You can easily make butter tarts like these! Click on the picture and check out my pre-packaged products. So easy, you won't believe it!

I have a story to tell you:  Some of you are already familiar with the Mama Knows product line. Good old fashioned recipes that I have personally transformed into a ready to mix and make goodies.

One of the products are The Best Ever Butter Tarts. And much to my delight, my adopted grandson ventured into his mom’s kitchen and started baking. Using my pre-measured butter tart ingredients package, he got to work. Now – it is important for you to know that he is 12 years old and I will not even mention the fact that boys are not always the ones who would be most inclined to roll up their sleeves and get into the kitchen. I am delighted that he did it – big hugs and special rewards are sure to be coming his way from grandma Hanna!

Here are pictures of his kitchen adventure :

My 12-year old adopted grandson getting ready to use my Best Ever Butter Tarts in a jar

Was he going to have fun baking? You bet!

Little bit of mixing..... - nice to see the concentration of doing it right!

I think maybe mom was doing a bit of teasing from behind....

Check the oven.... time to put the creations in

And ready to go in! He is having so much fun baking - it's awesome!

Total success! They turned out perfect and I am not sure how many he consumed by himself - but knowing him, I am sure he shared...

You will find all my carefully selected and personally developed products in

Mama Knows Online Store

Hope you will visit and check out these special products – use them yourself or remember that  they will make a great gift as well anytime!

Definitely on the top of the "Comfort Foods" list - try the recipe today!

It is now almost two years ago that I first posted the Homemade Beef Stew Recipe. Comments have been pretty unanimous – “Just like grandma used to make!” And that makes me very proud – my own grandma taught me to cook and bake and I will always be grateful for that.

This recipe is perfect for this time of year – I would most definitely place it at the top of the “Comfort foods” list. Add homemade biscuits or freshly baked bread – and you have a winner!

Here are the recipes – enjoy and please continue sending me your comments and experiences!

Great Homemade Beef Stew

Click on the picture to get the recipe and step by step directions, complete with photos

Prize Winning Tea Biscuits

These tea biscuits will go great with your Homemade Beef Stew! Easy to make and they always turn out

 Homemade White Bread

Making your very own,m delicious homemade bread is not as difficult as you may think - try this recipe and directions - it will go great with the Beef Stew!

]]> http://www.mama-knows.com/recipes/great-homemade-beef-stew-recipe.html/feed 0 http://www.example.com http://www.example.com#comments Thu, 17 Nov 2011 17:26:49 +0000 Hanna Trafford http://www.mama-knows.com/?p=6571 I just have to share this with all of you!

After years of thinking about doing what I do best, I have finally launched Mama Knows product line – in my very own online store! I can hardly sleep now – it’s like having another child!

All the products have my personal name on them – all have been developed and well tested personally by me and I do believe they make incredible gifts!

Check out the Recipes in a Jar - absolutely perfect for trying them yourself and adding them to your gift list:

Good Old Fashioned Chili

Good Old Fashioned Chili in a Jar - complete with step by step instructions and attractively packaged in a re-usable jar - perfect gift idea!

Five different kinds of bean, my secret spice and seasoning mix in a separate pouch and the result? Awesome and huge pot of chili you can easily freeze for future use.

Also available in a gift bag!

Ready to use for yourself and your family and friends or add to your Christmas list for just about anyone - perfect gift like no other!

Friendship Soup

The name says it all - this good for you gift will make a huge pot of soup, ready to share with family and friends. You just have to add it to your Christmas gift list for all your friends!

One of my favourite soups – and I took my own recipe to create one that can be packaged in a jar or a bag and readily made with very little effort! Good for you ingredients include 2 different kinds of lentils, split peas, wite rice, brown and wild rice, 2 different pasta and of course – my very own secret mix of spices and seasonings. You will also get a recipe and step by step instructions folder – it’s just a perfect gift!

Friendship Soup is also available in a gift bag:

Perfect for all your friends on your Christmas Gift list or to use yourself and share it!

Old Fashioned Chocolate Chip Cookies

A definite favourite - this recipe has been in my family for ages - and I couldn't even tell you just how many cookies I have made! I am pretty sure you will not be disappointed if you give it a try or gift it to your family and friends

If I was to try to count just how many times and how many Chocolate Chip Cookies I have made using this recipe, I know I would end up and at least four-digit numbers! You really need to try these and add them to your Christmas Gift List!

Old Fashioned Chocolate Chip Cookies are also available in a gift bag package;

Definite favourite for anyone - try there or gift them - you will not be disappointed !

