Medley of Favorite Recipes

Piquette  Living life with zero waste and sustainability has become a new normal for a lot of people. For example, I try to upcycle as much as possible. Recently, I made concord grape jam, jelly, and concord grape juice from the grapes that I harvested. Today I will be explaining more about how I made Piquette from upcycling all the grape leftovers.  The grape leftovers (skins, seeds, stems) are known as pomace. It's been utilized to make a diluted wine called Piquette for years. Piquette is a low-alcohol drink made by mixing grape leftovers and water then going through the fermentation process. The wine becomes a nice fizzy drink. With an alcohol content of 4 to sometimes over 10 ABV depending on how long the wine is left to ferment. I make Piquette and have gotten the alcohol content of 10 ABV and sometimes over that. Technically, Piquette is not wine, but it closely resembles it once it's a finished product. So how did I make Piquette?  I went through the process of making my grape juice, jam, and jelly first. (For those interested in learning more about how I made those, you can go back to those articles where I gave instructions.) I saved all the grape leftovers. Then I used them by adding water and began the fermentation process in gallon containers. Once the fermentation stopped (no more gas bubbles), I took the Piquette and strained it to get the pulp, seeds, and leftover stems out. Then bottled it up. The process was simple. After about a month of fermentation, I ended up with a pretty, rose pink Piquette. The flavor and aroma are unbelievably delightful!

Homemade Concord grape juice Although you see me using concord grapes today for this grape juice recipe, any type of grapes can be used. Concord's are the variety I have on hand from this year's harvest. I'm using a mixture of fully ripe concord grapes, and the ones that were starting to turn ripe. The green grapes will be turned into verjuice. I will be using the grape leftovers to make Piquette. I will be telling you a little more about Piquette towards the bottom of this article. I don't add any type of sweetener to my juice recipe. I only use the grapes, water, and a bit of time. First, I picked the grapes a few weeks ago, if you caught my article about it. Then I brought them to the kitchen, where I proceeded to take the stems off, and washed them in the sink. Since I harvested so many grapes this year; I ended up freezing some of them just to get them off my hands, until I got the time to process the grapes. Yes, you can freeze the grapes whole and then later proceed with making juices, jams, jellies, verjuice, and even wine.  Ingredients: Grapes Water, just enough to cover the top of the grapes Notes: Here's a guide to follow when you are trying to figure out how many grapes you'll want to use to make your homemade grape juice. 1 pound of grapes makes about 1 cup of grape juice.   2 pounds of grapes make about 2 cups of grape juice, and so forth. 4 cups of grape juice will equal 1 quart of grape juice. 8 cups of grape juice will equal 2 quarts of grape juice. 16 cups of grape juice will equal 1 gallon of grape juice. 32 cups of grape juice will equal 2 gallons of grape juice. Instructions: Add the grapes to a large stockpot. Since my grapes are still frozen I have added them to the stockpot and started slowly simmering them in water. It will make mine a little bit longer to cook today.  Simmer for 10-15 minutes. Occasionally, stir to prevent the grapes from scorching, and sticking to the bottom of the stockpot. Midway through the cooking process, mash the grapes with a potato masher, break up as many of the grapes as possible. Smashing extracts the juice from the grapes.  After smashing the grapes, simmer for another 10-15 minutes. When the grapes have broken down and become delicately soft, transfer them from the heat. Now, transfer the grapes and their liquid with a ladle through a juice strainer, collecting the juice in a container, and place the grape leftovers in another container. The leftovers will be used to make Piquette. Ladle the juice into mason jars. Enjoy! I will be making verjuice out of the green grapes. Notes: You can also use a clean pair of pantyhose to put the grapes in to squeeze the juice out if you don't have any cheesecloth or a mesh strainer. Don't throw the grape leftovers in the trash! Instead, do this! The grape leftovers (skins, seeds, stems) are referred to as pomace. It's been used to make a diluted wine called Piquette for years. Piquette is a low-alcohol drink that is made by mixing grape leftovers and water then going through the fermentation process. The diluted wine becomes a nice fizzy drink. With an alcohol content of 4 to sometimes over 10 ABV; depending on how long the wine is left to ferment. I make Piquette and have gotten the alcohol content of 10 ABV and sometimes over that. The grape leftovers are also an excellent fertilizer for house plants and indoor and outdoor flower, and vegetable gardens.

