Monday, June 24, 2019

Sun Tea


It is another hot one on Beaty's Creek and I thought of something to make that will not heat up your kitchen one bit! I had never made sun tea in my life but this has been a big hit this summer. Nothing is as good as a glass of sweetened sun tea and a good book to read while your kiddos play in the creek. This is What's Cookin (not) on Beaty's Creek today!

Needed:

7 large tea bags
1 gallon of water
a glass jar with a lid that will hold a gallon of water( I used a sun tea jar)
3 hours of hot sunlight


Place tea bags in water and close jar lid. Let stand in the sunlight for 3 hours. Serve within 24 hours.

Sunday, March 17, 2019

Wild Onions and Eggs


Ladies and gentlemen..... Spring has arrived on Beaty's Creek!! You know spring is really here when you cook up a bunch of wild onions and eggs. Nothing could be better, well maybe a few morels(more on that later). The Tulsa World featured me a few years ago in an article about spring greens in Oklahoma. I am not telling all of you to go in the woods and try to figure out what onions are so read this and enjoy the thought of a wild onion and egg dinner. If you live in NW Arkansas or NE Oklahoma I am sure you know where to dig onions, but if not leave me a comment and I will try to help you out.

Needed:

2 hand fulls of wild onions cleaned and chopped into bite size pieces
Salt to taste
Oil
3 cups of water
5 eggs-beaten

Coat the bottom of a skillet with oil and saute your wild onions until softened a bit, now add your water and cook over a slow boil for 20 minutes, let some of the water evaporate. Now add your beaten eggs and stir like crazy until eggs come together and are done. We love the broth that you get from the onions, so good with crispy cornbread. That is What's Cookin on Beaty's Creek today.

Tuesday, February 12, 2019

King's Cake


I have always wanted to make a King's Cake but never had until 2 years ago. The kiddos loved it and so did I. It is not that hard to make but finding all of the colored sugar around Beaty's Creek was not an easy thing to do. I colored plain granulated sugar for the yellow with gel food coloring and it worked just fine though. You can eat King's cake from January 6th until Fat Tuesday, not a day before or after. You must place a baby somewhere in your King's Cake. Raine was more than a little skeptical about the baby part but was okay with it once we explained it to her. If you are lucky enough to find the baby in your slice of King's Cake, you must throw a party next year. This is What's Cookin on Beaty's Creek this Fat Tuesday!


Needed:


2 T active dry yeast
1/2 cup granulated sugar
1 1/2 sticks unsalted butter, melted
1 cup warm milk
5 large egg yolks
4 1/2 cups all-purpose flour
2 t salt
1 t canola oil
2 T cinnamon
2 cups sugar
1 plastic king cake baby or a pecan half
4 cups powdered sugar
5 T milk
2 vanilla beans-scraped
Purple-, green-, and gold-tinted sugar sprinkles

Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat for 1 minute. With the mixer running, add the egg yolks one at a time, then beat for 1 minute. Add the flour, salt, vanilla and beat until everything is mixed well. Increase the speed to high and beat until the dough pulls away from the sides of the bowl and forms a ball.
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the canola oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.

Meanwhile, make the filling. In a large mixing bowl, combine the 2 cups of sugar and cinnamon. Set aside.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured work surface. Using your rolling pin roll
into a rectangle about 24x6.


Filling:
2 cups sugar
2 T cinnamon

Sprinkle the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a circle and place it on the prepared baking sheet with seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.

Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 1 hour in my kitchen.


Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes at 350'. Cool completely on a cooling rack.

Icing:
Take the 4 cups of powdered sugar, vanilla bean scrapings, and milk and stir until thick and creamy. Ice cake evenly and then sprinkle with purple, gold, and green sugar.

Saturday, February 2, 2019

Chicken and Sausage Jambalaya


Fat Tuesday is soon Ya' All!! Time to eat some good ole Cajun Food!!! Raven loves this with lots of cayenne pepper on top, she loves spicy food. I really like it with crispy cornbread sticks. This is What's Cookin today on Beaty's Creek where winter is still knocking on the door.

