Showing posts from October, 2009

Buttermilk Panna Cotta

If you have 1½ cups buttermilk on hand: 1½ tsp. unflavored gelatin ½ cup milk, not skim, but 1% and up ½ cup sugar 1½ cups buttermilk ¼ tsp. vanilla extract If you have 1 cup buttermilk on hand: 1 tsp. gelatin 6 T. milk 6 T. sugar 1 cup buttermilk 1/8 tsp. vanilla 1. In a small bowl, sprinkle the gelatin over ¼ cup (or 3 tablespoons if using 1 cup of buttermilk) of water. Let stand until softened, about 5 minutes. 2. In a saucepan, heat milk and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3-5 minutes. Remove from heat, stir in gelatin mixture, then buttermilk, and vanilla. Pour into 4 or 6-oz ramekins* and chill until set, 3 hours. 3. To serve, run a knife around edge of ramekin, place a plate on top, flip over and gently shake to turn out onto plate. Garnish with some fresh berries. * Note: Pour into any vessel you have. If using tall, narrow glasses, do not worry about inverting. Serve right in the glass. Keeps well in the fridge for at least a


1 lb. ground turkey 1/2 tbsp. Worcestershire sauce 1/4 tsp. Hickory Smoke Liquid 1/4 tsp. sage 1/4 tsp. tarragon 1/4 tsp. thyme Mix all ingredients well. (Do not add additional Hickory Smoke Liquid.) Form into small to medium patty sizes. Use spray Pam in frying pan for less calories. Fry until brown. Pasted from <,165,153191-242194,00.html >

Buttermilk Pancakes

Whether your family calls them hotcakes, flapjacks, griddle cakes, Johnny cakes, or plain old pancakes, they all have a special place on the American breakfast table. A few helpful hints will ensure a fluffy, golden stack every morning. Best Buttermilk Pancakes Makes nine 6-inch pancakes The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter. 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons sugar 2 large eggs , lightly beaten 3 cups buttermilk 4 tablespoons unsalted butter , melted, plus 1/2 teaspoon for griddle1. Heat griddle to 375°. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. 2. Heat oven to 175°. Test griddle by spr

Grandma's Buttermilk Biscuits

GRANDMA'S BUTTERMILK BISCUITS 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/2 cup butter 1 cup buttermilk (or sour milk) In a large bowl, sift together the dry ingredients and cut in the butter using a fork or pastry blender. Stir in the buttermilk, and continue stirring only until the mixture forms a ball and begins to hold together. Turn out onto a lightly floured surface and pat or roll out to 1/2 or 3/4 inch thick, and cut into rounds. Place on a lightly oiled or sprayed cookie sheet (or line a cookie sheet with parchment paper). Arrange biscuits close together for soft sides or 1 inch apart for more crusty sides. Bake in a 450°F oven for 12 or 15 minutes until nicely golden brown.

Unverified Email MSN Account

If you are getting an unverified Email MSN Account Message… here is the solution. You must have a .net passport . Use the Passport Network to sign in to MSN Messenger, MSN Hotmail, MSN Music, and other sites and services! The Passport Network works with Windows Live ID. Use an e-mail address you already have. You can use any existing e-mail address from any e-mail provider when you create your credentials for the Passport Network. Then you can use those credentials to sign in to any site on the Passport Network. Pasted from If you no longer have the email address in question then simply change it to one you do have and verify it by clicking on the link that they send you.  If you have that email address but can't verify it. Simply change the address to another mail address you have, then change it back to the one you want. Then you're FIXED!

How to boil eggs without ruining them?

It's funny. Everybody thinks "How smart do you have to be to boil eggs?" Duh Huh.. If you're a person like me that likes to boil the eggs, then it's just not that easy. Why? Because I like to boil about 12 to 18 eggs and store them in the refridgerator. My youngest son loves them, and it makes it more convenient when you want to add them to things like wraps, salads and some of my other favorite dishes. So, I hate it when the shells stick to the eggs, or the shells crack during the cooking and in general make a mess. So I wanted to find out how to make them perfectly.. Here's the technique I setteled on. Try'll be glad you do. Place eggs in single layer in saucepan. Cover with at least one inch of cold water over tops of shells. Cover pot with lid and bring to a boil over medium heat. As soon as the water comes to a full boil, remove from heat and let stand. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your taste