Donuts Anyone? Posted: 15 Oct 2021 06:44 AM PDT Donuts, anyone? These donuts remind me of the ones that I used to prepare as a child with my grandmother. Only this recipe is much simpler. I used Splenda to roll the donuts in, but a chocolate glaze or regular glaze could be two other options to finish the outside toppings.  If you want a more perfectly finished donut, you can use a piping bag. I just made these donuts by scooping the dough out with a spoon. Then I dropped the dough into bubbling hot oil. I don't lay the dough out on a floured service to cut the donut shapes out. I mix two ingredients and dip the dough out with a spoon. Making these delicious donuts is super fast and can be done in under thirty minutes. Ingredients: 2 cups of self-rising flour 1-¼ cup plain Greek yogurt  Canola oil, enough to fry the donuts in Instructions: Notes: If you don't have any plain yogurt, you can make your own in about five minutes, add one tablespoon of lemon juice to 1 ½ cups of whole milk. Set aside for 5 minutes before using. Add oil to a large pan and heat until it is bubbly. Next, drop the dough by the spoonfuls into the hot oil. Fry until they are golden brown. Stir and flip the donuts until all sides of the donuts are golden browned. With a slotted spoon, take the donuts up and drain them on paper towels. Next, sprinkle or roll the donuts in Splenda, powdered sugar, or glaze them. Serve and enjoy!

Gluten-Free Crackers Posted: 15 Oct 2021 06:42 AM PDT Gluten-Free Crackers Making healthier crackers doesn't have to be a chore! Explore your gluten-free options with these simple but tasty homemade gluten-free crackers. They are great for dipping into soups, dips, chili, and eating for a light toasted snack. Ingredients: ¼ cup of ground chia seed 1 cup of Arrowhead gluten-free oat flour ½ cup of brown rice flour ½ cup of gluten-free almond flour ½ teaspoon of salt ¼ teaspoon of freshly ground pepper 2-½ tablespoons of canola oil ½ cup of water, plus ½ teaspoon  Optional Seasonings for the tops of the crackers sea salt Pepper Cayenne pepper flakes Thyme Garlic powder Gluten-Free cheese powder Instructions: Preheat the oven to 375° F. Lightly spritz a baking tray. Set aside. In a large bowl blend the whole list of ingredients. Blend adequately and then knead the dough with the palms of your hands. The mixture will come together in a dough ball. Knead the dough only until the ingredients are well incorporated. Next, transfer the dough between two pieces of waxed paper and roll the dough super thin. If you want to add salt or other seasonings to the top of the dough, do this now. Then take a rolling pin and roll the seasonings into the dough slightly (to keep them adhered on top).  Now, using a pastry cutter, cut the dough into cracker-shaped squares, place them on the prepared baking tray. Bake for ten minutes or until the edges of the crackers turn a nice golden brown. Take the crackers out of the oven. Serve with soup, chili, salads, or eat as a treat.

