Apron Strings & Simmering Things

Hear Ye..Hear Ye

2008-05-16T15:12:00.001-05:00

I have tried and I can't do it..I can't keep up with this blog..so..
from now on all of my recipes will be at Baking Delights. I will let you know if this changes. Thanks!

Awesome Incredible Clam Chowder

2008-04-25T13:10:00.005-05:00

I left the recipe for the cheese and onion biscuits on Baking Delights, so when you get done with drooling over this head over there to look at those. In our house you almost have to have the cheese and onion biscuits to go with the chowder

I battle the battle against all things fat. In other words, I don't want to lose out on taste by cutting calories. I would rather eat 1/4 c of rich, creamy chowder, than 2 cups of chowder made with skim milk. So don't expect to find low cal here. :)

Awesome Clam Chowder

2 large cans whole baby clams with juice
2 onions chopped
2 stalks celery chopped
1 clove garlic
3 tbs unsalted butter
2 potatoes, diced and cooked until just tender
2 c half and half
2 c heavy cream
2 c organic, free range chicken broth
1/4 c butter for garnishing

Saute the onion, celery and garlic in butter in a stockpot until soft. Add potatoes, clams, and chicken broth and simmer for 10 minutes to allow flavors to meld and the broth to reduce slightly..
Add half and half and cream and bring to a simmer for 15 minutes. You may add a tablespoon or two of flour to thicken it if you need to.
Now, put a ladle of the soup in warmed bowls, top with a pat of butter and salt and pepper to taste.
Servings vary. LOL!

Giveaway week

2008-04-21T12:12:00.003-05:00

Don;t miss out..I am giving away a cupcake book on Baking Delights and a book about Tea on Kettle and Cup
You don;'t want to miss out..and all you have to do is leave a comment to be entered. :)

Strawberry Jam

2008-04-18T11:11:00.003-05:00

I made strawberry jam for the first time in several years yesterday. It was a little runny, I think due to the fact that one more time I tried a store brand of pectin (why???).
But ultimately it was everythign i remembered that strawberry jam should be. I have the recipe on Baking Delights, if you are interested.

I have noticed that lots of people are afraid of canning and jam making. I think this is sad, because it is such a rewarding part of cooking. The best way to learn to can is to learn from a person, so if you have a relative or friend that does it go help them out.
If not, here are some things I recommend:

Amazon.com Widgets

I am an Iris

2008-04-15T20:51:00.001-05:00

I am an
Iris

What Flower
Are You?

"You are a very sensual person. You like to experience all the sights, smells, tastes and textures the world has to offer. Ordinary be damned, because you want to do it all."

But if I was a dessert? I dunno......

Menu Plan Monday

2008-04-14T18:50:00.009-05:00

Not sure for the whole week...we have the VA tomorrow all day, then church wednesday and my grandaughter has a play Thursday night...and I am being taken out for my birthday on Friday (my birthday is not friday..it is 4/21) so that leaves Saturday...and Sunday..

Monday- Chicken and Rice

Tuesday- Pinto bean and Garlic Soup

Wednesday- Torta Rustica (It will be on baking delights...I haven't published it yet.)(Update..published...)

Thursday- Homemade acorn squash ravioli with pecan & Mascarpone (that will be for Presto Pasta, but am not sure whether it will be here or Baking Delights)

Oh, this? Mile High Buttermilk Cake with Orange Curd

Friday-Homemade Pizza for the family while I indulge in chinese food with my best friend.

Saturday-Pot roast
Sunday- Roast Chicken

Some of the menus over at Menu Plan Monday are amazing! Check them OUT. :)

I should do this for Wordless Wednesday

2008-04-09T19:41:00.003-05:00

Kyrie is an 8th child. This means that she is the baby of a large family. She is unique. All my kids are but Kyrie...well....see for your self.
She and the dog were both asleep. The floor really isnt that dirty..the silt left from the flood has worn away the varnish on the floor....

Mmm...garlic

2008-04-08T23:53:00.004-05:00

Image:(c)Marye Audet 2008

Garlic has got to be one of my all time favorite flavors...well besides chocolate.
When paired with potatoes it is fantastic.

There are a ton of heirloom garlics out there, and it isn't hard to grow. If you have a bit of dirt think about planting some this fall, the taste is so different than the commercial stuff. Once you roast garlic it totally changes, not just texture but flavor as well.
This recipe for Garlic Smashed Potatoes has the fantastic flavor addition of chipotle to spark it up.

40 garlic cloves (about 4 heads of garlic)
1/3 cup olive oil
5 pounds blue potatoes, or other heirlooms cut into 1-inch pieces but left with skins on
2 cups grated sharp cheddar cheese (white is the best for this depending on the potato color you use)
4 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1-1/2 teaspoons dried chipotle

Drizzle oil over garlic in pan and cover with foil. Put in a 350F oven for 40 minutes. Check often after 30 minutes. You want the garlic to be soft and creamy but not scorched or burnt. Let it cool, peel and chop it.

Cook potatoes in large pot of water until tender. Drain. Place potatoes in a big bowl. Add garlic and remaining ingredients. Use a potato masher to coursely mash the potatoes, leaving some chunks. Season to taste with salt and pepper.

8-10 servings

Cool, Colorful Heirloom Carrots

2008-04-01T13:48:00.004-05:00

The last time I was at the local produce store they had carrots in bundles. I really like the carrots with tops because you can see that the carrots are fresh..and my chickens really like carrot tops.
Anyway...the bundles were multicolored in shades of orange, purple, cream, and red. I loved them immediately and was pretty sure that the Princess Kyrie would get a blast out of them too!
All of the kids did because, as an added bonus, the purple carrots turned their mouths purple.
And really, does it get cooler than that?
I don't think so.

Daring Bakers!

2008-03-31T00:02:00.001-05:00

My March Challenge is up on Baking Delights!!

Easter Candy!

2008-03-24T10:29:00.007-05:00

Well this year we were a little long on kids and short on money so I decided to make my own Easter candy. It came out really well, I think, and the kids were delighted.

The chocolate bunnies are just chocolate molds filled with melted milk chocolate...Here is the recipe for the marshmallows. Homemade Peeps. I used 2 Tbs rosewater and 1 tsp vanilla in the water to flavor the marshmallows...and they were very good. I think I over cooked them...but they disappeared pretty fast. AND, as I said..the kids were delighted.

Presto Pasta Night!

2008-03-20T17:58:00.004-05:00

I am in under the wire today! I am in a huge hurry, so I may have to come back and take care of spelling mistakes, or pictures. This is my entry in this weeks Presto Pasta Night Roundup.

I love homemade pasta. For lunch today we had Homemade rigatoni with a ground pork, pepper, and tomato sauce. It was fantastic! There is just something about the flavor and texture of pasta when it is homemade..

Homemade pasta dough:
About 4 cups of flour
5-6 eggs

Mix until dough looks crumbly but sticks together easily when you squeeze it. Run it thorugh your pasta maker as directed, with the rigatoni disc.

Cook for 2-3 minutes in salted boiling water. Drain.

Sauce:
2 c tomatoes
1 lb ground pork, browned
1 tsp chipotle
2 c chopped bell peppers
1 c onions
1/4 c fresh basil
a splash of red wine
salt and pepper to taste
Simmer for twenty minutes

floods

2008-03-19T08:58:00.001-05:00

We had a huge flood yesterday..you can read about it on my other blog..frozen music.
For right now..I am exhauseted and going back to bed..I will catch up with you all tomorrow.

Homemade, Rose Scented Sugar Donuts

2008-03-17T11:46:00.006-05:00

Homemade donuts are always good. These are unbelievable. Rose and vanilla donuts!

The light rose flavor holds up well in the frying process, although I was afraid it wouldn't. Rose is such a delicate flavor! But it seemed to come out just a good as I had hoped.
These are very fresh and "spring-y", and made in a diminutive size would be really neat for a spring tea. I am thinking of using the dough to make filled donuts next time and filling them with lemon curd, or bavarian cream...MMMMM... :)

Rose and Vanilla Donuts

1 C sugar
2 tbs melted butter, cooled to room temp
2 eggs
4 c flour
4 tsp baking powder
pinch salt
1 tsp vanilla
2 tbs rosewater
1 c milk

Beat eggs. Add sugar gradually, beatng well. Blend in butter and flavorings. Add dry ingredients alternately with the milk. Knead lightly just to make it a cohesive ball. Roll out on a well floured counter and cut into donuts. Fry at 365 until golden, drain. Shake in a paper bag of sugar mixed with pink sugar crystals.

Leftover cereal muffins

2008-03-16T00:16:00.003-05:00

I don;t know about you but often I have one bowl of cereal left over, when I do buy it, which isn't often (How is that for a run on sentence?)
Cereal is a big treat here, but it seems there is always one bowl left over and everyone wants it. Today it was Apple Jacks.
I have prevailed. I added the left over cereal to my favorite muffin recipe and got apple jacks muffins and everyone was happy.
Try it the next time you have cereal left over..it works great!

Purple Potatoes for Princesses

2008-03-12T13:32:00.003-05:00

Kyrie may not be a princess but don't tell her that. She will be in shock. ;)

The child loves all things purple. I had not really tried purple potatoes before but saw them in the local vegetable market and picket up a couple of pounds just to check them out. When you liv eiwht a princess you sometimes have to got he extra mile, you know? And I happen to live with three of them.
Anyway, so I got them, brought them home and gave them the ultimate test. Plain, boiled, salted potatoes. If a potato is good there is nothing better, but if it is one of the commercial, tasteless variety it is just...eww...insipid.
These potatoes were slightly sweet with a rich potato taste that screamed fresh and organic. Her majesty was skeptical at first, but quickly gobbled them up.
The next thing I am going ot try is the rose pik ones, I think that they would be pretty mounded together with the purple.
The purple potatoes do maintain their color, this picture was taken after boiling. I don;t know if I am up to purple potato soup. However. Lilac mashed potatoes does sound intriguing, don't you think?

Penne Rustica, My Way

2008-03-10T16:52:00.004-05:00

After the pitiful excuse for pasta I had the other day I was really hungry for something good and pasta-y. I wanted to re-create Macaroni Grill's Penne Rustica, sans the salt, but I didn't have all the stuff. SO I used what I had, which is after all, what rustica is all about, and came up with this. This is my entry into this week's Presto Pasta Night, hosted by Ruth. It seems that if I don't get my entry in early it just doesn't get done.

Penne Rustica

3 links hot italian sausage, casing removed, and made into small fingertip sized meatballs
1 cup of mixed chopped peppers
1 cup chopped onion
2 large cans of organic diced tomatoes, or about 4 cups diced, fresh tomatoes
1/4 c chopped basil
5 cloves of garlic, chopped
1 cup small, button mushrooms
2 tbs olive oil
salt and pepper to taste

2 lbs of penne pasta, cooked

Simmer everything but the pasta for about an hour, adding water as necessary to keep it from going dry.
Add sauce ingredients to pasta, top with grated parmesan cheese, and bake at 350 for 30 minutes, or serve without baking.
Seves 12

Win A Dorrie Greenspan Cookbook!!

2008-03-06T10:53:00.003-06:00

Hey, I am blogging about my own contest so does this mean that I am entered to win?

On Baking Delights I am running a contest. There are two prizes. One is Dorrie Greenspan's Paris Sweets Cookbook....the other is a $10 gift certificate to Amazon. Please enter! I need a new tagline for Baking Delights and I thought this would be a fun way to find one.
I am not posting a recipe here today but those bran muffins can be found here
They are amazing...and they are the most truly make ahead food I have ever tried.

Asparagus with Bacon and Pecans

2008-03-05T17:31:00.003-06:00

Look what I found at the produce stand! I love asparagus, lightly steamed with salt and butter. It is at it's best like that, I think. No lemon, no pepper, nothing but the butter and salt.
Marc didn't used to like it but he does now. After 28 years of marriage he sort of has gotten used to vegetables.
But there is one other way that it is incredible....

Asparagus with Bacon

1/4 lb bacon, cut up
1 small onion, chopped
1/4 c pecans
1 teaspoon fresh lemon juice
2 hard boiled eggs chopped finely, optional.

Cook bacon and onion in a large skillet until crisp. Add the nuts and saute until just golden. Pour off all but 2 tbs drippings from skillet. Return bacon, onion and nuts to to skillet. Remove from heat.
Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Arrange on a platter. Stir bacon mixture over medium-low heat about 3 minutes; spoon over asparagus. Drizzle with a little lemon juice and sprinkle the eggs over all.
Makes:not enough

I Have NOT Been a Slacker

2008-03-04T16:11:00.006-06:00

O.k..as I was writing this I was called out to the barnyard with excited shouts of MOM! Come QUICK! Hadassah is having her babies!
Ah the life of a farmer/blogger/mom/teacher/jackA-- of all trades....so I ran out yelling at one child to grab towels (it is chilly today adn Dassah was outside rather than inside) and one child to grab my camera. Shiloh was all ready out supervising the birth and ready to help if needed. She is an amazing 12 year old. Life of a homesteader... Helping birth baby goats, taking husbands to VA, teaching polynomials in algebra, whipping up a souffle....talk about reality t.v.! Now if only I was a size 6 again and I could top it all off by sauntering into the bedroom in something amazing....
And do ya think if I convinced my family to let me do wife swap (I have threatened) that I would get to be traded with a rich woman in a cozy apartment with a clothing allowance? Because I could handle that.

Here it is an hour past that call. We have two blue eyed bucklings that are just beautiful. In a few days Grin will also give birth, probably to triplets, and within two weeks we will be adding free organic goat milk (and chevre) to our menu.
Give me a few hours and you can go to Frozen Music and see the rest of the pictures I took..O.k..now..go ahead and read what I was writing before...Carry on!

No matter what you may think I have not been slack in my writing. I have been really busy! REALLY busy. And stressed. And spending lots of time at the VA with Marc trying to get his disability claim dealt with. Can you believe we are still battling the government to have his disability increased from 10%? The man is in a wheelchair/on crutches for pain management. sigh.

However, cooking goes on, doesn't it? Some days I gaze romantically into his eyes from the other side of our 10 foot table and yell "We'll Always Have Lasagne!"

On the way back from the VA today we stopped to have Lunch at the Macaroni Grill. You know, we never ever eat out. I am too picky. But I had heard good things about Macaroni Grill, and had wanted to try it for a couple of years, and I had a little extra money...I figured lunch would cost maybe 12-15 bucks.

