Paying homage to the classic cookbooks of decades past, “Homemade: The American Family Cookbook” aims to inspire and teach current and future generations how to cook great meals at home for themselves and their families. This cookbook is full of tried-and-true tips and techniques to guide you through the recipes and is perfect for new and experienced cooks alike. The book is filled with classic American recipes that celebrate the midwest and family.
This is our traditional Christmas meal. It started with my Grandma and Grandpa Gibson and now it's going strong 2 generations later. The recipe was given to my grandma from a missionary friend of hers. We love this unique Gibson family tradition.
1. Saute 3 diced onion and 3 cloves garlic in oil and 1 tsp chili powder, 3 Tbsp curry powder and 1 tsp salt until onions are tender
2. Add 1 1/2 lbs beef stew meat (or any cut of beef or lamb) and brown the meat
3. Add 2 cups tomato juice and 2 cups water and simmer until meat is tender (an hour or 2)
4. Add 1/2 head of chopped cauliflower and 4 diced potatoes and simmer until the veggies are soft
5. Meanwhile start on the cinnamon rice
6. In a stock pot boil 1/2 lb stew meat (chopped smaller), 1 diced onion, 3 cloves garlic, 4 whole cloves and 1 stick cinnamon until meat is cooked.
7. Strain the solids and keep the liquid
8. Remove the garlic, cloves and cinnamon stick and add 1/2 cup peas to the meat and onions
9. Using the reserved liquid (2 cups) cook 1 cup rice (or more if needed)
10. Add the cooked rice to the meat and peas
Optional Salad topping
This gives the curry and nice zip and really adds to the dish
1. Dice 1 onion, 3 tomatoes and 1 bell pepper, add salt and pepper to taste
2. Add 3 Tbsp white vinegar and 1 Tbsp water
3. refrigerate for at least 1 hour before serving
**We will typically make this Christmas Eve, refrigerate and reheat for Christmas Day. This gives the flavors a chance to develop before serving and its nice not to have cook it Christmas Day!
I have many great memories of being in the kitchen with my mom and eating her yummy food and goodies. Around Christmas each year she would make fudge and divinity just like her mother and grandmother before her. The tradition will some day be passed on to me. I loved having her as a guest host in this episode to show us how to make these delectable holiday candies. Candy making can be tricky but knowing a few secrets can help. We hope you try making these recipes with your loved ones and make unforgettable memories in the process.
Chocolate Fantasy Fudge
3/4 cup butter 3 cup sugar 2/3 cup evaporated milk 12 oz. semi sweet chocolate chips 1 tsp vanilla extract 7 oz jar marshmallow cream 1 cup chopped pecans
*optional for a slightly less sweet flavor add a pinch of salt and 1/4 cup cocoa powder
1. In a saucepan melt butter, sugar and evaporated milk over medium hight heat, stirring constantly to prevent burning. Once the mixture starts to boil reduce heat to medium.
2. Still stirring, bring to a full rolling boil for 4 min. or until candy thermometer reads 234 degrees.
3. Remove from heat and add chocolate chips stir until melted and combined
4. Add vanilla and marshmallow cream. Stir, stir and stir some more until it becomes smooth and glossy.
5. Add pecans and stir again. Stir until the mixture has cooled a little
6. Line a pan with foil and press the fudge evenly into the pan with a spatula
7 Allow to cool and cut into cubes. Store in a foil lined tin.
Microwave Peanut Brittle
•1 1/2 c Spanish peanuts
•1 c sugar
•pinch of salt
•1/2 c corn syrup
•1 tsp butter
•1 tsp vanilla extract
•1 tsp baking soda
1. In a glass bowl add 1
1/2 cup Spanish peanuts, 1 cup sugar, a pinch of salt (or use salted nuts) and
1/2 cup corn syrup. Stir to combine.
2. Microwave for 4 min at
80% power, remove and stir, then microwave again for 4 min at 80% power.
3. Remove and stir in 1
tsp butter and 1 tsp vanilla and microwave a final time for 2 min at 80% power.
4. Spray a cookie sheet
with cooking spray and set aside.
5. Add 1 tsp baking soda
and stir until light and foamy and immediately turn out onto the grease pan,
spreading as thinly as possible.
6. Allow to cool and
break into pieces.
Divinity
• 1/2 c water
•2 c sugar
•1/2 c corn syrup
•pinch of salt
•2 egg whites
•1 c chopped pecans
•1 tsp vanilla extract
•2 Tbsp powered sugar
1. In a saucepan over
medium high heat combine 1/2 cup water, 2 cups sugar, 1/2 cup corn syrup, and a
pinch of salt.Bring to a boil the
reduce the heat to medium (the syrup should continue to boil)
2. Meanwhile, beat 2 egg
whites to stiff peaks
3. Bring to syrup to soft
ball stage, using a candy thermometer. (10 min or so)
4. Slowly beat 1/2 of the
syrup mixture into the egg whites.
5. Put the remaining half
of the syrup back on the stove and bring to soft crack stag
6. Slowly beat the rest
of the syrup into the egg whites
7. Add 1 cup chopped
pecans and 1 tsp vanilla and continue to beat.
8. Add 2 Tbsp powered
sugar and continue to beat until the mixture is no longer glossy.
9. Spoon onto wax paper
and allow to cool. Store in a tin.
