The All-in-One Complete Meals Cookbook

The All-in-One Complete Meals Cookbook

by Max Higgins

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Overview

I have compiled these recipes to form a complete cookbook as every family, whether small or large, needs an accurate and functional cookbook to provide balanced and nutritional meals. A good cookbook gives detailed instructions to help anyone produce quality meals. An assortment of really substantial recipes is the most important contribution to any satisfying kitchen. Your family should always exhibit signs of enjoyment and contentedness from your meals. Bon appétit!

Product Details

ISBN-13: 9781524609696
Publisher: AuthorHouse
Publication date: 07/05/2016
Pages: 174
Product dimensions: 8.50(w) x 11.02(h) x 0.47(d)

Read an Excerpt

The All-in-One Complete Meals Cookbook


By Max Higgins

AuthorHouse

Copyright © 2016 Max Higgins
All rights reserved.
ISBN: 978-1-5246-0969-6



CHAPTER 1

HEALTHY DIET

To maintain good health, it can be helpful to get into the habit of associating minerals and vitamins with the fresh produce needed and included in a daily diet. The following would be a comparative example.

Vitamin/Mineral Food

ascorbic acid citrus fruits, tomatoes, green and leafy vegetables
calcium milk, cheese and ice cream
iron eggs, greens and meat
niacin cereal, fruits and nuts, fish, meat, poultry and vegetables
riboflavin cereal products, dairy products, eggs, fish, meat, poultry and
vegetables
thiamine cereal products, dairy products, eggs, fish, meat, poultry and
vegetables
vitamin a dairy products, eggs, green and yellow vegetables and yellow
and red fruits


When planning for healthy eating, a good rule of thumb is to use your hands to measure and estimate your daily servings. Use the following guidelines for each type of food.

• Fruits, grains and starches — choose an amount the size of your fist.

• Vegetables — choose as much as you can hold in both open hands.

• Meats and alternatives — choose an amount equal to the size of the palm of your hand and thickness of a finger.

• Fats — limit fat serving sizes to the size of the tip of your thumb. Large amounts of fat are hard for the digestive tract to process.

• Milk and alternatives — drink up to eight ounces of milk with every meal.


To maintain a healthy lifestyle, you should include high-fiber foods, eat properly sized portions, limit your fat intake, and incorporate regular exercise.

CHAPTER 2

USAGE OF BAKING DISHES AND UTENSILS


Based on my experience, I advocate for the use of two separate measuring cup sets when working with dry and liquid ingredients.

A standard mixing cup can be used for liquids, preferably a glass measuring cup with clear markings to guide you for proper measurements. The use of a clear glass measuring cup will make it easier to get accurate measurements of your liquid ingredients.

With your dry ingredients, you should use a set with individual cups of varying sizes — 1/8, 1/4, 1/2, 3/4, and 1 cup.

If a recipe calls for greasing and flouring your pans, you should do that, but always use unsalted fat when greasing the sides of your pan. You do have the option of using a vegetable-oil spray for quicker application, but I have found that this technique does not always agree with the recipe; it could cause greasiness to the sides of your baked product. If you are using glassware, the added grease spray could cause extra heat and the sides and bottom could burn slightly. So always use caution.

If a recipe calls for a certain size of pan, it's a good idea to measure across the opening of the pan from the inside edges to get the correct size, so you can achieve the best results from the baked product.

You will also need to have a good set of measuring spoons on hand (in increments of 1/4, 1/2, 3/4, and 1 — both teaspoons and tablespoons). To get the most accurate measurement, I recommend that you overfill the spoon and level it off with a straight-edge knife.

It is common practice to have a couple of sturdy wooden spoons and a few plastic or silicone scraping utensils. These always work well for me.

CHAPTER 3

OVEN TEMPERATURES AND TEMPERATURES FOR COOKING MEATS


Oven temperatures may vary according to each type of oven, but as a general rule, these are the temperature ranges referenced in this book:

275 degrees F very low oven 140 Degrees Celsius
325 degrees F low oven 170 Degrees C
350 degrees F medium to moderate oven 180 Degrees C
most often used)
375 degrees F moderately hot oven 190 Degrees C
400 degrees F hot oven 200 Degrees C
450 degrees F very hot oven 230 Degrees C
500 degrees F extremely hot oven 260 Degrees C


Please note that if glassware is used, the oven temperature should be reduced by 25 degrees.


For Cooking Meats

Ensure that you are taking the temperatures from the thickest part of the meat. The colour of the meat does not indicate doneness. When cooking food like hamburgers, insert the probe of the thermometer through the side of the patty, measuring the temperature at the centre of the food.