Best Ever Butter Tarts:

You will be able to make your own pastry and fill it with a wonderful butter tart filling, complete with raisins! Definite and delicious baked goodness!

I calls these The Best Ever Butter Tarts – I have made them thousands of time and always with no fail result! So I decided to share and created a recipe that can be packaged in a jar or a bag – and that is what you will get! Complete with recipe and step by step folder (pastry is really not difficult to make at all!) – there is no perfect gift like this one is!

And yes – it is also available in a gift bag package – check out my online store today!

Have a wonderful time browsing in my store – you will find not only the Recipes in a Jar line – you will also find handmade unique gifts – all designed and made by me! And keep checking it out and returning regularly- I have another line of products that will show up there within the next few days!

Roast Turkey with Sage

Ingredients:

1 whole turkey - about 12 lbs

Mushroom stuffing (recipe below)

• 4 large carrots, halved crosswise
• 2 large onions, cut into 8 wedges
• 2 bunches of fresh sage – leaves separated from stems, stems saved
• 2 tablespoons of butter, softened
• Coarse salt and ground pepper

Directions:

1. Preheat oven to 350F with rack in lowest position
2. Prepare and stuff the turkey
3. If you have the turkey neck, cut it into pieces and combine in large roasting pan with carrots, onions and saved sage stems
4. Set rack in pan, over vegetables and place turkey on rack, breast side up
5. Rub turkey with butter and generously season with salt and pepper
6. Pour 6 cups of water in bottom of pan, tent pan with foil
7. Place in the oven
8. Roast, basting every 30 minutes with pan liquids, until thermometer inserted in thickest part of tigh (avoiding bone) reaches 125F – that should take about 3-1/2 hours
9. Remove foil, raise heat to 400F
10. Continue roasting, basting occasionally, until thermometer reaches 170F – about 45 – 60 minutes
11. Tent with foil again, if the turkey is browning too quickly and add more water if pan becomes dry
12. Transfer turkey to a serving dish and cover with foil again

Mushroom Stuffing

Ingredients:

• 4 tablespoons of butter
• 2 large onions, diced into ¾ inch pieces
• 6 celery stalks, sliced crosswise, ¼ inch thick
• Coarse salt and ground pepper
• 1-1/2 lbs. of assorted mushrooms, trimmed and sliced
•  2 loaves of Italian bread (1 lb. Total) cut into 1 inch cubes and dried
• 1 can – 14 oz. of chicken or vegetable broth
• 1 cup of coarsely chopped parsley
• 3 large eggs, lightly beaten

Directions:

1. Preheat oven to 400F
2. Butter 8 inch square pan for extra stuffing
3. Heat butter in large skillet over medium heat, add onions, celery, 1-1/2 teaspoons of salt and ¼ teaspoon of pepper
4. Cook, tossing often until beginning to brown – 12-15 minutes

Hope you enjoy this recipe – please send me your comments, suggestions adn experiences, your input is welcomed and very much appreciated!

1. Just in case you are one who likes to plan and be organized – sure – we all are! here is helpful article on that subject:

 Getting Ready for Thanksgiving

2. Turkey is the word – find out all about this traditional bird:

All About the Thanksgiving Turkey

3. How handy will it be to have a complete Thanksgiving Dinner Menu at your fingertips? Check this out – simple, easy, traditional recipes – all in one place:

Traditional Thanksgiving Dinner Menu

4.Here are some my favourite recipes – I think these are the best, you can let me know what you thought!

Best of Thanksgiving Dinner Recipes

5.Maybe you want to try to cook light this year – here is a complete menu with recipes:

Light Thanksgiving Dinner Menu

6.It doesn’t always have to be pumpkin pie – here are some great alternative dessert recipes:

Best Thanksgiving Desserts

7.I made this one last year and it was a huge hit – give a try to Caramel Custard:

Thanksgiving Caramel Custard Recipe

8.And I wouldn’t want to forget that traditional Pumpkin Pie recipe  – this one always works for me:

Old Fashioned Pumpkin Pie

 I do hope this will make your Thanksgiving preparations easier – please send in your comments. suggestions and experiences – your input is always welcomed and very much appreciated

Even if you never made jams or jellies, there is no need to be afraid of trying it. Here are a few simple directions and tips for you, plus my favourite strawberry jam recipe:

