Monday, August 30, 2010

Apple Dapple Wacky Cake

Recently (and I use that term as loosely as the Seven Dwarfs did when Snow White asked them when they had last washed...) I entered a giveaway over at the blog of Chef Dennis - More Than a Mount  Full: a Culinary Journey.  I was one of the winners chosen.  He and Girard's Salad Dressings gave me a variety of four bottles of those pretty gold labeled salad dressings.  The stipulation in winning, however, was that I create a recipe using one of the dressings.  When I read about Girard's Apple Poppy Seed Salad Dressing, I immediately knew I wanted to make a dessert with it.  Apple Cake.  A Frugal Apple Cake.  A Delicious Frugal Apple Cake.

Apple Dapple Wacky Cake
1 1/2 cups flour
1 cup brown sugar
1 heaping tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 tsp poppy seeds
1 apple, peeled, cored, chopped fine
apple juice
1/3 cup Girard's Apple Poppy Seed Salad Dressing
1 Tbsp lemon juice
1 tsp vanilla
Combine the dry ingredients in a bowl.  Put the apple in a one cup measure and fill in the nooks and crannies with apple juice.  Add the salad dressing, lemon juice and vanilla to the dry ingredients and stir until just combined.  Add the apple/juice combo and stir until well combined.  Pour batter into a greased 7 X 11 pan.  Bake 350 degrees for 35 minutes or until done.

Sunday, August 29, 2010

Homemade Oreos: Make Your Own Monday #34


I have had so called "homemade Oreo" cookies before.  Usually they resemble a Whoopie Pie more than an actual Oreo.  The cookies are soft, the middle is marshmallow-like.  So, when I decided to recreate an Oreo at home, I went after a crunchy cookie first and a sadly Crisco like filling next, because that's what the quintessential Oreo is.  My first batch didn't bake long enough and was too soft.  The reviews from my family ranged from, "Tastes like a brownie," "It's good, but it's definitely not an Oreo," and my personal favorite, "Are you sure this isn't gingerbread?"  Yeah, that taster's credibility went in the toilet with that remark.

With the second and third batches, however, all of my kids finally got on board and declared these cookies as good or better than the store variety.  My husband, the die-hard Oreo eater, was never convinced.  Having given you the honest opinions of my family, I give you my version of Oreo cookies: 


The Cookies:

2 1/4 cups flour, all-purpose
1/4 cup cornstarch
6 tablespoons cocoa powder, unsweetened
1/2 teaspoon salt
1 cup sugar, white
1/2 cup butter, room temperature
1/2 cup milk, any kind
1 tsp vanilla extract

Mix the dry ingredients in a small bowl.  In a large mixing bowl, cream the butter and sugar.  Combine the milk and vanilla and add alternately with the dry ingredients.  Mix until well blended.  On plastic wrap (you may want to divide the dough into parts) roll the dough into a 1 1/2 inch diameter log.  Wrap with plastic and freeze an hour or until really firm.  Cut ¼ inch thick circles and place on cookie sheet.  Return unused dough to the freezer until the next batch.  Bake  at a preheated 375 for 13-15 minutes or until crispy.  Cool on a wire rack until completely cooled.


For the Filling:

1/2 stick unsalted butter, softened
1/4 cup vegetable shortening
2 cups confectioners' sugar, sifted
3 teaspoon vanilla extract

Beat butter and shortening with powdered sugar.  Add the vanilla a teaspoon at a time until desired consistency is reached.  Place in a small Ziploc bag and cut off the corner.  Piping the filling onto the cookies made it really easy!


Make It from Scratch Thursday




Saturday, August 28, 2010

Saturday Stories: Mamie's Cakes


Mamie taught herself to decorate cakes.  She bought a book, read it, practiced and ended up with a successful business making cakes for weddings, birthdays, retirements and anniversaries.  

She took pictures of many of her cakes.  I found them in a drawer the other day and scanned them into my computer.   Here are some of them.


 





This is in one of the dining rooms of Mamie's restaurant.

Here is Bumpa fooling around with one of the finished products.  
I can just imagine Mamie hollering at him not to touch it!




Here is Mamie putting the finishing touch on a cake before the guests arrived.





I am in awe of the tenacity and intelligence Mamie exhibited in teaching herself to make such works of art.  

