Homemade Orange Ice Cream

 This recipe is from Tastes Better Than Scratch

I made some modifications that I'll note

2 ¼ cups fresh squeezed orange juice (6-8 oranges) (to fit my ice cream maker I did 1 1/2 cups juice)

1 1/2 Tablespoons lemon juice (or substitute)

3/4 cup granulated sugar (or more if needed, if oranges are not overly sweet) (I did 1/2 cup)

2 cups heavy cream

1 Tablespoon orange Jello* (I did't have jello so I added 1 TBS of Orange Juice concentrate)

Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add a little more sugar if it’s not sweet enough. Whisk in cream and orange Jello.

Freeze/churn according to ice cream maker instructions. *If using a modern electric ice cream maker (that doesn’t require ice/salt) freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning. Both need to be completely chilled.

Store in the freezer for 1-2 weeks, in an airtight container with a piece if plastic wrap against the surface to help keep it from crystalizing.

You can substitute lemon or lime juice - adjust the sugar

Yummy Moist Turkey

 I used this recipe Thanksgiving 2021 - best turkey I've made

https://www.allrecipes.com/recipe/219079/chef-johns-roast-turkey-and-gravy/

Ingredients

Ingredient Checklist

2 tablespoons kosher salt

1 tablespoon ground black pepper

1 tablespoon poultry seasoning

1 (12 pound) whole turkey, neck and giblets reserved

2 onions, coarsely chopped

3 ribs celery, coarsely chopped

2 carrots, coarsely chopped

3 sprigs fresh rosemary

½ bunch fresh sage

½ cup butter

1 bay leaf

6 cups water

2 tablespoons turkey fat

1 tablespoon butter

¼ cup all-purpose flour

3 cups turkey pan drippings

¼ teaspoon balsamic vinegar (Optional)

1 tablespoon chopped fresh sage

salt and ground black pepper to taste

Directions

Instructions Checklist

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.

Step 3

Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.

Step 4

Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.

Step 5

Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.

Step 6

While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.

Step 7

Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.

Step 8

Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Cook's Note

For thicker gravy, double the amounts of turkey fat, butter, and flour in the gravy part of the recipe.

Nutrition Facts

Per Serving: 942 calories; protein 68.7g; carbohydrates 4.6g; fat 70.1g; cholesterol 256.3mg; sodium 949.8mg.

2-HOUR Fastest No Knead Bread

This is from Jenny Can Cook - I've been making the NYT fermented bread for many years - here is a faster version. I haven't tried it yet.

Prep Time: 3 minutes

Cook Time: 40 minutes

Total Time: 2 hours

Makes: One loaf

Ingredients:

• 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
• 2 TEASPOONS instant or RapidRise yeast (1 packet/7 g)
• 1 teaspoon salt
• 1 1/2 cups hot water (up to 130° F)
• (about 2 Tablespoons extra flour for shaping)

Instructions:

1. Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
2. Cover with plastic wrap and let stand at room temperature for 1 hour.
3. After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
4. After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
5. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
6. After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.

Ham and Bean soup - slow cooker, instant pot or stove top

 Best bean soup ever!!!

Thank you The Cozy Cook for this recipe

Ham and Bean Soup

prep time: 10 MINUTES

cook time: 1 HOUR

total time: 1 HOUR 10 MINUTES

5 from 18 votes

SERVINGS: 13 CUPS

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This hearty ham and bean soup is a perfect recipe for the Slow Cooker, Instant Pot, or Stove Top. It's made with navy beans and delicious bites of ham and carrots in a thick and flavorful broth!

Ingredients

US CUSTOMARY - METRIC

• 2 Tablespoons olive oil
• 1 Tablespoon unsalted butter
• 1 small yellow onion, diced
• 2 cups ham, diced. (equal to two 8 oz. ham steaks.)
• 2 cups carrots, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 ham bone, see notes for alternatives
• 1 lb. dried Navy beans, rinsed
• 2 teaspoons onion powder
• 1 bay leaf
• 2 sprigs thyme

Instructions

Stove Top

• Rinse the beans under cold water.
• Heat the olive oil and butter in a large soup pot over medium heat and add the onions.
• Cook for 5 minutes, until soft and translucent.
• Add the carrots, diced ham and the garlic and cook for 1 minute.
• Add the chicken broth, water, ham bone, navy beans, 2 tsp onion powder, bay leaf, and thyme. Bring to a boil, then reduce to a simmer.
• Simmer with the lid partially cracked for 2 hours, or until it's thickened to your desired consistency. Stir occasionally as the beans will settle to the bottom of the pot.
• Remove the ham bone/hock, the bay leaves, and thyme stems. Serve and enjoy!
• *Add a little additional water if the soup ends up thicker than you’d like.

Slow Cooker

• Rinse the navy beans under cold water. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
• Cook on low for 9+ hours or on high for 5+ hours. It's ready to serve once the beans are tender and the soup is thickened to your desired consistency.
• Remove the ham bone/hock, the bay leaves, and thyme stems and serve!

Instant Pot

• Rinse the navy beans under cold water.
• Add the olive oil and butter to the Instant Pot and hit the “Sautee” button. Add the onions and cook until soft and translucent, about 5 minutes.
• Add the diced ham and the garlic and cook for 1 minute.
• Add the remaining ingredients and secure the lid.
• Press the ‘cancel’ button, followed by the ‘Pressure Cook’ button.
• Set the timer to 45 minutes. The Instant Pot will take some time to get up to pressure.
• Once finished, let 10 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
• Remove the ham bone/hock, the bay leaves, and thyme stems and serve!

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Notes

Ham Bone Substitutes

Smoked ham shanks or ham hocks are a great alternative and also add tremendous flavor. (A shank is meatier and more preferable for this recipe.)

Salted pork and/or a few strips of uncooked smoked bacon can also be substituted. (But try for a shank or hock first.)

If you're unable to use a ham bone or any of the substitutes: Use 8 cups of chicken broth instead of 4.

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If you enjoy this recipe, then you have to try my split pea soup recipe. (It's also Stove Top, Slow Cooker, and Instant Pot friendly!)