Williams - Little Cowpokes Cookbook
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- Book:Little Cowpokes Cookbook
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- Publisher:Gibbs Smith
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- Year:2013
- City:Layton;Utah
- Rating:5 / 5
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Little Cowpokes Cookbook
Digital Edition 1.0
Text 2013 Zac Williams
Photographs 2013 Zac Williams
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith
P.O. Box 667
Layton, Utah 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
ISBN: 978-1-4236-3209-2
For Grandma Betty, who taught me that imagination and food go hand in hand.
So youre ready to saddle up and live the life of a cowpoke are ya? Well, one of the most important skills a good range rider can have is to know how to whip up tasty vittles when called upon. This here collection of recipes is guaranteed to be just the ticket to delicious cooking. You wont be a tenderfoot for long, pilgrim, if you take my advice and master the skills of the cowboy kitchen.
Here are important rules to keep all junior bronc busters from getting hurt.
Always ask an adult to help when using the stove, microwave or oven. To help avoid burns and fires, never use a cooking range or microwave without adult supervision.
Knives can be very dangerous. Have a grown-up help you chop or cut any ingredients that require a sharp blade. Dont ever play with kitchen knives. They are tools for use in cooking only.
Small kitchen appliances such as blenders and food processors help make cooking easier, but they should always be used with an adults assistance. Never put utensils or hands into these appliances.
Wash your hands with soap and warm water before beginning to cook and wash your hands often while cooking to keep germs out of what you are making.
Make sure to properly refrigerate foods that can easily spoil such as meats, dairy products, eggs and other products. This avoids sickness from bacteria in the food.
Never use the same plate that raw food has been for food that is ready to serve.
Keep your kitchen work area clean and organized. Clean up spills quickly so you or someone else doesnt slip. Keep towels and other flammable items away from the stove.
While sometimes you need a boost to reach the kitchen counter, be very careful to only stand on a safe stepping stool so you dont fall.
And, most importantly, always ask for permission and help from a grown-up so they can make sure you have fun in the kitchen!
So lets ride em out and get cookin!
Life as a cowpoke is hard work. It means getting up before sunrise to move cattle, mend fences, and tend to the ranch work, while keeping a sharp eye out for rustlers. A hearty breakfast is important to keeping ranch hands happy and working hard. To fuel up, enjoy a full table spread with delicious dishes outdoors.
| 2 cups brown sugar |
| 1 cup butter, softened |
| 2 eggs, beaten |
| 2 cups milk |
| 4 cups flour |
| 1/2 teaspoon salt |
| 2 teaspoons vanilla |
| 2 teaspoons baking soda |
Preheat oven to 375 degrees F. Prepare mini muffin tins by spraying with cooking spray.
Mix together brown sugar and butter until creamy. Add eggs and milk, stirring to combine. While continuing to mix, stir in remaining ingredients.
Pour muffin batter into muffin tins, filling each cup about half full. Bake for 15 to 20 minutes until slightly browned. Serve in a basket with butter or jam as desired.
Makes about 48 mini muffins
| 1 dozen fresh eggs |
| 1/4 cup milk |
| Salt to taste |
| Black pepper to taste |
| 8 flour tortillas |
| 1 tablespoon butter or margarine |
| 1 cup shredded Mexican-style cheese |
| 2 cups fresh salsa |
In a mixing bowl, beat together eggs, milk, salt and pepper until well mixed.
Using cookie cutters shaped like stars, cowboy hats and horses, cut out shapes from the tortillas.
In a cast iron skillet over medium-high heat, melt butter. When the butter has melted, add the beaten egg mixture. For extra-fluffy eggs, wait a few minutes until the bottom is cooked and then gently fold the bottom of the eggs to the top using a spatula. Continue folding the bottom to the top, until the desired firmness is reached.
Stir in shredded cheese and serve in skillet with tortilla cutouts and fresh salsa.
Makes 8 servings
| 3 cups all-purpose flour |
| 3 tablespoons brown sugar |
| 3 teaspoons baking powder |
| 1-1/2 teaspoons baking soda |
| 3/4 teaspoon salt |
| 3 cups buttermilk |
| 1 cup milk |
| 3 eggs |
| 1/3 cup butter, melted |
In a large mixing bowl combine the first 5 dry ingredients. Using a fork, stir to combine. In a separate bowl, beat together the remaining 4 wet ingredients.
Preheat a lightly oiled griddle over medium-high heat (325 degrees F for electric griddle). If you drop water on the surface and it beads and sizzles, its ready to cook.
Combine both mixtures and mix with a fork until just blended and no powdery mix remains. Dont over stir. Some lumps are okay. Using a 1/3 cup to measure, pour the batter onto the hot griddle. Cook a few minutes on each side. As bubbles pop on the edges, the flapjack is ready to turn over. Serve with hot Blueberry Sauce.
| 1 cup sugar |
| 3 tablespoons cornstarch |
| 1 cup water |
| 4 cups frozen blueberries, thawed |
Combine sugar, cornstarch and water in a saucepan, stirring well to mix. Add the thawed blueberries and cook over medium heat for about 10 minutes until the sauce is thick and bubbling. Allow to cool slightly and serve with flapjacks while still warm.
Makes 8 servings of 2 to 3 pancakes each
| 1 honeydew melon |
| 1 cantaloupe |
| 1 small seedless watermelon |
| 1 pint strawberries |
Remove seeds from and cut the honeydew and cantaloupe into pieces about an inch square. Cut the watermelon in half and reserve one half. Cut the remaining half into about 1-inch squares. Wash and cut the tops off the strawberries.
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