Grease bottom and side of 10-inch angel food cake pan with shortening and lightly flour.
In small bowl, mix all Blackberry Filling ingredients and set aside.
In medium bowl, mix flour, baking powder and baking soda and set aside.
In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed for about 2 minutes, scraping bowl occasionally.
Beat in flour mixture alternately with sour cream on low speed.
Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling. Sprinkle with remaining filling.
Spoon remaining batter over filling and spread it evenly.
Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to wire rack.
Cool completely before glazing.
In a small bowl, stir all of the glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.
Various sliced peppers - I mix all colors and kinds of peppers, the hotter, the better!
Bring brine to a boil and fill the jars up and seal. They need to set a few months so the flavors blend. You end up with a buttery, not salty pepper. Great on pizza!
1 Cup Butter 1 Bag of Pre-Seasoned stuffing mix about 14 oz.
3 Cups Cranberries
½ Cup Sugar
3 Tablespoons Orange Marmalade
3 Cups Celery - rough chop
2 Cups Onion - rough chop
1 Tablespoon Ancho Chile Powder
1 Tsp. Kosher Salt
1 Tsp. Pepper
½ Tsp. Coriander
Instructions
Place a splash of oil in the pan and saute the onions and celery over medium high heat. Cook until it starts to color lightly. Add the wine to de-glaze.
Add the butter and let it melt.
Once melted add the juice and cranberries, stand back because the berries can pop. Add the rest of the ingredients and cook till the sugar dissolves.
Grease up a casserole pan and cook at 325 degrees for about an hour.
Notes
You can cook this covered then take off the cover with about 15 min left to crisp up the top.
Heat giblets, water, 1 diced onion and 1 teaspoon salt to boiling in 1-quart saucepan; reduce heat once it boils. Cover and simmer about 1 hour or until giblets are tender. Strain broth; cover and refrigerate the meat and any bits of onion put aside. Remove meat from neck and finely chop with the giblets (and bits left over from broth). In a large bowl toss this giblets mixture with the toast, sage, thyme, rest of the salt, pepper, apples, celery, onion, and butter; until completely incorporated.
Heat oven to 350°F.
Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack it in the stuffing expands.) Fasten opening with skewers, and lace with string.
Pierce skin all over with fork.
Place goose, breast side down, on rack in shallow roasting pan.
If you use a meat thermometer insert it so tip is in thickest part of inside thigh muscle and do not allow it to touch bone.
Roast uncovered 3 to 3½ hours (if necessary, place tent of aluminum foil loosely over goose during last hour to prevent excessive browning/burning) if I remember I’ll spray that foil with some cooking spray so it doesn’t stick, removing excess fat from pan occasionally while it is cooking (this is a fatty bird).
Once your thermometer reads 180 degrees (F) and juice of goose is no longer pink when the thigh is cut.
The center of the stuffing should be 165 degrees (F). Your goose is cooked (funny).
Let stand 15 minutes for easier carving. Remove stuffing and crave; place carved goose & stuffing on heated platter. (This I do with all “roasts” it helps keep it warm and does not cook it) You can garnish with apple slices, cinnamon sticks, etc.
Gravy:
Pour drippings from pan into bowl; skim off fat.
Return ¼ cup drippings to pan
Stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat.
In a sauce pan add enough water and/or remaining drippings to reserved broth, to measure 2 cups.
Stir into flour & broth mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Notes
As you are cooking this bird breast side down you won’t have the beautiful browned look so carve this bird before bring to the table it may not look pretty but it is very moist and taste. If you like the skin browned at about a ½ hour before it is done you should try to flip the bird with oven mitts and brown in the oven. I really like this but don't be worried if it doesn't "look" pretty because you are cooking it breast down (which by the way I do with all my birds now) it doesn't look pretty but the taste sure makes up for it. Heating the platter for any type of meat/poultry is a nice touch, one of the ladies I did meal-on-wheels for taught me that trick. She said the key was not to let the platter get hot, just warm to the touch. You can also save time and draw out the drippings and prepare the gravy while the bird is still in the oven, keeping it in the pot covered will keep it nice and warm. If you do not like stuffing the bird you don't have too just adjust your cooking time (it may save 45 minutes to a half hour) you can bake the stuffing in the oven in a glass dish covered.
Melt the butter or margarine with the Worcestershire sauce and seasoning's. 1-2 minutes in the microwave. Then put the cereal in a roasting pan. Pour the microwave mixture over the cereal while mixing it in. Put the pan in the oven for 45 minutes at 250F. Stir every 15 minutes.
Notes
Notes: Make sure you stir while pouring the mixture on the cereal so it doesn't settle at the bottom. Feel free to add less seasoning. You can taste it when it's in the oven to see! My Grandfather reminds me of Christmas. He was a good man. He passed away in 2000 just before the Christmas season. I have given jars of this snack mix to friends and family at Christmas time. I am sharing it because it's a family recipe for my Christmas family! Enjoy!
