Cooking With Buffy

Brings me back to my childhood homemade ice cream in a old time ice cream shop. The lemon custard was my choice and it was amazing. You must make a stop here you will be glad you did. Much love cookingwithbuffy.blogspot.com

Cooking With Buffy: Northern exposure resturant Baldwin Michigan : Great food and great service. Family type restaurant warm and friendly. If you go and there is await, it is well worth waiting for. Given...

Great food and great service. Family type restaurant warm and friendly. If you go and there is await, it is well worth waiting for. Given the fact i have a food blog with over 10 thoudand. People who visit my blog all over the world i give this place 5 stars so if you are ever in this neck of the woods be sure to stop. Much love cookingwithbuffy.blogspot.com

Nothing warms you up more than these. With living in Michigan you will know what these are, or if you have ever visited Michigan in the U.P. They are the most delightful things that taste like heaven. They are highly sought out I do belive it ranks a tie with our Salmon and White fish. If you ever visit the U.P i recommend you to try these. You will be glad you did. They come in many ways of seadons and gravys and sauces. This is my take on how i make this Chicken pastie. 1 oven roasted chicken 6 chopped potatoes 4 carrots chopped 1 large onion chopped Dripping from pan that you roasted chicken in 1 tbs thyme 1 tbs oregano 1 teaspoon salt and pepper 1 tbs garlic powder For dough use pie crust any pie crust will do if you make your own make the circels about 8 inch circle Pull meat from bone of chicken place in big bowl, then add all other ingredients to bowl and mix up. Place a cup of filling in each pie crust fold over to seal close. Bake in a 375 oven for abo...

Cooking With Buffy: Mediterranean Seafood Stuffed Pasta : 12 pasta sheets 3in by 6in 2 cup raw fresh chopped greens 12 green onions cut in half 1 cup finely chopped portabella mushroom 1 cu...

12 pasta sheets 3in by 6in 2 cup raw fresh chopped greens 12 green onions cut in half 1 cup finely chopped portabella mushroom 1 cup motz cheese 1cup Parmesan cheese Olive oil 1/2 pound crab meat 1/2 pound chopped shrimp 2 tablespoons cappers Dry dill weed Dry basil Lemon wedges Make my fresh pasta which you will find in my blog. Take the fresh pasta and place on cutting board one sheet at a time . Place a good pinch of Parmesan cheese on pasta, then you will place some of seafood on cheese a good 2 tablespoons then greens on top of meat then mushrooms then 2 slices of onion them a good pinch of motz cheese. Drizzle olive oil on top then sprinkle some basil. Roll the pasta up and place in a baking dish continue till your pan is full. Then make your white wine sauce to pour over pasta. 1/2 white wine 1/2 half and half 1/2 cup Greek yougart Tbs garlic powder 1 teaspoon celery seed 1/ 2 cup  grated Parmesan cheese 1 stick real butter 1/2 flour Melt ...

4 potatoes cleaned and sliced 1 Ham stake chunked 2 cups water 1 1/2 cups milk 5 pats of butter 4 crank black pepper 2 pinches salt 1 pinch garlic powder 1 sprig rosemary leaves chopped 3 TB corn starch Place all ingredients in baking dish mix well. And bake for about 45 min in a 375 degree oven till thickening and potatoes are done. Serves 4

There is nothing better than making roasted tomatoes. These will keep in you frezzer all winter long. So don't be shy make a ton, you will use them. 20 tomatoes washed and dryer Olive oil Smoked sea salt Cracked black pepper 1 onion 1 bundle of garlic roasted as well Italian season Place tomato in bowl and coat thin with oil Place on cooking sheet top down. Add onion and garlic to tray as well. Drizzle olive oil on tray give a few like 4 cranks of pepper and salt and sprinkle season over tomatoes.  Roast in a 300 degree oven for about 4 hours. After they cool place in frezzer safe container and frezze.