• Always wash your fruit and discard all bruised and spoiled portions
• Remove hulls, caps, stems, pits or seeds and leave fruit whole or cut it up depending on what the recipe calls for\
• Measure fruits after cleaning it up and preparing it
• If recipe calls for juice, prepare it first
• Measure sugar accurately and if you are not using pectin, usually 3/4 cup of sugar to cup of juice is added
• If you are using juice that is not tart enough, it means it doesn’t have enough acid and needs lemon juice added – about 1 tablespoon er cup of juice
• Cook your jams or jellies in smaller batches – do not double recipes
• If youa re using pectin, follow manufacturer’s instructions exactly
• if you are not using pectin, stir sugar until it dissolves and then boil the mixture without stirring it until it reaches jellying point
• When finished boiling, quickly skim the mixtre to remove foam, spoon boiling hot into prepared (sterilized) jars and let jars stand to cool
• You can also wipe the jar clean as soon as you pour the hot jam in it, put the lids on and close it tight. You will hear the lid pop in a little while – that means it is sealed. This is the method I use and it never failed me.
• For jellies, you might want to use the parafin was method – leave about 1/4″ headspace and then cover immediately with hot parafin wax. rick any air bubbles that form and let jars stand undisturbed overnight or until cool. Then cover with paper or metal lids.

How to Check Jellying Point:

With a Thermometer: Check boiling point of water with candy thermometer. Boil your jams or jellies until the temperature reaches 8F above the boiling point of water.

Spoon Test : Dip a cool metal spoon into boiling syrup, raise and tilt spoon until syrup runs from the side. When jellying point is reached, liquid will not flow in a stream, but will divide into distinct drops which run together and fall off the spoon as one sheet.

My Strawberry Jam Recipe:

I use small jam jars, fill them to about 1/4 inch from the top with boiling jam syrup, clean the jar off and put the metal lid on right away. Once the lid is secured it will start sealing and you will hear a pop after a short while - that means the lid is sealed and your jam is safely stored.

Ingredients:

• 9 cups of crushed strawberries
• 6 cups of granulated sugar

Directions:

1. Combine crushed strawberries and sugar
2. Bring slowly to boil, stirring occasionally until sugar dissolves
3. Cookj rapidly to almost a jellying point – depending on whether you prefer soft or firm jam.
4. Pour boiling hot into sterilized jars and seal

5. 

   Here is a little tip: save some jam when you are filling your jars - it's great on a piece of fresh bread or toast and you will be able to taste it as soon as it cools down.

Hope you will enjoy making jams and jellies – send me your comments, suggestions experiences and pictures if you can – your input is very welcomed and much appreciated!

The most popular addition to your grilled meats is the perfect salad. Check out these points on how to make sure that your salad turns out great:

A Guide to Perfect Salads

• Use fresh, crisp greens, vegetables that are in season and full-flavoured fruits. If vegetables are wilted, they will regain some of their crispness by soaking in cold water for a short time.
• Thoroughly wash all uncooked vegetables. Drain before using and dry greens so that dressing can cling.
• Use a variety of greens in addition to head and leaf lettuce. Romaine, endive, escarole, water cress and tender spinach leaves add colour and flavour.
• Break or slice ingredients into generous bite size pieces. If cut too small, the salad is unattractive. If you are using fish, it should be flaked, meat or poultry should be trimmed off all skin and fat and cut into neat cubes. If you are using fruit, cut it into balls, cubes, spears or sections.
• Dip slices of apple, peach, pear, banana and avocado in lemon juice to prevent discolouring.
• Make use of the shells of fruits for interesting containers – i.e. honey dew, coconut, fresh pineapple.
• Never put salad dressing on lettuce or other greens until just before serving as it would make them limp and wilted.
• For added flavour, marinade cooked vegetables, meat and fish in French dressing for at least an hour.
• Keep salads simple and casual
• Toss ingredients lightly or arrange on lettuce and use simple garnishes.
• Chill salad bowls or plates ahead of time

Hope this simple guide will be helpful to you – please send in your comments, suggestions and experiences, your input is very much welcomed and appreciated

It’s grilling season and I know that most of you have been waiting patiently to be able to cook outside. It is usually meats  that most cook on the grill, and I think it is important to have a little refresher on how to best buy, store and cook different meats.

Tips on Buying the Meat

It is important to buy meat wisely, know how to store it and how to cook various cuts of meat for optimum results.

Recognize quality – Meat should be firm, velvety and fine grained with streaks of fat through it.

Beef – Outside fat is creamy white and firm, the meat is uniform rich red colour, varying from light red to dark red.

Veal – Outside fat is creamy white or tinged with pink. Young veal is greyish pink and older veal is pinkish brown.

Lamb – Outside fat is creamy white or slightly pink in colour. Mutton is more brittle and white in colour. The meat varies from a light pink to dark pink and in mutton from light to dark red.

Pork – Outside fat should be firm and white and there should be a good proportion of lean to fat. The meat varies from greyish pink to deep rose colour.