Thursday, August 26, 2010

Peach Pancake Syrup

We have a few fruit trees in our yard.  This year, the birds ate all 8 of the apricots on that tree.  The apple trees have grown so tall that, even on a really tall ladder, we cannot reach many of them before the birds eat them.  The peach tree, however, produced plentifully and we reaped a great harvest.  


I always put some peaches in the freezer and can a few, too,  but I thought this year we could use an alternative to maple syrup for the tons of pancakes, waffles and French toast that we eat throughout the year. This peach syrup was super easy to make and tasted fantastic as it was cooking.

Peach Pancake Syrup
15 cups peaches
6 cups sugar
6 Tbsp lemon juice
3 tsp vanilla, coconut, or brandy extract
Peel and cut the peaches and place into a food processor to puree.  (It took me 4 batches to puree all 15 cups).  In a large stockpot, combine the puree, sugar and lemon juice.  Bring the mixture to a boil and then simmer for 5 minutes more.  At this point, you can add the flavoring of your choice.  I chose to leave it out until I open the individual jars, so each jar can have a different flavor if I choose. Fill sterilized pint jars and then process for 20 minutes in a water bath.  Makes 8 pints.


Here's the pickled peaches I made next:

Here is the sugarless (peaches, apple juice, lemon juice & pectin) jam I made after that:

Wednesday, August 25, 2010

Newman's Recipes Part Two: the Salads

I realize you could just hop over to the Foodbuzz site to see all of these recipes, but like any proud parent, I am posting the recipes here, too.  Notice that all three salads are in the same bowl.  I am not sure what I was thinking, except that it's a pretty color.  It didn't occur to me that I was being redundant.


This salad was truly inspired.  It is amazing.


Fiesta Pasta Salad 

Ingredients
12 ounce package farfalle or rigatoni pasta
2 cups shredded cheddar cheese
1 jar Newman's Own medium salsa
1 small can sliced black olives
3 Tbsp chopped fresh cilantro
1 cup mayonnaise
½ tsp salt


  1. Cook pasta according to package directions. Drain.

  2. In a large bowl, combine the pasta, cheese, Newman's Own salsa, black olives, cilantro, mayonnaise and salt.

  3. Refrigerate until cold. Note: the flavor gets better the longer you wait until serving.



    Warm Honey Mustard Potato Salad

    Ingredients:
    4 14 ounce cans sliced potatoes, drained and rinsed
    ¼ cup chopped green onion
    ¾ cup pre-cooked bacon, crumbled
    1 cup Newman's Own Light Honey Mustard Vinaigrette
    ½ tsp salt
    ¼ tsp garlic powder
    1 Tbsp dried parsley


    1. In a microwave safe bowl, combine the potatoes, green onion and bacon.

    2. In a small bowl, combine the Newman's Own Light Honey Mustard Vinaigrette , garlic powder and the salt.

    3. Pour the dressing mixture over the potatoes and microwave for 4 minutes or until warmed through, but not hot. Serve.


      Black Bean Salad 

      Ingredients:
      2 cans black beans, rinsed and drained
      1 can diced tomatoes, drained
      1 16 ounce package frozen corn, rinsed with warm water to clear any ice
      1 orange bell pepper, diced
      4 green onions, chopped
      3 Tbsp fresh cilantro, chopped
      ½ tsp salt
      2/3 cup Newman's Own Olive Oil and Vinegar Dressing
      2 small limes
      ½ tsp cumin


      1. In a large bowl, combine beans, tomatoes, corn, bell pepper, green onions and cilantro.

      2. In a smaller bowl, combine salt, dressing, juice of 2 limes and cumin.

      3. Pour dressing mixture over bean mixture. Toss and serve.
      Note: flavors will get better if left in the fridge for half an hour before serving.

Monday, August 23, 2010

It's My Week for Newman's Family Bites on Foodbuzz (pt. 1)

Way back in December 2009, the Foodbuzz site put out a call for interested cooks to come up with recipes using Newman's Own products including pasta sauces, salad dressings and salsa.  52 of the applicants were chosen and each week throughout 2010, one of us has been featured on the homepage of Foodbuzz.    This is my week to be featured.

Here are the three dinners I came up with:

Fruited Pork Roast 
As this roast cooks, the onions and garlic caramelize as the fruits lend their sweetness to the balsamic vinaigrette creating an amazing glaze.

