Two-ingredient fudge

Take one 395 g can of sweetened condensed milk and 400 g of chocolate (broken up), and place both in a small pot over low heat.

Stir constantly with a spatula til the chocolate melts and combines and becomes glossy and firm. Mix in any extra components like nuts, lollies etc. now.

Pour into a 20 cm square tin lined with baking paper then press in any optional garnishes. Refrigerate for at least six hours or overnight until firm.

Once set, turn out and cut into squares. Store in an airtight container in the fridge.

My dad used to make divinity candy around Christmas time. I could never get the hang of making it.

Old soldier’s tip for cookies that are stale for any reason. Mine were due to overseas shipping.

Seal up a slice of white bread with your stale cookies for about 12 hours.

Sugar in cookies will steal water in bread and freshen the cookies.

Road Runner’s Rack of Lamb Rack:
Preferably 2 (4, 6 etc.) racks – To enable Tee Pee arrangement in pan to circulate heat
Tips French Cut – clean rib tips down to the bone
Lightly score the meat side to help infuse marinade
 
Marinade: Per Rack – Will need to increase amounts for multiple racks
1/3 cup Dijon Mustard
3 large cloves of garlic – pureed or minced
1/2 tsp ground Rosemary
1 tbsp Soy Sauce
Fresh Lemon Juice – to taste
Salt – to taste
Pepper – to taste
Drizzle in 3+/- tbsp Light Olive Oil while whisking
*Whisk to a thick mayonnaise like consistency

Prep:
Score meat side of racks
Generously spread marinade all over and under
Let racks sit in Refrigerator for a minimum of 30 mins or covered up to overnight
Remove from refrigerator one hour prior to roasting
Arrange racks in Tee Pee formation to allow for even circulation of heat
Once Tee Pee’d cover rib tips with aluminum foil to keep them from burning
*Cover any areas of meat side with marinade that may have been removed in handling of the racks
Cooking:
Preheat oven to 500
Place racks in oven at medium height
Roast for 10 to 14 minutes to sear in juices
Remove racks and reduce heat to 400
Sprinkle bread crumbs over meat & drizzle with melted butter
Return racks to oven and cook for an additional 20-25 minutes or until internal temperature of 125F for red rare or 140F for medium rare. Let rest 5 minutes before cutting into chops
 
Serve with Mint Jelly… Enjoy
 
Road Runner’s Wild Rice with Mushroom

Ingredients:
·     Long-Grain wild rice – 8 to 14 oz (6 to 9 servings)
·     Butter – 1 ½ sticks of Butter
·     Mushrooms – Cremini or button mushrooms sliced (one pound)
·     Shallots or White onion
·     Scallions
·     Chicken Stock/Broth
·     Dry Sherry or Dry Vermouth
·     Salt & Pepper to taste
 
Cooking time: Total – 50 minutes +/-… (Break Cooking time in to two phases. One for the initial cook time 15-20 mins and final phase 30-35 mins to time with other meals cooking)
1.   Give Rice a quick rinse and place in a pot large enough to cover by about 2 inches
2.   Pre-salt the water
3.   Bring to a boil and then simmer until just tender (15-20 mins)
4.   Drain in a colander and set aside
5.   Select a large saute pan
6.   Add EV Olive oil on medium heat, when heated add butter and diced Shallots or White Onion and cook until translucent
7.   Remove Shallots/Onions and set aside
8.   Add EV Olive oil to pan and add sliced mushrooms as mushrooms begin to brown add Dry Sherry or Dry Vermouth and continue sautéing until liquid evaporates
9.   Remove Mushrooms from pan and set aside
10. Add EV Olive oil bring up to medium heat, add Rice, add Chicken Stock/Broth
 and cover by ½ to ¼ inch and bring to a simmer.
11. Stir regularly, add Shallots/Onions and Mushrooms and simmer until liquid is evaporated
12. Add Butter and Dry Vermouth to taste, continue to stir and simmer until Rice is at
 the tenderness and texture you seek.
13. Remove from heat and cover Rice until ready to serve
14. Prior to serving chop Scallions and sprinkle on top of Rice
15. Enjoy with White or Red Wine

Since I recently found my recipe folder, here is one that I got from all recipes that just was not like Gram’s but I did get notes to make it into my grandmothers long ago that I definitely need to make backup copies of since both are now unavailable for comment.