Tips on Storing Meat

Remove store wrappings and wipe with damp cloth. Place on a shallow plate and cover loosely with waxed paper. Store in refrigerator.  Cured meats can be left in store wrappings.

Approximate storage time in refrigerator:

Roasts – 2-3 days

Steak and chops – 2-3 days

Ground meat – 1-2 days

Liver, heart, kidney, etc. – 1 day

Cured, smoked meats – 1 week

Sausages – 1-2 days

Wieners – 2-3 days

Cooked meats – 3-4 days

Tips on Cooking Meats

Tender cuts – Suitable for roasting, pan frying and broiling

Less tender cuts – Suitable for pot roasting, braising and stewing

How to roast: Roast meats in moderate oven (325F) .Place roast, fat side up on a rack in an uncovered roasting pan in centre of oven. Insert meat thermometer in the centre of the meatiest part of roast so that the tip is not touching bone or fat. Base occasionally during roasting. Season halfway through cooking. Roast to desired stage of doneness or until meat thermometer registers required internal temperature. Let roast stand for at least 10 minutes to make carving easier. Make gravy from drippings in pan.

Timetable for Roasting Meats at 325 F: – Minutes per pound

Beef – Rare – 20 – 25 minutes (thermometer temperature – 130 – 140 F)

Medium – 25 – 30 minutes (Thermometer temperature – 140 – 150 F)

Well – 35 – 40 minutes (Thermometer temperature – 150 – 170 F)

Veal – Well done – 35 – 40 minutes (Thermometer temperature – 180 F)

Lamb – Well done – 30 -35 minutes (Thermometer temperature -180 F)

Pork – Well done – 40 – 50 minutes (Thermometer temperature – 185 F)

Cured meats – Well done – 25 – 40 minutes (Thermometer temperature – 170 F)

How to pan fry (or pan broil): Use a heavy frying pan and add small amount of fat. Snip fat edges of meat to prevent curling. Brown meat on both sides, over medium heat, cooking to desired doneness. Do not cover pan unless indicated in the recipe you are using and do not prick meat. Season only after browning, using salt and pepper. If youa re cooking fat meat, do not add fat. Pour off excess fat that accumulates in the pan.

How to broil: Direction will vary with the type of broiler used, thickness, kind of meat and degree of doneness desired. Preheat broiler and leave door slightly opened. Place meat on cold rack of broiler pan – distance form the broiler should be about 3-5 inches. Broil meat on one side until browned, season and do the other side.

How to Pot Rast: Brown meat well on all sides in hot fat in a heavy pan or Dutch oven pot. Season with salt and pepper.  Cool pot slightly and slide a rack under the meat. Add a small amount of water or soup stock  – about 3-4 tablespoons. Cover and cook over low heat on top of stove or in moderate oven (325F) until tender and well done. Allow 30 -35 minutes per pound for bone-in meats, and 40 – 45 minutes for boneless meats. Add vegetables if desired, during the last hour of cooking. Uncover oven cooked roast last half hour of cooking for better browning. Use pan juices to make gravy.

How to Braise: Score or pound the meat to break down coarse fibers.  Season and flour meat and brown in fat in heavy frying pan. Add liquid, cover and cook slowly over low heat in a moderate oven (325 F) until tender and well done.

How to Stew: Trim off excess fat and gristle. Cut meat into 1”cubes. Flour meat and brown in hot fat in a heavy kettle or Dutch oven. Add seasonings and enough water or stock to half cover the meat, stir well. Cover tightly and simmer meat slowly until it is tender. Add vegetables about 30 minutes before the meat is done. For a thicker stew, add flour mixed with a little water.

Hope this was helpful to you – please send in your comments, suggestions ands experiences – your input is always welcomed and much appreciated

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Easy Christmas Turkey

Ingredients

• 1 (18 pound) whole turkey
• 1/2 cup of unsalted butter, softened
• salt and freshly ground black pepper to taste
• 1 -1/2 quarts turkey stock
• 8 cups of prepared stuffing

Directions

1. Preheat oven to 325 degrees .
2. Place rack in the lowest position of the oven.
3. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels.
4. Place the turkey, breast side up, on a rack in the roasting pan.
5. Loosely fill the body cavity with stuffing.
6. Rub the skin with the softened butter, and season with salt and pepper.
7. Position an aluminum foil tent over the turkey.
8. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan.
9. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time.
10. Remove aluminum foil after 2 1/2 hours.
11. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F ,about 4 hours.
12. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Apple Walnut Stuffed Pork Roast

