For Hall:
found at http://www.woosk.com
Tag-Archive for » Brannon «
31
Jul 2010
28
Jul 2010
Need a classic recipe, but want to change it up? Try Brannon’s Aunt Lottie’s Oatmeal Cookies. They are similar to a regular oatmeal cookie in that they both contain oatmeal, but these are so much better (at least so I am told – I really don’t love oatmeal…however, the ladies at work beg for them, so I am assuming they are great!).
Image came from: www.preparedpantry.com
Aunt Lottie
1 ½ cup All Purpose Flour, unsifted
½ tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
2 cups Brown Sugar, packed
1 cup Shortening
2/3 cup Butter
1/3 cup Oil
2 Eggs, beaten
1 tsp Vanilla Extra
3 cups 1 Minute Oatmeal
1 cup chopped nuts
10X Powder Sugar
Preheat the oven to 350°
Cream the butter, oil, shortening, sugar and vanilla. Add the eggs in, one at a time. Add the flour, salt, baking soda and baking powder to the creamed mixture slowly. Add the Oatmeal and chopped nuts, and combine. Place the mixing bowl in the refrigerator, allowing the dough to chill.
Once chilled, place the dough on wax paper, and roll into a 1” tube. Chill again if need be. Slice the cookies about ½” wide. Roll each one into a ball, and roll them in the powder sugar to cover them. Place on a ungreased cookie sheet, and cook for 8-10 minutes.
Cool on a cooling rack—if they make it that far!
04
Jul 2010
Hall made these for dinner friday night, and OMG! They were fantastic!
Super-Duper Hamburger by Hall
1LB Ground Beef (no lean meat here…fat = flavor 80/20′ll do)
1 cup Italian Bread crumbs
Worcestershire
Jasper Hill Bayley Hazen Blue cheese (or favorite blue, not to strong but needs to be soft not crumbly)
French style hamburger buns or pretzel buns
1 Medium Onion diced
1 tsp minced garlic
1 tsp olive oil
dash of salt
1.5 TBSP Balsamic vinegar
1 tsp Worcestershire
1/2 tsp butter
Portion out hamburger meat. Pour desired amount of Worcestershire on meat and set aside to marinade. We’ll get to the other stuff in a sec…
Dice onions to desired size and thickness. sprinkle with kosher salt and toss in olive oil in small bowl. place skillet over med high heat. Toss in onions and saute till translucent. add Garlic and continue to cook until onions caramelize (slight browning) reduce heat to med low and add Worcestershire and Balsamic vinegar. Cook over med low heat until all liquid has reduced and thickened. Add butter and remove from heat.
Coat hamburger meat in breadcrumbs and spray with non stick spray. Cook on grill. Just before burger meat is done cut buns in half and lightly butter. Place hamburger buns on grill long enough to lightly toast… watch your buns closely they could burn if you walk away from them. (yes, I just said that 
!) JUST before serving place blue cheese on top of burgers and place the top cap bun on top of cheese turn grill off. Remove and plate the bottom bun and place the onion reduction on bun. Place burger with cheese and top bun on top of that and enjoy!
TIPS: The creamier the blue cheese the better it will slice and the less it will crumble. While you cook all this stuff up let your blue cheese sit out and come to room temp, it will slice better.
Onion smell killer!! Keep your onions in the fridge or at least place it in the fridge for a few hours before hacking it ta pieces. This will cut down on the sulfur that onions release when their cells are broken and you and your family will keep from looking like you just watched Old Yeller!
What ever! you know you cried at the end of that movie too!!!
23
Jun 2010
Found a couple of things for Hall:
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(Click to enlarge)
09
Jun 2010
This is exactly what Gizmo is thinking when he and Hall play:
found at Bits and Pieces
04
May 2010
Posting this just for Hall! 
Love ya, hun!
(click to view it larger)
From http://www.amyoops.com/
27
Apr 2010
Yesterday, a couple of co workers and Hall started talking about frying chicken, and Hall, of course, brings up brines. So I thought I would post our recipe brine today. You might see it again come Thanksgiving time, since it is a must for turkey. Anyways, this recipe is basically taken from Alton Brown’s, though we have added a few of our spices, plus if you like heat, you must check out the spicy version.
Turkey Brine
1 cup kosher salt
½ cup light brown sugar
1 gallon vegetable stock
1 tbsp black peppercorns
½ tbsp allspice berries
½ tbsp candied ginger
1 gallon iced water
10-14 lb Turkey, washed
In a large pot, heat up everything but the iced water. Once the sugar and salt have dissolved, then take it off the heat, and let it cool down some. Add the iced water to bring the temperature down closer to room temp if not a little bit colder.