Gram’s (Edith’s) Persimmon Pudding

1 Pinch of baking soda
2 cups persimmon pulp
1.75 cups white sugar (1 3/4)
2 eggs beaten
2 cups all-purpose flour
2 teaspoons baking powder
1 tsp ground cinnamon
1 tsp vanilla extract (the real stuff not the imitation) (I’ll post the recipe for that too I guess/s)
1 pinch salt
1 Quart Milk (condensed can be used tho I never tried & would need less)
4 tablespoons melted butter (melted in the pan before adding persimmon mix)

preheat oven to 350, butter one 9×13 (or larger) baking pan (I always used glass for easier cleanup after, trust me you’ll need it)

in mixing bowl combine persimmon pulp baking soda sugar and eggs. mix well

add flour, baking powder, cinnamon, vanilla, salt, milk, stir to combine

pour into baking dish

WARNING – The pudding will rise but will fall after removing from oven. If you have a smaller pan or more ingredients might spill over so if your first time making either use a bigger pan or put cookie sheet on rack under pan.

Bake @ 350 for 30 minutes

Reduce heat to 275 for an additional 30 minutes

Cool, then refrigerate

Make this dish at least 24 hours ahead and refrigerate.

This will fall/collapse as it grows older & will start weeping a wonderful mix of persimmon sugars … if it lasts that long mind you.

Serve with cool whip or better yet make your own real whipped cream.

This recipe is for the American Persimmon tree fruit other varieties are unknown / untested.

We had a tree down the street & Gram’s had one in the section 8 housing she moved into, also one on the court house lawn (gotta be quick for those tho)

You will need a Foley food mill to make pulp from fruit (which seems to be either out of business or bought out)

<similar only stainless on Amazon>

also a warning, there is a lot of fibre in this, don’t over imbibe in the same day… unless you wish to pay for the privilege of eating this seasonal dish.

A friend of mine made this Toll House Pie from a Toll House Recipe book. We make these pies every Thanksgiving and Christmas. You can easily make two at a time and freeze one (or both) for later. They are so rich, that they need either whipped cream or ice cream on the top, so please don’t forget that!

Toll House Pie (recipe makes one pie)

2 eggs
1/2 C flour
1/2 C sugar
1/2 C brown sugar
*1 C butter, melted and cooled
*I found 1 cup butter is too much — cut down to 3/4 Cup

1 6-oz package (1 cup) of Nestle Toll House Morsels
1 9-in unbaked deep dish pie shell

Serve with Ice cream or whipped cream

Preheat oven to 325. In a large bowl, beat eggs until foamy. Add flour, sugar, brown sugar,
beat until well blended. Beat in melted butter. Stir in the chocolate morsels. Pour into pie
shell.

Bake at 325 for an hour. Serve warm with whipped cream or ice cream.

I gave the friend the recipe book, so glad it came back to me with this now traditional
recipe. Hope y’all enjoy.

ginger ale: (this one is new to the family…an experimental bev that I came up with after a trip to one of my favorite Thai restaurants)

fresh ground ginger…the greener the better. about two cups
fine ground black pepper (about 1/2 teaspoon)…optional…if you like your ginger soda sweeter, delete this
fine ground white pepper (1/3 teaspoon)…optional..if you like you ginger soda sweeter, delete this.
Lime zest (about 1 tablespoon)…fresh
Orange zest (about 1 tablespoon)…fresh
sassafras root (the real thing…hard to find, ask around, someone probably has a tree..get the bark, or wood closest to bark)..dry this and then finely ground..about 1/3 teaspoon)…steep this in hot water along with just a little bit of honey. let this cool down to room temp. when done right it will be slightly syrupy.
about 1 cup of sorgum syrup…molasses or cane syrup or honey will work too…for the ambitious use maple syrup. This is your sweetener. how much you add depends on how sweet you enjoy. personally, I like a very low sweet factor…you can downscale this to experiment to find just the right flavor of your taste.

put all of this into a large 1 gallon plastic jug…not a milk jug, but one of those tougher gallon water jugs…you’ll need the extra thickness of the plastic and a quality sealed screw on cap to hold the pressure. You use the same quality water from that container. Pour off about 3 cups. the rest you fill with the ingredients about…when done there should be some head space of at least 3 fingers below the cap. shake it all up to mix…set aside

this is the tricky part. this is how the old soda shops made carbonated “sodas”:

you will have to work fast in this next step. you are going to be developing CO2 gas inside the job and the reaction can happen very quickly. So have everything ready with the twist cap in hand.

get some citric acid powder…you can get this cheap online and many use it to clean coffee pots. (also happens to work great as a laundry wash cleaner). About 3 table spoons

Baking soda 1.5 tablespoons ..