Ingredients
2-3 pound pork loin roast
2 Tbsp olive oil
1 medium onion, sliced thickly
1 clove garlic, sliced thin
½ cup dried plums
½ cup dried apricots
½ cup Newman's Own Balsamic vinaigrette
salt & pepper to taste

  1. In an oven proof Dutch oven, brown the pork roast in olive oil.
  2. Add the onions, garlic, plums and apricots.
  3. Pour the vinaigrette over the top.
  4. Salt and pepper to taste.
  5. Cover and place in the oven at 325 degrees for 90 minutes or until the internal temperature of the meat reaches 160 degrees.


    Aegean Ravioli 
    This is an easy to throw together yet colorful and fun meatless meal.

    Ingredients
    1 25 ounce package frozen cheese ravioli, prepared according to manufacturer's directions (I used homemade)
    1 bunch green onions, chopped fine
    2 Tbsp butter
    2 Tbsp olive oil
    1 Tbsp minced garlic
    1 15 ounce can petite diced tomatoes, drained well
    1 cup canned artichoke hearts, drained
    2/3 cup kalamata olives, cut in half
    1 jar Newman's Own Alfredo Sauce
    ¼ cup freshly grated Parmesan cheese

    1. In a heavy saute pan, melt the butter and heat with olive oil on medium heat.
    2. Add the onions and garlic and cook until soft.
    3. Add the tomatoes, olives and artichoke hearts, and Alfredo sauce, stirring to combine and heat through.
    4. Pour over the cooked pasta.
    5. Sprinkle with the Parmesan cheese.



    Honey Mustard Burgers 

    A piquant combination of flavors change ordinary hamburgers into extraordinary burgers.



    Ingredients:
    1 ½ pounds 80-85% lean ground beef
    2 onions
    1 Tbsp olive oil
    1 Tbsp butter
    1/4 cup Newman's Own Light Honey Mustard Vinaigrette
    1/3 cup bread crumbs
    salt and pepper to taste
    ¼ cup crumbled blue cheese
    ½ cup mayonnaise
    4-6 hamburger buns
    T
    1. Slice onion into thin slices.
    2. In a heavy skillet, melt butter and olive oil. Caramelize onions while the hamburgers cook.
    3. In a large bowl, combine ground beef, Newman's Own Light Honey Mustard Vinaigrette, bread crumbs, salt and pepper. Form into patties.
    4. In another skillet or electric griddle, cook hamburgers; 5-7 minutes on each side.
    5. Combine blue cheese and mayonnaise until mostly smooth.
    6. To serve, place hamburger on bun, spread with blue cheese mixture and top with onions.


Sunday, August 22, 2010

Homemade Pizza Rolls: Make Your Own Monday #33



My kids used to be so excited when they'd go play at a friend's house and they'd be served Totino's or Jeno's pizza rolls for snack or dinner.  They aren't something that I buy very often (unless the sale is so good I can't resist, of course) let alone make at home.  We love homemade pizza, but to make those little processed rolls, that seemed a bit crazy.  One day, however, I found an obscure recipe in an obscure cookbook that promised a clone of those processed little bites.  With a bit of tweaking to suit our tastes, this is what I made:
And let me just tell you, these were WAY better than anything you can get in your freezer section.  They were very labor intensive, but they were completely worth the work for a special treat, a New Year's appetizer, a Super Bowl snack or just a meal that doesn't involve a lot of factory made food.

Homemade Pizza Rolls (like Totino's):
1 package won ton wrappers (48 count)
1 1/2 cups spaghetti sauce
1 pound Italian sausage (I used homemade)
1/2 onion, minced fine
1/2 green bell pepper, chopped fine
2 cups grated mozzarella cheese
oil for frying (about 3 cups)
Cook the sausage.  Remove from pan and saute onion and pepper in the drippings. Drain if necessary.  Return the sausage to the pan and add the spaghetti sauce.  Heat through and turn off heat.  Spread out your wrappers on the counter or cutting board.  Get a little bowl of water for your finger and a cooling rack on which to place the assembled pizza rolls.  Put about a teaspoon of filling onto the middle of each wrapper.  Sprinkle a bit of cheese on top.  With your finger wet the left and right edges of the wrappers.  Bring the bottom half up over the filling and seal the edges.  Wet the top edge of the wrapper and bring that half down over the filling and seal the edges and the center seam.  Place on the cooling rack.  When all of the wrappers are filled, heat the oil.  Place a kernel of popcorn into the oil and when it pops, it's ready.  Fry the pizza rolls until golden brown on each side.  Drain, cool and eat.

Note: I had quite a bit of filling left over.  It means I will either be buying more wrappers this week, or I am going to put it on a bun for a great sandwich.



Note: I think you could probably freeze these before you fry them.  However, I have not tried it and make no guarantees.

Saturday, August 21, 2010

Saturday Stories: Mom's Pets



Mamie and Bumpa always had a pet. They kept cats to keep down the mice. They had dogs for protection and companionship. It wasn't until mom came along, though, that animals were elevated to family member status.

The first cat that mom can remember growing up was named Pee Wee because she was the runt of the litter. She was probably mom's sister's cat, but when mom was about 3 she recognized that Pee Wee was part of the family. All cats at that point were outside cats until mom realized what that meant and she put her foot down and all of her cats were inside after that. Pee Wee was a calico, bright colored orange, black and white. From Pee Wee sprang all of the other cats that mom had growing up. She was the mother, grandmother, great grandmother, etc of all of the rest of the family cats. Pee Wee was a great hunter. She'd bring home rabbits that were bigger than she was. Before she ate any kill, she'd bring it over to the family to show off. That's how they knew about the rabbits. She'd feed her kittens and then later take the kittens out with her to teach them to hunt. By the time mom was six, Pee Wee was gone. Most of the cats had a way of just disappearing; either turning wild or getting killed. There were weasels who'd come in and break the necks of the kittens and then leave the bodies behind. Back then, having a cat spayed or neutered was not even thought of.

Spot, Pee Wee's daughter, was the next of Mom's cats. She loved to be picked up by the tail, swung around mom's head and thrown. Mom knew the cat loved it because the cat would pick herself up and run back to mom for another ride. In the winter, mom threw her into snowbanks. She had a harder time getting herself up , but she managed to come back for more. This went on for months until Mamie caught Mom giving Spot a toss one day.

Spot would sit on the porch with mom and share her sandwiches. She really seemed to love being around people. One week, Mom went with her parents and grandparents to Niagara Falls and when she returned, Spot was gone. Mom asked Mamie and Bumpa to help her search for her, but Bumpa sat mom down and told her that Spot loved mom so much that she had followed the family to Niagara Falls looking for Mom and had been adopted by a new family. Mom thought it was completely unfair that another family had her Spot. When Mom was about 5 or 6 and was reminiscing about Spot, it dawned on her that her parents couldn't have known about Spot going to Niagara Falls. It turned out that Bumpa had found Spot dead in the road when they returned home and didn't know how else to tell Mom about her death.

The next cat was Tiger. She was also a girl. When the old cats died, Mamie and Bumpa would allow mom to take a kitten from a new litter and tame it. Tiger was a very affectionate cat. She was allowed to come into the house. She'd come up the stairs at night, come into mom's room, meow at the threshold and then clunk around the room. She had seven toes, so she was not stealthy, Mom could hear her as she made her nightly rounds. Mom held up the covers on her bed, Tiger would jump up onto the bed and then stay there keeping mom warm the rest of the night. She was always outside by morning. One day, she just disappeared. Mamie and Bumpa always checked the road in case one of the animals got hit, but there was no trace of Tiger. About six months later, mom was out in the outer boundaries of her yard near a path to the next door neighbor's farm when she saw Tiger....the cat had become feral somehow and never came near the house again.

Tiger's daughter, Doc, was mom's last cat. Doc and Tiger were both black and gray tabbies. Mom thinks she named the cat Doc because she had just seen Snow White. It certainly didn't matter to her if a female had a boy's name or vice versa. Mom taught Doc to shake hands and sit. Doc would come out and perform for guests. Mom didn't want anyone to think she was making up the fact that Doc was so well trained. Doc was around when mom had her first dog. There was a wood shed attached to the house. One winter morning, mom went out to the shed and found the dog and cat curled up sleeping together. Before that, Mom had thought the cat and dog didn't like each other. It wasn't long, however, before Doc was hit by a car and killed. There were no more cats after Doc. It was just too hard on mom to have her cats die.

Mom got her first dog, Laddie, when she was nine. He was the first and last male dog mom ever owned. He was a purebred German Shepherd. He was a difficult child; smart enough to understand commands and smart enough not to obey them. He loved to see mom flailing around mad at him because to him, that meant play time. Laddie was outside most of the time, but was allowed into the cellar, too. Their house was heated by a coal boiler. The coal man would come every fall and deliver a huge load of coal into the cellar that looked like a veritable mountain. One night, Mamie, Bumpa and mom woke to a very strange noise in the cellar. When they went down stairs to investigate, they found Laddie sliding down the coal pile. He'd ride down on his belly, front legs out and back legs straight back and then climb back to the top and do it again and again. It was his own private amusement park. He'd get just filthy with coal dust, but he didn't care. He was a very friendly dog. One day, when he was about two, he saw a tramp walking down the other side of the road and bounded out to say hello. Mom saw the tramp, saw the dog start running across the street and saw the car that was barreling down the road. She screamed for Laddie to stop, to come back, but he didn't obey when it didn't suit him. It was heartbreaking for mom to witness her dog getting killed by a car. This was two months after Mom's sister, Marilyn had been killed in a car crash.

The next spring, mom and Bumpa saw an ad for German Shepherd puppies in the paper. Her parents and she had a long talk before they went to look at the puppies. Mom didn't want to have another dog killed, so they all agreed that mom could keep her next dog in the house. Cindy was the dog she picked out. Her mom was a white purebred shepherd and her dad was a traditional saddle back shepherd. When mom sat down to see the puppies, Cindy was the first one to climb in mom's lap and start chewing on her chin. Cindy was so fat, that as mom carried her up the stairs to her bedroom, she'd grunt with every stair. She had these little short legs and rolly polly body. After a few weeks, Mom figured that Cindy could climb the stairs herself, so she went up the stairs alone and called the dog after her. Cindy sat at the bottom of the stairs and cried. Then she tried one stair and fell back down. Then she tried again and made it. She struggled up each stair until she was about 2/3 of the way up. Then she ran the rest of the way to mom's room.

Mom used to talk to Cindy like she was a person. She'd try anything mom asked her to do. Mom asked her to eat grapefruit and she did, though her lips would curl as she struggled to get that sour stuff down. Her favorite food was an Alpo variety that had whale meat in it. It gave her awful gas, though. There isn't much worse than dog gas. Cindy loved to climb step ladders. She answered questions when asked her opinion. She was quite a ham and loved to perform whenever company came over.

When Cindy heard Alton (Bumpa's twin brother) pull into the driveway, she'd go crazy. She always had to greet him with something in her mouth. One day, she couldn't find her toy, so she ran up to Bumpa's room and got one of his socks. She dropped it as she greeted Alton and everyone forgot about the sock. The next morning, Bumpa was looking for his missing sock and asked Cindy where it was. She kept running out to the hallway and then back into his room. Finally, he got up and followed her. She went to the window that overlooked the yard and there she pointed her nose toward the sock that she had dropped the day before.

Cindy was very protective of mom. Cindy would hook her front paws over the mattress and bunch her back paws ready to pounce whenever she heard Bumpa come down the hallway toward mom's room. When he got to the doorway, she spring, standing up as tall as Bumpa with his wrist in her mouth. She'd look him right in the eye and wag her tail, but when he said, “Ow!” she'd bite down just a little bit harder. Bumpa would turn to mom and say, “Aw come on, tell her to let me go!” Mom would say, “it's okay, Cindy.” and she'd immediately let him go and walk over to mom.

Cindy died of cancer when she was 8 years old. Mamie, Bumpa and mom told stories of Cindy all through my childhood. She was one of those rare dogs, full of love, devotion and intelligence, that leaves a mark on a family long after they are gone.

Thursday, August 19, 2010

The Best Thumb Prints Ever or Banbury Tarts


If I were to ask any of my boys what cookies are their favorites, they would invariably say, "the ones with the jam in them."

This recipe was originally posted in November 2008, but when my two 11 year olds were told to each bring a dozen cookies to a Boy Scout court of honor and that the cookies were going to be judged, I knew there was only one thing to do.  Both boys brought a plate of these cookies (and I had to repost this recipe).  After all, I couldn't let one boy take a different kind when both felt like these were the best.  If either won, I'd hear about it for weeks....from the other brother.

After we got to the court of honor, the scout master announced that the cookies were not going to be judged on taste, but on presentation.  Ours, plated on lovely white paper plates, lost to chocolate chip cookie sandwiches (chocolate frosting in between) on sturdy plastic plates that had a colorful square design.  Oh well.

