Any Home Bakers Here?

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Auroradream26 said:
I've got chocolate chip cookies and hen saddles going today. I signed up to provide something sweet for vacation Bible School on one of the days so cookies are it! Though, I will be eating some too lol.

There hen saddle thing..... You all know I was saying that my machine needed repaired because it kept breaking needles. Well, I had a decent stockpile of saddles made up and very few orders coming in so I was kinda procrastinating/not thinking about it. Well, working 24 hours, I had orders flood in and ended up being 4 saddles short! DH have me permission to run out to Walmart and get a cheap backup to use until my other one is fixed (which will be going to the shop the next time I'm down that way). I've been putting this Brother machine to the test! It's working good so far! I got the 4 that I needed for orders made and shipped and 20 more started up. Taking a break from sewing for cookies lol
Click to expand...

Wow, that's quite a bunch of orders! You might have to quit your day job and go into saddles full time :D Glad you were able to get a back up!
 
N F C said:
Wow, that's quite a bunch of orders! You might have to quit your day job and go into saddles full time :D Glad you were able to get a back up!
Click to expand...

Lol, the only day job I have is being a mom :) I'm very thankful for that and blessed to be able to stay home.
 
Our Favorite Lemon Chicken

Our favorite lemon chicken is quickly browned, then simmered in broth, and served with a lemon flavored rosemary sauce. Here goes:

One whole young fryer, cut into serving sizes, rubbed with lemon, sprinkled with a little garlic salt and pepper.

One third cup favorite olive oil
One tablespoon butter

One third cup AP flour

Liquid amounting to two cups [chicken broth, water, dry white wine, left over flat sparkling wine, vermouth, or mix of these as desired]

Two sprigs of fresh rosemary

4 egg yolks or 2 whole eggs, beaten

Juice from lemons to taste, we use half a cup for a very sharp result

Fresh chopped chives, green onions, parsley, cilantro, or other mild herbs to garnish, with lemon wedges to pass around.

You will need a deep sided heavy saute pan or perhaps a dutch oven or electric skillet for this.



Brown the chicken in your heavy sauce pan on mediumish high heat with the oil, a few pieces at a time. Do not crowd, and do not try to cook the meat, just brown the outside nicely, setting aside the browned pieces and putting new pieces in until all are browned.

[The lemon juice will tend to make the browning happen fast, and also will tend to make the chicken stick. Do not be afraid to add a lot more oil if you need to, as it will be drained off. If you have a good pan and good luck, you may need even a little less oil. Avoid scorching.]

Reserve all the chicken.

Take the pan from the heat and drain off the oil. Reserve oil for possible use.

Place pan on low heat and add the butter, scraping the pan to lift up crunch bits. Add the flour and just enough oil to make a stiff roux, about three tablespoons total, or less, of the fats. Cook on low heat, scrape and stir, to take the raw taste from the flour, just a few minutes, depending upon how hot your pan is. Do not let the roux scorch. [If it does, just throw it out and make a fresh roux. But this replacement roux will not have your tasty chicken crusties from the saute pan.]

Add your chosen liquid to the roux in the pan, turn up on high heat, and stir constantly until your sauce comes together and thickens. Turn the heat down very low, add the chicken pieces and any juice that has drained off from them on the reserve platter.
Add the rosemary sprigs.

Stir well, but gently, and add enough water to almost cover the chicken. Turn the heat up to get the simmering started. Cover tightly and simmer until chicken is tender, about 20 mins for a very small bird, or about 45 for a bigger one. More water may need to be added during cooking to prevent sticking and drying out, depending upon your seal.

Lift out chicken to serving platter deep enough to hold the chicken and the sauce. Place the cooked chicken in a warm oven while you finish the sauce.

Place the pan on high heat, stir, and reduce to the sauce texture you prefer, leaving it just a little bit thin, as you will be completing the thickening with egg yolk. We are just removing excess water needed to keep the chicken moist. [If you have a very tight pan lid, your sauce may not need adjusting. This step may be a matter of merely bringing the sauce in the pan to a boil.]

Whisk the egg yolk with the juice of two lemons from your supply into a separate bowl. Then stir a cup of the very hot sauce slowly into the beaten egss to temper the eggs. [If you put the eggs in directly without the temper they will curdle or scramble, instead of thickening the sauce. You can use whole egg, rather than just the yolks, but the result will not be quite as nice to some tastes.]

With the pan off the heat, stir in the tempered egg and lemon mix slowly to the sauce. Stir well. The heat from the pan and the sauce may be enough to thicken the sauce properly. If not, then put the stove on low, and move the pan back and forth on to the heat and off, stirring the while, until it is thickened. Too fast or too high means scrambled eggs. Be careful. Egg sauces such as this should not boil.