Homemade Versatile Bread Dough Posted: 15 Oct 2021 06:40 AM PDT Homemade versatile bread dough  There's nothing like the smell of fresh bread baking in the oven- Regardless of what kind of bread it is.  I prepared this dough recipe in the bread machine. However, it can be made by hand if you don't have a bread machine. Another thing that I love about this bread dough is that it's versatile. The dough can be shaped to make hamburger buns, hot dog buns, sub buns, or even rolls.  Ingredients: 2 tablespoons active dry yeast 1 cup and two tablespoons of warm water to prove the yeast 1/3 cup of canola oil 1/4 cup of Splenda or sugar 1 large egg 1 teaspoon of salt 3-1/2 cups of all-purpose flour Optional Sesame seeds Instructions: Start by proofing the yeast in two tablespoons of warm water. Once the yeast gets all bubbly after a few minutes, add it to your bread machine pan. Then add the rest of the ingredients. On the bread machine press, the dough cycle and allow it to do its magic.  Next, butter two to four large baking trays. Set aside. (For the sub rolls, and hot dog buns, you'll need more than two trays.) Once the bread machine has finished the dough cycle, take the dough out of the bread machine. Begin shaping the dough into the size of buns that you prefer. Generally, this recipe will make twenty-four rolls, twelve jumbo-sized hamburger buns, twelve nice-sized hot dog buns, and about eight long sub buns.  Next, place the shaped dough into the prepared baking trays, leaving four inches in between each. Now, let the dough rise for thirty minutes. Optional: Add the sesame seeds on top of the buns. Transfer the baking trays to a 375° F oven. Bake the buns for twelve to fifteen minutes or until light golden brown. Notes for making the dough by hand Place the ingredients in a large mixing bowl. Knead until dough ball forms; add extra flour if needed. The dough should be smooth and tacky. Transfer the dough to another large greased bowl, cover the bowl with plastic wrap or a clean towel. Set the dough aside to let it rise for one hour. Next, shape the dough and place it on baking trays. Set aside for thirty minutes to allow them to rise. Transfer the pans to a 375° F oven. Bake for twelve to fifteen minutes, or until the buns are light golden brown.

Baked Garlic Chicken Posted: 15 Oct 2021 06:38 AM PDT Baked garlic chicken In this recipe, I used boneless, skinless chicken breast that I cut into small strips. There's no breading involved, just a simple blend of seasonings added to it. Allow time for marinating and then bake. It turns out to be crazy delicious!  Ingredients: 4  boneless, skinless chicken breast 3-4 cloves of diced garlic ½ teaspoon of garlic powder 4 green onions, finely chopped ½ teaspoon of fresh ground pepper ½ teaspoon of seasoning salt Instructions: First, cut the chicken breast into uniformed strips. Then toss the chicken strips with the garlic, green onions, and seasonings. Place the seasoned chicken into a bowl, cover with plastic wrap, and refrigerate for about a half-hour to marinate. Now, transfer the chicken to a baking sheet and place it in a 375° F oven. Bake for ten to fifteen minutes.  Notes: During preparation, cut the chicken thin, into ½ inch to one-inch wide strips, and about three to four inches long. Doing this allows the pieces of chicken to cook quickly. Since we are baking strips of the chicken breast the meat will become white once it's completely cooked. If the meat has a pink tint to it, place it back into the oven and bake it a little longer. The baked garlic chicken makes the perfect weeknight meal. Serve as a side dish next to a fresh garden salad, and enjoy!

Strawberry frosting I love using fresh strawberries in this frosting recipe. It's so delicious! The frosting turns a pretty pink naturally without having to use food coloring. Plus, it tastes like yummy strawberries!  Notes: You can control how pink that you want the frosting to be by adding less or more of the strawberry puree.  The more puree you add to the frosting the thinner it will become. So, keep this in mind. I add in about a cup of strawberry puree at a time, just to ensure that I don't add more than is needed for certain cakes. Ingredients:  16 ounces of fresh strawberries sliced and tops removed 1-½ cups of butter softened 4-½ cups of powdered sugar 1 teaspoon of vanilla extract Instructions: First, place the butter into a large mixing bowl and beat it until creamy. Then add one cup of powdered sugar, and mix. Add one additional cup of powdered sugar and beat to combine. Now place the sliced strawberries into a blender or food processor and puree them for about two minutes.  Next, pour half of the strawberry puree into the butter/powder sugar mixture and beat until smooth. Add the remaining powdered sugar and vanilla and mix the strawberry frosting until it is creamy. Add extra strawberry puree as needed, mix well. Freeze whatever you don't need. Use the strawberry frosting on cupcakes, sheet cakes, bundt cakes, e

