Cool quick dessert from Facebook

Saw this dessert on Facebook and thought I would post it for the readers looking from a quick dessert that tastes great

Sigma Tau Delta: Raise Funds for Veterans

For the readers out there not only does Frostburgs English Dept feature some of the greatest writers, faculty,  and students, but we also have some amazing bakers. Recently the members of Sigma Tau Delta had a bake sale in Dunkle Hall raising money for the Veterans of the US Military. Here are some pictures of the great baked good featured.

Gobble,Gobble....Is that a Turkey I hear.

With Thanksgiving quickly approaching here is 3 turkey recipes for the season.


From allrecipes.com

• 2 tablespoons dried parsley
  2 tablespoons ground dried rosemary
  2 tablespoons rubbed dried sage
  2 tablespoons dried thyme leaves
  1 tablespoon lemon pepper
  1 tablespoon salt
  1 (15 pound) whole turkey, neck and giblets removed
  2 stalks celery, chopped
  1 orange, cut into wedges
  1 onion, chopped
  1 carrot, chopped
  1 (14.5 ounce) can chicken broth
  1 (750 milliliter) bottlechampagne
  
  

1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

From Food Network 

Ingredients
2 gallons water
2 cups apple juice
1 1/2 cups kosher salt
2 cups brown sugar
5 cloves garlic, crushed
5 bay leaves
4 tablespoons black peppercorns
2 tablespoons dried rosemary
3 oranges, peeled, white pith removed, skin roughly chopped
1 (20-pound) fresh turkey
1 1/2 sticks softened butter
3 tablespoons minced fresh rosemary leaves
3 tablespoons chopped orange zest
Directions
Combine the water, apple juice, salt, sugar, garlic, bay leaves, peppercorns, dried rosemary, and orange peel in a large pot and bring to a boil. Turn off the heat immediately, cover, and allow mixture to come to room temperature. Cool mixture in the fridge until you're ready.

To brine the turkey, remove the turkey from wrapper, remove interior bags (set aside; refrigerate), and rinse turkey thoroughly under cool water.

Place the turkey into a plastic brining bag or a very large pot.

Pour the cooled brine mixture over the top, adding extra cold water if you need more to completely cover the turkey. Seal the bag or cover the pot and allow the turkey to brine in the refrigerator for 16 to 24 hours before roasting.

Before roasting, remove the turkey from brine and rinse thoroughly under cold water. Then soak in a sink full of fresh water for 15 to 20 minutes. Pat dry. Discard brine. (This soaking process will decrease the likelihood of too-salty gravy).

Preheat the oven 275 degrees F.

Truss the bird and place it breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil. Make sure it's entirely covered (cover over the bottom edges of the pan). Place in the oven and roast for about 10 minutes per pound (a 20 pound turkey will roast for about 3 1/2 hours).

Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the aluminum foil and set aside. Mix the softened butter with the rosemary and orange peel and rub all over the skin of the turkey, covering every single inch of the skin. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven. Continue roasting the turkey, basting with butter every 30 minutes, until the thermometer registers 170 degrees F and until the juices are no longer pink.

Remove from the oven and cover with foil until you are ready to carve and serve. Reserve pan juices to make gravy.

Cook's Note: This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

The last one is from Martha Stewart and is actually a fried turkey

Ingredients

• • Fresh turkey (15 pounds)
  • 25 medium dried bay leaves
  • 3 1/4 teaspoons dried thyme
  • 3 1/4 teaspoons dried oregano
  • 1 1/2 teaspoons whole black peppercorns
  • 3 tablespoons Konriko brand, or other hot Creole seasoning
  • 2 teaspoons garlic powder
  • 4 gallons peanut oil

Directions

1. Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
2. Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.
3. Bring turkey to room temperate. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.
4. Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees.while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
5. Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serve.
   

Farmers at Frostburg

This past Monday Frostburg State University was able call itself home to its first Farmers Market. Featuring several farms, a miller, and Frostburg citys own  mountain city. Walking in students are greeted with the smell of butternut squash mac and cheese, and the sight of fresh vegetables. Armark, the on campus provider for food hosted the event bringing in farmers from the area who provide them with the fresh fruits and vegetables used in all parts of Armark. I spoke with  Carolann, pictured below, who told me that since she had been working their in march she has been able to see the campus bring in locally grown food on campus including the catered food. She then explained that while they are not always able to get locally grown food they prefer to use it and when the prices are good in the food is in season they always go local. 