Taste the sauce and remove the rosemary sprigs. Adjust salt, pepper, and lemon juice. [If you are like this house, you will add a lot more fresh squeezed lemon juice at this point. Most folks will like the sauce as it is without additions.]

Pour the sauce over the chicken in a deep platter, sprinkle with your chosen fresh herb mix.

Serve with short grain brown rice, wild rice, quinoa, pilaf --- some sturdy nutty grain dish. [Also goes well with home made egg noodles or even toast points.]

Plenty of fresh leafy green salad, crusty French bread or garlic toast complete the meal. Consider fruit in season and cheese for desert here.




[Additional Notes:

Garlic lovers should add several chopped cloves to the pan when the flour goes in, just before making the sauce, so the chicken cooks with the garlic.

Consider zesting the lemons and adding the zest to taste when you add the final fresh, chopped herbs. Beware the Pledge furniture polish effect from using too much.

Some folks prefer oregano to rosemary to go with lemon chicken.

If you like the liver, add it only for the last ten minutes, or less, of cooking the chicken, or the liver will dry out.

The feet, head, gizzard, and neck can all go in with the rest of the chicken, browned and simmered, to be removed to the ugly tray to spare those who do not wish to see such things on the dinner table. But these item will make the sauce very much more rich and flavorful.

A very quick and easy version of this dish can be made with canned chicken broth and skinless boneless chicken breasts.

My favorite cut for this dish is the leg quarter. Very small split chickens are excellent here, as well.

In addition, cooks should consider whether they wish to remove the skin from a chicken, but leave them in the pan with the giblets, or not use the skin at all. Furthermore, some cooks may wish to lightly dust the chicken with flour or bread crumbs before browning.

I eat dark meat, and my crowd wants their white meat really cooked. If you want your white meat juicy, add the dark meat first and give it ten minutes before you add the white meat.

Finally, it does not matter that much how the chicken gets browned. Excellent versions of this dish are made from charcoal grilled or broiled chicken. Just remember to brown the chicken quickly without scorching it before putting the chicken in the pan with stock or wine. If you are cooking pork chops on the grill, you can brown this chicken first and put it in the fridge to complete this dish the next day, shortening the cooking time a lot and making more complete use of your charcoal. The dish will have a much different taste with charcoal grilled chicken. A nice short cut for busy cooks.]
 
clembone said:
Our Favorite Lemon Chicken

Our favorite lemon chicken is quickly browned, then simmered in broth, and served with a lemon flavored rosemary sauce. Here goes:

One whole young fryer, cut into serving sizes, rubbed with lemon, sprinkled with a little garlic salt and pepper.

One third cup favorite olive oil
One tablespoon butter

One third cup AP flour

Liquid amounting to two cups [chicken broth, water, dry white wine, left over flat sparkling wine, vermouth, or mix of these as desired]

Two sprigs of fresh rosemary

4 egg yolks or 2 whole eggs, beaten

Juice from lemons to taste, we use half a cup for a very sharp result

Fresh chopped chives, green onions, parsley, cilantro, or other mild herbs to garnish, with lemon wedges to pass around.

You will need a deep sided heavy saute pan or perhaps a dutch oven or electric skillet for this.



Brown the chicken in your heavy sauce pan on mediumish high heat with the oil, a few pieces at a time. Do not crowd, and do not try to cook the meat, just brown the outside nicely, setting aside the browned pieces and putting new pieces in until all are browned.

[The lemon juice will tend to make the browning happen fast, and also will tend to make the chicken stick. Do not be afraid to add a lot more oil if you need to, as it will be drained off. If you have a good pan and good luck, you may need even a little less oil. Avoid scorching.]

Reserve all the chicken.

Take the pan from the heat and drain off the oil. Reserve oil for possible use.

Place pan on low heat and add the butter, scraping the pan to lift up crunch bits. Add the flour and just enough oil to make a stiff roux, about three tablespoons total, or less, of the fats. Cook on low heat, scrape and stir, to take the raw taste from the flour, just a few minutes, depending upon how hot your pan is. Do not let the roux scorch. [If it does, just throw it out and make a fresh roux. But this replacement roux will not have your tasty chicken crusties from the saute pan.]

Add your chosen liquid to the roux in the pan, turn up on high heat, and stir constantly until your sauce comes together and thickens. Turn the heat down very low, add the chicken pieces and any juice that has drained off from them on the reserve platter.
Add the rosemary sprigs.

Stir well, but gently, and add enough water to almost cover the chicken. Turn the heat up to get the simmering started. Cover tightly and simmer until chicken is tender, about 20 mins for a very small bird, or about 45 for a bigger one. More water may need to be added during cooking to prevent sticking and drying out, depending upon your seal.

Lift out chicken to serving platter deep enough to hold the chicken and the sauce. Place the cooked chicken in a warm oven while you finish the sauce.

