Taste Test - KRUSTEAZ VANILLA BEAN SUPREME CAKE MIX - Day 17,174

Taste Test - KRUSTEAZ VANILLA BEAN SUPREME CAKE MIX - Day17,174

 

Taste Test - KRUSTEAZ VANILLA BEAN SUPREME CAKE MIX - Day 17,174

https://youtu.be/vp7Ril4gZ98

#Eudaemonius #Krusteaz #Vanilla #Bean #Supreme #Cake #Mix #TasteTest #ProductReview #AutumnCelebrationCake 

How To Make AUTUMN CELEBRATION CAKE - Day 17,174

How To Make AUTUMN CELEBRATION CAKE - Day 17,174

https://www.youtube.com/watch?v=R-m00bBiW9c

Autumn Celebration Cake         

Day 17,174 - 2016-09-22

By Robert E. Jones, Jr  #YourEveryDaySanta

https://www.youtube.com/user/EudaemoniusMarkII 

PO Box 353, Santa Barbara, CA 93116, EudaemoniusMarkII@Gmail.com

1/3 Cup Butter

1 Cup Brown Sugar, packed

1 Cup Walnuts, whole

2 Cake Mixes (plus what it says it needs on the box)

3 Teaspoons Pumpkin Spice Mix, ground

2 Large Pears, ripe

2 Large Plums, ripe

Cooking spray or pan grease

Fresh Garden Fruit Tree Leaves, cleaned

Now, before we begin, of course you can use your favorite bottom-up regular old cake recipe your grandma left you in her will, or Martha’s or Ina’s or whoever’s you like.  I used a cake mix because I was taste testing the Krusty’s brand mix, and it worked really well. Also, I used an 8” round cake form and a 10” cake form, but you can use whatever you prefer.

Start by cutting parchment rounds for both pans.  Put a bit of oil or a spritz of cooking spray in each pan, and then drop in a parchment round in each.  Spray or grease the sides of the pans. Sprinkle a bit of the cake mix into each pan, and roll it around to coat the greased sides, dumping the excess into a mixing bowl. Add the rest of the cake mix to the mixing bowl.

In a small sauce pan, melt butter and brown sugar.  Bring to a boil and stir over medium heat until the sugar is dissolved.  Remove from the heat and add the walnuts stirring quickly.  Divide the mixture between the two pans and spread evenly.  

Prepare pears by washing, then peeling, halving, coring and slicing into 1/4" long pieces. Arrange pears in the larger pan, if using offset sizes, into a circular pattern.  Try to be sure pears are evenly spaced and all facing the same direction.  Repeat the process with the plums in second pan. 

In your mixing bowl, prepare cake mixes as directed adding the pumpkin spice mix.   Divide the cake mix between the pans working to make both cakes the same depth.  Smooth out mix as evenly as possible then lift and drop the pans several times to release any air bubbles.  Bake cakes for 30-50 minutes, depending on lots of factors.  After the first 15 mins, gently rotate the cakes or trade shelves.  Check for doneness with tooth pick in the center of the cake.  It should be slightly firm, and the pick should come out clean.  If it wiggles when you open the oven, no need to check, just let it cook, and check again in 10 minutes.  Mine took 50 minutes.  The variance can be because of oven temperatures, elevation and ripeness of fruit.  

When cakes are done, allow to cool and run a knife about the pan to be sure it is loose.  On cake pedestal or plate, invert the larger pear cake.  Center it well, then carefully remove the pan, then the parchment.  Repeat for second cake.  Fruit, nuts and sugar should have made a beautiful design.  This is quite sweet so there is no need to ice or frost the cake.  Decorate as you like with colored fruit tree leaves or others of your choice.  Serves 8-12.

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#Cake #Autumn #Celebration #Pear #Plum #Spice #PumpkinPieSpice #YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii

How To Make DUCK FAT CHEX MIX - Day 16,894

Spices

Cocktails for the audience.

Ready cocktails for the audience, in new Chrismas glasses.

  

Learning the camera angles.

Mix baking.  Smells amazing!

Making quesadillas for the savages waiting for baking Chex.

2 drinks in and the audience is happy! 