Needed:
4 boneless chicken breasts
5 stalks of celery-stripped and chopped into bite size pieces
1 green pepper-seeded-and chopped into bite size pieces
1 large yellow onion-peeled and chopped into bite size pieces
oil
2 pounds of Andouille or smoked sausage-cut into bite size pieces
1 large can tomato sauce
1 large can whole tomatoes-chopped and mashed
2 cartons chicken broth
3 garlic cloves-minced
1 T cayenne pepper (we like 2)
Salt and pepper to taste
White Rice

Oil the bottom of a soup pot with a 1/4 of oil add the following, sausage, celery, green pepper, onion, and garlic. Saute all until the sausage is slightly brown, now add tomatoes. tomato sauce, chicken, and broth. Cook over medium heat for at least 4 hours, now you will add the rice, I add about 3 cups of rice but it is really up to you. (Just remember that 1 cup of rice turns into 2 cups of rice.) Continue to cook until rice is done. Serve with cornbread sticks.





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Wednesday, December 12, 2018

Peanut Brittle


Needed:
1-cup sugar
1/3-cup corn syrup
1/3-cup water
1 T butter
1/2 t baking soda
1-cup raw peanuts
Candy thermometer

Boil sugar, syrup, and water together until it forms a hard ball in cold water or reaches 260' on your candy thermometer. Continue cooking, lower heat add peanuts and butter. Cook until peanuts crack and turn brown. Remove from heat add soda and stir until dissolved. Pour quickly into a buttered pan (I use my Silpat for this)and spread evenly. The thinner the better. When cooled crack into smaller pieces. This was my Granny West’s recipe. She made this every year with pecans, peanuts or big shavings of coconut. I am so glad I have her recipe

Thursday, November 1, 2018

Homemade Marshmallows


OMG! Who would have thought making marshmallows at home was so easy. I could be honest and say I never knew you could make marshmallows at home. Okay, so I never knew it! Now that I do, I will never buy them! Hot cocoa will never be the same again! This is What's Cookin on Beaty's Creek today.





Needed:
3 envelopes unflavored gelatin
1 cup water
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 t salt
1 T vanilla and seeds from one vanilla bean
1 cup powdered sugar for dusting


Butter

In your Kitchen Aid Mixer place 1/2 cup of your water, now add the 3 packets of gelatin. Now in medium sauce pan combine the sugar, corn syrup, salt, and 1/2 cup water. Turn heat to medium high and cook but don't stir until your candy thermometer reaches 240'. Now turn your mixer on low and SLOWLY pour in the syrup. Once it is all poured in turn mixer on high and mix for 10 minutes. It will get very thick at this point add your vanilla and vanilla beans. Pour into a heavy buttered 9x13 pan that has been heavily dusted with powdered sugar. I buttered my hands to help smooth out the marshmallow. Once it is smoothed use a sifter and sift about 1 cup of powdered sugar on top. Let cool completely and then cut into any shape you like.

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Saturday, October 13, 2018

Chicken Enchilada Soup-Stacey's Way


The weather has cooled down, finally! I know a lot of you may have an enchilada soup recipe but this one is just right for the entire family. My kiddos love things a little on the spicy side so you may need to adjust this recipe if your little ones don't like spicy. This is What's Cookin on Beaty's Creek today.

Needed:
5 boneless skinless chicken breast-browned and cut into bite size pieces
1 can Hatch Medium enchilada sauce
1 can Hatch Mild enchilada sauce
1 yellow onion-chopped
2 cloves of garlic-minced
2 pounds American cheese-shredded
1 jalapeno-chopped
6 cups chicken broth
2 T chili powder
1 T cumin
Oil
Cilantro
Sour Cream
Corn Tortillas

Brown chicken breast whole in an oil lined soup pot until golden brown. They will will not be completely cooked. Now cut them into bite size pieces. In same pot saute onion, jalapeno, and garlic. I also add my cumin and chili powder at this time to brown it a little. I like the taste better when I "cook" it a little. Now add your chicken back in with the broth and enchilada sauce. Cook for 1 hour over medium heat. Now add in your shredded cheese and cook for 30 more minutes. Serve with sour cream, more cheese, cilantro and corn tortillas.