Place the pan on high heat, stir, and reduce to the sauce texture you prefer, leaving it just a little bit thin, as you will be completing the thickening with egg yolk. We are just removing excess water needed to keep the chicken moist. [If you have a very tight pan lid, your sauce may not need adjusting. This step may be a matter of merely bringing the sauce in the pan to a boil.]

Whisk the egg yolk with the juice of two lemons from your supply into a separate bowl. Then stir a cup of the very hot sauce slowly into the beaten egss to temper the eggs. [If you put the eggs in directly without the temper they will curdle or scramble, instead of thickening the sauce. You can use whole egg, rather than just the yolks, but the result will not be quite as nice to some tastes.]

With the pan off the heat, stir in the tempered egg and lemon mix slowly to the sauce. Stir well. The heat from the pan and the sauce may be enough to thicken the sauce properly. If not, then put the stove on low, and move the pan back and forth on to the heat and off, stirring the while, until it is thickened. Too fast or too high means scrambled eggs. Be careful. Egg sauces such as this should not boil.

Taste the sauce and remove the rosemary sprigs. Adjust salt, pepper, and lemon juice. [If you are like this house, you will add a lot more fresh squeezed lemon juice at this point. Most folks will like the sauce as it is without additions.]

Pour the sauce over the chicken in a deep platter, sprinkle with your chosen fresh herb mix.

Serve with short grain brown rice, wild rice, quinoa, pilaf --- some sturdy nutty grain dish. [Also goes well with home made egg noodles or even toast points.]

Plenty of fresh leafy green salad, crusty French bread or garlic toast complete the meal. Consider fruit in season and cheese for desert here.




[Additional Notes:

Garlic lovers should add several chopped cloves to the pan when the flour goes in, just before making the sauce, so the chicken cooks with the garlic.

Consider zesting the lemons and adding the zest to taste when you add the final fresh, chopped herbs. Beware the Pledge furniture polish effect from using too much.

Some folks prefer oregano to rosemary to go with lemon chicken.

If you like the liver, add it only for the last ten minutes, or less, of cooking the chicken, or the liver will dry out.

The feet, head, gizzard, and neck can all go in with the rest of the chicken, browned and simmered, to be removed to the ugly tray to spare those who do not wish to see such things on the dinner table. But these item will make the sauce very much more rich and flavorful.

A very quick and easy version of this dish can be made with canned chicken broth and skinless boneless chicken breasts.

My favorite cut for this dish is the leg quarter. Very small split chickens are excellent here, as well.

In addition, cooks should consider whether they wish to remove the skin from a chicken, but leave them in the pan with the giblets, or not use the skin at all. Furthermore, some cooks may wish to lightly dust the chicken with flour or bread crumbs before browning.

I eat dark meat, and my crowd wants their white meat really cooked. If you want your white meat juicy, add the dark meat first and give it ten minutes before you add the white meat.

Finally, it does not matter that much how the chicken gets browned. Excellent versions of this dish are made from charcoal grilled or broiled chicken. Just remember to brown the chicken quickly without scorching it before putting the chicken in the pan with stock or wine. If you are cooking pork chops on the grill, you can brown this chicken first and put it in the fridge to complete this dish the next day, shortening the cooking time a lot and making more complete use of your charcoal. The dish will have a much different taste with charcoal grilled chicken. A nice short cut for busy cooks.]
Click to expand...
:caf At no point do you mention killing the chicken first.
 
clembone said:
Our Favorite Lemon Chicken

Our favorite lemon chicken is quickly browned, then simmered in broth, and served with a lemon flavored rosemary sauce. Here goes:

One whole young fryer, cut into serving sizes, rubbed with lemon, sprinkled with a little garlic salt and pepper.

One third cup favorite olive oil
One tablespoon butter

One third cup AP flour

Liquid amounting to two cups [chicken broth, water, dry white wine, left over flat sparkling wine, vermouth, or mix of these as desired]

Two sprigs of fresh rosemary

4 egg yolks or 2 whole eggs, beaten

Juice from lemons to taste, we use half a cup for a very sharp result

Fresh chopped chives, green onions, parsley, cilantro, or other mild herbs to garnish, with lemon wedges to pass around.

You will need a deep sided heavy saute pan or perhaps a dutch oven or electric skillet for this.



Brown the chicken in your heavy sauce pan on mediumish high heat with the oil, a few pieces at a time. Do not crowd, and do not try to cook the meat, just brown the outside nicely, setting aside the browned pieces and putting new pieces in until all are browned.

[The lemon juice will tend to make the browning happen fast, and also will tend to make the chicken stick. Do not be afraid to add a lot more oil if you need to, as it will be drained off. If you have a good pan and good luck, you may need even a little less oil. Avoid scorching.]

Reserve all the chicken.