I then met Corey B. Armstrong the project coordinator for Frostburg Grows. However since this is not a sustainbility blog i thought i would use this as a chance to link to Howard Fooksman Blog on Sustainability. I have also included the link to the actual page Frostburg website , Facebook Page, Western MD Page

Across from Corey was Charles and his daughter, a grower from Oakland. His family has been selling their grown goods since 1998, and contracts with several different markets in Oakland and Morgantowne to sell his fresh produce. He told me that "he never comes to the farmers markets up here because of the distance." He was however excited to be their and sell his fresh veggies to the students and faculty.  

The last person I spoke with was Dawn Custer from Goodness Grows. She referred me to her website Goodness Grows were the history of the farm can be found. She then told me about the products she was selling. She featured about 6 different types of wheat breads that she had milled, braided, and baked her self, with all organic properties including flour she mills from the very same wheat as her bread allowing it to bake itself right back into the bread. 

Homecoming Stepshow 2013

 Stepshow Judge Christopher  Inskeep enjoying himself during the show

Students, Alumni, Fraternity's, Sororities dancing during the show 

IOTA PHI THETA PERFORMING AT THE HOMECOMING STEP SHOW 

Pep Rally FSU Homecoming

Fsu Epitome Dancers including Senior Kisha Barber

Fsu Homecoming 

Students Have A Ball literally at The Pep Rally

Tofu with Rachel Rose

This week I have decide to use a recipe from a Vegatarian friend of mine. A while back I had a viewer ask about some easy dishes for aspiring vegatarians and as a carnivore I was unable to come up with one on my own so, I went to a collegue and friend of mine and here we are.

Baked Tofu Nuggets (Vegetarian Appetizer)
Ingredients:
1 package of firm tofu
2 tbsp Nutritional yeast (powder form)
3 tbsp Bread crumbs
Italian seasoning
Garlic powder
Grill seasoning
Black pepper
*Nutritonal yeast would be found at a local health store and is not the same as baking yeast

Preheat oven to 400 degrees

To prepare the tofu, you want to press as much of the water out of is as possible, first.
Once you get it drained the best you can, you take the block of tofu and cut it into small square pieces.
In a small bowl, combine nutritional yeast and bread crumbs.
Mix in the seasonings until you reach a taste that suits you. Feel free to try other seasonings that you enjoy, or feel free to experiment
Once you have a mixture you are happy with, take each tofu square and roll it into the mixture and then place it onto a baking sheet. (Note: If you aren't using aluminum under the tofu, lightly spray the sheet with non-stick spray)
Bake the squares for 20-30 minutes, or until golden.
Serve with dips such as ketchup or barbeque sauce

Fall into Fall: Creative & Fun Fall Recipes

As we enter the holiday seasons of Fall all of the food websites have change over into a new leaf. Going through all of the recipes can be quite a bore, especially once they begin to repeat themselves. This is a quick guide to Falls Foods that are Fun and Filling.

On ,Paula Deens Website she introduces readers to Fall Fun Drinks that will keep you warm morning, noon, or night. It is great to have a warm drink as the weather begins to change. The one I enjoyed the most was the creamy hot chocolate. Its quick, sweet, and warms the belly.

Servings: Approximately 2 quarts
Prep Time: 5 min
Cook Time: 10 min
Difficulty: Easy

Ingredients          

1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa
1 (14-ounce) can Sweetened Condensed Milk (not evaporated milk)
6 1/2 cups hot water
Mini Marshmallows (optional)

Directions

In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.

Tip: Chocolate can be store in the refrigerator up to 5 days. Mix well and reheat before serving.
Recipe Courtesy Paula Deen

On The Food Network,  they give you Fall Fruit Desserts that are budget friendly, time friendly, and feature fruits that are in season. They currently have three different desserts, that are also featured in their recipe book. The one I choose to try was the Cinnamon- Anise Poached Pear

 

 

 

Directions

Peel, halve and core 2 pears. Put in a shallow dish with 1 cup water, 1/3 cup sugar, 1 cinnamon stick and 1 star anise pod. Cover with plastic wrap and microwave until the pears are soft, 8 minutes. Meanwhile, beat 1/2 cup heavy cream with 1 tablespoon sugar and 1/4 teaspoon ground cinnamon until soft peaks form. Serve the pears with the syrup and cinnamon cream.