Duck Fat Chex Mix

1/2 Cup Duck Fat, rendered

2 Teaspoon Worcestershire Sauce

2 Teaspoons Smoked Salt

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Onion Powder

1/2 Teaspoon Black Pepper, ground

1/4 Teaspoon Aleppo Pepper (or cayenne), dry, ground

2 Tablespoons Fresh Thyme, stripped from stems

3 Cups Corn Chex

3 Cups Rice Chex

1-1/2 Cups Wheat Chex

1 Cup Pretzel Sticks

In a large bowl add all cereals, thyme and pretzels. Toss lightly to combine.  Add duck fat and all remaining ingredients to a small pot or microwave safe dish.  Heat just enough to melt the fat into liquid.  Stir the fat and then pour over the dry ingredients as evenly as possible.  Toss the whole mix to combine.  Place the mix in a 9”x13” pan or lipped baking sheet and bake one hour, tossing every 15 minutes.  Serve warm or cold.  The mix can be reheated to re-crisp or warm again.  Serves 4-8 snackers.  Adapted from Kairlyn Goalen’s Recipe.

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How To Make CREAM OF MUSHROOM POTATO SOUP - Day 16,937

Cream Of Mushroom Potato Soup

4 Pounds Yukon Gold Potatoes, medium dice

1-1/2 Pounds Mushrooms (your favorite), medium dice

1/2 Pound Carrots, medium dice

2 Large Onions, brown, medium dice

1 Cup Heavy Cream

4 Teaspoons Salt, Kosher

1 Teaspoon Black Pepper, ground

1 Quart Water

2 Tablespoons Bacon Fat, or other oil

In a large soup pot, sauté onions in bacon fat until lightly browned. Add the mushrooms, salt and pepper, cooking until they have released their water and are softening.  Add the carrots, potatoes and enough water to cover them.  Bring soup to a boil, then simmer until potatoes are soft.  Turn off the heat and stir in the cream.  Serve.  8-10 good portions. 

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How To Make PEAR CAKE - 16,802

My 46th Birthday Cake!  

I made it myself, it was amazing!

Summer Pear Cake

1 Cup Flour, all purpose

3/4 Teaspoon Baking Powder

Pinch of Salt

4 Large Pears

2 Large eggs, at room temperature

1/3 Cup (150g) Sugar, white

1/2 tsp vanilla extract

1/2 Cup Butter, melted and cooled

Whipped cream, see below

Preheat the oven to 350°F (180°C). Adjust the oven shelf to the center of the oven. Grease and line a 8” round loose-based cake tin.  Sift together the flour, baking powder and salt. Peel and core pears, then dice them into 1/4" dice. In a large bowl, beat eggs and sugar until light, fluffy and smooth. Add the vanilla. Slowly mix in half of the flour mixture, then half the butter, the repeat with remaining flour mixture and butter. Fold in the diced pears. Transfer the mixture to the prepared tin smoothing the top. Bake for 50-55 minutes, or until a toothpick comes out clean.  Allow to cool for 10 minutes, then remove from the tin and cool on rack. Serve with almond whipped cream.

Almond Whipped Cream

8 Ounces Whipping Cream, cold

2 Tablespoons Sugar, white

2 Teaspoons Almond Extract

Beat until stiff peaked.

Inspired by  http://www.housebeautiful.co.uk/expert-advice/recipes/summer-pear-cake/

#EudaemoniusMarkII #Eudaemonius #YourEveryDaySanta #Birthday #Cake #Pear #PearCake #Recipe #YouTube #Youtuber #Cooking #Video #Instruction #DYI #CookingShow #RobertEJonesJr #Beard #Bear #BeardedBear #GayBear #BearCooking 

How To Make AUTUMN PULLED PORK SANDWICHES - Day 16,827

See video for Butternut Apple Squash

Mmmmmm, leftovers!

Autumn Pulled Pork Sandwiches (Slow Cooker)

1 Tablespoon Vegetable Oil

4 Pounds Pork Roast, shoulder

1 Cup Barbecue Sauce, prepared

1/2 Cup Apple Cider Vinegar

1/2 Cup Chicken Broth

1/2 Cup Brown Sugar

1 Tablespoon Dry Mustard Powder

1 Tablespoon Worcestershire Sauce

1 Tablespoon Chili Powder

5 Cloves Garlic, minced

2 Teaspoons Thyme

2 Bay Leaves

Sour Dough Bread, or your favorite

Munster Cheese or your favorite

Red Onion Relish, next recipe 

Into slow cooker, add the oil and cover the bottom.  Cut up meat into chunks that will fit into the cooker and place them in.  In a bowl mix all remaining ingredients, minus the bread, cheese and onion relish. Mix well and pour over the meat.  Cook on high for about 5 hours, until meat can be pulled apart.  Remove meat from the cooker and cool until it can be handled shred.  Shred the meat to your liking removing fat or other unwanted parts including the bay leaves.  Return the pot with lid off kilter, allowing to cook out some of the liquid and condensing the sauce.  This should be about 3 more hours and then it is ready!