Banbury Tarts:
3 sticks of butter
1 cup sugar
1 egg
1 tsp vanilla
4 cups flour
jam (we like strawberry the best)
Cream butter and sugar. Add egg and vanilla. Add flour. Form into 1 inch balls, make an indentation and fill with jam. Bake 350 degrees for 10 minutes.

Note: I have found that a clean flower watertube like the one pictured here make perfect indentations without any mess.

Monday, August 16, 2010

Potato Pancakes

When I was a little girl, my mom used to make potato pancakes every once in a while.  My dad always put maple syrup on them and treated this savory dish as a regular pancake.  Always wanting to be like my Daddy, I put syrup on them too....and hated them.  In fact, I remember gagging a time or two when eating them.

Fast forward a few decades and I decided it was time to try them again.  Sans syrup.  And I loved them.

Potato Pancakes (adapted from The Good Home Cookbook by Richard J. Perry):
4 medium potatoes, grated
1/4 onion, grated
1 apple, peeled, cored and grated
3 eggs
1/2 cup flour
1 tsp salt
bacon fat for frying
For ease of grating, throw the apple and potato into a food processor.  I used a smaller hand grater for the onion.  Combine the potatoes, onion, apple, eggs, flour and salt.  Heat the bacon fat (it's okay to use vegetable oil if you are wanting to watch your cholesterol, but remember the bacon fat adds amazing flavor) over medium high heat.  Drop the potato mixture into the hot grease with a big serving spoon.  Flatten with a spatula and fry until uniformly golden brown, about 4 minutes on each side.



Some of my kids put ketchup on theirs and treated them as regular hashbrowns.  They were delicious plain, too.  I do not recommend maple syrup.

Sunday, August 15, 2010

Homemade Freezer Biscuits: Make Your Own Monday #32


There is a product in the freezer section that comes in a blue bag with a little dough man on the front.  They are ready to bake biscuits.  I have tried them and they are mighty convenient for a quick breakfast or dinner.  A bag of ten biscuits retails for approximately $3.09.  Do you know how much cheaper it is to make your own???  The following recipe made two bags of 13 biscuits each...for a lot less than retail.



Freezer Biscuits
5 cups flour
1/4 cup sugar
1 tsp baking soda
2 tsp salt
3 tsp baking powder
1 cup shortening, butter or a combo of both
1 envelope yeast
2 Tbsp warm water
2 cups buttermilk
In a large bowl, combine the first five ingredients.  Cut the shortening into the flour with a pastry blender or fork until mixture resembles coarse sand.  Dissolve the yeast in the warm water.  Add both the yeast water and the buttermilk to the flour.   Knead the dough until it is no longer sticky and feels elastic.  Roll out to 1/2 inch thickness.  Cut into circles and lay on a cookie sheet.  


Freeze until hard and then place into a freezer container.   To use: bake at a preheated 425 degrees until tops are light brown...about 15 minutes.  You can bake these either frozen or unfrozen.  If you let them thaw, they will rise a bit because of the yeast.  


Saturday, August 14, 2010

Saturday Stories: What Do We Do in the Summertime?


It's summertime and times as tough.  You have five children, four of them girls between the ages of say, 13 and 6.  All of them are bored.  Oh, they work hard and do their chores, but there is only so much that needs to be done.  You are living in a rented home because you lost your home to the bank.  You have a garden to supplement your family's diet, but you eat an awful lot of onions.  You live near muck land (black, wet dirt) and onions are readily available and cheap.  The president of the United States is Herbert Hoover and his campaign words, "The poorhouse is vanishing among us."  doesn't seem very true to you.  

So what do you do when your children come home one day with a treasure?  One of them found a single golf club on a street, maybe in someone's trash.  It doesn't matter where.  Golf is a sport for rich people.  This is a treasure indeed.  Now, what to do?

Luckily, you are immensely resourceful and talented.  There is a vacant lot next door just crying out for some fun.  You mow down the weeds and rake the ground free of debris.  Next, you scrounge up some lumber scraps and start painting and sawing, nailing and sanding.  By the time you are done, you have made a 9 hole miniature golf course for your kids.  Each hole has a different theme; some have tunnels, some have walls with holes for the ball.  You find a ball for the kids and off they go.

Oh the fun my grandmother and her siblings had that year!  Gram, my great grandmother, created a wonderland; a place for the kids to learn some skills, to use up some energy, to be kids during a rough and often dreary time.  They may not have had but one club between them, but they shared and laughed and remembered that summer the rest of their lives.  