Umm. Not. $26 with the tip. That is ridiculous.
I ordered the Penne Rustica. It is described as penne pasta with shrimp, proscuitto, and italian sausage or ham? Not sure...in a cheese sauce.
So we get the bread, which was really good. It was a flavorful rosemary bread and I will probably try to make some in the next few days. I thought things would be o.k..and Marc had ordered Lasagne...because that is always good everywhere you go..
Not.
So we were discussing future plans when the food came, and we stopped, prayed, and then took a bite. My first thought was "Thank God we prayed". Marc got an odd look on his face. No, seriously, more than usual.
This wonderful penne rustica was penne salt-ica. There was no real flavor. Just salt. The shrimp was over cooked and rubbery...literally chewy. Have I mentioned the salt?
After I drank my 5th glass of water (it was really good water, in a clean cup) I gazed deeply into Marc' s eyes and moaned softly, "I need it...NOW!"
He gulped, his eyes got bigger, and he looked at me with a fire that I have not seen since the early days of our marriage. "Come and get it."
"Now...Please baby, I can't wait!" As I lunged across the table he grabbed his water away from my greedy, grasping fingers and chortling between gulps finished it off.
By the time we had drained the water in the city water supply, I felt sufficiently hydrated to try the lasagne. Which was...o.k. salty but o.k.
I swear these people own stock in salt mines somewhere.
I hate wasting money, and the penne was 7.95..so I took another bite and promptly pulled a long hair from my mouth. Not mine.

About that time one of the waitresses, also not mine, sneezed several times as she was pouring water for her table. And then served the water to the table.

Marc and I both looked at each other in horror. Surely Alan Fundt was going to hop out and say 'Surprise, YOU are on Candid Camera!"
Nope.

We have made a new pact to eat at home.

Daring Bakers

2008-02-29T12:28:00.003-06:00

Today is the big day! The Daring Bakers reveal for February..I am busy commenting and checking out other Daring Baker's Posts...so no post here... but head over to Baking Delights for hte full story and pictures.

Blog Awards.

2008-02-28T12:48:00.002-06:00

O.k..so yesterday I got this way cool award..and today I get to pass it on. There are so many really excellent blogs out there that it is hard to know which to pass on to! These blogs are from those I read regularly..

1. is April from Abby Sweets. I love her blog. She always has a sweet comment on Kettle and Cup and her posts are beautiful and informative.
2 Gayla at Not Before Coffee because she is awesome at discussion cutting edge subjects and cutting through the bull.
3.Marie from A Year at Oak Cottage..I am probably giving her an award she all ready has , and deserves, but I didn't see it on her site and it is incredble!
4. Like Marie, Inge has so many awards and deserves more...Her blog is an inspiration to me, and she has become a friend. Vanielje Kitchen
5.A relatively new find for me, discovering this blog while surfing for Baking Delights, was Food For Laughter and it has become a must read!

SO there are the blogs I want to award with this...All of them are excellent, amongst many more.

WOW! Look What I Got!

2008-02-27T18:09:00.003-06:00

I got an award...Not just any award, either! Look!
I have looked at other blogs that have this and thought how cool it was. Awards are fun, and they are a sign of acceptance among your peers, or I think they are...And I got this one from Baking History, of all places!
I am amazed because...well ..have you really LOOKED at that blog? Awesome! I love history and I love old recipes...and the ones that show up regularly on Baking History are amazing! They make you want to run into the kitchen!
Anyway...I have 5 people I can give this award to, but no time right now...I will be back with the people I pick!

Crullers

2008-02-25T20:30:00.004-06:00

O.k..so I admit it, darn it. Tartelette got me on a donut binge. Here are the crullers I made for breakfast on Sunday. I made crullers the old fashioned way by rolling strips of dough around a rounded handle. I actually used my knife sharpener for this and it worked great. After rolling it around the handle or whatever, you gently slip it into the oil...and voila...donut ringlets.

Crullers
2 eggs beaten
1 c. sugar
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. vanilla, or lemon
1 c. milk
2 tbsp. melted butter
4 c. flour
4 tsp. baking powder

Heat fryer to 365.
Mix in order given. Knead dough lightly on floured board. Roll to 1/4 inch thick and cut into strips. Roll strips around a wood spoon handle or dowel, and slip from the handle gently into in deep fat.
Draina nd dust with sugar or confectioners sugar.

Organic Eggs

2008-02-21T23:27:00.007-06:00

I really like having chickens. We have 24 chickens and a rooster, and on very warm sunny days we get 22-24 eggs, and on very cold days (today) we get 10-14. That may sound like alot but you have to understand that Marc eats 3, Jon eats 3, Matt eats 3...then the other kids eat a total of 5-6...We like to give some away to neighbors too.
Anyone that doess not think there is a difference in eggs, in organix, free range eggs, is bonkers. The yolks are so orangy yellow and they have a real egg flavor. The flavor actually adds a nuance to baked things that you can't describe...not eggy exactly, but fresh. Intense. Different.

I like knowing where the eggs come from and how the chickens have been treated. Ourss are so proud of their handiwork they like to peek in the window and watch us eat breakfast.

Anyway....just some thoughts to share.

Coconut Rice

2008-02-19T12:32:00.003-06:00

If you thought you saw some rice peeking out from the side of the plate on the pork roast...well you did. I made coconut rice to go with it and I was really pleased with the result. A couple of the kids said that they thought it was a little bland, and I am not sure that I would not add more sugar next time to give a bit more flavor.

The coconut flavor was subtle, but there, and I liked how it set off the flavors in the sauce.

2 cups brown rice
2 cups coconut milk
1 3/4 cups water
1/2 tsp. salt
2 tbs butter
1 tbs. brown sugar
1 small can chopped chiles
1 tsp. coconut flavoring
1/4 c shredded coconut

Add coconut milk, water, salt, butter, and sugar to pan. Bring to boil and add rice, flavoring, chiles, and coconut. Simmer until liquid is absorbed and rice is cooked, about 40 minutes.

Serve this with spicy food because the slight sweetness and richness cuts through the spiciness.

Roast Pork Loin with Orange-Honey-Chipotle Glaze

2008-02-18T07:48:00.004-06:00

Roast Pork Loin with Orange-chipotle-honey glaze. YUMMY!
This was so good. I wanted something a little different and did not have a lot of time. I tossed the pork tenderloins into the oven to roast for about 45 minutes. While that was going on I started looking in the pantry for stuff to go with it. Does anyone besides me end up frantically trying to figure out what to serve with dinner?

O.k..I am editing this so if you think you read it yesterday and now it looks more..uh detailed..you are right. I had totally forgotten about the entry to the Joust. A pox upon me!
Or not....
Anyway..here is the recipe...and officially my entry into the February joust.

2 1/2 cups orange juice
1/4 cup fresh lemon juice
1/4 c honey
1 tablespoon dried chipotle or other dried hot pepper
1 /2 tsp cinnamon
2 tbs pink peppercorns, cracked
1 teaspoon salt
1 tbs of cornstarch if absolutely necessary for thickening

1 can mandarin oranges, drained. Add the oranges as garnish.

3 lbs of pork tenderloin- Roasted until internal temperature reaches 155 degrees. Let stand 10 minutes. the temperature should hit 160 F during the standing time.

Make a reduction of the sauce ingredients. This should take about 3o minutes at a boil. Strain, and let stand while slicing the meat.
Arrange a couple of the medallions on a plate and garnish with the sauce.

The Donut Event!

2008-02-15T13:41:00.003-06:00

Have you actually gone and looked at Tartlette's blog or Peabody's blog?
They had 100 entried for the Time to Bake the Donuts Event!!

I am thinking that I could go right down the list and eat them all, one by one...
Here is another donut recipe, I did not enter it in the event, but it is good anyway..

Homemade Buttermilk Donuts

2 cups buttermilk
2 eggs
1 cup sugar
5 cups flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp freshly grated nutmeg
1/4 tsp cinnamon
1/2 cup unsalted butter melted
Oil for deep frying

Combine the buttermilk, eggs, and sugar. Set aside.
Mix dry ingredients.
Add the buttermilk mixture to the dry ingredients and stir. Stir in the melted butter or shortening and knead until it forms a soft dough. You made need to chill at this point, especially if your kitchen is hot.

Roll out dough to 1/4 inch on a lightly floured surface . Cut with donut cutter.

Fry the doughnuts on each side for approximately 1 min. in 370 oil, or until golden brown. Drain and finish as desired.

Valentines Day, Recipes, Gifts, and Coolness

2008-02-13T09:34:00.004-06:00

I have been writing Valentines Day posts right and left, it seems. Just not here!
My granddaughter has a party at her school tomorrow and I will be making sugar cookie hearts to send with her. This recipe for sugar cookies is fantastically easy, and if you haven't tried it, seriously, you will love it. The roll and cut like a dream.

I posted two recipes for Red Velvet Cake this morning. One is the one with food color, but the other is an old fashioned one colored with beets. Ii have a child that is sensitive to red dye of all kinds, so I like the beet based one.

Valentine's Day Chocolate Recipes is a collection of three of my favorite chocolate recipes.

I did a menu for a Romantic Valentines Day Dinner

How about a chocolate portrait, or other homemade Valentine's Recipes?
On Kettle and Cup I concentrated on gifts:
Valentine's Day Gifts For Kids, this beautiful collection of pretend tea foods
10 Best Valentine's Gifts For Coffee Lovers
10 Best Valentine's Day Gifts for Tea Lovers

See, I have been busy! Have a wonderful Valentines Day.

Carrot -Ginger Puree

2008-02-12T06:08:00.000-06:00

Sometimes vegetable purees are not appetizing. I have had a few that looked alot like babyfood and did not taste much better. Not the case with this one.
This, to me, is everything a puree should be-rich, flavorful, melting. It makes a fantastic side dish to chicken or pork.

This recipe is not rocket science..I don't usually measure. Just add the cream slowly to get the right texture.

Carrot -Ginger Puree

2 lbs carrots, peeled and cut
pinch of salt

steam the carrots and salt in a little water until soft. Drain.

1 tsp fresh ginger, grated
1/2 c heavy cream
1/4 c unsalted butter
1-3 Tbs sugar (to taste)
Freshly ground pepper

Add ginger to cream and bring just to a simmer. Remove from heat and add butter. Allow to cool to lukewarm.
Add carrots to processor. Pulse while adding cream, sugar, and pepper. Process until smooth. Adjust salt and pepper.
About 6 servings

Menu Plan Monday

2008-02-11T12:46:00.000-06:00

I instituted a plan last week, and so far it seems (heavy emphasis on seems) to be working. :) SO much so that I am posting Menu plan Monday this week! YAY! Since the network on B5 went down last week the paychecks are running late. They dont consider them late untilt he 14th but for me this is late. Groceries are dwindling, altho I did manage to scrape together enough for some coffee beans yesterday. Some of these plans will change depending when pay happens. Forgive the heavy use of carbs and starches...we are concentrating on filling, not flair and are using what is left in the pantry.
You can read more menu plans here

Menu Plan Monday

Monday: BBQ Lentils and eggplant
Rice
Fry Bread

Tuesday: Pork Chops
Sauerkraut
fingerling potatoes with crystalized sea salt

Wednesday: Roast Chicken
Parsnips
Rolls

Thursday: Valentines Day Party for whole family...not sure what the menu will be

Friday: Calzones
Sauteed Brussels Sprouts and Pistachios

Saturday: Clam chowder
Rhode Island Clam Cakes

Sunday: Cooks Choice (TBA)

Dark Rich Brownies, Recipe

2008-02-09T12:19:00.000-06:00

Did you know that York has come out with peppermint patty baking bits? Oh yeah, they have.
I made these brownies the other day, just a standard recipe, and added the York things...wow. They were rich beyond believe and tasted like a York peppermint patty. Yummy.

Have you noticed that I have been really good about posting on Apron Strings and Frozen music? Yeah. Yay me.

Anyway..I just realized that I have not posted a recipe for just lain rich, chocolate, no frills brownies anywhere, not here or at Baking Delights...so here ya go. This is good. Slightly under cook for chewiest texture. Cocoa makes the brownies richer.

Rich Dark Brownies

1 1/4 c unsalted butter, melted
1 c hershey's special dark cocoa
2 oz melted bittersweet chocolate, melted
2 c sugar
3 large eggs
1 tbs mexican vanilla
1 c flour
1/2 tsp salt

Mix butter, sugar, cocoa, and chocolate until smooth and shiny. Microwave until the mixture loses it's graininess, about 3 minutes, stirring every minute. Set aside to cool.
Beat eggs until very light. Add vanilla, then chocolate mixture. Add flour and salt.
Mix quickly until blended, pour into a greased 13x9 pan and bake at 350 for 30 minutes. Allow to cool before cutting.
Makes 1 very large brownie. :)

Time To Make the Doughnuts Event

2008-02-08T10:58:00.000-06:00

This is my donut submission for Tartlette's Time to Make the Doughnuts Event.
If you want to participate you just need to check out the rules and post your blog post by 2/12/08. Easy!

Donuts, doughnuts, sinkers...whatever you call them, they are popular at my house. i like them because hardly anyone makes homemade donuts anymore so everyone thinks I am amazing-and also because they are a cheap way to fill everyone up. That is a HAPPY thing.

I am always looking for a new recipe, and this one was good. Easy to roll, simple, straightforward. Sweet without being too sweet. The trick to good donuts is hot oil and a sticky dough. Have fun with it. :)

Breakfast Donuts

4 1/4 c flour
4 tsp baking powder
1 tsp freshly ground nutmeg
1/2 tsp salt
2 eggs
1 c sugar
4 tbs melted unsalted butter
1 c milk
1 tsp vanilla
oil for frying.

Sift dry ingredients together.
Beat eggs and sugar until light. Add cooled melted butter, vanilla, and milk. Add dry ingredients and mix until smooth.
Knead lightly on a floured surface, roll 1/8" thick, and cut with floured donut cutter. Be careful not to twist the cutter but cut straight down. Fry at 370F until golden on one side and then turn and fry until done. Drain.
Roll in sugar or frost with confectioners frosting.
Confectioners frosting:
1/4 c melted butter, 1/2 tsp vanilla, and add enough confectioners sugar in to make a good glaze.

Eat while warm. With coffee.
You can freeze these unglazed and heat in a 375 oven as needed.

Baking Delights and Kettle and Cup are down.