 For more filling fall foods you can also tryRachel Ray's Website, Food.com, Food& Wine, and My Recipes.com

Fall into Fall: Hot Spiced Apple- Pear Cider created by Paula Deen

Servings: 8
Prep Time: 25 min
Cook Time: 25 min
Difficulty: Easy

Ingredients          

4 cups apple cider
4 cups pear juice or nectar
4 teaspoons dark brown sugar
2 (2 1/2-inch) cinnamon sticks
4 whole cloves
4 black peppercorns
4 allspice berries

Directions

Place all the ingredients in a saucepan and simmer over medium heat for 5 minutes. Let steep, off the heat, for at least 20 minutes. Reheat, and then strain and serve.

http://www.pauladeen.com/recipes/recipe_view/hot_spiced_apple-pear_cider/

As American As Apple Pie & Fourth of July

I recently watched an Episode of Bones where the main character Booth said, “It’s American like apple pie and Fourth of July,” and now that I have a food blog the thing that stood out to me was that Apple Pie was equated to being American. The melting pot that is America, maybe made up of thousands of different races, religions, and ethnicities all seem to agree that Apple Pie is America according to Bones. With that statement in my mind I raised the question what is America's Favorite Pie. I began by Googling what is America’s favorite pie? I then clicked on the first site entitled, A Real Pie Chart: America’s Favorite Pies. 

Of course the site said that Apple was America’s favorite pie beating Pumpkin by 10%. I then took the Idea of surveying students, faculty, townspeople, and Facebook friends to the streets because it seemed like the most accurate way to test the findings.  As I sat in the Lane Center, the Performing Arts Center, and the Xerox facility, and got the weird faces from people answering my question as I passed, I found that more people actually like Sweet Potato Pie with Apple coming in second. 

My Results 
Sweet Potato: 40
Pumpkin: 13
Apple: 29
Cherry: 4
Lemon Meringue: 8
Key Lime: 2
Banana Cream: 2
Blueberry: 2
Peach:2
Chocolate Moose: 2
Boston Cream:1
French Silk:1
Coconut Custard: 2
Buttermilk:1

After surveying 115 people I was able to determine that more people who reside in America actually like Sweet Potato pie more than any of the other 15 pies that were given. So what does that mean for the American Apple pie has it been replaced by the Sweet Potato pie or will it someday make a comeback in the life of Americans.

If you would like to learn more about America's Favorite Pie feel free to check out the websites below.

http://www.livescience.com/33111-favorite-pie-america.html

http://www.foodandwine.com/slideshows/top-10-all-time-favorite-pies#!slide=11

Chicken Alfredo

1 Box of Fettuccine Alfredo
1/2 a green pepper
1/2 a yellow pepper
1/2 a red pepper
1 bottle of Italian dressing
1 1/2 cup of Broccoli
3 Large Chicken Breast
        *Large= approx. 4 oz each

Optional Homemade Alfredo Sauce
1 Pint of Heavy Whipping Cream
3tbsp of butter
4 oz. of mozzarella shredded
8 oz. of parmesan shredded

*You can buy a jar of Alfredo Sauce if you don't want to make sauce.

Prep Work

• Cut up peppers
• Cut up chicken
• Mix peppers, chicken, and broccoli into one bowl with Italian dressing
• Refrigerate for 30 minutes

Cook

• Lightly grease pain with olive or canola oil.
• After heated add chicken mix.
• Turn heat up to medium/ high heat. *Chicken will produce water. Allow it to boil off.
• While chicken is cooking, boil fettuccine noodles. *This is where you would also began to make the homemade sauce.
• After water has boiled off of chicken, or is removed, this depends on your preference, allow the chicken to slightly brown.
• Drain Noodles
• Add chicken mix, alfredo sauce, and fettuccine noodles together.
• Enjoy! Goes well with garlic bread and white wine. (Only if you are 21 years or older)

Quick Homemade Alfredo Sauce.

• Boil heavy whipping cream and butter together
• Once it begins to boil, add cheese *You can also add accent seasoning and parsley flakes.
• Allow the cheese to melt and thicken sauce.
• Once it starts to melt and look thick on spoon, take off heat and allow to thicken.
• Mix in with noodles and chicken.

Beat the Meat…A 30 Day Challenge of No Meat

Name: Matthew Purnell

Class Standing: Senior

Major: Double Major in Music & International Studies

What made you decide to change your eating habits?

·         I wanted to try a different diet. I also wanted to try something new, and see if I had the discipline to stick with it. I also wanted to cleanse my palate

What were your eating habits like at the beginning of this thirty day challenge?

·         I didn’t have bad eating habit, but I wanted to start eating more vegetables.  The first week I started it I only ate salads, and it really cleansed me out and I felt the difference.

How do you think it has changed?

·         It makes me be aware of what I’m eating. Everything I eat now needs to be fresh, I have to think about how long everything has been out. It also makes me think about Omega 3’s. I didn’t want to eat processed food. Also fish doesn’t make you feel bloated when you eat, and I want salads all the time.

