RECIPE MEATLOAF MINI BUNDT CAKE PAN

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RECIPE MEATLOAF MINI BUNDT CAKE PAN
Great looking & tasting individual servings. Start your mashed potatoes right after you pop your meat mixture in the oven to bake. These will all come together while things are hot. Serve with a side of steamed vegetables, bread, etc. ~Rick Beach
Servings
Servings
Ingredients
MEAT LOAF
MEATLOAF TOPPING
MASHED POTATOES
Servings
Servings
Ingredients
MEAT LOAF
MEATLOAF TOPPING
MASHED POTATOES
Instructions
MEATLOAF
  1. Preheat oven to 350°F
  2. Saute the Garlic, Onions, and Celery in a small amount of olive oil.
  3. In a mixing bowl combine all ingredients and mix together by hand.
  4. Divide the meat mixture into 6 equal parts. Press into a greased (6) mini bundt pan. [I use half of my 12 unit pan]
  5. Bake 45 minutes. Turn out upside down on a foil lined cookie sheet. Pre Grease or spray oil the foil first. Add the topping and return to the oven to broil.
MEATLOAF TOPPING
  1. Set Oven to High Broil. Spread the 1/2 cup ketchup topping on the exposed tops of the 6 upside down mini meatloaves. Dividing the ketchup equally and using it up. Immediately return the 6 mini's to the oven and broil the ketchup side up for 5 minutes. The topping ketchup should be broiled just enough to slightly dry it, but not brown or burn it. Remove from the oven and top with mashed potatoes before serving.
MASHED POTATOES
  1. Cover cubed potatoes with water, salt and gloves. Cook at a low boil for 20 minutes. Test potatoes to see if close to done. Stir and continue to low boil about another 10 minutes or until the potatoes are tender.
  2. Skim off the garlic (save it), then drain off the water. Crush the cooked garlic cloves with the back of a spoon. Return the drained cooked potatoes and the cooked crushed garlic to the still hot cooking pan. Add the Butter, Buttermilk, and salt. Allow the butter to melt.
  3. First mash the potatoes with a potato masher, Then whip them using a mixer until they are fluffy. Adjust your milk to get the desired consistency. Be careful not to add too much liquid.
  4. Use a piping bag and tip, or a spoon to top the baked mini meatloaves with whipped mashed potatoes. Garnish and serve.

RECIPE: BISCUITS “Old Fashioned Buttermilk”

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RECIPE: BISCUITS "Old Fashioned Buttermilk"

Old Fashion Buttermilk Biscuits

Submitted by: Rick Beach

Servings


Ingredients

Servings


Ingredients


Instructions
  1. We suggest not substituting the Buttermilk with regular milk adding lemon juice or vinegar until you have mastered producing fluffy biscuits with this recipe. If yours seem dry or clunky increase the Buttermilk slightly until you know the perfect mix for your area and oven.

  2. There is a definite knack to baking light and fluffy biscuits. A couple of secrets to good biscuits is very cold Butter and Buttermilk, not mixing the dough much, and folding and patting the dough several times.

  3. Properly mixed biscuit dough almost looks like it hasn't been mixed all the way. The other secret is a very moist mix.

  4. Never use an electric mixer or dough machine when mixing up biscuits. Use a fork, and use it as little as possible.

  5. Also old stale Baking Powder (opened and on the shelf for awhile) looses its ability to create the bubbles required to raise good light biscuits. Pitch the old stuff and use fresh.

  6. Mix your dry ingredients together with a wire whisk.

  7. Shave the cold butter with a potato peeler or other type of cutter. Then stick it in the freezer while prepping. When cold or frozen, break up the shavings. Keep very cold until ready to mix in.

  8. Then stir in the cold shaved butter into the mixed dry ingredients. Alternatively to shaving the butter, you can "cut" it into the dry ingredients using a tool made for that, or two knives. All pieces should be pea size or less.

  9. The buttermilk in this recipe is part of the leavening (makes the bubbles) The acidity of the Buttermilk reacts with the Baking Powder & Soda. Don't substitute the buttermilk with something else for this ingredient if you are new to making biscuits.

  10. If you don't have buttermilk on hand I suggest you use a different recipe known to work with the ingredients you have. In a pinch, lemon juice, lime juice, or vinegar can be added to regular milk. The acid in vinegar or the citrus juice sours the milk and works as the leavening with the baking powder and soda. Stir the milk and vinegar/juice together and allow it to sit a few minutes before adding it to the dry ingredients. But know the formula. I recommend Buttermilk if you want killer biscuits. But I often use a concoction of regular milk, sour cream, feta cheese and lemon juice in place of buttermilk. It depends on what is in the fridge. Start experimenting after you master getting fluffy biscuits that raise well.

  11. The dough should be sticky. Probably more sticky than you think. Mixing the ingredients too much, or too dry is the killer of soft and fluffy biscuits. Plop the sticky dough out on an extremely well floured bread board.

  12. Flour your hands. Don't roll dough out, but pat or gently flatten with your well floured hands (about 1 1/2 inch thick. Fold the dough in half over on itself and gently pat the dough to 1 1/2 inch thick. Repeat the fold and pat two more times.

  13. Cut biscuit rounds and place them on a baking sheet or in a Dutch Oven. Cover with a towel and let the biscuits rest for 10 to 15 minutes before putting them in the oven, or putting the heat to the Dutch Oven. Biscuits placed next to each other will rise much higher than those placed with gaps between them. The closely placed biscuits will also be much more moist when done.

  14. Preheat oven to 400 degrees. (Dutch Oven Coals for 400°F-Don't pre-heat the Dutch Oven)

  15. Stir dry ingredients together. Whisk or sift

  16. Cut in Butter (broken up frozen shavings)

  17. Mix in the first 1 1/2 cup of Buttermilk gently (Do not over mix) using a fork. If dry add more in small amounts until dough is almost too sticky to handle (flour your hands)

  18. Dough Mixture should be almost sticky and mixed so little it looks roughly combined. Don't keep mixing

  19. Turn out on floured board and pat gently to 1 1/2 inch thick (Do not roll or pound down with hands)

  20. Fold dough over and pat to 1 1/2 inches thick, three times.

  21. Cut rounds with biscuit cutter or top of a small drinking glass, can, etc.

  22. Place rounds on cookie sheet or into the bottom of the Dutch Oven up against one another

  23. Bake 14 to 18 minutes or until golden brown on top in your Kitchen Oven

  24. Bake 14-18 minutes in a covered Dutch Oven (Coals for 400°F)


Recipe Notes

It is assumed you know proper coal/heat techniques for Dutch Oven baking Click this link if you need help with Dutch Oven Coal counting?  We prefer the 3 uppy-down rule! Serve hot with butter, jam, gravy, etc.

Click this Link for Dutch Oven Heat & Charcoal Briquette counting.

RECIPE: COLESLAW

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RECIPE: COLESLAW
Course SALAD
Servings
Ingredients
Course SALAD
Servings
Ingredients
Instructions
  1. In a large glass bowl, whisk and combine the mayo, buttermilk, agave, celery seed, pepper, and lemon juice.
  2. Add sliced cabbage and stir well to coat with the combined mixture. Refrigerate for several hours to let the flavors blend before serving.
Recipe Notes

Here is a way to produce your own wholesome Buttermilk full of beneficial probiotics.   Put your vintage Slaw Cutter to good use.