2008-02-07T09:01:00.000-06:00

I don't know if you have tried to check out Baking Delights, or Kettle and Cup this week, but the network has been having major server problems. I can't even get on it to say, hey, we are having server problems.

I am working on a blogging schedule that will hopefully allow me to post here more. See, Baking Delights does really well, getting nearly 4,000 page views a day. Apron strings tends to get maybe 45 on a really good day so most of my energy has been spent over there. But..since it is a network blog I can't put up my Royal Foodie Joust award, or my Daring Bakers thing, or my blog roll for Leftover Queen...so I am trying to figure out what in the world to post here to bring me both places daily..I mean, even I can do so much cooking, you know?

Here is a recipe for Banana Chip Cookies...I liked them flavor-wise..but I have not found a good way to get the texture I want when using banana...Give them a try..but expect moist and cakey rather than chewy.
Banana Chocolate Chip Cookies

1/2 c unsalted butter
3/4 c sugar
1 egg
1 overly ripe banana
1/2 tsp vanilla
1/2 tsp banana flavor (frontier does a good natural one)
1 1/2 c flour
1 tsp baking powder
1/2 tsp salt
1 tsp freshly grated nutmeg
1/4 tsp baking soda
1/4 c buttermilk
1 c chocolate chips
1/2 c dried banana, cut into small pieces
1/2 c chopped pecans (opt.)

Preheat oven to 375
Cream the butter and sugar, and add the egg. Beat in the vanilla, the banana flavor, and the banana, and mix until well blended. Add sifted dry ingredients to creamed mixture. Fold in chocolate chips, dried banana and nuts if using.
Drop be teaspoonfuls on baking sheet that is covered with silpat or lightly greased. Bake for 8-10 minutes, or until just brown at the edge. Remove, and cool.
4 dozen

My Daring Bakers Challenge

2008-01-28T08:11:00.000-06:00

Since I am not doing so well at keeping up with both blogs..
My Daring Bakers Challenge is over at Baking Delights. :)

School Lunches..YIKES

2008-01-12T11:54:00.000-06:00

So, over the Christmas Holidays my son in law, daughter, and 2 grandkids moved in with us. We have 6 kids under the age of 16 still home.. I checked and out oldest son is still happily in the Air Force in Utah so it looks like we are not going to have to add on to the house...yet.
Here is the deal, my granddaughter is 5 and she goes to school. Now, we have been homeschooling since 1989 so event hough I have young kids I have not had to deal with the dread school lunch.
Amanda is going to private school at our church, which is fine, but the meals leave a little...o.k...a LOT to be desired. Carbs a la carbs. Fish sticks, macaroni, corn....
Call me a food snob, go ahead, you won't be the first.
So this past week has been the first week since 1989 I have had to pack school lunches. Organic baby carrots carved to look like fish and bunnies, sandwiches cut with heart shaped cookie cutters, fresh cookies baked at she ate her breakfast (homemade granola, organic milk)...
Now my youngest daughter, Kyrie (4) wants a packed lunch. She does not want to go to school mind you, just the lunch.
So I have decided to pick up the components of lunch containers today. It is hard to find a lunchbox that will do all I want it to, and Bentos are way to expensive to buy for so many...here is, I think, the menu for this week's packed lunches.
Understand that all of my kids, and grandkids are total tea snobs, thus the tea.

Monday: Vegetable soup
Homemade soda crackers in shapes
Cheese and apple cube kabobs on toothpicks
Hot Earl Grey Vanilla latte

Tuesday: Turkey Roll ups (turkey, cream cheese, lettuce, and cranberry sauce rolled in a tortilla and cut in 3rds)
Homemade potato chips
chocolate chip cookies
Juice

Wednesday: Banana Bread and peanut butter
Organic carrot shapes
Organic whole milk yogurt
Hot Forest Berry Tea

Thursday: Tuna fish salad and apple wedges
Homemade Graham Crackers
Hot Cocoa

Friday: Chili cheese fries
Sliced Pears
Cupcake
Chai

Quick, Easy & Cheap: Mom's Goulash

2008-01-10T11:01:00.000-06:00

Goulash was a staple at our house. Now, this is not the goulash most of you are probably thinking of at all. This is macaroni, tomato sauce, green pepper, and onion...Comfort food, unpretentious and addicting.
We had it weekly when I was growing up becuase it is easy and my mom did not like to cook. We have it several times a month at my house because everyone loves it. To get the full experience of this dish the macaroni must be slightly overcooked. I know, but really, you must.
O.k... I made it with yellow peppers as well as red peppers. I was feeling creative.

Mom's Goulash

1 package of macaroni, cooked

2 large cans of tomato sauce

1 lb hamburger, browned with
1 green pepper, chopped
1 onion, chopped

salt and pepper to taste.

Mix the ingredients together and serve hot. Serves 4-6 maybe.

I am back...No Really

2008-01-09T15:09:00.001-06:00

Yikes. I feel like I have been gone for ever. Christmas was hectic as can be with all of the cooking and baking and things. Plus, my oldest daughter and her husband and 2 kids moved in with us...Marc had surgery this past Monday on both knees, but his boss was nice enough to fire him first. >: (
It WOULD be a disability discrimination suit except there are less than 15 employees in the store so he is exempt from those types of things. Yay. Not. So far, Marc is out of the wheelchair more, and we will be getting a consult with a neurologist because ortho felt there were some neurological considerations. Apparently there is a degenerative nerve disease that is genetic that Marc has the signs of. We'll see, right?

I made two quiches last night. I have to make two because the little kids do not like onions! The Southwestern Quiche I posted on Baking Delights but I wanted to save one out to post here to get back in the swing of things.
Hey..leave a comment and welcome me back..

Creamy Cheese Quiche

1 unbaked pie crust in a 10″ pan

6 eggs

1 1/2 c half and half

1/2 c heavy cream

1 c shredded gruyere cheese (1/2 lb)

1/4 c chopped, fresh parsley if desired

1/2 tsp salt.

Make pie crust and freeze for 30 minutes.

Preheat oven to 425F.

Layer the cheese in the pie crust. Top with chopped parsley.

Whisk 6 eggs together until well mixed and then add the cream and half and half. Combine well and pour carefully into the crust. Bake for 30-40 minutes until set. Serve hot or at room temperature.

Mardi Gras!

2008-01-05T10:53:00.000-06:00

I know I haven't been around for awhile..I have been working hard to get baking delights and kettle and cup going...
but Mardi Gras is just around the corner and the foods (and coffees) of mardi gras are awesome....so...while you are planning your mardi gras party..check this out!

You are invited

2007-12-18T13:59:00.000-06:00

To tour my Christmas house ...Just hop in the sleigh by clicking here
See you there!

Red Cabbage & Andouille

2007-12-18T01:31:00.000-06:00

O.k..so I changed it a little. I had put the cabbage in the crockpot and realized I had no meat to put in. I was headed to the store anyway so I decided to cook the meat seperately and add it.
So I did.
While I was reaching for the kielbasa I noticed that the pecan smoked andouille was on sale. No contest there, I grabbed it. WOW! I will always make this dish with the anduille in the future!

Menu:
Red Cabbage and Andouille
Green Olive Bread (bakery)
Spring Salad Mix with Homemade Ranch Dressing

Red Cabbage and Andouille

1 head red cabbage, chopped
1 onion chopped
3 tart cooking apples, I used Pippins
1 c cider vinegar
1/3 c sugar
1 tsp cracked pepper
2 lbs pecan smoked andouille sausage

Place all ingredients except the andouille in the crockpot and cook on low for 4-6 hours.
Cut the andouille into chunks and boil in some water until internal temp of 160 is reached (about 10 minutes). Add cooked sausage to crockpot and let simmer about 20 more minutes. Serves 6-8

I give it 4 stars. 5 stars is reserved for chocolate!

Menu Plan Monday

2007-12-17T11:53:00.000-06:00

What a crazy week this will be!
My daughter and son in law and their two kids just moved in with us for awhile.I lost my grocery list and menu...and it is the week before Christmas. Yay.

Monday-
Crockpot red cabbage, apples and kielbasa

Tuesday-
Goulash

Wednesday-
Chicken, broccoli and rice casserole

Thursday-
Pasta

Friday-
homemade pizza

Saturday-
Shepherd's pie

Sunday-
corn chowder

I posted an incredible recipe for Finnish Coffee Bread on Baking Delights..check it out. This is the last day for the cookbook give away as well. Also...I am still doing the weekly coffee giveaway on Kettle and Cup so check that out as well.

so far so good

2007-12-12T13:51:00.000-06:00

o.k. well it is going as planned and I have the roast in the crockpot..I dont know how ti tastes yet but it sure smells great!

3 lb roast
3 cloves garlic chopped
2 onions chopped
1 tbs liquid smoke
1/4 c chopped cilantro
8 carrots peeled and cut into large chunks
salt pepper
worcestershire-a couple of glugs..maybe a tablespoon
taco seasoning

rub taco seasoning, salt and pepper over meat...add everything else and slow cook about 8 hours.

Menu Plan Monday

2007-12-11T08:16:00.000-06:00

I don;t know about you all but things are absolutely chaotic here! I am meeting myself coming and going, and find that I am cooking breakfast, lunch and dinner, seemingly, back to back. Blogging? Who has time!?
So, please forgive my absences, there is alot going on.
And...my menu reflects it! Nothing gourmet, just homecooking...and lots of it. Stuff to keep bellies full and bodies growing.

Monday:(kids activities night)
Chicken Noodle Soup

Tuesday:
Shepherd's Pie (more accurately, cottage pie!)
brussels sprouts
potato rolls

Wednesday: (church)
Mexican Pot Roast
potatoes, carrots, onions

Thursday:
Tuna Tetrazinni
Peas
some kind of bread I haven't made in awhile..not sure which

Friday (family night)
Homemade Pizza

Saturday
Sloppy Joes
Homemade chips (or fries, not sure)
cole slaw

For more menu plans check Menu Plan Monday for December 10!

Christmas Past

2007-12-04T08:17:00.000-06:00

This is not so much of a food post as it is...just thoughts.
I was sitting in Starbucks yesterday sipping coffee and tyring to make a grocery list...watching the afternoon shadows lenggthen out into the harbringers of a wonter evening..and I was filled with longing for my childhood Christmases.

I am not sure why. I could be the type of graphics Starbucks uses. Although I grew up in the 1960s the vintage graphics from the 40s were part of my growing up..My parents were in their 40s then and had been adults through WW2. The still had magazines, pictures, songbooks, etc. with those type of graphics on there.

But I don't think that was all. I miss the simplicity of Christmas. I miss snow, yes I do, it is one thing I have always loathed about Texas. Not just that it doesn't snow but htat it can range from 80 degrees down to 28 degrees in the period of a few days and back again...All winter long. I miss the crisp crunch of snow and the muffled quiet that it brings.

I miss the smells. All the stores smell the same now. They pipe scents of pine or cinnamon through their air filters to get us all int he Christmas Spirit. But I remember going intot he bakery, back when bakeries were not in big grocery stores, but small, owner operated places of magic. I miss smelling hte spiciness mixed with vanilla and hints of orange and lemon... I miss the smiling women behind the glass counters wiping flour off plump hands to get a special treat for a small child who has been VERY good while Mother was shopping.
ANd I miss the smells of my mother's house..because although she was not a cook she did like to do CHristmas things....

I miss the smell of my dad's Old SPice cologne as he waited with me in a long line to see Santa at Grant's Department store....after which we went and had greasy hamburgers at the counter, sitting carefully on swivel stools and sipping glasses (yes glasses!) of fizzy coke. There was no super sizing, or sugar free...and people were lean, for hte most part...Because back then a coke came in an 8 oz glass and a hamburger was a single patty on a bun..and you felt you had had a meal.

I miss the hustle and bustle that happened at the holidays..not for weeks and weeks ahead of time. Christmas things did not make their appearance until Thanksgiving stuff was put away...In fact, even as late as 1976, when I was working in the display department of a local store..We came in on Thanksgiving afternoon to put the CHristmas stuff up (at double time and a half pay) so that it would be up the day after Thanksgiving.

And I realized, as I was sitting there, that I had been trying to give my children those same memories, and that was why Christmas never seemed quite right. They have to make their own memories because memories are an individual gift, only given to one person, unable to be shared in exactly the same way.

This is the fudge from my childhood...My mom made it every year..and griped at my dad for eating it all in one night, as we watched Christmas Specials in the colorful Non-blinking Christmas lights.

1/4 cup unsalted butter
4 3/4 cup sugar
12 oz evaporated milk (one large can)

12 oz semi-sweet chocolate chips
1 lb hershey bar chopped
2 7 oz jars marshmallow fluff
2 cups walnuts
1 tsp vanilla

Line a 13" x 9" pan with wax paper, butter the insides, and set aside. Place chips, chopped hershey bar, about half the marshmallow creme, and nuts into a big heat proof bowl and set aside.

Use medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon Add half the marshmallow creme. Mix in - the boil will probably stop. Bring back to a rolling boil and continue to boil for 8 minutes. Start timing once the marshmallows have melted and it begins to boil again. The mixture will expand and start to turn brown during the boil.

Remove from heat, mix in the butter and vanilla, and pour hot mixture over chocolate, remaining marshmallow, and nuts without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool 2-3 hours at room temperature. Remove from pan, remove foil, cut into squares. Store in an airtight container with wax paper dividers for up to 2 weeks. Ha ha.
Makes about 4 pounds of fudge.

Menu Plan Monday

2007-12-03T18:58:00.001-06:00

I always mean to do menu plan monday and just don't get it done. This week..YAY! I did it!
But...before I start on that...
I am giving away a cookbook on Baking Delights...Check it out!
I am giving away a pound of coffee PER WEEK in December on my new blog, Kettle & Cup.

O.k..NOW...on to menu Plan Monday..most of the desserts are still in question...and meals may change based on mercureal character of the author of this blog.....
and click here to find the rest of the menu plan monday bloggers

Monday:
Ham Sandwiches
Pretzels
Carrots
Apples
(I got back from the store late)

Tuesday:(gone to the V.A. hospital all day)
Colcannon
Rolls
Salad
Gingerbread man cookies

Wednesday (church) (Sean's 9th Birthday..no time to celebrate tonight)
Hamburger Soup with Barley
Homemade rye bread

Thursday

Pasta Puttenesca
Homemade olive bread
Brussels sprouts

Friday
Homemade Pizza Night , YAY! I will probably make 4 pizzas or so ...we MAY do Sean's Birthday this night. It is the gingerbread House Party day...so It will be busy!

Saturday
Dynamite Sandwiches- like a spicy sloppy Joe only not.
French fries
Cole slaw

Sunday (we may end up doing Sean's birthday this day)

Roast Chicken
Broccoli, cheese and rice casserole
Carrot & Raisin salad
Rolls

Slow Cooked Lentil Soup

2007-12-02T16:04:00.000-06:00

I have been craving lentil soup ever since I read about Inge's Lentil salad over on Vanielje Kitchen

I had them in the cupboard but just had not thought about using them until this morning ..I decided to throw a soup together in the crock pot. I love lentil soup and this one is one of my favorites. My best friend, IRL, makes one that is much better but I can't replicate it and she only sends it when I have a baby...which I haven't done in 4 years....I also just realized that the last time she sent it I burnt her pot up and still haven't replaced it. Yikes.
Any, since I don't even try to compete with her version..here is mine.

1 bag dry lentils
1 c.sliced carrot
1 c. sliced celery
1 c. chopped onion
3 cloves garlic, minced
1 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1 bay leaf
1 tsp cumin
1/2 c chopped fresh cilantro
3 1/2 c. chicken broth or veggie broth or beef broth
2 (14 1/2 oz) cans organic tomatoes Muir Glen is best.
1 bag frozen spinach
1 tsp chopped dried chipotle

1 package of pasta, cooked
salt/pepper to taste

Rinse lentils. In crock pot place lentils, carrot, spinach, celery, onion, garlic, basil, oregano, cumin, cilantro thyme, and bay leaf. Stir in broth and undrained tomatoes. Cover; cook on low-heat setting for 12 hours or on high-heat setting for 5 to 6 hours. Discard bay leaf. Add pasta and stir in. Allow to simmer for about 20 minutes more.

A New BLOG!

2007-12-01T11:10:00.000-06:00

O.k...I know..I am addicted...
I just launched a new blog today for B5 media. They are the same Network that I have Baking Delights on.
ANyway...it is....a.... COFFEE & TEA BLOG!!!! ::::sounds of wild cheering and clapping, drumrolls and horns,,confetti falls from the sky:::::
I know. Cool huh?
The thing is that I am havign trouble keeping up with everything at this point and I need to juggle a but faster ..so Apron Strings, Forzen Music, and Roots and Wings will probably gte neglected on and off as I adjust.
I am really excited about it..and I will be doing a giveaway on it weekly for the month of December..It hasn't been announced yet so you guys are the first to know!

Also I am doing a cookbook giveaway on Baking delights if you haven't checked THAT yet.
Have a great weekend....

Turkey Tetrazinni

2007-11-28T11:06:00.000-06:00

Not one of my best pictures, I will admit. I hate taking night pictures because we use the low energy lights and it gives off a very yellow light.
I love all kinds of pasta..and tetrazinni is one that I don't make enough. I seem to save it for those times when I have leftover poulty or tuna, rather than choosing it first. Sad, really.
The secret to a good tetrazinni as far as I am concerned is in the sauce. It must be very creamy. I have changed several recipes until I came up with what I think is the Perfect Turkey Tetrazinni.

4 cups mushrooms, sliced thin
2 cups chopped onion
5 cloves garlic chopped
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 3/4 cups half and half
2 cups whole milk
4 oz cream cheese
16 ounces fettucini
3 cups coarsely chopped cooked turkey
1/4 cup canned chiles
1 can black olives sliced.
1/3 cup freshly grated Parmesan
1/3 c grated Grana Padano (you can substitute a good swiss if you can't find this)
1/3 cup fine fresh bread crumbs
In a large heavy saucepan cook the mushrooms, garlic, and onions in the butter stirring, until tender. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the half & half, milk, and the cream cheese. Add chiles . Stirring constantly, bring the mixture to a boil, and simmer the sauce for 5 minutes. Add olives.
In a pan of boiling salted water cook the fettucine until it is al dente and drain it well.

In a large bowl combine the spaghetti, the sauce, the turkey, and salt and pepper to taste, stir in 1/4 cup of the Parmesan and 1/4 cup of the padano, and transfer the mixture to a buttered shallow casserole. In a small bowl combine well the remaining Parmesan, Padano, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with 1 tablespoon butter, cut into bits. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

This will be my entry for Presto Pasta Night at Once Upon A Feast..be sure and check it out for tons and tons of wonderful pasta recipes!

Daring Bakers Novemebr Challenge!

2007-11-26T00:22:00.000-06:00

My november daring bakers challenge is posted at baking delights... :)

Roasted Butternut Squash & Apple Soup

2007-11-24T07:38:00.000-06:00

When we had the tea room this was a big hit at the Autumn teas. The buttermilk gives it a tang that is really unexpected in this smooth and velvety-sweet soup. I made this the night before Thanksgiving and served it with homemade potato bread. It was sleeting outside, and inside we were talking with the dining room fire roaring, the pocket doors and kitchen door closed so that the room heated up and the little ones dozed comfortably in our laps. I can't remember what we talked about but it was the nicest evening i have had in a long time!

4 Tbs unsalted butter
1 large onion, cut in fourths
1/2 teaspoon freshly grated nutmeg
2 butternut squash, cut in half
1 c cream
1 c buttermilk
2 c half and half
2 organic apples cut in fourths and seeded but not peeled
1/4 cup apple juice
salt/pepper to taste

Put fruit and vegetables on a baking sheet (put squash cut side down) and roast at 375 until very tender, about 1 -1 1/2 hours. Seed the squash and remove flesh from peel.
Puree squash, apple, & onion in a food processor or blender. You may need to do this in batches. Add the apple juice if you are using a blender.
Spoon the puree into a pan and whisk in liquid ingredients and spices. Bring to just under a boil.
Ladle into bowls and swirl some of the buttermilk thorugh if you like.

Just Random Things.

2007-11-21T16:27:00.001-06:00

my oldest daughter, Erin

I am sort of relaxing today. I had all my Thanksgiving prep done and Ethan and Matt had 5 teenage boys here for a sleep over (why do they call it that when sleeping is not what they do?) last night. I have been handling some frustrating blog issues (someone stole content from my Baking Delights blog and we are having to deal with that) ...I have some bread in the auxillary oven rising, and I have vegetables in the refular oven roasting for the soup I plan on having for dinner(more on that in a bit).. A cold front has whistled in and I will be building a fire soon so that we can have our soup in the cheery warmth of the dining room. Then we are going to watch an old movie... quiet. Cozy.
And yet. My heart is lonely. I am remembering the Thanksgivings of my childhood. My dad was the official turkey cleaner, oh my, he loved turkey! For several days before the holiday he would tear up bread for stuffing, sitting at the kitchen table chatting. My parents never got along really well but still, there are some very happy memories. Mom was not much of a baker and at some point in the late 60's discovered the joys of frozen pumpkin pie...still, it was my family and there was a continuity that seemed as if it would go on for ever. I got married and it was discovered that I had some talent on the end of a mixing spoon and so the Holidays were celebrated at my house...but dad still came over to clean the turkey when he could and mom always made the stuffing. There were certain things we had to have... red jello for Mom, stuffing for Dad, Marc just liked the food, altho I know he has always missed his mother's pork stuffing. I just cannot bring myself to stuff a turkey with pork. I am a latent vegetarian as it is. Erin wanted the pecan pie, for Chris it was always about the pumpkin pie. Matt loves the fruit salad, Ethan wants the mashed potatoes...and on and on..each person needing to have that one dish that it would not be Thanksgiving without.
The first year that Dad was gone was difficult, but not so difficult as the next year because Mom was gone for that one..two years after that Chris went in the Air Force and the year after that Erin and her family moved to Pa.
Today I am content and at the same time aching for those who no longer sit at the table with us on Thanksgiving Day. I miss my older kids so very much, yet understand that they, like I did once, grew up and moved on with their lives, establishing their own traditions. I think that Erin will, as she deftly cooks her own holiday meals in the future, remember about the pinch of cayenne in the pumpkin pie, or not to cook the fruitcake too long. I think Chris will marry someone who can make pumpkin pie, or learn to do so himself, and I know that Matt, Ethan, Shiloh, Sean, Nick, and Kyrie will all grow as their siblings have and move up and out and away.
.....and I have a French Maid outfit that hopefully will still fit when that happens.

Thanksgiving CRAZY

2007-11-20T19:04:00.000-06:00

I am going crazy with the videos putting one on almost each blog..so..enjoy this one....

ARGGHH

2007-11-20T08:45:00.001-06:00

My background is gone..I dont have time to mess with it right now, and I dont know what happened to it BUT it is gone...and I will fix it later.
I put the link to the new Vanielje Kitchen on the sidebar..check out Inge's new digs... she did a great job!

Do You Want To Be A Babe?

2007-11-18T22:14:00.000-06:00

SO, I am part of a really cool blog..as you know..
I mean besides this really cool blog.
And even though we are called 7 Babes A Blogging we are really only six. What to do?
Well, we decided to have an honorary babe of the month..sort of like a literary centerfold.
This is what Deb posted on the blog, and I am copying totally without remorse:

"We’ve only been around a week but everyone wants to know, who is the 7^th blogging babe? Well, it could be you! 7 Babes-a-Blogging consists of 6 regular bloggers and one monthly guest blogger – to be chosen by our readers.

Would you like to be a babe? Here’s what you do:

Post a link to one of your favorite blogs posts or articles, or make up a short but fun post and paste it below. One week from today, we’re going to post a list of all of the entrants and our readers will vote on their favorite. The winner will be December’s guest babe of the month.

So what happens if you don’t make the cut?

It only means you get more exposure. Keep trying every month. Just because you’re not December’s guest blogging babe, doesn’t mean you shouldn’t try again. There are some fabulous women around the blogosphere - some we know, many we don’t. We want to feature you all!"

There ya go. GO on over to 7 Babes A Blogging and check it out!

Rhode Island Clam Cakes

2007-11-18T13:04:00.001-06:00

I bet you are wondering what a Texas girl is doing making something as odd as Rhode Island Clam Cakes, aren't you? Well the answer is, of course, that not only is Marc the hottest guy in the universe, he is from Mass. not too far from the Rhode Island border AND he is addicted. Yep. Addicted.
So over the years I have quested in vain for the clam cake that would make his eyes light up, his face get "that" look and him to tell me I am his very favorite wife, ever.
These did it. They are not the same recipe his mom gave me but he likes them more than any I have made and he told me these were EXACTLY right.
So, I won't tell if you don't.

If you haven't had clam cakes, they are like a hushpuppy with minced clams in it. I think they would be awesome with some chipotle or jalepeno but he would rather I did not mess with the zen of clam cake so I won't. The lard really does make a difference in the taste...I imagine bacon grease would be good but butter just doesn't give it the right flavor.
These are especially nice with a bowl of potato soup or clam chowder and something appley for dessert.
Clam Cakes

2 tsp baking powder
pinch salt
2 c flour
1 c corn meal
3 eggs
1 c milk
1/4 c lard, melted
1/2 c clam juice
2 small cans minced clams (more if you want), drained
oil for deep frying (peanut is best)

Mix dry ingredients together. Add the rest of ingredients and mix well. Drop by tablespoonfuls into hot (360) oil. Fry until golden and done. Drain on paper towels and serve hot.

4 Things Meme Valli Smacked Me With

2007-11-16T20:14:00.000-06:00

O.k..she really didnt smack me...she..uh...umm...gently nudged me with it..yeah. Valli is cool...I would do about anything for her...except drink Monkey Spit Coffee

4 PLACES I HAVE LIVED

Hmmm..which four?
1. Warrington, Pa..I basically grew up in the heart of Bucks County and the love of history and food and all things artsy has never left me. I miss the white Christmases and the colorful autumns.
2. Monterey California...Marc and I met at Presidio and got married in Pacific Grove at Lovers Point Park in 1980. Our first house overlooked the bay. sigh...
3. Camp- LeJeune North Carolina, Tarrowa Terrace. Yay. Not.
4. Lancaster Texas is nothing like Lancaster Pa.

4 JOBS I HAVE HAD

1. Model
2. Artist
3. Caterer/cake baker/chef
4. Czecheslovakian Linguist

4 FAVOURITE FOODS

1. Chocolate
2. Pizza
3. Cheeseburgers with mayo
4. Cheesecake
You can see I am drawn to highly nutritious items.

4 PLACES I HAVE BEEN ON HOLIDAY
1. Lapeer/Howell Michigan
2. Cove Lake Arkansas
3. San Francisco
4. Canada (Mexico too)

4 PLACES I'D RATHER BE
1. Houlton Maine -there is a large farm in that area I have had my eye on and if we ever sell this house we are there!
2. Normandy France- This area of France has always fascinated me
3. England-ANYWHERE. Another dream of mine
4. Antarctica- don't laugh..I am fascinated by some of the visual illusions and I want to see them for myself

FOUR FANTASTIC BLOGGERS I'D LIKE TO TAG:

I am going to finish this tomorrow..check back,.... :)

O.k...
1. Jean from Working Momma 24/7, who has recently discovered her inner donna reed.
2.Viv from Dirty Kitchen (and check out her pain au lait recipe)
3.Mommy Chef-- I have been reading this blog since she left a comment and I followed it..and this woman is one of the few that I know that KNOWS about Snickers Salad...
4. Monica from Dreamflower Knitting..
Monica has an incredible ability to knit...and crochet...and ...well she does so many things well. If you knit, or if you just like looking at cool knitted stuff visit her blog...

New Blog

2007-11-14T11:03:00.001-06:00

Remember I said I was working on a couple of new blogs? Well one is up and I think it is awesome. I am blogging with 5 other blogger women...(That sort of gives you the mental picture of Amazon women doesn't it? ). We all have various blogs and we just wanted one that we could just do..be real..be funny..be ourselves..Sort of Blogging Unplugged, if you will. Anyway it is called 7 Babes A Blogging and it is way fun to write. I am sure you will find it way fun to read. Grab a cup of coffee and a piece of plastic to protect your computer screen and ehad over, 'k?

Passing out Awards...

2007-11-11T07:48:00.000-06:00

A few months ago Valli from More Than Burnt Toast came up with a Droolworthy Award. It goes to any blogger that creates something truly droolworthy. She ever so kindly gave one to me..which means that I can pass it on.
I am playing hookey from church today, and visiting blogs...and I checked out Brittany, at the Pie Lady, which is always fun.
SHAZZAM! Smaked in the eyes by something SO droolworthy I had to rush back here to award her.. Her sweet potato flan looks amazing and there for I want to bestow on her the great honor of...Droolworthy Blogger.
So, Brittany, pick it up and display it proudly....and dont forget to also pick up your award for participating in the Boobie Bake-off..

An Email From Our WInner

2007-11-10T16:51:00.001-06:00

Just wanted to share:

It's been a busy couple of days and I just saw that Cherie's and my recipe won the Boobie Bake Off! I shrieked so loudly when I read it that I gave my husband a fright!
I'm humbled, and so excited, and so grateful to my friend Cherie for helping me out.

All the recipes were wonderful, and I feel like I'm in such great company. This was so much fun for me in so many ways - connecting with you and your blog, connecting with Cherie and having a lovely cooking day with her, knowing that the money donated goes to such a good cause...Thanks so much for making it clear that anyone was welcome to participate.

I'll keep reading the great recipes on your sites, and continue to be inspired by you. I hope you and your readers can stop by my blog Light, Motion and Magic and keep up on my progress as I work to start my business; don't hesitate to leave a comment!
Best Regards,
Anne

Presto Pasta Night!

2007-11-09T17:46:00.000-06:00

O.k..I am either a few days late or a few days early, Ruth can decide. I make pasta on Thursdays so sometimes I dont get the recipes up here in time.
I Love making marinara sauce homemade and simmering it for hours..but sometimes it just isn't logical. And sometimes I love making the pasta homemade ..but sometimes it isn't logical.
This is super fast pasta that tastes like it was super slow. If you haven't tried Newman's Own brand of marinara sauces you should. I dont like canned sauce much but those are incredible..I love the cabernet something or other...it is sort of sweet and it enhances the sweet italian sausage too.

1 lb Italian sweet sausage- try different brands they are all different- cut in small chunks
2 vidalia onions chopped coarsely
3 cloves of galic, chopped
1 green pepper chopped
1 yellow pepper chopped
1 jar Newman's Own Marninara (the cabernet kind)
grated fresh romano
saute the meat in a little olive oil until nearly done and then add the onions, garlic, and peppers. Saute until tender and meat is cooked through, about 10 more minutes. Add sauce and simmer for 10 minutes so flavors blend.
Serve over pasta of choice..I used linguine. You don't really want a garlic bread with this, I would suggest a crusty pain de campagne with basil butter, a sweet and fruity red wine, a salad, and a apple or pear tart for dessert.
You can find more entries at Ruth's house, presto pasta night is always wonderful!

Thanksgiving, Memories, and Mixers

2007-11-09T13:27:00.001-06:00

Every Christmas for my whole life I have eaten Libby's pumpkin pie, the original recipe. Even if I have added pecan praline cheesecake, or pecan pie, or a pumpkin roll, or whatever, there is something about it, you just have to have the Libby's pumpkin pie. O.k..well maybe YOU don't but we do.
My mom made it every year. What is it about traditional foods that just get to you? It is, of course, an integral part of my family's holiday.
My oldest son, Chris, is in the Air Force. We are a large family, and very close knit and the first Thanksgiving he was away from home was so hard for all of us. You see in the past several years we have lost my parents, who always sat at our table, and friends who often came, and then that year Chris was gone.
And Chris is a fiend for Pumpkin pie. It was one of those years that you just feel like burying your head until it is over.
We were missing HIM but he was despondent because the one place he had gone for Thanksgiving dinner served frozen pie. He was appreciative, of course, but it just seemed to have brought him lower. Well I was asking some friends online (who I never met in real life) for prayer and one of them, who lived not too far away from his base took my son a homemade pumpkin pie.
He called me so excited that someone would have done that for him!
We are all more used to it now,him being gone, and now my oldest daughter and grandkids are far away as well. We still have the pie. We always will, because an important part of Thanksgiving is not just the people you are with, it is the people you remember being with.
I am in the market for a new mixer this year. I have a K-tec and the first one i had lasted 14 years. I really loved it. When I replaced it I got the new updated version and I hate it. It is just made cheaply and not at all like the old one. I have been looking at a Hamilton Beach® Mixer .

I didn't used to like them so much but their new line Eclectrics® Mixer is cool! First of all I like it because it comes in cool colors. I admit to being shallow. I really like the apple green one..but am also partial to the pineapple yellow. It is a Hamilton Beach® Stand Mixer with alot of professional quality aspects, like the stainless steel bowls that are more oval than round. I think things mix better in those type.
It also has twelve speeds which I really like. The old K-tec used to have 10 speeds and i loved it. Twelve is just so...cool.
Maybe the selling point for me, other than cool colors, is the "quieter operation" comment. We'll see. I am tired of using a mixer that sounds like a B1 Bomber taking off! I bet mixing this pie up in one of those would be awesome quick.
Libby's Original Pie
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

And...The...Winner.....Is....

2007-11-08T09:53:00.001-06:00

I was so pleased with all of the cool entries to the Boobie Bake-off. They were all incredible! As promised, here is the award for the winner to snatch and display in on their website with pride:

thumbnail size

or:

Bigger, if you have more space.

I bet you are wondering who the winer is, aren't you? Well...wait a little bit longer.

The winner will have 175.00 Donated to the Susan Komen Foundation in her name. That is an awesome amount and I am so proud of all of you for your participation that I wanted to offer you this:

Now, if you put these beautiful awards on your blog without having participated I will have to send unca guido after you.

You are still wondering, aren't you?

Well...The winner is...... ANNE!!!! From
Light, Motion, and Magic
Anne submitted this beautiful dish, Pink Lady French Toast.

Here is the winning recipe. And, congrats Anne, Nicely done! Congrats to everyone. I was glad this wasn't a competition that I had to judge because I could not have chosen. Everyone did a fabulous job.
Anne if you would please email me at Maudet8816atAOLdotCOM using @ and . and give me your address I would appreciate it. You will be recieving a card from the SK foundation acknowledging your gift. :)

PINK LADY BAKED FRENCH TOAST

with Cinnamon Syrup

1/4 cup butter

1/4 cup granulated sugar

l Pink Lady apple, quartered and thinly sliced crosswise

1/8 tsp nutmeg

1/2 cup chopped walnuts or pecans, optional

4 large eggs

1/2 cup milk

1 Tbsp granulated sugar

1 tsp vanilla

1/2 tsp salt

5 cups bread cubes (prefer day old, dense, firm bread like french bread)
Preheat oven to 350 degrees. Put butter in a 9 x 9 inch pan and place in the oven until melted. Stir in 1/4 cup sugar. Place apple slices on the butter sugar mixture, sprinkle with nutmeg and walnuts or pecans, if desired. Set aside.

Whisk together eggs, milk, 1 Tbsp sugar, vanilla and salt. Pour over bread cubes allowingthe bread to soak up the egg mixture. Spoon bread cube egg mixture over the apples, gently patting into place. Bake for 30 minutes. Allow to cool for 3 to 4 minutes. Run and knife around the edge, invert pan and cut into serving size squares.

Serve with Maple Syrup or Cinnamon Syrup (see recipe below).
Excellent with a dollop of plain yogurt on top.

Note:This does not have to be inverted. Cut into serving size pieces. Using a wide pancake spatula, individual pieces can be lifted out and inverted on plate.

Note: To serve 6-8 people, the recipe can be made 1 1/2 times and baked in a 9 x 13 inch pan.

Cinnamon Syrup

2 cups water

1 cup granulated sugar

1 Tbsp red cinnamon candies
In a saucepan, combine sugar and water. Bring to a boil and gently boil for 30 minutes or until the syrup is reduced to 1 cup. Stir in cinnamon candies and continue to boil, stirring until candies dissolve.

Voting Ends Tomorrow Night at Midnight

2007-11-06T13:04:00.000-06:00

Don;t forget...voting ends tomorrow at midnight! Get your votes in!
ANYONE can vote...just hit hte paypal button on the side bar.

wow!

2007-11-04T07:33:00.000-06:00

If you don't usually read Baking Delights, please check ti out this morning...I like all you cakey type people will like it..
Bake Your Cake & Drive It Too

Home Ground Flour

2007-11-03T16:14:00.000-05:00

I have been grinding whole wheat for about 10 years..maybe more..well yeah..more. Anyway, I am always surprised when people don't know about grinding hteir own flour. It makes such a huge difference in taste.
Saying that I wrote an article on Home Flour Grinding. If you are interested in bread-making then it is worth a read. The bread texture is different, yes, but it is the taste that is the real clincher for me. So much fresher.
If you haven't made bread form freshly ground flour you have, imho, missed out on an amazing taste. :)

Boobie Bake-off Entries

2007-11-01T08:25:00.000-05:00

Here it is! The Boobie Bake-off entries. Now..here is what you do. Look at each picture. Drool profusely. Decide which one you really want right now. Click on the paypal button on the sidebar of my blog and pay one dollar per vote..(you can vote more than once ) and type in the name of the recipe in the notes. That's it!
Which ever recipe gets the most votes will be the winner, get a WAY cool thingie for their side bar AND have all of the money donated to Susan Komen Foundation..Questions? Email me at Maudet8816ATaolDOTcom replacing the at and dot with @ and . Ready?
Oh...by the way..I am spacey sometimes..so if for some reason your entry is not up here PLEASE email me and let me know so I can fix it...I think I am going to extend voting until midnight Nov 7 which gives everyone a chance to get ahold of relatives, co-workers, old boyfriends, and all so that they can vote too. :) I would love to see this be big,not for the sake of the blog but for the great cause it is!
First we have this luscious sugar free strawberry icebox cheesecake from Mrs. W. of Mrs. W's Kitchen I love cheesecake!

Brittany is really a great baker, and she has been such a fun person to get to know. She entered Double C Cupcakes...at her blog, The Pie Lady

Sathya & Elizabeth from The Baker & The Curry Makermade jelly cakes...and oh my goodness do they look yummy!

Laurie from The Quirky Cupcake
made Pink Cherry Scones. How can you resist? Imagine these at a Baby Shower for a little girl, or a Princess tea party....or at 3 in the morning when everyone is asleep and you are able to eat as much as you want without anyone glaring at you!

Are you hungry yet? There is more!

This is a fun entry from Ley at Cilantro and Lime. I was very impressed because even THIS daring baker has not gotten the guts to try fondant...but Ley did and wow!!

Laura From Cult of Domesticity made one of my personal favorites..M&M cookies, with pink m&m's!

When I saw this next entry I was amazed...O.k..I feel like I am saying that alot..ALL of the entries amazed me, and honestly, the fact that you all participated amazed me! But this strawberry Mousse Strata from Jen at Use Real Butter is soooooo cool! I love the pink sugar ribbons on the tops.

Seriously...are you amazed yet? It is like being in a bakery only better..sort of.
O.k..
Muffin from Ooooh You Tasty Little Things/Never Bashful With Butter
has created these cherry almond butter cookies! YUM!
Not only are they great for the Bake-off, but think about Valentines Day??!

Polly at Slightly Cheaper Than Therapy
came up with this strawberry jello bundt cake that is awesome. Great job!

I think Marc will be voting for the next one...Not because it is mine but because it is Strawberry Cheesecake Glazed Eclairs. Can we have a moment of silence please?
Wow.
These are from Merav at A Tasteful Journey.

I have to tell you that I am blessed by all the entries..but when Anne from Light and Motion
emailed me with her intent to post an entry she was so very sweet and complimentary that I just felt good, you know? She doesn't consider herself a food blogger, but she sure could be with her Pink Lady Baked French Toast with Cinnamon Syrup...
Yummy. Wow.
Is this bed & breakfast stuff or WHAT?

Stephanie at Dispensing Happiness
did the same thing that I did and combined two things into one! She made a retro cake that looks like it would be perfect with a glass of ..hmm...strawberry quik?

Diane at 1700 Miles of Cooking did something completely and wonderfully different and submitted a pasta dish...MMM...“pink” pasta with shrimp and feta and a tomtato/parmesan sauce.

How cute is this? This is a pink pig cookie from Make Life Sweeter
I thought this had to be voted the CUTEST of them all for sure.

Oh this is my entry....I had a great idea for Cupcake Hero but it didn't work, and as I was also entering it for Boobie Bake-off it didn't work there either. But...the picture looks good...so you can read about what happens when you over commit. It is posted on Baking Delights

Right at THIS moment this is all I have...I am going back to check for mail or links that I may have missed so if you don;t see yours here give me a little bit...If you still don't see it by Nov. 2 in the morning then PLEASE contact me at Maudet8816ATaolDOTcom.

Voting can start immediately - the paypal is set up and I have cleared the account so that the vote money can go in and be kept track of. you can vote as many times as you want and you can vote for your own stuff. I am going to start it out with $20.00, and someone else has donated $20.00 so ....go from there.
One more thing. Please click the links and check out the blogs...It is so nice to see that you have had alot of traffic. Comment on the recipes and let the bloggers know that they did AWESOME. :)

LAST DAY

2007-10-31T17:57:00.001-05:00

Be sure and get your entries in for the Boobie bakeoff
I will try to have the pictures up and begin the vote tomorrow.

Organic Foods Online

2007-10-29T13:29:00.000-05:00

I like buying locally and I like buying organics but sometimes it is hard to find what I am looking for around here. Say what you want, get mad at me if you wish, but I am in a foodie desert...unless you are all about chicken fried steak and gravy, mashed potatoes, biscuits and apple pie.
Which are all good, by the way. Once in awhile. But once in awhile I want an organic apple that is not a red delicious and overpriced at the local grocer....Or a certain type of organic mushroom...or whatever. And when that happens, you know, the internet is your friend..
Anyway, I wrote an article, with links, on the top organic websites (in my opinion) on the web. Check it out and see if you have anything to add... Buy Organic Online
Don;'t forget about the apron contest at Baking Delights, it ends tonight!

Daring Bakers Bostini Cream Pie

2007-10-28T23:49:00.000-05:00

I posted my actual recipe for the Bostini Cream pie on Baking Delights, however I had so much fun with it that I wanted to try an "unofficial" version and since I have the two cooking blogs, decided to post them the same day.
The family was pretty well split on which they liked better, the orange version (on Baking Delights) or this almond and coconut version. Both were good, altho I lean toward the orange one.

