Tara’s Eggstraordinary Eggs

What’s the difference between a “dressed” egg and a “deviled” egg? Seems there should be a funny punch line to answer that question. Is it a north/south thing? Around here, we call them dressed eggs. I always presumed the reason is because they are a little fancier than plain old boiled eggs. Those are pretty boring. At any rate, I give you my personal expression of eggs.

In a large pot, bring 1 gallon of water to a rolling boil.

Now this is the tricky part for me – getting the eggs into the boiling pot without scalding my fingertips, or without dropping and cracking those fragile eggs. After 20+ years of scalding and suffering – the light finally came on one day. I grabbed a large spoon that has a big bowl on the end – and a long handle. Now I spoon those suckers into the boiling water one at a time. I’ve not scalded myself, or cracked an egg since my Big Spoon discovery!

Spoon a dozen (12 or 13) eggs into the boiling water. Set your timer for 12 minutes. Some folks like to stop at 10 minutes and that’s fine. I just not a big fan of underdone food. I tell myself that 10 minutes is the “by the book” “tried and true” time to boil eggs. But my OCD overcomes that knowledge, and I must boil the eggs an extra 2 minutes. Because undercooked eggs would be the end of me! Now go take a 12 minute power nap.

When the timer alerts you that your nap is – over remove eggs from the stove and pour off the hot, scalding water CAREFULLY!! We still don’t want any scalded body parts. The eggs need to cool enough to be handled, but not cool completely. When the eggs have cooled enough to touch, the shells need to be removed. I gently crack mine on the countertop and then rinse in cold water. Continue breaking, cracking, and peeling. After repeating this process 11 times, you’ll be ready to gouge out your eyes. But don’t do that just yet.

Let those shelled eggs continue to cool off a bit more. The process should be quicker now that they are “naked.” Next slice eggs in half, lengthwise. A serrated knife will give an artistic effect. Using a small spoon, gently pop out the yolks and place them all in a mixing bowl. Then flake the yolk halves with a fork to separate into a crumbly mixture. Continue flaking the eggs with mixer on low speed.

• Add ½ cup Hellmann’s Real Mayonnaise (there is NO substitute)
• 2-3 Tablespoons dill pickle juice
• 2 Tablespoons finely grated dill pickle.
• ½ teaspoon salt

Continue to mix on medium speed until yolk mixture is smooth and fluffy. Spoon the yolk mixture into egg whites. If I’m feeling real sassy – I get out my cake decorating bag and tip and fill the whites with the yolk mixture that way. Garnish with dill weed or paprika.

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 Corn Pudding

My Grandmother Armstrong always put up bushels of Silver Queen Corn. Oh, how we all loved her corn. For holidays and special occasions, Granny would whip up a dish of corn pudding. I never did get her recipe, but this one rivals Granny’s.

For this recipe, you can use canned whole kernel, and canned creamed corn. However, I use my cut off the cob, frozen Peaches and Cream corn from the garden. The frozen corn can be defrosted quickly in the microwave. I use about 5 cups – but the recipe is forgiving if there is a little more, or a little less.

 In small bowl combine and set aside:

•  ½ cup sugar
• 4 Tablespoons cornstarch
• 1 ½ teaspoons Seasoned Salt
• ½ teaspoon dry mustard
• 1 Tablespoon dried minced onion

 In large mixing bowl combine:

• 5 cups garden frozen corn, or 1 can whole kernel corn plus 2 can cream style corn
• 5 lightly beaten eggs

 Mix well and add the dry ingredients to the corn and eggs. Stir until blended.

 Then add and mix well:

•  ½ cup milk
• 1 stick melted butter

 Pour into greased 9×13 casserole dish. Bake at 400 degrees for 1 hour, stirring once while cooking.

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 Sinful Sweet Potatoes

• 3 cups cooked sweet potatoes, mashed
• ¾ cup sugar
• 2 eggs, beaten
• 1 cup evaporated milk
• ½ stick melted butter
• 1 teaspoon vanilla
• 1 teaspoon cinnamon (optional)

Beat all ingredients together and pour into a greased 2-quart casserole dish. Cover with topping and bake in a 375 degree oven for 30 minutes.