Do you feel as though you have lost weight because of it?

·         I haven’t weighed myself. I didn’t do it before hand, and I don’t like it now.

Do you think you will continue to this way of eating after your thirty days are up?

·         I haven’t decided that. I may depending on how I still feel about meat.

Would you recommend this lifestyle change to anyone else?

·         I would recommend this change to anyone that wants to challenge themselves to see if they have a true affinity for meat. For example I only really miss chicken. Like I can go without beef and pork, but I didn’t think I would chicken this much. We only eat certain things because those are bought by her parents, so I already rarely ate beef and pork because my mother had stopped eating it

Did you find it hard to live this lifestyle while eating on campus?

·         Yes because options are limited. For example at the wrap station they only offer tuna, and at the salad station they only offer a tofu option for non-meat eaters. It would be great if they offered a seafood option as regular menu options.

What was the best meal you have had since your no meat challenge begin?

·         Fried Fish, rice with a cheese sauce, and string beans.

Did you come up with any new recipes during these thirty days?

·         Yes Salmon with a honey based glaze and cilantro based rice.

If so what is it?

·       The Ingredients are:  Lime juice, honey, sea salt, black pepper, tobacco, pinch of garlic powder and Italian herbs. All you have to do is mix them together.

Well thank you for letting me interview you.

Vegetarian Lasagana Shells

15oz ricotta cheese
1 egg
8oz mozzarella cheese shredded
8oz pamaersan cheese shredded
1 jar of pasta sauce
1/2 box of Lasagana Shells

Pre-heat oven to 350 degrees

In a large pot boil the box of lasagana shells for about 8 to 10 minutes

While shells are boiling warm up pasta sauce for about 5 minutes or until warm

In a large bowl combine ricotta cheese, egg, and mozzarella cheese.

Stir until a smooth combination.

After your shells are finished boiling drain in a colander while running cold water over them.

Take one shell and put a spoonful of your cheese mix, then add sauce to fill. Repeat for all shells.

Sprinkle pamaersan cheese on top to cover.

Then place in oven  for 20 minutes or until cheese is melted.

Serve & Enjoy!!!!

Jankies Make You Feel Good

When Phil Good the creator moved to California to build a new life he never imagined that he would be making stuffed animals he calls Jankies. At his table during the Applachian Festival, Mr Good says that he actually created these different Jankies from vintage fabric that his friends had lying around.  He states, " I had moved to California and I was waiting on my laptop and other electronics to be delivered and I saw some vintage fabric laying around my friends apartment and I haf never sowen anything and I trued and here we are." He then goes on to have made ans sold over 50 different types of Jankies, the last being Octapussy a cat with eight long tentacles that was sold to a man in Australia. As Mr. Good signed up several people for his facebook fan page and people held the Jankies in their hands it was easy to see that Jankies make you feel good.

Https://www.facebook.com/groups/398593976840833/

Http://www.etsy.com/shop/Jankies?ref=shop_sugg

HOOKED ON HOOKERS

"COME GET HOOKED" is the slogan for Jearbryo's Hookers in Fort McHenry, MD. Appropriately named because members of the community are offered some of the best seafood and grilled food in the area, including their well known Appalachian Festival favorite Crab Cake Sandwich and Maryland Crab Soup. Having tasted both the Crab Cake Sandwich and Crab Soup this Saturday at the Appalachian Festival there is no way that a person could not get "Hooked on Hookers". For $7 a person at the Festival could have lettuce, tomatoes and a crab cake on a bun, and for 3.50 a person could have a large cup of Maryland Crab Soup.

Coming Soon....

The Appalachian Festival. September 19-21, 2013

You

What evil stops one from fulfilling a dream, passing on knowledge,  keeping up a smile.

The smile that pretends to be what its not; giving peace to things unknown in the minds of others

Others who fulfill an image of oneself that comes from a smile, who moves us away from the things we once believed would always be

What evil breaks hearts and leaves pieces in its trail.

You 

The Frostburg New Day: Xinpei Yu: Ni Hao from China

The Frostburg New Day: Xinpei Yu: Ni Hao from China

The Frostburg New Day: Sustainable Living

The Frostburg New Day: Sustainable Living

The Frostburg New Day: Giants beat Patriots in the Super Bowl 21-17

The Frostburg New Day: Giants beat Patriots in the Super Bowl 21-17

The Frostburg New Day: Frostburg photo shoot

The Frostburg New Day: Frostburg photo shoot

The Frostburg New Day: The N-Word: Who can use it?

The Frostburg New Day: The N-Word: Who can use it?