Add the citric acid powder first.

the in one smooth and quick motion, add the baking soda, and then quickly twist on the cap.

put in refrigerator overnight.

when ready to serve….shake the jug mixing everything together and let it stand for 10 minutes to settle…

slowly open the cap and serve.

*you can strain this if you want to make a clear serving or not….entirely how you want to serve it.

bon appetit

noting: this bev is very good for the tummy…especially after a big meal. It’s the ginger that really settles the stomach.

God Bless America

At Thanksgiving and Christmas I love a big roast turkey with my great grandmother’s old stuffing recipe. It goes all the way back to the Civil War and probably before that too, since that’s about the time she was growing up in the hills of West Virginiaa. By the way she cooked on a wood stove too.
Anyway, here it is:

Grandma’s Stuffing:

One large stalk of celery, finely sliced.

One medium sized onion, finely chopped. You can use any type of onion, but for this I like yellow.

1/2 cup chopped walnuts

1 cup of raisins

You can also add in a diced green apple if you want

1 stick of butter. Lately, however I have started to use a smaller amount of butter, due to dieting. You don’t have to.

1 cup of chicken, turkey or vegetable broth, whatever is in your pantry. Use 2 cups if you plan on making a bigger batch.

I box of seasoned stuffing croutons. I like Mrs Cubison’s bread cubes. I don’t care for cornbread stuffing. Use it if you prefer, But I’ve never made it that way, so I can’t vouch for the results.

Using a large, heavy bottomed pot, like a Dutch oven, melt the butter and saute the onion and celery until crispy tender. Add in the broth and bring to a boil. Immediately turn down the heat to a simmer. Cover the pot and simmer slowly for a few minutes.

Turn off the heat, and add in the raisins, walnuts and stuffing cubes. Mix lightly, but don’t over mix. Replace lid and allow to sit for a few minutes before stuffing your bird.

You can get creative if you want to substitute golden raisins for the black raisins, pecans for the walnuts, etc. But I love it just like this, and every year I looked forward to it. I hope you enjoy it too.

My favorite holiday dish to serve on Thanksgiving, Christmas, and New Year’s Day is Scalloped Oysters. Here’s how I make it.
First, buy a quart (2 pounds) of shucked oysters from a good seafood market. Sort through them to cut large pieces in half, and to make sure there aren’t any bits of shell.
Butter a 9×13 casserole dish, and set aside. Start heating oven to 350.
In a large frying pan, melt 3/4 cups of butter (one and a half sticks). Add 3/4 cups of bread crumbs and one stack (4 ounces) of Saltine crackers, coarsely broken, and stir to combine.
Spread about a third of the cracker mixture in the casserole dish. Add a layer of about half of the oysters. Season with salt, pepper, and freshly ground nutmeg. Cover this with another layer of crackers, oysters and seasonings. Finish with a top layer of crackers.
Pour 1 cup of cream (either half and half or whipping cream) over the top, spreading evenly. Bake at 350 until it’s bubbling all over, about 25 minutes. Enjoy!

For younger/inexperienced cooks, a simple honey glazed ham that anyone can make.

1 or more fully cooked smoked half ham, 0.75 pounds per person

World’s Simples Glaze:
1 cup honey (more if your ham is big)
1 cup brown sugar (more if your ham is big)

Tools needed:
a roaster pan, big enough for the ham(s), and at least a couple of inches deep
a turkey baster
a kitchen timer (or an app on your phone)
aluminum foil (might not be needed)
carving knife (a decent chef’s knife will do)
carving fork, or some other stout tool, hopefully pointy
oven

pre-heat oven to 275

Remove ham from bag, remove all non-ham stuff (cooking indicators, absorbent pads, etc). Pat dry with paper towels.

Place ham in roaster pan, cut side down. Mix equal parts honey and brown sugar to make a glaze. Slather it on the ham. Don’t worry if you don’t use all of it. Make more glaze if you run out before the whole ham is covered (more or less).