Ingredients

• 5 tablespoons of butter
• 1 apple – peeled, cored and chopped
• 1 small onion, chopped
• 1 celery stalk, diced
• 1/2 cup of chopped walnuts
• 1 cup of unsweetened applesauce
• 1 -1/2 cups of water
• 5 cups of dry bread crumbs
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground ginger
• 1 (3 pound) boneless rolled pork loin roast

Directions

1. Preheat oven to 325 degrees F.
2. Melt the butter in a medium saucepan over medium heat.
3. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes or until vegetables are tender.
4. Mix in the applesauce, water, and breadcrumbs.
5. Cook and stir until the breadcrumbs have absorbed the liquid.
6. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
7. Unroll the pork roast, and place in a baking dish.
8. Spoon the stuffing mixture over the roast.
9. Arrange any excess stuffing around the roast.
10. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
11. Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 160 degrees

Christmas Ham with Pineapple

Ingredients

• 1 (12 pound) bone-in ham
• 1/2 cup of whole cloves
• 1/2 cup of packed brown sugar
• 1 (20 ounce) can of pineapple rings in heavy syrup
• 1 (4 ounce) jar of chopped maraschino cherries
• 1 (12 fluid ounce) can or bottle of lemon-lime flavoured carbonated beverage

Directions

1. Preheat the oven to 325 degrees F
2. Place ham in a roasting pan.
3. Score the rind of the ham with a diamond pattern.
4. Press a clove into the center of each diamond.
5. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda.
6. Coat the ham with this mixture.
7. Arrange the pineapple rings over the outside of the ham.
8. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
9. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F. Be sure the meat thermometer is not touching the bone.
10. Remove toothpicks before serving

Hope you will enjoy these recipes – please send ion your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

If the turkey is partially frozen, it will need longer cooking

• The depth and size you the pan you are using will affect heat circulation to all areas of the bird
• The use of foil tent for the entire cooking time will slow cooking down
• Turkey placed in a dark roasting pans will cook faster than in a stainless steel or aluminum one
• When you use the pan lid, it will speed up the cooking
• Stuffed turkey will take longer to cook than one without stuffing
• The position of your oven rack can affect cooking and heat circulation
• If your turkey or the pan you will use is too large, it will block heat circulation and affect cooking

Basic Bread Stuffing:

Ingredients:

• 1/4 cup finely chopped onions
• 1/2 cup chopped celery
• 1/3 cup butter
• 4 cups bread cubes
• 1 teaspoon pepper
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon ground sage
• 1/4 to 1/2 teaspoon poultry seasoning
• turkey or chicken broth

Directions:

1. Sauté onion and celery in the butter until softened.
2. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl.
3. Stir in broth until well moistened.
4. Enough for an 8 to 10-pound turkey.
5. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes.
6. Take the cover off the last 5 minutes to brown.

Apple Pecan Stuffing

Ingredients:

• 1 cup chicken broth
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 4 tablespoons butter
• 1/2 teaspoon salt
• 4 cups dry wheat bread cubes, about 8 slices
• 2 medium apples, peeled, cored, and finely chopped
• 1/2 cup chopped pecans
• 1 teaspoon ground sage
• 1/4 teaspoon ground cinnamon

Directions:

1. In a small saucepan, combine chicken broth, celery, onion, butter, and salt.
2. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, about 5 to 7 minutes.
3. In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper.
4. Pour broth and vegetable mixture over the bread cubes.
5. Gently stir to moisten.
6. Spoon into a greased 1 1/2-quart casserole. Bake, covered, at 350° for 25 to 30 minutes.
7. May also use as a stuffing for an 8 to 10 pound turkey.

Bread and Oyster Stuffing

Ingredients:

• 1 pound white bread slices, dried in a 250° oven for 1 hour, about 10 to 12 cups torn
• 3/4 cup butter or margarine
• 2 cups finely chopped celery
• 2 cups finely chopped onion
• 1/2 cup milk, scalded
• 16 ounces oysters, drained
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 3/4 teaspoon poultry seasoning
• 1/4 teaspoon black pepper

Directions:

1. In a large skillet, sauté onion and celery in butter until tender.
2. Tear the dried bread up into a large bowl; sprinkle with warm milk then toss.
3. Add onion and celery mixture and the drained oysters.
4. Stir gently to mix ingredients together. Sprinkle with lemon juice, poultry seasoning, salt and pepper.
5. Mix thoroughly but gently. Makes enough stuffing for a 14 pound turkey.
6. This stuffing may be cooked in shallow baking pans, covered with foil, for about 25 minutes at 325°.
7. Remove foil to brown just before serving.

Hope you have enjoyed this information – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated