Saturday, December 19, 2009

Buche de Noel


Robert was asked to go into YW tomorrow and talk about Christmas in France/Belgium, as when he was on his mission. Somehow 'someone' said I could make something French and Christmasy as well. The only idea that FAST came into my mind was a Buche de Noel, or Yule Log....definitely French. I have just finished the product. Love the dirt covered mushrooms was not successful making any pinecones mainly because I am not a very good marzipan developer. But the Buche tastes really, really good.

Here's the recipe as found on the FoodNetwork. The point I want to impress upon you if you try is: if you have a KitchenAid you will be fine. You cannot whip egg whites in plastic bowl of the Bosche. So I used a hand mixer. It takes longer so grab a chair and watch TV while your whip for 15+ minutes. But the butter cream is so well worth it. I changed it since I don't use brandy nor espresso.

Ingredients

Chocolate Genoise Sheet:

* 3 large eggs
* 3 large egg yolks
* Pinch salt
* 3/4 cup sugar
* 1/3 cup cake flour (spoon flour into dry-measure cup and level off)
* 1/3 cup cornstarch
* 1/4 cup alkalized (Dutch process) cocoa
* Special equipment: 10 by 15-inch jelly-roll pan, buttered and lined with buttered parchment

Set rack in the middle of the oven and preheat to 400 degrees.

Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.

Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume (takes longer with a hand mixer).

While the eggs are whipping, stir together the flour, cornstarch, and cocoa.

Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder.

Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn't overbake and become too dry, or it will be hard to roll.)

Use a small paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.

Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to a month.

Yield: 1 (10 by 15-inch) sheet cake


Buttercream:

* 4 large egg whites
* 1 cup sugar
* 24 tablespoons (3 sticks) unsalted butter, softened
* 2 tablespoons cocoa powder
* 2 tablespoons pineapple juice, or apple juice; you can use vanilla or almond flavoring but use to taste
* 1 Chocolate Genoise Sheet from above

Marzipan:

* 8 ounces almond paste
* 2 cups confectioners' sugar
* 3 to 5 tablespoons light corn syrup

For Finishing:

* Cocoa powder
* Red and green liquid food coloring
* Confectioners' sugar

Directions

To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled (THIS IS WHAT WILL TAKE AT LEAST 15 MINUTES). Switch to the paddle (NOT NECESSARY WITH A HAND MIXER) and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the cocoa in the flavoring and beat into the buttercream.

Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper. Spread the layer with half the buttercream. Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.

To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth.

To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter.

To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.

To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.

Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar "snow."

Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature.

Friday, December 18, 2009

Butterfly Cookies




The ladies at the cookie exchange last night told me that this is a French cookie, but that mine tasted much better than the European version. Maybe Dad can weigh on that one...

I got this recipe from Mom, who got it from Gwen Howell.



"Butterflies"
Ingredients:

3 cups flour
1 pound margarine
1 cup cold water
sugar




Work 3 cups flour with 1/2 pound of margarine.
Add 1 cup of cold water.
Work together using a fork. It will be sticky.

Roll out dough on floured board to about 24 in. by 24 in.

Spread 1 stick of margarine onto dough.

Fold into thirds and jellyroll. Wrap in wax paper and refrigerate for about 1 hour.

Repeat rolling out and spread with last stick of margarine.
Fold into thirds and jellyroll. Refrigerate overnight.

Cut into three pieces. Roll out thinly on a very generously sugared board.
Fold into quarters and cut into 1/2" strips.
Bake on foil lined pans for 10 minutes on 400.

Turn over and bake for about 1 minute more.
Then cool on waxed paper.


A few tips:

When baking, only put 12 on a cookie sheet.

Keep it to 1/2 inch in width...any wider and it isn't as crispy and takes longer to cook.

Make sure to touch the edges of your cookie in sugar after you cut it and before you form it and place on the cookie sheet.

Watch carefully, and be sure not to burn the butter by overcooking it.

Sunday, December 13, 2009

Apple and Cheese Sandwiches…MMM NOM NOM


So this is a really simple sandwich, based on one of my favorite, if not my most favorite, meal:

A honey crisp apple, sliced swiss cheese and a fresh baguette.

With that said, most red and yellow apples work great for this, gala and macintosh apples fit nicely with cheddar, havarti, muenster and any crunchy and crsipy bread like hard italian rolls, ciabatta, and on a good day, a cuban roll. The sandwich above is on the baguette that I made earlier today, with a gala apple slice and a slice of havarti cheese.

So it goes like this:

bread
~1/4" slice apple
~1/4" slice cheese
bread

I've put onion in the sandwich as well but nine out of ten times I prefer the three ingredients.

This sandwich is heaven on earth.

Baguettes!!


So I made some baguettes today. It was my second try, first try back in '06 ended poorly to say the least. I guess I did something right today and maybe my year and a half journey to better pizza is paying off cause I'm quite proud of myself on this attempt.


Word on the street is that when the crumb—the soft interior of the bread—has a variety of hole shapes and sizes, it's a good thing.


I used the KAF recipe from The Bakers Companion but made a couple adjustments, I let my oven preheat for an hour @ 500º, other then that I stuck to the recipe pretty well.

I'm not going to copy the recipe verbatim cause if you are like me, you may fall asleep during the second paragraph.

Poolish
1 1/4 C AP flour
2/3 C cool water (60ºf)
1/4 tsp instant yeast

Dough
2 1/2 C AP flour
1 1/2 tsp instant yeast
2 tsp salt
2/3 C cool water


Step 1
Mix the poolish ingredients together until blended. Cover, set aside overnight.

Step 2
Take the dough ingredients, all except for the water and put them in the bowl of you mixer or whatever else you are using. then add the poolish and water then mix until it, "…just becomes cohesive, about 30 seconds." Let rest for 20 min.

Step 3
Knead the dough until it's cohesive and elastic but still a little rough. Don't go for a smooth dough at this point. Transfer it to a lightly oiled bowl and let rise for 2 hours. At hour 1 take remove the dough, deflate it, fold it in half, put it back in the bowl. Do this more often if the dough is wet or too slack. (I had to do it 3 times)

Step 4
Preheat your oven and stone if you have one @500º. Take the dough out of the bowl and form it into 3 rough logs. Let rest for 20min. Shape the rough logs into thinner 14" logs. let them rise in a couche for 30-40 min. They are supposed to be "noticeably puffy". I made a makeshift couche out of canvas, any fabric should do just fine, I'm pretty sure. The dough sits in the folds like the image on the right.

Step 5
Lower the oven temp to 475º make some slits in your baguettes, 4 of them about 1/4 inch deep, spray them "heavily" warm water and in the oven they go for about 20 min. and when they are deep golden brown, take them out and let them cool on a wire rack.

Saturday, December 12, 2009

Key Lime Cake & Limonada



This cake is refreshing and delightful.

It's perfect for Christmas entertaining.

In fact, if you were to come visit me over the holidays I would most likely make it for you.

I made the cake above to take to my ward's Christmas party tonight.

If you are interested in making Steve's "Limonada" pictured in the background, go here.

The key lime cake recipe is from The Pioneer Woman's Tasty Kitchen.

--Key Lime Cake--

Ingredients

  • FOR THE CAKE:
  • 3 sticks Margarine
  • 8 ounces, weight Cream Cheese
  • 3 cups Sugar
  • 6 whole Eggs
  • 1 Tablespoon Vanilla
  • 3 cups All-purpose Flour
  • _____
  • FOR THE SUGAR BATH:
  • 1 cup Sugar
  • ½ cups Fresh Lemon Juice
  • ½ cups Fresh Lime Juice
  • _____
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese
  • 1 stick Margarine
  • 4 cups Powdered Sugar
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon Fresh Lime Juice
  • 1 teaspoon Vanilla
  • ⅓ cups Fresh Lime Zest

Preparation Instructions

Preheat oven at 325 degrees.

Begin by preparing the cake. Beat 8 oz. (1 package) of cream cheese with 3 sticks of margarine until creamy. Add 3 cups sugar. Add eggs one at a time and mix until combined. Add 1 tablespoon vanilla, then 3 cups of flour and mix until combined. Bake in a greased and floured bundt pan for 75 minutes or until an inserted toothpick comes out clean.


While cake is baking, prepare the lemon/lime sugar bath. Bring 1 cup sugar, 1/2 cup lemon juice and 1/2 cup lime juice to a boil, then let simmer for 10 minutes. Set aside.


Now make the tart cream cheese frosting by beating the remaining cream cheese (8 oz.) with 1 stick margarine. Slowly add in 4 cups powdered sugar, mixing until creamy. Add the teaspoons of lemon, lime juice, and vanilla, then mix until incorporated. Stir in lime zest. Set aside.


Once cake is done, pour half of the lemon/lime sugar mix into the pan with the hot cake. Wait for 5 minutes, then flip the cake and paint the remaining lemon/lime sugar mix onto the top of cake. Once cool, drizzle tart cream cheese frosting all over cake. Serve and enjoy!

Monday, December 7, 2009

chocolate cake and Linda Bruderer's mom's frosting




Above are 3 pictures. The top two are Guy and Scarlett frosting and decorating the Beverly Nye chocolate cake with Linda Bruderer's mom frosting recipe. I used to always make this.

The bottom picture is one that Jocelyn's friend sent her and it reminded Jocelyn of the cake I used to make, which was first made for me by Linda Bruderer herself. Thought it was time to include these 2 recipes.

Beverly Nye's Delicious Chocolate Cake
Beat together:
1 cup salad oil
1 cup buttermilk
2 egg yolks
1 t. vanilla

Add:
2 cups sugar
2 cups flour
1/2 cup cocoa
1 T. baking soda
1/4 t. salt

Add:
1 cup boiling water

Bake in 9x13 pan or 3 round pans at 325 degrees for one hour.


Linda Bruderer's mom's frosting (Mrs. O'Connor)

Bring to boil and stir constantly til thick (about 10 minutes):
3 T. flour
1 cup milk

Then cool to room temperature.

Belnd:
1/4 pound oleo - softened
1/2 cup crisco
1 cup confectioner's sugar
1 t. vanilla

Add the cooled milk mixture and mix again for about 10 minutes til smooth and light.

Frost cakes and add decorations (Hershey kisses, what else?)

Chicken and Fruit Salad

I got this recipe from mom a few years ago and have served it for luncheons at my house.  Last week, I thought it would be fun to invite the sisters that I visit teach to my house for a luncheon. My partner was right on board with it too.  We served this salad.  (Which at first I couldn't find it...but then I remembered where I had written down some salad/side dish recipes...and not only that, I found Ken's cranberry salad written down. haha.  Well, thank goodness I'm posting it all here!)  Melanie made a cesear salad with homemade dressing. (I'll see if I can get the recipe and add it to the blog.)  The kids had chicken nuggets, rolls, grapes.

I thought I'd do up the table all special and Gunner-like...voila:








Chicken and Fruit Salad
Comine in large bowl:
6 cups cooked, chopped chicken OR 2 cands of canned chicken breast
16 oz. cooked bowtie pasta
1/4 c. green onions

In separate bowl, mix: 
2 c. mayo (not miracle whip)
16 pz coleslaw dressing
Juice from pineapple (see below)

Mix and Chill.  Add:
1 can pineapple idbits
1 c. diced celery
2 c. green and red grapes
2 small Fuji apples, chopped and diced
1 bag (small) slivered almonds

Best if pasta and dressing are mixed athe night before.  Add the rest before serving.  This makes a TON.

Thursday, December 3, 2009

Lily loves Pulled Pork

If you missed Lily's baby blessing, then you missed some delicious food by  Hank and Jordan.  Hank will have to post some of his own how-tos.  But I got the how-to from Hillary.  Here is what she said:

We rubbed: pepper, cumin, chili powder and paprika (about a teaspoon each) onto the meat and then Jordan grilled it to tough up the outside meat. Then we put it in 1 cup of chicken broth in the crock pot on high for 4-5 hours. At the end, we added some Sweet Baby Ray’s chipotle BBQ sauce. Yum!

Sorry there is no pictures...the pot was scraped clean!

Sunday, November 22, 2009

NaNoWriMo done

Here's a link to my NaNoWriMo project...now complete! It contains some great bread recipes....all my favorites.

Saturday, November 21, 2009

Ken's Thanksgiving Jello Salad

For the last few years on Thanksgiving, I have been making the following salad. He enjoys it...and so does everyone else at the table we sit at. Although, I couldn't find it today. A Google search proved that this is a fairly popular salad. Here it is on the Hatchameal blog so I won't have to look anywhere else.


Otherwise known as Festive Cranberry-Pineapple Salad

Ingredients:
1 can (20 oz.) Crushed Pineapple, undrained
2 pkg. (4-serving size) or
1 pkg. (8-serving size) cherry or raspberry flavor gelatin (I use raspberry.)
1 can (16 oz.) whole berry cranberry sauce
1 medium Fuji Apple, chopped
2/3 cup chopped walnuts

Directions
1.Drain pineapple, reserve juice. Remove 1 tbsp. crushed pineapple; set aside for garnish. In medium saucepan combine reserved juice with water to make 3 cups; heat to boiling. Add gelatin: stir at least 2 minutes until completely dissolved. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
2.Stir in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.
3.Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple and additional apple slices just before serving. Store leftover gelatin in refrigerator.

**11/23/2016 One batch fills a 9x13 pan.

Monday, November 16, 2009

another kraft goodie....Layered Mexican Bake


1-1/2 lb. extra-lean ground beef
1 large onion, chopped
2 green peppers, chopped
4 tsp. chili powder
2-1/2 cups chunky red salsa
2 pkg. (10 oz. each) frozen corn
6 high-fiber whole wheat tortillas (8 inch)
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Make It!

HEAT oven to 375ºF.

BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.

SPREAD 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.

BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.


We had this tonight for dinner. very fast and easy. very good, too, I might add. I didn't have the whole wheat tortillas but the floured ones worked just as well. Since there's just Robert and me, I used the old small PC deep dish baker and the tortilla worked perfectly well, size well...which of course I know none of you need to do.

Monday, November 9, 2009

4 ingredient south-of-the-border dish


1 pound boneless, skinless chicken breasta halves (4 small)
1 16 oz jar thick n chunky salsa
1 15-oz can black beans
1 cup shredded cheddar cheese
(I added onions cuz we like onions)

Cook chicken in nonstick skillet on med-hi 4 minutes on each side until browned on both sides

Add salsa and beans. Bring to boil; cover Simmer on medium-low for 5 minutes til chicken is done (165 degrees)

Top with cheese, Remove from heat. Let stand, covered, 5 minutes or until cheese is melted.

this comes from the Kraft Magazine which has been free for years but suddenly it's gonna cost. Not sure if I will subscribe or not but you can always go to KraftFoods.com and see recipes that are in the magazine.

Robert and I totally enjoyed this quick meal. Plus I made it for my friend and her husband who were ill.

Saturday, November 7, 2009

this was our RS holiday dinner recipes

Marie Pavic's Cheesecake recipe and Nissa Thompson's rolls should have been posted earlier.

Herb Marinated Pork Tenderloins

* 1 lemon, zest grated
* 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
* Good olive oil
* 2 tablespoons minced garlic (6 cloves)
* 1 1/2 tablespoons minced fresh rosemary leaves
* 1 tablespoon chopped fresh thyme leaves
* 2 teaspoons Dijon mustard
* Kosher salt
* 3 pork tenderloins (about 1 pound each)
* Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.


CRANBERRY RELISH-this was served over the pork

This was brought to the Falke Family by a delightful gal named Denise Houghton in Christmas 1999. We have all loved it ever since and doubt if it’s missed a holiday feast since. There’s no cooling and it will keep well in a Tupperware or freezer bag for up to a month n the refrigerator. It freezes well for up to four months.

Ingredients

1 Pound of fresh whole cranberries (When shopping, note most bags are only 12 ounces)
10 oz. Boysenberries and Raspberries... sometimes frozen raspberries and fresh boysenberries---(Can use frozen. Thaw and drain first)
2 Tart Granny Smith Apples (Peeled, cored and chopped)
1 Cup of Sugar (Opa prefers Splenda)
½ Cup of Orange Marmalade
1 Teaspoon of lemon juice (Lime juice provides an interesting kick)

Directions

Chop the cranberries in the food processor (Keep ‘em course, not too fine, imagine a chopped date texture.) Place in a pretty good sized bowkl

Next, place the peeled and cored apples in the food processor. Chop coarser than the cranberries about 3/16” chunks.

Mix in the remainder of the ingredients. Stir until the sugar (or Splenda) is dissolved.

Let rest at least a half hour before serving. Tastes best if served a little cooler than room temperature.


SAUTED CARROTS AND ONIONS

Rob and Robin Falke – a holiday favorite. This is served at our Thanksgiving meal and is wonderful with mashed potatoes and gravy.

Serves 8 to 12

1/2 to 1 lb butter

3 yellow onions – cut into onion rings

3 to 5 lbs carrots – sliced into round thin coin sizes

Salt and Pepper to taste

In large skillet place most of the butter and begin to melt. Add onion rings and begin to sauté’. After onions have cooked for a couple of minutes add Carrots and rest of butter, salt and pepper. Cover for 3 to 5 minutes, stir then cover and stir every 5 minutes. Done when some crunchy brown is on the bottom of some of the carrots.

Bon Appetite and Enjoy!

RS Holiday Dinner 2009

A huge thank you to Rob and Robin Falke for cooking up a storm and for their wonderful sous chef, Linda Stafford. There were so many raves about the food that the Falkes have shared their recipes. Enjoy

Herb Marinated Pork Tenderloins
  • 1 lemon, zest grated
  • 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
  • Good olive oil
  • 2 tablespoons minced garlic (6 cloves)
  • 1 1/2 tablespoons minced fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • 3 pork tenderloins (about 1 pound each)
  • Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.


CRANBERRY RELISH-this was served over the pork

This was brought to the Falke Family by a delightful gal named Denise Houghton in Christmas 1999. We have all loved it ever since and doubt if it’s missed a holiday feast since. There’s no cooling and it will keep well in a Tupperware or freezer bag for up to a month n the refrigerator. It freezes well for up to four months.

Ingredients

1 Pound of fresh whole cranberries (When shopping, note most bags are only 12 ounces)

10 oz. Boysenberries and Raspberries... sometimes frozen raspberries and fresh boysenberries---(Can use frozen. Thaw and drain first)

2 Tart Granny Smith Apples (Peeled, cored and chopped)

1 Cup of Sugar (Opa prefers Splenda)

½ Cup of Orange Marmalade

1 Teaspoon of lemon juice (Lime juice provides an interesting kick)

Directions

Chop the cranberries in the food processor (Keep ‘em course, not too fine, imagine a chopped date texture.) Place in a pretty good sized bowkl

Next, place the peeled and cored apples in the food processor. Chop coarser than the cranberries about 3/16” chunks.

Mix in the remainder of the ingredients. Stir until the sugar (or Splenda) is dissolved.

Let rest at least a half hour before serving. Tastes best if served a little cooler than room temperature.


SAUTED CARROTS AND ONIONS

Rob and Robin Falke – a holiday favorite. This is served

Serves 8 to 12

2/4 to 1 lb butter

3 yellow onions – cut into onion rings

3 to 5 lbs carrots – sliced into round thin coin sizes

Salt and Pepper to taste

In large skillet place most of the butter and begin to melt. Add onion rings and begin to sauté’. After onions have cooked for a couple of minutes add Carrots and rest of butter, salt and pepper. Cover for 3 to 5 minutes, stir then cover and stir every 5 minutes. Done when some crunchy brown is on the bottom of some of the carrots.

Bon Appetite and Enjoy!


Inspired by Julia Child and/or her husband

So the story goes that Paul Child wanted to make Julia's kitchen more usable and made her a pegboard for hanging all her kitchen stuff.



Being a victim of overstuffed drawers for far too many years I instantly saw the value in a piece like this. You can have your $50 hanging pot rack, I'll take a pegboard cause in my kitchen I'm doing work.


Friday, November 6, 2009

Take a Lesson from The Damsel...

Because I love you...I'm gonna let you in on a little old secret favorite blog of mine and in so doing introduce you to The Damsel...who will then teach you pretty much everything you'll ever need to know about running a household...the Old School way...read on and prepare to be enlightened:


An intro from The Damsel herself;

Welcome to Old School!

The Damsel in Dis Dress is your teacher for today. Her qualifications are that she is "old." Old School is where you get to learn about some old skills and other thingies that Grandma used to know like the back of her age-spotted hand.
Why would you want to learn old stuff? Two reasons. 1. Last time the Damsel checked, the economy was still tanking. Some things you'll learn in Old School will help save money. 2. Other things will help you be more self-reliant. You'll learn how to do things that Grandma used to do all the time, but people have forgotten. But why, Damsel? Why? Because the day may come that we'll need those skills, and it's part of being prepared. Plus, the Damsel thinks it's nice to keep those skills from being lost.

Sunday, November 1, 2009

Chicken Alfredo Pasta

I tried this tonight for dinner and it was really good and easy.

1/2 cup butter
1/2 clover garlic, minced
2 cups heavy cream
1/8 tsp. pepper
pinch salt
1/2-3/4 cup parmesan cheese, grated
8 chicken tenders
12 oz fettuccine pasta

Melt butter in saucepan over low/medium heat. Add garlic, heavy cream, pepper, salt and bring to a simmer. Turn the heat down if it starts to boil, you just want a simmer. Add the cheese and let simmer for 8 minutes or until the sauce thickens.
Cook pasta according to package, when done you can add olive oil to pasta so it doesn’t stick. To cook the chicken, coat the bottom of a large skillet with olive oil (2 times around skillet), heat over medium-high heat. Add chicken strips, lower heat to medium. Sautee until meat is no longer pink.

Tuesday, October 27, 2009

Toasted Pumpkin Seeds




I'd like to thank my preschool teachers for instilling a strong love of toasted pumpkin seeds in me (also for having me dig around in the front lawn of our school searching for peanuts and pretending to be a squirrel.)

Here's whatcha do...separate the seeds from the guts. Rinse. Dry. Toss them in a shallow pan with about a stick of butter and plenty of salt. Toast them in the oven (400 degrees) for about 20-30 minutes mixing often.

Result is crunchy, salty, Halloween goodness...a great compliment to Halloween candy!

Monday, October 26, 2009

Ranch Chicken Melt

3 cups chicken breast, boiled and cubed
1 celery, thinly diced
1/2 green pepper, diced
2 green onions, diced
1 shake garlic powder
1/2 packet Hidden Valley Ranch Dressing mix, dry
3/4cup mayonnaise
1 cup cheddar cheese, grated
1 tomato, diced
1 French bread loaf, sliced 2 inches thick

Preheat oven to 375 degrees. Mix all the ingredients, except the tomato to the consistency of dry tuna and then carefully add the tomato. Spread butter on the bread slices and then place chicken mixture on the top of each slice. Bake at 375 degrees for 15-20 minutes. Makes about 8 slices.

Dawn's Chocolate Chip Brownie Cheese Cake

Yep...I have officially taken this recipe over! haha. Although, as the story goes, Mom got it in her Family Home Evening Group as a dessert. Years later, she mentioned it to Kitty and her daughter(Julie...who had actually originally submitted this dessert to the group)...and Julie had no recollection of having made it ... nor her mom. And they asked for the recipe since Mom raved about it and told them that I make it all the time. Anyway...it is now:

Dawn's Chocolate Chip Brownie Cheese Cake

1 pkg. Brownie mix (8x8 size)
3 - 8oz packages of cream cheese, softened
1 can sweetened condensed milk
3 eggs
2 t vanilla
1/2 cup mini chocolate chips

9 inch spring form pan

Mix brownies according to box directions adn Bake 35 minutes @ 350 degrees in spring form pan, till set, just done but not gooey or shakey. (I line the pan with parchment paper on the bottom.
Beat cream cheese till fluffy.
Add milk and eggs and vanilla...and beat, beat, beat. Make sure it is competely and utterly mixed together!!
Stir in chips. Pour onto of cooled (not cold) brownie layer. Bake 50 minutes at 300 degrees...till center is set. Cool, remove from pan. Garnish with whipped cream and shaved chocolate.

Pumpkin Apple Streusel Muffins

These are delicious! And don't let the "pumpkin" deter you from trying them. Super easy as well. Yesterday, I took them to Cora's baby blessing, then made another batch for Ken to take to work today. And now, batch #3 is cooking so Adelle can eat them to her heart's content!

Preheat oven to 350 degress. Lightly grease 18 muffin cups or use paper liners. (I get more like 20-22 muffins out of this recipe.)
In a large bowl, sift together:
2 1/2 cups flour
2 cups white sugar
1 T pumpkin pie spice
1 t baking soda
1/2 t salt
In a separate bowl, mix:
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
Add this pumpkin mixture to the flour mixture and stir until just moistened. Fold in 2 cups peeled, cored and chopped apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together:
2 T flour
1/4 cup white sugar
1/2 t cinnamon.
Cut in 4 T butter until the mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 35-40 minutes or until a toothpick inserted into a muffin comes out clean.

Delicious! (Pix may be coming....)

Sunday, October 11, 2009

Pumpkin Cinnamon Rolls




That's right, PUMPKIN cinnamon roll. Now before I go any further, I would like to acknowledge the fact that there are many very talented cinnamon rollers in this family. These families. Consider yourself acknowledged.

But do your recipes have PUMPKIN GUTS in them?

Mine didn't. You may think that referring to cinnamon roll recipes that I don't actually possess is misleading, and you're right. But these rolls are right, too. So do what you will with them.

Dough:
1 packet of active yeast
1/2 cup of warm water
1 egg
1 tsp vanilla
3/4 cup pumpkin puree
1/4 cup sugar
1/2 tsp course salt
1/2 tsp cinnamon
1/4 tsp ground clove
1/8 tsp nutmeg
3 cups all purpose flour

Filling:
1/2 cup butter, softened
1/2 cup brown sugar
2 tsp cinnamon


Frosting:
1/4 cup butter, softened
4 ounces cream cheese, softened
1 tsp vanilla
1 1/2 cups powdered sugar, sifted


Directions:
Mix yeast and warm water in a large bowl and allow to sit for 10 minutes. Add in the rest of the dough ingredients and thoroughly combine. Add a little more flour if it needs a more doughy consistency.

Turn dough out on a lightly floured surface and knead for 5 minutes, then allow to rest for 15 minutes.

Mix filling ingredients together in a small bowl until you have a sugar paste.
Roll dough out in a large rectangle to 1/4 inch thick then spread the sugar filling evenly over the dough. Roll up longways.

Get out some dental floss. Use said dental floss to help you cut the roll into sections (in place of a knife). This is the best idea ever, and of course it's not mine. If you slide the floss under the log, then lift up both ends of the floss, and cross them over one another and pull, the dough log severs a clean, not smooshed section of itself, easy as pie.

Stick the rolls in a greased pan, let rise for 45-60 minutes, cook for 20 minutes in a 400 degree oven.

Mix frosting ingredients, slap it on those babies and EEEEAAAAAAT! These rolls are so good, they need no butter. MOM! step away from that butter. Put down the knife. There you go, easy...easy...

P.S. In my last post, I asked you to guess what the mystery meal was, and the answer is............

......................chopped up pork fat!!!!!

EWWWWWWWW! I know, I know. Hank wanted to try doing something or other with rendering fat on his own for use in his homemade refried beans.

Why, people, why?!?

Some of your guesses were incorrect, but A-MAZING, altogether.

Saturday, October 10, 2009

Mystery Food Again!



So, Hank and I were having such a nice Saturday, I thought I'd share with you Hank's latest concoction. Can anyone guess what this is a picture of/what Hank is whipping up?

I'll give you a hint:

It's not ambrosia salad.

It is mildly disturbing to children under the age of 13.

Or 29 11.5/12ths.

Friday, October 9, 2009

loaded Baked Potato Chowder (PC)

Ingredients:
3 baking potatoes (about 2 1/2 lb/1.1 kg)

3 1/2 cups (875 mL) milk, divided

4 oz (125 g) cream cheese, softened

2 tbsp (30 mL) butter

2-3 green onions with tops (1/4 cup/50 mL sliced)

4 oz (125 g) sharp cheddar cheese, grated

1 1/2 tsp (7 mL) salt

1/2 tsp (2 mL) coarsely ground black pepper

Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets


Directions:
1. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix 'N Chop.

2. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife.

3. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix 'N Scraper(R) until cheese is melted. Serve with toppings, if desired.

Yield: 6 servings (8 cups/2 L)

Nutrients per serving: (about 1 1/3 cups/325 mL): Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 880 mg, Fiber 3 g

Cook's Tip: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) cheese and light cheddar for the 2% milk and full-fat cheeses.



U.S. Nutrients per serving: Calories 300, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 43 g, Protein 16 g, Sodium 890 mg, Fiber 3 g

South of the Border Meat Loaf (PC)

Ingredients:
1 cup (250 mL) finely chopped poblano or green bell pepper

1 medium onion (1/2 cup/125 mL finely chopped)

1/2 cup (125 mL) very finely crushed authentic restaurant-style tortilla chips (about 1 1/2 cups/375 mL whole chips)

1 cup (250 mL) ketchup

2 tbsp (30 mL) Chipotle Rub

1 1/2 lbs (700 g) 85% lean ground beef

1 egg

1 1/2 cups (375 mL) shredded sharp cheddar cheese, divided

Chopped fresh cilantro (optional)


Directions:
1. Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure 1/2 cup (125 mL) crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix 'N Scraper(R). In Stainless (6-qt./6-L) Mixing Bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup (175 mL) of the ketchup mixture, beef, egg and 1 cup (250 mL) of the cheese; mix well.

2. Place meat mixture in Deep Covered Baker; form into an 8 1/2 x 4 1/2-in. (22 x 12-cm) loaf. Microwave, covered, on HIGH 14-17 minutes or until Digital Pocket Thermometer inserted in center of meat loaf registers 145°F (63°C). Remove baker from microwave. With Chef's Silicone Basting Brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160°F (71°C) in the center.