Put the ham in the oven. Set the timer for 15-20 minutes. Every 15 minutes from now until it is done, pull the ham out and re-glaze. If you have leftover glaze mix, use that first. When you run out, switch to using the turkey baster to draw liquid from the pan (it is mostly sugar) and re-apply on the top.

If it starts to singe, tent with aluminum foil. Some black bits are fine, but you don’t want the whole thing charred.

Expect 20 to 25 minutes per pound. Target temp is 160ish. If the ham was sealed in a USDA inspected facility, and stayed sealed until right before you started cooking, you can get away with 140ish.

Let it rest about 15 minutes before carving.

If your ham has a bone, take a look at the top and bottom to see where the bone is. Ideally, you want to detach the meatiest lobe with your first cut, and you want to be as close to the bone as possible. If you have the butt half of the ham, there may be an extra bone in there – inexplicable called the “aitch bone” – that will make it harder. Try to probe for that bone with your fork, or the tip of your knife If it is there, make your first cut on the opposite side.

Nice picture of Menagerie in her atmospheric kitchen.

Nana’s Fudge Pie
Ingredients:
1/2 c. butter   
3 tbls cocoa   
1 c. sugar    
¼ tsp salt
¼ c. flour
2 eggs
½ tsp vanilla

Directions:
Melt butter. Add other ingredients & stir well.
Spread in well-greased pie plate
(don’t use Pam spray to grease pie plate — use butter, margarine or Crisco)

Bake in 350* oven for 20 minutes.

Best served warm with ice cream or homemade whipped cream

Easy and quick recipe to make with the grandchildren (or friends, spouse, passing strangers)

Yes! Recipe time!

Many years ago -Christmas dinner at my sister’s, she served a salad/dessert. She has never found the recipe for me and I have scoured sooo many cookbooks. The ingredients were : Peach halves, lime jello,(large box), cream cheese and I think maybe some coconut. As she recalls, the peach halves are on the bottom of the dish. Half of the juice is mixed with the jello and cream cheese and poured over the peaches. I do not know any other details. It was creamy and delicious. Anything similar I have ever found calls for whipped cream or the frozen whip you buy. That was not part of her recipe. The coconut may have been mixed into a second layer. Cannot recall. Sure would like to find that recipe.

I do not have any special recipes to share. I have been told by many people that I make a great macaroni salad. I have a trick. Deviled eggs are favorite of mine. I do not make them often but when I do make them, I make my own mayonnaise and use brown mustard in my deviled eggs. After I fill my egg halves I use the left-over egg mixture in my macaroni salad. It kicks plain old macaroni salad up a notch. My macaroni salad is more like green pepper, yellow pepper, celery, carrot, onion and black olives with Rotelli pasta
Other than that, I got nothing.

My dear mother was an excellent cook but sometimes she would be a little adventurous. She decided one time to make cow brain dressing. At age 8, I was horrified. I refused to eat it and since she had stuffed the turkey with it, I avoided eating it as well.
However, she did make a fantastic oyster dressing which I loved.

I make Houska every year for Christmas morning breakfast. My great Grandmother immigrated into the Us legally from Czechoslovakia. She had thirteen children. She always had an apron on. She had a huge table that she always would roll out strudel on. I was the helper. Best pastry education you could have.
Here is the recipe for Hoska:
1 package yeast
1/4 cup lukewarm water
1 cup milk scalded
1/2 cup sugar
1/2 cup butter or crisco
2eggs
1 egg yolk
1 tsp grated lemon rind
1/4 tsp mace
1 1/2 tsp salt
4.5 to 5 cups flour
1/2 cup raisins (I use the white ones)
1/2 cups almonds
I make this in my bread machine on the dough setting. If you make it in a kitchen aide or whatever here are the following directions:
Dissolve yeast in water. Pour scalded milk over salt, sugar and butter. Add eggs, lemon rind,mace, , salt, 1 cup flour and yeast mixture. Beat until smooth. Add the rest of the flour to make a consistent dough. It could be 3 or 4 cups. You will feel when it is right.
Knead it and place it back in the bowl. Cover it and let it rise until it is doubled. I do an hour in the oven without preheating.

Divide the dough in half. Divide each half into three pieces and braid it. Let it rise for another hour. If using bread machine braid it and let it rise for 1 hour covered with a towel .Brush the dough after braiding with egg white and 1 Tablespoon water. Bake at 350 degrees for 30 to 35 minutes. Serve with real butter.
Merry Christmas to all you beautiful Treepers and Sundance and the crew. GOD BLESS all of you.

Super Easy Chocolate Peanut Clusters

12 oz bag of semi sweet chocolate chips

12 oz can of red skin (Spanish) peanuts with salt

Pour the chocolate chips into a large microwave – safe bowl. Cook about 30 seconds and stir, cook a little longer in short intervals just until melted.
Add the peanuts and stir until covered.
Drop by tablespoons onto a countertop covered with waxed paper. Allow to cool until the chocolate is hardened.

Pumpkin Cranberry Muffins.

This is light airy muffin that goes great with coffee or tea, as a breakfast addition.

2 c All purpose flour
2 tsp Baking powder
1/4 tsp. Baking soda
*(Or use self rising flour and skip the baking soda and baking powder.)
1/2 tsp Salt
1 tsp Ground cinnamon
1/4 tsp Ground ginger
1/8 tsp Ground nutmeg
1/8 tsp Ground cloves
3/4 c Firmly packed brown sugar
1 c Mashed pumpkin
2 Lg eggs
1/2 c (1 stick) unsalted butter, melted
1/2 c Buttermilk
2 tsp Vanilla extract
1 c Dried cranberries

Wisk dry ingredients together in large bowl. In another bowl add eggs, pumpkin, buttermilk, melted butter and vanilla. Beat with electric mixer on high for 2 minutes. Gradually add into dry mixture. Fold in cranberries. Spoon into prepared well greased or paper lined muffin tins. Bake in preheated oven for 23-25 minutes or until inserted toothpick comes out clean.

For extra decadent treat top with a cream cheese frosting.

Easy vegetable side dish… Air fryer cauliflower is roasted & ready in about 15 minutes.

Ingredients

• 1 head of fresh cauliflower
• ½ tsp kosher salt (or salt to taste)
• ½ tsp smoked paprika
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp ground mustard
• ½ tsp oregano
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp black pepper
• 1.5 tbs oil (your choice)

Instructions

1. Trim cauliflower and cut into chunks of 1-2 inches in size. Add to a large bowl.
2. Mix all dry ingredients, set aside.
3. Toss cauliflower chunks with vegetable oil and add seasoning mix. Toss well to get everything coated.
4. Preheat air fryer for 5 minutes at 400°(F).
5. Place seasoned cauliflower into air fryer basket or on tray and air fry at 400°(F) for 15 minutes, stirring or shaking basket 3 times or so during cooking to achieve uniform browning.
6. Remove from air fryer and serve immediately.

A very simple thing I make is a pumpkin pie using the basic recipe on the Libby’s large can of plain Pumpkin puree(not the pie mixture).
I modify this recipe by removing their sugar recommendation from 1 1/2 cups to just a few tablespoons of sugar. The result is a very creamy custard pumpkin pie.

The less sweet quality enhances the flavor of the pumpkin custard and other spices in the pie.

Nice and light and subtle after a heavy meal.

If you like whip cream I recommend whip cream with minimal sugar added as well.

Makes two pies:

1 large can of Libby’s pumpkin puree
2- 12 ounce cans of evaporated milk
4 eggs
2 tablespoons of white sugar or to taste (take the edge off the pumpkin)
1 teaspoons of salt
Cinnamon to personal taste
Nutmeg (optional) to taste
Cloves (optional) to taste
Ginger to taste

Beat the eggs and milk together then stir into the pumpkin puree. Next add dry ingredients (sugar and spices)

Either make your own pie crust or use the Pillsbury ready made roll out crust (two in one pack) with your own pie dish. divide the mixture between two pie dishes.

Preheat oven to 375 and bake for 45 minutes to one hour until crust is golden and custard is firm.

Simple is best!

I found this recipe and plan on doing it for New Years Eve/New Years day dessert (found it too late for Christmas) … the mister loves cheesecake and we all love snickerdoodles. She has a cookbook I think I’d like to buy with dairy free, gluten free, vegan and vegetarian recipes (plant forward she calls it).