Thursday, August 12, 2010

Super Simple Boston Cream Pie

Traditional Boston Cream Pie: Homemade Yellow Cake with Homemade Custard in between the layers, with Homemade Chocolate Glaze on top.


Harried Homemaker's Cheater Version:  Yellow Cake Mix in a 9X13 pan, Cook 'N Serve Vanilla Pudding on top, drizzled with warmed up Store Bought Chocolate Frosting.  




It's just been one of those weeks.  I would like to say, for the record, that we survived the first week of school.  No one died, no one ran away, no one was committed.   I hope I can say the same next week.


Monday, August 9, 2010

Poblano Creamed Corn

I am sure there is a better name for this dish.  My parents went to Mexico and then on a cruise down around the Panama Canal earlier this year, stopping in various places along the way.  Mom came back raving about the food and swearing never to pretend she was a bobsledder  in Jamaica again (long story).  One of the dishes she tried was a pepper dish with a little corn.  After experimenting a bit and changing the ration of peppers to corn to fit our family's tastes, this is what we came up with.



Poblano Corn:
2 poblano peppers, roasted and peeled
1 16 ounce package frozen corn
1 half pint heavy cream
1/4 cup minced onion
1 clove garlic, minced
1 Tbsp olive oil
1/2 tsp salt
If you have a gas stove, begin by roasting your peppers over the open flame of a burner.  This is easily done by placing a pepper on a long meat fork.
You want the outer, waxy skin to char completely.  
If you don't have access to an open flame, you can blanch the peppers in boiling water and peel them that way.  
After they are peeled, open them up and remove the seeds and stem.  Slice them into 1/8 to 1/4 inch strips and set aside.  Saute the onion and garlic in the olive oil.  When the onion is clear, add the pepper strips and cook while stirring for a minute to guarantee that the pepper is completely cooked and to heat through.  Thaw your corn  in the microwave(fresh works well, too, but canned changes the taste of this dish) and add to the skillet.  When all of the corn is hot, add the cream, salt and pepper, stirring all the while, heat through and serve.  You may want to sprinkle some Mexican cheese, like queso fresco,  over the top.
Note: You may find that any leftovers get a bit hotter in flavor with time.  

Sunday, August 8, 2010

Two Homemade Sausages: Make Your Own Monday #31


Our local grocery stores often run specials on pork loins, those huge logs of lean, boneless meat.  At $1.67, sometimes less, per pound, it is about the cheapest way for me to buy good quality cuts of pork.  I cut them into chops, I cut them into roasts and I also grind them up.  Making my own ground pork is about the only way I can guarantee I am actually going to be getting plain old pork.  The last three times I have bought packages labeled "ground pork," I got seasoned breakfast sausage.  That makes for an interesting first bite of lasagne, let me tell you!

It really wasn't a big step to make my own sausage out of the loins.  I have already told you about making my own hamburger.  With a good sized food processor or one of those old fashioned hand meat grinders, you can mince any kind of meat.

This first recipe was developed by my mom after she skillfully questioned her local Italian butcher over the course of a few months.  He always told her to start with lean meat.  When she'd say something like, "Joe, your sausage tastes so much better than any of the others I can buy around here, do you use any special spices?",he'd start listing some of the things he put into it.  By the time she had interrogated  him a few times, she had a close clone.  She continued to buy from him until my dad was stationed somewhere else.  Then she started making her own.

Homemade Italian Sausage:
2 pounds lean pork
1 Tbsp coarse ground fennel
2 bay leaves, crushed
1 tsp parsley
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
Use a mortar & pestle or a spice grinder to crush the bay leaf and grind the fennel.  Cut the pork into large cubes and add it along with the herbs & spices to your food processor with the metal blade attachment.
Pulse it a few times and then turn it on to grind up the sausage.  Either use immediately or divide into rolls, wrap and freeze.


This next recipe has been in my recipe notebook for decades.  I can't remember where I got it.  It has served me well for a long time.

Homemade Breakfast Sausage: 
1 pound lean pork
1/2 tsp minced garlic
1 tsp rubbed sage
1/4 tsp red pepper flakes
1 tsp salt
1/4 tsp pepper
Follow the same instructions as above.  If you are hand grinding your meat, you may want to grind the meat first and then mix in the spices by hand or you can add the spices to the hopper as you feed in the meat.



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