Thursday, April 29, 2010

Banana Bread, Cookies and Muffins


The old saying goes, "When life hands you lemons...." my new version goes something like, "When  neighbors hand you bananas, make blog posts!"   Actually, that isn't a very good saying, but bloggers know what I mean.  There are blog posts hiding in everything around us!  I told you on Tuesday what I did with some of the bananas we got from a neighbor.  I thought, lest I bore you to death with banana posts, that I should simply combine all the rest in to one post.

You may or not recall that I hate bananas.  It stems from a dramatic scene of gluttony when I was three years old.  I haven't wanted to pass my aversion on to my kids, so I steel myself against the smell and feel of the offending fruit and bake with them anyway.  I wash my hands a lot when handling bananas.

All of these recipes freeze well.


Never Fail Banana Bread:
1 3/4 cups flour
1/4 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
2/3 cup sugar
2 eggs, beaten
1 cup mashed bananas
(optional: 1/2 cup all bran softened in 1/2 cup buttermilk)
Cream the butter and sugar.  Add the eggs and banana.  Combine the dry ingredients and add to banana mixture until smooth.  Add bran/buttermilk, if desired.  Pour into greased bread pan.  Bake 350 for 50-60 minutes until done.

I have tripled this recipe with great results.


Banana Butterscotch Cookies:
3/4 cup butter, softened
1 cup brown sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp allspice
1 cup bananas, mashed
1/2 cup chopped pecans
1 cup butterscotch chips
1/2 cup chopped dates
Cream butter and brown sugar. Add egg, banana and vanilla.  Combine dry ingredients and add.  Fold in nuts, chips and dates.  Drop by teaspoon onto a greased cookie sheet.  Bake 350 for 12-15 minutes.  Remove to a wire rack to cool.


 

Double Fudge Banana Muffins:
1 1/2 cups flour
1 /4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 cup sugar
1/3 cup oil
1 egg
1 cup mashed bananas
1 cup chocolate chips
In a large bowl, combine the bananas, oil, sugar and egg.  Add the dry ingredients until just moistened.  Fold in the chocolate chips.  Fill greased or paper lined muffin cups and bake 22-25 minutes at 350 (or until a toothpick comes out clean).  Cool on a wire rack.



Wednesday, April 28, 2010

13 Books I Have Read in 2010

I have finally dusted off my library card and started reading again.  Thanks to some of your recommendations and also some I have found on a few other blogs, I have found some pretty good books to read this year.  Here are some that I have already finished:
1. The Help by Kathryn Stockett
2. The School of Essential Ingredients by Erica Bauermeister
3. The Guernsey Literary and Potato Peel Pie Society by Mary Ann Schaffer
4. The Hunger Games/Catching Fire by Suzanne Collins
5. The Princess Academy by Shannon Hale
6. Shiver by Maggie Stiefvater
7.The Goose Girl/Enna Burning by Shannon Hale
8. These Is My Words by Nancy Turner
9. The Book Thief by Markus Zusak
10. The Host by Stephenie Meyer
11. The Beekeeper's Apprentice by Laurie King
12. Half-Broke Horses by Jeannette Walls
13. Wondrous Strange/ Darklight by Lesley Livingston

If you have read any of these, what did you think?  Any more recommendations?

Strata: Recipes to Rival April Challenge


This month's Recipes to Rival challenge was to make strata.  The original recipe used spinach and pancetta, but my father has a clotting problem and can't eat too many foods with Vitamin K in them.  Pancetta?  Well, I would have to go for a 3 hour drive to get that.  So.  We have the All-American cheddar and ham version.
It made a great breakfast.  Some of the family put salsa on top.  I think living in Arizona is completely changing their palates.

Strata: 
1 stale loaf of French bread
6 eggs, beaten
4 cups milk
1/2 cup ham, chopped
1/2 cup cheese, diced
Break the bread into small pieces and place in greased 9 X 13 pan.  Sprinkle the bread with ham and cheese.  Combine the eggs and milk and pour over the entire thing.  Cover and refrigerate over night.  In the morning, preheat the oven to 400.  Let the strata sit on the counter for 25 minutes and then bake for 35 minutes.