Eggnog Cheesecake + Snickerdoodle Crust

https://www.orchidsandsweettea.com/eggnog-cheesecake-snickerdoodle-crust/

This is an old standby that the family likes, left on their own devices there wouldn’t be any veggies on the table…

Brussels Sprouts with Pepperoni and LemonServings: 4-6
Prep Time: 15 minutes Cook Time: 25-30 minutes Total Time: 40-45 minutes
Ingredients:

• 1 pound Brussels sprouts, trimmed and halved (or quartered if some of them are really large)
• 3-4 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup olive oil (I use a bit less just eyeballing it as I go)
• Salt and pepper, to taste
• 6-8 slices pepperoni
• Freshly grated Parmesan cheese, for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and pepper until they are evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the sprouts are tender and caramelized, stirring occasionally.
5. While the Brussels sprouts are roasting, prepare the pepperoni. Cut the slices into smaller pieces, about 1/4 inch (6 mm) wide.
6. After the Brussels sprouts have roasted for 20 minutes, remove them from the oven and add the pepperoni pieces to the baking sheet. Toss to combine.
7. Return the baking sheet to the oven and continue roasting for an additional 5-10 minutes, or until the pepperoni is crispy and golden brown.
8. Remove the baking sheet from the oven and squeeze the fresh lemon juice over the Brussels sprouts and pepperoni. Toss to combine.
9. Serve warm, topped with freshly grated Parmesan cheese if desired.

Lutefisk with pepper, salt and butter.

Turkey Bites.
Pound of ground turkey, 1 diced onion, 1 box of made up Stove-top, or make your own. I small can cranberry jelly. Salt and pepper. Mix thoroughly.

Roll out flaky pastry, and put mixture down length of pastry, fold over so it looks like a roll, and seal edges. Cut into 1 inch pieces and bake for 35 to 40 mins at 350

While I am enjoying all of the recipe talk here and I do love to cook, mine is all self-taught with lots of fails, but my DH loves my cooking. My mother didn’t love cooking necessarily, she did make some great pies and cakes I remember well but my Dad loved cooking, but only did that on the weekends and I didn’t pay enough attention sadly to the process but enjoyed eating what he prepared. I have so many fond memories of Sunday dinners that he prepared that as one of 5 children growing up in the 60’s we all looked forward to sitting down at the table together. But the one thing I’d like to offer to you who love good recipes and like to hold on to them easily is a website to clip recipes, I stumbled onto several years ago and use it almost daily and share it often it is called ‘CopyMeThat’ here is the link; https://www.copymethat.com/ &nbsp;
It is free, you can clip recipes right from a webpage to the app, print them, and share them so many options, they offer a Premium version that I did a few years ago but that is just an option you can use it for free forever, (and btw,I am just a fan of this website, I’m not getting paid to advertise for it). You can use it on your PC with a Button link or your Apple iPhone, I don’t know if it is friendly to Andriod phones or not but you can download the icon on your phone and have your recipes at your fingertips to use in the grocery store, great for sharing recipes with friends and family.
You don’t need to be techy to do this either btw.

Drop one alka seltzer tablet into a 12 oz glass of water. Wait for it to completely dissolve. then drink it. Wait 15 minutes, and resume eating.

Turkey OJ Brine

This is for a small Turkey
Ingredients:
·        1 cup salt
·        2 Tbsp Splenda brown sugar or 4 Tbsp real brown sugar
·        1 gallon water
·        1 can frozen orange juice concentrate
·        1 orange, sliced
·        1 lemon, sliced
·        1 lime, sliced
·        1 tablespoon dried thyme
·        1 tablespoon ground black pepper
·        3 cloves garlic, crushed
Process:
,      add salt to the water  and bring to a boil to dissolve.
,      once salt has dissolved add everything else and bring up to a boil.
Fix this the day before you plan to brine the turkey.
Remove neck and giblets and rinse inside and outside of turkey and pat dry. Marinate the turkey breast side down in the mixture overnight in the fridge. 

Double thick lamb chops are my favorite. I’ve tried several times, but I haven’t hit the jackpot yet.

Does anyone have a recipe that perhaps involves a grill. I want to get a little apple smoke taste.

Amish: Cinnamon Flop. 1 cup sugar, 2 cups flour, 2 tsp baking powder, 1 tbsp melted butter, 1 cup milk, [cinnamon, brown sugar, butter for top]. Sift dry ingredients together; add butter and milk and stir until blended (do not beat with beaters or any mechanics device!); divide mixture between two well greased 9′ pie or cake pans [parchment paper is appreciated]; sprinkle top with brown sugar and cinnamon and push chunks of butter into dough. Bake at 350 for 30 minutes. Wonderful out of the oven with coffee or tea after shoveling or walking the dogs, any cold outdoor activity.