Seasoned Tenderloin Posted: 15 Oct 2021 06:32 AM PDT Seasoned tenderloin  Seasoned pork tenderloin makes delightfully lean, meaty sandwiches, and of course, it's delicious when served with potatoes, yeast rolls, and corn on the cob. In today's article, I will be sharing how I cook a pork tenderloin. You'll notice that I don't add vegetables to the roasting pan alongside the tenderloin. That's because I usually cut the tenderloin into three-ounce portions and make sandwiches out of it. Or I prepare a garden salad to plate up with the sliced tenderloin. However, the way that you can cook tenderloin is endless. Pork tenderloin happens to be one of the leanest portions of pork, and a three-ounce portion of it happens to be lower in calories than a three-ounce portion of chicken. Ingredients: 1-pork tenderloin 1-teaspoon of seasoning salt ½-teaspoon of cayenne pepper 1-teaspoon of freshly cracked pepper 1-½ teaspoon of soul seasoning ½-teaspoon of garlic powder ½-teaspoon of onion powder  Instructions: First, preheat the oven at 375° F. Then combine the above seasonings well. Sprinkle the entire tenderloin generously with the seasoning. Transfer the tenderloin to a roasting pan, then cover it with aluminum foil. Place the pan in the preheated oven and cook the tenderloin for twenty-five minutes. Then take the foil off and brush the pork tenderloin with melted butter. Transfer it back to the cookstove, then cook for another twenty minutes uncovered. Times will vary, so keep a close eye on the tenderloin during roasting.

Posted: 15 Oct 2021 06:30 AM PDT Mighty turducken Stuffing a turkey with both a hen and a duck is a bit much! Yes, it is! But you know what? The flavor is well worth all the time and the effort. This recipe is a meal within a meal, within another meal.  For this recipe, you'll need to debone a turkey, duck, and hen in advance. You'll also need to have both a bread stuffing and regular cornbread dressing made in advance.  To make the recipe easier: make the bread stuffing and cornbread dressing the evening beforehand. You can also buy the birds deboned in most butcher shops. Note: Some people like cranberry and sausage dressing, and you can use that when stuffing the birds (if that's what you prefer). Ingredients: 3 cups of bread stuffing 3 cups of cornbread dressing 1/4 cup chopped shaved almonds (optional) 1 (12-15 pound) turkey, deboned except for legs and wings 1-whole duck, deboned 1-whole hen, deboned 1-teaspoon of seasoning salt 1-teaspoon of freshly ground black pepper 1-teaspoon of onion powder 1-teaspoon of paprika Instructions: Preheat the oven to 350° F. To begin, let's measure out two cups of bread stuffing and set them aside. Place the remaining one cup of bread stuffing in a separate bowl and add one cup of cornbread stuffing along with the shaved almonds. Mix well to combine. Sprinkle the turkey, hen, and duck with seasoning salt, pepper, onion powder, and paprika. Layering the fowls Now, turn the turkey over so it is spread open and the skin-side is facing down. Spoon the stuffing over the turkey, and lay the duck over the bread stuffing with the skin-side down. Spoon the almond stuffing over the open duck cavity. Now, lay the hen, skin-side down. Spoon the cornbread stuffing on top of the inside of the hen cavity and spread it out evenly. With a long wooden skewer, secure the back of the hen closed. Mimic in a sewing (stitching) pattern. Pull the duck sides up (to wrap around the hen). Skewer the hen. Repeat the same method with the turkey. Next, turn the turducken over, and wrap the bird with kitchen twine tightly. Tie the turkey legs together. Now, remove all of the skewers. Place the turducken in a turkey roaster. Generously butter underneath the turkey skin by running your hand between the skin and the turkey's flesh. Transfer the turducken to the preheated oven, and cook for four to six hours. Baste with melted butter every hour. The cooking time will vary due to the different sizes of the birds. If the outside of the turducken begins to get excessively brown, place aluminum foil over the top of it loosely. Let the turducken rest for at least a half-hour before removing it from the roaster and carving. Then serve and enjoy!