Tuesday, April 27, 2010

Steamed Pudding: Daring Bakers April Challenge

When I casually mentioned that the April Daring Bakers' challenge was steamed suet pudding, my mom got that nostalgic look on her face and said how much she loved steamed puddings.  When her mom (my grandmother) ran the restaurant (out of their home) in the 1950s, she would often serve steamed puddings for dessert.  She would make little individual ones as well as bigger table sized cakes.  Mom started telling me about this great recipe that she had in one of Mamie's old cookbooks.  We looked everywhere, but couldn't find that certain cookbook.  Instead, I simply used one of the suggested recipes Daring Bakers' gave us in their forum.  This particular recipe used ounces instead of cups, so I had to dig out a kitchen scale and rig up a paper plate to hold the ingredients.  It was quite an adventure in baking.

We happened to have one of Mamie's old steam pudding molds, complete with lid.  I put it into one of the very largest pasta pots in my kitchen and boiled it for 2 1/2 hours.  When it was done, I opened a jar of hard sauce from our pantry and gave Mom a slice.  It was fun to see her eyes close as she was transported back to her childhood with one bite.

Steamed Pudding: 
4 ounces flour
1/4 tsp salt
1 1/2 tsp baking powder
4 ounces graham cracker crumbs
3 ounces sugar
3 ounces lard (couldn't find suet in Podunk, AZ)
1 egg
1/2 cup milk
3 ounces chopped dates
3 ounces golden raisins
Combine sugar, lard and graham crumbs with mixer.  Add egg.  Combine dry ingredients and add.  Moisten with milk.  Fold in dates and raisins.  Pour into a very well greased and floured mold/pan/bowl and cover with parchment secured with a rubber band.  Place in a steamer or a pasta insert over at least 3 inches of water.  Cover and steam for 2 1/2 hours.  Make sure your pot doesn't boil dry!!!

Serve with whipped cream, ice cream or hard sauce.

Monday, April 26, 2010

Banana Bran Muffins

As you read on Sunday, last week I received a package of all three Kellogg's All-Bran products (original, flakes and buds).  Over the weekend, we received a bag of 15 or so really ripe bananas from an elderly neighbor.  What better thing to do than to combine the bran with the bananas in a muffin?

Actually, I baked all morning and made 2 kinds of muffins, cookies and bread with the bananas. It was the only way to use up all of those 'naners. I filled the freezer with most of my creations for future breakfasts and desserts. As I completed each one, I'd call out, "Who wants to be a taste-tester?" and someone in the household invariably yelled back, "ME!"  My son, daughter and dad took turns being my guinea pig.

No guinea pigs were harmed in the making of this recipe (or any of the others for that matter).

These muffins use bran flakes...4 cups to be exact.  I think that offsets the 1 cup of chocolate chips...4 to 1.

Banana Bran Muffins:
1/2 cup butter, softened
2/3 cup sugar
2 eggs
3 medium bananas, mashed
1/2 cup buttermilk
1 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
4 cups bran flakes cereal
1 cup chocolate chips or raisins or nuts
With a mixer, cream the butter and sugar in a bowl.  Add the eggs, bananas and buttermilk.  Combine the flour, baking soda and salt.  Add to butter mixture.  Fold in the cereal and chocolate chips by hand.  Fill greased or paper lined muffin cups.  Bake 25 minutes at 350 degrees (if you have a hot oven like mine, reduce to 325 degrees).

Sunday, April 25, 2010

Homemade Lady Fingers: Make Your Own Monday #17


I can never find lady finger cookies when I need them.  I don't know if they are only in specialty stores or if they are in a very special, very secret section of chain grocery stores, but when I want them, they are impossible to find.  Now, however, they are available anytime I wan tor need them because I can make them myself!!  They are crispy immediately after baking, but if you put them in a sealed container, they soften up after a day.  No matter which style your recipe calls for, you can have them for a fraction of store bought cost and without spending a day searching in your local stores only to come up empty (I am not bitter. Not at all.)


3 eggs, separated
6 Tbsp sugar
3/4 cup cake flour (or 3/4 all-purpose flour + 2 Tbsp cornstarch)
6 Tbsp powdered sugar
Preheat oven to 350 degrees.  Use silpat baking sheets or line baking pans with buttered parchment paper. Beat the egg  whites using until stiff peaks form.  Gradually add the sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them very gently into the egg whites.  Sift the flour over the egg mixture and fold again, very gently so as not to lose any fluffiness. Fill a pastry bag or zip lock bag with batter.  Pipe the cookies into 5 inch strips, leaving about 1 inch space between cookies.  Sprinkle half of the powdered sugar over the ladyfingers and wait for 5 minutes.  Sprinkle the remaining sugar over the cookies.  Bake for 10-15 minutes or until the cookies turn lightly golden and are still soft.  Allow them to cool slightly on the sheets for about 5 minutes and then remove them to a wire wrack.  




All-Bran Chocolate Chip Cookies


Through Foodbuzz's taste-makers program and courtesy of Kellogg's, I received the above three boxes of Kellogg's All-Bran products in the mail this week.  It was serendipity.  About a month ago, I had found a recipe for Chocolate Chip Cookies on one of those pull out tags magazines are forever putting randomly throughout their publications.  Usually, I rip everyone of them out before I even will read a magazine, but this time, I actually looked at one before I threw it in the trash.    It has been sitting on my counter waiting to be made ever since.

I am a complete fiber freak.  I love whole grains and fruit.  My kids, however, would rather eat processed, fiber-less foods.  The idea of hiding bran in baked goods was a real "Aha!" moment for me.  Now I am looking at the ripe bananas on the counter and thinking bran banana bread.   But before I get ahead of myself, let me share the chocolate cookie results.  I followed their recipe exactly.  It tasted just like an ordinary cookie.  The kids were thrilled that mom was baking cookies late on a Friday evening.  It was all good.


All-Bran's Chocolate Chip Cookies:
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 tsp vanilla
1/4 cup hot water
1/2 cup Kellogg's All-Bran Original cereal
1 cup chocolate chips
1/2 cup chopped walnuts (optional)
Combine the flour, soda and salt in a bowl and set aside.  Cream the butter and sugars with mixer.  Add eggs and vanilla.  Beat well.  Add hot water.  Add All-Bran cereal and flour mixture.  Add nuts and chocolate.  Drop by teaspoon onto greased cookie sheets.  Bake 375 for 15 minutes (My oven is hot, so I  baked the first batch for 13 minutes, the second for 11 and all of the following batches for 10) (Also, I only got 8 cookies on a sheet because they spread as they bake).  Cool on wire racks.

You can see the bran, but my kids didn't know to look for it, so they missed it completely.
I am going to whip up some Big Batch muffins next.

Saturday, April 24, 2010

Saturday Stories: A New Bride in the Kitchen



Although I come from generations of wonderful cooks, not all has been bliss in the kitchen.  My Mom had some lessons to learn when she was first married Dad. 

The first cooking fiasco occurred when they were in an efficiency motel waiting for base housing.  Mom knew that Dad liked beans, so 45 minutes before he was due home, she  threw dried beans, carrots, onions and seasonings into a pot with water.  She covered them and put them on high and waited for Dad to return home.  When he got home, she went to serve the soup and nothing had happened to the beans.  They ended up going out for hamburgers that night.  (She later read the instructions on the bag of beans and learned about presoaking beans).

Mom saw persimmons at a grocery store.  She thought they were pretty, so she bought some and shared them with dad for dinner.  She didn't know that some fruit at the grocery store isn't ripe.  They learned what real pucker-power was that night.  They haven't tried persimmons since. 

Once they moved into their first apartment, Mom went shopping for all the essentials for a spaghetti dinner.  She had used her 5 quart pot to make the sauce, so she filled her 3 quart pot with water for the pasta.  When the water came to a boil, she put 3 pounds of spaghetti into it to cook.  Relatively quickly it became apparent that her pot wasn't big enough, so she started grabbing every pot she owned and filled them with spaghetti.  They ended up eating spaghetti for a long time, though she tried to disguise it, they both knew what they were eating.

Vowing never again to make bean soup, Mom bought some Campbell's bean with bacon soup for Dad.  She opened the can and cooked it up and then showed it to Dad.  Both of them looked into the pan and concurred that there were worms in the beans.  It wasn't until much later that Mom learned that the little curly things she saw in the pan were parts of the beans.

Mom loved German Chocolate cake.  She'd grown up in a home where Mamie used a spatula to get every last smidgen of batter and then let mom lick out the bowl.  She felt deprived.  One time when Dad was gone on a flight mission, she decided to make a cake for herself.  Upon contemplating the recipe, she decided what she really wanted was the frosting.  She made up a batch, stuck it in the fridge and proceeded to eat the entire thing in an evening.

Some 40+ years later, Mom laughs at her early culinary struggles.  She learned a lot in those first years of marriage.  Luckily for her family, she didn't make the same mistake twice.

Thursday, April 22, 2010

Gyro Rolls

I have been meaning to make homemade pitas.  Really, they have been on my list for over a year.  As I was contemplating making them this week, I started thinking about making gyros to go into those pitas.  I had some ground lamb in the freezer and all the makings of tzatziki in the fridge.  It was going to be fabulous.

Then every single person in our house got sick.

New plan.  I didn't want to spend time attempting a new bread.  So, I came up with these rolls using my regular bread recipe.  I still put a gyro flavored meat mixture inside.  I still made the tzatziki.  And, yes, pitas are still on my list of things to make.


Gyro Rolls: 
bread
1 Tbsp yeast
2 Tbsp oil
1/2 Tbsp salt
3 Tbsp sugar
2 1/4 cups warm water
5 cups flour
filling:
1 pound ground beef
1 pound ground lamb
1 Tbsp marjoram
1 Tbsp rosemary
1/2 onion, chopped
1/2 tsp garlic powder
1 tsp salt
1/4 tsp ground pepper
  • To make the bread: Combine the yeast, sugar, oil and salt in the warm water.  After the yeast has bubbled, add the flour and mix well.  Knead (with mixer or by hand), cover and let rise until doubled (about an hour).  Roll out on a floured counter into a rectangle.  Cut  into 16 squares.  
  • To make the filling: Put all the filling ingredients into a food processor and mix together until smooth.
  • Place 2-3 Tbsp of meat mixture in the middle of each square.  Fold the corners up to meet in the middle.  Pinch to seal.
  • Bake 25 minutes at 375 degrees. 
  • Brush with butter when they come out of the oven.

Tzatziki: 

  • 1 tsp finely minced garlic
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 small cucumber, peeled and grated without seeds
  • 1 tsp salt
  • 16 ounces of plain yogurt drained in a sieve with cheese cloth OR Greek style yogurt
  • 5 leaves fresh mint, minced fine
  • Let the cucumber drain in a sieve for 20 minutes.  Pat dry with a paper towel.  Combine all ingredients in a food processor and blend.  For best flavor, make a few hours before serving to let flavors meld.


Wednesday, April 21, 2010

A Thursday Thirteen Look At Our Food Storage


Before we sold our old home, we had a dedicated room in the basement for our pantry.  It was about 12X12 in dimension.  It was lined on three sides with built in shelves.  The fourth wall had the entrance and another portable shelf we added.  The center of the room contained buckets filled with flour, grains, sugar and other staples.

Although we tried to eat down our storage, we still brought a lot of food with us to my parents' house.  They have an unfinished basement under a small part of their house where they keep their food.  It goes the entire depth of the house, under a bedroom, the laundry room and a bathroom.  I think it's double the size of my old pantry room.  Here are some pictures of this amazing room:














Yeah, it's like a little mini-mart in our own home.   My food is kept separate from my folks' so when we move out, we won't be confused.  I am still trying to eat down my stuff so we don't have to move it again.

Hidden Coupon and a Plea for Assistance

This is just a heads up for all my readers.  Due to technical difficulties, I was late in adding a coupon link in my Simply Go-Gurt giveaway.  I don't think many people saw it or realized what it was for.  SO.  If you go back to this post, and click on the "free yogurt" button at the end, the first 30 people can fill out a form to receive a coupon in the mail for a free box of Simply Go-Gurt.  If you are too late, there is also a button that will allow you to get $1.10 off a box.

And for that plea for assistance: I want to put a "tweet this" button on my posts.  I have googled it and read about 15 different set of instructions, I have played with the "edit html," copied the links and always end up with a big red message from blogger saying my code is bad.  Will someone take the time to walk me through it in really, really simplified terms?  Thanks.

Tuesday, April 20, 2010

Northern Woods Fried Chicken

This is one of the foods I think of when I remember my youth.  Sometime in the late 1970s, my mom entered a maple syrup recipe contest.  She came up with this recipe for amazing fried chicken.  She won some real maple syrup and a plaque with her name on it.  The secret to the flavor of this dish is the marinade of course.  By "soaking" the chicken before frying it, a completely new dimension is added.

Northern Woods Fried Chicken:
2 fryers, cut up or 16 pieces of chicken 
1 beaten egg
1/4 cup real maple syrup
1/4 cup soy sauce
3 green onions, chopped
1/4 tsp garlic powder
1 1/2 cups flour
1 tsp salt
1/4 tsp pepper
2 tsp paprika
Combine the egg, maple syrup, soy sauce, green onions and garlic powder.  Add the chicken and let marinate for at least 4 hours.

Combine the remaining ingredients and dredge the chicken in it.  Fry a few pieces at a time in oil of your choice. 

Do not turn until completely done on one side.  You only want to turn fried chicken once or you risk the coating falling off.  After turning, partially cover the pan like so.

When the first batch is done, place on a wire rack over a baking sheet to drain.  Place in a warm oven to stay crisp and warm while you are cooking the remaining chicken.

Sunday, April 18, 2010

Homemade Granola Bars in the Microwave: Make Your Own Monday #16






I apologize for a repeat this week (originally posted November 08).  Too much drama with sick kids, unconscious kids, lost kids in the Superstition Mountains (I didn't tell you about that one!) took too much time away from cooking.

This is by far our family's favorite granola bar recipe.  You can add your own extras like mini M&Ms or raisins or flax seeds or mini chocolate chips or pumpkin seeds or other dried fruit or, well you get the idea.

Granola Bars
1 stick butter
3/4 cup packed brown sugar
1/4 cup honey
1/4 cup water
1 tsp salt
1/2 tsp cinnamon
3 cups oats
1 cup coconut
1 cup almond slices (I only had whole almonds, so I got out my trusty kitchen hammer and smashed them!)
1 cup wheat germ (I only had oat bran, so I used that instead)
Combine 1st six ingredients. Microwave on high for 8 minutes. Stir, then add remaining ingredients. Reduce power to 50% and microwave for 10 more minutes, stirring halfway through. Spread on a greased jelly roll pan. Let stand until firm. Cut into squares or strips or whatever shape/size you want. Store in a sealed container. (I wrap them individually in foil and then throw into a zip-loc bag.)



Thursday, April 15, 2010

Strawberry Pie

This is the easiest pie to make.  The filling is basically a homemade glaze over fresh berries. The concept could be carried over to blueberries, too.  The crust, though mostly homemade, isn't regular, scary pie crust that keeps some folks from attempting pie.  It is quite simply a shortcake in a pie pan.  Plan on leaving some time to let it cool in the refrigerator.

Strawberry Pie:
Crust:
1 cup bisquick or equivalent
1 stick butter, melted
3 Tbls hot water
Mix and press up sides of pie plate. Bake 8 minutes at 450 degrees. Cool.
Filling:
1 cup whole strawberries
2/3 cup water
1 cup sugar
4 Tbls cornstarch
1/3 cup water
2 cups sliced berries
Boil whole berries and 2/3 cup water. Mix together sugar and cornstarch and then add 1/3 cup water and then add to the whole berry mixture. Cook until thick and glossy. Cool. Put sliced berries on cooled crust. Pour cooled cooked mixture over. Chill until cold. Serve with whipped cream.

Wednesday, April 14, 2010

Brains on My Mind

1. My daughter had her first febrile seizure when she was 8 months old.  She had had a cold and was slightly warm.  We were in the check-out line at Walmart when the stroller started shaking violently.  I looked down at her and she was blue, lifeless and convulsing.  My husband quickly picked her up, five people around us whipped out their cellphones and called 911.  Out of nowhere two women appeared saying they were nurses.  One, in fact said that her son had these seizures and not to worry.  They took her to the end of the aisle, laid her down on her blanket and waited for the paramedics to arrive.  I went with her in the ambulance to the emergency room while my husband loaded our purchases into our car and followed.  The doctors did tests to determine that she didn't have meningitis and then told me all about febrile seizures.

2. Febrile seizures are hereditary.  They are caused by the brain's inability to handle fevers.  No one that I knew of in my family had ever had one. No one in my husband's family had either.  I didn't really want to tell my family about this adventure.  I felt so raw afterward.  It was almost 6 months before I brought it up to my mom.  By then I could talk about it without having horrible images of a blue baby flash through my head.  Mom said, "My first cousins used to have those."  Mystery solved.

3. One of my neighbor friends had a history of having seizures herself.  She told me that the best thing to do is lay a seizing person on their left side and let the seizure take its course.  The next year, when Princess Pat had another one at home, I was more mentally prepared.  I had been holding her when she started convulsing.  I laid her down on the floor on her left side and watched her through the episode.  When it was over, I loosened all of her clothing, started wiping her down with a cold cloth and called her pediatrician.  We took her to an urgent care where the doctor pronounced her okay.  He said that as long as I felt she was okay, I didn't need to take her to a doctor if she had another one.

4. Since then, I have become paranoid every time she gets a cold.  She spikes fevers randomly during illnesses and I am immediately there with a chewable Ibuprofin tablet for her to eat.  One night, my cat, who normally sleeps by my feet or on a chair in my bedroom, literally pounced on me.  He waited to see that I was awake and then he went and jumped on Princess Pat's bed and sat there purring until I got out of bed to investigate what was going on.  Her temperature was really high.  I woke her up and gave her some medicine.  Then I realized what the cat had just done.  I started thinking about it and remembered that he is always around her when she's been sick.  Though he suffers all sorts of indignities at her hands, he  uses some sort of sixth sense to watch over my little girl.  Malcolm is now a bit of a hero cat.

5. The point of all of this is that I have been fighting a fever in Princess Pat since Sunday night.  I feel like a lone soldier against an unseen foe every time one of my children takes sick.  The doctor put her on an antibiotic yesterday, but the fever hasn't completely gone away.  Now that she is old enough to take fever reducing medicine, she hasn't had any more seizures, but they still lurk, like shadows in the corners of a poorly lit room.  

6.  Changing the subject to a different child: Last night, my oldest two sons had the opportunity to attend a lecture given by a survivor of the Holocaust.   It was a very moving activity that, had it been the only exciting thing to happen, would have been a profound experience.

7. Nothing ever is that simple in our family, however.  I got a phone call from The Thinker telling me that The Musician "was down."  When asked for further information, the Thinker told me that he hadn't seen exactly what had happened, but his brother was unconscious and 911 had been called. (Can you see my hair turning gray?).

8. Phone call number 2 and 3 were from paramedics and police officers telling me what had happened and that my oldest son's vitals were fine, his eyes were responsive and he wasn't throwing up.  "Ma'am, where would you like your son taken and how would you like your him transported?"  Uhm.   Home?  By the guy who drove him there?

9.  Apparently, my oldest son swiped a program from one of his friends and that friend had put a choke hold on him.  The Musician was rendered unconscious and had fallen to the floor, hitting his head.   When he arrived home, I made him stay up for another hour so I could watch him.  This morning he still has a headache and is taking it easy, but I am hoping he will be fine by tomorrow.

10.  Three years ago, The Musician discovered that he could make himself pass out.  He did it at recess and literally bounced on his head.  After a concussion, a CAT Scan, a lecture by two different doctors and a wounded ego, he learned a lesson about playing with consciousness.  Apparently, his buddy has now learned a lesson, too.  No more horse-play choking!!!

11. My son, The Thinker, is the one who taught me what to worry about in a head injury.  His first fall happened when he was 9 months old.  He had pulled himself up to play in my Tupperware cupboard.  He lost his balance and cut open his forehead.  Three stitches later, I had had my first introduction to head wounds.  He fell down,splitting open the skin next to his eye before he was two.  He had a head X-Ray when he was three for another fall.  When he was four, he was prescribed glasses.  That cut down on his falling.  He had an astigmatism that caused him to turn his head slightly to see things and it messed up his depth perception.

12. Three of my sons have scars on their heads where no hair grows.  When they get their heads buzzed for summer, the scars show up.  The Musician got his when he was accidentally hit with a shovel by the little girl who lived down the street in WA.  The Thinker got his when he slipped on wet cement.  The Comedian got his while playing with some cousins in a ravine behind my husband's uncle's house.  I am hoping that The Engineer doesn't feel left out.  He has the honor of being the only one who has broken bones, so I'd think that would be enough. (But, alas, I don't think like boys.)

13. Speaking of The Engineer, he is being evaluated in a week to see if he has ADHD, with an emphasis on A not H.  You know, when I was getting my degree and was taking abnormal psych, I felt, in my naive nineteen year old mind,  like Ritalin was being over-prescribed.  By the time my oldest was 8 and most of his friends were on some sort of ADHD drug, I really thought too many parents were using it as a way of  not dealing with rambunctious children.  Now, all these years later, I am about to have a third son diagnosed.   I wouldn't do it any other way, either.  Both of my other sons improved ten-fold after they were put on meds.  Of course, The Comedian is also dealing with Bi-Polar Disorder, so the complexity of his brain dysfunction is much greater.

Forgive my rambling.  I never know where some of these Thursday Thirteen posts are going to end up once I start writing them.  I guess Thursday is the day you get a peak at something other than my kitchen.

Monday, April 12, 2010

Sweet Roll Ring

Although cinnamon rolls are fun and delicious, I have always wanted to go to the next level and make one of these pretty rings.  Basically, they are cinnamon rolls that haven't been cut apart and placed separately in a pan.  You roll them up, seal them into a ring and then cut each roll part way through and twist it into a pretty flower shape.  Without the frosting it looks like this:
Inside, it looks like this: 
The interesting thing about this recipe is that it actually tastes and smells like some of the old fashioned sweet rolls you can buy from a bakery.  I think it's the addition of the lemon peel in the dough.  The ring didn't last 24 hours in my house.

Sweet Roll Ring: 
2 Tbsp yeast
1/3 cup water
1 cup milk
1/2 stick butter
1/3 cup sugar
1 tsp salt
2 eggs, slightly beaten
1 tsp grated lemon rind
5 cups flour
filling: 
1/2 stick butter, melted
1/3 cup brown sugar
1/2 cup sugar
1/2 cup raisins
1 tsp cinnamon
frosting
2 Tbsp butter, softened
2 cups confectioner's sugar
1/2 tsp vanilla
2 Tbsp water (may need more to get desired consistency)
In a microwave safe bowl, combine the water, milk and butter.  Heat until butter is almost completely melted. Stir until butter dissolves.  In a mixing bowl, combine the sugar, salt, eggs, lemon rind and milk mixture.  Add the yeast and let it bubble.  Mix in the flour to make a soft dough.  Knead gently until smooth.   Cover and let rise until double (about 1 hour).   Punch down dough and roll out to a large rectangle.  Spread with melted butter and sprinkle on combined filling ingredients.  Roll up like a jelly roll and place on  a greased baking sheet.  Arrange in a ring and seal ends together.  Every two inches, cut three-quarters of the way through the ring and twist the sections over on their sides to that they are flat on the pan.  Cover and let rise about 20 minutes.  Bake 375 degrees for 20-25 minutes or until well browned and done.  Cool on a rack.
To make frosting, mix the butter and sugar.  Combine the vanilla and water and add until desired consistency is reached.  Spoon over ring.