CHAPTER 4

BEVERAGES


Holiday Punch

2 cups cranberry juice cocktail
4 cups lemonade
1 cup orange juice
3 (6-ounce) bottles ginger ale
lemon slices
maraschino cherries
ice cubes (optional)


Mix cranberry juice cocktail, lemonade, and orange juice together and place in refrigerator to chill. Just before serving, add the ginger ale, lemon slices, and maraschino cherries. If desired, add ice cubes. Makes 9 (8-ounce) servings or 18 (4-ounce) servings.


Hot Cocoa

4 tablespoons cocoa
1 cup water
3 cups milk
4 tablespoons sugar
pinch of salt


Once the water has come to a boil, add the sugar, salt, and cocoa. Stir until all granules have dissolved, and then add the milk slowly, a little at a time. Return to boil, and stir occasionally. If desired, beat until the milk froths; serve immediately. Makes 6 (5-ounce) servings.


Spiced Apple Cider

4 cups apple cider
1 whole orange, peeled and sectioned
1/4 cup brown sugar

Spices
10 whole cloves
10 whole allspice sticks (or 1/4 teaspoon powdered allspice)
2 cinnamon sticks
pinch of salt (optional)


In a saucepan, bring apple cider to a slow boil. Add orange sections and brown sugar; reduce heat and simmer until the sugar dissolves. Add all remaining spices and bring to a boil. Remove pan from heat. With a slotted spoon, remove orange sections; squeeze each to juice. Discard pulp before stirring juice back into the cider. If desired, add salt and stir. Pour apple cider through strainer into pitcher and serve. Makes 8 (4-ounce) or 3 (12-ounce) servings.

CHAPTER 5

BREADS, ROLLS, AND SWEET BUNS


Bread (Standard White)

Yeast Mixture
1 cup warm water
2 teaspoons sugar
1 (1/4-ounce) package of active dry yeast (or 2 teaspoons of yeast)

Milk (or Water) Mixture
2 cups milk (optional; water may also be used in its place)
2 generous tablespoons shortening
1/4 cup sugar
4 teaspoons salt
1 1/2 cups water
10 cups flour


In a bowl, add sugar to 1 cup warm water; stir to combine. Sprinkle yeast over the warm water; stir to incorporate. Set aside and let rise for fifteen minutes.

Scald milk (or boil water) in microwave; add sugar, shortening and salt. Stir until shortening melts. Add 1 1/2 cups water; allow to cool to lukewarm.

Combine the yeast and milk (or water) mixtures. Slowly add five cups of the flour; stir with a wooden spoon until mixture is free of lumps. Gradually add more flour until the dough becomes resistant to the wooden spoon.

Turn dough out onto a floured board or working surface and knead eight to ten times, adding flour as necessary to prevent stickiness (but make sure you use all of the flour). If necessary, you can use more flour to make a smooth, round ball. Place ball in a greased bowl and cover to rise about forty-five minutes. At the end of the second rise, punch the dough down again and let rise once more. At the end of the third rise, turn dough out on a floured board.

To make small loaves, divide dough into four equal portions. To make standard loaves, divide dough into two equal portions. Place each in its own bread pan; let rise until double in bulk (approximately one hour).

As the dough is rising, preheat oven to 350 degrees F.

At the end of the fourth rise, place bread pans in oven; bake for forty minutes (or until bread is a golden brown on top). Use an oven timer for when bread is nearing its finishing stages.


Bread (Raisin)

Follow standard white bread recipe, but Increase sugar to 3/4 cup. Add 3 cups of raisins just before the second half of flour is added. Soaking the raisins in a cup of hot water while the dough is being prepared will help them stay soft after the bread is baked.


Bread (Whole Wheat)

Follow standard white bread recipe, but substitute whole wheat flour for the white flour and add 1/2 cup brown sugar in the milk mixture.


Bread (French)

Yeast Mixture
1 (1/4-ounce) package active dry yeast (or 2 teaspoons yeast)
1/4 cup water, lukewarm

Water Mixture
1 1/4 cups water, boiling
1 1/2 teaspoons shortening
1 tablespoon sugar

Flour Mixture
4 cups flour
2 teaspoons salt
1 egg white, slightly beaten
cornmeal
stir and let stand until bubbles
the boiling water; stir until the


Sprinkle the dry yeast over 1/4 cup of lukewarm water; form. In a second bowl, add the shortening and sugar to shortening dissolves and set aside to cool. Once the water mixture is cool, stir the yeast mixture gently and combine the two liquid components.

Pour flour into large bowl, sprinkle in salt, and stir well. Make a well in centre of flour, and pour liquid mixture into the flour mixture. Stir well and knead; turn out onto floured board/ surface and knead until smooth and elastic. Shape and place back in bowl to let rise until double in bulk. If desired, grease the top of dough.