Toast bread to your liking, add Munster cheese and a heap of the onion relish.  Top with pulled pork!  Enjoy!  By the way, this can recipe can be done a pot in the oven, low and slow, as well. Great served with a Butternut Apple Mash!  

https://youtu.be/NrO4IKcmQI8 #EudaemoniusMarkII #Eudaemonius #YourEveryDaySanta #PulledPork #PulledPorkSandwich #Sandwich 
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How To Make PEAR BREAD PUDDING - Day 16,802

(Mom's original recipe page.  This is the one we used for years and years.)

Pear Bread Pudding

2 Loaves French Baguette, diced

6 Eggs

2 Teaspoons Cinnamon, ground

4 Cups Milk, scalded

8 Tablespoons Butter, melted

1 Cup Sugar

1/2 Teaspoons Salt

1 Cup Raisins (optional)

4 Pears, cored and diced

Preheat oven to 350°F.  Cut up bread and place in a large mixing bowl.  Scald milk and add butter.  In separate mixing bowl add eggs, cinnamon, salt and sugar. Beat well and add milk and butter.  Pour mixture over bread pieces and add raisins.  Toss well and allow to sit for 10 minutes.  Add pears and toss well again.  Pour into greased 9”x13” pan or other suitable baking dish.  Bake for 1 hour and check for doneness 1 inch inform the edge.  A toothpick should come out clean.  Remove and allow cooling for 1-20 minutes before serving with whipped cream or butter.  Great cold, fried the next day or just with a fork for a midnight snack!

#Eudaemonius #EudaemoniusMarkII #PearBreadPudding #BreadPudding #Pears #Raisins #Eudaemonius #YourEveryDaySanta #Dessert #Autumn #AutumnIsComing #Autumninal #Cooking

 #Beard #Bear #BearCooking #BeardBear Recipe

How To Make BEEF STEW - Day 16,790

Beef Stew

2 Onions, brown, large, diced

2 Tablespoons Oil,

2 Tablespoons Salt, kosher

2 Teaspoons Black Pepper

1-1/2 Pounds Mushrooms, your choice what kind, cleaned and quartered

4 Pounds Beef, cubed, large chunks

1/4 Pork Fat, or substitute your favorite

1/2 Cup Flour, all purpose

6 Ounces Tomato Paste

1 Quart Beef Broth

2 Quarts Water, approximately

3 Cloves Garlic, minced

1-1/2 Pounds Carrots, peeled and cut to bite size

2 Pound Baby White Potatoes, cleaned, peel on

Heat large soup pot to high temperature and add 2 tablespoons of oil.  Immediately add the diced onion and sauté until brown and soft, about 6 minutes. Do not let it burn. When done, transfer onions to a large bowl and set aside.  Return pan to the heat and  add the mushrooms.  Sauté until they give up water and have shrunk to about 1/2 their original size.  If needed at a tiny pit of water to pan does not burn. When cooked, transfer to the bowl. Fry meat in a bit of oil until well browned seasoning with salt and pepper.  Best to do this in 3 separate batches.  Transfer meat to the bowl.  Add pork fat to the pan and melt adding flour and frying until it smells nutty and has browned.  Add the tomato paste and mix well. Add 1 quart of water and stir well bringing the sauce to a simmer.  Use as whisk and work at getting all the lumps out. 

Add the garlic, mixing well, then add the beef stock.  Add all the ingredients that were cooked and in the bowl back to the soup pot.  Rinse the bowl with 1 quart of water and add to the pot.  Stir, bring up to a simmer and allow to cook for 1 hour uncovered.  Add the carrots and potatoes, stir and simmer for another hour uncovered.   Check for salt taste.  Serve!  Serves 8-10

https://youtu.be/4is5iNUJ17k  Link to #YouTube #BeefStew #Personalities  #eudaemonius #YourEveryDaySanta #Beard #BeardBoy #Humor #Cooking #Soup #HowTo #Bear #BearCooking #BearWorldMagazine #BearWorld #bearworld365  #Beardy #CookingBear #cookingcalifornia  #homecooking #HowToCook #Video #Teaching #Beef #Meat #ManCoooking #Autumn #AutumnCooking #AutumnIsComing #Family #FamilyMeal