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Posts Tagged ‘brown’

In this video, Betty demonstrates how to make fluffy and flavorful Browned Butter Mashed Potatoes. These make a great accompaniment to almost any meal; with the extra flavor from the browned butter, they are extra special! Ingredients: ¾ cup butter (1 ½ sticks) 4 pounds potatoes, peeled and sliced into 3/8-inch slices. (I used Idaho potatoes, but you may use any potatoes that cook and mash well.) 3 teaspoons salt 1 ¼ cup milk 1 teaspoon lemon juice ¼ teaspoon white pepper Place ¾ cup butter in a heavy saucepan over medium heat. Cook, stirring constantly, until butter begins to turn golden brown—about 8 minutes. Immediately remove from heat and pour into a Pyrex glass measuring cup. The butter will become overbrowned if allowed to sit in the hot saucepan. Reserve about 2 tablespoons of the browned butter in a Pyrex custard cup for use as a topping for the mashed potatoes when they are done. Place 4 pounds of peeled and sliced potatoes into a large pot and cover with water. Add 2 teaspoons salt and place over medium heat. When the potatoes come to a boil, reduce the heat and boil 20 minutes, or until tender. Drain the potatoes, discarding the potato water. Let potatoes sit for a few minutes, so that they will dry out a bit. Meanwhile, stir 1 teaspoon lemon juice into 1 1/4 cup milk. Now, mash the potatoes with a potato masher to desired consistency. Add browned butter (except for the 2 reserved tablespoons), 1 teaspoon salt, ¼ teaspoon white pepper, and about 1 cup of the …

made for Spring Day 2011 all persons invloved are of the legal drinking age (21+) twitter: twitter.com

In this video, Betty demonstrates how to make a great side dish for lunch or dinner—Bettys Orange Glazed Beets. The beets are glazed with a paste made of brown sugar, butter, flour, and orange juice. The combination of sweet and tart with the beets is fantastic! Beets are a natural source of beta carotene, a component that promotes good health and prevents disease. Ingredients: 16 oz. can sliced beets 1 tablespoon butter or margarine 2 tablespoons flour 2 tablespoons brown sugar ½ cup orange juice Heat 16 oz. beets in their own liquid. In a small saucepan, melt 1 tablespoon butter. Remove from heat. Add 2 tablespoons flour, 2 tablespoons brown sugar, and ½ cup orange juice. Return to heat, stirring constantly until thickened. Drain heated beets. Add sauce to beets, and stir gently to coat. Pour into a nice serving dish. These beets are an excellent accompaniment to almost any meat entree. Happy beet-eating!

John shows how to make coconut cream using the Omega VRT330 Vert Juicer. Courtesy of www.discountjuicers.com

In this video, Betty demonstrates how to make her Hot Spiced Apple Cider. Its getting just the right time of year here in Kentucky when a nice, hot drink is appealing. This Hot Spiced Apple Cider is flavored with cinnamon, nutmeg, allspice, and cloves. You can make it with either apple cider or apple juice. Its great for children, too! Ingredients: 2 quarts apple cider (You may substitute apple juice, if you prefer.) ½ cup firmly packed light brown sugar 2 whole nutmegs 4 cinnamon sticks 16 whole cloves 16 whole allspice In a large saucepan, combine 2 quarts apple cider (or apple juice) and ½ cup brown sugar. Tie spices (2 whole nutmegs, 4 cinnamon sticks, 16 whole cloves, and 16 whole allspice) in a cheesecloth bag; crush with a mallet, and add to the saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove spice bag, and ladle Hot Spiced Apple Cider into mugs and serve. This Hot Spiced Apple Cider tastes great with Bettys Pumpkin Molasses Muffins, and the two make a perfect combination during fall, winter, and early spring! Cheers!

In this video, Betty demonstrates a Brown Sugar Glazed Ham recipe, dating back to her college days (in the ’60′s). Being a starving student, Betty almost always had breakfast, lunch, and dinner at the university cafeteria. One item that was served repeatedly was Glazed Ham. Betty (using her ever-analyzing food talents) created the following recipe as an imitation of the ham served in the cafeteria, and she has continued to make it throughout her 39 (almost 40!) years of marriage. Ingredients: 1 canned ham (I used Hormel brand, 5 pounds. You may use any brand, and reduce it to 3 pounds, if desired.) 1 cup brown sugar, firmly packed 2 tablespoons prepared mustard 1 teaspoon orange juice (You may use another flavor of juice or a juice drink.) Remove the canned ham from the container and place in a crock pot on low for 6 to 8 hours. You may need to cut it into two pieces to get it to fit in the crock pot. When you are ready to put your Brown Sugar Glazed Ham recipe together, remove the ham from the crock pot, and place it on a tray for slicing. Use a kitchen knife, slicer, or electric knife to slice the ham into equal pieces. You may decide to leave some of the ham unglazed for guests who prefer to skip the brown sugar flavor. In a small bowl, mix 1 cup of firmly packed brown sugar with 2 tablespoons of prepared mustard. Use about 1 teaspoon of orange juice to get them to combine. Now spread the tops and bottoms of your sliced ham and place them in an appropriately-sized …