minute.

Transfer to a 5 quart Dutch Oven, or a large soup kettle.

Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.

Bring to a boil, cover, then reduce heat to a simmer, and cook for 2 hours.

Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes. 

Cover, and simmer 1-1/2 hours.

Remove the bay leaf and whole cloves at this point, then bring back to a boil.

Combine the flour and cold water, and add this to the boiling stew; stirring constantly.

Finally add the Kitchen Bouquet, and thoroughly mix through.

Serves 8 - 10.

*Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).



I thought I'd add another photo of the stew.

Monday, November 19, 2012

Hostess Twinkies & Hostess Filling

Here's a link to make those Hostess Twinkies, plus the filling, but I wanted to let y'all know, I haven't made them just yet. These were the recipes Max Thames posted at food.com 

Twinkies: http://www.food.com/recipe/hostess-twinkie-sponge-cake-356820

Twinkie Filling: http://www.food.com/recipe/hostess-twinkie-filling-copycat-356895

Sunday, November 11, 2012

Basic Pancakes

I've always made my pancakes pretty much from scratch,
and this is the recipe I've been using for many years.



Basic Pancakes

2 eggs
2 cups buttermilk (See *Note below)
1/4 cup vegetable oil
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Heat griddle to medium-high heat (400º F).
(I use a non-stick Teflon frying pan; spayed with Pam).

In a large bowl, beat eggs, stir in buttermilk and oil. Add remaining ingredients; beat (or stir) just until large lumps disappear.

Lightly grease heated griddle. Pour batter, (about 1/4 cup at a time) onto hot griddle. Bake until bubbles form, and edges start to dry; turn and bake other side.

Makes 16 (4-inch) pancakes, or 32 (3-inch) pancakes.

Serve pancakes with either pure maple syrup, store-bought pancake syrup, or with your favorite jam or preserves.

*Note: If you don't have buttermilk, then add either 2 tablespoons of 5% white vinegar, or 2 tablespoons of bottled lemon juice (from concentrate), into a 2 cup measuring bowl (or measuring cup). Fill the measuring bowl or cup up to the 2 cup mark with milk. (I use 2% milk). Let set for 5 minutes before using.


I topped these pancakes with a no-cooked strawberry jam,
that I make and keep in the freezer.

Sunday, November 4, 2012

Strawberry Vanilla Pancakes

I happen to come across this pancake recipe at 2 different recipe websites... allrecipes and Tasty Kitchen. While I enjoyed these pancakes, I do think you could cut back on the vanilla extract just a bit. The pancakes tasted great with maple syrup, but I also think they tasted even better with fresh strawberries and Reddi Wip Whipped Topping!



Strawberry Vanilla Pancakes

1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 tablespoons vegetable oil
1 whole egg
2 tablespoons vanilla extract
1 cup chopped fresh strawberries
maple syrup (or) jam
Additional fresh strawberries, to garnish pancakes
Reddi Wip (or) Cool Whip, to garnish pancakes

In a medium size bowl stir together, the flour, brown sugar, baking powder and salt.

Pour in the milk, oil, egg, and vanilla extract (yes that's 2 tablespoons of extract), and mix until well blended.

Stir in the 1 cup of fresh chopped strawberries.

Coat a large skillet or griddle, with butter or cooking spray.  Then heat skillet or griddle over medium heat.

Pour batter into desired size of pancakes, onto skillet or griddle. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip). I ate mine with fresh strawberries and Reddi Wip.

Yields: About 8 pancakes

Maple-Bacon Pancakes

I happen to come across this unusual pancake recipe at food.com, which Meredith F originally posted the recipe. These pancakes are very good!! Also, when making these pancakes, be sure to use real pure maple syrup!



Maple-Bacon Pancakes

12 slices of bacon (I used a pound of bacon)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup pure maple syrup, plus more for serving
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted

Cook bacon until crisp. Drain on paper towels, then crumble bacon into pieces. Reserve drippings and wipe out skillet.

Preheat oven to 200 degrees. (Heat oven only if your going to keep pancakes warm.) I eliminated this process.

In a medium size bowl whisk together, the flour, baking powder, baking soda, and salt.

In another bowl whisk together, the buttermilk, maple syrup, eggs, and the unsalted butter. Add to flour mixture, and whisk until just combined (batter may have lumps).

Heat 1 teaspoon of the reserved bacon drippings in a skillet over medium-low heat. (I omitted using the bacon drippings, and for each pancake made, I added a teaspoon of Canola oil to the skillet.)

For each pancake, arrange some of the bacon pieces in a circle in skillet.

Slowly pour 1/3 cup of batter over the bacon, starting in center and moving outward in a swirling motion, to prevent bacon from shifting. Cook until small bubbles form on surface.

Flip, and cook until golden brown. Transfer finished pancakes to a baking sheet, and keep warm in oven. Repeat with remaining ingredients. Serve pancakes with syrup.

Yields: About 20 pancakes