I see my header photo is already out of date.. Today the last of the snow in the shade will be gone before another cold front arrives. DH likes it when the soft wet ground freezes and stays frozen. It makes his navigating the farm much easier. We now have new mud tires for the rear of the feeding truck (it never ends......) so that will help too.
I am waiting for a repairman to call. My ice maker on the very new Samsung is not working.......I have learned my lesson and it is under an extended warranty until 2018!. You have to buy them with these new throw-away-appliances.
It forced me to clean out the bottom freezer and I found diced pieces of apples and bags of peelings. I have them cooked down and will be making apple jelly soon. Also found my last bag of strawberries and will do the same with it.
Cooking
Over the holidays I made a dessert especially for our Honduran SIL. It was Spanish Caramel Flan. Turns out we all liked it very much. It is a simple easy to make dessert. I made it for us again yesterday.
It should be made way ahead, even the day before because it needs to be well-chilled and set.
Spanish Flan
Preheat oven 350°
The slowest and most tedious part is making the caramel syrup to pour into the baking dish. It is very easy to burn so err on the side of very light brown not dark brown and pour quickly because it will keep cooking. If too dark will taste scorched.
Spanish Flan
1 cup sugar
Melt slowly in saucepan and cook until dissolved and then let slowly turn golden brown. Do not leave the stove!!!
Immediately pour into dish and turn to coat bottom and sides.
Let cool 15 minutes. While cooling make filling:
Filling:
Pour into blender:
l can condensed milk
1 can evaporated milk (12 oz size)
4 eggs
1 Tablespoon Vanilla
pinch of salt.
Blend for 3 minutes
Pour into dish (with caramel glaze)
Bake in preheated 350° oven in water bath.
Some recipes don't call for a water bath but I always do with a custard type dessert. When cooled completely invert onto serving plate so the caramel sauce which is now more liquid runs down sides.
I added coconut to the blender for this last one and it was delicious.
I am waiting for a repairman to call. My ice maker on the very new Samsung is not working.......I have learned my lesson and it is under an extended warranty until 2018!. You have to buy them with these new throw-away-appliances.
It forced me to clean out the bottom freezer and I found diced pieces of apples and bags of peelings. I have them cooked down and will be making apple jelly soon. Also found my last bag of strawberries and will do the same with it.
Cooking
Over the holidays I made a dessert especially for our Honduran SIL. It was Spanish Caramel Flan. Turns out we all liked it very much. It is a simple easy to make dessert. I made it for us again yesterday.
It should be made way ahead, even the day before because it needs to be well-chilled and set.
Spanish Flan
Preheat oven 350°
The slowest and most tedious part is making the caramel syrup to pour into the baking dish. It is very easy to burn so err on the side of very light brown not dark brown and pour quickly because it will keep cooking. If too dark will taste scorched.
Spanish Flan
1 cup sugar
Melt slowly in saucepan and cook until dissolved and then let slowly turn golden brown. Do not leave the stove!!!
Immediately pour into dish and turn to coat bottom and sides.
Let cool 15 minutes. While cooling make filling:
Filling:
Pour into blender:
l can condensed milk
1 can evaporated milk (12 oz size)
4 eggs
1 Tablespoon Vanilla
pinch of salt.
Blend for 3 minutes
Pour into dish (with caramel glaze)
Bake in preheated 350° oven in water bath.
Some recipes don't call for a water bath but I always do with a custard type dessert. When cooled completely invert onto serving plate so the caramel sauce which is now more liquid runs down sides.
I added coconut to the blender for this last one and it was delicious.
