The All-In-One Complete Meals Cookbook

By Max Higgins

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 apptit!

• Language: English
• Publisher: AuthorHouse
• Release date: Jul 5, 2016
• ISBN: 9781524609702

Max Higgins

Max Higgins currently lives in Nova Scotia with her husband and two cats. She has three grown daughters, one grandson and three granddaughters, She always dreamed of writing but never found the time. Now she is trying her hand at it, including this cookbook. Max has a degree and training in business administration. She worked as a secretary for several years. She and her husband then began operating their own small retail business at home. She was also a bookkeeper for her husband’s contracting company. After her children left home, she decided to obtain employment close to home and become a baker and cook at the local restaurant as she enjoys preparing food, which has led her to install all her recipes in one complete book for all to share.

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THE ALL-IN-ONE

COMPLETE MEALS

COOKBOOK

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MAX HIGGINS

AuthorHouse™

1663 Liberty Drive

Bloomington, IN 47403

www.authorhouse.com

Phone: [phone]

© 2016 Max Higgins. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

Published by AuthorHouse 09/01/2016

ISBN: 978-1-5246-0969-6 (sc)

ISBN: 978-1-5246-0970-2 (e)

ISBN: 978-1-5246-0971-9 (h)

Library of Congress Control Number : 2016908226

Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

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CONTENTS

Preface

Acknowledgements

Healthy Diet

Usage of Baking Dishes and Utensils

Oven Temperatures and Temperatures for Cooking Meats

Beverages

Breads, Rolls, and Sweet Buns

Sweet Breads and Loaves

Doughnuts and Pancakes

Cakes

Cookies

Desserts

Frosting / Icing

Fudge and Treats

Jams and Jellies

Muffins

Pastry Dough

Pies

Pickles, Preserves and Relishes

Sauces for Desserts, Meats and Fish

Squares, Bars and Sweets

Suppers, Dinners and Complete meals

Note to the Reader

PREFACE

I have compiled these recipes to form a complete cookbook, as every family, whether small or large, needs an accurate and functional cookbook to help them produce balanced and nutritional meals.

A good cookbook provides detailed instructions so that anyone can create quality meals. Whether you are an inexperienced cook, you are planning a lengthy meal or a quick lunch, or you are freezing or preserving, a good cookbook will rescue you every time and assist you with prompt and satisfactory meals.

One must always remember that an assortment of really substantial recipes is the most important contribution to any satisfying kitchen.

Your family should always exhibit signs of enjoyment and good health from your meals. They will look forward to a home-cooked meal and go away content and satisfied every time.

I feel that the most aromatic and flavourful start to any meal is fresh vegetables grown in my own garden.

The greatest accomplishment of all to a cook is when his or her family will forego a drive-through for a home-cooked supper or a quick lunch, no matter what the hour.

I hope you enjoy each of these recipes as much as I enjoyed preparing and trying them.

Bon appétit!

ACKNOWLEDGEMENTS

Esther Ada St. Clair Fleming Higgins

I would like to acknowledge my mother for her continued endurance in raising such a large family. She continually baked, cooked, and preserved fruits and vegetables, turning them into pickles, desserts, and meals all day long. With her perseverance and experience, I watched and learned to appreciate a good meal prepared with patience and homegrown produce. Thank you, Mother!

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.

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.

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.

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:

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.

BEVERAGES

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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.

BREADS, ROLLS, AND SWEET BUNS

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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