Grandma's Vanilla Cake Posted: 04 Oct 2021 07:39 AM PDT Grandma's Vanilla cake I don't know about you guys but my grandma loved baking and decorating cakes. She not only baked for her family but also baked for community dinners, and even for weddings. Her vanilla cake recipe was the most fundamental starter for most of the cakes she created. While this cake is not made from a cake mix it is my grandmother's basic vanilla cake recipe. My grandma used a different sweetener in the recipe than what I use today. However, that is the only thing I do differently from her original vanilla cake recipe. Ingredients: ½  cup of softened butter ½ cup of canola oil  1-½ cup of Splenda 4 large eggs 1 tablespoon of pure vanilla extract 3 cups of cake flour 1 tablespoon of baking powder ½ teaspoon of salt 1-¼ cup of milk Frosting of your choice  Instructions: First, preheat the oven to 350° F and prepare a 9x13 inch rectangular cake pan by lightly greasing the bottom and sides of the pan. Then lightly coat the pan by dusting it with flour. Remove any excess flour out of the pan. Set aside. In a medium-sized bowl, add the flour, salt, and baking powder. Mix well and set aside. Next, in a large mixing bowl add the butter, canola oil, and Splenda. Blend until the mixture is smooth. Then add the eggs, one at a time. Add the pure vanilla. Now, slowly begin blending the flour mixture and milk into the butter mixture. The cake batter should be fully incorporated, but do not over mix it. Pour the batter into the prepared cake pan, and bake at 350° F for about 30 minutes.  When the cake is done, the sides will be slightly pulled away from the cake pan and a toothpick inserted in the center will come out nearly clean. Allow the cake to cool completely on a cooling rack or hot placemat. Then frost the cake how you prefer. Notes: With this batter recipe, you can use two round cake pans to make a layered cake and any other cake pans that you prefer. Since this recipe is my grandmother's basic vanilla cake recipe we normally used it to bake 9x13 inch cakes.

Jello Pudding Mix Cheesecake Posted: 04 Oct 2021 07:35 AM PDT Jello pudding mix cheesecake The cheesecake recipe that I am sharing with you today is no-bake, and it is simply yummy! This recipe is one of my mom's. The above picture is one of her chocolate, chocolate chip-flavored cheesecakes that she made overnight. Yes, it is delicious! This recipe can be made with any flavor of sugar-free or original dry jello and pudding mixes. You can make a variety of several flavored cheesecakes in just a few minutes. Ingredients: 1-8 ounce container of cool whip 1-8 ounce package of cream cheese, softened  1-3 ounce package of any flavor of Jello or pudding mix 1-6 ounce Graham cracker crust, store-purchased, or homemade Optional  1 cup of sliced fruit for the Jello, or 1 cup of semi-sweet chocolate chips for the pudding mix Instructions: In a medium-sized bowl, add the cream cheese, and beat with a mixer, then fold in the Cool Whip and the dry Jello mix or pudding mix.  If you want fruit added to the cheesecake, add it in at this point. If you prefer making the cheesecake with the dry pudding mix, stir in chocolate chips, nuts, etc. Now, transfer the cheesecake filling to a Graham cracker crust and refrigerate. The cheesecake is best after four hours. However, if you can't wait that long, you can slice it much sooner than that. Notes: If you are using chocolate pudding, add semi-sweet chocolate chips after combining the cream cheese, Cool Whip, and dry chocolate pudding mix. Then add the filling in the Graham cracker crust, and refrigerate. For a plain cheesecake, use a cheesecake pudding mix with cream cheese and Cool Whip. Stir together well, add the filling into a Graham cracker crust. Then place it in the refrigerator. For this version of the cheesecake, you can opt to leave the dry pudding mix out. Optional: Add fruit, chocolate chips, and shaved chocolate, etc. If you are making a fruit-flavored cheesecake- for example, use a dry peach jello mix and add fresh, diced peaches.