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Farm Kitchen:  ChillOver Recipes to Share  |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
|
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
|
|
FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
 Posted - Jul 07 2011 : 12:25:24 PM
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Well, we just tasted our very first ChillOver Butterscotch Pudding. I was a bit nervous making it the old-fashioned way, and not using corn starch.
Here is how we made it:
ChillOver Butterscotch Pudding
1/2 cup packed dark brown sugar
3 tsp. MaryJane's ChillOver Powder (see note)
1 can (12 oz.) fat-free evaporated milk
1/2 cup butterscotch chips
1 1/2 tsp. vanilla (optional)
whipped topping (optional)
In a measuring cup, pour about 1/2 cup of the canned milk. Sprinkle it with the ChillOver powder ( you may have to stir this to mix it ). Put aside.
In a saucepan, mix the dark brown sugar and remaining milk on medium heat. When sugar is dissolved, add butterscotch chips. Continue cooking it until it bubbles, but not a high boil. Pour in ChillOver/Milk mixture into the saucepan and cook for about 3 minutes. Add optional vanilla flavoring if preferred.
Remove from heat and allow it to cool before serving.
Note: I placed this in a bowl, and put in in the refrigerator for over 2 hours. I intended to remove it right as it cooled, but our power went out, and I did not want to open the refrigerator. I simply put it in my food processor (do not use a blender) and pureed it until completely smooth. When I took it out of the refrigerator, it was completely firm, which worried me, but it blended back nicely. You could probably make it the same way, pour it into a shallow pan and cut into bars similar to the Giggle Wiggles recipe. This is very sweet, so a little goes a long way. The kids loved it.
However, we think the ingredients should be changed to whisking a tablespoon or so of corn starch into the brown sugar, and changing the amount of ChillOver powder to 1 packet or 1 teaspoon.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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Edited by - FieldsofThyme on Jul 08 2011 05:37:06 AM |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
Posted - Jul 08 2011 : 1:54:56 PM
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I made a Salmon Mousse yesterday, but it did not gel up. I will post the ingredients I used later. I'd love advice on what I should change. I ended up taking it, and mixing in cream cheese for a cracker spread.
Anyone else using ChillOver right now?
Here is what I used:
2 tsp. MaryJane's ChillOver Powder
2 Tablespoons cold water
1/4 cup boiling water
1 can of fat-free evaporated milk
1/2 onion, chopped
2 tsp. Worcestershire sauce
1 can Salmon, drained/squeezed dry
1/4 cup fat-free chicken broth (organic)
2 Tablespoons lemon juice
Pepper to taste
1/4 tsp. liquid smoke
I combined the ChillOver powder with cold water, then added the boiled water. I stirred until it was dissolved, and added the evaporated milk. I chilled it until partially set. Maybe 1 hour.
In a skillet, I added the chopped onion to the Worcestershire sauce, until the onions were clea. Then I put them in a food processor with the salmon, broth, lemon juice, pepper and liquid smoke. I poured mine into a bowl to chill over night, but it did not set.
Should I change the process? Or change the amount of ChillOver powder.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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Edited by - FieldsofThyme on Jul 08 2011 3:30:52 PM |
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LuckyMommyof5
True Blue Farmgirl
500 Posts
Suzanne
OH
USA
500 Posts |
Posted - Jul 14 2011 : 7:17:04 PM
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I just started using ChillOver Powder and I love it. We're vegetarians (my daughters and I, that is, my husband is still a meat-eater and that is honestly cool with us), so ChillOver powder is a miracle (since standard gelatin is not vegetarian, of course).
I read your post about the Salmon dish not gelling up. Was it because the ChillOver got mixed with the cold water first? It might have neutralized the gelling properties too much. Is there a way to skip that part and go directly to putting the ChillOver in the boiling water directly?
Not that I am trying to say you did anything wrong, of course! Just kicking around ideas. I'm having a great time planning ChillOver recipes and I hope you are, too. I made the pink Izze recipe from the Ideabook yesterday and my girls went wild for it!
Farmgirl Sister #3243
"The real things haven't changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong." - Laura Ingalls Wilder |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
Posted - Jul 15 2011 : 05:04:10 AM
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Thanks for the help Suzanne. I began by looking up recipes on other molds and tried to incorporate the instructions to work with ChillOver, but you are right. It was our first ChillOver with a meat, and we used it for a cracker spread. I may try it again without using the cold water first, considering ChillOver requires the hot liquid. Thanks again.
For the butterscotch, I was trying to make it without the starch, but put too much ChillOver in it in the process (over guessed). However, it was very good.
We love the blueberry sherbet we made. It turned out perfect, considering the other flubs we encountered, with the other recipes.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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LuckyMommyof5
True Blue Farmgirl
500 Posts
Suzanne
OH
USA
500 Posts |
Posted - Jul 15 2011 : 05:21:14 AM
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Never, ever worry about "flubs" when experimenting with creating new recipes - I never do and I make plenty of errors! Ha! The important thing is to experiment at all - that's what all the best chefs and cooks do, right?
I plan to try out the Where'd You Get Those Pies? ChillOver recipe from the Ideabook this weekend. However, I decided I want to add grated coconut and substitute cococnut milk yogurt for regular because we all love coconut so much in my house. I think it will work well!
Farmgirl Sister #3243
"The real things haven't changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong." - Laura Ingalls Wilder |
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karla
True Blue Farmgirl
1308 Posts
karla
Pella
Iowa
USA
1308 Posts |
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Farm Kitchen: ChillOver Recipes to Share |
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ChillOver Recipes to Share
