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Prime Rib Roast

Prime Rib Roast....

Prime Rib Roast

Allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.

Preheat your oven to 450 degrees F. Use a paper towel to pat the roast dry.

Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder or a mix of your favorite spices for beef. Make a series of ½ inch deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat. Or use a shaker with your favorite beef spices mixed.

Place the roast in a heavy metal roasting pan, bone-side down. Add veggies, potatoes, carrots, onions and a little water to cover the bottom of roasting pan. Cover and follow roasting instructions below.

No matter what size roast you have, you will start it in a preheated 450 degree F. oven for 15 minutes then reduce the temperature to 325 degrees F. for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach “rare” at various sizes.

Cooking Time for Rare (120°)

Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior.

Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°.

Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown color.

Use a long, sharp knife to carve your roast. Serve with Au Jus and Horseradish Sauce. Au Jus is French for “with juice”. Place the drippings in small containers for dipping.

Creamy Horseradish Sauce Recipe

About ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream. Add two tablespoons of lemon juice and a teaspoon of salt. Thoroughly mix the ingredients, adding more horseradish as desired.

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Apple Brown Betty in the Crockpot

granny's apple cobbler

Apple Brown Betty in the Crockpot

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 cup brown sugar
1/2 cup butter, melted
handful of raisins

Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter and raisins; toss together. Place on top of apples in crock. Cover. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.
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Quiche Lorraine

Quiche Lorraine (2)

Quiche Lorraine

9 inch pie shell, baked
6 slices bacon, cooked and crumbled
1 cup Swiss cheese, shredded
1 cup milk
½ tsp. salt
Dash of pepper
6 eggs, beaten
dash of nutmeg

Preheat oven to 350 degrees F, Sprinkle bacon and cheese in bottom of pie shell. Combine remaining ingredients in small bowl. Mix well and pour over bacon and cheese. Bake for 30 to 40 minutes or until knife inserted in center comes out clean. Let stand for 5 to 10 minutes before cutting.

As a variation, try a totally veggie quiche with broccoli, onion, green peppers, tomatoes, mushrooms or any of your favorite veggies.

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Banana Chocolate Chip Bread

banana chocolate chip bread fb

Banana Chocolate Chip Bread

½ cup butter or shortening
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 tsp. lemon juice
2 cups sifted flour
3 tsp baking powder
½ tsp salt
1 cup chocolate chips

Preheat oven to 375 degrees F. Grease loaf pan.

Cream together butter and sugar; set aside. Beat eggs until light and add bananas and lemon juice. Blend in with butter mixture.

Sift flour, baking powder and salt together and mix fast into banana mix; stir in chocolate chips. Pour into prepared loaf pan.

Bake about 1 hour or so.

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Oatmeal Chocolate Chip Cookies

oatmeal chocolate chip cookies fb

Oatmeal Chocolate Chip Cookies

1 cup butter, soft
1 cup sugar
1 cup brown sugar, packed
2 large eggs
2 Tbsp milk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups rolled oats
2 cups chocolate chips

Preheat oven to 350° F. Butter baking sheet.

Cream together butter and sugars until light; beat in eggs one at a time; beat in milk and vanilla. Sift together flour, baking soda, baking powder and salt; gradually beat into butter mixture. Stir in oats and chocolate chips.

Drop 1 inch balls onto prepared baking sheet, 2 inches apart. Bake 10 to 13 inches, until golden brown at the edges and light golden at the center. Cool on baking for a few minutes then transfer to cooling rack. Makes 4 dozen.

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Apple Harvest Rolls

apple harvest rolls

Apple Harvest Rolls

2 cups flour
3 tsp baking powder
1 tsp salt
½ cup shortening, butter flavored
2/3 cup milk
1 egg
Apple Filling, see below
Vanilla glaze, see below

Sift flour, baking powder and salt together; cut in shortening. Combine egg, milk and add to flour mixture. Roll dough in rectangle. Spread filling over dough; roll up as for jelly roll. Cut in 1 inch slices; bake on greased baking sheet at 400 degrees F. for 25 minutes. Let cool and top with glaze.

Apple Filling:
3 cups pared, diced apples
½ cup sugar
½ tsp cinnamon
1 Tbsp lemon juice

Combine all and spread on dough.

Vanilla glaze:

1 cup powdered sugar
3 Tbsp milk or cream
1 tsp vanilla

Mix together and drizzle over cooked rolls.

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Granny’s Toffee

Granny’s Toffee

Granny’s Toffee

3/4 cup of brown sugar
1 stick of butter
Chocolate chips
Chopped Almonds or pecans. Enough to cover the bottom a 9″ x 9″ pan with some extra to put on top of the chocolate chips

Melt the sugar and butter in a heavy bottomed saucepan and bring to a boil over medium heat. Boil for seven minutes stirring constantly. Test in cold water. When the thread cracks in the cold water, pour mixture into a buttered 9″ x 9″ pan with chopped nuts in the bottom.

Put chocolate chips on top. Cover to contain the heat to melt the chocolate. Spread the melted chocolate and sprinkle with remaining chopped nuts. Let cool. Break into servings.

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