After about two hours, punch the dough down and divide in two. Roll each section of dough into a rectangle; then roll the rectangle towards you and shape into desired size. (Section the dough into three parts, roll to form a baton, and braid them together to create one long loaf or six parts to make two smaller braided loaves.) Tuck the ends under and place them on a cornmeal-sprinkled baking sheet. Brush the top of the loaf with egg whites (reserving some for a second coat during baking). If desired, you can cut diagonal slits across top of loaf. Cover and let rise some more.

Place a shallow pan of boiling water on bottom rack of oven. Once it is safely in place, preheat oven to 400 degrees F.

Bake bread for fifteen minutes, then carefully remove pan of water from oven. Brush bread with a second coat of egg whites, reduce heat to 350 degrees F, and bake for an additional 30 minutes. Makes one large loaf or two smaller loaves.


Easy Garlic Bread Sticks

1/2 cup margarine
1/2 teaspoon garlic
1/2 teaspoon paprika
8 slices of white bread

Preheat oven to 350° F.


Combine margarine, garlic, and paprika; stir. If desired, trim the crusts from white bread. Spread both sides of the bread with the margarine mixture. Cut each slice into four sticks. Place the bread sticks on a baking sheet and bake for 10 to 15 minutes or until golden brown. Makes 8 servings of four small pieces each.


Old-Style Brown Bread

2 cup whole wheat (or white) flour
1 cup yellow cornmeal
1/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup molasses
1/4 cup vegetable oil
1 1/4 cups buttermilk (or homogenized milk with one teaspoon of lemon juice added)


Combine all dry ingredients and stir in raisins. Combine all liquid ingredients and pour into dry mixture, blending well. Add more flour if too sticky. Knead and form into loaves and place dough into an 8x4-inch bread pan and bake at 350 degrees F until a toothpick comes out clean when inserted in the middle. This will take about one hour and fifteen minutes.


The Old Traditional Way

Spoon the dough into three 19-ounce cans, cover with foil, and tie with an elastic band. Set on oven rack in a large kettle. Add boiling water to reach halfway up the sides of the cans. Cover the pan tightly with its lid and steam for one and a half hours or until a toothpick stuck in the centre comes out clean. Keep the water boiling gently and add more if the water level goes down. Cool the bread for 15 minutes before removing from cans.

This procedure is longer and more difficult to do, but the end result is amazing. The bread is moister and stays moist a lot longer (up to a week) than bread made by our modern-day method of oven baking in open bread pans.


Basic Sweet Dough for Rolls

2 packages of active dry yeast or 2 level tablespoons dry yeast
1 cup lukewarm water
2 teaspoons sugar
1 cup milk
1/4 cup butter or margarine
1/2 cup sugar
1 teaspoon salt
2 eggs, beaten
6 cups of flour
1 teaspoon of grated lemon rind (if desired)


Sprinkle yeast into lukewarm water with the two teaspoons of sugar. Let stand for ten minutes and then stir. Scald milk. Add butter, sugar and salt. Cool to lukewarm and add yeast mixture. Mix together and add half the flour to make a thick batter. Beat well. Add eggs and lemon rind and beat well. Stir in remaining flour, using only enough so the dough won't stick to hands or bowl. Turn out on a lightly floured board and knead until satin soft.

Place dough in a greased bowl and let rise until double in bulk or about 1 to 1 1/2 hours. Then punch down, knead lightly, and shape into rolls. Align dough balls in a greased pan and then cover and let rise again.

Bake in a moderately hot oven of 375 degrees F for 15 to 20 minutes, or if you prefer a sweet loaf, bake for 30 to 40 minutes for the bread. Makes 2 loaves of sweet bread or 24 to 30 sweet rolls.


Cinnamon Buns

Make sweet dough as directed, adding 2 teaspoons of cinnamon with first half of flour addition and one cup of currents or seedless raisins with the second half. Knead until dough is satiny smooth. Place in bowl and let rise for 30 minutes.

To shape, divide dough into equal portions and shape each into a smooth ball. Place close together on lightly greased cake pan. Brush tops with melted butter. Cover and let rise until double in bulk and bake in moderately hot oven of 375 degrees F for 10 minutes. Reduce temperature to 350 degrees F. Bake 15 or 20 minutes longer until brown on top. While warm, frost with thin icing and decorate with glazed cherries.


Hot Cross Buns

Follow directions for cinnamon buns. When half risen, cut two gashes at right angles across tops of the buns. Let dough rise until double in bulk and bake, following cinnamon bun directions. When still warm, fill gashes with confectioner's icing sugar.