With summer coming to a end, I can say my harvest of food was awesome this year.  Food with no harmful chemical or no food messed with to be bigger or more. I just love real food.  Happy harvesting to all

There is nothing better, than growing your own food. You know what you are eating. If your like me, I grow organic. I don't want harmful chemical on my food. Give them water and care, and you will have abundance of food.

This BQ sauce does a happy moonshine dance in your mouth. The flavors of, twang southern American, soul, Cajun , French, Asian, and Spanish.  All come together to do a happy moonshine dance in your mouth. It is sweet, a little sassy, a little twang, and Smokey with a kick. 1 quart of drained tomatoes 1 pint jar Apple sauce 1 small onion diced fine 1 half green pepper diced fine 2 habenero peppers seeded and diced fine 2 shots moonshine 2 shoots lemon vodka 4 apples peeled and chopped 4 peaches peeled and chopped 1/2 cup black cheery juice 1 cup ketchup 1/2 cup Apple cider vianger 1 cup Brown sugar 1 cup honey 1/3 cup molasses 1 tb dried jalapenos 2 TB onion powder 3 TB garlic powder 1 ts cayenne  pepper 1/2 ts celery seed 1 tb old bays season 2 TB chilli powder 1 tb Chinese five spice 1 ts cinnamon 1 ts ground cloves 1/3 cup liquid smoke 2 TB soy sauce 2 TB Brown mustered Place all ingredients in a pot simmer for 20 min stir so it don't burn...

Apple's apple's,  every where is Apple's. Thank goodness there are tons of things, that you can make with Apple's.  Which leads me to show you how to make Apple sauce. Half bushel of macintosh apples pleaded cored and chunked 3 quarts water 1 cup honey 1 table spoon cinnamon optional Place Apple's in a big stock pot with water heat on stove on medium high bring to a boil for about 2 min.  Remove from heat and strain. Place Apple's in blender and mash them up when finished pour into a big bowl. Next add cinnamon and honey to bowl of Apple's mix well. This will make about 12 pint jars. Processing jars in your canner per its instructions. Now don't dump out that juice from Apple's look at my blog for Cider.

           Tis the season for Apple picking This is so so good. And very easy to do as well not only do you get cider, but you also get Apple sauce. Half bushel of Apple's I use Macintosh apples wash them well. 1 cinnamon stick 1 cup honey / or sugar. I use honey cause it works better. Peel your Apple.  Save the peels discard the core. Chunk your apples up in a big stock pot.  Add about 4 quarts water cook the apples till they are soft and you can mash them, with a potato masher. In other pan cook Apple peels in 2 quarts water, till the Apple on the peels comes off. Next strain your Apple chunks into another stock pot press them a couple times. Use the apples to make Apple sauce. Next strain the peels into the same pan. Next add sugar and cinnamon stick to pot stir. Let cinnamon stick sit in pot for about 30 min and remove. And there you have it my cider.  Which is very good on a cold day warmed with a little nip of ...

1 1/2 cups sifted flour 1 1/2 TB spoon sugar 2 TB spoon vanilla Zest of half a lime 1 1/4 cups milk 4 TB spoons baking powder Juice from 1 lime 3 TB spoons olive oil 1 egg Mix all ingredients together in mixing bowl. Let it set for 10 min or so before cooking. Heat griddle to 300 degrees cook for about 2 min on each side. Take some soft butter add a squeez or 2 of lime juice to butter spread over pancakes top off with syrup Makes 18 pancakes

Cake Ingredients 2 cups flour 1 cup white sugar 1 cup brown sugar 1/4 cup olive oil 3 cups half and half 1 cup vanilla Greek yogurt 1 TBS corn starch 1 TBS baking powder 4 cups chopped rhubarb 1 quart chopped strawberry's 2 TBS Cinnamon Topping Ingredients 3 TBS spoon butter 1/3 cup brown sugar 3 TBS flour whip cream optional Place all dry ingredients in a mixing bowl, and sift together well. Then add remaining ingredients to bowl and mill well. Pour in to a light greased cake pan. Then mix topping with a fork to like a crumble, and sprinkle over cake. Place in a 350 degree oven on the middle rack and bake for about 45 min .