Once it is cool, pour it into a large bucket or cooler, and add the turkey or chicken (that has been washed and giblets taken out). Make sure the cavity gets the brine down in it. Put a lid on it, and place is somewhere cool spare bathroom tub, etc…just not a
place where it will freeze. Brine for at least 4 hours, if possible up to 12.
Rinse and cook. (*note: depending on how far up the brine goes on the turkey or chicken – you might need to rotate just so that it gets even coverage).
Chicken Brine
Reduce the ingredients by half. If you need more liquid, add a bit more water or vegetable stock. If you add a lot, make sure you add more of the salt to it as well, as to help keep the ratio balanced.
Spicy Brine
Reduce the kosher salt amount, and add Morton’s Hot Salt to make up the remaining portion. Also add Tabasco, cayenne, old bay spice, etc., other ingredients that you would like to taste, in small amounts, into the brine while it is heating.
Citrus
Reduce the vegetable stock by a small amount and add orange juice to replace what you left out.
Cooking
Don’t forget that how you cook it will also affect the taste. With turkey and chicken, you can add herbs and spices under the skin and in the cavity before cooking, which will help further enhance the flavor. For citrus, add thinly sliced rounds of lemon or orange under the skin, or lemon and orange halves in the cavity. For savory, add rosemary, sage and apple.
26
Apr 2010
Wow…Thanks to everybody who made name suggestions and voted for our really rich chocolate ice cream. We had a tie for 2nd place: Asphalt Road and Chocolatti Dream. The winner by just a few votes was the Dark Side of Cookie Dough. So thanks everybody who participated and we will be sending out the prize soon.
And Stay tuned, our next batch of ice cream is Guinness! And knowing Hall, I am sure there it isn’t going to be just an ordinary batch either!
23
Apr 2010
This is a old one, but a very scrumptious one that Hall does.
Boursin Stuffed Chicken
4 boneless skinless Chicken Breasts
1 pkg Boursin Cheese
2 Eggs
½ cup Milk
½ Grated Parmesan Cheese
½ cup Italian Breadcrumbs
Salt
Pepper
Preheat oven to 350°F.
Place a chicken breast in between 2 layers of saran wrap and pound the chicken until it is about ¼ inch thick. Repeat with the other 3 breasts.
Sprinkle each breast with salt and pepper to taste. Spread a layer of Boursin Cheese on each flattened breast. Roll up each breast and secure with a toothpick.
In a bowl, mix the eggs and milk together. In another bowl, combine the Parmesan Cheese and breadcrumbs. Dip each breast in the egg mixture and then roll each one into the breadcrumbs till they are covered.
Sprinkle a layer of breadcrumbs on a cookie sheet. Place each of the breast, seam down, on the cookie sheet. Bake the chicken 30-40 minutes until cooked, and golden brown.
Serves 4.
07
Apr 2010
With it being a busy week, all I want so some comfort food, and Brannon’s onion straws are right underneath his mashed potatoes (which are #1). Maybe, if I am lucky, I can get him to make me some tonight!
Onion Straws
1 large Vidalia Onion
4 cups Flour
2 cups Italian Bread Crumbs
2 tbsp McCormick’s Steak Seasoning Salt
1 tbsp Paprika
3 Eggs, slightly beaten.
2 cups Milk
6-8 cups Vegetable or Peanut Oil
Cut off top and bottom of onion, and remove outer skin. Thinly slice the onion into rings, so thin that they are almost transparent. Cut rings in half. Remove core and any real small pieces.
For the dry mix, add flour, bread crumbs, steak seasoning salt and paprika in a large Ziploc bag (1Gallon Size should do it). Shake to combine.
For the wet mix, in a medium size bowl add eggs and milk. Mix together until thoroughly combined.
Place a handful at a time of the sliced onions in to your wet mix using your right or left hand (one for the wet mix and the other for the dry mix). Remove the onions and drop in to the dry mix. If your dry mix is in an open container use your dry hand to roll the onions around. If in a bag, just seal and shake. Remove and repeat until all onions are double coated.
Heat the oil to 375°F and drop in no more than a hand full of onions at a time and fry for 1-2 min. or until light brown. Remove from oil and place on paper towel to dry. Season with Season Salt as soon as you pull them out! Serve hot.