Cinnamon Rolls (Alternative Recipe)

5 cups of flour
5 teaspoons of baking powder
1 teaspoon salt
1 cup brown sugar
1 1/3 cups shortening
2 eggs
1 1/2 to 1 3/4 cups milk


Combine and mix all dry ingredients well. Beat eggs and milk together and add to the dry ingredients. Make sure mixture is blended well. Turn out on floured board and knead a few minutes. Divide dough into two pieces and roll out with rolling pin. Spread sauce over dough evenly. Roll up like jelly rolls and slice 3/4 inch thick.

Sauce for Cinnamon Roll Batter

3 cups of brown sugar
1 cup margarine
2 tablespoons of cinnamon


Mix until creamy, spread over batter, and roll up. Put tray of cinnamon rolls in oven and bake 25 minutes or until lightly browned on top at a temperature of 350 degrees F.

Icing

1 cup icing sugar
1/4 cup milk
1 teaspoon almond flavouring


Make very thin and runny icing. Pour over hot rolls when removed from the oven and let cool. The icing will harden as the rolls cool, giving the cinnamon roll an extra sweet taste and delicious topping. Purchase ready-made icing if desired, but thin it with a tablespoon of milk. Makes 4 dozen.

There is nothing that pleases the palate better than these mouth-watering delicious delights!


Standard Rolls

1 1/2 tablespoons or 2 packages of active dry yeast
1 cup lukewarm water
2 teaspoons sugar
2 cups of milk
1 teaspoon salt
1/4 cup of sugar
1/2 cup shortening
8 cups flour
1/8 cup butter or margarine melted


Sprinkle yeast in lukewarm water with 2 teaspoons of sugar and let stand 10 minutes to rise. Stir.

While waiting on the yeast, scald milk (microwave if desired) and combine salt, 1/4cup sugar and shortening. Stir until shortening is dissolved and cool until lukewarm. Now add the softened yeast and stir; then mix in half of the flour and beat with wooden spoon until smooth. Continue to stir in remaining flour and blend enough to make a soft dough, preventing hands from sticking to dough.

Turn out on lightly floured board or surface and continue kneading and adding small amounts of flour so dough does not to stick to hands. Once dough is in a smooth, soft ball, place in a greased bowl and cover with a towel. Let rise until double in bulk (about 1 to 1 1/2 hours).

Next, knead until elastic. Divide dough into 48 equal portions. Place on cookie sheet or baking pan and brush with melted butter. Let rise again about an hour. The larger the dough ball, the fewer rolls you will have.

Bake in a moderate oven of about 375 degrees F for 15 to 20 minutes or until golden brown. These rolls are a good accompaniment to any dinner. Makes 4 dozen rolls.


Tea Biscuits

3 cups flour
6 tablespoons shortening
6 teaspoons baking powder
1 teaspoon salt
2 tablespoons white sugar
1 1/2 cups milk
1 egg


Blend the first five ingredients and mix with hands, making sure baking powder is thoroughly mixed so it won't be tasted later in the finished product.

In a separate bowl, combine the milk and egg and beat slightly. Make a centre in your dry ingredients and add the liquid. Stir or fold until combined well. Turn out on the lightly floured surface and knead, adding small amounts of flour so as not to be sticky.

Once the dough is smooth, roll it out to about a thickness of an inch, depending on how high a biscuit you desire. Cut with a cookie cutter (even a water glass will do), and place each biscuit on a cookie sheet about a half inch apart.

Bake the biscuits in a quick oven for 15 minutes or until slightly golden on the top at 350 degrees F. They are a good accompaniment to baked beans or potato scallop. Makes 2 dozen.


(Continues...)

Excerpted from The All-in-One Complete Meals Cookbook by Max Higgins. Copyright © 2016 Max Higgins. Excerpted by permission of AuthorHouse.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

Preface, 3,
Acknowledgements, 5,
Healthy Diet, 7,
Usage of Baking Dishes and Utensils, 8,
Oven Temperatures and Temperatures for Cooking Meats, 9,
Beverages, 10,
Breads, Rolls, and Sweet Buns, 13,
Sweet Breads and Loaves, 22,
Doughnuts and Pancakes, 30,
Cakes, 33,
Cookies, 54,
Desserts, 65,
Frosting / Icing, 79,
Fudge and Treats, 83,
Jams and Jellies, 89,
Muffins, 94,
Pastry Dough, 100,
Pies, 103,
Pickles, Preserves and Relishes, 116,
Sauces for Desserts, Meats and Fish, 128,
Squares, Bars and Sweets, 134,
Suppers, Dinners and Complete meals, 146,
Note to the Reader, 165,
Index, 167,

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