Traditional Boston Baked Beans

Traditional Boston Baked Beans
Ingredients
1 pounds dried white or navy beans
¼ cup unsulfured molasses
½ tablespoon plus ½  teaspoon dry mustard
¼ cup packed dark-brown sugar
½  tablespoon plus 1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 medium onion, peeled, and diced
6 ounces salt pork or bacon
2 ½cups water, possibly more, as needed during baking
Instructions
Soak the beans in 8 quarts of water and 1½ Tablespoon Of table salt. soak for 8 to 24 hours. Drain in a colander and remove and debris, discolored beans or empty shells. Soaking overnight greatly reduces the cooking time required.

Heat oven to 300 degrees. In a bean pot add the beans, molasses, mustard, brown sugar, salt, pepper, onions and enough water to cover the beans. Score the salt pork ¼ inch deep 1 inch apart, and slice into two even pieces. Transfer to oven to bake until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding more hot water if necessary to keep beans in broth at all times. For the last 50 to 60 minutes of cooking, uncover beans. At this stage, if you are having hot dogs or sausages with your beans, you can add them into the pot to heat inside with the beans, optional.

Once the beans are to your desired tenderness, remove from oven, adjust the seasoning with salt, pepper and molasses, if necessary. Since Navy beans are relatively high in starch, the sauce will thicken slightly as it cools.

3-Ingredient Oven Baked Corned Beef Brisket

3-Ingredient Oven Baked Corned Beef Brisket
Amazing, tender corned beef brisket cooked in the oven with just three ingredients. This brisket is flavorful, easy, and comes out so tender.

Ingredients
1.75 - 2 lb corned beef brisket
3-4 Tbsp Grey Poupon Dijon mustard
3-4 Tbsp brown sugar

Instructions
Take the brisket out of the package and discard the spice pack that comes with it.
Place brisket in a pot of water and bring it to boil. As soon as it starts to boil, take the brisket out. This will remove some of the excess salt in the meat.
Preheat the oven to 350.
Place the brisket, fat layer up, in the middle of aluminum foil big enough to cover the whole brisket.
Rub the whole brisket with Dijon mustard. Then, evenly sprinkle brown sugar over the top and gently pet it on. Pat some onto the sides as well.
Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil. Place the covered brisket into a rimmed roasting pan.
Bake it for 2 hours. Open the foil and turn on the broiler on low, if you have an option for low or high broiler setting. (If not, move the brisket to a lower rack.) Let the top caramelize for a few minutes but watch it so it doesn't burn.
UPDATE: the 2 hours recommendation time is for the 1.75-2 lb sized corned beef brisket. If you have a larger piece of meat, you will need to cook it longer. Give it about 45-60 minutes per pound. Lean towards the 60 minutes per pound time.
Take out and let it rest for a few minutes on the cutting board.
Make sure to slice the meat against the grain! Luckily, with the corned beef brisket, it's very easy to see the grain.

P.S. I use the mustard out of the yellow bottle. Buy the point cut in the store.

Gingerbread

Gingerbread

¼ cup soften salted butter

½ cup white sugar

¼ cup molasses

1 cup flour

¼ tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

1 tsp baking soda

½ cup boiling water

Directions:

Preheat oven to 350 degrees.

Mix together butter, sugar, molasses, then add an egg and mix well. Sift all dry ingredients, add it to wet ingredients, add boiling water, and mix well. Bake the cake in a 8 by 8 pan, that was sprayed with pam, bake 30 minutes.

P.S. double recipe and use a 9 by 13 pan, use the same time in oven.

EASY HOMEMADE BISCUITS

EASY HOMEMADE BISCUITS


INGREDIENTS
1    cup flour, plus more as needed
1    cup Bisquick
4    teaspoons baking powder
1    tablespoon sugar
1/2    teaspoon salt
1/4    teaspoon baking soda
4    tablespoons butter, room temperature
1    cup milk

INSTRUCTIONS
Preheat oven to 450 degrees.
Add the flour, Bisquick, baking powder, sugar, salt, and baking soda to a large mixing bowl. Stir well to combine the dry ingredients thoroughly.
Add two tablespoons of the butter to the dough and use a spoon to press it into the flour mixture. I find it easiest to smear the butter against the sides of the bowl while working it into the flour. Once the first two tablespoons are completely incorporated, add in the last two tablespoons and repeat the process.
Pour in the milk and stir with a spoon until just combined. The dough will likely be too wet. Add in more flour, one tablespoon at a time, until the dough is just dry enough to handle. Dough should come away clean from your fingers when you touch it, but stick to your fingers if you pinch it.
Dump dough onto a well floured work surface. Sprinkle lightly with flour.
Fold dough over on itself three times.
Use your hands to pat the dough to 3/4 of an inch high.
Cut dough out with biscuit cutter and place on baking sheet. Let sit 5 minutes before baking.
Bake for 15 minutes or until tops are just beginning to turn golden. Do not overbake these!

Cast Iron Pizza

Easy Pan Pizza
This is the best pan pizza you will ever have! Using a cast iron skillet makes it crispy and golden brown. I always remove some of the moisture from mushrooms & veggie toppings and “degrease” the pepperoni for a never-soggy, crispy crust.
Prep Time: 15 minutes

Makes: Makes one 10-inch pizza

Ingredients:

1 1/2 cups (7 ounces) bread flour (all-purpose flour works too)
1/4 teaspoon yeast - instant or active dry
3/4 teaspoon salt
3/4 cup water (cold or hot - see below)

1 Tablespoon olive oil for greasing pan
1/3 cup pizza sauce
4 ounces part skim mozzarella cheese, hand shredded
toppings of your choice (I use reduced fat turkey pepperoni, peppers, onions, and mushrooms)

Directions

Combine flour, yeast, and salt in a medium bowl. Add cold water and combine well. Cover tightly with plastic wrap and let stand on counter top 12 to 18 hours.
After the resting time of the overnight 12-18 hrs, dough will be double in size, puffy & soft, and dotted with bubbles. Sprinkle the dough with a little flour and stir briefly until it forms a ball. Dough will be very sticky, so the grease helps to spread it.
Grease a 9 or 10-inch cast iron skillet.
Place dough in skillet, spreading close to the edge with oiled fingers. Cover with a pot lid or plate and let rest at least an hour, preferably two. It will continue spreading as it rests.
Preheat oven to highest temperature - 500/550° F.
Add sauce, cheese, and toppings.
Cook on a stove-top burner on medium-high heat for 3 minutes.
Place in oven and bake about 15 minutes (start checking at 12).
Note: - Click here for more on making this easy pizza faster using hot water.

Note: To reduce moisture when adding sliced mushrooms, peppers, or onions, place them between double paper towels between 2 plates. Microwave 1 minute and press out excess moisture with paper towels. The same process (30 sec. in microwave) removes excess fat from pepperoni
Youtube video
https://youtu.be/o-jcIWwTbJg