Sunday, April 11, 2010

Homemade Do-Si-Dos (Girl Scout Cookies): Make Your Own Monday #15





I waited to post these until after the wave of Girl Scout cookie salesladies had left their tables outside the grocery stores.  I would not want to put a dent into their sales.  Frankly, though, I can't afford those ever shrinking lovely cookies, so I make my own.  The three flavors that my family has loved since my own Brownie Scout days are Do-Si-Dos, Thin Mints and Samoas.  I will be posting my versions of the others sometime during this year of Make Your Owns.  

I searched all over the internet for a recipe for these peanut butter oatmeal sandwich cookies.  I found a few that sounded good, but none were just what I wanted, so I punted and came up with these.  My family said they were better than any other peanut butter cookie I have ever made for them.  One son, who didn't know I was attempting a  copycat recipe said, "These taste like those cookies you buy sometimes."  I didn't even have to coach him!

Do-Si-Do Copycat:
cookies:
2 cups flour
1 1/2 cups quick oats (not old-fashioned)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup butter, softened
3/4 cup creamy peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
filling:
1 cup creamy peanut butter
1/4 cup butter, softened
1 cup powder sugar
Combine dry ingredients in a bowl.  In a large mixing bowl, cream the butter, peanut butter, brown sugar and sugar.  Add the eggs and vanilla.  Add the dry ingredients.  Drop by small teaspoon on an ungreased cookie sheet.  (I used my very smallest ice cream scoop).  Bake 350 degrees for 10 minutes (longer if they don't look uniformly golden brown).  Let cool on a wire rack.

While the cookies are cooling, mix the filling ingredients together.  Spread on the flat side of one cookie and top with the flat side of another.  (Note: I went through all of the cookies and matched them up to make sure the tops and bottoms looked good together).


Saturday, April 10, 2010

Saturday Stories: Boys will be Boys

What rascals my grandfather and his twin brother were!  When I think of what their mom put up with, I feel part of a sorority of Mothers with Sons, that apparently has been in existence since Eve put up with Cain and Abel.

My great grandparents lived next door to Aunt Em (we are still trying to figure out who she was and how she was related) when my grandfather was a little tyke.  She always had a cookie jar filled with molasses cookies which she freely gave to the twins.  It started to interfere with dinner, though, so Nonny asked Em to stop giving the boys those wonderful cookies.  The next day, Nonny found the boys (who had to be only about 4 years old) dragging an enormous ax out of the shed and across the yard.  She ran outside to see what trouble they were headed towards.  They said, "We are going to chop off Aunt Em's head because she won't give us any more cookies!"

One summer evening a year or two later, the boys were outside exploring when they wandered farther than they were supposed to.   They found some night crawlers under a street lamp that had come above ground.  Really quickly they ran home for a can with big plans to go fishing the next morning.  Nonny, meanwhile had started canvasing the neighborhood searching for her missing little boys.  She finally spied two little figures kneeling in the distance.  They were so intent on their digging and planning that they never heard her sneak up behind them.  She reached down and grabbed each of them by the nape of the neck and marched them home.  Bumpa said that being seized unexpectedly by a looming figure in the dark was the most frightening experience of his life.

My hat is off  to my great grandmother.  The more I learn about the scrapes that my grandfather and his brother got into, the more I realize what an amazing woman she was.  And the more I realize that boys have been giving their mothers fits for ages.

Friday, April 9, 2010

Peanut Butter Ice Cream Sauce

We all know about the usual ice cream toppings, the chocolate, the butterscotch, the fruit, but have you ever entertained the idea of  peanut butter?  Ooooh, it's so good.  It goes great with all vanilla and chocolate combinations (ie choc chip, choc chip cookie dough, french vanilla, cookies & cream, etc) and probably a few others.   The best part about this recipe is that it is made in the microwave and basically takes only a few minutes from start to finish.  It also stores well in the fridge.

Peanut Butter Ice Cream Sauce:
1 cup brown sugar
1/2 cup corn syrup
3 Tbsp butter
1 cup creamy peanut butter
1/2 cup evaporated milk
Combine the sugar, corn syrup and butter in a  microwave safe dish.  Microwave until it boils (time will depend on the strength of your microwave).  Remove from the microwave and stir in the peanut butter until combined.  Stir in the milk and serve warm.  Refrigerate leftovers.
For a fun treat, combine it with some chocolate syrup.



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