Ingredients:

Custard:
3/4 cup whole milk
2 3/4 tablespoons cornstarch
1 whole egg, beaten
9 egg yolks, beaten
3 3/4 cups heavy whipping cream
1 tsp vanilla
1 tsp almond flavor
1/2 cup + 1 tablespoon sugar

Chiffon Cake:
1 1/2 cups cake flour
3/4 cup superfine sugar
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 cup canola oil
1/3 cup beaten egg yolks (3 to 4 yolks)
3/4 cup coconut milk
1 tsp coconut extract
1 teaspoon pure vanilla extract
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar

Chocolate Glaze:
8 ounces semi or bittersweet chocolate
8 ounces unsalted butter

Instructions:

To prepare the custard:

Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean, almond extract and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffon cakes:

Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.

Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, coconut milk, coconut extract and vanilla. Stir until smooth, but do not overbeat.

Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.

Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze:

Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.

To assemble:

Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.

Praise You in This Storm

2007-10-26T11:02:00.000-05:00

I am a crumble of sorts today. I worked really hard for something and then didn't get it. I was judged and found lacking. And for my peewee perfectionist mind that is devastating. How dare I not be good enough? How dare my food not be good enough?
I am over come with "shoulda's"..I shoulda done this differently...I shoulda done that...
I did not expect a rejection to hurt in such a deep place. It isn't like my food has not been rejected before, I mean our tea room DID go out of business because the locals wanted food that I didn't want to serve. There is nothing like serving a wonderful, and simple Courgettes Aux Beurre Blanc Avec Fines Herbs and have someone say, very loudly, when it is served, "What the hell is this? We only feed this crap to our cows!"
Umm...well sir, your cows are blessed.

But this is different somehow. Maybe it isn't. Maybe it is all the stored pain from going out of business seeping into this new pain of being rejected. I don't know. It hurts.
It hurts because it was money that we need. We have lived without a hot water heater for 6 weeks and cold showers are really cold now that it is in the 30's int he morning. There is more out-go than income right now and I don't know what to do to fix it. One more time...I don;t understand...One more time..I will praise You in this Storm..but it hurts. so. stinkin. much.
I rarely talk about my faith in this blog..I have another blog for that..Butterfly Warriors. This is fun, and cooking, and getting to know eachother over a cup of coffee and a piece of chocolate cake. But in getting to know me you h ave to know my faith. Because that is the essence of who I am, more than my cooking, more than my passion for food, art, poetry, nature, writing, my family, my animals..more than anything, if everything was stripped away..there would be that. My faith. So today, rather than coming here, posting a recipe and joking around, while keeping my pain inside, I share it freely. Not because I want your pity, or even your kind words, although I know you guys and there will be those. I share this to say that this hurts but I know that God is going to make it into something so awesome that it will be the coolest thing ever. And when He does I want you to see where it started. Right here. In my pain. In my faith. And in my willingness to trust Him in a time when things look really bad.
If you watch this video, take a minute to turn the music off at the bottom of this page so you can hear the video. :) And have a really really blessed day.

Warm Beef and Spinach Salad with Cider Vinaigrette

2007-10-23T12:58:00.001-05:00

First of all, I put the recipe for the Pithivier up on Baking Delights. No picture, of course. Then I found out that my camera batteries were low and the picture I took of the Alsatian Andouille disappeared into the camera. Strike 2.
But I did get pictures of lunch today. My daughter, SHiloh, looked at me and said, "SO Mom, you DO know we eat differently than other people, right?"
I said, "We do?"
:::grin::::
This was awesome. First of all the spinach was on sale. Second, the beef was marked down on clearance to 1.25 a package. The meal all together cost less than 1.00 per person...including the organic apple cider for the vinaigrette which was on sale for 1.00 a bottle. It took less than 30 minutes to prepare, even with marinating meat for 15 minutes.

Warm Beef & Spinach Salad with Cider Vinaigrette

1 1/2 lbs beef chuck steak, cut in strips and marinated in:
1/4 c lemon juice
1 tbs cracked pepper
1 tsp. ginger
1/2 tsp cloves
1 Tbs olive oil

For salad
6 cups fresh spinach leaves
1 cup walnuts
1 cup dried cranberries
3 apples, skin on, sliced (I didnt have any, but thought afterward they would have been great)
1 1/2 c monterey jack shredded or diced
sea salt to taste

For Vinaigrette
1/4 cup olive oil or oil of choice
1/2 c organic apple cider
2 Tbs Sugar
2 Tbs cider vinegar
1 tsp ginger
1/2 tsp cloves
1 tbs finely chopped onion

Marinate beef in marinade ingredients while preparing the rest of the salad.

Shake vinaigrette ingredients together and set aside. Taste after 10 minutes and adjust seasoning to taste.

Lay a bed of 1 cup spinach on a plate. Arrange 1/6 of apple slices over spinach. sprinkle with a tablespoon or so of the cranberries, and a tablespoon or so of the walnuts.

Saute beef in hot pan until medium...still pink inside. season to taste. Arrange over salads, sprinkle with cheese...serve with vinaigrette.

Pithivier

2007-10-22T11:20:00.001-05:00

Was awesome. I am in a hurry again..so I am just going to say...
it was great except it did not rise well. Flavor was good.
:::whispering:: in my rush I forgot to take pictures of it...
I suppose that means I have to make it again. Awww. shucks. The Alsatian Andouille and cabbage was yummy...one of those dishes with lots of layers adn the spiciness is in the third taste layer or so...you would bite and get the cabbage..then garlic....then..mmmmSPICY! then the cider vinegar/onion/seasoning... I will post it soon and I DID get a picture of that.
Not many people at the dinner ate it..big surprise. I find people get really excite d when I come in with dessert but are less enthusiastic about the other weird stuff I put on the table.. :)
My kids were happy...they were gleefully looking ot see if htere was enough for today's lunch. There was.

Church DInner

2007-10-21T17:29:00.000-05:00

So we are having a church dinner tonight. SOrt of a potluck...
My kids always laugh at me because I get nervous about what to bring. I mean, I have had ALOT of people tell me we eat weird. Seriously. Remember we are in a small gastronomique wasteland 2o minutes south of Dallas Texas, where chicken fried steak and banana pudding with nilla wafers is considered a gourmet delight.
ANd I love those things. I just wish people would open up and be more adventureous. By the way I am typing while waiting for osmething to come out of a hot oven..so I am making spelling mistakes right and left. AND NOT CHANGING THEM. Blah~!
So tonight I am bringing Alsatian Red Cabbage, potatoes and sausage with a twist. I used Andouille sausage and chipotle to give it some kick..It smells AWESOME.
I am also taking a Pithivier with...yeah...a twist. Since I went with the cajun sausage I used a praline filling rather than an almond one, and addded bittersweet chocolate. I glazed the top pastry and sprinkled with sugar..and when it is out of the oven I am going to run some melted chocolate across the top. I am sorta planning on biscuits too...but it is 5:38 and we have to leave at 6 so I don't know..
I looked at the pithivier and the pastry does not seem to be raising..I wonder if I rolled it too thin? Ack!
Anyway..pictures in the next couple of days...unless it is a total mess.
Oh, and for those of you that have been praying for me about my training over the past two weeks..tomorrow is hte decision day..I should find out this week sometime. DOUBLE ACK.

Slow Cooker Carne Asada, It Works!

2007-10-19T09:26:00.000-05:00

Remember that carne asada I was telling you about? Here is the recipe!
carne asada is usually grilled on the grill but for my purposes I wanted to see if I could use the slow cooker. VOILA! It was so awesome. The slow cooker allowed the flavors to develop and the liquid smoke was a good substitute for the grill taste. I really liked it better than the grilled version. We didn't have many leftovers but the ones we did have were better the next day. I think next time I will slow cook and then let set overnight in the fridge, then warm up in the slow cooker again.
Don't marinate for more than2 hours or so because the meat will end up being the consistency of baby food. eww.

* 2 lbs beef stew meat
* 1 cup lime juice
* 1 cup chopped, fresh cilantro , divided use
* 2 Tablespoons white vinegar
* 2 cloves of garlic minced
* 1 Tablespoon sugar (optional)
* 1 teaspoon of chipotle granules
* 2 Tablespoons liquid smoke, divided use
* 1/4 cup olive oil
* 2 Tablespoons sea salt crystals
* 1 Tablespoon black pepper
* 1 large white onion, sliced
* 1 green bell pepper
* 1 red bell pepper
* 1 can of chilies
* 1 jalapeno chopped, if desired
* 2 cups pico de gallo
* 8 flour or corn tortillas

1. Mix together the lime juice, white vinegar, olive oil, garlic, 1/2 cup of the cilantro, sugar, chipotle, 1 Tablespoon of the liquid smoke,sea salt, and black pepper in a ziploc bag. Put meat inside, seal, and leave to marinate in the refrigerator at least 30 minutes but no longer than 2 hours. Drain.
2. Saute drained meat in a nonstick pan with a little oil in it until all sides are browned.
3. Place meat and remaining ingredients except tortillas and pico de gallo in a slow cooker and allow to cook for 6-8 hours, or up to 12 hours.
4. To serve: spoon meat mixture down the center of a warm tortilla, sprinkle with pico de gallo and cheese if desired and roll up.

Awesome

2007-10-16T16:24:00.000-05:00

The carne asada was awesome..I will post the recipe as soon as I can...
and the orange curd layer cake? MMMM...check out the full recipe here:Bittersweet Chocolate Cake with Orange CUrd and Ganache

Question??

2007-10-13T14:53:00.001-05:00

We have company coming over after church tomorrow..nt our usual friends, you know the type, the ones that might as well be family because they have walked in your house when there is stuff everywhere...but really nice people that we don't know well. :/
I am not a real social person in real life..I don't do small talk hardly at all. I mean, even when I was a teen I could clear a party in one step by opening my mouth..
SO, what is your view on the possibility that the universe is actually the second energy level shell of an atom?
Oh, you don't like quantum physics? Well then, do you think Macbeth would have still killed Duncan and gained the throne if he hadn't had the witches prophesy? Or would he havenever gotten the throne..or would he have gotten it in a nonviolent manner?
oh..yeah, I understand you have to leave..bummer.

O.k..so that is my socio-verbal skill in a microbe.

Anyway..I want to have a great dinner tomorrow so this is the menu, they siad they like Mexican food...

Warm Mexican Artichoke Dip with Chipotle
Fresh made Tortilla chips

Carne Asada ( I don't have time to make the tortillas ..:(
SOft Corn Tortillas
SOft FLour Tortillas
Brown Rice with cilantro and maybe roasted pistachio
Pico de Gallo
Bittersweet Chocolate Fudge Cake with Orange Curd filling and Ganche frosting
..
only on the dessert I am tempted to make it vanilla cake and cut into 4 layers and then do 2 ganache and 2 orange curd fillings...what do you think??
Does that sound o.k.?
ACK! I hate when I am nerdy.

A cool Contest!

2007-10-13T10:24:00.000-05:00

I know, I know, I have been scarce this week. Well, I am in training for something and IF I get it I will tell you guys all about it. It is literally the hardest hting I have done since boot camp.
Anyway...
On Baking Delights I am doing a contest of for the next two weeks. The prize is this:

Anyway..head over there and check it out...
I have been doing a ton of cooking lately but it has been too hectic to write..so I will be posting like an automatic ouzi starting next wednesday. I am still posting on baking delights regularly though..
Have a great weekend!

Oh...yeah...in all of this DO NOT forget about the:

We are almost halfway though the month! The entries so far have been AMAZING but we need more...Remember it is for a great cause..and get those mixers humming.

MY EMAIL ADDY

2007-10-08T20:34:00.000-05:00

O.k..apparently I either didn't post it or didnt post it where it could easily be found.

maudet8816ataoldotcom

using @ and . in place of at and dot.

Yeast Raised Doughnuts

2007-10-07T07:02:00.000-05:00

Sunday mornings are extremely hectic around here. Getting hte morning chores done, animals fed, goats milked, kids dressed and myself ready, house straightened a bit (if I am lucky) and then heading out to church for Marc to be there for Praise Team practice at 8:30 is...chaotic at best. Generally I wear jeans and a sweater to streamline my part.
Anyway call them doughnuts, donuts, sinkers, crullers, or whatever but they fill the need for speed on Sunday mornings. There is a fabulous doughnut shop not far from church and I picked up 2 dozen last week..YIKES! $10!!! It isnt like there is just two of us, and it isn't like the kids have delicate appetites...they could each eat two dozen by themselves, including the camille-like, drama queen, Kyrie.
Last night I stayed up (yuck, I am so tired right now) and made homemade yeast doughnuts. I will post pictures this afternoon. They are awesome! This is a recipe I really like..light, tender, sweet but not too sweet. I found the recipe on Recipe-zaar and haven't changed it much ..yet. I did change the shortening to butter since I don't use shortening. ANd used my own glaze. I want to experiment with some things...and I will let you know...Oh yeah, I just covered them on a ckae plate overnight and theya re still fresh this monring..THAT is a big plus!
Anyway..I guess it is fried food week here at Apron Strings & Simmering things! It says it makes 24 but I got 36 out of the recipe, and 36 doughnut holes.

Almost Like Krispy Kreme

2 packages yeast
1/4 cup water (105-115)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup unsalted butter
5 cups all-purpose flour, about. I only needed 4 1/2..Keep the dough soft but workable. (Dharm, it is o.k.. my engineer friend, in yeast cooking you have to be flexible)

Dissolve yeast in warm water in 2 1/2-quart bowl.
Add milk, sugar, salt, eggs, shortening and 2 cups flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Stir in remaining flour until smooth.
Cover and let rise until double, 50-60 minutes.
(Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter.
Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350°. ( I used mine at 370)
Slide doughnuts into hot oil with wide spatula.
Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain.

While hot dip in glaze. I make mine with:
1/4 c melted butter
1 tsp mexican vanilla
1 tbs cream
enough confectioners sugar to make a glaze.
Just hold the doughnut upside down and dip into glaze. Dip into sprinkles after that if desired and let set.

Sandwich and fries

2007-10-06T12:20:00.000-05:00

Sandwiches are such an awesome quick meal. As long as you have gotten a deep fryer so you could make the potato chips you might as well use it! Adding french fries to a sandwich makes it Bistro food..or at least here it does!
This is a corned beef & swiss cheese on sourdough with a spicy mustard, cut up apples and french fries.
I do the fries like the chips...just cut them (I hand cut) and fry them until perfect..eat fast because they will lose crispness if they sit too long. I usually serve the plates as the fries come out so they are always fresh.
If I have alot of time I may microwave them in a tablespoon of oil until opaque and then fry. Then cool a few minutes, and finish frying. I think they do come out a little more crispy this way. Always use good, clean oil. If it is at all rancid or dirty the food will have a "fried" flavor.

Quick Rant

2007-10-05T15:55:00.001-05:00

I have to be somewhere in a few minutes....so..I will try to make this quick..and i will be as gracious as I can in the time allotted.

Corn does not go with pasta. Corn never HAS gone with pasta. Corn is not a vegetable. It is a grain..like wheat...which is what pasta is made out of....if you serve corn with pasta you are not serving a two item meal, you have a starch and a starch.,,this should be illegal....really.
Potatoes can sometimes go with pasta, as in the case of peirogi, potato-cheese-onion ravioli or some such as that.
Peas can go with pasta, while they are a starch they are also a protein, a legume.
If this is a big comfort food for you..please just say, yeah I know this is a lousy menu but it is a comfort food to me.....I mean, I eat butter by the stick when I am stressed. Nothing else...just a stick of butter. So really fly people can have really nasty comfort food cravings. It's o.k.
Thank you.

Perfect Homemade Potato Chips

2007-10-03T09:45:00.000-05:00

To me there is nothing like a hot, fresh, crispy homemade potato chip that burns your mouth just slightly when you eat it. The commercial ones are so...so...so....insipid. I have read so many things about how you have to have just the right potato, soak it, soak it in sugar water, do this..do that. I think it scares people off, and then they miss out on one of life's little pleasures.
So, for the record:
1. I use whatever potatoes are on sale for a decent price. That means usually russets.
2. I do not have time to soak them. Slice and fry.
3. I use peanut oil when it is on sale..if not, then it is just regular vegetable oil. For light chips the oil MUST be clean. If it has alot of crumbs floating in it or is off color then the chips will be dark.
Ready?

You will need at least one good size potato per person. Probably more. Wash them well and dry but do not peel. Put them through the slicing blade of your food processor. I have a K-tec Champ mixer/pasta maker/food processor/etc. Honestly, it is the second one i have bought in my life. I bought the first one in 1994 and I had it until last year, and used it every day and LOVED it. SO when it died I wanted to replace it with another...However I HATE the new ones they came out with..they are crappy. So as soon as I have the money I am switching to Bosch. Kitchen- Aid cannot handle the amounts of bread and other things I make...I bought one for my daughter's birthday a few years ago, the commercial type, and I borrowed it when mine went out...there is no way!

The chips must be thin! Paper thin is the best.

Have the oil heated to 375. I prefer an electric fryer to a pot on the stove because it is easier to maintain a consistent temp which is important to have if you want perfect chips!

Don't over load the basket. This is important! If the temperature of the oil changes to rapidly the chips will not cook quickly and will be soggy or overbrowned, or both.

Don't be afraid to stir them around carefully to keep them moving in the oil. When they seem a good color bring the basket out and let drain for a minute or so.

Taste one. If it is crisp and perfect drain them on a brown paper bag or whatever you use to drain fried foods. If it isn't crisp enough go ahead and put them back in the hot oil. Always let them sit in the basket above the oil for a few seconds to drain.
Put them in a bowl and calt with sea salt. Add a little pepper if you like, or even powdered ranch dressing mix, taco seasoning, bbq seasoning, or whatever you like. Try not to eat all of them while you are making the next batch.
Seriously. One day I was making chips and we had company, I think it might have been fourth of July or Labor Day...The bowl was being emptied as fast as I could make the chips. :/

Scavenger Hunt

2007-10-01T12:57:00.000-05:00

The other blog I write, baking delights, is part of a network of blogs. Well, the home and dining channel (which includes some really cool blogs) often works together to sponser contests and cool stuff. For the month of october we are doing a scavenger hunt and the prize is an autumn basket filled to overflowing with goodies.
Scavenger Hunt rules and the words you are looking for are posted at baking delights. :) I'd love for one of *my* people to win.
ummm...and share...I mean enjoy that really cool basket....

Menu Plan Monday

2007-10-01T12:09:00.000-05:00

I am doing so much better as far are organizing. I sifting through and starting to be able ot think more clearly, take things slower and plan ahead. I am getting into a groove, finally..which probably means God is going ot change things up for me once again. :/
I am not flexible! Semper Gumby is still a motto that eludes me, I am afraid. But small changes add up..and so I have done my menu plan for htis week. I will be shopping tomorrow.
I may deviate a bit from it but I hope to stick pretty close
ANyway..check out more menu plans here

monday:
Corn Chowder
Homemade Rolls
chocolate pudding

tuesday:
Swiss Steak in the crockpot
Rice
hard rolls
green beans
pumpkin bread pudding

wednesday: Marc and I will be fasting and praying that day so it is all for hte kids...

hot dogs
sauerkraut
homemade chips
cookies (not sure which type yet)

thursday:
Pasta
salad
garlic bread
Almond pots de creme

friday
pizza
some sort of dessert, tba.

saturday
Chili
Corn muffins
apricot white chocolate blondies

sunday
roast
potatoes
carrots
rolls (maybe croissants if saturday is uneventful)
rolled cake filled with lemon curd

Daring Bakers!!!

2007-09-30T01:58:00.000-05:00

I did it..they did it...Really. They let me in. I am sure they have confused me for someone else but here I am and I have completed my first challenge. Cinnamon Rolls.
Now, to be perfectly honest I have been making homemade cinnamon rolls several times a month for the past...uh..well...34 years. Yes. 34. Stop laughing.
These were much lighter than the ones I usually make but my recipe, posted at baking delights several weeks ago is much more flavorful in the opinion of my family. I wil probably go back to making mine but attempt to bring some of the lightness form these into the recipe.

Ingredients:

* 6 1/2 tablespoons (3.25 ounces) granulated sugar

* 1 teaspoon salt
* 5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine
* 1 large egg, slightly beaten
* 1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon
* 3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
* 2 teaspoons instant yeast*
* 1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature OR 3 tablespoons powdered milk (DMS) and 1 cup water
* 1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spices you want to use, cardamom, ginger, allspice, etc.)
* White fondant glaze for cinnamon buns or caramel glaze for sticky buns (at the end of the recipe.)
* Walnuts, pecans, or other nuts (for sticky buns.)
* Raisins or other dried fruit, such as dried cranberries or dried cherries (for sticky buns, optional.)

*Instant yeast contains about 25% more living cells per spoonful than active dry yeast, regardless of the brand. Instant yeast is also called rapid-rise or fast-rising.

1. Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand); if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and yeast. Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

3. Mist the counter with spray oil and transfer the dough to the counter. Proceed as shown in the photo on the left for shaping the buns.
(A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump. (B)Sprinkle the cinnamon sugar over the surface of the dough and (C) roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.)

4. For cinnamon buns, line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.

For sticky buns, coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using raisins or dried fruit.) You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.

5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

6. Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon buns but on the lowest shelf for sticky buns.

7. Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the buns out of the oven.

8. For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving. For the sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

White fondant glaze for cinnamon buns

Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.

Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.

When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear latex gloves.)

Caramel glaze for sticky buns

Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is catching it just when the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a soft, creamy caramel. If you wait too long and the glaze turns dark brown, it will cool to a hard, crack-your-teeth consistency. Most sticky bun glazes contain other ingredients to influence flavor and texture, such as corn syrup to keep the sugar from crystallizing and flavor extracts or oils, such as vanilla or lemon. This version makes the best sticky bun glaze of any I´ve tried. It was developed by my wife, Susan, for Brother Juniper´s Cafe in Forestville, California.
NOTE: you can substitute the corn syrup for any neutral flavor syrup, like cane syrup or gold syrup.

1. In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.

2. Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoon lemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.

3. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excess for future use; it will keep for months in a sealed container.

Presto Pasta Night!

2007-09-28T14:52:00.000-05:00

This is my entry for presto pasta night. The sauce needs a firm pasta, rigatoni is an excellent choice here because the large pasta holds the sauce well and the openings in the pasta allow some of the sauce to slip inside and fill it. I used several kinds of eggplant, a long japanese eggplant, white eggplant and baby eggplant for a nice visual and taste mixture.
The recipe is based on one out of Bruce Weinstein's Ultimate Cookbook.

Pasta Melanzane
1 1/2 lbs mixed varieties of eggplant
sliced into 1/2 inch thick slices and salted. Let stand 15 minutes.
1/4 c olive oil
2 cloves garlic chopped
2 c canned pureed organic tomatoes
1/2 c red wine
1 tbs oregeno
1/4 tsp red pepper flakes
freshly ground black pepper and salt to taste
1 lb rigatoni cooked
1 lb queso fresco or other mild crumbly cheese.

Rinse eggplant well and saute with garlic in olive oil until transparent and tender. Add rest of sauce ingredients and simmer 15 minutes. Pour over cooked pasta and toss. Sprinkle with the crumbled cheese. serves 8

check out more presto pastas and enter one yourself at Presto Pasta Night

Another October Blog Event-Boobie Bake-off

2007-09-25T10:36:00.001-05:00

O.k...I am sure someone, somewhere is doing this..but I couldn't find one. So...
My first ever baking challenge for a very good cause!

Rules:

Snag this graphic and post it to your blog with your intent to take part in this challenge.
Sometime between October 1 and October 31 post a recipe and picture, linking back to this post, of your recipe. Email me with the link.
Recipe must be pink. You can use any ingredients you like but it must ultimately be ....pink.
I will post the roundup here and on Baking Delights on Novemeber 2.

Since this is a challenge, readers will have the opportunity to vote for their favorite recipe....and...
this is cool.....
are you ready?
The cost to vote is $1 in paypal to me ( I have a button in my side bar). Put the name of the blog in the description and the money will be donated to Breast Cancer research in the name of the winning blogger.
And the winning blogger will get a really cool side bar graphic.
Does it get cooler than that?
I don't think so.

By the way...adding this...If you don't have a food blog enter anyway! I mean, who cares? Use your myspace blog or your gardening blog or your my life is insane blog.or even your homeschool blog...or create a new blog...this is a really good cause.

TGRWT#6 Apples and Lavender

2007-09-24T13:56:00.001-05:00

O.k...well this is actually the first time I have participated in They Go Really Well Together but it was great fun. Usually, because I love to bake I do sweets or breads but since I had just finished the Pear Tarts with Lavender Creme Anglaise yesterday I thought another sweet with a similar combination would be overkill. Plus all the blogs I visited that had participated had used all of the ideas I had!! Great minds, right?
This month, TGRWT is hosted by one of my favorites,Vanielje Kitchen. There is still a little time left if you want to head over there and get the rules and try it yourself.
Anyway, I came up with several ideas, many that you will be seeing here and at Baking Delights over the next few months, like apple and lavender jam, lavender and white chocolate lemon bars...and others..and no, I am not going to give away my ideas this early!
This is simple and went together quickly. I made it early for dinner tonight, so I don't have input form the family yet but I took a taste and found it to be delicious. :)

3-4 chicken breasts with skin and bones
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoon packed brown sugar
2 tart apples, peeled, cored, and cut into 1/2-inch-thick wedges (I used Granny Smith)
1 yellow onion, sliced in crescents
1 cup free range chicken broth (it has a better flavor!)
1 tbs cider vinegar
3 Tbs edible lavender flowers
1 tsp tarragon
1/4 c calvados or apple cider

Melt butter and olive oil in large skillet. Brown chicken on all sides getting good color. Remove chicken from pan, do not discard fat. Cool, skin and debone it.Cut on the diagonal. Add apples, onions, and 2 tbs of the lavender to pan. Cook slowly until apples are nearly tender. Remove from pan. Heat pan and deglaze with vinegar, calvados, remaining 1 tbs of lavender, tarragon, and chicken broth. Add apple mixture and chicken back in and simmer until sauce is reduced and chicken is cooked through. Serves 6 to 8

Baby Eggplant Tempura

2007-09-23T16:07:00.001-05:00

I love this time of year because the little tiny eggplants show up in the local stores. I mean the ones that are the size of your thumb. My favorite way to serve them is dipped in a light batter and deep fried. I usually serve them with homemade chipotle bleu cheese dressing (for me) and homemade ranch dressing (for everyone else).

I was blessed to hit my local grocer at just the right time last week and snagged a huge uncut roast (like 15 lbs?) untrimmed (yeah!) and priced at 1.49 a lb! I cut it into 4 meals. Last night I seared it over high heat in a little olive oil and then popped it in the slow cooker to be lunch after church. We are having revival services all week so time will be at a premium. My husband is one praise team and our 15 year old does the sound. We HAVE to be there!
We walked in to a very fragrant house this afternoon and the menu was:
Pot roast aux jus
Eggplant tempura
Sugar snap peas and carrots
Pear Tarts with Lavender Creme Anglaise

What diet? :/

2 c flour
1 tsp baking powder
1 egg white beaten til foamy
pinch salt
1 1/2 c cold water (you may need more or less, you want a batter that will stick to the vegetables)
1/2 lb or so baby eggplant

soak eggplant in salted water for 30 minutes. drain, rinse and dry. Dip and deep fry until golden brown. Be careful when you bite these, the inside gets very custardy and hot!

Presto Pasta Night!

2007-09-20T20:21:00.001-05:00

I often get ideas for recipes while I am looking at half a can of this, and quarter a cup of that in the fridge. Tonight's meal was no exception. I had left over ricotta, but not enough for a full meal..but I also had leftover pumpkin...hmmm...
I was scheduled to make ravioli and so I started the dough while I was still thinking about the filling. I decided to do a pumpkin chipotle filling in half the ravioli and a traditional cheese filling in the other half. After tasting the pumpkin I decided that a cream reduction would be the very sauce to compliment the flavors, simple, rich and content to be the supporting cast rather than battle with the pumpkin for the starring role. I wanted a little difference to the sauce and decided to use part cream and part full fat buttermilk. Brilliant!
The pumpkin chipotle filling is spicy and smoky and rich, tempered by the luxurious mouth feel of the reduction. The cheese ravioli add a bit of mystery because you never know which it is that you are going taste, the soothing cheese or the pumpkin. I also made a classic yellow cake with bittersweet ganache frosting that I will be posting on Baking Delights in the morning.
I realized that my pictures have a yellow cast due to the *green* light bulbs we are using. Unfortunately I realized it AFTER I had taken this batch of pictures. I need to get a different light or take pictures in the day! It really isn't a yellow dish..just very delicious. For MORE Presto Pasta...Presto Pasta Night ROundup

Ravioli with Tangy Walnut Cream Reduction Sauce
serves 8

Pumpkin filling
1 c pumpkin
4 oz cream cheese
1 tsp dried chopped
chipotle
1/2 tsp ground cumin
1/2 tsp buckwheat or other strong flavored honey
1 onion chopped
2 cloves garlic chopped
1/2 tsp cardamom
salt to taste
butter for sauteing onion and garlic

Saute onion and garlic in butter until tender. Mix in rest of ingredients and taste for seasoning.

Cheese Filling
1 lb whole milk ricotta
1/4 c chopped basil
1 egg
salt and pepper to taste

Make half ravioli with cheese filling and half with pumpkin. For instructions check out my post ravioli

Tangy Roasted Walnut Cream Reduction Sauce

1 c heavy cream
1 c whole milk buttermilk
2 cloves garlic sauteed in 1 Tbs butter until soft
simmer until reduced and thickened. Adjust salt and pepper. Add 2 tbs chopped basil. Pour over ravioli. Sprinkle with 1 c mozzerella and 1/2 c toasted walnuts. Bake until heated through. Sprinkle with chopped fresh cilantro, parsley or basil.

Check Baking Delights 9/21/07 for this cake!

Ham & Apricot Roll ups

2007-09-19T18:20:00.000-05:00

Well the menu has been shifted. due to the combination of an afternoon at the VA and church tonight we are having ham and apricot roll ups and homemade fries. I dont know if I will get a picture because my son did not put the camera batteries in the camera when he was asked. He is, however, frantically cutting potatoes into fries to make up for it...

for the roll ups you need:
12 flour tortillas
8 oz cream cheese
apricot jam
diced apricots (about a cup)
Leaf lettuce
1/2 lb thinly sliced smoked ham

spread softened cream cheese on the warm tortilla, add a little jam, then a lettuce leaf. lay a few slices of ham over top and sprinkle with apricots. Roll, and cut in the center on a diagonal. You can also use sprouts, alfalfa, radish or what you like best in place of lettuce.

I was going to do a different sandwich for Marie's Sandwich Roundup but I think this one will do nicely...It fits all my requirements, simplicity, easy to drive and eat at the same time, delicious, inexpensive... Check out Marie's Show Us Your Sarnie Event!

Chicken, Onion and Potato Gratin

2007-09-18T19:41:00.000-05:00

This was tonight's menu after a very tiring day grocery shopping. I have been trying to decide on which store I am going to use. See, Tom Thumb is awesome! Great customer service, very high quality food,beautiful store...and if I stop in right after I drop MArc at work I can usually snag some incredible mark downs..This morning I got clearanced cartons of 18 eggs for 75 cents each as well as chicken breast, ground pork for 99 cents per package...etc.BUT they are very expensive..Kroger has LOUSY customer service. When I wrote an email outlinng the problems I got an assurance they would be dealt with blah blah..and someone from the store called and was very..blah blah blah...but still the problems of too many unsupervised teen agers with poor manners persists. The prices are good, the quality is usually good. Albertsons has high prices and a dirty store..they are out...I don't shop at Walmart becuase I dislike their foreign policy..they are out. I like Target but it is far aways so it is out. I guess that I need to tweak the budget somewhere else and shop where i like. Things are just so tight right now that it is hard to think about doing. Sort of like trying to pinch an anorexic.
Anyway..tonights dinner was lovely. The only thing I wish is that I would have had time to make a nice chewy loaf of bread.
Menu:
Chicken, Onion and Potato Gratin
Salad with Mint Dressing
No Bread
Pumpkin chocolate chip bars from Bless Us O Lord. I will be posting this with the slight variations I made on Bakng Delights tomorrow.

my kids are foodies!

2007-09-17T20:48:00.001-05:00

Does it run in the blood? Check out my post on my homeschool blog...
Bistro Kyrie

Menu Plan Monday

2007-09-17T17:51:00.001-05:00

I am going grocery shopping tomorrow! I want to get this posted so it is bare bones at the moment but I will come back and flesh it out..then I will post the recipes and pictures as I do them this week. SO..here goes..I am so proud..I finally got organized enough to do a menu plan monday!!!

Dinners

Monday 17- One more desperation casserole before I shop tomorrow.

Tuesday- Chicken, Onion & Potato Gratin

Wednesday-BBQ Eggplant Sandwiches

Thursday-Homemade cheese ravioli

Friday-Pizza

Saturday- Burrito Casserole

Sunday- Amish Pot Roast

Lunches
Monday
Club Sandwiches

Tuesday
Marie's Roasted Carrot and Ginger Soup

Wednesday
Peanut butter and homemade raisin spread sandwiches

Thursday
Italian Vegetable Foccacia Sandwiches

Friday
Potato Soup

Saturday
Apricot Turkey Sandwiches on Raisin Bread

Sunday
No lunch...grazing all afternoon on the potroast

Breakfasts
Monday
Pancakes with homemade strawberry banana syrup

Tuesday
Eggs
Biscuits

Wednesday
Cinnamon Rolls

Thursday
Muffins (not sure what type yet)
Scrambled eggs, with potato, onion and cheese

Friday
Homemade Granola
Fresh Goat's milk

Saturday
Omelettes with various fillings

Sunday
Homemade Yeast Doughnuts

For more menu plans and menu plan mondays (and I mean some of these are awesome!)Menu Plan Monday

Desperation Casserole #2

2007-09-17T15:35:00.000-05:00

Hallo! A great deal of steam! the pudding was out of the copper. A smell like a washing-day! That was the cloth. A smell like an eating-house and a pastrycook's next door to each other, with a laundress's next door to that. That was the pudding. Dickens

You know, I have been sporadic in my posts here for two reasons. One I have been really working over at Baking Delights to get that blog going with a strong readership. It is, after all, a paid blog, and as much as I do love it I also have a responsibility to do a good job. On that note, check out tomorrow's post there..It ONLY took 5 hours to produce but well worth it, I hope.
The other reason is a bit embarrassing. We have really very little food. It isn't like we are starving but my grocery budget (for 8 people) has been cut in half to about $250-$300 a month. We have been eating alot of beans and rice, alot of desperation casseroles and such as I clean the freezer right down to the frost on the sides. And I have felt a bit odd about posting those meals. You know, everyone makes such beautiful foods...
This morning as I was going about my day I realized that it is unfair to NOT post the mediocre stuff that we eat. I mean, people who are just ebginning cooking, or who are struggling as we are financially, may feel that you need to have money to eat well.
Not so. Never. All through out history some of the best meals have been seasoned with love and thinned with lots of water. :)So...In an effort to be real I am posting exactly what we have. I am shopping hopefully tomorrow so things may look a bit better for awhile but I am intent on being real. And maybe that will encourage someone who is struggling that food is not the blessing. The love that goes into it is.
Let me introduce:Desperation Casserole #2

One package of beef hotdogs that you find in the bottom of the freezer. You know they are old because you switched to organic buffalo dogs some time ago.
4 good sized potatoes, a bit soft but not bad. The last of the potatoes
1 bag frozen pearl onions that were also at the bottom of the freezer. You have no clue where they came from.
1 bag of homemade hot dog chili.

Steam the hotdogs until warm and thawed. Slice in pieces.
Peel the potatoes, cut in large dice, and boil in salted water. drain. Save the water because it is great to use as a liquid in bread and it helps the dough rise better.
Thaw the pearl onions in the microwave for a few minutes.
Thaw the hot dog chili in the oven a few minutes.
Mix the ingredients together. Check for seasoning. warm through and serve. Serves 7 with enough leftover for husband's lunch until one of the kids (who knows which)eats all the hotdogs and potatoes out and leaves the chili and onions.

Desperation Casserole

2007-09-14T18:12:00.000-05:00

and dinner too.
Money has been tight here and it will be for awhile. The hardest thing about having a big family is stretching the budget to cover all of the food. When I was growing up I was an only child and my mom didn't like to cook so sometimes, even after all of these years, the amount of food that goes across our table seems enormous. Last night I was totally clueless about what dinner would be..I mean, I was tempted to bow before the fridge and chant..magic fridge..magic fridge..
But I was afraid it would spit out a beer at me and I needed food. So, I closed my eyes and grabbed something from each shelf, determined to make it work. Somehow.
And this is what it was...zucchini, homemade marinara sauce, organic ground beef, and ricotta..salt and pepper to taste..in any amounts that you happen to have.
Now, hows THAT for a recipe?

Oh...and I made biscuits to fill everyone up. DO you know, that in a pinch you can make biscuits with water instead of milk and they aren't half bad? :)

Chocolate and Child Labor

2007-09-13T10:17:00.000-05:00

Is it worth it?

You know, I usually stick to fun baking and cooking issues because, altho I am very passionate about my life and beliefs, my interests and my opinions, I believe that people are pretty much slapped around by all the violence and nasties on the internet. The news is awful everywhere you turn and I like ot keep this a place of fun, encouragement and fellowship.
But.
Yeah. See, I write articles as well. And in them I share alot of information about environmental and social issues that feel strongly about. This tends to freak people out because I am what is commonly known as an ultra conservative republican born again christian. I even pray in tongues.
You just pictured a jumper and head covering didn't you? I knew it. Nahhh..Trust me. I am still contemplating where I want my tattoo.
The truth is that christians have a bad reputation for not being involved in the issues and this is very sad to me. I don't think Christ is too happy about that, personally. At least not the One I talked to this morning. More than anyone else, christians should be involved in social reforms and environmental issues.
However, as usual, I digress. Sorry.
The article I wrote was on the cold hard facts that most of the chocolate we eat is produced on the Ivory Coast. And most of hte farmers there use children that are kept in the most deplorable conditions, unpaid, beaten, starved, and prisoners. They live in small square huts which are locked at night. The are kidnapped, preyed upon, sold and traded like...well...pokemon cards. And the chocolate industry is dragging their feet in dealing with these issues.
Honestly I stopped shopping at walmart over 4 years ago because of their support of child and slave labor and their pitiful foreign trade policies. I just will not support that. I shop at Target, which, while not perfect, has some impressive safeguards in place so that the people they buy from do NOT find it a good idea to utilize sweatshop and slavery production methods.
Now, organic chocolate is not produced this way, it is mainly the big producers like Hershey and Nestle, and ::sob:: Godiva. Shazbot!
I don't know at this point what my consumer response will be. I know what I would like it to be but like most of you, I have other things to consider. Like finances. Let's face it, Fair Trade chocolate is expensive.
Because it is not supporting slave labor.
sigh.
But I WILL be praying about this, thinking about it and making changes. They might not be big changes all at once but I will make a difference over time. Oh, and i know it isn't just chocolate. My beloved coffee is involved here as well. I will be calling my roaster today to see if she can do my custom roast/blend with Fair Trade coffee and if I can afford it.
The article I wrote is here: Traffick Free Chocolate
Oh, and by the way, I eat trolls for lunch (and not in a happy way), dipped in organic, fair trade chocolate, so if you are one and plan on making some stupid comment don't bother. Best not to go into a battle of wits unarmed.

Mmmm...Caramel corn!

2007-09-12T22:58:00.000-05:00

My computer was crashed all day...and so I got some cleaning and baking done...and some extras.
I hate that I spend so much time at the computer sometimes, so I think that God arranges for my computer to go down so I will read to my kids, and bake apple pies and make...caramel corn. My family is a snack family. Now, I grew up in a house where one did not snack. Period. Marc grew up in a house where people ate constantly. I can happily go days with no food or just a salad..Marc can put away more in an hours that I do in three or four days...and our children are exactly like that. So snack are a big thing around here..and if you have priced them lately you know that they can add up pretty fast. Plus, I dislike the additives, preservatives, and other yucky stuff. I am enough of a control freak that I want to know what my kids are taking in..no red dye40 or high fructose corn syrup...no growth hormones or antibiotics...you know....
Today I made them all caramel corn. Sometimes I make chips, or french fries, or cookies, or crudites and dip...
Caramel corn reminds me of Christmas time and crackling fireplaces and good books. If you add just a touch of unsulfured molasses to it you get almost a butterscotch taste

7-8 quarts plain popped popcorn
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract

1. Place the popped popcorn into two shallow greased baking pans.
2. Preheat the oven to 200 degrees F . Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Be careful this burns fast!
3. Remove from the heat, and stir in the baking soda and vanilla. Immediately pour over the popcorn in the pans, and stir to coat.
4. Bake for 1 hour

Simple Supper's Are Comforting

2007-09-11T19:48:00.000-05:00

At least to me. I don;t usually make simple suppers because Marc's high gear metabloism requires much more than simple, and with 2 teenage boys, and then 4 more younger, but physically active kids..well you know. Lots of food at dinner.
Yesterday we were at the VA and then again today. Marc had to get an MRI on his right knee since they mistakenly only MRI'd his left in July. Whenever we go to the VA it is an all day venture. I joked a few months ago that I was going ot bring a picnic hamper with gourmet delights, wine and a beautiful quilt and lay it out on the clinic floor. Sometimes just thinking about going makes me tired. Well we got back at a bit after 4 today and I had to do several things between then and picking Marc up from work at 6. I Knew I needed eggs to I headed over to the store and was blessed to get them at a reduced price because they were at the sell by date. This is the second time that I have gotten organic eggs for 75 cents a dozen...There were several other things on clearance including imported Greek olives for $1.50 a jar. All of a sudden I remembered the hand made mozzerella/basil/proscuitto roll I had been eye-ing in the deli. It was expensive but I needed a treat. I topped my shopping excursion with an expensive Greek olive oil...so unnecessary but oh so good...and..heirloom tomatoes of different types to finish.
I had huge plans of throwing together a french loaf. When you don't age the sponge it isn't quite as good but better than store bought...I even thought about buying a loaf but dismissed it.
I wish I had..When I got home it was 5:00 and I had several things that demanded attention so I never got to the loaf. :(

I did, however, make a salad that was extravagant and wonderful and I felt very pampered. Eva had sent me some Fleur de Sel, a French sea salt and I used that on the tomatoes along with freshly cracked black pepper. I laid them on a lettuce bed, tossed a few olives on, then a slice of that melt in your mouth cheese roll, then the seasoned tomatoes. I finished with a drizzle of the Greek olive oil...Red grapes were for dessert.
It was summer in my mouth. Bread would have made it almost too wonderful..but I wish I had had time to make it. :)
Of course the kids ate peanut butter and raisin spread sandwiches afterward. Several.:/