Take the pan from the heat and drain off the oil. Reserve oil for possible use.

Place pan on low heat and add the butter, scraping the pan to lift up crunch bits. Add the flour and just enough oil to make a stiff roux, about three tablespoons total, or less, of the fats. Cook on low heat, scrape and stir, to take the raw taste from the flour, just a few minutes, depending upon how hot your pan is. Do not let the roux scorch. [If it does, just throw it out and make a fresh roux. But this replacement roux will not have your tasty chicken crusties from the saute pan.]

Add your chosen liquid to the roux in the pan, turn up on high heat, and stir constantly until your sauce comes together and thickens. Turn the heat down very low, add the chicken pieces and any juice that has drained off from them on the reserve platter.
Add the rosemary sprigs.

Stir well, but gently, and add enough water to almost cover the chicken. Turn the heat up to get the simmering started. Cover tightly and simmer until chicken is tender, about 20 mins for a very small bird, or about 45 for a bigger one. More water may need to be added during cooking to prevent sticking and drying out, depending upon your seal.

Lift out chicken to serving platter deep enough to hold the chicken and the sauce. Place the cooked chicken in a warm oven while you finish the sauce.

Place the pan on high heat, stir, and reduce to the sauce texture you prefer, leaving it just a little bit thin, as you will be completing the thickening with egg yolk. We are just removing excess water needed to keep the chicken moist. [If you have a very tight pan lid, your sauce may not need adjusting. This step may be a matter of merely bringing the sauce in the pan to a boil.]

Whisk the egg yolk with the juice of two lemons from your supply into a separate bowl. Then stir a cup of the very hot sauce slowly into the beaten egss to temper the eggs. [If you put the eggs in directly without the temper they will curdle or scramble, instead of thickening the sauce. You can use whole egg, rather than just the yolks, but the result will not be quite as nice to some tastes.]

With the pan off the heat, stir in the tempered egg and lemon mix slowly to the sauce. Stir well. The heat from the pan and the sauce may be enough to thicken the sauce properly. If not, then put the stove on low, and move the pan back and forth on to the heat and off, stirring the while, until it is thickened. Too fast or too high means scrambled eggs. Be careful. Egg sauces such as this should not boil.

Taste the sauce and remove the rosemary sprigs. Adjust salt, pepper, and lemon juice. [If you are like this house, you will add a lot more fresh squeezed lemon juice at this point. Most folks will like the sauce as it is without additions.]

Pour the sauce over the chicken in a deep platter, sprinkle with your chosen fresh herb mix.

Serve with short grain brown rice, wild rice, quinoa, pilaf --- some sturdy nutty grain dish. [Also goes well with home made egg noodles or even toast points.]

Plenty of fresh leafy green salad, crusty French bread or garlic toast complete the meal. Consider fruit in season and cheese for desert here.




[Additional Notes:

Garlic lovers should add several chopped cloves to the pan when the flour goes in, just before making the sauce, so the chicken cooks with the garlic.

Consider zesting the lemons and adding the zest to taste when you add the final fresh, chopped herbs. Beware the Pledge furniture polish effect from using too much.

Some folks prefer oregano to rosemary to go with lemon chicken.

If you like the liver, add it only for the last ten minutes, or less, of cooking the chicken, or the liver will dry out.

The feet, head, gizzard, and neck can all go in with the rest of the chicken, browned and simmered, to be removed to the ugly tray to spare those who do not wish to see such things on the dinner table. But these item will make the sauce very much more rich and flavorful.

A very quick and easy version of this dish can be made with canned chicken broth and skinless boneless chicken breasts.

My favorite cut for this dish is the leg quarter. Very small split chickens are excellent here, as well.

In addition, cooks should consider whether they wish to remove the skin from a chicken, but leave them in the pan with the giblets, or not use the skin at all. Furthermore, some cooks may wish to lightly dust the chicken with flour or bread crumbs before browning.

I eat dark meat, and my crowd wants their white meat really cooked. If you want your white meat juicy, add the dark meat first and give it ten minutes before you add the white meat.

Finally, it does not matter that much how the chicken gets browned. Excellent versions of this dish are made from charcoal grilled or broiled chicken. Just remember to brown the chicken quickly without scorching it before putting the chicken in the pan with stock or wine. If you are cooking pork chops on the grill, you can brown this chicken first and put it in the fridge to complete this dish the next day, shortening the cooking time a lot and making more complete use of your charcoal. The dish will have a much different taste with charcoal grilled chicken. A nice short cut for busy cooks.]
Click to expand...
Thanks for the recipe!
 
Aria said:
Bull Chick....you are TOO FUNNY...you must be a happy person.
Aria
Click to expand...
Happy, insane...
734CCE9D-CE47-4B34-9FCF-281421F7F895.gif
 

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