Topping:

• 1 cup brown sugar
• ½ cup melted butter
• 1 cup chopped pecans
• 1 cup flaked coconut

Combine topping ingredients and mix until crumbly. Sprinkle over potatoes before baking.

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 Italian Pasta Salad

1 box rainbow noodles

1 head broccoli cut into florets

1 small head cauliflower cut into florets

1 cup carrots – sliced

3 stalks celery -diced

1 zucchini -diced

1 small can black olives

1 cup cherry or grape tomatoes – halved

1 regular bottle Kraft Zesty Italian Dressing

½ cup Parmesan cheese

Cook noodles. Drain and rinse in cold water. Drain again.

In large salad bowl toss together all the vegetables. Add noodles. Pour Italian Dressing over salad. Stir to coat veggies. Add Parmesan Cheese when ready to serve.

This salad can be made up to 24 hours prior to serving. You can also purchase 2 bags of mixed broccoli, and cauliflower to save prep time.

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In May of 2008 the Better Nashville show came to Tara’s kitchen to shoot a segment about preparing Mother’s Day goodies. Tara made her delicious cinnamon rolls. Channel Four’s Jennifer Herron helped out along with Hope and Micah.

Better Cinnamon Rolls Part 1:

Better Cinnamon Rolls Part 2:

RECIPE

In large pot add:

• 1 quart whole milk (4 cups)
• 1 cup vegetable oil
• 1 cup sugar

Clip a candy thermometer to pan and into milk mixture. Turn on medium heat and stir frequently. You want the temp to be between 105 and 115 degrees. Turn off heat when liquid is between this range and sprinkle 2 packages fast rising active dry yeast over the top of the mixture. Let it set a couple of min’s and then whisk the yeast to mix it into the liquid.

Add 8 cups plain bread flour. Work flour into liquid using a wooden spoon. Keep dough in pot and place in a warm (80degrees) place. I like to turn on my warming drawer for a couple of min’s and then turn it off when I place the dough in there. It also works well to put dough in an oven with the light on.

Let dough rise until doubles in size. This may take about an hour. I have also left this dough covered overnight and it was ready to roll out the next morning.

Then add 1 more cup flour to the dough along with 1 Tablespoon salt, 2 heaping teaspoons of baking powder, and 1 teaspoon baking soda. Work all this into the dough. Turn onto floured surface and knead for a couple of minutes. Instead of forming a ball with the dough, form a rectangular loaf. Begin rolling dough into a rectangle that is about 10” wide and about 3 feet long and around ¼ inch thick.

Cover rolled dough with soft butter – I use around 1 ½- 2 sticks. Cover with brown sugar (2 cups) and generously sprinkle with cinnamon.

Begin on the longer edge away from you and start rolling the dough towards yourself until you have completely rolled the dough into a log.

Use any remaining melted butter to brush your pans. I use 4 disposable 10” aluminum pans. This way you can cover and give as gifts during the holidays. Otherwise you are going to need at least 2, 9×13 pans for all this dough! Maybe more pans.

Cut dough into 1” thick slices using a serrated bread knife.

I like to sprinkle chopped pecans on top of some rolls and let them get toasty in the oven. You could also sprinkle the pecans on the sugar/cinnamon before you roll up the dough.

Continue cutting and placing sliced rolls into pans.

Put in center rack of preheated 350 degree oven. I cook mine about 20 min’s. You don’t want to get them too brown, but they need to cook long enough to be done in the middle.

While rolls are cooking:

• Pour a 2 pound bag of powdered sugar in large bowl.
• Cream in 1 stick soft butter
• Add ¼ cup milk or cream
• Add ½ cup strong coffee
• Add 1 t maple flavor
• Add 1 t vanilla
• Beat with mixer until smooth.
• Pour over rolls while right from oven.

Variation:

Use ¾ cup Orange Juice in place of milk and coffee

Use almond flavor instead of maple.

ENJOY!

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Tags: Cinnamon Rolls