3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired.

Yield: 6 servings

Nutrients per serving: Calories 460 g, Total Fat 29 g, Saturated Fat 13 g, Cholesterol 135 mg, Carbohydrate 21 g, Protein 29 g, Sodium 1050 mg, Fiber 1 g

Cook's Tip: For best results, choose authentic restaurant-style tortilla chips, found in the ethnic section of the supermarket.



Meatloaf can be baked, uncovered, in a 400°F (200°C) oven for 65-70 minutes. Brush with sauce 15 minutes before end of bake time.



If desired, 2-3 tbsp (30-45 mL) chopped, canned chipotle peppers can be substituted for the Chipotle Rub.

mexican chicken lasagna (PC)

Ingredients:
1/4 cup (50 mL) lightly packed fresh cilantro leaves

1 pkg (8 oz/250 g) cream cheese

2 cups (500 mL) shredded Monterey Jack cheese, divided (8 oz/250 g)

1 medium onion (about 2/3 cup/150 mL chopped)

1 can (28 oz/825 mL) enchilada sauce (see Cook’s Tip)

12 (6-in.) corn tortillas

3 cups (750 mL) diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)


Directions:
1. Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups (375 mL) of the Monterey Jack cheese; mix well. Chop onion using Food Chopper; set aside. Spread 2/3 cup (150 mL) of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt./4-L) Mixing Bowl; set aside.

2. To assemble lasagna, using Sauté Tongs, dip four of the tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup (250 mL) of the chicken and one-third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup (125 mL) Monterey Jack cheese.

3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Yield: 8 servings

Nutrients per serving: Calories 400, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 105 mg, Carbohydrate 24 g, Protein 26 g, Sodium 680 mg, Fiber 2 g

Cook's Tip: If desired, 1 bottle (22 oz/650 mL) medium salsa combined with 1/2 cup (125 mL) water can be substituted for the enchilada sauce.

Teri's copy cat recipe of Starbuck's Hot cocoa

Mix and heat for 30 seconds in the microwave:

1/4 cup water
2 T. Cocoa
2 T. sugar

Add to mixter and cook for 3 minutes longer, in microwave:
1-1/2 cup milk
1/4 t. vanilla.

Served with a covering of whipped cream...yum.

Wonder how this would brew up in the cocomotion machine?

another Teri-- Delightful chicken

Teri took her Covered Stoneware Baker from PC but you could use any covered whatever.

Placed 3 (or how many) again frozen chicken breasts in the bottom. Poured over a full, large bottle of Kraft Classic Caesar Salad Dip and Dressing and let 'er bake. I'll correct the time and temp when next I chat with her

The chicken falls apart so nicely. Great over pasta.

Teri's Crock pot soup

Thanx to Teri Stencil, we have a crock pot soup for tonight. She brought the fixins', tossed them in my crock and we spent the day sewing and chatting, along with Rebecca Stay. So here goes:

1 can Black Beans
2 cans Diced Tomatoes with Green Chilis (but you can just get Diced Tomatoes if you don't like spicy)
1 can corn
3 cans Chix and Rice soup
2 large chix breasts (she tossed these in frozen)

Place Chicken breasts in the bottom and then toss on the rest. Bake all day on Low

Garnish with sour cream, fritos and cheddar cheese. (as Teri stated....Cheddar makes it better)

Tuesday, September 29, 2009

Crockpot Pasta Fagioli

This is an adaptation of an Olive Garden dish with the same name. I got it off of this awesome crock pot recipe blog...this woman cooked only slow cooker recipes for 365 days straight and blogged about it.

--1 pound lean ground beef, browned and drained

--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed

--1 can white beans, drained and rinsed
--4 cups beef broth (check label for gluten!)
--1 jar (16.5 oz) pasta sauce

--2 tsp oregano

--1 T Tabasco sauce
--1/2 tsp salt

--1/4 tsp black pepper

--1/2 cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)
--sour cream

The Directions.


Use a 6 quart or larger
crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the
stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty
crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and
Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup (or more to your liking. I use about 2 cups of mini pasta) of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender.
It will swell quite a bit.

Serve with a bit of
parmesan cheese if you have it.

Note: You might want to go easy on the TBSP of Tabasco if you have young kids. Autumn didn't seem to have trouble eating this though...I did have to add sour cream to their servings just to cool it down!