BREAD PUDDING 1 LOAF FRENCH BREAD 3 EGGS 2 CUPS MILK 1 CUP HEAVY CREAM 1 TBS CINNAMON 1 CUP SUGAR ½ CUP BROWN SUGAR 3 TBS VANILLA ½ CUP CHOPPED NUTS (OPTIONAL) ½ CUP RAISINS ½ CUP DRIED CHOPPED APRICOTS ½ DRIED CHERRIES ½ STICK MELTED BUTTER BREAK UP BREAD INTO CHUNKS LET IT SIT ON COOKIE SHEET OVER NIGHT.  LIGHTLY BUTTER BAKING PAN.PLACE BREAD IN BAKING PAN SPREAD NUTS AND FRUITS OVER BREAD. NEXT PLACE ALL REAMING INGREDIENTS (EXCEPT FOR BROWN SUGAR) IN A MIXING BOWL BEAT WITH MIXER ON LOW FOR ABOUT 3 MIN. POUR OVER BREAD IN PAN.  NEXT SPRINKLE BROWN SUGAR OVER TOP.PLACE IN A 350 DEGREE OVEN AND COOK FOR ABOUT 35 TO 45 MIN OR SO.  REMOVE FROM OVEN AND MAKE SAUCE TO POUR OVER TOP SAUCE 1 CUP HEAVY CREAM 2 EGG YOLKS 1 CUP SUGAR ¼ CUP BRANDY IN SAUCE PAN COMBINE EGG YOLKS AND SUGAR MIX WELL. ADD CREAM AND BRANDY COOK OVER MEDIUM HEAT STIR NON STOP TILL THICKENS, IT WILL COAT THE SPOON WHE...

My kids loved to help me make butter when they were little. Everyone got to help shake it up and roll it around. I can still see the amazement on their faces when the butter was done. So here is how I make butter. 1 quart jar with a lid 2 pinches sea salt 1 quart heavy cream Place all ingredients in jar place lid on jar.. Now shake it up roll it around back and fourth on the ground keep it moving around in the jar till the magic  happens. Which is about 30 min You will end up with about a cup of butter. The liquid that's left in jar makes a awesome meat tenderiser.

Sugar Cookies 1 cup homemade butter 1 cup sugar 2 TBS vanilla 4 TBS baking powder 2 eggs 4 to 5 cups flour 2 dashes salt Parchment paper In a large mixing bowl you will cream butter, sugar,vanilla, salt, and eggs. Set mixer on medium speed mix for about 4 min. Next sift flour and baking powder together. Then add about a cup at a time of flour mixture to creamed mixture mix well by the end of adding flour you will mix by hand. Then wrap in wax paper and chill over night. Take cookie dough out and work in chunks of 4. Lightly flour work surface roll dough to about a 1/4 in and cut out cookies. Place cookies on a cookie sheet with parchment paper, place in a 400 degree oven for 9 min. Then frost when cooled. Makes about 48 2 in cookies

These yummy pork chops are the best 6 pork chops 14 oz of crushed tomatoes 1/4 of onion diced 3 small sweet peppers diced 2 garlic cloves chopped 2 basil leaves diced 1 sprig thyme leaves 3 sprigs parsley leaves Salt and pepper Olive oil Heat about 3 TBS oil in pan, sprinkle salt and pepper on each side of chops. Place them in pan Brown each side remove from pan. Place garlic, onions, peppers in pan cook over med low heat to soften. Add tomatoes to pan along with herbs. Return meat to pan and simmer for 30 min till meat is cooked This goes well with dill pasta and steamed broccoli. Serves 6